My husband and I eat vegetarian food once or twice a week.
We aren’t purposeful about it – we don’t do “meatless Monday” or anything like that. We do it because there are so many vegetarian options that we think are truly delicious, and that don’t make us feel like we are missing out. It’s just a natural part of our meal rotation.
Below, I am sharing six of my very favorite vegetarian recipes. I know and love each one of them because I make them all the time.
For me, these dishes are complete on their own. If you are just dipping your toe into vegetarian food, give these dishes a try. I guess you could always grill a couple of spicy sausages or shrimp as a side dish if, sigh…you must.
Parmesan Asparagus with Poached Eggs
This is absolutely the fastest weeknight dish ever, and it is so satisfying. The parmesan gives the asparagus a tasty, salty bite, perfect with the creamy egg on top. I’ve been doing this recipe for so long that I’ve come up with a couple of cheats.
Tip #1: Use a thinner asparagus.
1. Toss it with olive oil, salt, and pepper
2. Place it in the pan – or even better – small, individual baking dishes
3. Put that in a 425 degree oven for 5 minutes
4. Take it out and grate the parm on top, and put it back in the oven for another 5 minutes or until the asparagus is done to your liking. I prefer mine crunchy, but golden in spots.
Tip #2: When I’m really lazy, I soft boil an egg for 6 minutes and plop it on top. Same flavor as poaching, but no fuss. The perfect compliment: Cut a piece of garlic in half and rub it on some sourdough, brush with olive oil, and toast it in the oven as well. Perfect!
Lentil Walnut Burgers
Okay, okay. So it’s not a “burger.” At least not if your definition means that the patty must be made from ground meat. But these Lentil Walnut Burgers are hearty and incredibly satisfying. So much so, that I sometimes serve them on top of greens instead of with bread as a lighter option.
They are just the right amount of spicy, and the cumin gives them a bit of a middle eastern flair. And don’t skip the yogurt sauce! The creaminess and tang adds a nice balance to the burger.
One caveat – don’t over do it with the food processor. You want some whole lentils and small pieces of walnuts intact.
Mushroom and Herb Polenta
There are lots of great meat-free pasta dishes out there, but sometimes I want something just a little different. A creamy polenta fills the bill, and here, mushrooms are the star.
Ottolenghi’s dish is beyond rich (truffle oil! Taleggio!), so serve it with a simple green salad tossed with oil and vinegar. I’ve only ever made this with instant polenta, and…full disclosure…maybe don’t try to serve it on a beautiful cutting board. When I did it, more of the polenta ended up on the countertop than on the wood!
Quinoa Chowder
I am a huge fan of Deborah Madison’s definitive 1997 book Vegetarian Cooking for Everyone, and my favorite recipe in the whole thing is her Quinoa Chowder.
If chicken soup feeds the soul, then this one soothes the spirit. It is that satisfying.
When my husband is away, I will make a huge pot and spend the next three days eating pretty much nothing else. Yes, I make it when he’s home, too, but then he eats too much of it!
Tip: Feel free to add more spice or trade the spinach for kale. But don’t skimp on the Feta and scallions – they add richness and bite.
You can find the full recipe here: Quinoa Chowder with Spinach, Feta, and Scallions
Milk Street’s Whole Roasted Cauliflower
Cauliflower can be meh, and often it is straight up bland. But this recipe from Milk Street is a must try.
The two-step cooking process makes the entire head tender. The poaching cooks it all the way through, and then a little time in the oven ensures a roasty flavor and golden color.
I promise you will be surprised at how yummy this is! I really love the spicy, creamy cilantro yogurt sauce with it – but I only use a couple of seeded serranos. I’ve tried the three called for in the recipe, but for me, the spice overwhelms the flavor of the cauliflower itself.
Tip: A handful of toasted pepitas tossed over the top adds a nice crunch!
Herbed Chickpeas
When I was a kid, my mother would occasionally throw some canned garbanzos into a green salad. At the time, those aberrant little beige things floating in bottled dressing were so yucky. Why would anyone do this to an otherwise perfectly good salad? (Notice the youthful angst?)
But now I know how smart mom was. Chickpeas are a protein packed addition to other foods, but they are even better when they are the star, and this is an all time favorite recipe!
These creamy/crunchy legumes are so good over yogurt! I serve this with a side of paper thin sliced zucchini with a lemon and olive oil dressing and some toasted pita for scooping up all the goodness.
Tip: Try every iteration here. The cooking method and all those herbs make this super versatile.
