10 Vegetarian Recipes That Even Meat Eaters Will Enjoy

Whether you are a vegetarian, trying out Meatless Mondays, or looking to cut back on meat, we all know that sticking to a plant-based diet can be a challenge (especially, if the flavors aren't up to par). But, not all vegetarian recipes are created equal. To prove that, and in honor of Eat Your Vegetables Day (June 17th), we rounded up ten of our go-to vegetarian recipes that have made even our carnivore friends ask for seconds. Ready to see what plant-based eating is all about (even if it's for just one day)?

 

BREAKFAST

 

1. Banana Chocolate Chip Pancakes

 

Skip the meat-heavy breakfast and opt for something naturally sweet, filling, and energy-boosting. These banana chocolate chip pancakes are made with freeze-dried bananas and simple pantry staples—perfect for a wholesome and satisfying morning.

 

Ingredients:

 

• ½ cup freeze dried bananas
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• ½ teaspoon ground cinnamon
• 1 egg
• 1 cup milk (dairy or plant-based)
• 4 tsp olive oil (plus extra for cooking)
  
• 1/3 cup chocolate chips (semi-sweet or dark)
• Maple syrup, for serving

 

Instructions

1. Rehydrate the Bananas:

   • Soak freeze-dried bananas in 1 cup warm water for about 15 minutes. Drain well and gently squeeze out excess water. Chop if desired for smaller chunks.

2. Mix the Dry Ingredients:

   • In a large mixing bowl, whisk together flour, baking powder, sugar, and cinnamon.

3. Add the Wet Ingredients:

   • Add the egg, milk, and olive oil to the dry ingredients. Whisk until just combined—do not overmix.

4. Fold in the Good Stuff:

   • Gently stir in the rehydrated bananas and chocolate chips.

5. Cook the Pancakes:

   • Heat a lightly greased skillet or griddle over medium heat. Pour batter by ⅓ cupfuls. Cook 2–3 minutes per side or until golden brown and cooked through. Repeat with remaining batter.

6. Serve:

   • Stack pancakes, drizzle with maple syrup, and serve warm.

 

2. Waffled Hash Brown

 

Golden, crispy, and deeply satisfying, these waffled hash browns are proof that meat-free breakfasts can still pack serious flavor. Made with freeze-dried potatoes, buttery herbs, and a touch of parmesan, they’re a crunchy-on-the-outside, soft-on-the-inside crowd-pleaser.

 

Ingredients:

 

• 3 cups freeze dried potatoes
• 5 cups warm water (for rehydration)
• ¼ tsp dried garlic (granulated)
• 1 tbsp dried onions flakes
• 2 tbsp unsalted butter, melted
• ¼ cup grated Parmesan cheese (plus more for topping, optional)
• Salt and pepper, to taste
• Nonstick spray or oil for greasing waffle iron

 

Instructions

1. Rehydrate the Potatoes:

   • Soak freeze-dried potatoes in 5 cups of warm water for 15 minutes. Drain well and gently squeeze out any excess moisture.

2. Season the Mixture:

   • Transfer potatoes to a mixing bowl. Add garlic, onion flakes, melted butter, salt, and pepper. Toss until evenly coated.

3. Preheat and Prepare Waffle Iron:

   • Grease the waffle iron generously with nonstick spray or oil. Preheat it according to manufacturer instructions.

4. Assemble the Waffle:

   • Spread the seasoned potato mixture evenly over the bottom plate of the waffle iron. Sprinkle Parmesan cheese over the top before closing the lid.

5. Press and Cook:

   • Press the lid down. It may not close fully at first—continue to press gently, and within 2–3 minutes the lid should close completely as the potatoes compress.

   • Cook for 10–12 minutes, or until the hash browns are deeply golden and crispy.

6. Serve:

   • Remove carefully and serve immediately. Top with extra cheese, sour cream, chives, or hot sauce if desired.

 

BRUNCH

 

3. Tomato Strapatsada with Feta (Greek-Style Scrambled Eggs)

 

This Greek-inspired dish is a bold, flavorful twist on scrambled eggs. Simmered cherry tomatoes, herbs, and tangy feta bring a Mediterranean vibe to your brunch table—ready in under 30 minutes with minimal cleanup and maximum flavor.

 

Ingredients:

 

• 6 eggs
• 15 cherry tomatoes, halved (or 1 cup rehydrated dried tomatoes)
• ¼ cup dried onions flakes, rehydrated
• ¼ cup olive oil
• ⅔ cup crumbled feta cheese
• 1 tsp dried garlic (granulated)
• 1 tsp dried oregano
• Salt and pepper, to taste
• Optional: warm pita or crusty bread, for serving

 

Instructions

1. Sauté the Aromatics:

   • Heat olive oil in a large nonstick or cast iron pan over medium heat.

   • Add rehydrated onions, granulated garlic, and oregano. Sauté for 1–2 minutes until fragrant and softened.

2. Cook the Tomatoes:

   • Stir in the cherry tomatoes (or rehydrated dried tomatoes) and 2 tablespoons of water.

   • Simmer uncovered for 15–20 minutes until the tomatoes soften and the mixture thickens slightly.

3. Scramble the Eggs:

   • In a bowl, beat the eggs with a pinch of salt and pepper.

   • Pour eggs into the tomato mixture and gently stir to combine.

   • Cook for 7–8 minutes, stirring occasionally, until the eggs are softly scrambled and creamy.

4. Finish and Serve:

   • Remove from heat. Sprinkle with crumbled feta and a pinch of extra oregano, if desired.

   • Serve straight from the pan with warm pita or crusty bread.

 

4. Cheesy French Toast with Eggplant

This savory spin on French toast skips the meat but keeps all the richness. With golden egg-soaked bread, gooey Gouda, and herb-sautéed eggplant, it’s a next-level vegetarian brunch that’s crisp on the outside and melty in the middle.

Ingredients:

• 2½ cups diced eggplant
• 2 tsp dried garlic (granulated)
  
• ¼ tsp dried rosemary
• 1 egg
• 3 tablespoons olive oil, divided
• 2 thick slices of bread (sourdough or country-style works well)
• ¼ cup grated Gouda cheese
• Salt and pepper, to taste

Instructions

1. Sauté the Eggplant:

   • Heat 1 tablespoon olive oil in a skillet over medium heat.

   • Add diced eggplant and cook for 5–6 minutes until fork-tender.

   • Season with garlic, rosemary, salt, and pepper. Sauté for 2 more minutes. Remove from skillet and set aside.

2. Make the French Toast Base:

   • In a shallow bowl, beat the egg. Dip each bread slice into the egg, coating both sides.

   • Heat the remaining 2 tablespoons olive oil in the skillet over medium heat.

   • Add the soaked bread slices and cook for 2–3 minutes per side, until golden and slightly crisp.

3. Assemble and Melt:

   • Top one slice with the sautéed eggplant and grated Gouda.

   • Place the second slice on top, like a sandwich.

   • Press gently and cook for another 1–2 minutes, flipping once, until the cheese is melted and everything is heated through.

4. Serve Warm:

   • Slice in half and serve immediately, optionally with a small side salad or roasted tomatoes.

 

LUNCH

 

5. Smokey Tortilla Soup

 

This deeply flavorful vegetarian soup brings the comfort of roasted flavors—no grill required. Sautéed spices, tomato flakes, and smoky paprika do all the heavy lifting, while pinto beans and corn flour give it a creamy, hearty texture. Serve it with tortilla chips or crusty bread for that perfect crunch.

 

Ingredients:

 

• 1 cup dried tomato flakes
• ½ cup dehydrated pinto beans
• 1 jalapeño pepper, seeded and finely chopped (or 1 tsp dried jalapeño flakes)
• 3 ½ cups vegetable stock
• 1 tbsp dried garlic (granulated)
• 3 tbsp dried onion flakes
• 2 tablespoons corn flour (masa harina or fine cornmeal)
• ½ tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and pepper, to taste

 

Instructions

1. Soak the Beans:

   • In a bowl, soak pinto beans in 1 cup hot water for about 30 minutes or until fork-tender. Drain and set aside.

2. Sauté the Base:

   • In a medium saucepan, heat olive oil over medium heat.

   • Add dried onions, garlic, and jalapeño. Sauté for 4–5 minutes until fragrant and lightly browned.

3. Simmer the Soup:

   • Stir in tomato flakes and vegetable stock. Bring to a boil, then reduce to a simmer for 15 minutes to soften the tomatoes and deepen the flavor.

4. Blend the Soup:

   • Remove from heat and stir in the soaked beans.

   • Use an immersion blender to puree until smooth. For a chunkier texture, pulse just a few times or blend only half.

5. Finish and Thicken:

   • Return the soup to low heat. Add butter and corn flour, stirring constantly until the butter melts and the soup thickens—about 7–8 minutes.

   • Season with salt, pepper, and smoked paprika to taste.

6. Serve:

   • Ladle into bowls and serve warm with tortilla chips, crusty bread, or avocado slices.

 

6. Ricotta Zucchini "Meatballs"

 

Comforting, flavorful, and surprisingly hearty, these vegetarian “meatballs” are the perfect alternative to traditional beef versions. Made with rehydrated zucchini, creamy ricotta, and savory seasonings, they’re versatile enough for pasta, soups, or as a satisfying appetizer.

 

Ingredients:

 

• 2 cups dried zucchini
• 4 cups warm water (for rehydration)
• ½ cup ricotta cheese
• ⅓ cup grated Parmesan cheese
• 1 egg
  
• ¼ cup chopped cilantro (or parsley)
• 1¾ cup breadcrumbs
• ½ tsp dried garlic (granulated)
• 3 tablespoons olive oil (divided)
• Salt and pepper, to taste

 

Instructions

1. Rehydrate the Zucchini:

   • Place dried zucchini in a bowl with 4 cups of warm water. Soak for 15 minutes, then drain and squeeze out excess liquid thoroughly.

2. Sweat the Zucchini:

   • In a small skillet, heat 1 tablespoon olive oil over medium heat.

   • Add the zucchini and cook for 3–4 minutes, stirring occasionally, until most moisture has evaporated. Remove from heat and transfer back to the bowl.

3. Preheat and Prep:

   • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease.

4. Mix the “Meatball” Mixture:

   • Add ricotta, Parmesan, egg, cilantro, breadcrumbs, granulated garlic, salt, and pepper to the bowl with zucchini. Mix until fully combined and the texture is slightly firm and moldable.

5. Shape and Bake:

   • Using your hands or a small scoop, form the mixture into 1½-inch balls.

   • Place them on the prepared baking sheet, spacing them evenly.

   • Drizzle or brush remaining olive oil lightly over the tops for a golden finish.

6. Bake Until Golden:

   • Bake for 25–30 minutes, or until golden brown and firm to the touch.

 

SUPPER/SNACKS

 

7. Cauliflower Parmesan Crisps

 

A simple blend of cauliflower and parmesan cheese, this healthier snack is just what you need to keep the late-afternoon munchies at bay. Thanks to a slew of herbs and spices, the crisps also taste indulgent and pair with practically everything. So, bring out the dips!

 

Ingredients:

 

• 3 cups freeze dried cauliflower pearls
• 7 cups warm water (for rehydration and cooking)
• 1 cup grated Parmesan cheese
• 1 tsp dried garlic (granulated)
• ½ tsp dried thyme
• ¼ tsp dried sage
• Salt and pepper, to taste

 

Instructions

1. Cook the Cauliflower:

   • In a large pot, combine freeze-dried cauliflower pearls and 7 cups of warm water.

   • Simmer on low heat for 15 minutes, or until fork-tender. Drain well.

2. Process and Dry:

   • Transfer the cooked cauliflower to a food processor and pulse until it resembles fine crumbs.

   • Place in a cheesecloth or clean towel and squeeze out as much moisture as possible—this is key for crispiness.

3. Mix the Dough:

   • In a mixing bowl, combine the cauliflower with Parmesan, garlic, thyme, sage, salt, and pepper. Mix until fully combined.

4. Form the Crisps:

   • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

   • Scoop out small handfuls of the mixture, roll into balls, and flatten into discs on the baking sheet (about ¼-inch thick).

5. Bake:

   • Bake for 15–18 minutes, or until golden and crisp around the edges. Let cool slightly before serving.

 

8. Carrot Cake Granola Balls

 

These no-bake carrot cake granola balls are the perfect afternoon pick-me-up—sweet, spiced, and naturally nutrient-rich. Packed with fiber from oats, omega-3s from walnuts, and natural sweetness from fruit, they offer all the flavor of carrot cake without the guilt.

 

Ingredients:

 

• 1½ cups rolled oats
• ½ cup dried carrots
• ⅓ cup chopped walnuts
• ⅓ cup freeze dried red grape halves (seedless)
• ¾ cup nut butter of choice (almond, peanut, or cashew)
• 2 tbsp maple syrup
• 1 tbsp brown sugar
• ½ teaspoon ground cinnamon
• 1 cup warm water (for rehydrating carrots)

 

Instructions

1. Rehydrate the Carrots:

   • Soak dried carrots in 1 cup of warm water for 15 minutes.

   • Drain and gently squeeze out excess moisture. Set aside.

2. Mix the Dry Ingredients:

   • In a large mixing bowl, combine rolled oats and chopped walnuts.

3. Add the Moist Ingredients:

   • Stir in the nut butter, maple syrup, brown sugar, cinnamon, rehydrated carrots, and freeze-dried grapes, one at a time, mixing well after each addition until evenly combined.

4. Form the Balls:

   • Line a baking sheet with parchment paper.

   • Roll the mixture into small 1–1½ inch balls and place them on the sheet.

5. Chill and Store:

   • Freeze for at least 2 hours until firm.

   • Transfer to an airtight container and keep in the freezer or fridge.

 

DINNER

 

9. Lentil Bolognese

Hearty, rich, and packed with plant-based protein, this vegetarian Bolognese captures all the depth of the traditional version—without the meat. A blend of lentils, eggplant, tomatoes, and herbs makes it the ultimate comfort food, served best over a bed of pasta.

Ingredients:

• 1 cup dehydrated lentils
• ⅔ cup diced eggplant (fresh or rehydrated dried)
• ¼ cup dried carrots
• 2 tbsp dried onions
• 2 cups chopped tomatoes (canned or fresh)
• 1 tbsp tomato paste
• 1 cup vegetable stock
• ½ teaspoon granulated garlic
• 1 tsp granulated sugar
  
• ½ tsp dried oregano
• ¼ tsp dried thyme
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Rehydrate the Carrots (and Eggplant, if dried):

   • In a bowl, soak the dried carrots (and eggplant, if using dried) in 1 cup of warm water for 15 minutes. Drain and gently press out excess moisture. Set aside.

2. Sauté the Base:

   • In a large saucepan, heat olive oil over medium heat.

   • Add the dried onions and granulated garlic. Sauté for 1–2 minutes until fragrant.

3. Cook the Vegetables:

   • Stir in the carrots and eggplant. Cook for 7–8 minutes, stirring occasionally, until slightly softened.

4. Add Flavor & Tomatoes:

   • Stir in the tomato paste, oregano, thyme, sugar, salt, and pepper. Cook for 2–3 minutes to bloom the spices and deepen the flavor.

5. Simmer the Sauce:

   • Add the lentils, chopped tomatoes, and vegetable stock. Bring to a gentle boil, then reduce to a simmer.

   • Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

6. Serve:

   • Spoon over cooked spaghetti or your favorite pasta.

   • Garnish with grated Parmesan, nutritional yeast, or fresh herbs if desired.

 

10. Buffalo Chickpea Pizza

 

Chances are when you think of pizza, you think of meat. However, this recipe manages to create a 100% vegetarian take on this classic that tastes shockingly good (even better than most meat-based pizzas). The chickpeas also make the treat a tad healthier, making you feel less guilty about going in for a second (or third) slice.

 

Ingredients:

 

• 1 store-bought pizza dough
• ¼ cup tomato sauce
• ½ cup buffalo sauce
• ½ cup ranch dressing (plus extra for drizzling)
• 2 tbsp plain yogurt (or plant-based alternative)
• ¾ cup dehydrated garbanzo beans (chickpeas)
• 1 small red onion, sliced
• A handful of cilantro, chopped
• 3 cups water (for simmering chickpeas)

 

Instructions

1. Cook the Chickpeas:

   • In a small pot, add the dehydrated chickpeas and 3 cups of water.

   • Bring to a boil, then reduce to a gentle simmer. Cook for 20–30 minutes, or until chickpeas are tender. Drain and set aside.

2. Prepare the Sauce:

   • In a saucepan, combine the tomato sauce, buffalo sauce, and yogurt.

   • Simmer over medium heat for about 10 minutes, stirring occasionally, until slightly thickened.

   • Stir in the cooked chickpeas and remove from heat.

3. Assemble the Pizza:

   • Preheat oven to 475°F (245°C).

   • Line a baking sheet with parchment paper and roll out the pizza dough.

   • Spread the buffalo chickpea sauce evenly over the dough.

   • Top with red onion slices and a drizzle of ranch dressing.

4. Bake:

   • Bake for 12–15 minutes, or until the crust is golden and crisp.

5. Finish and Serve:

   • Remove from oven, sprinkle with chopped cilantro, and drizzle with additional ranch if desired. Slice and serve hot.

 

Which are your go-to vegetarian recipes for Meatless Mondays (and beyond)? Let us know in the comments down below!

 

References:

 

1. https://www.crazyforcrust.com/banana-chocolate-chip-pancakes/
2. https://www.myrecipes.com/recipe/waffle-iron-hash-browns
3. https://www.deliciousmagazine.co.uk/recipes/slow-roasted-tomato-strapatsada-with-feta/
4. https://www.deliciousmagazine.co.uk/recipes/cheesy-french-toasts-with-mushrooms/
5. https://www.vegetarianventures.com/smoky-tortilla-soup-from-sprouted-kitchens-bowl-spoon/
6. https://www.mangiabedda.com/spiralized-zucchini-ricotta-meatballs/
7. https://www.willcookforsmiles.com/cauliflower-parmesan-crisps/
8. https://www.cookincanuck.com/no-bake-carrot-cake-granola-bites-recipe/
9. https://www.ihearteating.com/lentil-bolognese-recipe/
10. https://www.veganricha.com/buffalo-chickpea-pizza-white-garlic-sauce-celery-ranch-vegan-recipe/

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