When it comes to delicious vegetarian recipes, there are countless options to choose from. Whether you’re a devoted vegan or simply looking for some meat-free meal inspiration, we’ve got you covered with our collection of 20 mouth-watering vegetarian dishes perfect for every occasion.
From hearty pasta bakes and savory curries to flavorful salads and decadent desserts, these recipes showcase the incredible versatility of plant-based cuisine. And the best part? They’re all incredibly easy to make and require minimal effort in the kitchen.
So why not start your culinary journey with one of our 20 delicious vegetarian recipes below? Whether you’re a seasoned chef or a cooking novice, we’re confident that there’s something on this list that will satisfy your cravings and inspire you to get creative in the kitchen.
Spicy Chickpea and Spinach Curry
Spicy Chickpea and Spinach Curry Recipe
This flavorful curry is a great way to use up canned chickpeas and fresh spinach, with a kick of heat from the red pepper flakes. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, and red pepper flakes; cook 1 minute.
4. Stir in chickpeas, spinach, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let curry simmer, covered, for 10-15 minutes or until spinach is wilted.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Roasted Vegetable and Quinoa Salad
Roasted Vegetable and Quinoa Salad Recipe
This hearty salad combines the nutty flavor of quinoa with a colorful medley of roasted vegetables, making it perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, cover, reduce heat to low, and simmer for 15-20 minutes or until tender.
3. While the quinoa cooks, toss sweet potato, red bell pepper, zucchini, garlic, olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and lightly caramelized.
4. Fluff cooked quinoa with a fork. Stir in lemon juice.
5. Toss roasted vegetables with quinoa mixture.
6. Garnish with parsley or cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Creamy Mushroom and Garlic Pasta
This comforting pasta dish combines sautéed mushrooms and garlic with a rich and creamy sauce, perfect for a cozy night in.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli, or spaghetti)
– 1 tablespoon olive oil
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic and cook for an additional minute, stirring frequently.
4. Pour in heavy cream and stir to combine with mushroom mixture.
5. Reduce heat to low and simmer sauce for 2-3 minutes or until slightly thickened.
6. Stir in butter until melted; season with salt and pepper to taste.
7. Combine cooked pasta and creamy mushroom sauce; toss to coat.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Stuffed Bell Peppers with Lentils and Rice
This recipe is a twist on traditional stuffed bell peppers, adding the nutritional benefits of lentils and aromatic flavors of cumin and coriander. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked lentils
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked lentils, rice, onion, garlic, cumin, coriander, salt, and pepper.
4. Stuff each bell pepper with the lentil mixture, filling to the top.
5. Drizzle olive oil over the peppers.
6. Bake for 30-35 minutes or until bell peppers are tender.
Cooking Time: 30-35 minutes
Avocado and Black Bean Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the creaminess of avocado with the savory goodness of black beans.
Ingredients:
– 1 ripe avocado, diced
– 1 cup cooked black beans, warmed
– 8-10 corn tortillas
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, sour cream
Instructions:
1. In a medium bowl, combine warmed black beans and lime juice.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning black bean mixture onto a tortilla, followed by diced avocado and a sprinkle of cilantro.
4. Season with salt and pepper to taste.
5. Add optional toppings as desired.
Cooking Time: 15 minutes
Butternut Squash and Sage Risotto
This creamy risotto is infused with the warm flavors of butternut squash, sage, and Parmesan cheese, perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons grated Parmesan cheese
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 30-40 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Gradually add broth and wine (if using), cooking for 20-25 minutes, or until creamy.
6. Stir in roasted squash, butter, Parmesan cheese, and sage. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 45-50 minutes
Eggplant Parmesan with Fresh Basil
Eggplant Parmesan is a classic Italian-American dish that combines the rich flavors of eggplant, tomato sauce, and melted mozzarella cheese. This recipe adds a burst of freshness with the addition of fragrant basil leaves.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side.
5. Transfer the fried eggplant to a baking dish and spoon tomato sauce over each slice.
6. Top with shredded mozzarella cheese and chopped fresh basil leaves.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Sweet Potato and Black Bean Enchiladas
A flavorful and nutritious twist on traditional enchiladas, this recipe combines the natural sweetness of sweet potatoes with the savory taste of black beans. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Stir in sweet potatoes, black beans, cumin, and chili powder. Cook for 2-3 minutes.
4. Wrap tortillas with the sweet potato mixture and place seam-side down on a baking dish.
5. Spoon enchilada sauce over the top of each enchilada and sprinkle with cheese (if using).
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 20-25 minutes
Zucchini and Corn Fritters
Enjoy a flavorful and crispy snack with these zucchini and corn fritters, perfect for any occasion.
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– 1 large egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine grated zucchini, corn kernels, flour, baking powder, and salt. Mix well.
2. In a separate bowl, whisk together milk and egg.
3. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix).
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the batter into the oil, making fritters.
6. Cook for 3-4 minutes on each side or until golden brown and crispy.
7. Drain fritters on paper towels.
Cooking Time: About 10-12 minutes total
Thai Green Curry with Tofu and Vegetables
This vibrant and flavorful curry is a staple of Thai cuisine, perfect for a quick and delicious meal. With the combination of creamy coconut milk, spicy green curry paste, and tender tofu and vegetables, this dish is sure to please.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon green curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the mixed vegetables and cook until tender, about 5 minutes.
4. Add the garlic, green curry paste, and coconut milk to the pan. Stir well to combine.
5. Bring the mixture to a simmer and cook for 2-3 minutes or until the sauce has thickened slightly.
6. Add the tofu back into the pan and stir to coat with the curry sauce.
7. Season with salt and pepper to taste. Garnish with Thai basil leaves.
Cooking Time: 15-20 minutes
Caprese Stuffed Portobello Mushrooms
Elevate your mushroom game with this simple yet impressive recipe, combining the flavors of Italy’s Caprese salad with the earthiness of portobello mushrooms.
Ingredients:
– 4 large portobello mushrooms
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Wipe mushrooms clean with a damp cloth and remove stems.
3. In a bowl, mix together cherry tomatoes, mozzarella cheese, salt, and pepper.
4. Stuff each mushroom cap with the tomato-mozzarella mixture, dividing it evenly among the four mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and sprinkle with chopped basil leaves (if using).
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Lentil and Vegetable Shepherd’s Pie
This comforting dish combines the warmth of lentils with the sweetness of roasted vegetables, topped with a crispy mashed potato crust. Perfect for a chilly evening or a weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 2-3 large potatoes, peeled and diced
– Optional: chopped fresh herbs (such as parsley or thyme)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions.
3. Roast mixed vegetables with onion and garlic for about 20 minutes, or until tender.
4. In a large skillet, combine cooked lentils, roasted vegetables, vegetable broth, tomato paste, and olive oil. Season with salt and pepper.
5. Top with diced potatoes and dot with butter (optional).
6. Bake for 30-40 minutes, or until potatoes are golden brown.
Cooking Time: approximately 45-50 minutes
Spinach and Ricotta Stuffed Shells
A creamy and flavorful twist on classic stuffed shells, this recipe combines the richness of ricotta with the earthy taste of spinach.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix until smooth.
4. Stuff each shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and sprinkle with chopped parsley (if using).
6. Bake for 25-30 minutes or until shells are lightly browned.
Cooking Time: 25-30 minutes
Vegetable Paella with Saffron
This classic Spanish dish gets a flavorful twist with the addition of saffron-infused vegetables and aromatic spices. A hearty and satisfying meal perfect for any occasion.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, red bell pepper, and yellow bell pepper. Cook until vegetables are tender, about 5 minutes.
3. Add Arborio rice and cook for 1 minute, stirring constantly.
4. Add diced tomatoes, smoked paprika, saffron mixture, salt, and pepper. Stir to combine.
5. Add vegetable broth, 1 cup at a time, stirring constantly until liquid is absorbed before adding more.
6. Cook for an additional 20-25 minutes or until rice is tender and paella is golden brown.
Cooking Time: 35-40 minutes
Chickpea and Sweet Potato Buddha Bowl
A nutritious and flavorful bowl filled with roasted sweet potatoes, chickpeas, and a tangy tahini sauce. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a blender or food processor, combine tahini, lemon juice, garlic, and a pinch of salt. Blend until smooth.
5. Drain chickpeas and add to the bowl with roasted sweet potatoes.
6. Top with tahini sauce and any other desired toppings (such as chopped herbs, avocado, or red onion).
7. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Garlic Butter Mushroom and Spinach Pizza
A flavorful and savory pizza that combines the richness of garlic butter, earthy mushrooms, and nutritious spinach.
Ingredients:
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 1/4 cup garlic butter (see note)
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup fresh spinach leaves
– 1/2 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 425°F (220°C). Roll out pizza dough to a thickness of about 1/4 inch.
2. Spread garlic butter evenly over the dough, leaving a 1-inch border around the edges.
3. Top with mushrooms and spinach leaves.
4. Sprinkle mozzarella cheese over the top.
5. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
Note: Garlic butter can be made by mixing softened butter with minced garlic (about 1 clove) and a pinch of salt. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
Moroccan Spiced Carrot and Chickpea Soup
Warm up with this aromatic and nutritious soup, inspired by the flavors of Morocco. A perfect blend of sweet carrots, creamy chickpeas, and spices will transport you to the vibrant souks of Marrakech.
Ingredients:
– 2 medium-sized carrots, chopped
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1 can diced tomatoes (14 oz)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add carrots, cumin, smoked paprika, cinnamon, and turmeric. Cook for 5 minutes, stirring occasionally.
3. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Vegan Mac and Cheese with Nutritional Yeast
This creamy vegan macaroni dish is a game-changer for plant-based comfort food lovers, thanks to the magic of nutritional yeast. With just a few simple ingredients, you’ll be enjoying a rich and satisfying meal in no time.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups non-dairy milk (such as soy or oat)
– 1/4 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: vegan breadcrumbs and chopped parsley for topping
Instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
3. Pour in the non-dairy milk, nutritional yeast, paprika, salt, and pepper. Stir until smooth and creamy.
4. Combine the cooked macaroni with the cheese sauce. Transfer to a baking dish and top with optional breadcrumbs and parsley (if using).
5. Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Ratatouille with Fresh Herbs
Transforming humble vegetables into a rich and flavorful Provençal stew, Ratatouille is a classic French dish perfect for warm weather. This recipe adds a burst of freshness from fragrant herbs to elevate the classic flavors.
Ingredients:
– 2 large eggplants, sliced
– 1 large red bell pepper, diced
– 1 large zucchini, sliced
– 1 large can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup fresh parsley leaves, chopped
– Salt and pepper, to taste
– Olive oil, for cooking
Instructions:
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Add eggplant, bell pepper, and zucchini; cook until tender, about 10 minutes.
3. Stir in garlic, crushed tomatoes, basil, and parsley.
4. Season with salt and pepper to taste.
5. Simmer for 15-20 minutes or until the flavors have melded together.
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Cauliflower and Broccoli Cheese Bake
A comforting and nutritious casserole that combines the flavors of cauliflower, broccoli, and cheese, perfect for a quick weeknight dinner or special occasion. This recipe is easy to make and can be customized with your favorite seasonings.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups broccoli florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until tender.
3. Add the cauliflower and broccoli florets to the skillet. Cook for 5 minutes or until vegetables are slightly tender.
4. In a separate bowl, combine the cheddar and mozzarella cheese.
5. Grease a 9×13-inch baking dish with cooking spray. Add the cooked vegetable mixture, followed by the cheese mixture.
6. Season with garlic powder, salt, and pepper to taste.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your meal game with these 20 delicious vegetarian recipes, perfect for any occasion. From creamy pasta dishes to flavorful curries and savory risottos, there’s something for everyone. Indulge in Spicy Chickpea and Spinach Curry, Roasted Vegetable and Quinoa Salad, or Caprese Stuffed Portobello Mushrooms. For a twist on classic comfort food, try Vegan Mac and Cheese with Nutritional Yeast or Cauliflower and Broccoli Cheese Bake. Whether you’re hosting a dinner party or just looking for quick weeknight meals, these recipes are sure to please even the most discerning palates.
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