10 Easy Vegetarian Recipes for Beginners

If you’re new to vegetarian cooking, it can be difficult to know where to begin. However, with the abundance of easy and delicious vegetarian recipes available, there’s never been a better time to start. Going vegetarian can be a great way to improve your health, and reduce your environmental impact, Try new flavors Vegetarian recipes for beginner’s ingredients, and Instructions. Vegetable salad, veggie quesadillas, lentil soup, spaghetti with tomato sauce, chickpea salad, tofu stir-fry, zucchini fritters, roasted vegetable pasta, stuffed bell peppers, chickpea curry.

In this unique recipe compilation, we’ve put together 10 easy vegetarian recipes that are perfect for beginners. Whether you’re looking for a quick and simple meal or something more elaborate to impress your friends and family, these recipes are sure to satisfy your taste buds and help you build your confidence in the kitchen. From hearty lentil chili to flavorful tofu stir-fry, these recipes will show you just how delicious vegetarian cooking can be. So why not give them a try and see how easy and enjoyable it can be to embrace a Vegetarian recipes lifestyle?

1. Roasted Vegetable Salad

This colorful salad is packed with nutrients and flavor. Simply roast your favorite veggies (such as bell peppers, carrots, zucchini, and onions) in the oven with some olive oil, salt, and pepper. Serve the veggies over a bed of greens, and top with your favorite salad dressing.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the sweet potato, red bell pepper, yellow bell pepper, zucchini, red onion, garlic, olive oil, salt, and pepper. Toss to coat the vegetables evenly.
3. Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
4. While the vegetables are roasted, prepare the dressing by whisking together the balsamic vinegar and honey in a small bowl.
5. Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
6. In a large bowl, toss the mixed greens with the roasted vegetables and the crumbled feta cheese.
7. Drizzle the balsamic-honey dressing over the salad and toss gently to combine.
8. Sprinkle the chopped parsley over the top of the salad and serve immediately.

Enjoy your delicious and healthy Roasted Vegetable Salad!

2. Veggie Quesadillas

Quesadillas are a classic comfort food that’s easy to make and vegetarian-friendly. To make veggie quesadillas, sauté some sliced mushrooms, bell peppers, onions, and garlic in a pan until they’re tender. Then, add some shredded cheese to the pan and stir until it’s melted. Place the veggie and cheese mixture on a tortilla, fold it in half, and cook in a pan until the tortilla is crispy and the cheese is melted.

Ingredients:

• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large red onion, sliced
• 1 small zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 4 large flour tortillas
• 1 cup shredded Mexican cheese blend
• 1/2 cup chopped fresh cilantro
• Salsa, guacamole, and sour cream, for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced red and green bell peppers, red onion, and zucchini. Season with ground cumin, salt, and pepper. Cook for 5-7 minutes or until the vegetables are tender.
2. Lay one tortilla on a flat surface. Sprinkle 1/4 cup of shredded Mexican cheese blend over one-half of the tortilla. Spoon 1/4 of the cooked vegetables over the cheese. Sprinkle 2 tablespoons of chopped fresh cilantro over the vegetables. Fold the other half of the tortilla over the filling to form a half-moon.
3. Heat a large skillet over medium-high heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown. Repeat with the remaining tortillas and filling.
4. Cut each quesadilla into 4 wedges and serve with salsa, guacamole, and sour cream.

Enjoy your delicious and nutritious Veggie Quesadillas!

3. Lentil Soup

Lentils are a great source of protein and fiber, making them a perfect addition to a vegetarian diet. To make lentil soup, sauté some diced onions, carrots, and celery in a pot with some olive oil. Then, add some vegetable broth, lentils, and your favorite spices (such as cumin, coriander, and smoked paprika). Simmer the soup for about 30 minutes, or until the lentils are tender.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup dried red lentils, rinsed and drained
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 2 cups chopped kale
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is translucent.
2. Add the chopped carrots and celery to the pot and cook for another 3-4 minutes or until the vegetables are tender.
3. Add the ground cumin, smoked paprika, ground turmeric, and cayenne pepper to the pot. Stir to combine.
4. Add the rinsed and drained red lentils, low-sodium vegetable broth, and undrained diced tomatoes to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in the chopped kale and cook for an additional 5 minutes or until the kale is wilted.
6. Season the soup with salt and pepper, to taste.
7. Ladle the soup into bowls and serve with lemon wedges for squeezing over the top.

Enjoy your flavorful and comforting Lentil Soup!

4. Spaghetti with Tomato Sauce

Spaghetti with tomato sauce is a classic dish that’s easy to make and vegetarian-friendly. To make the sauce, sauté some diced onions and garlic in a pan with some olive oil. Then, add a can of crushed tomatoes, some dried basil and oregano, and salt and pepper to taste. Let the sauce simmer for about 15-20 minutes, or until it’s thickened. Serve the sauce over cooked spaghetti noodles.

Ingredients:

• 1 pound spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain the spaghetti and reserve 1/2 cup of the pasta cooking water.
2. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes or until fragrant.
3. Add the can of crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the saucepan. Bring the sauce to a simmer and cook for 10-15 minutes or until the sauce has thickened.
4. Add the heavy cream and grated Parmesan cheese to the sauce and stir to combine. Cook for another 5 minutes or until the sauce is heated through.
5. Add the cooked spaghetti to the sauce and toss to coat the pasta evenly. If the sauce seems too thick, add some of the reserved pasta cooking water to thin it out.
6. Divide the spaghetti with tomato sauce among serving bowls. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.

Enjoy your delicious and creamy Spaghetti with Tomato Sauce!

Read More: Spaghetti and Meatballs Recipe Easy

5. Chickpea Salad

Chickpea salad is a simple yet flavorful vegetarian dish that’s perfect for a light lunch or dinner. To make it, simply mix together canned chickpeas, diced tomatoes, cucumbers, and red onions, and dress it with a lemon and olive oil dressing. You can also add in some feta cheese or olives for extra flavor.

Ingredients:

• 2 cans (15 oz each) of chickpeas, rinsed and drained
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
3. Pour the dressing over the chickpea salad and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the flavors to meld together.
5. Before serving, give the chickpea salad a quick toss to redistribute the dressing. Serve chilled.

Enjoy your flavorful and refreshing Chickpea Salad

Read More: Homemade Healthy Light Salad Dressing Recipe

6. Tofu Stir-Fry

Tofu stir-fry is a quick and easy vegetarian recipe that’s perfect for busy weeknights. Simply slice some tofu and sauté it with your choice of vegetables, such as bell peppers, broccoli, and mushrooms, and add in some soy sauce, garlic, and ginger for extra flavor. Serve it over rice or noodles for a filling and delicious meal.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil, divided
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• 2 green onions, thinly sliced
• Sesame seeds, for garnish

Instructions:

1. Cut the block of tofu into 1-inch cubes. In a shallow dish, combine the cornstarch, salt, and black pepper. Dredge the tofu cubes in the cornstarch mixture until coated on all sides.
2. In a large nonstick skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the coated tofu cubes to the skillet and cook for 5-7 minutes or until crispy and golden brown on all sides. Transfer the tofu to a plate and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced red and yellow bell peppers, sliced onion, minced garlic, and minced ginger to the skillet. Cook for 5-7 minutes or until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and red pepper flakes.
5. Return the tofu to the skillet with the cooked vegetables. Pour the sauce over the tofu and vegetables and toss to coat.
6. Cook for an additional 2-3 minutes or until the sauce is heated through and the tofu is hot.
7. Serve the tofu stir-fry over rice, if desired. Garnish with thinly sliced green onions and sesame seeds.

Enjoy your delicious and protein-packed Tofu Stir-Fry!

7. Zucchini Fritters

Zucchini fritters are a fun and creative way to eat your vegetables. Simply grate some zucchini and mix it with flour, egg, and your choice of seasonings, such as paprika, garlic powder, and parsley. Form the mixture into patties and fry them in some olive oil until they’re golden brown. Serve them with a dollop of sour cream or tzatziki for extra flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2-3 tablespoons olive oil, for frying
• Lemon wedges, for serving

Instructions:

1. In a large bowl, combine the grated zucchini and salt. Toss to combine and let sit for 10 minutes to allow the salt to draw out excess moisture from the zucchinis.
2. After 10 minutes, use a clean kitchen towel or cheesecloth to wring out as much liquid as possible from the zucchini.
3. In a large bowl, combine the wrung-out zucchinis, black pepper, thinly sliced green onions, chopped fresh parsley, minced garlic, all-purpose flour, grated Parmesan cheese, and lightly beaten egg. Stir to combine.
4. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
5. Using a spoon or cookie scoop, drop dollops of the zucchini mixture into the skillet. Flatten each dollop slightly with the back of the spoon or a spatula.
6. Fry the zucchini fritters for 2-3 minutes on each side or until golden brown and crispy.
7. Add additional olive oil to the skillet as needed and continue frying the remaining zucchini fritters in batches.
8. Serve the zucchini fritters hot with lemon wedges on the side for squeezing over the top.

Enjoy your crispy and delicious Zucchini Fritters!

8. Roasted Vegetable Pasta

This recipe is a delicious way to incorporate more vegetables into your diet. Toss your favorite vegetables, such as zucchini, eggplant, and bell peppers, in some olive oil and roast them in the oven until they are tender and caramelized. Cook your favorite pasta and mix in the roasted vegetables, along with some fresh herbs and grated Parmesan cheese.

Ingredients:

• 1 large zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 red onion, sliced
• 1-pint cherry tomatoes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 oz pasta (penne or fusilli)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat the oven to 425°F.
2. In a large bowl, combine the sliced zucchini, sliced red and yellow bell peppers, sliced red onion, cherry tomatoes, minced garlic, olive oil, salt, and black pepper. Toss to combine and coat the vegetables evenly with the oil and seasoning.
3. Spread the vegetables out in a single layer on a large-rimmed baking sheet. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and lightly browned, stirring once or twice during the roasting time.
4. While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
5. In a large bowl, combine the cooked pasta and the roasted vegetables. Toss to combine.
6. Top the pasta with grated Parmesan cheese and chopped fresh basil.
7. Serve the roasted vegetable pasta hot.

Enjoy your delicious and healthy Roasted Vegetable Pasta!

9. Stuffed Bell Peppers

Stuffed bell peppers are a great way to use up leftover rice and vegetables. Cut off the tops of the bell peppers and remove the seeds and membranes. Mix cooked rice with sautéed onions, garlic, and chopped vegetables of your choice. Spoon the rice mixture into the bell peppers and bake in the oven until the peppers are tender and the filling is heated through.

Ingredients:

• 4 bell peppers, any color
• 1 cup cooked quinoa
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup diced tomatoes
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked quinoa, rinsed and drained black beans, corn kernels, diced tomatoes, diced onion, minced garlic, chili powder, ground cumin, salt, and black pepper. Stir to combine.
4. Stuff the quinoa mixture into the bell peppers, packing it down tightly.
5. Place the stuffed bell peppers in a baking dish and bake in the preheated oven for 30-35 minutes or until the bell peppers are tender and the filling is hot.
6. Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the tops of the stuffed bell peppers.
7. Return the baking dish to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Sprinkle the chopped fresh cilantro over the tops of the stuffed bell peppers.
9. Serve the stuffed bell peppers hot.

Enjoy your tasty and nutritious Stuffed Bell Peppers!

10. Chickpea Curry

Chickpeas are a versatile and delicious vegetarian protein source. To make a simple chickpea curry, sauté onions, garlic, and ginger in a pan with oil. Add curry powder, tomato paste, and coconut milk, and then add in drained and rinsed chickpeas. Let the curry simmer until it thickens and serve with rice or naan bread.

Ingredients:

• 2 cans chickpeas, rinsed and drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated
• 1 tablespoon vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes, undrained
• 2 cups baby spinach
• Salt and black pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger and cook for another 1-2 minutes.
4. Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, and cayenne pepper. Stir to combine and cook for 1-2 minutes or until fragrant.
5. Add the rinsed and drained chickpeas, canned coconut milk, and canned diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer.
6. Cover the pot with a lid and reduce the heat to low. Let the curry simmer for 20-25 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened.
7. Add the baby spinach to the curry and stir until the spinach has wilted.
8. Season the curry with salt and black pepper to taste.
9. Serve the chickpea curry hot, garnished with chopped fresh cilantro.

Enjoy your delicious and flavorful Chickpea Curry!

In conclusion, vegetarian cooking doesn’t have to be complicated or boring. With these easy and tasty recipes, you’ll be able to enjoy a variety of nutritious and satisfying meals. Remember to experiment with different flavors and ingredients to find what works best for you. Happy cooking!