Blender Vegetarian Recipes
Looking for interesting meals for your vegetarian lifestyle? Or are you just trying to get more vegetables into you and your families diet? Try these blender vegetarian recipes for a healthy delicious way to take care of those needs. I’m sure that you will find them anything but boring.
- 4 Eggs
- 1 (10 ounces) package Frozen vegetables
- 1 cup Breadcrumbs
- cup Onion, finely chopped
- cup Celery, finely chopped
- teaspoon Garlic powder
- 2 tablespoons Parsley
- 1 salt and pepper to taste
- 4 tablespoons Oil
- Break eggs into a blender jar and blend on low to mix. Add frozen vegetables and blend on low until finely chopped, stopping the blender to stir contents with a rubber scraper as needed.
- Pour mixture into a serving bowl and add remaining ingredients, mixing until mixture forms a very thick batter. Fry by tablespoonfuls in oil until golden brown on both sides.
Ingredients (Serves 8)
- 1 Tablespoon vegetable or coconut oil
- 2 green onions, finely chopped
- 1 cup finely chopped white or cremini mushrooms
- 3 large cloves garlic, minced
- 1 cup cooked or canned chickpeas
- 1/2 cup drained and reserved liquid
- 1 cup sunflower seeds
- 1 teaspoon curry powder
- 2 large egg whites or 1/4 cup dry breadcrumbs
- 1 cup or more sesame seeds
- This Mediterranean-inspired burger can be served in a pita pocket or on a bun with tahini, chopped tomatoes and cucumbers, yogurt, shredded cabbage, tomatoes and sweet onion rings.
- In medium skillet, heat oil over medium heat. Add green onions and mushrooms and cook, stirring often, until soft, about 5 minutes. Remove from heat.
- In a food processor or blender, combine garlic, chickpeas and reserved chickpea liquid and process until smooth. Transfer to large bowl and combine with mushroom mixture. In a food processor or blender, process sunflower seeds to make a coarse meal. Add to chickpea mixture along with curry powder; mix well. Stir in egg whites or bread crumbs (mixture will be soft).
- On a large baking sheet, make 8 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.
- Grill patties on a well-oiled vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side until browned. Serve right away.
Roasted Red Pepper Hummus
- 1 (15 oz) can chickpeas, undrained
- 1 (15 oz) can chickpeas, drained – you might reserve liquid for later, in case the hummus is too thick, although I never need this
- ¾ cup – 1 cup jarred roasted red pepper (I used ¾ cup)
- ¼ cup sesame seeds
- 1 tablespoon olive oil
- ¼ cup lemon juice
- 1 clove garlic, peeled
- 1 teaspoon cumin
- salt, to taste
- cayenne pepper, to taste
- Set your blender on it’s highest setting and blend until smooth. If you don’t have a very powerful blender, you may need to add more liquid. If you’re concerned your blender isn’t powerful enough, you may also want to peel the chickpeas before blending. Once smooth, season with salt and optional cayenne, to taste.
- This tastes even better once it’s had a chance to chill in the fridge. Make this a few hours before you actually need it.
- Serve this with a variety of vegetables, pita bread, tortilla chips, and crackers! It’s also great for wraps and sandwiches, too!
Vegetarian Stuffed Shells
- 1 (19 oz.) chickpeas, rinsed and drained
- 1 med. size onion or 3 long green onions, cut into chunks
- 2 large eggs
- 1 (15 oz.) container ricotta cheese, about 2 c
- 1 (10 oz.) box frozen chopped Kale (spinach) thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 36 jumbo sized pasta shells (8 oz.) freshly cooked and drained
- Process chickpeas and eggs in blender/food processor until smooth. Turn off the machine and add remaining ingredients except for pasta. Process until onion is finely chopped and the mixture is well blended. Spoon 2 tablespoons of mixture into each shell.
- To bake: Allow about 1/2 cup marinara sauce from a jar for 3 shells. Spread half of the sauce in the bottom of baking dish. Place shells on top in a single layer, then spoon remaining sauce over them. Bake uncovered until center of filling is hot when tested with a fork and sauce is bubbling. To freeze before baking, arrange on lined pan and freeze, uncovered. Once hard, they can be stacked and stored airtight up to 3 months.
Avocado Veggie Burgers
- 1 medium-sized avocado
- 1 cup Cooked soybeans
- 1/2 small Onion, chopped
- 1 teaspoon Prepared mustard
- 1 tablespoon Tomato puree
- Salt, to taste
- Whole wheat bread crumbs
- Mix all the ingredients except bread crumbs together in a blender or food processor, and blend until smooth. Put mixture into a bowl and add bread crumbs until the mixture sticks together enough to be formed into patties.
- Make two burger shaped patties and fry in oil until they’re browned.
- Serve on buns with your favorite burger fixings!
Kale-Red Bell Pepper Pasta Sauce
- 3 cloves garlic, minced
- 1/4 onion, thinly sliced
- cumin, turmeric and a little curry powder
- 1 red bell peppers
- 8 grape tomatoes
- handfuls of kale leaves
- cooked pasta
- Saute cumin, onions, turmeric, curry powder, garlic.
- Then add bell peppers, kale, and tomatoes.
- When ingredients are cooked down, puree in the blender.
- Pour the puree back into the pan and simmer the sauce.
- Add cooked pasta, toss well to combine.
Corn Tortilla and Veggie Stacks With Red Pepper Coulis
- 3 corn tortillas
- 1 cup asparagus stalks
- 1/2 cup mushrooms
- 1 Japanese eggplant, sliced and peeled
Red Pepper Coulis:
- 3/4 cup red peppers (from a jar)
- 1/2 cup Veganaise (or Mayonnaise, your choice)
- 1 garlic clove, minced
- 1/2 cup packed parsley
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne
- For veggies: Peel and slice the eggplant into 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook. Add salt and pepper to taste. Saute’ asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
- For sauce: Place all ingredient in a bowl and blend with an immersion blender.
- Assembly: Heat 3 tortillas. Place 1 1/2 Tbsp of the coulis on a plate.
- Lay one tortilla on top of the sauce. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
- Repeat with a second layer.
- Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!
Are you looking for a good blender to make one of these delicious blender soup recipes? Have a look at my Small Kitchen Appliances For You / Blenders to find the one that suits you best.
For more great blender recipes visit Foodista.
Do you have any blender soup recipes to share? I’d love to add it to this collection, please leave it or any other comments or questions in the comment box below.