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Healthy Vegetarian Recipes
There are some really great and healthy vegetarian recipes out there. We know you’re busy, so here are a few to choose from.
Vegetarian Jerk Tofu
Ingredients
1 pound firm tofu
1 cup vegetable stock
Pinch salt
1 clove garlic, minced
1 teaspoon thyme
1 teaspoon freshly ground black pepper
Jerk Sauce (see recipe)
Directions
Slice tofu into bite-size pieces. Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels. Sprinkle black pepper onto the tofu, then carefully roll the pieces in jerk sauce and set aside. Place the tofu in the oven at low heat for about 3 minutes. Serve with jerk sauce.
Jerk Sauce Directions
12 Scotch bonnet peppers (or substitute habaneras), seeds and stems removed
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions
In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
Source: http://www.fiery-foods.com
Vegetarian Sloppy Joes
Ingredients
1 medium onion, chopped
1 green pepper, chopped
3 cups cooked brown rice
2 16-ounce cans Mexican style pinto beans
3/4 cup hickory smoke barbecue sauce
4 whole grain buns (4 to 6)
Directions
Heat oil in large skillet over medium-high heat. Add onion and green pepper; cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns. Makes 4 to 6 servings.
Lasagna with Zucchini, Red Pepper and Mushrooms
Ingredients
9 pre cooked lasagna noodles
1 tbsp olive oil
1 ½ tsp crushed garlic
1 cup chopped zucchini
1 cup onion
1 cup diced sweet red pepper
1 cup sliced mushrooms
2 cup tomato sauce
19 oz crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 ½ c 2% cottage cheese
½ c 2% milk
½ c grated Parmesan cheese
8 oz shredded mozzarella cheese
Directions
In large skillet, heat oil; add sauté garlic, zucchini, onion, red pepper and mushrooms until tender, approximately 8 minutes. Next, add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally.
Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish. Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles. Pour remaining sauce over top; sprinkle with mozzarella cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
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