Any suggestions on great vegetarian recipes out there that are cheap and easy to make?

here are some of my favourites





Avocado Bisque


1 tbl Unsalted butter


2 sm Celery ribs, chopped


1 sm Onion, chopped


1 sm Zucchini, chopped


1 whl jalapeno pepper, seeded, minced


2 cup Chicken stock or vegetable stock


1/2 tsp Ground cumin


1/2 tsp Dried mint flakes


2 lrg Ripe avocadoes, peeled and pitted


1/3 cup Whipping cream


Salt


Method :


1. Melt butter in the pressure cooker over medium heat. Add the celery, onion, zucchini, and jalapeno. Cook uncovered until vegetables begin to soften, 3 to 4 minutes. Add stock, cumin, and mint.


2. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure.


3. Puree the contents of the cooker in a blender or food processor. Add the avocados and blend again until smooth. Transfer to a serving container and stir in cream and salt to taste. Serve hot or chilled.





Alfredo Sauce





A rich and creamy Italian sauce, usually served over fettucine. It's also delectable in spinach lasagna and with ravioli.





Yield about 1陆 c


Time 15 minutes


Tools saucepan


whisk





Ingredients 2 T butter


2 c heavy (whipping) cream


录 c parmesan cheese, grated


1 t nutmeg


salt





Directions Melt the butter over medium-high heat, add the cream, and bring to a boil. Lower heat to medium.


Add cheese, nutmeg, and a dash of salt and boil, whisking frequently, until reduced and thickened, about 10 minutes. Taste. If you don't notice a hint of sweetness, add another dash of nutmeg.





Pour over cooked pasta, sprinkle with pepper and parsley, and serve hot.





Notes If you're making fettucine Alfredo, this is enough sauce for about 8 oz (陆 a pound) of pasta.


The key to excellent Alfredo sauce is in the ingredients. Because this recipe is so simple, you need to use the very best cream and freshly-grated, high-quality parmesan cheese.





If you're worried about calories, you can use 陆 and 陆 or milk along with a T or two of flour instead of the cream, but the taste and consistency of the sauce will suffer for it.





Variation: add peas and/or mushrooms.


layered potatoe cake


Ingredients (serves 4)


Melted butter, to grease


6 (about 1kg) coliban potatoes, peeled, thinly sliced


70g butter, melted


30g (1/3 cup) shredded parmesan


1 tsp fresh thyme leaves


Salt %26amp; freshly ground black pepper


Mixed salad leaves, to serve


Method


Preheat oven to 220掳C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.


Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.


Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.





Ingredients (serves 4)


Melted butter, to grease


6 (about 1kg) coliban potatoes, peeled, thinly sliced


70g butter, melted


30g (1/3 cup) shredded parmesan


1 tsp fresh thyme leaves


Salt %26amp; freshly ground black pepper


Mixed salad leaves, to serve


Method


Preheat oven to 220掳C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.


Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.


Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.


vegetarian lasagne


2x 400g cans cherry tomatoes* or crushed tomatoes


100g unsalted butter


100g (2/3 cup) plain flour


1L (4 cups) full-fat milk


Good pinch of ground nutmeg


1/2 cup good-quality pesto


300g fresh lasagne sheets


300g fresh buffalo mozzarella* or bocconcini, thinly sliced


200g grated parmesan


8 vine-ripened cherry tomatoes


Method


Preheat the oven to 180掳C. Lightly grease a 5cm deep, 20 x 30cm baking dish.


Drain tomatoes, reserving juice. Place juice in a pan with butter, flour and milk. Whisk over low heat for 5 minutes or until sauce thickens. Cook 2 minutes further and season with salt, pepper and nutmeg.


Place 1/4 of the sauce in the prepared dish, swirl through 1 tablespoon pesto and cover with a sheet of lasagne.


Add a little more sauce and another tablespoon pesto, then cover with half the mozzarella, half the drained tomatoes, 1/3 of the parmesan and a lasagne sheet. Repeat this layer. Cover with remaining sauce and sprinkle with remaining parmesan. Dot vine-ripened tomatoes on top. Bake for about 35 minutes or until cooked through and golden on top. Rest for 5 minutes before slicing. Serve with salad.Any suggestions on great vegetarian recipes out there that are cheap and easy to make?
Name an ingredient you like. Or a style like Indian food or sweet food...Then it might be easier to answer.Any suggestions on great vegetarian recipes out there that are cheap and easy to make?
Many meat recipes can be converted to vegetarian recipes


I use a recipe that calls for bits of chicken and I replace with Mushrooms! It calls for chicken stock I replace with mushroom stock or soya sauce! Any recipe that calls for egg the egg can be replaced with cornstarch and a bit of oil!


make a paste. Sometimes a bit a baking soda or baking powder will help the paste mixture to adhere.. you need that if you were going to say make fake omelettes! It takes practice to get that mixture just right! see my blog ca.360.yahoo.com/ddherbals
Raw Turnip.


Quick and easy to prepare.
I like chill, so I got one can of light and one can of dark kidney beans, one can of baked beans. two cans of chopped tomatoes and two spoon fulls of chill power, and one spool full of sweet basil. all into a big pan, with a film of olive oil in it. for 5 hours on low and let it cook down, it is great and simple.
Nell Newman鈥檚 Vegetable Pot Pie


6 SERVINGS OVO-LACTO


Though this dish makes a satisfying supper on its own, you can also serve it with crusty bread or a green salad.


1 cup peeled, cubed boiling potatoes


4 tsp. vegetable oil


1/4 cup whole wheat flour or white flour


1 1/2 cups vegetable broth


1 Tbs. nutritional yeast flakes


(see glossary, p. 119)


2 tsp. soy sauce


Salt and freshly ground black pepper


Dough for two-crust 9-inch pie (homemade


whole wheat pastry is best,


but you can substitute a store-bought


crust)


1 medium onion, chopped


1 cup small broccoli florets


1/2 cup diced carrot


1/4 cup corn kernels, fresh or frozen


1/4 cup frozen peas


Preheat oven to 350 [degrees] F. Cook potatoes in lightly salted boiling water just until tender, about 10 minutes. Drain and set aside. Meanwhile, in medium saucepan, heat oil over low heat. Stir in flour and cook, stirring, until mixture is very thick, about 1 minute. Gradually add broth, stirring constantly. Add nutritional yeast, soy sauce, salt and pepper, stirring constantly. Remove sauce from heat and set aside.


Roll out bottom crust and fit into 9-inch pie plate. Scatter potatoes and remaining vegetables over crust and spoon sauce over them. Place top crust on pie, crimp edges and make a couple of slits in crust for steam vents. Bake until crust is lightly browned, about 1 hour. Let stand 5 to 10 minutes before serving.


Per serving: 372 cal.; 6g prot.; 21g total fat (5g sat. fat); 40g carb.; 0 chol.; 419mg sod.; 3g fiber
The best place to find free vegetarian recipes is on the internet.....But the easiest recipe is vegetable salad..Not only it is cheap but at the end of the day u can lose some weight...
Greek lentil soup





3 cups of lentils


1 onion sliced


Chopped garlic


Tin of tomatoes


Carton of tomato juice


3 tablespoons olive oil


Salt and pepper


A little sugar and 2 bay leaves


2 sliced carrots





Boil in large pot the lentils for about 15 mins, drain and add fresh water then add all of the other ingredients and cook on low heat until the carrots are cooked. Very cheap, tasty and easy.