BBC Good Food Top 10 Vegetarian Recipes You Must Try

Looking for fresh inspiration to bring more vegetables to your table? Vegetarian cooking is more delicious, satisfying, and inventive than ever.

BBC Good Food is famous for their reliable, tested recipes, and their Top 10 Vegetarian Recipes are no exception. Whether you’re a lifelong vegetarian or simply trying to eat more plant-based meals, these recipes promise flavor, comfort, and plenty of variety for every season.

From hearty curries and vibrant stir-fries to classic lasagna and aromatic bakes, this collection showcases the very best vegetarian recipes trusted by thousands. With simple ingredients, easy-to-follow steps, and guaranteed crowd-pleasing results, you’ll want to bookmark these favorites to revisit again and again.

Ready to discover what the fuss is about? Let’s dig into BBC Good Food’s most-loved vegetarian recipes and how you can make them shine at home!

Why You’ll Love This Recipe Collection

BBC Good Food’s top vegetarian picks are beloved for their incredible flavors, balanced nutrition, and ease of preparation. Each recipe is:

• Family-friendly: Perfect for weeknight dinners, potlucks, or meal prep.
• Versatile: Easily adapted to suit your taste or dietary needs.
• Nutritious: Packed with protein, fiber, and essential vitamins from fresh veggies, beans, and grains.
• Tested and trusted: Tried by home cooks around the world, so you can count on great results.

“These vegetarian recipes are so good, even meat-lovers will come back for seconds!” – BBC Good Food reviewer

BBC Good Food Top 10 Vegetarian Recipes

Ready to get inspired? Here are the top 10 BBC Good Food vegetarian recipes—plus detailed instructions for making each one at home.

Ultimate Vegetarian Chilli

This hearty chilli is a weeknight staple, using beans, sweet potatoes, and warming spices for a comforting, protein-packed meal.

Ingredients

• 2 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 2 carrots, diced
• 2 celery sticks, diced
• 1 large red pepper, chopped
• 1 large sweet potato, peeled and diced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans mixed beans, drained and rinsed
• 200ml vegetable stock
• 1 tbsp tomato purée
• Salt and pepper, to taste
• Fresh coriander, to serve

Equipment

• Large saucepan or Dutch oven
• Wooden spoon
• Chopping board
• Sharp knife
• Can opener

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, carrots, celery, and red pepper. Sauté for 5 minutes, stirring often.
3. Stir in the sweet potato, cumin, paprika, and oregano. Cook for 2 minutes until fragrant.
4. Add the chopped tomatoes, mixed beans, vegetable stock, and tomato purée. Season well.
5. Bring to a gentle simmer. Cover and cook for 30 minutes, stirring occasionally, until the vegetables are tender.
6. Remove the lid and simmer for 10 more minutes to thicken the chilli, if needed.
7. Serve hot, topped with fresh coriander and your favorite sides.

Tips & Variations

• Swap sweet potato for butternut squash, or add extra beans for more protein.
• For a smoky kick, add a diced chipotle pepper in adobo sauce.
• Leftovers taste even better the next day—perfect for meal prep!

Nutrition Facts

Serving Suggestions

• Serve with steamed rice, quinoa, or a hunk of crusty bread.
• Top with a dollop of sour cream or a sprinkle of vegan cheese.
• Pair with a fresh homemade vegetable cracker for a crunchy side.

Vegetarian Lasagne

This classic lasagne layers roasted vegetables, creamy béchamel, and tangy tomato sauce for a meal the whole family will love.

Ingredients

• 2 tbsp olive oil
• 1 aubergine, diced
• 2 courgettes, diced
• 1 red onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 9-12 dried lasagne sheets
• 50g Parmesan or vegetarian hard cheese, grated
• Salt and pepper, to taste
• Béchamel Sauce:
• 50g butter
• 50g plain flour
• 600ml milk

Equipment

• Large roasting tray
• Large saucepan
• Medium saucepan
• Ovenproof lasagne dish
• Whisk

Instructions

1. Roast the vegetables: Preheat oven to 200°C (180°C fan). Toss aubergine, courgette, onion, and pepper with 1 tbsp oil, season, and roast for 20 minutes.
2. Meanwhile, heat 1 tbsp oil in a saucepan. Add garlic, cook for 1 minute, then add chopped tomatoes, tomato purée, and oregano. Simmer for 10 minutes.
3. For the béchamel, melt butter in a pan. Stir in flour and cook for 1 minute. Gradually whisk in milk, simmering until thickened.
4. Layer lasagne: spoon some tomato sauce into the dish, then add a layer of roasted veg, a layer of lasagne sheets, and a layer of béchamel. Repeat layers, finishing with béchamel and cheese.
5. Bake for 30-35 minutes until bubbling and golden.
6. Let rest 5-10 minutes before slicing and serving.

Tips & Variations

• Try adding spinach, mushrooms, or artichokes to the veggie mix.
• Use a vegan béchamel—see our Vegan Bechamel Sauce Recipe for a dairy-free option!
• Swap Parmesan for a plant-based cheese to make it fully vegan.

Nutrition Facts

Serving Suggestions

• Serve with a crisp green salad dressed simply with lemon juice and olive oil.
• Pair with fresh bread for soaking up the sauce.
• Enjoy leftovers cold or reheated—it keeps well for up to 3 days.

Veggie Stir-Fry with Cashew Nuts

Colorful, quick, and full of crunch! This stir-fry is a go-to for busy nights and is endlessly adaptable to your favorite veggies and sauces.

Ingredients

• 2 tbsp sesame oil
• 1 red onion, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 2 carrots, julienned
• 100g mangetout or sugar snap peas
• 100g baby corn, halved
• 2 garlic cloves, finely chopped
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 75g unsalted cashew nuts
• 2 spring onions, sliced

Equipment

• Large wok or frying pan
• Wooden spoon or spatula
• Chopping board
• Sharp knife

Instructions

1. Heat sesame oil in a wok over high heat. Add onion and peppers, stir-frying for 2-3 minutes.
2. Add carrots, mangetout, and baby corn. Cook for another 3-4 minutes, stirring constantly.
3. Stir in garlic, soy sauce, and sweet chilli sauce. Toss well to coat.
4. Add cashew nuts and spring onions, stir-frying for 2 more minutes until lightly toasted.
5. Serve immediately, garnished with extra spring onions if desired.

Tips & Variations

• Swap in broccoli, mushrooms, or courgette for a different mix.
• For a protein boost, toss in tofu or tempeh cubes.
• Use tamari for a gluten-free version.

Nutrition Facts

Serving Suggestions

• Serve with steamed jasmine or brown rice.
• Try it with sautéed swiss chard for extra greens.
• Sprinkle with sesame seeds for crunch.

Sweet Potato & Chickpea Curry

Rich, creamy, and comforting, this one-pot curry is packed with plant protein and warming spices.

Ingredients

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1 large sweet potato, cubed
• 2 x 400g cans chickpeas, drained and rinsed
• 400ml can coconut milk
• 400g can chopped tomatoes
• 100g spinach leaves
• Fresh coriander, to serve
• Salt and pepper, to taste

Equipment

• Large saucepan or casserole dish
• Wooden spoon
• Chopping board
• Sharp knife

Instructions

1. Melt coconut oil in the pan over medium heat. Add onion and cook for 5 minutes until softened.
2. Add garlic and ginger, fry for 1 minute. Stir in curry powder and cumin, cook until fragrant.
3. Add sweet potato, chickpeas, coconut milk, and chopped tomatoes. Stir well and bring to a simmer.
4. Cover and cook for 20 minutes until sweet potato is tender.
5. Add spinach and cook until wilted. Season to taste.
6. Serve hot, garnished with coriander.

Tips & Variations

• Swap sweet potato for butternut squash or pumpkin.
• Add a squeeze of lime for brightness before serving.

Nutrition Facts

Serving Suggestions

• Serve with fluffy basmati rice or naan bread.
• Pair with slow cooker veggie sides for a feast.

Halloumi & Vegetable Kebabs

Colorful skewers of halloumi, peppers, and courgette—perfect for grilling or roasting, and bursting with Mediterranean flavors.

Ingredients

• 250g halloumi cheese, cut into chunks
• 1 red pepper, cut into squares
• 1 yellow pepper, cut into squares
• 1 courgette, sliced
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 lemon, cut into wedges

Equipment

• Metal or wooden skewers
• Grill pan or barbecue
• Knife and chopping board
• Bowl for marinating

Instructions

1. Thread halloumi, peppers, courgette, and onion onto skewers.
2. Mix olive oil and oregano in a bowl. Brush over the kebabs.
3. Heat grill or barbecue. Cook kebabs for 10-12 minutes, turning until golden and charred.
4. Squeeze lemon over before serving.

Tips & Variations

• Add mushrooms or cherry tomatoes for extra variety.
• Marinate the halloumi in olive oil, lemon, and herbs for more flavor.

Nutrition Facts

Serving Suggestions

• Serve with couscous, rice salad, or pitta bread.
• Pair with a tangy yogurt dip or tzatziki.

Lentil & Vegetable Soup

Hearty and warming, this classic soup is loaded with lentils, root vegetables, and plenty of herby flavor.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, minced
• 150g dried red lentils
• 1.2L vegetable stock
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper, to taste

Equipment

• Large saucepan
• Wooden spoon
• Chopping board
• Sharp knife

Instructions

1. Heat oil in the pan over medium heat. Fry onion, carrots, and celery for 8 minutes.
2. Add garlic, cook for 1 minute. Stir in lentils, stock, bay leaves, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
4. Remove bay leaves before serving.

Tips & Variations

• Add chopped kale or spinach just before serving for extra greens.
• Blend part of the soup for a creamier texture.

Nutrition Facts

Serving Suggestions

• Serve with low calorie veggie soup sides or crusty bread.

Spinach & Ricotta Cannelloni

Classic Italian comfort food—tubes of pasta stuffed with creamy ricotta and spinach, baked in a rich tomato sauce.

Ingredients

• 200g spinach
• 250g ricotta cheese
• 1 egg, beaten
• 1/2 tsp nutmeg
• 12 dried cannelloni tubes
• 700ml passata
• 1 garlic clove, crushed
• 50g Parmesan or vegetarian hard cheese, grated
• Salt and pepper, to taste

Equipment

• Large saucepan
• Mixing bowl
• Ovenproof dish
• Piping bag or spoon

Instructions

1. Wilt spinach in a pan, then squeeze out excess water and chop.
2. Mix with ricotta, egg, nutmeg, salt, and pepper.
3. Stuff mixture into cannelloni tubes.
4. Pour passata into the baking dish, stir in garlic. Arrange filled tubes on top.
5. Sprinkle with cheese and bake at 200°C for 30-35 minutes.

Tips & Variations

• Try using kale or chard instead of spinach.
• Make it vegan by swapping ricotta for a plant-based cheese and omitting the egg.

Nutrition Facts

Serving Suggestions

• Serve with a green salad or garlic bread.
• Pair with other spinach recipes for a themed meal.

Aubergine Parmigiana

Layers of golden fried aubergine, rich tomato sauce, and bubbling cheese—a timeless Italian vegetarian favorite.

Ingredients

• 2 large aubergines, sliced lengthways
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 1 tsp dried oregano
• 1 tbsp balsamic vinegar
• 100g mozzarella, sliced
• 50g Parmesan or vegetarian hard cheese, grated
• Salt and pepper, to taste

Equipment

• Large frying pan
• Large saucepan
• Ovenproof dish
• Sharp knife and chopping board

Instructions

1. Brush aubergine slices with oil and griddle or fry until golden, set aside.
2. Fry onion and garlic in oil until soft. Add tomatoes, oregano, and vinegar. Simmer 15 minutes.
3. Layer aubergine and sauce in a baking dish, topping with mozzarella and Parmesan.
4. Bake at 200°C for 25-30 minutes until golden and bubbling.

Tips & Variations

• Add roasted peppers or courgettes for extra flavor.
• Use vegan cheese to make this dish dairy-free.

Nutrition Facts

Serving Suggestions

• Enjoy with a crisp salad or garlic bread.
• Makes a delicious filling for crusty ciabatta sandwiches.

Butternut Squash & Sage Risotto

Creamy risotto with roasted butternut squash and fragrant sage—a comforting autumn favorite.

Ingredients

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 300g arborio rice
• 1L vegetable stock, hot
• 100ml dry white wine (optional)
• 50g Parmesan or vegetarian hard cheese, grated
• 8 sage leaves, sliced
• Salt and pepper, to taste

Equipment

• Roasting tray
• Large saucepan
• Ladle
• Wooden spoon
• Chopping board and knife

Instructions

1. Roast butternut squash with 1 tbsp oil at 200°C for 25 minutes until tender.
2. Heat remaining oil in a pan, cook onion and garlic until soft. Stir in rice, cook for 1 minute.
3. Add wine (if using) and let it absorb. Gradually add hot stock, stirring until absorbed before adding more.
4. Stir in roasted squash and sage. Cook until rice is creamy and tender.
5. Stir in cheese and season to taste.

Tips & Variations

• Add peas or spinach in the last 5 minutes for color and nutrition.
• Veganize by using vegan cheese and omitting the wine.

Nutrition Facts

Serving Suggestions

• Serve as a main with a fresh rocket salad.
• Pair leftovers with a simple soup for lunch.

Mushroom Stroganoff

A creamy, comforting classic—mushrooms in a tangy sauce, served over rice or pasta for a hearty vegetarian dinner.

Ingredients

• 2 tbsp butter or olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 500g mixed mushrooms, sliced
• 1 tsp smoked paprika
• 2 tbsp plain flour
• 300ml vegetable stock
• 150ml soured cream or crème fraîche
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Equipment

• Large frying pan
• Wooden spoon
• Chopping board
• Sharp knife

Instructions

1. Melt butter in a pan over medium heat. Add onion and cook until soft.
2. Add garlic, mushrooms, and paprika. Cook until mushrooms are browned.
3. Stir in flour, cook 1 minute. Gradually add stock, stirring until thickened.
4. Stir in soured cream. Heat gently, season, and sprinkle with parsley.

Tips & Variations

• Use dairy-free cream for a vegan version.
• Add spinach or kale for extra greens.

Nutrition Facts

Serving Suggestions

• Serve over rice, pasta, or mashed potatoes.
• Add a side of vegetable Alfredo for extra creaminess.

Conclusion

There you have it—the BBC Good Food Top 10 Vegetarian Recipes, each one a celebration of vegetables, flavor, and creativity. These dishes prove that vegetarian meals can be hearty, exciting, and deeply satisfying.

With options for every taste and season, you’ll never run out of inspiration for meat-free cooking.

Whether you’re looking for comforting classics like lasagne and risotto or quick, nutritious stir-fries and soups, these recipes are sure to become family favorites. Don’t forget to explore our other vegetarian inspirations, like the Vegetarian Date Cake Recipe for dessert, or get adventurous with Peruvian Vegetable Recipes and more.

Happy cooking—your next delicious vegetarian meal awaits!

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