A quick disclaimer first on the blog post title- I said a college kid “could” make, not that they will eat anything besides drive-thru or school cafeteria food. But if they were to take a shot at these recipes, they would surprise even themselves. The following vegetarian food recipes are some of the best on the internet. Vegetarian cooking can be daunting for some but with a little effort, anyone can master it!
Lentil Stew with Butternut Squash
Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew.
Total Time: 8 hr
- 3 large stalks celery, cut into 1/4-inch thick slices
- 1 large (12-ounce) onion, chopped
- 1 large (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 bag(s) (1 pound) brown lentils
- 4 cup(s) water
- 1 can(s) (14 to 14 1/2 ounces) vegetable broth
- 1/2 teaspoon(s) dried rosemary
- Salt and pepper
- 1 ounce(s) Parmesan or Romano cheese, shaved with vegetable peeler
- 1/4 cup(s) loosely packed fresh parsley leaves, chopped
- In 4 1/2- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
- To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes about 11 1/2 cups
White Bean and Vegetable Soup with Spinach Pistou
Pistou — France’s version of pesto — is usually made from fresh basil. Use frozen spinach instead to make our pantry-friendly version. Serve this soup with our Parmesan Crisps. Keeping your dry pantry stocked with items that have long shelf lives will allow you to put together tempting dishes on a moment’s notice.
- 2 cup(s) dried navy beans
- 4 ounce(s) (about 4 slices) bacon, diced
- 1 medium onions, diced (about 1 cup)
- 2 stalk(s) celery, diced (2/3 cup)
- 5 can(s) (14 1/2 ounces each) low-sodium chicken broth
- 1/2 teaspoon(s) anise seed
- 1 cup(s) canned whole tomatoes, drained, seeded and diced
- 1/4 cup(s) parsley, chopped
- 2 tablespoon(s) parsley, minced
- 1/4 teaspoon(s) (plus 1/8 teaspoon salt) salt
- 1/4 teaspoon(s) ground black pepper
- 1/2 cup(s) frozen chopped spinach, defrosted
- 2 clove(s) garlic
- 1/2 cup(s) extra-virgin olive oil
- 1/2 tablespoon(s) fresh lemon juice
- Quick-soak the beans: Place beans in large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover, and let sit for 1 hour. Drain and set aside.
- Make the soup: In a large pot over medium-high heat, cook bacon until browned but not crisp. Add the onions and celery and sauté until translucent — about 5 minutes. Add the chicken broth, beans, and anise seed. Bring to a boil, lower heat, and simmer, partially covered, for 30 minutes. Add tomatoes, minced parsley, 1/4 teaspoon salt, and pepper and continue to simmer, partially covered, until beans are tender — about 1 hour.
- Make the pistou: Place spinach, 1/4 cup chopped parsley, garlic, olive oil, lemon juice, and remaining salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside. Ladle the soup into bowls and top with 1 to 2 tablespoons of the pistou. Serve immediately.
Vegetable Minestrone Soup
- 4 cups vegetable broth
- 4 cups diced tomatoes
- 1 tbsp chopped fresh basil
- 1/2 tsp oregano
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 onion, chopped
- 3 zucchini, chopped
- 1 cup green beans, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- salt and pepper to taste
- 1 1/2 cups macaroni pasta
In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
Remove bay leaf before serving. Enjoy!
Cheesy Potato Soup
Any recipe beginning with the word “cheesy” is sure to impress our toughest critics: our kids!
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 2 potatoes, peeled and chopped
- 2 1/2 cups vegetable broth
- 1 bay leaf
- salt and pepper to taste
- 1/2 cup cheese, grated
- 3 green onions, sliced
- 1 tbsp chopped fresh parsley
In a large soup pot, sautee the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft. Add the chopped potatoes and sautee for a few more minutes.
Add vegetable broth, bay leaf and salt and pepper. Bring to a boil then reduce to a simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until potatoes are very soft.
Remove the bay leaf, and transfer the soup to a blender or food processor. Process until smooth.
Return the soup to the pot and add cheese. Stir over low heat until the cheese has melted. Garnish with green onions and chopped fresh parsley.
French Onion Soup
French onion soup is a simple soup that is easy to prepare yet pleasantly flavorful. Serve with French bread or croutons for a heartier dish. Though it’s usually made with beef stock and butter, there’s no reason you can’t veganize French onion soup for a lighter and healthier meal with vegetable broth and oil in place of the beef stock and butter. If you want a bit more flavor, use vegan margarine instead of the oil.
- 2 tbsp olive oil
- 4 large or 5 medium onions, sliced
- 1/4 cup flour
- 4 cups vegetable broth or vegetarian “beef” broth
- 1/4 cup soy sauce
In a large pot, sauté onions and garlic in oil over medium low heat until very well cooked, about 10-15 minutes. Add the flour and stir until well combined.
Add vegetable broth and soy sauce and stir. Bring to a boil then reduce heat to low and cover. Cook just until well heated through.
Serve with lightly toasted French bread or croutons. Enjoy!