10+ Vegetarian Recipes to Brighten Your Mealtime

Vegetarian recipes let you enjoy tasty meals without meat. Maybe you want to eat healthier, try something new, or just cut back on your environmental impact—these recipes have you covered.

Vegetarian cooking brings a big variety of flavors and ingredients. Meals can be satisfying and nutritious, and honestly, it’s kind of fun seeing what you can create.

You don’t have to be a vegetarian to love these dishes. A lot of people find adding more plant-based meals is easier (and tastier) than they expected.

With simple ingredients and easy steps, you can whip up meals everyone at the table will enjoy.

1) Extra Vegetable Fried Rice

Extra Vegetable Fried Rice is perfect for using up leftover rice and whatever veggies you’ve got hanging around. It’s simple, colorful, and full of flavor.

Try brown rice if you want a healthier twist. Toss in any veggies you like—no need to stress about following the recipe exactly.

This dish cooks up fast. You can keep it vegetarian or crack in an egg for a bit of protein.

It works for lunch or dinner, and honestly, it’s even good reheated.

Check out a step-by-step guide at Extra Vegetable Fried Rice.

Ingredients:

• 3 cups cooked brown rice
• 1 cup diced carrots
• 1 cup frozen peas
• 1 bell pepper, diced
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil

Cooking Instructions:

1. Heat vegetable oil in a pan over medium heat.
2. Add garlic and sauté for 1 minute.
3. Toss in carrots, peas, and bell pepper. Cook for 3-4 minutes until tender.
4. Add cooked rice and mix it all up.
5. Pour soy sauce and sesame oil over the rice. Stir to combine.
6. Cook for another 3-5 minutes until everything’s heated through.
7. Sprinkle green onions on top before serving.

2) Best Lentil Soup

Lentil soup is simple and hearty. You just need a handful of basic ingredients.

It’s packed with protein and fiber, and you can toss in extra veggies like carrots, celery, or greens if you’re feeling it.

Lemon juice and herbs keep it tasting fresh, even though it’s made from pantry staples. You cook everything in one pot, so cleanup is a breeze.

It’s a cozy dinner or an easy meal prep option. The soup thickens up and gets even better after a day in the fridge.

You can find lots of small variations, but the basics are always lentils, veggies, and spices.

Ingredients

• 1 cup dried lentils
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup chopped kale or spinach
• 1 tablespoon tomato paste
• Juice of 1 lemon
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; cook until soft.
3. Stir in garlic, tomato paste, and cumin; cook for 1 minute.
4. Add lentils and broth, bring to a boil.
5. Lower heat and simmer for 25-30 minutes until lentils are tender.
6. Stir in kale or spinach, cook 5 more minutes.
7. Add lemon juice, salt, and pepper.
8. Serve warm.

Find more variations at Nora Cooks and Cookie and Kate.

3) Crispy Baked Falafel

You can make falafel crispy on the outside and soft in the middle without frying. Soak dried chickpeas for several hours—they give the best texture.

Skip canned chickpeas; they just don’t work as well and tend to get mushy.

Baking falafel is healthier and honestly still super tasty. Mix chickpeas with herbs and spices, form balls, and bake until golden.

They’re great for wraps or tossing on salads. Bake at 400°F (200°C) to get that crunchy crust.

If you have an air fryer, that works too.

Ingredients

• 1 cup dried chickpeas
• 1 small onion, chopped
• 2 cloves garlic
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp baking powder
• 2-3 tbsp flour

Cooking Instructions

1. Soak chickpeas in cold water for 8-12 hours, then drain.
2. Blend chickpeas, onion, garlic, herbs, spices, baking powder, and flour until coarse.
3. Chill the mixture for 30 minutes.
4. Preheat oven to 400°F (200°C).
5. Shape mixture into balls or patties and place on a baking sheet.
6. Bake 25-30 minutes, turning halfway, until golden and crispy.

4) Epic Vegetarian Chili

This vegetarian chili is hearty and full of flavor. Beans, sweet potatoes, and plenty of spices make it seriously satisfying.

The flavors get even better after a day in the fridge. You can cook it on the stove or toss it in a slow cooker.

It’s vegan, gluten-free, and loaded with veggies you probably already have. Perfect for a cozy dinner.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 2 cans of beans (black beans and kidney beans), drained and rinsed
• 1 can diced tomatoes
• 1 cup corn kernels
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cook until soft, about 5 minutes.
3. Stir in sweet potato, beans, tomatoes, corn, and broth.
4. Add chili powder, cumin, salt, and pepper, then mix well.
5. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
6. Stir occasionally until sweet potatoes are tender. Serve warm.

5) Hearty Veggie Burgers

Veggie burgers make a filling, tasty meal without any meat. Try mushrooms, black beans, walnuts, and rice for a good mix of texture and flavor.

You can grill, bake, or cook these patties on the stovetop—whatever works for you.

Adding carrots or sweet potatoes brings a bit of sweetness and extra nutrition. Play around with herbs and seasonings to suit your mood.

Homemade always tastes fresher. For more ideas, look up recipes that use walnuts and mushrooms or swap in lentils and sweet potatoes.

Ingredients

• 1 cup cooked black beans
• 1 cup finely chopped mushrooms
• ½ cup cooked rice
• ¼ cup chopped walnuts
• 1 small carrot, grated
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Mash the black beans in a bowl.
2. Add mushrooms, rice, walnuts, carrot, and seasonings. Mix well.
3. Form the mixture into 4 patties.
4. Heat olive oil in a pan over medium heat.
5. Cook patties for 4-5 minutes on each side until browned and firm.
6. Serve warm on buns or with salad.

6) Healthy Grain Bowls

Healthy grain bowls are an easy way to eat a balanced meal. Mix cooked grains like quinoa, rice, or farro with fresh or roasted veggies.

Add chickpeas or beans for protein. Drizzle on a simple sauce or dressing to tie it all together.

These bowls are great for meal prep or quick weeknight dinners. They’re also perfect for trying out new flavor combos.

Roast veggies like zucchini, corn, or kale for extra goodness. Mixing grains, proteins, and veggies gives you a nutrient boost in one bowl.

Ingredients

• 1 cup cooked quinoa
• 1 cup roasted vegetables (zucchini, corn, kale)
• 1/2 cup cooked chickpeas
• 1/4 cup chopped fresh tomatoes
• 2 tablespoons kale sauce or dressing

Cooking Instructions

1. Cook quinoa according to package instructions.
2. Roast vegetables at 400°F (205°C) for 20 minutes.
3. Mix quinoa, roasted veggies, chickpeas, and tomatoes in a bowl.
4. Drizzle with kale sauce or your favorite dressing.
5. Toss everything gently and serve.

7) Spinach and Ricotta Stuffed Pasta Shells

Spinach and ricotta stuffed shells are a simple, comforting vegetarian meal. Fill big pasta shells with a creamy ricotta and sautéed spinach mix.

Bake them under tomato or marinara sauce and top with mozzarella. The result is cheesy and satisfying.

It’s a great option for family dinners or when you want something hearty but meat-free. Add garlic and Italian herbs for more flavor.

You can make it ahead and reheat leftovers easily. Pair with salad or garlic bread if you want to go all out.

Ingredients

• Jumbo pasta shells
• Ricotta cheese
• Fresh spinach
• Tomato or marinara sauce
• Mozzarella cheese
• Garlic
• Italian seasoning
• Olive oil
• Salt and pepper

Cooking Instructions

1. Cook pasta shells until al dente. Drain and cool.
2. Sauté garlic and spinach in olive oil until wilted.
3. Mix spinach with ricotta, salt, pepper, and Italian seasoning.
4. Stuff the shells with the ricotta-spinach mixture.
5. Spread sauce in a baking dish, place stuffed shells on top.
6. Cover with more sauce and mozzarella cheese.
7. Bake at 375°F (190°C) for 25-30 minutes until bubbly and cheese melts.

8) BBQ Jackfruit Pulled ‘Pork’

BBQ jackfruit pulled “pork” is a fun vegetarian swap that’s surprisingly easy. Young jackfruit shreds up and cooks down to a texture a lot like pulled pork.

Add BBQ sauce and spices for that smoky, savory kick. It’s great piled on sandwiches with crunchy slaw or whatever toppings you love.

The whole thing takes about 30 minutes, so it’s a solid option for a quick meal. Use your favorite vegan BBQ sauce or make your own if you’re feeling adventurous.

Jackfruit really soaks up flavors, so you end up with a juicy, satisfying dish.

Ingredients

• 2 cans young green jackfruit in water or brine
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 cup vegan BBQ sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Cooking Instructions

1. Drain and rinse the jackfruit.

2. Heat oil in a pan over medium heat. Sauté onion and garlic until soft.

3. Add jackfruit, oregano, salt, and pepper. Cook for 5 minutes.

4. Stir in BBQ sauce and cook for another 10-15 minutes.

5. Use forks to shred the jackfruit while cooking.

6. Serve warm on buns with slaw or your favorite sides.

9) Crispy Tofu with Cashews

This crispy tofu with cashews really hits the spot. The tofu turns golden and crunchy, and the cashews bring a nutty bite that works so well.

Everything gets tossed in a ginger-garlic sauce that’s sweet and savory—honestly, it’s hard to resist. This dish comes together fast, so it’s a solid choice for a weeknight dinner.

I usually serve it with rice or some steamed veggies. If you want to see more ideas, check out Cashew Tofu stir-fry or Vegan Cashew “Chicken”.

Ingredients

• 1 block extra-firm tofu
• 1 cup roasted cashews
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup or honey
• 1 teaspoon rice vinegar

Cooking Instructions

1. Press tofu to remove moisture, then cut into cubes.

2. Heat oil in a pan over medium-high heat.

3. Add tofu cubes and cook until all sides are crispy, about 10 minutes.

4. Stir in garlic and ginger. Cook for another minute.

5. Mix soy sauce, maple syrup, and vinegar. Pour into the pan.

6. Add cashews and toss to coat everything well.

7. Cook for 2 more minutes, then serve warm.

10) Farro Salad with Seasonal Veggies

Farro salad is such a good way to use up whatever fresh veggies you have on hand. Pick whatever’s ripe and looks good.

This salad is filling, tasty, and honestly, it’s packed with nutrients. Cook the farro until it’s tender but still a bit chewy.

Toss it with chopped vegetables—tomatoes, zucchini, peppers, whatever you like. I like to add fresh herbs and a sprinkle of feta for a little extra something.

You can serve this salad warm or cold. It works as a quick meal or a side dish.

Ingredients

• 1 cup farro
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, chopped
• 1 cup bell peppers, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh herbs (like parsley or basil), chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Rinse 1 cup of farro under cold water.

2. Bring a pot of water to a boil, then add the farro.

3. Cook for about 25-30 minutes. Stop when it’s tender but still a bit chewy.

4. Drain the farro and let it cool off.

5. Chop up some tomatoes, zucchini, and bell peppers.

6. Grab a large bowl.

7. Mix the cooled farro with your chopped veggies and some fresh herbs.

8. Toss in some feta cheese.

9. Drizzle everything with olive oil and a squeeze of lemon juice.

10. Sprinkle on salt and pepper to taste.

11. Gently toss it all together.

12. Serve it warm if you’re in a hurry, or chill it first if you’ve got the patience.

Want more ideas? Here’s a fast farro salad with veggies you might like.