Any good spicy recipes without any meat?

Can you anyone tell me how to make a easy and spicy dish without any meat! PLZ! ^_^ I'm a Vegetarian so I cant eat meat.Any good spicy recipes without any meat?
Spicy Noodles - Malay Style


Good and spicy





* 1 (12 ounce) package uncooked egg noodles


* 3 tablespoons olive oil


* 1 teaspoon finely chopped garlic


* 1/2 bunch fresh spinach, stems removed, chopped


* 1/4 cup chile paste


* 3 tablespoons ketchup


* 1 egg


* 1/2 teaspoon white sugar


* 1/4 cup water


* salt and pepper to taste


* 1/2 cup fresh bean sprouts


* 1/2 cup green peas





1. Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.


2. Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.


3. Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.


4. Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.Any good spicy recipes without any meat?
google for a recipe on thai jungle curry and make sure you use fried tofu, a vege stock and lots of green peppercorns - it will knock your socks off!
Boil linguinie according to box.





In 2 tbsp of Extra Virgin Oilive Oil sautee 3 cloves of garlic and 4 spring onions. Add 3 tbsp crushed red pepper seeds. Then add 1 box of sugar snap peas and 1 cup grated carrots..... cook till tender. Add 1 cup white wine and 3 tbsp of lemon juice.





Add mixture over noodles, stir well, serve.
*Gherkins with Spicy Coconut Paste* *SO GOOD*





Serves: 4


Cooking time (approx.): 15 minutes


Style: South Indian (Konkani) Vegetarian





1 cup(s) gherkin rings


2 cup(s) grated coconut


4 dry red chillies (whole) roasted in coconut oil


2 teaspoon(s) tamarind pulp


1 tablespoon(s) coriander seeds


2 tablespoons coconut oil


1 medium onion(s) chopped fine


salt to taste








Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water.


Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.


Heat the coconut oil in a pan and fry the onions on medium-low level for about 2 minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes.


Cover and cook on low for about 5 minutes or till the gherkins are cooked.


Add the coconut paste and salt to taste. Stir-fry for about 2 minute(s). Cover and cook on low for about 4 minutes.


TIPs:





Traditionally coconut oil is a must. However if not available, use any other vegetable oil.


Gherkins can be replaced by cauliflower cut into small florets.


Serve hot with: steaming hot boiled rice





*ENJOY!
A nice spicy veggie chili should do the trick





* 1/2 cup texturized vegetable protein (TVP)


* 1 cup water


* 2 1/2 tablespoons olive oil


* 1 onion, chopped


* 6 cloves garlic, minced


* 1 teaspoon salt


* 1 teaspoon ground black pepper


* 2 teaspoons chili powder


* 2 teaspoons ground cumin


* 2 teaspoons ground cayenne pepper


* 1/4 teaspoon cinnamon


* 1 tablespoon honey


* 2 (12 ounce) cans kidney beans with liquid


* 2 (12 ounce) cans diced tomatoes with juice


* 1 green bell pepper, chopped


* 2 carrots, finely chopped


* 1 bunch green onions, chopped


* 1 bunch cilantro, chopped


* 1 (8 ounce) container dairy sour cream





DIRECTIONS





1. Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.


2. Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.


3. Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.
Google search for recipes for Cholay.





It's Indian-spiced chick peas in a spict tomato-based sauce. You can make it as hot as you like.





Serve it over rice. It's yummy.
--------Sweet and Spicy Barbecue Tofu Recipe





INGREDIENTS:





* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles


* 3/4 cup barbeque sauce


* 3/4 cup brown sugar


* 1 tsp chili powder


* 1/2 tsp red pepper flakes


* 3/4 cup orange juice concentrate


* salt and pepper to taste





PREPARATION:


Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.





Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours.





Grill for 4 or 5 minutes on each side, brushing with additional sauce.





Sprinkle with salt and pepper just before serving.





-----------Spicy Rice Meatballs





INGREDIENTS:





* 2 cups cooked long grain rice (white or brown)


* 1/2 cup quick cooking oats


* 1 onion, finely chopped


* 2 cloves garlic, minced


* 1/3 cup dry purchased bread crumbs


* 1/4 cup milk


* 1 tsp. dried basil leaves


* 1/2 tsp. dried oregano leaves


* 1/4 tsp. cayenne pepper


* 1/8 tsp. white pepper


* 1/2 cup wheat germ


* 2 Tbsp. vegetable oil





PREPARATION:


In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Cover and chill mixture well, at least 1 hour, in fridge. Shape mixture into meatballs and roll each in wheat germ to coat.





Heat oil in a nonstick skillet over medium heat. Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.





Drain meatballs on paper towels. Gently mix meatballs with one 28-oz. jar of spaghetti sauce and place in heavy duty ziplock freezer bags. Freeze. To serve, thaw overnight in the refrigerator and reheat in a saucepan over medium low heat, stirring frequently, until meatballs are hot all the way through. Serve over cooked spaghetti. 6 servings





-------------------HERE ARE SOME LINKS TO SOME MORE SPICY RECIPES FOR VEGETERIANS...GOOD LUCK !!!





http://www.webvalue.net/recipes/





http://www.asianspicyrecipes.com/recipes鈥?/a>





http://www.bhg.com/home/Vegetarian-Recip鈥?/a>
There is a veg curry recipe on this link which i like. its sweet and spicy vegetable curry.


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