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Great meatless main dishes hearty stews

AdinaA May 7, 2013 04:40 AM

Dragging this thread over from another board. I find that a repertoire of really delicious meatless main courses is essential to running a kosher kitchen. This thread has some really useful (as in delicious, varied, practical) recipes, so I'm sharing it on this board.


  1. t
    teajoygreye May 13, 2013 03:10 PM

    Red Beans & Rice is a great one. Make a big batch parve and freeze. If you get tired of the leftovers, it can be turned into a dairy dish with some nice grated cheese on top -- or throw in some leftover chicken or ground beef instead to make it meat.

    My mom's version:

    4-6 servings

    1 cup dried small red beans (or a mix of these& red kidney beans)
    1 onion, chopped
    2 cloves garlic, minced
    1 tbsp olive oil
    1 large red bell pepper, chopped
    6 baby zucchini, sliced in rounds (sub. 1 smallor 1/2 large zucchini, chopped)
    2.5 cups chopped tomatoes
    2 tbsp brown sugar
    1/2 cup parve chicken broth or water (if usingparve chicken broth you may not want to add much salt)
    1 cup brown rice
    1 tbsp parve margarine

    1 tbsp parsley
    2 tsp cumin
    1 tsp paprika
    1/2 tsp salt (or to taste)
    1/4 tsp red pepper flakes
    a pinch of pepper

    Total cooking time (excluding soaking beans):3-4 hrs

    The night before rinse beans then place in a bowl with 3-4 cups of cold water and leave on the counter to soak.

    At least 4 hrs before dinner drain the beans and boil on stove top for 2 hrs. Make sure that you stir them at least twice and they remain covered with water. Drain.

    While the beans are cooking chop veggies and begin sweating onions & garlic in second saucepan until onions become translucent. Add red peppers, 1/2 of the zucchini slices, tomatoes, brown sugar and seasonings, water or broth and bring to a simmer.

    When the beans have finished cooking drain &add to veggies. Simmer for another hour. Add the rest of the zucchini &simmer for at least one more hour.

    During the last hour cook the rice: Rinse 1 cup of brown rice, add to medium pot with 2 cups of water and 1 tbsp margarine. Bring to a boil, stir, turn the heat down to low, cover and cook for 40 min.

    1. c
      CloggieGirl May 8, 2013 03:37 PM


      This was amazing. I'd recommend browning the tempeh first for a better texture.

      1. letsindulge May 7, 2013 10:12 AM

        Kabocha squash, green bean, and red bell peppers in a Thai red coconut curry sauce. Garnish w/ cilantro, and serve over rice.

        1 Reply
        1. re: letsindulge
          apathetichell May 7, 2013 10:29 AM

          Is there a readily available kosher Thai red coconut curry paste? I know some are acceptable for vegetarians/vegans after a quick check for shrimp paste/fish sauce - but I don't know if there is a kosher one on the market. Even the Asian Gourmet spice packets (which had Fish sauce) seem to have dried up...

        2. tamarw May 7, 2013 10:03 AM

          Great timing. I've been doing this a lot lately as part of a new fitness/health regimen.

          Two weeks ago, I enjoyed a week of Tofurky Sausage Jambalaya (see http://www.tofurky.com/recipes/recipe_details.asp?RecipeDataID=65).

          Last week, I had slow cooker vegetable curry (http://www.joyofkosher.com/recipes/slow-cooker-vegetable-curry/). Very spicy, and I love that.

          This week, I am enjoying the best vegetarian chili recipe in the world (http://allrecipes.com/recipe/the-best...).

          1. a
            apathetichell May 7, 2013 09:50 AM

            One not mentioned - but a favorite in my house is a vegan Pozole... Here's a sample recipe: http://vegetarian.about.com/od/soupss..., but we use stock from deseeded dried chiles (ancho or guajillo) in place of water...

            1. d
              Dovid May 7, 2013 07:06 AM

              Meatless curries are a good way to use up odds and ends such as the last of the peppers, a half of a cabbage or eggplant, etc.

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