I am a huge fan of vegetarian recipes, so I am very thrilled to share these ten recipes that are, hands down, some of my favorite dishes to make. This is because they feature the wonderful world of plant-based ingredients.

And every last one of these recipes I make in my house on a pretty regular rotation. Not only do they highlight the amazing variety and yumminess of vegetarian recipes, but also they show how satisfying and comforting vegetarian dishes can be.

So, without further ado, here are some vegetarian recipes that you might like!

The 10 Best vegetarian recipes

1. Vegetarian Lasagna

Vegetarian Lasagna is a delicious meal prepared with layers of lasagna noodles, ricotta cheese, marinara sauce, shredded mozzarella, zucchini, and baby spinach, and topped with Parmesan cheese before being baked to delicious perfection.

Ingredients

9 lasagna noodles
2 cups ricotta cheese
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 zucchini, thinly sliced
1 cup baby spinach leaves

Instructions

1. The oven should be preheated to 375°F (190°C). The instructions provided with the lasagna noodles must be followed, and once the noodles have been cooked and drained, they should be set aside.

2. Place 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the zucchini and half of the spinach. Sprinkle with 1 cup of mozzarella cheese.

3. Place 1 cup of marinara sauce over the cheese layer and repeat the layering process with the remaining ingredients: Noodles, zucchini, and spinach. Top off with the remaining cup (or 2 cups if you’re going generous) of mozzarella cheese.

4. Finish by laying on the rest of the marinara sauce, and then sprinkle on top the rest of the Parmesan and the rest of the mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake for 15 more minutes, or until the cheese is bubbly and golden. Allow to cool slightly before serving.

2. Caprese Salad

Caprese Salad is a timeless Italian dish that showcases the impeccable combination of fresh mozzarella, ripe tomatoes, and sweet basil. Perfectly portioned and artfully arranged, the salad is a festive starter.

An ideal mix of textures—creamy, crunchy, and juicy—the dish is finished in style with a drizzle of extra virgin olive oil and a light touch of balsamic vinegar, salt, and black pepper. A Caprese may not only precede a meal; it also stands in drool-worthy fashion as an app in any Italian repertoire.

Ingredients

Fresh mozzarella cheese
Ripe tomatoes
Fresh basil leaves
Extra virgin olive oil
Balsamic glaze or reduction
Salt
Freshly ground black pepper

Instructions

1. Cut the fresh mozzarella cheese and ripe tomatoes into equal-size slices.

2. On a plate, alternate slices of tomato and mozzarella. Insert whole basil leaves between slices.

3. Pour balsamic glaze and extra virgin olive oil over the salad. Make sure to drizzle them on, and not just pour them. This will ensure that each part of the salad gets evenly dressed.

4. Before serving, add salt and freshly ground black pepper to the dish until it tastes just right.

3. Mushroom Risotto

The Italian dish known as Mushroom Risotto features a creamy base and Arborio rice. The other main ingredients are olive oil, onion, mixed mushrooms like cremini and shiitake, Parmesan cheese, white wine, and vegetable broth.

This is a comforting, delightful meal.

Ingredients

1 cup Arborio rice
2 tablespoons olive oil
1 onion, finely chopped
2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
1/2 cup grated Parmesan cheese
1/2 cup white wine
4 cups vegetable broth, warmed

Instructions

1. In a big skillet, add the olive oil and warm it over medium heat. When the oil is hot, add the chopped onion and stir well. Cook the onion, stirring often, until it is softened and slightly colored, about 7 to 10 minutes.

2. Add the sliced mushrooms and cook until they become tender and develop a light brown color.

3. Mix in the Arborio rice and cook for about 2 minutes, making sure that every grain is coated in oil.

4. Add the white wine and stir constantly until it is mostly absorbed. Then, slowly add the warm vegetable broth, one ladle at a time, stirring all the while and allowing the liquid to absorb before adding more.

5. When the rice has reached a creamy and tender state, stir in the Parmesan cheese, season until it suits your taste with salt and pepper, and serve steaming hot.

4. Eggplant Parmesan

Eggplant Parmigiana is a classic Italian-American meal made with fried eggplants, layers of marinara sauce, and various cheeses. The eggplants are salted and allowed to sweat before being dredged in flour and fried and/or sautéed in olive oil until golden brown.

Ingredients

• 2 medium eggplants, sliced into 1/4 inch rounds
• Salt, for sweating eggplant
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Olive oil, for frying
• Fresh basil leaves, for garnish (optional)

Instructions

1. Place the sliced eggplant in a single layer and spray both sides with salt. Allow them to soak up the sodium for about half an hour, then rinse and dry them with a clean kitchen towel.

2. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take each slice of eggplant and cover it in flour, then dip it into some beaten eggs. Finally, give it a coat of breadcrumbs.

3. In a large skillet set over medium heat, add the olive oil. Once the oil is hot, add the eggplant slices to the skillet. Fry the slices for a few minutes on each side until they are golden brown. Then, remove the slices from the skillet and let them drain on paper towels.

4. In a baking dish, layer marinara sauce, then fried eggplant, followed by mozzarella and then Parmesan. Make another layer of fried eggplant, followed by a layer of mozzarella, and then another layer of Parmesan. Top it off with one more layer of fried eggplant, and one last layer of unbeatable cheese. You just can’t lose with that last layer topped off with at least three different kinds of cheese.

5. Margherita Pizza

A classic Italian dish, Margherita Pizza is a combination of fresh mozzarella cheese, tomato sauce, and strongly flavored, aromatic basil leaves on a thin, crisp pizza crust finished with extra-virgin olive oil.

Ingredients

1 pizza dough (homemade or store-bought)
1/2 cup tomato sauce
8 oz fresh mozzarella, sliced
2 tablespoons extra-virgin olive oil
1/4 cup fresh basil leaves
Salt, to taste
Black pepper, to taste

Instructions

1. Set your oven to 475°F (245°C) to preheat and insert a baking sheet or pizza stone to warm up.

2. On a floured surface, roll the pizza dough to the thickness you desire, and then move it to a piece of parchment paper.

3. Evenly coat the dough with tomato sauce; leave a small border for the crust. On top, lay the mozzarella slices; drizzle with olive oil. Season to taste with salt and freshly ground black pepper.

4. Transfer the pizza with care onto the hot pizza stone or the baking sheet and bake until the cheese bubbles and the crust is golden brown. This should take about 8 to 12 minutes. Remove from the oven and garnish with fresh basil leaves before serving.

6. Jackfruit Tacos

Tacos with Jackfruit are an alternative, featuring young green jackfruit, shredded and seasoned with smoked paprika and ground cumin. Combined with onion and garlic, sautéed to savory perfection, this unique and very satisfying filling makes these tacos plant-based and superb.

Ingredients

• 1 can young green jackfruit, drained and rinsed
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a large skillet, over medium heat, heat the vegetable oil. Add the onion, which should be diced, and the garlic, which should be minced. Sauté these two ingredients until the onion is translucent.

2. Place the drained jackfruit in the skillet and add smoked paprika, ground cumin, salt, and pepper. Sauté for about 10 minutes, shredding the jackfruit with a fork as it tenderizes.

3. Sauté the jackfruit mixture until it is thoroughly combined and lightly browned. Adjust the seasoning to your liking.

4. Warm tortillas are a perfect vehicle for serving jackfruit. Top them with anything you like, but I recommend cilantro, lime, and avocado.

7. Spicy Cauliflower Wings

Cauliflower Wings with a Kick
These crispy bites take the taste of your traditional wing somewhere it has yet to go—right into the cauliflower! Lurking inside this generous, meaty (OK,

Ingredients

1 medium head of cauliflower, cut into florets
1 cup all-purpose flour
1 cup water
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1 cup hot sauce

Instructions

1. Set your oven to 450°F (230°C) to get warm, and prepare a baking sheet by covering it with parchment paper.

2. In a big bowl, stir together the flour, water, garlic powder, smoked paprika, and salt. Use a whisk to make sure it’s smooth, with no lumps. Holding each cauliflower floret by the stem, dip it into the batter. Let excess batter drip back into the bowl before placing the floret on the baking sheet.

3. Bake the cauliflower for 20 minutes, or until it begins to crisp. In a separate bowl, mix the hot sauce with a tablespoon of melted butter.

4. Take the cauliflower from the oven. Toss them in the mixture of hot sauce and return them to the oven for another 10 minutes. Serve them hot.

8. Lentil Shepherd's Pie

Shepherd’s Pie with lentils is a robust dish that is completely vegan. At its heart, you will find tender, cooked lentils.

These lentils are not just plain-Jane lentils. They are cooked in vegetable broth, which makes them taste better.

Also, they are mixed with a flavor party of finely diced onions, carrots, and frozen peas (you can use fresh if you have them).

Ingredients

• 1 cup dried lentils, rinsed and drained
• 2 cups vegetable broth
• 1 onion, finely chopped
• 2 carrots, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme

Instructions

1. Prepare the lentils: In a saucepan of medium size, mix together the lentils and the vegetable broth. Bring to a vigorous boil, then reduce the heat so that the mixture maintains a gentle simmer. Cover the pan and cook for about 25 minutes, or until the lentils are tender but not mushy.

2. Prepare the filling:In a big frying pan over medium heat, soft the onion and carrots until they’re almost falling apart, about 5 minutes. They should not brown. Stir in the cooked lentils. (If you are using refrigerator-cold lentils, warm them in the microwave first.) Once the lentils are warm, add in the frozen peas, tomato paste, and thyme. Mix until incorporated. Cook for another 5 minutes.

3. Assemble and bakeHeat your oven to 400°F (200°C). Move the lentil mixture to a baking dish and distribute it evenly. Place the whipped potatoes on top, and smooth them out so that the surface is level. Bake for 20 minutes, or until the top is slightly browned. Let the dish rest for a few minutes before serving.

9. Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light and refreshing dish that features spiralized zucchini in a vibrant pesto made from fresh basil, pine nuts, garlic, and olive oil. The combination of the zucchini and pesto, while still a play on pasta and pesto, is a far cry from a plateful of penne in terms of heft.

Ingredients

2 medium zucchinis
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
1 clove garlic
1/4 cup olive oil
Salt and pepper to taste

Instructions

1. Use a spiralizer to turn the zucchinis into noodles. Put those noodles aside.

2. In a kitchen appliance, a food processor, mix the leaves of basil, the cheese from Parmesan, the nuts that are pine, and the clove of garlic. Process until everything is chopped very finely.

3. While the processor is running, very slowly add the olive oil until the mixture becomes smooth. Add salt and pepper to taste.

4. Throw the zucchini noodles with the pesto, so they are evenly covered, and serve right away.

10. Beetroot Hummus

Beetroot Hummus is a lively and wholesome dip made by blending roasted beetroot with chickpeas, tahini, lemon juice, and garlic. Its creamy texture and one-of-a-kind color present it as a stunning addition to any hors d’oeuvre arrangement.

Ingredients

1 large beetroot, roasted and peeled
1 can (400g) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste

Instructions

1. Cook the beetroot until soft, then remove the skin and cut it into small pieces.

2. In a food processor, blend together the roasted beetroot, chickpeas, tahini, lemon juice, olive oil, and garlic until smooth.

3. Taste, and if needed, season with salt and pepper before blending once more to fully combine the ingredients.

4. Place the hummus in a serving dish and offer with pita bread or crisp vegetables.