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  1. HomeChevron Right
  2. Vegetable RecipesChevron Right
  3. Vegetarian Recipes

Vegetarian Recipes

By Food & Wine
Updated March 08, 2019
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Shaking Tofu
Credit: Greg DuPree
These amazing vegetarian recipes include lemony quinoa salad with shaved vegetables and gooey grilled eggplant parmesan.
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Seared Tofu Tabbouleh

Seared Tofu Tabbouleh
Credit: © Eva Kolenko
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With plenty of flavors and textures, this one-bowl meal from F&W’s Kay Chun is the perfect simple lunch or supper.

  • More Vegetable Recipes

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Tofu Masala

Tofu Masala
Credit: © Eva Kolenko
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This supersimple vegetarian dish from F&W’s Kay Chun is hearty, spicy and delicious with a glass of Chenin Blanc.

  • Tofu Recipes

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Fresh and Juicy Veggie Burgers

Fresh and Juicy Veggie Burgers
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This veggie-packed burger is made with chickpeas, artichokes, olives, asparagus and quinoa, then topped with melted cheese and marinated mushrooms.

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Quinoa Balls with Cauliflower and Cheese

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Bloggers Jasmine and Melissa Hemsley mix quinoa with grated cauliflower, salty halloumi cheese and chickpea flour to make crisp, fluffy little balls to serve as an hors d’oeuvre or with tomato sauce as a main course. Soaking the quinoa overnight before cooking makes it more digestible.

  • More Quinoa Recipes

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No-Bake Vegetarian Enchiladas

No-Bake Vegetarian Enchiladas
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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.

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Cauliflower Gratin with Manchego and Almond Sauce

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

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Chickpeas and Kale in Spicy Pomodoro Sauce

Chickpeas and Kale in Spicy Pomodoro Sauce
Credit: Constantine Poulos
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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.

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Lemony Quinoa Salad with Shaved Vegetables

Quinoa Recipes for Passover
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Eating quinoa is a great way for vegetarians to get protein. Jeremy Fox tosses nutty-tasting quinoa with crunchy shaved vegetables for a refreshing salad loaded with vitamins and minerals.

  • F&W's Guide to Healthy Cooking and Wellness

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Speedy Ratatouille with Goat Cheese

Speedy Ratatouille with Goat Cheese
Credit: Johnny Valiant
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In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark cooks them quickly in batches, so they retain their flavor and texture.

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Vegetable Rainbow Salad

Vegetable Rainbow Salad
Credit: CON POULOS
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This salad from F&W’s 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 cross-cultural dressing that includes miso and chipotle chile in adobo. If ingredients like lime radishes and baby orange cauliflower aren’t available at your farmers’ market, use equal quantities of similar vegetables.

  • F&W's Guide to Spring Produce

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Spinach-and-Grape-Leaf Pie

Spinach-and-Grape-Leaf Pie
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Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a big slice is also satisfying as a meal.

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Vegetable Potpies with Sweet Potato Biscuits

Vegetable Potpies with Sweet Potato Biscuits
Credit: © Ditte Isager
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"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Baker Stefania Rubicondo brought these wonderful individual pies, filled with a mix of sweet celery root, brussels sprouts and parsnips in a sage-infused cream sauce and topped with tender biscuits made with roasted sweet potato.

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Eggs Baked Over Sautéed Mushrooms and Spinach

Eggs Baked Over Sautéed Mushrooms and Spinach
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Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine."

  • Delicious Brunch Dishes

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Portobello-Mushroom and Red-Pepper Pizza

Portobello-Mushroom and Red-Pepper Pizza
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Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it's accompanied by a big salad. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

  • Lessons from Pizza Expert Mark Bello

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Chili con Tofu

Chili con Tofu
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Spicy chili seasonings work wonders for the bland flavor of 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 4 when adding the beans.

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Israeli Couscous and Tomato Salad with Arugula Pesto

Israeli Couscous and Tomato Salad with Arugula Pesto. Photo © Michael Turek
Credit: © Michael Turek
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.

  • Healthy Salads with Grains

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Artichokes with Scallion Vinaigrette

Artichokes with Scallion Vinaigrette
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A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish. The scallion vinaigrette balances the sweetness of the artichokes.

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Sweet Potato Tamales

Sweet potato tamales
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  • More Mexican-Inspired Recipes

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Mushroom Bolognese

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

  • Incredible Pasta Recipes and Cooking Tips

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Ricotta Gnudi with Chanterelles

Ricotta Gnudi with Chanterelles
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These tender gnudi, adapted from Nancy Silverton's Mozza Cookbook, are delicious with buttery chanterelles.

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Asian Steamed Buns with Bok Choy and Chinese Chives

Asian Steamed Buns with Bok Choy
Credit: © Kana Okada
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The Baker Creek catalog includes lots of seeds for Asian greens, including some that Jere Gettle found on his travels in Thailand. Here, a blend of mild bok choy with spicy mustard greens and oniony Chinese chives fills puffy, savory buns.

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Grilled Baby Carrot Wraps with Poblano Cream

Grilled Baby Carrot Wraps with Poblano Cream. Photo © Con Poulos
Credit: © Con Poulos
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About 15 slender baby carrots—grilled until charred, then tightly rolled inside a tortilla with poblano-spiked sour cream—make for a superb vegetable wrap.

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Twice-Cooked Broccoli with Hazelnuts and Garlic

Twice-Cooked Broccoli with Hazelnuts and Garlic
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  • Vegetable Recipes and Cooking Tips

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Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

Eggplant Goat-Cheese Sandwiches with Tomato Tarragon Sauce
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Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.

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Beet Gnocchi with Walnut-Sage Butter

Beet Gnocchi with Walnut-Sage Butter
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Jenn Louis (an F&W Best New Chef 2012) found these intense beet gnocchi in northwestern Italy. They are sweet and earthy and so delicious, they barely need a sauce. When the beet greens are fresh enough, Louis adds them to the walnut-sage butter.

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Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

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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.

  • Wonderful Soups

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Fresh Lima Bean Gratins

Fresh Lima Bean Gratins
Credit: © Con Poulos
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Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.

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Poached Eggs with Sunchokes and Comté Polenta

Poached Eggs with Sunchokes and Comté Polenta
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David Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam. Home cooks can pair baked eggs with cheese polenta, evoking Bouley's Comté foam with polenta puree.

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Grilled Eggplant Parmesan

Super Fast Grilling Recipes for a Last-Minute Barbecue
Credit: JOHN KERNICK
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This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, is much lighter than the fried kind.

  • F&W's Guide to Grilling

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Asparagus Tabbouleh

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This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint.

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Swiss Chard with Sweet Garlic

Swiss Chard with Sweet Garlic
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To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees the garlic and, just before serving, adds it to the sautéed chard.

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Red Lentil Dal with Tamarind and Asparagus

Red Lentil Dal with Tamarind and Asparagus
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During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart dal. "They all have an intriguing balance of tartness from tamarind and lime, and sweetness from slow-cooked onions." While asparagus isn't a traditional ingredient, Duguid was inspired to add it because Bangladesh is so fertile, and many green vegetables grow there.

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Fusilli with Roasted Eggplant and Goat Cheese

Fusilli with Roasted Eggplant and Goat Cheese
Credit: © Quentin Bacon
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Ravioli Nudi in Tomato Sauce

Ravioli Nudi in Tomato Sauce
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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 precleaned spinach from the salad bar.

  • Great Italian Dishes

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Vegetable Sandwich with Dill Sauce

Vegetable Sandwich with Dill Sauce
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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. When you can't get good tomatoes, don't buy lousy, cotttony ones; use twice the amount of lettuce instead.

  • Vegetable Recipes and Cooking Tips

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Five-Vegetable Stir-Fry with Lentils

Five-Vegetable Stir-Fry with Lentils
Credit: © Danielle Tsi
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A dinner of Brussels sprouts, turnips, carrots, and lentils may sound more like a punishment than a treat, but believe us—the combination is delicious. In fact, the general effect is actually rather delicate.

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Shaking Tofu

Shaking Tofu
Credit: Greg DuPree
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This vegetarian version of the Vietnamese dish Shaking Beef is ready in less than 45 minutes.

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    1 of 37 Seared Tofu Tabbouleh
    2 of 37 Tofu Masala
    3 of 37 Fresh and Juicy Veggie Burgers
    4 of 37 Quinoa Balls with Cauliflower and Cheese
    5 of 37 No-Bake Vegetarian Enchiladas
    6 of 37 Cauliflower Gratin with Manchego and Almond Sauce
    7 of 37 Chickpeas and Kale in Spicy Pomodoro Sauce
    8 of 37 Lemony Quinoa Salad with Shaved Vegetables
    9 of 37 Speedy Ratatouille with Goat Cheese
    10 of 37 Vegetable Rainbow Salad
    11 of 37 Spinach-and-Grape-Leaf Pie
    12 of 37 Vegetable Potpies with Sweet Potato Biscuits
    13 of 37 Eggs Baked Over Sautéed Mushrooms and Spinach
    14 of 37 Portobello-Mushroom and Red-Pepper Pizza
    15 of 37 Chili con Tofu
    16 of 37 Israeli Couscous and Tomato Salad with Arugula Pesto
    17 of 37 Artichokes with Scallion Vinaigrette
    18 of 37 Sweet Potato Tamales
    19 of 37 Mushroom Bolognese
    20 of 37 Ricotta Gnudi with Chanterelles
    21 of 37 Asian Steamed Buns with Bok Choy and Chinese Chives
    22 of 37 Grilled Baby Carrot Wraps with Poblano Cream
    23 of 37 Twice-Cooked Broccoli with Hazelnuts and Garlic
    24 of 37 Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
    25 of 37 Beet Gnocchi with Walnut-Sage Butter
    26 of 37 Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil
    27 of 37 Fresh Lima Bean Gratins
    28 of 37 Poached Eggs with Sunchokes and Comté Polenta
    29 of 37 Grilled Eggplant Parmesan
    30 of 37 Asparagus Tabbouleh
    31 of 37 Swiss Chard with Sweet Garlic
    32 of 37 Red Lentil Dal with Tamarind and Asparagus
    33 of 37 Fusilli with Roasted Eggplant and Goat Cheese
    34 of 37 Ravioli Nudi in Tomato Sauce
    35 of 37 Vegetable Sandwich with Dill Sauce
    36 of 37 Five-Vegetable Stir-Fry with Lentils
    37 of 37 Shaking Tofu

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