Do you ever find yourself scouring your cupboards thinking,”there’s nothing to eat”? Bored with whatever vegetarian dish you have been eating? Ready to shake things up a bit and tantalize your palate?
These 50 dishes are creative vegetarian recipes, and health-conscious too. But being healthy doesn’t have to be boring. Snap out of your kitchen rut with these creative alternatives to traditional dishes.
Starters and Snacks
- Lasagna Stuffed Zucchini: A gluten-free and paleo way to do lasagna from Rate Your Burn.
- Black Bean and Corn Stuffed Sweet Potatoes: Like tacos, but healthier, and again from Rate Your Burn.
- Quinoa Baked Zucchini Chips with Siraracha Dipping Sauce. Less fattening and starchy than potato chips, with a spicy kick, from Cooking Quinoa.
- Margarita Popcorn: Need I say more? From Not Monroe.
- Crispy Baked Zucchini Fries with Sriracha Lime Mayo: Not fried, and with a zesty dipping sauce from Tracey’s Culinary Adventures.
- Vegan Pesto: Made with healthy omega oil blend from Vega Products.
- Vegetarian Thanksgiving Brussels Sprouts Sliders: A healthy holiday starter from Tara Parker-Pope.
- Pesto pasta with added protein: Pesto pasta with Edamame for a great meal to stay fit from Cookie + Kate.
- Avocado Corn Salsa: A tomato-free salsa alternative, with some creamy avocado added, from Rate Your Burn.
- Turkey Veggie Tray: Festive and fun Thanksgiving crudite appetizer from Living Locurto.
- Festive Cheese Rounds: In the shape of a pinecone. Beautiful and tasty from Just Putzing Around the Kitchen.
- Cauliflower Tots: Get the same bite-sized fun as traditional tater tots, but less carbohydrates and less starch from SkinnyTaste.com.
- Ombre Citrus and Thyme Roasted Carrot Skewers: An artful appetizer for any gathering with fall spices from Beard & Bonnet.
- Cinnamon Toast Crunch Roasted Chickpeas: Chickpeas are high in calcium, and this is a healthier alternative dish with a sweet and spicy taste from Running to the Kitchen.
- Roasted Squash Salad with Lemony Tahini Sauce + Feta: A warming winter salad with a light dressing from Naked Cuisine.
- Lemon Dijon Beet Salad: Roasted beets complimented by lemon for a savory and healthy salad from Poppies and Papayas.
- Lemon Cilantro Avocado Pasta Salad: A fresh, creamy twist on pasta salad full of healthy fats, from Rate Your Burn.
- Crockpot Sweet Potato Lentils: Sweeten up those lentils in this slow-cooked recipe for a cold day from Pinch of Yum.
- Vegetarian Orange Chicken Cauliflower: A veggie twist on orange chicken with the low-carb and anti-cancerous benefits of cauliflower, from Vegetarian Recipes 24/7.
- Pesto Tortilla Pizza: A clever way to use pesto instead of tomato sauce, combined with tortillas for a quick and easy pizza treat from Cookie + Kate.
- Butternut Squash Risotto with Pine Nuts & Balsamic: Butternut squash lends a healthy creaminess to this fall risotto recipe from Delallo.
- Cauliflower Crust Pizza: A pizza crust free of dough, gluten, egg, nuts, and yeast for a paleo or gluten-free alternative to pizza from Tickling Palates.
- Baked Penne with Pumpkin Cream Sauce: This vegan recipe uses pumpkin instead of tomato, for those looking for a new way to make a favorite dish from Chic Vegan.
- Italian Orzo Stuffed Peppers: Orzo pasta stuffed peppers that bake up and make great leftovers from Delallo.
- Pizza Roasted Chickpeas: This clever dish puts pizza in a bowl, minus the dough, the carbs, and with the healthy protein and calcium of chickpeas from Amuse Your Bouche.
- Creamy Cauliflower Alfredo: This dairy-free, nut-free twist on Pasta Alfredo is creamy, and a clever way to use cauliflower as a sauce from The Detoxinista.
- Spinach Basil Pesto: Take pesto one step further by adding iron-rich spinach in for a more tangy flavor from two peas & their pod.
- Carrot Pasta with Zesty Garlic Sauce: Who knew you could make pasta out of carrots? Nutrient rich, low on carbohydrates and full of flavor, from Daily Burn.
- Cauliflower Steaks with Ginger, Turmeric, and Cumin: These “steaks” are a great vegan alternative to a meat dish, with pungent Indian spices from the kitchn.
- Poached Egg over Polenta with Olive-Herb Pesto: Eggs for dinner? But of course, with this elegant egg over polenta dish from Ariel Knutson of BuzzFeed.
- Tempeh and Sweet Potato Collard Wraps: Sweet potatoes aren’t just for Thanksgiving anymore. The sweetness and the greens blend perfectly together in this wrap from Laura Newcomer on Greatist.
- Ricotta, Kale, and Roast Pumpkin Lasagne: Who knew you could put pumpkin in something other than pie? The pumpkin is great for those tired of boring old tomato sauce, from The Krooked Spoon.
- Pesto Quesadilla: This quesadilla uses cannelini beans, for an Italian twist on a quesadilla for a change from Cookie + Kate.
- Quinoa Sweet Potato Tacos: Tired of the same old rice and bean tacos? Quinoa and sweet potatoes add a unique and healthy twist to taco night from Cooking Channel TV.
- Vegan Stuffed Squash with Dates and Pine Nuts: This is not only vegan, and delicious, but makes for a beautiful presentation in a bowl you don’t have to wash, because it’s made of a squash from Katherine Ratliff at Mind Body Green.
- Kimchi Mac and Cheese: This spicy take on comfort food gets its kick from adding in Kimchi, for healthy probiotics from Beard & Bonnet.
- Smashed Chickpea Avocado Sandwich: The smashed chickpeas, combined with mashed avocado on the bread of your choice make for a sandwich that holds together nicely and is full of healthy fats and nutrients from Green Valley Kitchen.
- Polenta Lasagna with Portabellas and Kale: This lasagna uses polenta instead of noodles, and is also fat-free AND vegan. Yum! From Fat Free Vegan Kitchen.
- Butternut Squash Fries: Who needs potatoes anymore when these are so delicious and much more nutritious? From Rebecca at My Natural Family.
- Roasted Brussel Sprout Chips: A crispy alternative to potato chips, and a clever way to cook up brussels sprouts before they go bad in your fridge with this recipe from Rebecca at My Natural Family again.
- Roasted (Wish They Were Grilled) Cabbage: When the weather gets cold and you head inside, rather than use your grill, you can still get that grilled, rich taste with this cabbage recipe from Green Lite Bites.
- Creative Sauerkraut: If you are a fan of this tasty cultured food, but get bored with eating it the same old traditional way, try these new twists from Thank Your Body.
- Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette: Roasted Cauliflower is a creative way to go meatless and blends well with mushrooms and balsamic from Closet Cooking.
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- Festive Fall Oatmeal: Add some seasonal apples and some peanut butter for protein to this warming, filling, and delicious bowl to start your day from Lizzie Fuhr of Pop Sugar.
- Quinoa Egg Scramble: Both quinoa and eggs are great sources of protein and make a recharging post-workout breakfast to help you build muscle from Lizzie Fuhr of Pop Sugar.
- Quinoa Hash Browns and Turkish Eggs: For addded protein and less carbs, combine your hash browns with quinoa, and then Turkish eggs, which use yogurt for a creamy breakfast dish from Cooking Channel TV.
- Sweet Potato Pie Smoothie: Sweet potatoes, in smoothies? Add some great fiber, beta carotene and start your day off right with this “pie” in a cup from Laura Newcomer from Greatist.
- Hot Chocolate Sticks: These bite-sized popsicles are made in an ice cube tray and are a clever way to whip up a quick and easy dessert treat from Brit + Co.
- Pre-Workout Protein Balls: This pre-workout treat is more like a dessert, using protein powder to make cookie dough bites that give you energy and support your workout from Lizzie Fuhr at Pop Sugar.
- Egg-Free Mini Pumpkin Pies: If you want a bite size treat to bring to a holiday meal, this vegan pumpkin recipe will do the trick from Fork and Beans.