40 Classic Recipes Every Vegetarian Should Know

This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini's a fun change of pace stuffed inside these vegetarian cabbage rolls. —Michelle Dougherty, Lewiston, Idaho

This colorful salad blends together all your favorite taco ingredients—minus the ground beef. And you won't miss the meat at all! The guacamole dressing is thick and creamy. —Kimberly Dray, Pflugerville, Texas

A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat. —Amanda Silvers, Old Fort, Tennessee

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

My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts

After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario

I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois

In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania

This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas

When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah

I love these easy cast-iron scrambled eggs, which use fresh ingredients that I usually have on hand. They make a quick and simple breakfast! &mash; Bonnie Hawkins, Elkhorn, Wisconsin

This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey

The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina

Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! —Lisa Warren, Washington, Washington DC

When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas

This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multi-colored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado

I had a sandwich similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it.—Michael Steffens, Indianapolis, Indiana

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan

Sometimes tofu can be boring and tasteless, but not in this recipe! The crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado

When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine

Roasting the veggies in this rich-yet-bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tangyness. —Laura Davis, Chincoteague, Virginia

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio

These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. For best results, 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

I enjoy drinking a kale smoothie for breakfast or as an after-school snack. The fruit and agave nectar give this healthy version a pleasant sweetness. —Kimberly Jackson, Marshfield, Missouri

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah

Here’s a healthy soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois

Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador

With the abundance of zucchini my family has in the fall, this is the perfect dish to use what we have. Cheesy and rich, this is a warm, classic breakfast dish sure to please! —Colleen Doucette, Truro, Nova Scotia

I've experimented with many combinations of ingredients to make a good meatless burger and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. —Pat Whitaker, Alsea, Oregon

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana

Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It beefs up protein in this satisfying entree, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts

This gnocchi is one of my go-to's for company and potlucks. It’s pure comfort food, especially in the wintertime. —Jessica Silva, East Berlin, Connecticut

Toothsome soba noodles are made from buckwheat flour. —Matthew Hass, Franklin, Wisconsin