72 Vegetarian Recipes Everyone Will Love

When you need to find vegetarian recipes, look no further. We have plenty of healthy meatless dishes, easy options and even vegan recipes that’ll satisfy you — and your whole family. You won’t need to worry about whether you’re getting enough protein, either; these dishes are loaded with plant-based proteins to keep you satiated. Make veggie burgers, a hearty vegetarian chili and even comfort food favorites, all without the meat! This kung pao cauliflower proves even traditionally meat-filled dishes can be made vegetarian and filled with flavor.

This dish tastes just like the classic alfredo dish you love, but with the addition of creamy avocado instead of added butter or oil. Just blend ripe avocados with heavy cream, garlic, and plenty of grated pecorino cheese then toss with al dente fettuccine. The result is a rich, bright, uniquely green alfredo ready in just about 25 minutes and sure to delight pasta lovers and avocado lovers alike.

This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew.

There's nothing better than a smooth, creamy sauce to pour over pasta for a cheesy, comforting dish! The butternut squash really makes this look like cheese sauce, the cashews make it super creamy and the nutritional yeast gives it the cheesy flavor.

A trio of colorful bell peppers – red, yellow and green – adds a sweet twist to this creamy, vibrant pasta that’s popular in Jamaica and beyond. The noodle of choice for rasta pasta is penne, a cut that holds the sauce well and nestles along the sliced peppers, although the first iteration of the dish, credited to Chef Lorraine Washington of Negril, used linguine. The rich sauce in this version comes from half-and-half and mozzarella, while some recipes use a combination of Parmesan and cream. Habanero of Scotch bonnet pepper adds a nice kick while allspice lends earthy warmth. The mix of fresh vegetables, Caribbean spice and a rich cream sauce bursts with flavor and makes this quick and easy dish a crowd-pleaser.

Calabacitas literally translates to "little squash," and a la Mexicana means it incorporates the colors of the Mexican flag — white, red and green — from onions, tomatoes and chiles. This vegetarian dish can be served as a side dish, main dish or with tortillas to make tacos. If you can’t find summer squash, zucchini works just as well.

Black beans and walnuts create the base for these tasty vegan tostadas. They're made with crispy gluten-free organic corn tortillas and topped with crunchy pepitas, sweet yellow corn and red bell peppers.

Jet says, "Classic drunken noodles are the dish some say made me famous but my vegan friends were always angry that they could never try it. I made this version for them and I like it just as much as the original. If you prefer, you can sub in marinated firm tofu that’s vacuum packed for the tofu in water."

Stuffed peppers go Tex-Mex style and vegan! Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation. The cilantro-lime cream adds a welcome zesty kick.

For the vegan version of this popular homey casserole, tofu and garbanzo beans sub in for the tuna, while a sauce made from crispy sauteed cremini mushrooms and cashew milk replaces the traditional canned mushroom soup. Filled with pasta shells and sweet peas and topped with salty crackers and fresh parsley, this hearty meal ticks all the comfort boxes.

Though this Sichuan dish is traditionally made with ground pork, the real stars are the spicy bean paste, soft tofu and, of course, Sichuan peppercorns, which have a citrus flavor and a signature numbing effect. So switching out the meat for mushrooms is easy and delicious. Our version (which also happens to be vegan), calls for dried shiitakes so you can use the mushroom soaking liquid as stock. If you can't find dried, use fresh shiitakes or creminis and your favorite vegetable stock (or even water). Enjoy this quick meal over white rice to soak up all the tingling sauce.

Who needs meat to make a delicious slider? These vegetarian squash sliders are sweet, tangy and messy. If you can't find mini slider buns, slice hot dog buns into thirds.

The tender dumplings are an excellent match for a garlicky stew of cannellini beans, tomatoes and spinach. Everything comes together for a delicious meal that delivers a satisfying 31 grams of protein per serving.

Dal fry is a popular lentil dish made both in homes and in dhabas (roadside cafes or stalls) and restaurants across India. It’s comforting and flavorful and you can have it every day and not tire of it. Dal refers to the lentils or split peas the dish is based on as well as the spiced stew commonly made from them, while “fry” is a reference to the process of making a tadka, an Indian culinary technique that sizzles whole spices in hot ghee or oil for magical flavor. The dish is commonly made with masoor dal (red lentils) or toor dal (split pigeon peas). This version opts for red lentils, but if you prefer you can use split pigeon peas — just keep in mind that you’ll have to soak and cook the peas for longer to ensure they’re tender enough. Tomatoes, onions and garlic round out the flavor of the dish, and garnishing it with fresh cilantro and lime gives it a bright flavor and aroma. Dal fry is traditionally served with rice or roti, but can also be eaten by itself or with any other Indian flatbread.

These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.

Like so many of the world’s great comfort foods, pierogi are a labor of love that will pay you back in swoons and smiles from your family and friends after the first bite. These potato and cheese pierogi are sure to be a crowd pleaser. The key to making them light and tender is to encase the fillings in a soft dough that’s so thinly rolled out that you’re just able to see your hand underneath.

Picadillo is typically made with ground beef, but plant-based meat is makes a fantastic substitute here without sacrificing one ounce of flavor! The onions, bell pepper and garlic come together with the tomato sauce to form a rich and comforting sauce that gets studded with tangy, briny olives.

Baked ziti is a warming, cozy and cheesy classic. This version is generously dressed with a simple homemade tomato sauce loaded with earthy sautéed mushrooms. The ziti is filled and topped with some of our favorite vegan ricotta and mozzarella cheeses, so you don’t lose any of that creamy richness when you’re not eating dairy.

These vegetarian kofta (balls) are made up of mashed potatoes that are stuffed with a rich paneer-nut-dried fruit filling, then fried and served in a velvety cashew and malai (heavy cream) sauce. Wildly popular with both adults and children, it’s definitely something you make for a special occasion or a special person. A North Indian dish with roots in Mughlai cuisine, malai kofta is served in Punjabi restaurants all over the world. It goes wonderfully with naan or long-grain basmati rice.

The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful weeknight dinner.

These uber savory meatballs are packed with tons of ingredients with glutamate-the compound responsible for umami. Lentils, onions, garlic, tomato paste, soy sauce and nutritional yeast all play their part in making these vegan meatballs taste meaty. Plus they are full of protein and fiber.

This cozy, bean-centric twist on everyone’s favorite — penne alla vodka — is pure comfort food with a little extra feel-good factor. We cook cherry tomatoes until they’re bursting and jammy, then blend them into a silky, luxurious sauce that needs only a touch of cream to make it velvety. Don’t skip the crusty bread — it’s essential for sopping up every last bit of the tender beans and sauce.

Butter chicken (murgh makhani) is one of India's most popular staple dishes. The rich sauce includes tomato, butter and cream and is laced with aromatic spices such as ginger, garam masala, fenugreek and garlic. Although there's some debate about its exact origin story, the dish seems to have been created at a Delhi restaurant in the mid-1900s. This recipe swaps in canned chickpeas for the chicken, providing a vegetarian-friendly alternative, and includes some additional warm spices such as cinnamon, clove and cardamom. Serve the dish alongside basmati rice and plenty of naan to soak up the fragrant sauce.

Air fryers aren't just for French fries, and this recipe showcases their versatility with a stir-fry-like dish that uses just a fraction of the typical amount of oil. Cleanup is a breeze since any splatters are kept in the fryer, and everything is cooked in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, perfect for soaking up the warming chili sauce. Serve over steamed rice or noodles for a complete meal.

Herb-butter roasted cauliflower gets a golden puff pastry blanket — the perfect main dish for vegetarians or cauliflower lovers.

Turkish scrambled eggs and tomatoes is an easy breakfast dish that you can find all around the country. In Iran, the same dish is called “omelet.” There has always been a debate whether menemen should have onions or not and the result is always a 50/50 split. This dish is originally made with Turkish sweet green pepper (yeşil biber) but here we substitute an easier-to-find Italian sweet pepper (cubanelle). Other good options include green bell pepper or sweet banana pepper.

Recipe developer Nidhi Jalan says, "The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. You can have it for breakfast, lunch, dinner or a snack. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes."

These vegan enchiladas are loaded with flavor and great for the entire family. Made with frozen corn, black beans and canned tomatoes, the filling couldn't be easier. As it simmers, it becomes rich and thickened with just a hint of smoke (thanks to the addition of some chipotle in adobo). We doubled down on the vegan Cheddar, rolling some up with the filling in corn tortillas, and also layering it on top of the casserole so it bakes to ooey-gooey-tangy perfection. A final sprinkle of cilantro, avocado and radishes adds freshness and crunch.

This Cauliflower and Lentil Parmesan is a healthy and hearty plant-based twist on the Italian American classic. Roasted cauliflower steaks and tender lentils replace the traditional chicken or eggplant, bringing a satisfying texture and depth of flavor.

This homemade take on Chipotle's sofritas is made from crumbled tofu simmered in a spicy poblano sauce. It's not just for vegetarians — even the meat-lovers in your life will find this dish hard to resist. Serve on its own (say, as a taco or burrito filling) or, as here, with brown rice, black beans and your favorite Chipotle toppings.

Traditionally consumed by Buddhist monks, Buddha’s delight (Lo Han Jai) is now popular around the world as a healthy vegetarian Chinese restaurant option. In our version, we chose vegetables with texture and flavor in mind, resulting in a pleasant combination of crunchy, tender and crisp elements. (We also included garlic and ginger, which may not align with a strictly Buddhist diet.) Feel free to mix and match with other vegetables, such as bamboo shoots, lotus root, bean sprouts or carrots, to name a few.

This easy vegetarian cabbage dish has a wonderfully contrasting texture of crunchy outer leaves and melty, soft inner layers. The cabbage is first seared to give it flavor and then roasted alongside garlic, ginger and onion plus a Fresno chile for some heat before being simmered with a mouthwatering salty, sweet umami sauce that gets lathered over the top at the end. Serve with steamed rice or crusty bread to really soak up the sauce. When prepping your cabbage, be sure to remove the two or three tough outer layers—this will help keep your cabbage intact when cooking.

This delicious, hearty cauliflower parm doesn't skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore.

Perfect for a hearty breakfast, lunch or dinner, this lentil frittata is an absolute favorite. The lentils add a nice nuttiness balanced by the potatoes and feta. To bring it all together, we top the frittata with chopped kalamata and green olives plus a good drizzle of olive oil. You can make this dish ahead of time and enjoy it for a few days since it keeps well in the fridge and reheats nicely, too.

All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.

Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).

We’ve yet to have a better chickpea dish than chana masala or chickpea curry. There are many versions of this dish. Our favorite is when the chickpeas are smothered with a delicious thick, piquant and spiced gravy. Many recipes start with dried chickpeas that are infused with black tea and cardamom. This is an easy take that starts with canned chickpeas, so you can make it even on a weekday. We like it even more the next day, and it also freezes really well.

Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!

This super-easy weeknight dinner shows once and for all that braising isn't just for meat! Spicy, tender sweet potatoes simmer in a delicious sauce with stewed carrot pieces and slightly crisp kale. Perfect for vegans and carnivores alike, it's served with a sprinkle of crisp radish sticks and cilantro for a fresh finish.

This vegetarian breakfast casserole is easy to assemble up to a day ahead and bake off in the morning, making it the perfect addition to your brunch menu. Meaty mushrooms stand in for the typical breakfast proteins and dish is rounded out with a generous amount of creamy Gruyère, plus fresh thyme and tangy Dijon mustard. We use buttery, flaky croissants as the perfect vessel to sandwich the cheesy mushroom filling and soak up all the custardy eggs.

Love risotto but hate all the stirring? This creamy pasta dish is an ideal shortcut for any risotto lover looking for a quick and cheesy vegetarian version.

This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.

Whether you want a vegan-friendly main course for an upcoming dinner party, or a new method for cooking one of your favorite veggies, this cauliflower fits the bill. Inspired by Eyal Shani's world-famous whole roasted baby cauliflower served at his Miznon restaurants, we seasoned a head with cumin and coriander for a subtle hint of spice, then made a nutty tahini sauce for drizzling over the top. Fresh green herbs and tart ruby pomegranate seeds add a pop of color and flavor to this impressive dish.

A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping.

Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.

No meat? No problem! This takeout standard comes together quickly and hits all the sweet, sour and umami notes of the classic dish.

Grab a plate, scoop and then dip. Squeezing out the vegetables before you assemble this dip removes any extra moisture, so your layers stay in place. Make the day before and refrigerate to save time on game day.

You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.

The words "vegetarian," "pate" and "caviar" don't necessarily go together, but this creamy, flavor-packed appetizer spreads like pate, and the tart bursts of pomegranate seeds are a little like caviar. This vegetarian (in fact, vegan) dish is inspired by the country of Georgia's dish pkhali, a spinach spread that can also be made with beets or mushrooms.