We make vegetarian lasagna that is delciious and vegetable soup with vegetable broth. Oddly enough most “vegetarian” soups are made with chicken broth. Go figure.

I make vegetarian lasagna and manicotti. I love cheese! Lasagna includes mushrooms, squash and zucchini. I use spinach and feta in my manicotti!

I made shepards pie yum!!!!!!!!!!!

I make a cheese “steak” samdwich that uses portobello mushrooms in place of the steak…lots of peppers, onions and soy cheese. My non-vegie hubbie loves these.

I make Fajitas with mushrooms (any kind) instead of chicken or steak.

I made a portabella mushroom sandwitch on whole wheat bun for my lunch today.

i make temph marinera spaghetti with vegetables!! delicious…and veggie tofu soup, soyrizo and peppers/onions! love it!

WE conquered hummus for the first time and actually really liked it— especially my husband!

I have been a vegetarian for 3 years and am working on turning some ethnic foods I grew up on into vegetarian meals. I have maded vegan perogi, and they are DELICIOUS.

Dinner tonight was a meatless burger patty on a grilled bolillo (mexican dinner roll) spread with cholesterol-lowering margarine. Topped with yellow mustard, dill relish, fresh spinach, chopped onion, and tomato slices, this is an AWESOME substitute for the typical Texas-style burger. The trick is finding the brand and flavor of meatless burger patty that you like best.

I love homemade vegetarian chili. It takes along time to chop all the vegetables and then allow all the flavors to slowly stew together. The real trick is to make your own aancho chili puree instead of chili powder. I use the leftover chili to make King Ranch Vegetables by layering whole wheat flower tortialls with the chili and cheese and baking it like a casserole.

I love using beans instead of red meat. In the past few years, I’ve really started to dislike red meat, and I am confident that I could completely eliminate it from my diet. I could almost be a vegetarian, except I absolutely love grilled chicken, shrimp and white fish!

I make a non-meat chiabatta Pizza with Zucchini, Squash, and pico de gallo!

My family loves their meat but I can do without (ever since my third prenancy I have been turned off meat – don’t know why). So I don’t have to make two separate meals, I make “meat on the side.” I just don’t mix the meat – chicken, ground beef – in with the rest of the meal. Spaghetti sauce is a tomato marinara and if they want meat they can put a scoop of it on their plate. It also helps control the amount we intake. When it’s an extra, they don’t tend to eat as much.

I make a muffin sandwich…think better than McD’s and a vegetarian version of Olive Garden’s soup. The one with the sausage, greens, and potatoes. My husband loves mine better.

When I became a vegetarian, I started making meatless versions of so many foods, such as pasta (lasagna, spaghetti w/ marinara sauce, etc.) and many types of soups, salads, casseroles, and even subbed veggie meat crumbles for the traditional beef in tacos. My family didn’t know the difference! [I never told them either.]

I make a version of hamburger helper using a can of light italian vegetable soup in the ready to serve cans and add some whole wheat pasta as well as soy ground crumbles. It is a really good swap as well as using flavored soy crumbles for taco’s and nacho’s

just made veggie black bean chili in the crockpot to take to work

I made curry, but in a completely different way. Not only did I leave out the animal products and fat, but my method was totally different as well. I cooked it as a vegan rice pilaf and it is mighty tasty!

I brought 3 c. water to the boil and stirred in a tablespoon of Singapore curry blend, 1 tsp. salt, 1/2 tsp. cumin, 1/4 tsp. ginger and 1/4 tsp. lemongrass powder. I stirred in 1 c. of short grain brown rice and a handfull of wild rice. Cover and reduce heat to low. 40 minutes later I added 1 grated carrot, and 1/4 c each of red pepper, yellow pepper, zucchini, eggplant and green onion tops. 10 minutes later I stirred in 1/2 cup each of frozen petit peas, fresh herbs (a combo of parsley, Thai basil & mint) and toasted sliced almonds. Let sit a few minutes until the water is absorbed and the peas are heated through.