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  4. Vegetarian Recipes from Food & Wine

Vegetarian Recipes from Food & Wine

Updated February 14, 2013
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Maple Root-Vegetable Stir-Fry with Sesame
Credit: Con Poulos

Vegetarian recipes from Food & Wine magazine that are so good, you won’t even miss the meat! 

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Butternut Squash Rösti Cakes

Butternut Squash Rösti Cakes
Credit: Chris Court

Butternut Squash Rösti Cakes Recipe

Adding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue.

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Root Vegetable and Cauliflower Tagine with Parsley Yogurt

Root Vegetable and Cauliflower Tagine with Parsley Yogurt
Credit: Jessica Sample

Root Vegetable and Cauliflower Tagine with Parsley Yogurt Recipe

This Moroccan vegetarian dish is hearty, easy and definitely company worthy.

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Toasted Farro and Scallions with Cauliflower and Egg

Toasted Farro and Scallions with Cauliflower and Egg
Credit: Lisa Linder

Toasted Farro and Scallions with Cauliflower and Egg Recipe

This 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.

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Vidalia Onion Soufflés

Vidalia Onion Soufflés
Credit: Christina Holmes

Vidalia Onion Soufflés Recipe

This 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.

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Pear, Parsnip & Fourme d’Ambert Tartines

Pear, Parsnip & Fourme d’Ambert Tartines
Credit: Christina Holmes

Pear, Parsnip & Fourme d’Ambert Tartines Recipe

Pears 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.

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Quinoa Salad with Sweet Potatoes and Apples

Quinoa Salad with Sweet Potatoes and Apples
Credit: Christina Holmes

Quinoa Salad with Sweet Potatoes and Apples Recipe

This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

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White Bean Flatbreads with Prosciutto and Cheese

White Bean Flatbreads with Prosciutto and Cheese
Credit: Christina Holmes

White Bean Flatbreads with Prosciutto and Cheese Recipe

Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.

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Fried-Zucchini Spaghetti

Fried-Zucchini Spaghetti
Credit: John Kernick

Fried-Zucchini Spaghetti Recipe

This 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.

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Carrot Osso Buco

Carrot Osso Buco
Credit: Lucy Schaeffer

Carrot Osso Buco Recipe

In 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.

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Mushroom-Stuffed Eggplant

Mushroom-Stuffed Eggplant
Credit: Anna Williams

Mushroom-Stuffed Eggplant Recipe

Try this Mushroom-Stuffed Eggplant for a delicious vegetarian entrée that not only tastes great, but is an impressive dish to serve to company.

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Couscous Salad with Zucchini and Roasted Almonds

Couscous Salad with Zucchini and Roasted Almonds
Credit: Petrina Tinslay

Couscous Salad with Zucchini and Roasted Almonds Recipe

This flavorful, fresh, and easy to make vegetarian dish will soon be one of your go-to meals on busy weeknights.

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Butternut-Squash-and-Sage Wontons

Butternut-Squash-and-Sage Wontons
Credit: Tina Rupp

Butternut-Squash-and-Sage Wontons Recipe

The 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.

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Veggie Burgers with Pomegranate Ketchup

Veggie Burgers with Pomegranate Ketchup
Credit: John Kernick

Veggie Burgers with Pomegranate Ketchup Recipe

Eating 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.

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Stuffed Peppers with Thai Curry Rice and Mushrooms

Stuffed Peppers with Thai Curry Rice and Mushrooms
Credit: Kana Okada

Stuffed Peppers with Thai Curry Rice and Mushrooms Recipe

Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.

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Spinach Bread Pudding with Lemon and Feta

Spinach Bread Pudding with Lemon and Feta
Credit: Antonis Achilleos

Spinach Bread Pudding with Lemon and Feta Recipe

Heidi Swanson, who blogs about healthy food on her excellent website 101 Cookbooks, shares this lightened bread pudding in her cookbook, Super Natural Every Day.

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Sun-Dried Tomato and Arugula Pizza

Sun-Dried Tomato and Arugula Pizza
Credit: Ingalls Photography

Sun-Dried Tomato and Arugula Pizza Recipe

The secret to this crispy pizza: giving the dough lots of time to rise so it's pliant enough to stretch very thin.

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Chickpeas in Spicy Tomato Gravy

Chickpeas in Spicy Tomato Gravy
Credit: David Malosh

Chickpeas in Spicy Tomato Gravy Recipe

This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.

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Rustic Vegetable Tart

Rustic Vegetable Tart
Credit: Ingalls Photography

Rustic Vegetable Tart Recipe

Asparagus, 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.

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Maple Root-Vegetable Stir-Fry with Sesame

Maple Root-Vegetable Stir-Fry with Sesame
Credit: Con Poulos

Maple Root-Vegetable Stir-Fry with Sesame Recipe

In 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.

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    1 of 19 Butternut Squash Rösti Cakes
    2 of 19 Root Vegetable and Cauliflower Tagine with Parsley Yogurt
    3 of 19 Toasted Farro and Scallions with Cauliflower and Egg
    4 of 19 Vidalia Onion Soufflés
    5 of 19 Pear, Parsnip & Fourme d’Ambert Tartines
    6 of 19 Quinoa Salad with Sweet Potatoes and Apples
    7 of 19 White Bean Flatbreads with Prosciutto and Cheese
    8 of 19 Fried-Zucchini Spaghetti
    9 of 19 Carrot Osso Buco
    10 of 19 Mushroom-Stuffed Eggplant
    11 of 19 Couscous Salad with Zucchini and Roasted Almonds
    12 of 19 Butternut-Squash-and-Sage Wontons
    13 of 19 Veggie Burgers with Pomegranate Ketchup
    14 of 19 Stuffed Peppers with Thai Curry Rice and Mushrooms
    15 of 19 Spinach Bread Pudding with Lemon and Feta
    16 of 19 Sun-Dried Tomato and Arugula Pizza
    17 of 19 Chickpeas in Spicy Tomato Gravy
    18 of 19 Rustic Vegetable Tart
    19 of 19 Maple Root-Vegetable Stir-Fry with Sesame

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