Vegetarian Recipes Recipes
Colourful vegetarian mains, salads, and sides—high-protein options, make-ahead tips, and flavour-packed meals for busy weeknights and gatherings.
No-Bake Hazelnut Chocolate Cheesecake (Ultra Smooth)
on_est_gourmands (Celia) adapted by JojoM
25 min
One-Pot Pearl Barley with Roasted Tomatoes & Spinach
Jess | Easy Recipes adapted by JojoM
80 min
Quinoa and Black Bean Casserole
Michael Matthews adapted by JojoM
50 min
Roasted Cabbage Salad with Pistachio-Parmesan Crunch — Melt-in-Your-Mouth Veggie Magic
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
40 min
Roasted Cabbage Salad with Pistachio-Parmesan Crunch 🥗✨
Caitlin Latessa-Greene adapted by JojoM
40 min
Creamy Roasted Cherry Tomato & Burrata Pasta 🍅🧀 (High-Protein Veggie Delight)
The Good Bite (adapted by JojoM)
40 min
Roasted Cherry Tomato Meze with Smashed Feta
Alexandra’s Home (adapted by JojoM)
55 min
Crispy Salmon Rice Paper Dumplings + Bang Bang Sauce
Caitlin Latessa-Greene adapted by JojoM
50 min
Sunshine Mediterranean Cauli ‘Snowflake’ Salad
Shredhappens (adapted by JojoM)
20 min
10-Minute Korean Bibimbap Bowl with Gochujang Sauce
Aaron and Claire adopted by JojoM
20 min
Sweet Potatoes with Sun-Dried Tomato Date Basil Crumble 🍠✨
Caitlin Latessa-Greene adapted by JojoM
65 min
Sweet Potatoes with Sun-Dried Tomato–Date Crunch
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
75 min
Tofu and Parmesan-Stuffed Portobello Mushrooms
Michael Matthews adapted by JojoM
65 min
Ultimate Soft Char Siu Bao w/ Halal & Veg Fillings
Sheldo's Kitchen (adapted by JojoM)
65 min
Crispy Vietnamese Bánh Mì Baguette 🥖 (French-Style Bread at Home)
Gluten Morgen adapted by JojoM
130 min
Warm Kale, Sweet Potato & Cauliflower Salad with Lemon-Rosemary Dressing
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
60 min
Warm Roasted Carrot & Avocado Salad 🥕—Creamy, Crunchy & Fresh
Shredhappens (adapted by JojoM)
65 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.