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Vegetarian/Vegan/light Recipe Thread

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Vegetarian/Vegan/light Recipe Thread

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from JoeUser Forums

I am starting this thread so that people can post vegetarian/vegan or light (for the dieters) recipes.  Please start the recipe with what it is. I will try and post a new recipe of my own every day or so (I have a lot of them). Here is my first example:

Portobella Wellington (VEGAN):

2 Large Portobella Mushrooms, cleaned with stems trimmed
Vegan puffed pastry
4 Green onion, diced
4 Shitake Mushroom, stems removed, diced
handful fresh parsley, finely chopped
6 button mushrooms, finely sliced
1/4 cup olive oil
2 TBS Balsamic Vinaigrette
1 small tomato, diced

Preheat oven to 450 degrees.  Combine all ingredients other than Portobella mushrooms, puffed pastry and tomato in a non-stick pan.  Cook until soft.  Place mushrooms on oiled cookie sheet.  Top with 1/2 of the mixture.  Cut puffed pastry, and cover topped mushrooms.  Cook in oven until pastry is browned (around 10- 15 minutes).  While mushrooms are cooking, add tomatoes to reserved mixture.  Cook until tomatoes are soft but not mushy.  Topped finished mushrooms with tomato mixture.

I serve this with greens, a salad or other green veggie.  Goes well with a semi-sweet white wine.

cooking
14,986 views 55 replies
Reply #51 from JoeUser Forums Top
Damn!  I want her to pack my lunch for me!  That looks like a lot of work, but it has some great ideas.  Thanks for sharing!
Reply #52 from JoeUser Forums Top
Damn! I want her to pack my lunch for me! That looks like a lot of work, but it has some great ideas. Thanks for sharing!


I was thinking it must take her ages--but man, what a lucky kid her son is!
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Reply #53 from JoeUser Forums Top

I've been neglecting my thread!

Pasta a la Sausiche (Vegan)

I ate a meal at a local vegetarian restaurant that I *had* to try to make at home. They used a vegan sausage that was different (it was more like a hard sausage) but the overall taste was much the same (and they used a different name...I like mine better):

1 1/3 cup dry rigatoni (cook per instructions to al dente and drain)
1/4 cup olive oil
3 cloves garlic, finely minced
3 Portobella mushroom caps (diced)
1/2 package vegan sausage. (I used Gimme Lean sausage style)
red pepper flakes to taste
1 TBS fresh lemon juice
Salt and pepper

Heat oilve oil, red pepper flakes and garlic in large sauce pan on medium heat. When oil is hot, drop small amounts of the sausage (I made mine about 1/2 to 1 tsp in size) into the oil. Salt and pepper the sausage (you could leave out the salt....I just like salt). Fry until the sausage is brown on all sides. Add mushrooms and cook until the are barely cooked (longer if you like mushier mushrooms). Add rigatoni and toss. Cook together covered for about 3 minutes. Turn off heat and toss with lemon juice.

Makes 2 heavenly servings.

This is good with a side of Kale.  I'm thinking of making this (along with some other treats) for my Mom's birthday since it's *really* hard to tell that this is vegan if you didn't know.

Reply #54 from JoeUser Forums Top
Pasta a la Sausiche (Vegan)


Sounds yummy! I love pasta dishes. Brad's vegetarian cousin sauteed olive oil, garlic, spinach, pine nuts and sun dried tomatoes together and tossed it with cooked spaghetti once when we were over....yum!
Reply #55 from JoeUser Forums Top
mmm...that sounds pretty good, too!