teenytinysleeepyhead:

radiatrix:

rupturedspleen:

teenytinysleeepyhead:

Hey, so, if anyone have some neat-o vegetarian recipes to share then I’d love to hear them!

DUDE DO I EVER

ok so here we go

take basically any root veggies (ie. carrots, potatoes, beets) and cover them in olive oil and salt and herbs and roast them for about forty minutes. fucking delicious. you can do other veggies too, but they generally take less time so you might wanna look that up.

cut up a zucchini or some broccoli or some green beans or whatever and sautee it in olive oil with garlic and spices and salt and then when it looks mostly done crack an egg or two over it and keep cooking till the eggy bits are cooked

eggs

egg sandwiches with avocado. literally the best thing ever.

throw some canned tomatoes and salt and oregano in a pan for a while and then put it on pasta

save vegetable trimmings in the freezer and then when you’ve got a ton you can use them to make veggie stock

put garbanzo beans in/on everything they are so good

make hummus it is super easy and super yum, just put a can of garbanzo beans in a blender with some lemon juice and tahini and you’re good to go. put in on everything.

@radiatrix you have some of the best recipes pls add stuff if you feel like it

(sorry about the delay, i had links to add and didn’t even want to try on mobile)

http://www.gimmesomeoven.com/5-ingredient-broccoli-cheese-soup/ <- honestly a total life saver. I hate recipes that are like “use half a package of x, 1/3 a package of y…” fuck that dude. 1 broccoli crown, 1 onion, 1 can evaporated milk, 1 container veggie stock, 1 package shredded cheese. You can add whatever seasonings you like and it’s guaranteed to not get you shit from any non-meat-eaters.

Additionally, as far as proteins go, I’ve had some truly excellent peanut soups. I have a friend who stirs a tablespoon of almond butter (the crunchy kind that’s literally just ground almonds) into instant ramen and it tastes fuckin’ gourmet. I myself stick to adding in nutritional yeast, which is just flakes of freeze dried… yeast. You can find it in stores with a bulk section like WinCo or also probably at health food stores if that’s your thing. Nutritional yeast goes great on popcorn, too, it has a nutty, cheesy flavor that’s so good.

You can also find TVP in the bulk section, textured vegetable protein. It’s got kind of a gross name, but when soaked in water or gravy gets a very meat-crumbles texture. I use it in place of sausage crumbles in biscuits and gravy. (I also sub the meat gravy for mushroom gravy which can be made pretty easily from canned cream of mushroom soup. It honestly barely tastes like mushrooms, and you can mix in cream or seasonings or whatever else to taste)

I’ve been a vegetarian for 3 years and literally stir fry and fried rice was a lifesaver when I was learning to cook food on my own. For a stir fry, you literally just saute whatever veggies you have, putting the hardest/thickest ones on first and soft or leafy things on later, in a lil bit of sauce (you can get bottled sweet and sour in the Asian aisle, or use soy, teriyaki… whatever) and serve over rice. I don’t have a specific recipe because I hate buying ingredients but it’s never gone wrong for me. Fried rice is a little more complicated; usually I start sauteing the veggies in our electric wok (the big red kind you see at yard sales and thrift stores all the time – worth it if you like these dishes imo) and scramble eggs on the stove, while cooking rice. when everything is done you toss it all in the wok and stir it together in some oil so it gets a lil extra fried. so good.

Also, egg scrambles are my shit. Saute some veggies (I suggest hearty green ones: broccoli, zucchini, asparagus…) and set aside when almost cooked. Scramble eggs in a pan, mix in seasonings. When almost done, add the veggies again and stir in. Serve on a bed of leafy greens (I suggest kale/spinach) and sprinkle cheddar on top to taste.

Also, it had to be mentioned eventually: tofu. Odds are you’ve had school-cafeteria tofu and found it to be a squishy flavorless white cube. I’m very sorry. These people are lying to you about what tofu is and what it can be. Before being used in mostly anything else (and you can put tofu nuggets in p much anything, like salads or the above stir fry), extra-firm tofu should be pressed, marinated/seasoned, and roasted. http://www.instructables.com/id/Tofu-Nuggets/ <- pretty much what I do. Pressing seems a little awkward if you’ve never done it before, but you literally just wrap the tofu block in paper towels and put something heavy on top, switching out the paper towels when they’re soaked through.

Smoked tofu is also dope af. If you or a family friend has a smoker grill, you should try some there; WinCo sells pre-smoked tofu that all you gotta do is cut up and add to stuff. Bless them.

Again: everything above uses extra-firm tofu. Soft tofu is mostly only used for stuff like soups (also, miso is often vegetarian and it’s fuckin’ gr8) and protein smoothies.

Tempeh is also really good, but you absolutely have to marinade it. It has an odd taste on its own, but is much richer and thicker in texture without needing all the prep beforehand. Just slice up a package, leave it in a ziploc bag in the fridge with some liquid aminos and a drizzle of sriracha or maple syrup overnight, and saute until done. Can be added to literally anything you’d put meat or tofu in. I crumble it up and add to broccoli for a bitchin’ broccoli “beef”.

Also, in general, I’ve found that vegan cookbooks are your friend.
Vegan With A Vengeance by Isa Chandra Moskowitz is hands down the best cookbook I have.

Plujs, 80% of the time, recipes just list “egg substitute of your choice” which… can just be an egg.

If you have specific questions, feel free to ask me! And followers, uh, I guess you know what I eat now?

Eeeeeeee thank you!!!