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Discover 10 Delectable Vegetarian Recipes for Beginners

Are you new to the world of vegetarian cooking? Don’t worry, creating flavorful and satisfying meatless meals doesn’t have to be complicated! Whether you’re a beginner in the kitchen or simply looking to expand your culinary horizons, these 10 easy-to-make vegetarian recipes will make your journey into vegetarian cooking a breeze.

10 Delicious Vegetarian Recipes for Beginners

Creamy Spinach and Mushroom Pasta

Indulge in the comforting embrace of creamy pasta adorned with sautéed mushrooms and tender spinach. This dish offers a delightful balance of earthy and savory flavors, resulting in a satisfying and velvety experience.

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Creamy Spinach and Mushroom Pasta


  • 8 oz (about 225g) pasta
  • 8 oz (about 225g) mushrooms, sliced
  • 4 cups fresh spinach
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste


  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a pan, sauté the sliced mushrooms and minced garlic until golden.
  3. Add the fresh spinach and cook until wilted.
  4. Pour in the heavy cream and stir in the grated Parmesan cheese, salt, and pepper.
  5. Combine the pasta with the creamy sauce and vegetables.
  6. Serve the creamy spinach and mushroom pasta hot.

Mediterranean Quinoa Salad

Embark on a culinary journey with this vibrant quinoa salad. Bursting with fresh vegetables, olives, and feta cheese, this dish brings together the sun-soaked flavors of the Mediterranean in every bite.

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Mediterranean Quinoa Salad


  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste


  1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Fluff the quinoa with a fork and let it cool.
  2. In a large bowl, mix the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint.
  3. In a small bowl, whisk together the extra-virgin olive oil and lemon juice to make the dressing.
  4. Drizzle the dressing over the quinoa mixture and gently toss to combine. Season with salt and pepper.
  5. Serve the Mediterranean quinoa salad chilled or at room temperature.

Veggie Quesadillas

Crispy tortillas envelop a filling of refried beans, shredded cheese, and sautéed vegetables, offering a symphony of textures and a satisfying combination of cheesy and savory flavors.

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Veggie Quesadillas


  • 4 large flour tortillas
  • 1 cup refried beans
  • 1 cup shredded cheese
  • 1 cup mixed vegetables (bell peppers, onions, zucchini), sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Spread the refried beans on half of each tortilla.
  2. Sprinkle the shredded cheese over the beans.
  3. Sauté the mixed vegetables in olive oil until tender-crisp.
  4. Place the sautéed vegetables on the cheese side of the tortilla.
  5. Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy.
  6. Slice and serve the veggie quesadillas with salsa or guacamole.

Caprese Salad

A refreshing and vibrant ensemble of sliced tomatoes, fresh mozzarella, and basil leaves, drizzled with balsamic vinegar and olive oil. The interplay of juicy tomatoes and creamy cheese yields a light and revitalizing experience.

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Caprese Salad


  • 3 large tomatoes, sliced
  • 8 oz (about 225g) fresh mozzarella, sliced
  • Fresh basil leaves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Slice the tomatoes and fresh mozzarella.
  2. Arrange alternating slices on a plate.
  3. Tuck the fresh basil leaves between the slices.
  4. Drizzle the balsamic vinegar and olive oil over the salad.
  5. Season with salt and pepper.
  6. Serve the Caprese salad as a refreshing appetizer.

One-Pot Vegetable Curry

Rich and aromatic, this dish combines an array of chopped vegetables with flavorful curry spices and creamy coconut milk. The result is a harmonious blend of textures and tastes that warms both body and soul.

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One-Pot Vegetable Curry


  • 4 cups mixed vegetables (carrots, potatoes, peas, bell peppers), chopped
  • 14 oz (about 400ml) coconut milk
  • 2 teaspoons curry powder
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 teaspoon grated ginger
  • 1/2 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Sauté the diced onion, minced garlic, and grated ginger in olive oil until the onion is translucent.
  2. Add the curry powder and sauté until fragrant.
  3. Add the mixed vegetables, coconut milk, and vegetable broth.
  4. Simmer until the vegetables are tender.
  5. Season with salt and pepper.
  6. Serve the one-pot vegetable curry over rice or with naan.


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Vegetable Stir-Fry Noodles

Delight in the simplicity of stir-fried vegetables tossed with tender noodles. This dish brings together a vibrant array of vegetables in a savory sauce, making it a quick and satisfying option.

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Vegetable Stir-Fry Noodles


  • 8 oz (about 225g) stir-fry noodles (rice noodles or egg noodles)
  • 2 tablespoons vegetable oil
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas), sliced or chopped
  • 1 cup tofu, cubed (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (vegetarian if preferred)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Chopped green onions and sesame seeds, for garnish


  1. Cook the stir-fry noodles according to the package instructions. Drain and set aside.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  3. If using tofu, add the cubed tofu to the wok and stir-fry until golden and slightly crispy. Remove the tofu and set it aside.
  4. In the same wok, add the minced garlic and stir-fry for about 30 seconds until fragrant.
  5. Add the mixed vegetables and stir-fry for a few minutes until they start to become tender.
  6. Push the vegetables to one side of the wok and add the cooked noodles to the other side.
  7. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes. Pour the sauce over the noodles and vegetables.
  8. Toss everything together, incorporating the sauce, noodles, vegetables, and tofu (if using).
  9. Season with salt and pepper.
  10. Serve the vegetable stir-fry noodles hot, garnished with chopped green onions and sesame seeds.

Veggie Fried Rice

A symphony of diced carrots, peas, and bell peppers unite in this quick and flavorful fried rice. The vibrant veggies provide a pleasing crunch, while the soy sauce imparts a savory essence.

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Veggie Fried Rice


  • 4 cups cooked rice (about 2 cups uncooked)
  • 1 cup mixed vegetables (carrots, peas, corn, bell peppers)
  • 2 eggs
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Chopped green onions, for garnish


  1. Heat the vegetable oil in a wok or large skillet over medium heat.
  2. Scramble the eggs and set them aside.
  3. Sauté the mixed vegetables and minced garlic until the vegetables are tender.
  4. Add the cooked rice, scrambled eggs, soy sauce, and sesame oil to the wok.
  5. Stir-fry until everything is heated through and well combined.
  6. Garnish with chopped green onions.
  7. Serve the easy veggie fried rice as a side dish or main course.

Roasted Veggie Wrap

Wrap up the goodness of roasted bell peppers, zucchini, and red onions in a tortilla for a satisfying and portable delight. The roasted vegetables offer a robust and slightly smoky flavor profile.

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Roasted Veggie Wrap


  • 2 large tortillas
  • 2 bell peppers, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1/4 cup hummus
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F (200°C).
  2. Toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
  4. Warm the tortillas in a dry skillet or microwave.
  5. Spread a layer of hummus onto each tortilla.
  6. Place a generous portion of the roasted vegetables onto the hummus-covered tortillas.
  7. Roll up the tortillas, folding in the sides as you go.
  8. Serve the roasted veggie wraps as a satisfying and nutritious meal.

Sweet Potato and Black Bean Burritos

Savor the sweetness of mashed sweet potatoes paired with hearty black beans in these burritos. The contrasting flavors and textures create a wholesome and balanced dish.

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Sweet Potato and Black Bean Burritos


  • 4 large flour tortillas
  • 2 large sweet potatoes, cooked and mashed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • 1/2 red onion, diced
  • Fresh cilantro, chopped
  • Salt and pepper, to taste


  1. In a large bowl, combine the cooked and mashed sweet potatoes, black beans, ground cumin, chili powder, lime juice, diced red onion, and chopped fresh cilantro. Mix well to combine all the flavors.
  2. Warm the flour tortillas either in the microwave or on a dry skillet until they are pliable.
  3. Divide the sweet potato and black bean mixture evenly among the tortillas, placing the mixture slightly off-center.
  4. Fold in the sides of each tortilla and then roll it up tightly, creating a burrito.
  5. Serve the sweet potato and black bean burritos as a wholesome and hearty meal.

Greek Yogurt Parfait

Experience layers of creamy Greek yogurt, fresh berries, and crunchy granola, all drizzled with honey. This parfait delivers a harmonious marriage of tangy, sweet, and crunchy elements, contributing to a nourishing and delightful treat.

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Greek Yogurt Parfait


  • 2 cups Greek yogurt
  • 1 cup fresh berries (strawberries, blueberries, raspberries)
  • 1 cup granola
  • Honey, to taste


  1. Start by layering about 1/4 cup of Greek yogurt at the bottom of each serving glass or bowl.
  2. Add a layer of fresh berries on top of the yogurt.
  3. Sprinkle about 2 tablespoons of granola over the berries.
  4. Repeat the layers with another layer of yogurt, berries, and granola.
  5. Drizzle honey over the top of each parfait to add sweetness.
  6. Serve the Greek yogurt parfaits as a delightful and nutritious breakfast or dessert option.


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Embrace the journey of vegetarian cooking with these 10 delectable dishes that cater to both your taste buds and your well-being. From creamy pasta to nutrient-packed stir-fries, each dish offers a unique blend of flavors and textures that will leave you eager to explore more of the vegetarian culinary world.