23 Quick Vegetarian Recipes for Busy Weeknights

Are you tired of thinking about what to make for dinner? You're not alone, many people struggle to plan meals on busy weeknights. Luckily, this article has 23 quick and easy vegetarian recipes to save the day.

These recipes are perfect for anyone looking for a fast and delicious meal, and the best part is they are all vegetarian. You can choose from a variety of options, from pasta to salads, and even some international dishes. They are all easy to make and won't take up too much of your time.

1. Speedy Vegetable Stir Fry

Quick and easy stir fry with mixed vegetables and flavorful sauce.

Ingredients

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

Instructions

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

2. Quick Black Bean Tacos

Quick and flavorful tacos filled with black beans and toppings.

Ingredients

• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 1 packet of taco seasoning
• 8-10 taco shells
• Shredded cheese, lettuce, and any other desired toppings

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the black beans and taco seasoning to the skillet, stirring to combine.
4. Cook for an additional 2-3 minutes, until the beans are heated through.
5. Warm the taco shells according to package instructions.
6. Assemble the tacos by spooning the black bean mixture into the shells and topping with cheese, lettuce, and any other desired toppings.
7. Serve immediately and enjoy.

3. Roasted Vegetable Quesadilla

A flavorful and filling vegetarian dish made with roasted vegetables and melted cheese inside a crispy tortilla.

Ingredients

• 2 large tortillas
• 1 cup roasted vegetables (zucchini, bell peppers, onions)
• 1 cup shredded cheese
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the roasted vegetables, shredded cheese, and chopped cilantro.
3. Place one tortilla in the oven for 2-3 minutes to warm it up.
4. Remove the tortilla from the oven and sprinkle the vegetable and cheese mixture onto half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Heat the olive oil in a large skillet over medium heat.
7. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, until crispy and golden brown.
8. Repeat the process with the second tortilla and remaining filling.
9. Cut the quesadilla into wedges and serve hot.

4. Lentil Soup in a Hurry

Quick and nutritious lentil soup perfect for busy weeknights.

Ingredients

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
3. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season the soup with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

5. Grilled Portobello Mushroom Burgers

Savory Portobello mushroom burgers perfect for weeknights.

Ingredients

• 4 Portobello mushrooms
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 4 hamburger buns
• Lettuce
• Tomato
• Cheese
• Mayonnaise

Instructions

1. Preheat grill to medium-high heat.
2. Clean the mushrooms and remove stems.
3. In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika.
4. Brush the mixture on both sides of the mushrooms.
5. Grill the mushrooms for 3-4 minutes per side.
6. Toast the hamburger buns on the grill.
7. Assemble the burgers with lettuce, tomato, cheese, and mayonnaise.
8. Serve immediately and enjoy.

6. Spinach and Feta Stuffed Shells

Creamy spinach and feta filled pasta shells baked to perfection.

Ingredients

• 12 jumbo pasta shells
• 2 cups fresh spinach
• 1 cup feta cheese
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions.
3. In a bowl, combine spinach, feta cheese, and ricotta cheese.
4. Stuff each pasta shell with the spinach and cheese mixture.
5. Place stuffed shells in a baking dish and cover with marinara sauce.
6. Top with shredded mozzarella cheese and dried basil.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Season with salt and pepper to taste.

7. Fast and Furious Fried Rice

Quick and easy fried rice with a vegetarian twist.

Ingredients

• 2 cups cooked rice
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 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 diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cook until they are tender-crisp, about 3-4 minutes.
5. Add the cooked rice to the skillet or wok, breaking up any clumps with a spatula.
6. Stir in the soy sauce and season with salt and pepper to taste.
7. Cook for an additional 2-3 minutes, stirring constantly, until the rice is heated through and starting to brown.
8. Serve hot and enjoy.

8. Butternut Squash and Sage Pasta

Butternut Squash and Sage Pasta is a flavorful and nutritious vegetarian dish.

Ingredients

• 1 medium butternut squash
• 12 oz pasta
• 2 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 tsp dried sage
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh sage

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Toss the squash with 1 tbsp olive oil, salt, and pepper on a baking sheet.
4. Roast the squash in the oven for 25-30 minutes or until tender.
5. Cook the pasta according to package instructions.
6. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat.
7. Add the onion and garlic to the skillet and cook until softened.
8. Stir in the dried sage and cook for 1 minute.
9. Combine the cooked pasta, roasted squash, and sage mixture in a large bowl.
10. Top with parmesan cheese and chopped fresh sage, and serve hot.

9. Chickpea and Avocado Salad

A healthy and revitalizing salad made with chickpeas and avocados.

Ingredients

• 1 can chickpeas
• 2 ripe avocados
• 1/2 red onion
• 1/4 cup cherry tomatoes
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions

1. Drain and rinse the chickpeas, then set them aside.
2. Cut the avocados into small pieces and place them in a bowl.
3. Chop the red onion and add it to the bowl with the avocados.
4. Halve the cherry tomatoes and add them to the bowl.
5. In a small bowl, whisk together the lemon juice and olive oil.
6. Pour the dressing over the salad and toss to combine.
7. Add the chickpeas to the bowl and season with salt and pepper to taste.
8. Serve the salad immediately, garnished with fresh herbs if desired.

10. Zucchini Noodle Stir Fry

Quick and easy zucchini noodle stir fry packed with vegetables and flavor.

Ingredients

• 1 medium zucchini
• 1 medium bell pepper
• 1 medium onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Slice the zucchini into noodle-like strands and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the bell pepper and onion to the skillet and cook until tender.
4. Add the garlic to the skillet and cook for 1 minute.
5. Add the zucchini noodles to the skillet and cook for 2-3 minutes.
6. Stir in the soy sauce and season with salt and pepper to taste.
7. Serve hot and enjoy.

11. Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian dish made with breaded eggplant slices, melted mozzarella, and marinara sauce.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 1 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds and season with salt to draw out moisture.
3. Dip each eggplant slice in flour, then in breadcrumbs, shaking off excess.
4. Heat olive oil in a large skillet and fry the breaded eggplant slices until golden brown.
5. Transfer the fried eggplant slices to a baking dish and spoon marinara sauce over them.
6. Sprinkle mozzarella and parmesan cheese over the eggplant slices.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve hot.

12. Broccoli and Cheese Frittata

A delicious and easy-to-make broccoli and cheese frittata perfect for busy weeknights.

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat and sauté the onion and garlic until softened.
3. Add the broccoli to the skillet and cook until tender.
4. In a large bowl, whisk the eggs and season with salt and pepper.
5. Add the shredded cheese to the bowl and stir to combine.
6. Pour the egg mixture over the broccoli mixture in the skillet.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the eggs are set.
8. Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.

13. Vegetarian Chili in 30 Minutes

Quick and flavorful vegetarian chili ready in 30 minutes.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 bell pepper
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper
• 1 can vegetable broth

Instructions

1. Heat oil in a large pot over medium-high heat.
2. Add the onion, garlic, and bell pepper and cook until the vegetables are tender.
3. Add the chili powder and cumin and cook for 1 minute.
4. Add the diced tomatoes, kidney beans, black beans, and vegetable broth.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.

14. Green Curry With Tofu and Vegetables

Green Curry With Tofu and Vegetables is a flavorful and nutritious Thai-inspired dish.

Ingredients

• 1 block of firm tofu
• 2 tablespoons of vegetable oil
• 2 cloves of garlic
• 1 onion
• 2 cups of mixed vegetables
• 2 tablespoons of green curry paste
• 2 cups of coconut milk
• 1 teaspoon of soy sauce
• 1 teaspoon of sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cut the tofu into small cubes and set aside.
2. Heat the oil in a large pan over medium heat and sauté the garlic and onion until softened.
3. Add the mixed vegetables and cook until they start to tenderize.
4. Add the green curry paste and cook for 1 minute, stirring constantly.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Add the tofu, soy sauce, and sugar, and cook for an additional 5-7 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve over rice or noodles.

15. Caprese Salad With Fresh Mozzarella

Fresh mozzarella and tomatoes come together in a simple Italian salad.

Ingredients

• 3 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh basil leaves, chopped

Instructions

1. Arrange tomato slices on a large plate or platter.
2. Top each tomato slice with a slice of mozzarella cheese.
3. Drizzle olive oil over the salad.
4. Sprinkle salt and black pepper to taste.
5. Drizzle balsamic vinegar over the salad.
6. Garnish with chopped fresh basil leaves.
7. Serve immediately and enjoy.

16. Stuffed Bell Peppers With Quinoa

Stuffed Bell Peppers With Quinoa is a flavorful and nutritious meal option.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 cup black beans
• 1 cup corn kernels
• 1 teaspoon cumin
• Salt and pepper to taste
• Shredded cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions using 2 cups of water.
4. Heat olive oil in a pan and sauté onion and garlic until softened.
5. Add black beans, corn kernels, and cumin to the pan and cook for 2-3 minutes.
6. Stir in cooked quinoa and season with salt and pepper to taste.
7. Stuff each bell pepper with the quinoa mixture and top with shredded cheese if desired.
8. Bake for 25-30 minutes or until bell peppers are tender.

17. Asparagus and Lemon Spaghetti

Quick and flavorful asparagus and lemon spaghetti for a busy weeknight dinner.

Ingredients

• 12 oz spaghetti
• 1 pound fresh asparagus
• 2 cloves garlic
• 2 lemons
• 1/4 cup olive oil
• Salt and pepper
• Grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
2. Trim the asparagus and cut into 1-inch pieces.
3. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
4. Add the asparagus to the skillet and cook until tender, about 3-5 minutes.
5. Zest and juice the lemons, and stir into the skillet with the asparagus.
6. Drain the cooked spaghetti and add to the skillet, tossing to combine with the asparagus and lemon sauce.
7. Season with salt and pepper to taste, and top with grated Parmesan cheese.
8. Serve immediately and enjoy.

18. Mushroom and Spinach Crepes

Delicate crepes filled with sautéed mushrooms and spinach.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 cup mixed mushrooms
• 1 cup fresh spinach
• 1 clove garlic
• 1/2 cup grated cheese

Instructions

1. In a large bowl, whisk together flour, eggs, milk, water, and salt to make the crepe batter.
2. Heat a small non-stick pan over medium heat and brush with butter.
3. Pour a small amount of batter into the pan and tilt to evenly coat the bottom.
4. Cook the crepe for 1-2 minutes, until the bottom is light brown, then flip and cook the other side.
5. In a separate pan, sauté the mushrooms and garlic until the mushrooms release their moisture and start to brown.
6. Add the fresh spinach to the pan and cook until wilted.
7. Fill the cooked crepes with the mushroom and spinach mixture, and top with grated cheese.
8. Roll up the crepes and serve hot.

19. Vegetable and Bean Tacos

Vegetable and Bean Tacos are a quick and flavorful meal option.

Ingredients

• 1 cup cooked black beans
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 packet of taco seasoning
• 8-10 corn tortillas
• Shredded cheese, optional
• Salsa, optional
• Avocado, optional

Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium heat.
2. Add the diced onion and red bell pepper and cook until tender.
3. Add the cooked black beans, corn kernels, and taco seasoning to the skillet.
4. Cook for 2-3 mining conutes, stirrstantly, until the vegetables are well coated with the seasoning.
5. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the vegetable and bean mixture onto a tortilla and topping with cheese, salsa, and avocado if desired.
7. Serve immediately and enjoy.

20. Quesadilla Casserole With Guacamole

A Mexican-inspired casserole with roasted vegetables and guacamole.

Ingredients

• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese
• 6 whole-wheat tortillas
• 1 ripe avocado, diced
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion, bell pepper, and garlic until tender.
3. In a separate bowl, mix the corn kernels, black beans, and sautéed vegetables.
4. In a greased 9x13-inch baking dish, arrange half of the tortillas.
5. Spread the vegetable mixture over the tortillas, followed by half of the shredded cheese.
6. Repeat the layers, starting with the remaining tortillas, then the remaining vegetable mixture, and finally the remaining cheese.
7. Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly.
8. While the casserole is baking, prepare the guacamole by mashing the avocado and mixing it with lime juice and salt.
9. Remove the casserole from the oven and let it cool for a few minutes before serving with the guacamole.

21. Spicy Pumpkin and Black Bean Soup

Spicy Pumpkin and Black Bean Soup is a quick and flavorful vegetarian dish perfect for busy weeknights.

Ingredients

• 1 medium onion
• 3 cloves of garlic
• 1 medium pumpkin
• 1 can black beans
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the pumpkin into 1-inch cubes.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the pumpkin, black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, pepper, and cayenne pepper to the pot.
5. Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes or until the pumpkin is tender.
6. Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.
7. Serve hot, garnished with chopped fresh herbs or a dollop of sour cream if desired.

22. Grilled Vegetable and Hummus Wrap

Grilled Vegetable and Hummus Wrap is a quick and easy meal option.

Ingredients

• 1 large flour tortilla
• 1/2 cup hummus
• 1 large zucchini, sliced
• 1 large bell pepper, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the zucchini, bell pepper, and onion with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, or until tender.
4. Spread the hummus on the tortilla.
5. Add the grilled vegetables to the tortilla.
6. Season with salt and pepper to taste.
7. Roll up the wrap tightly and slice in half.
8. Serve immediately and enjoy.

23. Creamy Tomato and Spinach Pasta Bake

Creamy Tomato and Spinach Pasta Bake is a quick and delicious vegetarian dish for busy weeknights.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 1 cup fresh spinach
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente.
3. In a large skillet, heat olive oil and sauté garlic until fragrant.
4. Add cherry tomatoes and cook until they start to release their juices.
5. Add spinach and cook until wilted.
6. In a large bowl, combine cooked pasta, tomato and spinach mixture, and vegetable broth.
7. In a separate bowl, mix mozzarella and parmesan cheese.
8. In a baking dish, create a layer of pasta mixture, followed by a layer of cheese mixture.
9. Repeat step 8 until all ingredients are used, ending with a layer of cheese on top.
10. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Conclusion

You'll cook quickly, eat easily, and feel satisfied with these recipes. You'll explore international flavors, savor hearty soups, and enjoy healthy meals. You'll make speedy stir-fries, bake creamy pastas, and grill portobello burgers, all with ease and convenience, making weeknights delicious and stress-free.