Easy Vegetarian Recipes

Photo by James Carrier

Supper Enchiladas

Serve these enchiladas in individual ramekins and guests can layer their own choice of toppings.

Recipe: Supper Enchiladas

Photo by Iain Bagwell; written by Amy Machnak

Red Quinoa Bowl with Swiss Chard and Poached Egg

Technically a seed (so no gluten), quinoa is touted as a superfood for its high fiber and protein. The runny yolk of a poached egg creates a little sauce on top.

Recipe: Red Quinoa Bowl with Swiss Chard and Poached Egg

Photo by Iain Bagwell; written by Margo True

Spiced Red Lentils with Caramelized Onions and Spinach

This gently spicy dish uses a North Indian technique called tadka or chaunk: seasonings are sizzled in hot oil or clarified butter, then swirled into the lentils right before serving for a massive flavor boost.

Recipe: Spiced Red Lentils with Caramelized Onions and Spinach

Photo by James Carrier

Grilled Portabellas with Couscous

Try topping these healthy caps with grilled asparagus in the spring and summer, or trade out for grilled green onions in the cooler months.

Recipe: Grilled Portabellas with Couscous

Photo by Leigh Beisch

Tofu Burgers

For an alternative to frozen patties, make your own burgers packed with nuts, mushrooms, and tofu in place of meat.

Recipe: Tofu Burgers

Photo by Dan Goldberg

Spring Vegetable Macaroni 'n' Cheese

The comfort-food classic gets studded with jewels of fresh vegetables for an all-in-one meal.

Recipe: Spring Vegetable Macaroni 'n' Cheese

Photo by Leigh Beisch

Leek and Chanterelle Tart

The simple and tasty salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick one without sugar.

Recipe: Leek and Chanterelle Tart

Photo by Leigh Beisch

Soba Noodle Salad

Choose sliced tofu from this recipe’s list of usable proteins, and go wild with your choice of vegetable options.

Recipe: Soba Noodle Salad

Photo by Annabelle Breakey; styling by Randy Mon

Mediterranean Garden Wraps

Here's a simple yet satisfying way to get more vegetables into your day. Include some store-bought falafel for an added boost of protein.

Recipe: Mediterranean Garden Wraps

Photo by Annabelle Breakey; styling by Randy Mon

Shiitake Mushroom and Tofu Soup

Asian flavors come together in a flash in this easy soup. Substitute vegetable broth for chicken to make it vegetarian.

Recipe: Shiitake Mushroom and Tofu Soup

Photo by Annabelle BReakey; styling by Dan Becker

Toasted Bread, Bean, and Vegetable Soup

We updated ribollita, a hearty, comforting Tuscan vegetable soup thickened with lots of day-old bread, with this lighter version. Make sure to sub in vegetable broth for chicken.

Recipe: Toasted Bread, Bean, and Vegetable Soup

Photo by Leigh Beisch; styling by Dan Becker

Flaky Feta Tart

Flaky, cheesy, and–thanks to the addition of a few eggs–satisfying enough with just a side of salad.

Recipe: Flaky Feta Tart

Photo by James Carrier

Tabbouleh Scramble

Leftover tabbouleh gets reenergized in this easy dish.

Recipe: Tabbouleh Scramble

Photo by James Carrier

Garbanzo-Tomato Curry

Some pantry staples–canned beans and tomatoes–and a smattering of spices come together in no time for a satisfying meal with little to no pre-planning necessary.

Recipe: Garbanzo-Tomato Curry

Photo by Leigh Beisch; styling by Dan Becker

Sweet-Potato Gnocchi with Mushrooms and Spinach

This spectacular main dish will impress discerning vegetarians and omnivores alike.

Recipe: Sweet-Potato Gnocchi with Mushrooms and Spinach

Photo by Iain Bagwell

Curried Red Kidney Beans and Cauliflower (Rajma Masala)

Flavorful ginger, garlic and a medley of spices produce a robust heat, while also providing an array of health benefits. Try pairing with brown rice and a dollop of yogurt to cool things down.

Recipe: Curried Red Kidney Beans and Cauliflower (Rajma Masala)

Photo by James Carrier

Enchiladas Negras

Black beans give these enchiladas their name, since they darken the red chili sauce. Try adding diced bananas to the cucumber and cilantro topping for a more authentic Yucatecan taste.

Recipe: Enchiladas Negras

Photo by James Carrier

Halloumi with Couscous and Greens

Halloumi is a stretched-curd cheese, like mozzarella, from Cyprus. It doesn't melt, so it can be baked, broiled, fried, and even grilled.

Recipe: Halloumi with Couscous and Greens

Photo by Annabelle Breakey

Lentil Stew with Winter Vegetables

This robust dish unites hearty lentils with the best of winter's vegetables.

Recipe: Lentil Stew with Winter Vegetables

Photo by James Carrier

One-Pan Ratatouille

This easy vegetable stew makes a great main dish when served over pasta, grilled artisan-style bread, or polenta.

Recipe: One-Pan Ratatouille

Photo by Iain Bagwell

Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)

Our version of this Filipino favorite is based on a garlicky, peppery one at House of Sisig in Daly City, California. Substitute vegetable broth for chicken.

Recipe: Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)

Photo by James Carrier

Eggplant Parmesan Stacks

These elegant stacks come together in a flash, thanks to a store-bought tube of cooked polenta (available at most supermarkets).

Recipe: Eggplant Parmesan Stacks

Photo by Thomas J. Story

Pattypan Squash with Eggs

Picked when they’re little and sweet, pattypan squash are just the right size to hold a little egg-y surprise inside.

Recipe: Pattypan Squash with Eggs

Photo by Rachel Weill; styling by Dan Becker

Pearl Couscous with Fall Vegetables and Caramelized Onions

A fragrant, brothy pile of chewy couscous, spicy vegetables, and tangy-sweet onions takes the chill out of the air when the cool season comes.

Recipe: Pearl Couscous with Fall Vegetables and Caramelized Onions

Photo by James Carrier

Wild Rice Congee

Opt for vegetable broth instead of chicken, and this easy twist on traditional Chinese rice porridge makes a wonderful vegetarian one-dish supper on a cold night.

Recipe: Wild Rice Congee

Photo by Rachel Weill; styling by Dan Becker

Zinfandel Risotto with Roasted Beets and Walnuts

Together, the fruity dark wine and the ruby-hued beets tint this risotto a vibrant shade of red.

Recipe: Zinfandel Risotto with Roasted Beets and Walnuts

Photo by Minh+Wass

Swiss Chard and Ricotta Salata Egg Bake

Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. If you’ve got a surplus of eggs, this dish provides a delicious way to use them up.

Recipe: Swiss Chard and Ricotta Salata Egg Bake

Photo by Dan Goldberg

Split Pea-Squash Stew with Basil and Serrano

This fragrant, buttery stew is hearty enough to work as a main dish. Serve with a green salad and naan (Indian flatbread) or fresh pita.

Recipe: Split Pea-Squash Stew with Basil and Serrano

Photo by Annabelle Breakey

Nutted Brown Rice Pilaf

Nuts bring flavor, richness, and protein to this hearty dish. Serve with sautéed greens and roasted sweet potatoes for a well-rounded vegetarian meal.

Recipe: Nutted Brown Rice Pilaf

A vegetarian meal of roasted vegetables and polenta.

Photo by James Carrier

Autumn Vegetable Ragout with Soft Polenta

A savory medley of roasted fall vegetables tops creamy polenta in this dish, fit for a cozy night in.

Recipe: Autumn Vegetable Ragout with Soft Polenta

A vegetarian meal of spaghetti squash with jalapeno cream.

Photo by Leigh Beisch; styling by Dan Becker

Spaghetti Squash with Jalapeño Cream

We've tossed spaghetti squash with a spicy cream sauce and baked it, mac-'n'-cheese-style, for a warming, hearty dish that doubles easily and reheats beautifully.

Recipe: Spaghetti Squash with Jalapeño Cream

Photo by James Carrier

Spanish Tortilla

A slice of this traditional Spanish egg and potato dish is well suited for breakfast, lunch, or dinner, ensuring that any leftovers will be gobbled up in no time.

Recipe: Spanish Tortilla

32 hearty vegetarian dishes

Supper Enchiladas

Red Quinoa Bowl with Swiss Chard and Poached Egg

Spiced Red Lentils with Caramelized Onions and Spinach

Grilled Portabellas with Couscous

Tofu Burgers

Spring Vegetable Macaroni 'n' Cheese

Leek and Chanterelle Tart

Soba Noodle Salad

Mediterranean Garden Wraps

Shiitake Mushroom and Tofu Soup

Toasted Bread, Bean, and Vegetable Soup

Flaky Feta Tart

Tabbouleh Scramble

Garbanzo-Tomato Curry

Sweet-Potato Gnocchi with Mushrooms and Spinach

Curried Red Kidney Beans and Cauliflower (Rajma Masala)

Enchiladas Negras

Halloumi with Couscous and Greens

Lentil Stew with Winter Vegetables

One-Pan Ratatouille

Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)

Eggplant Parmesan Stacks

Pattypan Squash with Eggs

Pearl Couscous with Fall Vegetables and Caramelized Onions

Wild Rice Congee

Zinfandel Risotto with Roasted Beets and Walnuts

Swiss Chard and Ricotta Salata Egg Bake

Split Pea-Squash Stew with Basil and Serrano

Nutted Brown Rice Pilaf

Autumn Vegetable Ragout with Soft Polenta

Spaghetti Squash with Jalapeño Cream

Spanish Tortilla