easy vegetarian recipe

White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara.

White Beans with Mushrooms and Marinara

mushrooms (2.29)

olive oil (0.32)

salt and pepper (0.05)

garlic (0.16)

marinara (or more to your liking) (1.00)

15 butter beans (2.00)

basil (0.05)

red pepper (0.02)

mozzarella (0.65)

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!

This super fast and inexpensive tofu stir fry is super filling, easy enough for busy weeknights, and endlessly customizable!

Quick Tofu Stir Fry

Tbsp soy sauce (0.18)

Tbsp brown sugar (0.08)

water (0.00)

tsp toasted sesame oil (0.10)

garlic, minced (0.16)

tsp ginger (0.10)

Tbsp cooking oil (0.08)

extra firm tofu (1.79)

peanuts (0.12)

½ lb. coleslaw mix (shredded cabbage and carrots) (0.90)

green onions, sliced (0.20)

Tbsp sriracha (optional) (0.11)

Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.

Slice the green onion and chop the peanuts.

Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.

Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.

Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep! 

Kale and White Bean Power Bowls

brown rice (0.40)

olive oil (0.52)

Tbsp red wine vinegar (0.30)

Dijon mustard (0.05)

Tbsp Italian seasoning (0.15)

garlic powder (0.02)

salt (0.02)

tsp black pepper (0.02)

lb. chopped fresh kale (6 cups) (1.15)

Tbsp cooking oil (0.02)

garlic, minced (0.08)

15 cannellini beans (0.07)

sun dried tomatoes (0.83)

walnuts (0.03)

feta (1.14)

Begin cooking the rice first. The remaining bowl ingredients can be prepared while the rice is cooking. Add the rice and 2 cups water to a saucepot. Place a lid on top and bring the water up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 40 minutes. After 40 minutes, turn the heat off and let the rice sit with the lid in place for an additional 5 minutes. Fluff just before serving.

While the rice is cooking, make the vinaigrette so the flavors have a little time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine, or close the jar and shake until combined. Set the dressing aside.

Add the cooking oil and minced garlic to a large pot or skillet. Sauté the garlic over medium heat for about one minute. Add the chopped kale and salt. Sauté for a few more minutes, or just until the kale is wilted. Set the kale aside.

Finally, prepare the rest of the toppings. Rinse and drain the white beans. Chop the sun dried tomatoes and walnuts. Crumble the feta.

When the rice has finished cooking, it&#039;s time to assemble the bowls. Add about ¾ cup rice to each bowl or container, followed by ½ cup sautéed kale, ⅓ cup beans, and a tablespoon each of sun dried tomatoes and walnuts. Sprinkle a little feta over each bowl. Divide the vinaigrette between four small containers. Refrigerate until ready to eat.

Reheat the bowls using a microwave just before serving, then drizzle with vinaigrette, stir, and enjoy!

This Curry Chickpea Salad is a fast and easy no-cook lunch that&#39;s perfect for summer. Light, fresh, filling, tangy, and flavorful!

Curry Chickpea Salad

plain yogurt* (0.35)

Dijon mustard (0.03)

tsp honey (0.06)

curry powder (0.15)

salt (0.01)

15 chickpeas (0.55)

cilantro (0.17)

onion

Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.

Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you&#39;d like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.

Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.

Ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

Quickie Black Eyed Peas and Greens

15 ounces. cans black eyed peas (2.37)

tsp dried oregano (0.05)

tsp smoked paprika (0.05)

cayenne pepper (0.02)

tsp black pepper (0.03)

vegetable broth (0.26)

fresh spinach (0.85)

Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.

Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.

Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.

After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).

Add the fresh spinach to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasoning to your liking. Serve hot with bread or rice.

This healthy Mexican Quinoa cooks in one skillet! With colorful veggies, black beans, and zesty spices, it&#039;s a flavorful, filling vegetarian dinner or side.

Mexican Quinoa

olive oil

bell pepper (red

garlic (chopped (about 1 teaspoon))

chili powder

cumin

oregano

salt

quinoa

black beans

tomatoes

diced tomatoes in green chiles

corn corn

water (plus additional as needed)

cilantro

lime

For serving: shredded cheese (sliced avocado, plain Greek yogurt)

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.

Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.

Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.

Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.

https://content.jwplatform.com/videos/NbqTA6JH.mp4

This healthy Mexican Quinoa cooks in one skillet! With colorful veggies, black beans, and zesty spices, it's a flavorful, filling vegetarian dinner or side.

Simple, fresh shaved fennel salad recipe that&#039;s crunchy, tangy, sweet, salty and soo good! This makes a perfect light vegetarian lunch or dinner salad.

Shaved Fennel Salad with Lemon and Celery

large (or 2 small) fennel bulbs (stalks trimmed off and fronds reserved)

celery (rinsed,

red onion

mint parsley leaves

unsalted walnuts (chopped* (see note below))

Medjool dates (pitted and diced)

goat Gouda or Parmesan cheese (freshly grated)

lemon

Flaky kosher or sea salt

lemon juice

Extra virgin olive oil

Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer.  Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to a large platter or shallow serving bowl.

Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into 1/2-inch pieces. Add the strips and pieces to the bowl along with the red onion and mint. Tangle everything together.

To serve, top the fennel mixture with the walnuts, dates, cheese, lemon zest and a big pinch of salt. Toss gently, then add the lemon juice and a good drizzle of oil. Toss again and tasted, adding more salt, lemon juice or olive oil to taste.

Use up your leftover odds and ends in the kitchen because &quot;anything goes&quot; with this Quick Veggie Pasta! Make it vegetarian or vegan!

Quick Veggie Pasta

lb. linguine (0.50)

mushrooms (0.75)

grape tomatoes (1.25)

Tbsp cooking oil (0.04)

fresh spinach (0.50)

Tbsp butter* (0.09)

yeast (0.42)

Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7 minutes). Reserve a 1/2 cup of the pasta water, then drain the pasta in a colander.

While waiting for the water to boil, slice the mushrooms and cut the tomatoes in half.

Heat the cooking oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt to the skillet and sauté until they have released all of their moisture and water is no longer pooling on the bottom of the skillet (about 5-7 minutes).

Add the tomatoes and sauté for about two minutes more, or just until they&#39;re heated through (they&#39;ll continue to cook more after other ingredients are added). Add the spinach and sauté just until wilted.

Finally, add the cooked and drained pasta to the skillet along with the butter. Toss until everything is coated in melted butter. Turn the heat off.

Season with garlic powder, nutritional yeast, salt, and pepper, then toss to coat. Give the pasta a taste and adjust the seasonings to your liking. If the pasta gets too dry as you&#39;re tossing with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629573991/fcah0ir1kvhyuekk0dfi.mp4

Use up your leftover odds and ends in the kitchen because "anything goes" with this Quick Veggie Pasta! Make it vegetarian or vegan!

This gorgeous, vibrant green dish from Dr Rupy is a great way to get in some veg. The chilli feta is a real chef's kiss touch.

Herby Leeks With Chickpeas & Chilli Feta

Tbsp Extra Virgin Olive Oil

Leeks

Garlic Cloves

Tsp Cumin Seeds

Tsp Dried Oregano

Green Herbs (Parsley and Dill)

Baby Spinach

Can of Chickpeas

Feta

Lemon

Tbsp Chilli Oil

Slice your leeks into half moons about 2cm thick. Slice your garlic. Separate the stalks and leaves of your green herbs and roughly chop. Roughly chop your baby spinach.

Heat the olive oil in a wide, flameproof, lidded casserole over a medium heat.

Add the leeks, garlic and some seasoning, and cook gently with the lid on for 10 mins, stirring occasionally.

Add the cumin and oregano and cook for a further 2 mins before adding the herb stalks.

Add the spinach in batches and stir into the mixture until wilted (about 5 mins) then add half the herb leaves, reserving the rest for garnish.

Add the chickpeas and toss through the green vegetable mixture. Crumble over the feta and transfer to the grill for a few minutes until the feta is just melted and starting to brown.

To serve, scatter over the remaining fresh herb leaves, add the lemon juice and drizzle over the chilli oil.

A flavorful, fresh farro salad that&#39;s as beautiful to look as it is to eat! This farro salad is packed with chopped Mediterranean vegetables and herbs, crumbled feta cheese and tossed in a light lemony dressing. Ready within 30 minutes, enjoy the salad warm or at room temperature as an to alternative to pasta salad, or as a light dinner salad.

Chopped Vegetable Farro Salad with Feta

extra virgin olive oil

wine vinegar (red

garlic (bruised

½ teaspoon crushed red chili pepper

½ cups pearled farro

Kosher salt

cherry tomatoes (quartered)

zucchini cucumbers

parsley

feta cheese (¾ cup)

arugula

Tahini dressing (optional)

Put all ingredients in a mason jar, cover and shake until combined. Alternatively, whisk all ingredients in a small bowl. Dressing will keep refrigerated 2-3 days.

Make the vinaigrette

Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or until the grains are swelled and tender, with an &quot;al dente&quot; bite in the center.

Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.

Add the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.

Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve with optional greens and tahini dressing.

Make the salad

https://content.jwplatform.com/videos/fdGiIpu3.mp4

A fresh and healthful whole grain farro salad, packed with fresh vegetables in a tangy dressing!

Chopped Farro Salad

Master a simple technique and make this DELICIOUS sautéed broccoli with crisp edges and a tender bite! The broccoli has a ton of flavor, with olive oil, garlic and Parmesan cheese.

15-Minute Sauteed Broccoli with Garlic and Parmesan

broccoli

garlic garlic

½ teaspoon crushed red chili pepper (or to taste)

water

lemon wedges

Parmesan cheese

Place a large (12-inch) nonstick skillet over medium-high heat until the pan is hot.

Add the olive oil, broccoli and salt to the pan. Arrange the pieces in one layer on the bottom of the pan as much as possible — this will help them sear better.

Cook the broccoli without stirring 5-8 minutes, until the broccoli is nicely browned on one side. Shake or stir the broccoli around and lower the heat to medium.

Add the water, garlic and chili flakes. Cover the pan and cook 5 minutes, or just until the broccoli is bright green and the stalks can be pierced with the tip of a sharp knife.

Transfer the broccoli to a serving dish. Squeeze the lemon wedges over the broccoli and sprinkle with the grated cheese.

https://content.jwplatform.com/videos/m3HO3ben.mp4

Fresh, quick and tasty sauteed broccoli with garlic, olive oil and spices is a perfect side dish!

Sauteed Broccoli with Garlic

Top 20 easy vegetarian recipe recipes from across the web

The most viewed easy vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 20 easy vegetarian recipe recipes from across the web

The most viewed easy vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Beans with Mushrooms and Mari...

Quick Tofu Stir Fry

Kale and White Bean Power Bowls

Curry Chickpea Salad

Quickie Black Eyed Peas and Greens

Mexican Quinoa

Shaved Fennel Salad with Lemon and ...

Quick Veggie Pasta

Herby Leeks With Chickpeas & Chilli...

Chopped Vegetable Farro Salad with ...

15-Minute Sauteed Broccoli with Gar...

Quinoa with butternut squash and Br...

Spice-Roasted Sweet Potato Cubes

All-Purpose Homemade Vegetable Brot...

Kale Sweet Potato Salad with Farro ...

Broccoli Pasta with Parmesan Sauce ...

Roasted Broccoli Salad with Couscou...

Vegetable Pasta Primavera with Crea...

Tuscan Orzo

Zingy Green Pasta

The most viewed easy vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine