Whip up an easy, satisfying vegetarian meal any day of the week, including chili, pizza, enchiladas, tacos, frittatas, stir-fry, and pasta for every season.

A soul-satisfying dinner of three-cheese baked ziti, garlic bread, and green salad with red-wine vinaigrette only takes 40 minutes, start to finish. Feel free to add soy sausage or thawed frozen spinach to the ziti mixture.

Simmer sauteed tofu, frozen green beans, and sliced plum tomatoes in light coconut milk seasoned with garlic and curry powder. This 15-minute dish is a perfect busy-night dinner.

This lightened-up version of the Mexican favorite combines cottage cheese and black beans to fill corn tortillas. Top each serving of enchiladas with chili-seasoned tomato sauce and fresh cilantro.

Dress Japanese somen noodles in a snappy dressing of grated ginger, lime zest, and rice-wine vinegar, and top with scallions and roasted peanuts. Somen noodles are available in the Asian section of many supermarkets; you may substitute vermicelli or thin spaghetti.

There's no lettuce in this salad, so it's a great one to make in advance and take with you to work or school. Chickpeas, cherry tomatoes, and feta cheese marinate in an oregano and lemon vinaigrette until you're ready for lunch.

A muffin tin becomes a kid-size pizza pan -- just tuck in rounds of homemade or store-bought pizza dough and pile on your choice of toppings. Let everyone make their own pizzas for family game night or slumber parties.

Use a bag of frozen broccoli florets and eliminate the crust entirely to make the quickest, easiest quiches ever. Serve them for brunch with muffins and fruit, or for dinner with a green salad and fresh bread.

Tomato paste, canned diced tomatoes with green chiles, and chipotle chile powder make a rich, smoky base for this quick vegetarian chili. Black beans, pinto beans, and zucchini make it substantial and satisfying.

In a simple and flavorful vegetarian main dish, portobello mushroom caps are stuffed with spinach, leeks, and goat cheese. The mushrooms can be baked in the oven or grilled.

Pecorino Romano and Parmesan cheeses blend with half-and-half to make an easy, rich sauce for fettuccine or any other pasta shape you choose. Serve as a side dish or add vegetables to make this a complete meal.

Heavy cream gives this frittata a deliciously rich dimension. Enjoy it for a weekend brunch, an elegant luncheon, or a family dinner.

The addition of eggs and half-and-half makes this baked macaroni and cheese rich and custardy. A topping of cheddar cheese and buttered fresh breadcrumbs becomes deliciously browned as the casserole bakes.

Drain some of the oil from a jar of sun-dried tomatoes and mix it with Dijon mustard to make a unique sandwich spread. Layer the cheese, tomatoes, and fresh parsley on ciabatta bread and weigh the sandwich down with heavy cans to meld the flavors for at least an hour before serving.

Tuck Monterey Jack cheese, yellow summer squash, and orange bell pepper between flour tortillas and toast them on the grill. Serve the quesadillas with fresh corn and scallion relish.

Canned plum tomatoes and fresh garlic make an easy, flavorful marinara sauce. Baking the lasagna in the same skillet used to simmer the tomato sauce makes this lasagna extra quick to make.

To make pan-fried tofu that's deliciously browned and crisp, first press it between weighted baking sheets for 20 minutes to squeeze out the excess liquid. Combine the tofu with stir-fried broccoli, season with soy sauce, rice vinegar, and red-pepper flakes, and top each serving with toasted cashews.

Chewy, nutty-tasting bulgur wheat forms the foundation of this satisfying main-dish salad. Crisp pan-fried chickepeas, roasted red bell peppers, and baby spinach leaves complete the meal.

Begin with canned lentils and your favorite bottled tomato sauce to assemble this vegan meal in just 20 minutes. Ginger, curry powder, garam masala, lime juice, and fresh cilantro add lively flavor to the dish.

Portobello mushrooms are roasted until tender, and then broiled for a few minutes to make them deliciously caramelized. Layer two mushrooms with melted sharp provolone cheese on each bun and top with garlicky roasted tomatoes.

Black beans, crushed tomatoes, zucchini, carrots, and corn make this quick chili a stick-to-your-ribs meal. Serve with a selection of garnishes such as chopped tomatoes, shredded cheese, sour cream, and cilantro.

Freshly shelled English peas (you can also use frozen), baby zucchini, and basil leaves create a gorgeous array of greens in this vegetarian pasta dish. Plain whole-milk yogurt makes a tangy, creamy sauce for the spaghetti.

Canned chickpeas, bottled tomato sauce, curry powder, white rice -- the ingredients for this quick and delicious Indian stew are probably in your pantry right now! Fresh or frozen green beans, cauliflower, or spinach are great additions to the dish too.

Frozen peas and fresh parsley blended with toasted walnuts make a sweet, refreshing version of pesto sauce. Freeze any leftover pesto in ice cube trays and then store in frozen cubes in zip-top bags so you can enjoy a this lively sauce anytime.

Using canned black beans and vegetable broth makes quick work of this satisfying 30-minute stew. Red onion and red bell pepper add sweetness and depth, while cider vinegar gives it the perfect touch of acidity.

Goat cheese replaces the hollandaise sauce in this light and easy version of the brunch classic. If you like, use a mix of spinach and baby arugula.

Flaky mushroom-stuffed pastries are an easy vegetarian main dish or an elegant addition to a holiday buffet. Thanks to frozen puff pastry, these are quick to prepare.

Cauliflower is roasted with red onion and garlic, then tossed with corkscrew pasta and topped with toasted breadcrumbs and Parmesan cheese. It takes only 10 minutes of prep time to make this satisfying vegetarian main dish.

Butternut squash and kale cook along with toothsome Arborio rice, making this risotto extra hearty and sweet. After sauteeing for a few minutes on the stove, this dish goes into the oven -- unlike most risottos, there's no need to stand and stir!

Peanut butter, soy sauce, rice vinegar, and red-pepper flakes create a delectable Asian-style dressing for this whole-wheat pasta and broccoli salad. Pack it for lunch and enjoy at room temperature, or serve it warm for dinner.

Scallions, cumin, ginger, and peanuts add lively flavor to these chickpea patties. Serve the grilled burgers on whole-wheat English muffins with mayonnaise and Dijon mustard.

Season slabs of portobello mushrooms, zucchini, and red onion with oregano and roast until browned and tender. To assemble these satisfying vegetarian tacos, fold the roasted vegetables into corn tortillas with shredded Monterey Jack cheese and fresh salsa.

Canned tomatoes, oil-packed sun-dried tomatoes, and fresh cherry tomatoes create layers of flavor in this quick spaghetti sauce. Minced garlic and crushed red pepper flakes pack a lively punch.

Strata, a savory version of bread pudding, is a delicious choice for brunch or dinner. This one is rich with cheddar cheese and eggs.

A quick dip in a soy sauce marinade gives savory flavor to carrot sticks and tofu. Broil until nicely browned and season with rice vinegar, sesame oil, and scallions.

Combine chewy Israeli couscous with sauteed mushrooms, scallions, and corn to make this one-bowl vegan dinner. The addition of black beans and avocado make it a hearty meal.

An oven-baked version of eggplant Parmesan tops crusty Italian bread to make a satisfying vegetarian sandwich. For an extra treat, brush the halved loaf of bread with garlic butter and brown under the broiler before adding the layers of tomato sauce, eggplant, and mozzarella.

Combine peanut butter, rice vinegar, soy sauce, toasted sesame oil, jalapeno, and garlic in the blender to make quick work of the savory sauce for this noodle salad. Snow peas and red bell pepper add color and crunch.

One of our favorite summer meals, this classic Greek salad combines grape tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, and feta cheese in a light lemon-olive oil dressing. If you like your salad a little more substantial, add chickpeas or white beans.

Break out of your pizza routine with this white pie spread with ricotta cheese, marinated artichoke hearts, and red onion. Using purchased dough, this recipe requires just 15 minutes of prep time.

The garlicky tomato sauce for this tortilla, egg, and cheese casserole is thickened with a little bit of flour and enriched with half-and-half. The whole family will enjoy this satisfying dish for brunch or dinner.

With a sturdy backbone of bulgur wheat and lentils, this is a stick-to-your ribs vegetarian salad. Grape tomatoes, scallions, and feta cheese add bright notes.

This Italian-American classic combines small pasta shapes, such as ditalini, with canned tomatoes and diced celery, carrots, and onion to make a thick stew. Save your Parmesan rinds in the freezer to add flavor to broths like the one here.

Take a break from the usual bean-and-cheese taco filling by using black-eyed peas, corn, and goat cheese. Add color by garnishing the tacos with shredded lettuce and sliced radishes.

Saute mustard and cumin seeds with a puree of garlic and fresh ginger to make the vibrant flavor base for this curry. Add tomatoes, potatoes, cauliflower, and okra, and serve with white rice and plain yogurt.

Creamy fresh mozzarella, sweet grape tomatoes, and earthy thyme make a harmonious blend of flavors in this 20-minute pasta dinner. Chickpeas boost the protein content.

Coat slices of tofu in sesame seeds and pan-fry until deliciously golden and crisp. Serve with sauteed broccoli and, if you like, steamed rice or soba noodles.

Season asparagus and scallions with the oil from a jar of sun-dried tomatoes, and grill until they are caramelized and tender. Grill ovals of purchased pizza dough before topping each one with ricotta cheese, sun-dried tomatoes, and the grilled vegetables.

In this version of a favorite Tex-Mex breakfast dish, "migas," onion, poblano chile, and diced tomatoes are sauteed and then scrambled with eggs, pan-fried corn tortilla strips, and cheddar cheese. Serve with salsa, hot sauce, and sour cream if you like.

Caramelized onions and arugula provide a lively contrast of sweet and peppery flavors in this pasta dish. Fresh diced tomatoes add juiciness and color.

This bright and healthy taco salad begins with a bed of romaine lettuce and baked tortilla chips. Heat pinto beans, frozen corn, and salsa in the microwave, and stir in scallions, avocado and tomato to mound on top.

Create a portable version of your favorite summer salad, perfect for a picnic. Spread olive bread with a puree of chickpeas, lemon juice, and parsley, then stack the sandwich with sliced cucumber, tomato, red onion, and feta cheese.

A fiery dose of crushed red-pepper flakes give this pasta dish its name, which means "angry" in Italian. A simple and flavorful tomato, garlic, and white-wine sauce provides a base for the spicy seasoning.

This meatless main dish salad gets Middle Eastern allure from toasty cumin and lemon zest. The combination of chickpeas and whole-wheat couscous provide complete protein.

Fold garlicky sauteed zucchini, corn, cilantro, and grated pepper Jack cheese into flour tortillas and bake until browned and crisp. These quesadillas are also wonderful with the addition of black beans or soy chorizo.

Soaking dried porcini mushrooms in hot water softens them and creates a flavorful broth used for the pasta's sauce. Use a combination of fresh mushrooms, such as button, cremini, shiitake, or portobello, for sauteing with shallots and thyme.

Grill zucchini, portobello mushrooms, and scallions to top these colorful tostadas. Brush flour tortillas with olive oil and brown them on the barbecue before scattering with the grilled vegetables, feta cheese, and fresh salsa.

Make a quick sauce from canned tomatoes and garlic, then mix in diced fresh mozzarella, parboiled spaghetti, and lots of fresh basil. This baked pasta casserole would also be marvelous with the addition of sauteed mushrooms or zucchini.

Japanese eggplant and shiitake mushrooms are steamed until tender and dressed in a peanut sauce flavored with ginger, rice vinegar, soy sauce, and brown sugar. Serve this Asian-inspired vegetarian main dish over jasmine rice, brown rice, or noodles.

Haloumi cheese, made from a blend of sheep and goat milk, remains satisfyingly chewy even when heated. Cherry tomatoes, Kalamata olives, and pine nuts evoke the flavors of the Mediterranean.

In this vegetarian version of your favorite Thai takeout dish, rice noodles are seasoned with lime juice, brown sugar, soy sauce, and garlic, and garnished with cilantro and roasted peanuts. Pan-fried tofu is a great addition to this pad thai as well.

Roasted squash, shiitake mushrooms, onion, and olive oil give this simple soup a deep flavor. Use sugar pumpkin, butternut squash, or any other winter squash for this satisfying vegan soup.

This spicy Sicilian pasta dish combines onion, garlic, eggplant, tomatoes, basil, and ricotta cheese. Penne rigate (rigate means "ridged") is the perfect pasta shape to hold this chunky vegetarian sauce.

Garlic and rosemary flavor the quick tomato sauce for this hearty brunch dish. Serve with toasted country bread for mopping up the rich sauce and egg yolk.

Raw broccoli, orange segments, and celery give this salad color and crunch. Plain yogurt, red-wine vinegar, and fresh rosemary make the unique, tangy dressing.

Roast thin slices of zucchini in a 450-degree oven to make it tender and sweet. Toss the roasted zucchini with cooked linguine, ricotta cheese, and lemon zest for a light and delicious vegetarian pasta dinner.

To make the tasty filling for these vegetarian burritos, season sauteed onions, garlic, and jalapeno with cumin and tomato paste, then stir into pinto beans and corn. Roll up the mixture in flour tortillas with rice and Monterey Jack cheese, and wrap each burrito tightly in foil to freeze for quick, nutritious meals any time.

In this super-quick pasta dish, fresh spinach cooks with the penne. Toasted pine nuts and a dollop of ricotta cheese make a sophisticated finish.

Nutty, chewy bulgur wheat provides a hearty base for this salad, while lemon juice, cucumber, parsley, and feta add fresh notes. Dial up the protein by adding a drained can of chickpeas if you like.

Purchased pizza dough is a great shortcut for making this easy, sophisticated pizza. Grill it until the fontina cheese melts, then scatter baby arugula over the top and drizzle with olive oil just before serving.

Cheese tortellini and peas tossed with garlic butter and Parmesan takes just 10 minutes to prepare. With packages of tortellini and peas in the freezer, you can throw this dinner together at a moment's notice.

Blend fresh cilantro, toasted pepitas (green pumpkin seeds), and lime juice to make zesty pesto. Roll up the pesto with Monterey Jack cheese in corn tortillas and fry them in peanut oil to a crispy, golden finish.

One of our favorite summer meals, this classic Greek salad combines grape tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, and feta cheese in a light lemon-olive oil dressing. If you like your salad a little more substantial, add chickpeas or white beans.

Fresh sugar snap peas and frozen peas give sweetness and crunch to this pasta dish. Part-skim ricotta ricotta makes an easy, creamy sauce.

This pasta dish features the intense flavors of garlic, sauteed cherry tomatoes, oregano, Kalamata olives, fresh parsley, and Parmesan cheese. Dial up the excitement even further by adding capers or toasted nuts.

Lemon zest, thyme, and garlic season the white bean stuffing in these roasted portobellos. Sprinkle the tops with breadcrumbs and feta cheese, and bake until golden and crisp.

Red curry paste and brown mustard seeds spice up the coconut milk broth of this satisfying stew. Sweet potato, cauliflower, and chickpeas make it a complete meal.

A poached egg and grated Parmesan on top of tender steamed asparagus make a light, pretty vegetarian meal. Egg yolks serve as a rich sauce for the pasta.

Frozen corn, and canned black beans, tomatoes, and green chiles make this satisfying vegetarian stew a snap to put together. Serve with warm flour tortillas, salsa, and shredded cheddar cheese.

Stuffed acorn squash halves make a beautiful presentation at the table. The filling of wild rice, dried cherries, and pecans is substantial enough to make this an entree, but it would also be a festive side dish.

Break pappardelle pasta into large pieces, simmer in your favorite marinara sauce, and top each serving with fresh basil leaves and a spoonful of ricotta cheese. This easy family dinner is ready in just 15 minutes.

Equally appropriate for brunch, lunch, or dinner, warm fried potatoes combine with fresh spinach and Dijon vinaigrette to make a wilted salad. Top each salad with a fried egg and serve with toast if you like.

It takes only 20 minutes to whip up this easy vegetarian main dish of whole-wheat spaghetti, snow peas, carrots, and tofu coated with a sweet and tangy Asian-style peanut sauce.

Toast cubes of crusty day-old bread before tossing them with fresh tomatoes, red onion, red-wine vinegar, olive oil, and lots of fresh basil. With a spoonful of creamy ricotta cheese on top of each serving, this panzanella salad is substantial enough to enjoy as a vegetarian main course.

This version of the popular brunch dish is made with scrambled eggs rather than fried ones. Make the accompanying sauce by pureeing canned tomatoes, jalapeno, onion, and garlic in a blender.

Asia meets the Mediterranean in this fun and fresh pasta salad combining snow peas and cilantro with feta cheese and yellow bell pepper. Enjoy as a light dinner or as part of a picnic lunch.

At the height of summer, buy lots of fresh basil and make pesto to freeze so you can enjoy these easy pizzas anytime. Use purchased, precooked pizza crusts or roll out your own dough.

Zucchini and mushrooms add heartiness to oregano-kissed tomato sauce. Sprinkle the pasta with grated Parmesan or stir in cubes of fresh mozzarella if you like.

Protein-rich quinoa and broiled shiitake mushrooms bring their hearty, chewy texture to this warm salad. A simple vinaigrette and a generous sprinkling of feta cheese add punch.

To make these colorful vegetarian tostadas, top flour tortillas with black beans, grape tomatoes, minced jalapeno, and Monterey Jack cheese, and bake in a hot oven until the tortillas are golden and crisp. Top each tostada with corn-scallion relish and diced avocado just before serving.

Purchased pizza dough is grilled and then topped with tomatoes, scallions, and crumbled goat cheese. Dress fresh spinach and diced avocado with red-wine vinegar and olive oil, and pile onto the pizzas just before serving. These quick pizzas are ready in just 25 minutes.

Shiitake mushrooms in an easy garlic-Parmesan sauce add satisfying flavor to this vegetarian dinner. Frozen cheese tortellini is the secret to getting this meal on the table in no time.

This colorful frittata is made with sauteed red bell peppers and red onion along with a generous portion of shredded cheddar cheese. Serve for brunch or dinner with an easy vinaigrette-dressed green salad.

Toss warm roasted zucchini, carrots, and onions in a light vinaigrette with Boston lettuce and goat cheese. This salad is endlessly flexible: Add bell peppers, tomatoes, cauliflower, or any other vegetables you have on hand.

No need to choose between pasta salad and green salad when you can have both! Sun-dried tomatoes, artichoke hearts, feta cheese, and cannellini beans make it a satisfying meal.

Whole-wheat pitas stand in for pizza dough in these quick and easy personal-size pizzas. Season ricotta cheese with crushed garlic and dried oregano before spreading on the crusts.

Spaghetti and creamy ricotta cheese are mixed with shredded radicchio and garlicky, parsley-flecked toasted breadcrumbs. Serve with extra breadcrumbs and grated Parmesan if you like.

Green lentils (also known as French lentils) have a nutty flavor and hold their shape when cooked, making them a great choice for salads. Mix in sauteed shallots, carrot, celery, and red bell pepper, as well as fresh spinach and goat cheese to make this hearty salad.

Cumin, cinnamon, coriander, allspice, and cayenne pepper season this rich Moroccan stew. Butternut squash, carrots, potatoes, eggplant, canned diced tomatoes, and chickpeas make it a satisfying meal.

Toss hot pasta with goat cheese and grated Parmesan, followed by your choice of toppings, such as sun-dried tomatoes, toasted pine nuts, olives, and fresh basil or parsley. This is a quick and flexible recipe, perfect for busy nights.

Nutty, protein-rich quinoa mingles with yellow bell pepper, garlic, scallions, and zucchini in this satisfying main-dish salad. After cooking, stir in toasted almonds and celery to add crunch.