Welcome to the St. Louis website for everything vegetarian and vegan.  This is a new site and will be updating constantly.   On this site you can find the best places to eat vegetarian and vegan food, the most friendly vegan and vegetarian places. 

If you own a restaurant, serve some good vegetarian food, and would like to be featured on this website E-mail me at Tim@Stlstuff.com. 

Bacon,’ Potato, and Green Onion Frittata

Ingredients:

1/4 cup olive oil
1 onion, finely chopped
4-5 green onions, chopped with the green and white parts separated
4 cloves garlic, minced
2 medium potatoes, shredded
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbsp. soy sauce, to taste
4 Tbsp. nutritional yeast (optional)
2-3 Tbsp. faux bacon bits (try Bacos)

Preheat the oven to 350°F.

· In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.

· Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.

· Allow the frittata to cool for 10 minutes then invert it onto a serving plate.

Makes 6 servings
Recipe from goveg.com

Vegan and Vegetarian Recipe: Mushroom and Bean Chili

Now that the weather is starting to cool off, a nice chili recipe will warm you up.

Ingredients:

a little sunflower oil
I used a teaspoon of chilli powder and a teaspooon of pure ground red chillis but adjust to your preference of hotness!
3 cloves of garlic, crushed
1 large onion, chopped
1 green pepper, roughly chopped
5 large flat mushrooms, thinly sliced
1 tin of chopped tomatoes
1 tablespoon of tomato puree (paste)
2 cans of beans - I used red kidney beans and chick peas
salt to taste

1-2 teaspoons of cornflour mixed with a little water if the sauce needs thickening

Heat the oil and fry the garlic, onion, pepper and spices for a few minutes until softened. Add the mushrooms and cook for a further few minutes until well combined. Add the tomatoes, puree, beans, salt and possibly some water to help cover the veggies. Bring to the boil, turn down to simmer and cook gently until ready (20 minutes or so). Add the cornflour mixture if needed. Can easily be turned into a veritable feast with the addition of: a fresh green salad; rice or baked potato; cucumber mixed with soya yoghurt, omega oil and cider vinegar; a salad of tomatoes and red onion: some guacamole and tortilla chips.

Recipe from http://www.veganfamily.co.uk/main.html

Vegetarian Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts

Ingredients

4 large portobello mushrooms (8 to 10 ounces each)
2 large cloves garlic, cut into slivers
1 ounce Romano, Parmigiano-Reggiano, or other firm cheese, cut into slivers
1 sprig fresh rosemary, leaves stripped off the stem, or 2 teaspoons dried rosemary
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon Coarse Salt
1/2 teaspoon black pepper
1 1/2 cups extra virgin olive oil, or more as needed
12 fresh basil leaves, thinly sliced

Cooking Instructions

Trim the stems off the portobellos. Using a moist paper towel, wipe the caps clean. Using a sharp object, make a series of holes in the portobellos. Insert garlic slivers into some of the holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.

Combine 1/2 cup vinegar and the salt and pepper in a nonreactive mixing bowl and whisk until the salt is dissolved. Whisk in the oil and the basil. Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill-side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the portobellos. Let marinate in the refrigerator, covered, for as little as 30 minutes or as long as 3 hours.

Set up the grill for indirect grilling and preheat to high.

When ready to cook, remove the mushroom caps from the marinade. Strain the marinade if the basil looks wilted. Whisk the remaining 2 tbsp vinegar into the marinade. Arrange the portobellos on the hot grate, gill-side down. Grill for 3 minutes, then invert the portobellos and spoon on some of the reserved marinade. Continue grilling until the caps are browned and very tender, about 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. If the caps brown too much, reduce the heat or move the mushrooms to a cooler part of the grill. Transfer to plates or a platter and serve at once.

provided by Steven Raichlen at AOL food

Vegetarian and Vegan Kebabs for the Grill

This is a veganised version of Parsnip-Pepper Kebabs from the New Vegetables on your Barbecue cookbook.

Ingredients

2 red peppers, cut into 8 squares each and blanched
12 pickling onions, peeled and cooked in boiling water until tender
2 medium sized courgettes, cut into 3 cm slices and blanched
2 medium sized parsnips, cut into 4 cm chunks and boiled

For the marinade:
5 tbsp soy sauce
6 tbsp sherry
2 tbsp sunflower oil
1 clove garlic chopped
2 tbsp brown sugar
2 cm piece of fresh ginger chopped
half teaspoon dried mustard powder

Method
Thread the vegetables onto 4 skewers. Mix the marinade ingredients together.

Brush the marinade over the kebabs and cook on the barbecue. Keep basting the kebabs generously with the marinade during cooking, until all the marinade has gone.

Notes
Ideally marinade the kebabs for an hour or so before cooking.

From the website Vegan Village Recipes

Vegan and Vegetarian Falafel Recipe

Ingredients:

4 cup uncooked chickpeas
1/4 cup packed chopped cilantro
1/4 cup packed chopped parsley
3 tablespoon garlic (powder or chopped fresh)
1/4 onion
2 tablespoon olive oil
1 tablespoon each salt & pepper
1/4 cup tahini
1/4 cup baking powder(optional)

Directions:

Soak beans overnight. Put all ingredients in a food processor and blend until its combined, Scraping down the sides as needed. don't add any water or extra oil.

Bake or fry in olive oil until golden brown, take time so the insides are all cooked as well.

This recipe goes well with a simple tahini sauce.
Recipe from Vegweb.com