30 Easy Vegetarian Recipes for Busy Weeknights

• 8 oz. whole wheat pasta
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 3 cups vegetable broth
• 1 clove garlic, minced
• Olive oil, salt, and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
2. Add mushrooms and cook until they start to soften.
3. Stir in pasta, vegetable broth, and salt. Bring to a boil.
4. Reduce heat and simmer for about 10-12 minutes, or until pasta is al dente.
5. Add spinach and cook until wilted. Adjust seasoning and serve warm.

• 1 can chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup parsley, chopped
• Juice of 1 lemon
• Olive oil, salt, and pepper to taste

Instructions:

1. In a mixing bowl, combine chickpeas, cucumber, bell pepper, onion, and parsley.
2. Drizzle with lemon juice and olive oil. Season with salt and pepper.
3. Toss to combine and serve immediately.

• 2 medium zucchinis, spiralized
• 1/2 cup store-bought or homemade pesto
• Cherry tomatoes, halved (optional)
• Parmesan cheese for garnish (optional)

Instructions:

1. In a skillet, heat about 1 tablespoon of olive oil over medium heat.
2. Add zucchini noodles and sauté for 3-5 minutes until slightly tender.
3. Stir in the pesto and cherry tomatoes, heating through.
4. Serve hot with grated Parmesan, if desired.

• 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• Cooked rice or quinoa for serving

Instructions:

1. In a wok or large skillet, heat sesame oil over medium-high heat.
2. Add garlic and ginger, and stir-fry for about 30 seconds.
3. Add mixed vegetables and stir-fry until tender.
4. Pour in soy sauce, tossing to coat well. Serve over rice or quinoa.

• 2 slices of bread (ciabatta or baguette)
• Fresh mozzarella cheese, sliced
• Tomato, sliced
• Fresh basil leaves
• Balsamic glaze
• Olive oil, salt, and pepper to taste

Instructions:

1. Layer mozzarella, tomato, and basil on one slice of bread.
2. Drizzle with balsamic glaze and olive oil. Season with salt and pepper.
3. Top with another slice of bread and grill in a pan until golden brown.
4. Slice and serve warm.

• 2 sweet potatoes, diced and roasted
• 1 can black beans, rinsed and drained
• 8 corn tortillas
• Avocado, sliced
• Lime juice, cilantro, salt, and pepper to taste

Instructions:

1. Roast sweet potatoes in the oven at 400°F (200°C) for 20-25 minutes.
2. Warm up tortillas in a skillet.
3. Assemble tacos with roasted sweet potatoes, black beans, and avocado.
4. Garnish with lime juice, cilantro, salt, and pepper before serving.

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 avocado, diced
• 1 cup corn (fresh or frozen)
• 1 lime, juiced
• Cilantro, salt, and pepper to taste

Instructions:

1. Cook quinoa in vegetable broth according to package instructions.
2. In a bowl, combine cooked quinoa, black beans, corn, avocado, and lime juice.
3. Mix well and season with cilantro, salt, and pepper before serving.

• 1 can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 clove garlic, minced
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. In a saucepan, sauté garlic until fragrant.
2. Add crushed tomatoes, vegetable broth, and coconut milk. Bring to a simmer.
3. Stir in fresh basil, adjust seasoning, and serve hot.

• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 ribs celery, diced
• 4 cups vegetable broth
• 1 teaspoon thyme, salt, and pepper to taste

Instructions:

1. In a pot, sauté onion, carrots, and celery until vegetables are tender.
2. Add lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil.
3. Reduce heat and let simmer for 30 minutes, or until lentils are tender.

• 4 bell peppers, halved and seeded
• 2 cups cooked rice
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese
• 1 teaspoon olive oil, salt, and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix rice, spinach, and feta. Season with olive oil, salt, and pepper.
3. Stuff each pepper half with the rice mixture. Place peppers in a baking dish.
4. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.

• 8 oz. noodles (rice or wheat)
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 cup mixed vegetables (carrots, bell peppers, etc.)
• Chopped peanuts for garnish

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. In a pan, whisk together peanut butter, soy sauce, and sesame oil until smooth.
3. Add mixed vegetables and sauté until tender. Stir in noodles and mix well.
4. Garnish with chopped peanuts before serving.

• 2 cups mixed vegetables (potatoes, peas, carrots, etc.)
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 onion, chopped
• Cooked rice for serving

Instructions:

1. In a pot, sauté onion until translucent.
2. Add mixed vegetables and curry powder. Stir for a few minutes.
3. Pour in coconut milk and simmer until vegetables are cooked through.
4. Serve with cooked rice.

• 4 whole wheat tortillas
• 1 cup hummus
• Mixed veggies (carrots, cucumber, bell pepper)
• Spinach or lettuce leaves

Instructions:

1. Spread hummus evenly over each tortilla.
2. Layer with veggies and spinach.
3. Roll tightly and slice in half to serve.

• 1 large eggplant, sliced into rounds
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup breadcrumbs
• Olive oil, salt, and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Bake for 20 minutes, flipping halfway through.
4. In a baking dish, layer marinara sauce, eggplant, and mozzarella. Top with breadcrumbs.
5. Bake for an additional 20 minutes until cheese is bubbly.

• 1 head cauliflower, riced
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions:

1. In a skillet, melt butter and sauté garlic until fragrant.
2. Add riced cauliflower, seasoning with salt and pepper.
3. Cook for about 5-7 minutes until tender. Garnish with parsley before serving.

• 2 cups Greek yogurt
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cup granola
• Honey for drizzling (optional)

Instructions:

1. In a glass or bowl, layer Greek yogurt, berries, and granola.
2. Repeat layers as desired. Drizzle with honey if using.

• 3 cups cooked rice (preferably day-old)
• 2 cups mixed vegetables (peas, carrots, corn)
• 2 tablespoons soy sauce
• 2 eggs, beaten (optional)
• Green onions for garnish

Instructions:

1. In a skillet, sauté mixed vegetables until heated through.
2. Add rice, soy sauce, and stir until combined. If using, push rice to one side and scramble the eggs on the other side.
3. Stir everything together and garnish with green onions before serving.

• 1 block firm tofu, cubed
• 4 cups chopped cabbage
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Garlic and ginger to taste

Instructions:

1. In a skillet, heat sesame oil and sauté garlic and ginger until fragrant.
2. Add cubed tofu and cook until lightly browned.
3. Add cabbage and soy sauce, sautéing until cabbage is tender.

• 4 flour tortillas
• 2 cups shredded cheese
• 1 cup mixed vegetables (bell peppers, onions, spinach)
• Sour cream or salsa for serving

Instructions:

1. Heat a skillet over medium heat. Place a tortilla in the skillet and sprinkle half with cheese and vegetables.
2. Fold the tortilla and cook until golden, then flip to cook the other side.
3. Repeat with remaining tortillas and serve with sour cream or salsa.

• 1 pizza crust (store-bought or homemade)
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• Mixed toppings (bell peppers, onions, olives, etc.)

Instructions:

1. Preheat oven according to pizza crust instructions.
2. Spread marinara sauce over the crust, then top with cheese and veggies.
3. Bake according to crust package directions until cheese is melted and bubbly.

• 2 zucchinis, halved and hollowed out
• 1 cup cooked quinoa or rice
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix quinoa or rice with marinara sauce. Fill zucchini halves with the mixture.
3. Top with mozzarella cheese and bake for 25-30 minutes, until zucchinis are tender.

• 2 cups mixed greens
• 1 cup cooked beets, sliced
• 1/4 cup goat cheese, crumbled
• Balsamic vinaigrette for dressing

Instructions:

1. In a bowl, combine greens, beets, and goat cheese.
2. Drizzle with balsamic vinaigrette and toss before serving.

• 2 ripe avocados
• 4 eggs
• Salt, pepper, and paprika to taste
• Chopped chives for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Slice avocados in half and remove the pit. Scoop out a bit more flesh to create enough space for the egg.
3. Place halves in a baking dish and crack an egg into each half.
4. Season with salt, pepper, and paprika. Bake for 12-15 minutes, until eggs are cooked.
5. Garnish with chopped chives if desired.

• 1 can black beans, rinsed and drained
• 1/2 cup quinoa, cooked
• 1/2 cup breadcrumbs
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a bowl, mash black beans and mix in quinoa, breadcrumbs, cumin, salt, and pepper.
2. Form the mixture into patties.
3. Cook on a skillet over medium heat for about 5-6 minutes per side until golden.
4. Serve on a bun with your favorite toppings.

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 2 cups fresh spinach, cooked and chopped
• 1 jar marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions:

1. Preheat oven to 375°F (190°C) and cook pasta shells according to package directions.
2. In a bowl, mix ricotta, spinach, salt, and pepper.
3. Fill each shell with the ricotta mixture and place in a baking dish.
4. Cover with marinara sauce and mozzarella cheese, then bake for 25-30 minutes until bubbly.

• 1 sheet puff pastry
• 2 cups sliced tomatoes
• 1 cup mozzarella cheese, sliced
• Fresh basil for garnish
• Olive oil, salt, and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a baking sheet and score a border around the edges.
3. Layer tomatoes and mozzarella inside the border. Drizzle with olive oil, and season with salt and pepper.
4. Bake for 20-25 minutes until pastry is golden and cheese is bubbly. Garnish with fresh basil before serving.

• 2 cups cooked rice
• 1 can black beans, rinsed
• Juice of 2 limes
• 1/4 cup cilantro, chopped
• Salt to taste

Instructions:

1. In a bowl, combine cooked rice, black beans, lime juice, and cilantro.
2. Toss to combine and season with salt before serving.

• 1 cup cooked lentils
• 2 carrots, grated
• 1/4 red onion, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a bowl, mix lentils, carrots, onion, olive oil, lemon juice, salt, and pepper.
2. Toss well and serve chilled or at room temperature.

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 bell pepper, sliced
• 2 cups tomato sauce
• Olive oil, salt, and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, layer zucchini, eggplant, and bell pepper slices over tomato sauce.
3. Drizzle with olive oil, and season with salt and pepper.
4. Bake for 30 minutes until vegetables are tender.

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tablespoon maple syrup or honey
• Fresh fruit for topping

Instructions:

1. In a bowl or jar, mix chia seeds, almond milk, and sweetener.
2. Stir well and refrigerate for at least 4 hours or overnight to thicken.
3. Top with fresh fruit before serving.