Getting your daily dose of veggies has never been more delicious! If you’re looking for a culinary boost that’s both healthy and flavorful, look no further. This collection of 20 exciting jazzy vegetarian recipes is sure to tantalize your taste buds and inspire your cooking routine.
From spicy curries to creamy pasta dishes, these unique recipes showcase the versatility and creativity of plant-based cuisine. Whether you’re a seasoned veggie enthusiast or just looking for some new ideas to spice up your meal prep, this list has something for everyone.
In the following pages, we’ll take you on a culinary journey through 20 mouth-watering vegetarian recipes that are sure to become new favorites. From international flavors to comforting classics, these dishes are perfect for anyone looking to add some excitement to their daily meals.
Spicy Chickpea and Spinach Curry
This curry recipe combines the creamy richness of chickpeas with the bold flavors of spices and the nutritional goodness of spinach. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, curry powder, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until the flavors have melded together.
6. Stir in fresh spinach leaves and cook until wilted, about 2-3 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Roasted Vegetable Quinoa Salad
Elevate your salad game with this vibrant and nutritious quinoa bowl, packed with the earthy sweetness of roasted vegetables.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until tender.
3. Toss sweet potato, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until tender and caramelized.
4. Fluff cooked quinoa with a fork and stir in roasted vegetables. Season to taste with salt and pepper.
5. Garnish with chopped parsley, if desired.
Cooking Time: 40-50 minutes
Creamy Avocado Pasta with Sun-Dried Tomatoes
A rich and creamy pasta dish that combines the velvety texture of avocado with the sweet, tangy flavor of sun-dried tomatoes. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 8 oz pasta of your choice
– 2 ripe avocados, diced
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add diced avocado and cook for 2-3 minutes, until slightly softened.
4. Stir in sun-dried tomatoes, lemon juice, salt, and pepper.
5. Combine cooked pasta with the avocado mixture. Toss to combine, ensuring the pasta is well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Tacos
Experience the fusion of sweet and savory flavors with this unique taco recipe, combining roasted sweet potatoes and black beans with a hint of cumin and lime.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro, lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes for 30 minutes, or until tender.
3. In a large pan, heat olive oil over medium-high heat. Add onion and cook for 3-4 minutes, or until translucent. Add garlic and cook for an additional minute.
4. Stir in black beans, cumin, salt, and pepper. Cook for 2-3 minutes, or until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning sweet potato mixture onto tortillas and topping with desired toppings.
Cook Time: 45 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
Transform zucchinis into a tasty substitute for traditional noodles, paired with creamy pesto and sweet cherry tomatoes. This light and refreshing recipe is perfect for warm weather.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, cook the zucchini noodles for 3-4 minutes over medium-high heat, or until slightly tender. Drain excess water.
4. Add the pesto to the skillet and stir to combine with the zucchini noodles.
5. Arrange the cherry tomatoes on top of the pasta mixture and season with salt and pepper.
6. If desired, sprinkle grated Parmesan cheese over the dish.
7. Serve immediately.
Cooking Time: 15-20 minutes
Stuffed Bell Peppers with Couscous and Feta
Brighten up your dinner table with this flavorful and nutritious recipe, where sweet bell peppers are stuffed with a savory mixture of couscous, feta cheese, and herbs.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup couscous
– 2 cups water
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook couscous according to package instructions using 2 cups of water.
3. In a pan, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add garlic and paprika; cook for an additional minute.
4. Stuff each bell pepper with the couscous mixture, followed by crumbled feta cheese.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes or until bell peppers are tender.
Cooking Time: 45-50 minutes
Eggplant Parmesan with Fresh Basil
A classic Italian-American dish gets a bright and refreshing twist with the addition of fresh basil. This recipe yields tender eggplant slices smothered in melted mozzarella, rich tomato sauce, and fragrant herbs.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs (Panko or regular)
– 1 cup grated mozzarella cheese
– 1 cup tomato sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 1/4 cup chopped fresh basil leaves
– Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together flour, salt, and pepper.
3. Dip each eggplant slice in the flour mixture, coating both sides evenly.
4. Dip the floured eggplant slices in breadcrumbs, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. In a separate baking dish, combine tomato sauce and chopped basil leaves.
7. Arrange fried eggplant slices on top of the tomato sauce.
8. Sprinkle mozzarella cheese over the eggplant.
9. Bake for 20-25 minutes or until the cheese is melted and bubbly.
10. Serve with Parmesan cheese, if desired.
Cooking Time: 40-45 minutes
Lentil and Mushroom Shepherd’s Pie
A hearty and comforting vegetarian twist on the classic shepherd’s pie, this recipe combines sautéed mushrooms and lentils with a rich tomato-based sauce and topped with a crispy mashed potato crust.
Ingredients:
– 1 cup cooked lentils
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp tomato paste
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 large potatoes, peeled and diced
– 1/4 cup vegetable oil
– Optional: grated cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms, onion, and garlic until the mushrooms release their moisture and start to brown.
3. Add the cooked lentils, diced tomatoes, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with mashed potatoes and drizzle with vegetable oil.
6. Bake for 30-40 minutes or until the potatoes are golden brown.
Cooking Time: 35-45 minutes
Thai Peanut Buddha Bowl
A creamy and nutritious bowl filled with the flavors of Thailand. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked brown rice
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/2 cup firm tofu, cubed
– 2 tablespoons Thai peanut sauce
– 1 tablespoon soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook brown rice according to package instructions.
2. In a separate pan, heat the tofu and mixed vegetables with 1 tablespoon of soy sauce until tender.
3. In a small bowl, whisk together Thai peanut sauce, honey, salt, and pepper.
4. Assemble the Buddha Bowl by placing cooked rice at the bottom, followed by the vegetable-tofu mixture, and finishing with a drizzle of the peanut sauce.
5. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Cauliflower Steaks with Chimichurri Sauce
Elevate your vegetable game with this flavorful and easy-to-make recipe, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup extra virgin olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into thick slices, about 3/4 inch thick.
3. In a large bowl, toss the cauliflower slices with olive oil, salt, and pepper until well coated.
4. Place the cauliflower slices on a baking sheet lined with parchment paper in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized.
5. Meanwhile, combine parsley, oregano, garlic, red wine vinegar, and olive oil in a small bowl to make the chimichurri sauce.
6. Serve the roasted cauliflower steaks with the chimichurri sauce spooned over the top.
Cooking Time: 20-25 minutes
Moroccan Spiced Carrot Soup
Moroccan Spiced Carrot Soup Recipe
Rich and aromatic, this Moroccan-inspired carrot soup is a perfect blend of sweet and savory flavors, perfect for a cozy evening meal.
Ingredients:
– 2 large carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for an additional minute.
3. Add the chopped carrots, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Vegetarian Sushi Rolls with Avocado and Cucumber
Discover the simplicity of vegetarian sushi rolls packed with creamy avocado and refreshing cucumber. This recipe is perfect for a quick lunch or snack.
Ingredients:
– 1 cup cooked Japanese short-grain rice (sushi rice)
– 1/2 avocado, sliced
– 1/2 cucumber, sliced
– 1 sheet nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the nori sheet into desired size for rolling.
3. Lay a nori sheet flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place sliced avocado and cucumber in the middle of the rice.
5. Roll the sushi using your fingers or a bamboo mat. Apply gentle pressure to form a compact roll.
6. Slice into individual pieces. Serve with soy sauce and sesame oil.
Cooking Time: 10-15 minutes (preparing ingredients) + assembly time
Spinach and Ricotta Stuffed Shells
A classic Italian-American dish gets a creamy twist with the addition of spinach and ricotta cheese.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and cover with aluminum foil.
6. Bake for 25-30 minutes or until the shells are tender and the filling is set.
Cooking Time: 25-30 minutes
Vegan Jackfruit Pulled Pork Sandwiches
Get ready to sink your teeth into a tender and juicy vegan pulled pork sandwich, made with the star of the show: jackfruit! This recipe is perfect for a quick and satisfying meal or as a game-day snack.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 hamburger buns
– Coleslaw (store-bought or homemade)
– Pickle slices (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
3. Add jackfruit, smoked paprika, cumin, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally.
4. Shred the mixture with two forks into tender “pulled pork” strands.
5. Assemble sandwiches by spooning the jackfruit mixture onto hamburger buns. Top with coleslaw and pickle slices (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Beet and Goat Cheese Salad
This vibrant salad combines the natural sweetness of roasted beets with the tanginess of crumbly goat cheese, perfect for a light and refreshing meal.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 1/4 cup mixed greens
– 1/4 cup chopped walnuts
– 2 tablespoons balsamic glaze
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine mixed greens, crumbled goat cheese, and chopped walnuts.
4. Arrange roasted beet wedges on top of the salad.
5. Drizzle with balsamic glaze and season with salt and pepper to taste.
Cooking Time: 50 minutes
Vegetarian Pad Thai with Tofu
A classic Thai dish gets a vegetarian twist by replacing meat with firm tofu, adding flavor and texture to this popular stir-fry.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar or brown sugar
– 1/4 cup chopped peanuts or cashews (optional)
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add tofu, garlic, and ginger; stir-fry until the tofu is golden brown, about 3-4 minutes.
3. Add mixed vegetables and cook until they’re tender-crisp, about 4-5 minutes.
4. In a small bowl, whisk together tamarind paste, soy sauce, and palm sugar or brown sugar.
5. Pour the sauce into the wok and stir-fry until everything is well coated.
6. Serve over cooked rice or noodles, garnished with chopped peanuts or cashews if desired.
Cooking Time: 15-20 minutes
Mediterranean Stuffed Zucchini Boats
Transform zucchinis into flavorful boats filled with a delicious Mediterranean-inspired mixture.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup cooked quinoa
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped Kalamata olives
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together quinoa, feta cheese, olives, parsley, garlic, and olive oil.
4. Stuff each zucchini boat with the mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the zucchinis are tender.
6. Serve warm, garnished with lemon wedges if desired.
Cooking Time: 25-30 minutes
Sweet Corn and Zucchini Fritters
Brighten up your day with these crispy and delicious fritters, packed with the sweetness of corn and the freshness of zucchini.
Ingredients:
– 1 cup sweet corn kernels (fresh or frozen)
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon milk
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, baking powder, and salt.
2. Add grated zucchini, sweet corn kernels, egg, and milk. Mix until well combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the oil, about 1/4 cupfuls.
5. Flatten slightly with spatula. Cook for 2-3 minutes or until golden brown and crispy.
6. Flip fritters and cook for an additional 2 minutes or until golden brown on both sides.
7. Remove from oil with slotted spoon and drain excess oil.
Cooking Time: About 10-12 minutes total, including frying time.
Vegetarian Lasagna with Spinach and Mushrooms
A classic Italian dish gets a vegetarian twist, packed with nutrients from spinach and earthy flavor from mushrooms.
Ingredients:
– 8 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender.
4. Combine spinach with cooked mushroom mixture.
5. In a separate bowl, mix ricotta cheese with egg, salt, and pepper.
6. Grease a 9×13-inch baking dish with olive oil.
7. Assemble lasagna by spreading half of the ricotta mixture, then layering noodles, mushroom-spinach mixture, mozzarella cheese, and Parmesan cheese. Repeat for another layer.
8. Top with remaining mozzarella cheese and bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Curried Cauliflower and Lentil Stew
Warm up with this aromatic and nutritious stew that combines the sweetness of cauliflower with the earthiness of lentils, all wrapped in a fragrant curry flavor.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup red or green lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add cumin, curry powder, and turmeric; cook 1 minute.
4. Add lentils, broth, and diced tomatoes; bring to boil.
5. Reduce heat; simmer for 30-40 minutes or until lentils are tender.
6. Stir in cauliflower florets; cook an additional 10-15 minutes or until cauliflower is tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 45-60 minutes
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