Top 10 Vegetarian Quick and Easy Recipes 2022
A variety of mouth-watering vegetarian Quick and Easy Recipes allow you to live a healthy lifestyle without sacrificing taste or flavor. Browse our meatless dishes, including lasagna, chili, and more – all created for vegetarians like you!
It’s easy when you try. That’s why we offer a variety of recipes for vegetarians who may be health-conscious but don’t want to sacrifice taste or flavor. With vegetarian lasagna, chili, and more, you can live a healthy lifestyle without sacrificing taste!
Bonnie Bean Taco Dish Quick and Easy Recipe
Ingredients and Prep:
30-ounce can or jar of baked beans.
One pouch of taco seasoning mix.
12 taco shells.
Taco toppings such as grated cheese, sour cream, and lettuce.
Cooking Directions:
Combine the beans with the taco seasoning in a pan.
Bring the ingredients to a boil and simmer for 8 to 10 minutes or until the beans and seasoning are well-heated.
Spoon the bean mixture into the warm taco shells.
Add your preferred taco toppings.
Serving Instructions, Tips & Variations:
Serves 6.
If desired, add a dash of salt and pepper.
You may use 30 ounces of beans and tomato passata for this dish. Simply combine it with the taco seasoning and follow the exact cooking instructions outlined above.
You may have time to make a delicious side salad while the beans are warming. Prepare a salad with cucumber, tomatoes, sliced onions, romaine lettuce, fresh coriander, and spinach.
Top the side salad with olive oil and a spritz of lemon juice.
Baked beans are available in many healthy varieties, including organic, reduced salt, sugar, and sugar-free.
Curried Spinach and Chickpea Stew Quick and Easy Recipe
Ingredients and Prep:
1/2 teaspoon of garam masala
1/2 teaspoon of ground cumin
1/2 teaspoon of garlic powder
One teaspoon of dried basil
One tablespoon of cold-pressed sunflower oil.
One tablespoon of mild curry paste OR tomato pastes with curry powder.
One bunch of fresh spinach. Remove the stems.
One chopped onion,
Two diced fresh tomatoes, OR 1 packet or can of chopped tomatoes.
One 15-ounce can of chickpeas, also known as garbanzo beans. Drain and rinse.
One 14.75-ounce can of creamed corn.
Dash of salt to add flavor.
Dash of ground black pepper to add flavor.
Cooking Directions:
Heat oil in a large skillet or wok over medium heat.
Sauté the onions until they take on a translucent appearance.
Stir in the curry paste and the creamed corn.
Cook for 5 minutes.
Stir as you mix garlic, spices, salt, and pepper.
Add the garbanzo beans and tomatoes. Stir.
Add spinach and cover the skillet or wok.
Remove from the heat once the spinach is tender.
Stir in the basil.
Serving Instructions, Tips & Variations:
Recipe serves 4.
Serve over rice.
Consider serving with diced cooked broccoli, cauliflower, and potatoes.
Spicy Bubble & Squeak Quick and Easy Recipe
Ingredients and Prep:
One teaspoon of cumin seeds.
3/4 tablespoon of turmeric.
One tablespoon of garam masala.
One tablespoon of red chili powder.
Two tablespoons of coriander powder.
1/4 cup of coconut oil.
1-inch stick of ginger.
One small onion.
One cauliflower.
Three cloves of garlic.
Three fresh tomatoes.
Four potatoes.
Dash of salt to add flavor.
Cooking Directions:
Cut the cauliflower into small pieces.
Cut the potatoes into cubes.
Heat the oil in a pan.
Sauté the cumin seeds for approximately 1 minute.
Add the ginger and garlic and stir.
Add potatoes, onion, tomatoes, garam masala, turmeric, chili powder, and coriander powder.
Simmer for approximately 5 minutes.
Add the cauliflower.
Cover and let simmer for about 15 minutes or until the liquid ingredients are reduced.
The recipe’s spice ingredients should form a paste-like coating over the meat.
Serving Instructions, Tips & Variations:
If you do not have coconut oil, you may use another suitable cooking oil.
Consider making homemade gravy for your spicy bubble and squeak. Add approximately 1/2 cup of water, cover, and let stand.
The gravy will develop from the paste.
Quick Black Bean Dish Quick and Easy Recipe
Ingredients and Prep:
One tablespoon of dried oregano.
One tablespoon of vegetable oil.
One chopped onion.
2-3 garlic cloves, freshly minced.
One 14.5-ounce can of stewed tomatoes.
Two cans of undrained black beans.
1 1/2 cups of instant brown rice (uncooked).
Cooking Directions:
Place the oil in a large saucepan.
Heat the oil over medium-high heat.
Add the onion and stir until it’s tender.
Rinse and drain the beans.
Add the oregano, tomatoes, and beans.
Bring the ingredients to a boil.
Stir in the rice.
Cover the saucepan and reduce heat. Simmer for 5 minutes.
Remove the pan from the heat and allow it to stand for 5 minutes before serving.
Serving Instructions, Tips & Variations:
Serves 4
Some may prefer to separate the beans and rice. Simply boil the rice in chicken broth for 20 minutes.
Serve as a side.
Alternatively, add the rice to the beans and mix.
Optional ingredients include cumin and chili powder for a spicier dish. Add these when you add the tomatoes, oregano, and beans.
Avocado Veggie Wraps With Salsa Quick and Easy Recipe
Ingredients and Prep:
A small amount of coconut oil.
One cup of cilantro.
One medium avocado.
1 1/4 cups of onion, cut into strips.
1 1/2 cups of sweet red pepper, cut into strips.
1 1/2 cups of sweet green pepper, cut into strips.
1 1/2 cups fresh tomato salsa (See the recipe in the “Extras.” section).
Approximately 12 crisp taco shells OR flour tortillas.
Cooking Directions:
Combine the fresh tomato salsa ingredients and refrigerate.
Pour a small amount of coconut oil into a pan.
Lightly sauté the onion and green and red peppers.
Mince the cilantro.
Slice the avocado.
Warm the tortillas in the oven.
Fill the tortillas with the sautéed onions, peppers, cilantro, avocado slices, and salsa.
Fold over the tortilla and serve with the salsa.
Serving Instructions, Tips & Variations:
Consider using organic sunflower oil instead of coconut oil.
Make a green salad of spinach, cucumber, onion, coriander, and rocket leaves.
Add a squeeze of lemon and a dash of olive oil for flavor.
You should have time to make your salad. You’re warming the tacos or tortillas.
If desired, add a dash of salt and pepper.
Cheesy Spinach Enchiladas Quick and Easy Recipe
Ingredients and Prep:
One tablespoon of butter.
Two cloves of garlic (grated or minced).
1/2 cup of sliced green onions.
1/2 cup of sour cream.
One cup of ricotta cheese.
Two cups of shredded Monterey Jack cheese.
One 10-ounce package of frozen chopped spinach.
One 19-ounce can of enchilada sauce.
Ten 6-inch corn tortillas.
Cooking Directions:
Preheat your oven to 375 F.
Melt the butter in a saucepan over low heat.
Place the onion and garlic in the buttered pan.
Cook for a few minutes.
Do not allow the ingredients to brown.
Stir in the spinach, and cook for five additional minutes.
Remove from the heat.
Mix in the sour cream, ricotta, and all but 1 cup of Monterey Jack.
Individually place the tortillas in a pan and warm each one for approximately 15 seconds.
Add about two spoonfuls of the spinach mixture to the center of each tortilla.
Roll up the tortillas in the baking dish with the seam-side down.
Pour enchilada sauce over the top of the rolled tortillas.
Sprinkle the remaining 1 cup of Monterey Jack cheese over the enchilada sauce.
Bake for 15 to 20 minutes in a preheated oven. Bake the enchiladas until the cheese is lightly browned along the edges. The sauce should be bubbling.
Serving Instructions, Tips & Variations:
Serves 5.
If desired, add a dash of salt and pepper.
If you’re using canned spinach, thaw completely and squeeze dry.
If preferred, use chopped fresh spinach in place of canned spinach.
Make your homemade enchilada sauce using the following recipe.
Authentic Enchilada Sauce Quick and Easy Recipe
Ingredients and Prep:
1/4 tablespoon of garlic powder.
1/4 tablespoon of onion salt.
1/4 cup of vegetable oil.
1/4 to 1/2 tablespoon of ground cumin.
Two tablespoons of self-rising flour.
One tablespoon to 1/4 cup of chili powder (California or New Mexico variety).
One 8-ounce can of tomato sauce or tomato passata.
1 to 1 1/2 cups of water.
Dash of salt to add flavor.
Cooking Directions:
Heat the vegetable oil in a pan over medium-high heat.
Stir in the chili powder and flour.
Reduce the heat to medium and cook until lightly brown. Stir constantly to avoid burning the flour.
Stir in the tomato sauce, water, cumin, onion salt, and garlic powder.
Stir until the mixture has a smooth texture.
Cook over medium heat for approximately 10 minutes or until the ingredients have slightly thickened in consistency.
Serving Instructions, Tips & Variations: Add a dash of salt and pepper if desired.
Instead of self-rising flour, you may use tapioca flour OR plain flour and cornstarch.
Consider using organic sunflower oil in place of vegetable oil.
Portabella Mushrooms on the Barbi Quick and Easy Recipe
Ingredients and Prep:
1/2 tablespoon of ground red pepper.
One tablespoon of melted butter.
One tablespoon of garlic or onion powder.
One tablespoon of celery seeds.
One tablespoon of ground black pepper.
One tablespoon of sugar.
Two tablespoons of sweet paprika.
Two tablespoons of salt.
Four large Portabella mushroom caps.
Breadcrumbs.
Cooking Directions:
Preheat your broiler or grill.
Prepare the barbecue rub by mixing sugar, salt, black pepper, paprika, red pepper, garlic powder, celery seed, and red pepper in a bowl.
Brush a thin, even coat of melted butter over the mushroom caps.
Apply half a teaspoon barbecue rub onto both sides of each mushroom cap.
Grill the mushrooms for approximately 10 minutes until they are tender and lightly browned. Flip them one time.
Sprinkle the breadcrumbs over the mushroom while the top of the cap is facing down. Brown the breadcrumbs.
Serving Instructions, Tips & Variations: Consider doing with a healthy side salad.
Substitute sugar with honey or xylitol until you achieve the desired sweetness. (Beware: xylitol is highly toxic to dogs and cats, so if you opt for this sugar substitute, this will be one dish to avoid sharing with the pets!) Use your favorite breadcrumbs for this dish, including rye,
wheat, or gluten-free varieties.
Vegetable Portabella Mushrooms Quick and Easy Recipe
Ingredients and Prep:
Two tablespoons of butter.
Two tablespoons of olive oil (extra-virgin).
Two tablespoons of fresh lemon juice.
One egg, lightly beaten.
One peeled and diced potato or sweet potato.
One peeled yellow onion.
One peeled and chopped tomato.
Two peeled and chopped carrots.
Two cloves of garlic, peeled and finely chopped.
6 Portabella mushrooms.
Breadcrumbs.
Salt and pepper.
Cooking Directions:
Preheat, the oven to 450 F.,
Pour the olive oil into a large pan and warm over low heat.
Add the diced vegetables, garlic, and tomatoes.
Cover and cook for approximately 10 minutes. Stir every few minutes. They must be cooked until the vegetables are soft and tender.
Remove the pan from the heat.
Add one tablespoon of lemon juice.
Add a dash of salt and pepper for flavor.
Allow the vegetable mix to cool.
Remove the mushroom stems.
Place mushrooms gills-side-up on a greased baking sheet.
Add salt and pepper as a seasoning.
Sprinkle each with 1/2 tablespoon of the remaining lemon juice.
Stir the egg into the cooled mixture of veggies.
Spoon the mixture over the gills of each mushroom.
Spread butter over the mushrooms.
Sprinkle breadcrumbs over the mushrooms.
Bake the stuffed mushrooms for approximately 15 minutes. The
breadcrumbs must be browned, and the Portabella cap must
be soft and tender.
Serving Instructions, Tips & Variations:
Experiment with an array of different vegetable stuffings for this dish.
Cheese lovers can add a few sprinkles of grated cheese to the top of this dish. Allow the cheese to melt, then serve.
This recipe is best served hot, along with a side salad.
For a healthier dish, opt for coconut oil instead of olive oil.
Speedy Rice and Mushrooms Quick and Easy Recipe
Ingredients and Prep:
1/4 cup of diced onion.
1/2 cup of chopped celery.
1 to 2 cups of cooked rice.
Shredded mozzarella cheese.
4 Portabella mushrooms.
Cooking Directions:
Preheat oven to 350 F.
Remove the mushroom stems and chop. Place them aside for now.
Sauté the Portabella mushrooms in olive oil.
Remove the sautéed mushrooms from the pan and place them gill side-up in a lightly-oiled baking dish.
Sauté the mushroom stems, along with the diced onions and celery.
Stir in the cooked rice Spoon the mixture of onions, celery, and rice into the mushroom caps.
Sprinkle mozzarella cheese over the top of the Portabella mushrooms.
Bake the dish until all of the cheese has melted over the top.
Serving Instructions, Tips & Variations:
Use wild rice in this recipe for a more nutritious meal.
If desired, add salt, pepper, and other seasonings to the sautéed mushroom stems, onions, and celery.