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Vegetable Recipes
Vegetarian Recipes

Vegetarian Recipes

By Food & Wine

Updated March 08, 2019

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

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

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

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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

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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

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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 

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

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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

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

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

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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

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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

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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

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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

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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

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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

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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

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More Mexican-Inspired Recipes

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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

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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

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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

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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

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Vegetable Recipes and Cooking Tips

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Eggplant and 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

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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

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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

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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

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

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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

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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

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Vegetarian Recipes

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Seared Tofu Tabbouleh

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Tofu Masala

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Fresh and Juicy Veggie Burgers

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Quinoa Balls with Cauliflower and Cheese

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No-Bake Vegetarian Enchiladas

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Cauliflower Gratin with Manchego and Almond Sauce

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Chickpeas and Kale in Spicy Pomodoro Sauce

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Lemony Quinoa Salad with Shaved Vegetables

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Speedy Ratatouille with Goat Cheese

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Vegetable Rainbow Salad

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Spinach-and-Grape-Leaf Pie

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Vegetable Potpies with Sweet Potato Biscuits

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Eggs Baked Over Sautéed Mushrooms and Spinach

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Portobello-Mushroom and Red-Pepper Pizza

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Chili con Tofu

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Israeli Couscous and Tomato Salad with Arugula Pesto

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Artichokes with Scallion Vinaigrette

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Sweet Potato Tamales

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Mushroom Bolognese

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Ricotta Gnudi with Chanterelles

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Asian Steamed Buns with Bok Choy and Chinese Chives

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Grilled Baby Carrot Wraps with Poblano Cream

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Twice-Cooked Broccoli with Hazelnuts and Garlic

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Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

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Beet Gnocchi with Walnut-Sage Butter

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Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

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Chickpeas and Kale in  Spicy Pomodoro Sauce 