Vegetarian Recipes I Keep in My Meal

When I first became a vegetarian, I quickly realized that if I wanted to eat well and feel well, I needed to find some smart recipes to keep in my back pocket. Sure, plain pasta with marinara or a simple romaine salad are technically vegetarian, but those meals don't give me energy or keep me feeling full for very long.

A good vegetarian recipe, in my opinion, has some form of plant-based protein, a serving of vegetables, some whole grains, and lots of fresh herbs and fun sauces to keep things interesting.

Here are five vegetarian recipes that fit my criteria and have a recurring spot on my meal plan. Whether you're a vegetarian or just want to incorporate more plant-based meals into your routine, you can't go wrong with any of these.

1. How To Make the Best Lentil Dal at Home

Lentils are a vegetarian dream come true because they don't require soaking, they cook up quickly, and they bring a punch of protein to any meal. This dal comes together easily with pantry ingredients (split red lentils, spices, canned diced tomatoes) and a few fresh touches of ginger and cilantro. The thing that really takes this meal over the top, though, is the tadka, which is a combination of cumin seeds, black pepper, and fresh garlic quickly browned in ghee.

2. Cauliflower Cheese Sauce

This cauliflower cheese sauce is my answer to mac and cheese cravings. By using a whole head of cauliflower — cut into florets and boiled with aromatics before being blitzed in the food processor with olive oil, cheese, and Dijon mustard — I get an extra serving of veggies and avoid the need to add milk or cream because it lends such a luscious, creamy consistency to the sauce.

I'll usually toss this with some chickpea pasta and steamed broccoli, put it in a casserole dish, top with a little more cheese, and bake until golden-brown and bubbly.

3. 10-Minute Black Bean Tacos

This is my go-to meal on busy weeknights. The recipe really lives up to the title — in 10 minutes I can have hearty black bean tacos on the table! If I have my life together, I'll cook up a batch of black beans from dried and keep them on hand to use in situations like this; otherwise I'll open a can from the pantry.

I like to use a green tomatillo salsa here and make guacamole to top the tacos instead of diced avocado. That's the beauty of tacos — you can make them your own!

4. Tofu and Broccoli Green Curry

At the risk of sounding like a stereotypical vegetarian, I love tofu and would probably eat it for every meal if I could. (Alas, my husband likes tofu but does not share my extreme enthusiasm for it.) The best part of this meal is how easy it is to throw together — especially since it calls for frozen broccoli florets. With a dish as simple as this, I never feel the need to call for Thai takeout.

5. Roasted Cauliflower Salad with Chickpeas, Feta & Herbs

I selfishly lobbied to get this recipe from one of my favorite restaurants, Central Provisions, when I was producing our bite-sized guide to Portland, Maine. It's one of the best composed salads I've ever had — the warm, crunchy cauliflower and chickpeas, the bright vinaigrette and herbs, the creamy feta, the crisp apple. It's perfection! If I'm feeling like I need some extra green power, I'll toss in some arugula too for good measure.

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