Tag Archives: Vegetarian

Spicy Mushroom Rice (mantitlement)

4 c cooked white rice
10 oz white or button mushrooms, sliced
2 T butter
1 shallot, sliced
1 jalapeno, diced
1/4 c marsala wine
1 T soy sauce
1 t salt
1/4 t fresh ground black pepper

Melt butter in a large skillet over medium-high heat. Add in the sliced mushrooms and let brown, stirring for 10 min. Add shallot, jalapeño, salt and pepper and let cook for another min or two. Deglaze the skillet with the marsala wine and let reduce for 2 min. Add soy sauce and stir, then add the cooked rice. Stir together and then season with more salt and pepper to taste if needed. Note: Add a few splashes of chicken stock to re-heat if you’re making this ahead of time.



Homemade Vegan Butter (lovingitvegan)

1 c refined coconut oil, melted
2 T canola oil
1/3 c unsweetened soy or almond milk
1 t apple cider vinegar
1 t nutritional yeast
small pinch turmeric
1/2 t salt

Add melted refined coconut oil and canola oil to blender. In separate bowl add vinegar to the milk and stir it so that it curdles into buttermilk and then add it into blender. Add nutritional yeast, small pinch of turmeric and salt. Blend very well until smooth. Pour out into a butter dish and refrigerate until set. Remove from the fridge to thaw for a few min if using on fresh bread or creaming with sugar for baking. Yield: 275g/9.7oz block.

Baked Plantain Fries (naturalfitfoodie)

2 large fairly green plantains
2 T organic extra virgin coconut oil
1 t cinnamon
1/4 t sea salt
1/4 t cayenne pepper

Preheat your oven to 425º F and line a large baking sheet with parchment paper. Cut the ends off plantains. Slice the skin from top to bottom and peel off the skin. Cut plantain into half so you now have two pieces. Cut plantain into strips. Toss plantain strips with enough coconut oil to coat. Season with salt, cinnamon and cayenne pepper. Place plantain strips on a baking sheet in a single layer. Bake for 15 – 20 min, turning over about half way through. Serves 4.

Sweet and Salty Plantains (yummly)

2 plantains
brown sugar to taste
cinnamon (opt)
2 T butter or olive oil or more as needed

Be sure to use ripe yellow plantains for best flavor. The skins will begin to blacken the riper the plantain gets, which results in a sweeter, less starchy flavor. Once ripened, cut off the ends of each plantain, score the skin using a paring knife and peel. Then cut at a slight diagonal into 1/4″ slices. Preheat a large skillet over medium heat until hot. Add butter. Working in batches, add the plantains slices evenly in the pan so they are not overlapping. Fry for 1 – 2 minutes on one side, until golden brown. Lightly sprinkle the plantains with brown sugar and some cinnamon. Then, use tongs to flip and cook for another 1 – 2 min on the other side. Transfer the fried plantains to a plate. Add additional butter as needed and continue cooking in batches until all of the plantains are fried. Cinnamon dusted fried plantains are a tasty compliment to just about any main dish, such as grilled chicken, lettuce-wrap tacos, burgers and more!

Crazy Easy Pan Fried Plantain Patties (doyouevenpaleo)

1 yellow/brown plantain
1 T tapioca flour
1/2 t cinnamon (opt)
ghee (or other choice of cooking fat, as needed)

Peel the plantain and place in a medium-sized bowl. Ripe and over-ripe plantains should peel much easier than green plantains, so it shouldn’t be too much effort to peel it. Using a fork, mash the plantain. Add tapioca flour and cinnamon to the mashed plantain, mixing well. You’ll want to make sure there are no large chunks of plantain, but small chunks are just fine. Heat a cast iron skillet over medium heat. Add a couple T of your favorite cooking fat and allow it to get hot. Using 2 – 3 T for each patty, drop the plantain mixture into the skillet and fry for about 2 min on each side or until lightly browned. Note: Use about 1/2″ oil in pan. Do not flip too early as they will fall apart. Let get nice and brown. If the patties are too thick they will not cook in the middle and be mushy.

Spicy and Sweet Fried Ripe Plantain (homemadezagat)

2 ripe plantains, peeled and sliced (with black spots or can be totally black)
1 t ginger powder
1/2 t onion powder
1/2 t sugar
1 t chili powder
oil for frying

Put sliced plantains in a bowl. Add ginger, onion powder and chili pepper. Mix to ensure that plantains are evenly coated. Add salt as needed. Let sit for 5 min. Heat oil in fry pan. Fry till golden brown. Serves 4.

Mushroom Lentil Wellington (veganricha)

1 t oil
1/2 medium onion, chopped
5 cloves garlic, chopped
3/4 c walnuts chopped
6 – 8 oz mushrooms chopped
1/2 c carrots, chopped
1/4 c peas
3/4 – 1 t sage
1/2 t each thyme, oregano
1/4 t nutmeg or pumpkin pie spice
1/4 t cayenne
1 1/2 c cooked lentils
3/4 t salt or to taste, divided
1 chia egg (1 T chia seeds mixed with 3 T water – let it sit until thickened)
1 or 2 vegan puff pastry sheets

Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you haven’t already. Heat oil in a skillet over medium heat. Add onion, garlic and a good pinch of salt and cook until golden. Add walnuts and cook for 2 – 3 min to roast. Add mushrooms, carrots and a good pinch of salt. Cook for 5 – 7 min. Add peas, spices and herbs, and cook for a min. Add salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. (Can add 1 T vegan Worcestershire sauce or bbq sauce or 1 t stone ground mustard for flavor variation.) Add the chia egg and mix in. Add a few T breadcrumbs if the mix is too moist. (This mix can be stored refrigerated for up to 4 days.) Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Cut the pastry sheet as desired and seal. Brush with oil or non dairy milk. (These unbaked loafs can be stored refrigerated for 2 days). Bake at 400 F for 30 min or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store. Reheat in the oven for 5 – 10 min.) Cool for 15 min then slice with a sharp knife. Or refrigerate for 10 min, then slice. Serve with gravy or other toppings.

To Make Gluten Free: Use gf pastry or pie crust or make a loaf. Press the lentil walnut mushroom mi into a loaf pan. Add a glaze of bbq sauce, over and bake for 20 min then uncover and bake for another 15 min.

To Make Nut Free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed or roasted chestnuts. Makes 2 wellingtons.

Lentil Meatloaf (michaelsmith)


2 eggs
1 5.5 oz can (156 mL) tomato paste
2 lbs medium ground beef
1 large onion, finely chopped
1  oatmeal flakes
1  cooked lentils
1 T oregano
1 T sage
1 T thyme
1 t salt

Preheat your oven to 375° F and lightly oil a loaf pan. Lightly whisk eggs in a large bowl. Whisk in tomato paste. Add ground beef, onion, oatmeal, lentils and seasonings. Using your hands, stir and blend the works together until everything is thoroughly and evenly combined. Mound the mix into the prepared loaf pan or freeform a loaf shape on a parchment lined baking tray.


1/4 c brown sugar
1/4 c ketchup
1 T your favourite mustard
1 T horseradish

Whisk together the topping ingredients and brush evenly over the loaf. Bake until the loaf is cooked through, 45 min or so. The meatloaf is done when a thermometer inserted in its thickest part reads 160° F. Serve.

Sweet Korean Lentils (itdoesnttastelikechicken)


2 c water
1/4 c soy sauce
2 – 3 T brown sugar
2 cloves garlic, minced
1″ piece of ginger, minced
1 t sesame oil
1/2 t crushed red pepper flakes


1 T light oil (such as canola, vegetable or peanut oil)
1/2 yellow onion, chopped
1 c red lentils
2 green onions, chopped
1 T sesame seeds
Cooked rice for serving

In a medium bow, mix together all the sauce ingredients. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few min until the onion softens and begins to brown. Add lentils and sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender and most of the liquid is absorbed, about 8 – 10 min. Serve by spooning over rice and garnishing with the green onions and sesame seeds. Serves 4.

Black Bean Rice (Sandra H.)

2 T canola oil
1 onion, sliced
2 cloves, garlic, minced
1 carrot, diced
1 t ground cumin
1/2 t ground coriander
1 t chili powder
1 796 ml can whole tomatoes, drained
1 540 ml can black beans, drained and rinsed
1 c frozen or fresh corn
2 250 g pkgs whole grain brown rice
1/4 c fresh cilantro, chopped

Cook rice as per package instructions. Meanwhile, in a large skillet, over med/high, add canola oil. Add onions and carrots and cook for 5 min. Add garlic, chili powder, cumin, coriander and cook for 2 min. Add drained whole tomatoes, crushing them as you add them and cook for 5 min. Add black beans and corn and cook for 5 more min. Add cooked rice to the skillet. Stir until all is well mixed. Garnish with chopped cilantro and serve.

Crock Pot Moroccan Lentil and Chickpea Soup (halfbakedharvest)

1 1/2 c green lentils
1 sweet onion, finely chopped
1″ knob of fresh ginger, grated
2 cloves garlic, minced or grated
3 carrots, chopped
1 red bell pepper, chopped
1  14 oz can diced tomatoes
4 c low sodium veggie or chicken broth
1 – 2 T red harissa
2 t smoked paprika
3/4 t cumin
3/4 t cinnamon
kosher salt and pepper
1 T fresh lemon juice
1  14 oz can chickpeas
1/2 c fresh cilantro chopped
whipped or crumbled goat cheese for serving

In the bowl of a crock pot combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 c water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6 – 8 hours or on high for 4 – 6 hours. Just before serving, stir in the lemon juice, chickpeas and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking. Ladle the soup into bowls and top with whipped goat cheese, nuts and fresh cilantro.

BBQ Lentil Balls (veganwithcurves)

1/2 c Trader Joe’s Quick Cook Organic Brown Basmati Rice (or any brown rice)
1 T ground flax seed
2 T olive oil, divided
2 T water
1/2 c onion chopped
2 c chopped mushrooms
15 oz can of lentils (if using dried use green lentils yield 2 c  when cooked)
1/8 c chopped cilantro (opt)
1/2 t Pink Himalayan sea salt
1/4 t garlic powder
1 t dried basil
1/2 c breadcrumbs
2 T & 1 T BBQ sauce
2 T Vegan Worcestershire sauce
1/2 t liquid smoke

Cook brown rice according to directions and set aside. Next you are going to make your flax egg. Take a small bowl, add flax seed, water and mix well. Set aside. Add 1 T olive oil to a large pan and heat over medium high heat. Add chopped onions and mushrooms. Cook until vegetables are fully translucent. Once cooked turn off heat and set aside. Pour lentils into a colander and rinse excess sodium off. Add to food processor. Add cooked veggies, cooked rice, cilantro, salt, garlic powder, dried basil, breadcrumbs, 1 T BBQ sauce, Worcestershire sauce and liquid smoke to food processor. Blend in your food processor fully until mixture is completely combined. Taste and adjust seasonings to your liking. Take mix and add to a bowl. If the mix is too wet, put in the refrigerator for about 30 min so that it can stiffen up. Start to form your meat balls placing each one on a pan medium size pan. Place in the refrigerator for an hour so to help balls stay firm. They won’t fall apart when cooked the more set they are. Once fully set, remove from refrigerator, grab a pan, add 1 T olive oil over medium heat. Once oil is hot place each ball in hot oil pan and heat all the way through for about 2 min on each side until the lentil balls form a caramelized coating on each side. Do not leave unattended. Add 2 T BBQ sauce to pan and turn down heat. Make sure you coat every lentil ball and simmer for a 1 – 2 min. Remove from heat and let cool for 2 min.

Vegan Potato Cakes stuffed with Mushrooms (imagiliscious)

2 lbs potatoes
2 bay leaves
2 T oil or more as needed for pan frying, divided
1/2 lb mushrooms, coarsely chopped
1 c onion, diced
1 T dill, chopped (opt)
1/2 c flour
salt and pepper to taste

Wash, peel and dice potatoes. Boil potatoes with bay leaf until fully cooked. While potatoes are cooking, heat 1 T oil in a large pan. Add onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15 – 20 min. Cook for another 5 min until mix starts to brown. Season to taste with salt and pepper. Add dill to the pan with mushrooms if using, mix and take off the heat. Once potatoes are cooked, drain well and mash with fork or masher, do not use food processor as it’ll turn the potatoes watery. Season to taste. Cool potatoes. Add flour and mix well. Take about 2 T potato dough and flatten into a disk, place one spoonful of mushroom mix and cover with more potato dough. Cover with another flattened disk. Once all the potato cakes are assembled, heat the remaining T oil in a large pan. Place potato cakes in the pan and fry about 5 min until they turn golden, flip and fry another 5 min  until golden. Use more oil if needed. Serve with leftover mushroom mix if any left, some lemon juice, mustard or horseradish. Note: You can omit flour or add less than the recipe calls for. Flour makes the potatoes easier to handle, but it certainly isn’t necessary. Filling can vary. You can add different herbs like thyme, for example, or parsley. Or add bell peppers. Use a really good non-stick pan so the cakes don’t stick too much, but if you are worried, add more oil to make sure that they don’t stick. Quite often food will stick to the pan until it’s actually done and only once it’s properly cooked, it’ll get released. In any case, please add oil as needed when frying the cakes. Also, they can be baked instead of fried.

Spaghetti Squash Yakisoba Style (pickledplum)


1 1/2 lb spaghetti squash
1 small onion finely chopped
10 shiitake mushrooms or button mushrooms
2 stalks scallions finely chopped
1 c coleslaw mix of carrots and cabbage
1 T vegetable oil or other neutral oil
1 t dried red chile chopped (opt)
1 T sesame seeds

Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 min. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2 – 3 min or until tender. Use a fork and scrape the flesh into strings. In a large pan over high heat, add vegetable oil and onions. Cook for 3 min or until onions are soft. Add coleslaw mix and red chile and cook for 2 min. Add shiitake mushrooms and cook for another 2 min. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 min and turn the heat off. Transfer to a bowl, top with sesame seeds and serve. Serves 4.


2 T soy sauce
2 T dark soy sauce or regular soy sauce
1/2 T sugar
salt and white pepper to taste

Mix together.

Soy Sauce Pan Fried Noodles (Cantonese Chow Mein) (chinasichuanfood)


100 g dried egg noodles (thinner ones are better)
1 c bean sprouts remove the roots and cut into sections
6 chives cut into sections
1 green onion, shredded
1 1/2 T cooking oil
pinch of salt; for chive and bean sprouts
roasted sesame seeds for garnish

Bring some water in a large pot to a boiling and then cook the dried noodles until just cooked or slightly under-cooked depending on how chewy you want the final noodles to be. Loose and separate them. Transfer out and rinse the noodles under cold water immediately. Drain and set aside. Heat up around 1/2 T oil in pan, stir fry chive and bean sprouts with pinch of salt until fragrant and soft. Move all the content out. Heat up around 1 T oil in pan on high fire. Add noodles in. Use chop stickers to pick some up, loosen them and repeat the process for around 1 – 2 min. Swirl in the sauce. Mix well with the noodles. Transfer to serving plates, garnish sesame seeds and green onions. Serve directly or with any chili sauce you prefer. Serves 2.

Mixed Sauce

2 t light soy sauce
1 t dark soy sauce
1 t sesame oil
2 T water

In a small bowl, mix all the ingredients of the sauce and set aside.

Simple Lentil Meatballs (theblissfulbalance)

4 c cooked lentils
2 eggs
2 cloves garlic
1 T Italian seasoning
1 T dried basil
1/2 onion
2 1/4 c Italian breadcrumbs
2 t salt
1 t pepper
1 jar marinara sauce
2 T extra virgin olive oil

Add lentils, eggs, garlic, Italian seasoning, basil, onion, breadcrumbs, salt and pepper to a food processor. Process until completely smooth and no chunks. Roll meatballs into 1 1/2″ balls and place onto a baking sheet. Heat olive oil in a large skillet over medium-low heat. Gently place lentil meatballs onto the skillet side-by-side. Cook meatballs for about 10 min on each side. Pour marinara sauce into skillet, covering and mixing in with meatballs, cooking for about 5 min more. Serve over spaghetti and top with fresh basil. Note: You can also bake these instead of cooking in a skillet. Cook for about 15 min in a 400 F oven. Makes 25 meatballs.

Shanghai Fried Noodles (thewoksoflife)

Pork and Marinade (Omit if you want the dish to be

6 oz lean pork, sliced into ¼” strips
3/4 t cornstarch
1/2 t light soy sauce
1/8 t dark soy sauce
1 t shaoxing wine
pinch of sugar

Mix together the pork and marinade ingredients and set aside for 5­ – 10 min while you prepare the other ingredients.

For the rest of the dish

3 T oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if
they’re dried), thinly sliced
1 lb Japanese­style Udon noodles
2 1/2 t dark soy sauce
2 1/2 t soy sauce
1/4 t sugar
1 small bunch choy sum or baby bok choy, washed and trimmed

Heat 1 T oil in a wok over high heat. Add the pork stir ­fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more T oil to the wok and sautee mushrooms for about 2 min using medium heat. Break up the noodles gently with your hands and add them to the wok. Add soy sauces and sugar. Stir­ fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce. Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating, totally up to you.

Balsamic, Honey Roasted Cabbage Steaks (eatwell101)

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 T olive oil, divided
3/4 t coarse salt
1/2 t ground white pepper
2 T balsamic vinegar
2 t honey
1 sprig fresh thyme

Preheat your oven to 400° F. Brush a rimmed baking sheet with 1 T extra-virgin olive oil. In a bowl combine olive oil, balsamic vinegar and honey. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. Roast until cabbage slices are tender and edges are golden, 25 – 30 min. Serves 2.

Vegetable Fritters (createmindfully)


3/4 c chickpea flour
1/2 c water
1 t cumin
1/2 t cayenne pepper
1/4 t paprika
1/4 t garlic powder
1/2 t salt
pepper to taste
1/4 c chopped red onion
3/4 c chopped red pepper
3/4 c corn
2 T chopped parsley
vegetable oil
vegan chipotle ranch dressing (opt )

Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter. Heat pan on medium high heat. Add enough vegetable oil to cover the pan. Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed. Serve with vegan chipotle ranch dressing. Makes approx 10 fritters.

Spicy Lentil Cakes

1 c red lentils
1 small bunch parsley, chopped
1 medium onion, diced and sauteed
4 T psyllium husks (or 1 large egg)
4 T nutritional yeast flakes (opt but recommended)
2 bell peppers of your choice, chopped
about 1/2 c flour of choice
2 t smoked paprika
1 t spicy paprika
1/2 t chili flakes
sea salt and ground pepper, to taste
oil for frying

Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 min and then remove from heat. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork . Add the rest of the ingredients, except oil. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10 – 15 min. Spray a non stick pan with some oil. Not too much. Put each patty in the frying pan and let it fry about 2 min on each side. Makes 15 cakes.