20 Spicy Vegetarian Recipes for Bold, Flavorful Dishes

Are you ready to add some excitement to your meals? You crave spice, you seek heat, you want flavor - and that's exactly what spicy vegetarian recipes can give you. They can add a kick to your day and make your taste buds dance with joy.

Do you want to explore new flavors and take your meals to the next level? Spicy vegetarian recipes are a great way to do that, with a variety of dishes to choose from, you'll never get bored. From mildly spicy to extremely hot, there's something for everyone, so let's get started and find your new favorite recipe!

1. Spicy Black Bean Tacos

Spicy black bean tacos are a flavorful and spicy twist on traditional tacos.

Ingredients

• 1 can black beans, drained and rinsed
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 jalapeno pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 8 taco shells
• Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions

1. Heat a large skillet over medium-high heat and add the diced onion, bell pepper, and jalapeno.
2. Cook for 5 minutes, or until the vegetables are tender.
3. Add the garlic, cumin, chili powder, and paprika to the skillet and cook for 1 minute.
4. Stir in the black beans and cook for 2-3 minutes, or until heated through.
5. Season the bean mixture with salt and pepper to taste.
6. Warm the taco shells according to package instructions.
7. Fill the taco shells with the black bean mixture and top with desired toppings.
8. Serve immediately and enjoy.

2. Roasted Vegetable Curry

Roasted vegetable curry is a flavorful and spicy dish made with a variety of roasted vegetables.

Ingredients

• 2 Medium sized potatoes
• 1 Large cauliflower
• 1 Large carrot
• 1 Large red bell pepper
• 2 Medium sized onions
• 2 Cloves of garlic
• 1 Tablespoon curry powder
• 1 Teaspoon ground cumin
• 1/2 Teaspoon turmeric
• 1/2 Teaspoon cayenne pepper
• 1 Can of coconut milk
• Salt and pepper to taste
• 2 Tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the potatoes, cauliflower, carrot, and red bell pepper into bite-sized pieces.
3. Place the vegetables on a baking sheet lined with parchment paper and roast for 30 minutes.
4. In a large pan, heat the olive oil over medium heat and sauté the onions and garlic until softened.
5. Add the curry powder, cumin, turmeric, and cayenne pepper to the pan and stir for 1 minute.
6. Add the roasted vegetables, coconut milk, salt, and pepper to the pan and stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened.
8. Serve the curry hot over rice or with naan bread.

3. Vegetable Stir Fry With Chili Flakes

Quick and easy vegetable stir fry with a spicy kick from chili flakes.

Ingredients

• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon chili flakes
• Salt and pepper to taste

Instructions

1. Heat the 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 the vegetables start to soften.
4. Sprinkle the chili flakes over the vegetables and stir to combine.
5. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
6. Season with salt and pepper to taste, then serve hot.

4. Jalapeno Poppers Stuffed With Cheese

Spicy jalapeno poppers stuffed with melted cheese make a great snack.

Ingredients

• 20 large jalapenos
• 1 cup cream cheese
• 1/2 cup shredded cheddar
• 1/4 cup chopped cilantro
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the jalapenos and scoop out seeds and membranes.
3. In a bowl, mix cream cheese, cheddar, cilantro, and garlic powder.
4. Stuff each jalapeno with the cheese mixture.
5. Place stuffed jalapenos on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and jalapenos are tender.
7. Serve hot and enjoy.

5. Lentil Soup With a Kick

Lentil soup with a spicy twist, perfect for a cold winter's day.

Ingredients

• 1 cup red or brown lentils
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the cumin, smoked paprika, and cayenne pepper.
5. Add the lentils, vegetable broth, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the lentils are tender.
7. Use an immersion blender to puree the soup to desired consistency.
8. Taste and adjust the seasoning as needed.
9. Serve hot, garnished with chopped cilantro if desired.

6. Grilled Portobello Mushroom Burgers

Savory Portobello mushroom burgers grilled to perfection.

Ingredients

• 4 Portobello mushrooms
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper
• 4 hamburger buns
• Lettuce
• Tomato
• Red onion
• Cheese (optional)

Instructions

1. Preheat grill to medium-high heat.
2. Clean and prepare the mushrooms by removing stems and scraping out gills.
3. In a small bowl, mix together olive oil, garlic powder, and smoked paprika.
4. Brush the mixture onto both sides of the mushrooms.
5. Season with salt and pepper to taste.
6. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
7. Assemble the burgers with lettuce, tomato, red onion, and cheese (if using).
8. Serve immediately and enjoy.

7. Quinoa Salad With Spicy Pumpkin Seeds

Spicy quinoa salad with roasted pumpkin seeds and vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup pumpkin seeds
• 1/4 cup olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can black beans, drained
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss pumpkin seeds with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast pumpkin seeds in the oven for 10-12 minutes, or until fragrant and lightly browned.
4. In a medium saucepan, bring quinoa and water to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender.
6. In a large skillet, heat 2 tablespoons olive oil over medium heat.
7. Add onion and garlic to the skillet and cook, stirring occasionally, until onion is translucent.
8. Add red bell pepper to the skillet and cook, stirring occasionally, until tender.
9. Fluff cooked quinoa with a fork and transfer to a large bowl.
10. Add roasted pumpkin seeds, black beans, cooked onion and bell pepper, and chopped cilantro to the bowl with quinoa.
11. Toss to combine and season with salt and pepper to taste.
12. Serve warm or at room temperature.

8. Spinach and Artichoke Dip With Red Pepper

Spinach and artichoke dip with red pepper is a spicy twist on a classic appetizer.

Ingredients

• 1 (14 oz) can artichoke hearts
• 1 package frozen spinach, thawed and drained
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped red bell pepper
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine artichoke hearts, spinach, mayonnaise, cheddar cheese, Parmesan cheese, red bell pepper, jalapeno pepper, and garlic.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a 9x13 inch baking dish.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Remove from oven and let cool for 5 minutes before serving.
7. Serve warm with tortilla chips or pita bread.

9. Cajun Vegetable Gumbo

Cajun Vegetable Gumbo is a spicy stew made with a variety of vegetables and served over rice.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed vegetables
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons filé powder
• 2 cups cooked rice

Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic and cook until the onion is translucent.
3. Add mixed vegetables, diced tomatoes, vegetable broth, thyme, cayenne pepper, and paprika.
4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
5. Season with salt and pepper to taste.
6. Stir in filé powder and cook for an additional 5 minutes.
7. Serve the gumbo over cooked rice.

10. Stuffed Bell Peppers With Quinoa and Spices

Vibrant bell peppers filled with quinoa, spices, and love.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper
• 1 can black beans
• 1 can diced tomatoes

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions.
4. Heat olive oil in a pan and sauté onion and garlic until softened.
5. Add cumin, paprika, salt, and pepper, and cook for 1 minute.
6. Stir in cooked quinoa, black beans, and diced tomatoes.
7. Stuff each bell pepper with the quinoa mixture.
8. Place bell peppers in a baking dish and cover with foil.
9. Bake for 30 minutes, then remove foil and bake for an additional 15 minutes.
10. Serve hot and enjoy.

11. Butternut Squash and Black Bean Chili

Hearty and spicy chili made with butternut squash and black beans.

Ingredients

• 1 medium butternut squash
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and dice the butternut squash, then roast in the oven for 30 minutes.
3. In a large pot, sauté the onion, garlic, and red bell pepper in a little bit of oil until tender.
4. Add the chili powder, cumin, and cayenne pepper to the pot and cook for 1 minute.
5. Stir in the diced tomatoes, vegetable broth, and roasted butternut squash.
6. Add the black beans to the pot and season with salt and pepper.
7. Bring the chili to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
8. Serve hot, garnished with desired toppings such as avocado or sour cream.

12. Spicy Eggplant Parmesan

Spicy Eggplant Parmesan is a crispy, cheesy, and spicy Italian dish.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1/4 cup chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 cup vegan egg substitute
• Olive oil for frying

Instructions

1. Slice the eggplants into 1/4-inch thick rounds and season with salt to draw out moisture.
2. In a shallow dish, mix together flour, salt, and pepper.
3. In a separate dish, mix together breadcrumbs and parmesan cheese.
4. Dip each eggplant slice first in the flour mixture, then in the egg substitute, and finally in the breadcrumb mixture, pressing gently to adhere.
5. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden brown and crispy.
6. In a separate saucepan, heat the tomato sauce over medium heat and add the dried oregano, red pepper flakes, and chopped basil.
7. In a 9x13 inch baking dish, create a layer of tomato sauce, followed by a layer of fried eggplant slices, and then a layer of mozzarella cheese.
8. Repeat the layering process until all ingredients have been used, finishing with a layer of mozzarella cheese on top.
9. Bake in a preheated oven at 375°F for about 30-40 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let it rest for a few minutes before serving.

13. Smoky Vegetable Skewers

Smoky vegetable skewers offer a flavorful and healthy vegetarian option.

Ingredients

• 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• Salt and pepper to taste
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. Thread the mixed vegetables onto the bamboo skewers.
3. In a small bowl, mix together olive oil, garlic, and smoked paprika.
4. Brush the mixture onto the vegetables.
5. Season with salt and pepper to taste.
6. Grill the skewers for 10-12 minutes, turning occasionally.
7. Serve hot and enjoy.

14. Green Curry With Tofu and Vegetables

Green Curry With Tofu and Vegetables is a spicy and flavorful Thai dish.

Ingredients

• 1 cup firm tofu
• 2 cups mixed vegetables
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 1 tablespoon grated ginger
• 2 tablespoons green curry paste
• 2 cups coconut milk
• 1 teaspoon soy sauce
• 1 teaspoon palm sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cut the tofu into bite-sized pieces and set aside.
2. Heat the oil in a large pan over medium heat and sauté the garlic and ginger until fragrant.
3. Add the mixed vegetables and cook until they start to soften.
4. Add the green curry paste and cook for 1-2 minutes, stirring constantly.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Add the tofu, soy sauce, and palm sugar, and stir to combine.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes or until the flavors have melded together.
8. Season with salt and pepper to taste, then garnish with fresh basil leaves.
9. Serve the green curry hot over rice or noodles.

15. Spicy Sweet Potato and Black Bean Enchiladas

Spicy Sweet Potato and Black Bean Enchiladas combine roasted sweet potatoes and black beans in a spicy tomato-based sauce.

Ingredients

• 2 large sweet potatoes
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper
• 6 tortillas
• Shredded cheese
• Chopped fresh cilantro

Instructions

1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes in the oven for 45 minutes, or until tender.
3. In a large skillet, sauté the onion, garlic, and red bell pepper in a little oil until softened.
4. Add the cumin, chili powder, and cayenne pepper to the skillet and cook for 1 minute.
5. Stir in the diced tomatoes and cook for 5 minutes.
6. Add the black beans to the skillet and cook for an additional 2 minutes.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the enchiladas by filling each tortilla with roasted sweet potato and the black bean mixture, and rolling them up.
9. Place the enchiladas in a baking dish, cover with cheese, and bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh cilantro and serve hot.

16. Vegetable and Bean Chili Con Carne

Hearty and flavorful chili with a spicy kick.

Ingredients

• 1 red bell pepper, diced
• 1 small onion, diced
• 3 cloves of garlic, minced
• 2 cups mixed beans, cooked
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add diced red bell pepper and cook until tender, about 3-4 minutes.
5. Stir in chili powder, ground cumin, and cayenne pepper, cook for 1 minute.
6. Add cooked mixed beans, diced tomatoes, and vegetable broth, stir well.
7. Bring the mixture to a simmer and cook for 20-25 minutes, or until the flavors have melded together.
8. Season with salt and pepper to taste, serve hot.

17. Roasted Red Pepper Hummus

Smoky and spicy roasted red pepper hummus, perfect for dipping.

Ingredients

• 2 red bell peppers
• 1 1/2 cups chickpeas
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 cloves garlic
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place the red peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool down.
4. Peel the skin off the peppers and remove the seeds.
5. In a blender or food processor, combine the chickpeas, roasted peppers, lemon juice, tahini, garlic, salt, and cayenne pepper.
6. Blend the mixture on high speed for about 2 minutes, or until smooth.
7. With the blender or food processor running, slowly pour in the olive oil.
8. Continue blending for another minute, or until the hummus is creamy and smooth.
9. Taste and adjust the seasoning as needed.
10. Serve the hummus with pita bread, vegetables, or crackers.

18. Indian-Style Vegetable Korma

Mildly spiced Indian-Style Vegetable Korma with mixed vegetables and creamy sauce.

Ingredients

• 2 medium onions
• 2 cloves garlic
• 1 medium cauliflower
• 1 medium bell pepper
• 1 medium carrot
• 1 cup vegetable broth
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp curry powder
• Salt and pepper to taste

Instructions

1. Heat oil in a large pan over medium heat and sauté the onions until softened.
2. Add garlic, cumin, and curry powder, and cook for 1 minute.
3. Add the mixed vegetables and cook until they start to tenderize.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and let it simmer until the vegetables are tender.
6. Stir in the yogurt and season with salt and pepper to taste.
7. Serve hot over rice or with naan bread.

19. Spicy Grilled Vegetable Wrap

Spicy Grilled Vegetable Wrap is a flavorful and healthy dish.

Ingredients

• 1 whole wheat tortilla
• 1/2 cup grilled zucchini
• 1/2 cup grilled bell peppers
• 1/4 cup hummus
• 1/4 cup sliced red onion
• 1 jalapeno pepper
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Grill the zucchini and bell peppers for 3-4 minutes per side.
3. Spread the hummus on the tortilla.
4. Add the grilled zucchini and bell peppers on top of the hummus.
5. Add the sliced red onion and jalapeno pepper.
6. Season with salt and pepper to taste.
7. Roll up the wrap tightly and slice in half.
8. Serve immediately and enjoy.

20. Thai-Style Vegetable and Tofu Stir Fry

Spicy Thai stir fry with crispy tofu and mixed vegetables.

Ingredients

• 1 block of firm tofu
• 2 cups mixed vegetables
• 2 tablespoons vegetable oil
• 1 onion
• 2 cloves garlic
• 1 tablespoon grated ginger
• 1 tablespoon Thai red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon ground cumin
• Salt and pepper
• Fresh basil leaves

Instructions

1. Cut the tofu into small cubes and season with salt and pepper.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add the tofu and cook until golden brown on all sides, about 5 minutes.
4. Remove the tofu from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon of oil.
6. Add the onion, garlic, and ginger and cook until the onion is translucent.
7. Add the mixed vegetables and cook until they start to soften.
8. Add the curry paste and cook for 1 minute, stirring constantly.
9. Add the soy sauce, honey, and cumin, and stir to combine.
10. Return the tofu to the skillet and stir to combine with the vegetables and sauce.
11. Cook for an additional 2-3 minutes, until the vegetables are tender.
12. Season with salt and pepper to taste.
13. Garnish with fresh basil leaves and serve hot.

Conclusion

You've ignited your taste buds with these 20 spicy vegetarian recipes, setting your meals ablaze with flavor. From tacos to curries, your culinary journey has been a wild ride of fiery delights. Savor the heat and let the spices simmer, leaving you craving more of these mouth-numbing, senses-tingling dishes that will leave you breathless and yearning for the next bite.