Need a vegetarian recipe

Danielle - posted on 02/16/2010 ( 13 moms have responded )




I need a cheap vegetarian recipe for a group of 10. ages 7-12 (absolutly no meat) HELP


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Kenitra - posted on 03/01/2010




You can make a garlic alfredo sauce over pasta, just use imitation chicken strips instead. Quorn products taste great. My husband wanted me to make that recipe again (my daughter's recipe - she is a vegetarian), but he thought she used real chicken. He couldn't tell it was "fake chicken".

Deborah - posted on 02/25/2010




A great vege burger is available from Morningstar farms. Prime grillers. Tastes great!! It's our favorite burger and my husband has been vegetarian since I met him in 1970. Quorn has great tasting and great textured vege products with no soy (soy causes bloating for some).
Quorn also has "Grounds" that can be used in tacos or chili as ground beef substitute if you want to make a big pot of your favorite recipe for a large group. Let me know if you need more ideas. Absolutely no meat is really easy. You just need to season well.

Richelle - posted on 02/25/2010




Go to and look up Alton Brown. He has a recipe for split pea burgers that are awesome and a few recipes for parsnips, which the kids like. It looks liek you're getting a good selection of recipes here too!

Jenna - posted on 02/25/2010




I am not vegitarian, but here's fav veggie dish,
Red onion
yellow bell pepper
Broccoli florets

Slice zuchini and squash into 1/2 inch strips about 3-4 inches long or half the length, or disc if you perfer them softer when cooked
Slice the onion and bell pepper about the same size in strips
halve or quarter your florets
place on baking sheet with sides
sprinlke with salt pepper and Italian seasoning, (basically dried oregano and parsley
drizzle with olive oil, mix well with hands

place in a pre heated 425 oven
roast until the desired doneness
about 30mins

Andrea - posted on 02/25/2010




Hi Danielle,

Veggie Lasagna is a huge hit in my house! You'll need:

At least two of your favorite veggies (we use: carrots, spinach and broccoli)

Roccotta cheese

Mozzarella cheese

tomato sauce OR alfredo sauce* (Alfredo tastes better)

lasagna noodles

I put all veggies in a bowl and season so it's easier to scoop into the lasagna dish I use to cook it in.

You layer your veggies with your cheese between the lasagna noodles & sauce, just like you would regular lasagna; and top it off with a nice thick layer of mozzarella. Bake for 45 minutes


Sarah - posted on 02/24/2010




Fajitas, with just vegetables!! Mushrooms, zucchini, peppers and onions fry up in some olive oil and a fajitas seasoning. They are yummy.

Mushroom-Spinach Pizza - Mushrooms, parmesan cheese, frozen chopped spinach (thawed and well drained), pizza sauce, garlic and salt and pepper. Use a refrigerated pizza crust. Top it with mozzarella and tomatoes. Bake at 425 for 15-20 minutes.

Pasta Bake - Rotini pasta, chopped zucchini, minced garlic, 1 (48 oz) jar spaghetti sauce, 1 tsp dried basil, 1/2 cup parmesan and 2 cups mozzarella. Mix sauce, zucchini and seasonings. Then layer pasta, sauce cheese, top it off with cheese and bake at 375 covered for 45 minutes then uncover and bake an additional 5. Serve with Garlic Toast.

You could always just do a baked potato bar too!

Vidya - posted on 02/20/2010




try pasta with tomato puree and bechamel, you can add some nice veggies as mushrooms or corn or whatever those kids may like.

i made for 20 ppl and i spent around 10€,

good luck

Tara - posted on 02/18/2010




Here's my favourite vegetarian recipe that I make and it's super easy and should please little ones. I am guessing since you said vegetarian and not vegan cheese is okay to use. You may have to double the recipe.

1 1/4 cups of vegetable stock
1 tsp of flour
3 tbsp of Parmesan cheese divided
1 container of cream cheese (I like using garlic and herb but original and chive ones work well too)
2 tbsp of Italian seasoning divided
1 package of pasta (I use either linguine or cheese tortellini)

Cook the pasta as per packaging instructions.
As the pasta is cooking heat the vegetable stock over med.-high heat adding the flour when the stock is warm. Blend well. Stir in 2 tbsp of Parmesan cheese. Stir in the cream cheese. Once cream cheese is melted add 1 tbsp of the Italian seasoning. Bring to a boil and then lower heat to simmer. Once the pasta is cooked drain and mix into the sauce. Top with the remaining Italian seasoning and Parmesan cheese.

Kristina - posted on 02/17/2010




If eggs, cheese and cream are okay to use, then this recipe is a fun one to serve.

It's almost like pizza, but better :)

Carmelized Onion Tart


7 tbsp sweet butter

1 lb 5 oz onions, thinly sliced

2 eggs

1/2 c heavy cream

1 cup grated Swiss cheese

8 in baked pie shell

1 c grated Parmesan cheese

salt and pepper

Melt the butter over medium heat in a heavy skillet. Stir in the onions and cook until they are well browned and carmelized. (This will take up to 30 min, depending on the depth of the skillet.) Stir frequently to avoid burning. Remove the onions from the skillet and set aside.

Preheat the oven to 375 degrees.

Beat the eggs in a large mixing bowl, stir in the cream, and season with salt and pepper. Add the Swiss cheese and mix well. mix in the cooked onions.

Pour the egg and onion mixture into the baked pie shell, sprinkle with Parmesan, and place on a cookie sheet. Bake for 15-20 minutes, or until the filling has set and begun to brown.

Remove from the oven and let rest for at least 10 minutes. The tart can be served hot or let cool to room temperature.

Serves 4 (2 slices per person)

Kristina - posted on 02/17/2010




Main Veggie dish without meat or eggs and really inexpensive to make, plus yummy.

Middle Eastern Baked Eggplant


1 1/4 c olive oil

1 lb onions, sliced thinly

6 garlic cloves, sliced thinly

14 oz canned chopped tomatoes

pinch of sugar

1 tsp salt

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

2 eggplants

juice 1 lemon

water to cover

(lemon wedges to garnish)

Heat 4 tbls of the olive oil over high heat in a large skillet. Stir in the onions and garlic, reduce heat, and cook until soft but not brown. Add the tomatoes, raise the heat until th mixture boils, then reduce the heat, and simmer for 5 minutes. Add the sugar, salt, and herbs. Preheat the oven to 325 degree oven.

Cut the eggplants in half lengthwise. Place in a large, ovenproof dish, cut side up. Spoon the onion and tomato misture on top. Sprinkle with lemon juice, and pour over the remaining olive oil.

Add enough water just to cover the topping, then cover the dish, put in the oven, and bake for 1-2 hours, or until soft. Check frequently during the cooking time, pressing down or adding more water if necessary.

Remove from the oven, but leave in the dish to cool. To serve, transfer to a serving dish and garnish with lemon wedges.

Serves 4

Gretel - posted on 02/17/2010




Hi there

Grate 6 baby marrows and 1 large onion. Sauté in butter or olive oil. Transfer to baking dish, add 2 cans of sweet corn (I don't know what you call it in USA), cup of grated cheese, 5 eggs (whisked), salt and pepper. Mix together well. Bake for about 30 minutes in a medium oven. Alternatively you can spoon the mixture into muffin tins and give each child his/her own yummy veggie muffin.

I hope it helps - not sure about the quantities though.


Melissa - posted on 02/17/2010





I made this the other day for my (very picky) veggie family...and it was a HUGE hit. They loved can double to make for a larger group.

Sweet Potato Chili

(2) Large sweet potatoes (cubed)

(1) tablespoon minced garlic

(1) small sweet onion (diced)

(1) small green pepper (diced)

(1) can black beans (drained and rinsed)

(2) cans diced tomatoes (I used "italian style")

(1) can diced green chili's

Add a little olive oil into the bottom of a chili pot - add sweet potatoes, salt & garlic - let the potatoes brown up a bit & then add green pepper & onion. Once sautéed, add all above ingredients & stir.

Then add seasonings (you can add more of less of any of these):

(1) tablespoon cinnamon

(1.5) tablespoon cumin

(1.5) tablespoon Coriander

(1.5) tablespoon chili powder

(2) tablespoons cocoa

(2-3) bay leaves

Salt & pepper

Stir everything together, cover and let simmer for 1 hour or until potatoes are soft. Serve alone or over noodles (we liked the shell style) or brown rice. You can top with cheese, sour cream, jalapenos, crackers, etc...or alone if you want it vegan.


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