Archive for the ‘Vegetarian Recipes’ Category

Cheesy Macaroni Vegetarian Casserole

Wednesday, September 29th, 2010

This vegetarian macaroni and cheese casserole is great for both adults and kids alike.  The recipe is easy to make and there are plenty of other ingredients that you can include to change it up a bit.  This is suitable for a quick meal on any night of the week and it serves 4.


1/2 Cup of Nutritional Yeast

1/3 Cup of Flour

1 Cup of Vegetable Broth

1 1/2 Cups of Water

1 1/2 Tbsp of Soy Sauce

1/2 Tsp Garlic Powder

1/4 Tsp Paprika

1/4 Tsp Dried Basil

1/4 Tsp Oregano

1 Tin of can tomato sauce

2 Cups of Macaroni which has been cooked


1.  Preheat the oven to 350 degrees

2.  Combine the nutritional yeast and the flour in a saucepan.  Place the mixture over a low heat, stirring until lightly toasted.  Slowly add the broth, stirring to make a thick batter.

3.  Add the water a 1/4 of a cup at a time until the sauce is smooth and slightly thick.  Add the remaining ingredients, except for the macaroni and stir well.

4.  Place the cooked macaroni in a casserole dish and stir in the sauce

5.  Bake in the oven for 30 minutes or until the sauce bubbles

6.  Take out of oven and serve immediately

Vegetarian Recipe – Vegetarian Lasagne

Wednesday, August 4th, 2010

Lasagne is one of those family favourites that is enjoyed by everyone.  This vegetarian version of the classic lasagne is both tasty and nutritious.  There is quite a bit of preparation time involved in putting this recipe together however the result more than makes up for this.  This recipe serves 6.


1 large eggplant, diced

1 teaspoon of salt

3 tbsp olive oil

1 clove of garlic crushed

1 carrot peeled and diced

2 tsp ginger minced

1 brown onion diced

1 green capsicum chopped

1 red capsicum chopped

200g of button mushrooms sliced

400g of chopped tomatoes

2 tbsp tomato paste

1 tbsp of fresh oregano chopped finely

1 tbsp of rosemary chopped finely

300ml vegetable stock

150g of baby spinach chopped

50g butter

3 tbsp plain flour

700ml milk

1 cup of cheese grated

375g lasagne sheets

1/3 cup of parmesan cheese finely grated


1.  Preheat the oven to 180 degrees C

2.  Sprinkle the eggplant slices with salt, place in a colander and stand for 20 minutes.  Rinse under water and pat dry with a paper towel.

3.  Heat the oil in a large frying pan, add the garlic, ginger, carrot and onion, cook stirring for 3-4 minutes or until the onion is cooked.  Add the eggplant and capsicums, cook stirring for an additional 3-4 minutes.  Add the mushrooms, tomatoes, tomato paste, herbs and stock.  Bring to the boil, reduce the heat and simmer.  Cover and cook for 30 minutes.  Stir in the spinach and cook for a further 2 minutes or until the spinach is wilted.

4.  Cheese Sauce – Melt the butter in a medium saucepan, add the flour and stir over a medium heat for 1 minute or until the mixture forms a ball.  Remove from the heat, gradually whisk in the milk.  Stir over a medium heat until sauce boils and thickens.  Stir in the cheddar cheese and season to taste.

5.  Pour a third of the cheese sauce over the base of a 6 cup oven proof baking dish.  Cover with a third of the pasta, then half the vegetable mixture.  Repeat layers using vegetables and pasta

6.  Pour remaining cheese sauce over pasta layer, making sure all the pasta is covered.  Sprinkle with the parmesan cheese.  Bake for 45 – 50 mins or until the top is golden brown and the pasta is tender.

Wild Mushroom Risotto

Monday, July 26th, 2010

This is a lovely vegetarian risotto, full of flavour and perfect for lunch on a cold winter’s day.  This recipe serves four.


300g of fresh mushrooms (assorted varieties)
20g of porcini mushrooms (dried)
3 tablespoons of margarine
2 tablespoons of olive oil
2 cloves of garlic (finely chopped)
1 brown onion (finely chopped)
300g arborio rice
150ml of dry white wine
750ml of vegetable stock (heated)
100g frozen peas
2 tablespoons of parsley (finely chopped)
1/4 teaspoon of nutmeg

Preparation 2 hours before cooking:

Prepare the dried porcini mushrooms by soaking them in 300ml of hot water for 2 hours. Strain the mushrooms and keep the liquid.


1. Slice the fresh mushrooms finely after wiping with a damp cloth.

2. Heat one tablespoon of oil and 1 tablespoon of margarine in a frying pan.

3. In the frying pan cook the garlic, fresh mushrooms and the pre-soaked porcini mushrooms until softened.

4. Add the reserved liquid from the soaked mushrooms, add some salt and pepper to taste and simmer for 10 minutes or until tender and then set aside.

5. In another pan add remaining margarine and oil and cook the chopped onion for 10 minutes until it is soft. Add the rice and cook for 2 minutes while stirring.

6. Add the wine and once it is absorbed by the rice turn down the heat to low and slowly add the heated stock a cup at a time while stirring gently, adding more as it is absorbed by the rice.

7. Add the mushrooms, including the liquid, once the rice is no longer starchy on the inside. Then add the peas and parsley and stir well, heating them through.

8. The risotto should flow gently when tipped (it should not be soupy or very dry) Stir in one tablespoon of margarine and the nutmeg before serving on warm plates. Enjoy!

Vegetarian Recipe Yummy Veggie Burger

Tuesday, June 8th, 2010

This veggie burger recipe is great for BBQs and quick dinners.  The burgers taste so good that even people who are not vegetarian will want one.  The Portabella mushrooms make a great substitute for a meat paddy and are much healthier.  This recipe serves four.


4 hamburger buns

4 medium size portabella mushrooms

1 onion

3 tbsp olive oil

3/4 tsp of salt

1/2 teaspoon of pepper

1 avocado

2 tbsp low fat yogurt

1/2 tbsp minced garlic

4 roasted red peppers


1.  Brush mushrooms and onion slices with oil and sprinkle with salt and pepper

2.  Heat a large skillet or grill on medium heat until hot.  Add mushrooms and cook for 8 to 10 minutes or until tender.  Take mushrooms of the grill and place on a plate, cover to keep warm

3.  Cook the onion slices for 8 minutes or until golden brown

4.  Combine 1/2 avocado, yogurt, garlic, salt and pepper in a small bowl and mash until smooth

5.  Spoon onions and roasted peppers onto the mushrooms.  Spread the avocado mixture on the bottom of each toasted bun and then top with the stuffed mushrooms

6.  Top with the remaining slices of avocado and cover with the top of the toasted buns

7.  Serve immediately – enjoy