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25 Healthy Vegetarian Recipes

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Are you searching for more healthy vegetarian recipes? I’ve collected my best easy and delicious vegetable and plant-based dishes right here! You’ll find everything from 15-minutes salads and soups to hearty pasta meals that are full of color and flavor.

Photo of a bowl of assorted vegetables including bell peppers, baby eggplants, cherry tomatoes and parsley herbs.
Summer vegetables in rainbow colors

Here’s the place to find vegetarian recipes to satisfy every craving — scroll down and see the most popular meatless meals on Familystyle Food.

I have a chapter on vegetable platters in my cookbook, Family Style: Shared Plates for Casual Feasts, but honestly I could write an entire book on that topic alone.

Even though my family isn’t strictly vegetarian, a few times a week I cook dinners that don’t have any meat, so I totally need more meatless dinner options in my life. I hope this collection will help you too.

This handy round-up includes vegetarian meals to enjoy for breakfast, lunch or dinner. Make sure to bookmark this page and share with friends who are looking for more vegetarian ideas!

Quick Vegetarian Dinner Recipes

  • Farro Risotto with White Beans: An easy, no-stir farro risotto or “farrotto” made on the stovetop with tomatoes, cannellini beans and fresh Parmesan cheese. A main dish the whole family will enjoy.
  • Stir-Fry Vegetables in Sesame Ginger Sauce: Frozen vegetables stir-fired in a savory sauce with fresh ginger, garlic and toasted sesame oil. Make this healthful super-tasty “quickie” meal in about 15 minutes!
  • Parmesan Zucchini Noodles with Lemon: Make raw zucchini noodles that taste like fresh Italian pasta, with Parmesan, lemon, toasted walnuts and olive oil. 
  • Udon Noodle Bowl with Miso Glazed Tofu: A vegan noodle bowl recipe full of colorful raw vegetables, glazed tofu and udon noodles tossed in a spicy ginger miso sauce.
  • Cauliflower Kimchi Fried Rice: Healthy, keto-friendly cauliflower fried rice with big, bold flavors like garlic, chili and ginger. This recipe is a healthy vegetable side or main dish ready in 20 minutes.

Vegetarian Pasta Recipes

Tasty Vegetarian Salads

  • Summer Roll Noodle Bowl: Gluten-free rice noodles make a fresh, healthy salad that tastes like a Vietnamese summer roll in a bowl — crisp vegetables, herbs and a spicy, tangy-sweet almond butter and lime dressing.
  • Italian Kale Salad with Spiced Chickpeas: Super-healthy and delicious kale salad tossed with smoky spiced and roasted chickpeas, Parmesan cheese and a zesty lemon vinaigrette.
  • Roasted Vegetable Salad with Pesto and Greens: An easy, colorful and incredibly tasty roast vegetable salad packed full of Mediterranean vegetables tossed with pesto sauce, chickpeas and greens.
  • French Lentil Salad with Goat Cheese: A 30-minute recipe for lentil salad with a tangy Dijon dressing. This delicious make-ahead recipe is perfect to serve warm or at room temperature.
  • Mediterranean Vegetable Tabbouleh Salad: Chopped fresh vegetables with bulgur wheat is a delicious make-ahead dish with layers of healthful Mediterranean ingredients like tomato, cucumber and garbanzo beans.

Vegetarian Soup Recipes

  • Creamy Pasta Fagioli: Italian-style vegetarian pasta and bean soup with Parmesan cheese, white cannellini beans, Tuscan kale and tomatoes. This easy recipe can be made quickly in a pressure cooker or on the stovetop.
  • Thai Coconut Red Lentil Soup: Super-tasty red lentil soup that cooks in 30 minutes. This satisfying creamy soup is made with Thai red curry, coconut milk and fresh lime. Vegan and gluten-free recipe.
  • Cream of Roasted Tomato Soup: Easy homemade comfort food — thick, creamy tomato soup made with roasted tomatoes, and it’s dairy-free.
  • Cauliflower Soup with Parmesan: A smooth, velvety cream of cauliflower soup with a handful of ingredients but made without cream. This is a simple and delicious recipe!
  • Classic Minestrone Soup: Easy Italian minestrone is a delicious and healthy homemade vegetable soup to make with pantry staples.

Classic Vegetarian Meals

  • Roasted Cauliflower Salad with Harissa Chickpeas: Flavorful Moroccan-inspired roasted cauliflower salad recipe, with harissa and roasted chickpeas.
  • Black Bean Burgers: Classic black bean burgers tested to perfection! These vegan burgers have a satisfying meaty texture. Top with avocado and all your favorite fixings.
  • Baked Stuffed Portobello Mushrooms: Hearty roasted baked portobello mushrooms topped with creamy melted cheese and stuffed with a mixture of vegetables. 
  • Curry Cauliflower Naan: Flatbread sandwich topped with curry-spiced roasted cauliflower, hummus, yogurt and feta. Try it for lunch or as an appetizer or snack.
  • Spicy Shakshuka Eggs: This saucy egg dish is loaded with ground spices, harissa, white beans and tomatoes. It’s perfect to serve for breakfast, lunch or a simple skillet supper.

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25 Healthy Vegetarian Recipes: Roasted Vegetable Salad

Karen Tedesco
A simple and beautiful roasted veggie salad is one of our best healthy vegetarian meals.
This colorful and tasty salad is packed full of Mediterranean vegetables tossed with pesto sauce, chickpeas and greens.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad
Cuisine Mediterranean
Servings 4 servings



  • 1 pound eggplant, cut into 2-inch pieces
  • 2 bell peppers (red and/or yellow), seeded and cut into 2-inch pieces
  • 2 cups cherry tomatoes, halved if larger than 2-inches in diameter
  • ½ cup sliced red onion
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon crushed red chili pepper, or to taste
  • Kosher salt
  • ¼ cup pesto sauce, store-bought or homemade
  • 2 teaspoons red wine vinegar
  • 1 15-ounce can chickpeas, drained
  • 2 big handfuls baby greens, such as arugula, spinach or kale


  • Preheat the oven to 425 degrees.
  • Put the eggplant, peppers, tomatoes and onion on a large (18"x13") rimmed sheet pan. Drizzle the oil over and season with the chili pepper and salt to taste (I usually use 1-2 teaspoons Diamond kosher).
  • Bake 25-30 minutes, stirring halfway through, until the vegetables are softened and lightly browned on the edges.
  • Add the pesto, vinegar and chickpeas to the hot vegetables and stir around with a spatula. Sprinkle the greens over and stir again until the leaves wilt slightly.
  • Serve warm or at room temperature.


  • Roasted vegetables keep for up to 5 days in the refrigerator and can be frozen up to 1 month.
Serving ideas: 
  • Serve the salad with cooked grains such as couscous, quinoa, farro or bulgur for a heartier dish.
  • Top with soft creamy cheese like feta, burrata, ricotta or goat cheese


Serving: 1serving | Calories: 249kcal | Carbohydrates: 17g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 164mg | Potassium: 584mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2646IU | Vitamin C: 97mg | Calcium: 53mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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