BEST VEGETARIAN RECIPES - COOKING SIMPLE, EATING LIGHT AND HEALTHY
Rösti Casserole with Baked Eggs
You'll love this Rösti Casserole with Baked Eggs. Why? Because rösti (pronounced RAW-stee or ROOSH-tee) is basically an irresistible form of hash browns, consisting of shredded potatoes that are cooked until browned and crisp along the edges. We have whittled down the calories in this traditional Swiss dish and added our own spin with a little grated turnip thrown in the mix for earthy-sweet flavor, plus a good dose of Greek yogurt for tang and extra protein. And we’ve turned the whole thing into a casserole that includes runny-yolked eggs. Serve with a colorful tossed salad for an easy brunch or breakfast-for-dinner option.
Black Bean and Cheese Enchiladas with Ranchero Sauce
Homemade enchilada sauce adds authentic flavor that makes this dish truly memorable. Making it is an easy process that starts with dried ancho chiles, which provide medium heat, slightly smoky flavor, and a pleasing mix of fruity and bitter notes. Look for bags of dried ancho chiles on the Latin foods aisle of your supermarket; sometimes, you’ll also find them in the produce section. If you want a spicier sauce, toss a raw (whole) jalapeño or serrano pepper in the blender. Be sure to warm the tortillas according to package instructions; they’ll be more pliable when warm and less likely to tear.
Lentil-Barley Burgers with Fiery Fruit
These bunless burgers are wonderfully hearty, with a crisp exterior and chewy-creamy interior. Though they do admittedly require a good bit of prep, the results are well worth it (just read the reviews!). For whole-grain bonus points, use cooked whole-grain (also labeled “hulled”) barley instead of pearled barley, and swap in whole-wheat panko for traditional. You may just love these burgers so much that you’ll make a double batch next time; reviewers have noted that they freeze well. The fruit salsa is, as the recipe title states, fiery—the heat comes from the minced serrano chile. For a milder version, seed the chile, leave it out, or opt for a milder jalapeño or Fresno chile.
Vegetable "Meat" Loaf
Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchen's highest rating. Though it does involve a few steps, they all add up to incredible flavor: Roasted bell peppers are slightly smoky, sweet, and silky; sautéed creminis have a concentrated mushroom flavor; and toasted walnuts offer hearty texture. Since you’ll already have your food processor out for finely chopping the mushrooms, you can also use it to chop the onion and walnuts. Do what you can to steal away a portion of leftovers into the fridge; it will make for a great “meat” loaf sandwich the next day.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
This is no ordinary pasta salad. It’s an elegant, entertaining-worthy dish that expertly builds flavor through simple techniques and well-chosen ingredients. Cherry tomatoes and asparagus roast until toasty and slightly caramelized; herbes de Provence lend sophisticated flavor notes; briny kalamata olives and pungent goat cheese add tangy, salty layers. You can easily swap in whole-wheat penne or rotini to boost the nutrition; the bold flavors of the salad will stand up to the earthy pasta. Leftovers are great refrigerator-cold, so this makes a great brown-bag dish. Arugula’s slightly peppery bite is fantastic, but you can also use kale, spinach, or spring mix instead.
Three-Bean Vegetarian Chili
Keep the thermostat down and lose the parka. This vegetarian chili is all you need to keep warm if it's chilly outside. This healthy, nutritious, and hearty vegetarian staple is packed with plant protein thanks to pinto beans, cannellini beans, and red kidney beans. Butternut squash lends a creamy luscious texture, as well as a delicate hint of sweetness against the heat from the red pepper and paprika. Top with thinly sliced green onions and a dollop of sour cream if the heat is too much. We also recommend a hearty portion of cornbread to sop up every last drop. It's really just that good.
Poblano, Mango, and Black Bean Quesadillas
Think of quesadillas like two slices of bread: blank canvases for any combination of flavors. Here, juicy mango complements the Poblano heat. You won’t know how hot your chile is until you take a bite; cool it down with a dollop of sour cream if you like. These quesadillas are made in the broiler—not in the skillet—for fast, easy cooking. You can also make multiple quesadillas at once. For flavors beyond Mexican, try shredded mozzarella, basil, and thinly sliced tomato for an Italian spin, or slices of fresh apple and Muenster cheese.
Fall Vegetable Curry
This one-dish vegetarian main hits all the right notes: warm, hearty, and (perhaps best of all) ready in under 30 minutes. If Indian curries seem out of reach, start here. Earthy and fragrant, Madras curry powder is the only spice you need. While you could incorporate several vegetables into the curry, we find that the sweet potato, cauliflower, and tomato combo creates the perfect balance. For a richer, creamier curry, stir in about 1/4 cup light coconut milk just as the curry finishes cooking. If you’d like a little heat, stir in 1/4 to 1/2 teaspoon ground red pepper with the curry powder.
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
Portobello mushrooms have long been the de facto burger patties of the vegetarian world, but they can be rather tasteless on their own. A balsamic and garlic marinade, plus a good sear on the grill, makes these mushrooms outstanding—the perfect centerpiece for a summer sandwich. Multicolored bell peppers share the same marinade and get a dose of fresh basil after hitting the grill. A pungent, creamy goat cheese spread complements the balsamic beautifully. The sandwiches take a final trip to the grill so the rolls can get golden and crisp before serving. Serve with simply grilled fresh tomato wedges.
Chili-Glazed Tofu over Asparagus and Rice
Rarely is tofu described as irresistible, but this quick weeknight recipe is just that. The key is a concentrated sweet and savory sauce with pungent fresh ginger, spicy chili sauce, soy sauce, and rice vinegar. A touch of sugar balances the sauce and helps it caramelize on the tofu. No protein could be quicker or easier to cook: three minutes on each side is all you need. To press the tofu, line a plate with paper towels, arrange the planks of tofu in a single layer on top, then top with more paper towels and a second plate. Let stand 10 to 20 minutes.
Chickpea and Winter Vegetable Stew
This hearty, winter-worthy stew packs tender root vegetables, nutty chickpeas, and fluffy couscous into one comfort-filled bowl of goodness. Harissa is a spicy and aromatic chile paste used in Moroccan cooking; it packs a lot of heat and is extremely versatile, great with roasted vegetables, grilled meats, and anything served over brown rice or other neutral whole grains. Several of the reviewers commented that the stew is delicious without the harissa, but if heat is your beat then we highly recommend the addition. Use any variety of hearty root vegetables—parsnips and sweet potatoes make a lovely addition to this stew if you prefer a sweeter profile.
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