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Healthy Vegetarian Recipes

Hearty Vegetable Lasagna

Prep Time	Cook Time	Ready In	Servings
25 minutes	1 hour	1 hr 40 min	12

Ingredients

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

Directions

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 462 | Total Fat: 19.5g | Cholesterol: 81mg

Nutrition Information

Hearty Vegetable Lasagna

Servings Per Recipe: 12

Amount Per Serving

Calories: 462

Total Fat: 19.5g
Cholesterol: 81mg
Sodium: 843mg
Total Carbs: 49.6g
Dietary Fiber: 5.2g
Protein: 23.2g

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Vegetarian Quiche

Prep Time	Cook Time	Ready In	Servings
30 minutes	40 hour	1 hr 10 min	6

Ingredients

1 (9 inch) unbaked pastry shell
1 1/2 cups chopped onion
1 medium green pepper, chopped
1 cup chopped tomatoes
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons butter or margarine
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground cinnamon
5 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.
In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

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Vegetarian Chili

Prep Time	Cook Time	Ready In	Servings
10 minutes	1 hour	1 hr 10 min	6

Ingredients

1 (12 ounce) package frozen burger-style crumbles
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
5 onions, chopped
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
salt and pepper to taste

Directions

In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

Nutritional Information

Amount Per Serving Calories: 582 | Total Fat: 4.9g | Cholesterol: 0mg

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Vegan Fajitas

Prep Time	Cook Time	Ready In	Servings
20 minutes	20 hour	1 hr 10 min	6

Ingredients:

1/4 cup of Olive Oil
1/4 cup of Red Wine Vinegar
1 teaspoon of dried oregano
1 teaspoon chili powder
garlic salt to taste
salt and pepper to taste
1 teaspoon white sugar
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

Directions:

In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Nutrition Information:

Calories 198 kcal; Carbohydrates 17.9 g; Cholesterol 0 mg; Fat 14.4 g; Fiber 3.7 g; Protein 3 g; Sodium 130 mg

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Vegan Stew

Prep Time	Cook Time	Ready In	Servings
15 minutes	30 hour	45 min	4

Ingredients:

1 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 parsnip, chopped
1 turnip, chopped
1/4 uncooked white rice
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
2 1/2 cups water

Directions:

In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

Nutrition:

Calories 232 kcal; Cholesterol 0 mg; Fiber 6.9 g; Sodium 1298 mg; Carbohydrates 53 g; Fat 0.6 g; Protein 5.2 g