10 Delicious and Easy Vegetarian Recipes to Try Today

If you’re looking for some delicious and easy vegetarian recipes to try today, you’ve come to the right place! Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, these recipes are sure to satisfy your taste buds. From hearty soups to flavorful stir-fries, there’s something for everyone in this collection of ten tasty dishes. So, roll up your sleeves, grab your apron, and get ready to whip up some mouthwatering vegetarian goodness!

1. Vegetarian Pad Thai

Ingredients:
– 8 oz rice noodles
– 1/4 cup soy sauce
– 2 tbsp tamarind paste
– 2 tbsp brown sugar
– 1 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup bean sprouts
– 1/2 cup chopped peanuts
– Lime wedges, for serving

Instructions:
1. Cook the rice noodles according to package instructions.
2. In a small bowl, whisk together the soy sauce, tamarind paste, and brown sugar.
3. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the bell pepper and bean sprouts to the skillet and cook for another 3-4 minutes.
5. Add the cooked noodles and sauce to the skillet and toss to combine.
6. Serve the pad thai topped with chopped peanuts and a squeeze of lime juice.

Cooking tip: Feel free to customize this recipe with your favorite veggies or protein sources, such as tofu or tempeh.

2. Stuffed Bell Peppers

Ingredients:
– 4 bell peppers
– 1 cup cooked quinoa
– 1 can black beans, rinsed and drained
– 1 cup corn kernels
– 1/2 cup salsa
– 1/2 cup shredded cheese
– Fresh cilantro, for garnish

Instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix together the quinoa, black beans, corn, and salsa.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Sprinkle the cheese on top of the stuffed peppers.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

Cooking tip: You can experiment with different fillings for the stuffed peppers, such as rice, lentils, or mushrooms.

3. Lentil Soup

Ingredients:
– 1 cup dried green lentils
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 tsp cumin
– 1 tsp turmeric
– 1/2 tsp paprika
– 6 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, for garnish

Instructions:
1. Rinse the lentils in a colander under cold water.
2. In a large pot, heat a drizzle of oil over medium heat.
3. Add the onion, carrots, celery, and garlic and cook until softened, about 5-7 minutes.
4. Stir in the cumin, turmeric, and paprika and cook for another minute.
5. Add the lentils and vegetable broth to the pot.
6. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Cooking tip: Feel free to add other veggies or greens, such as spinach or kale, to bulk up this soup.

4. Veggie Stir-Fry with Tofu

Ingredients:
– 1 block extra-firm tofu, pressed and cubed
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 onion, sliced
– 2 bell peppers, sliced
– 1 cup broccoli florets
– 1 cup snow peas
– 2 cloves garlic, minced
– Cooked rice, for serving

Instructions:
1. In a large skillet, heat the sesame oil over medium heat.
2. Add the tofu and soy sauce to the skillet and cook until the tofu is browned on all sides, about 10 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the onion, bell peppers, broccoli, snow peas, and garlic. Cook until the veggies are tender-crisp, about 5-7 minutes.
4. Return the tofu to the skillet and toss to combine.
5. Serve the stir-fry over cooked rice.

Cooking tip: You can swap out the tofu for tempeh or seitan in this recipe for a different protein source.

5. Roasted Vegetable Medley

Ingredients:
– 1 sweet potato, diced
– 2 carrots, sliced
– 1 zucchini, sliced
– 1 red onion, sliced
– 1 red bell pepper, sliced
– 1/4 cup olive oil
– 1 tsp garlic powder
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss the sweet potato, carrots, zucchini, red onion, and red bell pepper with olive oil, garlic powder, thyme, salt, and pepper.
3. Spread the veggies out on a baking sheet in a single layer.
4. Roast in the oven for 30-40 minutes, or until the veggies are tender and caramelized.
5. Serve as a side dish or over cooked quinoa or couscous.

Cooking tip: Feel free to experiment with different vegetables in this recipe, such as eggplant, cherry tomatoes, or mushrooms.

6. Quinoa Salad with Lemon-Dijon Dressing

Ingredients:
– 1 cup cooked quinoa
– 1 can chickpeas, rinsed and drained
– 1 cucumber, diced
– 1 bell pepper, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup lemon juice
– 2 tbsp Dijon mustard
– 1/4 cup olive oil
– Salt and pepper, to taste

Instructions:
1. In a large bowl, mix together the quinoa, chickpeas, cucumber, bell pepper, and parsley.
2. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper.
3. Pour the dressing over the quinoa salad and toss to combine.
4. Serve chilled or at room temperature.

Cooking tip: This salad makes a great make-ahead meal prep option for busy weekdays.

7. Eggplant Parmesan

Ingredients:
– 2 large eggplants, sliced into 1/2-inch rounds
– 2 eggs, beaten
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– Fresh basil, for garnish

Instructions:
1. Preheat the oven to 375°F.
2. Dip each eggplant slice into the beaten egg, then coat in breadcrumbs mixed with Parmesan cheese.
3. Place the coated eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown.
4. Spread a layer of marinara sauce in a baking dish, then arrange a layer of baked eggplant slices on top.
5. Repeat the layers until all the eggplant slices are used up.
6. Top the eggplant with remaining marinara sauce and shredded mozzarella cheese.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

Cooking tip: For a healthier version of this dish, you can opt to bake the eggplant slices instead of frying them.

8. Black Bean Tacos

Ingredients:
– 1 can black beans, rinsed and drained
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 cup water
– 8 corn tortillas
– Toppings: avocado, salsa, shredded lettuce, cilantro

Instructions:
1. In a small saucepan, heat the black beans, chili powder, cumin, garlic powder, onion powder, and water over medium heat.
2. Cook until the beans are heated through and the sauce has thickened slightly, about 5 minutes.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Fill each tortilla with a scoop of black beans and your favorite toppings.
5. Serve immediately.

Cooking tip: Feel free to customize these tacos with your preferred toppings, such as vegan cheese, pickled jalapeños, or hot sauce.

9. Vegan Lentil Sloppy Joes

Ingredients:
– 1 cup dried brown lentils
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1/2 cup ketchup
– 2 tbsp tomato paste
– 1 tbsp soy sauce
– 1 tbsp maple syrup
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper, to taste
– Burger buns, for serving

Instructions:
1. Cook the lentils according to package instructions.
2. In a large skillet, heat a drizzle of oil over medium heat.
3. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
4. Stir in the cooked lentils, ketchup, tomato paste, soy sauce, maple syrup, chili powder, cumin, salt, and pepper.
5. Cook for another 5 minutes, or until heated through.
6. Serve the lentil mixture on burger buns.

Cooking tip: You can add a touch of liquid smoke or smoked paprika to give these sloppy joes a smoky flavor.

10. Butternut Squash Risotto

Ingredients:
– 1 small butternut squash, peeled and diced
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup arborio rice
– 1/2 cup white wine
– 4 cups vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh sage, for garnish

Instructions:
1. Preheat the oven to 400°F.
2. Toss the butternut squash with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 25-30 minutes, or until tender and caramelized.
4. In a large pot, heat a drizzle of oil over medium heat.
5. Add the onion and garlic and cook until softened, about 5 minutes.
6. Stir in the arborio rice and cook for another minute.
7. Add the white wine and cook until absorbed.
8. Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the rice is creamy and tender, about 20 minutes.
9. Stir in the roasted butternut squash and Parmesan cheese.
10. Season with salt and pepper to taste.
11. Garnish with fresh sage before serving.

Cooking tip: Feel free to swap out the butternut squash for other roasted veggies, such as mushrooms or asparagus, to mix up the flavors in this risotto.

No matter your dietary preferences, these ten delicious and easy vegetarian recipes are sure to become staples in your kitchen. Whether you’re hosting a dinner party or just looking for a quick weeknight meal, these plant-based dishes are packed with flavor and nutrients. So, grab your apron and get cooking – your taste buds will thank you!
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