18 Delicious Vegetarian Recipes Easy for Beginners

Embarking on a vegetarian journey or simply looking to add more plant-based meals to your week? You’re in the right place! Our roundup of 18 Delicious Vegetarian Recipes Easy for Beginners is packed with quick, comforting, and utterly tasty dishes that’ll make meatless meals a breeze. From cozy bowls to vibrant salads, these recipes are your ticket to a happier, healthier kitchen. Let’s dive in!

Easy Vegetarian Pasta Primavera

Spring into the season with this Easy Vegetarian Pasta Primavera, a vibrant dish that’s as colorful as it is delicious, perfect for a quick weeknight dinner.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers (mixed colors)
• 1 cup sliced zucchini
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced zucchini. Sauté for 5 minutes until vegetables are tender-crisp.
3. Add 1 cup cherry tomatoes and 2 cloves minced garlic to the skillet. Cook for another 2 minutes, stirring occasionally.
4. Season the vegetables with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine.
5. Add the cooked penne pasta to the skillet. Toss everything together until well mixed and heated through.
6. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh basil before serving.

The beauty of this Pasta Primavera lies in its simplicity and the way the fresh vegetables retain their crunch, offering a delightful contrast to the tender pasta.

Tip: For an extra burst of flavor, try adding a squeeze of lemon juice just before serving.

Quick Vegetarian Stir Fry

Whip up this Quick Vegetarian Stir Fry in no time for a healthy, flavorful meal that’s sure to satisfy.

Ingredients

• 2 tbsp olive oil
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 cup cooked quinoa

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add bell pepper, broccoli, and carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
2. Add minced garlic, soy sauce, sesame oil, and red pepper flakes to the skillet. Cook for another 2 minutes, stirring constantly to coat the vegetables evenly.
3. Mix in cooked quinoa and stir fry for an additional 2 minutes until everything is heated through.

The sesame oil and red pepper flakes give this stir fry a delightful kick, while the quinoa adds a satisfying texture. Perfect for those nights when you need dinner on the table fast!

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Simple Vegetarian Tacos

These Simple Vegetarian Tacos are a breeze to whip up and packed with vibrant flavors that everyone at the table will love.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the bell pepper, black beans, corn, cumin, chili powder, and salt. Cook for another 5 minutes, until the vegetables are tender.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Fill each tortilla with the vegetable mixture, then top with avocado slices, cilantro, and a squeeze of lime juice.

The combination of creamy avocado and zesty lime elevates these tacos beyond the ordinary, making them a standout meal any day of the week.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the filling.

Easy Vegetarian Chili

Warm up your kitchen with this hearty Easy Vegetarian Chili, packed with beans and spices for a comforting meal that’s ready in no time.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking until soft, about 5 minutes.
2. Stir in garlic, chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add black beans, kidney beans, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let the chili simmer for 20 minutes, stirring occasionally.
5. Season with salt and pepper to taste before serving.

The smoky depth from the paprika and the kick of cayenne make this chili a standout, perfect for layering over baked potatoes or scooping up with cornbread.

Tip: For an extra layer of flavor, try adding a square of dark chocolate during the last 5 minutes of simmering.

Vegetarian Lentil Soup

Warm up your kitchen with this hearty Vegetarian Lentil Soup, a comforting bowl that’s packed with flavor and easy to whip up on a busy weeknight.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.
3. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the lentils are tender.
4. Season with salt and black pepper. Stir in the lemon juice and parsley just before serving.

The secret to this soup’s depth of flavor? A splash of lemon juice at the end brightens up the earthy lentils and spices beautifully.

Tip: For an extra creamy texture, blend half the soup before adding the lemon juice and parsley.

Quick Vegetarian Pizza

Who says pizza night has to be a marathon? This Quick Vegetarian Pizza comes together in a flash, packing all the cheesy, saucy goodness you crave without the wait.

Ingredients

• 1 pre-made 12-inch pizza crust
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/4 cup sliced black olives
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 425°F. Place the pizza crust on a baking sheet.
2. Spread the marinara sauce evenly over the crust, leaving a small border for the crust.
3. Sprinkle the shredded mozzarella cheese over the sauce.
4. Top with bell peppers, black olives, and red onion.
5. Drizzle the olive oil over the toppings, then sprinkle with dried oregano, garlic powder, and salt.
6. Bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden.

The magic of this pizza lies in the crisp crust meeting the melty cheese and vibrant veggies—a harmony of textures and flavors in every bite.

Tip: For an extra flavor boost, sprinkle a pinch of red pepper flakes over the pizza before baking.

Easy Vegetarian Curry

Warm up your kitchen with this Easy Vegetarian Curry, a dish that’s as comforting as it is colorful, perfect for a cozy night in.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 cup cauliflower florets
• 1 cup chickpeas, drained and rinsed
• 1 cup spinach leaves
• 1 tablespoon lime juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the curry powder, cumin, and salt, cooking for another minute until fragrant.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
4. Add the sweet potato and cauliflower, cooking for 10 minutes until the vegetables begin to soften.
5. Mix in the chickpeas and spinach, simmering for an additional 5 minutes until the spinach is wilted.
6. Finish with lime juice, stirring well to combine all the flavors.

The magic of this curry lies in the balance of creamy coconut milk with the zesty lime, creating a dish that’s rich yet refreshing.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Simple Vegetarian Lasagna

Who says lasagna needs meat to be hearty? This Simple Vegetarian Lasagna is packed with layers of flavor that will satisfy everyone at the table.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups spinach, chopped
• 24 oz marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, Parmesan, 1 tsp salt, and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a pan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in spinach until wilted.
4. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, half the spinach mixture, and 1 cup marinara. Repeat layers. Top with remaining noodles, sauce, and 2 cups mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

The secret to this lasagna’s richness? A creamy ricotta layer that melts perfectly into every bite. Serve with a crisp salad for a complete meal.

Tip: Let the lasagna sit for 10 minutes before slicing to keep the layers intact.

Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers are a colorful and hearty dish that’s perfect for a weeknight dinner or a special occasion, packed with a savory filling that everyone will love.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• 1/2 cup vegetable broth

Instructions

1. Preheat the oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Stir in the cooked quinoa, black beans, corn, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 5 minutes, then remove from heat.
4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish. Pour 1/2 cup vegetable broth into the bottom of the dish.
5. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle each pepper with shredded Monterey Jack cheese, and bake uncovered for another 10 minutes, until the cheese is melted and bubbly.

The combination of quinoa and black beans provides a protein-packed filling, while the melted cheese adds a creamy finish that makes these stuffed peppers irresistibly good.

Tip: For a spicier version, add a diced jalapeño to the filling mixture.

Easy Vegetarian Fried Rice

Who says you need meat to make a satisfying fried rice? This Easy Vegetarian Fried Rice is packed with flavor and comes together in a flash, making it perfect for busy weeknights.

Ingredients

• 2 cups cooked and cooled jasmine rice
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the eggs and scramble until fully cooked, about 2 minutes. Remove from the skillet and set aside.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the peas and carrots, cooking for 2 minutes until heated through.
3. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the soy sauce, sesame oil, garlic powder, and black pepper, mixing well to combine.
4. Return the scrambled eggs to the skillet, along with the green onions. Cook for an additional 2 minutes, stirring constantly, until everything is evenly distributed and heated through.

The secret to this dish’s irresistible texture? Using day-old rice ensures each grain stays distinct and perfectly chewy.

Tip: For an extra flavor boost, drizzle with a little more sesame oil right before serving.

Quick Vegetarian Quesadillas

These Quick Vegetarian Quesadillas are a breeze to whip up, perfect for those nights when you want something delicious without the fuss.

Ingredients

• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced red bell pepper
• 1/4 cup diced green onions
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 2 tbsp olive oil
• Salt to taste

Instructions

1. In a bowl, mix the Monterey Jack cheese, cheddar cheese, black beans, corn, red bell pepper, green onions, cumin, chili powder, and salt until well combined.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle half of the cheese and vegetable mixture evenly over the tortilla, then top with another tortilla.
3. Cook for about 3 minutes, or until the bottom tortilla is golden and crispy. Carefully flip the quesadilla and cook for another 3 minutes on the other side. Repeat with the remaining tortillas and filling, using the remaining olive oil.
4. Remove from the skillet, let cool for a minute, then cut into wedges and serve.

The blend of Monterey Jack and cheddar gives these quesadillas a melt-in-your-mouth quality, while the cumin and chili powder add just the right amount of warmth.

Tip: For an extra kick, serve with a side of salsa or avocado slices.

Simple Vegetarian Burgers

Who says burgers need meat to be satisfying? These Simple Vegetarian Burgers are packed with flavor and texture, making them a hit for any meal.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 whole wheat burger buns
• Lettuce, tomato, and avocado for serving

Instructions

1. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
2. Stir in the breadcrumbs, onion, egg, cumin, salt, and pepper until well combined.
3. Form the mixture into 4 patties, each about 1/2 inch thick.
4. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden and crispy.
5. Serve on whole wheat buns with lettuce, tomato, and avocado.

The secret to these burgers’ irresistible texture? Leaving some bean chunks for a hearty bite. Perfect for a quick weeknight dinner or a weekend BBQ.

Tip: For an extra flavor boost, toast the buns lightly before assembling your burgers.

Vegetarian Mushroom Risotto

This creamy Vegetarian Mushroom Risotto is a comforting dish that brings the earthy flavors of mushrooms to the forefront, perfect for a cozy night in.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pan, heat the olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the mushrooms, cooking until they’re soft and have released their juices, about 5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper.
3. Stir in the Arborio rice, toasting it slightly for 2 minutes. Pour in the white wine, stirring until it’s mostly absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 20 minutes.
5. Once the rice is creamy and al dente, remove from heat. Stir in the remaining 1 tbsp butter, 1/4 tsp salt, 1/8 tsp black pepper, and Parmesan cheese.
6. Garnish with fresh parsley before serving.

The key to this risotto’s luxurious texture is the slow addition of broth, allowing the rice to release its starches gradually. It’s a dish that rewards patience with every spoonful.

Tip: For an extra umami boost, try adding a splash of truffle oil just before serving.

Easy Vegetarian Pad Thai

Craving the vibrant flavors of Pad Thai but want to keep it vegetarian? This easy recipe brings all the tangy, sweet, and savory notes to your table in under 30 minutes.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 3 green onions, sliced
• 1/4 cup chopped peanuts
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp chili garlic sauce
• 1/4 cup fresh cilantro, chopped

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft, then drain.
2. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add eggs and scramble until just set, about 2 minutes. Remove from pan.
3. Add remaining 1 tbsp oil to the pan. Stir in bean sprouts, carrots, and green onions, cooking for 2 minutes until slightly softened.
4. Return eggs to the pan with noodles, soy sauce, lime juice, brown sugar, and chili garlic sauce. Toss everything together and cook for 3 more minutes.
5. Garnish with peanuts and cilantro before serving.

The secret to this dish’s irresistible texture? The perfect balance of soft noodles with the crunch of fresh veggies and peanuts.

Tip: For an extra kick, double the chili garlic sauce or serve it on the side for drizzling.

Quick Vegetarian Sushi Rolls

Who says sushi has to be complicated? These Quick Vegetarian Sushi Rolls are a breeze to make, packed with fresh flavors, and perfect for a light lunch or dinner.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 avocado, thinly sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 tbsp pickled ginger
• 2 tbsp soy sauce, for serving

Instructions

1. Combine sushi rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed.
2. In a small bowl, mix rice vinegar, sugar, and salt. Stir into the cooked rice and let cool to room temperature.
3. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange avocado, cucumber, carrot, and pickled ginger in a line at the bottom of the rice.
5. Roll the sushi tightly from the bottom, using the mat to press firmly. Seal the edge with a bit of water.
6. Repeat with remaining ingredients. Slice each roll into 6 pieces with a sharp knife.
7. Serve with soy sauce for dipping.

The combination of creamy avocado and crisp vegetables with the tangy pickled ginger makes these rolls irresistibly fresh and satisfying.

Tip: Wet your knife between cuts to prevent the rice from sticking and ensure clean slices.

Simple Vegetarian Ratatouille

This Simple Vegetarian Ratatouille is a vibrant, veggie-packed dish that brings the flavors of Provence to your table with minimal effort.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F. In a large baking dish, toss the eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried basil until evenly coated.
2. Spread the vegetables in an even layer and roast for 25 minutes, stirring halfway through, until they start to soften and caramelize.
3. Remove the baking dish from the oven and stir in the minced garlic and diced tomatoes. Return to the oven and bake for an additional 20 minutes, or until the vegetables are tender and the flavors have melded together.
4. Garnish with 1/4 cup fresh basil leaves before serving.

The beauty of this ratatouille lies in its layers of flavors, with each vegetable maintaining its distinct texture while blending harmoniously in the dish.

Tip: For an extra touch of richness, drizzle with a bit of balsamic glaze before serving.

Vegetarian Avocado Toast

Start your morning with a creamy, crunchy, and utterly satisfying vegetarian avocado toast that’s as nutritious as it is delicious.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh cilantro

Instructions

1. Toast the whole grain bread until golden and crisp, about 3 minutes in a toaster or under a broiler.
2. While the bread is toasting, halve the avocado, remove the pit, and scoop the flesh into a bowl. Add 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes, and 1 tbsp lemon juice. Mash with a fork until smooth but slightly chunky.
3. Spread the avocado mixture evenly over the toasted bread slices.
4. Sprinkle each slice with 1 tbsp crumbled feta cheese and 1/2 tbsp chopped fresh cilantro.
5. Serve immediately, enjoying the contrast between the creamy avocado and the crisp toast, with a hint of spice from the red pepper flakes.

Tip: For an extra crunch, top your avocado toast with a handful of microgreens or a sprinkle of toasted sesame seeds.

Easy Vegetarian Pancakes

Who says pancakes can’t be both fluffy and vegetarian? These easy vegetarian pancakes are a dreamy breakfast option that everyone will love.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (any kind)
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 cup milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.

These pancakes stand out with their perfect balance of sweetness and fluffiness, thanks to the vanilla and baking powder combo.

Tip: For extra fluffy pancakes, avoid overmixing the batter—it’s okay if there are a few lumps!

Conclusion

We hope this roundup of 18 delicious vegetarian recipes has inspired you to try something new in the kitchen! Perfect for beginners, these dishes are sure to delight. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the veggie love. Happy cooking!