39 Easy Vegetarian Recipes for Speedy Sustenance
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Constantly devising creative meatless meals can be challenging. Sometimes we would rather simply relax into the comfort of routine. These easy vegetarian recipes are our standbys, our go-tos, our can’t-bother-cooking-but-must-eat-something meals. Though we’re not entirely opposed to a challenge, these are the vegetarian soups, pasta dishes, and quicker-than-takeout meals we turn to in times of crisis. They’re for the nights when we just can’t fathom babysitting a pot of mushroom risotto (make this Instant Pot version instead), kneading flatbread dough (whip up this three-ingredient chickpea pancake batter), or soaking beans (make shortcut hummus with canned garbanzos). We have a feeling these easy, veggie-forward recipes will earn a prominent spot in your rotation too.
Photo by Travis Rainey, Food Styling by Micah Marie Morton1/39Fava Bean Aguachile
Aguachile is typically made with shrimp or another type of seafood, but in this easy vegetarian recipe, we trade the crustaceans for bright, tender fava beans. Paired with oven-crisped tostones, it’s a highly sophisticated meal.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich2/39Kimchi Fried Rice
As long as you use a seafood-free kimchi like Mother-in-Law’s or Sinto Gourmet, this flavor-packed fried rice is completely vegetarian. And since it skips the egg, it also happens to be vegan. (Want more easy vegan recipes? We’ve got plenty.)
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne3/39Easy Vegan Mac and Cheese
Seeking comfort food? It doesn’t get much better than elbow noodles enrobed in a silky I-can’t-believe-it’s-dairy-free cheese sauce, made from cashews, miso, and nutritional yeast. To sneak in extra protein, swap the standard noodles for high-protein chickpea pasta.
Photo by Joseph De Leo, Food Styling by Liza Jernow6/39Chickpea-Mushroom Veggie Burgers
These streamlined veggie burgers cook in the oven, so you can enjoy them even when it’s not grilling season.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton8/39Tacos de Pobre
If you’re peeling potatoes, don’t throw out those potato skins. Sizzle them in oil alongside onions and serrano chiles, then use the crispy mixture as a taco filling. Serve with the salsa of your choice (we recommend this salsa roja).
Photo by Joseph De Leo, Food Styling by Drew Aichele9/39Buffalo Cauliflower
Buffalo cauliflower isn’t just for game day (though it’d be a great addition to your Super Bowl party spread)—the spicy, buttery sauced florets make a great anytime snack or side.
Photo by Chelsea Kyle, Food Styling by Kate Buckens10/39Caramelized Onion Pasta
This pasta recipe gets big flavor from a batch of caramelized onions, which practically melt into a noodle-coating sauce. Want to make this dish even easier? Make caramelized onions ahead of time and freeze in ice molds for instant sauce starters.
Photo & Food Styling by Hetty McKinnon11/39Broccoli Forest Loaf
We always like to have a snackable bake on the counter—and as much as we love a sweet loaf cake, this savory one downright steals the show.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton12/39Burnt Broccoli and Crushed Olive Salad
Simple roasted broccoli is great, but if you don’t have time to wait for the oven to preheat, give the florets a hard sear on the stovetop. Tossing in crushed olives and crumbled goat cheese makes this speedy side dish particularly special.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne13/39Pasta al Pomodoro
Skip the long-simmered marinara and make this quick stovetop tomato sauce, ideal for coating spaghetti or any other long noodle. Be sure to pick a vegetarian block of Parmesan, made without animal rennet.
Photo by David Loftus and Richard Clatworthy17/39One-Pan Sweet Tomato Gnocchi With Asparagus
Can’t choose just one sauce? Have both. This one-pan meal makes the most of packaged gnocchi, pairing the plush potato puffs with both tomato sauce and pesto. It’s basically two easy vegetarian recipes for the effort of one.
Photo by Joseph De Leo, Food Styling by Lillian Chou19/39Braised Butternut Squash in Spiced Coconut Gravy
Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz20/39Marinated Summer Squash With Hazelnuts and Ricotta
Photo by Joseph De Leo, Food Styling by Yekaterina Boystova21/39Caprese Salad
This simple salad lets fresh mozzarella, tomatoes, and basil shine. You can swap the basil for arugula, but don’t skip the final drizzle of good olive oil.
22/39Lucky 8 Stir-Fry
With eight different vegetables, this recipe from Hsiao-Ching Chou’s Vegetarian Chinese Soul Food was designed to bring luck for the Lunar New Year (or anytime). Did we mention that it cooks in just about three minutes?
Photo by Jim Henkens23/39Shortcut Black Bean Chili
Caramelizing the onions and bell peppers before adding liquid to this vegetarian chili speeds up the process—it only needs to simmer for about five minutes.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne24/39Baked Rigatoni With Red Peppers and Green Olives
When we have to feed a crowd, this baked pasta dish is one of our favorite dinner ideas. You can make the jammy red pepper sauce ahead of time and stash it in the fridge; from there, all that’s left to do is boil the pasta, assemble, and bake.
Photo by Laura Murray25/39Cold Sesame Noodles With Broccoli and Kale
When it comes to vegetarian weeknight dinners, quick-roasting vegetables is the way to go. This light-and-fresh dish combines roasted broccoli with sesame noodles and kale for a quick, greens-packed noodle bowl.
Photo by Chelsea Kyle, Food Styling by Simon Andrews26/39Chickpea Flatbreads With Burst Tomato Sauce
Photo by Chelsea Kyle, Food Styling by Katherine Sacks30/39One-Pot Curried Cauliflower with Couscous and Chickpeas
This dish comes together extra fast thanks to quick-cooking split lentils and pearled couscous as well as protein-packed canned chickpeas. The tangy sauce of lime, yogurt, and fresh herbs adds bright freshness, making it great for any weather.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks31/39Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta
Photo by Travis Rainey, Food Styling by Erika Joyce32/39Easy Hummus With Canned Chickpeas
When we needed food on the table 15 minutes ago, this easy hummus recipe—which calls for canned, not dried chickpeas—is our go-to. To turn a bowl of hummus into a meal, use it as a base for grain bowls or pile on the lemongrass tempeh crumbles.
Photo by Chelsea Kyle, Food Styling by Ali Nardi33/39Portobello and Poblano Enchiladas
Roll sautéed portobello mushrooms and poblano chiles inside sauce-coated flour tortillas, smother with cheese, and then bake. Weeknight dinners really can be that easy.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson34/39Sheet-Pan Roasted Squash and Feta Salad
Photo by Cara Howe35/39Silken Tofu With Soy-Sauced Tomatoes
With just five ingredients, this cool, custardy soy-sauce-dressed silken tofu is our ideal summer meal.
Photo by Joseph De Leo, Prop styling by Megan Hedgpeth, Food styling by Simon Andrews36/39Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts
Topped with rounds of lightly charred goat cheese, this speedy sweet-and-savory tomato-pepper bake is best enjoyed with crusty bread or crackers. If you want to add some green, finish the skillet with finely chopped parsley or dollops of pesto.
Photo by Joseph De Leo, Food Styling by Drew Aichele37/39Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette
Toss crispy air-fried brussels sprouts in a bowl with mixed greens (like arugula, Little Gem, or spinach), grains (like farro, bulgur, or quinoa), add thinly sliced red onion, crumbled feta, and dried cranberries, and then douse it all with spiced maple vinaigrette. These customizable bowls will be a great addition to your weekly meal plan.
Photo by Joseph De Leo, Food Styling by Erika Joyce38/39Vegetarian Lasagna With Easy Roasted Tomato Sauce
Some might consider lasagna a project, but this one is adjustable to the amount of effort you want to put in. To make it a breeze, cook the sauce up to five days in advance (or freeze it and use within three months) and opt for dried over fresh pasta sheets. You could even assemble the lasagna months ahead and stash it in the freezer to bake on some night you get home and just can’t.
Photo by Maggie Zhu39/39Stir-Fried String Beans With Tofu
With crispy tofu cubes and charred green beans, this easy vegetarian recipe comes together in the time it takes to cook a pot of rice. Start both at the same time and you’ll have a complete meal.
