Main DishMain Dish Recipes

Now it's time for the entrees, the foundation of the meal. This category includes any just about anything you can think of that constitutes a "main dish" and doesn't fit into any of the other categories to the left. 

 

Italian Omelette

a vegetarian recipe contributed by Judy Pearson

Makes 2-3 omelets, 2-3 eggs each
All measurements are approximate.

2 large Portabella mushrooms
2 tablespoons butter
Several slices pepperoni, chopped
¼ onion, chopped
2 green onions, chopped
1 roma tomato, chopped
2 tablespoons green pepper, chopped
2 tablespoons black olives, sliced
2 shakes Italian seasoning
2 shakes garlic salt
Salt & pepper to taste
½ cup mozzarella cheese, grated
Several eggs.

Clean and cut up mushrooms.  Sauté on low in butter until browned.  Add onions, green pepper, and pepperoni and sauté until onions and peppers are softened.  When done, add black olives and shake on seasonings.  Keep warm. Make 2 or 3 omelets.  Fill with sautéed veggies. Top each omelet with some of the grated cheese.

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Millet Loaf

a vegan recipe contributed by Loraine Sweetland

1 cup whole raw millet
1 medium onion
1 tablespoon Bragg’s liquid aminos
4 tablespoons ground sunflower seeds
5 cups tomato juice
1 cups chopped black olives
¼ tsp. sage

Whiz onion in blender with part of the tomato juice. Mix everything together. Bake at 350 degrees, or until liquid is absorbed. (I cook in microwave on medium until done.)

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Fettuccine with Zucchini and Mushrooms

a vegetarian recipe contributed by Loraine Sweetland

1 lb. pkg. artichoke fettuccine
½ cup coconut oil
½ lb. mushrooms
1.25 lb. zucchini
1 cup soy milk
¾ cup soy cheese
2 green peppers

Cook fettuccine al dente. Cut zucchini and peppers into julienne strips. While pasta is cooking, sauté mushrooms, peppers and zucchini in oil for 2 minutes. Add soy milk to sauté; reduce heat and simmer for 3 minutes. Add cooked fettuccine to sauté, along with soy cheese and toss to mix well. One may add garlic salt and onion flakes to taste. (adapted from a recipe at Meatless Meals)back to top

 

Sweet and Sour Tempeh

a vegan recipe contributed by Donna Blankenship

8 oz. pkg tempeh
1 cup vegetable stock
3 tablespoons tamari
2 tablespoons oil
1 can pineapple chunks
2 green peppers (optional)
1 onion
1 tablespoon agave nectar (or equal amount honey)
2 tablespoons arrowroot powder
¼ cup lemon juice

Cut tempeh into thin cubes. Add the vegetable stock and tamari and let it cook for 10 minutes. Drain tempeh, reserving liquid for sauce. Heat a skillet and bake tempeh in the oil until lightly browned. Drain the pineapple chunks, adding the liquid to the sauce. Add sliced pepper and onion and bring to boiling point and let it cook for one minute. Drain. Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups. Bring to a boil. Stir in the agave. Dissolve the arrowroot in the lemon and pour it into the sauce while stirring vigorously. Cook until thickened and bubbly. Then add peppers, onion, pineapple and tempeh. Serve with hot rice.

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Zucchini Tofu Patties

a vegan recipe contributed by Loraine Sweetland

1 lb. Firm Tofu
1 cup Bread Crumbs (I use Mike’s Millet Muffins, crumbled)
2 cups grated Zucchini
½ tsp. onion flakes
½ cup walnuts, finely chopped
3 tablespoons Olive oil
1 ½ tablespoons Nutritional yeast flakes
1 tsp. salt

Heat oven to 350 degrees. Mix all ingredients together with hands or spoon. Form into 1/3 cup patties or burgers. Press onto cookie sheet. Bake for 25 minutes -turn and bake for 25 more minutes. Use with country gravy or tomato sauce. Makes 15 patties/burgers that freeze well.

 

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