51 of Our Best Vegetarian Recipes

With plenty of flavors and textures, this one-bowl meal from former Food & Wine editor Kay Chun is the perfect simple lunch or supper.

This super-simple vegetarian dish from Kay Chun is hearty, spicy, and delicious with a glass of Chenin Blanc.

The recipe here is based on a dish created by chef Josef Centeno's great-grandmother, who raised 12 kids. Because meat was expensive, she often made enchiladas using only vegetables, like carrots and potatoes. For his enchiladas, Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.

Chef Missy Robbins of Brooklyn's Lilia restaurant swaps chickpeas for pasta in her riff on spicy pomodoro. She finishes the dish with a shower of fresh herbs and salty pecorino cheese.

This salad from former Food & Wine editor Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe—pickled vegetables, uncommon produce, ancient grains, and a dressing that includes miso and chipotle chiles in adobo. If ingredients like lime radishes and baby orange cauliflower aren't available at your farmers' market, use equal quantities of similar vegetables.

Spicy chili seasonings pair beautifully with tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sautéing, but stir in up to one extra cup of water in step four when adding the beans.

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.

Chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled four-ingredient soup. Lemon olive oil is a terrific alternative, and easier to find in the US. The citrus oil is used in two different ways: for sautéing fennel before pureeing it with grapefruit juice, and for garnishing the soup before serving.

The key to this hearty dish is to toss the reserved pasta water until the pasta is evenly coated. Toasted pine nuts provide a crunch, while the tangy and creamy goat cheese matches with the garnish of fresh lemon zest and parsley.

Hear the name ravioli nudi—literally, naked ravioli—and you may envision little sauceless pasta packets, but in fact it's not the sauce that's missing, but the pasta itself. Ravioli filling, in this case spinach and ricotta, is simmered like tender little dumplings. To save time, buy pre-washed spinach from a salad bar.

Stacked high with slices of tomato, onion, cucumber, avocado, and provolone cheese, this is a vegetable sandwich that even confirmed carnivores will love. You can add or substitute other fresh vegetables; radishes, spinach, or grated carrot go particularly well here. If you can't get good tomatoes, use twice the amount of lettuce instead.

This vegetarian version of the Vietnamese dish Shaking Beef is ready in less than 45 minutes.

These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined.

For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs. The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market.

Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking.

For her jackfruit tacos recipe, cookbook author and chef Jocelyn Ramirez at Todo Verde in Los Angeles uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Don't turn the jackfruit too often while it cooks; give it time to develop a golden brown crust for the best texture and flavor. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos are a satisfying vegetarian meal.

The former chef of 232 Bleecker in New York City, Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu.

A hearty mushroom, tofu, and wine filling is enclosed in a buttery, crisp crust in chef Dan Churchill's umami-packed pie that is sure to satisfy everyone around your table. Tofu is crumbled and cooked along with the mushrooms, adding protein and meaty texture. The filling and crust can be made one day ahead and kept refrigerated, then assembled and baked just before serving.

In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then ladled with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts.

Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra rich with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness.

Bringing a skillet of chilaquiles topped with all the fixings to the table is a very wise weekend brunch move. Start out by firing up your broiler: Lightly charring the tomatillos, garlic, jalapeños, and onion until lightly charred gives the green salsa terrific depth of flavor. If you don't have time to fry the tortilla chips at home, just pick up a bag of your favorite store-bought brand.

This faux lasagna Bolognese delivers all the comforting flavors of the Italian classic, thanks to layers of richly seasoned plant-based meat and a quickly simmered marinara. Cheesy spinach and tender zucchini pack in even more vegetables, which get an extra umami boost from plenty of Parmesan. If you've never cooked with plant-based meat before, trust your instincts and your eyes; it browns as it cooks, just like ground beef.

Your quest for the perfect veggie burger is over. Chitra Agrawal's version, adapted from a recipe in Lukas Volger's cookbook, Veggie Burgers Every Which Way, is absolutely delicious. Mashed rajma or canned beans get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese. Eggs and toasted breadcrumbs bind the mixture together, ensuring it will hold together in the pan. And don't skip the piles of toppings: They make this already wonderful burger even more special.

This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of the sherry vinegar and brightness of the lemon zest. A peppery arugula salad tops it off.

When tomatoes are at their best, take a cue from cookbook author and blogger Hetal Vasavada and don't cook them at all. "In the summer, Indian families often make kachumber salad. It's basically an Indian pico de gallo situation, minus the cilantro," says Vasavada. "My husband loves gazpacho—he's the kind of person who drinks salsa from the jar—so I thought this would be a nice, cool summer dish." Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch.

Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado, these tamales satisfy everyone at the table.

These vegetarian kofta pitas trade lamb for plant-based meat seasoned with tangy pomegranate molasses, fresh mint, and hot paprika to evoke the flavors of the classic dish. The plant-based meat mixture is somewhat loose; getting a good hard sear is the key to helping these patties stay together. A tangle of tart, sumac-tinted onions and a drizzle of tahini-laced yogurt sauce make these plant-based pitas a hearty and flavorful meal.

The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which is not only a relief to those who get nervous by the prospect of having to make their own pastry, but it also cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie.

Coconut milk and fresh lime juice are natural flavor partners to ginger and turmeric; here they come together to form a restorative tea-based broth that's delicious studded with chickpeas and pasta.

To create a vegetarian lasagna that's packed with flavor (rather than watery and bland), start by roasting mushrooms and red peppers with a garlic-infused oil. While the vegetables are cooking, stir together a quick ricotta filling with plenty of Parmesan for extra umami. Using no-boil lasagna noodles and good-quality store-bought tomato sauce cut down on cook time without sacrificing taste.

A quick broil followed by a longer bake makes this no-fry recipe hands off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture.

Frankies, a Mumbai-style wrap, involves griddling a roti with a little egg wash to create a thicker bread ideal for holding a rich, saucy filling. At Pondicheri in Houston, chef Anita Jaisinghani swaps the typical chicken tikka masala version for mushrooms, sweet potato and a bright cilantro chutney.

Crispy roasted root vegetables like parsnips and celery root add an earthy, caramelized depth to this simple grain salad made with tender, chewy farro. Resist the urge to stir the vegetables during cooking to help them develop the most color.

In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish—it's also delicious in pasta or bean salad.

This soul-satisfying bowl of beans and greens hits the spot on a night when you're low on time and energy and the fridge seems a bit bare. Smoked paprika adds a welcome hint of smokiness, while the combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time. Can't find collards? Swap in kale or chard instead. Want to keep it vegan? Just skip the cheese. Feel free to use your favorite canned or home-cooked beans as well.

In addition to turning heads at your cookouts, this vegetarian masterpiece is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to three days in advance and stash it in the fridge; skip a step and substitute two cups of jarred roasted peppers for the grilled bell peppers, plus about 1/4 cup liquid from the jar. If you're working with a small grill, cut the flatbread in half, or use lavash instead.

Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness.

Six layers of colorful vegetables cook together in this free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch. Dial in your knife skills or use a mandoline to cut the vegetables into thin, uniform slices to ensure easy layering and even baking. To make serving easy, allow the gratin to cool for 20 minutes before cutting.

Meaty mushrooms proudly stand in for meat in this vegetarian riff on the classic Italian meat sauce. Danielle Glantz uses a blend of locally sourced wild mushrooms here, but any mix of fresh mushrooms will do. However, be sure to seek out dried porcini mushrooms; after a quick soak in steaming hot water, they plump up and release their intense, heady flavor into the soaking liquid, which adds a rich depth to this sauce. For extra umami, toss in a Parmesan rind while the sauce cooks. It's a good practice to keep leftover Parmesan rinds in the freezer for just this purpose.

Set the roughly chopped mirepoix (a combination of yellow onion, celery, and carrots, with some portobellos and garlic for good measure) under the broiler to create a charred crust that adds layers of smoky flavor. Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove. Ladled over a pile of tagliatelle and topped with more cheese, this nourishing sauce tastes slow-cooked and comforting, especially on a wintry weeknight.

To evenly cut the rolls without crushing the kimbap, use a very sharp knife, in a long sawing motion, without pressing straight down on the roll. If your knife sticks to the rice, wet the blade with some of the daikon pickling liquid.

To develop the socarrat, the crispy crust of rice that's so integral to classic paella, check the edges with a spoon or offset spatula as it cooks. Once the stock is almost fully absorbed by the rice, begin checking more frequently; it can quickly go from golden brown to scorched. Take a cue from chef Peter Lee and serve the paella with grilled lemon wedges and on-the-vine cherry tomatoes.

Medium-firm tofu has just enough moisture to crumble into a scrambled egg–like texture in this breakfast dish inspired by Indian anda bhurji. Slightly pink in color, the kala namak (black salt) adds eggy, sulfurous flavors to this dish.

This recipe captures the rich, elegant, simple flavors of the classic Italian pasta and rounds them out with bitter charred Broccolini and crispy, creamy, flash-fried white beans. It's a hearty late-summer meal.

This grain bowl is a choose-your-own-adventure delight. Sub in any grain, protein, or leafy green you have on hand—no matter what you choose, the deliciously easy sesame-based dressing will tie it all together. You'll have enough for at least two lunches plus leftovers. Make a double batch of the dressing to have enough for a full week of easy lunches.

Briefly heating spices and dried chiles in oil or ghee allows their flavors to bloom, creating a flavorful tadka that serves as the backbone of this dish. It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas.

When it's dried, tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries, mimicking the texture of shredded meat. In this recipe, dried tofu skin sticks are broken into pieces, rehydrated until pliable, and then stir-fried with an umami-rich chile oil and soy sauce.

Here, chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.

Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, who first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make Hatch chiles rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure; it fries up golden brown and airy, encasing the flavorful Hatch chiles. Fold the egg whites into the batter just before frying to keep it nice and fluffy.

This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on toasted English muffins on a bed of garlicky spinach and are then topped with a light cheese sauce spiked with smoked Spanish paprika.