43 Cast-Iron Recipes for Vegetarians

From the Recipe Creator: I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake. —Nadine Merheb, Tucson, Arizona

From the Recipe Creator: Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

From the Recipe Creator: Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

From the Recipe Creator: Bring back the taste of days gone by with this ooey-gooey classic. A little ground mustard and hot pepper sauce give this old-fashioned baked macaroni and cheese just the right spice. —James Backman, Centralia, Washington

From the Recipe Creator: This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon

From the Recipe Creator: Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

From the Recipe Creator: Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

From the Recipe Creator: A little bit sweet, a little bit tart and topped off with golden sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen

From the Recipe Creator: These potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

From the Recipe Creator: Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

From the Recipe Creator: I make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

From the Recipe Creator: If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

From the Recipe Creator: My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

From the Recipe Creator: This sweet, gooey pancake is dressed up with caramelized pears and baked until golden. Cut into serving-size wedges, it's a special change of pace. —Steffany Lohn, Brentwood, California

From the Recipe Creator: You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York

From the Recipe Creator: My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

From the Recipe Creator: Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.

From the Recipe Creator: These sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you'll make on repeat. —Heidi Wilcox, Lapeer, Michigan

From the Recipe Creator: My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota

From the Recipe Creator: My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

From the Recipe Creator: Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey

From the Recipe Creator: Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

From the Recipe Creator: Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York

From the Recipe Creator: Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan

From the Recipe Creator: I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Rancho Santa Margarita, California

From the Recipe Creator: The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

From the Recipe Creator: This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. —Beth Fleming, Downers Grove, Illinois

From the Recipe Creator: When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota

From the Recipe Creator: When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

From the Recipe Creator: ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York

From the Recipe Creator: We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

From the Recipe Creator: The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

From the Recipe Creator: My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

From the Recipe Creator: My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

From the Recipe Creator: I modified a traditional Dutch baby recipe given to me by a friend and came up with this version, which my family thinks is terrific. You'll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin

From the Recipe Creator: Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test Kitchen

From the Recipe Creator: To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas