Looking for delicious and healthy meal ideas that won’t take up too much of your time? You’re in luck! As a busy individual, it can be challenging to find the perfect recipe that satisfies your cravings while also being kind to your schedule. That’s why we’ve curated a list of 18 quick and easy vegetarian recipes that are sure to please even the pickiest of eaters.
From hearty bowls to satisfying stir-fries, these recipes are designed to be cooked in no more than 30 minutes, using ingredients that are easily accessible at most grocery stores. Whether you’re a seasoned cook or just starting out, our collection of speedy vegetarian dishes is perfect for those looking to add some excitement to their meal routine.
In this article, we’ll take you on a culinary journey through the world of plant-based cuisine, highlighting some of the most mouth-watering and easy-to-make recipes that are sure to become staples in your kitchen. So, grab your apron and get ready to cook up a storm!
Vegetarian Stir-Fry with Tofu and Broccoli
A flavorful and nutritious vegetarian stir-fry that combines crispy tofu, tender broccoli, and savory vegetables, all cooked to perfection in a wok or large skillet.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups broccoli florets
– 1 cup mixed bell peppers (any color), sliced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add remaining 1 tablespoon of vegetable oil, then add broccoli, bell peppers, onion, and garlic. Cook for 4-5 minutes, or until vegetables are tender-crisp.
4. Return tofu to the pan, and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
5. Serve hot over rice, noodles, or as a standalone dish.
Cooking Time: 15-20 minutes
Quick Vegetarian Pasta Primavera
In just 15 minutes, you can enjoy a flavorful and nutritious pasta dish packed with spring vegetables.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie, penne, or fusilli)
– 1 cup mixed spring vegetables (e.g., bell peppers, zucchini, cherry tomatoes, broccoli florets)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add the mixed spring vegetables and cook until tender, about 5 minutes.
4. Add cooked pasta to the skillet with the vegetable mixture. Toss everything together, ensuring the pasta is well coated.
5. Season with basil, salt, and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Spicy Black Bean Tacos
Get ready for a flavor fiesta with these Spicy Black Bean Tacos! This recipe combines the comforting warmth of black beans with the bold kick of chipotle peppers.
Ingredients:
– 1 cup cooked black beans, warmed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, cilantro
Instructions:
1. In a medium pan, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Stir in the chipotle pepper and black beans; cook for an additional 2-3 minutes or until heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the bean mixture onto a tortilla, followed by desired toppings.
Cooking Time: 15-20 minutes
Vegetarian Quinoa Salad with Avocado
A hearty and healthy salad that combines the nutty flavor of quinoa with the creamy texture of avocado, perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 ripe avocado, diced
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
3. In a large bowl, combine the cooked quinoa, diced avocado, red bell pepper, and red onion.
4. Sprinkle with cilantro, lime juice, salt, and pepper.
5. Toss gently to combine.
Cooking Time: 20-25 minutes
Easy Veggie Fried Rice
Whip up a quick and delicious meal with this simple recipe that combines the flavors of Asia with your favorite vegetables.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 2 green onions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Add the mixed vegetables and cooked rice to the skillet. Stir-fry for about 5 minutes, breaking up any clumps with a spatula.
4. Add the soy sauce and season with salt and pepper to taste.
5. Transfer the fried rice to a serving dish; garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this elegant and flavorful recipe that combines the richness of portobello mushrooms with the classic Caprese flavors of tomato, mozzarella, and basil.
Ingredients:
– 4 large portobello mushrooms
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– Salt and pepper to taste
– Balsamic glaze (optional)
Instructions:
1. Preheat oven to 375°F.
2. Clean and stem the mushrooms. Place them on a baking sheet lined with parchment paper.
3. Drizzle the mushrooms with olive oil and season with salt and pepper.
4. Stuff each mushroom cap with a slice of mozzarella, a cherry tomato half, and a sprinkle of basil.
5. Bake for 15-20 minutes or until the cheese is melted and the mushrooms are tender.
6. Drizzle with balsamic glaze (if using) and serve immediately.
Cooking Time: 15-20 minutes
Vegetarian Lentil Soup
A comforting and nutritious soup perfect for a chilly evening or a pick-me-up any time of the year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Quick Spinach and Feta Quesadillas
Savor the combination of creamy spinach and tangy feta cheese wrapped in a crispy tortilla, perfect for a quick and satisfying snack or meal.
Ingredients:
– 4 large flour tortillas
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together spinach, feta cheese, and cheddar cheese.
3. Place a tortilla in the skillet and sprinkle one-quarter of the spinach mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip the quesadilla and cook for an additional 2 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Vegetarian Chickpea Curry
This flavorful curry is a hearty and comforting vegetarian dish that’s perfect for a weeknight dinner or a special occasion. With the creamy texture of chickpeas, aromatic spices, and a hint of sweetness from the tomatoes, this recipe is sure to please even the most discerning palates.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add the onions, garlic, and ginger; cook until the onions are translucent.
3. Stir in the cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add the chickpeas, diced tomatoes, and vegetable broth; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25 minutes
Roasted Vegetable Wrap with Hummus
Satisfy your cravings with this flavorful wrap, packed with roasted vegetables and creamy hummus.
Ingredients:
– 1 large flour tortilla
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, eggplant, and red onion)
– 1/4 cup hummus
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
4. Spread the hummus on the tortilla, leaving a 1-inch border around the edges.
5. Add the roasted vegetables on top of the hummus.
6. Sprinkle with feta cheese, if using.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or cilantro.
9. Serve immediately and enjoy!
Cooking Time: 25 minutes
Vegetarian Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful and nutritious vegetarian main course with this easy recipe.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked rice
– 1 cup black beans, cooked or canned
– 1 cup frozen corn kernels
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, removing seeds and membranes.
3. In a large bowl, combine cooked rice, black beans, corn kernels, cilantro, olive oil, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the filling mixture, mounding it slightly.
5. Place stuffed bell peppers in a baking dish, cover with foil, and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
Quick Zucchini Noodles with Pesto
Transform zucchinis into a delicious and healthy substitute for traditional pasta noodles, paired with a creamy pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup basil pesto
– 2 tablespoons olive oil
– Salt, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the zucchini noodles and cook for 3-5 minutes, or until slightly tender.
5. Stir in the basil pesto and season with salt to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Vegetarian Sweet Potato Hash
This Vegetarian Sweet Potato Hash recipe is a tasty twist on traditional hash browns, featuring roasted sweet potatoes and a medley of vegetables. Perfect as a side dish or added to your favorite breakfast or brunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or chives) for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with 1/2 teaspoon salt and spread on a baking sheet.
3. Roast in the oven for 20-25 minutes, or until tender.
4. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
5. Remove sweet potatoes from oven and add to the skillet with vegetables. Stir gently to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Easy Vegetarian Chili
A hearty and flavorful vegetarian chili that’s perfect for a quick weeknight dinner or a weekend gathering with friends.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), diced
– 2 cups cooked kidney beans, drained and rinsed
– 2 cups canned crushed tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the bell peppers; cook until tender, about 5-7 minutes.
4. Stir in the kidney beans, crushed tomatoes, chili powder, cumin, salt, and pepper.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Vegetarian Avocado Toast with Egg
A creamy and nutritious twist on the classic breakfast toast, this Vegetarian Avocado Toast with Egg is a delicious way to start your day.
Ingredients:
– 2 slices of whole grain bread (toasted)
– 1 ripe avocado, mashed
– 1 egg, beaten
– Salt and pepper to taste
– Optional: red pepper flakes for added spice
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Fry an egg in a non-stick pan over medium heat until the whites are set and the yolks are cooked to your desired doneness.
4. Place the fried egg on top of the avocado toast.
5. Season with salt, pepper, and red pepper flakes (if using).
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Quick Vegetarian Pad Thai
In just 20 minutes, you can whip up a flavorful and nutritious vegetarian version of this classic Thai dish.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, bean sprouts)
– 1 tablespoon tamarind paste
– 1 tablespoon soy sauce
– 1 teaspoon palm sugar
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mixed vegetables and cook until they’re tender-crisp, about 4-5 minutes.
4. In a small bowl, whisk together the tamarind paste, soy sauce, palm sugar, and cumin. Pour the mixture over the vegetables; stir to combine.
5. Add the cooked noodles to the wok or skillet; stir-fry until well combined with the sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped nuts, if desired.
8. Serve immediately.
Cooking Time: 20 minutes
Vegetarian Mediterranean Grain Bowl
This flavorful and nutritious bowl is a perfect combination of whole grains, roasted vegetables, and savory herbs. Perfect for a quick lunch or dinner!
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, eggplant, cherry tomatoes)
– 1/4 cup chopped Kalamata olives
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss roasted vegetables with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook quinoa according to package instructions.
4. In a small bowl, whisk together oregano and a pinch of salt.
5. Assemble the grain bowl by placing cooked quinoa in a bowl, topping with roasted vegetables, olives, and feta cheese (if using). Sprinkle oregano mixture over the top.
6. Garnish with fresh parsley or basil leaves.
Cooking Time: 35-40 minutes
Vegetarian Mushroom Stroganoff
A rich and creamy vegetarian take on the classic Russian dish, this recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup plain Greek yogurt
– 1 teaspoon Dijon mustard
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz eggless noodles (such as pappardelle or fettuccine)
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the eggless noodles according to package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. In a small bowl, whisk together the vegetable broth, Greek yogurt, Dijon mustard, tomato paste, paprika, salt, and pepper.
5. Pour the sauce over the mushroom mixture; stir to combine.
6. Simmer for 2-3 minutes or until the sauce has thickened slightly.
7. Add the cooked noodles to the skillet; toss to coat with the mushroom sauce.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Summary
Discover a world of flavor and convenience with these 18 easy and quick vegetarian recipes. From stir-fries to pasta dishes, tacos to salads, there’s something for everyone. Whip up a Vegetarian Stir-Fry with Tofu and Broccoli in just 15 minutes, or create a Quick Vegetarian Pasta Primavera in under 30 minutes. Other standout recipes include Spicy Black Bean Tacos, Vegetarian Quinoa Salad with Avocado, and Easy Veggie Fried Rice. Whether you’re a busy professional or a hungry student, these delicious and healthy vegetarian recipes are sure to please.