Vegetarian Recipes Recipes
Colourful vegetarian mains, salads, and sides—high-protein options, make-ahead tips, and flavour-packed meals for busy weeknights and gatherings.
Cumin-Spiced Black Bean Soup 🌿—Hearty, High-Fiber & Easy
Michael Matthews (adapted by JojoM)
70 min
Easy Gochujang Kimchi Recipe (Spicy & Fermented Korean Side)
Chef RV Manabat adapted by JojoM
3030 min
Creamy Garlic Butter Spaghetti with Chili Crisp Kick
JojoM adapted from recipeincaption
30 min
Giant Spinach & Cheese Burekas—Feeds a Crowd
Sivan’s Kitchen (adapted by JojoM)
70 min
Fiery Korean Gochujang Stew (Kimchi Jjigae-Style Comfort!)
Aaron and Claire adopted by JojoM
50 min
Herbed Butter Butternut Squash with Feta-Pistachio Crumble & Maple-Orange Tahini Yogurt
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
50 min
Honey-Garlic Butter Zucchini, Arugula & Goat Cheese
Caitlin Latesta-Greene adapted by JojoM
37 min
Honey-Paprika Cauliflower Chickpea Salad 🥗🔥
Caitlin Latessa-Greene adapted by JojoM
45 min
Sweet & Spicy Korean Green Pepper Salad (Gochu Muchim)
Aaron and Claire adapted by JojoM
10 min
Refreshing Little Gem Salad with Champagne Vinaigrette
Marissa Stevens adapted by JojoM
10 min
Mapo Tofu Masterclass 🔥 (Authentic vs Sheldo-Style)
Sheldo's Kitchen (adapted by JojoM)
30 min
Miso Greens & Butterbean Bowl with Tofu Feta—Iron Boosting Power
Soph’s Plant Kitchen (adapted by JojoM)
30 min
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.