25 Best Vegetarian Recipes
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
Portobello mushrooms have long been the de facto burger patties of the vegetarian world, but they can be rather tasteless on their own. A balsamic and garlic marinade, plus a good sear on the grill, makes these mushrooms outstanding—the perfect centerpiece for a summer sandwich. Multicolored bell peppers share the same marinade and get a dose of fresh basil after hitting the grill. A pungent, creamy goat cheese spread complements the balsamic beautifully. The sandwiches take a final trip to the grill so the rolls can get golden and crisp before serving. Serve with simply grilled fresh tomato wedges.
Phyllo Pizza with Feta, Basil, and Tomatoes
This crisp summer tart is a perfect light summer entrée. You could also cut the pizza into smaller squares for an easy appetizer guests will love. Frozen phyllo can be finicky; let it stand at room temperature for about 30 minutes to thaw before you start to layer the sheets. The advantage here is that you don’t need to cut or roll the sheets; simply stack and top as you would any pizza. A trio of cheese—mozzarella, feta, and Parmesan—makes this tart extra special. We recommend shredded part-skim mozzarella rather than fresh here, as the latter would weigh down the delicate crust.
Baked Eggplant with Mushroom-and-Tomato Sauce
This cheesy mushroom and eggplant dish mimics classic eggplant Parmesan, but it's baked in the tomato sauce until the vegetables are incredibly tender. Serve over pasta for a main dish, or try it as a filling side, with crusty bread for dipping, to accompany a light main course. Broiling the eggplant slices first will soften the flesh and remove the bitterness that can come from the seeds. Sautéing the onion and mushroom mixture first before baking removes moisture so the final product is rich, not watery. For a bit of extra texture, sprinkle coarse breadcrumbs over the dish before the final five minutes of baking.
Chili-Glazed Tofu over Asparagus and Rice
Rarely is tofu described as irresistible, but this quick weeknight recipe is just that. The key is a concentrated sweet and savory sauce with pungent fresh ginger, spicy chili sauce, soy sauce, and rice vinegar. A touch of sugar balances the sauce and helps it caramelize on the tofu. No protein could be quicker or easier to cook: three minutes on each side is all you need. To press the tofu, line a plate with paper towels, arrange the planks of tofu in a single layer on top, then top with more paper towels and a second plate. Let stand 10 to 20 minutes.
Chickpea and Winter Vegetable Stew
This hearty, winter-worthy stew packs tender root vegetables, nutty chickpeas, and fluffy couscous into one comfort-filled bowl of goodness. Harissa is a spicy and aromatic chile paste used in Moroccan cooking; it packs a lot of heat and is extremely versatile, great with roasted vegetables, grilled meats, and anything served over brown rice or other neutral whole grains. Several of the reviewers commented that the stew is delicious without the harissa, but if heat is your beat then we highly recommend the addition. Use any variety of hearty root vegetables—parsnips and sweet potatoes make a lovely addition to this stew if you prefer a sweeter profile.
Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette
Less is more when it comes to quality ingredients. The simple combination of tender haricots verts, savory Parmesan cheese, nutty pistachios, bright lemon, and fresh thyme truly make this 30-minute pasta great for weeknights—but elegant enough for a weekend dinner party. Haricots verts are thinner and more tender than classic green beans; if you can't find them, use the regular variety, but add them to the pasta a few minutes earlier, as they take longer to cook. Use a good quality extra-virgin olive oil; try something bold and fruity to enhance the fresh, simple flavors.
Eggplant, Tomato, and Smoked Mozzarella Tart
With only 260 calories per serving, this tart is perfect for anytime of the day and easily made ahead. The olive oil–based crust is crisp and crackerlike, with a hit of wheat germ for subtle nuttiness, making a great contrast in texture for tender roasted vegetables. Smoky cheeses can sometimes overwhelm dishes, but not so here: The smoked mozzarella has a delicate, clean flavor that perfectly complements the fresh eggplant, tomatoes, and trio of herbs. Leftovers work beautifully as tomorrow's lunch or breakfast; enjoy either hot or cold.
Lasagna Rolls with Roasted Red Pepper Sauce
Microwaved lasagna? Oh, yes! You'll love everything about this nontraditional take on the classic Italian dish, packaged into tasty pockets of portion-savvy pasta rolls. The sauce gets a sweet-and-tangy spin from bottled roasted red peppers, a snappy convenience item that makes this homemade sauce ready in a flash. Make a double batch and use the extra for pizzas, pastas, and sandwiches. For a thicker sauce, drain a bit of the liquid from the bottled peppers. Stuffed with fresh spinach, mushrooms, onion, basil, and cheese, you won’t want to miss out on making this fun take on a classic Italian dish.
Korean-Inspired Sautéed Tofu
The beauty of tofu is its versatility, with a neutral, but slightly nutty, flavor that lends it the ability to soak up all the sweet-salty-tangy flavors of this simple, saucy dish. Draining and pressing the tofu yields a crisp crust when panfried; be sure to build in a bit of extra time for this step. For the best sear and crispiest crust, make sure both pan and oil are good and hot before you add the tofu, otherwise it will soak up the oil without getting that delicious and beautiful golden crust. Fresh ginger and garlic add bright, peppery notes to the sauce, creating a perfect complement to wilted greens and nutty brown rice.
Four-Cheese Stuffed Shells with Smoky Marinara
Fix one, freeze the other: this comfort-filled recipe makes two large pans of stuffed shells, the perfect make-ahead meal when planning ahead for busy nights. The frozen pan goes straight from freezer to oven—no thawing required. The fire-roasted tomatoes in the quick and easy marinara sauce give the dish a subtle smoky flavor, while the blend of four cheeses brings ultimate satisfaction. You can also easily vary the filling by adding basil or oregano and different greens or cheese, like baby arugula for a more peppery bite and fontina instead of mozzarella. Add a simple green salad and dinner (times two!) is on.
Curried Couscous with Broccoli and Feta
This dish comes together beautifully and quickly—the perfect weeknight dinner on the fly. Fluffy couscous is ready in just 10 minutes and makes a lovely bed for carrots, broccoli, and nutty chickpeas, with a hit of salty-sweet goodness from tangy feta cheese and plump raisins. Ginger and curry powder season this entire dish with ease; you'll love the way this zesty, bright combination of flavors livens up the dinner table. Buy the bagged florets to shave minutes off prep time, and use a box grater to shred the carrots.
