I was a vegetarian for the longest time, so I've got these down perfectly. People always forget how filling and hearty vegetarian meals can be, and these are the recipes that prove vegetarian food isn't boring. They don't have to be too complicated either, and they're also the perfect way to clean out your fridge.
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Every family needs a reliable vegetarian dish so they can throw it together last minute, plus they're super low budget. You can serve these as a main or even as a side, and this is a reminder that good food doesn't always have to include meat. I promise you your family members will be begging for more.
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Quick Vegetable Curry with Rice
This is a fantastic curry to make when you've got a whole bunch of veg in your fridge that you need to get rid of. I feel like butternut really makes the base of this, but if you don't have it, really whatever you've got going- sweet potato, cauliflower, anything like that- works. The harder veg needs a little bit of a head start, then add the softer ones after; bear that in mind, so if you're adding bell peppers and green beans, those go in later.
What really makes this curry amazing is the coconut milk; it gives you that full-fat body and richness and just completely takes a boring curry to the next level. I like to make the quick vegetable curry with a Thai red curry paste or green curry paste, whichever I've got, and then I fry that in oil, ghee if I have ghee, before I add any of the liquids, and it just unlocks those flavor compounds. I love to serve this with jasmine rice.
Ingredients
Method
- Heat oil in a large skillet or pot over medium heat. Add diced onion and cook for 4-5 minutes until softened.
- Add minced garlic and curry powder, stirring constantly for about 1 minute until fragrant.
- Pour in coconut milk and vegetable broth, then add the chopped vegetables and chickpeas.
- Bring to a simmer and cook for 15-18 minutes, stirring occasionally, until vegetables are tender and sauce has thickened slightly.
- Season with salt and pepper to taste, then serve over cooked basmati rice and garnish with fresh cilantro.
Lentil Soup with Crusty Bread
If you're like me, you will always have lentils in your pantry, whether it's tinned or in packets you need to cook. Lentils are super cheap and go such a long way; they're so flavorful, and turning them into a soup or curry is so easy. If you're using the ones that need to be cooked, they don't need soaking like chickpeas or dried beans, and they cook really fast, in like 30 minutes.
Don't add salt too early with this one, because it actually toughens the skin, so make sure you season your soup towards the end.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 6-8 minutes until vegetables begin to soften.
- Add garlic and cook for 1 minute until fragrant, stirring constantly.
- Add lentils, vegetable broth, diced tomatoes with their juices, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer.
- Cook uncovered for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
- Remove bay leaf, stir in balsamic vinegar, and season with salt and pepper. Serve hot with crusty bread on the side.
Roasted Vegetable Quesadilla
This is an absolute standard meal for me when we have leftover roasted vegetables from the meal the day before. I actually purposely make a big batch of roast veg the night before, and then we typically have that with some roast chicken, and there are times when there are leftovers because I know that I'm making these delicious roasted vegetables.
I always have beans in my pantry, and that's what I add to build this up, along with some grated mozzarella in the oven. There's your super easy dinner, one that your kids are going to eat as well.
Ingredients
Method
- Preheat oven to 425°F. Toss zucchini, bell peppers, and red onion with olive oil, cumin, chili powder, salt, and pepper on a large baking sheet.
- Roast vegetables for 20-25 minutes, stirring halfway through, until tender and lightly charred at the edges. Remove from oven and set aside.
- Heat a large skillet over medium heat and add a small pat of butter. Place one tortilla in the skillet and sprinkle with about 1/3 cup cheese.
- Top with a generous portion of roasted vegetables, another 1/3 cup cheese, and a second tortilla. Cook for 2-3 minutes until golden brown, then carefully flip and cook another 2-3 minutes until cheese is melted and both sides are crispy.
- Remove from skillet, cut into wedges, and repeat with remaining tortillas and filling. Serve immediately with salsa, guacamole, and sour cream.
Baked Eggplant Parmesan
This is a fantastic meal to make way ahead. Something happens with that cheese and sauce that just comes together so well.
When making this one, make sure that you salt the aubergines to get rid of that excess moisture. It also prevents it from becoming soggy and gray, which would defeat the whole object here.
There's something so comforting about the layers of melting cheese, tomato base, perfectly cooked aubergines, and tons of fresh basil. A really satisfying meal.
Ingredients
Method
- Arrange eggplant slices on paper towels and sprinkle both sides with salt. Let sit for 20 minutes, then pat dry to remove moisture.
- Preheat oven to 400°F and line two baking sheets with parchment paper. Mix breadcrumbs with 1/2 cup Parmesan cheese in a shallow bowl.
- Dip each eggplant slice in beaten eggs, then coat in breadcrumb mixture. Arrange on baking sheets, spray with olive oil, and bake for 25 minutes, flipping halfway through.
- Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the eggplant slices, half the remaining sauce, half the mozzarella, and half the remaining Parmesan.
- Repeat layers with remaining eggplant, sauce, and cheeses. Sprinkle with oregano.
- Bake at 375°F for 30 minutes until cheese is bubbly and golden. Let rest 10 minutes, then garnish with fresh basil before serving.
Shakshuka
Shakshuka comes together really fast, under 10 minutes or so, depending on if you've already got that tomato base. Even if you don't, it's very easy to make from a tin of tomatoes. Cook in your pan with some cumin and poppy seed, and soften that with some onion and pepper, cooking it with some olive oil. Add your tomato sauce and cook it down, making sure to season it, then crack your eggs into it and it's pretty much done.
This is an Arabic dish, so you do need to add those flavor profiles: cumin and paprika, and smoked paprika if you've got it; it takes it to the next level.
This is super delicious as a dinner, breakfast, or lunch, served with some crusty bread, and you've got yourself a complete meal.
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 6-8 minutes until softened.
- Add garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly.
- Pour in crushed tomatoes, salt, and black pepper. Simmer for 15 minutes, stirring occasionally, until sauce thickens.
- Using a spoon, make 6 small wells in the sauce. Crack one egg into each well.
- Cover the skillet and cook for 8-10 minutes until egg whites are set but yolks are still runny.
- Remove from heat, sprinkle with parsley and feta cheese, and serve immediately with crusty bread.
Tofu Pad Thai
I crave tofu, and I find this is the best way to eat it, in pad thai. On the plus side, it's so much easier than takeout to make at home. I normally have a packet with all the main ingredients for this one, but if you have a tamarind-based sauce, then that's an absolute win. I like to press the tofu so it removes all that moisture, and it goes nice and brown when you're searing it.
This works if you make sure you've got everything in place before you make this dish, which is called mise en place, so have all your veggies chopped, your tofu cubed, your bean sprouts washed, noodles cooked, and then basically you just bang it into a wok, a hot wok. I do sauces: fish sauce, of course, and a squeeze of lime. Serve this with some toasted cashew nuts, and you've got yourself such a superb and healthy meal.
Ingredients
Method
- Cook rice noodles according to package directions, drain, and set aside. In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and lime juice.
- Heat 2 tablespoons oil in a large wok or skillet over high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
- Add remaining 1 tablespoon oil to the pan. Add garlic and cook for 30 seconds, then push to the side of the pan.
- Pour beaten eggs into the empty side of the pan, scrambling until just set, about 1-2 minutes.
- Add cooked noodles, sauce mixture, and tofu to the pan. Toss everything together for 2-3 minutes until noodles are well coated and heated through.
- Add bean sprouts and green onions, tossing for 1 minute. Serve immediately topped with crushed peanuts, lime wedges, and fresh cilantro.
Vegetable Chow Mein
I make this for my son, and he doesn't even notice that it doesn't contain meat. He loves the sticky noodles and even eats the vegetables that go alongside it. I actually prefer making this myself because I find that the takeaway version is super oily and that does nothing for me.
This is also a great way to use up leftovers in your fridge, like cabbage that has nowhere to go, or peppers that are going soft. Cut it all up, add it to a wok with your noodles, and then you bang in soy sauce, sesame oil, and a little bit of sugar. This all caramelizes together, and they go on to make a delicious vegetable meal. It takes about 10 minutes, so make sure you've got your mise en place done and ready, because once it all comes together in the pan, it happens fast.
Make sure to serve this with some toasted sesame seeds, and of course chopsticks are important, especially given my son's lack of skill.
Ingredients
Method
- Cook the noodles according to package directions, drain, and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
- Heat a large wok or skillet over high heat until smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat.
- Add the cabbage, bell pepper, carrots, and snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp and slightly charred. Remove vegetables to a plate.
- Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the cooked noodles to the wok and stir-fry for 2 minutes, allowing them to get slightly crispy in spots.
- Return the vegetables to the wok and add soy sauce, oyster sauce, and sesame oil. Toss everything together for 1-2 minutes until well combined and heated through.
- Garnish with sliced green onions and serve immediately while hot.
Vegetarian Lasagne
I'll never forget my neighbor made this for us when we brought home our son from the hospital after he was born, so I always feel a little bit nostalgic when I cook it. There's something about the roasted vegetables, the sauce, and then those cheesy delights like ricotta and mozzarella with the lasagne sheets that all come together and do it for me every single time.
It freezes unbelievably well, and this is why I remember this dish so well, because I ate this over a month period. Aside from that, you can serve this with a side salad, crusty bread, anything really, and it's very satisfying and filling.
Ingredients
Method
- Preheat oven to 375°F. Cook lasagne noodles according to package directions, drain, and lay flat on a baking sheet to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Add garlic, zucchini, and mushrooms, and cook for 8-10 minutes until vegetables are tender and liquid has evaporated. Stir in spinach and cook until wilted. Season with salt and pepper.
- In a medium bowl, combine ricotta cheese, egg, 1 cup mozzarella, 1/2 cup Parmesan, nutmeg, and Italian seasoning. Mix well.
- Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 4 lasagne noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, then top with half of the vegetable mixture and 1/2 cup marinara sauce. Sprinkle with 1/2 cup mozzarella.
- Repeat layers: 4 noodles, remaining ricotta mixture, remaining vegetables, 1/2 cup marinara sauce, and 1/2 cup mozzarella.
- Top with final 4 noodles, remaining marinara sauce, remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden. Let rest for 10 minutes before slicing.
Sweet Potato and Peanut Curry
This is a great, easy curry; the sweet potato and peanut curry never disappoints, and it's one pot, so there's less cleaning up. This curry cooks quite fast because the sweet potatoes break down quickly, so be careful not to overcook them; they do become mushy and almost like mashed potatoes.
Sweet potatoes are much healthier than normal potatoes because they have more carotene and fiber. Then, of course, the peanut butter adds all the healthy fats and protein and also lifts the flavor profile of this curry to a different level. Don't add the peanut butter too early, because it does scorch, so add it towards the end and off direct heat. This is delicious with some fluffy jasmine rice and tons of cilantro.
Ingredients
Method
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
- Add garlic and ginger and cook for 1 minute. Add curry powder, cumin, coriander, and cayenne pepper, and toast the spices for 30 seconds, stirring constantly until fragrant.
- Add the sweet potato cubes and stir to coat with the spice mixture. Cook for 2 minutes.
- Add coconut milk, diced tomatoes with their juices, peanut butter, and vegetable broth. Stir well to combine and dissolve the peanut butter completely.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until sweet potatoes are tender when pierced with a fork.
- Stir in the chickpeas and spinach and cook for 2-3 minutes until spinach is wilted and chickpeas are heated through. Taste and adjust salt as needed.
- Serve hot over cooked rice and garnish with fresh cilantro.
Veggie Shepherd’s Pie
When I was a vegetarian, I often craved a good old cottage pie, and so this is what I turn to each time. It has pretty much the same flavor profile as the meat version. I think it's the lentils that mimic that ground meat texture, and then obviously using mushrooms as that extra umami, plus all the glutamates, the combo works really well as a filling meat base.
What you really have to work on here is getting that caramelization going, because this is what builds that really deep savory flavor you kind of need to mimic the meat. Finish this off with delicious mashed potatoes that you need to roast on high heat in the oven to get those ridges really crispy.
This one's a really pretty make-ahead dish, made in my fridge for dinner in the evening, and then basically just pop it into a really hot oven, and it's done in about 30 minutes.
Ingredients
Method
- Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with 2 tablespoons butter and milk until smooth. Season with salt and pepper and set aside.
- Preheat oven to 400°F. In a large skillet over medium-high heat, melt remaining 2 tablespoons butter. Add mushrooms and cook until deeply browned, about 8 minutes.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 6 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Add cooked lentils, vegetable broth, Worcestershire sauce, and thyme. Simmer until liquid reduces by half, about 10 minutes. Stir in frozen peas and season with salt and pepper.
- Transfer the lentil mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top, using a fork to create peaks and texture.
- Bake for 25-30 minutes until the filling is bubbling and the potato peaks are golden brown. For extra crispiness, broil for 2-3 minutes at the end. Let rest 10 minutes before serving.
Butternut Squash and Sage Risotto
This butternut squash and sage risotto is one I always lean into when I'm doing starters and when I'm entertaining people. There's something about butternut squash and sage and brown butter that just absolutely go so well together.
Be careful when you're making the risotto base not to add too much broth or cook it on too high heat, because the starch gets released too fast, and then you don't get the texture you're after. I actually like to stop at this point, put it on a large tray, and then let it cool off in the fridge.
When guests arrive, I take this out of the fridge, add it to a pan, and then start adding some more stock and white wine, tons of parmesan, and butter. It finishes really quickly from there. Then it's the butternut squash roasted on the side and the sage crisped up in butter, and serve this with lots of rocket, and you've got yourself a perfect starter that blows the socks off everybody.
Ingredients
Method
- Preheat oven to 425°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Heat vegetable broth in a saucepan and keep at a gentle simmer. In a large, heavy-bottomed pot, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 1 minute. Add rice and stir to coat with oil, toasting for 2 minutes until edges become translucent.
- Pour in white wine and stir until completely absorbed. Begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- Continue adding broth and stirring for about 20-25 minutes until rice is creamy and tender but still has a slight bite. Stir in half of the roasted squash, mashing it slightly to incorporate.
- Remove from heat and stir in remaining 2 tablespoons butter, sage, and Parmesan cheese. Season with salt and pepper. Top with remaining roasted squash cubes and serve immediately.
Veggie Sausage Casserole
A pretty quick casserole to make if you've got some of those veggie sausages lying around. Basically, you turn them into vegetarian meatballs by searing them in a pan, and this is where you start building the flavors. Sweat the veg, then simmer.
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I like to use butter beans here because they add extra protein and starch, which thickens the sauce. Add some spinach right at the end, in the last 60 seconds. Season with salt, pepper, and a little bit of sugar, and serve this with some crusty bread.
Ingredients
Method
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add vegetarian sausage pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
- In the same pan, add onion and bell peppers. Cook until softened and beginning to caramelize, about 6-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, cannellini beans, vegetable broth, smoked paprika, oregano, and red pepper flakes. Season with salt and pepper.
- Return the browned sausages to the pan and bring to a simmer. Reduce heat to medium-low and cook uncovered for 20-25 minutes, stirring occasionally, until sauce has thickened.
- Stir in fresh spinach and cook until just wilted, about 2 minutes. Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot with crusty bread.
Vegetarian Burritos
These basically taste like they've got meat in them, and if you didn't know, you really wouldn't know that they don't. These are really fast to make, and I do this during the week to put together on a Friday, because I make my son build his own, and he absolutely loves it, and he always overstuffs it every single time.
Start with the cheese at the bottom because this acts as a good moisture barrier, and it keeps the tortillas from going soggy; then build from there. Add your beans or rice, guacamole if you want, and sour cream. Fold them at the end, and you've got yourself such a delicious, easy meal that doesn't feel super heavy after you've eaten it. My husband always goes back for thirds.
Ingredients
Method
- Heat olive oil in a large skillet over medium heat and sauté the diced bell pepper for 4-5 minutes until softened.
- Add the black beans, corn, cumin, and chili powder to the skillet, stirring to combine, and cook for 3-4 minutes until heated through.
- Warm the tortillas in the microwave for 20-30 seconds or in a dry skillet to make them more pliable.
- Lay one tortilla flat and layer with about 1/3 cup rice, 1/3 cup bean mixture, 2-3 tablespoons cheese, and 2 tablespoons salsa down the center.
- Fold in the sides of the tortilla, then roll from the bottom up tightly to form a burrito.
- Repeat with remaining tortillas and fillings, then serve immediately with sour cream and additional toppings as desired.
Creamy Broccoli Gnocchi
If you haven’t tried cooking with store-bought gnocchi yet, you’re in for a treat. These soft potato dumplings cook in just a few minutes and soak up any sauce you add. I like to let the gnocchi sit in a hot pan until they turn golden brown before adding the sauce. Try not to stir them right away; just let them cook. I always keep a package on hand now because this dish has become a weeknight favorite at our house.
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the broccoli florets for 3-4 minutes until tender-crisp, then remove with a slotted spoon and set aside.
- In the same pot of boiling water, cook the gnocchi according to package directions (usually 2-3 minutes until they float), then drain well.
- Heat olive oil in a large skillet over medium-high heat and add the gnocchi in a single layer, cooking without stirring for 3-4 minutes until golden brown on one side.
- Reduce heat to medium and add butter and garlic to the skillet, stirring for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, then add the Parmesan cheese, salt, pepper, and red pepper flakes, stirring until the sauce is smooth and creamy.
- Add the cooked broccoli to the skillet and toss everything together for 1-2 minutes until well coated and heated through, then serve immediately garnished with fresh herbs.
Butternut Squash Casserole
This is my go-to casserole that's normally on the table at every single barbecue or dinner I'm hosting, and it's just as nice and good by itself as it is as a main meal. There's something really fitting about the crispy cheese topping, the savory herbs, and the sweetness in the butternut squash that just goes together so well.
Ingredients
Method
- Preheat your oven to 375°F and grease a 9x13 inch baking dish with cooking spray or butter.
- Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
- While the squash roasts, sauté the diced onion in a large skillet over medium heat for 5-6 minutes until softened, then add garlic and cook for another minute.
- In a large bowl, combine the roasted squash, sautéed onion and garlic, 1 1/2 cups mozzarella cheese, Parmesan cheese, heavy cream, thyme, and sage, mixing gently until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly, then top with remaining 1/2 cup mozzarella cheese.
- In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle evenly over the casserole and bake for 25-30 minutes until the top is golden brown and the casserole is bubbling around the edges.
Mushroom and Chickpea Fajitas
Another great meal because it's a one-pot wonder and it's build-your-own, so my son normally gets quite involved, even though he wouldn't touch any of these things if they went into the sauce or got overheated. Luckily, he loves chickpeas, so I make this a lot for him. Those chickpeas have 15 g of protein per cooked cup plus fiber, so that makes it a great meat substitute.
And then of course the mushrooms add that awesome umami depth that brings everything together here. Make sure you get that Maillard reaction in the pan, because you don't want anything steamed here, and it needs to be done at high heat; otherwise, those mushrooms go gray, and there's nothing worse.
I like to add some cumin and a little bit of paprika, which I think just brings it all together. Serve with some sour cream, fresh lime wedges, and boom, such an easy dinner, made in under 20 minutes.
Ingredients
Method
- Heat 2 tablespoons olive oil in a large cast iron skillet or heavy pan over medium-high heat.
- Add the sliced mushrooms in a single layer and let cook undisturbed for 4-5 minutes until golden brown on one side, then stir and cook another 3-4 minutes.
- Push mushrooms to the side of the pan and add remaining 1 tablespoon oil. Add the bell peppers and onions, cooking for 5-6 minutes until softened and charred in spots.
- Add the chickpeas, chili powder, cumin, smoked paprika, garlic powder, and salt to the pan. Stir everything together and cook for 2-3 minutes until chickpeas are warmed through and spices are fragrant.
- Warm the tortillas in a dry skillet or in the microwave wrapped in a damp towel.
- Serve the mushroom and chickpea mixture in warm tortillas with your favorite toppings.
Sticky Tempeh Stir-Fry
I don't often have tempeh in the house, but if I do see it, I buy it, and this is the dish I typically make. Tempeh is an Indonesian food that's made from fermented soybeans, which are bound together into a block of firm, compact cake. It's got a firm, chewy texture with a mild nutty flavor. It's actually healthier for you compared to tofu, as it has higher protein and fiber and is really good for your gut, whereas tofu is better if you're after fewer calories.
One of the first things you have to do when using tempeh is steam it or simmer it, which makes marinating easier because it penetrates rather than just covering the surface. I've made the mistake of not doing this before, and you definitely don't get the same result as if you did do it, because you've got to use that sticky, sweet, and tangy sauce that makes it taste like the best ever.
Use whatever veg you've got in your fridge, but this goes really nicely with mange tout, peppers, and spring onions. Serve this with some noodles or whatever you've got lying around, like jasmine rice.
Ingredients
Method
- Steam the tempeh cubes in a steamer basket over boiling water for 10 minutes. This removes any bitterness and helps the tempeh absorb the sauce better.
- While tempeh steams, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch in a small bowl. Set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the steamed tempeh and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides.
- Add the broccoli and bell pepper to the pan and stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
- Pour the sauce over the tempeh and vegetables, tossing everything to coat. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over rice or noodles.
Sweet Potato Quinoa Enchilada Bake
This is a delicious, novel enchilada casserole, a vegetarian situation here. Sweet potatoes, quinoa, and enchilada sauce with tons of cheese, and you've got this great deliciousness that everyone seems to eat. This is also really healthy for you, quinoa has nine essential amino acids, which also makes it a generally filling casserole. You need to add a little bit of extra enchilada sauce here because it keeps everything moist. This is delicious with cilantro and fresh lime wedges, which just cut through the richness and lift the whole dish.
Ingredients
Method
- Preheat oven to 375°F. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes until just tender.
- While sweet potatoes roast, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, green chiles, corn, 1 cup enchilada sauce, cumin, chili powder, and garlic powder. Stir in 1 cup of the shredded cheese.
- Spread 1/2 cup enchilada sauce on the bottom of a greased 9x13-inch baking dish. Pour the quinoa mixture over the sauce and spread evenly.
- Pour the remaining 1 cup enchilada sauce over the top and sprinkle with the remaining 1 cup of cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
Teriyaki Tofu Rice Noodle Salad
I love this teriyaki tofu rice noodle salad. It's just so light and so refreshing, and plus I absolutely love rice noodles, so I make this whenever I get the chance. Guys, when using tofu, make sure to press it to get rid of that excess moisture; otherwise, it won't go nice and brown and will steam instead of crisp up, and then you basically miss the point here.
You've got to get those sugars in the teriyaki sauce to that caramelization point, which really pays off here. You can use any other type of noodle that you have, but rice noodles just do the job; even glass noodles are delicious, and they absorb all of that sauce so nicely. This is also one of those dishes where you can use any veggies you've got going on in your fridge, but if you don't, this is still delicious as is.
Ingredients
Method
- Cook rice noodles according to package directions, then drain and rinse with cold water.
- Heat vegetable oil in a large skillet over medium-high heat and add cubed tofu in a single layer.
- Cook tofu for 8-10 minutes, turning occasionally, until golden and crispy on all sides.
- Add teriyaki sauce to the skillet and toss to coat the tofu, cooking for 2 more minutes until caramelized.
- In a large bowl, combine cooked noodles, cabbage, carrots, edamame, and rice vinegar.
- Top with teriyaki tofu, green onions, and sesame seeds, then toss gently to combine and serve.
Vegan Sausage Broccoli Orzo Skillet
This is such a fast, awesome one-pan weeknight meal to make, with just a handful of ingredients. I always have orzo in my pantry because it's so versatile, and plus it's super delicious and absorbs all those liquids and releases that starch, kind of like risotto, which makes this dish really hearty.
I normally have vegan sausages in my freezer and broccoli in my fridge, so this meal is one I go to when I want something meat-free and fuss-free. I like to brown my sausages first because it builds up all those flavors in the pan, which you need for this, because that orzo sucks it all up. This dish works really well if you've got a delicious broth in your freezer, and again, under 30 minutes and it's done. Everyone seems to just eat this. There's no complaining here.
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat and add sliced vegan sausage, cooking for 5-6 minutes until browned on both sides, then remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Add orzo and vegetable broth to the skillet, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Add broccoli florets and plant milk, cover and cook for 5-7 minutes until broccoli is tender and orzo is creamy.
- Return sausage to the skillet, stir in lemon juice and red pepper flakes, season with salt and pepper, and serve immediately.
Vegan Pot Pie with Lentils
Another super comforting vegan meal is this vegan pot pie with lentils, which, again, if you close your eyes, you wouldn't know that you weren't eating meat. Lentils work really well here because they hold their shape perfectly, and plus they've got tons of protein. Don't use red lentils here because they go mushy.
And then of course, I'm not making perfect pastry from scratch; we'll always get the store-bought stuff, and it's usually vegan by default- just check the batter. To prevent a soggy bottom on this part, make sure that when you add your filling it's not too hot, because that's what causes the sogginess; it's the steam. And if you want to go super overboard, blind bake the base, but I don't think you need to. Once it's cool, done.
If your filling is too runny, you can thicken it with some flour or cornstarch, whatever you prefer to use, but cornstarch does give you that glossier finish. This is really nice with a big side of mashed potatoes and a big bowl of green beans, and you've got yourself a really comforting meal.
Ingredients
Method
- Preheat oven to 400°F and lightly grease a 9-inch deep pie dish or oven-safe skillet.
- In a large saucepan, melt vegan butter over medium heat, then add onion and cook for 5 minutes until softened, adding garlic for the last minute.
- Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a roux.
- Gradually whisk in vegetable broth and plant milk, stirring constantly until the mixture thickens into a gravy, about 5 minutes.
- Stir in cooked lentils, mixed vegetables, thyme, sage, salt, and pepper, then cook for 5 minutes until vegetables are tender.
- Pour the filling into the prepared dish, let cool for 5 minutes, then top with puff pastry, cutting slits for steam to escape.
- Bake for 25-30 minutes until the pastry is golden brown and puffed, then let cool for 10 minutes before serving.
Vegetable Tagine with Chickpeas
I actually use a tagine when I make this dish, although it isn't necessarily necessary because it is a bit gimmicky. You just need to cook low and slow here; I think that's the key technique. And of course this is a classic Moroccan-style dish, so you need all of those flavors and characteristics like cumin, coriander, of course cinnamon, and then ginger and turmeric.
This adds all that warmth and the sweetness which you need for this dish. Some people would like to add dried apricots towards the end. If you have them, they do add a delicious flavor profile here, but if you don't, there's really no need.
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add minced garlic, cumin, coriander, cinnamon, ginger, and turmeric. Stir constantly for about 1 minute until fragrant.
- Add the butternut squash, carrots, bell pepper, chickpeas, diced tomatoes, vegetable broth, and chopped apricots. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until vegetables are tender.
- Season with salt and pepper to taste. Serve over couscous and garnish with fresh cilantro.
Curried Lentil Wellingtons
These are really cute little curried lentil Wellingtons. You could make them mini by size, or you can actually make a full-on lentil Wellington that serves a whole bunch of people, but these make great little canapés if you've got a vegetarian attending your barbecue.
It makes complete sense to make these way ahead of time, because there's a whole process here. You've got to make sure the filling is cool before wrapping it; otherwise, it bursts at the seams. Once they're wrapped, these should just sit in your freezer, ready to be baked right away in a hot oven. Serve this with a delicious sweet kind of chutney for dipping, and you've got your perfect canape or starter when you're hosting that dinner.
Ingredients
Method
- Combine lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and liquid is absorbed. Let cool completely.
- Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, curry powder, and cumin, cooking for another minute.
- In a large bowl, combine cooked lentils, onion mixture, breadcrumbs, parsley, tomato paste, and one beaten egg. Season with salt and pepper. Mix well and refrigerate until completely cool.
- Preheat oven to 400°F. Roll out puff pastry sheets and cut each into 2 rectangles. Divide lentil filling among 4 rectangles, placing it in the center and leaving a border.
- Brush edges with egg wash, top with remaining pastry rectangles, and seal edges with a fork. Cut small slits in the tops for venting.
- Brush tops with egg wash, sprinkle with sesame seeds if using, and place on a parchment-lined baking sheet. Bake for 25-30 minutes until golden brown and puffed.
Southwest Sweet Potato Shepherd’s Pie
Here's another different take on shepherd's pie: you can do this version with sweet potatoes and mix in a Mexican flavor profile. Of course, this isn't a true shepherd's pie since it doesn't contain lamb. Sweet potatoes work well here because they're higher in vitamin A and sweeter than regular potatoes, and they caramelize differently under the broiler, which you kind of need to do for this dish.
The base is black beans and corn, though that's not really complete on its own, so it's nice to add some peppers and maybe another kind of bean. Then flavor it all up with a Southwest spice profile: cumin, smoked paprika, and sometimes I like to use chipotle here too, which adds some smokiness. Make sure you season the sweet potato well, because it needs salt and fat, which is where the butter or oil on top comes in, to hold up against those bold fillings.
Serve this with some fresh cilantro and a nice green salad on the side.
Ingredients
Method
- Preheat oven to 375°F. Boil sweet potato cubes in salted water for 15-20 minutes until very tender. Drain and mash with butter and milk until smooth. Season with salt and pepper and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened, about 6 minutes. Add garlic and cook for 1 minute more.
- Add black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, and cayenne if using. Stir well and cook for 5 minutes until heated through. Season with salt and pepper.
- Stir half of the shredded cheese into the bean mixture. Transfer to a 9x13 inch baking dish and spread evenly.
- Spread the mashed sweet potatoes over the top of the filling, using a spatula or fork to create peaks. Sprinkle remaining cheese on top.
- Bake for 25-30 minutes until heated through. Turn on the broiler for the last 2-3 minutes to lightly brown the peaks of the sweet potato topping. Let cool for 5 minutes before serving.
Vegan Cauliflower Broccoli Casserole
This is an absolute vegan win: this cauliflower broccoli casserole. My friends are always blown away when I make this for them because I go all the way by using cashew cream and nutritional yeast, which adds such a nutty, delicious umami and really adds that cheesy flavor here.
Some of you might be hesitant when you see cashew cream, but they're actually so easy to make. Soak your cashews in water for two to four hours, and then you literally just blend them with water, or if you prefer an even creamier situation, use full-fat coconut cream. Either way, you've got your cashew cream made super quick and easy.
Both cauliflower and broccoli are really high-fiber and really low-calorie vegetables, so because they're higher in fiber, they hold up really nicely in this casserole, and they don't go mushy when overcooked. But don't push it, because I have actually overcooked these dishes before.
Definitely make this ahead of time and then bake the next day just before you serve it. I find that the flavors really deepen overnight. Top this with some fresh thyme from the garden, and serve it as a main or a side dish. This is another absolute winner of a casserole to add to your list of recipes to make next time.
Ingredients
Method
- Preheat oven to 400°F and lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil.
- Toss cauliflower and broccoli florets with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until slightly tender.
- While vegetables roast, drain cashews and blend them with plant-based milk, nutritional yeast, garlic, onion powder, salt, and pepper until completely smooth and creamy.
- Transfer roasted vegetables to the prepared baking dish and pour cashew cream sauce evenly over the top, stirring gently to coat.
- Sprinkle panko breadcrumbs over the casserole and bake at 375°F for 20 minutes until golden brown and bubbly.
- Remove from oven, let rest for 5 minutes, garnish with fresh parsley, and serve warm.
