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Aug 18, 2007 11:07 AM

vegetarian weekday meals....

i feel the need to expand my repetoire of meals...I make a variety of things and often try new things, but the basics that I keep coming back to are:

Risotto (mushroom /asparagus, cauliflower/saffron/raisin)
Tunisian spaghetti- (harissa, tomato paste lots of garlic, mushrooms, green onions)
Sweet potato burritos
Veggie Chili
Veggie Stir fry
California Pasta (bok choy, sesame, cannelli beans, hoisin sauce, ginger on pasta)
Tofu, mashed potato, asparagus

We're not huge eggplant people, and we tend to stay away from anything oily/creamy -Other than that, no real restrictions,apart from the vegetarianism(cheese is fine, prefer to stay away from eggs)

I'd really like to expand my list of things that I keep coming back to- not too many ingredients, not too long prep....

does anyone have suggestions for additions?


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  1. My hubbie & I are 'test-driving' vegetarianism this month.... how about stuffed peppers/tomatoes/zucchini/etc?

    I made a Moroccan chickpea stew type thing that was excellent.

    This week planning on taco 'bar' with various fixings, felafel (gotta use up all the leftover chickpeas!!!), lasagna roulades.

    1. This is just a side dish or starter that I enjoy. Its from the Vegan Italiano cookbook.

      6 med tomatoes (~6 oz)
      table salt
      2 tbsp extra-virgin olive oil
      2 tbsp finely chopped onion
      1/4 cup finely chopped parsley
      2 large cloves garlic (though i always add more)
      1 cup lightly toasted white bread crumbs
      3 tbsp capers, drained
      1 tsp coarse salt
      1/2 tsp dried oregano
      pepper to taste

      - preheat oven to 350* and lightly oil a baking dish
      - cut tops off of tomatoes, squeeze out seeds but leave pulp, salt the insides and place upside down to drain for abt 20 mins
      - nonstick skillet over medium heat, heat oil, add onion and cook until softened
      - add parsley and garlic and cook, stirring constantly, about 1 min
      - remove from heat and add bread crumbs, capers, coarse salt, oregano and pepper and toss well
      - fill tomatoes with mixture, place in pan and drizzle with olive oil
      - bake about 30 mins until the tomatoes are soft and the tops are slightly browned, serve warm or at room temp

      I love this recipe b/c it never dissapoints, its vegan and its easy to experiment with.

      Hope this helps!

      1. great timing! my husband just showed me this website:

        1 Reply
        1. re: odkaty

          Pure Karma, Katy, bless you for the meal plans. I cook & it's fine but then the rest of my family are making things like veggy sausages & potatoes, spagetti with faux meat meatballs & a salad. They just keep forgetting the vegetables!

        2. There is a really good three bean taco recipe at that we have in the regular rotation, as well as burritos w/home made refried beans and cuban black beans, which has got to be the easiest recipe in the world - saute garlic and green pepper, add red wine vinegar, oregano and black beans. Those and moroccan chickpea stew are our standards. We're making various lentil salads a lot in the summer.
          Cooking Light also has a recipe for a sloppy joe made with tempeh that we make with veggie ground beed instead and it's excellent.

          1. Cooking Light used to have a vegetarian column in every issue. I've stopped my subscription, so I don't know if it's still there, but I've gotten a lot of great recipes from there. Also, Whole Foods website recipe section can be searched by vegetarian. My family really likes the baked eggplant parm (not a very quick recipe, but quite good), the lentils nicoise and the baby spinach with honey-mustard tofu.

            Also, being fake meat lovers (or at least likers) I often switch some meat recipes (particularly gumbos, stews and soups) from meaty to veggie.

            Good luck!

            1 Reply
            1. re: GrillNextDoor

              One of my favorite veg recipes came from CL--a west African stew that consists of veg broth, sweet potatoes, chickpeas, cumin and peanut butter. Even non veg's will eat it.

              I'd also recommend Pad Thai, either using a kit/mix or homemade. Not difficult and very easy to do vegetarian.

              You could also add corn dumplings to your veg chili for a bit of a change. Make a cornbread mix (I like to add fresh or frozen corn to that) and plop it on top of the chili.

              Quinoa is a great alternative to the usual starches--high protein, nutty taste.

              Whole wheat couscous with a veg stew is fast and tasty too.

              Gnocchi with just butter and fresh sage, add a salad and it's dinner!