Simple Vegetarian Recipes

Find simple vegetarian recipes from our Simple and Delicious Magazine. Get easy to make, simple vegetarian recipes featured in our publication.

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Veggie Tacos

Veggie Tacos

Veggie Tacos

Our Test Kitchen stuffed these yummy Vegetarian Tacos with a blend of sauteed cabbage, peppers and black beans so flavorful and filling you won’t even miss the meat! Let the kids top their own with avocado (aguacate), cheese (queso)—or a dollop of sour cream (crema agria). (And if they’re taking Spanish in school, you might even let the them print out a Spanish label for each garnish.)

Zippy Vegetarian Chili

Zippy Vegetarian Chili

Zippy Vegetarian Chili

Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with corn bread or flour tortillas for a speedy meal. At 72 cents a serving, it's economical, too. —Karen Hunt, Bellvue, Colorado

Caramel Apple Salad

Caramel Apple Salad

Caramel Apple Salad

Kids of all ages will love the caramel apple taste of this easy-to-prepare dish. "This salad could arguably be used as a dessert," says Dawn Harvey of Danville, Pennsylvania. "It's very pretty with red apples or a combination of red and green apples."
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Fruit Cocktail Salad

Fruit Cocktail Salad

Fruit Cocktail Salad

"Convenient canned fruit and instant pudding mix streamline preparation of this refreshing medley," reports Karen Buhr from Gasport, New York. This shortcut salad can also be served as a sweet satisfying dessert for diabetics.

Hearty Black Bean Soup

Hearty Black Bean Soup

Hearty Black Bean Soup

Cumin and chili powder give spark to this thick, hearty soup from Amy Chop of Eufaula, Alabama. "If you have leftover meat - smoked sausage, browned ground beef or roast - toss it in for the last 30 minutes of cooking," she says.

Stewed Tomato Pasta

Stewed Tomato Pasta

Stewed Tomato Pasta

"I'm the mother of two very active boys, and this flavorful dish is one they'll always eat," writes Tracey Jones from Chesapeake, Virginia. "Another reason I love it is I usually have the ingredients on hand."

Almond Berry Pancakes

Almond Berry Pancakes

Almond Berry Pancakes

Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It’s a breakfast I feel good about eating. —Sarah Haengel, Yokohama, Japan

Artichoke Blue Cheese Fettuccine

Artichoke Blue Cheese Fettuccine

Artichoke Blue Cheese Fettuccine

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster.—Jolanthe Erb, Harrisonburg, Virginia

Asparagus Mushroom Quiche

Asparagus Mushroom Quiche

Asparagus Mushroom Quiche

Nothing says Mother’s Day like a quiche. The buttery crust and fresh fillings—in this case, spring favorites asparagus, mushrooms and onion—show Mom how much you care. But don’t be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. —Trisha Kruse, Eagle, Idaho

Broiled Parmesan and Swiss Tomatoes

Broiled Parmesan and Swiss Tomatoes

Broiled Parmesan and Swiss Tomatoes

Serving steak or tenderloin tonight? Here’s the ideal accompaniment. “It’s a winner every time and so simple to double for guests.” —Mary Price, Youngstown, Ohio

Butter Bean Tomato Salad

Butter Bean Tomato Salad

Butter Bean Tomato Salad

“I make this simple salad often for summer barbecues,” writes Denise Neal of Castle Rock, Colorado. “People always like it and ask for the recipe. It can be made a day ahead and kept in the fridge. And it’s good served cold or at room temperature.” TIP: Use care when tossing the salad with the dressing to prevent the tender butter beans from getting crushed.
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