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25 Vegetarian Recipes to Celebrate World Vegetarian Day

By: Shivani Choudhary
Updated On: February 19, 2025

Do you know that nearly 40% of meals eaten around the world are vegetarian? This is a big number, and it shows that many people like to eat food without meat. You might be wondering what kinds of delicious meals you can make without meat.

You can try making yummy stews, plant-based casseroles, and dishes from different countries to find your new favorite food. These recipes can make your meals more exciting and tasty. They can also help you learn about new foods and cooking styles from around the world.

25 Vegetarian Recipes to Celebrate World Vegetarian Day

1. Hearty Vegetable Stews

Hearty Vegetable Stews are perfect for a cold winter's night, filled with tender vegetables and flavorful broth.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1 large red bell pepper, sliced
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional 1 minute.
  4. Add the sliced carrots, cubed potatoes, and sliced red bell pepper, cooking for 5 minutes.
  5. Pour in the vegetable broth, diced tomatoes, and dried thyme.
  6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  7. Season with salt and pepper to taste, then serve hot.

2. Plant-Based Casseroles

Hearty plant-based casserole filled with vegetables and grains.

Ingredients

  • 1 cup of brown rice
  • 2 cups of mixed vegetables
  • 1 cup of black beans
  • 1 cup of diced tomatoes
  • 1 tablespoon of olive oil
  • 1 teaspoon of cumin
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the brown rice according to package instructions.
  3. In a large skillet, heat the olive oil and sauté the mixed vegetables until tender.
  4. In a separate bowl, mix together the cooked rice, black beans, diced tomatoes, and cumin.
  5. Combine the cooked vegetables with the rice mixture and season with salt and pepper.
  6. Transfer the mixture to a baking dish and bake for 25-30 minutes.
  7. Serve hot and enjoy.

3. Fresh Salad Ideas

Fresh salad ideas to boost your health and energy with delicious flavors.

Ingredients

  • Mixed greens
  • Cherry tomatoes
  • Cucumber
  • Carrots
  • Red onion
  • Balsamic vinaigrette
  • Feta cheese

Instructions

  1. Chop the mixed greens, cherry tomatoes, cucumber, carrots, and red onion.
  2. In a large bowl, combine the chopped ingredients.
  3. Drizzle balsamic vinaigrette over the salad.
  4. Top with crumbled feta cheese.
  5. Toss the salad gently to combine.
  6. Serve immediately and enjoy.

4. Vibrant Stir-Fries

Vibrant stir-fries are a delicious and healthy vegetarian option.

Ingredients

  • 1 cup broccoli florets
  • 1 cup sliced bell peppers
  • 1 cup sliced carrots
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons soy sauce
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the garlic and cook for 1 minute, until fragrant.
  3. Add the broccoli, bell peppers, and carrots, and cook for 5 minutes, until tender.
  4. Stir in the soy sauce and season with salt and pepper to taste.
  5. Serve the stir-fry hot over rice or noodles.

5. Lentil-Based Recipes

Hearty lentil stew made with red lentils and aromatic spices.

Ingredients

  • 1 cup red lentils
  • 2 cups water
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 celery stalk
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper

Instructions

  1. Rinse the lentils and soak them in water for 30 minutes.
  2. Chop the onion, garlic, carrot, and celery.
  3. In a large pot, sauté the chopped vegetables in a little water until they are tender.
  4. Add the lentils, diced tomatoes, cumin, paprika, salt, and pepper to the pot.
  5. Pour in the water and bring the mixture to a boil.
  6. Reduce the heat and let the stew simmer for 30-40 minutes or until the lentils are tender.
  7. Serve hot, garnished with fresh herbs if desired.

6. Roasted Vegetable Delights

Savor the flavors of roasted vegetables in a delightful and healthy dish.

Ingredients

  • 2 large carrots
  • 2 large Brussels sprouts
  • 2 large red bell peppers
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Cut the carrots, Brussels sprouts, and red bell peppers into bite-sized pieces.
  3. In a large bowl, mix together olive oil, salt, black pepper, and garlic powder.
  4. Add the cut vegetables to the bowl and toss to coat with the oil mixture.
  5. Spread the vegetables in a single layer on a baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
  7. Serve hot and enjoy!

7. Grilled Portobello Mushroom Burgers

Savory grilled portobello mushroom burgers perfect for vegetarians.

Ingredients

  • 4 Portobello mushrooms
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 hamburger buns
  • Lettuce, tomato, cheese, and any other desired toppings

Instructions

  1. Preheat grill to medium-high heat.
  2. In a small bowl, mix together olive oil, chopped onion, garlic, oregano, salt, and pepper.
  3. Brush the mixture onto both sides of the mushrooms.
  4. Grill the mushrooms for 3-4 minutes per side, or until they're tender and slightly charred.
  5. Toast the hamburger buns on the grill.
  6. Assemble the burgers with the grilled mushrooms and desired toppings.
  7. Serve immediately and enjoy.

8. Quinoa and Black Bean Bowls

Quinoa and black bean bowls are a nutritious and flavorful vegetarian meal option.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Optional: avocado, salsa, and shredded cheese for topping

Instructions

  1. Rinse the quinoa in a fine-mesh strainer and cook according to package instructions using 2 cups of water.
  2. In a large skillet, heat the olive oil over medium-high heat and sauté the diced red bell pepper and onion until tender.
  3. Add the minced garlic and cook for an additional minute.
  4. Stir in the cumin and cook for 1 minute.
  5. Add the black beans to the skillet and cook until heated through.
  6. To assemble the bowls, divide the cooked quinoa between four bowls and top with the black bean and vegetable mixture.
  7. Season with salt and pepper to taste.
  8. Top with optional ingredients such as diced avocado, salsa, and shredded cheese, if desired.
  9. Serve immediately and enjoy.

9. Spinach and Artichoke Pasta

Creamy spinach and artichoke pasta with a delicious twist.

Ingredients

  • 8 oz pasta
  • 1 can of artichoke hearts
  • 1 package of frozen spinach
  • 1 cup of cream cheese
  • 1/2 cup of mayonnaise
  • 1/2 cup of grated Parmesan cheese
  • 1 tsp of lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to the package instructions until al dente.
  2. Drain the pasta and set aside.
  3. In a blender or food processor, combine the artichoke hearts, spinach, cream cheese, mayonnaise, Parmesan cheese, and lemon juice.
  4. Blend the mixture until smooth and creamy.
  5. In a large skillet, combine the cooked pasta and the blended artichoke mixture.
  6. Stir the mixture over low heat until the cheese is melted and the pasta is well coated.
  7. Season the pasta with salt and pepper to taste.
  8. Serve the pasta hot and enjoy.

10. Stuffed Bell Pepper Recipes

Colorful bell peppers filled with savory rice and vegetables.

Ingredients

  • 4 bell peppers
  • 1 cup cooked rice
  • 1 can black beans, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheese
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F.
  2. Cut off the tops of the bell peppers and remove seeds and membranes.
  3. In a large bowl, combine cooked rice, black beans, onion, and garlic.
  4. Stuff each bell pepper with the rice mixture and top with shredded cheese.
  5. Drizzle olive oil over the bell peppers and season with salt and pepper.
  6. Bake for 25-30 minutes or until the bell peppers are tender.
  7. Serve hot and enjoy.

11. Vegetarian Curry Dishes

Delicious and flavorful vegetarian curry dish made with a variety of spices.

Ingredients

  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon grated ginger
  • 1 cup mixed vegetables
  • 1 can coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat oil in a large pan over medium heat.
  2. Add onion, garlic, and ginger and sauté until the onion is translucent.
  3. Add the mixed vegetables and cook for 5 minutes.
  4. Stir in curry powder and turmeric and cook for 1 minute.
  5. Pour in coconut milk and bring to a simmer.
  6. Reduce heat to low and let cook for 10-15 minutes or until the sauce thickens.
  7. Season with salt and pepper to taste.
  8. Serve hot over rice or with naan bread.

12. Eggplant Parmesan Recipes

Eggplant Parmesan is a classic Italian dish with breaded and fried eggplant slices layered with cheese and sauce.

Ingredients

  • 2 large eggplants
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup breadcrumbs
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup tomato sauce
  • 1 cup olive oil
  • 2 eggs
  • Fresh basil leaves

Instructions

  1. Slice the eggplants into 1/4-inch thick rounds and season with salt to draw out moisture.
  2. Dip each eggplant slice in flour, then eggs, and finally breadcrumbs to coat.
  3. Heat olive oil in a large skillet and fry the eggplant slices until golden brown.
  4. In a separate saucepan, heat the tomato sauce over medium heat.
  5. In a greased 9x13-inch baking dish, create a layer of tomato sauce.
  6. Arrange a layer of fried eggplant slices on top of the sauce.
  7. Sprinkle with mozzarella and parmesan cheese.
  8. Repeat the layers until all ingredients are used, ending with a layer of cheese.
  9. Bake in a preheated oven at 375°F for 30-40 minutes, or until cheese is melted and bubbly.
  10. Garnish with fresh basil leaves and serve hot.

13. Butternut Squash Soups

Creamy butternut squash soup perfect for a cold winter evening.

Ingredients

  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 1 onion
  • 3 cloves garlic
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half and roast for 45 minutes.
  3. Scoop out the flesh and puree in a blender.
  4. Heat olive oil in a pot and sauté the onion and garlic until softened.
  5. Add the roasted squash, vegetable broth, and heavy cream to the pot.
  6. Bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs if desired.

14. Chickpea and Avocado Salads

Chickpea and Avocado Salad is a healthy and invigorating dish.

Ingredients

  • 1 ripe avocado, diced
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cherry tomatoes, halved
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine chickpeas, avocado, red onion, and cherry tomatoes.
  2. Squeeze lemon juice over the top and toss gently to combine.
  3. Season with salt and pepper to taste.
  4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Serve chilled and enjoy!

15. Zucchini Noodle Recipes

Delicious zucchini noodles with savory flavors and textures.

Ingredients

  • 2 medium zucchinis
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup grated mozzarella cheese
  • Salt and pepper, to taste
  • Fresh basil, chopped

Instructions

  1. Spiralize the zucchinis into noodle-like strands and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. A chopped dd theonion and cook until translucent, about 3-4 minutes.
  4. Add the minced garlic and cook for an additional minute.
  5. Add the cherry tomatoes and cook until they start to release their juices.
  6. Add the zucchini noodles to the skillet and toss to combine with the onion and tomato mixture.
  7. Season with salt and pepper to taste.
  8. Top with grated mozzarella cheese and chopped fresh basil.
  9. Serve immediately and enjoy.

16. Vegetarian Chili Recipes

Hearty vegetarian chili recipe made with black beans and sweet potatoes.

Ingredients

  • 1 large onion
  • 3 cloves garlic
  • 2 medium sweet potatoes
  • 1 red bell pepper
  • 2 cups cooked black beans
  • 1 can diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel and dice the sweet potatoes, then roast in the oven for 20 minutes.
  3. Chop the onion and red bell pepper, then sauté in a large pot until softened.
  4. Add garlic, chili powder, and cumin to the pot and cook for 1 minute.
  5. Add the roasted sweet potatoes, black beans, and diced tomatoes to the pot.
  6. Season with salt and pepper, then simmer for 20 minutes.
  7. Serve hot, garnished with chopped fresh herbs if desired.

17. Cauliflower Fried Rice

Cauliflower Fried Rice is a vegetarian twist on the classic Chinese dish.

Ingredients

  • 1 head of cauliflower
  • 2 tablespoons of vegetable oil
  • 1 small onion
  • 2 cloves of garlic
  • 1 cup of mixed vegetables
  • 2 eggs
  • 2 teaspoons of soy sauce
  • Salt and pepper to taste

Instructions

  1. Rinse the cauliflower and remove the leaves and stem, then cut it into florets.
  2. Pulse the cauliflower in a food processor until it resembles rice.
  3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  4. Add the onion and garlic and cook until the onion is translucent.
  5. Add the mixed vegetables and cook until they are tender.
  6. Push the vegetables to one side of the skillet, then add the remaining oil.
  7. Crack in the eggs and scramble them, then mix with the vegetables.
  8. Add the cauliflower "rice" to the skillet, stirring to combine with the vegetables and eggs.
  9. Add the soy sauce and stir-fry for 2-3 minutes.
  10. Season with salt and pepper to taste, then serve hot.

18. Mushroom and Spinach Risotto

Creamy Mushroom and Spinach Risotto is a rich Italian dish.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cups mixed mushrooms
  • 2 cloves garlic
  • 1 cup fresh spinach
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan
  • Salt and pepper

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook until translucent, about 3-4 minutes.
  3. Add the garlic and cook for an additional minute.
  4. Add the mixed mushrooms and cook until they release their liquid and start to brown.
  5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  6. Add the white wine and cook until the liquid is almost completely absorbed.
  7. Add 1/2 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is absorbed.
  8. Repeat step 7 until all the broth is used, about 20-25 minutes.
  9. Stir in the fresh spinach and cook until wilted.
  10. Remove from heat and stir in the grated Parmesan.
  11. Season with salt and pepper to taste.
  12. Serve hot and enjoy.

19. Vegetable and Bean Tacos

Delicious tacos filled with sautéed vegetables and beans.

Ingredients

  • 1 cup cooked black beans
  • 1 cup diced tomatoes
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 6 taco shells
  • Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced onions and cook until they are translucent.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the diced bell peppers and cook until they are tender.
  5. Stir in the cumin and chili powder and cook for 1 minute.
  6. Add the cooked black beans, diced tomatoes, and salt and pepper to taste.
  7. Cook for an additional 2-3 minutes, stirring constantly.
  8. Warm the taco shells according to the package instructions.
  9. Fill the taco shells with the vegetable and bean mixture.
  10. Top with desired toppings and serve immediately.

20. Grilled Vegetable Skewers

Grilled Vegetable Skewers are a colorful and healthy dish perfect for summer.

Ingredients

  • 1 cup cherry tomatoes
  • 1 cup mushrooms
  • 1 cup bell peppers
  • 1/2 cup onions
  • 1/4 cup olive oil
  • 2 cloves garlic
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Thread cherry tomatoes, mushrooms, bell peppers, and onions onto skewers.
  3. In a small bowl, whisk together olive oil and garlic.
  4. Brush the skewers with the olive oil mixture.
  5. Season with salt and pepper to taste.
  6. Grill the skewers for 10-12 minutes, turning occasionally.
  7. Serve hot and enjoy.

21. Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful and nutritious Mexican dish.

Ingredients

  • 2 large sweet potatoes
  • 1 can black beans
  • 1 red onion
  • 1 packet of taco seasoning
  • 8 taco shells
  • Shredded cheese
  • Salsa
  • Sour cream
  • Cilantro

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork a few times and bake for 45-60 minutes, or until soft.
  3. In a large pan, heat the black beans with taco seasoning over medium heat.
  4. Dice the red onion and add it to the pan with the black beans.
  5. Warm the taco shells according to package instructions.
  6. Slice the sweet potatoes into small pieces and add to the pan with the black beans and onion.
  7. Assemble the tacos by spooning the sweet potato and black bean mixture into the taco shells.
  8. Top with shredded cheese, salsa, sour cream, and cilantro.

22. Broccoli and Cheese Frittatas

A delicious and easy-to-make breakfast dish featuring broccoli and cheese.

Ingredients

  • 6 eggs
  • 1 cup broccoli florets
  • 1 cup shredded cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the diced onion and cook until softened, about 3-4 minutes.
  4. Add the broccoli florets and cook until tender, about 3-4 minutes.
  5. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
  6. Add the cooked broccoli and onion mixture to the bowl and stir to combine.
  7. Pour the egg mixture into a greased 9-inch pie plate or skillet.
  8. Sprinkle the shredded cheese over the top of the egg mixture.
  9. Bake the frittata for 25-30 minutes, or until the eggs are set and the cheese is golden brown.
  10. Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.

23. Carrot and Ginger Soups

Creamy Carrot and Ginger Soup is a delicious and healthy vegetarian option.

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 inches ginger, grated
  • 4 cups chopped carrots
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and grated ginger, cook for 1 minute.
  4. Add chopped carrots, cook for 5 minutes, stirring occasionally.
  5. Pour in vegetable broth, bring to a boil, then reduce heat and simmer until carrots are tender.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in heavy cream, season with salt and pepper to taste.
  8. Serve hot, garnished with chopped fresh herbs if desired.

24. Asparagus and Lemon Pasta

Light and rejuvenating pasta dish featuring asparagus and lemon.

Ingredients

  • 12 oz pasta
  • 1 lb fresh asparagus
  • 2 lemons
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  2. Cut the asparagus into 1-inch pieces and sauté in olive oil until tender.
  3. Mince the garlic and sauté for 1 minute with the asparagus.
  4. Zest and juice the lemons, then mix with the cooked pasta, asparagus, and garlic.
  5. Season with salt and pepper to taste, then top with grated parmesan cheese.
  6. Serve immediately and enjoy.

25. Vegetable and Lentil Curries

Delicious and hearty Vegetable and Lentil Curries from India.

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 potato
  • 1 cup lentils
  • 1 cup mixed vegetables
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • Salt and pepper
  • 2 cups water
  • 2 tablespoons olive oil

Instructions

  1. Chop the onion, garlic, carrot, and potato into small pieces.
  2. Heat oil in a large pan over medium heat and sauté the chopped onion and garlic.
  3. Add the carrot and potato and cook until they start to soften.
  4. Add the lentils, mixed vegetables, curry powder, turmeric, and cumin to the pan.
  5. Pour in the water and bring the mixture to a boil.
  6. Reduce the heat to low and let the curry simmer for 20-25 minutes.
  7. Season with salt and pepper to taste.
  8. Serve the curry hot over rice or with naan bread.

Conclusion

You'll savor sophisticated soups, stunning stews, and satisfying salads, feeling fulfilled and fascinated by the flavorful fare, as you fantastically fuse fantastic feast ideas into your flexible food routine, fostering a fabulous future for your fantastic foodie fixation.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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