Post # 1
FI and I have just passed our one-month goal of eating clean and healthy, and we want to kick it up a notch by making vegetarian meals once or twice a week. I just can’t seem to wrap my head around how to make vegetarian meals, though, especially since I can’t eat soy products due to a thyroid issue.
So! Anyone out there want to share their delicious, soy-free vegetarian recipes, or even just some guidance as to how and where to start? Thanks 🙂
Post # 3
I don’t like soy, so whenever I make a veggie dish, it’s soy free.
Here’s a recipe I made last week, and it was a hit in my household (I added tabasco sauce otherwise it was a bit bland for us, but we eat very spicy stuff):
Skinny Tex Mex Bean Quinoa Casserole
Post # 4
- Wedding: August 2013 - Rocky Mountains USA
@MrsRevolutionize: We’ve been doing this too. We like to have a main dish with beans or lentils – they’re a great way to add protein and fiber to a veggie meal and keep you feeling full longer.
This black bean, sweet potatoe, and kale skillet is super tasty: http://www.goop.com/journal/make/215/one-pan-meals
Here are some other links:
Also, this sounds weird, but for a quick snack or side dish: steamed veggies (usually I use broccoli) with a 1/2 cup of cottage cheese on top is SO GOOD! I don’t even really like cottage cheese, but I swear, it’s really really tasty and satisfying that way.
Post # 5
Congratulations on your clean eating! I started out as flexitarian and I loved how I felt so much (and how inexpensive it was) that it made the transition to full vegetrian so easy! Like you, we don’t eat a lot of soy and meat-subs in our house. Below are a couple of meat-free dishes we really like:
BBQ Cauliflower Salad (I also use this BBQ roasted cauliflower in burrito bowls- YUM!)
Green Goddess Enchiladas
Buffalo Chicken Chili (I know this says Chicken in the title, but when I make it I just omit the chicken and add another can or two of beans – depending on how thick/chunky you like your chili)
Roasted Cauliflower, Chickpea, and Quinoa Salad with Jalapeno Lime vinegarette (I serve this warm)
Roasted Tomatillo and Black Bean Tacos
Chickpea Tacos with Avocado Cream
Chickpea Panzanella (also best served warm)
Good luck and I hope you enjoy your flexing!
Post # 6
FIs been vegetarian for 8 years now and we eat a lot without soy. It’s all about substitution. For example, I make a casserole that typically uses ground beef. Instead, we use some sort of bean, black, pinto, etc.
Similarly, there are a lot of foods that are vegetarian without any help. A lot of Indian and Italian cuisine is vegetarian. You don’t have to jump through hoops to eat vegetarian. It’s not that complicated.
Post # 7
look at websites such as oh my veggies, edible perspective, and oh she glows. these are my top three favorite veggie sites for recipes. all are yummy!
Post # 8
- Wedding: March 2012 - Pelican Grand Beach Resort
An esay goto is eggplant parmesan. My favorite recipe is http://www.wholefoodsmarket.com/recipe/easy-baked-eggplant-parmesan. Personally, I prefer to salt the eggplant first and let the water drain out of it.
I also love this risotto: http://www.foodnetwork.com/recipes/giada-de-laurentiis/gorgonzola-and-porcini-mushroom-risotto-recipe.html
I like to make a vegetarian ragu of sauteed kale or chard, pecans or similar, canned whole tomatoes (crushed with the back of a spoon while cooking), onion, capers, and kalamata olives and then serve it with goat cheese over Roman style gnocchi (http://www.williams-sonoma.com/recipe/gnocchi-alla-romana.html).
Post # 9
Here are some of my favorite veggie burgers to make:
I also make a veggie chili:
Combine 1 package Morning Star veggie crumbles, 1 can black beans, 1 can ranch style beans, 1 can red kidney beans, 1 can rotel, 1 can tomato paste, 1/2c quinoa, package of chili seasoning, some frozen corn, water (or vegetable stock). Let simmer for a minimum of 30min.
Veggie lasagna is also popular in our house.
For breakfast we do a lot of veggie frittatas like this one: http://www.foodnetwork.com/recipes/giada-de-laurentiis/frittata-with-asparagus-tomato-and-fontina-recipe.html
Or a brunch braid: http://www.wgbh.org/articles/Braided-Brunch-Loaf-By-Annie-Copps-2276 (but I omit the meat. You can really make this with any combo of veggies. Really good with spinach and sundried tomatoes.)
Here’s a pasta I liked: http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe.html
ok, just one more… different taste, but I love it: http://kblog.lunchboxbunch.com/2010/12/curried-quinoa-wrap-avo-citrus-slaw.html?m=1
Post # 10
@MrsRight: Wow, all these suggestions sound delicious!!
Post # 11
I like making spinach-and-cheese quiches. Spinach pie’s another option.
We’ll often make wraps with spinach, hummus, bell peppers, onions and lentils, rice or black beans.
Look up some latke recipes — I’m partial to potato latkes.
Falafel sandwiches are good (again, they’re all more or less the same thing).
Black bean burgers…om nom nom nom.
Spaghetti squash marinara’s a good’un
pad thai* (Many Chinese and Thai dishes can be made vegetarian-style. Keep in mind that many use fish sauces, oyster sauce, etc. There are retailers that sell vegetarian versions of those sauces, or many times, you may be able to substitute non-soy-based sauces. Actually, for soy sauce, here’s this recipe…maybe substituting vegetable stock/broth instead):
Eggplant parmesan (omnomnom)…and its cousin, ratatouille.
Other than that, Google “Wells Vegetarian Thanksgiving.” They publish every year and include tons of entrees and side dishes, including some that are not soy-based.