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.

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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Spanish Tortilla

Recipe by Laura Calvo

A classic creamy Spanish tortilla made with potatoes, eggs, and olive oil.

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Veggie Burrito Bowls with Taco-Seasoned Guacamole

Recipe and video by Arielle M.

Colorful burrito bowls with warm beans and rice, lime-massaged cabbage, and a chunky guacamole with a taco-seasoning secret ingredient.

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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.

Quick Vegetable Curry with Rice

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons vegetable oil
• 1 large onion diced
• 3 cloves garlic minced
• 2 tablespoons curry powder
• 1 can 14 oz coconut milk
• 3 cups mixed vegetables cauliflower, bell peppers, carrots, chopped
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper to taste
• 2 cups basmati rice cooked according to package directions
• Fresh cilantro for garnish

Method

 

1. Heat oil in large skillet or pot over medium; cook onion 4-5 minutes until softened.
2. Add garlic and curry powder; stir constantly about 1 minute until fragrant.
3. Add coconut milk, broth, vegetables, and chickpeas.
4. Simmer 15-18 minutes until vegetables are tender and sauce slightly thickened, stirring occasionally.
5. Season with salt and pepper to taste; serve over basmati rice, garnished with 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.

Lentil Soup with Crusty Bread

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion diced
• 3 carrots peeled and diced
• 3 celery stalks diced
• 4 cloves garlic minced
• 1 1/2 cups dried green or brown lentils rinsed
• 6 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 2 teaspoons dried thyme
• 1 bay leaf
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1 loaf crusty bread for serving

Method

 

1. Heat oil in large pot over medium; cook onion, carrots, and celery 6-8 minutes until starting to soften.
2. Add garlic; stir constantly 1 minute until fragrant.
3. Add lentils, broth, tomatoes with juices, thyme, and bay leaf; boil, then reduce heat to low and simmer.
4. Cook uncovered 25-30 minutes until lentils are tender but not mushy, stirring occasionally.
5. Remove bay leaf; stir in vinegar and season with salt and pepper. Serve hot with crusty bread alongside.

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.

Roasted Vegetable Quesadilla

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 medium zucchini diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 red onion sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 large flour tortillas
• 3 cups shredded Mexican cheese blend
• 2 tablespoons butter for cooking

Method

 

1. Preheat oven to 425°F; toss zucchini, peppers, and onion with oil, cumin, chili powder, salt, and pepper on large baking sheet.
2. Roast 20-25 minutes until tender with lightly charred edges, stirring halfway; remove and set aside.
3. Heat large skillet over medium; add small butter pat. Add tortilla; sprinkle with about 1/3 cup cheese.
4. Top with generous vegetables, another 1/3 cup cheese, and second tortilla. Cook 2-3 minutes until golden brown; carefully flip and cook another 2-3 minutes until cheese melts and both sides crisp.
5. Remove; 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.

Baked Eggplant Parmesan

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 large eggplants sliced into 1/2-inch rounds
• 2 teaspoons salt
• 2 cups Italian breadcrumbs
• 1 cup grated Parmesan cheese divided
• 3 large eggs beaten
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves torn
• 1/2 teaspoon dried oregano
• Olive oil spray

Method

 

1. Arrange eggplant on paper towels; salt both sides. Stand 20 minutes; pat dry to remove moisture.
2. Preheat oven to 400°F; line two baking sheets with parchment. Mix breadcrumbs and 1/2 cup Parmesan in shallow bowl.
3. Dip eggplant in eggs, then crumbs; arrange on sheets and spray with oil. Bake 25 minutes, flipping halfway.
4. Spread 1 cup marinara in 9x13-inch dish bottom; layer half the eggplant, half the remaining sauce, half the mozzarella, and half the remaining Parmesan.
5. Repeat with remaining eggplant, sauce, and cheeses; sprinkle with oregano.
6. Reduce oven to 375°F; bake casserole 30 minutes until cheese is bubbly and golden. Rest 10 minutes; garnish with basil and serve.

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.

Tofu Pad Thai

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 8 ounces dried rice noodles
• 1 block 14 ounces extra-firm tofu, pressed and cubed
• 3 tablespoons vegetable oil divided
• 3 cloves garlic minced
• 2 large eggs lightly beaten
• 3 tablespoons tamarind paste
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 2 cups bean sprouts
• 3 green onions cut into 2-inch pieces
• 1/2 cup roasted peanuts crushed
• Lime wedges for serving
• Fresh cilantro for garnish

Method

 

1. Cook noodles according to package; drain and set aside. Whisk tamarind, soy sauce, sugar, and lime juice in small bowl.
2. Heat 2 tablespoons oil in large wok or skillet over high; cook tofu 6-8 minutes until golden and crispy all over, turning occasionally. Remove; set aside.
3. Add remaining 1 tablespoon oil; cook garlic 30 seconds, then push aside.
4. Add eggs to empty side; scramble about 1-2 minutes until just set.
5. Add noodles, sauce, and tofu; toss 2-3 minutes until well coated and heated through.
6. Add sprouts and green onions; toss 1 minute. Serve immediately with peanuts, lime wedges, and 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.

Vegetable Chow Mein

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 oz fresh chow mein noodles or dried egg noodles
• 3 tablespoons vegetable oil divided
• 3 cups shredded cabbage
• 1 large red bell pepper thinly sliced
• 2 medium carrots julienned
• 1 cup snap peas trimmed
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce vegetarian version
• 1 tablespoon sesame oil
• 2 green onions sliced

Method

 

1. Cook noodles according to package; drain and toss with 1 tablespoon oil to prevent sticking. Set aside.
2. Heat large wok or skillet over high until smoking hot; add 1 tablespoon oil and swirl to coat.
3. Stir-fry cabbage, pepper, carrots, and peas 3-4 minutes until tender-crisp and slightly charred; remove to plate.
4. Add remaining 1 tablespoon oil; stir-fry garlic and ginger 30 seconds until fragrant.
5. Stir-fry noodles 2 minutes, letting them crisp slightly in spots.
6. Return vegetables; add soy sauce, oyster sauce, and sesame oil. Toss 1-2 minutes until combined and heated through.
7. Garnish with green onions; serve immediately, 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.

Vegetarian Lasagne

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 12 lasagne noodles
• 2 tablespoons olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 2 medium zucchini diced
• 8 oz mushrooms sliced
• 2 cups fresh spinach chopped
• 24 oz marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 3 cups shredded mozzarella cheese divided
• 1 cup grated Parmesan cheese divided
• 1/4 teaspoon ground nutmeg
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

Method

 

1. Preheat oven to 375°F. Cook noodles according to package; drain and lay flat on baking sheet to prevent sticking.
2. Heat oil in large skillet over medium; cook onion 5 minutes until softened. Add garlic, zucchini, and mushrooms; cook 8-10 minutes until tender and liquid evaporates. Stir in spinach until wilted; season with salt and pepper.
3. Mix ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, nutmeg, and Italian seasoning well in medium bowl.
4. Spread 1 cup marinara in 9x13 inch dish bottom; layer 4 noodles over sauce.
5. Spread half the ricotta over noodles; top with half the vegetables, 1/2 cup marinara, and 1/2 cup mozzarella.
6. Repeat: 4 noodles, remaining ricotta and vegetables, 1/2 cup marinara, and 1/2 cup mozzarella.
7. Top with final 4 noodles, remaining marinara, remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan.
8. Cover with foil; bake 30 minutes. Uncover; bake another 15 minutes until cheese is bubbly and golden. Rest 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.

Sweet Potato and Peanut Curry

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons coconut oil
• 1 large onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2 large sweet potatoes peeled and cut into 1-inch cubes
• 1 can 14 oz coconut milk
• 1 can 14 oz diced tomatoes
• 1/2 cup natural peanut butter
• 2 cups vegetable broth
• 1 can 15 oz chickpeas, drained and rinsed
• 2 cups fresh spinach
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Method

 

1. Heat coconut oil in large pot or Dutch oven over medium; cook onion 5 minutes until softened and translucent.
2. Cook garlic and ginger 1 minute; add curry powder, cumin, coriander, and cayenne. Toast 30 seconds until fragrant, stirring constantly.
3. Stir in sweet potatoes to coat; cook 2 minutes.
4. Add coconut milk, tomatoes with juices, peanut butter, and broth; stir well to dissolve peanut butter completely.
5. Boil; reduce heat to medium-low and simmer uncovered 15-18 minutes until potatoes are fork-tender, stirring occasionally.
6. Stir in chickpeas and spinach; cook 2-3 minutes until spinach wilts and chickpeas heat through. Taste; adjust salt as needed.
7. Serve hot over rice, garnished with 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.

Veggie Shepherd's Pie

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds russet potatoes peeled and cubed
• 4 tablespoons butter divided
• 1/2 cup milk
• 2 cups brown or green lentils cooked
• 16 ounces cremini mushrooms finely chopped
• 1 large onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 1 cup frozen peas
• Salt and black pepper to taste

Method

 

1. Boil potatoes in salted water about 15 minutes until tender; drain and mash with 2 tablespoons butter and milk until smooth. Season with salt and pepper; set aside.
2. Preheat oven to 400°F. Melt remaining 2 tablespoons butter in large skillet over medium-high; cook mushrooms about 8 minutes until deeply browned.
3. Add onion, carrots, and celery; cook about 6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Add lentils, broth, Worcestershire, and thyme; simmer about 10 minutes until liquid halves. Stir in peas; season with salt and pepper.
5. Transfer filling to 9x13-inch dish; spread potatoes evenly over top, making peaks with fork.
6. Bake 25-30 minutes until filling bubbles and peaks are golden brown; optionally broil 2-3 minutes for extra crispness. 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.

Butternut Squash and Sage Risotto

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 3 cups butternut squash peeled and cut into 1/2-inch cubes
• 3 tablespoons olive oil divided
• 6 cups vegetable broth
• 3 tablespoons butter divided
• 1 medium onion finely diced
• 2 cloves garlic minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tablespoons fresh sage leaves chopped
• 3/4 cup Parmesan cheese grated
• Salt and black pepper to taste

Method

 

1. Preheat oven to 425°F. Toss squash with 2 tablespoons oil, salt, and pepper; spread on baking sheet. Roast 25-30 minutes until tender and caramelized, stirring halfway.
2. Keep broth gently simmering in saucepan. Heat remaining 1 tablespoon oil and 1 tablespoon butter in large heavy-bottomed pot over medium.
3. Cook onion about 4 minutes until softened; add garlic and cook 1 minute. Stir rice to coat; toast 2 minutes until edges turn translucent.
4. Add wine; stir until fully absorbed. Add warm broth one ladle at a time, stirring frequently and letting each addition absorb before adding more.
5. Continue about 20-25 minutes until rice is creamy and tender with slight bite. Stir in half the squash, mashing slightly to incorporate.
6. Remove from heat; stir in remaining 2 tablespoons butter, sage, and Parmesan. Season with salt and pepper; top with remaining squash 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.

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.

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.

Creamy Broccoli Gnocchi

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 lb shelf-stable gnocchi
• 3 cups broccoli florets cut into bite-sized pieces
• 2 tbsp butter
• 3 cloves garlic minced
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes optional
• 2 tbsp olive oil
• Fresh basil or parsley for garnish

Method

 

1. Boil broccoli in large pot of salted water 3-4 minutes until tender-crisp; remove with slotted spoon and set aside.
2. Cook gnocchi in same boiling water according to package (usually 2-3 minutes until floating); drain well.
3. Heat oil in large skillet over medium-high; add gnocchi in single layer. Cook undisturbed 3-4 minutes until golden brown underneath.
4. Reduce heat to medium; add butter and garlic, stirring about 30 seconds until fragrant.
5. Add cream; gently simmer. Stir in Parmesan, salt, pepper, and pepper flakes until smooth and creamy.
6. Add broccoli; toss 1-2 minutes until well coated and heated through. Serve immediately, garnished with 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.

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.

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.

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.

Sweet Potato Quinoa Enchilada Bake

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 large sweet potatoes peeled and diced into 1/2-inch cubes
• 1 cup quinoa rinsed
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 can 4 oz diced green chiles
• 1 cup frozen corn
• 2 1/2 cups red enchilada sauce divided
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 cups shredded Mexican cheese blend divided
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Method

 

1. Preheat oven to 375°F. Toss potatoes with oil, salt, and pepper; spread on baking sheet and roast 20 minutes until just tender.
2. Meanwhile, combine quinoa and broth in medium saucepan; boil, reduce heat to low, cover, and simmer 15 minutes until absorbed. Fluff with fork.
3. Combine quinoa, potatoes, beans, chiles, corn, 1 cup enchilada sauce, cumin, chili powder, and garlic powder in large bowl; stir in 1 cup cheese.
4. Spread 1/2 cup enchilada sauce in greased 9x13-inch dish bottom; spread quinoa mixture evenly over.
5. Pour remaining 1 cup sauce over top; sprinkle with remaining 1 cup cheese.
6. Cover with foil; bake 25 minutes. Uncover; bake another 10-15 minutes until cheese is bubbly and golden.
7. Stand 5 minutes; garnish with 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.

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.

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.

Vegan Pot Pie with Lentils

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 sheet vegan puff pastry thawed
• 1 cup green or brown lentils cooked
• 2 cups mixed vegetables carrots, peas, celery, diced
• 1 medium onion diced
• 3 cloves garlic minced
• 3 tbsp vegan butter
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup unsweetened plant milk
• 2 tsp fresh thyme leaves
• 1 tsp dried sage
• Salt and black pepper to taste

Method

 

1. Preheat oven to 400°F; lightly grease a 9-inch deep pie dish or oven-safe skillet.
2. Melt butter in large saucepan over medium; cook onion 5 minutes until softened, adding garlic in last minute.
3. Sprinkle with flour; stir constantly 2 minutes to form roux.
4. Gradually whisk in broth and milk; stir constantly about 5 minutes until thickened into gravy.
5. Stir in lentils, vegetables, thyme, sage, salt, and pepper; cook 5 minutes until vegetables are tender.
6. Pour filling into dish; cool 5 minutes, then top with pastry and cut steam vents.
7. Bake 25-30 minutes until pastry is golden brown and puffed; cool 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.

Vegetable Tagine with Chickpeas

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 3 cups butternut squash peeled and cubed
• 2 large carrots peeled and sliced
• 1 red bell pepper chopped
• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 14 oz diced tomatoes
• 2 cups vegetable broth
• 1/2 cup dried apricots chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked couscous for serving

Method

 

1. Heat oil in large pot or Dutch oven over medium; cook onion about 5 minutes until softened.
2. Add garlic, cumin, coriander, cinnamon, ginger, and turmeric; stir constantly about 1 minute until fragrant.
3. Stir in squash, carrots, pepper, chickpeas, tomatoes, broth, and apricots.
4. Boil, reduce heat to low, cover, and simmer 35-40 minutes until vegetables are tender, stirring occasionally.
5. Season with salt and pepper to taste; serve over couscous, garnished with 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.

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.

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.

Vegan Cauliflower Broccoli Casserole

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 large head cauliflower cut into florets (about 6 cups)
• 1 large head broccoli cut into florets (about 4 cups)
• 1 cup raw cashews soaked in hot water for 15 minutes
• 1 cup unsweetened plant-based milk
• 3 tablespoons nutritional yeast
• 2 cloves garlic minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil divided
• 1/4 cup chopped fresh parsley

Method

 

1. Preheat oven to 400°F; lightly grease a 9x13-inch dish with 1 tablespoon oil.
2. Toss cauliflower and broccoli with 1 tablespoon oil, salt, and pepper; spread on baking sheet and roast 15 minutes until slightly tender.
3. Meanwhile, drain cashews; blend with milk, yeast, garlic, onion powder, salt, and pepper until completely smooth and creamy.
4. Transfer vegetables to dish; pour sauce evenly over and stir gently to coat.
5. Sprinkle with panko; bake at 375°F for 20 minutes until golden brown and bubbly.
6. Remove; rest 5 minutes, garnish with parsley, and serve warm.