Vegetarian recipes from Food & Wine magazine that are so good, you won’t even miss the meat!
Butternut Squash Rösti CakesAdding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue.
Root Vegetable and Cauliflower Tagine with Parsley YogurtThis Moroccan vegetarian dish is hearty, easy and definitely company worthy.
Toasted Farro and Scallions with Cauliflower and EggThis dish is inspired by a Moroccan porridge called herbel. It's traditionally made with barley, milk, butter and cinnamon, but you can mix it up, substituting other grains such as farro instead of barley.
Vidalia Onion SoufflésThis version of onion soufflé—lighter and airier than most—can be prepared in individual gratin dishes or in one big baking dish. Feel free to use any sweet onion you can get, such as Vidalia, Walla Walla or Oso Sweet.
Pear, Parsnip & Fourme d’Ambert TartinesPears and parsnips create an unusual sweet-savory topping for open-face sandwiches called tartines. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese) is gooey.
Quinoa Salad with Sweet Potatoes and ApplesThis delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.
White Bean Flatbreads with Prosciutto and CheeseGreat for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.
Fried-Zucchini SpaghettiThis pasta is an ode to the mountains of fried zucchini Gwyneth Paltrow ate at Elio's, an Italian restaurant on Manhattan's Upper East Side, growing up. Here, she adds the crispy zucchini slices to spaghetti that's tossed with shredded Parmesan cheese (which adds texture to the dish) and plenty of olive oil and basil.
Carrot Osso BucoIn Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.
Mushroom-Stuffed EggplantTry this Mushroom-Stuffed Eggplant for a delicious vegetarian entrée that not only tastes great, but is an impressive dish to serve to company.
Couscous Salad with Zucchini and Roasted AlmondsThis flavorful, fresh, and easy to make vegetarian dish will soon be one of your go-to meals on busy weeknights.
Butternut-Squash-and-Sage WontonsThe wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.
Veggie Burgers with Pomegranate KetchupEating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger.
Stuffed Peppers with Thai Curry Rice and MushroomsEmilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
Spinach Bread Pudding with Lemon and FetaHeidi Swanson, who blogs about healthy food on her excellent website 101 Cookbooks, shares this lightened bread pudding in her cookbook, Super Natural Every Day.
Sun-Dried Tomato and Arugula PizzaThe secret to this crispy pizza: giving the dough lots of time to rise so it's pliant enough to stretch very thin.
Chickpeas in Spicy Tomato GravyThis classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.
Rustic Vegetable TartAsparagus, fava beans, scallions, and shredded Gruyère are the stars in this tasty Rustic Vegetable Tart. Save this dish on the weekend or for a crowd.
Maple Root-Vegetable Stir-Fry with SesameIn Korea, cooks typically create stir-fries with just one kind of vegetable—lotus root, say, or potatoes. David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips.