97 Best Vegetarian Recipes for Crowd-Pleasing Meatless Meals
There are thousands of great vegetarian recipes on Epicurious, but if you’re trying to figure out what to cook this week, you might want things narrowed down a bit. Below you’ll find 97 keepers—the best vegetarian recipes that Epicurious readers come back to again and again. There are cozy comfort food dinners and quick and easy vegetarian recipes for busy weeknights, elegant vegetarian-friendly food for special occasions, and warming, meatless soups for cold evenings.
If you’re hosting, some of our favorite vegetarian meals also happen to be quite impressive—try Via Carota’s creamy, dreamy Risotto al Limone or hearty butternut squash steaks even meat eaters will love. Swap out the cocktail franks for Figs-in-a-Blanket and prepare beet-tahini dip to serve with drinks (or just for lunch). And if you’re serving brunch, we’ve got lots of ideas for that too.
These meatless recipes will carry you from breakfast to dinner and all the hours in between. You’ll find hearty vegetarian salads, crowd-pleasing vegetarian appetizers, and plenty of inspiration for what to do with those canned beans and bags of lentils in your pantry.
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton1/97Bombay Masala Chile Cheese Toasties
This crispy, crunchy, spicy, flavorful grilled cheese sandwich is simply one of the best vegetarian recipes of all time. There’s a tender potato filling, cooling bell pepper (or tomato), and melty cheese tucked between golden bread that’s spread with an invigorating green chutney. Epi contributor Tara O’Brady also likes to tuck a few potato chips into the sandwich between bites for maximum crunch.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich2/97
Vegetarian Black Bean Chili
Consider this vegetarian chili a basic formula, ripe for riffing: Toss in a few different types of beans, bell peppers, or spices to make the recipe your own.
- Photo by Joseph De Leo, Food Styling by Erika Joyce3/97
Vegetarian Lasagna With Easy Roasted Tomato Sauce
This is not just another vegetarian pasta bake. With layers of roasted tomato sauce, fresh pasta sheets, and whole-milk ricotta, we'd venture to say this is the only lasagna recipe you'll ever need.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton4/97
Sri Lankan Cashew Curry
Whole cashews are the star of this comforting Sri Lankan curry. They simmer and soften enough to sip up luscious coconut milk, scented with ginger, cumin, turmeric, and fennel.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich5/97
Pulled Mushroom Tacos With Salsa Guille
Crispy pulled mushrooms make an ideal meatless taco filling. Wrap them in corn tortillas and top with creamy avocado, fresh cilantro, crunchy radishes, and savory peanut butter salsa.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell6/97
Sheet-Pan Collard Greens and Crispy Tofu With Niter Kibbeh
This sheet-pan supper is inspired by gomen, an Ethiopian dish featuring greens that’re flavored with an aromatic spiced butter. Breaded tofu makes a delightful counterpoint to the unctuous, silky greens.
- Photo & Food Styling by Joseph De Leo7/97
Miso-Squash Ramen
For a robust ramen broth that doesn’t skimp on flavor, rub squash wedges with miso before roasting, then blend some of the roasted squash into the soup.
- Photo by Joseph De Leo, Food Styling by Michelle Gatton8/97
Chickpea-Potato Chaat
For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala. And just like that, dinner is served.
- Photo by Joseph De Leo, Food Styling by Drew Aichele9/97
The Best Vegetarian Stuffing Ever
If you're opting for a meatless Thanksgiving—or have a hankering for your favorite holiday sides at any point in the year—might we recommend our favorite vegetarian stuffing, which senior commerce writer Emily Farris calls our best-ever?
- Photo by Chelsea Kyle, Food Styling by Chris Morocco10/97
Baked Feta and Greens With Lemony Yogurt
Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife vegetarian main dish in about 30 minutes.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell11/97
Vegetarian Skillet Stuffed Shells
Break out the jar of marinara. This one-pan, stovetop-only pasta turns mushroom- and spinach–stuffed shells into an easy weeknight dinner.
- Photo by Alex Lau, Food Styling by Sue Li12/97
Butternut Squash Steaks With Brown Butter–Sage Sauce
Baste slabs of butternut squash with brown butter and sage to make a true special occasion meal. We’d proudly serve these meaty squash “steaks” for an anniversary or Valentine’s Day dinner.
- Photo by Joseph De Leo, Food Styling by Christopher Barsch13/97
Vegetarian Muffulettas With Pickled Iceberg
This vegetarian rendition of the classic New Orleans sandwich requires no cold cuts. Just aged provolone, jarred roasted red peppers, fresh mozzarella, an easy olive salad, and crisp iceberg lettuce that’s been quickly pickled so it picks up a tangy flavor.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell14/97
Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons
When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. But this showstopper really hits the mark once you add crispy chickpeas, herby croutons, and a rich, lemony garlic sauce.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton15/97
Lentils With Caramelized Onion Aioli and Crispy Chile Oil
Just looking at this pretty, spoonable side dish, you’d never guess it started with a can of lentils. Topped with vegan caramelized onion aioli—made with white miso and your plant-based milk of choice—it channels the flavors of classic French onion soup, with none of the beef.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell16/97
Winter Salad Hummus Bowls
Massage kale and brussels sprouts in a sweet, tangy dressing of rice vinegar, soy sauce, and honey, then serve the dressed greens with creamy hummus and jammy eggs.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne17/97
Chana Masala Cheese Fries
If you’re strapped for time, you can make these cheese fries with store-bought sweet potato fries. The chana masala on top takes some cues from thick Cincinnati-style chili, and it’s all topped with a spicy mint chutney, grated cheese, plain yogurt, and crunchy red onion.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell18/97
Saucy Beans and Artichoke Hearts With Feta
This Greek-inspired dish makes a great vegetarian main course when served with bread and a salad. You can eat it warm or at room temperature.
- Photo by Laura Murray, Food Styling by Yekaterina Boystova19/97
Crispy Tofu With Maple-Soy Glaze
The simple technique of draining before frying makes the tofu in this recipe extra-crispy, and perfect for absorbing the salty-sweet flavors of maple syrup, soy sauce, and fresh ginger. Serve over brown rice, and feel free to double the glaze to coat a side of roasted broccoli.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton20/97
Vegan Mushroom Cheesesteaks
Swap beef for meaty mushrooms in this recipe for Vegan Cheesesteaks. The velvety, tofu-based sauce gains its cheesy tang from nutritional yeast.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich21/97
Curried Black-Eyed Peas
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
- Photo and Food Styling by Anna Stockwell22/97
Beans and Greens Polenta Bake
Make a big batch of polenta, then turn leftovers into this pantry-friendly vegetarian dinner that’s sort of like a polenta pizza. Note that you’ll want to use a Parmesan that’s not made with animal rennet if you’re strictly avoiding animal products.
- Photo by Joseph De Leo, Food Styling by Pearl Jones23/97
One-Skillet Orzo With Tomatoes and Eggs
Pizza meets eggs in purgatory in this one-skillet stovetop meal that’s punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne24/97
Paneer-Stuffed Peppers
Fill halved bell peppers with a spiced tomato sauce studded with bits of squeaky seared paneer for a creative take on stuffed peppers. Double the sauce to spoon on flatbread, spill over quinoa, or tuck into a quesadilla or sandwich.
- Photo by Joseph De Leo, Food Styling by Erika Joyce25/97
Citrus-Oil-Marinated Spring Vegetables
Capture the fleeting vibrance of spring vegetables with a citrus- and garlic–infused marinade. Once you have a jar in your fridge, you can use it on toast for a quick lunch or stress-free vegetarian appetizer. You can even spoon it over polenta for dinner.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell26/97
Pozole Verde Con Hongos
When the weather’s cold, nothing soothes like a hearty bowl of vegetarian soup. This plant-based pozole from cookbook author and Epi contributor Pati Jinich relies on meaty mushrooms and hearty hominy to make a filling dinner you’ll keep on repeat all winter.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson27/97
Vegetarian Three-Bean Chili
Looking for inspiration for game-day dinners or easy weeknight meals? With the help of a few pantry staples, this recipe gives you all the flavor of slow-simmered chili in just 30 minutes.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne28/97
Toasted Tomato-Paneer Sandwiches
Paneer softens, but doesn’t melt completely, when seared, adding a satisfying texture to an easy tomato sauce spiced with jalapeño, ginger, coriander, cumin, and mustard seeds. Slather it between two slices of bread for a quick lunch that even picky eaters will love.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell29/97
Steamed Winter Veggie Bowls
When you want your vegetables to really taste like themselves, steaming is the very best cooking method. This gluten-free, vegetarian meal comes together in a single steamer basket.
- Photo by Joseph De Leo, Food Styling by Lillian Chou30/97
Braised Butternut Squash in Spiced Coconut Gravy
Nestle butternut squash into a chile, cayenne, and turmeric-spiked coconut sauce for a low-effort dish that’s full of flavor. Serve with rice or potatoes for a comforting meal.
- Joseph De Leo31/97
Miso–Butternut Squash Soup
This soup is all about the garnishes: add peanuts, fresh cilantro, and chili crisp, plus a little lemon to brighten it all up.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton32/97
Mushroom Adobo
If you haven’t been able to have adobo in a while because you’re eating plant-based these days, you’ll appreciate this recipe, which has all of the savory, tangy flavors of Filipino adobo but none of the meat.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne33/97
Baked Rigatoni With Red Peppers and Green Olives
Lasagna can be a time-consuming project, but when you want those baked pasta vibes on a weeknight, this vegetarian pasta recipe is ideal.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich34/97
‘Fishy’ Sauce
Fish sauce packs a punch, and it finds its way into many dishes from around the globe. Making this vegan version means you have access to all that umami, too, without eating seafood.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton35/97
Open-Face Mushroom Sandwiches With Pecorino Salsa Verde
Mushrooms love the grill. For these satisfying toasts, cut king trumpet mushrooms into planks and cook over medium-high heat until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy olive oil dressing.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton36/97
Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow
These creamy black-eyed pea patties are flavored with mushroom, miso, tamari, and Scotch bonnet chiles. They’re finished off with a sweet-and-tangy barbecue sauce and a spoonful of chowchow.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne37/97
Apple-Cheddar Dutch Baby
This savory skillet pancake would be just as welcome on the brunch table as on the dinner table. Serve with greens, a fruit salad, or just a drizzle of maple syrup.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton38/97
Egg Salad With Grilled Broccoli and Chili Crisp
Smoky, subtly-sweet grilled broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal.
- Photo by Hannah Che39/97
Vegan Mapo Tofu
This plant-based twist on mapo tofu is one of our very favorite vegan recipes. It has everything you’ve come to expect from the dish–mouth-numbing Sichuan peppercorns, tangy fermented black beans, and enough chiles to make you weep—with none of the meat.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne40/97
Sikil P'aak
Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time. It would make a lovely addition to your fall table.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne41/97
Dahi Dal (Yogurt Lentil Curry With Spinach)
Cook mung beans and spinach until soft, then blend with chile powder and yogurt to create a soothing, substantive meal in just 30 minutes. Serve with rice or warm flatbread.
- 42/97
Turmeric Rice Pongal With Eggs and Beet Acharu Pickle
Pongal is a staple Tamil dish that can be found across Sri Lanka in plenty of variations. This version of ‘venn’ or ‘hot’ pongal from Cynthia Shanmugalingam, author of Rambutan, features turmeric, asafoetida, black pepper, and plenty of ginger.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich43/97
Vegetarian Soto
This peppery turmeric soup is a meatless version of soto ayam, an Indonesian dish typically made with chicken.
- Photo and Food Styling by Joseph De Leo44/97
Beany Minestrone Soup
This easy soup has a secret ingredient: canned refried beans, which make each bowl thick and rich without an extended cook time.
- Photo by Joseph De Leo, Food Styling by Pearl Jones45/97
Smoky Spanish Potatoes and Eggs
Combine two tapas favorites, patatas bravas and huevos rotos, into a single dish with this stellar recipe, which features runny yolks, crisped potatoes, a chile-based sauce, and creamy mayo.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich46/97
Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes)
This dynamic vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell47/97
Massaged Kale With Tomatoes, Creamed Mozzarella, and Wild Rice
Meet your new favorite kale salad. Torn pieces of mozzarella, tossed with sour cream, lemon juice, and salt, make an extra-rich, luscious topper for this jumble of greens and grains.
- Photo by Joseph De Leo, Food Styling by Christopher Barsch48/97
Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing
Charred zucchini pairs particularly well with the deep savory notes of preserved lemon paste and the tang of creamy feta.
- Photo and Food Styling by Joseph De Leo49/97
Quick Potato Gnocchi
If you have a box of instant potatoes in your pantry, you’re well on your way to making the quickest homemade gnocchi ever.
- Photo by Joseph De Leo, Food Styling by Christopher Barsch50/97
Grilled Jerk Tofu and Plantains With Mango Salsa
Allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers meld in an aromatic, spicy tofu marinade that’s ready for the grill.
- Photo by Issy Croker51/97
Creamy Parsnip, Leek, and White Bean Crumble
Nope, it’s not dessert. This main-course crumble pairs sweet roasted parsnips and leeks with crème fraîche, chopped garlic, lemon zest, cider vinegar, vegetable stock, and canned navy beans.
- Photo by Joseph De Leo, Food Styling by Drew Aichele52/97
Upside-Down Plantain Omelet With Scotch Bonnet Salsa
A cross between a frittata and an upside-down cake, this impressive plantain omelet will be the star of any brunch spread.
- Photo by Selina Lee53/97
Instant Pot Japchae
Some Instant Pot recipes really aren’t all that instant, but this version of the Korean classic noodle dish truly is as speedy as dinner can be.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell54/97
15-Minute Cherry Tomato Pasta
This quick Italian pasta supper relies on multi-colored cherry tomatoes for sweetness, appealing color, and pops of texture. Unlike some other varieties of the fruit, good cherry tomatoes can be found year-round, meaning that this dish tastes just as good in the depths of winter as it does on a balmy June day. Top with fresh Parmesan or ricotta.
- Photo by Joseph De Leo, Food Styling by Lillian Chou55/97
Rice Cake With Mixed Vegetables
You can use any combination of vegetables in this stir-fry, making it a great end-of-week dinner option to use up whatever produce you have on hand.
- Ed Anderson56/97
Oven-Roasted Zucchini
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this dish from Vegetable Kingdom. It’s a favorite of our executive editor, Sonia Chopra.
- Photo by Emma Fishman, Food Styling by Yekaterina Boystova57/97
Fall-Apart Caramelized Cabbage
Let your cabbage fall apart into this fragrant spiced tomato broth, then top with a dollop of tangy yogurt or sour cream.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell58/97
Persian Celery Stew With Mushrooms (Khoresh-e Karafs)
This vegetarian version of the popular Persian dish is made with cremini mushrooms, which hold their shape well in the stew. Cookbook author Najmieh Batmanglij notes that it’s especially good to make with fresh, young celery in the spring "when the strings aren’t too tough."
- Photo by Joseph De Leo, Food Styling by Anna Stockwell59/97
Grilled Whole Eggplant With Harissa Vinaigrette
Rest a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush. Pair with grilled slices of bread or flatbread.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks60/97
Herb-Crusted Cauliflower Steaks With Beans and Tomatoes
This dinner looks impressive, but it’s all cooked on sheet pans. Be sure to use a vegetarian-friendly Parmesan.
- Photo by Colin Price61/97
Mushroom Stroganoff
A creamy, veggieful fan favorite in under 30 minutes. Serve over egg noodles, with a side salad or sautéed greens.
- Photo & Food Styling by Joseph De Leo62/97
Black-Eyed Pea Salad With Hot Sauce Vinaigrette
This bean salad can sit on the summer picnic table without wilting, sealing its reputation as the perfect potluck dish.
- Photo & Food Styling by Hetty McKinnon63/97
Grilled Cauliflower Wedges With Herb Tarator
Charring cauliflower on the grill turns the exterior crisp and golden, while the interior becomes sweet and nutty. Cut the head into wedges first to maximize caramelization on the surface.
- 64/97
Winter Squash Wedges With Gorgonzola Butter and Hazelnuts
Meet your new go-to flavor booster: butter that’s super-charged with blue cheese and garlic. Layer on charred winter squash (any variety will work), then top the dish with nuts and fresh herbs.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich65/97
Vegan Mushroom Menudo
The frilly, honeycomb-like texture of dried mushrooms provides a similar look and bite to the pancita—a.k.a. beef stomach—used in traditional menudo. This recipe is also ideal for weekend meal prep—you can use the same flavorful chile base to make vegan enchiladas.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton66/97
Khara Huggi or Pongal
This one-pot dish, called khichdi in some regions, is made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together until creamy and rich.
- Photo & Food Styling by Joseph De Leo67/97
Baigan Chokha
When grilled (or broiled) whole, eggplants get silky and smoky on the inside and charred on the exterior—they’re perfect for mashing and mixing with sautéed onion, garlic, and fresh tomato.
- Photo by Emma Fishman, Food Styling by Sue Li68/97
Lentil Burgers
These veggie patties are packed with protein, deeply savory thanks to mushrooms and mellow white miso, and—most importantly—streamlined enough for a weeknight dinner.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell69/97
Paneer Butter Masala
Salty cubes of paneer add satisfying bite to a rich tomato sauce, spiced with fenugreek, cinnamon, clove, and ginger.
- Photo by Joseph De Leo, Food Styling by Erika Joyce70/97
A Vegetarian’s Dream Sweet Potato Dinner
A mountain of crispy-edged mushrooms and tender sweet potatoes sit on top of an herby feta-tahini sauce in this dreamy recipe.
- Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich71/97
Stuffed Cabbage With Lemony Rice and Sumac
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol’ green variety also works. Both will become meltingly tender once steamed.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell72/97
Grilled Whole Cauliflower With Miso Mayo
Basting cauliflower in a buttery spiced sauce as it grills infuses it with flavor while turning it a beautiful shade of amber. This grilled whole cauliflower is an impressive-looking vegetarian entrée to put at the center of the table.
- Photo by Joseph De Leo, Food Styling by Erika Joyce73/97
Persian Rice With Fava Beans and Dill (Baqala Polow)
Frozen fava beans make easy work of this fragrant rice dish; if you don’t have any on hand, you could replace them with shelled lima beans or edamame instead.
- Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege74/97
Mushroom and Kale Breakfast Skillet
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side to mop up those runny yolks.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell75/97
Potatoes With Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema makes a divine vegetarian taco filling.
- Photo by Chelsea Kyle, Food Styling by Laura Rege76/97
Grilled Ratatouille Pasta Salad
If you grill the vegetables a day or two ahead, this satisfying pasta salad comes together in a snap. Mini mozzarella balls add creaminess, while basil leaves keep things fresh.
- Photo by Ed Anderson77/97
Sam's Spring Fattoush Salad
Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.
- Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich78/97
Cauliflower Steaks With Coconut-Turmeric Relish
Thick-cut planks of roasted cauliflower make a stunning vegetarian main course, especially when dressed with a sweet-and-spicy, chutney-like relish.
- Photo and Food Styling by Anna Stockwell79/97
Big-Batch Marinated Lentils
Stirring a simple vinaigrette into warm, just-cooked lentils helps them drink up flavor. Use French green or black beluga lentils, as they’ll hold their shape best. You can keep a batch of these dressed lentils in the fridge to add to salads, pastas, soups, and more all week long.
- Photo by Eva Kosmas Flores80/97
Cauliflower Puttanesca
Give cauliflower florets the puttanesca treatment with this meat-free, Italian-inspired recipe, which holds its own as either a side or a main course. In addition to being vegetarian, this hearty cauliflower dish is also gluten-free.
- Photo by Eric Wolfinger81/97
Chile and Ginger–Fried Tofu Salad With Kale
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich82/97
Lentil-Smothered Greens on Fried Bread
Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens on slices of skillet-fried bread.
- Photo by Alex Lau, Food Styling by Andy Baraghani83/97
Smoky Eggplant Dip (Eggplant Moutabal)
If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
- Photo by Joanne Lee Molinaro84/97
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing over top for a dinner that practically makes itself. Use the remaining spicy soy dressing to make an impromptu batch of fried rice—just add scrambled eggs.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi85/97
Figs-in-a-Blanket With Goat Cheese
Spicy, honey-glazed figs and creamy goat cheese bake in puff pastry in this fun play on pigs-in-a-blanket. It’s one of our favorite vegetarian appetizers for a party—but you might want to double the recipe.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton86/97
Vegan Biscuits With White Bean and Tempeh Gravy
If you stick to a meatless diet, but still find yourself craving a few comfort food favorites, allow us to introduce you to this vegan take on Southern biscuits and gravy.
- Photo by Gentl & Hyers, Prop Styling by Ayesha Patel, Food Styling by Rebecca Jurkevich88/97
Risotto al Limone
This risotto from the Via Carota cookbook—one of our Best Cookbooks of 2022—swaps butter for vibrant extra-virgin olive oil and (gasp!) uses no stock at all. Serve with a simple arugula salad and a glass of the dry white wine that’s stirred into the rice.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi89/97
Portobello and Poblano Enchiladas
Meaty portobello mushrooms bring heft to these vegetarian enchiladas, which sizzle in an ultra-simple chipotle-chile cream sauce beneath a blanket of melty cheddar and queso fresco.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton90/97
Cauliflower Rice and Beans
Shredding cauliflower on a box grater yields a texture remarkably similar to rice; cooked with pinto beans and a touch of liquid smoke, this soul food spin rivals any meaty sides on the table.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne91/97
Roasted Carrots
This recipe for roasted carrots is all the proof we need that sometimes, simple really is best. This minimalist veggie side fits in with both quick weeknight dinners and elaborate vegetarian dinner party spreads.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich92/97
Parmesan-Roasted Cauliflower
Upgrade a tray of roasted vegetables with a shower of Parmesan, which bakes into a crispy-crackly crust on the charred cauliflower.
- Photo by Johnny Autry93/97
Paneer Korma
Draped in a rich almond and white pepper gravy, griddled cheese shines like poultry wishes it could in this vegetarian take on chicken korma. It’s one of our favorite vegetarian dinner recipes for a reason.
- Photo by Isa Zapata, Food Styling by Yekaterina Boystova94/97
Sticky Rice With Mango
You might think of this Thai specialty as a dessert, but the combination of sticky coconut rice with sweet, creamy ripe mango also satisfies for breakfast or an anytime snack.
- Johnny Miller95/97
Cucumber Salad With Red Onion and Dill
This light, vibrant cucumber salad would be just as welcome on a bagel brunch spread as it would served alongside a steaming bowl of quick coconut curry.
- Photo by Eric Wolfinger96/97
Baked Eggs in Sweet Potato Boats With Herb Relish
Bake a few sweet potatoes at the start of the week and use them to make these baked egg boats, which double as breakfast or a quick work lunch.
- Photo by Joseph De Leo, Food Styling by Liza Jernow97/97
Chickpea-Mushroom Veggie Burgers
Trying to find vegetarian recipes that you can prep ahead of time and stash in your freezer? These homemade veggie burgers cook from frozen on a sheet pan.
Joe Sevier
Tiffany Hopkins
