Easy Everyday Vegetarian Recipes
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Preparing a flavorful, satisfying vegetarian meal doesn't need to be a tough job. Sure, plant-based dishes generally include lots of fresh produce, but prepping them is a simple task if you've got a sharp chef's knife and a trusty cutting board. Once that's out of the way, these no-sweat vegetarian recipes are all fairly speedy and straightforward to make. If you'd like to forget the stove, try Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes. Stir fries are great when you're seriously short on time; we recommend Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat, which comes together in just 20 minutes. And of course we've got one-pot dishes too, like Orzo and Chickpeas with Turmeric-Ginger Broth. Take your pick and take it easy.
Smoky Beans and Greens in Tomato Broth
This soul-satisfying bowl of beans and greens hits the spot on a night when you're low on time and energy and the fridge seems a bit bare. Smoked paprika adds a welcome hint of smokiness, while the combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time.
Grilled Halloumi Burgers with Citrus Tapenade
These vegetarian burgers feature halloumi, a tangy, salty cheese from Cyprus that holds its shape when heated, making it ideal for the grill. When grilled or sautéed, halloumi develops a charred crust that yields to soft cheese inside. Here, we cut the halloumi across the equator for the centerpiece of the burger, and season it with cumin, salt, and pepper. It's then topped with a citrusy olive tapenade with just enough crushed red pepper flakes to lend it a touch of heat.
Nacho Snack Dinner with Sweet Potato Queso
Smooth, creamy pureed sweet potato helps thicken this queso, while the subtle sweetness adds more dimension to the flavor. Cook the sweet potato in advance and the rest comes together in just 25 minutes.
King Oyster Mushroom Steaks with Pesto and Almond Aillade
Chef Julia Sullivan employs a duo of cast-iron skillets to prepare the tender, crispy-edged mushroom steaks at Henrietta Red in Nashville; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce.
Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes
A citrus-soy marinade adds zing to crisp roasted tofu in this easy sheet-pan dinner. Spreading the tofu and vegetables across two baking sheets ensures that they roast, rather than steam, in the oven. For the crispiest tofu and tender vegetables, space the ingredients evenly so hot air can circulate among them.
Dinkies Cheezesteak
This gloriously sloppy sub is the creation of Pinky Cole, founder of the popular Atlanta-based Slutty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks. In Cole's Dinkies Cheezesteak, a plant-based version of Hayes' meat-packed hoagie, plant-based meat gets piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese.
Mafaldine with Pea Shoot—Meyer Lemon Pesto
Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta, but any textured pasta shape will work well.
Tempeh Tacos with Cabbage Slaw
These satisfying tacos are made with tempeh, a protein-packed fermented soy-based product with roots in Indonesia. Tempeh crumbles nicely, making it a great option when you don't want to use ground meat, like in this taco. Flavored with all the classic taco seasonings, plus some fresh bell pepper and onion for flavor and color, the filling is piled onto charred tortillas and topped with a red cabbage slaw.
Aloo Matar (Indian Potato and Green Pea Curry)
A blend of fresh ginger, garlic, and jalapeño chile forms the aromatic base for this vegetarian curry from chef Chintan Pandya of New York's Dhamaka. Studded with russet potatoes and sweet green peas, this aloo matar is rich and satisfying, with a touch of warm ghee stirred in just before serving. Most of the work here is in prepping the vegetables — after that's taken care of, the dish comes together on the stove in a single Dutch oven.
Barbecue Jackfruit Sandwiches with Cabbage Slaw
Thanks to a smoky, tangy, gently sweet sauce, these barbecue jackfruit sandwiches taste satisfyingly meaty. An herby, creamy slaw adds a layer of richness and crunch, while a double dose of quick-pickled red onions and pickle chips provides a puckery punch.
Pumpkin Soup with Thai Red Curry Paste and Lemongrass
This pureed pumpkin soup is made especially creamy with the addition of coconut milk, while Thai red curry paste and garlic lend depth and heat. The lemongrass, ginger, and squeeze of fresh lime juice brighten the flavors in each spoonful. If you want a touch more heat, add extra sliced Fresno chiles as a garnish.
Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat
Plant-based crumbles are a perfect addition to stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal.
Crispy Tofu Steaks with Ginger Vinaigrette
For this recipe, slabs of tofu are coated in panko, then pan-fried until they're crispy outside and creamy within.
Lentil and Bean Stew with Gremolata
Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Leftover or canned beans — rinsed and drained — will make this dish even simpler to put together.
Chilled Sesame Soba Bowl with Cucumber and Scallions
This easy recipe by Basic Kitchen’s Robin Hollis is endlessly riff-able: The lightly sweet, nutty sesame sauce makes a great starting point for additions such as tofu, a fried or boiled egg, or extra veggies. Lightly toast sesame seeds before using to release their aromatic oils.
Sheet Pan Eggplant Parmesan
A quick broil followed by a longer bake makes this no-fry recipe hands-off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture.
Eggs Baked Over Sautéed Mushrooms and Spinach
You can absolutely enjoy this dish for breakfast, but if you're serving it for lunch or dinner, it pairs especially well with a fruity Gamay from France's Beaujolais region.
Tofu Skin Stir-Fry
When it's dried, tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries, mimicking the texture of shredded meat. Here, dried tofu skin sticks are broken into pieces, rehydrated until pliable, and then stir-fried with an umami-rich chile oil and soy sauce.
Orzo and Chickpeas with Turmeric-Ginger Broth
Coconut milk and fresh lime juice are natural flavor partners to ginger and turmeric; here they come together to form a restorative tea-based broth that’s delicious studded with chickpeas and orzo pasta. Use a vegan fish sauce like Ocean's Halo or sub in soy sauce if you'd like.
Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette
Cookbook author Molly Stevens' panzanella uses grilled sweet peppers and onions in place of tomatoes as the centerpiece of this dinner salad. The charred vegetables are tossed with cubes of grilled bread, drizzled with a peperoncini vinaigrette, and topped with creamy feta and crisp slices of peperoncini, which add pops of flavor and contrasting texture — all in 40 minutes.
Creamy Polenta with Burst Cherry Tomato and Red Wine Ragout
Laced with ribbons of hearty greens, 2018 F&W Best New Chef Julia Sullivan's savory garden tomato ragout pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta. The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil punch up this modern classic; it's an easy addition to your weeknight rotation.
Warm Barley and Caramelized Mushroom Salad
Browned mushrooms, fresh sage, and lemon juice dress up this version of a classic mushroom-barley salad.
Vegetarian Black Bean Chili with Ancho and Orange
This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's super easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. You can also throw this together in under an hour, which is a total win in our book.
Buttermilk Macaroni and Cheese with Baby Kale
A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched bechamel in chef and cookbook author Alexander Smalls' riff on mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.
Seared Tofu Tabbouleh
With plenty of flavors and textures, this one-bowl meal is the perfect easy lunch or supper. Golden, crispy tofu is combined with hearty bulgur wheat, scallions, tomato, and cucumber, simply seasoned and dressed in lemon juice and olive oil.
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