Enjoy Delicious Meatless Recipes from your Parish Community!

... unsplash-logo Syd Wachs
Indian Mulligatawny Soup
Submitted by Michelle Wolf

"This is an awesome meatless soup recipe!", says Michelle. Michelle adapted this from a "clone" recipe that was passed to her, and it quickly became a family favorite. Original recipe is from topsecretrecipes.com

  • Ingredients
    24 cups of water
    2 potatoes peeled and sliced
    2 carrots, peeled and sliced
    2 stalks of celery, with tops
    2 cups peeled and diced eggplant
    1 medium onion
    1 zucchini
    1 cup frozen corn
    2/3 cup canned roasted red pepper, diced
    1/2 cup tomato sauce
    1/2 cup shelled pistachios (optional)
    1/2 cup roasted cashews (optional)
    1/2 cup chopped fresh Italian parsley
    1/4 cup lemon juice
    1/4 cup butter
    3 tablespoons sugar
    1/2 teaspoon curry powder
    1/2 teaspoon pepper
    1/4 teaspoon thyme
    1 bay leaf
    dash marjoram
    dash nutmeg
  • Instructions
    Combine all Ingredients in a large pot over high heat.
    Bring to a boil, reduce heat and simmer for 4-5 hours, or until soup has reduced by more than half
    It should have the consistency of chili.
    Stir occasionally for the first few hours; more often in the last hour.
  • Servings
    Serves 6
Vegetarian Boston Baked Beans
Submitted by Rosemary Herhold

"My mom just loves these beans!" says Rosemary. Slow Cooker Vegetarian Baked Beans

Chana Masala (Indian curry with chickpeas)
Submitted by Emilie Bollich.

This looks amazing! I can hardly wait to try it this weekend.

  • Ingredients
    2 cans chickpeas
    1 can tomato sauce (small)
    1 can diced tomatoes
    1/2 cup chopped onion
    1 teas. salt
    1/4 cup
    1 can full fat coconut milk (the fat helps cut the spice)
    1/4 cup veg oil
    1/4 cup curry powder
    Half an onion
    2 cloves of garlic
    1/4 cup of sugar
    1 lb of chopped veggies (I like carrots, broccoli, and cauliflower but you can use whatever you like)
    Rice
  • Instructions
    Step 1: prep all the veggies (cut everything into about 1/2 - 1" chunks and sixe the onion and garlic)and drain and rinse the chickpeas.
    Step 2: combine the oil and curry powder in a nonstick pot on medium heat and stir for a few minutes until it gets darker. Step 3: add the onion and garlic and saute until fully cooked.
    Step 3a (optional) blend the cooked onion, diced tomatoes, and coconut milk in a blender.
    Step 4: put the cut veggies and rinsed chickpeas in the pot and toss to coat with the oil and curry mixture.
    Step 5: add the wet ingredients and the sugar and leave the pot to cook for 30-45 minutes, stirring occasionally. You will have to cook the veggies longer if your chunks are bigger.
    Make the rice and serve!

Have a great meatless recipe?

Submit your meatless recipe and share it with your parish friends!

Submit your Recipe
...
Potato Corn Chowder
Submitted by Ann Soisson

"This is quick, healthy meatless soup recipe that everyone enjoys!", says Ann. Ann has been making this soup for years, and always gets so many compliments!

  • Ingredients
    3 cups of peeled and diced potatoes
    1 cup diced carrots
    1 cup diced celery
    1/2 cup chopped onion
    1 teas. salt
    1/4 cup butter
    2 cups milk
    1/4 cup flour
    2 15 oz. cans whole kernel corn, drained
    1 cup shredded cheddar (optional)
  • Instructions
    Place potatoes, carrots, clelery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
    Meanwhile, combine butter, milk and flour in a saucepan over medium-low heat. Stir constantly until smooth and thick.
    Pour milk mixture into cooked vegetables. Stir in corn and cheese (optional) until cheese is melted.
  • Servings
    Serves 6.
... unsplash-logo Shelley Pauls
Contest Winning Tomato Corn Salad
Submitted by Mona Cocciardi

This recipe from Taste of Home is a winner in Mona's house! Tomato Corn Salad

Kevin Concannon's Sweet Potato Chili Casserole
Submitted by Sue Concannon, Immaculate Conception Parish, Durham.

This recipe is warm, mouth-watering, hearty and flavorful. Wow!

  • Ingredients
    2 cups peeled cubed sweet potato
    1 chopped red pepper
    2 tsp sea salt
    1 onion chopped
    1/2 chopped onion
    1 minced garlic clove
    1 tablespoon olive oil
    1 28 ounce can diced tomatoes
    2 cups vegetable broth
    1 15 ounce can black beans, rinsed and drained
    4 teaspoons brown sugar
    1 tablespoon chili powder
    1-1/2 teaspoons cumin
    1-1/2 tablespoons oregano
    1 teaspoon salt
    1/2 teaspoon pepper
    1 package (6-1/2 ounces) cornbread or corn muffin mix
    1/2 cup shredded cheddar cheese
    Optional toppings include sour cream, shredded cheddar cheese and chopped seeded jalapeño pepper
  • Directions
    In a Dutch oven, sauté onion and garlic, about 3-5 minutes. Add sweet potato and red pepper and continue to sauté until tender crisp. Add tomatoes, broth, beans, brown sugar, chili powder, cumin, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until the sweet potatoes are tender.
    While simmering, preheat oven to 400°. Prepare cornbread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili.
    Cover and bake 18-20 minutes or until a toothpick comes out clean and serve with the toppings of your choice.
Michelle Wolf's Split Pea Soup
Submitted by Michelle Wolf

This recipe is the trifecta - healthy, vegetarian and tasty!

  • Ingredients
    1 lb dried split peas
    8 cups vegetable broth
    2 tsp sea salt
    1 onion chopped
    2 carrots chopped
    2 Red or Yukon Gold (unpeeled) chopped
    6 oz can of tomato sauce
    1 Tablespoon dry mustardr
    1 Tablespoon dried dill
    Freshly ground pepper
  • Instructions
    ***Cook on low heat this thick soup can burn easily.
    Sift through dried peas, discarding rocks and debris. In a soup pot, combine peas, broth and salt. Bring to a boil, lower heat, and gently simmer for 30 minutes - stirring occasionally Add onions, carrots, potatoes and gently simmer another 30 minutes Add tomato sauce, dry mustard, and dill - simmer gently for 10 minutes. Stir frequently and add additional broth or water as needed if the soup gets too thick Season with pepper to taste.
Addictive Sweet Potato Burritos
Submitted by Rosemary Herhold

"This is nutritious, delicious nad meatless. I have been making it for years." says Rosemary. Addictive Sweet Potato Burritos

meatless meatballs
Chef John's Meatless Meatballs

Our families love these meatless meatballs! The texture and flavor are terrific. Chef John really nailed it! Chef John's Meatless Meatballs

vegetable soup
Ultimate Vegetable Soup

This is a healthy, flavorful vegetable soup that is perfect for a chilly day!

  • Ingredients
    1 cup chopped onion
    1 cup diced celery
    1 cup chopped cabbage
    1 cup diced carrots
    1 cup diced potatoes
    1 cup green beans
    2 14.5 oz cans of diced tomatoes
    1 Tablespoon salt
    1/8 teaspoon freshly ground pepper
    1/2 Tablespoon dried parsley
    1 teaspoon dried basil
    1 teaspoon Italian seasoning
    8 cups water
    1 can black beans
    1/2 cup barley
  • Instructions
    1. Place onion, celery, cabbage, carrots, potatoes, green beans and tomatoes in a large pot and bring to a boil.
    2. Add salt, pepper, water, parsley, basil, Italian seasoning and barley. Simmer 30 minutes.
    3. Add black beans and simmer for 15 minutes.
Southwestern Quinoa Vegetable Casserole
Submitted by Beth Gracey

"My youngest went vegetarian over 5 years ago so our we try to all eat meatless at 1-2 times a week. This quinoa bake with salad is in our regular rotation and enjoyed by all in our family of 5!." says Beth Gracey of St. Francis of Assisi Parish. Southwestern Quinoa Vegetable Casserole

Janet's Salsa Salmon
Submitted by Janet Csarny

Janet, who attends Immacualte Conception Church in Durham, needed "something quick and easy" so she created her own recipe for mouth-watering salmon!

  • Ingredients
    jar of salsa
    salmon
    pesto
  • Instructions
    Spread a jar of salsa in the bottom of a pan or casserole dish, place salmon filets skin side down, coat the top with pesto. Bake at 450 degrees till done at desired level of wellness. Enjoy!
meatless meatballs

These are the best baked beans ever! Bacon -- you are not needed! Slow Cooker "You'll Never Miss the Bacon" Vegetarian Boston Baked Beans