113 Vegetarian Meals

When entering into a vegetarian lifestyle or simply looking to go meatless a few nights out of the week, it is important to remember the value of protein to a well-balanced diet. Our vegetarian recipes are full of flavor and provide tasty meatless options without sacrificing the nutrients your body needs.In one of our favorite mushroom and pasta dishes, Pappardelle with Mushrooms, truffle oil is used to impart rich, earthy flavor and complement the savory porcini mushrooms. Leftover oil also serves as a great dressing for a small side salad to accompany the meal.

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

This hearty soup gets its name from the pearl barley used in the soup as well as the barley used to produce the beer that's stirred in.

Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like. Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum favor. You can substitute broccoli rabe (for a pleasantly bitter bite) or broccoli florets (for a family-friendly take) in place of the Broccolini, if you like. Serve this colorful frittata with a simple green salad or oven-roasted potatoes.

We swap traditional pasta for gluten-free spaghetti squash in this meatless main. Roasted until tender and scraped with a fork, the squash comes apart in noodle-like strands that hold the sauce well. Roast an extra squash, scrape out the flesh, and store in ziplock plastic bags for a quick side during the week. A blend of mushrooms—dried porcini and fresh cremini and button—mimic the texture of ground beef while adding plenty of savory depth. You could substitute 1/4 cup of the canned tomato liquid for a dry red wine to add even more body to the sauce.

Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.

The simple, scalloped shell made from thinly sliced rounds of sweet potatoes makes this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor using the slicing blade.

Our Penne with Herbs, Tomatoes, and Peas is an ideal dish for entertaining or to serve to company, this pasta dish is full of only the freshest flavors of the season.

We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infused a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.

Make the most of summer's fresh vegetables and grilling by preparing these meatless wraps to take along on a picnic. Serve with a side of potato or pasta salad.

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.

This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.

This easy bowl of brothy goodness is loaded with both veggies and umami depth—it's comfort food you can feel good about. It's also great for times when the food budget is tight, as it costs only about $11 for 4 servings.

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.

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper. Even better—our plant-packed pie saves 282 calories, 20g sat fat, and 244mg sodium over traditional meat-based shepherd's pie.

With flavors reminiscent of a falafel, these pita sandwiches take less work, are tasty with lots of texture, and an easy weeknight meal to put together.

You'll have plenty of smoky romesco sauce—enough for a generous dollop on top. Meaty, no-prep mushrooms add richness and earthiness to gravies, sautés, and stir-fries.

Gruyere-spiked Bechamel drapes over the noodles and squash to give this dish velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna.

"Paella may sound like something fancy, but it is a humble dish, made from ingredients that are fresh and healthy," says star chef José Andrés, whose restaurants in Washington, D.C., Las Vegas, and California helped spark America's celebration of Spanish cuisine. The classic Spanish rice dish is a crowd-pleaser in his celebrated restaurants and at home. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom.

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.

We've turned two Southern slides, black-eyed peas and greens, into a substantial vegetarian meal. You could also substitute black beans or Great Northern beans for the black-eyed peas. Form the cakes and make the salsa a couple of days ahead, and refrigerate; then simply sear the cakes and serve. Complete the meal with Sautéed Tomato and Onion Kale. Traditional Collard can take an hour or more to cook; hearty lacinato kale takes just 3 minutes. For some punch, add a dash of hot sauce or red wine vinegar.

Our meatless stir-fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant, but are the results from your own wok.

Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.

Fresh lasagna noodles offer silky texture without the work of making your own pasta. Here we cut the sheets into thick noodles. Sub pappardelle or fettuccine, if necessary.

Look for garam masala–an Indian blend–in the spice aisle; Spice Islands and McCormick make it.

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.

This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.

Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper.

Any short pasta can be substituted here—rotini and farfalle are good choices.

If you can find them, use farm-fresh eggs to make this quick one-skillet ­supper really shine.

Kids like the chewy gnocchi, sweet broccoli, and crunchy nuts. Look for shelf-stable packaged gnocchi with the dried pasta. To cut costs, swap in chopped almonds or pecans for pine nuts. Spinach, cauliflower florets, or green beans would also work nicely here. If you use spinach, simply stir it in when you add the cooked gnocchi to the skillet.

Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking.

This tasty and colorful salad gets a spicy kick from its dressing, which includes chili powder and ground red pepper.

Our recipe uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat.

Cavatappi pasta offers a fun element to an easy weeknight dish. Full of exquisite flavors from the walnut and blue cheese, this dish offers a pleasant palate of tastes and textures.

Truffle oil takes this pizza from fine to sublime. In a pinch, extravirgin olive oil will work, too.

Sophisticated and delicious—make this tall, flaky pie the centerpiece of the table.

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

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.

There's something about the way plain old macaroni cooks to a soft, silky texture that enhances the creaminess of this dish. Each hollow noodle gets coated inside and out with luscious sauce. Although we rarely use processed cheese, here it's the key to a super creamy texture that does not rely on heavy cream.

This Thai-style curry is free of coconut milk and shines with late-summer produce.

Tucked inside crisp, flaky phyllo dough pastry are tender potato chunks and a perfectly cooked egg.

Be sure you test the rice to make sure it’s cooked—you may need a little more vegetable broth if it’s not.

This is basically an all-out assault on the bulk bins, as well as our modern take on the rice-and-beans dinner. Spices, dried lentils, and rice are cheap ingredients, especially when you buy in these small quantities. Chiles are also a thrifty flavor booster; you should be able to score the two here for a nickel. Your vegetable peeler will get you nice carrot ribbons.

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

Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for other meatless dishes.

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Here's an entire meal, ready in less than 20 minutes. For firmer yolks, cook eggs for 5 minutes instead of 4.

Silky caramelized onions, which you can cook on the weekend, flavor this beautifully simple dish. Use a mandoline to quickly turn zucchini into a pile of superthin slices.

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.

We turned up the flavor with this Chinese-style barbecue dish. This vegetarian dish captures the essence of great barbecue without relying on meat.

Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.

This grilled veggie pizza is a gorgeous medley of red pepper, zucchini, mushrooms, red onion, and sweet basil. Also consider orange, yellow, or purple sweet peppers such as Merlot, Golden Treasures, or Canary Bell. With refrigerated fresh pizza dough and a few minutes on the grill, dinner is on the table in no time.

Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.

Tarts are a spectacular treat, but also a creamy, cheesy calorie and sat-fat bomb. Ours is meat-free and cream-free, making it delightfully light, but olives add satisfying richness.

This simple dinner comes together in a flash by using packaged, trimmed snap peas from the produce department.

These tomatoes are stuffed full with healthy quinoa, fresh corn, poblano chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness.

Here's a fantastic crust that you can swap in for a standard butter-based one. You can make the dough in advance, and chill until ready to use.

Give traditional tacos a run for their money with these tofu tacos. This vegetarian dish may be the one to convert non-tofu eaters in your house.

Fresh garlic slices are baked atop this creamy pizza. The spinach is kept fresh by adding it to the pizza toward the end of cooking. The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.

Fresh thyme is a welcome addition to this frothy, egg- and wine-based sauce called sabayon. Substitute curly kale for lacinato kale, if desired.

If olives are a deal breaker, leave them off; the pizza is still yummy.

Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.

Made with yellow onion, red bell pepper, poblano chile, and provolone cheese, these vegetarian sandwiches are very hearty and fillling.

This vegetarian eggplant entree features thin slices of eggplant filled with a herbed cheese mixture, tomato sauce, and a cheesey topping.

For a light supper and an unforgettable taste of the season, try this stunning galette that pairs baby artichokes with peppery radishes.

This pasta dish is ready in just 18 minutes. The recipe starts with refrigerated fresh pasta, which cooks in about two minutes. The texture is deliciously different: more delicate, with a slightly springy bounce.

Savory blue cheese polenta topped with delicious veggies makes for a comforting and satisfying meal.

Radishes are an excellent vegetable to slice for salads or use as a stuffing, as seen here in our delicious pita recipe. Serve this easy-to-make sandwich with another spring favorite: steamed sugar snap peas.

Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.

To make these pot pies ahead, prepare according to the recipe instructions, but wait to bake until you are ready to eat. If you freeze these, allow them to thaw before you pop them in the oven.

You'll find chipotle chiles canned in adobo sauce on the Latin food aisle. Use just the sauce here; reserve chiles for another use.

Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchen's highest rating. Ordinarily you wouldn't pack a meat loaf into the pan, but since we're using a vegetable mixture, you will to make sure it holds together.

Don't toss those rinds from Parmesan or other hard cheeses; store in the freezer, and simmer in soup for added richness and flavor.

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

This vegetarian pasta dish is sure to please every palate at your dinner table.

This baked macaroni and cheese casserole contains three different types of cheeses and a topping of crisp breadcrumbs. This dish has plenty of protein for a meat-free main dish.

This vegetarian dish is so hearty, it will even satisfy an avid meat-eater. Poblano chiles are stuffed with beans and veggies and smothered with cheese for a Mexican dish you will adore.

You can easily shave thin slices of cheese in a snap using an inexpensive kitchen tool: a vegetable peeler. This is a perfect technique for many hard cheeses like Gruyère.

Fresh herbs make all the difference in this versatile dressing. Try it on any combination of greens and vegetables from your local farmers' market.

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

Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence, and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.

Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.

The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on the classic. Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate.

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Sautéing tofu cubes for this recipe gives them a nice firm texture and caramelized flavor.

This vegetarian dish is luxurious enough for entertaining, and quick enough for weeknight ease.

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

This attractive barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu. If you don't care to use the wine, use an additional 1/2 cup of vegetable broth.

Citrus flavors and fresh vegetables brighten this meatless pasta recipe. Leftovers pack nicely for work or school.

Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.

Make a quick fresh tomato sauce for this meatless pasta recipe by roasting cherry tomatoes and adding basil, parsley, and goat cheese to the dish.

Spicy, herby chutney complements the delicately seasoned samosas.

Use leftover cooked pearl barley with lentils, veggies, and seasoning for a hearty main-dish burger, sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.

Don't press out extra water from the tofu for this recipe; that way, the cheesy layer will remain moist and creamy.

Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can't find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles.

Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.

Crisp on the outside and creamy on the inside, these salsa-topped, red-lentil rice cakes make a lovely vegetarian entrée.

A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.

You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.

Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

Haricots verts are thin, tender green beans. If you can't find them, use trimmed regular green beans, but add them to the pasta after 8 minutes of cooking since they'll take longer to cook. You can make the salad ahead, but dress it just before serving so the beans don't turn drab.

These tacos are fresh and delicious thanks to an all-star list of ingredients. Say goodbye to standard tacos and hello to a new favorite.

To trim Swiss chard for this main dish, pull or cut the stems out of the leaves. Learn how to prepare Swiss chard in 4 simple steps. 

Vegetarian chipotle sausage packs quite a punch, adding savory depth to the entire pot.

Not your average tamale–this recipe calls for a unique combination of black beans and sweet potatoes that will serve up an unforgettable dinner dish.

This bright, earthy springtime pasta dish uses the entire beet–stems, leaves, and all.

This updated, one-dish casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish. Serve with Cashew Basmati Rice for a complete fall meal.

This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.