Food Dietary Preferences Vegetarian 50 Vibrant, Flavorful Vegetarian Recipes We have plenty of ways to keep vegetarian-friendly food enticing and exciting. 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 February 28, 2024 Trending Videos Close this video player Photo: Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Fruits, vegetables, legumes, nuts, and whole grains provide the canvas for vibrant, delicious vegetarian recipes that can be enjoyed by vegetarians and omnivores alike. Here, we've rounded up our best vegetarian recipes to showcase the diversity of vegetarian-friendly food. Get introduced to reimagined flavors and new cooking techniques with satisfying dishes like Carnitas Jackfruit Tacos, Charred Vegetable Ragù, and Smoky Breakfast Pizzas. 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. 01 of 50 Rajma (Kidney Bean Curry) Veggie Burgers Photo by Rachel Vanni / Food Styling by Judy Haubert Your quest for the perfect veggie burger is over. Cookbook author Chitra Agrawal's version uses mashed kidney beans, which get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese. Don't skip the piles of toppings: They make this already wonderful burger even more special. Get the Recipe 02 of 50 Three-Cheese Lasagna with Roasted Red Peppers and Mushrooms Photo by Antonis Achilleos / Food Styling by Rishon Hanners To create a flavor-packed vegetarian lasagna, start by roasting mushrooms and red peppers with a garlic-infused oil. While the vegetables are cooking, stir together a quick ricotta filling with plenty of Parmesan for extra umami. Get the Recipe 03 of 50 Roasted Broccoli Steaks with Tomato Butter and Tapenade Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter. Get the Recipe 04 of 50 Grilled Vegetable Flatbread with Smoked Almond Muhammara Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In addition to turning heads at your cookouts, this vegetarian masterpiece is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to three days in advance and stash it in the fridge; skip a step and substitute two cups of jarred roasted peppers for the grilled bell peppers. Get the Recipe 05 of 50 Hatch Chiles Rellenos Photo by Caitlin Bensel / Prop Styling by Claire Spollen / Food Styling by Ali Ramee Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean uses them to make chile rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure; it fries up golden brown and airy, encasing the flavorful Hatch chiles. Get the Recipe 06 of 50 Rainbow Vegetable Gratin Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Six layers of colorful vegetables cook together in this free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch. Dial in your knife skills or use a mandoline to cut the vegetables into thin, uniform slices to ensure easy layering and even baking. Get the Recipe 07 of 50 Mushroom Ragù Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Christina Daley Meaty mushrooms proudly stand in for meat in this vegetarian riff on the classic Italian meat sauce. Wild mushrooms are especially great here, but any mix of fresh mushrooms will do. However, be sure to seek out dried porcinis; after a quick soak in steaming hot water, they plump up and release their intense, heady flavor into the soaking liquid, which adds a rich depth to this sauce. Get the Recipe 08 of 50 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 09 of 50 Chilaquiles with Tomatillo Salsa and Fried Eggs Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Bringing a skillet of chilaquiles topped with all the fixings to the table is a very wise weekend brunch move. Start out by firing up your broiler: Lightly charring the garlic, tomatillos, jalapeños, and onion gives the green salsa terrific depth of flavor. If you don't have time to fry the tortilla chips at home, pick up a bag of your favorite store-bought brand. Get the Recipe 10 of 50 Carnitas Jackfruit Tacos Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell For her jackfruit tacos recipe, cookbook author and chef Jocelyn Ramirez uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Serve it with tart, creamy avocado salsa and lemon wedges for a satisfying vegetarian meal. Get the Recipe 11 of 50 Charred Vegetable Ragù Victor Protasio A combination of onion, celery, carrots, garlic, and portobellos are broiled to create a charred crust that adds layers of smoky flavor. Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove. Ladled over a pile of tagliatelle and topped with more cheese, this nourishing dish tastes slow-cooked and comforting. Get the Recipe 12 of 50 Hot Honey-Carrot Flatbreads with Basil Chermoula Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Former 232 Bleecker chef and Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu. Get the Recipe 13 of 50 Loaded Pita Nachos with Lentil Chili and Feta Queso Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell In this nacho recipe from chef Cassie Piuma, pita chips are drizzled with a feta queso and then ladled with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help the dish come together easily, or use store-bought pita chips. Get the Recipe 14 of 50 Ultimate Veggie Burgers Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well combined. Get the Recipe 15 of 50 Mixed Vegetable Paella Aubrie Pick To develop the socarrat — the crispy crust of rice that's so integral to classic paella — check the edges with a spoon or offset spatula as it cooks. Once the stock is almost fully absorbed by the rice, begin checking more frequently; it can quickly go from golden brown to scorched. Get the Recipe 16 of 50 Aussie Meat(less) Pie Emily Kordovich Chef Dan Churchill's umami-packed pie features a hearty mushroom, tofu, and wine filling enveloped in a buttery, crisp crust that's sure to satisfy everyone around your table. Tofu is crumbled and cooked along with the mushrooms, adding protein and meaty texture. Get the Recipe 17 of 50 Vegetarian Lasagna "Bolognese" with Plant-Based Meat Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective This faux lasagna Bolognese delivers all the comforting flavors of the Italian classic, thanks to layers of richly seasoned plant-based meat and a quickly simmered marinara. Cheesy spinach and tender zucchini pack in even more vegetables, which get an extra umami boost from plenty of Parmesan. Get the Recipe 18 of 50 Oyster Mushroom Tamales with Mole Encacahuatado DYLAN + JENI Food writer Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole — mole encacahuatado — these tamales are sure to satisfy. Get the Recipe 19 of 50 Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective Our vegetarian kofta pitas trade lamb for plant-based meat seasoned with tangy pomegranate molasses, fresh mint, and hot paprika to evoke the flavors of the classic dish. A tangle of tart, sumac-tinted onions and a drizzle of tahini-laced yogurt sauce make these veggie pitas a hearty and flavorful meal. Get the Recipe 20 of 50 Mushroom Pot Pie Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie. The recipe calls for purchased puff pastry, which cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie. Get the Recipe 21 of 50 Farro Salad with Roasted Root Vegetables David Malosh Crispy roasted root vegetables like parsnips and celery root add an earthy, caramelized depth to this simple grain salad made with tender, chewy farro. Resist the urge to stir the vegetables during cooking to help them develop the most color. Get the Recipe 22 of 50 Cacio e Pepe Broccolini with Crispy White Beans and Burrata Victor Protasio This recipe captures the rich, elegant, simple flavors of the classic Italian pasta and rounds them out with bitter charred broccolini and crispy, creamy, flash-fried white beans. It's a hearty late-summer meal. Get the Recipe 23 of 50 Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective Crispy lamb patties stuffed into pita have been pleasing eaters from the Mediterranean to the Middle East for centuries. This version trades lamb for plant-based "beef," seasoned with tangy pomegranate molasses, fresh mint, and hot paprika to evoke the flavors of the classic. Get the Recipe 24 of 50 Roasted Vegetable Grain Bowl with Chickpeas and Tahini-Ginger Dressing Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland This grain bowl is a choose-your-own-adventure delight. Sub in any grain, protein, or leafy green you have on hand — no matter what you choose, the deliciously easy sesame-based dressing will tie it all together. Get the Recipe 25 of 50 Tadka Dal with Roti Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Briefly heating spices and dried chiles in oil or ghee allows their flavors to bloom, creating a flavorful tadka that serves as the backbone of this dish. It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas. Get the Recipe 26 of 50 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 27 of 50 Pickled Vegetable Kimbap Tara Donne To evenly cut the rolls without crushing the kimbap, use a very sharp knife, in a long sawing motion, without pressing straight down on the roll. If your knife sticks to the rice, wet the blade with some of the daikon pickling liquid. Get the Recipe 28 of 50 Tofu Bhurji Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Medium-firm tofu has just enough moisture to crumble into a scrambled egg–like texture in this breakfast recipe inspired by Indian anda bhurji. Slightly pink in color, the kala namak (black salt) adds eggy, sulfurous flavor to the dish. Get the Recipe 29 of 50 Collard and Fennel Salad with Crispy Plantains Oriana Koren Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness. Get the Recipe 30 of 50 Vegetarian Muffulettas Photo by Antonis Achilleos / Food Styling by Rishon Hanners In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish — it's also delicious in pasta or bean salad. Get the Recipe 31 of 50 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 will hit 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. Feel free to use any variety of greens and either canned or home-cooked beans. Get the Recipe 32 of 50 Winter Squash and Shallot Tart Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of sherry vinegar and brightness of lemon zest. A peppery arugula salad tops it off. Get the Recipe 33 of 50 Orzo and Chickpeas with Turmeric-Ginger Broth Gregory DuPree 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, deliciously studded with chickpeas and pasta. Vegetarian Worcestershire or soy sauce can be used instead of fish sauce. Get the Recipe 34 of 50 Wild Mushroom Toasts Hannah Khan For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs. The end result is an impressive dish perfect for brunch. Get the Recipe 35 of 50 Mushroom, Lentil, and Chestnut Mince Pie Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely This dramatic savory pastry, inspired by British raised meat pies, contains a fully vegetarian filling of mushrooms, roasted kale, and chestnuts. Get the Recipe 36 of 50 Chickpeas and Kale in Spicy Pomodoro Sauce Constantine Poulos This recipe from chef Missy Robbins of Brooklyn's Lilia was named one of Food & Wine's best in 2018. Here, Robbins swaps tangles of kale and chickpeas for pasta in her riff on spicy pomodoro. She finishes the dish with a shower of fresh herbs and salty pecorino cheese. Get the Recipe 37 of 50 Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves) Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox From the Turkish region of Mugla, these tangy, tender vegetarian rice-and-herb-stuffed grape leaves are a great appetizer for easy entertaining that can be made a day ahead. Get the Recipe 38 of 50 Kachumber Gazpacho Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell When tomatoes are at their best, take a cue from cookbook author and blogger Hetal Vasavada and don't cook them at all. Here, Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes. Get the Recipe 39 of 50 Smoky Breakfast Pizzas Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra rich with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness. Get the Recipe 40 of 50 Vegetarian 15-Bean Soup Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Can't make up your mind whether to make bean or lentil soup? Grab a bag of 15-bean soup from the dry goods aisle at the market and make this flavorful, hearty soup instead. A few Parmesan cheese rinds add a surprising depth of flavor and umami. Get the Recipe 41 of 50 Erbazzone Reggiano (Emilian Spinach and Cheese Pie) Cedric Angeles Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking. Get the Recipe 42 of 50 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 pan that takes place during cooking. After a lightning-fast sizzle in your wok or skillet, the crispy tofu is enrobed in a savory-sweet sesame-scented sauce, which then gets tossed with a fresh salad of watercress, thinly sliced onion, and herbs. Get the Recipe 43 of 50 Seared Tofu Tabbouleh © Eva Kolenko With plenty of flavors and textures, this one-bowl meal is the perfect easy 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 44 of 50 No-Bake Vegetarian Enchiladas © CON POULOS The recipe here is based on a dish created by chef Josef Centeno's great-grandmother, who raised 12 kids. Because meat was expensive, she often made enchiladas using only vegetables, like carrots and potatoes. For his enchiladas, Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes. Get the Recipe 45 of 50 Vegetable Rainbow Salad CON POULOS This salad brilliantly combines some of the most exciting food trends into one amazing recipe — pickled vegetables, uncommon produce, ancient grains, and a dressing that includes miso and chipotle chiles in adobo. If ingredients like lime radishes and baby orange cauliflower aren't available at your farmers market, use equal quantities of similar vegetables. Get the Recipe 46 of 50 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 easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. Get the Recipe 47 of 50 Mushroom Bolognese © CHRISTINA HOLMES Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the traditional version. The "meat" is made from a finely chopped medley of king oyster and porcini mushrooms, onion, carrot, celery, parsnip, and turnip. It's simmered in dry red wine, then enriched with heavy cream and Parmigiano-Reggiano before getting tossed with pasta. Get the Recipe 48 of 50 Fusilli with Roasted Eggplant and Goat Cheese © Quentin Bacon The key step in this hearty recipe is to toss the fusilli and eggplant in the starchy reserved pasta water until it's evenly coated. Toasted pine nuts provide a crunch, while tangy, creamy goat cheese complements the garnish of fresh lemon zest and parsley. Get the Recipe 49 of 50 Cauliflower Gratin with Manchego and Almond Sauce © LISA LINDER This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling. A scattering of roasted chopped almonds on top provides a pleasing crunch. The unbaked gratin can be made ahead and refrigerated overnight. Get the Recipe 50 of 50 Ravioli Nudi in Tomato Sauce © CHRISTINA HOLMES Hear the words "ravioli nudi" — literally, naked ravioli — and you may envision little sauceless pasta packets. But in fact it's not the sauce that's missing, but the pasta itself! Ravioli filling — in this case, spinach and ricotta, — is simmered like tender little dumplings. To save time, buy pre-washed spinach. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit