Vegetarian Recipes Recipes
Colourful vegetarian mains, salads, and sides—high-protein options, make-ahead tips, and flavour-packed meals for busy weeknights and gatherings.
Brown Butter Lemon Spaghetti 🍋✨ (Creamy Spring Pasta)
recipeincaption adapted by JojoM
Butternut Squash and Mozzarella Bake
Michael Matthews adapted by JojoM
Caramelized Cabbage + Honey-Boursin Cream 🥬✨
Caitlin Latessa-Greene adapted by JojoM
Caramelized Onion Garlic Spaghetti with Chili Crisp Kick
JojoM adapted from recipeincaption
Cauli-Chickpea Salad + Whipped Red Pepper Tahini
Caitlin Latessa-Greene adapted by JojoM
Roasted Cauliflower Salad + Lemon Dill Tahini Drizzle 🥗✨
Caitlin Latessa-Greene adapted by JojoM
Creamy French Gratin Dauphinois – Cozy Comfort Food
Ron Adelaar adapted by JojoM
Crispy Carrot Fries + Honey Ricotta & Pistachio Crunch
Caitlin Latessa-Greene adapted by JojoM
Crispy Carrot Fries with Whipped Honey-Ricotta & Pistachio Gremolata
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
Crispy Low-Cal Sour Cream & Onion Chips — 300 Cal Snack Hack
Aussie Fitness adapted by JojoM
Cumin-Spiked Black Bean Soup
Michael Matthews adapted by JojoM
Herbed Butter Butternut Squash with Feta-Pistachio Crumble & Maple-Orange Tahini Yogurt
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
Honey-Garlic Butter Zucchini, Arugula & Goat Cheese
Caitlin Latesta-Greene adapted by JojoM
Honey-Paprika Cauliflower Chickpea Salad 🥗🔥
Caitlin Latessa-Greene adapted by JojoM
One-Pot Pearl Barley with Roasted Tomatoes & Spinach
Jess | Easy Recipes adapted by JojoM
Roasted Cabbage Salad with Pistachio-Parmesan Crunch — Melt-in-Your-Mouth Veggie Magic
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
Intro
This collection rounds up our best vegetarian, meat-free, and plant-based dishes—from speedy stir-fries to hearty pastas and grain bowls. You’ll find protein-savvy options featuring tofu, beans, lentils, eggs, and cheese, plus colourful salads and tray-bakes that work for weeknights, lunch boxes, and entertaining. Expect practical cook-ahead guidance, storage notes, and flavour-boosting tips so you can mix and match mains, sides, and sauces with confidence. Whether you’re fully veggie or simply eating less meat, these recipes focus on texture, balance, and big flavour without fuss.
Quick Picks
- 20-minute bowl: Vegetarian Bibimbap
- Creamy comfort: Brown Butter Lemon Spaghetti
- Protein-packed wok: Smoked Tofu and Veggie Stir-Fry with Cashew Nuts
- Gnocchi night: Cauliflower Gnocchi with Pea Mint Pesto
- Roasted showpiece: Caramelized Cabbage + Honey-Boursin Cream
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Crispy Baked Veggie Balls | 3–4 days | 2 months | Reheat 200 °C 8–12 min; toss with warm sauce. |
| Vegetarian Bibimbap | Components 3 days | Not ideal | Keep rice/veg/sauce separate; reheat rice hot, fry eggs fresh. |
| Pearl Barley with Roasted Tomatoes & Spinach | 4 days | 2 months | Loosen with stock; warm gently and finish with greens. |
| Cauliflower Gnocchi with Pea Mint Pesto | 2–3 days | Gnocchi 2 months | Pan-sear gnocchi from frozen; fold pesto off-heat. |
| Stuffed Conchiglioni with Spinach & Goat Cheese | 3 days | 2 months (baked) | Reheat covered 180 °C until bubbling; uncover to brown. |
| Caramelized Cabbage + Honey-Boursin Cream | 3 days | Not ideal | Rewarm 180 °C on a tray to keep edges crisp. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Baked Veggie Balls | 45 min | Easy | ★★★★★ | Great for meal-prep; serve with marinara or tahini. |
| Brown Butter Lemon Spaghetti | 30 min | Easy | ★★☆☆☆ | Best fresh; add peas/asparagus for fibre. |
| Smoked Tofu Stir-Fry | 15–20 min | Easy | ★★☆☆☆ | Stir-fry to order; prep veg + sauce ahead. |
| Cauliflower Gnocchi + Pesto | 35 min | Intermediate | ★★★☆☆ | Freeze gnocchi; add pesto just before serving. |
| Stuffed Conchiglioni | 40–45 min | Intermediate | ★★★★☆ | Assemble a day ahead; bake to serve. |
| Pearl Barley Tray-Bake | 70 min | Easy | ★★★★☆ | Holds well for lunches; citrus dressing brightens. |
Techniques That Matter
- Front-load flavour: Toast spices and brown aromatics for depth before adding liquids.
- Protein texture wins: Press tofu 15 minutes; pan-sear until golden before saucing.
- Season grains properly: Salt cooking water; finish with acid (lemon/vinegar) and fresh herbs.
- Roast smart: High heat (200–220 °C) for caramelisation; don’t crowd the tray.
- Emulsify finishes: A spoon of pesto, chilli oil, or vinaigrette off-heat brings dishes together.
- Save pasta water: Use to glossy-coat sauces and reduce added fat.
Common Mistakes & Fixes
- Soggy roasted veg → Use a hotter oven and wider tray; toss with just enough oil.
- Bland grain bowls → Layer salt, acid, and texture (nuts, seeds, pickles).
- Rubbery tofu → Press, pat dry, and sear in a hot pan before adding sauce.
- Heavy pasta → Loosen with pasta water and finish with lemon zest, not more cream.
Serving Ideas / Planner’s Notes
- For mains, plan 1½–2 cups (350–500 g) per person; add a hearty side if salad-forward.
- Balance hot/cold and soft/crunchy: e.g., warm grains + crisp salad + creamy element.
- Offer a high-protein option (tofu, beans, cheese) alongside lighter veg sides.
- Keep a house sauce (tahini, pesto, or vinaigrette) for quick flavour upgrades.
- For gatherings, build a bowl bar: grains, roasted veg, greens, toppings, sauces.
Featured Links
Explore more vibrant plates like Couscous Salad with Seared Broccoli, Peaches, and Herbs and a crunchy-meets-creamy side, Roasted Cabbage Salad with Pistachio-Parmesan Crunch, to round out your menu.