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5 Great Entree Recipes for Vegetarian Dates
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We continue our recipe series for vegetarian singles with 5 delicious and relatively easy vegetarian entree recipes for your next vegetarian date.
Vegetable Shepherd's Pie
(allrecipes.com) This is a dish that you can prepare using any fresh or frozen vegetables you happen to have on hand. Our favorite veggies for this take on shepherd's pie include peppers, peas, corn, sweet potatoes and cauliflower.
INGREDIENTS
- 8 large potatoes, peeled and quartered
- 2 carrots, sliced
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons milk
- 1 onion, chopped
- 1 teaspoon vegetable oil
- 1 (19 ounce) can kidney beans, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon white sugar
- 1 cup shredded Cheddar cheese
- 1/2 teaspoon paprika
DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C).
Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.
Spicy Sun Dried Tomato and Artichoke Pasta
(vegweb.com) This yummy pasta dish uses a lighter but very flavorful sauce to coat the pasta, using two highly underused ingredients in vegetarian dishes - sun-dried tomato and artichoke.
INGREDIENTS
- 1 tbsp. olive oil
- 2 cloves of garlic, minced
- 2-3 shallots or 1 small onion, sliced
- 10-15 button mushrooms, thickly sliced
- 14 oz can marinated artichoke hearts
- 1/4 cup artichoke heart marinade
- 1/2 cup sundried tomatos drained of oil
- 1/4-1/2 cup soy milk
- 1/4-1/2 cup pasta water
- 1 tbsp chili oil, (as little or as much as you like)
- Green Onions
- Salt and Pepper to taste
- 1 lb. pasta, bowties work perfectly but use whatever you like
DIRECTIONS
The sauce for this is not thick, but it's really flavorfull and will coat the pasta nicely. It is a little oily due to the sun dried tomatoes and chili oil. I like it oily, but if you don't just add sun dried tomato's that are not soaked in oil.
First bring a pot of salted water to a boil. Cook pasta according to pasta directions (usually takes 10-15 min) While pasta is boiling prepare the sauce.
Heat oil in a pan on medium heat. Add garlic and shallots and saute for a minute. Add mushrooms and saute for 3 minutes. Then add artichokes and sundried tomato's and saute for about 3 minutes. Next, add soy milk, artichoke marinade, chili oil, salt and pepper. Once the pasta is done, scoop out as much pasta water as you need for your sauce (the starchy water will help your sauce thicken up) Drain pasta and add to the sun dried tomato and artichoke mix. Stir well over med. heat until sauce has thickened a little and coats the pasta everywhere. Adjust the seasoning to your taste with salt pepper and chili oil. Sprinkle with chopped green onions and enjoy!
Zucchini Tomato Gratin
(vegetariantimes.com) The perfect dish for a summer evening with friends, this entree is light on the stomach but packs some great flavors that are enhanced as the dish cooks in the oven.
INGREDIENTS
- 1 1/2 lb. tomatoes, cut into
- 1/4-inch-thick slices
- 2 medium zucchini (1 lb.), cut into
- 1/8-inch-thick diagonal slices
- 1 Tbs. plus 1 tsp. olive oil, divided
- 4 garlic cloves, thinly sliced
- 2 Tbs. roughly chopped kalamata olives
- 1/4 cup thinly sliced basil leaves
- 3/4 cup grated Parmesan cheese (1 1/2 oz.), divided
DIRECTIONS
Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.
Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.
Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and i/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.
African Vegetable Stew
(vegcooking.com) This fantastic stew combines a variety of surprising ingredients that are staples in parts of Africa.
INGREDIENTS
- 1 large white onion, chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil
- 1 bunch spinach, chopped
- 2 yams, peeled and sliced
- 17.5-oz. can garbanzo beans
- 1/2 cup raisins
- 28-oz. can Mexican-style chopped tomatoes
- Salt and pepper, to taste
- Cayenne pepper, to taste
- 1/2 cup uncooked rice
- Tabasco sauce, to taste
DIRECTIONS
In a sauté pan over medium heat, fry the onion and garlic in the oil until the onion begins to brown. Add the spinach, cooking for a couple of minutes. Add the yams, beans, raisins, tomatoes, salt, and peppers and cook for 2 to 3 minutes.
Make a well in the center of the mixture for the rice. Add the rice and pat down until wet. Cover and cook for 25 minutes, until the rice is done. Season with the Tabasco sauce.
Butternut Squash Pizza with Rosemary
(allrecipes.com) This veggie take on a pizza combines the rich flavor of butternut squash with the traditional zest of fresh rosemary.
INGREDIENTS
- 1 cup thinly sliced onion
- 1/2 butternut squash - peeled, seeded, and thinly sliced
- 1 teaspoon chopped fresh rosemary
- salt and black pepper to taste
- 3 tablespoons olive oil, divided
- 1 (16 ounce) package refrigerated pizza crust dough
- 1 tablespoon cornmeal
- 2 tablespoons grated Asiago or Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
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Posted on
Aug 17 2009
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