OUR VEGETARIAN BLOG
Bean and Cheese Burritos
PREP: 20 minutes BAKE: 10 minutes OVEN: 350°F MAKES 4 servings 8 7- or 8-inch flour tortillas 1 cup chopped onion (1 large) 1 tablespoon vegetable oil 1 16-ounce can refried beans 1 cup shredded cheddar cheese (4 ounces) 1 cup shredded lettuce 1⁄3 cup salsa Sour cream…
Tortilla Lasagna
PREP: 15 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 400°F MAKES 8 servings 1 6.75-ounce package Spanish rice mix 1 11-ounce can whole kernel corn with sweet peppers, undrained 2 15-ounce cans black beans, undrained 10 6-inch corn tortillas 2 cups shredded…
Couscous-Stuffed Peppers
PREP: 20 minutes BAKE: 25 minutes OVEN: 350°F MAKES 4 servings 1 6-ounce package toasted pine nut-flavor couscous mix 1⁄2 cup shredded carrot (1 medium) 2 large or 4 small red, yellow, green, and/or orange sweet peppers 1⁄2 cup shredded Italian cheese blend (2 ounces)…
Stuffed Peppers
START TO FINISH: 25 minutes MAKES 4 servings 4 large yellow sweet peppers 3 tablespoons water 1 15.25-ounce can no-salt-added whole kernel corn, drained 1 15-ounce can no-salt-added black beans, rinsed and drained 1 14.5-ounce can diced tomatoes, undrained 1⁄2 cup…
Rice and Sweet Pepper Bowl
START TO FINISH: 30 minutes MAKES 4 servings 4 medium green and/or red sweet peppers 2 tablespoons water 1 8.8-ounce pouch cooked Spanish-style rice 1 14.5-ounce can stewed tomatoes, undrained 4 slices Monterey Jack cheese with jalapeño peppers (4 ounces) 1 tablespoon…
Cashew-Vegetable Stir-Fry
START TO FINISH: 20 minutes MAKES 4 servings 1 tablespoon vegetable oil 1 16-ounce package frozen stir-fry vegetables (any combination) 1⁄3 cup stir-fry sauce (any flavor) 3 cups hot cooked rice 3⁄4 cup dry-roasted cashews 1 In a large skillet heat oil over…
Italian Beans with Pesto
PREP: 15 minutes CHILL: 4 hours COOK: 15 minutes MAKES 4 servings 1 14-ounce can vegetable broth 3⁄4 cup bulgur 3⁄4 cup chopped red sweet pepper (1 medium) 1⁄3 cup basil pesto 1⁄4 cup thinly sliced green onions (2) 2 tablespoons balsamic vinegar 2 cups cooked* or…
Chili-Style Vegetable Pasta
PREP: 20 minutes COOK: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) MAKES 6 servings 2 14.5-ounce cans no-salt-added diced tomatoes, undrained 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained 1 15-ounce can red kidney beans, rinsed and drained 1 8-ounce…
Cheesy Multigrain Spaghetti with Tofu
PREP: 20 minutes COOK: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) MAKES 8 servings 2 14.5-ounce cans no-salt-added diced tomatoes, undrained 1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup 2 cups sliced carrots (4 medium) 11⁄2 cups…
Pasta with Lentil Sauce
PREP: 15 minutes COOK: 12 to 14 hours (low) or 6 to 7 hours (high) MAKES 8 servings 1 26- to 28-ounce jar meatless tomato-base pasta sauce 1 14-ounce can vegetable broth 1⁄2 cup water 1 cup brown or yellow lentils, rinsed and drained 1 cup chopped carrots (2 medium) 1…
Pesto Beans and Pasta
PREP: 20 minutes COOK: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) MAKES 6 to 8 servings 2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained 1 14.5-ounce can Italian-style stewed tomatoes, undrained 11⁄2 cups chopped green and/or red sweet…
Garlic-Artichoke Pasta
PREP: 15 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) STAND: 5 minutes MAKES 6 servings Nonstick cooking spray 3 14.5-ounce cans diced tomatoes with basil, garlic, and oregano, undrained 2 14-ounce cans artichoke hearts, drained and quartered 6 cloves…