As a vegetarian, it can be challenging to find delicious and easy-to-make recipes that fit your dietary preferences. But fear not! We’ve got you covered with this collection of 18 mouth-watering vegetarian recipes that are sure to please even the pickiest eaters. From classic comfort foods to international-inspired dishes, we’re taking a culinary journey around the world to bring you the best of the best.
**Stir-fry and Curry**
To start, we have two simple yet satisfying recipes that are perfect for a quick weeknight dinner: Vegetable Stir-Fry with Tofu and Easy Lentil Curry. These two dishes showcase the versatility of vegetarian cooking and can be customized to suit your taste preferences. Whether you’re in the mood for something light and fresh or hearty and comforting, these recipes have got you covered.
Vegetable stir-fry with tofu
This quick and easy recipe is a perfect way to get your daily dose of vegetables and protein-rich tofu, all wrapped up in a flavorful and nutritious stir-fry.
Ingredients:
– 1 cup firm tofu, cut into small cubes
– 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 3-4 minutes. Remove from the pan and set aside.
3. Add the mixed vegetables to the pan and cook until tender-crisp, about 3-4 minutes.
4. Add the garlic, soy sauce, salt, and pepper to the pan and stir-fry for another minute.
5. Return the tofu to the pan and stir-fry everything together for about 30 seconds.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 12-15 minutes
Creamy avocado pasta
Elevate your pasta game with this rich and creamy avocado-based sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1 ripe avocado, mashed
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-low. Add garlic and sauté for 1 minute, until fragrant.
3. Add mashed avocado to the skillet and stir until smooth. Cook for 2-3 minutes, until heated through.
4. Pour in heavy cream and stir until combined. Bring mixture to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Combine cooked pasta and creamy avocado sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Spinach and feta stuffed mushrooms
Elevate your appetizer game with this easy-to-make recipe that combines the earthy flavor of mushrooms with the tanginess of feta cheese and the freshness of spinach.
Ingredients:
– 12 large mushroom caps (any variety, cleaned and stems removed)
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with salt and pepper to taste.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Easy lentil curry
A flavorful and nutritious curry that’s ready in under an hour! This recipe is perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, bell pepper, curry powder, cumin, and turmeric. Cook for an additional 2 minutes.
4. Add lentils, coconut milk, salt, and pepper. Stir to combine.
5. Bring mixture to a simmer. Reduce heat to low and cook, covered, for 30-40 minutes or until lentils are tender.
Cooking Time: 45 minutes
Caprese salad with balsamic glaze
A classic Italian salad gets a rich and tangy twist with the addition of homemade balsamic glaze. This simple yet elegant dish is perfect for warm weather gatherings or as a light lunch.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Arrange tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle olive oil over the salad, then sprinkle with salt and pepper.
4. In a small bowl, whisk together balsamic vinegar and 1 tablespoon water to create glaze (adjust sweetness to taste).
5. Brush the balsamic glaze over the salad, allowing excess to drizzle down.
6. Garnish with fresh basil leaves.
Cooking Time: None required! This salad is best served immediately, as it allows the flavors to meld together.
Roasted vegetable quinoa bowl
Roasted Vegetable Quinoa Bowl Recipe
Summary: This hearty bowl combines roasted vegetables with nutty quinoa and a drizzle of tahini sauce, making for a nutritious and filling meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons tahini sauce (store-bought or homemade)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium pot, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. Toss sweet potato, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until vegetables are tender.
4. Fluff cooked quinoa with a fork. Divide among bowls.
5. Top quinoa with roasted vegetables and drizzle with tahini sauce. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: Approximately 40-50 minutes
Black bean and corn tacos
Savor the flavors of Mexico with this simple and delicious recipe that combines black beans, corn, and spices for a flavorful taco filling.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Stir in the cumin, black beans, and corn kernels. Cook for an additional 2-3 minutes.
4. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the bean and corn mixture onto a tortilla, followed by your choice of toppings.
Cooking Time: 15-20 minutes
Zucchini noodles with pesto
A classic Italian-inspired dish, this recipe transforms zucchini into a delicious noodle substitute, paired with the rich flavor of homemade pesto. Perfect for a quick and healthy dinner or as a side dish.
Ingredients:
– 2 medium-sized zucchinis
– 1/4 cup pesto sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the zucchini noodles and cook for 3-4 minutes, or until slightly tender.
5. Stir in the pesto sauce and season with salt and pepper to taste.
6. Transfer the mixture to a serving dish and top with grated Parmesan cheese (if using).
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Chickpea salad sandwich
A refreshing twist on a classic sandwich, this chickpea salad sandwich combines the creaminess of hummus with the crunch of mixed greens and the tanginess of lemon juice.
Ingredients:
– 1 (15 oz) can chickpeas
– 2 tbsp. olive oil
– 1/4 cup hummus
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 slices whole wheat bread
– Mixed greens
– Lemon wedges (optional)
Instructions:
1. Drain and rinse the chickpeas.
2. In a medium bowl, combine olive oil, hummus, parsley, cilantro, and garlic. Mix well.
3. Add the chickpeas to the bowl and stir until they are fully coated with the salad mixture.
4. Season with salt and pepper to taste.
5. Assemble the sandwich by spreading the chickpea salad on one slice of bread, topping with mixed greens, and finishing with the second slice of bread.
6. Serve immediately and enjoy! (Cooking time: 10 minutes)
Stuffed bell peppers with rice and beans
This hearty vegetarian recipe is perfect for a weeknight dinner or a special occasion. The combination of tender bell peppers, flavorful rice, and nutritious beans makes for a satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, black beans, chopped onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling as full as possible.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Garlic butter roasted Brussels sprouts
A flavorful and aromatic twist on the classic roasted sprout recipe. This dish is perfect for a weeknight dinner or as a side dish for your next special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with the softened butter, minced garlic, salt, and pepper until they are evenly coated.
3. Line a baking sheet with parchment paper and spread the sprout mixture out in a single layer.
4. Roast the sprouts in the preheated oven for 20-25 minutes, or until tender and caramelized, stirring occasionally.
5. Remove from the oven and serve hot.
Cooking Time: 20-25 minutes
Sweet potato and black bean enchiladas
Sweet Potato and Black Bean Enchiladas Recipe
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This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of black beans, all wrapped up in a creamy tortilla. Perfect for a vegetarian or vegan meal that’s packed with nutrients.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 6-8 corn tortillas
– Shredded cheese (optional)
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the black beans and cooked sweet potatoes to the skillet. Season with salt and pepper to taste.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by spooning the sweet potato and black bean mixture onto a tortilla, then rolling up and placing seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese (if using).
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Tomato basil soup
A classic summer soup that combines the sweetness of tomatoes with the brightness of basil, this recipe is a perfect accompaniment to a warm evening or a light lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1/4 cup heavy cream
– 1/4 cup chicken broth
– 1 tablespoon tomato paste
– 2 sprigs of fresh basil, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the diced tomatoes (or crushed can), heavy cream, chicken broth, tomato paste, and basil. Stir well to combine.
4. Bring the mixture to a simmer and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20 minutes
Eggplant parmesan
A classic Italian-American dish that’s easy to make and packed with flavor. This recipe yields a crispy, cheesy eggplant parmesan that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– Olive oil for frying
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Dip each eggplant slice in breadcrumbs mixed with Parmesan cheese.
3. Fry the coated eggplant slices in olive oil until golden brown, about 3-4 minutes per side.
4. Drain the fried eggplant on paper towels and place half of it in a 9×13-inch baking dish.
5. Spread tomato sauce over the eggplant, followed by half of the mozzarella cheese.
6. Repeat the layers, finishing with the remaining mozzarella cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Greek salad with homemade dressing
A classic Greek salad gets a boost from a tangy and creamy homemade dressing, making it perfect for a quick lunch or dinner.
Ingredients:
– 4 cups mixed greens (lettuce, spinach, arugula)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– Homemade Greek dressing (recipe below)
Homemade Greek Dressing:
– 1/2 cup plain Greek yogurt
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon white wine vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, olives, feta cheese, and red onion.
2. In a small bowl, whisk together Greek dressing ingredients until smooth.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
Cooking Time: 10 minutes
Vegetable fried rice
A classic Chinese dish, vegetable fried rice is a simple and flavorful meal that can be made with leftover vegetables and rice.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and stir-fry until they are translucent.
3. Add the mixed vegetables and stir-fry for 2-3 minutes, or until they are tender-crisp.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir-fry the rice with the vegetables and seasonings for about 5 minutes, or until the rice is heated through and starting to brown.
6. Taste and adjust the seasoning as needed.
7. Transfer the vegetable fried rice to a serving platter and garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Baked falafel wraps with tahini sauce
Experience the flavors of the Middle East with these crispy, flavorful falafel wraps, served with a creamy and tangy tahini sauce.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup breadcrumbs
– 1/4 cup chopped parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4 large flour tortillas
– Tahini sauce (recipe below)
Tahini Sauce:
– 1/2 cup tahini paste
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup water
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash chickpeas with a fork until coarsely chopped.
3. Add breadcrumbs, parsley, garlic, lemon juice, cumin, salt, and pepper to the bowl. Mix well.
4. Shape mixture into small patties.
5. Place patties on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble wraps by placing falafel patty on each tortilla, then drizzle with tahini sauce.
Cooking Time: 25-30 minutes
Cheesy broccoli and rice casserole
A comforting and flavorful casserole perfect for a cozy night in, this dish combines tender broccoli, creamy cheese, and savory rice for a satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 3 cups broccoli florets
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, sauté broccoli and butter until tender.
4. In a greased 9×13-inch baking dish, combine cooked rice, broccoli mixture, cheddar cheese, Parmesan cheese, salt, and pepper. Mix well.
5. Bake for 25-30 minutes or until the casserole is golden brown and the cheese is melted.
Cooking Time: 25-30 minutes
Summary
Get ready to delight your taste buds with these 18 delicious vegetarian recipes! From classic comfort food to international flavors, this collection has something for everyone. Whip up a quick and easy vegetable stir-fry with tofu or indulge in creamy avocado pasta. Stuff mushrooms with spinach and feta or try roasted Brussels sprouts with garlic butter. Discover the perfect quinoa bowl, tacos, or casserole – and many more! Whether you’re a seasoned cook or just starting out, these recipes are sure to satisfy your cravings.
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