Easy Vegetarian Recipes

With plenty of flavors and textures, this one-bowl meal from F&W’s Kay Chun is the perfect simple lunch or supper.

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

Browned mushrooms, fresh sage and lemon juice dress up this version of a classic mushroom-barley salad from F&W’s Kay Chun.

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.

It takes just 15 minutes to prep this fast vegetarian lasagna.

This meatless pad Thai is made with tender scrambled eggs. For even more protein, add some crispy tofu just before serving.

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.

Using a mix of red and green cabbages makes these refreshing vegetarian tacos even more colorful.

F&W’s Kay Chun uses panko to coat tofu steaks, then pan-fries them until they’re crispy outside and creamy within.