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Vegetarian Cookbook

Yummy recipes that will make you forget


about eating meat!

Introduction.........................................................3
4 Cheese Margherita Pizza..................................4
Entree...................................................................................4

Breaded Tofu........................................................5
Entree...................................................................................5

Black Bean & Quinoa Burger...............................6


Entree...................................................................................6

Vegetarian Buffalo Chicken Dip..........................7


Appetizer..............................................................................7

Hummus..............................................................8
Appetizer..............................................................................8

Zucchini Herb Casserole......................................9


Side Dish...............................................................................9

Slow Cooker Vegetable Soup.............................10


Soup....................................................................................10

Tomato Basil Soup..............................................11


Soup..................................................................................... 11

Peanut Noodles..................................................12
Pasta...................................................................................12

Black Bean & Corn Quesadillas.........................13


Entree.................................................................................13

Introduction
The reason I decided to create this cookbook is because I have recently decided to become a
vegetarian after discovering all of the harmful things meat production does to our planet.
Creating meat takes the lives of millions of innocent animals and destroys the earth by the
effects of soil erosion and fossil fuels. Being a vegetarian can also help reduce risks of
harmful diseases as well as some forms of cancer. Many vegetarians typically are able to
maintain a healthy weight and are overall more healthy because they are conscious of the
foods they eat.
Being a vegetarian doesnt mean you have to eat boring food or feel deprived. There are
several meat alternatives that vegetarians can eat like tofu, tempura, fo-meat, etc. These
foods have the same texture as meat so you wont even realize the difference. Its important
to still intake a healthy amount of protein which is possible through beans, rice, legumes, etc.
All dark leafy greens contain ample amounts of vitamins that will allow you to reach your
daily intake. This cookbook will show my top 10 favorite vegetarian recipes that offer plenty
of nutrients that your body will need! Hope you enjoy!

4 Cheese Margherita Pizza


Entree
Ingredients:
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes
2 (12 inch) pre-baked pizza crusts
8 ounces shredded mozzarella cheese
4 ounces shredded fontina cheese

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10 fresh basil leaves


1/2 cup freshly grated parmesan cheese
1/2 cup crumbled feta cheese

Directions:
1. Stir together olive oil, garlic, and salt; toss with tomatoes. Allow to stand for 15 minutes.
Preheat oven to 400 degrees F
2. Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with
mozzarella and fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded
basil, parmesan, and feta cheese.
3. Bake in preheated oven until the cheese is bubbly and golden brown. (10 minutes)

Breaded Tofu
Entree
Ingredients:
1 (16 ounce) package extra-firm tofu
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt

Image and recipe by All Recipes

1/2 teaspoon pepper


1 teaspoon sage
1/2 teaspoon cayenne pepper

Directions:
1 Cut pressed tofu into 1/2 inch slices; then cut again into 1/2 inch wide sticks. Place tofu in
a bowl, and pour broth over the top. Set aside to soak.
4. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
5. Warm oil in a large skillet over medium-high heat
6. Remove tofu sticks from broth, and squeeze most(but not all) of the liquid from them.
Roll sticks in breading. Place tofu in hot oil; fry until crisp and browned on all sides. Add
more oil if necessary.

Black Bean & Quinoa Burger

Entree
Ingredients:
1 (15 ounce) can black beans
1/4 cup quinoa
1/2 cup water
1/2 cup bread crumbs
1/4 cup minced yellow bell pepper
2 tablespoons minced onion
1 large clove of garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

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1 teaspoon hot pepper sauce


1 egg
3 tablespoons olive oil

Directions:
1 Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover,
and simmer until the quinoa is tender and the water has been absorbed. (15-20 minutes)
7. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like
mixture
8. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce,
and egg into the black beans using your hands
9. Form the black bean mixture into 5 patties
10.Heat the olive oil in a large skillet
11. cook the patties in the hot oil until heated through, 2-3 minutes per side

Vegetarian
Buffalo Chicken
Dip
Appetizer
Ingredients:
1 (8 ounce) package seasoned chicken style
vegetarian strips
2 (8 ounce) packages reduced fat cream cheese
1 (16 ounce) bottle reduced fat ranch salad dressing
1 (12 fluid ounce) bottle hot buffalo wing sauce
1 cup Colby-Monterey jack cheese blend
Image and recipe by All Recipes

Directions:
1. Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing
sauce into a slow cooker. Cook on low, stirring occasionally, until the cheese has melted and
the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

Hummus
Appetizer
Ingredients:
2 cups canned garbanzo beans
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Image and recipe by All Recipes

Directions:
1 Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food
processor. Blend until smooth. Transfer mixture to a serving bowl.
12. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Zucchini Herb
Casserole
Side Dish
Ingredients:
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika

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1/2 teaspoon dried oregano


1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp cheddar cheese

Directions:
1 Combine rice and water in a saucepan, bring to boil. Reduce to low, cover, simmer 20
minutes until rice is tender
13. Preheat oven to 350 degrees F. Lightly grease shallow 1 1/2 quart casserole dish
14.Heat oil in skillet over medium heat, cook zucchini, green onions, and garlic 5 minutes, or
until tender. Season with garlic, basil, paprika, and oregano. Mix in the cooked rice,
tomatoes, and 1 cup cheese. Cook and stir until heated through. Transfer to casserole dish
and top with remaining cheese.
15. Bake uncovered for 20 minutes or until cheese is melted and bubbly

Slow Cooker
Vegetable Soup
Soup
Ingredients:
6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes undrained
2 potatoes. peeled and cubed
1 large onion, diced
1/2 cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano

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1/2 teaspoon dried basil


1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
2 cups all-purpose flour
1/4 cup vegetable shortening
1/4 cup vegetable broth

Directions:
1 Combine 6 cups vegetable broth, frozen veggies, tomatoes, potatoes, onion, barley, garlic,
parsley, oregano, basil, salt, black pepper, bay leaf in slow cooker. Cover and cook on low
for 5 to 6 hours.

16.Place flour in bowl; cut shortening into flour using pastry blender until mixture is coarse
crumbs. Add veggie broth; stir with fork until dough no longer sticks to side of fowl.
Transfer dough to floured surface roll out 1/8 in. thick. Cut dough into strips or small
squares. Add to slow cooker. Cook until dumplings
are soft
in the middle(1 hour)

Tomato Basil
Soup
Soup
Ingredients:
4 tomatoes- peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper

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Directions:
1 Place tomatoes and juice in a stock pot over medium heat. Simmer for 3o minutes. Puree
the tomato mixture along with the basil leaves, return the puree to the stock pot.
17. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt
and pepper. Heat, stirring until the butter is melted. Do not boil.

Peanut
Noodles
Pasta
Ingredients:
8 ounces spaghetti
1 bunch green onions. sliced
2 tablespoon sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon whiter sugar

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1/4 teaspoon crushed red pepper flakes

Directions:
1 Cook pasta in a large pot of boiling water until done. Drain.
18.Meanwhile, combine oil and onions in a small skillet. Salute over low heat until tender.
Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water,
vinegar, sugar, and red pepper flakes. Remove from heat.

19.Toss noodles with sauce and serve.

Black Bean
& Corn
Quesadillas
Entree
Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans drained
1 (10 ounce) can whole kernel corn
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter
8 (8 inch) flour tortillas
1 1/2 cup shredded Monterey Jack cheese

Directions:

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1 Heat oil in a large saucepan over medium heat. Stir in onion and cook until softened,
about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix
well. Cook until heated through(3 minutes)
20.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in
the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place
another tortilla on top cook until golden, then flip and cook on the other side. Melt more
butter as needed, and repeat with remaining tortillas and filling.