When it comes to quick and easy weeknight meals, vegetarians often face a common dilemma: how to get a delicious and satisfying meal on the table without sacrificing flavor or nutrition. The solution lies in lacto-ovo vegetarian cuisine, which combines plant-based ingredients with dairy products like eggs and cheese to create mouthwatering dishes that are perfect for busy households.
In this article, we’ll explore 18 easy lacto-ovo vegetarian recipes that are sure to become new favorites. From creamy pasta dishes to savory pies and casseroles, these recipes showcase the versatility of this dietary approach while highlighting the rich flavors and textures that make them a joy to eat.
Spinach and Feta Stuffed Mushrooms
Elevate your appetizer game with this simple yet flavorful recipe that combines the earthiness of mushrooms, the tanginess of feta, and the freshness of spinach.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup fresh spinach leaves
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the fresh spinach leaves to the skillet and cook until wilted, about 2 minutes.
4. Stuff each mushroom cap with the spinach mixture, followed by crumbled feta cheese.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Creamy Avocado Pasta
Elevate your pasta game with this creamy avocado sauce that combines the richness of avocados with the simplicity of a classic spaghetti dish. This recipe is perfect for a quick and satisfying weeknight meal.
Ingredients:
– 8 oz spaghetti
– 2 ripe avocados, peeled and pitted
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a blender or food processor, combine avocado, olive oil, garlic, and Parmesan cheese. Blend until smooth and creamy.
3. Add the sauce to the cooked spaghetti and toss to combine.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cheesy Broccoli and Rice Casserole
A comforting and creamy casserole that combines the flavors of broccoli, rice, and cheese, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 cups cooked white rice
– 3 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked rice, broccoli florets, and cheddar cheese.
3. In a separate saucepan, melt butter over medium heat. Whisk in milk until smooth.
4. Pour the milk mixture over the rice mixture and stir until well combined.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vegetable Pad Thai with Tofu
This vegetarian take on the classic Thai dish is a perfect blend of sweet, sour, and savory flavors. With a variety of colorful vegetables and crispy tofu, this recipe is a great option for a quick and satisfying meal.
Ingredients:
– 1 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (bean sprouts, cabbage, scallions)
– 2 cups cooked rice noodles
– 2 tablespoons tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions.
2. In a wok or large skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add onion, garlic, bell pepper, and carrot. Cook until vegetables are tender-crisp, about 5 minutes.
4. Add mixed vegetables and cooked noodles to the pan. Stir-fry for 2 minutes.
5. Add tamarind paste, soy sauce, and palm sugar. Stir-fry until well combined.
6. Return tofu to the pan and stir-fry for another minute.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Greek Spanakopita (Spinach Pie)
Experience the authentic flavors of Greece with this traditional spinach pie recipe. Spanakopita is a classic Greek dish made with spinach, feta cheese, and flaky phyllo dough.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1 bunch fresh spinach, chopped
– 1 cup crumbled feta cheese
– 1/2 cup grated cheddar cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for brushing phyllo
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine spinach, feta cheese, cheddar cheese, onion, and garlic.
3. Unroll phyllo dough and brush with olive oil.
4. Place 1/4 of the phyllo dough on a flat surface and sprinkle with some of the spinach mixture.
5. Repeat steps 4-5 until all ingredients are used up, finishing with a layer of phyllo on top.
6. Brush the top layer of phyllo with olive oil and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Eggplant Parmesan
This beloved dish combines tender eggplant slices with rich tomato sauce and melted mozzarella cheese, all wrapped up in a crispy breadcrumb coating. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs, Parmesan cheese, and parsley.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Cook breaded eggplant slices until golden brown, about 3-4 minutes per side.
5. Transfer cooked eggplant to a baking dish. Spoon tomato sauce over the top and sprinkle with mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Vegetable Fried Rice with Scrambled Eggs
This recipe combines the comfort of scrambled eggs with the versatility of vegetable fried rice, making it a perfect meal for any time of day.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Add the mixed vegetables and cook until they’re tender-crisp.
4. Push the vegetables to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Mix the eggs with the vegetables.
6. Add the cooked rice to the pan, breaking up any clumps. Stir-fry for about 2-3 minutes, until the rice is heated through and starting to brown.
7. Season with soy sauce, salt, and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: Approximately 10-12 minutes
Quiche Lorraine with Cheese and Vegetables
This quiche recipe combines the rich flavors of Lorraine’s ham, onions, and cheese with the added freshness of bell peppers. The result is a deliciously savory tart that’s perfect for breakfast, brunch, or dinner.
Ingredients:
– 1 9-inch pie crust
– 3 large eggs
– 2 cups heavy cream
– 1/2 cup grated Gruyère cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup diced Lorraine ham (or regular ham)
– 1 medium onion, finely chopped
– 2 bell peppers, sliced
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a bowl, whisk together eggs, heavy cream, Gruyère cheese, Parmesan cheese, salt, and pepper.
4. Arrange the ham, onion, and bell peppers on the pie crust.
5. Pour the egg mixture over the filling.
6. Bake for 40-45 minutes or until the quiche is set and golden brown.
7. Let cool for 10 minutes before serving.
Cooking Time: 40-45 minutes
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this flavorful and visually appealing Caprese-inspired dish, featuring succulent portobello mushrooms stuffed with a vibrant mix of fresh mozzarella, tomato, and basil.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 8 oz fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: balsamic glaze for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together mozzarella, tomato, and basil.
3. Stuff each mushroom cap with the Caprese mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
5. Bake for 15-20 minutes or until the cheese is melted and the mushrooms are tender.
6. Serve warm, garnished with additional basil leaves if desired. For an added touch, drizzle with balsamic glaze.
Cooking Time: 15-20 minutes
Garlic Butter Gnocchi with Spinach
This comforting pasta dish combines soft gnocchi, rich garlic butter, and wilted spinach for a satisfying meal that’s quick to prepare.
Ingredients:
– 1 package of fresh or frozen gnocchi
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions or until they float to the surface.
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
4. Drain the cooked gnocchi and add them to the skillet with the garlic butter and spinach mixture. Toss to combine.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
6. Serve hot and enjoy!
Cooking time: 15-20 minutes
Sweet Potato and Black Bean Enchiladas
A twist on traditional enchiladas, this recipe combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy tortilla.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well), for serving
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F.
2. Roast sweet potatoes and onion in a bowl with olive oil until tender, about 30 minutes.
3. In a separate pan, sauté garlic and black beans over medium heat for 5-7 minutes or until heated through.
4. In a large skillet, warm tortillas over medium heat for 1 minute on each side.
5. Assemble enchiladas by spooning sweet potato mixture onto one half of each tortilla, then top with black bean mixture and roll up. Place seam-side down in a baking dish.
6. Pour enchilada sauce over the top and sprinkle with shredded cheese.
7. Bake at 375°F for 20-25 minutes or until cheese is melted and bubbly.
8. Serve hot with desired toppings.
Cooking Time: 45-50 minutes
Cheesy Garlic Bread with Marinara Dip
Elevate your snack game with this creamy, cheesy, and aromatic combination. This recipe is perfect for movie nights, game days, or casual gatherings.
Ingredients:
– 1 loaf of Italian bread (14-16 inches)
– 3 cloves of garlic, minced
– 1/2 cup of butter, softened
– 1 cup of shredded mozzarella cheese
– 1/4 cup of grated Parmesan cheese
– Salt and pepper to taste
– Marinara dip (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Slice the Italian bread into 1-inch thick slices.
4. Spread the garlic butter mixture evenly onto each slice of bread.
5. Sprinkle mozzarella and Parmesan cheese over the garlic butter.
6. Place the bread on a baking sheet lined with parchment paper and bake for 10-12 minutes or until golden brown.
7. Serve warm with your favorite marinara dip.
Cooking Time: 10-12 minutes
Spinach and Ricotta Stuffed Shells
These jumbo shells filled with a blend of spinach, ricotta cheese, and Parmesan are a comforting twist on traditional lasagna. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12-15 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a mixing bowl, combine spinach, ricotta, Parmesan, and egg. Season with salt and pepper.
4. Stuff each cooked shell with the spinach-ricotta mixture.
5. Place stuffed shells in a baking dish, top with marinara sauce, and sprinkle with mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Mushroom and Leek Risotto
A rich and savory Italian-inspired dish that combines the earthy flavors of mushrooms and leeks with a creamy Arborio rice base.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add leeks and cook until tender, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. If using wine, add it to the skillet and cook until absorbed, stirring frequently.
5. Gradually add warmed broth, stirring continuously, and cooking until absorbed. Repeat process until all broth is used (about 20-25 minutes).
6. Remove from heat; stir in butter and season with salt and pepper. Serve hot, garnished with parsley if desired.
Cooking Time: 25 minutes
Vegetable and Cheese Quesadillas
Elevate your snack game with these flavorful and easy-to-make quesadillas, packed with sautéed vegetables and melted cheese.
Ingredients:
– 4 large tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup diced bell peppers
– 1/2 cup diced onions
– 1/2 cup diced mushrooms
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, combine bell peppers, onions, mushrooms, and garlic. Cook in the skillet for 5-6 minutes, stirring occasionally, until vegetables are tender.
3. Place a tortilla in the skillet, then sprinkle with shredded cheese and top with cooked vegetable mixture.
4. Fold the tortilla in half to enclose filling. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
5. Flip and cook for an additional 2-3 minutes or until the other side is also lightly browned.
Cooking Time: 15-20 minutes
Serve hot and enjoy!
Tomato Basil Soup with Grilled Cheese Croutons
A classic comfort food gets a crispy twist! This creamy tomato basil soup is elevated by the addition of crunchy grilled cheese croutons, making it a perfect meal for any time of year.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1/4 cup heavy cream
– 1/4 cup chicken broth
– 2 teaspoons dried basil
– Salt and pepper to taste
– 4 slices of bread
– 2 tablespoons butter, softened
Instructions:
1. In a large pot, melt 1 tablespoon of butter over medium heat. Add onion and garlic; cook until softened.
2. Add chopped tomatoes, heavy cream, chicken broth, and basil. Bring to a simmer.
3. Meanwhile, preheat a grill or grill pan to medium-high heat. Butter one side of each bread slice.
4. Grill the sandwiches until golden brown and crispy.
5. Crumble the grilled cheese into bite-sized pieces (croutons).
6. Serve hot soup with croutons on top.
Cooking Time: 20-25 minutes
Butternut Squash Mac and Cheese
Elevate your macaroni and cheese game with the addition of roasted butternut squash, adding natural sweetness and creamy texture. This comforting dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
– 1/2 cup heavy cream or whole milk
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Gradually add heavy cream or milk, whisking continuously. Bring to a simmer and cook for 2-3 minutes.
6. Stir in cheddar and Parmesan cheese until melted. Add roasted squash and cooked macaroni. Season with paprika, salt, and pepper.
7. Transfer the mixture to a baking dish and top with additional grated cheese (optional).
8. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: Approximately 1 hour
Vegetable Frittata with Goat Cheese
This vibrant frittata is a perfect blend of flavors and textures, featuring sautéed vegetables, creamy goat cheese, and a perfectly cooked egg mixture. It’s an ideal brunch option for any occasion.
Ingredients:
– 6 eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1/2 cup goat cheese, crumbled
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add bell peppers; cook for an additional 3-4 minutes or until tender.
4. In a separate bowl, whisk eggs with salt and pepper. Pour egg mixture over the vegetables in the skillet.
5. Sprinkle goat cheese evenly over the top of the egg mixture.
6. Transfer skillet to the preheated oven and bake for 20-25 minutes or until the eggs are set.
7. Remove from oven; let cool slightly before slicing and serving.
Cooking Time: 20-25 minutes
Summary
Discover 18 easy lacto-ovo vegetarian recipes perfect for busy weeknights. From creamy pasta dishes to savory casseroles and comforting breads, there’s something for everyone in this collection. Recipes include Spinach and Feta Stuffed Mushrooms, Creamy Avocado Pasta, Cheesy Broccoli and Rice Casserole, and many more. These easy-to-make meals are packed with flavor and can be prepared in no time. Whether you’re a vegetarian looking for new ideas or just trying to add some plant-based options to your diet, this article has got you covered.
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