29 fried brown vegetarian Recipes

canola oil, onion, chopped, green bell pepper, chopped, sliced fresh mushrooms, chopped celery, minced garlic, diced tomatoes with juice, vegetarian hot dogs (such as loma linda big franks), sliced, vegetarian fried chicken (such as frichik), chopped, vegetarian chicken-flavored broth, brown rice, dried oregano, dried parsley, cayenne pepper, dried thyme

flat rice noodles, tamarind pulp (from a pliable block. 1/2 tsp concentrate works as well), boiling water, light soy sauce or 1/2 cup fish sauce, light brown sugar (measured while packed), sriracha sauce, peanut oil (plus at least 1 more cup for frying) or 1/4 cup vegetable oil (plus at least 1 more cup for frying), shallots, thinly sliced, firm tofu, rinsed and cut into 1 inch cubes, eggs, salt, scallion, white & pale green parts cut into 2-inch pieces and halved lengthwise, green parts chopped roughly, garlic cloves, finely chopped, bean sprouts (1/4 lb), roasted peanuts , corasely chopped

eggs, vegetable oil, garlic cloves, minced, gingerroot, grated, broccoli florets, carrot, shredded, celery, sliced, red pepper, sliced, snow peas, sliced, yellow squash , cut in half lengthwise and sliced, vegetable broth, soy sauce, brown rice, cooked and cooled, green onions, thinly sliced

tofu (steamed 10 min. and cooled), cooked brown rice, oil, sesame seeds, sliced onion, sliced celery, shredded spinach leaves, eggs, well beaten (optional), tamari

granny smith apples, cored and diced, sliced carrot, snow peas, dry roasted salted peanut, canola oil, basil, cooked brown rice (steamed ), soy sauce (optional)

cooked brown rice, peanut oil, garlic cloves, minced, cut gingerroot, unsweetened pineapple, cubed, peanuts, raisins, frozen edamame, thawed (shelled soybeans), dark sesame oil, low sodium soy sauce, red pepper flakes

grain rice, salt, tamarind paste, vegetable oil, shallots, chopped, garlic, crushed, fresh ginger, grated, curry powder, hot red pepper flakes, turmeric, cabbage, thinly sliced, tomatoes, peeled,seeded,and diced, soy sauce, dark brown sugar, tomatoes, coarsely chopped, red peppers, cored,seeded,and diced, cucumber, diced, stalk celery, diced, eggs, salt and pepper, butter

vegetable broth, oyster sauce, cornstarch, reduced sodium soy sauce, brown sugar , packed, tofu, drained, five-spice powder, vegetable oil, garlic cloves, sliced thinly, hot pepper flakes, head bok choy, chopped (around 1 lb), shiitake mushrooms, stemmed and halved

uncooked soba noodles (ramen work great and are inexpensive) or 1 lb any other kind asian noodles (ramen work great and are inexpensive), peanut oil, onion, finely chopped, minced garlic cloves, gingerroot, peeled and grated, leeks (green & white parts ) or 6 scallions, chopped (green & white parts), snow peas, mung bean sprouts, ketjap manis (or 3 tbsp soy sauce mixed with 1 1/2 tbsp brown sugar), sambal oelek chili paste or 1 -2 tbsp cayenne pepper, to taste, eggs, scrambled (recommended ) (optional), firm tofu, drained and cubed (optional)

canola oil (i use olive oil), clolve garlic, crushed, teriyaki sauce (recipe below ), broccoli floret (i used about a cup), carrot , julienned, onion , julienned, red bell pepper, diced in 1-inch strips, vegetarian steak (or vegetarian chicken strips), mushroom, sliced thick, veggie salt, sea salt, cooked brown rice, soy sauce, grated ginger, brown sugar (i also added 1 tbsp. honey), cold water (plus 1/4 cup ), cornstarch

red onion, very thinly sliced, white wine vinegar, instant masa flour, salt, ground cumin, water, cold vegetarian chili , recipe follows, vegetable oil, for pan-frying, hot vegetarian chili , recipe follows, grated monterey jack cheese, essence , recipe follows, chiffonade romaine lettuce, seeded and diced tomatoes, sour cream , as accompaniment, canola oil, chopped yellow onions, chopped red bell peppers, minced garlic, serrano peppers, stemmed, seeded, and minced , depending upon taste, zucchini, stem ends trimmed and cut into small dice, fresh corn kernels (about 3 ears ), portobello mushrooms (about 5 large), stemmed , wiped clean and cubed, chili powder, ground cumin, salt, cayenne, tomatoes, peeled, seeded and chopped, cooked black beans , or canned beans, rinsed and drained, tomato sauce, vegetable stock , or water, chopped fresh cilantro leaves, cooked brown rice, accompaniment, sour cream or strained plain yogurt, garnish, diced avocado, garnish, essence, recipe follows, garnish, chopped green onions, garnish, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

instant brown rice, frozen peas and carrot, low sodium soy sauce, egg white, chopped green onions

mock chicken broth (i mix water and mckays vegan chicken seasoning), celery, chopped, carrot, chopped, cabbage, chopped, red bell pepper, chopped, red onion, chopped (or 1 tbsp minced onion), fresh oregano, chopped, mrs. dash onion and herb seasoning, lemon juice, brown rice, cooked, garlic salt , to taste, vegetarian chicken substitute (optional, i like to use fri chick or soy curls) (optional)

sliced mushrooms, stalks celery, chopped, shredded carrot, chopped onion, canola oil, soy ham (finely diced ), cooked brown rice or 6 cups cooked white rice, sliced green onions, soy sauce, chicken-flavored vegetarian seasoning

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

brown rice, coconut oil or 1 tbsp olive oil, water, firm tofu, squeezed and cubed, carrot , cut into julienne sticks about 2 inches long, yellow bell pepper , cut into 1/2 inch slices, red bell pepper , cut into 1/2 inch slices, zucchini , cut into thick julienne sticks about 2 inches long, portabella mushroom, sliced thick, coconut (1 cup shredded fresh or dried coconut), dried apples or 1 oz mangoes or 1 oz papaya, diced, vegetarian oyster sauce (mushroom) or 1/2 tbsp soy sauce, tabasco sauce, salt and pepper

green pepper, diced, onion, diced, cooked black beans (if from a can then drain and rinse first), canned diced tomato, frozen corn, taco seasoning, cooked brown rice, hot sauce (optional), salt

tofu (firm or extra firm ), mie noodles (or the same amount rice noodles or white rice), onion (chopped ), garlic clove (chopped or minced or powder ), carrot (cut lenghtwise, in thin about 1inch long slices), palm sugar (or brown -, or white sugar or honey), soy sauce, vinegar, sesame oil, peanut butter (creamy or chunky), sambal oelek (i usually add more), vegetarian broth, granules, oil (neutral in taste, for frying), chopped peanuts (optional), salt