These easy vegetarian recipes call for just 5 ingredients (or less). Affordable, fast and fresh, they're perfect for nights when you don't want to cook.
31 Easy Vegetarian Recipes with 5 Ingredients
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Quinoa with Peas and Onion
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, PennsylvaniaAlso, check these best vegetarian recipes to give an interesting twist to your veggies.
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Acorn Squash Slices
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
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Garbanzo-Stuffed Mini Peppers
Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
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Spinach-Mushroom Scrambled Eggs
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
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Roasted Tomato Soup
Turn fresh tomatoes, garlic and onion into a roasted tomato soup that explodes with flavor.
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Spinach-Parm Casserole
For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
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Jeweled Endive Salad
Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
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Mediterranean Omelet
This fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
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Sauteed Radishes with Green Beans
I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri
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Grilled Eggplant Parmesan Stacks
We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey
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Portobello & Onion Tart
This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California
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Spinach-Artichoke Rigatoni
I love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. —Yvonne Starlin, Hermitage, Tennessee
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Spanakopita Mashed Potatoes
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, but you also save on prep time. —Ashley Levy, Columbia, Maryland
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Tomato & Garlic Butter Bean Dinner
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, TexasAlso, check if there is a difference between butter beans vs lima beans and make grocery shopping a little less confusing.
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Swiss Chard with Onions & Garlic
I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
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Kale Salad
I love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, Washington
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Balsamic Zucchini Saute
This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
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Spaghetti with Fresh Tomato Sauce
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
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Insalata Caprese
A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC
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Apple, White Cheddar & Arugula Tarts
These tarts remind me of the autumns I spent in Michigan, where I grew up. —Maria Davis, Hermosa Beach, California
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Sweet Potato & Bean Quesadillas
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
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Fresh Corn Omelet
I throw in homegrown corn and from-scratch salsa when I make this super summertime omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. —William Stone, Robson, West Virginia
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Southwest Tortilla Scramble
Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California
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Toasted Ravioli Puffs
I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California
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Broccoli & Chive Stuffed Mini Peppers
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
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Muffin-Tin Lasagnas
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
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Tomato & Avocado Sandwiches
I’m a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
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Bean & Cheese Quesadillas
My son doesn't eat meat, so I created this recipe as a way for me to cook one meal for the family instead of two. It's so easy, my toddler grandson helps me make it! —Tina McMullen, Salina, Kansas
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Roasted Greek Potatoes with Feta Cheese
Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, New Jersey
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