Vegetarian Recipes Your Family Will Love

Meatless meals guaranteed to make your family say, "Hail to the chef!"

For decades, vegetarians were seen as crunchy killjoys who would inexplicably shun meat in favor of berries, bark and twigs. An unfair stereotype, to say the least, but even today the words “vegetarian diet” often conjure up unappetizing images of platefuls of bland, tasteless food. That’s too bad, because meatless meals can be downright delectable – if you have the right recipes. Here, we offer a cornucopia of delectable dishes, vegetarian style.
Menu Items

  • Oatmeal Waffles with Yogurt Maple Syrup

  • Grilled Portobello Mushrooms

  • Banana Bonanza Shake

  • Mock Creamed Chicken with Biscuits

  • Minty Watermelon Cooler

  • Apple Cake

  • An Eye-Opening Breakfast
    Rise and shine, sleepyhead! Start your morning right with the perfect wake-up call – Oatmeal Waffles with Yogurt-Maple Syrup.

    (makes four waffles)
    2 cups rolled oats
    2 cups warm water
    1 medium banana, cut in bite-size chunks
    1 tablespoon sugar
    1 teaspoon vanilla extract
    pinch of sugar
    Place all ingredients in a blender, and blend until smooth. Let batter stand for a few minutes so that it thickens. If it is too thick, add warm water to thin batter. Pour the batter into a heated, oil-sprayed waffle iron. Be sure to cover all ridges and grooves with the batter. Close waffle iron; open when steam begins to escape or when the waffle iron’s built-in timer indicates the waffles are done. Top with Yogurt-Maple Syrup (see recipe below), and serve warm. (Note: If you do no have a waffle iron, the batter can be used to make pancakes.)


    ¼ cup maple syrup
    1 cup vanilla yogurt

    Place the maple syrup in a microwavable bowl, and cover with plastic wrap. Heat until warm, about 30 seconds. Wearing oven mitts, remove the maple syrup from the microwave and take off the plastic wrap. Add the yogurt to the maple syrup, and mix well with a spoon. Use the Yogurt-Maple Syrup to top the Oatmeal Pancakes. (Note: Add a burst of flavor to these waffles by garnishing with fresh strawberries or apple slices sprinkled with cinnamon.)

    Let's Do Lunch
    For being such “fungi,” mushrooms don’t get asked on too many lunch dates. Maybe if more people knew they were fat free, high in potassium and incredibly flavorful, mushrooms would have a busier social calendar. Boost their popularity (and please your palate) with these Grilled Portobello Mushrooms.
    (serves 4 people)

    Vegetable oil spray
    3 large fresh Portobello mushrooms, cleaned with stems removed
    5 garlic cloves, finely chopped
    Salt and pepper to taste
    1 tablespoon olive oil
    Pinch of oregano
    Coat a broiling pan with vegetable spray, and set aside. Quarter the mushroom caps and place them on the broiling pan, bottoms facing up. Sprinkle the garlic, salt and pepper over the mushrooms. Drizzle the olive oil over the mushrooms. Place the mushrooms under the broiler for five minutes. Remove the mushrooms from the oven and use a fork to test for softness. Sprinkle with the oregano, and return to oven for another five minutes. The mushrooms should be soft on both the tops and bottom. Serve warm over a bed of rice with steamed vegetable, or place on a toasted bun and garnish with tomato slices and lettuce.

    Snack Attack
    You’ll go ape for this Banana Bonanza Shake! Besides tasting great, it’s packed with the calcium essential to building young bones and teeth.
    (Makes one eight-ounce serving)
    4 ice cubes
    1 ¼ cup low-fat chocolate milk
    1 banana, peeled and cut into bite-size chunks
    1 teaspoon wheat germ
    Place all of the ingredients in a blender. Blend together on medium speed until smooth (about 20 seconds). Pour into a glass, and enjoy!

    Dinner is Served
    There are some things in life you just don’t do. For instance, never kid yourself into believing a live scorpion is an acceptable Mother’s Day gift. Also, resist all temptation to throw your 5-year-old a polka-themed birthday bash. And never (and we mean never) whip up a creamed chicken and biscuits dinner for a vegetarian – unless you’re using our meatless Mock Creamed Chicken recipe made with five hearty veggies.
    (serves four)
    1 10-ounce package frozen peas and carrots
    1/3 cup butter
    1/2 cup flour
    1/3 cup chopped scallions
    pinch of salt and pepper
    2 cups vegetable broth
    2/3 cup milk
    1/2 cup cooked potatoes
    1/2 cooked green beans
    1 ½ cup chicken-style seitan (a meat substitute made with wheat)

    Rinse the frozen peas and carrots under cold water to separate, and drain. Heat the butter in a saucepan over low heat until melted. Stir in the flour, scallions, salt and pepper. Continue to cook over low heat, being sure to stir frequently, until mixture starts to bubble. Remove from heat. Add the vegetable broth and the milk to the butter mixture. Place back on heat, and turn it up to medium-high. Boil and stir for about a minute. Add the cooked vegetables and seitan; reduce heat and let simmer. Serve with biscuits (see recipe below).
    (makes 12 biscuits)
    ½ cup butter
    2 cups flour
    1 tablespoon sugar
    3 teaspoons baking powder
    r>¾ cup milk
    Heat oven to 450вк. Beat together the butter, flour, sugar, baking powder and salt in a bowl with a hand mixer. Beat until mixture resembles fine crumbs. Stir in the milk until a soft, sticky dough begins to form. Cover your hands with flour or vegetable oil, and remove the dough from the bowl and place on a lightly floured surface. Knead the dough lightly for 3 to 5 minutes. Roll or pat so that the dough is 1-inch thick. Cut the dough with a floured biscuit cutter or circular cookie cutter. Place the dough cutouts on a non-greased cookie sheet; bake until golden brown, about 10 to 12 minutes. Remove from oven, and serve warm with Mock Creamed Chicken.

    Drink Up!

    Tickle your taste buds with this refreshing Minty Watermelon Cooler, a delectable drink perfect for all ages on a warm summer’s day.
    (serves six)
    6 cups seeded watermelon, cut in 1-inch cubs or scooped out using a melon baller.
    1 cup loosely packed fresh mint leaves
    1 cup boiling water
    pinch of ground cinnamon
    ½ cup milk
    Place the watermelon balls or cubes on a cookie sheet; place in freezer until frozen, about 2 hours. Meanwhile, place the mint leaves in a bowl, pouring the boiling water over them. Cover and let steep, about 10 minutes. Pour the liquid through a strainer and into bowl so the mint leaves are removed. Cover the bowl with a lid or plastic wrap; place in refrigerator to chill. Discard the drained mint leaves. Pour the chilled liquid in a blender, and add the cinnamon and milk. Add the frozen watermelon chunks to the blender, and blend on highest speed until smooth, about 15 seconds. Serve in tall glass; garnish with watermelon wedge or mint spring if desired.

    Just Desserts
    Did you know there are more than 2,500 varieties of apples grown in the United States? The doctor may stay away, but your kids will come calling when you serve this delectable Apple Cake dessert.
    (serves 10 to 12)
    4 cups chopped apples, preferably Granny Smith
    1½ cups sugar
    2 cups flour
    2 teaspoons cinnamon
    1½ teaspoons baking powder
    1 teaspoon baking soda

    1 teaspoon salt
    2 eggs, slightly beaten
    2 teaspoons vanilla
    ½ cup vegetable oil
    1 cup chopped nuts (optional)
    Heat oven to 350вк. Combine the apples and sugar in a large mixing bowl; let stand for 30 minutes. Stir together the flour, cinnamon, baking powder, baking soda and salt. Add the eggs, oil and vanilla to the apple mixture. Combine the flour mixture with the apple mixture; toss until the apples are well coated. Add the nuts if desired. Pour the batter into a greased 13 x 9 x 2 inch pan. Bake for one hour. Serve with fresh whipped cream or vanilla ice cream.

    Your turn: Have a vegetarian recipe you’d like to share? E-mail us, and we’ll post your recipe. Be sure to check back frequently for new recipes!