You will want to make the latest vegetarian recipes as soon as possible. From egg-filled breakfast casseroles to flavorful veggie-filled main dishes, these dishes are packed with nutritious vegetarian ingredients like dairy, eggs, vegetables, legumes, and whole grains. Moreover, they have already given him 4 and 5 star ratings. eat well Dear readers. One reviewer called the Baked Spinach and Feta Spaghetti Squash “incredibly filling.” We’re also sure you’ll enjoy our roasted chickpea and cauliflower pita, sun-dried tomato sauce, and crustless capri quiche.
Roasted chickpea and cauliflower pitas with sundried tomato sauce
Photographer: Robbie Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Inspired by a trend made popular by Catherine Perez (@plantbasedrd), these pitas are piled high with roasted vegetables for a satisfying vegetarian dinner. Be sure to dry the chickpeas thoroughly. Otherwise, it won’t get crispy in the oven. If the chickpeas are wet, they will create steam and the cauliflower may not brown properly. Bibb lettuce goes well with these pitas, but a few leaves of arugula would be equally delicious. You can use garam masala or shawarma spice blend in place of the spices if you have them.
Spaghetti squash with baked spinach and feta cheese
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
A comforting grilled spaghetti squash recipe with feta cheese and spinach. A block of feta cheese is baked inside the pumpkin halves along with fresh baby spinach and plenty of garlic for a creamy, flavorful mixture. The balsamic glaze adds a touch of sweetness that contrasts beautifully with the salty feta. Choose cow’s milk feta for a sharper taste, or sheep’s milk feta for a more delicate flavor.
Spiced couscous stuffed peppers
Photo provided
I enjoy the classic stuffed peppers with hashweh and spiced ground beef dishes, but there are many other traditional dishes that don’t involve meat at all. Roasted stuffed vegetables are a staple of Mediterranean cuisine, and juicy peppers are filled with couscous and lentils to create a delicious pilaf-like stuffing that is deeply satisfying. To take it up a notch, I drizzle everything with a fresh cucumber yogurt sauce. These spiced stuffed peppers are full of flavor and come in small packages that will satisfy any plant or meat eater. Excerpt from THE FEEL GOOD FOODIE COOKBOOK by Yamuna Jawad. Copyright © 2024 by Yumna Jawad. Used by permission of Rodale Books, a Random House publication, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without written permission from the publisher.
Chickpea spice confit
Ali Redmond
This endlessly versatile side dish pairs beautifully with grilled meats and fish, and also makes a great plant-based main dish. Serve over rice or pasta for a finishing touch, or pair with whole grains or whole wheat pasta for a nutty flavor. You can also serve it over baby spinach, escarole, or arugula for a great salad. You can blend leftovers to create a chunky dip that’s perfect for pita wedges or crostini. Or make soup by reheating leftovers with an equal amount of vegetable or chicken broth.
caprese quiche without crust
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This light and fluffy crustless quiche is dotted with tomatoes, melted mozzarella, and flavorful pesto. And the best part is, you mix, assemble, and bake in a pie plate, so cleanup is easy. Enjoy as a quick breakfast or brunch, or serve with a mixed green salad for lunch or dinner.
Chickpea ara vodka
Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Phoebe Hauser
This Chickpea Ala Vodka is the super quick and fiber-packed dinner you’ve been waiting for. Chickpeas swim in a creamy vodka sauce, and sautéed garlic, onion, and bright green baby kale enhance the flavor. Crunchy, toasted whole wheat bread is perfect for dipping. You can easily customize it by substituting chard or spinach for the kale.
5 Ingredient Grilled Cheese with Brie and Blackberry Jam
Photography: Rachel Malek, Food Stylist: Lauren McAnnelly, Prop Stylist: Gabriel Greco
This irresistible sandwich combines creamy brie cheese with a sweet and savory blackberry jam spread, making it perfect for a super easy lunch or dinner. You can easily double the recipe by using a medium-sized pot or a sandwich press if you have one on hand.
Tater tot casserole with spinach, feta and artichoke
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This egg-based dinner casserole is easy to prepare (and clean up!) because it’s assembled and baked in one baking dish. Potato tots placed on top add a crunchy golden crust. Be sure to squeeze as much liquid as possible from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned ones. However, be sure to wash them thoroughly to remove excess salt.
Broccoli and white bean sheet pan gnocchi
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This no-fuss dish comes together on two baking sheets for easy prep and easy cleanup. A blend of lemon and broccoli is mixed with tender gnocchi and rich cannellini beans, then finished with a generous drizzle of olive oil. For an extra boost of protein, add shrimp or flaked cooked salmon.
Crunchy cabbage slices sprinkled with parmesan cheese served with gremolata
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
These soft and crunchy cheesy cabbage slices will make anyone fall in love with this vegetable. Arranging the cabbage around the perimeter of the baking sheet is very important as it ensures the most even browning and the crispiest Parmesan crust. The lemony gremolata adds freshness and brightness and balances the salty cheese.
Spinach and artichoke eggs in a bagel hole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This riff on the egg-in-a-hole, which involves making a hole in a slice of bread and cooking an egg in it, uses a bagel instead. In other words, the holes are already built in. Spinach and artichoke are dipped under the egg. It helps hold it in place and adds a creamy element to this easy breakfast (or breakfast for dinner!).
Creamy pasta with feta cheese and tomatoes
Photographer: Greg Dupree, Prop Stylist: Shel Royster, Food Stylist: Emily Hall
This creamy feta and tomato pasta uses just five simple ingredients to bring a satisfying vegetarian dinner to your table. Cherry tomatoes are your go-to when tomato season isn’t at its peak. Grape tomatoes make a sweet and juicy alternative that guarantees a satisfying and flavorful meal.
Cauliflower steak pizza with lots of cheese
Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Phoebe Hauser
These cheesy pizzas don’t use traditional pizza dough, but instead use cauliflower “steaks.” The steak is cooked just enough to create a sweet roasted flavor that pairs beautifully with the toppings. We love this veggie-filled version, but you can top your cauliflower steak pizza with anything you want. After cutting the steak, you will be left with cauliflower. Serve raw in chopped salads or save the florets for roasting the next day.
cabbage steak marsala
Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Phoebe Hauser
This easy vegetarian cabbage steak recipe features thick-sliced cabbage roasted and simmered in a classic Marsala mushroom sauce. If you have leftover cabbage, sauté it separately or save it for another use. The best alternative to Marsala is Madeira, another type of fortified wine with a similar flavor profile. If you’re looking for a non-alcoholic alternative, balsamic vinegar can replace Marsala wine.
Oven baked chickpeas with feta and tomato
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This simple feta casserole recipe turns into a nutritious, protein-packed vegetarian meal with cherry tomatoes, feta cheese, and chickpeas. When baked, it creates a sweet and savory tomato and olive oil sauce that is perfect for spreading on pita bread. Feta that has been soaked in brine melts more easily than dry, crumbly feta, so it’s worth seeking out. Another interpretation is to use creamy white kidney beans in place of the chickpeas.
Breaded Cauliflower Steak
Greg Dupree
This fork-tender cauliflower recipe involves thick-slicing a head of cauliflower, roasting it, and topping it with cheesy cauliflower crumbs. Pair cauliflower steak with roasted or grilled meats, or serve it alone as a vegetarian main dish. Each head of cauliflower will yield 2-3 steaks, but the sides will fall apart easily. Save leftover cauliflower to roast another night, or throw it in a food processor to keep ingredients for cauliflower rice on hand.
15 minute eggs marinated in vodka sauce
Photographer Victor Protacio, Food Stylist Amanda Stanfield, Prop Stylist Josh Hoggle
Inspired by the classic Italian recipe “Uova al Purgatorio” (Eggs of Purgatory), this easy one-pot meal marries tangy tomato sauce with perfectly poached eggs, served with crispy toasted bread Perfect for eating. I add a little cream to add some richness to the sauce, but you can leave it out if you like. If you have it on hand, garnish with chopped fresh basil or parsley.
Spiced Cauliflower Climb
Micah Shiva
Kleim is a North African spicy fish stew that is popular with Sephardic Jews for Rosh Hashana, Passover, and Shabbat. The word “climb” has roots in the Arabic word meaning “hot.” This meatless version highlights cauliflower braised until tender, studded with plump and juicy golden raisins, and drizzled with date syrup. Served over couscous, rice, and quinoa, this sweet and spicy tomato-based stew is the perfect weeknight meal. Excerpt from Nosh: Plant-Forward Recipes Celebrating Modern Juicies by Mika Shiva. Copyright 2024 He is owned by Micah Siva. Published by Collective Book Studio. Reprinted with permission.
Penne with zucchini and sundried tomatoes
Photo provided
The incredible truth about Italian cooking is that it only takes 20 minutes and a few simple ingredients to change your life forever. This rendition of the traditional spaghetti alla nerano is a perfect example of this. First created by chef Maria Grazia, who served her signature zucchini pasta in the idyllic village of Nerano on the Amalfi Coast, this version is close to the original, combining zucchini, a tasteless vegetable on its own, with flavor. It caramelizes until it becomes very strong. It can only be described as transformative. Excerpted from “Everyday Delicious” Copyright © 2024 by Rocco DiSpirito. Used by permission of Rodale Books, a publication and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without written permission from the publisher.
Roasted sweet potato and beet sandwich
Photography: Rachel Malek, Food Stylist: Lauren McAnnelly, Prop Stylist: Gabriel Greco
These hearty sandwiches are piled high with veggies like earthy roasted beets and sweet potatoes, lemony arugula, and pickled onions, making them perfect for a satisfying lunch or dinner. I used whole wheat baguette, but you can also use whole wheat baguette if you prefer. Beets of any color are delicious. If you want to avoid the stain that red beets leave behind, try golden or chioggia.
