Whether it’s because we’re all at home and cooking for ourselves more or because people are now, more than ever, interested in taking on vegetarianism, I’ve been getting SO many requests for my go-to vegetarian recipes. In response, I’ve rounded up many of my favorites and hope you love them just as much as I do!

Sloppy Janes - Inspired by the original at Broad Ripple Brew Pub (Indianapolis, IN)

INGREDIENTS

1 Package Meatless Ground (Gardein is my preference!)
1 TBS Olive Oil
1 C Chopped Onions (add more or less to preference)
1 C Chopped Green Peppers (add more or less to preference)
1 Cup Ketchup
1 Can Tomato Sauce (you can also use diced tomatoes for more veggies just add more ketchup)
1/4 C. Brown Sugar (if you don’t care for sweet opt for 1/8 C)
1/3 C. BBQ Sauce (I love Sweet Baby Rays)
1 TSP Garlic Powder
1 TSP Chili Powder (use less or more depending on preference for spice)
Salt and Pepper to taste
Burger Buns (6+)
Optional for the side : Pickle Slices & Red Onion Slices

STEPS

Heat a large skillet over medium heat adding olive oil, chopped onions and green peppers. Cook to desired texture - typically 5 minutes.
Add in spices, ketchup, tomato sauce, brown sugar, and bbq sauce to pan allowing to simmer for another 3-5 minutes.
Lower heat and add in bag of meatless ground stirring & incorporating “meat” and sauce. Simmer for 5 minutes turning off heat about halfway through.
To assemble, spoon sloppy Jane mixture onto buns with optional toppings of pickles & onions.

Vegetarian Sheppards Pie - Inspired by Harry Potter

INGREDIENTS

1 package meatless ground (Gardein is my favorite)
1 can petite diced tomatoes ( NOT drained // do NOT drain)
1 tablespoon minced garlic
3/4 cup diced onion
½ cup peas
3/4 cup corn
1 pouch Italian dressing mix .7 ounce pouch
2 cups prepared mashed potatoes (instant mashed potatoes work fine, I love using Bob Evans)
1 cup shredded Mexican blend cheese (optional but extra yummy!)

STEPS

Preheat oven to 350 degrees.
In a large skillet, add in onions, peas, corn, tomatoes, seasoning and simmer for 3 minutes or so. Once simmering, add in meatless ground continuing simmer for 5 - 7 minutes.
Pour meat/veggie mixture into a casserole dish (safe for the oven). If your mashed potatoes are pre-made and frozen, microwave so you can scoop them out.
Spread mashed potatoes over top of veggie/”meat” mix then adding shredded cheese.
Bake for about 15 minutes or until cheese is melted and mix is heated through completely.

Veggie Philly Cheese Stake Sandwiches

INGREDIENTS

16 ounces Baby Bella mushrooms (thicker slices are better)
2 tablespoons olive oil (be sure to divide)
1 tablespoon soy sauce
1 tablespoon all-purpose flour
1 teaspoon dry oregano
1 red bell pepper (sliced intro strips - half if size is too big)
1 green bell pepper (sliced into strips - half if size is too big)
2 large onions (red, white or yellow works - pick your preference)
1/2 teaspoon salt
4 6" sub rolls (any bread works but this is my preference)
4 slices provolone cheese (always add extra if you want - cheese it up!)

STEPS

First, we need to caramelize the onions. To do so, heat 1 tbs olive oil in a large skillet over medium heat. Saute the onions for 10 minutes until they just start to brown. At this point, sprinkle on the 1/2 tsp salt and lower the heat to a medium. Stir every 7-10 minutes. You’ll know they’re ready when they’re brown & sweet.
In a separate skillet (medium sized) heat 1 tbs of olive oil over medium & saute the mushrooms and peppers until the mushrooms have expressed most of their juices (about 7-8 minutes).
Sprinkle mushrooms with soy sauce and oregano. To thicken, sprinkle 1 tbs of flour stirring.
Melt the provolone on top of the mushrooms and peppers in sections that will fit on your buns/bread, covering the pan with a lid to melt.
Scoop the cheesy mushroom/pepper mix onto a toasted bun and top with caramelized onions.

Spinach & Artichoke Stuffed Portabella Mushrooms (aka Spin Dip in a Shroom)

INGREDIENTS

2 tbs olive oil
4 medium portobello mushrooms (be sure to remove the stems and gills)
1 pkg frozen chopped spinach (cooked and drained, 10 ounces)
1 can artichoke hearts (drained and chopped, 14 ounce can)
4 oz cream cheese (room temperature)
2 tbs sour cream
1/2 c Parmesan cheese (grated)
2 cloves garlic chopped
salt and pepper to taste
3 oz mozzarella cheese (shredded)

STEPS

After cleaning, de-steming and gilling mushrooms brush with olive oil and place on baking pan - broiling on high in oven for 5 minutes (or until tender)
In a large bowl, mix together the spinach, artichoke, cream cheese, sour cream parm cheese, garlic, salt and pepper until all combined (it will look just like a thicker artichoke dip)
Stuff each mushroom cap with the mix distributing evenly between them (TIP: if you have too much mix for your mushrooms, you can set aside and leave in fridge or freezer - it still makes a great dip and goes great with veggies or pita chips)
Once filled, top with shredded mozzarella cheese & bake at 375 for 10-15 minutes
Turn broiler on high for a few minutes towards the end of baking to golden up the cheese if desired.

Caprese (Salad or Appetizer)

INGREDIENTS

2 roma tomatoes
1 package of sliced mozzarella cheese or mozzarella balls
1 package basil leaves (TIP: if you can get a basil plant or grow your own I highly recommend)
Olive oil & balsamic vinaigrette to taste
Salt & pepper to taste

STEPS

Wash tomatoes and slice if eating as appetizer or dice if putting in salad and plate or toss in bowl.
Lay mozzarella slices on top of plated tomatoes or chop smaller and throw in bowl.
Clean and de-stem basil leaves placing on plate or chopping smaller for salad and throwing in bowl.
Drizzle with olive oil & balsamic vinaigrette to taste.
Sprinkle with salt and pepper to taste and enjoy.