65 Easy Vegetarian Recipes Made With Only 4-Ingredients

From the Recipe Creator: Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. —Julianne Schnuck, Taste of Home Designer

From the Recipe Creator: This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised your guests will be vying for the last piece. —Heidi Meek, Grand Rapids, Michigan

From the Recipe Creator: This side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California

From the Recipe Creator: This side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

From the Recipe Creator: Anything can be in a rice pilaf. Adding peas and baby portobello mushrooms gives it a springlike burst of color and a variety of textures. —Stacy Mullens, Gresham, Oregon

From the Recipe Creator: Here’s a sweet side dish my family loves. You can use it to top pancakes or French toast, but it’s wonderful with pork or chicken too. —Shirley Heston, Pickerington, Ohio

From the Recipe Creator: I’m a night-shift nurse. When I get home, I make a crunchy parfait with yogurt for a protein boost before heading off to a good day’s sleep. —Meredith Brazinski, Neptune, New Jersey

From the Recipe Creator: We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado

From the Recipe Creator: Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas

From the Recipe Creator: These cheesy potatoes are a super morning side dish. I prepare them often for my husband and myself. They go great with just about any breakfast main dish. —Judy Dupree, Thief River Falls, Minnesota

From the Recipe Creator: These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana

From the Recipe Creator: I love tomatoes, as they're both healthy and versatile. You can use these roasted ones in sandwiches or omelets, or to top broiled chicken. —Julie Tilney (Gomez), Downey, California

From the Recipe Creator: I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York

From the Recipe Creator: I love the simplicity of this recipe, as well as its ease of preparation with my slow cooker. Everyone always enjoys roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida

From the Recipe Creator: These 2-ingredient biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this recipe, now my husband wants them all the time! —Diane Hixon, Niceville, Florida

From the Recipe Creator: My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, Pennsylvania

From the Recipe Creator: For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas

From the Recipe Creator: Ever since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas

From the Recipe Creator: These melt-in-your-mouth waffles are so tender that you can skip butter and syrup, but why would you want to? —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas

From the Recipe Creator: This is such an easy way to add avocados to your diet. Use healthy multigrain bread and top with sliced radishes and cracked pepper or lime zest, or chipotle peppers and cilantro. —Taste of Home Test Kitchen

From the Recipe Creator: It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina

From the Recipe Creator: Mushrooms cooked over hot coals always taste good, but this easy recipe makes them taste fantastic. As a mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa

From the Recipe Creator: Roasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. —Richard Lamb, Williamsburg, Indiana

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: Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. —Jackie O'Callaghan, West Lafayette, Indiana

From the Recipe Creator: I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

From the Recipe Creator: American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. —Ruth Lechleiter, Breckenridge, Minnesota

From the Recipe Creator: Crisp garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities too. —Betsy Carlson, Rockford, Illinois

From the Recipe Creator: In our house, we sprinkle these whole wheat pancakes with a little confectioners' sugar because the banana is so sweet that you don't need syrup. —Patricia Swart, Galloway, New Jersey

From the Recipe Creator: Brussels sprouts are one food that picky eaters often resist, but a burst of cranberry flavor may change their minds. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon

From the Recipe Creator: A splash of lemon and a shower of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or you can eat it on its own as a light lunch. —Leslie Palmer, Swampscott, Massachusetts

From the Recipe Creator: When I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri

From the Recipe Creator: You'll be surprised at how quick and easy it is to put together this dressed-up potato casserole! When a friend made it for a church supper, I had to have the recipe. It's great for parties, potlucks and family reunions. —Betty Sitzman, Wray, Colorado

From the Recipe Creator: This is one of the best ways to prepare butternut squash and is great alongside grilled steak or chicken. As a bonus, butternut squash is full of vitamin A. —Esther Horst, Monterey, Tennessee

From the Recipe Creator: Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

From the Recipe Creator: Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado

From the Recipe Creator: The buttery and citrus flavors in this brightly colored side dish go with just about any entree. I enjoy it most when green beans are in season. —Tammy Neubauer, Ida Grove, Iowa

From the Recipe Creator: If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri

From the Recipe Creator: Here's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes—and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. —Barbara Nowakowski, North Tonawanda, New York

From the Recipe Creator: Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. —Sandra Baratka, Phillips, Wisconsin

From the Recipe Creator: You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. —Daria Burcar, Rochester, Michigan

From the Recipe Creator: I came across this easy and tasty snack while searching online for healthy munchies for kids. Great for after school, it's really quick to make and filling enough to hold the kids until dinner. To satisfy heftier appetites or to serve as a power lunch, cut each tortilla into fewer pieces or provide one per child. The recipe is easy to increase as needed. —Mary Haluch, Ludlow, Massachusetts

From the Recipe Creator: These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

From the Recipe Creator: What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. —Gail Prather, Hastings, Nebraska

From the Recipe Creator: I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington

From the Recipe Creator: I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. The kids loved it too! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania

From the Recipe Creator: I love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and doesn't use valuable oven space before big family meals. —Donna Kelly, Orem, Utah

From the Recipe Creator: Thyme is a lovely addition to this classic vegetable side dish. The recipe is a snap to make for family, yet special enough to serve guests. —Kenna Baber, Rochester, Minnesota

From the Recipe Creator: Fennel is a favorite of mine, no matter how it’s cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. I’ve served these as a side dish and an appetizer. —Lisa Speer, Palm Beach, Florida

From the Recipe Creator: Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. —Ariana Abelow, Holliston, Massachusetts

From the Recipe Creator: Kids love anything on a stick. Bite-sized French toast skewers make a fun breakfast for them to munch before heading out the door. —Mavis Diment, Marcus, Iowa

From the Recipe Creator: Yogurt, cream, brown sugar and fresh fruit are all you need to wake up your taste buds on mornings you'd rather sleep in. Save time by having guests assemble their own parfaits. —Michelle Stillman, Lancaster, Pennsylvania

From the Recipe Creator: My husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York

From the Recipe Creator: We owned an organic greenhouse and business where we taught classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students how to do it as well. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: Whether you serve these simple tartlets as an appetizer or dessert, they're too good to pass up. I leave the peel on the pear to add texture. —Susan Hein, Burlington, WI

From the Recipe Creator: These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret! —Joan Schroeder, Mesquite, Nevada

From the Recipe Creator: I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri

From the Recipe Creator: My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan

From the Recipe Creator: My family loves pizza, and this crust is our go-to recipe. It is healthier and less expensive than delivery and tastes so much better. —Theresa Rohde, Scottville, Michigan

From the Recipe Creator: Fresh pineapple adds an elegant touch to a barbecue when grilled, topped with butter and maple syrup and sprinkled with nuts. — Polly Heer, Cabot, Arkansas