Are you a busy bee looking for delicious and easy-to-make vegetarian meals? Look no further! In this article, we’ll be sharing 20 scrumptious quick vegetarian recipes that are perfect for a weeknight dinner or a special occasion. From hearty bowls to flavorful stir-fries, these recipes are sure to please even the pickiest of eaters.
Whether you’re a seasoned veggie lover or just starting to explore the world of plant-based eating, we’ve got something for everyone. With ingredients like chickpeas, black beans, and quinoa, these dishes are not only tasty but also packed with nutrients. And the best part? They can be whipped up in no time – perfect for those days when you’re short on time but still want to feed your body well.
So without further ado, let’s dive into our list of 20 delicious quick vegetarian recipes that are easy to make and sure to become new favorites.
Spicy Chickpea and Spinach Curry
A flavorful and nutritious curry that combines the creamy richness of chickpeas with the earthy sweetness of spinach, all wrapped up in a spicy and aromatic sauce.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon cayenne pepper
– 1 can coconut milk
– Salt and pepper, to taste
– Cooking oil or ghee, for sautéing
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and cayenne pepper. Cook for 1 minute.
4. Stir in chickpeas, spinach, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until the spinach has wilted.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Avocado and Black Bean Quesadillas
Get ready for a flavorful and healthy twist on traditional quesadillas! These Avocado and Black Bean Quesadillas are perfect for a quick lunch or dinner that’s packed with nutrients.
Ingredients:
– 2 large tortillas
– 1 ripe avocado, mashed
– 1 cup cooked black beans, rinsed and drained
– 1/4 cup shredded Monterey Jack cheese (vegetarian)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: salsa, sour cream, cilantro, diced tomatoes
Instructions:
1. Preheat a large skillet or griddle over medium heat.
2. In a bowl, mix together the mashed avocado and black beans.
3. Place one tortilla in the skillet and sprinkle with half of the avocado-black bean mixture.
4. Top with half of the cheese and fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
6. Flip and cook for an additional 1-2 minutes or until the other side is also lightly browned.
7. Repeat with the remaining ingredients.
Cooking Time: Approximately 4-5 minutes per quesadilla, depending on the heat and tortilla thickness.
Caprese Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and visually stunning recipe that combines the richness of portobello mushrooms with the classic Italian flavors of caprese salad.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic glaze
– 1 tsp salt
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, salt, and a pinch of balsamic glaze.
3. Brush the mixture onto both sides of the mushroom caps.
4. Divide the mozzarella cheese among the mushrooms, placing it on one half of each cap.
5. Top with cherry tomatoes and sprinkle with chopped basil leaves (if using).
6. Fold the other half of the mushroom cap over the filling to form a “pocket.”
7. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve warm, drizzled with additional balsamic glaze if desired.
Cooking Time: 15-20 minutes
Vegetable Stir-Fry with Tofu
A flavorful and nutritious stir-fry that combines the best of vegetables, tofu, and a hint of Asian spices.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh green onions for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add remaining 1 tablespoon of oil to the pan. Add onion and garlic; cook until onion is translucent.
4. Add mixed vegetables and stir-fry for 2-3 minutes or until tender-crisp.
5. Return tofu to the pan and stir in soy sauce, sesame oil, salt, and pepper.
6. Cook for an additional minute, then serve garnished with green onions.
Cooking Time: 12-15 minutes
Quick Lentil and Tomato Soup
This hearty soup is a perfect blend of nutritious lentils and flavorful tomatoes, ready to warm your belly in no time.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper.
5. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25 minutes
Greek Salad with Homemade Dressing
A classic Greek salad gets a boost from a tangy homemade dressing made with fresh herbs and citrus.
Ingredients:
– 4 cups mixed greens (Romaine, arugula, and/or spinach)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup red onion, thinly sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Add chopped parsley to the dressing and stir to combine.
4. Pour the dressing over the salad and toss to coat.
5. Top with crumbled feta cheese.
Cooking Time: 10 minutes
Zucchini Noodles with Pesto
Get ready to enjoy a light and refreshing summer pasta dish without the carbs! This recipe uses zucchinis as noodles, tossed in a delicious homemade pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/2 cup fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles and place them on a baking sheet lined with parchment paper.
3. Drizzle the zucchini noodles with a little bit of olive oil and season with salt and pepper.
4. Roast the zucchini noodles in the preheated oven for 10-12 minutes, or until they’re tender but still slightly firm.
5. Meanwhile, blend the basil leaves, pine nuts, Parmesan cheese, and garlic into a pesto sauce.
6. Toss the roasted zucchini noodles with the homemade pesto sauce.
7. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Tacos
A flavorful and nutritious twist on traditional tacos, these sweet potato and black bean tacos are perfect for a quick weeknight dinner or lunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese, sour cream, and cilantro for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in the oven for about 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add black beans, cumin, salt, and pepper to the skillet; stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by filling warm tortillas with roasted sweet potatoes, black bean mixture, and desired toppings.
Cooking Time: 1 hour
One-Pot Vegetable Pasta
Quickly cook up a flavorful pasta dish packed with vegetables and rich sauce. This easy one-pot meal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 can (28 oz.) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, red bell pepper, and zucchini. Cook until the vegetables are tender, about 5 minutes.
3. Add the crushed tomatoes, vegetable broth, basil, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and cook for 10-12 minutes or until the sauce has thickened slightly.
5. Add the pasta to the pot and toss with the vegetables and sauce.
6. Cook for an additional 2-3 minutes or until the pasta is al dente.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-22 minutes
Eggplant Parmesan Sliders
Elevate your slider game with these bite-sized Eggplant Parmesan Sliders, perfect for a quick dinner or party appetizer.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Slider buns (preferably toasted)
– Marinara sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs, mozzarella cheese, and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste.
5. Bake for 20-25 minutes or until golden brown.
6. Assemble sliders by placing a few eggplant slices onto each bun, followed by a dollop of marinara sauce.
Cooking Time: 20-25 minutes
Quinoa and Roasted Veggie Bowl
A nutritious and flavorful bowl filled with quinoa, roasted vegetables, and a hint of Mediterranean flair.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: feta cheese, chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. Toss sweet potato, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until vegetables are tender and lightly caramelized.
4. Fluff cooked quinoa with a fork and transfer to a bowl. Top with roasted vegetables, feta cheese (if using), and parsley (if using).
Cooking Time: 40-50 minutes
Garlic Butter Mushroom Rice
This aromatic rice dish combines the flavors of sautéed mushrooms, garlic butter, and fragrant herbs to create a delicious side that pairs well with grilled meats or roasted vegetables.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. While the rice cooks, melt the butter in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. Stir in the thyme, salt, and pepper.
7. Fluff the cooked rice with a fork and add it to the skillet with the mushroom mixture. Toss until well combined.
Cooking Time: 25-30 minutes
Spinach and Feta Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the creamy richness of feta cheese with the nutritional benefits of spinach. The result is a deliciously healthy main dish or side that’s perfect for any occasion.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, feta cheese, breadcrumbs, and a pinch of salt and pepper.
3. Stuff each pepper with the spinach mixture, mounding it slightly.
4. Drizzle tops with olive oil and sprinkle with additional feta cheese if desired.
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Mediterranean Hummus Wrap
Elevate your snack game with this flavorful and healthy wrap filled with creamy hummus, crunchy veggies, and savory Mediterranean flavors.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 1 tablespoon lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 large flour tortilla
– 1/2 cup mixed greens
– 1/2 cup sliced cucumber
– 1/4 cup sliced red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon chopped fresh parsley
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth.
2. With the blender or food processor still running, slowly add olive oil in a thin stream until well combined.
3. Spread the hummus evenly onto the tortilla, leaving a 1-inch border around edges.
4. Top with mixed greens, cucumber, red bell pepper, feta cheese (if using), and parsley.
5. Roll up the wrap tightly and slice in half.
Cooking Time: None! This recipe is ready in just a few minutes.
Creamy Coconut Lentil Curry
A flavorful and comforting curry that combines the creaminess of coconut milk with the heartiness of lentils, perfect for a weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onions and garlic in a little oil until softened.
2. Add the lentils, diced tomatoes, coconut milk, cumin, curry powder, salt, and pepper. Stir to combine.
3. Bring to a simmer, then reduce heat and cook for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Broccoli and Cheddar Stuffed Potatoes
A creamy, cheesy twist on classic baked potatoes, filled with nutritious broccoli and a hint of savory flavor.
Ingredients:
– 4 large baking potatoes
– 1 head of broccoli, steamed and chopped
– 2 tablespoons butter
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in each with a fork.
3. Bake the potatoes for 45-50 minutes, or until tender when pierced with a fork.
4. While the potatoes are baking, melt the butter in a pan over medium heat. Add the chopped broccoli and cook until tender, about 5 minutes.
5. Fluff the cooked potatoes with a fork to create some space inside each potato.
6. Stuff each potato with the broccoli mixture, followed by shredded cheddar cheese and a sprinkle of Parmesan cheese.
7. Return the stuffed potatoes to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 1 hour 5 minutes
Tomato Basil Bruschetta
Savor the flavors of Italy with this classic bruschetta recipe, perfect for a quick and easy appetizer or snack.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup freshly grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, minced garlic, salt, and pepper.
3. Brush the baguette slices with olive oil and toast in the preheated oven for 5-7 minutes or until lightly browned.
4. Spoon the tomato-basil mixture onto the toasted baguette rounds.
5. Sprinkle with Parmesan cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Veggie Fried Rice with Tofu
A flavorful and nutritious vegan twist on the classic Chinese dish, this Veggie Fried Rice with Tofu recipe is a quick and easy meal solution.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 block firm tofu, drained and cut into small cubes
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan.
3. In same pan, add onion and garlic; stir-fry until softened, about 2 minutes.
4. Add mixed vegetables and stir-fry for an additional 2 minutes.
5. Push the vegetable mixture to one side of the pan. Crack in a small amount of oil (if needed) and pour in cooked rice. Stir-fry until combined with the vegetable mixture.
6. Return tofu to the pan and stir to combine.
7. Add soy sauce and season with salt to taste.
8. Serve hot, garnished with chopped green onions or scallions if desired.
Cooking Time: 15-20 minutes
Pesto and Sun-Dried Tomato Flatbread
A flavorful and vibrant flatbread recipe that combines the richness of pesto with the sweetness of sun-dried tomatoes.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 2 tablespoons pesto
– 1/4 cup chopped sun-dried tomatoes
– Fresh basil leaves, for garnish
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth.
4. Roll out the dough into a thin circle, about 1/8 inch thick.
5. Spread pesto evenly over the dough, leaving a 1-inch border around the edges.
6. Top with chopped sun-dried tomatoes.
7. Fold the edges of the dough over the filling to form a crust.
8. Cook in a preheated oven at 400°F (200°C) for 15-20 minutes until golden brown.
Cooking Time: 15-20 minutes
Roasted Cauliflower and Chickpea Salad
Roasted Cauliflower and Chickpea Salad Recipe
Discover the perfect blend of flavors with this delicious Roasted Cauliflower and Chickpea Salad recipe. This healthy salad combines roasted cauliflower, chickpeas, and a tangy dressing for a nutritious meal or snack.
Ingredients:
– 1 head of cauliflower
– 1 can of chickpeas (14 oz)
– 2 tablespoons of olive oil
– 1 tablespoon of lemon juice
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
3. In a large bowl, toss the cauliflower with olive oil, lemon juice, garlic powder, salt, and pepper until well coated.
4. Spread the cauliflower on a baking sheet and roast for 20-25 minutes or until tender.
5. Drain and rinse the chickpeas. Add them to the roasted cauliflower.
6. In a small bowl, whisk together your favorite salad dressing (we recommend a simple vinaigrette with lemon juice, olive oil, salt, and pepper).
7. Toss the cauliflower and chickpea mixture with the dressing until coated.
8. Garnish with chopped parsley and serve.
Cooking Time: 20-25 minutes
Summary
Discover 20 mouth-watering vegetarian recipes that are quick, easy, and packed with flavor. From international-inspired dishes like Spicy Chickpea and Spinach Curry and Creamy Coconut Lentil Curry to comforting classics like Vegetable Stir-Fry with Tofu and One-Pot Vegetable Pasta, there’s something for everyone. Plus, healthy options like Quinoa and Roasted Veggie Bowl and Broccoli and Cheddar Stuffed Potatoes. Perfect for busy home cooks or meal prep enthusiasts, these recipes are sure to become new favorites.
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