20 Vegetarian Recipes That Will Make You Forget About Meat

I’ve attached a video for every recipe below from my favorite home cooks.

Vegetarian cooking can be fun, tasty, and easy. You don’t need to be a pro chef to make amazing plant-based meals at home. With a few simple ingredients and some basic kitchen skills, you can whip up delicious vegetarian dishes that everyone will love.

From hearty veggie burgers to creamy pasta dishes, there are so many options to choose from. You’ll find recipes for quick weeknight dinners, fancy weekend meals, and everything in between. Whether you’re a long-time vegetarian or just want to eat less meat, these recipes will inspire you to get creative in the kitchen and try new flavors.

Vegetable Stir-Fry

You’ll love this quick and tasty vegetable stir-fry! Here’s what you need:

Ingredients:

2 tbsp vegetable oil
2 cups mixed veggies (broccoli, carrots, bell peppers, snow peas)
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
Salt and pepper to taste

Directions:

Heat oil in a large skillet or wok over high heat.
Add garlic and ginger. Cook for 30 seconds until fragrant.
Toss in the harder veggies like broccoli and carrots. Stir-fry for 2-3 minutes.
Add softer veggies like bell peppers, snow peas, and mushrooms. Cook for another 2-3 minutes.
Mix soy sauce, oyster sauce, and sesame oil in a small bowl.
Pour the sauce over the veggies and toss to coat evenly.
Cook for 1-2 more minutes until veggies are crisp-tender.
Season with salt and pepper to taste.

Your veggie stir-fry is ready! Serve it hot over rice or noodles for a yummy meal.

Spinach And Cheese Lasagna

Ingredients:

1 box lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
4 cups fresh spinach, chopped
1 jar marinara sauce
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, eggs, salt, and pepper.
Spread a thin layer of marinara sauce in a 9×13 inch baking dish.
Layer noodles, ricotta mixture, spinach, and sauce. Repeat until you’ve used all ingredients.
Top with remaining mozzarella cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 25 minutes until cheese is bubbly and golden.
Let it cool for 10 minutes before serving.

Enjoy your homemade spinach and cheese lasagna! It’s a delicious vegetarian meal that’s perfect for family dinners or gatherings with friends.

Falafel

You’ll love making these tasty falafel at home! Here’s what you need:

Ingredients:

2 cans chickpeas, drained and rinsed
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 small onion, diced
3 garlic cloves, minced
2 tsp cumin
1 tsp coriander
1/4 cup flour
Salt and pepper to taste
Oil for frying

Directions:

Put chickpeas, herbs, onion, and garlic in a food processor. Pulse until finely chopped but not smooth.
Add spices, flour, salt, and pepper. Pulse to mix well.
Form the mixture into small patties with your hands.
Heat oil in a pan over medium heat. Fry falafel for 3-4 minutes per side until golden brown.
Drain on paper towels. Serve warm in pita bread with veggies and tahini sauce.

You can also bake these for a healthier option. Just brush with oil and bake at 375°F for 25-30 minutes, flipping halfway through.

Enjoy your homemade falafel! They’re crispy on the outside, soft on the inside, and full of flavor.

Vegetarian Chili

You’ll love this hearty and flavorful vegetarian chili! Here’s what you’ll need:

Ingredients:

1 onion, diced
2 bell peppers, chopped
2 carrots, diced
3 cloves garlic, minced
2 cans kidney beans, drained
1 can black beans, drained
1 can diced tomatoes
2 cups vegetable broth
2 tbsp chili powder
1 tsp cumin
Salt and pepper to taste

Directions:

Heat oil in a large pot over medium heat. Add onion, peppers, and carrots. Cook for 5-7 minutes until softened.
Add garlic and spices. Stir for 30 seconds until fragrant.
Pour in beans, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
Taste and adjust seasonings as needed. Serve hot with your favorite toppings!

You can customize this chili by adding corn, sweet potatoes, or meat substitutes. It’s perfect for cold days and gets even better as leftovers.

Eggplant Parmesan

Here’s what you’ll need for this tasty vegetarian dish:

1 large eggplant, sliced into 1/2-inch rounds
2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk (or plant-based alternative)
2 cups marinara sauce
1 cup shredded mozzarella cheese

Now, let’s make it!

Preheat your oven to 375°F (190°C).
Mix panko, Parmesan, oregano, salt, and pepper in a bowl.
Dip each eggplant slice in milk, then coat with the breadcrumb mixture.
Place coated slices on a greased baking sheet.
Bake for 20 minutes, flip, and bake another 10 minutes until golden.
Spread 1/2 cup marinara sauce in a 9×13-inch baking dish.
Layer half the eggplant slices, top with sauce and mozzarella.
Repeat layers with remaining ingredients.
Bake for 20-25 minutes until cheese is bubbly and golden.

Let it cool for a few minutes before serving. Enjoy your homemade eggplant parmesan!

Mushroom Risotto

Here’s what you’ll need:

1 cup arborio rice
4 cups vegetable broth
1 pound mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
1/4 cup white wine
2 tablespoons olive oil
2 tablespoons vegan butter
1/4 cup nutritional yeast
Salt and pepper to taste
Fresh thyme (optional)

Now, let’s cook!

Heat the broth in a small pot and keep it warm.
In a large pan, sauté the mushrooms in 1 tablespoon of vegan butter until brown. Set them aside.
In the same pan, heat the olive oil and sauté the onion and garlic until soft.
Add the rice and stir for a minute until it’s coated with oil.
Pour in the wine and stir until it’s absorbed.
Add the warm broth, one ladle at a time. Stir constantly and wait for each ladle to be absorbed before adding more.
After about 20 minutes, when the rice is creamy and tender, stir in the mushrooms, remaining butter, and nutritional yeast.
Season with salt and pepper. Add fresh thyme if you like.
Serve your delicious mushroom risotto hot and enjoy!

Vegetable Curry

Ready to make a delicious vegetable curry? Here’s what you’ll need:

1 onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
2 sweet potatoes, cubed
1 cauliflower, cut into florets
1 can coconut milk
1 can crushed tomatoes
2 cups vegetable stock
2 tbsp curry powder
Salt and pepper to taste
Oil for cooking

Now let’s get cooking!

Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant, about 2-3 minutes.

Stir in curry powder and cook for another minute. Add sweet potatoes and cauliflower, stirring to coat with spices.

Pour in coconut milk, crushed tomatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer.

Cook for 15-20 minutes, until vegetables are tender. Season with salt and pepper to taste.

Your vegetable curry is ready! Serve it over rice or with naan bread for a filling meal. Enjoy the rich flavors and comforting warmth of your homemade curry.

Caprese Salad

Ready to make a tasty vegan Caprese salad? Here’s what you’ll need:

• Ripe tomatoes
• Vegan mozzarella (store-bought or homemade)
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic glaze
• Salt and pepper to taste

Now let’s put it together:

Slice your tomatoes and vegan mozzarella into rounds.
Arrange them on a plate, alternating tomato and mozzarella slices.
Tuck fresh basil leaves between the slices.
Drizzle olive oil over the salad.
Add a swirl of balsamic glaze for extra flavor.
Sprinkle with salt and pepper to taste.
Serve and enjoy your fresh, colorful Caprese salad!

This simple salad is perfect for summer days. It’s quick to make and looks beautiful on your table. You can make it ahead for picnics or BBQs too. Enjoy the fresh flavors of this classic Italian dish, now made vegan-friendly!

Black Bean Burgers

Here’s a tasty recipe for homemade black bean burgers!

Ingredients:

2 cans black beans, drained and rinsed
1/2 onion, finely chopped
1 bell pepper, diced
3 cloves garlic, minced
1 egg (or flax egg for vegan option)
1 cup oat flour
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Directions:

Mash the black beans in a large bowl, leaving some chunks for texture.
Sauté the onion, bell pepper, and garlic in a pan for 2-3 minutes. Add to the bowl with beans.
Mix in the egg, oat flour, and spices until well combined.
Form the mixture into 6-8 patties.
Cook the patties on a grill or in a pan over medium heat for about 5 minutes per side until golden brown.
Serve your burgers on buns with your favorite toppings!

You can also bake these in the oven at 400°F (204°C) for 15-20 minutes, flipping halfway through. Enjoy your homemade black bean burgers!

Margherita Pizza

Ready to make a tasty vegetarian pizza? Here’s what you’ll need:

Ingredients:

1 pizza dough (homemade or store-bought)
1/2 cup tomato sauce
8 oz fresh mozzarella, sliced
Fresh basil leaves
2 tbsp olive oil
Salt and pepper to taste

Directions:

Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it heats up.
Roll out your pizza dough on a floured surface. Aim for a thin, round shape about 12 inches in diameter.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
Add the sliced mozzarella on top of the sauce. Don’t overload it – less is more!
Drizzle olive oil over the pizza and sprinkle with a pinch of salt and pepper.
Carefully transfer your pizza to the hot oven. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Once out of the oven, top with fresh basil leaves.
Let it cool for a minute, then slice and enjoy your homemade Margherita pizza!

Vegetable Biryani

Here’s what you’ll need for this tasty vegetable biryani:

1 cup basmati rice
2 cups mixed vegetables (carrots, peas, cauliflower)
1 onion, sliced
2 tbsp ghee or oil
1 cinnamon stick
2 cardamom pods
1 bay leaf
1 tsp ginger-garlic paste
1 tsp turmeric
1 tsp garam masala
Salt to taste
Fresh cilantro and mint leaves

Now, let’s make your biryani:

Rinse and soak the rice for 30 minutes, then drain.
Heat ghee in a pot. Add cinnamon, cardamom, and bay leaf. Fry until fragrant.
Add sliced onions and cook until golden brown.
Stir in ginger-garlic paste and spices. Cook for a minute.
Add mixed vegetables and sauté for 5 minutes.
Add rice and 2 cups of water. Bring to a boil, then simmer for 15-20 minutes.
Let it rest for 5 minutes before fluffing with a fork.
Garnish with fresh herbs and serve your delicious biryani hot!

This one-pot meal is perfect for busy weeknights. You can add nuts or raisins for extra texture and flavor. Enjoy your homemade vegetable biryani!

Quinoa Stuffed Bell Peppers

You’ll love these tasty and colorful quinoa stuffed peppers! They’re easy to make and full of protein.

Ingredients:

4 large bell peppers, any color
1 cup quinoa, rinsed
1 can black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)

Directions:

Cut the tops off the peppers and remove the seeds.
Cook the quinoa according to package instructions.
Preheat your oven to 375°F (190°C).
Mix the cooked quinoa with beans, corn, tomatoes, onion, garlic, and spices in a bowl.
Stuff the peppers with the quinoa mixture.
Place the peppers in a baking dish and cover with foil.
Bake for 30-35 minutes until the peppers are tender.
If using cheese, sprinkle it on top and bake uncovered for 5 more minutes.
Let the peppers cool for a few minutes before serving.

Enjoy your delicious and healthy quinoa stuffed peppers!

Lentil Soup

Here’s a tasty lentil soup recipe you can whip up for a cozy meal!

Ingredients:

1 cup dried lentils
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 can diced tomatoes
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
2 cups spinach
Juice of 1 lemon

Directions:

Heat some oil in a large pot. Add onion, carrots, and celery. Cook for 5-7 minutes until soft.
Toss in the garlic and spices. Stir for about a minute until fragrant.
Pour in the broth, tomatoes, and lentils. Bring to a boil, then lower the heat and simmer for 25-30 minutes.
Once the lentils are tender, blend about 2 cups of the soup if you want a thicker texture.
Stir in the spinach and lemon juice. Let it wilt for a minute.
Taste and add salt and pepper as needed. Serve hot and enjoy your homemade lentil soup!

This soup is perfect for chilly days and packed with protein and veggies. You can customize it with your favorite spices or add-ins too!

Greek Salad

Here’s a tasty vegetarian Greek salad recipe for you to try!

Ingredients:

1 cucumber, chopped
2 cups cherry tomatoes, halved
1 red onion, thinly sliced
1 cup kalamata olives
1 cup vegan feta cheese, cubed
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Directions:

Chop the veggies and add them to a large bowl.
Mix in the olives, vegan feta, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, and oregano.
Pour the dressing over the salad and toss gently.
Add salt and pepper to your liking.
Let the salad chill in the fridge for about an hour before serving.

This Greek salad is perfect for a light lunch or as a side dish. You can easily customize it by adding or swapping ingredients. Enjoy your fresh and tasty creation!

Vegetable Pad Thai

Here’s what you’ll need to make this yummy vegetarian pad thai:

8 oz rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
1 cup broccoli florets
1 red bell pepper, sliced
2 eggs
1/4 cup chopped peanuts
2 green onions, sliced
1/4 cup cilantro, chopped
Lime wedges for serving

For the sauce:

3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sriracha (optional)

Now let’s cook! First, soak the noodles in hot water for about 10 minutes until soft. Drain and set aside.

Spinach And Ricotta Cannelloni

You’ll love this tasty vegetarian dish! Here’s what you need:

Ingredients:

12 cannelloni tubes
500g frozen spinach, thawed and drained
500g ricotta cheese
2 cloves garlic, minced
1/4 cup grated Parmesan
2 cups tomato sauce
Salt and pepper to taste

Directions:

Preheat your oven to 350°F (175°C).
Mix the spinach, ricotta, garlic, and Parmesan in a bowl. Add salt and pepper.
Fill each cannelloni tube with the spinach mixture. You can use a piping bag or spoon for this.
Spread 1 cup of tomato sauce in a baking dish. Place the filled cannelloni on top.
Pour the remaining sauce over the cannelloni.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 10 minutes until bubbly.

Let it cool for a few minutes before serving. Enjoy your homemade spinach and ricotta cannelloni!

Vegetarian Sushi Rolls

Ready to make some tasty veggie sushi? Here’s what you’ll need:

Ingredients:

2 cups sushi rice
2 1/4 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
4 nori sheets
1 avocado, sliced
1 cucumber, cut into strips
1 carrot, julienned
1/2 cup cooked edamame

Directions:

Rinse the rice until water runs clear. Cook rice with water in a rice cooker or pot.
Mix vinegar, sugar, and salt. Pour over cooked rice and mix gently.
Place a nori sheet on a bamboo mat. Spread rice evenly, leaving a small strip at the top.
Add veggies in a line across the center of the rice.
Roll the sushi tightly using the mat. Wet the top edge to seal.
Cut the roll into 6-8 pieces with a sharp knife.
Repeat with remaining ingredients.

Enjoy your homemade veggie sushi rolls! They’re perfect for a light meal or snack.

Vegetable Paella

Ready to whip up a tasty vegetarian paella? Here’s what you’ll need:

Ingredients:

2 cups short-grain rice
4 cups vegetable broth
1 onion, diced
2 bell peppers, sliced
1 cup cherry tomatoes
1 cup artichoke hearts
1 cup green peas
2 cloves garlic, minced
1 tsp smoked paprika
1/4 tsp saffron threads
3 tbsp olive oil
Salt and pepper to taste
Lemon wedges for serving

Directions:

Heat olive oil in a large paella pan over medium heat. Add onion and garlic, cooking until soft.
Toss in bell peppers and cook for 5 minutes. Stir in paprika and saffron.
Add rice and toast for a minute. Pour in broth and bring to a boil.
Reduce heat and simmer for 15 minutes without stirring.
Arrange tomatoes, artichokes, and peas on top. Cook for another 5-10 minutes until rice is tender.
Remove from heat and let sit for 5 minutes. Serve with lemon wedges.

Enjoy your colorful and flavorful vegetable paella!

Chickpea Salad

Here’s a tasty chickpea salad recipe you’ll love! Let’s start with the ingredients:

2 cans chickpeas, drained and rinsed
1/2 red onion, finely chopped
1 cucumber, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
Salt and pepper to taste

Now for the easy directions:

In a large bowl, combine the chickpeas, onion, cucumber, bell pepper, and tomatoes.
Add the chopped parsley to the bowl.
In a small bowl, whisk together the olive oil, lemon juice, and minced garlic.
Pour the dressing over the chickpea mixture and toss gently to coat.
Season with salt and pepper to your liking.
Give it a final stir and your salad is ready to enjoy!

You can serve this right away or chill it for an hour to let the flavors blend. It’s perfect for a light lunch or as a side dish for dinner. Enjoy your delicious chickpea salad!

Vegetable Enchiladas

Ingredients:

8 large flour tortillas
2 cups mixed vegetables (bell peppers, zucchini, corn)
1 can black beans, drained and rinsed
1 onion, diced
2 cups enchilada sauce
2 cups shredded cheese
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Heat olive oil in a large skillet. Add onions and cook until soft.
Add mixed vegetables and spices. Cook for 5 minutes until tender-crisp.
Stir in black beans and 1/2 cup of enchilada sauce. Cook for 2 more minutes.
Warm tortillas in the microwave for 30 seconds to make them pliable.
Fill each tortilla with the vegetable mixture and some cheese. Roll up and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the cheese on top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let cool for a few minutes before serving. Enjoy your tasty veggie enchiladas!