10+ Easy Vegetarian Recipes for Quick and Delicious Meals

So, you want to eat more plant-based meals? Easy vegetarian recipes are a great place to start. You don’t need fancy skills or a ton of time—just some basic ingredients and a little curiosity.

You can whip up dinners that taste good and feel healthy, all without spending hours or hunting for weird groceries.

Vegetarian cooking brings a ton of flavor and texture to the table. You won’t get bored, trust me.

Whether you need something fast on a weeknight or want to prep ahead, these recipes fit busy lives and keep things interesting.

1) 30-Minute Air-Fryer Tofu Stir-Fry

This air-fryer tofu stir-fry is quick and surprisingly tasty. You get crispy tofu and whatever veggies you have lying around.

The whole thing comes together in about 30 minutes. Start by air frying tofu at 380°F (193°C) until it’s golden.

While the tofu cooks, toss your veggies in a pan. Mix everything with a simple sauce—just two ingredients.

Serve it with rice or noodles, or honestly, whatever you’re craving. Swap in any veggies you like; this recipe is flexible.

Ingredients

• 14 oz firm tofu
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tablespoons soy sauce
• 1 tablespoon oil
• 1 teaspoon garlic powder

Cooking Instructions

1. Cut tofu into 1-inch cubes.
2. Toss tofu with soy sauce and garlic powder.
3. Air fry tofu at 380°F (193°C) for 10 minutes.
4. Heat oil in a pan and stir-fry vegetables for 5-7 minutes.
5. Combine tofu and vegetables, then serve.

Tofu Stir Fry | Simple, Fast Vegetarian Recipe

2) Easy Cheesy Spinach and Mushroom Quesadilla

This spinach and mushroom quesadilla is just the thing for a fast, satisfying meal. Sauté some fresh spinach and mushrooms with garlic and olive oil.

Pile the veggies and cheese onto a tortilla, fold, and cook until crispy. You can pan-fry it or bake it if you’d rather not stand at the stove.

It’s cheesy, packed with greens, and honestly great as a snack or light dinner. Sour cream or guacamole on the side? Always a good idea.

Try this when you want something warm, gooey, and full of veggies in just a few minutes.

Ingredients:

• 2 large flour tortillas
• 1 tablespoon olive oil
• ½ cup sliced mushrooms
• 2 cloves garlic, minced
• 3 cups fresh spinach
• 1 cup shredded Cheddar cheese
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil in a pan over medium heat.
2. Sauté mushrooms and garlic for 3-4 minutes until soft.
3. Add spinach, cook until wilted, about 2 minutes. Season with salt and pepper.
4. Place a tortilla in the pan, sprinkle half the cheese over it.
5. Add the sautéed veggies on top of the cheese, then sprinkle the rest of the cheese.
6. Cover with the second tortilla and cook until golden brown, about 3 minutes per side.
7. Remove from heat, cut into wedges, and serve warm.

If you want to bake it, preheat your oven to 375°F (190°C), assemble on a baking sheet, and bake for 10-12 minutes until the cheese melts and the tortillas get crisp.

See a full guide on making spinach and mushroom quesadillas here.

3) Quick Veggie-Packed Pasta Primavera

Pasta Primavera is one of those dishes that just feels fresh. Toss in whatever veggies you have—bell peppers, broccoli, carrots, zucchini.

It’s colorful, filling, and doesn’t need any meat. You cook everything in one pot, so there’s less mess to deal with.

You get soft pasta and veggies that still have a bit of crunch. Add lemon zest or a sprinkle of parmesan for a little zing.

Skip the cheese or use a vegan one if you’re keeping it plant-based. This is a go-to for healthy, easy dinners.

Ingredients

• 8 oz penne pasta
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper
• Zest of 1 lemon
• 1/4 cup grated parmesan (optional)
• 3 cups vegetable broth

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Add all vegetables and cook for 3 minutes, stirring often.
4. Pour in vegetable broth and bring to a boil.
5. Add pasta, salt, and pepper. Cook until pasta is tender, about 10 minutes, stirring occasionally.
6. Remove from heat and stir in lemon zest and parmesan if using.
7. Serve warm and enjoy.

Need more ideas? Check this easy one-pot veggie pasta recipe.

4) Hearty Lentil and Vegetable Curry

You’ll love how fast this lentil and vegetable curry comes together. Red lentils cook quickly and make the curry creamy on their own.

Toss in your favorite veggies—carrots, spinach, bell peppers, whatever’s on hand. The spices give it warmth, but it’s not too hot.

You can pull this off in about 15 minutes, which is perfect for those nights when you just can’t. Add coconut milk for an extra creamy touch.

Serve with rice or naan if you’re feeling cozy.

Ingredients:

• 1 cup red lentils
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 bell pepper, chopped
• 1 cup spinach
• 1 can coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp oil

Cooking Instructions:

1. Heat oil in a pot over medium heat.
2. Sauté onion and garlic until soft.
3. Add carrot and bell pepper; cook 5 minutes.
4. Stir in lentils, curry powder, turmeric, salt, and pepper.
5. Pour in vegetable broth and coconut milk; bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes until lentils are soft.
7. Stir in spinach and cook until wilted.
8. Serve hot with rice or bread.

Try this 15-Minute Lentil Veggie Curry for more inspiration.

5) Simple Chickpea and Tomato Stew

This chickpea and tomato stew is just what you need when you want something hearty but easy. Canned chickpeas and tomatoes keep things simple—no endless chopping.

It’s gently spiced with paprika and basil, so the flavor is mellow and comforting. Serve it solo or with rice, couscous, or some crusty bread.

Cleanup is a breeze since you only need one pot.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon dried basil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic, cook until soft.
3. Stir in paprika, cook for 1 minute.
4. Add tomatoes, chickpeas, broth, and basil.
5. Bring to a simmer and cook for 15 minutes.
6. Season with salt and pepper before serving.

6) 15-Minute Shakshuka with Feta

Shakshuka is one of those meals that’s good any time of day. Eggs poach right in a spiced tomato sauce with peppers and onions.

Make sure the sauce is soft and flavorful before you add the eggs. Sprinkle crumbled feta on top for a creamy, salty kick.

Serve it with crusty bread or pita to soak up all the sauce. It’s fast, healthy, and feels a little special even though it’s so easy.

You really only need a few ingredients, and it comes together in no time.

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 large eggs
• 1/3 cup crumbled feta
• Fresh cilantro or parsley for garnish

Cooking Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add onion and bell pepper; cook until soft, about 5 minutes.
3. Stir in garlic, cumin, and paprika; cook 1 minute more.
4. Pour in diced tomatoes, simmer 5 minutes until sauce thickens.
5. Make 4 small wells in sauce; crack an egg into each well.
6. Cover and cook until eggs set, about 5 minutes.
7. Sprinkle feta and herbs on top before serving.

7) Classic Caprese Salad with Fresh Basil

Caprese Salad is about as quick and fresh as it gets. Just grab ripe tomatoes, fresh mozzarella, and basil.

Layer the tomato and mozzarella slices, then scatter basil leaves on top. Drizzle with olive oil and balsamic glaze—done.

No cooking, barely any prep. It’s perfect as a snack or side, especially when it’s hot out and you want something light.

Ingredients

• 3 ripe tomatoes, sliced thick
• 12 oz fresh mozzarella, sliced thick
• Fresh basil leaves
• Olive oil
• Balsamic glaze

Cooking Instructions

1. Arrange tomato and mozzarella slices on a plate, alternating them.
2. Place fresh basil leaves over the top.
3. Drizzle with olive oil and balsamic glaze.
4. Serve immediately and enjoy.

For a detailed recipe, see this classic Caprese salad guide.

8) Creamy Avocado and Black Bean Wrap

This wrap comes together ridiculously fast. Creamy avocado and black beans just work—super satisfying and honestly, kind of addictive.

If you want more zing, toss in some fresh veggies or a splash of lime. Warming up the wrap makes it even cozier, though sometimes I just eat it cold because I can’t wait.

The avocado keeps things smooth and rich—no need for heavy sauces here. Play around with spices or herbs if you’re feeling adventurous.

Ingredients

• 1 ripe avocado
• 1 cup cooked black beans
• 1 tortilla wrap
• ½ cup chopped bell peppers
• ¼ cup chopped onions
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro (optional)

Cooking Instructions

1. Mash the avocado, then mix in lime juice, salt, and pepper.
2. Sauté onions and bell peppers for about 5 minutes until they soften up.
3. Toss black beans into the skillet and warm them through.
4. Spread the avocado mixture over the tortilla.
5. Pile the black bean and veggie mix on top.
6. Add cilantro if you’re into that.
7. Roll it up and eat it cold, or toast it in a skillet for a couple of minutes at 350°F (175°C).

9) Speedy Vegetable Fried Rice

If you need dinner in a hurry, this veggie fried rice is a total lifesaver. Just toss in whatever vegetables are hanging out in your fridge.

Sauté garlic, carrots, and peas in a hot pan. Add cooked rice, stir everything around until it’s nice and hot.

Splash in some soy sauce or any sauce you like. Want to make it heartier? Brown rice or tofu works great.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• Optional: tofu or scrambled eggs

Cooking Instructions

1. Pour oil into a big pan or wok and heat it up over medium-high.
2. Add garlic and veggies, cooking for 4-5 minutes until they start to soften.
3. Dump in the rice and soy sauce, then stir everything together.
4. Keep cooking for another 3-4 minutes until it’s all hot.
5. Serve right away.

For more ideas, check out this easy vegetable fried rice.

10) Easy Paneer Tikka Skewers

Paneer Tikka skewers are a super tasty, no-fuss vegetarian dish you can whip up at home. You just marinate cubes of paneer cheese in yogurt and spices, then grill or bake them.

The paneer gets all smoky and flavorful—honestly, it’s hard to mess this up. You can use your oven, a grill, or even toss them in the air fryer if that’s your thing.

They work well as appetizers, or even as a light meal if you don’t feel like cooking a ton. Try adding bell peppers and onions to the skewers for a pop of color and some extra flavor.

If you let the paneer marinate for a few hours, the spices really soak in. That creamy paneer with the spicy coating? It’s a solid combo.

Ingredients

• 400g paneer, cut into cubes
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste
• 1 bell pepper, cut into pieces
• 1 onion, cut into pieces
• Skewers

Cooking Instructions

1. Mix yogurt, ginger-garlic paste, chili powder, garam masala, turmeric, lemon juice, and salt.
2. Add paneer and veggies to the marinade and coat well. Chill for 2-3 hours.
3. Thread paneer and veggies onto skewers.
4. Preheat oven to 400°F (200°C) or get your grill ready.
5. Cook skewers for about 15 minutes, turning halfway, until the edges look golden.
6. Serve hot with your favorite chutney or sauce.

Give these paneer tikka skewers a shot next time you need a quick, tasty vegetarian option.