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.
Here’s the place to find vegetarian recipes to satisfy every craving — scroll down and see the most popular meatless meals on Familystyle Food.
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!
Cascatelli pasta with pesto, chickpeas and kale, topped with creamy grated ricotta salata cheese. This super-tasty pasta is a satisfying meatless meal that's ready to eat in 15 minutes.Other short pasta shapes with ridges such as penne, rigatoni or ziti will work perfectly in this recipe.
The quickest burst cherry tomato sauce made under your broiler! This juicy fresh pasta sauce is ready in 15 minutes or less. Serve with creamy ricotta or mozzarella for an incredible Italian-style dinner.
30-minute recipe: Made with French green lentils, goat cheese, spinach and more, this simple lentil salad is served warm or at room temperature with a tangy homemade dijon dressing. Fresh and filled with veggies, it’s hearty and satisfying at the same time!
A simple and beautiful arugula salad everyone will love – a tasty arugula salad with pears, toasted walnuts, two kinds of cheese (blue and goat) and red onion all tossed in a light, lemony, honey dressing.
This creamy, hearty pasta e fagioli soup is loaded with beans, vegetables and cheese. It's vegetarian and ready to enjoy in about 30 minutes (use a pressure cooker or cook it on the stovetop). Perfect for lunch or dinner!
This 30 minute roasted tomato soup is dairy-free and makes a thick, creamy tomato soup with only roasted fresh tomatoes, onion, fresh crusty bread and herbs. Serve with garlic bread or grilled cheese for dunking!
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.
2bell peppers (red and/or yellow), seeded and cut into 2-inch pieces
2cupscherry tomatoes, halved if larger than 2-inches in diameter
½cupsliced red onion
¼cupextra-virgin olive oil
½teaspooncrushed red chili pepper, or to taste
¼cuppesto sauce, store-bought or homemade
2teaspoonsred wine vinegar
115-ouncecan chickpeas, drained
2big handfulsbaby greens, such as arugula, spinach or kale
Prevent your screen from going dark
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.
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