(Closed) Any vegetarian bees here? Recipes?

posted 6 years ago in Wellness
Post # 3
522 posts
Busy bee

I became a vegetarian when I was 12, so I haven’t eaten meat in a while. At first it’s difficult, but after a while you can’t imagine eating meat again. I still eat fish occasionally since my doctor recommends it for me. 


My current favorite recipe is this shredded kale/cranberry/pecan salad. It is so delicious! I substitute parmesan cheese for nutritional yeast.

The Best Shredded Kale Salad

Post # 4
1402 posts
Bumble bee
  • Wedding: May 2015

@LindyLu:  I’ve been a vegetarian for seven years.  I didn’t like meat much and didn’t eat a lot of it, so the transition was pretty easy.  I started off my eating lots of salads with various types of beans, which was good, but also going toward meat replacements, which were not very tasty and aren’t that great for you because they’re so processed.  They’ve come a long way in taste, but they’ve even more processed now, so if you want to eat that type of thing I would recommend moderation.

I make a lot of stir fry (with rice or rice noodles – I love this recipe), black beans (I make them with garlic and chipotle peppers and eat them in enchilads, burritos, rice bowls, salads… pretty much anything), different types of pastas (I love to add in sundried tomatoes, peas, and walnuts in a homemade alfredo sauce), and potatoes every which way.  I think a lot of people who say they aren’t satisfied by vegeatarian meals haven’t had very good ones.  The key to being satisfied and happy is to explore lots of different recipes and don’t be afraid of seasoning!

If you have any questions or would like any meal ideas feel free to PM me. 

Post # 5
1722 posts
Bumble bee
  • Wedding: March 1998

I transitioned about 2 years ago. To be honest, I no longer even view meat as food – I see it and it kind of disgusts me.

I think one of the bigger obstacles is finding restaurants. But…I live in a suburban, blue collar area and we still have options. Check out Asian restaurants – Chinese and Thai come to mind. You can substitute tofu in for the meat in just about any Thai dish and still come up with something amazing. Pad Thai and Pad ka prow are some of my favorites. As for Chinese, vegetable lo mein or most chicken recipes can be adapted using Tofu instead.

We make black bean burgers a lot. om nom nom.

Spinach pies and quiches also go over well in our house.

Falafel sandwiches are another great addition if you’re into Middle Eastern food (check out restaurants near you, too – several meals tend to be vegetarian-friendly).

Mushroom caps fried with balsamic vinegar can also make a main dish – slap it on a bun and you’re good to go. ๐Ÿ˜€

PETA has a carrot hot dog recipe – never tried it, though. Could be good for those days when you miss having some meat and want to recreate it.

Botanas are another option if you’re up for Mexican (just get some vegetarian refried beans for them). The same goes with enchiladas and the like. I occasionally make veggie tacos – fry some bell peppers and onions up, put them into a corn tortilla, and give it a generous heaping of guacamole for dinner. Omnom. Om nom.

That aside, check out the Wells Vegetarian Thanksgiving guides. They publish each year through the New York Times. Some of them are involved, some are simple, but that can give you several side dish and main dish ideas. I made one of their tempeh meatloaves one year; it was pretty good.

Failing that, on a lazy night, hit up a health foods store. For the holidays, we usually buy a “Celebration Roast” from Field Roast. I’m also not above occasionally getting into the processed faux meats from Gardein or Morningstar. I’m a fan of Gardein’s chicken tenders and beefless tips. With the beefless tips, I often stir fry them with bell peppers and onions…

Then add some Sweet Baby Ray’s barbecue sauce or bibigo Korean pineapple BBQ sauce (they sell the latter in my regular supermarket here, in the Asian/World Foods aisle).



Post # 6
396 posts
Helper bee
  • Wedding: July 2013

@LindyLu:  My husband and I are also transitioning to vegetarianism! We were not super heavy meat eaters before, but the environmental impact and the way the animals are treated is what has brought me here (and my husband is pretty happy to go along with it, at least at home).  I feel like I have to be extra creative because before he met me was a self-professed vegetable hater.  He has made great strides though. I don’t know if we will stay vegetarians forever, I will be ok with eating meat if I can find some more ethical sources of it, however I am really enjoying the challenge of feeding ourselves this way.

Here are some of the recipes I’ve made recently:

Falafel & homemade pita bread (check out Mark Bittman’s recipe, super simple). 

Acorn squash quesadillas
 These were really good, I didn’t bother with the tomatillo salsa.

Pasta w/white beans

Curried lentils & sweet potatoes

Can you tell I’m a fan of Smitten Kitchen?

Chickpea Stew with pesto

This wasn’t mind blowing, but good for a quick weeknight meal w/o needing a lot of ingredients.

I echo other posters w/suggesting quiche, stir fry, black bean tacos or burgers.  Also for lunch every day I just have a big salad with feta cheese and breakfast is oatmeal with frozen fruit or peanut butter.  That’s been the way I have eaten for a while so it hasn’t been too difficult to just make dinner vegetarian too.  Good luck!




Post # 7
371 posts
Helper bee

@LindyLu:  I’m vegan and have been for about a year and a half, was vegetarian for 4 years prior to that. I’m like 

View original reply
@CookieCreamCakes:  where the thought of meat (and in my case other animal products) actually kind of disgusts me. 

I think that’s wonderful you and your Fiance are considering vegetarianism. I really do think you’ll enjoy it. Personally, going vegan has introduced me to so many kinds of wonderful foods I never knew existed! It has inspired me to be creative with cooking, and it has also demonstrated how simple and easy meals can be some of the most delicious too! 

I have lots of favourite recipes, but for now I’ll give you this link which has a wonderful variety of mostly vegan foods ๐Ÿ™‚


Feel free to PM me if you want my fave recipes or any advice ๐Ÿ™‚ 


Post # 8
9082 posts
Buzzing Beekeeper

I have eaten vegetarian for eons. I just never liked the taste of meat even as a child and luckily my paretns never forced me to eat it (I think the money they saved made them happy). My husband was a meat eater when we met but slowly started to transition once we moved in together because I mostly cooked. Then one day he just decided that he no longer wanted to eat animals because he loved them too much. Life has been easier since then except he has become vegan over the last few years which is a step too far for me (can’t give up cheese).

What I basically do is take a meat recipe and make it begetarian. You can do this with almost every recipe. If it is a casserole i will just add lentils or chickpeas or more vegies instead of meat. That way you still get the flavour of your favourite meal sans meat.

There are a lot of bad vegetarian recipes out there which is why a lot of people say they hate vegetarian food. If you don’t add spice/flavour then yes things like chickpeas can be bland.

The best cookbook I have is the River Cottage one. I would recommend it to any vegetarian.

Post # 9
445 posts
Helper bee
  • Wedding: July 2014

I’m not veggy but eat a lot of vegetarian food.

Cranks as recipe books are great -their leek crustade is so lovely

Anything with falafel I just love

Also there a some great veg curry recipes I have one that is sweet potato which is one of the best things I have ever tasted.

Post # 10
953 posts
Busy bee

I use MorningStar Farms products almost every day. I love the “beef” crumbles!

The Moosewood Cookbook has a lot of great vegetarian recipes.

Post # 12
1344 posts
Bumble bee
  • Wedding: January 2014

I found it really easy. I never really liked meat anyway though. 

Just be aware though that health wise it’s actually healthiest to eat meat a couple of times a week, followed by vegetarianism. Just thought I would mention that because you said health was one of the reasons you were considering it.

Probably my favourite recipe is a risotto I make. I’ll put the recipe here because I don’t have a link-


One red onion (sliced), a cup of sliced up mushrooms, a carrot, arborio rice, 400g diced tomatoes, 1 litre of vegetable stock, baby spinach and cheese.


Put onion and mushrooms in a pan with butter. Cook until brown/soft and then add arborio rice. Once rice goes transparent add carrot and tomatoes. Stir and then start adding stock, half a cup at a time until the rice is soft/won’t absorb any more water. Throw in a couple of handfuls of baby spinach and stir. Add cheese and stir. Done. I like to put some more cheese on top as well as some salt and pepper ๐Ÿ™‚


Post # 13
678 posts
Busy bee
  • Wedding: August 2014

View original reply
@CookieCreamCakes:  I feel the same way you do about meat at this point. I’ve never “missed” it or get cravings for it. I’ve been vegetarian (pescatarian) for almost 6 years, and my Fiance still enjoys his meat but only when we go out to eat ๐Ÿ™‚ I also tend to do more bean/lentil dishes than the processed tofu, soy crumbles, etc., but I must admit the Quorn chick’n nuggets are pretty good!

This is one of my favorite recipes using seitan, it is a Cuban-style stew. Even my Fiance liked it. The sauce base is soooo good I make large batches of it and freeze it. 


Post # 14
894 posts
Busy bee
  • Wedding: January 2015

@LindyLu:  I am not vegetarian, but I have a couple recipes that I ADORE that are!

Tofu Triangle with Green Beans:

1 package extra firm tofu

Olive oil

1 red bell pepper

1/2 lb of green beans

(I also sometimes add onion and mushroom)


5 tbs soy sauce

2tbs brown sugar

3 cloves garlic, minced

1/4 cup of water


Cut tofu into 1/2″ thick triangles. Cut bell pepper into triangles (or however you want really). Tip green beans and cut into 2″ pieces. Combine sauce ingredients and set aside. Saute tofu 5 minutes each side in a hot skillet with olive oil. Saute green beans, when almost tender, add bell pepper and saute another few minutes. Add tofu and when hot, add sauce and mix well.


Spaghetti Con Salsa Di Olive Pinoli All Arturo:

1 cup kalamatta olives

1 cup sundried tomatoes

1 cup pine nuts

1/2 cup fresh flat leaf parsley

2 tbs red pepper flakes

1/2 cup olive oil

1lb dried spaghetti

Very finely chop together pine nuts, olives, sundried tomatoes. Transer to a large bowl. Add chopped parsley, and pepper flakes. Stir in oil until combined. Cook pasta al dente, reserve 1 cup of hot water. Toss pasta into mixture, adding hot water if too dry.


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