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

Eating meat for breakfast isn't uncommon. However, stuffing your face (and stomach) with meat first thing in the morning isn't exactly the healthiest choice – which is why we recommend this vegetarian recipe instead. Tasty enough to tingle your taste buds and wholesome enough to nourish your body - it's a great way to jumpstart your day.

Ingredients:

• ½ cup freeze dried bananas
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• ½ tsp cinnamon
• 1 egg
• 1 cup milk
• 4 tsp olive oil
• 1/3 cup chocolate chips

Directions:

1. Add the banana chips to a bowl along with one cup of warm water and soak for 15 minutes. Squeeze away excess liquid and set aside.
2. In another bowl, whisk together the flour, baking powder, sugar, and cinnamon.
3. Add the egg, olive oil, and milk to the bowl, and mix well until combined. Fold in the bananas and chocolate chips and whisk until they are fully incorporated.
4. Grease a griddle or a frying pan and heat over medium heat. Pour the batter in 1/3 increments and cook until golden brown on both sides. Repeat until you are out of batter. Drizzle with maple syrup and serve.

2. Waffled Hash Brown

Hash browns may be the perfect vessel for bacon, ham, and/or turkey, but this no-meat take proves that the breakfast staple can be just as tasty without. Plus, anything waffled that's crispy on the outside and buttery on the inside is a winner. So, it's a no-brainer!

Ingredients:

• 3 cups freeze dried potatoes
• ¼ tsp dried garlic (granulated)
• 1 tbsp dried onions
• 2 tbsp unsalted butter
• ¼ cup parmesan cheese
• Salt and pepper, to taste

Directions:

1. Add the potatoes to a bowl along with 5 cups of warm water. Soak for 15 minutes, squeeze away excess liquid and transfer to a small bowl.
2. Toss with salt, pepper, garlic, onion, and butter.
3. Grease the waffle iron and spread the potatoes evenly on the bottom side. Top with the cheese and close the top lid, pressing down. Note that it won't close all the way at first, so keep pressing and 2-3 minutes later, it'll close completely.
4. Cook for 10-12 minutes or until golden brown. Top with more cheese (if desired) and serve right away.

BRUNCH

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

For those of you who aren't familiar with the Mediterranean cuisine, strapatsada is basically the Greek version of scrambled eggs and is often served with a side of roasted tomatoes. This vegetarian recipe is perfect for brunch as it's a cinch to make, bursts with flavor, and can be served in the pan it's cooked in. #MinimumCleanup

Ingredients:

• 6 eggs
• 15 cherry tomatoes, sliced
• ¼ cup dried onions
• ¼ cup olive oil
• 2/3 cup Feta cheese, crumbled
• 1 tsp dried garlic (granulated)
• 1 tsp dried oregano
• Salt and pepper, to taste

Directions:

1. Add the olive oil to a large saucepan and heat over medium heat. Sautée the onion, garlic, and oregano for 1-2 minutes until fragrant.
2. Add the tomatoes along with 2 tablespoons of water and simmer for 15-20 minutes.
3. In a small bowl, beat the eggs and season with salt and pepper. Pour the mixture into the saucepan and cook for another 7-8 minutes or until the eggs are cooked.
4. Once ready, remove from the heat and top with Feta cheese. Serve with warm pita bread.

4. Cheesy French Toast with Eggplant

If you're looking for a brunch recipe that's not oozing with cured meats, this take is for you. Stuffed with eggplant, Gouda, and a hint of rosemary, this vegetarian recipe will up your brunch game and make you forget all about sausage, bacon, ham, or turkey.

Ingredients:

• 2½ cups diced eggplant
• 2 tsp dried garlic (granulated)
• 1 egg
• ¼ tsp dried rosemary
• 3 tbsp olive oil
• 2 thick slices of bread
• ¼ cup Gouda cheese, grated
• Salt and pepper, to taste

Directions:

1. In a skillet, heat one tablespoon of the olive oil over medium heat and sauté the eggplant for 5-6 minutes or until fork-tender. Season with salt, pepper, rosemary, and garlic, and sauté for 2 more minutes. Remove from the skillet and set aside.

2. Meanwhile, add the egg to a bowl, beat it, and dip the bread slices until fully coated. Heat the remaining olive oil in the skillet and fry the eggy bread on both sides until golden brown.

3. Top one of the bread slices with the cheese, eggplant, and the other slice. Cook for another minute or until the cheese is melted. Serve warm.

LUNCH

5. Smokey Tortilla Soup

No grill is needed for this delicious vegetarian recipe – just a saucepan and a blender. And if you're wondering how that's possible: the smokiness comes from sautéing the veggies and adding the right spices. For a munch with a crunch, serve the soup with a slice of bread or a handful of tortilla chips.

Ingredients:

• 1 cup dried tomato flakes
• ½ cup dehydrated pinto beans
• 1 jalapeno pepper, seeded and finely chopped
• 3 ½ cups vegetable stock
• 1 tbsp dried garlic (granulated)
• 3 tbsp dried onions
• 2 tbsp corn flour
• ½ tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and pepper, to taste

Directions:

1. In a bowl, add one cup of water and the beans and soak for 30 minutes or less - until they're fork-tender.
2. In a saucepan, heat the olive oil over medium heat and sauté the onion, garlic, and jalapeno for 4-5 minutes.
3. Add the tomato flakes and stock, bring to a boil, and simmer for 15 minutes.
4. Set aside from the heat for a while, stir in the beans and, using an immersion blender, puree the soup until smooth.
5. Add in the butter and corn flour and stir until the butter is melted. Cook for another 7-8 minutes and season to taste. Serve warm.

6. Ricotta Zucchini "Meatballs"

Meatballs are the ultimate comfort food (no doubt!). But just because they're primarily made with meat, it doesn't mean you can't enjoy them on a Meatless Monday. This vegetarian recipe swaps ground beef with zucchini and ricotta, and the result is downright delicious. Don't know how to serve them? Throw them over your pasta, put them in a soup, or serve them as an appetizer... They'll hit the spot anyway!

Ingredients:

• 2 cups dried zucchini
• ½ cup ricotta cheese
• 1/3 cup parmesan cheese, grated
• 3 tbsp olive oil
• 1 egg
• ¼ cup cilantro, chopped
• 1 ¾ cup breadcrumbs
• ½ tsp dried garlic (granulated)
• Salt and pepper, to taste

Directions:

1. In a bowl, add the zucchini and 4 cups of warm water and soak for 15 minutes Once hydrated, squeeze away excess liquid, discard the water, and set aside.
2. Heat one tablespoon of olive oil in a small saucepan and sweat the zucchini for 3-4 minutes so that most of the water has evaporated. Transfer back to the bowl.
3. Preheat the oven to 350^oF and line a baking sheet with parchment paper.
4. Add the remaining ingredients to the bowl and knead until everything is well combined.
5. Using your hands, form small balls with the mixture and place them on the baking sheet. Bake for 30 minutes or until the "meatballs" are golden brown.

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
• 1 cup parmesan cheese, grated
• 1 tsp dried garlic (granulated)
• ½ tsp dried thyme
• ¼ tsp dried sage
• Salt and pepper, to taste

Directions:

1. Add the cauliflower pearls to a pot along with 7 cups of warm water. Cook them on low for 15 minutes or until they are fork-tender. Once ready, transfer them to a food processor and pulse until they turn into fine crumbs.
2. Transfer them on a cheesecloth and squeeze away excess liquid. Toss them into a bowl.
3. Add the remaining ingredients and mix well until combined.
4. Preheat the oven to 425^oF and line a baking sheet with parchment paper.
5. Scoop out small handfuls of the dough, roll into balls, place them on the sheet, and press them down with your hands until you form a flat disc. Bake for 15 minutes or until golden brown.

8. Carrot Cake Granola Balls

If you want to spare yourself from indulging in one of those late-afternoon turkey sandwiches that (almost always) ruin your appetite, this quick snack recipe is for you. Requiring minimal prep work and just a handful of ingredients, the granola balls aren't just easy to make, but also healthy as they contain zero sugar and nutrients like fiber (oats) and omega-3s (walnuts).

Ingredients:

• 1 ½ cups rolled oats
• ½ cup dried carrots
• 1/3 cup walnuts, chopped
• 1/3 cup freeze dried red grape halves (seedless)
• ¾ cup nut butter of choice
• 2 tbsp maple syrup
• 1 tbsp brown sugar
• ½ tsp cinnamon

Directions:

1. Add the carrot to a small bowl along with one cup of warm water and soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
2. In a large bowl, mix the oats and walnuts. Stir in the nut butter, maple syrup, cinnamon, carrot, and grapes, one ingredient at a time.
3. Line a baking sheet with parchment paper, form the mixture into small balls and place them on top of it. Freeze for a couple of hours and, then, transfer to an airtight freezer container.

DINNER

9. Lentil Bolognese

Anyone who's accused vegetarian Bolognese of being bland and tasteless clearly hasn't tried out this recipe. Made with red lentils, eggplant, and a medley of fragrant spices and herbs, the sauce has a meaty texture (without the meat) and a flavor that tastes a lot like the real deal. It doesn't hurt that it's also rich in protein and fiber thanks to all the nutritious veggies!

Ingredients:

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

Directions:

1. In a bowl, add the carrot along with 1 cup of warm water. Soak for 15 minutes, squeeze away excess liquid, and set aside.
2. Heat the olive oil in a saucepan and sauté the onion and garlic for 1-2 minutes until fragrant.
3. Stir in the carrot and eggplant and cook for 7-8 more minutes.
4. Add the tomato paste and spices and roast for another 2-3 minutes.
5. Then, add the lentils, stock, and tomatoes, and simmer for 20 minutes or until the lentils are cooked through. Serve on top of spaghetti and garnish with grated cheese or fresh herbs.

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 sauce
• 2 tbsp plain yogurt
• ¾ cup dehydrated garbanzo beans
• 1 small red onion, sliced
• A handful of cilantro, chopped

Directions:

1. Add the chickpeas to a bowl along with 2 cups of water and soak overnight. The next day, transfer to a small pot and boil for an hour or until fork-tender. Remove from the pot and set aside.
2. In a saucepan, add the tomato sauce, buffalo sauce, and yogurt and bring to a gentle simmer for 10 minutes or until the sauce thickens. Stir in the chickpeas and remove them from heat.
3. Preheat the oven to 475^oF and line a baking sheet with parchment paper. Lay out the pizza dough on the sheet and spoon the buffalo chickpea sauce over it.
4. Top with the onion slices and drizzle with the ranch sauce. Bake for 15 minutes or until the crust is golden brown. Serve immediately.

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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