Great Vegetarian Recipes Everyone Will Love

Imagine this soup as a refreshing alternative to a summer salad, packed with similar ingredients. It's low in fat but high in fiber, vitamin C, calcium, and folate. Plus, it's pretty darn tasty!

Ingredients

• 2 tsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 medium potato, cubed
• 600ml vegetable stock
• 120g mixed salad greens (watercress, rocket, and spinach work best)
• 150g natural yogurt
• 20g toasted pine nuts

Directions

• Serves 2
• Heat the oil over medium heat in a saucepan. Add the onion and cook slowly until softened but not browned. Add the garlic and cook for 1 more minute.
• Pour in the stock and add the potato chunks. Simmer for about 12 minutes, or until the potatoes are soft enough to blend.
• Toss in the greens and let them wilt for 1 minute.
• Blend the mixture until smooth and creamy.
• Serve in bowls with a dollop of natural yogurt and a sprinkle of toasted pine nuts on top.

This isn't your average salad—it's rich in fiber, calcium, and bursting with flavor.

Ingredients

• 300g carrots, peeled and sliced lengthways
• 3 tbsp olive oil
• ½ tsp cumin seeds
• Zest and juice of 1 lemon
• ½ tsp honey
• ½ tsp wholegrain mustard
• 250g cooked lentils
• ¼ cucumber, chopped
• 80g rocket (arugula)
• 1 avocado, sliced
• 50g feta cheese, crumbled

Directions

• Serves 2
• Preheat your oven to 200°C. Toss the carrots in 1 tbsp of olive oil and the cumin seeds. Season with salt and pepper. Spread them out on a baking tray and roast for about 35 minutes until slightly charred.
• In a small jar, whisk together the remaining olive oil, lemon zest and juice, honey, and mustard to make the dressing.
• In a large bowl, combine the roasted carrots, lentils, cucumber, rocket, avocado, and feta.
• Drizzle the dressing over the salad, toss gently, and serve.

Lentils are fantastic—they're high in protein and fiber, low in calories, and practically fat-free! Fresh herbs give this soup an extra kick.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• ½ cup celery, finely chopped
• ½ cup carrot, finely chopped
• 2 tsp salt
• 1 pound dried lentils
• 1 cup tomatoes, peeled and chopped
• 2 quarts vegetable broth
• ½ tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp black pepper

Directions

• Serves 6
• Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot. Cook for about 6 minutes until the onions are translucent.
• Add the lentils, tomatoes, and vegetable broth to the pot.
• Stir in the coriander, cumin, and black pepper.
• Bring to a boil, then reduce the heat and simmer for about 40 minutes until the lentils are tender.
• Use a stick blender to puree about half the soup, leaving some lentils whole for texture. Serve hot.

If you're a yogurt fan, you'll love this dressing over roasted veggies. It's high in vitamin C, fiber, folate, calcium, and omega-3s.

Ingredients

• 1 red pepper, seeded and chopped
• 1 eggplant (aubergine), diced
• 1 red onion, thinly sliced
• ¼ unwaxed lemon, finely chopped (skin and all)
• Juice from the remaining lemon
• 1 tbsp rapeseed oil
• 400g can chickpeas, drained
• 1 garlic clove
• 2 tbsp tahini
• 3 tbsp natural yogurt
• Seeds from ½ a pomegranate
• A handful of chopped parsley or coriander

Directions

• Serves 2
• Preheat the oven to 240°C. Place the red pepper, eggplant, red onion, and chopped lemon on a roasting tin. Drizzle with the oil and stir to coat.
• Fry the vegetables on the stovetop for about 5 minutes until they start to char.
• Add two handfuls of chickpeas and transfer the tin to the oven to roast.
• In a bowl, blend the remaining chickpeas with garlic, tahini, lemon juice, yogurt, and 3 tbsp water until thick.
• Spoon the yogurt mixture onto plates, top with roasted vegetables, and sprinkle with parsley and pomegranate seeds. Season to taste.

This simple yet flavorful wild rice salad is great as a side dish or a light lunch.

Ingredients

• 400g mixed rice (wild, long grain, red)
• 150g mixed nuts, roughly chopped
• 75g dried apricots, diced
• ½ bunch fresh basil, chopped
• ½ bunch fresh mint, chopped
• Extra virgin olive oil

Directions

• Serves 6
• Cook the rice according to package instructions. Drain and let it cool completely.
• In a large bowl, combine the chopped nuts, apricots, basil, and mint.
• Add the cooled rice, toss to combine, and season with salt and pepper.
• Drizzle with olive oil before serving.

Just as satisfying as a regular burger but with way less fat—falafel is the way to go!

Ingredients

• 400g can chickpeas, rinsed
• 1 garlic clove, chopped
• Handful of flat-leaf parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• Toasted pita bread
• 200g tomato salsa
• 1 small red onion, chopped
• Lettuce leaves, chopped

Directions

• Serves 4
• Pat the chickpeas dry with a paper towel and place them in a food processor.
• Add garlic, onion, parsley, spices, flour, and a pinch of salt. Blend until smooth, then shape into patties.
• Heat the oil in a non-stick pan over medium heat. Fry the patties for about 3 minutes on each side until golden.
• Serve in toasted pitas with tomato salsa, red onion, and lettuce.

Using deli-bought chargrilled veggies makes this low-cal meal super quick.

Ingredients

• 400g quality gnocchi
• 200g mixed chargrilled vegetables (peppers, eggplant, artichokes, zucchini, semi-dried tomatoes)
• 2 tbsp red pesto
• Fresh basil leaves
• Shaved Parmesan cheese

Directions

• Serves 2
• Cook the gnocchi as per package instructions. Drain and return to the pot with a bit of the cooking water.
• Add the chargrilled vegetables, red pesto, and basil leaves. Mix gently.
• Serve topped with shaved Parmesan.

Whole-wheat tortillas are a healthy swap for white ones. These burritos are light yet filling.

Ingredients

• 2 kale leaves, stems removed, roughly chopped
• 1 tbsp cilantro, roughly chopped
• ½ tsp jalapeño, seeded and finely chopped
• • Juice of ½ lime
• 1 tbsp olive oil
• Pinch of cumin powder
• Pinch of sea salt
• Pinch of chili powder
• ½ cup canned black beans, rinsed
• 1 garlic clove, minced
• 1 small whole wheat tortilla
• ½ avocado, sliced
• 1 tsp red onion, chopped
• 2 tbsp feta cheese, crumbled
• Sour cream or plain yogurt

Directions

• Serves 1
• In a bowl, mix kale, cilantro, jalapeño, olive oil, lime juice, cumin, sea salt, and chili powder.
• In a small saucepan over low heat, sauté garlic in olive oil. Add black beans and a splash of water. Mash slightly.
• Warm the tortilla briefly in the microwave or skillet.
• Spread the bean mixture on the tortilla, add avocado, kale mix, feta, and red onion.
• Fold, roll up, and slice in half. Serve with sour cream or yogurt.

This light and fresh salad with Asian flavors has just 4.5g of fat. It'll make your taste buds dance!

Ingredients

• 20g toasted sesame seeds
• ½ small watermelon, diced
• 1 bunch radishes, thinly sliced
• ½ bunch fresh mint leaves, sliced
• 1 lime, segmented

Dressing:

• ½ garlic clove, grated
• 5cm fresh ginger, grated
• 1-2 fresh chilies, seeded and grated
• Juice of 2 limes
• 1 tbsp low-salt soy sauce
• 1 tbsp sesame oil

Directions

• Serves 6-8 as a side
• For the dressing, combine garlic, ginger, chilies, lime juice, soy sauce, and sesame oil in a jar. Shake well.
• In a large bowl, mix watermelon, radishes, and mint leaves.
• Pour the dressing over the salad and toss gently.
• Sprinkle with sesame seeds, garnish with mint leaves and lime wedges, and serve.

A spicy, tasty, and quick curry that's perfect for a cozy meal.

Ingredients

• 1 tbsp olive oil
• 1 onion, roughly chopped
• • 1 large potato, diced
• 1 eggplant (aubergine), diced
• 250g button mushrooms, sliced
• 2-4 tbsp curry paste
• 150ml vegetable stock
• 400ml can low-fat coconut milk
• Handful of coriander, chopped

Directions

• Serves 4
• Heat oil in a large saucepan over medium heat. Add onion and potato, cooking for 5 minutes.
• Add eggplant and mushrooms; cook for a few more minutes.
• Stir in curry paste until well mixed.
• Pour in vegetable stock and coconut milk. Bring to a boil, then simmer for 10 minutes.
• Stir in coriander and serve hot.

This lighter pasta dish with roasted veggies is a must-try.

Ingredients

• ½ pound whole-grain or gluten-free penne or fusilli
• 2 cups cherry tomatoes, halved
• 2 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp lemon juice
• 1 oz goat cheese, crumbled
• 1 garlic clove, diced
• Pinch of red pepper flakes
• 2 tbsp fresh basil, chopped

Directions

• Serves 4
• Preheat oven to 200°C (400°F). Toss tomatoes, squash, and zucchini with olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes, turning halfway.
• Cook pasta according to package instructions, reserving 1 cup of cooking water.
• Drain pasta and return to pot. Add lemon juice, garlic, red pepper flakes, butter, goat cheese, and a bit of the cooking water to combine.
• Gently mix in roasted vegetables. Adjust seasoning, sprinkle with basil, and serve.

Broccoli gets a zesty upgrade with lemon breadcrumbs—a perfect side or main dish.

Ingredients

• 2 large bunches broccoli, cut into florets
• 2 slices whole wheat bread
• 2 tbsp butter
• Zest and juice of 1 lemon
• Black pepper to taste

Directions

• Serves 10
• Pulse bread in a food processor to make breadcrumbs.
• Melt butter in a pan, add breadcrumbs, and toast until golden.
• Stir in half the lemon juice, all the zest, and black pepper. Cook until dry.
• Boil broccoli for about 4 minutes, drain, and place in a serving dish.
• Sprinkle lemon breadcrumbs over broccoli and serve.

Packed with protein and fiber, this quinoa dish with veggies is the perfect meal.

Ingredients

• 1 cup quinoa
• 2 tbsp olive oil
• 10 oz button mushrooms, quartered
• 2 small sweet potatoes, cubed
• 2 garlic cloves, thinly sliced
• 1 bunch kale, torn into pieces
• ⅔ cup dry white wine
• ¼ cup Parmesan cheese, grated
• Salt and pepper to taste

Directions

• Serves 4
• Cook quinoa as per package instructions.
• In a large pot, heat olive oil over medium heat. Add sweet potatoes and mushrooms; cook until golden, about 6 minutes.
• Add garlic and cook for 1 minute.
• Stir in kale, white wine, salt, and pepper. Cook, tossing often, until kale wilts.
• Serve quinoa topped with vegetable mixture and sprinkle with Parmesan.

A light and nourishing dish that's quick and satisfying.

Ingredients

• 2 handfuls snap peas, halved
• 2 handfuls button mushrooms, halved
• 2 garlic cloves, finely sliced
• 4cm ginger, peeled and grated
• 2 sachets vegetable stock or 1 stock cube
• 2 handfuls broccoli florets
• 2 large handfuls baby spinach
• 200g rice noodles
• Fresh coriander for garnish

Directions

• Serves 2
• Prepare vegetable stock according to instructions. Bring to a simmer.
• Add snap peas, mushrooms, and broccoli. Cook until broccoli is slightly tender.
• Stir in spinach, ginger, and garlic.
• Add rice noodles and simmer until soft.
• Garnish with coriander and serve hot.