Vegetarian entree recipes

[frugalone]

After spending about six hours preparing a vegetarian pot pie for Thanksgiving, to bring to my sister's, I am in need of help. I need a vegetarian entree recipe that will not take hours to prepare, can be heated ahead of time and easily transported in a car for about 45 minutes, and will (possibly) appeal to carnivores (though the last one isn't my top priority).

We used to make a veggie lasagna, but that too took hours to make. I realize holiday food often takes a long time (people getting up at 6 a.m. to put the turkey in the oven, etc.) but I just can't handle that sort of thing anymore. And I'm not even the cook--the spouse is!

I know I can look online, but the sheer volume of recipes out there is overwhelming.

Also, it would be preferable if there were no dairy products in the recipe. Butter is OK, though. Just not loads of cheese.

Can you help? :)

[catherine]

My husband LOVES this soup, and he's a meat-and-potatoes guy. The mushrooms give a "meaty" taste and texture. This recipe is so simple and easy.

Healthy Mushroom SoupOverview | Step by Step
1 Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
2 Remove from heat, ladle into bowls, and serve.

Serves: 4

2 tablespoons unsalted butter
1 cup carrots peeled and diced
1 cup onions sliced
1 cup sliced leeks halved and sliced
3⁄4 cup sliced celery
3 large garlic cloves coarsely chopped (approx. 1 and ½ tablespoons)
2 teaspoons fresh thyme leaves
2 pounds mushrooms rinsed and thickly sliced*
6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
1 teaspoon sea salt
1⁄2 teaspoon cracked black pepper

[Chicken lady]

https://www.yummly.com/recipes/mark-bittman-vegetarian

[frugalone]

Sounds delicious--but hard to transport in a car! ;)



My husband LOVES this soup, and he's a meat-and-potatoes guy. The mushrooms give a "meaty" taste and texture. This recipe is so simple and easy.

Healthy Mushroom SoupOverview | Step by Step
1 Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
2 Remove from heat, ladle into bowls, and serve.

Serves: 4

2 tablespoons unsalted butter
1 cup carrots peeled and diced
1 cup onions sliced
1 cup sliced leeks halved and sliced
3⁄4 cup sliced celery
3 large garlic cloves coarsely chopped (approx. 1 and ½ tablespoons)
2 teaspoons fresh thyme leaves
2 pounds mushrooms rinsed and thickly sliced*
6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
1 teaspoon sea salt
1⁄2 teaspoon cracked black pepper

[razz]

Sounds delicious--but hard to transport in a car! ;)
Crockpot?

[frugalone]

Crockpot?

Hmmm...yes, I do have one of those. Perhaps that might work!

[SteveinMN]

If nothing else, a crockpot will keep the finished entrée warm...

Here's an option, from another cook I know named Chris:
Brush some thinly sliced eggplant with olive oil and bake till soft (about 15 minutes).
Smear with a mixture of whole milk fresh ricotta mixed with a mixture of:
1/4 cup grated Parmesan, 2 Tbsp chopped fresh basil, 2 Tbsp lemon zest, 1 Tbsp garlic, 2 Tbsp chopped fresh parsley, 1/2 tsp pepper, 1/2 tsp salt, and a pinch of nutmeg
Roll the eggplant slices.
Place on a spicy tomato sauce and bake about 20-25 min at 425* (until the tomato sauce is bubbly).

[Rogar]

Black bean and spinach enchiladas. I have made them with low fat mozzarella cheese and without cheese. With cheese it's even pleased carnivore friends. Some of the milder almond or soy alternate cheeses can work, but for some it is an acquired taste and for me has taken some experimentation to work. There are several online recipes with variations. If you use canned enchilada sauce it goes together pretty fast.

If I were making Catherine's recipe for dedicated vegetarians, I would substitute vegetable broth for the chicken stock.

[Zoe Girl]

Steve that sounds super yummy, and the enchiladas too.

I would recommend a baked ricotta stuffed shells or mac and cheese. Everyone loves mac and cheese. I put bread crumbs with garlic powder on top and use white cheddar

[Zoe Girl]

Steve that sounds super yummy, and the enchiladas too.

I would recommend a baked ricotta stuffed shells or mac and cheese. Everyone loves mac and cheese. I put bread crumbs with garlic powder on top and use white cheddar

[frugalone]

I have never made baked riccotta or stuffed shells. Aren't they kind of time-consuming, like lasagna?

[Zoe Girl]

I don't think so, you boil the noodles and mix about 5-6 ingredients for the filling, then stuff the filling in the pasta and cover with tomato sauce. It can be out of a can. Bake and put on some extra cheese. If you don't make it too saucy it is easy to transport

[Chicken lady]

In other words, yes.

stuffing the shells takes me far too long.

[Zoe Girl]

Oh i use the open style ones, not manicotti style, so i spoon in. But i also cook alot so what is easy for me may not translate to easy for others

[frugalone]

Oh, I know what you mean--they look like giant seashells, right? Then it might be easier! Thank you.


Oh i use the open style ones, not manicotti style, so i spoon in. But i also cook alot so what is easy for me may not translate to easy for others

[BikingLady]

I made this loaf last night, using sweet potato and canned pintos. I 1/2 ed this recipe and YUM!



2 cups cooked carrots, diced
2 1/2 cups cooked lima or navy beans, mashed
2 large eggs or 3 small eggs
1 tsp salt
1/4 tsp pepper
dash Cayenne pepper
1/4 tsp Worcestershire sauce
1/2 cup milk
3 cups bread crumbs (not too stale)
1/2 onion, chopped fine
4 Tbsp melted fat
2 Tbsp chopped parsley


Instructions


Combine cooked, diced carrots and cooked mashed beans.
Beat eggs slightly, add seasonings and milk.
Combine breadcrumbs, chopped onion, melted fat and parsley; add to vegetables mixing thoroughly.
Turn into a well-greased loaf pan (or ring mould) and bake at 375°F (190°C) for 35 to 40 minutes.
Turn out on heated serving platter and serve with desired sauce.

[frugalone]

Thanks! That loaf could be interesting. We have a running joke in my family that my mother made the world's worst meatloaf when we were kids. ;)

[JaneV2.0]

I have Thai flavored shirataki soup in the IP, with peppers, onions, ginger (I didn't have galanga), red curry paste, and coconut milk.

I read yesterday that minced mushrooms (along with an egg) added to meatloaf is a winning ingredient, because they impart moisture. (And nutrients, natch.)

[SteveinMN]

I read yesterday that minced mushrooms (along with an egg) added to meatloaf is a winning ingredient, because they impart moisture. (And nutrients, natch.)
Mushrooms also are (not to scare anyone) higher in glutamates, which are the key component in the food sense of umami. Umami adds a depth to food; one of those properties we notice but couldn't quite put a name to (until now). Good addition.

[Mary B.]

Our go-to is the Lynn's Loaf recipe from the Engine 2 website. It has squished tofu, oatmeal and various other things -- I'll add the link -- and we've served it to lots of guests. We've had at least two dedicated meat-eaters compliment us on the meatloaf without realizing that it in fact wasn't. It makes a great sandwich too if there's some leftover. Flavour is reminiscent of bread-based stuffing.
http://engine2diet.com/blog/top-engine-2-recipes-lynns-meatloaf/

[ejchase]

This vegetarian chilaquiles recipe is a big hit in my family. I usually double it for a crowd:

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1111367

[JaneV2.0]

I used to make an excellent peanut sauced noodle dish. Pretty scanty on the protein, though.