Vegetarian Recipes to Introduce into Your Weekly Menu
Vegetarian Black-Bean Chili
Turbo-charge your health -- and help the planet -- just by incorporating more vegetarian meals into your diet. We've gathered vegetarian recipes that the whole family will love.
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.
Classic Cheese Lasagna
Ricotta, mozzarella, and Parmesan cheeses are layered with fresh lasagna noodles in this vegetarian main dish. You can use dry lasagna noodles and store-bought marinara sauce as timesavers if you prefer.
Mushrooms, spinach, caramelized onion, and flecks of goat cheese top storebought puff pastry to make this savory vegetarian tart. You may use any variety of mushrooms you like, including cremini, shiitake, portobello, or a mixture of wild mushrooms.
Tortilla and Black-Bean Pie
Use a springform pan to give this layered pie its structure. Simmer black beans with onion, jalapeno, cumin, and beer, and layer between flour tortillas with corn, scallions, and cheddar cheese.
Tomatoes Stuffed with Corn and Black Beans
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious.
Mediterranean Grain Salad
Reminiscent of tabbouleh, this hearty salad combines bulgur wheat with grape tomatoes, parsley, and tangy goat cheese. Excellent at room temperature, this is a great choice for the picnic basket.
"Creamy" Spinach Curry
Greek yogurt and extra-firm tofu stand in for paneer, the soft Indian cheese used in many curries. Garam masala gives this dish a rich, sweet note.
Make a quick, spicy sauce in the blender, pureeing canned tomatoes with jalapeno, onions, and garlic. Cornmeal thickens the black bean and pepper Jack filling of the peppers.
Layered Eggplant and Polenta Casserole
Layers of polenta replace the noodles in this lasagna-inspired creation. Using a log of pre-cooked polenta saves time.
Whole-Wheat Spaghetti with Gorgonzola and Escarole
Escarole sauteed in butter and garlic takes on a silky texture. When it's paired with nutty whole-wheat pasta and Gorgonzola cheese, you'll never miss the meat in this boldly flavored vegetarian main dish.
Sweet Potato Cannelloni
In place of pasta, the "canneloni" in this dish is made from sweet potato slices rolled around a mixture of mashed sweet potato, cottage cheese, and diced apple.
Portobello, Broccoli, and Red-Pepper Melts
Your broiler does the work for these open-face sandwiches, first roasting the broccoli, mushrooms, and peppers, then melting the Gouda cheese over the tops. Spread with bread with garlic mayonnaise before piling on the vegetables.
Roast a big batch of zucchini, bell peppers, and red onions to make the tender, sweet filling for this frittata. Use the leftover vegetables in pasta or couscous.
Portobellos with Leeks and Spinach
In this 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.
Whole-Wheat Greek Pizza
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 Mediterranean.
Rigatoni with Goat Cheese
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.
Caramelized red onions add a rich, sweet dimension to these mushroom, spinach, and pepper Jack-stuffed tortillas. The quesadillas can be assembled up to three hours ahead of time and baked just before you're ready to serve them.
Grilled Pizzas with Asparagus and Sun-Dried Tomatoes
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.
Combine black beans, frozen spinach and corn, pepper Jack cheese, sliced scallions, and cumin to make the no-cook filling for these enchiladas. Bake one pan to eat now and another to freeze for later.
Quinoa Pie with Butternut Squash
Roasted butternut sqash and fresh sage leaves are arranged decoratively on top of quinoa pilaf that's bound with Parmesan cheese. Serve this hearty pie as a vegetarian main dish.
Grill zucchini, portobello mushrooms, and scallions to top these colorful tostadas. Brush flour tortillas with olive oil and brown them on the grill before topping with the grilled vegetables, feta cheese, and fresh salsa.
Simple Vegetable Curry
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.
The eggplant slices are baked, not fried, in this eggplant Parmesan. This hearty vegetarian main dish can be made a month ahead and frozen so it's ready for your next family meal.
Season mashed chickpeas with cumin, coriander, sesame seeds, parsley, and fresh mint to make these pan-fried patties. Serve the falafel balls in pita pockets with tomatoes, lettuce, and tahini sauce.
Penne alla Norma
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.
Tomato and Basil Pizza
Grill rounds of homemade pizza dough until lightly charred before adding the toppings. Use the accompanying recipe for tomato sauce or grab your favorite storebought variety, then scatter fresh mozzarella and basil leaves over the top.
Linguine with Asparagus and Egg
A poached egg and grated Parmesan on top of tender steamed asparagus make a light, pretty vegetarian meal. The egg yolks serves as a rich sauce for the pasta.
Portobello and Zucchini Tacos
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.
Vegetable Pad Thai
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.
Bulgur wheat, pinto beans, Swiss cheese, grated carrots, and scallions make a hearty veggie burger. Pan-fry the patties in olive oil and serve on buns with avocado, alfalfa sprouts, and sliced tomatoes.
Eggplant-Feta Phyllo Pies
Ground coriander, fresh mint, and pistachios enhance the filling of these savory little pies. Serve the pies as a first course, or as a light main course with a green salad.
Bean, Corn, and Tortilla Salad
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, stir in scallions, avocado and tomato to mound on top.
Mixed Tomato Cobbler with Gruyere Crust
Make quick work of the Gruyere crust of this savory vegetarian pie by blending it in the food processor. Choose cherry tomatoes in assorted colors and mix them with lots of fresh basil and sauteed onion and garlic to make the filling.
Curried Lentils in Tomato Sauce
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.
Homemade fresh lasagna noodles make this lasagna worthy of a special occasion. Tucked between the pasta layers are roasted eggplant, zucchini, and red onions.
Steamed Eggplant and Mushrooms with Peanut Sauce
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.
This beloved Italian soup is jam-packed with vegetables including tomatoes, carrots, celery, green beans, cabbage, and potatoes. Feel free to make substitutions and additions based on what you have on hand.
Black-Bean and Brown-Rice Cakes
Puree canned black beans with scallions, jalapeno, and cumin, then mix with brown rice to make these hearty patties. Serve them as veggie burgers or as appetizers, accompanied by cilantro-lime yogurt sauce.
Pasta with Roasted Vegetables and Arugula
Roast grape tomatoes, shallots, and garlic cloves together and then toss with rigatoni, Nicoise olives, and baby arugula. This dish is excellent served hot as a main course, or chilled as a pasta salad.
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.
Beet, Cheddar, and Apple Tarts
Sliced beets add brilliant color to these sweet-savory appetizers. Cut puff pastry with a round cookie cutter to make the mini tart shells.
This vegetarian version of the classic comfort food is stuffed with currants, Swiss chard, dried apricots, pine nuts, and parsley. A whole head of cabbage is steamed and hollowed out, and the filling mounded inside.
Roasted Fall Vegetable and Ricotta Pizza
Roasted butternut squash, new potatoes, red onions, and carrots make a surprising and sophisticated pizza topping. Ricotta and mozzarella cheeses add richness without overpowering the flavor of the vegetables.
Tofu Kebabs with Cilantro Sauce
Marinate tofu cubes and scallions in a refreshing puree of cilantro, jalapeno, ginger, and lime juice before threading onto skewers. Grill alongside summer squash kebabs and serve with the leftover marinade for dipping.
Wild Mushroom and Spinach Lasagna
This hearty vegetarian lasagna has five pounds of fresh spinach and three pounds of wild mushrooms. Madeira wine and lots of fresh parsley depth and flavor to the creamy sauce.
Wild-Rice Stuffed Squash
Stuffed acorn squash halves make a picturesque presentation at the table. The filling of wild rice, dried cherries, and pecans is substantial enough to serve this as a vegetarian entree, but it also makes a festive side dish.
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.
Grilled Polenta and Balsamic Mushrooms
Polenta, arugula, slivers of Parmesan cheese, and juicy portobello mushrooms are drizzled with a warm balsamic sauce. This is a sophisticated and budget-friendly vegetarian dish.
Spinach and Cheddar Strata
Strata, a savory version of bread pudding, is a delicious choice for brunch or dinner. This one is rich with cheddar cheese and eggs.