Vegetarian Recipes

Do you want to add more vegetarian recipes to your daily menu but don't know where to start? We've got you covered! Check out these 10 easy vegetarian recipes that will make your taste buds dance and your body feel right.

Roasted Cauliflower Tacos

Ingredients:

• 1 head cauliflower, chopped into bite-size pieces
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 small tortillas, warmed
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 425 degrees F.
2. In a large bowl, toss cauliflower with olive oil, paprika, cumin, garlic powder, salt, and black pepper.
3. Spread cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
4. To assemble tacos, spoon roasted cauliflower onto warm tortillas and top with diced onion, chopped cilantro, and a squeeze of fresh lime juice.

Vegetarian Quinoa Chili

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup quinoa, rinsed and drained
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, jalapeno, green and red bell peppers, and zucchini. Cook until vegetables are tender, about 5-7 minutes.
2. Add black beans, kidney beans, diced tomatoes, vegetable broth, quinoa, chili powder, cumin, garlic powder, salt, and black pepper to the pot. Stir well to combine.
3. Bring chili to a boil, reduce heat to low, and simmer for 30-40 minutes, or until quinoa is tender and chili is thick.
4. Top each serving with chopped cilantro, if desired.

Spicy Vegetable Stir Fry

Ingredients:

• 2 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 jalapeno, seeded and chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp chili garlic sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1 cup snow peas
• 1 cup sugar snap peas
• 1 cup broccoli florets

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion, red and green bell peppers, jalapeno, and garlic to the skillet. Stir fry vegetables for 5-7 minutes, or until tender-crisp.
2. In a small bowl, whisk together soy sauce, chili garlic sauce, honey, cornstarch, ground ginger, and black pepper. Add sauce to the skillet and cook for another 1-2 minutes, or until sauce has thickened.
3. Add snow peas, sugar snap peas, and broccoli florets to the skillet. Stir fry for an additional 2-3 minutes, or until vegetables are heated through and coated in sauce.

Spinach and Feta Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped out
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375 degrees F.
2. In a large skillet, heat olive oil over medium heat. Add garlic and spinach to the skillet and cook for 2-3 minutes, or until spinach is wilted.
3. Transfer spinach mixture to a bowl and stir in feta cheese, chopped parsley, and black pepper.
4. Divide spinach mixture evenly between each portobello mushroom cap. Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until mushrooms are tender and filling is hot.

Sweet Potato and Peanut Stew

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 2 sweet potatoes, peeled and chopped
• 1 can chickpeas, rinsed and drained
• 1 can diced tomatoes, undrained
• 1 cup vegetable broth
• 1/2 cup creamy peanut butter
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and jalapeno to the pot and cook for 3-5 minutes, or until vegetables are tender.
2. Add sweet potatoes, chickpeas, diced tomatoes, vegetable broth, peanut butter, chili powder, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
3. Bring stew to a boil, then reduce heat to low and simmer for 20-25 minutes, or until sweet potatoes are tender and stew is thick.
4. Top each serving with chopped cilantro, if desired.

Mushroom and Broccoli Quiche

Ingredients:

• 1 pie crust, unbaked
• 2 tbsp olive oil
• 1 onion, diced
• 8 oz sliced mushrooms
• 2 cups chopped broccoli florets
• 4 large eggs
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375 degrees F.
2. In a large skillet, heat olive oil over medium heat. Add onion and mushrooms to the skillet and cook for 5-7 minutes, or until vegetables are tender.
3. Add chopped broccoli to the skillet and cook for an additional 2-3 minutes, or until broccoli is tender-crisp.
4. In a separate bowl, whisk together eggs, milk, salt, and black pepper.
5. Place pie crust in a 9-inch pie dish. Spread vegetable mixture evenly in the pie crust. Pour egg mixture over the vegetables.
6. Bake quiche for 40-45 minutes, or until filling is set and crust is golden brown.

Mediterranean Chickpea Salad

Ingredients:

• 2 cans chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cup chopped kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine chickpeas, diced red bell pepper, chopped kalamata olives, crumbled feta cheese, and chopped fresh parsley.
2. In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
3. Pour dressing over chickpea mixture and toss well to coat.

Greek Pasta Salad

Ingredients:

• 8 oz rotini pasta, cooked and cooled
• 1/2 cup diced red onion
• 1/2 cup sliced kalamata olives
• 1/2 cup crumbled feta cheese
• 2 cups chopped cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine cooked pasta, diced red onion, sliced kalamata olives, crumbled feta cheese, chopped cucumber, halved cherry tomatoes, and chopped fresh parsley.
2. In a separate small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Pour dressing over pasta mixture and toss well to coat.

Greek Stuffed Peppers

Ingredients:

• 4 large bell peppers, halved and seeded
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked rice
• 1 can chickpeas, rinsed and drained
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375 degrees F.
2. Place bell pepper halves in a 9x13 inch baking dish.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic to the skillet and cook for 3-5 minutes, or until vegetables are tender.
4. Stir in cooked rice, chickpeas, crumbled feta cheese, chopped parsley, dried oregano, salt, and black pepper.
5. Divide rice mixture evenly between each bell pepper half. Cover baking dish with foil.
6. Bake stuffed peppers for 30-35 minutes, or until peppers are tender and filling is heated through.

Hope you enjoy these delicious and easy vegetarian recipes! Bon appétit!

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