vegetarian meatloaf recipes easy image
frommetayo
Answer
Veggie Meatloaf
You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.
INGREDIENTS:
1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
Bake in preheated oven for 45 minutes.
Hariton's 'Famous' Vegetarian Casserole
This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.
Original recipe yield: 36 servings.
INGREDIENTS:
8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
DIRECTIONS:
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Easy Peach Cobbler
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour.
Veggie Meatloaf
You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.
INGREDIENTS:
1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
Bake in preheated oven for 45 minutes.
Hariton's 'Famous' Vegetarian Casserole
This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.
Original recipe yield: 36 servings.
INGREDIENTS:
8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
DIRECTIONS:
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Easy Peach Cobbler
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour.
Vegetarian snacks easily portable in a cooler. Need ideas please! I am going on a trip this weekend.?
lissabeth
There are 3 couples taking a weekend trip. 2 of them are riding their Harleys there, we are trailering ours due to no saddle bags. One of the women is a vegetarian, and I would like to get a few ideas for snacks or easy dishes.
We have a rented cabin with a kitchen, but one never knows what kind of utensils or dishes will be available and we really don't know what we will find to shop for. I will be taking a cooler and I thought about taking ingredients for stuffed mushrooms or stuffed cherry tomatoes. I would mix the (stuffings) before I leave then it would be easy to get them ready upon arrival.
Answer
Some good snacks for the road are dried fruit, trail mix, primal strips (vegan jerky), and/or granola...plus I found some ideas for dinner. A vegan meat loaf can be mixed ahead of time...the recipe is below:
Vegan Meatloaf
Adapted from a recipe in The Joy of Cooking, 1997 Edition
1 14oz. package GimmeLean
3/4 cup finely chopped onions
1/2 cup quick-cooking rolled oats
1/3 cup ketchup
1/3 cup finely chopped parsley
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
3 tbsp applesauce
1 tbsp vegetable oil
1 tbsp all-purpose white flour
Mix all ingredients together in a big bowl with your hands until they just come together. Joy of Cooking warns you not to overmix, though I can't imagine anything too terrible could happen if you did.
Put in a lightly oiled loaf pan and bake at 350 degrees Fahrenheit for 45 minutes.
The site where the recipe came from also has some assorted recipes that may be helpful in sparking some ideas that you can run past your vegetarian friend who will be traveling with you.
Some good snacks for the road are dried fruit, trail mix, primal strips (vegan jerky), and/or granola...plus I found some ideas for dinner. A vegan meat loaf can be mixed ahead of time...the recipe is below:
Vegan Meatloaf
Adapted from a recipe in The Joy of Cooking, 1997 Edition
1 14oz. package GimmeLean
3/4 cup finely chopped onions
1/2 cup quick-cooking rolled oats
1/3 cup ketchup
1/3 cup finely chopped parsley
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
3 tbsp applesauce
1 tbsp vegetable oil
1 tbsp all-purpose white flour
Mix all ingredients together in a big bowl with your hands until they just come together. Joy of Cooking warns you not to overmix, though I can't imagine anything too terrible could happen if you did.
Put in a lightly oiled loaf pan and bake at 350 degrees Fahrenheit for 45 minutes.
The site where the recipe came from also has some assorted recipes that may be helpful in sparking some ideas that you can run past your vegetarian friend who will be traveling with you.
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