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.

I am going to a political rally Friday and would like to bake cookies for the fellow supporters I meet there. I made up a wonderful vegan brownie recipe that I use all the time, but haven’t had the time to come up with my own cookie recipe yet. I am not a vegan, but I do like to bake vegan and allergy-free (no nuts) treats to take to events. People seem to appreciate it. Thanks in advance for the recipes!

Many soups are actually vegetarian in nature, so you should really explore some of the great recipes that you can find for a lovely soup that contains nothing but vegetables. Of course, you won’t be able to use beef stock in your vegetable soup, but there are many different ways to adapt soup recipes to be vegetarian friendly. Here are two to get you started:

Fresh Asparagus Soup
* 1 pound fresh asparagus
* 3/4 cup chopped onion
* 1/2 cup vegetable broth
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 pinch ground black pepper
* 1 1/4 cups vegetable broth
* 1 cup soy milk
* 1/2 cup yogurt
* 1 teaspoon lemon juice
* 1/4 cup grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Vegetarian Tortilla Stew
* 1 (19 ounce) can green enchilada sauce
* 1 1/2 cups water
* 1 cube vegetable bouillon
* 1/2 teaspoon garlic powder
* 1/4 teaspoon chili powder
* 1/4 teaspoon ground cumin
* 1 (15 ounce) can pinto beans, drained and rinsed
* 1/2 (16 ounce) can diced tomatoes
* 1 cup frozen corn
* 1/2 cup vegetarian chicken substitute, diced (optional)
* 4 (6 inch) corn tortillas, torn into strips
* 1 tablespoon chopped fresh cilantro
* salt and pepper to taste

In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chili powder, and cumin.

Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

Really think about incorporating a lot of soup into your vegetarian diet. They are amazingly filling, easy to make, and delicious in the process.

There are many, many vegetarian recipes that are easy to prepare and delicious to eat. You might be surprised at what you can find when you take the time to look for vegetarian recipes that are easy to fix. In a busy society such as the one we live in, easy to make recipes are almost essential for the weekday vegetarian cook. Here are a couple that can get you started:

Black Bean and Corn Quesadillas

INGREDIENTS
* 2 teaspoons olive oil
* 3 tablespoons finely chopped onion
* 1 (15.5 ounce) can black beans, drained and rinsed
* 1 (10 ounce) can whole kernel corn, drained
* 1 tablespoon brown sugar
* 1/4 cup salsa
* 1/4 teaspoon red pepper flakes
* 2 tablespoons butter, divided
* 8 (8 inch) flour tortillas
* 1 1/2 cups shredded Monterey Jack cheese, divided

DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

California Grilled Veggie Sandwich

INGREDIENTS
* 1/4 cup mayonnaise
* 3 cloves garlic, minced
* 1 tablespoon lemon juice
* 1/8 cup olive oil
* 1 cup sliced red bell peppers
* 1 small zucchini, sliced
* 1 red onion, sliced
* 1 small yellow squash, sliced
* 2 (4-x6-inch) focaccia bread pieces, split horizontally
* 1/2 cup crumbled feta cheese

DIRECTIONS
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Pesto with Arugula

INGREDIENTS
* 1 1/2 cups baby arugula leaves
* 1 1/2 cups fresh basil leaves
* 2/3 cup pine nuts
* 8 cloves garlic
* 1 (6 ounce) can black olives, drained
* 3/4 cup extra virgin olive oil
* 1/2 lime, juiced
* 1 teaspoon red wine vinegar
* 1/8 teaspoon ground cumin
* 1 pinch ground cayenne pepper
* salt and pepper to taste

DIRECTIONS
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

These are only a few recipes to get you started, but take a good look around at various resources, and you will find many, many easy vegetarian recipes that are quick to make and delicious as well!

Chili is a great vegetarian meal as true chili connoisseurs believe that a good chili recipe shouldn’t contain any meat at all. Original chili recipes like that made in the Old West on the chuck wagons contained beans, tomatoes, and a lot of spices that made it more than delicious and a very filling meal for hungry cowboys.

There are a lot of recipes for vegetarian chili, and we are pleased to give you a couple of our favorites to try out in your own kitchen. The first recipe was found at www.allrecipes.com which is a great place to find tons of meatless recipes. They call this recipe the Best Vegetarian Chili in the World:

INGREDIENTS
* 1 tablespoon olive oil
* 1/2 medium onion, chopped
* 2 bay leaves
* 1 teaspoon ground cumin
* 2 tablespoons dried oregano
* 1 tablespoon salt
* 2 stalks celery, chopped
* 2 green bell peppers, chopped
* 2 jalapeno peppers, chopped
* 3 cloves garlic, chopped
* 2 (4 ounce) cans chopped green chile peppers, drained
* 2 (12 ounce) packages vegetarian burger crumbles
* 3 (28 ounce) cans whole peeled tomatoes, crushed
* 1/4 cup chili powder
* 1 tablespoon ground black pepper
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can garbanzo beans, drained
* 1 (15 ounce) can black beans
* 1 (15 ounce) can whole kernel corn

DIRECTIONS
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

From our own kitchen, we bring you the following recipe for vegetarian chili that is a bit less complicated than the one above, but which is just as good (we think) and very easy to make.

INGREDIENTS
* 1 large can whole tomatoes or 12 fresh tomatoes peeled and quartered
* 1 can diced tomatoes
* 1 can kidney beans
* 2 cans chili hot beans
* 4 large jalapeno peppers minced
* 2 cans tomato sauce
* 2 cans tomato paste
* 1 large onion chopped
* 4 tablespoons chili powder
* 2 tablespoons red pepper
* 3 tablespoons garlic salt

DIRECTIONS
Place all ingredients into a large pot and simmer for 2-3 hours stirring frequently so that it doesn’t stick to the bottom of the pan.

There are many more vegetarian chili recipes, but these two are great places for you to get started! Bon appetit!