10 Easy Vegetarian BBQ Ideas for Your Anniversary Feast

Easy frying pan fried honey garlic tofu

Topped with your favorite grains and vegetables, this honey garlic tofu is a delicious vegetarian dish that’s packed with flavor thanks to honey, garlic, soy sauce, rice vinegar, and toasted sesame oil. (via craving for cozy)

Easy baked gnocchi

These meatless gnocchi are super satisfying and easy to make with just a few classic Italian ingredients. (via salt & lavender)

spicy black lentils

Made with red onion, coriander, and an Indian cooking roasting technique called tadka, these delicious Indian-style lentils can be eaten with bread or naan. (via eat with maria)

Thai curry

Mix colorful fresh vegetables and tofu into a rich coconut red curry soup that’s ready in just 35 minutes with rice or quinoa. (via Endless meals)

rigatoni alla vodka

Although not actually made with vodka, this dish has the same kick as a delicious vodka sauce with red pepper, basil, and thyme. (via nareen’s food)

Dal Palak

This quick and easy dal palak is packed with spinach and Indian spices like cumin and turmeric. (via 2 spoons)

macaroni and cheese

Sometimes you just want a classic macaroni and cheese dinner with cheddar, swiss, and a sprinkle of nutmeg. (via The Hungriest Person)

Cacio e pepe

This 6-ingredient cheese and pepper pasta recipe is so easy and satisfying that it will become a staple in your home. (via whole foods)

vegetarian minestrone

This gluten-free pasta soup with toasted bread is a healthy, delicious, and satisfying meal on a cold day. (via Olive U Hall)

vegetable casserole

Keep your vegetarian dinner recipes simple and hearty, like this casserole. Made with frozen vegetables and kitchen staples, you won’t have to worry too much about weeknight dinners. (via Culinary Hill)

baked ziti

This simple vegan baked ziti (or rigatoni, or your favorite pasta) will put delicious food on the table even on the busiest weeknights. (via Britt + Co)

beet hummus bowl

Once you see how great this recipe is, you’ll want to make it for dinner regularly. Nothing makes eating vegetables more appealing than dip. (via Britt+Co)

chickpea and lentil soup

Cook red lentils in spicy tomato soup until tender and puree them with chickpeas to create a creamy, protein-rich soup. (via Brit + Cor)

Sweet potato and black bean chili

In this recipe, corn and sweet potato help balance the earthy flavors of the black beans and chili. Add a scoop to a bowl of quinoa, top with a dollop of cashew cream, and you’re good to go. (via Brit + Cor)

Jackfruit and black bean burrito bowl

By topping brown rice with a flavorful mix of jackfruit, black beans, corn, salsa, and onions, you can enjoy all the flavors of your favorite burrito without the stress of wrapping up a delicious tortilla. (via Brit+Co)

Vegetable burger with kidney beans and walnuts

The key to a memorable veggie burger is texture. The beans give these patties an almost creamy interior, while the walnuts add a hearty, subtle crunch. (via Brit+Co)

baked falafel patty

Bake a tray of crispy falafel patties in the oven and add them to your meals throughout the week. Tuck them into a whole-wheat pita, slather them with tahini, drizzle with lemon juice, and pair them with bright veggies. (via Brit+Co)

Easy vegan chickpea curry

This easy vegan chickpea curry is served with hearty brown rice. This will make it easier to scoop every last bit of creamy coconut sauce left in the bowl. (via Brit + Cor)

pressure cooker beans and quinoa chili

Sometimes it is not possible to boil a large pot of chili pepper on the stove. On busy nights, whip out your pressure cooker and whip up a batch of bean and quinoa chili.It’ll be in your weekly vegetarian dinner recipe rotation (via Brit + Cor)

quinoa salad

A vibrant quinoa salad made with pomegranate arils (or seasonal fruit), green onions, and parsley, with walnut halves added for added crunch from both. and Added protein and omega-3 boost. (via Britt + Co)

Mermaid veggie sushi bowl

These customizable bowls are a hit with everyone. Toppings like avocado, marinated tofu, bean sprouts, and tropical fruits are a must. (via Brit+Co)

indian spice couscous bowl

Indian flavors add sweetness and spice to this nutritious bowl. Whole-wheat couscous and baked tofu bring protein to the table, while garam masala adds charm. (via Brit + Cor)

pumpkin risotto

Topped with roasted hazelnuts and crunchy sage, this creamy pumpkin risotto is a seasonal treat for fall and winter. (via barley and sage)

Bourbon sweet potato casserole

Our Bourbon Sweet Potato Casserole recipe is high in alcohol, sweet, and buttery. And once you try this pecan crumble topping, you’ll definitely miss marshmallows. (via Brit+Co)

kimchi tofu ramen

Upgrade your stovetop ramen noodles by adding fresh vegetables or tofu. Add some soybeans kimchi (fermented cabbage and vegetables with Korean spices) for added nutritional value. (via Brit + Cor)

jackfruit taco

For those new to the vegetarian lifestyle, jackfruit looks and tastes like shredded meat when cooked. (via Britt + Co)

BBQ Black Bean Tacos

These BBQ tacos are a great camping hack. The ingredients are very easy to make and can be prepared in just a few minutes. Complete with homemade peach salsa. (via Brit + Cor)

mushroom frittata

Excerpt from “Cooking With Mushrooms: A Fungi Lover’s Guide to the World’s Most Versatile, Flavorful, Health-Boosting Ingredients” by Andrea Gentle. Artisan Book © 2022.

Serves 6-8 people

• 1 pound (455g) of fresh mushrooms, such as shiitake, oysters, maitake, or cremini
• 2 tablespoons unsalted butter
• 2 fresh oregano sprigs (leaves only)
• ¼ cup (60 ml) extra virgin olive oil
• 12 large eggs
• 11/4 cups (125 g) finely grated pecorino cheese
• Himalayan pink salt 1/4 teaspoon
• Finely grated lemon zest and juice (preferably organic)
• Garnish with fragrant fresh herbs such as parsley, mint, oregano.

My grandmother, an American-born Puglian, cooked in the Cucina Povera way she learned from her mother, which involves tons of vegetables, herbs, spicy dried chiles, and eggs. Frittatas were brought to our table for breakfast, lunch, and dinner, sometimes herb-heavy frittatas with oregano and mint, sometimes heaps of leftover pasta, other times stuffed with comforting, slow-cooked broccoli rabe, and more often than not, a mushroom frittata. I made it with cremini. It’s like a cross between shiitake and maitake. The flavor is exceptional, rich and earthy, slightly meaty, and not heavy. As with many Puglian dishes, the key to this recipe is flavorful olive oil and zesty, salty pecorino.

1. Preheat oven to 450°F (230°C).
2. If using cremini or shiitake mushrooms, thinly slice them with a mandolin or sharp knife. If using maitake mushrooms or oysters, tear them up lightly.
3. Melt the butter in a 25 cm (10 inch) nonstick ovenproof skillet with a lid over medium-low heat. When it begins to bubble, add the mushrooms and oregano leaves and cook for 3 to 5 minutes, until softened and liquid has evaporated. . Add oil and stir.
4. In a large bowl, combine eggs, 1 cup (100 g) pecorino, and salt.
5. Add egg mixture to skillet and sprinkle remaining 1/4 cup (25 g) cheese, lemon zest, and lemon juice on top.
6. Reduce the heat, cover the pot, and broil for 5 to 10 minutes, until the bottom begins to brown. (Lift the bottom with a spatula to check for eggs.) When the bottom begins to brown, transfer the pan, uncovered, to the oven.
7. Bake for 5 minutes or so, checking to see if the top is puffed – if not, cook for a few more minutes. The frittata is done when the edges and top of it have started to brown slightly. Look for the oil to be bubbling around the sides – this is totally normal. When you remove the frittata from the oven and let it cool, the oil will soak up the eggs and they will become really tasty.
8. Serve the frittata warm or at room temperature, garnished with fresh herbs.

butternut squash and wild rice

This GF-stuffed recipe leaves out the crusty bread, but doesn’t sacrifice hearty, delicious flavor by substituting wild rice, roasted butternut squash, fresh herbs, and pecans. (via Britt + Co)

Shakshuka

Shakshuka is a Middle Eastern dish that should be in your life. This unique dish made with harissa, tomatoes and eggs pairs perfectly with a side salad or bread. (via Brit+Co)

Green Shakshuka

This green twist on shakshuka is a fresh, vibrant and unique way to enjoy eggs any time of the day. (via Brit + Cor)

light vegetarian dishes

strawberry arugula walnut salad

A spring salad packed with seasonal ingredients and served with a delicious balsamic dressing. If you need a quick meal on a weeknight, you can make it in 10 minutes. (via Brit + Cor)

Fattoush salad

This authentic fattoush salad recipe combines summer’s best ingredients, tossed with a drool-worthy dressing and crunchy homemade pita chips. (via Brit + Co x Folk & Foliage)

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