Feel free to share your favorite vegetarian recipes.
Here's my first contribution to thread.

Quick vegetable curry

Ingredients
1 tbsp sunflower oil
1 onion, finely sliced
2 tbsp mild curry paste
400 g canned chopped tomatoes
600 g cauliflower, cut into florets
150 g baby spinach
1 tbsp chopped coriander, plus extra leaves to serve
Low-fat yogurt, to serve
200 ml water

Procedure
heat oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened. Add curry paste and cook, stirring, for a further 1-2 minutes. Add tomatoes, cauliflower and water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender. Remove from the heat and season with salt and pepper. Add spinach and chopped coriander, then stir through until spinach is just wilted. Serve topped with coriander leaves and yogurt.

Roast veg bake: Anything you like, but I use tomatoes cherry and normal, all colour peppers, courgettes, red onion, mushrooms, baby sweetcorn, mange tout, fennel, garlic and anything else you fancy/that's seasonal. chop into large chunks and toss in a large bowl with olive oil, a little salt and black pepper and balsamic or cider vinegar. Leave to marinate for an hour or so and sling into a roasting tray or ceramic baking dish and sprinkle some herbs and spices on (to your own taste). Roast on a lowish heat for 10-15 minutes, take out of the cooker and mix well and put back in the cooker for another 20 mins or so (according to taste, whether you like them crispy or soft and a little blackened).

Fried green chillies with sea salt.

Wash the chillies. Deep fry them whole. Serve with fresh ground sea salt.

Its a tapas dish and awesomeness on a plate.

If you are lacto ovo and eat eggs and dairy...I love zucchini parmesan, or eggplant.
I just provided a link, because I am lazy.

link [www.elise.com]


Man I love this dish.

Cauliflower cheese

Alexkidd's patented vegetable pasta dish.

1) chop tomato's up finely
2) chop up any vegetables you find in the fridge
3) cook pasta
4) throw everything into a big pot and cook till its tasty.

realeat bacon,2 slices of bread and tommy sauce

spinach and feta cheese strudel

Measure Ingredient
2 packs Of strudel leaves
2 pounds Fresh spinach
3 tablespoons Olive oil
1½ cup Finely chopped onion
4 tablespoons Butter/margerine
5 Eggs--beaten
½ cup Chopped scallions, green part included
½ pounds Greek feta cheese--chopped
½ cup Chopped dill
½ cup Finely chopped parsley
Salt and freshly ground pepper to taste
½ pounds Sweet butter--melted


Spinach Feta Strudel Remove packages of strudel leaves from the refigerator at least 3 hours before using. Wash the spinach in several changes of water. Dry it and cut into 2-inch lengths. Cook it in oil till wilted. Drain. Brown the onions in butter. Mix the onions, eggs, scallions, cheese, dill and parsley. Add the spinach and season with salt and pepper. Preheat oven to 350 F. Butter two 8 X 8 X 2-inch pans. Cut 2 strudel leaves into 6 squares each by cutting into thirds lengthwise and in half across (keep the remaining strudel leaves covered to prevent drying). Place 1 of the squares in the prepared pan and brush with melted butter. Repeat with the remaining 11 strudel sqaures, placing each on top of the last. Spread with half of the spinach-cheese filling and cover with 12 more strudel sqaures, brushing each with butter. Repeat the process with the remaining ingredients for a second pan. With a sharp knife, cut through the top to mark it into 2-inch squares. Bake 1 hour or till brown and very puffy. Cut into squares and serve hot.

Layered Potato Cake

Ingredients
Melted butter, to grease
6 (about 1 kg) coliban potatoes, peeled, thinly sliced
70 g butter, melted
30 g (1/3 cup) shredded parmesan
1 tsp fresh thyme leaves
mixed salad leaves to serve

Procedure
Preheat oven to 220 degrees C. Brush around 18 cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange 1/3 of the potato slices over the base of the prepared pan.

Combine parmesan and thyme in a bowl. Sprinkle potato slices with 1/3 of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture, and salt and pepper, finish with a layer of parmesan mixture.

Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. with mixed salad leaves.

source:
link

Creamy Baked Macaroni & Cheese...

Ingredients (use vegan versions):
1/4 cup canola oil
1/2 cup unbleached flour
2 cups plain soy milk
1 1/4 teaspoon salt
1/2 cup grated cheddar-style soy vegan cheese
1/4 cup bread crumbs (We make our own)
1 pound tube shaped pasta (elbows, etc.)

Directions:
Cook pasta.

Pre-heat oven to 375 F.

While pasta is cooking, heat the canola oil over medium-low heat in a skillet. Slowly add flour until no lumps. Slowly stir in soy milk and salt. Stir until creamy, then bring to a boil. Continue to heat and stir one minute after begins to bubble.

Turn heat to low, and stir in soy cheese until blended to a nice orange sauce.

Place cooked noodles in a casserole dish, and pour cheese sauce over noodles.

Stir to coat all noodles and top with bread crumbs. Bake uncovered 10-12 minutes.
Note: I've been making this at random times and I've never heard a complaint.

Vegetarian Pesto Rolls

Ingredients
15 g fresh yeast
1 tsp sugar
8 fl.oz. lukewarm water
4 tbsp vegetarian pesto
2 tsp salt
1 lb strong unbleached white flour
1 tbsp olive oil
1 tsp coarse sea salt - for finishing

Procedure
preheat the oven to 210 C / 425 F / gas mark 7

cream the yeast and sugar together in a small bowl. mix in the water and leave to ferment

stir in the vegetarian pesto

in a large bowl mix together the flour and salt. make a well in the center and add the oil and yeast mixture. mix thoroughly

turn out the dough onto a lightly floured surface and knead for about 15 minutes. place in a slightly oiled bowl, cover with a damp cloth and leave to rise until doubled in size

knock the dough back and knead once again for 5 minutes

shape into 12 even sized balls and place onto a greased baking tray. again leave to rise for about 30 minutes

sprinkle with sea salt and bake for about 20 minutes or until golden brown.

Everyone has nice recipes. Thanks for sharing all of them.

Thank you for posting this recipe