10 Inch Cast Iron Skillet Vegetarian Recipes You’ll Love

There’s something truly magical about cooking with a 10-inch cast iron skillet. Its ability to hold heat evenly and develop a gorgeous crust on anything from roasted vegetables to savory pies makes it a kitchen essential.

For vegetarians and veggie lovers alike, a cast iron skillet opens up a world of possibilities—think crispy-edged frittatas, hearty skillet lasagna, or golden cornbread bursting with flavor. Whether you’re looking for a fuss-free weeknight dinner or a show-stopping brunch centerpiece, the cast iron skillet delivers every time.

In this post, I’m sharing my favorite 10 inch cast iron skillet vegetarian recipes—each dish is simple, packed with plant-based goodness, and designed to let seasonal produce shine. Ready to turn your skillet into your new vegetarian hero?

Let’s dive in and discover recipes that will become staples in your kitchen!

Why You’ll Love This Recipe Collection

Cast iron skillet recipes are beloved for their rustic appeal, unbeatable flavor, and the ease of one-pan cooking. Here’s why you’ll fall head over heels for these vegetarian skillet dishes:

• Versatile: From breakfast to dinner, these recipes cover every meal.
• Hearty & Satisfying: Packed with protein-rich beans, eggs, and cheese, or entirely plant-based for vegan options.
• Minimal Cleanup: One pan means less mess—and more time to enjoy your food.
• Flavorful: Cast iron’s even heating brings out the best in vegetables, making every bite delicious.
• Perfect for Sharing: Each dish serves 3-4 people, ideal for family meals or gatherings.

Whether you’re a seasoned vegetarian or just adding more meatless meals to your week, these skillet recipes are sure to impress!

10 Best 10-Inch Cast Iron Skillet Vegetarian Recipes

Skillet Vegetable Frittata

Ingredients

Equipment

• 10-inch cast iron skillet
• Mixing bowl
• Whisk
• Cutting board & knife
• Spatula
• Oven mitts

Instructions

1. Preheat oven to 375°F (190°C). Place the skillet in the oven to heat up.
2. Whisk eggs and milk together in a large mixing bowl. Season with salt and pepper.
3. Sauté vegetables: Heat olive oil in the skillet over medium heat. Add bell pepper and onion, cook for 4-5 minutes until softened. Stir in spinach and cook until wilted.
4. Add tomatoes: Scatter cherry tomatoes in the skillet, stir gently.
5. Pour egg mixture evenly over the vegetables. Sprinkle crumbled feta over the top.
6. Cook on stove for 2-3 minutes until edges begin to set. Transfer skillet to oven.
7. Bake for 12-15 minutes, or until frittata is puffed and set in the center.
8. Cool & serve: Let cool slightly before slicing. Enjoy warm or at room temperature.

Tips & Variations

• Swap the veggies: Try mushrooms, zucchini, asparagus, or kale.
• Make it dairy-free: Use your favorite plant-based milk and skip the cheese or use vegan feta.
• Add herbs: Fresh basil, parsley, or dill add a burst of flavor.
• For extra protein, add cooked quinoa or beans to the filling.

“Always preheat your cast iron skillet for best results—this ensures a perfectly cooked frittata with no sticking!”

Nutrition Facts

Serving Suggestions

• Serve with a green salad and crusty bread for brunch.
• Pair with roasted potatoes for a hearty dinner.
• Great for meal prep—refrigerate leftovers for up to 3 days.

Skillet Veggie Lasagna

Ingredients

• 9 no-boil lasagna noodles, broken to fit
• 1 zucchini, thinly sliced
• 1 cup mushrooms, sliced
• 1 bell pepper, diced
• 2 cups baby spinach
• 2 cups marinara sauce
• 1 cup ricotta cheese (or vegan alternative)
• 1 cup shredded mozzarella (or vegan cheese)
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt & pepper, to taste

Equipment

• 10-inch cast iron skillet
• Spatula
• Mixing bowls
• Sharp knife
• Aluminum foil (for covering)

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté vegetables: In the skillet, heat olive oil over medium heat. Add zucchini, mushrooms, and bell pepper. Cook for 5-6 minutes until slightly softened. Stir in spinach and cook until wilted. Remove veggies to a bowl.
3. Layer lasagna: Spread a thin layer of marinara on the bottom of the skillet. Add a layer of noodles, then half the veggies, dollops of ricotta, and a sprinkle of mozzarella. Repeat layers, ending with sauce and cheese on top.
4. Season: Sprinkle Italian seasoning, salt, and pepper over the top.
5. Cover with foil and bake for 20 minutes. Uncover and bake for 10-15 minutes more, until cheese is bubbly and golden.
6. Cool slightly: Let rest for 5 minutes before slicing and serving.

Tips & Variations

• Use whole-wheat or gluten-free noodles if desired.
• Swap in roasted eggplant or butternut squash for a fall twist.
• Add red pepper flakes for a kick of heat.

“Skillet lasagna cooks up in half the time of traditional baked lasagna and is perfect for busy weeknights!”

Nutrition Facts

Serving Suggestions

• Serve with a side of garlic bread and a simple arugula salad.
• Pairs beautifully with a glass of red wine for a cozy dinner.

Crispy Skillet Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (or plant-based milk + 1 tsp lemon juice)
• 2 large eggs
• 1/4 cup unsalted butter, melted (or vegan butter)
• 2 tbsp sugar (optional)
• 1 cup corn kernels (fresh, frozen, or canned)

Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Whisk
• Measuring cups & spoons

Instructions

1. Preheat oven to 400°F (200°C).
2. Prep skillet: Place skillet in oven to preheat for at least 10 minutes.
3. Mix dry ingredients: In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
4. Combine wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and sugar. Stir in corn kernels.
5. Mix together: Pour wet ingredients into dry and stir just until combined.
6. Bake: Remove skillet from oven, coat with a little butter or oil, and pour in the batter. Bake for 20-25 minutes, until golden and a toothpick comes out clean.
7. Cool & serve: Let cool for 5 minutes before slicing into wedges.

Tips & Variations

• Add chopped jalapeños or scallions for a spicy kick.
• For sweeter cornbread, increase sugar to 1/3 cup.
• Top with shredded cheddar or vegan cheese before baking.

“Preheating the skillet ensures a crunchy, golden crust every time!”

Nutrition Facts

Serving Suggestions

• Serve alongside chili or stew.
• Top with honey, vegan butter, or fruit preserves.
• Delicious as a brunch side with scrambled eggs or tofu.

Skillet Ratatouille

Ingredients

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow squash, diced
• 1/2 red onion, diced
• 3 garlic cloves, minced
• 2 cups tomatoes, chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt & pepper, to taste
• Fresh basil to garnish

Equipment

• 10-inch cast iron skillet
• Wooden spoon
• Chef’s knife & cutting board

Instructions

1. Heat olive oil in skillet over medium heat. Add onion and garlic, sauté 2 minutes.
2. Add eggplant and bell pepper; cook for 5 minutes, stirring often.
3. Add zucchini and squash; cook until all vegetables are starting to brown, about 7-8 minutes.
4. Stir in tomatoes, thyme, salt, and pepper. Simmer for 10-12 minutes until vegetables are tender and sauce is thickened.
5. Garnish with basil and serve warm with crusty bread or over rice.

Tips & Variations

• For extra flavor, roast the eggplant cubes before adding.
• Try adding olives or capers.
• Serve over polenta for a hearty meal.

Nutrition Facts

Serving Suggestions

• Pair with quinoa or couscous for a complete meal.
• Serve as a side for grilled plant-based sausages.

Cast Iron Skillet Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp chili flakes
• 1 can (28oz) crushed tomatoes
• Salt & pepper, to taste
• 6 large eggs
• Fresh cilantro or parsley, for garnish

Equipment

• 10-inch cast iron skillet
• Wooden spoon
• Measuring spoons

Instructions

1. Heat olive oil in skillet over medium heat. Sauté onion and bell pepper until soft, about 5 minutes.
2. Add garlic, paprika, cumin, and chili flakes; cook 1 minute more.
3. Add crushed tomatoes; season with salt and pepper. Simmer for 12-15 minutes, stirring occasionally.
4. Make 6 wells in the sauce and gently crack an egg into each. Cover and cook 6-8 minutes until eggs are set to your liking.
5. Garnish with cilantro or parsley and serve with bread for dipping.

Tips & Variations

• For a vegan version, add chickpeas or white beans and skip the eggs.
• Try adding spinach or kale to the sauce for extra greens.

Nutrition Facts

Serving Suggestions

• Serve with warm pita or sourdough toast.
• Top with crumbled feta or avocado slices.

Skillet Veggie Quesadillas

Ingredients

• 4 large flour tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan)
• 1/2 cup black beans, rinsed and drained
• 1 bell pepper, diced
• 1/2 red onion, diced
• 1/2 cup corn kernels
• 2 tbsp olive oil
• Salt & pepper, to taste

Equipment

• 10-inch cast iron skillet
• Spatula
• Knife & cutting board

Instructions

1. Heat 1 tbsp oil in skillet over medium heat. Sauté pepper, onion, and corn until tender, 4-5 minutes. Add black beans, season with salt and pepper, and remove filling from skillet.
2. Assemble quesadillas: On half of each tortilla, sprinkle cheese, veggie mixture, and more cheese. Fold tortillas in half.
3. Cook: Add a little oil to skillet, cook quesadillas one at a time for 2-3 minutes per side until golden and cheese is melted. Cut into wedges.

Tips & Variations

• Add diced jalapeños or hot sauce for heat.
• Use whole wheat tortillas for extra fiber.
• Swap in your favorite beans or leftover veggies.

Nutrition Facts

Serving Suggestions

• Serve with salsa, guacamole, or a dollop of sour cream.
• Great as a lunch, dinner, or party snack.

Skillet Mushroom Stroganoff

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 cup vegetable broth
• 1/2 cup sour cream (or vegan alternative)
• Salt & pepper, to taste
• Chopped parsley, to serve

Equipment

• 10-inch cast iron skillet
• Wooden spoon
• Knife & board

Instructions

1. Heat oil in skillet over medium heat. Sauté onion until translucent, about 3 minutes.
2. Add mushrooms and cook until browned, about 8 minutes.
3. Add garlic and paprika; cook 1 minute. Pour in broth, simmer for 2-3 minutes.
4. Stir in sour cream and heat through. Season with salt and pepper.
5. Serve topped with parsley.

Tips & Variations

• Serve over egg noodles, rice, or mashed potatoes.
• Try adding spinach or peas for a veggie boost.
• For a vegan version, use cashew cream or coconut yogurt.

Nutrition Facts

Serving Suggestions

• Serve with crusty bread and a green salad.
• Great as a comforting weeknight dinner.

Skillet Chickpea & Spinach Curry

Ingredients

• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1 can (15oz) diced tomatoes
• 1 can (15oz) chickpeas, drained
• 4 cups baby spinach
• 1/2 cup coconut milk
• Salt & pepper, to taste

Equipment

• 10-inch cast iron skillet
• Wooden spoon
• Measuring spoons

Instructions

1. Heat coconut oil in skillet over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic, ginger, and curry powder; cook 1 minute.
3. Stir in tomatoes and chickpeas; simmer for 8 minutes.
4. Add spinach and cook until wilted. Stir in coconut milk, season with salt and pepper.
5. Serve hot over rice or with naan.

Tips & Variations

• Add diced potatoes for extra heartiness.
• Use kale instead of spinach for a different flavor.

Nutrition Facts

Serving Suggestions

• Serve with brown rice, quinoa, or flatbread.
• Top with chopped cilantro and a squeeze of lime.

Skillet Roasted Vegetable Pizza

Ingredients

• 1 ball pizza dough (about 12 oz)
• 1/3 cup pizza sauce
• 1 cup shredded mozzarella or vegan cheese
• 1/2 cup roasted red peppers
• 1/2 cup mushrooms, sliced
• 1/2 cup red onion, sliced
• Olive oil, for brushing
• Fresh basil, to garnish

Equipment

• 10-inch cast iron skillet
• Rolling pin
• Spatula

Instructions

1. Preheat oven to 475°F (245°C). Place skillet in oven to heat for 10 minutes.
2. Shape dough on a floured surface to fit skillet.
3. Carefully remove skillet, brush with olive oil, and press dough into pan.
4. Spread pizza sauce over dough. Top with cheese and vegetables.
5. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
6. Finish with fresh basil and slice to serve.

Tips & Variations

• Add olives, artichokes, or spinach for extra flavor.
• Use whole wheat dough if desired.

Nutrition Facts

Serving Suggestions

• Serve with a simple side salad.
• Perfect for pizza night with friends or family.

Skillet Apple Crisp

Ingredients

• 4 large apples, peeled and sliced
• 2 tbsp maple syrup or honey
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup rolled oats
• 1/3 cup flour (all-purpose or almond)
• 1/4 cup brown sugar or coconut sugar
• 1/4 cup cold butter (or vegan butter)
• Pinch salt

Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Knife & cutting board

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare apples: Toss apples with maple syrup, cinnamon, and nutmeg. Spread in skillet.
3. Make topping: In a bowl, mix oats, flour, sugar, and salt. Cut in butter until crumbly.
4. Sprinkle topping over apples. Bake 30-35 minutes, until bubbly and golden.
5. Cool slightly and serve warm, ideally with ice cream or yogurt.

Tips & Variations

• Add chopped nuts to the topping for crunch.
• Use pears or berries in place of apples.
• For a gluten-free version, use gluten-free oats and flour.

Nutrition Facts

Serving Suggestions

• Top with vanilla ice cream or plant-based yogurt.
• Enjoy as a cozy dessert or a decadent brunch treat.

Conclusion

Your 10-inch cast iron skillet is truly the unsung hero of the vegetarian kitchen. With its sturdy build and incredible heat retention, you can whip up everything from savory mains to irresistible desserts—all meatless and bursting with flavor.

These recipes prove that vegetarian meals are far from boring: they’re colorful, nourishing, and satisfying for everyone at the table.

Ready to keep exploring plant-based possibilities? Check out our other favorites like Lipton Vegetable Soup Mix Recipes for Easy Family Meals, experiment with Recipes Dehydrated Vegetables: Easy Meals and Snacks, or bring international flair with Turkish Veg Recipes: Easy & Flavorful Dishes to Try.

Whether you’re making breakfast, lunch, dinner, or dessert, let your cast iron skillet inspire you to cook boldly and eat joyfully. Happy cooking!

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