Discover a delicious world of plant-based goodness with these 10 beginner-friendly vegetarian recipes. From comforting curries and pasta dishes to vibrant salads and crispy fritters, there’s something for everyone. These easy-to-make dishes are packed with flavor, perfect for weeknight dinners, meal prep, or impressing guests. Ready to elevate your veggie game? Let’s get cooking!

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1. Eggplant Curry

Eggplant curry is a flavorful, comforting dish where tender roasted eggplant absorbs the rich, spiced sauce. This recipe is mild yet customizable, making it perfect for weeknight dinners. Serve it with basmati rice or flatbread for a delicious, satisfying meal.

Ingredients

For the eggplant:

• 2 large eggplants (globe, Italian, or Japanese)
• 2 tbsp olive oil (or substitute peanut, canola, or sunflower oil)
• Salt and black pepper to taste

For the curry:

• 2 tbsp olive oil (or use an oil-free method)
• 1 yellow onion, finely chopped
• 3 garlic cloves, grated
• 1 tbsp grated fresh ginger
• 2 tsp curry powder (essential)
• 1 tsp cumin seeds (whole or ground, essential)
• 1 tsp ground coriander
• 1 tsp turmeric powder
• ½ tsp red pepper flakes (adjust to taste, essential)
• ½ tsp black pepper
• 1 ½ cups vegetable broth
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) chickpeas, rinsed and drained (or use homecooked chickpeas)
• 1 cup full-fat or reduced-fat coconut milk (or unsweetened soy milk for a lighter option)
• 1 tsp garam masala (added at the end for extra aroma)
• Salt to taste

To serve:

• Cooked basmati rice
• Fresh lemon juice
• Fresh cilantro (or parsley)
• Optional: yogurt, naan, or flatbread

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Instructions

1. Preheat your oven to 430°F (220°C) and line a baking sheet with parchment paper. Cut the eggplants into 1-inch cubes, toss them with olive oil, salt, and black pepper, then spread them in a single layer on the baking sheet. Roast the eggplants in the oven for 20–25 minutes, or until they are tender and slightly charred. If you prefer not to roast the eggplant, skip this step and add raw eggplant cubes directly to the curry later.
2. While the eggplants roast, heat olive oil in a large skillet, pot, or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3 minutes, stirring occasionally, until softened. Then, add the grated garlic and ginger and cook for another minute, stirring frequently to avoid burning.
3. Lower the heat to low and sprinkle in the curry powder, cumin, coriander, turmeric, red pepper flakes, and black pepper. Gently toast the spices for about 1 minute, stirring constantly, until their aroma is released and they coat the onion mixture evenly.
4. Pour in the vegetable broth, add the crushed tomatoes, chickpeas, and coconut milk, and season with salt to taste. Stir the mixture well, increase the heat to medium, and let it simmer for about 20 minutes. Stir occasionally to ensure the flavors blend and the sauce thickens slightly.
5. When the eggplants are done roasting, remove them from the oven and carefully add them to the simmering curry. Stir the eggplants into the sauce, ensuring they are fully coated. Continue simmering for another 5–10 minutes to allow the eggplants to absorb the flavors and for the curry to reach your desired consistency.
6. Turn off the heat and sprinkle the garam masala over the curry. Stir it well and let it sit for a minute to allow the spices to meld. Serve the eggplant curry with freshly cooked basmati rice, a squeeze of fresh lemon juice, and a garnish of cilantro or parsley. For extra richness, add a dollop of yogurt on top or pair the dish with naan or flatbread. Enjoy!

2. White Bean Aglio Olio

If you’re a fan of spaghetti aglio e olio, the iconic Italian pasta dish known for its simplicity and bold flavors, then you’ll love this creamy and nutritious spin. This recipe is perfect for beginners and requires minimal effort, making it a great weeknight dinner option.

Ingredients

• 200g (7 oz) spaghetti (or your preferred pasta)
• 4 cloves fresh garlic, finely chopped
• 1–2 fresh chilies or 1 teaspoon red pepper flakes (adjust to taste)
• 3 tablespoons fresh parsley, finely chopped
• 1 can (400g/14 oz) cannellini beans, drained and rinsed
• 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt (for seasoning the sauce)
• Water and 1 teaspoon salt for cooking the pasta

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Instructions

1. Finely chop the garlic, parsley, and fresh chili (if using). If you’re using red pepper flakes, set them aside.Heat olive oil in a large skillet over low heat. Add the chopped garlic and chili (or red pepper flakes) and sauté for 30 seconds, just until aromatic.
2. Stir in the drained cannellini beans and chopped parsley. Cook on medium-low heat for about 5 minutes, stirring occasionally to combine the flavors.
3. Bring a large pot of water to a boil, add salt, and cook the pasta according to the package instructions, reducing the cooking time by 1 minute. Reserve 1 cup of the pasta water before draining.
4. Add the cooked pasta to the skillet with the sauce. Pour in a ladleful (about ½ cup) of reserved pasta water and toss well over medium heat until the pasta is evenly coated and cooked al dente. Add more pasta water if needed for a creamier consistency.
5. Plate the pasta and spoon extra white bean sauce over the top. Serve immediately, garnished with a sprinkle of parsley if desired.

3. Black Bean Salad

his beginner-friendly black bean salad is packed with vibrant flavors and textures. It combines crispy bell pepper, creamy sweet potatoes, tender black beans, and velvety avocado, all brought together with a zesty cilantro lime dressing. Perfect for summer gatherings, meal prep, or a quick meal, this salad is sure to be a hit as a side dish or a light main course.

Ingredients

For the Salad:

• 2 cups (or 1 can) black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 green bell pepper, diced (or substitute red, yellow, or orange bell peppers)
• 1 cup canned corn kernels, drained (or use fresh or defrosted frozen corn)
• 1 small red onion, finely chopped (or substitute spring onions or shallots)
• 1 large avocado, diced
• 2 tablespoons pickled jalapeños, chopped (or substitute fresh jalapeños soaked in water, vinegar, and a pinch of salt for 30 minutes)

For the Cilantro Lime Dressing:

• ½ cup fresh cilantro leaves (substitute parsley, basil, or mint)
• 3 tablespoons fresh lime juice (or substitute lemon juice or apple cider vinegar)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup (or substitute honey, agave syrup, or brown sugar)
• 1 clove garlic, chopped (or substitute ½ teaspoon garlic powder)
• 1 teaspoon grated fresh ginger (or substitute ½ teaspoon ground ginger)
• ½ teaspoon sea salt

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Instructions

1. If you’re using dried black beans, rinse them thoroughly and boil in salted water for 1 to 1.5 hours until tender. Add aromatics like bay leaves, cumin, or onions for extra flavor. Once cooked, drain and let them cool. If using canned beans, simply drain and rinse them under cold water.
2. Preheat your oven or air fryer to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and black pepper. Oven Method: Spread the sweet potatoes on a baking sheet and roast for 25 minutes or until fork-tender and lightly browned. Air Fryer Method: Place the sweet potatoes in the air fryer basket and cook for 15-18 minutes, shaking the basket every 4 minutes for even cooking.
3. In a food processor or blender, combine cilantro, lime juice, olive oil, maple syrup, garlic, ginger, and salt. Blend until smooth. Alternatively, finely chop the cilantro and whisk all the ingredients together in a bowl. Taste and adjust seasoning if needed.
4. In a large mixing bowl, combine the black beans, roasted sweet potatoes, diced bell pepper, corn kernels, red onion, pickled jalapeños, and avocado.
5. Drizzle the cilantro lime dressing over the salad and gently toss everything together. Allow the salad to rest for 15-30 minutes to let the flavors meld. Serve chilled or at room temperature.

4. Fried Tofu

This simple pan-fried tofu recipe is a fantastic way to enjoy a complete protein that’s perfect for salads, bowls, curries, and wraps. With just a few ingredients, you’ll have crispy, golden tofu that’s full of flavor in no time.

Ingredients

• 400–450 grams firm or extra-firm tofu
• 30 grams cornstarch
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1¼ teaspoons salt (adjust to taste)
• ⅛ teaspoon black pepper
• ⅛ teaspoon chili powder (add more for extra spice)
• 2 tablespoons olive oil (add more if needed)

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Instructions

1. Remove the tofu from its package, drain the liquid, and break it into bite-sized chunks with your hands. Place the pieces in a large mixing bowl—no need to press or dry!
2. Mix the cornstarch, paprika, garlic powder, salt, black pepper, and chili powder in a small bowl. Sprinkle the mixture over the tofu and toss gently until evenly coated.
3. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and fry for 10–12 minutes, turning occasionally, until golden and crispy. Add more oil if needed.
4. Once the tofu is golden brown with a crisp crust, serve it with peanut noodles, your favorite sauce, or enjoy it as a snack.

5. Zucchini Fritters

These crispy and golden zucchini fritters are a breeze to make! With a tender, flavorful interior and a lightly caramelized crust, they’re perfect as a light meal, side dish, or appetizer. Pair them with tzatziki, marinara sauce, or sour cream for a deliciously satisfying bite.

Ingredients

• 900 grams zucchini (about 4 medium)
• 1 teaspoon salt (for draining zucchini)
• 1 large egg
• 1 large red onion, thinly sliced
• 2 cloves garlic, grated
• 1 teaspoon dried oregano or dill
• 110 grams all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons extra virgin olive oil (plus more for frying)
• 100 grams crumbled feta cheese (optional)

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Instructions

1. Grate the zucchini using the large holes of a box grater and toss it with 1 teaspoon of salt in a colander. Let it sit over a bowl for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel.
2. In a large mixing bowl, beat the egg. Add the grated zucchini, sliced onion, garlic, oregano or dill, flour, baking powder, salt, and pepper. If using, fold in the crumbled feta cheese. Mix until a thick batter forms.
3. Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat. Scoop heaping tablespoons of batter into the skillet, flattening them gently with a spatula. Fry for 2-3 minutes per side until golden brown, adding more oil if needed. Drain cooked fritters on a plate lined with paper towels.
4. Serve warm with your favorite dipping sauce—tzatziki, marinara, or sour cream. Sprinkle with fresh herbs like parsley, chives, or dill, and garnish with a wedge of lemon for extra zest.

6. Vegan frittata 

This vegan frittata is a simple, delicious, and egg-free recipe perfect for breakfast, brunch, or a light meal. Made with chickpea flour and your choice of veggies, it’s crispy outside and moist inside.

Ingredients

For the batter:

• 130g chickpea flour
• 240g water
• 2 tbsp olive oil + 1 tbsp for cooking
• ½ tsp salt
• 2 twists of black pepper
• ⅓ tsp kala namak (optional, for an eggy flavor)

For the zucchini filling:

• 1 medium zucchini, sliced into discs
• ½ cup water
• 1 medium red onion, thinly sliced
• Salt and pepper to taste

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Instructions

1. Cook your chosen vegetables (e.g., zucchini and red onion) in a pan with ½ cup of water over medium heat until the water evaporates and the vegetables are tender. Season with salt and pepper.
2. In a bowl, combine chickpea flour, water, olive oil, salt, black pepper, and kala namak (optional). Whisk until smooth and lump-free. Stir the cooked veggies into the batter.
3. Heat 1½ tbsp olive oil in a non-stick pan over medium-low heat. Pour the batter and spread the veggies evenly. Cook for 4–5 minutes until the bottom is set, then flip it carefully (using a plate if needed) and cook for another 2–3 minutes. Avoid overcooking to keep it moist.
4. Preheat to 390°F (200°C). Use 1½ cups chickpea flour and water for a thicker frittata, and optionally add 1 tsp baking powder for fluffiness. Pour the batter into a parchment-lined and lightly oiled 9×9-inch pan. Spread the veggies evenly and bake for 18 minutes.

7. Pasta e Fagioli

This pasta e Fagioli combines tender pasta, creamy beans, and a flavorful herb-infused tomato broth for the ultimate comforting meal. Simple to prepare and satisfying, it’s perfect for a cozy weeknight dinner or as delicious leftovers.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, grated
• 3 leaves sage, chopped
• 1 sprig rosemary
• 2 bay leaves
• 3 tablespoons tomato paste
• 3 cups (460 grams) cooked beans (kidney, pinto, or borlotti)
• 5 cups (1.25 liters) vegetable broth (more if needed)
• 14 oz (400 grams) crushed tomatoes
• 7 oz (200 grams) ditalini pasta (or another short pasta)
• 1 teaspoon salt (or more to taste)
• Black pepper (2 twists) and ¼ teaspoon red pepper flakes

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Instructions

1. Heat olive oil in a large skillet or Dutch oven. Add the chopped onion, carrot, and celery, cooking for 3 minutes until softened. Stir in the garlic, sage, rosemary sprig, bay leaves, and tomato paste. Cook for another 2 minutes, letting the flavors meld.
2. Add the beans (rinsed and drained), vegetable broth, crushed tomatoes, salt, black pepper, and red pepper flakes. Stir everything together, then bring the mixture to a simmer. Let it cook gently for 15 minutes. If you prefer a creamier soup, blend a portion of the beans using an immersion blender.
3. Stir in the ditalini pasta and simmer for 10–12 minutes, or until the pasta is cooked to your liking. Add more broth as needed for a thinner consistency.
4. Ladle the soup into bowls and drizzle with extra virgin olive oil. For added flavor, sprinkle with grated Parmesan cheese (optional). Enjoy your warm, hearty bowl of pasta e fagioli!

8. Hummus Pasta

Enjoy a quick and wholesome dinner with this creamy hummus pasta! Featuring al dente rigatoni, savory sautéed mushrooms, and a rich, creamy hummus sauce, this dish is perfect for busy weeknights.

Ingredients

• 12 ounces pasta any, we use rigatoni
• 1 pound mushrooms
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• 1 clove garlic grated
• 2 tablespoons parsley chopped
• 1 heaping cup chickpea hummus

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 2 cups of pasta water before draining.
2. Clean and slice mushrooms into thin slices (about 4mm or ⅙ inch).
3. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 12-15 minutes until browned. Stir in the grated garlic and parsley, cooking for 1 more minute until fragrant.
4. Reduce heat to low and add hummus and 1 cup of the reserved pasta water to the skillet. Stir until the sauce becomes creamy. Adjust salt and pepper to taste.
5. Add the cooked pasta to the skillet and toss until coated in the sauce. If the sauce is too thick, add more pasta water a little at a time until you reach the desired consistency. Serve immediately with a sprinkle of parsley, freshly cracked pepper, and a drizzle of olive oil. Optional: top with grated Parmesan or vegan Parmesan.

9. Tahini Tofu Salad

This vibrant and wholesome tofu salad is packed with fresh, crunchy veggies and seasoned, crispy tofu, making it a satisfying and healthy choice for lunch or dinner. Easy to make and customizable with seasonal produce, it’s a beginner-friendly recipe you’ll love year-round!

Ingredients

For Veggies:

• 8 packed cups lettuce, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup corn
• 2 spring onions, finely chopped
• 1 avocado

For Tofu:

• 14 oz firm or extra-firm tofu
• 4 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ¼ tsp black pepper
• 1½ tbsp extra virgin olive oil

For Dressing:

• ⅓ cup tahini
• ⅓ cup water
• 2 tbsp lemon juice
• 1 garlic clove, crushed
• ¼ tsp salt

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Instructions

1. Combine tahini, water, lemon juice, crushed garlic, and salt in a small bowl. Whisk until smooth and creamy, then set aside.
2. Mix cornstarch, garlic powder, paprika, salt, and black pepper in a shallow dish. Cut the tofu into ½-inch cubes and toss to coat evenly. Heat olive oil in a non-stick pan over medium-high heat and fry the tofu for 12 minutes, flipping every 2-3 minutes, until golden brown on all sides.
3. In a large salad bowl, combine the lettuce, cucumber, cherry tomatoes, corn, and spring onions.
4. Gently fold the crispy tofu into the salad. Pour about half of the dressing over the mix and toss to coat.
5. Add sliced or diced avocado just before serving to keep it fresh. Toss the salad one more time, adjust the seasoning if needed, and enjoy with the remaining dressing served on the side.

10.Zucchini Boats

Zucchini boats are an irresistible dish, perfect for showcasing bold flavors in a vibrant, meat-free recipe. Packed with lentils, tomatoes, walnuts, and parmesan, they are suitable for most diets and can be enjoyed as a hearty main or an impressive side dish.

Ingredients

• 4 medium zucchini
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced or grated
• 1 can (15 ounces) lentils (or 1½ cups cooked lentils, or ½ cup dried lentils cooked until tender)
• ½ cup walnuts, finely chopped
• 1 can (15 ounces) crushed tomatoes
• 2 tablespoons balsamic vinegar (or soy sauce as an alternative)
• 1 teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper
• ½ cup grated parmesan (or a dairy-free alternative)

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Instructions

1. Begin by preparing the zucchini boats. Preheat your oven to 400°F (200°C). Wash and dry the zucchini, then slice them in half lengthwise. Scoop out the center flesh using a spoon, creating a hollowed-out boat shape. Be careful not to pierce the skin. Chop the scooped zucchini flesh into small pieces, either with a knife or food processor, and set aside.
2. To make the filling, heat olive oil in a large skillet over medium heat. Sauté the chopped onion for about 3 minutes, or until it softens. Add the minced garlic and chopped zucchini flesh, cooking for another 5 minutes while stirring occasionally.
3. Stir in the lentils, walnuts, crushed tomatoes, balsamic vinegar or soy sauce, oregano, salt, and black pepper. Let the mixture simmer on medium heat for about 10 minutes to allow the flavors to blend. Turn off the heat and mix in the grated parmesan or dairy-free cheese. Taste and adjust the seasoning as needed.
4. Assemble the zucchini boats by placing the hollowed shells on a baking tray. Fill each shell with the lentil mixture, pressing it in gently. For extra indulgence, sprinkle additional cheese on top. Bake in the preheated oven for about 20 minutes, or until the zucchini are tender when pierced with a fork.
5. Once baked, transfer the zucchini boats to a serving platter and garnish with fresh parsley. Serve with lemon wedges for a zesty finish. These stuffed zucchini are delicious on their own or paired with Greek yogurt, tzatziki, or a yogurt-tahini sauce.

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