Quick Vegetarian Recipes (Slide 14)

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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been sautéed in nutty browned butter.

Recipe: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

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Black Bean Quesadillas

In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans…View slide

Hot Chile Grilled Cheese

This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey fill…View slide

Toasted Pita & Bean Salad

Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce…View slide

Creamy Avocado & White Bean…

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly ri…View slide

Vietnamese Tofu-Noodle Lett…

Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and sa…View slide

Sweet Potato & Red Pepper P…

Here's a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vege…View slide

Moo Shu Vegetables

This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables t…View slide

Southwestern Tofu Scramble

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this ve…View slide

Orecchiette with Broccoli R…

The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfy…View slide

Orzo Salad with Chickpeas &…

Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To com…View slide

Saag Tofu

Also known as palak paneer, saag paneer is an Indian classic composed mostly of spinach and paneer�…View slide

Egyptian Edamame Stew

A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made w…View slide

Polenta with Creamy Mushroo…

This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love…View slide

Gnocchi with Zucchini Ribbo…

For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini…View slide

Athenian Pasta Primavera

This Greek-inspired pasta dish features zucchini, bell pepper, peas, fresh mint and feta. Cherry tom…View slide

Portobello "Philly Cheese S…

Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fri…View slide

Curried Tofu Salad

This vegetarian nod to the classic curried chicken salad is perfect for spreading on toasted whole-w…View slide

Chickpea Burgers & Tahini S…

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chick…View slide

Warm Quinoa Salad with Edam…

Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a sl…View slide

Fettuccine with Shiitake Mu…

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat past…View slide

Summer Vegetable Crêpes

Crêpes aren't just for dessert—they make a quick and savory weeknight dinner. Here they're filled…View slide

Inside-Out Lasagna

Here we take basic lasagna ingredients—ricotta cheese, pasta and tomatoes—and skip the layering …View slide

Green Pizza

Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? …View slide

Skillet Gnocchi with Chard …

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi a…View slide

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