Easy Vegetarian Recipes
Seared Tofu Tabbouleh
With plenty of flavors and textures, this one-bowl meal from F&W’s Kay Chun is the perfect simple lunch or supper.
Grilled Halloumi and Lentil Salad
Halloumi is a Cypriot cheese made from a mixture of goat’s, sheep’s and cow’s milk. The great thing about this cheese is that it doesn’t melt, so it’s perfect for frying and grilling. I’ve topped this Greek-inspired lentil salad with halloumi steaks, to add some cheesy saltiness to this hearty salad. - Anne Faber
Warm Barley and Caramelized Mushroom Salad
Browned mushrooms, fresh sage and lemon juice dress up this version of a classic mushroom-barley salad from F&W’s Kay Chun.
Roasted Squash with Crispy Bulgur Crumbs
F&W’s Kay Chun tops sweet roasted winter squash with crispy pan-fried bulgur seasoned with coriander seeds.
This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach.
Fast Vegetarian Lasagna
It takes just 15 minutes to prep this fast vegetarian lasagna.
Vegetarian Pad Thai
This meatless pad Thai is made with tender scrambled eggs. For even more protein, add some crispy tofu just before serving.
Stir-Fried Asparagus with Toasted, Slivered Almonds and Sesame-Soy Glaze
The sweet sesame-soy glaze and crunchy asparagus make a simple but elegant side dish. For an easy weeknight dinner serve on a bed of noodles.
Fresh Cabbage and Avocado Tacos with Queso Fresco
Using a mix of red and green cabbages makes these refreshing vegetarian tacos even more colorful.
Crispy Tofu Steaks with Ginger Vinaigrette
F&W’s Kay Chun uses panko to coat tofu steaks, then pan-fries them until they’re crispy outside and creamy within.