Trying to find vegetarian recipes? Explore our 25 easy dishes for every meal. Perfect for beginners! Dive in now!
Embarking on a vegetarian journey or simply looking to add more greens and grains to your diet? Starting a meatless lifestyle doesn’t mean skimping on flavor or satisfaction. These easy vegetarian recipes for beginners are delectable inspirations for every meal of the day!
From wholesome breakfasts to satiate morning hunger, to vibrant lunches that fuel your day, to hearty dinners that bring everyone to the table, and even snacks to nibble in between—this collection has it all. Each recipe has been selected not only for its simplicity but also for its rich taste and nutritional benefits.
So, whether you’re venturing into vegetarianism or just dabbling for a day, dive in! Find vegetarian recipes for plant-based dinner, breakfast, lunch, and snacks that will leave you asking for seconds. Delight in the world of vegetarian cuisine and discover how truly diverse and delicious it can be!
Roasted Sweet Potato and Black Bean Quesadillas
This post is a recipe for Roasted Sweet Potato and Black Bean Quesadillas. The author shares that this dish is incredibly delicious and filling, and that the heartiness of the sweet potato makes it unnecessary to add meat. The recipe calls for roasting the sweet potato, which gives it a caramelized casing and a firmer texture that works perfectly in the center of a quesadilla. The author recommends using smoked paprika, cumin, ground coriander, and cayenne pepper to season the sweet potato, and suggests serving the quesadillas with a squeeze of lime juice. The post includes step-by-step instructions and a video demonstration
Vegan Tuscan Rigatoni
The article is a recipe for Vegan Tuscan Rigatoni. The author describes the dish as a super quick and easy meal that is perfect for weeknights. The recipe includes ingredients such as sun-dried tomatoes, spinach, garlic, white wine, and cashew cream. The author notes that the combination of these ingredients takes on a smoky bacon-like quality. The recipe requires soaking cashews overnight and takes 15-20 minutes to prepare. The author provides step-by-step instructions for cooking the dish and suggests serving it immediately.
30 Minute Vegetarian Meatballs
Vegetarian meatballs made with cauliflower, quinoa, brown rice, garlic, and spices. The meatballs are easy to make and can be frozen for later use. The recipe uses simple ingredients and takes only 30 minutes to prepare. The meatballs are versatile and can be used in many different recipes.
Chickpea Veggie Burgers
Lentil Chili
Lentil Chili, which is a meatless chili made with lentils, vegetables, and spices. The recipe is easy to prepare and adaptable, with suggestions for add-ins and toppings. The lentils used in the recipe are brown or green lentils, which hold their shape well when cooked and do not require soaking. The recipe is also suitable for storing as leftovers in the refrigerator or freezer.
Beefless Stew
Parmesan Zucchini and Corn
Lentil Bolognese Recipe
Slow Cooker Butter Chickpeas
Tex Mex Stuffed Spaghetti Squash
This Tex Mex Stuffed Spaghetti Squash recipe is a healthy, lower-carb, and naturally gluten-free alternative to traditional spaghetti. The dish is filled with bold Tex Mex flavors, making it a delicious and satisfying dinner option. Spaghetti squash is a mild, yellow winter squash that is low in calories, low in carbs, and high in fiber. It is also a good source of vitamins C, B6, and beta carotene, an antioxidant. The recipe is easy to make, with the squash being baked for 40 minutes while the filling is quickly sautéed. The crunchy spaghetti squash strands, combined with beans, fresh cilantro, and gooey cheese, create a heavenly and satisfying meal. The dish can be customized with various toppings, such as diced avocado, pico de gallo, shredded cabbage, Greek yogurt, or a squeeze of lime juice. It can be made ahead of time, stored in the refrigerator for up to 3 days, and reheated in the oven or microwave.
Creamy (vegan!) Butternut Squash Linguine with Fried Sage
Vegan Butternut Squash Linguine with Fried Sage. Kate shares her experience of visiting the vet with her dog and reading a recipe for butternut squash carbonara in a Bon Appetit magazine. She adapts the recipe to make it vegetarian and uses a cooking technique that involves making a butternut purée while cooking the pasta, then combining the two in a warm pan with some reserved pasta cooking water. The recipe is creamy and rich without any cream and can be made gluten-free by using gluten-free pasta. The dish is topped with fried sage and can be served with salad or roasted vegetables.
Best Ever Vegan Avocado Chocolate Birthday Cake with Vegan Chocolate Ganache
Vegan Cauliflower, Potato, and Chickpea Curry
Here’s a 45-minute recipe for a vegan curry, brimming with cauliflower, potato, and chickpeas. This recipe draws inspiration from Hugh Fearnley-Whittingstall’s “River Cottage Veg” cookbook, which boasts 200 vegetarian dishes. The flavors of ground coriander, cumin, cardamom, and red pepper flakes come alive in this dish, enriched by light coconut milk. Generous seasoning, particularly with salt, is recommended to enhance the naturally mild flavors of the cauliflower and potatoes. Complement this curry with rice and naan for a fulfilling meal.
Quick and Easy Blender Salsa
This is a recipe for a quick and easy blender salsa that can be prepared in under 5 minutes. It is a great alternative to fresh pico de gallo when tomatoes are not in season. The salsa is more like the kind you would get in a Mexican restaurant, served with chips before your meal. It is a go-to recipe for the author when they have guests, as it can be thrown together quickly and the ingredients are usually on hand. The recipe is very flexible, and you can add or omit ingredients to make it your own. The salsa can be served with chips or over tacos
Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)
The article provides a recipe for cauliflower sweet potato burgers that are gluten-free, grain-free, and vegetarian. The author explains that she created the recipe because it is difficult to find frozen paleo veggie burgers. She also discusses her recent experimentation with eating fewer grains and the challenges of making grain-free burgers. The recipe involves roasting cauliflower and sweet potato, combining them with almond flour and egg, and forming them into patties. The burgers are served with avocado, sprouts, and spicy sriracha aioli.
Greek Quesadillas
This is a recipe for Greek Quesadillas, which are made with flour tortillas, spinach, sun-dried tomatoes, kalamata olives, mozzarella cheese, and feta cheese. The quesadillas are topped with a homemade tzatziki sauce made with Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest, and mint. The tortillas are baked in the oven until the cheese has melted and then served immediately with the tzatziki sauce.
Favorite Veggie Pizza – Love and Lemons
This is a recipe for a vegetarian pizza piled with flavorful veggies like peppers and artichokes. The recipe includes a list of ingredients, instructions, and tips for making the pizza. The author suggests variations to the recipe, such as adding sautéed mushrooms or replacing the pecorino with Parmesan cheese. The recipe is quick and easy to make at home and is a great alternative to ordering delivery pizza.
Broccoli and Mushroom Stir-Fry
This article provides tips for making satisfying vegan stir-fry recipes. The author suggests using broccoli, mushrooms, and cashews as centerpiece ingredients because they are high in protein, fiber, and other nutrients that help you feel full. The article includes a recipe for broccoli and mushroom stir-fry, which can be served alone or on top of quinoa or brown rice.
How to Make the Best Tofu Scramble
This article provides a recipe for making a tofu scramble inspired by a vegan diner in Philadelphia. The recipe includes ingredients such as sprouted tofu, olive oil, onion, jalapeño, bell pepper, tomato, baby spinach, nutritional yeast, and Daiya cheddar. The author provides instructions for preparing the dish, including sautéing the vegetables, crumbling the tofu, adding a spice mixture, and cooking until the water from the tofu evaporates. The dish is topped with fresh cilantro and can be enjoyed as a warm and satisfying breakfast.
Broccoli and Cheddar Twice-Baked Potatoes – Baker by Nature
This page provides a recipe for Broccoli and Cheddar Twice-Baked Potatoes. The recipe involves baking potatoes, scooping out the pulp, mashing it with butter, Greek yogurt, buttermilk, and spices, and then adding in cooked broccoli and shredded cheddar cheese. The mixture is then stuffed back into the potato skins and baked again until the cheese is melted and the potatoes are heated through. The recipe makes 8 twice-baked potatoes and can be easily doubled to suit larger households or crowds. The potatoes can also be assembled ahead of time and stored in the fridge for up to 4 days or in the freezer for up to two months.
Spicy Korean Tofu
This is a recipe for Spicy Korean Tofu, a Korean side dish made by braising firm tofu in a spicy and savory sauce. The recipe is adapted from a Korean cookbook and is easy to make. The author provides instructions on how to prepare the tofu and the sauce, and how to cook them together. The recipe is healthy and low in calories, with only 121 calories per serving. The author also suggests serving the dish with other recipes for a wholesome meal.
Thai Green Curry Tofu
Easy Mushroom Ragu
This is a recipe for an easy mushroom ragu that is completely meatless and can be served over cheesy polenta or pasta. The dish is made with portobello mushrooms, garlic, tomato paste, and balsamic vinegar, among other ingredients. The recipe includes instructions for preparing the mushrooms and making the ragu, as well as a recipe for creamy Parmesan polenta. The author notes that the dish is healthy, vegetarian, and full of fiber and minerals.
Vegan Chickpea Meatball Subs with Homemade Mozzarella
Vegan chickpea meatball subs with homemade mozzarella. The recipe involves making chickpea-based meatballs with pantry-friendly ingredients, including chickpeas, nuts, and a leftover grain. The meatballs are baked and then served in a long roll with marinara sauce, pesto, caramelized onions, and homemade vegan mozzarella. The mozzarella is made by blending cashews, water, coconut oil, apple cider vinegar, garlic, tapioca starch, nutritional yeast, and salt, and then heating the mixture on the stove until it thickens. The assembled sandwich is baked until hot and toasty.
Ginger Miso Udon Noodles with Five-Spice Tofu
Ginger Miso Udon Noodles soup with five-spice tofu. Lisa recommends using kombu to cook the broth for added umami flavor, and provides instructions for cooking the tofu, noodles, and vegetables. The recipe is meant to serve two people with one serving for leftovers, but can be adjusted to serve four people.
