Vegetarian Recipes

Greg DuPree

These amazing vegetarian recipes include lemony quinoa salad with shaved vegetables and gooey grilled eggplant parmesan.

Start Slideshow

1 of 37

Seared Tofu Tabbouleh

Go to Recipe

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

2 of 37

Tofu Masala

Go to Recipe

This supersimple vegetarian dish from F&W’s Kay Chun is hearty, spicy and delicious with a glass of Chenin Blanc.

Tofu Recipes

3 of 37

Fresh and Juicy Veggie Burgers

Go to Recipe

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

More Veggie Burgers

4 of 37

Quinoa Balls with Cauliflower and Cheese

Go to Recipe

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

5 of 37

No-Bake Vegetarian Enchiladas

Go to Recipe

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.

6 of 37

Cauliflower Gratin with Manchego and Almond Sauce

Go to Recipe

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

7 of 37

Chickpeas and Kale in  Spicy Pomodoro Sauce 

Constantine Poulos

Go to Recipe

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.

8 of 37

Lemony Quinoa Salad with Shaved Vegetables

Go to Recipe

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

9 of 37

Speedy Ratatouille with Goat Cheese

Johnny Valiant

Go to Recipe

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.

10 of 37

Vegetable Rainbow Salad

CON POULOS

Go to Recipe

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

11 of 37

Spinach-and-Grape-Leaf Pie

Go to Recipe

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.

12 of 37

Vegetable Potpies with Sweet Potato Biscuits

Go to Recipe

"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.

13 of 37

Eggs Baked Over Sautéed Mushrooms and Spinach

Go to Recipe

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

14 of 37

Portobello-Mushroom and Red-Pepper Pizza

Go to Recipe

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

15 of 37

Chili con Tofu

Go to Recipe

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.

16 of 37

Israeli Couscous and Tomato Salad with Arugula Pesto

Go to Recipe

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

17 of 37

Artichokes with Scallion Vinaigrette

Go to Recipe

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.

18 of 37

Sweet Potato Tamales

Go to Recipe

More Mexican-Inspired Recipes

19 of 37

Mushroom Bolognese

Go to Recipe

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

20 of 37

Ricotta Gnudi with Chanterelles

Go to Recipe

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

21 of 37

Asian Steamed Buns with Bok Choy and Chinese Chives

Go to Recipe

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.

22 of 37

Grilled Baby Carrot Wraps with Poblano Cream

Go to Recipe

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.

23 of 37

Twice-Cooked Broccoli with Hazelnuts and Garlic

Go to Recipe

Vegetable Recipes and Cooking Tips

24 of 37

Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

Go to Recipe

Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.

25 of 37

Beet Gnocchi with Walnut-Sage Butter

Go to Recipe

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.

26 of 37

Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

Go to Recipe

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

27 of 37

Fresh Lima Bean Gratins

Go to Recipe

Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.

28 of 37

Poached Eggs with Sunchokes and Comté Polenta

Go to Recipe

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.

29 of 37

Grilled Eggplant Parmesan

JOHN KERNICK

Go to Recipe

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

30 of 37

Asparagus Tabbouleh

Go to Recipe

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

31 of 37

Swiss Chard with Sweet Garlic

Go to Recipe

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.

32 of 37

Red Lentil Dal with Tamarind and Asparagus

Go to Recipe

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.

33 of 37

Fusilli with Roasted Eggplant and Goat Cheese

Go to Recipe

34 of 37

Ravioli Nudi in Tomato Sauce

Go to Recipe

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

35 of 37

Vegetable Sandwich with Dill Sauce

Go to Recipe

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

Your Profile

Vegetarian Recipes

1 of 37

Seared Tofu Tabbouleh

1 of 37

2 of 37

Tofu Masala

2 of 37

3 of 37

Fresh and Juicy Veggie Burgers

3 of 37

4 of 37

Quinoa Balls with Cauliflower and Cheese

4 of 37

5 of 37

No-Bake Vegetarian Enchiladas

5 of 37

6 of 37

Cauliflower Gratin with Manchego and Almond Sauce

6 of 37

7 of 37

Chickpeas and Kale in Spicy Pomodoro Sauce

7 of 37

8 of 37

Lemony Quinoa Salad with Shaved Vegetables

8 of 37

9 of 37

Speedy Ratatouille with Goat Cheese

9 of 37

10 of 37

Vegetable Rainbow Salad

10 of 37

11 of 37

Spinach-and-Grape-Leaf Pie

11 of 37

12 of 37

Vegetable Potpies with Sweet Potato Biscuits

12 of 37

13 of 37

Eggs Baked Over Sautéed Mushrooms and Spinach

13 of 37

14 of 37

Portobello-Mushroom and Red-Pepper Pizza

14 of 37

15 of 37

Chili con Tofu

15 of 37

16 of 37

Israeli Couscous and Tomato Salad with Arugula Pesto

16 of 37

17 of 37

Artichokes with Scallion Vinaigrette

17 of 37

18 of 37

Sweet Potato Tamales

18 of 37

19 of 37

Mushroom Bolognese

19 of 37

20 of 37

Ricotta Gnudi with Chanterelles

20 of 37

21 of 37

Asian Steamed Buns with Bok Choy and Chinese Chives

21 of 37

22 of 37

Grilled Baby Carrot Wraps with Poblano Cream

22 of 37

23 of 37

Twice-Cooked Broccoli with Hazelnuts and Garlic

23 of 37

24 of 37

Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

24 of 37

25 of 37

Beet Gnocchi with Walnut-Sage Butter

25 of 37

26 of 37

Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

26 of 37

Chickpeas and Kale in  Spicy Pomodoro Sauce 