48 Vibrant, Flavorful Vegetarian Recipes We have plenty of ways to keep vegetarian-friendly food enticing and exciting. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on May 5, 2025 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio Vegetables, legumes, nuts, and whole grains provide the canvas for vibrant, delicious vegetarian dishes that can be enjoyed by everyone at the table. Here, we've rounded up our best vegetarian recipes to showcase the diversity of meat-free food. Reimagine flavors and learn new cooking techniques with satisfying dishes like Barbecue Jackfruit Sandwiches with Cabbage Slaw, Charred Vegetable Ragù, and a celebration-worthy Mushroom, Lentil, and Chestnut Mince Pie. Discover all the ways to love meat-free meals with our best vegetarian recipes. Note Some of these recipes include cheeses that are often made with animal rennet. These cheeses can be omitted if applicable, or swapped for a vegetarian-friendly substitute. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 48 Vegetarian Red Lentil Wraps Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Ana Sortun's Turkish-inspired wraps combine spiced lentil patties in a spread of tasty tomato browned butter accompanied by crunchy lettuce and pickled peperoncini peppers. Get the Recipe Save 02 of 48 Beet Tostadas Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Jillian Knox Chef Steven Satterfield's sensational vegetarian tostadas feature hearty heaps of beets braised with chiles and spices. A simple canned black bean puree and a topping of quick-pickled radishes and green onions offer a tangy contrast to the earthiness. Get the Recipe Save 03 of 48 Pasta e Ceci (Pasta with Chickpeas) Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This classic Italian vegetarian dish from F&W recipe developer Craig Ruff comes together in just 30 minutes (in one pot, to boot) with pantry staples like canned chickpeas, ditalini pasta, tomato paste, and vegetable broth. Get the Recipe Save 04 of 48 Achari Paneer Pizza Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva This Indian pizza from food writer Khushbu Shah is topped with gooey mozzarella, garlicky tomato sauce, and cubes of fresh paneer cheese that marinate in tangy yogurt and achar (spicy pickle). Get the Recipe Save 05 of 48 Barbecue Jackfruit Sandwiches with Cabbage Slaw Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas Swap pull-apart pork for shredded jackfruit drenched in a smoky, sweet sauce for a vegetarian sandwich that's equally satisfying and mouthwatering. Don't skimp on the luscious slaw, pickled red onions, and dill pickle chips. Get the Recipe Save 06 of 48 Mushroom and Cabbage Wellington Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling In this vegetarian version of traditional English Beef Wellington, fresh mushrooms and cabbage are enrobed in buttery puff pastry. Chunjang (Korean black bean paste) and oyster sauce add umami depth of flavor to each bite. Get the Recipe Save 07 of 48 Buttery Spaetzle with Roasted Cauliflower and Shallots Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Justin Chapple's vegetarian main gets striking color from roasted purple cauliflower, shallots. and smoked paprika, plus a bright dollop of sour cream and fresh dill at the very end. It's a veritable rainbow on a plate that tastes just as good as it looks. Get the Recipe Save 08 of 48 Hatch Chiles Rellenos Caitlin Bensel / Prop Styling by Claire Spollen / Food Styling by Ali Ramee Oozing with asadero cheese, Paige Grandjean's battered and fried Hatch chiles are served up in a pool of red chile sauce and garnished with Mexican crema, pickled red onions, cilantro leaves, queso fresco, and pepitas. With a side of pinto beans and Spanish rice, you've got a complete vegetarian meal sure to satisfy and delight. Get the Recipe Save 09 of 48 Spanakopita Pie Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell Whether it's folded into triangles, rolled into logs, or layered in a pan, spanakopita is a classic Greek appetizer in any format. This crunchy, cheesy pie envelops earthy greens and tangy feta in golden sheets of phyllo dough. Get the Recipe Save 10 of 48 Three-Cheese Lasagna with Roasted Red Peppers and Mushrooms Antonis Achilleos / Food Styling by Rishon Hanners Roast mushrooms and red peppers in garlicky olive oil to create irresistible layers in this meat-free lasagna. After it's baked, a quick stint under the broiler ensures the cheese is browned and bubbly; a final sprinkle of chopped fresh basil makes the dish ready to serve. Get the Recipe Save 11 of 48 Spring Vegetable Potpies Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali Packed with a hearty mix of springtime delights — morel mushrooms, peas, asparagus, baby potatoes and carrots, and herbs — these individual vegetarian potpies employ store-bought all-butter puff pastry to minimize prep. Get the Recipe Save 12 of 48 Roasted Vegetable Grain Bowl with Chickpeas and Tahini-Ginger Dressing Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland Choose any grain, protein, or leafy green you have on hand for this versatile grain bowl from cookbook author Emily Nabors Hall. A nutty tahini dressing plus roasted chickpeas and broccoli will complement whatever you have in your fridge. Get the Recipe Save 13 of 48 Enmoladas de Calabaza Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Enmoladas are essentially enchiladas given the mole treatment, and this recipe is the ultimate version. Here, tender strands of spaghetti squash are wrapped inside fried corn tortillas and smothered in a smoky kabocha squash mole. Get the Recipe Save 14 of 48 Cacio e Pepe Broccolini with Crispy White Beans and Burrata Victor Protasio Cookbook author Hetty McKinnon uses the flavors of cacio e pepe to build this hearty one-dish meal. Charred and bitter Broccolini, crispy and creamy flash-fried white beans, luscious milky burrata, and bright lemon bring this comforting, uncomplicated recipe together. Get the Recipe Save 15 of 48 Vegetarian Meatballs Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Deeply caramelized cauliflower rice and shiitake mushrooms, cheesy nutritional yeast, hearty black beans, fragrant quinoa, and nutty pecans form the mix of these umami-rich meatless meatballs. Get the Recipe Save 16 of 48 King Trumpet Schnitzel with Mixed Herb Pesto Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Kathleen Varner Thick, meaty king trumpet mushrooms are double-breaded in spiced panko breadcrumbs to guarantee an exceptionally crunchy bite balanced out by a bright pesto made from your favorite blend of herbs. Get the Recipe Save 17 of 48 Tempeh Tacos with Cabbage Slaw Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Tempeh, a protein-rich fermented soy product that crumbles beautifully, is a wonderful ground meat alternative for plant-based tacos. Enhance the filling with fresh bell pepper and onion, season with traditional taco spices, and finish with a refreshing red cabbage slaw. Get the Recipe Save 18 of 48 Sheet Pan Eggplant Parmesan Victor Protasio Allow us to introduce you to a effortless eggplant Parmesan. Here, rather than breading each slice, the eggplant rounds are simply arranged on a sheet pan with mozzarella and tomatoes, then sprinkled with Parmesan and crisp, seasoned sourdough crumbs before hitting the oven. A touch of fresh basil ties together the flavors. Get the Recipe Save 19 of 48 Loaded Pita Nachos with Lentil Chili and Feta Queso Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell James Beard Award-nominated chef Cassie Piuma drizzles pita chips with tangy feta queso and then loads them up with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh in a nod to the Middle Eastern cuisine in which she specializes. Get the Recipe Save 20 of 48 Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce Ellen Mary Cronin / Food and Prop Styling by Radin+Croney Collective John Somerall trades lamb for plant-based "beef," evoking the flavors of classic kofta with pomegranate molasses, fresh mint, and hot paprika. The patties are served on pita with tart, sumac-dusted onions and a drizzle of tahini-laced yogurt sauce. Get the Recipe Save 21 of 48 Arepas with Black Beans and Cheese Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell Arepas are popular in Colombia and Venezuela; once you make this recipe, we're pretty sure they'll be popular at your house, too. Griddled corn flatbreads are stuffed with salty queso, aromatic black beans, and salsa or pico de gallo for a dish that hits the spot any time of day. Get the Recipe Save 22 of 48 Mushroom Pot Pie Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley A blend of roasted fresh mushrooms plus dried porcini mushrooms is combined with carrots, leeks, celery, peas, herbs, and dry white wine to make a sumptuous filling for store-bought puff pastry in this gorgeous meatless pot pie. Get the Recipe Save 23 of 48 Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce) Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Poach eggs directly in a saucy blend of charred poblanos, canned tomatoes, and sautéed onion; sprinkle cotija cheese crumbles and cilantro on top; then serve with warm corn tortillas for this deeply flavorful brunch showstopper. Get the Recipe Save 24 of 48 Tadka Dal with Roti Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen For a warming, nourishing, grounding meal, look no further than this fragrant dal, which can be prepared as a slurpable soup or a thick stew. Antara Sinha heats the spices and dried chiles in ghee or oil, forming a crispy, contrasting base to perfume the creamy legumes. Get the Recipe Save 25 of 48 Tofu Skin Stir-Fry Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Hardy dried tofu skin sticks mimic the texture of shredded meat in this quick stir-fry. To use them, simply break them into pieces, then soak in hot water until pliable and drain before frying. Get the Recipe Save 26 of 48 Oyster Mushroom Tamales with Mole Encacahuatado DYLAN + JENI Food writer Paola Briseño González brings us this plant-forward tamale with deeply flavorful roasted oyster mushrooms and a rich, velvety peanut mole, or mole encacahuatado. Get the Recipe Save 27 of 48 Spinach and Artichoke Dip Potato Crust Quiche Jen Causey / Food Styling by Emily Nabors Hall / Prop Stylist by Josh Hoggle Marianne Williams encases baby spinach, jarred artichoke hearts, as well as Parmesan and Monterey Jack cheeses in a crisp, golden potato crust for this creamy, tangy breakfast or brunch dish. Get the Recipe Save 28 of 48 Smoky Beans and Greens in Tomato Broth Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland The combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time for this quick, soul-satisfying supper. Use any variety of greens and either canned or home-cooked beans. Get the Recipe Save 29 of 48 Wild Mushroom Toast Food & Wine / Photo by Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen Griddled sourdough slathered in homemade hollandaise is a terrific base for a garlicky mushroom-spinach blend and rich scrambled eggs dotted with smoked Gouda. You'll need five cups of mixed wild mushrooms, so be sure to include your favorites. Get the Recipe Save 30 of 48 Butter Cauliflower and Chickpeas Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lydia Pursell This plant-based take on Indian butter chicken from F&W recipe developer Renu Dhar gets its heft from a can of chickpeas and roasted cauliflower, which simmer in a velvety coconut milk sauce made with fire-roasted tomatoes. Get the Recipe Save 31 of 48 Mushroom, Lentil, and Chestnut Mince Pie Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely This vegetarian centerpiece is inspired by British meat pies but filled with black lentils, mushrooms, roasted kale, and chestnuts. Get the Recipe Save 32 of 48 Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves) Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Musa Dagdeviren shares the recipe for these tender vegetarian stuffed grape leaves from the Turkish region of Mugla in The Turkish Cookbook. The tangy brightness of the brined grape leaves is mellowed by a rice filling seasoned with fresh parsley, dill, and plenty of cooked onions. Get the Recipe Save 33 of 48 Vegetarian 15-Bean Soup Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee This hearty vegetarian soup starts with a package of 15-bean soup mix from the dry-goods aisle, which already includes varieties like Northern, pinto, garbanzo, and lima. A few Parmesan cheese rinds replicate the umami flavor you'd usually get from a ham hock or bone. Get the Recipe Save 34 of 48 Shaking Tofu Greg DuPree This recipe from food writer Andrea Nguyen is a vegetarian version of Shaking Beef, the Vietnamese dish named for the quick back-and-forth shaking of the skillet that takes place during cooking. It comes together in 35 minutes with pan-fried tofu, a watercress salad with thinly sliced onion and herbs, and a sesame sauce. Get the Recipe Save 35 of 48 Kerala-Style Vegetable Coconut Curry Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This comforting and aromatic vegetarian curry from chef Jes Thomas is enriched with coconut milk and filled with canned chickpeas, potatoes, and cauliflower. Get the Recipe Save 36 of 48 Timpano Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Serve up a jaw-dropping vegetarian centerpiece by layering crispy dough with roasted or grilled vegetables, ziti pasta, and plenty of pecorino Romano cheese in this recipe from Jasmine Smith. Get the Recipe Save 37 of 48 Grilled Halloumi Burgers with Citrus Tapenade Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn When cooked, Halloumi develops a crisp, golden crust that gives way to a soft, chewy center, making it an ideal centerpiece for a vegetarian burger. Here, the simply seasoned cheese is layered with roasted red peppers and a bright citrus-olive tapenade on brioche buns smeared in garlicky aioli. Get the Recipe Save 38 of 48 Charred Vegetable Ragù Victor Protasio Kelsey Jane Youngman makes this tagliatelle pasta with a meatless ragù when she wants comfort food on a weeknight. Charring the mirepoix under the broiler adds smoky flavor that's enhanced by cremini mushrooms, Parmigiano-Reggiano, and dry red wine. The pasta and sauce are on the table in an hour. Get the Recipe Save 39 of 48 Grilled Vegetable Flatbread with Smoked Almond Muhammara Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This impressive vegetarian main combines grilled zucchini, peppers, and squash on sangak, a gigantic Persian flatbread. The vegetables are marinated after grilling, which gives you time to whip up the smoky, tangy muhammara and grill the sangak until golden. Get the Recipe Save 40 of 48 Rajma (Kidney Bean Curry) Veggie Burgers Rachel Vanni / Food Styling by Judy Haubert Take a break from commercial veggie burgers by preparing cookbook author Chitra Agrawal's simple patties made from mashed kidney beans. They're first pan-fried until browned on both sides, then baked until firm. Fix them up in classic burger fashion, or get creative with the toppings. Get the Recipe Save 41 of 48 Roasted Broccoli Steaks with Tomato Butter and Tapenade David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Slice heads of broccoli into 3/4-inch "steaks" and roast until lightly charred alongside tomatoes and onions, which then get pureed in the blender with vegetable stock and butter to make a luscious sauce. Toasted breadcrumbs and store-bought olive tapenade round out each plate. Get the Recipe Save 42 of 48 Rainbow Vegetable Gratin Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis In this pretty gratin, layers of six different vegetables represent the transition from warmer months to cooler ones: tomatoes and summer squash meet sweet potatoes and Yukon gold potatoes. Browned panko and Parmigiano-Reggiano cheese create a crisp topping that contrasts the smooth, soft veggies underneath. Get the Recipe Save 43 of 48 Mixed Vegetable Paella Aubrie Pick Summer squash, hen-of-the-woods mushrooms, onion, red bell pepper, tomatoes, and Swiss chard come together for this hearty, crisp-crusted vegetarian paella. Store-bought mayo is the base of an easy lemon aioli that's dolloped over the top for creamy brightness. Get the Recipe Save 44 of 48 Crispy Black Bean Cakes with Sour Cream and Avocado Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco Pan-fry black bean cakes to serve with avocado, sour cream, scallions, and lime wedges for an excellent vegetarian meal in a half hour. Get the Recipe Save 45 of 48 Kimbap (Korean Sushi Rolls) Con Poulos David Chang's seafood-free sushi leans on an edamame-and-walnut filling along with daikon and carrots for rolls you can enjoy warm or at room temperature. Get the Recipe Save 46 of 48 Vegetarian Muffulettas Antonis Achilleos / Food Styling by Rishon Hanners If you're looking for a satisfying yet vegetable-centered take on a New Orleans classic, this meatless option tops the list. Garlic-roasted vegetables, olive relish, and provolone cheese elevate this vegetarian swap. Get the Recipe Save 47 of 48 Winter Squash and Shallot Tart Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas This versatile tart can be sliced up for party guests or served as a starter for a sumptuous winter meal. Fresh, peppery arugula tops a rich filling of sweet butternut squash, savory shallots, gooey Gruyère and Fontina cheese, and bright lemon zest. Get the Recipe Save 48 of 48 Vegetable Rainbow Salad Con Poulos This gorgeous salad brilliantly combines home-pickled onions and radishes with vibrant roasted veggies, fresh escarole and pea shoots, black quinoa, and an inventive dressing that features both miso and chipotle chile in adobo. Get the Recipe Save Explore more: Food Dietary Preferences Vegetarian Was this page helpful? Thanks for your feedback! Tell us why! Other Submit