35 Satisfying Vegetarian Recipes That Are Incredibly Easy to Make

Beatriz da Costa

Whether you’ve been a vegetarian for years or you're just in the mood for something meat-free this evening, we've got you. This roundup of easy-to-make meatless recipes is anything but rabbit food. Each delicious idea is super satisfying (think: buttery pappardelle with pumpkin and caramelized onions, tacos with goat cheese, potato pierogi with sauteed cabbage and apples, and more) and—we promise—won't leave you wondering whether you should order a pizza to get full. After all, a plant-based meal plan is better for your body and for the planet. So grab that chef's knife (chopping ahead!) and let's get after it.

RELATED: 22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey

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Cauliflower Tartine With Romesco Sauce

Caitlin Bensel

This delicious open-faced sandwich may look fancy, but we promise it's super easy to make. You'll start with the delicious combination of Romesco and cauliflower, then add golden raisins and fresh parsley to the mix for a bright—and subtly sweet—kick. Don't love one (or both)? No problem: you can use cilantro and chopped dates instead.

Get the recipe: Roasted and Pickled Cauliflower Sandwiches With Romesco

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Eggplant-Mushroom Meatball Sub

Caitlin Bensel

Talk about a trifecta: this recipe combines eggplant meatballs, salty-savory mushrooms, and fluffy whole-wheat hoagie buns. These sandwiches are so flavorful, your dinner dates will wonder why they ever ate meatball sandwiches with actual meat in them.

Get the recipe: Eggplant-Mushroom Meatball Sub

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Flaky Mushroom and Gruyère Tarts

Sang An

An assortment of rich, caramelized mushrooms and melted Gruyere cheese make a mouthwatering topping for crisp and airy puff pastry. To serve the dish as a complete meal, plate the tart alongside a mixed greens salad. Or, cut it into smaller pieces and serve as a tasty appetizer at your next party.

Get the recipe: Flaky Mushroom and Gruyère Tarts

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Slow-Cooker Vegetarian Chili With Sweet Potatoes

Con Poulos

Complete with wings, chili, and pigs in a blanket, the typical game day spread isn’t exactly vegetarian-friendly. Surprise the meat-lovers of the bunch with a vegetarian chili that’s delicious and chock-full of hearty ingredients like beans, sweet potatoes, and tomatoes. Just don’t be surprised when it, too, becomes a family favorite.

Get the recipe: Slow-Cooker Vegetarian Chili With Sweet Potatoes

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Thai Curry Vegetable and Tofu Soup

Christopher Baker

Bring a taste of Thailand home with you—and, no, not in the form of take out. To recreate this traditional favorite, simply combine the ingredients on the stovetop. Then, stir in fresh lime juice and sprinkle with torn fresh basil leaves before serving to add a fresh, bright note.

Get the recipe: Thai Curry Vegetable and Tofu Soup

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Roasted Eggplant With Miso and Sesame Seeds

Antonis Achilleos

In this Asian-inspired recipe, the eggplants roast at high heat, making the outside skin crispy and the inside succulent. The rich miso dressing gives it a salty umami flavor that’s sure to be a crowd-pleaser. Serve over a bed of cooked whole grains (like brown rice or farro) with lots of fresh herbs for an easy and impressive vegetarian meal.

Get the recipe: Roasted Eggplant With Miso and Sesame Seeds

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Tofu and Vegetable Curry With Rice

David Prince

When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice.

Get the recipe: Tofu and Vegetable Curry With Rice

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Roasted Eggplant and Olive Pasta Salad

Greg DuPree

Who doesn’t love pasta salad? Salty olives and feta cheese combined with fresh tomatoes, chewy pasta, and tender cubes of roasted eggplant make this the perfect satisfying and healthy lunch or dinner. The longer it sits, the more the flavors meld together, so make extra and eat well all week long.

Get the recipe: Roasted Eggplant and Olive Pasta Salad

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Mustardy Kale Salad With Roasted Sweet Potato and Apple

Christina Holmes

Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands.

Get the recipe: Mustardy Kale Salad With Roasted Sweet Potato and Apple

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Spicy Coconut Noodles

Beatriz da Costa

To make this dish’s easy Asian-inspired sauce, simply combine the coconut milk, tomato paste, chili powder, salt, and chili paste in a large saucepan. Stir the fettuccine or rice noodles into the sauce, toss, and top with scallions, sprouts, basil, and coconut to add depth of flavor.

Get the recipe: Spicy Coconut Noodles

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Vegetarian Tacos With Goat Cheese

Con Poulos

These flavorful meatless tacos are packed with good-for-you vegetables, like spinach, corn, and tomatoes. Crumbled, cooked extra-firm tofu and goat cheese give the tasty Mexican meal an added boost of protein.

Get the recipe: Vegetarian Tacos With Goat Cheese

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Buttery Pappardelle With Pumpkin and Caramelized Onions

William Brinson

Don’t settle for a simple spaghetti with marinara sauce just because you’ve chosen not to eat meat. Instead, use seasonal ingredients to put a sophisticated spin on pasta night. In this dish, sautéed pumpkin and caramelized onions add fancy flair and a hint of natural sweetness, while rosemary lends an earthy note.

Get the recipe: Buttery Pappardelle With Pumpkin and Caramelized Onions

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Barley and Lentil Salad With Goat Cheese

Con Poulos

To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles.

Get the recipe: Barley and Lentil Salad With Goat Cheese

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Cheese Tortellini With Spinach, Peas, and Brown Butter

Anna Williams

Melt butter in a saucepan and let it cook until the milk solids begin to brown to create a nutty and intensely rich sauce. Add the spinach and tomato and cook until the spinach is wilted and the tomato starts to soften. Stir in the cheese tortellini and peas, and then finish with a dose of lemon juice and a sprinkling of fresh zest.

Get the recipe: Cheese Tortellini With Spinach, Peas, and Brown Butter

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Portobello Mushroom Burgers With Oven Fries

Kana Okada

This hearty and complete vegetarian meal mimics a meat-lover’s traditional pub favorite. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first.

Get the recipe: Portobello Mushroom Burgers With Oven Fries

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Stuffed Portobello Mushrooms With Feta and Almonds

Con Poulos

Roast meaty Portobello mushrooms until tender, and then stuff with a mixture of nutrient-rich bulgur, chopped almonds, sliced scallions, and thyme. While the dish warms, prepare a complementary side salad: Simply toss mixed greens and cucumbers with a zesty homemade lemon dressing.

Get the recipe: Stuffed Portobello Mushrooms With Feta and Almonds

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Sweet Potato and Apple Soup With Cheese and Walnuts

William Brinson

Spiced with nutmeg, this cream-free soup of pureed sweet potatoes and apples makes a warm, comforting meal to enjoy on cold autumn nights. Serve the subtly sweet soup with a spread of blue cheese, walnuts, crackers, and sliced apples.

Get the recipe: Sweet Potato and Apple Soup With Cheese and Walnuts

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Polenta-Stuffed Poblano Peppers

Dana Gallagher

Stuffed peppers are typically filled with rice, but a smooth creamy polenta filling ups the comfort level in this tasty dish. While the polenta is still warm, stir in the corn, goat cheese, and scallions. Then, fill the poblano pepper halves with a hefty scoop and bake until heated through.

Get the recipe: Polenta-Stuffed Poblano Peppers

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Slow-Cooker Bean and Spinach Enchiladas

Marcus Nilsson

This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day.

Get the recipe: Slow-Cooker Bean and Spinach Enchiladas

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Potato Pierogi With Sauteed Cabbage and Apples

Kana Okada

Store-bought potato-and-onion pierogi make this comfort meal easy to prepare. While the pierogi cooks, whip up the tangy cabbage side by sautéing together the onion, apple, cabbage, and vinegar until slightly wilted but still crunchy. Serve the pierogi atop the cabbage mixture with sour cream on the side.

Get the recipe: Potato Pierogi With Sauteed Cabbage and Apples

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Thai Spiced Tofu

Stefen Andersen

Tofu may be high in protein, but it can be downright bland. To add a burst of flavor, marinate the tofu with a bit of Thai red curry paste, sugar, and a splash of Asian fish sauce for 15 minutes before cooking. Serve each portion with a side of tender green beans.

Get the recipe: Thai Spiced Tofu

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Vegetable Shepherd’s Pie

Sang An

Shepherd’s pie, a classic English comfort food, gets a meatless makeover. The vegetarian meal is packed with six different kinds of vegetables—onion, parsnips, celery, fennel, Brussels sprouts, and Swiss chard leaves—and then topped with a smooth sweet potato puree.

Get the recipe: Vegetable Shepherd’s Pie

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Butternut Squash Flat Bread With Cheddar and Pine Nuts

Quentin Bacon

Extra-sharp Cheddar cheese balances out the sweetness of the butternut squash, while the red onion adds delicious bite. To make it a meal, serve the flat bread alongside an arugula salad tossed in a simple homemade dressing. Alternatively, serve bite-sized slices on a tray or wooden cutting board at your next party.

Get the recipe: Butternut Squash Flat Bread With Cheddar and Pine Nuts

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Pasta With Kale and Walnut Pesto

Con Poulos

This unusual but oh-so-delicious pesto sauce—made by combining walnuts, kale, pecorino, and garlic in the food processor—can be stored in the fridge for five days or in the freezer for three months. When you need a meal in a pinch, just toss the sauce with cooked pasta.

Get the recipe: Pasta With Kale and Walnut Pesto

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Zucchini With Quinoa Stuffing

Petrina Tinslay

Skip traditional breadcrumbs and stuff hollowed out zucchini halves with protein-rich ingredients—like quinoa, beans, tomatoes, and almonds—to craft a nutritional meal that’s both vegetarian and gluten-free.

Get the recipe: Zucchini With Quinoa Stuffing

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Baked Polenta With Mushrooms and Gorgonzola

Sang An

Instant polenta tastes just like the homemade variation when it’s stirred with butter, cream cheese, and sharp gorgonzola. To make the dish even more decadent, top with an earthy mushroom mixture and the remaining crumbled gorgonzola before baking.

Get the recipe: Baked Polenta With Mushrooms and Gorgonzola

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Vegetable Fried Rice

Dana Gallagher

Put down the phone—this takeout fake-out is full of fresh vegetables and so much better than the real thing. To make your own, first sauté the vegetables until tender but still slightly crispy, and then add cooked rice, scallions, and a homemade soy sauce mixture. To finish the dish, stir in scrambled eggs.

Get the recipe: Vegetable Fried Rice

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Beets, Spinach, and Goat Cheese Sandwich

Danny Kim

Whether you’re packing lunch or prepping a light dinner, this loaded sandwich features layers of creamy goat cheese and nutrient-rich vegetables, like beets and spinach. If your beets come with beet greens, swap them for the spinach to save on ingredients and decrease your food waste.

Get the recipe: Beets, Spinach, and Goat Cheese Sandwich

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Black Bean Soup With Roasted Jalapeno Salsa

Con Poulos

This black bean soup is easy to make in a single pot and takes just 35 minutes from start to finish. Top the protein-packed meal-in-a-bowl with a homemade salsa made with cilantro, lime juice, chopped onions, and charred jalapenos, which lend a deep, smoky flavor.

Get the recipe: Black Bean Soup With Roasted Jalapeno Salsa

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Butternut Squash Salad With Hazelnuts and Blue Cheese

Lisa Hubbard

Roasted squash and toasted hazelnuts add a rich, nutty flavor to this sensational main-course salad, while the red onion and creamy blue cheese provide a contrasting bite. Complete the salad with a drizzling of tangy homemade vinaigrette.

Get the recipe: Butternut Squash Salad With Hazelnuts and Blue Cheese

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35 Satisfying Vegetarian Recipes That Are Incredibly Easy to Make

1 of 35

Cauliflower Tartine With Romesco Sauce

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Eggplant-Mushroom Meatball Sub

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Flaky Mushroom and Gruyère Tarts

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Slow-Cooker Vegetarian Chili With Sweet Potatoes

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Thai Curry Vegetable and Tofu Soup

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Roasted Eggplant With Miso and Sesame Seeds

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Tofu and Vegetable Curry With Rice

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Roasted Eggplant and Olive Pasta Salad

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Mustardy Kale Salad With Roasted Sweet Potato and Apple

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Spicy Coconut Noodles

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Vegetarian Tacos With Goat Cheese

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Buttery Pappardelle With Pumpkin and Caramelized Onions

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Barley and Lentil Salad With Goat Cheese

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Cheese Tortellini With Spinach, Peas, and Brown Butter

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Portobello Mushroom Burgers With Oven Fries

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Stuffed Portobello Mushrooms With Feta and Almonds

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Sweet Potato and Apple Soup With Cheese and Walnuts

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Polenta-Stuffed Poblano Peppers

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Slow-Cooker Bean and Spinach Enchiladas

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Potato Pierogi With Sauteed Cabbage and Apples

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Thai Spiced Tofu

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Vegetable Shepherd’s Pie

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Butternut Squash Flat Bread With Cheddar and Pine Nuts

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Pasta With Kale and Walnut Pesto

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Zucchini With Quinoa Stuffing

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Baked Polenta With Mushrooms and Gorgonzola