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30 Nutty Vegetarian Recipes

These protein powerhouse vegetarian recipes will keep you full and satisfied—no meat required!

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Spinach Salad with Raspberries & Candied Walnuts

I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California
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Ricotta-Stuffed Portobello Mushrooms

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
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Cranberry-Walnut Brussels Sprouts

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
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Honey Pecan & Goat Cheese Salad

I once made this salad for my wife and son—who loves goat cheese—while our homemade pizza was baking. One of my dreams is to own a herd of goats and make cheese, but when I talk about it with my wife, the result is major eye rolls! —Greg Fontenot The Woodlands, Texas
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Veggie-Cashew Stir-Fry

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
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Hazelnut Asparagus Soup

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
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Honey Kale Currant & Almond Salad

This honey-flavored kale salad makes our taste buds tingle. It has a subtle sweetness from currants and a nutty almond crunch. Add grated Asiago and you’ve got a stellar side. —Ally Phillips, Murrells Inlet, South Carolina
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Apple Walnut Slaw

A co-worker shared this slaw recipe with me. Now it's a favorite at my house, too. Apples, walnuts and raisins are a fun way to dress up coleslaw. —Joan Hallford, North Richland Hills, Texas
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Coconut-Pecan Sweet Potatoes

These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. —Raquel Haggard, Edmond, Oklahoma
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Creamy Broccoli with Cashews

The sour cream sauce in this broccoli casserole makes it a little different from the usual, and the cashews lend a nice crunch. It's great with a variety of entrees. —Karen Ann Bland, Gove City, Kansas
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Ravioli with Snap Peas & Mushrooms

Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
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Lemony Almond-Feta Green Beans

When you find a vegetable recipe that demands second helpings, it's definitely worth sharing. I made these green beans for a dinner party, and that's exactly what happened! I like to use haricots verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas
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Cranberry Mandarin Salad with Walnut Vinaigrette

I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. —Holly Bauer, West Bend, Wisconsin
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Warm Pecan Cabbage Slaw

Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.
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Cashew-Pear Tossed Salad

A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. —Arlene Muller, Kingwood, Texas
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Gorgonzola Pear Tartlets

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
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Almond Vegetable Stir-Fry

While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
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Walnut Zucchini Saute

This recipe is special to me because I can get my family to eat their veggies when I make this delicious side. —Angela Stewart, West Seneca, New York
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Cranberry-Pecan Sweet Potato Casserole

Pecans, cranberries and sweet potatoes, oh my! This side will vanish before your eyes once you put it out.
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Curry Rice Pilaf

Salted cashews add a nice crunch to this simple rice dish flavored with curry and turmeric.
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Honey-Hazelnut Brie Tartines

For my French-themed dinner party, I created an hors d’oeuvre using two foods I love—Brie cheese and Granny Smith apples. The topped toasts have lots of sweet-tart flavor. —Bridget Klusman, Otsego, Michigan
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Sesame Almond Slaw

Crunchy veggies and noodles are coated in a tangy dressing in this pleasant slaw. —Taste of Home Test Kitchen
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Honey-Pecan Kiwi Salad

This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, always happy to try my new creations. —Marla Arbet, Kenosha, Wisconsin
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Garbanzo-Vegetable Green Curry

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
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Roasted Brussels Sprouts with Hazelnuts

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
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Caramel-Pecan Apple Slices

Here's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. —Carol Gillespie, Chambersburg, Pennsylvania
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Curried Rice & Noodles

As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! —Debbie Fleenor, Monterey, Tennessee
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Chocolate-Hazelnut Fruit Pizza

You can prepare this snackable pizza in just 10 minutes! It's a fun way to sneak in those daily servings of fruit. —Dalynn Dowling, Grand Forks AFB, North Dakota
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Lemon Date Couscous

Couscous is a great way to deliver bold flavors, and it cooks so quickly. This makes a wonderful accompaniment to all sorts of main dishes. —Roxanne Chan, Albany, California

Carrie Madormo, RN
Now a freelance health and food writer, Carrie worked as a nurse for over a decade. When she isn't hunched over her laptop with a baby in hand, you will find her cooking her grandmother’s recipes, lacing up her running shoes or sipping coffee in the bathroom to hide from her three young children.