Popular Vegetarian Recipes

Vegetarian recipes are no longer on the fringe: Some estimates have the nation's population of vegetarians at more than seven million, but even carnivores have embraced ideas like "meatless Mondays" to curb their meat consumption and promote healthy eating. Here's a secret about eating vegetarian - the food isn't just healthier, it actually tastes good. (We promise!) Even tofu, which is fairly bland, can be jazzed up with marinades and creative cooking methods (try it broiled!). Try making some of your favorite dishes without the meat - you might be surprised at how much flavor remains ( spaghetti with homemade sauce is still great without the meatballs, Asian stir-fries are delicious with just veggies, tofu and a handful of peanuts). You can even make vegetarian crock pot recipes! So if you're in a meat-eating rut, try making a vegetarian recipe once in awhile - you might be surprised at how much you enjoy it.

Peter's Pizza Margherita

From Better Homes and Gardens

Peter's Pizza Margherita

Zucchini Salad

Thinly sliced zucchini forms the base of this low-carb salad that pairs well with any grilled meat or poultry. Serve when the ubiquitous summer vegetable is at its peak.

From Family Circle

Zucchini Salad

Simple Roasted Butternut Squash

Once roasted, a butternut squash can be used in seemingly endless ways. Try it as a simple side dish, mash it for healthy comfort food, or puree it and use it in place of pumpkin in your favorite baked goods.

From Family Circle

Simple Roasted Butternut Squash

Roasted Summer Squash

Slightly sweet from the caramelization that happens during roasting, this summer squash is an ideal side for fish or grilled chicken. Make a double batch and toss the leftovers into an omelet the next day.

From Diabetic Living

Roasted Summer Squash

The Very Best Mashed Potatoes

In this recipe, usual mashed potato ingredients cream, butter and milk get a helping hand from one secret partner: cider vinegar. Feel free to keep them warm in your slow cooker until guests arrive or reheat in the microwave as needed.

From Parents

The Very Best Mashed Potatoes

White Cheddar Mashed Sweet Potatoes

Decadent enough for a Thanksgiving side dish but easy enough to whip up along with dinner any day, you'll never want to eat sweet potatoes without cheddar and apples after trying this recipe.

From Better Homes and Gardens

White Cheddar Mashed Sweet Potatoes

Meringue-Topped Sweet Potato Casserole

Creamy meringue isn't just for holiday pies. Scoop it on top of mashed sweet potatoes in this special occasion side dish.

From Better Homes and Gardens

Meringue-Topped Sweet Potato Casserole

Creamy Smashed Turnips

Cut carbsónot flavoróby using turnips in place of potatoes in this creamy, low-calorie side dish that's simple enough to serve for a weeknight dinner.

From Diabetic Living

Creamy Smashed Turnips

Lentil & Bulgur Pilaf with Green & Yellow Squash

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.

From EatingWell

Lentil & Bulgur Pilaf with Green & Yellow Squash

Lima Bean Spread with Cumin & Herbs

Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.

From EatingWell

Lima Bean Spread with Cumin & Herbs

Grilled Pizza with Pesto, Tomatoes & Feta

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

From EatingWell

Grilled Pizza with Pesto, Tomatoes & Feta

Southwestern Pumpkin Burgers

Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa.

From EatingWell

Southwestern Pumpkin Burgers

Curried Cashew Burgers

If you're looking for a veggie burger with a great "meaty" feel, these are the ones to try. The secret is toasted cashews, which give them amazing flavor as well as texture. The red lentils cook surprisingly fast, keeping the active time brief.

From EatingWell

Curried Cashew Burgers

Mediterranean Burgers

These high-fiber veggie burgers get added body and a pleasant mild flavor from millet, a nutrition powerhouse. They get their spectacular punch from Olive Ketchup and feta cheese.

From EatingWell

Mediterranean Burgers

Whole-Wheat Pizza Dough

To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.

From EatingWell

Whole-Wheat Pizza Dough

Indian Vegetable Stew

Sweet sauteed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew.

From EatingWell

Indian Vegetable Stew

Leek, Asparagus & Herb Soup

Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color.

From EatingWell

Leek, Asparagus & Herb Soup

Asian Slaw with Tofu & Shiitake Mushrooms

A simple slaw is given an Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and rich textures make this a great introduction to tofu for novices and skeptics.

From EatingWell

Asian Slaw with Tofu & Shiitake Mushrooms

Gratin of Zucchini & Tomatoes

Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top.

From EatingWell

Gratin of Zucchini & Tomatoes

Quick Herbed Couscous & Peas

By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll need. (Frozen peas work fine if that's all you have.) To make this a little more substantial, you can - if you like - add a cupful of drained and rinsed canned chickpeas. Don't skimp on the herbs; the dish really shines with them.

From EatingWell

Quick Herbed Couscous & Peas

Fusilli with Garden-Fresh Tomato "Sauce"

This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient-especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.

From EatingWell

Fusilli with Garden-Fresh Tomato "Sauce"

Pureed Roasted Winter Squash

Try this roasted puree as a ravioli filling or a simple side dish.

From EatingWell

Pureed Roasted Winter Squash

North African Vegetable Stew with Poached Eggs

Fragrant vegetable stews are common all around the Mediterranean. This streamlined version is flavored with a Tunisian spice blend and made simple with the use of precut frozen stir-fry vegetables.

From EatingWell

North African Vegetable Stew with Poached Eggs

Mashed Garlicky Potatoes with Portobello Gravy

The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

From EatingWell

Mashed Garlicky Potatoes with Portobello Gravy

Broccoli-Cheese Chowder

This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.

From EatingWell

Broccoli-Cheese Chowder

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