Food Dietary Preferences Vegetarian Easy Everyday Vegetarian Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on June 7, 2023 Trending Videos Close this video player Photo: Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Preparing a flavorful, satisfying vegetarian meal doesn't need to be a tough job. Sure, plant-based dishes generally include lots of fresh produce, but prepping them is a simple task if you have a sharp chef's knife and a trusty cutting board. Once that's out of the way, these no-sweat vegetarian recipes are all fairly speedy and straightforward to make. If you'd like to forget the stove, try Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes. Stir fries are great when you're seriously short on time; we recommend Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat, which comes together in just 20 minutes. And of course we've got one-pot dishes too, like Orzo and Chickpeas with Turmeric-Ginger Broth. Take your pick and take it easy. 01 of 25 Smoky Beans and Greens in Tomato Broth Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This soul-satisfying bowl of beans and greens hits the spot on a night when you're low on time and energy and the fridge seems a bit bare. Smoked paprika adds a welcome hint of smokiness, while the combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time. Get the Recipe 02 of 25 Grilled Halloumi Burgers with Citrus Tapenade Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn These vegetarian burgers feature halloumi, a tangy, salty cheese from Cyprus that holds its shape when heated, making it ideal for the grill. When grilled or sautéed, halloumi develops a charred crust that yields to soft cheese inside. Here, we cut the halloumi across the equator for the centerpiece of the burger, and season it with cumin, salt, and pepper. It's then topped with a citrusy olive tapenade with just enough crushed red pepper flakes to lend it a touch of heat. Get the Recipe 03 of 25 Nacho Snack Dinner with Sweet Potato Queso Antonis Achilleos Smooth, creamy pureed sweet potato helps thicken this queso, while the subtle sweetness adds more dimension to the flavor. Cook the sweet potato in advance and the rest comes together in just 25 minutes. Get the Recipe 04 of 25 King Oyster Mushroom Steaks with Pesto and Almond Aillade Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Chef Julia Sullivan employs a duo of cast-iron skillets to prepare the tender, crispy-edged mushroom steaks at Henrietta Red in Nashville; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce. Get the Recipe 05 of 25 Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver A citrus-soy marinade adds zing to crisp roasted tofu in this easy sheet-pan dinner. Spreading the tofu and vegetables across two baking sheets ensures that they roast, rather than steam, in the oven. For the crispiest tofu and tender vegetables, space the ingredients evenly so hot air can circulate among them. Get the Recipe 06 of 25 Dinkies Cheezesteak Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell This gloriously sloppy sub is the creation of Pinky Cole, founder of the popular Atlanta-based Slutty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks. In Cole's Dinkies Cheezesteak, a plant-based version of Hayes' meat-packed hoagie, plant-based meat gets piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese. Get the Recipe 07 of 25 Mafaldine with Pea Shoot—Meyer Lemon Pesto Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta, but any textured pasta shape will work well. Get the Recipe 08 of 25 Tempeh Tacos with Cabbage Slaw Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee These satisfying tacos are made with tempeh, a protein-packed fermented soy-based product with roots in Indonesia. Tempeh crumbles nicely, making it a great option when you don't want to use ground meat, like in this taco. Flavored with all the classic taco seasonings, plus some fresh bell pepper and onion for more flavor and color, the filling is piled onto charred tortillas and topped with a red cabbage slaw. Get the Recipe 09 of 25 Aloo Matar (Indian Potato and Green Pea Curry) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen A blend of fresh ginger, garlic, and jalapeño chile forms the aromatic base for this vegetarian curry from chef Chintan Pandya of New York's Dhamaka. Studded with russet potatoes and sweet green peas, this aloo matar is rich and satisfying, with a touch of warm ghee stirred in just before serving. Most of the work here is in prepping the vegetables, then the dish comes together on the stove in a Dutch oven. Get the Recipe 10 of 25 Barbecue Jackfruit Sandwiches with Cabbage Slaw Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas Thanks to a smoky, tangy, gently sweet sauce, these barbecue jackfruit sandwiches taste satisfyingly meaty. An herby, creamy slaw adds a layer of richness and crunch, while a double dose of quick-pickled red onions and pickle chips provides a puckery punch. Get the Recipe 11 of 25 Pumpkin Soup with Thai Red Curry Paste and Lemongrass Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley This pureed pumpkin soup is made especially creamy with the addition of coconut milk, while Thai red curry paste and garlic lend depth and heat. The lemongrass, ginger, and squeeze of fresh lime juice brighten the flavors in each spoonful. If you want a touch more heat, add extra sliced Fresno chiles as a garnish. Get the Recipe 12 of 25 Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective Plant-based crumbles are a perfect addition to stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal. Get the Recipe 13 of 25 Lentil and Bean Stew with Gremolata David Malosh Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Leftover or canned beans — rinsed and drained — will make this dish even simpler to put together. Get the Recipe 14 of 25 Chilled Sesame Soba Bowl with Cucumber and Scallions Eric Wolfinger This easy recipe by Basic Kitchen’s Robin Hollis is endlessly riff-able: The lightly sweet, nutty sesame sauce makes a great starting point for additions such as tofu, a fried or boiled egg, or extra veggies. Lightly toast sesame seeds before using to release their aromatic oils. Get the Recipe 15 of 25 Sheet Pan Eggplant Parmesan Victor Protasio A quick broil followed by a longer bake makes this no-fry recipe hands-off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture. Get the Recipe 16 of 25 Tofu Skin Stir-Fry Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell When it's dried, tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries, mimicking the texture of shredded meat. Here, dried tofu skin sticks are broken into pieces, rehydrated until pliable, and then stir-fried with an umami-rich chile oil and soy sauce. Get the Recipe 17 of 25 Orzo and Chickpeas with Turmeric-Ginger Broth Victor Protasio Coconut milk and fresh lime juice are natural flavor partners to ginger and turmeric; here they come together to form a restorative tea-based broth that’s delicious studded with chickpeas and orzo pasta. Use a vegan fish sauce like Ocean's Halo or sub in soy sauce if you'd like. Get the Recipe 18 of 25 Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Cookbook author Molly Stevens' panzanella uses grilled sweet peppers and onions in place of tomatoes as the centerpiece of this dinner salad. The charred vegetables are tossed with cubes of grilled bread, drizzled with a peperoncini vinaigrette, and topped with creamy feta and crisp slices of peperoncini, which add pops of flavor and contrasting texture — all in 40 minutes. Get the Recipe 19 of 25 Creamy Polenta with Burst Cherry Tomato and Red Wine Ragout Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen Laced with ribbons of hearty greens, 2018 F&W Best New Chef Julia Sullivan's savory garden tomato ragout pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta. The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil punch up this modern classic; it's an easy addition to your weeknight rotation. Get the Recipe 20 of 25 Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched bechamel in chef and cookbook author Alexander Smalls' riff on mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature. Get the Recipe 21 of 25 Crispy Tofu Steaks with Ginger Vinaigrette © Eva Kolenko For this recipe, slabs of tofu are coated in panko, then pan-fried until they're crispy outside and creamy within. Get the Recipe 22 of 25 Eggs Baked Over Sautéed Mushrooms and Spinach © Johnny Valiant You can absolutely enjoy this dish for breakfast, but if you're serving it for lunch or dinner, pair with a fruity Gamay from France's Beaujolais region. Get the Recipe 23 of 25 Warm Barley and Caramelized Mushroom Salad © Christina Holmes Browned mushrooms, fresh sage, and lemon juice dress up this version of a classic mushroom-barley salad. Get the Recipe 24 of 25 Vegetarian Black Bean Chili with Ancho and Orange © Christina Holmes This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's super easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. You can also throw this together in under an hour, which is a total win in our book. Get the Recipe 25 of 25 Seared Tofu Tabbouleh © Eva Kolenko With plenty of flavors and textures, this one-bowl meal is an easy, ideal lunch or supper. Golden, crispy tofu is combined with hearty bulgur wheat, scallions, tomato, and cucumber, simply seasoned and dressed in lemon juice and olive oil. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit