What are some vegetarian tips, tricks, techniques, and crafty ideas you might have in the kitchen?

I found a great vegan parm substitute recipe on a website called the vivacious vegan, I remember it was made with raw cashews and a mixure of seasonings like season salt, garlic and onion powder and probably nutritional yeast flakes. Now I can’t get back to the site and I can’t remember all of the ingredients or the portions. If anyone has this recipe, please share it with me.

Moby prepares his favorite vegan pancakes with berries, gives tips on vegan cooking, and shows how to make delicious and nutritious dishes that appeal to everyone.

My cooking skills are fairly limited, most of which are for non-vegetarian meals. What cookbooks are good for beginner vegetarians?

I like black bean burgers but they all seem to have eggs in them. I am vegan and want to try to make my own. The problem i am having is getting them to bind together. I know about egg substitutes but it’s not working. Does anyone have a recipe that is 100% vegan?

Welcome to the Everyday Dish vegan cooking show! Dreena Burton takes us through her tried and true recipe for delicious and easy to make homestyle chocolate chip cookies. Go to everydaydish(.)tv to download the recipe Visit the official website: everydaydish.tv Where you’ll find all of our cooking videos and recipes!

For those of you who are living a vegan lifestyle, here is a great lasagna recipe similar to the vegetarian lasagna but without eggs and cheese.

INGREDIENTS
* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 3 tablespoons minced garlic
* 4 (14.5 ounce) cans stewed tomatoes
* 1/3 cup tomato paste
* 1/2 cup chopped fresh basil
* 1/2 cup chopped parsley
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 (16 ounce) package lasagna noodles
* 2 pounds firm tofu
* 2 tablespoons minced garlic
* 1/4 cup chopped fresh basil
* 1/4 cup chopped parsley
* 1/2 teaspoon salt
* ground black pepper to taste
* 3 (10 ounce) packages frozen chopped spinach, thawed and drained
DIRECTIONS
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and sauté them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well. Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

There are a lot of great meals you can make when you are a vegetarian from Mexican food to Chinese cuisine and even Italian food like lasagna.

Vegetarian lasagna is made in a much similar fashion as regular lasagna only it is made without meat, and sometimes without cheese if you eschew dairy in your vegetarian diet.

There are lots of vegetarian lasagna recipes you can find both in cookbooks as well as on the Internet.  You can even modify your own lasagna recipe to be vegetarian with a little creativity and experimentation.

Vegetarian Lasagna

INGREDIENTS

* 1 large jar spaghetti sauce
* 1 pound chopped broccoli, rinsed and well drained
* 1 pound fresh spinach, chopped, rinsed, and well drained
* 1 pound fresh sliced mushrooms, rinsed and well drained
* 1 large carton cottage or ricotta cheese
* 1 egg
* 2 cups shredded mozzarella cheese
* Parmesan cheese
* Lasagna noodles, cooked al dente

Spread a layer of spaghetti sauce in bottom of 9 x 13 inch pan and put down a layer of noodles. Mix together broccoli, spinach and mushrooms. Spread over top of noodles.

Mix together cottage cheese, egg and 1/4 cup Parmesan cheese. Spread over vegetable layer. Cover with another layer of noodles. Spread remaining spaghetti sauce and sprinkle Parmesan cheese over top.

Cover tight with foil and bake 45 minutes at 325 degrees. Remove foil and bake 15 minutes. Let stand 10 minutes before serving.

I used to enjoy meatballs with sauce and pasta. But now that I am vegetarian, can anyone of you recommend good, tasty vegetarian substitutes to use instead of meatballs? Thanks in advance!
Thanks for all the great answers so far! I must clarify, though, that I don’t get soy meatballs where I live. (Besides, do soy meatballs taste good? If so, which brand?) So, I’d prefer a meat substitute that’s readily available.

I’ve been debating vegetarianism for awhile now, and I would love to stop eating meat, but there a few things I still don’t get.

1. why do some vegetarians eat fish, while some do not? what are the main arguments for and against this, and why is fish a debatable meat?

2. how do vegetarians get enough protein? i’m not found of pills, and i’m sure there would be some other way. I believe thats probably the biggest problem for me with vegetarianism; it’d be really hard for me to get enough protein.

3. how does not eating meat affect your body? both positively and negatively.

thanks everyone, i know there were a lot of questions in this one.