17 Vegetarian Recipes for One - Cooking for Yourself

Are you tired of cooking big meals just for yourself? Cooking for one can be easy and fun, and we have yummy recipes just for you. You can try Butternut Squash Risotto or Spinach Stuffed Portobello Mushrooms, and many more delicious dishes.

These recipes are special because they are made just for one person, so you won't have lots of leftover food. You can try something new every day, like a tasty veggie stir-fry or a big bowl of lentil soup. Start exploring our 17 vegetarian recipes for one and find your new favorite meal!

1. Single Serving Pasta Primavera

Colorful spring vegetables tossed with pasta and herbs create a satisfying meal.

Ingredients

• 1/2 cup pasta of choice
• 1/2 cup mixed spring vegetables
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions.
2. In a pan, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the mixed spring vegetables to the pan and cook until they are tender.
4. Drain the cooked pasta and add it to the pan with the vegetables.
5. Toss the pasta and vegetables together, then season with salt and pepper to taste.
6. Transfer the pasta to a plate and top with Parmesan cheese and chopped basil leaves.
7. Serve immediately and enjoy.

2. Roasted Vegetable Quesadilla

A flavorful and healthy quesadilla filled with roasted vegetables.

Ingredients

• 1 whole wheat tortilla
• 1/2 cup roasted vegetables (zucchini, bell peppers, onions)
• 1/4 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium heat.
2. In a bowl, mix together the roasted vegetables and shredded cheese.
3. Place the tortilla in the skillet and sprinkle the vegetable mixture on half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy.
7. Cut into wedges and serve hot.

3. Lentil Soup for One

Hearty lentil soup for a single serving, packed with nutrients and flavor.

Ingredients

• 1/2 cup dried green or brown lentils, rinsed and drained
• 1 cup vegetable broth
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine lentils and vegetable broth.
2. Add diced onion, carrot, celery, and garlic to the saucepan.
3. Bring the mixture to a boil, then reduce the heat to low and simmer.
4. Let it cook for 30-40 minutes, or until the lentils are tender.
5. Stir in thyme and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

4. Grilled Portobello Mushroom Burgers

Savory grilled Portobello mushroom burgers perfect for a vegetarian meal.

Ingredients

• 2 Portobello mushrooms
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated mozzarella cheese
• 1 tablespoon chopped fresh parsley
• 1 whole wheat bun
• Lettuce, tomato, and onion for topping

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Brush the mixture on both sides of the mushrooms.
4. Grill the mushrooms for 3-4 minutes per side, or until tender.
5. Top each mushroom with mozzarella cheese and grill for an additional minute.
6. Toast the whole wheat bun on the grill.
7. Assemble the burger with the mushroom, parsley, lettuce, tomato, and onion.
8. Serve immediately and enjoy.

5. Baked Eggplant Parmesan

Crispy, cheesy, and flavorful, this eggplant parmesan is a satisfying vegetarian main dish.

Ingredients

• 1 medium eggplant
• 1 cup breadcrumbs
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup tomato sauce
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the eggplant into 1/4-inch thick rounds.
3. Dip each eggplant slice in beaten egg and then coat with breadcrumbs.
4. Heat olive oil in a frying pan and fry the eggplant slices until golden brown.
5. In a 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 steps 5-7 until all ingredients are used, ending with a layer of cheese on top.
9. Bake for 25-30 minutes or until the cheese is melted and bubbly.
10. Season with salt, pepper, and dried basil before serving.

6. Quinoa and Black Bean Bowl

A nutritious and flavorful quinoa bowl filled with black beans and roasted vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans
• 1 red bell pepper
• 1 small red onion
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper
• Optional: avocado, salsa, shredded cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the quinoa in a fine mesh strainer and cook according to package instructions.
3. Roast the red bell pepper and red onion in the oven for 20-25 minutes.
4. In a pan, heat the olive oil and sauté the garlic for 1-2 minutes.
5. Add the black beans to the pan and cook for an additional 2-3 minutes.
6. Combine the cooked quinoa, roasted vegetables, and black bean mixture in a bowl.
7. Season with salt and pepper to taste.
8. Add optional toppings such as avocado, salsa, or shredded cheese.

7. Spicy Spinach and Tomato Omelette

Spicy spinach and tomato omelette, a flavorful and healthy breakfast option.

Ingredients

• 2 eggs
• 1/2 cup fresh spinach
• 1 medium tomato, diced
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon butter

Instructions

1. Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper.
2. Heat the butter in a small non-stick pan over medium heat.
3. Add the diced tomato and cook until it starts to soften.
4. Add the fresh spinach and cook until it wilts.
5. Pour the whisked eggs over the tomato and spinach mixture.
6. Add the red pepper flakes and stir gently to combine.
7. Cook the eggs until the edges start to set.
8. Use a spatula to gently fold the omelette in half.
9. Cook for an additional minute and serve hot.

8. Stuffed Bell Pepper

Colorful bell peppers filled with savory rice and vegetables.

Ingredients

• 1 large bell pepper
• 1/2 cup cooked rice
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup mixed vegetables
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the top of the bell pepper and remove seeds and membranes.
3. In a pan, heat olive oil and sauté onion and garlic until softened.
4. Add mixed vegetables, cooked rice, paprika, salt, and pepper to the pan and stir well.
5. Stuff each bell pepper with the rice and vegetable mixture.
6. Place the stuffed bell pepper in a baking dish and bake for 25-30 minutes.
7. Serve warm and enjoy.

9. Vegetable Stir Fry

Quick and easy vegetable stir fry recipe perfect for one.

Ingredients

• 1 cup mixed vegetables
• 1 tablespoon vegetable oil
• 1 clove garlic
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a pan over medium heat.
2. Add the garlic and stir fry for 1 minute.
3. Add the mixed vegetables and stir fry for 2-3 minutes.
4. Add the soy sauce and stir well.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy.

10. Chickpea and Avocado Salad

A rejuvenating and healthy salad with chickpeas and avocado.

Ingredients

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

Instructions

1. Drain and rinse the chickpeas.
2. Cut the avocado into small pieces.
3. Finely chop the red onion.
4. Halve the cherry tomatoes.
5. In a bowl, combine chickpeas, avocado, onion, and cherry tomatoes.
6. Squeeze lemon juice over the salad and toss to coat.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

11. Butternut Squash Risotto

Creamy butternut squash risotto with aromatic flavors.

Ingredients

• 1 small butternut squash
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 cup Arborio rice
• 1/2 cup white wine
• 1/4 cup grated Parmesan
• Salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Roast the squash in the oven for 30-40 minutes, or until tender.
4. In a large pot, heat the olive oil overmediu m heat.
5. Add the diced onion and cook until translucent, about 5 minutes.
6. Add the minced garlic and cook for an additional minute.
7. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
8. Add the white wine and cook until the liquid is fully absorbed.
9. Add 1/2 cup of vegetable broth to the rice mixture and stir until absorbed.
10. Repeat step 9 until all the broth is used, stirring constantly.
11. Stir in the roasted butternut squash and grated Parmesan.
12. Season with salt and pepper to taste.
13. Serve hot and enjoy.

12. Zucchini Noodle Stir Fry

Quick and easy stir fry made with zucchini noodles and your choice of vegetables.

Ingredients

• 1 medium zucchini
• 1 tablespoon olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup mixed vegetables
• 2 teaspoons soy sauce
• Salt and pepper to taste

Instructions

1. Spiralize the zucchini into noodle-like strands and set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the mixed vegetables and cook until they are tender-crisp.
5. Add the zucchini noodles and cook for 2-3 minutes, stirring constantly.
6. Stir in the soy sauce and season with salt and pepper to taste.
7. Serve hot and enjoy.

13. Spinach and Feta Stuffed Portobello Mushrooms

Savory spinach and feta fill meaty portobello mushrooms.

Ingredients

• 4 Portobello mushrooms
• 1/2 cup fresh spinach
• 1/2 cup crumbled feta cheese
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing stems and gills.
3. In a bowl, mix together spinach, feta cheese, and garlic.
4. Stuff each mushroom cap with the spinach and feta mixture.
5. Drizzle olive oil over the mushrooms and season with salt and pepper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
7. Serve hot and enjoy.

14. Roasted Vegetable and Hummus Wrap

A delicious and healthy vegetarian wrap filled with roasted vegetables and hummus.

Ingredients

• 1 whole wheat tortilla
• 1/2 cup hummus
• 1 cup mixed roasted vegetables
• 1/4 cup sliced cucumber
• 1/4 cup sliced bell peppers
• 1/4 cup sliced carrots
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the mixed vegetables in the oven for 20-25 minutes, or until tender.
3. Spread the hummus evenly over the tortilla.
4. Arrange the roasted vegetables, cucumber, bell peppers, and carrots on one half of the tortilla.
5. Season with salt and pepper to taste.
6. Fold the tortilla in half to enclose the filling.
7. Serve immediately and enjoy.

15. Grilled Tofu and Vegetable Skewers

Grilled Tofu and Vegetable Skewers is a healthy and flavorful dish.

Ingredients

• 1 block of firm tofu
• 1 bell pepper
• 1 onion
• 1 zucchini
• 1 cup of mushrooms
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 tablespoon of soy sauce
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the tofu and vegetables into bite-sized pieces.
3. Thread the tofu and vegetables onto skewers.
4. In a small bowl, whisk together olive oil, soy sauce, and garlic.
5. Brush the mixture onto the skewers.
6. Season with salt and pepper to taste.
7. Grill the skewers for 10-12 minutes, turning occasionally.
8. Serve hot and enjoy.

16. Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta is a quick and delicious vegetarian dish.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 1 cup fresh spinach
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup vegetable broth
• 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. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to release their juices.
4. Stir in the vegetable broth and bring the mixture to a simmer.
5. Reduce the heat to low and let the sauce simmer for 5 minutes.
6. Stir in the fresh spinach and cook until wilted.
7. Drain the cooked pasta and add it to the skillet with the tomato and spinach sauce.
8. Toss the pasta in the sauce and top with grated Parmesan cheese.
9. Season with salt and pepper to taste, and serve hot.

17. Mushroom and Lentil Curry

Hearty and flavorful Mushroom and Lentil Curry perfect for a single serving.

Ingredients

• 1/2 cup red or brown lentils, rinsed and drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small tomato, diced
• 1 cup mixed mushrooms, sliced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. In a medium saucepan, combine the lentils and 1/2 cup water and bring to a boil.
2. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender.
3. In a large skillet, heat 1 tablespoon of oil over medium heat and sauté the onion until softened.
4. Add the garlic, tomato, and mushrooms to the skillet and cook for an additional 5 minutes.
5. Stir in the curry powder, turmeric, cumin, and cayenne pepper and cook for 1 minute.
6. Add the cooked lentils, vegetable broth, salt, and pepper to the skillet and stir to combine.
7. Bring the mixture to a simmer and cook for 5-7 minutes or until the flavors have melded together.
8. Taste and adjust the seasoning as needed.
9. Serve hot, garnished with chopped cilantro if desired.

Conclusion

You're cutting to the chase with these 17 vegetarian recipes, perfect for solo dining. They're a breeze to make, and you'll be on a roll, whipping up dishes like Grilled Tofu and Vegetable Skewers in no time, making cooking for one a piece of cake, and taking the stress out of mealtime.