39 Classic Recipes Every Vegetarian Should Know

Read Time: 18 mins

39 Classic Recipes Every Vegetarian Should Know1/39 Vegetarian Cabbage Rolls 12 Reviews Contest Winner Test Kitchen Approved Vegetarian Cabbage Rolls Recipe photo by Taste of Home Total Time 45 min Servings 8 cabbage rolls Go to Recipe From the Recipe Creator: This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. —Michelle Dougherty, Lewiston, Idaho Nutrition Facts: 2 each: 142 calories, 3g fat (1g saturated fat), 5mg cholesterol, 675mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 8g protein. Diabetic

Exchanges: 2 vegetable, 1 starch

Exchanges: 2 vegetable, 1 starch. 2/39 Meatless Taco Salad 9 Reviews Contest Winner Test Kitchen Approved Meatless Taco Salad Recipe photo by Taste of Home Total Time 20 min Servings 2 servings Go to Recipe From the Recipe Creator: 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 Nutrition Facts: 1 serving: 486 calories, 33g fat (12g saturated fat), 35mg cholesterol, 849mg sodium, 34g carbohydrate (7g sugars, 9g fiber), 16g protein. 3/39 Vegetarian

This addictive dip is so amazing, no one will miss the meat

Buffalo Dip 3 Reviews Test Kitchen Approved Vegetarian Buffalo Dip Recipe photo by Taste of Home Total Time 1 hour 40 min Servings 6 cups Go to Recipe From the Recipe Creator: A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat. —Amanda Silvers, Old Fort, Tennessee Nutrition Facts: 1/4 cup: 113 calories, 8g fat (5g saturated fat), 21mg cholesterol, 526mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein. 4/39 Veggie-Cashew Stir-Fry 7 Reviews Test Kitchen Approved

I was shocked when they cleaned their plates and asked for seconds

Veggie-Cashew Stir-Fry Recipe photo by Taste of Home Total Time 35 min Servings 4 servings Go to Recipe From the Recipe Creator: Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio Nutrition Facts: 1-1/2 cups: 385 calories, 16g fat (3g saturated fat), 0 cholesterol, 671mg sodium, 56g carbohydrate (15g sugars, 6g fiber), 9g protein. 5/39 Black Bean-Tomato Chili 7 Reviews Test Kitchen Approved Black Bean-Tomato Chili Recipe

We messed with our own recipe until we got this easy winner

photo by Taste of Home Total Time 45 min Servings 6 servings (2-1/4 quarts) Go to Recipe From the Recipe Creator: My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts Nutrition Facts: 1-1/2 cups: 232 calories, 5g fat (1g saturated fat), 0 cholesterol, 608mg sodium, 39g carbohydrate (13g sugars, 10g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1 fat. 6/39 Quinoa Breakfast Bowl 5

Pronto Vegetarian Peppers

Reviews Test Kitchen Approved Loaded Quinoa Breakfast Bowl Recipe photo by Melissa Patterson for Taste of Home Total Time 30 min Servings 1 serving Go to Recipe From the Recipe Creator: After I was diagnosed with multiple sclerosis in 2, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only satisfying, but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario Nutrition Facts: 1 serving: 475 calories, 13g fat (1g saturated fat), 0 cholesterol, 85mg sodium, 83g carbohydrate (35g sugars, 10g fiber), 13g protein. 7/39 Pronto Vegetarian Peppers

In the summer I love to serve these peppers with salad and a roll

13 Reviews Test Kitchen Approved Pronto Vegetarian Peppers Recipe photo by Taste of Home Total Time 25 min Servings 2 servings Go to Recipe From the Recipe Creator: 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 Nutrition Facts: 2 stuffed pepper halves: 341 calories, 7g fat (3g saturated fat), 19mg cholesterol,

556mg sodium, 56g carbohydrate (16g sugars, 11g fiber), 19g protein

556mg sodium, 56g carbohydrate (16g sugars, 11g fiber), 19g protein. 8/39 Lentil Loaf 5 Reviews Test Kitchen Approved Total Time 1 hour 20 min Servings 6 servings Go to Recipe From the Recipe Creator: This lentil loaf is so flavorful, you won’t miss the meat. And it’s packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona Nutrition Facts: 1 piece: 213 calories, 5g fat (3g saturated fat), 43mg cholesterol, 580mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat. 9/39 Veggie Fajitas 3 Reviews Test Kitchen Approved Total Time

When my aunt first told me about these

25 min Servings 8 fajitas Go to Recipe From the Recipe Creator: For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas Nutrition Facts: 1 fajita: 375 calories, 21g fat (10g saturated fat), 35mg cholesterol, 853mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 13g protein. 10/39 Vegetarian Stuffed Shells 6 Reviews Contest Winner Test Kitchen Approved Stuffed Vegetarian Shells Recipe photo by Taste of Home Total Time 50 min Servings 8 servings Go to Recipe From the Recipe Creator: When my aunt first told me about these

shells, they sounded like a lot of work—but the recipe whips up in no time

shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah Nutrition Facts: 3 stuffed shells: 279 calories, 8g fat (5g saturated fat), 26mg cholesterol, 725mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat. 11/39 Cast-Iron Scrambled Eggs Cast-Iron Scrambled Eggs Recipe photo by Taste of Home Total Time 25 min Servings 6 servings Go to Recipe From the Recipe Creator: I love these easy cast-iron scrambled eggs that use fresh

ingredients I usually have on hand

ingredients I usually have on hand. They make a quick and simple breakfast! —Bonnie Hawkins, Elkhorn, Wisconsin Nutrition Facts: 2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein. 12/39 Slow-Cooked Vegetable Wild Rice Soup 5 Reviews Test Kitchen Approved Slow-Cooked Vegetable Wild Rice Soup Recipe photo by Taste of Home Total Time 5 hours 25 min Servings 12 servings (3 quarts) Go to Recipe From the Recipe Creator: This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey Nutrition Facts: 1 cup: 117

Diabetic Exchanges: 2 vegetable, 1 starch

calories, 0 fat (0 saturated fat), 0 cholesterol, 419mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 starch. 13/39 Baked Mac and Cheese 37 Reviews Test Kitchen Approved Baked Mac and Cheese Recipe photo by Taste of Home Total Time 45 min Servings 8 servings Go to Recipe From the Recipe Creator: Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp cheddar cheese for more flavor. —Shelby Thompson, Dover, Delaware

14/39 Kale Quinoa Salad 4 Reviews Test Kitchen Approved Kale Quinoa

Nutrition Facts: 1 cup: 688 calories, 37g fat (21g saturated fat), 103mg cholesterol, 839mg sodium, 63g carbohydrate (10g sugars, 3g fiber), 27g protein. 14/39 Kale Quinoa Salad 4 Reviews Test Kitchen Approved Kale Quinoa Salad Recipe photo by Kristina Vanni for Taste of Home Total Time 40 min Servings 6 servings Go to Recipe From the Recipe Creator: Here’s a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can’t be beat! —Lisa Warren, Washington,

Diabetic Exchanges: 2 starch, 1 fat

DC Nutrition Facts: 2/3 cup: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 164mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat. 15/39 Roasted Vegetables with Sage 4 Reviews Test Kitchen Approved Roasted Vegetables with Sage Recipe photo by Taste of Home Total Time 55 min Servings 8 servings Go to Recipe From the Recipe Creator: When I can’t decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas Nutrition Facts:

Diabetic Exchanges: 1 starch, 1 fat

3/4 cup: 122 calories, 5g fat (3g saturated fat), 11mg cholesterol, 206mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat. 16/39 Over-the-Rainbow Minestrone 18 Reviews Contest Winner Test Kitchen Approved Taste of Home Total Time 6 hours 40 min Servings 10 servings (3-3/4 quarts) Go to Recipe From the Recipe Creator: This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado Nutrition Facts: 1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars,

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