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.
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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
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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.
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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.
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Creamed Kale
This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach.
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Fast Vegetarian Lasagna
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Vegetarian Pad Thai
This meatless pad Thai is made with tender scrambled eggs. For even more protein, add some crispy tofu just before serving.
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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.
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Fresh Cabbage and Avocado Tacos with Queso Fresco
Using a mix of red and green cabbages makes these refreshing vegetarian tacos even more colorful.
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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.