by Rachel Brougham

Created on: May 16, 2009   Last Updated: May 22, 2009

<!- @page { margin: 0.79in } P { margin-bottom: 0.08in } ->

It's true that a diet rich in vegetables and low in saturated fat can help you live longer. While the occasional burger or steak won't kill you, eating meatless a few times a week can help boost your health. Just because you may have a true carnivore in the house, doesn't mean you can't enjoy meatless entrees. Meat-free products have come a long way in the last few years. However, if you don't want to buy into the frozen vegetarian meal craze, there are some easy vegetarian recipes that even the true meat lover will enjoy. And who knows, maybe they won't even miss the meat.

Vegetarian Sloppy Joes

1 1/2 cups dried lentils
4 cups water
1 Tbsp olive oil
1 onion, diced
3/4 cup ketchup
3 Tbsp yellow mustard
1 1/2 Tbsp cider vinegar
3 Tbsp packed brown sugar
salt and pepper
hamburger buns

Combine lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, and saute until it begins to soften, but not brown. Drain lentils and add to skillet, along with ketchup, mustard, vinegar and brown sugar. Add salt and pepper to taste. Reduce heat to low; cover and simmer 10 to 15 minutes. If the mixture is too soupy, remove the lid and simmer an additional 5 minutes.
Serve on hamburger buns.

Serves 8-10.

*This recipe can also be cooked in a slow-cooker. Just combine all ingredients and cook on low for 6-8 hours.

Grilled Mushroom Sandwiches

4 large Portobello mushroom caps

2 red bell peppers, cored and cut in half lengthwise

cup balsamic vinegar

2 garlic cloves, minced

2 tbs. Olive oil

4 oz. Goat cheese

Hamburger buns

Mix vinegar, oil and garlic in shallow bowl. Coat mushrooms and bell pepper in vinegar mixture. Grill or cook on a grill pan about 10 minutes, or until vegetables are tender. Transfer one mushroom cap and one bell pepper half onto each bun. Top with one ounce of goat cheese.

Serves 4.

Vegetarian Chili

Tbs. Vegetable oil

2 cups chopped onion

1 green bell pepper, chopped

2 tbs. Minced garlic

1 jalapeno, minced (optional)

1 tbs. Sugar

2 tbs. Chili powder

1 tsp. Ground cumin

1 tsp. Dried oregano

1 tsp. Cocoa powder (optional)

tsp. Salt

tsp. Black pepper

32 ounces stewed tomatoes

2 -15oz. Cans black beans, rinsed and drained

1-15 oz. Can kidney beans, rinsed and drained

1-15oz. Can pinto beans, rinsed and drained

Heat oil in large pot or Dutch oven over medium heat. Add onion, bell pepper, jalapeno (if using) and garlic. Saute 5 minutes or until vegetables are tender Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.

Top with shredded cheese, sliced green onions, tortilla chips and sour cream if desired. Serves 8.

Learn more about this author, Rachel Brougham.
Click here to send this author comments or questions.