Everyone living “a veggie way of life” needs tasty vegetarian recipes.
This is one of those meatless meals you have got to try, you won’t be disappointed!
Ingredients:
- 4 medium onions, sliced
- 3 tbsp. butter or margarine
- 2 tbsp flour
- dash pepper
- 3/4 cup vegetable broth
- 1/4 cup dry sherry (water may be substituted)
- 1 1/2 cup plain croutons
- 2 tbsp butter or margarine melted
- 1/2 cup shredded Swiss cheese
- 3 tbsp Parmesan cheese
Directions:
Cook onions in the 3 tbsp butter or margarine until tender, not browned.
Mix in flour and pepper then add broth and sherry and cook until thickened and bubbly. Turn into 1-quart casserole dish. Toss croutons with the 2 tbsp of melted butter or margarine. Spoon over top of onion mixture. Sprinkle with Swiss and Parmesan cheese. Place under broiler just until cheese melts, about 1 minute. Serve immediately.
Having a handful of good soup recipes makes a veggie lifestyle much easier.
This recipe for Tortellini Soup is inexpensive and so simple to prepare.
The flavor is awesome!! Enjoy one of my favorites:
Ingredients:
- 2 tsp. dried basil
- 2 garlic cloves
- 2 tsp. olive oil (cooking oil)
- 6 cups vegetable broth
- 1 cup cheese tortellini (dry or frozen)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 (14oz) can stewed tomatoes
- 1 (16oz) bag frozen fiesta blend vegetables
- Parmesan cheese
Directions:
In large saucepan cook basil and garlic in hot oil 1 minute. Add broth, tortellini, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Add tomatoes and bag of frozen vegetables. Cover and simmer for 15 more minutes. Sprinkle each serving with Parmesan cheese. Makes a great meal when served with dinner rolls.
Yield: 4-6 servings.
Another great vegetable soup you just might like: Rataouille Recipes
It’s another one of those tasty vegetarian Italian recipes.
Ingredients:
- 1 cup water
- 2 tbsp margarine
- 1/2 tsp salt
- 1/4 tsp oregano leaves
- 1 1/2 cup mashed potato flakes
- 1/2 cup milk
- 1 egg
- 1 (9oz.) pkg frozen chopped spinach, cooked and drained
- 1 to 2 medium tomatoes, cut into 6 slices
- Parmesan cheese
Directions:
In medium saucepan, combine water, margarine, salt and oregano; bring to a boil. Remove from heat.
Add potato flakes, milk and egg; mix well. Gradually fold spinach into potato mixture until thoroughly combined. Place tomato slices in bottom of ungreased 13×9 inch pan. Mound 1/2 cup potato-spinach mixture onto each slice; sprinkle with cheese. Broil 4 to 6 inches from heat until cheese is slightly browned, about 5 minutes but watch closely.
Yield: 4- 6 servings
Not in the mood for Italian? Try this: Spanish Vegetable Dish
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