MORGAN'S VEGGIE PATTIES
Steps:
- In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
- Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
- In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
VEGGIE NUGGETS RECIPE BY TASTY
Here's what you need: carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, pepper, bread crumbs
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
- Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
- Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
- Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
- Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams
VEGETARIAN HAGGIS
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Provided by NORTHERNLIGHT1
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h20m
Yield 10
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g
GARDEN VEGETABLE SPAGHETTI
Make and share this Garden Vegetable Spaghetti recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except cheese; cook until hot.
- Serve vegetable mixture over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 418.3, Fat 9.2, SaturatedFat 2.8, Cholesterol 9.8, Sodium 405.5, Carbohydrate 67.7, Fiber 5.3, Sugar 6.6, Protein 16.6
VEGGIE EMPANADA
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 10 to 12 empanadas
Number Of Ingredients 25
Steps:
- In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
- Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
- Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
- Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
- Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.
VEGGIE GARDEN SPAGHETTI SAUCE
Make and share this Veggie Garden Spaghetti Sauce recipe from Food.com.
Provided by Kimberlily
Categories Sauces
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, saute garlic & onions in olive oil until onions go clear.
- Add ground beef and cook until beef has browned. Drain off any extra fat.
- Add chopped zuchini, and cook until it begins to soften.
- Drain extra liquid from stewed tomatoes. Puree until smooth.
- Add tomato paste, and puree until well blended.
- Add tomato blend to beef mixture.
- Add herbs and sugar. Simmer on low heat for at least 30 minutes, and serve over pasta, with parmesan or romano cheese.
Nutrition Facts : Calories 298.4, Fat 13.1, SaturatedFat 4.9, Cholesterol 73.7, Sodium 968.3, Carbohydrate 20.4, Fiber 4.7, Sugar 12.1, Protein 26.8
VEGETABLE GARDEN LINGUINE
This veggie pasta is packed with garden-fresh produce -- dig in!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.
- Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.
- Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.
Nutrition Facts : Calories 563 g, Cholesterol 13 g, Fat 27 g, Fiber 13 g, Protein 19 g, SaturatedFat 6 g, Sodium 320 g
VEGGIE SPAGHETTI PUTTANESCA
Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it's a low-fat and low-calorie lunch
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
- Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
GARDEN VEGGIE SALAD
Trying to get your family to eat more veggies? Check out the squash and snow peas in our ranch-alicious salad. No one has to know it's a better-for-you pick.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing just before serving; toss to coat.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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