Are you a beginner looking to explore the world of vegetarian cooking? Look no further! With these 21 easy and delicious vegetarian recipes, you’ll be well on your way to becoming a culinary master. From creamy pasta dishes to hearty stews and curries, we’ve got you covered with a variety of flavors and textures to suit every taste.
Whether you’re looking for a quick weeknight dinner or a special occasion meal, our selection of simple vegetarian recipes is sure to impress. With no meat in sight, these dishes are perfect for vegetarians and vegans alike, and many can be easily adapted to suit your dietary needs.
In this article, we’ll take you on a culinary journey through the world of vegetarian cuisine, highlighting 21 must-try recipes that are easy to make and packed with flavor. From classic comfort foods to innovative twists on familiar dishes, there’s something for everyone in our collection of simple vegetarian recipes.
Creamy Avocado Pasta
Rich and creamy pasta dish infused with the subtle flavor of avocados.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 ripe avocados, diced
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (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, combine diced avocado, garlic, and a pinch of salt. Cook over medium heat for 3-4 minutes or until the avocado is slightly softened.
3. Add heavy cream to the skillet and stir until well combined with the avocado mixture. Bring the mixture to a simmer and let cook for an additional 2 minutes.
4. Add cooked pasta to the skillet, tossing to coat with the creamy avocado sauce. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with Parmesan cheese, salt, and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spinach and Feta Stuffed Mushrooms
Elevate your snack game with this flavorful and easy-to-make appetizer! Spinach, feta cheese, and earthy mushrooms come together to create a delightful treat that’s perfect for parties or cozy nights in.
Ingredients:
– 12 large mushroom caps (button, cremini, or portobello)
– 1/2 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Stuff each cap with the spinach-feta mixture, mounding slightly in the center.
4. Drizzle olive oil over the mushrooms and sprinkle with paprika (if using).
5. Place mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Garlic Butter Roasted Carrots
Elevate your vegetable game with this simple yet flavorful recipe that brings out the natural sweetness of carrots. With just a few ingredients and some basic roasting skills, you’ll be enjoying tender, caramelized carrots in no time!
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine carrot pieces, softened butter, minced garlic, salt, and pepper. Toss until carrots are evenly coated.
3. Line a baking sheet with parchment paper and arrange the carrot mixture in a single layer.
4. Roast for 20-25 minutes or until carrots reach your desired level of tenderness.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Quinoa and Black Bean Salad
A nutritious and flavorful salad that combines the nutty taste of quinoa with the creamy texture of black beans, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, black beans, and red bell pepper.
2. Stir in chopped cilantro, lime juice, and olive oil.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 5 minutes (assuming cooked quinoa)
Vegetable Stir-Fry with Tofu
This quick and easy stir-fry recipe is a great way to get your daily dose of vegetables and protein. With just a few ingredients, you can create a flavorful and nutritious meal in no time.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 bell pepper (any color), sliced
– 1 cup of broccoli florets
– 2 cups of mixed vegetables (such as carrots, snap peas, and mushrooms)
– 2 teaspoons of 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, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until the onion is translucent, about 2-3 minutes.
4. Add the bell pepper and broccoli to the pan and cook for an additional 2-3 minutes.
5. Stir in the mixed vegetables and soy sauce. Cook for 1-2 minutes or until the vegetables are tender-crisp.
6. Return the tofu to the pan and stir-fry everything together. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Sweet Potato and Chickpea Curry
A flavorful and nutritious curry that combines the natural sweetness of sweet potatoes with the comforting warmth of chickpeas, all wrapped up in a rich and aromatic spice blend.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, curry powder, cumin, turmeric, and paprika. Cook for 1 minute.
3. Add sweet potatoes and chickpeas. Stir to combine.
4. Pour in coconut milk and season with salt and pepper.
5. Simmer, uncovered, for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 25 minutes
Caprese Stuffed Avocados
Elevate your snack game with this creamy and flavorful take on the Caprese salad, featuring ripe avocados as the perfect vessel for juicy tomatoes, creamy mozzarella, and fragrant basil.
Ingredients:
– 4 ripe avocados
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Extra-virgin olive oil for serving (optional)
Instructions:
1. Cut the avocados in half and remove the pit.
2. Scoop out about 1-2 tablespoons of avocado flesh from each half, leaving a shell thick enough to hold its shape.
3. Stuff each avocado half with a halved cherry tomato, a slice of mozzarella cheese, and a sprinkle of chopped basil.
4. Season with salt and pepper to taste.
5. Drizzle with olive oil, if desired, for an added burst of flavor.
6. Serve immediately and enjoy!
Cooking Time: 0 minutes (ready in seconds!)
Zucchini Noodles with Pesto
This recipe is a simple and flavorful twist on traditional pasta dishes. By using zucchini noodles, you’ll get a low-carb and nutritious meal that’s perfect for a weeknight dinner or lunch.
Ingredients:
– 2 medium-sized zucchinis
– 1/4 cup pesto sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini noodles and cook for 3-4 minutes or until slightly softened.
4. Stir in the pesto sauce and cook for an additional minute.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Lentil and Vegetable Soup
This comforting soup is a perfect blend of flavors and textures, packed with nutritious lentils and an array of colorful vegetables.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as zucchini, bell peppers, tomatoes)
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, garlic, carrots, and celery; cook until tender, about 5 minutes.
3. Add the lentils, mixed vegetables, vegetable broth, diced tomatoes, and thyme.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Greek Salad with Homemade Dressing
This timeless salad recipe combines the freshness of Greece’s Mediterranean cuisine with a tangy homemade dressing. With just a few simple ingredients, you’ll be enjoying a delicious and healthy meal in no time.
Ingredients:
– 4-6 cups mixed greens (Romaine, arugula, etc.)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– Homemade Dressing (see below)
Homemade Dressing:
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 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 Homemade Dressing ingredients until smooth.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately and enjoy!
Cook Time: 10 minutes
Mushroom and Spinach Quesadillas
Elevate your snack game with these savory and delicious Mushroom and Spinach Quesadillas, perfect for a quick lunch or dinner.
Ingredients:
– 4 large flour tortillas
– 1 cup sautéed mushrooms (button or cremini work well)
– 1 cup fresh spinach leaves
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, and avocado for toppings
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together sautéed mushrooms and spinach leaves.
3. Place a tortilla in the skillet and sprinkle one-quarter of the mushroom-spinach mixture onto half of the tortilla.
4. Sprinkle one-quarter of the cheese on top of the filling.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 1-2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Roasted Brussels Sprouts with Balsamic Glaze
Elevate the humble Brussels sprout to new heights with this simple and flavorful recipe.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized, stirring occasionally.
4. Meanwhile, whisk together balsamic vinegar and honey in a small bowl.
5. After the sprouts have roasted for 15 minutes, brush them with the balsamic glaze.
6. Continue roasting for an additional 5-10 minutes, or until the glaze is sticky and caramelized.
Cooking Time: 25-30 minutes
Vegetable Lasagna
A classic Italian dish with a twist, this vegetable lasagna is packed with flavor and nutrients. This recipe uses a variety of colorful vegetables to add depth and texture to the dish.
Ingredients:
– 8-10 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 eggplant, sliced
– 1 zucchini, sliced
– 1 yellow squash, sliced
– 1 red bell pepper, sliced
– 1 small onion, chopped
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté the eggplant, zucchini, squash, bell pepper, and onion until tender.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and a pinch of salt and pepper.
5. Assemble the lasagna by spreading marinara sauce on the bottom layer, followed by noodles, vegetable mixture, ricotta mixture, and mozzarella cheese.
6. Repeat steps 5-6 two more times, finishing with a layer of mozzarella cheese.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Stuffed Bell Peppers with Rice and Beans
A flavorful and nutritious vegetarian dish that combines the sweetness of bell peppers with the heartiness of rice, beans, and spices. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked white rice
– 1 cup cooked black beans
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked rice, black beans, chopped onion, minced garlic, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the stuffed peppers and place them in a baking dish.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Homemade Veggie Burgers
Make a delicious veggie burger at home with this simple recipe. With its flavorful combination of vegetables, grains, and seasonings, you’ll be hooked!
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup rolled oats
– 1/2 cup finely chopped mushrooms
– 1/4 cup grated carrot
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten (optional)
– Cooking oil or spray for brushing
Instructions:
1. Preheat a non-stick skillet or grill to medium-high heat.
2. In a large mixing bowl, combine rice, oats, mushrooms, carrot, onion, garlic, tomato paste, smoked paprika, salt, and pepper. Mix well.
3. If using egg, lightly beat it in a small bowl and mix into the vegetable mixture.
4. Divide the mixture into 2-3 portions, depending on desired burger size.
5. Shape each portion into a patty.
6. Brush both sides of the patties with cooking oil or spray.
7. Cook for 4-5 minutes per side, or until golden brown and crispy.
Cooking Time: 8-12 minutes
Butternut Squash Risotto
This creamy risotto combines roasted butternut squash with Arborio rice and Parmesan cheese, creating a rich and comforting fall-inspired dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. In a large skillet, sauté the onion and garlic in olive oil until softened. Add Arborio rice and cook for 1-2 minutes.
3. Add warmed broth, 1/4 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. If using wine, add it after 20 minutes of cooking.
5. Once the rice is cooked, stir in Parmesan cheese and roasted squash. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes (roasting) + 25-30 minutes (risotto)
Cauliflower Fried Rice
This recipe is a game-changer for anyone looking to reduce their carb intake or simply enjoy a tasty and nutritious twist on traditional fried rice. Cauliflower takes center stage, perfectly replicating the texture and flavor of cooked rice.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– 2 green onions, chopped (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Pulse in a food processor until it resembles cooked rice.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and cook until translucent.
4. Add the minced garlic and mixed vegetables; cook for 2-3 minutes.
5. Add the cauliflower “rice” and stir-fry for 4-5 minutes, breaking up any clumps with a spatula.
6. Season with soy sauce, salt, and pepper to taste.
7. Garnish with chopped green onions (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Eggplant Parmesan
Eggplant Parmesan is a beloved Italian-American dish that combines tender eggplant slices with rich tomato sauce, melted mozzarella cheese, and crispy breadcrumbs. This recipe yields a flavorful and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients:
– 2 large eggplants
– 1 cup all-purpose flour
– 1 tsp salt
– 1/4 cup breadcrumbs
– 1 cup tomato sauce (homemade or store-bought)
– 8 oz mozzarella cheese, shredded
– 1 cup grated Parmesan cheese
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. Dip each slice in flour, then eggs, and finally breadcrumbs.
4. Fry breaded eggplant slices in olive oil until golden brown (about 3-4 minutes per side).
5. In a baking dish, create a layer of tomato sauce, followed by a layer of fried eggplant slices.
6. Sprinkle mozzarella cheese over the eggplant, then top with Parmesan cheese.
7. Repeat steps 5-6 one more time, finishing with a layer of cheese on top.
8. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 40-45 minutes
Chickpea and Spinach Stew
This flavorful stew is a perfect blend of plant-based goodness, packed with protein-rich chickpeas, nutrient-dense spinach, and aromatic spices. A comforting meal that’s easy to prepare and enjoy.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add chickpeas, spinach, vegetable broth, and diced tomatoes. Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until spinach is wilted.
6. Serve hot, garnished with fresh parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Tomato Basil Bruschetta
Elevate your appetizer game with this classic Italian-inspired dish that combines the flavors of fresh tomatoes, basil, and mozzarella on toasted bread. This simple yet flavorful recipe is perfect for any occasion.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1-inch thick rounds
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– 1 ball of mozzarella cheese, sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, and minced garlic.
3. Drizzle olive oil over the tomato mixture and season with salt and pepper.
4. Arrange baguette slices on a baking sheet and toast for 5-7 minutes or until lightly browned.
5. Top each toasted bread slice with a spoonful of the tomato mixture, followed by a slice of mozzarella cheese.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Mediterranean Stuffed Eggplant
Transform a classic eggplant into a flavorful Mediterranean delight, stuffed with a mix of savory ingredients and topped with a zesty feta cheese.
Ingredients:
– 2 large eggplants
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise and place on a baking sheet.
3. In a bowl, mix breadcrumbs, Parmesan cheese, parsley, mint, garlic, salt, and pepper.
4. Stuff each eggplant half with the breadcrumb mixture, dividing it evenly between both eggplants.
5. Drizzle olive oil over the stuffed eggplants and top with crumbled feta cheese.
6. Bake for 45-50 minutes or until eggplants are tender and filling is golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to delight your taste buds with these easy and simple vegetarian recipes! Perfect for beginners, this collection of 21 mouth-watering dishes covers everything from creamy pasta and stuffed mushrooms to hearty soups and curries. From classic Caprese-stuffed avocados to innovative zucchini noodles and cauliflower “fried rice,” there’s something for every flavor profile. Whether you’re a busy student or a health-conscious foodie, these recipes are sure to become new favorites. So why wait? Dive in and start cooking today!
