There’s something magical about vegetarian recipes: they’re colorful, wholesome, and packed with flavor. Whether you’re a lifelong vegetarian or just looking to add more plant-based meals to your routine, these dishes are sure to impress.
Our readers have spoken, and today I’m thrilled to share the 11 vegetarian recipes our readers can’t get enough of. From cozy casseroles to zesty salads and globally-inspired mains, each recipe brings its own unique twist to the table.
Best of all, these dishes are approachable—even for beginner cooks—and use ingredients you can find at any grocery store. Let’s dive into these crowd-pleasing vegetarian favorites that have everyone coming back for seconds (and thirds!).
Why You’ll Love This Recipe
Each of these vegetarian recipes is designed for maximum flavor, nutrition, and versatility. They’re perfect for busy weeknights, impressive enough for dinner parties, and adaptable for various dietary needs.
Vegetarian cooking doesn’t have to be complicated—with the right ingredients and a little creativity, you can create meals that satisfy everyone at the table.
From hearty stews and cheesy bakes to fresh salads and global street food, these recipes offer something for every craving. Plus, they’re budget-friendly and often make great leftovers.
If you’re new to plant-based cooking or just want to refresh your repertoire, these 11 dishes will quickly become your go-tos.
Ingredients
| Recipe | Key Ingredients |
|---|---|
| 1. Vegetarian Lasagna | Lasagna noodles, ricotta, mozzarella, spinach, marinara sauce |
| 2. Chickpea Curry | Chickpeas, coconut milk, tomatoes, curry powder, onion, garlic |
| 3. Caprese Stuffed Peppers | Bell peppers, mozzarella, cherry tomatoes, basil, balsamic glaze |
| 4. Creamy Mushroom Risotto | Arborio rice, mushrooms, vegetable broth, parmesan, onion, garlic |
| 5. Sweet Potato & Black Bean Tacos | Sweet potatoes, black beans, corn tortillas, avocado, lime |
| 6. Eggplant Parmesan | Eggplant, breadcrumbs, marinara sauce, mozzarella, parmesan |
| 7. Greek Salad with Feta | Cucumber, tomato, red onion, kalamata olives, feta cheese |
| 8. Lentil Shepherd’s Pie | Brown lentils, carrots, peas, potatoes, onion, vegetable broth |
| 9. Zucchini Fritters | Zucchini, flour, eggs or flax eggs, scallions, feta (optional) |
| 10. Thai Peanut Noodle Bowl | Rice noodles, peanut butter, soy sauce, lime, mixed veggies |
| 11. Roasted Cauliflower & Chickpea Bowl | Cauliflower, chickpeas, tahini, lemon, quinoa or rice |
Equipment
- Baking dish (for lasagna, eggplant parmesan, shepherd’s pie)
- Large skillet or sauté pan (for curry, risotto, taco filling)
- Mixing bowls
- Cutting board & sharp knife
- Sheet pan (for roasting vegetables and chickpeas)
- Medium saucepan (for boiling noodles or rice)
- Colander
- Measuring cups and spoons
- Spatula and wooden spoon
- Food processor or grater (for shredding zucchini, making sauces)
Instructions
Vegetarian Lasagna
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, sauté spinach until wilted.
- In a bowl, mix ricotta cheese with sautéed spinach, salt, and pepper.
- Spread a thin layer of marinara sauce in a baking dish. Layer noodles, ricotta-spinach mixture, mozzarella, and sauce. Repeat.
- Finish with noodles, sauce, and extra mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Chickpea Curry
- Heat oil in a large skillet over medium heat.
- Sauté onion and garlic until fragrant.
- Add curry powder and stir for 1 minute.
- Add chickpeas, tomatoes, and coconut milk. Simmer for 15-20 minutes.
- Season with salt, pepper, and a squeeze of lime.
- Serve with rice or naan.
Caprese Stuffed Peppers
- Preheat oven to 400°F (200°C).
- Cut bell peppers in half and remove seeds.
- Fill each pepper with mozzarella balls, cherry tomato halves, and fresh basil.
- Drizzle with olive oil, salt, and pepper.
- Bake for 20-25 minutes until peppers are tender and cheese is melted.
- Finish with a drizzle of balsamic glaze.
Creamy Mushroom Risotto
- In a saucepan, heat vegetable broth and keep warm.
- Sauté onion and mushrooms in butter or olive oil until soft.
- Add arborio rice and cook for 1-2 minutes.
- Pour in white wine (optional) and stir until absorbed.
- Add broth, one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and al dente (about 20 minutes).
- Stir in parmesan and a knob of butter. Serve hot.
Sweet Potato & Black Bean Tacos
- Preheat oven to 425°F (220°C).
- Cube sweet potatoes and toss with olive oil, salt, and chili powder. Roast for 25 minutes.
- Warm corn tortillas in a skillet.
- Fill tortillas with roasted sweet potatoes, black beans, and top with avocado and fresh lime juice.
Eggplant Parmesan
- Slice eggplant and salt both sides; let sit for 20 minutes, then pat dry.
- Dredge slices in flour, dip in egg (or flax egg), then coat with breadcrumbs.
- Arrange on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 25 minutes, flipping halfway.
- In a baking dish, layer baked eggplant, marinara sauce, and cheese. Repeat.
- Bake for 20 minutes until bubbly and golden.
Greek Salad with Feta
- Chop cucumber, tomatoes, and red onion into bite-sized pieces.
- Add kalamata olives and feta cheese to a large bowl.
- Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Toss and serve chilled.
Lentil Shepherd’s Pie
- Boil potatoes until soft; mash with butter and a splash of milk.
- Sauté onion, carrots, and peas until soft. Add cooked lentils and vegetable broth.
- Simmer until most liquid is absorbed.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake at 400°F (200°C) for 20 minutes until the top is golden.
Zucchini Fritters
- Grate zucchini and squeeze out excess liquid using a clean towel.
- Mix with flour, egg or flax egg, chopped scallions, and optional feta.
- Heat oil in a skillet. Spoon batter to form small fritters.
- Cook 3-4 minutes per side until crispy and golden.
- Drain on paper towels. Serve warm with yogurt or tzatziki.
Thai Peanut Noodle Bowl
- Cook rice noodles according to package instructions.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a dash of sriracha.
- Stir-fry mixed veggies in a skillet until just tender.
- Toss noodles, veggies, and sauce together. Top with chopped peanuts and cilantro.
Roasted Cauliflower & Chickpea Bowl
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets and chickpeas with olive oil, cumin, and paprika.
- Spread on a baking sheet and roast for 25-30 minutes until golden.
- Serve over quinoa or rice with a drizzle of tahini-lemon sauce.
Tips & Variations
- Most recipes can be made vegan by swapping dairy for plant-based alternatives.
- Feel free to add extra veggies or swap in your favorites—these dishes are endlessly adaptable.
- For gluten-free options, choose gluten-free noodles or flours where needed.
-
“Don’t be afraid to season generously—herbs and spices are your friends in vegetarian cooking!”
- Batch-cook stews, curries, and casseroles for easy lunches all week.
- Try grilling or roasting vegetables for deeper, richer flavors.
- Check out our Smoked Vegetarian Recipes for Flavorful Meatless Meals for even more creative ideas!
Nutrition Facts
- Heat oil in a large skillet over medium heat.
- Sauté onion and garlic until fragrant.
- Add curry powder and stir for 1 minute.
- Add chickpeas, tomatoes, and coconut milk. Simmer for 15-20 minutes.
- Season with salt, pepper, and a squeeze of lime.
- Serve with rice or naan.
Caprese Stuffed Peppers
- Preheat oven to 400°F (200°C).
- Cut bell peppers in half and remove seeds.
- Fill each pepper with mozzarella balls, cherry tomato halves, and fresh basil.
- Drizzle with olive oil, salt, and pepper.
- Bake for 20-25 minutes until peppers are tender and cheese is melted.
- Finish with a drizzle of balsamic glaze.
Creamy Mushroom Risotto
- In a saucepan, heat vegetable broth and keep warm.
- Sauté onion and mushrooms in butter or olive oil until soft.
- Add arborio rice and cook for 1-2 minutes.
- Pour in white wine (optional) and stir until absorbed.
- Add broth, one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and al dente (about 20 minutes).
- Stir in parmesan and a knob of butter. Serve hot.
Sweet Potato & Black Bean Tacos
- Preheat oven to 425°F (220°C).
- Cube sweet potatoes and toss with olive oil, salt, and chili powder. Roast for 25 minutes.
- Warm corn tortillas in a skillet.
- Fill tortillas with roasted sweet potatoes, black beans, and top with avocado and fresh lime juice.
Eggplant Parmesan
- Slice eggplant and salt both sides; let sit for 20 minutes, then pat dry.
- Dredge slices in flour, dip in egg (or flax egg), then coat with breadcrumbs.
- Arrange on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 25 minutes, flipping halfway.
- In a baking dish, layer baked eggplant, marinara sauce, and cheese. Repeat.
- Bake for 20 minutes until bubbly and golden.
Greek Salad with Feta
- Chop cucumber, tomatoes, and red onion into bite-sized pieces.
- Add kalamata olives and feta cheese to a large bowl.
- Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Toss and serve chilled.
Lentil Shepherd’s Pie
- Boil potatoes until soft; mash with butter and a splash of milk.
- Sauté onion, carrots, and peas until soft. Add cooked lentils and vegetable broth.
- Simmer until most liquid is absorbed.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake at 400°F (200°C) for 20 minutes until the top is golden.
Zucchini Fritters
- Grate zucchini and squeeze out excess liquid using a clean towel.
- Mix with flour, egg or flax egg, chopped scallions, and optional feta.
- Heat oil in a skillet. Spoon batter to form small fritters.
- Cook 3-4 minutes per side until crispy and golden.
- Drain on paper towels. Serve warm with yogurt or tzatziki.
Thai Peanut Noodle Bowl
- Cook rice noodles according to package instructions.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a dash of sriracha.
- Stir-fry mixed veggies in a skillet until just tender.
- Toss noodles, veggies, and sauce together. Top with chopped peanuts and cilantro.
Roasted Cauliflower & Chickpea Bowl
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets and chickpeas with olive oil, cumin, and paprika.
- Spread on a baking sheet and roast for 25-30 minutes until golden.
- Serve over quinoa or rice with a drizzle of tahini-lemon sauce.
Tips & Variations
- Most recipes can be made vegan by swapping dairy for plant-based alternatives.
- Feel free to add extra veggies or swap in your favorites—these dishes are endlessly adaptable.
- For gluten-free options, choose gluten-free noodles or flours where needed.
-
“Don’t be afraid to season generously—herbs and spices are your friends in vegetarian cooking!”
- Batch-cook stews, curries, and casseroles for easy lunches all week.
- Try grilling or roasting vegetables for deeper, richer flavors.
- Check out our Smoked Vegetarian Recipes for Flavorful Meatless Meals for even more creative ideas!
Nutrition Facts
- In a saucepan, heat vegetable broth and keep warm.
- Sauté onion and mushrooms in butter or olive oil until soft.
- Add arborio rice and cook for 1-2 minutes.
- Pour in white wine (optional) and stir until absorbed.
- Add broth, one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and al dente (about 20 minutes).
- Stir in parmesan and a knob of butter. Serve hot.
Sweet Potato & Black Bean Tacos
- Preheat oven to 425°F (220°C).
- Cube sweet potatoes and toss with olive oil, salt, and chili powder. Roast for 25 minutes.
- Warm corn tortillas in a skillet.
- Fill tortillas with roasted sweet potatoes, black beans, and top with avocado and fresh lime juice.
Eggplant Parmesan
- Slice eggplant and salt both sides; let sit for 20 minutes, then pat dry.
- Dredge slices in flour, dip in egg (or flax egg), then coat with breadcrumbs.
- Arrange on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 25 minutes, flipping halfway.
- In a baking dish, layer baked eggplant, marinara sauce, and cheese. Repeat.
- Bake for 20 minutes until bubbly and golden.
Greek Salad with Feta
- Chop cucumber, tomatoes, and red onion into bite-sized pieces.
- Add kalamata olives and feta cheese to a large bowl.
- Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Toss and serve chilled.
Lentil Shepherd’s Pie
- Boil potatoes until soft; mash with butter and a splash of milk.
- Sauté onion, carrots, and peas until soft. Add cooked lentils and vegetable broth.
- Simmer until most liquid is absorbed.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake at 400°F (200°C) for 20 minutes until the top is golden.
Zucchini Fritters
- Grate zucchini and squeeze out excess liquid using a clean towel.
- Mix with flour, egg or flax egg, chopped scallions, and optional feta.
- Heat oil in a skillet. Spoon batter to form small fritters.
- Cook 3-4 minutes per side until crispy and golden.
- Drain on paper towels. Serve warm with yogurt or tzatziki.
Thai Peanut Noodle Bowl
- Cook rice noodles according to package instructions.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a dash of sriracha.
- Stir-fry mixed veggies in a skillet until just tender.
- Toss noodles, veggies, and sauce together. Top with chopped peanuts and cilantro.
Roasted Cauliflower & Chickpea Bowl
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets and chickpeas with olive oil, cumin, and paprika.
- Spread on a baking sheet and roast for 25-30 minutes until golden.
- Serve over quinoa or rice with a drizzle of tahini-lemon sauce.
Tips & Variations
- Most recipes can be made vegan by swapping dairy for plant-based alternatives.
- Feel free to add extra veggies or swap in your favorites—these dishes are endlessly adaptable.
- For gluten-free options, choose gluten-free noodles or flours where needed.
-
“Don’t be afraid to season generously—herbs and spices are your friends in vegetarian cooking!”
- Batch-cook stews, curries, and casseroles for easy lunches all week.
- Try grilling or roasting vegetables for deeper, richer flavors.
- Check out our Smoked Vegetarian Recipes for Flavorful Meatless Meals for even more creative ideas!
Nutrition Facts
- Slice eggplant and salt both sides; let sit for 20 minutes, then pat dry.
- Dredge slices in flour, dip in egg (or flax egg), then coat with breadcrumbs.
- Arrange on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 25 minutes, flipping halfway.
- In a baking dish, layer baked eggplant, marinara sauce, and cheese. Repeat.
- Bake for 20 minutes until bubbly and golden.
Greek Salad with Feta
- Chop cucumber, tomatoes, and red onion into bite-sized pieces.
- Add kalamata olives and feta cheese to a large bowl.
- Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Toss and serve chilled.
Lentil Shepherd’s Pie
- Boil potatoes until soft; mash with butter and a splash of milk.
- Sauté onion, carrots, and peas until soft. Add cooked lentils and vegetable broth.
- Simmer until most liquid is absorbed.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake at 400°F (200°C) for 20 minutes until the top is golden.
Zucchini Fritters
- Grate zucchini and squeeze out excess liquid using a clean towel.
- Mix with flour, egg or flax egg, chopped scallions, and optional feta.
- Heat oil in a skillet. Spoon batter to form small fritters.
- Cook 3-4 minutes per side until crispy and golden.
- Drain on paper towels. Serve warm with yogurt or tzatziki.
Thai Peanut Noodle Bowl
- Cook rice noodles according to package instructions.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a dash of sriracha.
- Stir-fry mixed veggies in a skillet until just tender.
- Toss noodles, veggies, and sauce together. Top with chopped peanuts and cilantro.
Roasted Cauliflower & Chickpea Bowl
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets and chickpeas with olive oil, cumin, and paprika.
- Spread on a baking sheet and roast for 25-30 minutes until golden.
- Serve over quinoa or rice with a drizzle of tahini-lemon sauce.
Tips & Variations
- Most recipes can be made vegan by swapping dairy for plant-based alternatives.
- Feel free to add extra veggies or swap in your favorites—these dishes are endlessly adaptable.
- For gluten-free options, choose gluten-free noodles or flours where needed.
-
“Don’t be afraid to season generously—herbs and spices are your friends in vegetarian cooking!”
- Batch-cook stews, curries, and casseroles for easy lunches all week.
- Try grilling or roasting vegetables for deeper, richer flavors.
- Check out our Smoked Vegetarian Recipes for Flavorful Meatless Meals for even more creative ideas!
Nutrition Facts
- Boil potatoes until soft; mash with butter and a splash of milk.
- Sauté onion, carrots, and peas until soft. Add cooked lentils and vegetable broth.
- Simmer until most liquid is absorbed.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake at 400°F (200°C) for 20 minutes until the top is golden.
Zucchini Fritters
- Grate zucchini and squeeze out excess liquid using a clean towel.
- Mix with flour, egg or flax egg, chopped scallions, and optional feta.
- Heat oil in a skillet. Spoon batter to form small fritters.
- Cook 3-4 minutes per side until crispy and golden.
- Drain on paper towels. Serve warm with yogurt or tzatziki.
Thai Peanut Noodle Bowl
- Cook rice noodles according to package instructions.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a dash of sriracha.
- Stir-fry mixed veggies in a skillet until just tender.
- Toss noodles, veggies, and sauce together. Top with chopped peanuts and cilantro.
Roasted Cauliflower & Chickpea Bowl
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets and chickpeas with olive oil, cumin, and paprika.
- Spread on a baking sheet and roast for 25-30 minutes until golden.
- Serve over quinoa or rice with a drizzle of tahini-lemon sauce.
Tips & Variations
- Most recipes can be made vegan by swapping dairy for plant-based alternatives.
- Feel free to add extra veggies or swap in your favorites—these dishes are endlessly adaptable.
- For gluten-free options, choose gluten-free noodles or flours where needed.
-
“Don’t be afraid to season generously—herbs and spices are your friends in vegetarian cooking!”
- Batch-cook stews, curries, and casseroles for easy lunches all week.
- Try grilling or roasting vegetables for deeper, richer flavors.
- Check out our Smoked Vegetarian Recipes for Flavorful Meatless Meals for even more creative ideas!
Nutrition Facts
- Cook rice noodles according to package instructions.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a dash of sriracha.
- Stir-fry mixed veggies in a skillet until just tender.
- Toss noodles, veggies, and sauce together. Top with chopped peanuts and cilantro.
Roasted Cauliflower & Chickpea Bowl
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets and chickpeas with olive oil, cumin, and paprika.
- Spread on a baking sheet and roast for 25-30 minutes until golden.
- Serve over quinoa or rice with a drizzle of tahini-lemon sauce.
Tips & Variations
- Most recipes can be made vegan by swapping dairy for plant-based alternatives.
- Feel free to add extra veggies or swap in your favorites—these dishes are endlessly adaptable.
- For gluten-free options, choose gluten-free noodles or flours where needed.
-
“Don’t be afraid to season generously—herbs and spices are your friends in vegetarian cooking!”
- Batch-cook stews, curries, and casseroles for easy lunches all week.
- Try grilling or roasting vegetables for deeper, richer flavors.
- Check out our Smoked Vegetarian Recipes for Flavorful Meatless Meals for even more creative ideas!
Nutrition Facts
“Don’t be afraid to season generously—herbs and spices are your friends in vegetarian cooking!”
| Recipe | Calories (per serving) | Protein | Fiber |
|---|---|---|---|
| Vegetarian Lasagna | 320 | 17g | 6g |
| Chickpea Curry | 290 | 12g | 8g |
| Caprese Stuffed Peppers | 180 | 8g | 3g |
| Creamy Mushroom Risotto | 370 | 10g | 2g |
| Sweet Potato & Black Bean Tacos | 210 | 7g | 6g |
| Eggplant Parmesan | 250 | 12g | 5g |
| Greek Salad with Feta | 150 | 5g | 3g |
| Lentil Shepherd’s Pie | 310 | 13g | 8g |
| Zucchini Fritters | 120 | 4g | 2g |
| Thai Peanut Noodle Bowl | 330 | 9g | 4g |
| Roasted Cauliflower & Chickpea Bowl | 270 | 9g | 7g |
Note: Nutrition values are approximate and will vary depending on actual ingredients and portions.
Serving Suggestions
- Pair the Vegetarian Lasagna with a crisp green salad and garlic bread for a classic Italian feast.
- Serve Chickpea Curry with steamed basmati rice, naan, and a side of cucumber raita.
- The Caprese Stuffed Peppers make a beautiful appetizer or light lunch, especially with a drizzle of pesto.
- For a comforting meal, dish up Creamy Mushroom Risotto alongside roasted asparagus or sautéed greens.
- Set up a taco bar with all the fixings for the Sweet Potato & Black Bean Tacos—think salsa, slaw, and lime wedges.
- Enjoy Eggplant Parmesan with spaghetti or a simple arugula salad.
- Serve Greek Salad with Feta as a refreshing side for summer picnics or alongside pita and hummus.
- Lentil Shepherd’s Pie is a hearty main—add a side of steamed broccoli or green beans.
- Zucchini Fritters make a fantastic brunch or snack, especially paired with tzatziki or Greek yogurt.
- Thai Peanut Noodle Bowl can be served warm or cold, topped with extra fresh herbs and crushed peanuts.
- Roasted Cauliflower & Chickpea Bowl is perfect for meal prep—add greens or grains for a filling lunch.
Looking for more plant-based inspiration? Don’t miss our Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas or our guide to Recipes Dehydrated Vegetables: Easy Meals and Snacks for more creative ways to use your favorite veggies!
Conclusion
Whether you’re cooking for family, meal-prepping for the week, or just craving something nourishing and delicious, these 11 vegetarian recipes are guaranteed to please. Each dish is packed with flavor, easy to customize, and offers a satisfying, meatless twist on classic favorites.
By incorporating more plant-based meals into your routine, you’ll enjoy a world of vibrant flavors and wholesome nutrition—without sacrificing satisfaction.
We’d love to hear which recipe you try first! Share your creations in the comments, and don’t forget to check out our other vegetarian and vegan favorites.
Happy cooking, and may your meals be as colorful and joyful as the veggies on your plate!
