Home Vegetarian
Katie BandurskiUpdated: Nov. 07, 2023
These vegetarian meals for two are perfect when you're cooking for a couple or even just yourself (looking at you, leftovers)!
Berry Smoothie Bowl
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We turned one of our favorite smoothies into a smoothie bowl and topped with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Greek Brown and Wild Rice Bowls
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This fresh rice dish tastes like the Mediterranean in a bowl! It is short on ingredients but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Boerne, Texas
Grilled Eggplant Sandwiches
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Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. —Jennifer Jaras, Corona, California
Hearty Asian Lettuce Salad
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This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste of Home Test Kitchen
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The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
Cheesy Egg Quesadillas
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Here's my fun spin on breakfast for dinner—or breakfast! These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. —Barbara Blommer, Woodland Park, Colorado
Fast Macaroni Salad
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Chopped veggies provide crunch, and cherry tomatoes add vibrant color to this refreshing and creamy pasta salad. —Frankiee Bush, Freedom, Indiana
Eggplant Parmesan
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We really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Spinach Rice
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I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine
Creamy Twice-Baked Sweet Potatoes
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I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas
Mediterranean Omelet
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This fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
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The combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North Carolina
Puffy Apple Omelet
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With all the eggs our chickens produce, I could make this omelet every day! It's a pretty, festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota
Meatless Taco Salad
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This colorful entree combines popular taco ingredients—minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. —Kimberly Dray, Pflugerville, Texas
Breakfast Potatoes
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These cheesy potatoes are a super morning side dish. I prepare them often for my husband and myself. They go great with just about any breakfast main dish. —Judy Dupree, Thief River Falls, Minnesota
Cranberry Chip Pancakes
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These simple pancakes taste so great, you don't even need syrup! Liven them up by adding cranberries, orange juice and vanilla chips to classic pancake batter. —Aris Gonzalez, Deltona, Florida
Scented Rice in Baked Pumpkin
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This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
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This is a tasty and wholesome sandwich to make for one or two. It’s a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. —Arline Hofland, Deer Lodge, Montana
Pronto Vegetarian Peppers
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In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania
Fruity Peanut Butter Pitas
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My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as the pitas taste, they’re good for them too.—Kim Holmes, Emerald Park, Saskatchewan
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I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
Fruit-Filled French Toast Wraps
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Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota
Oven Parmesan Chips
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My husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. —Mary Lou Kelly, Scottdale, Pennsylvania
Cheesy Summer Squash Casserole
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Onion and cheddar cheese add flavor and richness to the bounty of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. —Katherine Metz, Jacksonville, Florida
Portobello Mushrooms Florentine
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A fun and surprisingly hearty breakfast dish packed with flavor and richness.—Sara Morris, Laguna Beach, California
Apple-White Cheddar Grilled Cheese
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On rainy days when we need comfort food in a hurry, I toast sandwiches of cinnamon-raisin bread with white cheddar, apple and red onion. They also are totally tasty made with vegan cheese and olive oil instead of butter! —Kathy Patalsky, New York, New York
Peanut Butter Oatmeal
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My son and I eat this peanut butter oatmeal recipe every day for breakfast. It's a hearty, healthy way to jump start our morning. — Elisabeth Reitenbach, Terryville, Connecticut
Classic Egg Salad
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Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Ultimate Breakfast Burritos
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I recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up.—Pamela Shank, Parkersburg, West Virginia
Feta Asparagus Frittata
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Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Garden Chickpea Salad
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Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Grandma's Tomato Soup
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This recipe is my grandmother’s. Originally, she even made the tomato juice in it from scratch! Gram had this recipe cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. —Gerri Sysun, Narragansett, Rhode Island
Sweet Carrots
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Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. —Taste of Home Test Kitchen
Sesame Almond Slaw
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Crunchy veggies and noodles are coated in a tangy dressing in this pleasant slaw. —Taste of Home Test Kitchen
Makeover Deluxe Grilled Cheese
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You might not have known healthy grilled cheese was possible. But with a few simple tricks, we actually boosted the fantastic toasty taste of these mouthwatering sandwiches, but slashed fat, calories and cholesterol to less than half! —Taste of Home Test Kitchen
Hearty Multigrain Pancakes
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Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top. —Jeri Tirmenstein, Apache Junction, Arizona
Fiesta Time Omelet
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I created this dish when I needed to use up some black olives and jalapenos. With the abundant filling, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
Originally Published: June 12, 2019
Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.