Title: 20 Delicious Quick Vegetarian Recipes Easy to Make
Are you looking for a way to spice up your meals without sacrificing flavor or time? Look no further! As a busy individual, it’s easy to get stuck in a culinary rut and rely on the same old recipes over and over. But with these 20 quick vegetarian recipes, you’ll be able to add some excitement back into your daily routine.
From hearty pasta dishes to flavorful stir-fries, and from classic tacos to innovative wraps, this collection of recipes has something for everyone. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, these easy-to-make recipes are sure to become new favorites.
Spicy Chickpea Stir-Fry
This flavorful stir-fry is a perfect blend of spicy and savory, making it a great addition to any meal or snack. With the convenience of canned chickpeas and a few simple ingredients, you can have this delicious dish ready in no time.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly.
4. Add chickpeas and stir to combine with the spice mixture.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Avocado and Black Bean Quesadillas
A flavorful twist on traditional quesadillas, this recipe combines the creaminess of avocado with the savory goodness of black beans.
Ingredients:
– 2 ripe avocados, mashed
– 1 can (15 ounces) black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 large flour tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, diced tomatoes, shredded lettuce
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together mashed avocado, black beans, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
3. Place one tortilla in the skillet and sprinkle half of the avocado-black bean mixture onto half of the tortilla.
4. Sprinkle shredded cheese on top of the filling, then fold the tortilla in half to enclose.
5. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy. Flip and cook an additional 2 minutes.
6. Repeat with remaining ingredients.
Cooking Time: 4-6 minutes per quesadilla
Garlic Butter Mushroom Pasta
This recipe combines the earthy flavor of mushrooms with the richness of garlic butter and al dente pasta, making for a comforting and easy meal.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 2 tbsp. unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add reserved pasta water and stir to combine. Season with salt and pepper to taste.
5. Combine cooked pasta and mushroom mixture in the skillet. Toss to coat, adding Parmesan cheese and chopped parsley if desired.
Cooking Time: 15-20 minutes
Caprese Stuffed Portobello Mushrooms
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this flavorful and visually stunning recipe, combining the freshness of Caprese salad with the earthiness of Portobello mushrooms.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps cleaned
– 1 cup fresh mozzarella cheese, sliced
– 1/2 cup fresh basil leaves, chopped
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together mozzarella cheese and chopped basil.
3. Stuff each mushroom cap with the mozzarella-basil mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
5. Place the mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until tender and golden brown.
Cooking Time: 15-20 minutes
Spinach and Feta Stuffed Peppers
A delicious and healthy twist on traditional stuffed peppers, this recipe combines the creamy flavor of feta cheese with the nutritional benefits of spinach. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 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: 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix spinach, feta cheese, breadcrumbs, and olive oil.
4. Stuff each pepper with the spinach mixture, filling to the top.
5. Place peppers in a baking dish and bake for 30-35 minutes or until tender.
Cooking Time: 30-35 minutes
Quick Veggie Fried Rice
A simple and flavorful recipe that can be whipped up in no time, this Quick Veggie Fried Rice is a great way to use up leftover veggies and rice. Perfect for a quick lunch or dinner, it’s also a great side dish option.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed veggies (e.g. peas, carrots, corn)
– 2 eggs, beaten
– Salt and pepper to taste
– Optional: soy sauce or chili flakes for added flavor
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent (about 2 minutes).
3. Add mixed veggies; cook until they’re tender-crisp (about 3-4 minutes).
4. Push veggies to one side of the pan. Crack eggs into the other side; scramble until cooked through.
5. Mix everything together, then add cooked rice and stir-fry for about 2-3 minutes or until combined with veggies.
6. Season with salt, pepper, and optional soy sauce or chili flakes.
Cooking Time: About 10-12 minutes
Mediterranean Hummus Wrap
This flavorful wrap combines creamy hummus with fresh vegetables and crispy pita bread, perfect for a satisfying snack or meal.
Ingredients:
– 1 cup cooked chickpeas
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 pita bread
– Lettuce leaves
– Sliced cucumber
– Cherry tomatoes, halved
– Feta cheese crumbles (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, combine chickpeas, garlic, lemon juice, tahini, and olive oil. Blend until smooth.
3. Spread hummus on the pita bread.
4. Top with lettuce leaves, cucumber slices, cherry tomatoes, and feta cheese crumbles (if using).
5. Roll up the wrap tightly.
6. Serve immediately.
Cooking Time: 10 minutes
Zucchini and Corn Fritters
A delicious and crispy twist on traditional fritters, these Zucchini and Corn Fritters are perfect for a quick snack or side dish.
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated zucchini, corn kernels, flour, panko breadcrumbs, egg, paprika, salt, and pepper.
2. Mix well until all ingredients are fully incorporated.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large non-stick skillet over medium-high heat.
4. Using a spoon, drop small amounts of the zucchini mixture into the hot oil, forming fritters about 1-2 inches (2.5-5 cm) in diameter.
5. Fry for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
Cooking Time: 8-10 minutes
Thai Peanut Tofu Salad
A flavorful and refreshing salad that combines the creamy richness of peanut sauce with the nutty goodness of tofu, all wrapped up in a crunchy bed of mixed greens. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup creamy peanut sauce (store-bought or homemade)
– 1/2 cup chopped cucumber
– 1/2 cup sliced red bell pepper
– 1/4 cup toasted peanuts
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, tofu, peanut sauce, cucumber, bell pepper, and peanuts.
2. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 5-7 minutes ( prep time only)
One-Pot Lentil Curry
A flavorful and nutritious curry made with red lentils, aromatic spices, and a blend of Indian-inspired flavors. This easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup dried red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add lentils, diced tomatoes, vegetable broth, and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 40 minutes
Roasted Vegetable Panini
Elevate your lunch game with this flavorful and healthy panini recipe featuring roasted vegetables, gooey cheese, and crispy bread.
Ingredients:
– 1 baguette, sliced into 1-inch thick pieces
– 2 tablespoons olive oil
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 large zucchini, sliced into 1/4-inch thick rounds
– 1 red bell pepper, sliced into 1/4-inch thick strips
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant, zucchini, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until vegetables are tender and lightly caramelized.
4. Meanwhile, toast the baguette slices until crispy.
5. Assemble paninis by spreading roasted vegetables on toasted bread, followed by mozzarella cheese.
6. Cook in a skillet over medium heat for 2-3 minutes or until cheese is melted and bread is golden.
Cooking Time: 25-30 minutes
Quinoa and Black Bean Tacos
This recipe combines the nutty flavor of quinoa with the richness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and nutritious meal or as a flavorful addition to your next fiesta.
Ingredients:
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, salsa
Instructions:
1. In a medium bowl, mix together quinoa, black beans, onion, garlic, and cumin.
2. Heat the olive oil in a large skillet over medium-high heat. Add the quinoa mixture and cook for 2-3 minutes, stirring frequently.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning the quinoa mixture onto a tortilla, followed by any desired toppings.
Cooking Time: 10-12 minutes
Pesto Pasta with Sun-Dried Tomatoes
In this quick and flavorful recipe, we combine the richness of pesto sauce with the sweetness of sun-dried tomatoes to create a delightful pasta dish. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup pesto sauce
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, combine pesto sauce, sun-dried tomatoes, and Parmesan cheese. Heat over medium heat, stirring occasionally, until warmed through.
3. Add olive oil to the skillet and stir to combine.
4. Drain cooked pasta and add it to the skillet. Toss pasta with the pesto mixture until well coated.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Enchiladas
These flavorful enchiladas combine the natural sweetness of roasted sweet potatoes with the savory goodness of black beans, all wrapped up in a tender tortilla. Perfect for a comforting dinner or a quick lunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes for 45 minutes, or until tender.
3. In a large skillet, sauté onion, bell pepper, and jalapeño over medium heat until softened.
4. Add black beans, cumin, chili powder, and paprika. Cook for 1-2 minutes, stirring frequently.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
6. Assemble enchiladas by spooning the sweet potato mixture onto a tortilla, rolling, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
8. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 45-60 minutes
Greek Salad with Falafel
This classic Greek salad gets a boost of protein and crunch from crispy falafel, making it a satisfying and healthy meal option. With its vibrant colors and tangy dressing, this salad is sure to become a new favorite.
Ingredients:
– 4-6 cups mixed greens (lettuce, spinach, arugula)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/2 cup falafel (homemade or store-bought)
– 2 tbsp olive oil
– 1 tbsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, olives, and feta cheese.
2. Cook falafel according to package instructions or recipe.
3. Add cooked falafel on top of the salad.
4. Drizzle with olive oil and red wine vinegar; season with salt and pepper.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes (including falafel cooking time)
Creamy Coconut Lentil Soup
Warm up with a comforting bowl of creamy coconut lentil soup, perfect for a cozy evening or a nutritious meal on-the-go.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/4 cup unsweetened shredded coconut
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the olive oil over medium heat. Add the lentils and cook for 2-3 minutes, until fragrant.
2. Add the vegetable broth, diced tomatoes, and shredded coconut. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45 minutes
Eggplant Parmesan Sliders
These bite-sized Eggplant Parmesan Sliders are the perfect fusion of Italian-American comfort food and trendy small plates. With crispy eggplant, gooey mozzarella, and a hint of tomato sauce, these sliders are sure to satisfy your cravings.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 1 can (28 oz) crushed tomatoes
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix breadcrumbs and Parmesan cheese.
3. Dip eggplant slices in beaten eggs and then coat with breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Cook eggplant until golden brown, about 3-4 minutes per side.
5. Assemble sliders by placing cooked eggplant on toasted buns, topping with mozzarella cheese, and drizzling with crushed tomatoes.
6. Bake for an additional 5-7 minutes or until cheese is melted and bubbly.
7. Garnish with fresh basil leaves.
Cooking Time: Approximately 20-25 minutes.
Vegetable Stir-Fry with Cashews
This recipe is a flavorful and nutritious stir-fry that combines the crunch of cashews with a variety of colorful vegetables, perfect for a quick weeknight dinner.
Ingredients:
– 1 tablespoon vegetable oil
– 1 cup broccoli florets
– 1 cup sliced bell peppers (any color)
– 1 cup sliced carrots
– 1/2 cup chopped scallions (green onions)
– 1/4 cup cashews
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the broccoli, bell peppers, carrots, and scallions; cook for 5 minutes, stirring occasionally.
3. Add the cashews, garlic, and soy sauce; stir-fry for an additional 2-3 minutes.
4. Season with salt and pepper to taste.
5. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Cheesy Broccoli and Rice Casserole
A comforting and flavorful casserole that combines the goodness of broccoli, rice, and melted cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 3 cups water
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook rice according to package instructions using 3 cups of water.
3. In a large skillet, melt butter over medium heat. Add chopped onion and cook until tender. Add broccoli florets and cook until tender, about 5 minutes.
4. Combine cooked rice, broccoli mixture, cheddar cheese, Parmesan cheese, salt, and pepper in a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Tomato Basil Bruschetta
Elevate your appetizer game with this classic Italian-inspired recipe that combines the sweetness of tomatoes, the brightness of basil, and the crunch of toasted bread.
Ingredients:
– 4-6 baguette slices (preferably day-old)
– 2 large ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/2 cup extra-virgin olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the baguette into 1-inch thick slices and toast until lightly browned.
3. In a medium bowl, combine diced tomatoes, chopped basil, garlic, salt, and pepper.
4. Drizzle olive oil over the tomato mixture and toss to combine.
5. Arrange toasted bread slices on a serving platter or individual plates.
6. Spoon the tomato-basil mixture over the toast.
7. If desired, drizzle with balsamic glaze for added flavor and visual appeal.
Cooking Time: 10-15 minutes (mostly prep time)
Summary
Get ready to indulge in the world of vegetarian cuisine with these 20 delicious and easy-to-make recipes! From Spicy Chickpea Stir-Fry to Creamy Coconut Lentil Soup, there’s something for everyone. Enjoy international flavors like Thai Peanut Tofu Salad and Mediterranean Hummus Wrap, or stick to classic comfort food like Cheesy Broccoli and Rice Casserole. Whether you’re a busy professional or a home cook looking for quick weeknight meals, these recipes are sure to satisfy your cravings while keeping things simple and delicious.
