MyPlate-Inspired Vegetarian Recipes

1405 MP: Shiitake-Stuffed Butternut with Quinoa Streusel

Enjoy our favorite MyPlate-inspired vegetarian recipes, which provide tasty meatless options with the necessary protein and nutrients for a healthy diet.

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Nutritious Vegetarian Recipes

Photo: Marcus Nilsson

Cooking Light is working with the Partnership for a Healthier America and USDA’s MyPlate to give anyone looking for healthier options access to thousands of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov. Find recipes at http://pinterest.com/MyPlateRecipes/.

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Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Photo: John Autry

View Recipe: Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Ready in just over 20 minutes, these pita sandwiches are a delicious option for Meatless Monday or an everyday lunch option for a vegetarian diet.

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Red Lentil Dal with Charred Onions

Photo: Randy Mayor

View Recipe: Red Lentil Dal with Charred Onions

Quick-cooking red lentils don't need to be pureed since they break down as they cook. Lentils are a great source of protein, as well as fiber. This recipe gives 20 percent of your daily fiber goal. Serve over brown rice with a side of broccoli for a vegetarian meal.

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Tomato and Asparagus "Carbonara"

Photo: John Autry

View Recipe: Tomato and Asparagus "Carbonara"

Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.

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Tofu Steaks with Shiitakes and Veggies

Photo: John Autry and Randy Mayor

View Recipe: Tofu Steaks with Shiitakes and Veggies

This quick vegetarian entrée is full of flavor and rich vegetables. Piercing the tofu with a fork allows the sesame oil and soy sauce to absorb into the tofu, making it more flavorful.

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Fettuccine with Seared Tomatoes, Spinach, and Burrata

Photo: Brian Woodcock

View Recipe: Fettuccine with Seared Tomatoes, Spinach, and Burrata

Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.

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Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Photo: John Autry

View Recipe: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.

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Soba Noodles with Miso-Glazed Tofu and Vegetables

Photo: John Autry

View Recipe: Soba Noodles with Miso-Glazed Tofu and Vegetables

Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.

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Open-Faced Eggplant Sandwiches

Photo: Brian Woodcock

View Recipe: Open-Faced Eggplant Sandwiches

Here's the key to a speedy dinner: While the eggplant broils, toast your bread slices in a toaster oven.

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Spiced Lentils and Poached Eggs

Photo: John Autry

View Recipe: Spiced Lentils and Poached Eggs

Quick, healthy, and delightful, flavorful lentils mix well with poached eggs for a quick and easy meatless meal option.

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Individual Mushroom, Onion, and Arugula Pizzas

Photo: John Autry

View Recipe: Individual Mushroom, Onion, and Arugula Pizzas

Serve these individual vegetarian pizzas with sliced fresh strawberries, plain 2% Greek yogurt, and a drizzle of honey for a complete meal.

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Huevos Rancheros Tacos

Photo: Marcus Nilsson

View Recipe: Huevos Rancheros Tacos

This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling for a delicious flavor and texture.

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Linguine with Spinach-Herb Pesto

Photo: Francesco Tonelli

View Recipe: Linguine with Spinach-Herb Pesto

Here is a lovely twist on beloved pesto for spring. Baby spinach takes the place of most of the basil to give the sauce an earthy flavor. The thick, emerald sauce beautifully coats the flat noodles and serves up big flavor in every forkful.

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Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Photo: John Autry

View Recipe: Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.

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Chinese Noodle Salad with Sesame Dressing

Photo: John Autry

View Recipe: Chinese Noodle Salad with Sesame Dressing

What's quicker than pasta? This simple dinner comes together in a flash by using packaged, trimmed snap peas from the produce department.

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Tomato, Squash, and Red Pepper Gratin

Photo: John Autry

View Recipe: Tomato, Squash, and Red Pepper Gratin

Sometimes the best "steak" comes in the form of ripe, juicy beefsteak tomato slices, as in this easy gratin. Serve with a salad of fresh summer greens.

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Roasted Asparagus and Arugula Salad with Poached Egg

Photo: Kang Kim

View Recipe: Roasted Asparagus and Arugula Salad with Poached Egg

Full of fresh ingredients and produce, this light salad pairs well with roasted new potatoes.

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Tempeh Greek Salad Wraps

Photo: John Autry

View Recipe: Tempeh Greek Salad Wraps

These wraps are full of delicious fresh flavor. Summertime, or anytime, this will be your new go-to. Serve with pita chips.

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Rotini with White Beans and Escarole

Photo: John Autry

View Recipe: Rotini with White Beans and Escarole

With earthy beans, bitter greens, and sharp Parmesan cheese, this light pasta doesn't sacrifice flavor. Serve with fresh fruit for dessert for a well-balanced meal.

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Truffled Wild Mushroom Lasagna

Photo: José Picayo

View Recipe: Truffled Wild Mushroom Lasagna

Truffle oil adds rich indulgence to homey comfort food. Less is more–you don't have to spend a lot on truffle oil; look for small 2- or 3-ounce bottles, which are less likely to go bad before you use up the oil.

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Asparagus Salad with Poached Eggs and Tapenade Toasts

Photo: John Autry

View Recipe: Asparagus Salad with Poached Eggs and Tapenade Toasts

Ready in just over 30 minutes, this dish is overflowing with fresh produce and flavorful protein.

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Grilled Tempeh Skewers

Photo: Becky Luigart-Stayner

View Recipe: Grilled Tempeh Skewers

The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.

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Poblano Sopes with Avocado Salad

Photo: Becky Luigart-Stayner

View Recipe: Poblano Sopes with Avocado Salad

We lighten up these traditionally deep-fried Spanish tortilla cakes with a quick pan-sear to ensure a good, crispy edge, then finish them off in the oven for even cooking. They're fresh, simple, filling, and fast.

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Tomato Ricotta Tart

Photo: Becky Luigart-Stayner

View Recipe: Tomato Ricotta Tart

This crust, made tender and flaky with heart-healthy olive oil, makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower seeds.

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Hummus-and-Rice Fritters with Mediterranean Salad

Photo: Grant Cornett

View Recipe: Hummus-and-Rice Fritters with Mediterranean Salad

Crispy on the outside with a creamy, hummus-packed center. When using flour as a binder for things that are not baked, such as these pan-seared fritters, the finer grade of cake flour yields a creamier texture in the cooked product. If you don't have it, don't sweat it: You can just use all-purpose.

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Summer Pea Pasta

Photo: Becky Luigart-Stayner

View Recipe: Summer Pea Pasta

Make sure to zest the lemon before you squeeze the juice. Serve with a quick tomato salad: Combine 3 ounces mini mozzarella cheese balls with 1 pint halved cherry tomatoes, 2 tablespoons olive oil, and 2 tablespoons balsamic vinegar; toss to coat.

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White Bean and Spinach Tacos

Photo: Becky Luigart-Stayner

View Recipe: White Bean and Spinach Tacos

To quickly warm tortillas, stack and wrap them in damp paper towels; microwave at HIGH for 25 seconds. Serve immediately.

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Pasta with Eggplant, Pine Nuts, and Romano

Photo: Becky Luigart-Stayner

Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in this lovely weeknight dish. If allergies are an issue, simply omit the pine nuts.

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Sweet Potato and Chickpea Cakes with Avocado Salsa

Photo: Jason Wallis

View Recipe: Sweet Potato and Chickpea Cakes with Avocado Salsa

Onion and spicy jalapeño serve as a flavorful contrast to the sweet potato in these easy cakes.

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Black Bean Burgers with Sriracha Aioli

Photo: Jason Wallis

View Recipe: Black Bean Burgers with Sriracha Aioli

Sriracha aioli? Oh yes! The flavors in this burger just can't be beat. Add zesty Black Bean Burgers with Sriracha Aioli to your mealtess dinner options. They're superfast to make and will become a fast favorite as well.

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Cheddar and Potato Pierogies

Photo: Randy Mayor

View Recipe: Cheddar and Potato Pierogies

Serve with steamed broccoli florets. If you don't have a biscuit cutter, the rim of a drinking glass will work.

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Goat Cheese Polenta with Sautéed Kale

Photo: Becky Luigart-Stayner

View Recipe: Goat Cheese Polenta with Sautéed Kale

We love the versatility of this 25-minute entrée. It's a hearty choice for breakfast, lunch, or dinner.

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Barley Risotto with Wild Mushrooms

Photo: Rob Culpepper

View Recipe: Barley Risotto with Wild Mushrooms

The mushroom mix here is a winning combo, but you can use any fresh variety that's readily available in your market.

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Quinoa-Stuffed Kale Rolls

Photo: Rob Culpepper

View Recipe: Quinoa-Stuffed Kale Rolls

Lacinato kale, also called Tuscan or dinosaur kale, is the easiest variety to stuff because of its long, pliable, flat leaves.

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Winter Squash and Tofu Panang Curry

Photo: Randy Mayor; Styling: Cindy Barr

View Recipe: Winter Squash and Tofu Panang Curry

Nutty whole grains make a perfect bed for a bowl of saucy winter veggies. If you have trouble finding kabocha squash, an acorn or butternut variety is an easy, just-as-delicious substitute.

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Portobello Frites

Photo: Jason Varney

View Recipe: Portobello Frites

This spin on the bistro staple steak frites offers plenty of umami satisfaction in the form of juicy, meaty portobello mushrooms and a savory wine sauce. Finishing the sauce with a touch of vegan butter gives it luxurious and velvety consistency.

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Vegetable and Greens Hash with Poached Egg

Photo: Randy Mayor

View Recipe: Vegetable and Greens Hash with Poached Egg

Toss in any combination of root vegetables, dark leafy greens, and fresh herbs to create different versions of this versatile and simple entrée.

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Whole Roasted Carrots with Black Lentils and Green Harissa

Photo: Jason Varney

View Recipe: Whole Roasted Carrots with Black Lentils and Green Harissa

Drizzled on top of whole carrots and black lentils is a green harissa, a Tunisian hot sauce, to bring a balancing tang to this vegan entrée.

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Champagne Risotto with Peppers and Asparagus

Photo: Jason Wallis

View Recipe: Champagne Risotto

A sparkling risotto that truly satisfies. Stirring in a little broth at the end results in a creamier finish.

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Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes

Photo: Randy Mayor

Make a double batch of these whole-grain zucchini cakes, so you can have delicious leftovers for lunch or dinner. For a more time-friendly topper, use fresh grape tomatoes, halved and sprinkled with salt and pepper.

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Black Bean Cakes with Ginger-Cilantro Cream

Photo: Iain Bagwell

View Recipe: Black Bean Cakes with Ginger-Cilantro Cream

The black bean mixture is delicate. Turn cakes gently, as they may fall apart. If they do, don't worry—you can press them back together. Serve with a simple salad of lettuce, sliced cucumbers and radishes, and carrot ribbons.

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Eggplant Parmesan with Parsley Orzo

Photo: Linda Pugliese

View Recipe: Eggplant Parmesan with Parsley Orzo

Removing intermittent strips of eggplant skin not only makes this dish easier to cut and eat but also retains some of the great flavor that's in the peel.

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Roasted Mushrooms on White Bean Puree

Photo: Iain Bagwell

View Recipe: Roasted Mushrooms on White Bean Puree

Portabella mushroom caps bring meaty flavors and textures to this quick-cooking veggie dish. The addition of fresh mozzarella makes this a great vegetarian starter for kids.

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Shiitake-Stuffed Butternut with Quinoa Streusel

Photo: Iain Bagwell

View Recipe: Shiitake-Stuffed Butternut with Quinoa Streusel

Look for quinoa flakes on the hot cereals aisle. If you can't find them, use all panko for the topping.

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MyPlate-Inspired Vegetarian Recipes

1 of 45

Nutritious Vegetarian Recipes

2 of 45

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

3 of 45

Red Lentil Dal with Charred Onions

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Tomato and Asparagus "Carbonara"

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Tofu Steaks with Shiitakes and Veggies

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Fettuccine with Seared Tomatoes, Spinach, and Burrata

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Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

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Soba Noodles with Miso-Glazed Tofu and Vegetables

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Open-Faced Eggplant Sandwiches

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Spiced Lentils and Poached Eggs

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Individual Mushroom, Onion, and Arugula Pizzas

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Huevos Rancheros Tacos

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Linguine with Spinach-Herb Pesto

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Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

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Chinese Noodle Salad with Sesame Dressing

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Tomato, Squash, and Red Pepper Gratin

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Roasted Asparagus and Arugula Salad with Poached Egg

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Tempeh Greek Salad Wraps

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Rotini with White Beans and Escarole

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Truffled Wild Mushroom Lasagna

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Asparagus Salad with Poached Eggs and Tapenade Toasts

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Grilled Tempeh Skewers

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Poblano Sopes with Avocado Salad

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Tomato Ricotta Tart

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Hummus-and-Rice Fritters with Mediterranean Salad

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Summer Pea Pasta

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White Bean and Spinach Tacos

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Pasta with Eggplant, Pine Nuts, and Romano

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Sweet Potato and Chickpea Cakes with Avocado Salsa

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Black Bean Burgers with Sriracha Aioli

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Cheddar and Potato Pierogies

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Goat Cheese Polenta with Sautéed Kale

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Barley Risotto with Wild Mushrooms

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Quinoa-Stuffed Kale Rolls

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Winter Squash and Tofu Panang Curry

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Portobello Frites

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Vegetable and Greens Hash with Poached Egg

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Whole Roasted Carrots with Black Lentils and Green Harissa

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Champagne Risotto with Peppers and Asparagus