Quick Semi-vegetarian Meal Ideas

Hi K.,

Here are a few that we use pretty regularly around here. We try to eat meatless at least a couple times a week and I like to use my slow cookers because it is so easy to prep first thing in the morning and then not have to worry about dinner.

Meatless Chili Mac

1 lg onion, chopped
1 med green pepper, chopped
1 garlic clove, minced
1 tbsp olive oil
2 cups water
1 1/2 cups uncooked macaroni
1 can (16 oz) mild chili beans in sauce, undrained
1 can (15 oz) great northern beans, rinsed and drained
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
4 tsp chili powder
1 tsp cumin
1/2 cup sour cream

In large saucepan, saute onions, garlic, and green pepper in oil until tender. Stir in water, macaroni, beans, tomatoes, tomato sauce, and seasonings. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 mins or until macaroni is tender. Top servings with sour cream if desired.

Above recipe makes A LOT since it is so filling; we always have leftovers.

Creamy Broccoli Soup

1 pkg chicken and broccoli rice mix (I use Rice a Roni)
2 cups chicken broth
3 cups water
10 oz pkg frozen chopped broccoli (thawed slightly)
2 med carrots, shredded (or maybe half pkg of the pre-shred kind)
2 tsp minced, dried onion
1 can (10 oz) cream of chicken soup, undiluted
1 (8 oz) pkg cream cheese, cubed

In large saucepan, combine rice, broth, water, and contents of seasoning packet and bring to a boil. Reduce heat, cover and simmer for 10 mins, stirring once.
Stir in broccoli, simmer 5 mins (you will want to chop any pieces that are too large - you want it to be bite sized). Add carrots and dried onion, simmer 5 more mins. Stir in soup and cream cheese. Cook and stir until cheese is melted, probably about 10 mins. Serve.

(I gave the original recipe, but you could make that one using a plain broccoli rice mix, veg broth, and a different cream soup - maybe mushroom or celery)

Slow Cooker Bean Soup (this freezes well)

2 cans chicken broth (or veg broth)
16 oz frozen mixed veggies
15 oz can black beans, drain and rinse
15 oz can kidney beans, drain and rinse
15 oz can pinto beans, drain and rinse
15 oz can great northern beans, drain and rinse
15 oz can diced tomatoes, undrained
1 med onion, chopped
1 tbsp chili powder
4 garlic cloves, minced
1/4 tsp pepper

In 5 qt slow cooker, combine all ingredients. Cover and cook on low 6 to 8 hours.

Vegetable Beef Soup (also freezes really well)

1 lb ground beef
1/2 onion, chopped
2 (28 oz) jars pasta sauce (your choice, we use Newman's Own Sockarooni)
14 oz can beef broth
1 1/2 cups water
1 can diced tomato with garlic and olive oil, undrained
1 can diced tomato with green pepper and onion, undrained
16 oz pkg frozen mixed veggies (thaw slightly under hot water)
1/2 tsp pepper

Cook beef and onion until no longer pink, drain. Combine beef and remaining ingredients in a 5 qt slow cooker. Cover and cook on high 6 hours or low for 8 - 10 hours.

I sent the above recipe in its original form, but you could easily make it vegetarian by omitting the beef and replacing the broth with vegetable broth.

Southwest Vegetarian Bake

3/4 cup uncooked brown rice
1 1/2 cups water
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) mexicorn, drained
1 can (10 oz) diced tomato with mild green chilies
1 cup salsa (your choice, we use mild)
1 cup (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese
1/4 tsp pepper
1/2 cup chopped red onion
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded mexican blend cheese

In large saucepan, bring rice and water to a boil. Reduce heat, cover and simmer for 35 mins or until tender (you can use "instant" rice instead of this, too. I usually do because it cuts the prep time by quite a bit.). In large bowl, combine beans, mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper, and rice. Transfer to shallow 2 1/2 qt baking dish coated with cooking spray. sprinkle with onion and olives. Bake, uncovered, at 350 for 30 mins. Sprinkle with mexican cheese blend, bake 5 to 10 mins longer or until heated through and cheese melts. Let stand 10 mins before serving. We usually serve this with salad on the side.

Hope you can get some use out of a couple of these. I'll keep checking back to your post to see if you get any interesting responses. I'm always on the lookout for new recipes to try. All the best, C. :)

This has been a favorite of my family for generations; we would always have it with baked potatoes:

Cheesy Cauliflower

1 fresh cauliflower head
1 to 2 cups mixed veggies (more for a bigger cauliflower)
2 tbsp butter
2 tbsp flour
1 cup milk
Shredded cheddar or sliced American cheese

Cut the leaves off of a head of cauliflower and boil/steam it until fork tender (do not cut it into little bits - leave it whole).

Cook mixed veggies in the same pot as the cauliflower.

Make a white sauce by melting 2 tbsp butter in a saucepan, whisking in 2 tbsp of flour, and then adding 1 cup of milk. Add salt and pepper to taste.

Strain the water from the veggies and carefully place the cauliflower head into a serving bowl, then cover with the white sauce, sprinkle it with cheese, and top with the mixed veggies.

We like to make falafils a lot and they are completely vegetarian. You buy the mix in the health food section in any grocery store. Far east is the best kind I have found so far. I think you can buy it in bulk at whole foods. Follow the package directions and serve it in pita bread with lettuce, tomatos, whatever cheese you like (we use feta) and plain yogurt.

Here is another quick yummy meal...

Chop up half an onion and 2 celery stalks and sautee them. Add 1 cup of peas, and 2 cans of tuna. Then add 2 small cans or one large can of cream of mushroom soup. Add half a can of milk and stir constantly until it boils. I serve it over rice, but you can use it as a mixture for casserole.

i've got a kids cooking vegetarian cookbook somewhere I can find if you are curious on it. I just remember I had that. It has lots of easy recipes in it and simple too because it was written for the tween audience.