Vegetarian recipes for a low cost meal
Vegetarian dishes form the basis of some of the tastiest low cost meals and they have the added benefit of being low in saturated fats and having lots of healthy fiber. Here are five favorite vegetarian recipes.
Broccoli And Artichoke Casserole - serves 4
- 14 oz can artichoke hearts
- 1/2 cup butter
- 8 oz cream cheese (soft)
- 1 1/2 tsp lemon juice
- 2 ea 10 oz. broccoli chopped
- 1 x Saltine cracker crumbs
Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained. Combine butter, cream cheese and lemon juice. Add broccoli that's been cooked and drained. Pour mixture over artichokes. Top with crumbs.
Bake uncovered 25 minutes 350 degree oven. For zip add garlic powder, Worcestershire, salt, Tabasco.
Mushroom and Potato Skillet - serves 5
- 1 pound potato
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 2 tbsp oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup sour cream
- 1 tbsp fresh dillweed
In a medium bowl add potatoes in a small amount of salted water, cook, covered for 20-25 minutes. Drain and set aside to cool.
In a large skillet with oil saute sliced mushrooms and finely chopped onion until tender about 5 minutes. Peel and slice the potatoes, then add to the skillet. Sprinkle with salt and pepper. Cook over medium heat for 5 minutes, or until heated through, turning occasionally. Add sour cream. Sprinkle with fresh dillweed.
Ratatouille - serves 6
- 4 tbsp olive oil
- 1 tbsp garlic, chopped
- 1 eggplant, cut in 1" cubes
- 2 sprigs fresh thyme
- 2 zucchini cut in 1" cubes
- 1 tbsp olive oil
- 1 bay leaf
- 2 Onions, coarsely chopped
- 3 tomatoes, cut in 1" cubes
- 2 green peppers, 1" cubes
- 1 Pkg Gruyere cheese (optional)
Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear.
Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf.
Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.
Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold.
Bean Soup
- 2 cups dried beans
- 3 Tbs chicken bouillon powder
- 1 Tbs dried minced onion
- 1/2 tsp salt
- 1/4 tsp pepper to taste
- 1/2 tsp garlic powder
- 1 Tbs dried parsley
- 1 tsp celery seeds
- 1/4 cup brown sugar
- 2 cups diced tomatoes (or 1 small can) (optional)
- 2 cups sliced sausage or browned hamburger or diced ham (optional)
I like to use a mix of dried beans for variety. Using 1/4 cup each of 8 different varieties makes a pretty and tasty combination or just use whatever you have around to make up about 2 cups of dried beans.
Soak beans overnight OR cover them with water and bring to a boil, simmer one minute, turn off the heat, cover the pan, and let sit for one hour.
Rinse beans and add to soup pot. Cover with 8 cups of water. Stir in the seasonings. Stir in the tomatoes and/or meat if you are using.
Simmer for 2 to 2-and-a-half hours.
Cream of Broccoli Soup
When broccoli is in season, we eat it steamed, sauteed, and in casseroles--although that's probably the least favorite. But my girls will almost always eat any kind of soup. Make this with homemade chicken broth and it's a frugal treat for a winter supper.
- 1 1/2 pounds broccoli, cleaned and trimmed
- 2 cups water
- 1 small onion, diced
- 1-2 stalks of celery, diced
- 2 Tbs butter
- 2 Tbs flour
- 2 1/2 cups chicken broth (homemade is best!)
- salt and pepper to taste
- 1/2 cup milk or half & half or cream
Bring the 2 cups of water to boil and add the broccoli, onion, and celery and simmer, covered, for 10 minutes. Use a hand blender or a potato masher to mash this all up--or carefully pour into a blender and blend.
Make a white sauce with the butter, flour, and chicken broth: In a 3 quart saucepan, melt the butter and then stir in the flour. Add the broth slowly, whisking to incorporate it. Bring to a boil, stirring constantly. Turn down and simmer 1 minute, stirring all the time, then remove from heat.
Stir the creamed broccoli mixture into the white sauce and add the salt and pepper. Heat just to boiling, then turn down. Add a bit of the broccoli mix into the milk or cream, and then mix that back into the soup. Stir and serve.
Chick Pea Loaf
Make this with homemade Tahini and it's another frugal winter supper.
- 2 tb Vegetable oil
- 2 ea Garlic cloves, minced
- 1 small onion, diced
- 1-2 stalks of celery, diced
- 2 ea Carrots, finely chopped
- 1/4 c Tamari
- 1 ts Cumin powder
- salt and pepper to taste
- 1/4 ts Turmeric
- 3 tb Tahini
Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well. Heat ol in large skillet and saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric.
Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well.
Place in a large baking pan or two small loaf pans and bake at 375F for 45 minutes. Serve with a salad and/or vegetables on the side.
