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Great meatless main dishes hearty stews

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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.


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  1. 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.

    1. 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. 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...).

        Last week, I had slow cooker vegetable curry (http://www.joyofkosher.com/recipes/sl...). 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. 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

            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. http://ohmyveggies.com/recipe-irish-s...

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

            1. 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.