Are you looking for easy and affordable vegetarian recipes to start your culinary journey? Look no further! As a beginner, it can be overwhelming to navigate the world of cooking, especially when trying to stick to a plant-based diet. But don’t worry, we’ve got you covered. In this article, we’ll share 18 simple and budget-friendly vegetarian recipes that are perfect for beginners.
From classic pasta dishes to international-inspired stir-fries, these recipes will guide you through the basics of cooking while introducing you to new flavors and textures. And the best part? They’re all easy on the wallet, making them perfect for those just starting out or living on a tight budget.
So, without further ado, let’s dive into our list of 18 easy cheap vegetarian recipes for beginners. From Spicy Lentil and Rice Stuffed Peppers to Carrot and Lentil Dal, we’ve got a wide variety of dishes that are sure to satisfy your cravings.
Spicy Lentil and Rice Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the warmth of spices with the comfort of lentils and rice. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked brown rice
– 1 cup cooked lentils
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked rice, lentils, onion, garlic, cumin, smoked paprika, and cayenne pepper.
4. Stuff each pepper with the rice-lentil mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-35 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Creamy Garlic Mushroom Pasta
Savor the rich flavors of sautéed garlic and mushrooms infused into a creamy pasta dish.
Ingredients:
• 8 oz. pasta (linguine or fettuccine work well)
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Pour in heavy cream and stir to combine with mushroom mixture. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Stir in thyme, salt, and pepper. Combine cooked pasta and creamy mushroom sauce; toss to coat.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Chickpea and Spinach Curry
A flavorful and nutritious curry that combines the creaminess of chickpeas with the earthy goodness of spinach, perfect for a quick weeknight dinner or a comforting meal any time.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, curry powder, and cumin; cook for 1 minute.
4. Stir in chickpeas, spinach, salt, and pepper. Cook until spinach is wilted, about 2-3 minutes.
5. Pour in coconut milk and stir to combine.
6. Reduce heat to low and simmer, uncovered, for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Black Bean and Sweet Potato Tacos
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and delicious weeknight meal or a flavorful fiesta.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 400°F (200°C). Roast sweet potatoes for 20-25 minutes, or until tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
4. Warm taco shells according to package instructions.
5. Assemble tacos by spooning black bean mixture onto a shell, followed by roasted sweet potato chunks.
6. Top with desired toppings and serve immediately.
Cook Time: 30-35 minutes
Vegetable Stir-Fry with Tofu
This quick and easy recipe is a flavorful and nutritious option for a weeknight dinner. With a variety of colorful vegetables and crispy tofu, you’ll be enjoying a delicious meal in no time.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 2 cups broccoli florets
– 1 cup snow peas, sliced
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion, garlic, red bell pepper, and yellow bell pepper to the pan. Cook until the vegetables are tender-crisp, about 4-5 minutes.
4. Add the broccoli and snow peas to the pan. Cook for an additional 2-3 minutes, or until the vegetables are tender.
5. Return the tofu to the pan and stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Quinoa and Black Bean Salad
This quinoa and black bean salad is a delicious and nutritious side dish that’s perfect for any meal. The combination of protein-rich quinoa, fiber-packed black beans, and crunchy vegetables makes it a great option for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine the cooked quinoa, black beans, bell pepper, onion, and cilantro.
3. Squeeze the lime juice over the salad and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Tomato and Basil Bruschetta
Savor the flavors of summer with this simple yet elegant appetizer featuring fresh tomatoes, fragrant basil, and crispy bread.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1/2-inch thick rounds
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Arrange bread slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. In a bowl, combine diced tomatoes, chopped basil, and minced garlic.
4. Brush toasted bread with olive oil and top each slice with the tomato-basil mixture.
5. Sprinkle with salt, pepper, and Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Vegetable and Hummus Wrap
Roasted Vegetable and Hummus Wrap Recipe
A flavorful and healthy wrap filled with roasted vegetables and creamy hummus.
Ingredients:
– 1 whole wheat tortilla
– 1/2 cup roasted mixed vegetables (such as zucchini, bell peppers, eggplant, and red onion)
– 1/4 cup hummus
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
4. Spread the hummus evenly over the tortilla.
5. Top with the roasted vegetables and crumbled feta cheese (if using).
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 25-30 minutes
Eggplant and Chickpea Stew
This hearty stew is a flavorful blend of tender eggplant, creamy chickpeas, and aromatic spices. Perfect for a cozy dinner or lunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, bell pepper, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the eggplant slices and cook until browned on both sides, about 10-12 minutes.
5. Stir in the chickpeas and diced tomatoes. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the eggplant is tender.
Cooking Time: 35-40 minutes
Cheesy Broccoli and Rice Casserole
This classic casserole is a simple yet satisfying way to enjoy the flavors of broccoli, cheese, and creamy rice. Perfect for a weeknight dinner or a weekend family gathering.
Ingredients:
– 2 cups cooked white rice
– 3 cups steamed broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1/4 cup butter, melted
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked rice, steamed broccoli, and grated cheese.
3. In a separate bowl, whisk together milk, melted butter, salt, and pepper.
4. Pour the milk mixture over the rice mixture and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until heated through and bubbly.
7. Remove foil and bake an additional 5-10 minutes or until top is lightly browned.
Cooking Time: 35-40 minutes
Zucchini and Corn Fritters
Get ready to delight your taste buds with these crispy, flavorful fritters packed with the sweetness of corn and zucchini!
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1 tablespoon butter, melted
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, corn kernels, flour, baking powder, salt, and pepper.
2. In a separate bowl, whisk together egg and melted butter.
3. Pour the wet ingredients into the dry mixture; mix until just combined (do not overmix).
4. Heat about 1/2 inch of vegetable oil in a non-stick skillet or deep fryer to 350°F (175°C).
5. Using a spoon, drop small portions of the batter into the hot oil.
6. Fry for 3-4 minutes on each side, until golden brown and crispy.
7. Drain fritters on paper towels; serve warm.
Cooking Time: About 15 minutes to fry all the fritters. Enjoy!
Lentil and Vegetable Soup
This comforting soup is a perfect blend of protein-rich lentils, flavorful vegetables, and aromatic spices. With its rich texture and delicious flavor, it’s a great option for a cozy night in or a quick lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as zucchini, bell peppers, tomatoes)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
2. Add the lentils, mixed vegetables, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
3. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Avocado and Black Bean Quesadillas
A flavorful twist on traditional quesadillas, these Avocado and Black Bean Quesadillas are a great vegetarian option for lunch or dinner. This recipe combines creamy avocado with hearty black beans, all wrapped up in a crispy tortilla.
Ingredients:
– 4 whole wheat tortillas
– 1 ripe avocado, diced
– 1 cup cooked black beans
– 1/2 cup shredded Monterey Jack cheese (vegetarian)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: salsa, sour cream, cilantro, avocado slices
Instructions:
1. Preheat a large skillet or griddle over medium heat.
2. In a bowl, mix together diced avocado and cooked black beans.
3. Place a tortilla in the skillet and sprinkle half of it with shredded cheese.
4. Add the avocado-black bean mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Pasta with Garlic Butter Mushrooms
Elevate your pasta game with this creamy and savory dish, featuring earthy mushrooms and a rich garlic butter sauce.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, fettuccine)
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add mushrooms and cook for 4-5 minutes until they release their moisture and start browning.
4. Stir in Parmesan cheese until melted and well combined with the mushroom mixture.
5. Combine cooked pasta and mushroom sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Burritos
A flavorful and nutritious twist on traditional burritos, these sweet potato and black bean burritos are a delicious and filling meal option.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, salsa, avocado
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add onion, bell pepper, and garlic; cook until vegetables are softened.
3. Stir in black beans and cooked sweet potatoes. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the sweet potato and black bean mixture onto a tortilla, adding desired toppings. Roll up and serve.
Cooking Time: 45 minutes
Spinach and Ricotta Stuffed Shells
A classic Italian-inspired dish that combines the flavors of spinach, ricotta cheese, and tender pasta shells.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well to combine.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until lightly browned on top.
Cooking Time: 35-40 minutes
Carrot and Lentil Dal
This aromatic and nutritious dal is a perfect blend of Indian flavors and wholesome ingredients. It’s a simple and comforting dish that’s easy to prepare and packed with protein, fiber, and vitamins.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
3. Add grated carrots and cook for an additional 2-3 minutes or until they start to soften.
4. Add the cumin, coriander, and salt. Stir well.
5. Add the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-35 minutes
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this flavorful and visually stunning Caprese-stuffed portobello mushroom dish. Fresh mozzarella, ripe tomatoes, and fragrant basil come together to create a taste of Italy.
Ingredients:
– 4 large portobello mushrooms
– 8 oz fresh mozzarella cheese, sliced
– 2 large heirloom tomatoes, seeded and chopped
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic glaze
– 1 tsp salt
– Fresh basil leaves, chopped (optional)
– Freshly ground black pepper
Instructions:
1. Preheat oven to 375°F.
2. Clean the mushrooms by wiping them with a damp cloth and removing any stems.
3. Stuff each mushroom cap with a slice of mozzarella cheese, followed by a spoonful of chopped tomato.
4. Drizzle olive oil over the filling, then sprinkle salt and a pinch of black pepper.
5. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted.
6. Garnish with additional basil leaves, if desired.
7. Serve immediately and drizzle with balsamic glaze, if desired.
Cooking Time: 15-20 minutes
Summary
Start your culinary journey with these 18 easy, affordable, and delicious vegetarian recipes perfect for beginners! From hearty dishes like Lentil and Vegetable Soup and Eggplant and Chickpea Stew to flavorful stir-fries and satisfying salads, there’s something for everyone. Discover creative twists on classic dishes, such as Spicy Lentil and Rice Stuffed Peppers and Sweet Potato and Black Bean Burritos. With these simple and budget-friendly recipes, you’ll be well on your way to a world of plant-based possibilities.