611 vegetarian pat recipes

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.

Very simple fat-free ad-hoc cabbage in a tomato sauce.

Try this easy to make crust-less quiche with any kind of your favorite greens, such as spinach, kale... Delicious, light and low in calorie and fat.

Chilled green pea soup blends sweet frozen peas with thyme, onion, and minute tapioca for a velvety low-fat, low-calorie soup that works hot or cold. The tapioca thickens without flour or cream. Five minutes of standing time, twenty minutes total cook.

These oven baked zucchini sticks are very crispy, but we use less oil. Enjoy these yummy treats with your favorite tomato sauce.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!

Green beans with mushrooms and cherry tomatoes: quick vegetable side with steamed green beans, sauteed mushrooms, garlic, and burst cherry tomatoes in olive oil. Low-fat and ready in 15 minutes.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Excellent, I made this recipe for dinner yesterday. I used the shiitake mushrooms, added more garlic and green chiles, and it was delicious.

This was excellent - I had to add in a few button mushrooms because I didn't have enough portobello's but I don't think it altered the flavor too much. My whole family (including my 3 year old) loved it. I served it over spaghetti that I had whipped up earlier in my pasta machine. It was a very quick and easy dish to prepare that would easily be worthy of company...bravo!

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This is one of our favorite salad recipes too, quick, easy and delicious. It goes well with almost all the main course. Sometimes we just have it as a light meal and add some croutons on top.