113 Vegetarian Meals

May 30, 2013
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Grocery store shelves are packed with exciting new plant proteins and vegetarian convenience foods that make substituting meat easy and delicious. As more Americans turn toward plant-based eating, incorporating meat-free dishes into your weekly menu plan is an easy way to cut meat consumption, increase your intake of vital nutrients and phytochemicals you can only find in plants, and reduce your carbon footprint. This collection of healthy vegetarian recipes features a broad variety of global flavors, as well as favorite dishes, like burgers, pasta, and hearty casseroles.
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113 Vegetarian Meals

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Meatless Masterpieces

Photo: Levi Brown
View Recipe: Pappardelle with Mushrooms

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.

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Beer-Brushed Tofu Skewers with Barley

Photo: Courtesy of Oxmoor House
View Recipe: Beer-Brushed Tofu Skewers with Barley

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.

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Double Barley Posole

Photo: Courtesy of Oxmoor House
View Recipe: Double Barley Posole

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.

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Broccolini, Red Pepper, and Roasted Garlic Frittata

Photo: Courtesy of Oxmoor House
View Recipe: Broccolini, Red Pepper, and Roasted Garlic Frittata

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.

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Mushroom Bolognese over Spaghetti Squash

Photo: Jennifer Causey
View Recipe: Mushroom Bolognese over Spaghetti Squash

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.

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Supercrunch Tofu Tacos

Photo: Marcus Nilsson
View Recipe: Supercrunch Tofu Tacos

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.

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Spinach and Feta Quiche with Sweet Potato Crust

Photo: Hector Manuel Sanchez; Styling: Mindi Shapiro Levine
View Recipe: Spinach and Feta Quiche with Sweet Potato Crust

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.

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Penne with Herbs, Tomatoes, and Peas

Photo: Johnny Miller
View Recipe: Penne with Herbs, Tomatoes, and Peas

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.

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Eggs in Purgatory

Photo: Hector Manuel Sanchez
View Recipe: Eggs in Purgatory

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.

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Grilled Veggie and Hummus Wraps

Photo: José Picayo
View Recipe: Grilled Veggie and Hummus Wraps

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.

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Butternut-Cauliflower Coconut Curry

Jennifer Causey
View Recipe: Butternut-Cauliflower Coconut Curry

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.

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Eggplant Parmesan

Photo: Randy Mayor
View Recipe: Eggplant Parmesan

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.

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White Bean & Vegetable Bowls with Frizzled Eggs

Photo: Hector Manuel Sanchez
View Recipe: White Bean & Vegetable Bowls with Frizzled Eggs

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.

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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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Lentil Shepherd's Pie

Photo: Brian Woodcock
View Recipe: Lentil Shepherd's Pie

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.

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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

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.

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Kale and Mushroom Quinoa with Romesco

Photo: Jennifer Causey
View Recipe: Kale and Mushroom Quinoa with Romesco

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.

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Butternut-Kale Lasagna

Photo: Brian Woodcock
View Recipe: Butternut-Kale Lasagna

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.

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Vegetable Paella

Photo: Jennifer Causey
View Recipe: Vegetable Paella

"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.

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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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Black-Eyed Pea Cakes

Photo: Jennifer Causey
View Recipe: Black-Eyed Pea Cakes

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.

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Veggie and Tofu Stir-Fry

Photo: John Autry
View Recipe: Veggie and Tofu Stir-Fry

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.

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Egg-Topped Quinoa Bowl

Photo: Iain Bagwell
View Recipe: Egg-Topped Quinoa Bowl

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.

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Pasta Giardiniera

Photo: Brian Woodcock
View Recipe: Pasta Giardiniera

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.

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Chickpea Curry with Basmati Rice

Photo: John Autry
View Recipe: Chickpea Curry with Basmati Rice

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

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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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Korean Chilled Buckwheat Noodles with Chile Sauce

Photo: Marcus Nilsson
View Recipe: Korean Chilled Buckwheat Noodles with Chile Sauce

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.

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Three-Cheese Lasagna

Photo: Brian Woodcock
View Recipe: Three-Cheese Lasagna

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.

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Cheesy Penne with Broccoli

Photo: Brian Woodcock
View Recipe: Cheesy Penne with Broccoli

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

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Eggs with Chickpeas, Spinach, and Tomato

Photo: Brian Woodcock
View Recipe: Eggs with Chickpeas, Spinach, and Tomato

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

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Browned Butter Gnocchi with Broccoli and Nuts

Photo: John Autry
View Recipe: Browned Butter Gnocchi with Broccoli and Nuts

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.

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Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Photo: John Autry
View Recipe: Spanish Potato and Spinach Tortilla with Red Pepper Sauce

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

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Orzo Salad with Spicy Buttermilk Dressing

Photo: John Autry
View Recipe: Orzo Salad with Spicy Buttermilk Dressing

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

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Butternut Squash Ravioli with Spinach Pesto

Photo: John Autry
View Recipe: Butternut Squash Ravioli with Spinach Pesto

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

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Creamy Butternut, Blue Cheese, and Walnut Cavatappi