Alright, so many people these days are drifting towards the Vegan Diet and their bodies have proven to be healthier than before! Vegetarian food sounds to be tedious, however that isn’t always the case, here we are presenting you with imaginative and full of nutrients recipes that can help you expand your menu. If you are ahardcore vegetarian or a newly formed one, the following recipes will definitely excite your taste buds. Give each of these nutritional and healthy recipes a shot; non-vegs, count yourselves in too. Bon appétit!

Preheat oven to 425^oF; in a large bowl combine the following: 10 ounces chopped spinach, 8 ounces crumbled feta cheese, 2 cups shredded mozzarella cheese, 1 cup cubed processed cheese, 1/3 cup melted butter, 2 tablespoons distilled white vinegar, ½ teaspoon garlic powder, a dash of salt and pepper – mix well and set aside. Set a layer of phyllo dough on the bottom of a casserole dish and spread the spinach and cheese mixture on top evenly. Top it off with 4 layers of phyllo dough – butter each layer before placing another on top. Drizzle ½ cup melted butter over the whole dish. Bake for 20 minutes.

Preheat oven to 350^oF and bake 2 10-inch flour tortillas wrapped in foil, for 15 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a skillet over medium heat and sauté 1 small chopped onion, ½ chopped red bell pepper, and 1 teaspoon minced jalapeño peppers for about 2 minutes – stir occasionally. Pour in 15 ounce of black beans and stir for 3 minutes. Cut 3 ounces cream cheese into cubes and add it to the skillet with a dash of salt, after 2 minutes add in 2 tablespoons of freshly chopped cilantro. Dollop the mixture over warm tortillas and wrap it up.

Preheat grill at a medium-high temperature and slightly grease the grate. Place 1 red pepper onto the grill and grill for 10-15 minutes till the skin is charred on all sides. Place the pepper in a bag, seal and let it cool. When it cools, scrape off the charred skin and slice the pepper into quarters. Remove seeds, slice pepper and set aside.  In a small bowl, mix salt and pepper into ½ cup olive oil; brush oil onto the smooth side of 4 Portobello mushrooms and grill, with the oiled side down, for about 3 minutes. Brush the grilled side of mushrooms with more seasoned oil, flip them and grill for another 3 minutes.

Set them aside as well and keep them warm. Slice 4 onions and grill the slices for 2 minutes on each side until golden brown, spread 4 burger rolls and toast for a minute. In a bowl, mix 4 tablespoons mayonnaise with 1 teaspoon of roasted garlic paste. Spread mayonnaise mixture on each roll, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and ¼ roasted bell pepper slices. Serve warm.

For sauce, heat a saucepan over medium heat and heat 2 tablespoons of olive oil. Sauté in 1 ½ cup of chopped onions for about 5 minutes, add 3 tablespoons of minced garlic and cook for another 5 minutes. Stir in 4 cans of stewed tomatoes, 1/3 cup of tomato paste, ½ cup chopped basil, ½ cup chopped parsley and allow it to simmer over low heat for an hour. Add a teaspoon of salt and pepper each. Meanwhile, boil a package of lasagna noodles for 9 minutes, drain and rinse. Preheat the oven to 400^oF; place 2 pounds of firm tofu blocks in a large bowl and add 10 ounces of chopped spinach, 2 tablespoons of minced garlic, ¼ cup chopped basil and ¼ cup chopped parsley, ½ teaspoon salt and a dash of black pepper and mash all ingredients until well merged.

When the sauce is done, spread a cup on the base of a 9×13 inch casserole dish, arrange a layer of lasagna noodles on top of the sauce and on top of that, evenly spread the tofu mixture. Repeat this process and top off the whole dish with the tomato sauce. Cover the dish with foil and bake for 30minutes.

Cook 12 ounces of egg noodles in boiling water for 10 minutes and drain. In a skillet, heat 3 tablespoons of vegetable oil and sauté 2 cloves of minced garlic for 2 minutes. Add in 4 cups of shredded zucchini and cook for 10 minutes or until some of the moisture has evaporated. Pour ½ cup milk and 4 ounces of cubed cream cheese until melted. Add in ½ cup chopped basil, dash of salt and pepper and sprinkle with some grated Parmesan cheese. Pour over cooked pasta and serve warm.

Preheat oven to 300^oF; grease a 9×13 inch baking pan. Cover the base of the pan with 2 pounds of Hash Browns. Mix 1 can of condensed cream of potato soup, 1 can cream of condensed of celery soup, 1 small finely dice onion, and 1 minced green bell pepper. Pour the mixture over the potatoes in the pan and bake for 60 minutes. Remove from pan and sprinkle 1 ½ cups of shredded Cheddar cheese and bake for another 30 minutes.

Heat 2 tablespoons of vegetable oil in a stock pot over medium heat and sauté 1 coarsely chopped onion and 2 thinly sliced shallots until translucent. Add in 2 cloves of chopped garlic, 2 inch pieces of ginger root thinly sliced, 1 stalk of lemon grass cut into 2-inch pieces, and 4 tablespoons of curry powder. Cook for 5 minutes. Later, add in 1 coarsely chopped green bell pepper, 2 sliced carrots, 8 sliced mushrooms, and 1 pound fried tofu that has been cut into small pieces. Pour in 4 cups of vegetable broth and 4 cups of water, 2 tablespoon fish sauce, 2 tablespoons red pepper flakes and bring to a boil. Then, add in 8 small potato quarters and 14 ounces of coconut milk. Let it boil, then reduce heat and allow the soup to simmer for an hour. While serving, garnish with fresh bean sprouts and chopped cilantro.

Preheat oven to 375^oand grease 11x7x2 inch baking dish. Cover the dish with a single layer of polenta cut into ¼ thick slices and a thin layer of pesto on top of the polenta. Spoon 12 ounces of marinara sauce on top of the pesto and repeat the process another time. Bake uncovered for 25 minutes, turn on the broiler and top the dish off with 1 cup shredded mozzarella cheese and ¼ cup pine nuts and broil till nuts are well roasted. You will need 1 package of polenta, ¼ cup pesto and ½ jar of marinara sauce.

Preheat oven to 350^oF and bring a large pot of salted water to a boil. Add 2 pounds of chopped carrots and cook for 15 minutes. Drain and mash the carrots. To the mashed carrots add ½ cup of melted butter, 1 cup white sugar, 3 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract, and 3 beaten eggs. Mix well and pour into a casserole dish, sprinkle with 1 teaspoon confectioner’s sugar and bake for 30 minutes.

Preheat oven to 350^oF and in a bowl mix 2 cups pumpkin puree, 1 cup evaporated milk, 1 cup white sugar, ½ cup self-rising flour, 2 beaten eggs, 1 teaspoon vanilla extract, ½ cup melted butter and a pinch of ground cinnamon, pour into a casserole dish. Bake for an hour.