The easiest vegetarian recipes are for raw vegetable salads, which just require chopping a range of favorite produce and tossing it with seasoning and a dressing such as a simple olive oil and vinegar mix. Many hot recipes are also easy, such as vegetarian chili, pizzas and stir fries.
To make vegetarian chili, grab a 5- or 6-quart pot or Dutch oven, add a tablespoon of canola oil, and saute two cups of chopped onion and three garlic cloves over a medium heat until tender, for about three minutes. Then, add in three cups of water or vegetable stock, two tablespoons sugar, two tablespoons chili powder, two tablespoon worcestershire sauce,two 14.5-ounce cans of diced tomatoes, and one can each of garbanzo beans, white cannellini beans, black beans, and red kidney beans.
Then, mix a cup of water with a six-ounce can of tomato paste, and add it to the bean mixture. Bring the pot to a boil, reduce the heat and let it simmer for a minimum of five minutes; the longer chili cooks, the more the flavors meld together and get better. When ready to serve, ladle the chili into bowls and top it with shredded sharp cheddar, sour cream, chopped raw onions or scallions, oyster crackers, diced avocado or hot sauce.