31 Easy Vegetarian Recipes with 5 Ingredients

I make this a lot for my son, who’s a picky eater. He loves it! —Lori Panarella, Phoenixville, Pennsylvania

Roasted acorn squash slices are a favorite with my family. This recipe gets 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

Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California

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

Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. —Laura Flowers, Moscow, Idaho

Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin

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

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

This fluffy omelet gives us reason to get a move on for breakfast. For extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario

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

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

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

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

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, you also save on prep time.—Ashley Levy, Columbia, Maryland

For those days when I get home late and just want a warm meal, I stir up tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas

I like to make this 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

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

This super-fast sauteed zucchini recipe is flavorful and only uses a few ingredients, so it’s easy to whip up as your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington

When my mom made 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

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

These tarts remind me of growing up in Michigan. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. —Maria Davis, Hermosa Beach, California

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

I throw in homegrown corn and from-scratch salsa when I make this super omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. —William Stone, Robson, West Virginia

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

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

There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

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

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. They're all ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey

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

Lemony potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. —Arge Salvatori, Little Ferry, New Jersey

If you've never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin