Grilling outdoors? The salad is an easy and delicious option for you, that we’ve just improvised. Continue reading “Grilled Zucchini, Mushroom and Cheese Salad – Vegetarian Recipe”
Made from leftovers and deliciously filling, with raw beets and cheese, this is quick improvisation. Lunch / dinner salad, served with walnut cookie (sugar free). Continue reading “Beets, Cheese & Mushroom Salad – Vegetarian Recipe”
Yummy! This Tabasco hot beans chili recipe will make a tasty and very spicy lunch. Continue reading “Tabasco Hot Beans Chili – Vegan Recipe”
At veglibrary.com we just love soups and mushrooms. This vegetarian creamy button mushroom soup recipe is excellent 🙂 Continue reading “Creamy Button Mushrooms Soup – Vegetarian Recipe”
Vegetarian food is Not boring. This Mushroom Cannelloni Recipe is the perfect example of a rich taste, filling lunch.
- 1 pack of cannelloni (8.8oz)
- 3oz butter
- 3oz all-purpose flour
- 2pts milk
- 8.8oz ricotta cheese
- 3oz grated Parmesan cheese
- 5oz button mushrooms, thinly sliced
- Seasoning to taste
Bring the butter, flour and milk slowly to a boil, whisking constantly until thickened. Put half of the sauce into a bowl and mix with ricotta, Parmesan, mushrooms, and seasoning to taste.
Use to fill the cannelloni and arrange in a buttered baking dish. Cover with remaining white sauce and place in the oven for 40 minutes, or until golden brown.
Enjoy our vegetarian mushroom cannelloni recipe!
This vegan Cabbage Rolls recipe is similar to our Rice Rolls (except for the cabbage). They are both delicious and cruelty-free. Continue reading “Cabbage Rolls – Vegan Recipe”
If you like mushrooms and you are a vegetarian or vegan, this mushroom risotto could become your favorite filling dish.
- ½ cup of rice
- 2 cups of fresh mushroom mix
- ½ cup of cooked broccoli
- 1 tbsp of olive oil
- 2 tbsp of vegetable oil
- 1 tbsp of dry rosemary
- 1 tsp of lime juice
Mushroom Risotto Preparation:
First you need to cook the rice. Wash and rinse it and put in a saucepan with 1 cup of water. Stir well and bring to the boiling point. Cover the pan with a lid and cook for about 15 minutes on a low temperature. Remove from the heat and allow it to cool.
Now you want to prepare the mushrooms. Wash and cut into a similar size pieces. Heat up the vegetable oil over a medium temperature. Add mushrooms and stir well.
Cook until all the mushrooms soften, or until all the water evaporates. Remove from the frying pan. Add salt and mix with rice and broccoli.
Season with dry rosemary, pepper and lime juice. Serve the mushroom risotto warm.
Vegan soups are quite possibly the most unique soups that there are out there. This could be because since there isn’t as much meat or dairy in existence compared to fruits and vegetables.
Whatever the reason, vegans have truly outdone themselves in the soup department by just swapping out the butter for vegetable oil.
Pumpkin (vegan) soup
Pumpkins are delicious when they are made into soups. There are so many variations of pumpkin soup including pumpkin and basil soup to pumpkin with vegan chocolate shavings for that extra sweetness.
Carrot soup basically comes from cooked carrot that has been pureed or simply a soup base like potatoes that comes with carrot chunks in it. It can be a delicious appetizer with basil garnishing.
Asparagus is a very popular vegan delight most especially because asparagus soup is simply creamy and delicious. Variations include asparagus and tomato soup, asparagus and potato soup and the very popular cream of asparagus soup.
Mushrooms are very delicious ingredients in many vegan soups because of their strong earthy flavor. This is why popular variations such as cream of mushroom soup and mushroom cauliflower soup have won the hearts of many vegans and non-vegan foodies alike.
These are simple and easy to prepare vegan soup recipes that can be made from the comfort of our homes.