I need a quick and hearty vegan recipe for a 15 yr old girl thats not tomato based. help please

  • Posted by: brandon
  • March 3, 2011
  • 1279 views
  • 13 Comments

13 Comments

Couldn't B. March 3, 2011
This is one of my favorites. We eat it about once a week.
http://www.epicurious.com/recipes/food/views/Winter-Vegetable-Curry-1253

I substitute coconut milk for the evaproated milk and just use whatever veggies I have on hand. It is also good with chunks of firm tofu added for protein.
 
susan G. March 3, 2011
A fifteen year old should be ready to take on cooking responsibilities (assuming that this is a member of your household, not a temporary presence). The internet is rife with excellent vegan blogs and websites (fatfreevegan.com, vegkitchen.com, for instance). Vegan cookbooks are many, and more rapidly coming to print. The old standby magazine Vegetarian Times (and website) is primarily vegan, and other magazines are specfically vegan . And look at all the foods we 'normally' eat without thinking twice that don't have animal products -- you're making them already. If she can take on some of the responsibility for meal planning, shopping, and cooking, she'll be ready for life!
 
nannydeb March 3, 2011
This is certainly easy and hearty:

http://www.food52.com/recipes/2416_pueblo_bean_and_rice_casserole
 
Anitalectric March 3, 2011
Maybe this Kubocha Squash Cassoulet from my blog. You can substitute roasted pepper puree for the tomato. http://verdantkitchen.wordpress.com/2011/01/12/quick-kubocha-squash-cassoulet/

All my recipes are vegan, so if not that one, something else might look good!
 
student E. March 3, 2011
i love this bean recipe:

http://www.epicurious.com/recipes/food/views/Kemps-Black-Beans-238086

the soy sauce and balsamic vinegar are unconventional, but they add a wonderful depth to the beans. you can add sauteed veg to doctor it up: bell peppers, onions, celery, leaks, even some spinach.
 
Rivka March 3, 2011
What about this http://www.food52.com/recipes/1861_buttermilk_corn_soup_with_curry_mint with coconut milk instead of buttermilk?
 
lifestooshort March 3, 2011
I'm a huge fan of AntoniaJames's Red Lentil and Cauliflower soup: http://www.food52.com/recipes/7020_red_lentil_and_cauliflower_soup, and I've made it several times with vegetable stock instead of chicken. Delicious!
 
drbabs March 3, 2011
If you make this: http://www.food52.com/recipes/8565_mujaddara_with_spiced_yogurt
you can saute the onions in just olive oil, and not make the yogurt sauce. (Just add some of the spices to the rice or lentils.) If you have a Trader Joe's near you, they sell steamed lentils in their produce section and frozen rice packets in the freezer section. Couldn't be easier!
 
hardlikearmour March 3, 2011
If you make this with farro instead of the kamut it would be fairly quick. It's healthy and pretty tasty, but needs to be more aggressively seasoned than what the recipe says IMO. I increase the spices by 1 & 1/2 to 2 times. http://www.wholeliving.com/recipe/kamut-berry-pilaf
 

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lizb March 3, 2011
My go to quick and hearty vegan lunch starts with putting some frozen sweet potato fries in the oven. (I always keep a bag in my freezer.) Then I make black bean burgers by draining a can of black beans, saute a half an onion and jalepeno or two in a little oil, and add that and the beans to the food processor with a few pinches of chili powder. I mix it until everything starts to come together, but you don't want it all to puree. Stir bread crumbs into the mix until it holds together in patties (the more bean puree the more the patties won't crumble when you cook them.) Form the mixture into patties and crisp them up on each site in a pan. I blend a little mayo, lime, and a lot of avocado (sometimes cilantro) and put the burger and avocado mix on a bun and serve with the sweet potato fries (which should be done about the time you finish the burgers.)
 
Michelle M. March 3, 2011
Deborah Madison's "Vegetarian Cooking for Everyone" has an easy recipe for Thai-inspired red lentil soup with spinach that's great over rice. A few quick searches, though, will turn up lots of similar recipes, which are pretty hard to mess up (too thick or too thin, they still taste great). I also find red lentils to be less gritty than brown ones, and so less of an acquired taste. Good luck!
 
fiveandspice March 3, 2011
You might want to try making something with quinoa - which cooks up basically like rice (make sure to rinse it before cooking or it can give you a fuzzy mouth, though) - but has the protein quality of dairy. You could try something like the summer squash couscous from this site (http://www.food52.com/recipes/5425_summer_squash_couscous_with_sultanas_pistachios_and_mint) but with quinoa instead of couscous and roasted winter squash or root vegetables instead of the summer squash.
Or you could make the kale quinoa pilaf (http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf) just hold the goat cheese and maybe add some extra toasted pine nuts.
 
Sadassa_Ulna March 3, 2011
I just posted a 2-part vegan recipe yesterday; you could make just the bean stew part using canned beans in about 20 minutes and serve it with rice or bread:
http://www.food52.com/recipes/9899_vegetablewhisperers_pie
It does contain sun-dried tomatoes but you could omit those or swap in some olives (just reduce the amount of salt in recipe)
 
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