17 Easy Vegetarian Recipes for Beginners

Are you looking for easy vegetarian recipes that are perfect for beginners? You're in the right place, starting with Quick Vegetarian Pasta, a great dish to get you started.

This is just the beginning of your delicious journey. You'll find 16 more amazing recipes to try, and they're all easy to make. These recipes are perfect for anyone who wants to eat healthy and tasty food without meat. Get ready to discover new favorite dishes and have fun cooking!

1. Quick Vegetarian Pasta

Quick and delicious vegetarian pasta dish.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 1 cup sliced mushrooms
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tsp dried basil
• Salt and pepper to taste
• Grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Add the cherry tomatoes and cook for an additional 3-4 minutes.
5. Add the minced garlic and cook for 1 minute.
6. Stir in the dried basil and season with salt and pepper to taste.
7. Combine the cooked pasta and mushroom-tomato mixture.
8. Top with grated parmesan cheese and serve hot.

2. Easy Roasted Vegetable Soup

A hearty and comforting soup made with roasted vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 3 large carrots
• 2 large potatoes
• 1 large sweet potato
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the onion, garlic, carrots, potatoes, and sweet potato into large chunks.
3. Place the vegetables on a baking sheet and drizzle with olive oil.
4. Roast the vegetables in the oven for 30-40 minutes or until tender.
5. In a large pot, combine the roasted vegetables and vegetable broth.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the dried thyme and season with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh herbs if desired.

3. Simple Lentil Curry

Simple and flavorful, this lentil curry is a hearty vegetarian dish.

Ingredients

• 1 cup red or brown lentils, rinsed and drained
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 medium ginger, grated
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions and cook until they are softened and lightly browned.
3. Add the minced garlic and grated ginger and cook for 1 minute.
4. Stir in the curry powder and ground cumin and cook for 1 minute.
5. Add the lentils, diced tomatoes, and vegetable broth.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
7. Season the curry with salt and pepper to taste.
8. Serve the lentil curry hot, garnished with fresh herbs, if desired.

4. Vegetarian Black Bean Tacos

Delicious and flavorful vegetarian black bean tacos.

Ingredients

• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 packet of taco seasoning
• 8-10 corn tortillas
• Shredded cheese
• Chopped cilantro
• Salsa
• Sour cream

Instructions

1. In a large pan, heat 1 tablespoon of oil over medium heat.
2. Add the diced onion and red bell pepper and cook until tender.
3. Add the black beans and taco seasoning, stir well to combine.
4. Cook for an additional 2-3 minutes, stirring occasionally.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the black bean mixture onto a tortilla and topping with cheese, cilantro, salsa, and sour cream.
7. Serve immediately and enjoy.

5. Grilled Portobello Mushroom Burgers

Savory grilled Portobello mushroom burgers perfect for a vegetarian BBQ.

Ingredients

• 4 Portobello mushrooms
• 2 cloves of garlic
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato, and cheese (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together garlic, olive oil, balsamic vinegar, and dried oregano.
3. Brush the mixture on both sides of the mushrooms.
4. Season the mushrooms with salt and pepper to taste.
5. Grill the mushrooms for 3-4 minutes per side, or until tender.
6. Toast the hamburger buns on the grill.
7. Assemble the burgers with the grilled mushrooms, lettuce, tomato, and cheese (if using).
8. Serve immediately and enjoy.

6. Spinach and Feta Stuffed Bell Peppers

Colorful bell peppers filled with spinach and feta make a delicious vegetarian dish.

Ingredients

• 4 bell peppers
• 1 package frozen spinach, thawed and drained
• 1 cup crumbled feta cheese
• 1/2 cup cooked rice
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix together spinach, feta cheese, rice, parsley, and garlic.
4. Stuff each bell pepper with the spinach mixture and place in a baking dish.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, until the peppers are tender.

7. One Pot Vegetable Quinoa

A flavorful and nutritious dish made with quinoa and mixed vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and drain well.
2. Heat the olive oil in a large pot over medium heat.
3. Add the diced onion and cook until softened, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the mixed vegetables, cumin, salt, and pepper, and stir to combine.
6. Add the quinoa and water to the pot, and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
8. Fluff the quinoa with a fork and serve hot.

8. Roasted Vegetable Wrap

A flavorful and healthy vegetarian wrap filled with roasted vegetables.

Ingredients

• 1 large flour tortilla
• 1/2 cup roasted eggplant
• 1/2 cup roasted zucchini
• 1/2 cup roasted red bell pepper
• 1/4 cup hummus
• 1/4 cup mixed greens
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the eggplant, zucchini, and red bell pepper in the oven for 30 minutes.
3. Spread the hummus on the tortilla.
4. Arrange the roasted vegetables on one half of the tortilla.
5. Top the vegetables with mixed greens and crumbled feta cheese.
6. Season with salt and pepper to taste.
7. Fold the tortilla in half to enclose the filling.
8. Serve immediately and enjoy.

9. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto, a perfect vegetarian winter dish.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half and roast for 45 minutes, or until tender.
3. Scoop the squash flesh into a blender or food processor and puree until smooth.
4. In a large skillet, heat the olive oil over medium heat and sauté the onion until softened.
5. Add the garlic and cook for 1 minute, until fragrant.
6. Add the Arborio rice and cook for 1-2 minutes, until coated in oil and slightly toasted.
7. Add the white wine and cook until the liquid is almost completely absorbed.
8. Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
9. Repeat the process, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
10. Stir in the roasted squash puree, butter, and sage.
11. Season with salt and pepper to taste.
12. Serve the risotto hot, topped with grated Parmesan cheese.

10. Vegetable and Bean Chili

Hearty Vegetable and Bean Chili for a comforting meal.

Ingredients

• 1 large onion
• 3 cloves garlic
• 2 large bell peppers
• 2 cans diced tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper

Instructions

1. Chop the onion, garlic, and bell peppers into small pieces.
2. In a large pot, sauté the chopped onion, garlic, and bell peppers in a little oil until they are tender.
3. Add the diced tomatoes, kidney beans, black beans, chili powder, and ground cumin to the pot.
4. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Serve the chili hot, garnished with chopped fresh herbs if desired.

11. Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian dish with breaded eggplant and melted mozzarella cheese.

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
• Fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a shallow dish, mix together flour, salt, and pepper.
4. Dip each eggplant slice into the flour mixture, then into the breadcrumbs.
5. Heat the olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown.
6. In a separate saucepan, heat the tomato sauce over low heat.
7. In a greased 9x13-inch baking dish, create a layer of tomato sauce.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle with mozzarella and parmesan cheese.
10. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
11. Bake for 30-40 minutes, or until the cheese is melted and bubbly.
12. Garnish with fresh basil leaves and serve hot.

12. Lentil and Vegetable Stew

Hearty and comforting, this lentil and vegetable stew is perfect for a chilly day.

Ingredients

• 1 cup dried green or brown lentils
• 2 medium onions
• 3 cloves garlic
• 2 medium carrots
• 2 medium potatoes
• 1 large red bell pepper
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Rinse the lentils and drain well.
2. Chop the onions, garlic, carrots, potatoes, and red bell pepper into bite-sized pieces.
3. In a large pot, sauté the onions, garlic, carrots, potatoes, and red bell pepper in a little water until the vegetables are tender.
4. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
5. Bring the mixture to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the lentils are tender.
6. Season the stew with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.

13. Grilled Vegetable Skewers

Grilled Vegetable Skewers are a colorful and healthy vegetarian option.

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 zucchinis
• 2 yellow squash
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Cut the bell peppers, onion, zucchinis, and yellow squash into 1-inch pieces.
3. Thread the vegetables and cherry tomatoes onto skewers.
4. Brush the skewers with olive oil and season with salt and pepper.
5. Grill the skewers for 10-12 minutes, turning occasionally.
6. Serve hot and enjoy.

14. Spinach and Mushroom Cream Pasta

Creamy spinach and mushroom pasta for a quick dinner.

Ingredients

• 8 oz pasta
• 2 cups fresh spinach
• 1 cup mushrooms
• 2 cloves garlic
• 1 cup cream
• 1/2 cup grated parmesan
• Salt and pepper

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. In a large skillet, sauté mushrooms and garlic until tender.
3. Add spinach to the skillet and cook until wilted.
4. In a large bowl, combine cooked pasta, mushroom and spinach mixture, and cream.
5. Stir in parmesan cheese and season with salt and pepper.
6. Serve hot and enjoy.

15. Vegetable and Cheese Quesadilla

A flavorful and easy-to-make quesadilla filled with vegetables and cheese.

Ingredients

• 2 large tortillas
• 1 cup shredded cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Add the diced onion, bell pepper, and zucchini, and cook until the vegetables are tender.
3. In a large bowl, combine the cooked vegetables and shredded cheese.
4. Place one tortilla in the skillet and sprinkle half of the vegetable and cheese mixture onto half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy and the cheese is melted.
8. Repeat with the remaining ingredients to make the second quesadilla.
9. Cut into wedges and serve hot.

16. Easy Vegetable Fried Rice

Easy Vegetable Fried Rice is a simple and delicious Chinese-inspired dish.

Ingredients

• 2 cups cooked rice
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 2 eggs, beaten
• 1 teaspoon 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 diced onion and cook until translucent, about 2-3 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the mixed vegetables and cook until they are tender-crisp, about 2-3 minutes.
5. Push the vegetables to one side of the pan, then add a little more oil if necessary.
6. Pour the beaten eggs into the other side of the pan and scramble them until cooked through.
7. Mix the eggs with the vegetables, then add the cooked rice to the pan.
8. Stir-fry the rice with the vegetables and eggs, breaking up any clumps with a spatula.
9. Add the soy sauce and stir-fry for another minute, until the rice is well coated.
10. Season with salt and pepper to taste, then serve hot.

17. Stuffed Zucchini Boats

Delicious zucchinis filled with flavorful mixtures of cheese, herbs, and spices.

Ingredients

• 4 medium zucchinis
• 1 cup cooked rice
• 1 cup shredded cheese
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together cooked rice, shredded cheese, parsley, dill, scallions, and garlic.
4. Stuff each zucchini boat with the rice mixture and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes.
7. Serve warm and enjoy.

Conclusion

You'll find that vegetarian cooking isn't time-consuming, despite what you might think. These 17 easy recipes, like Quick Vegetarian Pasta and Grilled Portobello Mushroom Burgers, will dispel that notion, creating delicious, healthy meals with minimal effort, and can be served warm for ideal flavor and texture.