These 15 vegetarian recipes can help create a complete plant-based diet that is both delicious and nutritious. From creamy vegan tomato soup to sweet potato and black bean chili, there is something for everyone. Other recipes include chickpea and spinach stew, vegan mac and cheese, vegetarian pad thai, vegan pot pie, vegan lentil soup, quinoa and vegetable stir-fry, chickpea tikka masala, and even a vegan Caesar salad. These recipes show that going plant-based does not mean giving up flavor or variety.

15 Delicious Vegetarian Recipes for a Complete Plant-Based Diet

Going plant-based doesn’t mean giving up flavor or variety. In fact, with a little creativity and inspiration, you can create vibrantly delicious meals that are both nutritious and satisfying. Here, we’ve compiled 15 of our favorite vegetarian recipes to help you achieve a complete, plant-based diet.

1. Creamy Vegan Tomato Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups diced tomatoes, fresh or canned
• 1/2 cup cashews, soaked overnight and drained
• 1 tablespoon dried basil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft.
2. Add vegetable broth, tomatoes, cashews, basil, salt, and pepper. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 20 minutes.
3. Using an immersion blender, purée the soup until it’s smooth and creamy. Taste and adjust the seasoning as needed. Serve hot.

2. Chickpea and Spinach Stew

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans chickpeas, drained and rinsed
• 1 can diced tomatoes
• 3 cups fresh baby spinach
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft.
2. Add cumin, coriander, cinnamon, and cayenne (if using) and cook for a minute until fragrant.
3. Add chickpeas and diced tomatoes with their juice. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 10-15 minutes until the sauce thickens.
4. Add spinach and cook until wilted, around 2-3 minutes. Season with salt and pepper to taste. Serve hot.

3. Vegan Mac and Cheese

Ingredients:

• 1 pound elbow macaroni
• 1 cup raw cashews, soaked overnight and drained
• 1 cup vegetable broth
• 1/2 cup nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions:

1. Cook macaroni according to package instructions. Drain and set aside.
2. In a blender, combine cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. Pour the sauce over the cooked macaroni and stir to combine. Serve hot.

4. Vegetarian Pad Thai

Ingredients:

• 8 oz rice noodles
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 3 tablespoons lime juice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 cups bean sprouts
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 1 cup sliced mushrooms
• 1/2 cup chopped scallions
• 1/4 cup chopped cilantro

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, brown sugar, and lime juice. Set aside.
3. Heat vegetable oil in a large pan over medium-high heat. Add garlic and red pepper flakes and cook for a minute until fragrant.
4. Add carrots, bell peppers, and mushrooms and cook for about 5 minutes until tender but still crisp.
5. Add cooked noodles and sauce to the pan and toss to combine. Cook for another minute until everything is heated through.
6. Stir in bean sprouts, scallions, and cilantro. Serve hot.

5. Sweet Potato and Black Bean Chili

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft.
2. Add sweet potatoes and cook for a few minutes until they start to soften.
3. Add black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil and then reduce heat to a simmer, cover, and cook for 20-30 minutes until the sweet potatoes are tender.
4. Taste and adjust the seasoning as needed. Serve hot.

6. Vegan Pot Pie

Ingredients:

• 2 cups vegetable broth
• 1/2 cup soy milk
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups frozen mixed vegetables
• 1 can chickpeas, drained and rinsed
• 1 tablespoon dried thyme
• Salt and pepper to taste
• 1 sheet vegan puff pastry, thawed

Instructions:

1. Preheat the oven to 375°F.
2. In a bowl, whisk together vegetable broth, soy milk, and flour until smooth. Set aside.
3. Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until soft.
4. Add mixed vegetables, chickpeas, thyme, salt, and pepper. Cook for a few minutes until vegetables are tender.
5. Add the broth mixture to the pan and cook until the sauce thickens, around 5 minutes. Remove from heat.
6. Roll out puff pastry on a floured surface and cut it to fit your baking dish.
7. Transfer the vegetable mixture to the baking dish and cover with the puff pastry. Cut a few slits on top of the pastry to allow steam to escape.
8. Bake for 25-30 minutes until the pastry is golden brown and crispy. Serve hot.

7. Vegan Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 cup red lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups chopped kale
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft.
2. Add cumin, smoked paprika, and cinnamon and cook for a minute until fragrant.
3. Add lentils and vegetable broth, bring to a boil, then reduce heat to a simmer, cover, and cook for 20-25 minutes until the lentils are tender.
4. Add chopped kale and cook until wilted, around 5 minutes.
5. Season with salt and pepper to taste. Serve hot.

8. Quinoa and Vegetable Stir-Fry

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup sliced bell peppers
• 1 cup sliced zucchini
• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons grated fresh ginger
• 2 teaspoons minced garlic
• 1/4 teaspoon red pepper flakes

Instructions:

1. Rinse quinoa in a fine mesh strainer and drain well. In a pot, combine quinoa and water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the water is absorbed.
2. Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until soft.
3. Add mushrooms, bell peppers, and zucchini and cook until tender but still crisp.
4. In a bowl, whisk together soy sauce, brown sugar, cornstarch, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes. Pour the sauce over the vegetables and stir to combine.
5. Add cooked quinoa to the pan and stir to combine. Cook for another minute or two until everything is heated through.
6. Taste and adjust the seasoning as needed. Serve hot.

9. Chickpea Tikka Masala

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until soft.
2. Add ginger, cumin, coriander, garam masala, turmeric, and cayenne (if using) and cook for a minute until fragrant.
3. Add chickpeas and diced tomatoes with their juice. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 10-15 minutes until the sauce thickens.
4. Stir in coconut milk and cook for another few minutes until everything is heated through.
5. Season with salt and pepper to taste. Serve hot.

10. Vegan Caesar Salad

Ingredients:

• 1 head romaine lettuce, chopped
• 1/2 cup cashews, soaked overnight and drained
• 1/2 cup water
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons nutritional yeast
• 1 tablespoon capers
• 1 clove garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. In a blender, combine cashews, water, olive oil, Dijon mustard, nutritional yeast, capers, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
2. In a large bowl, toss the chopped lettuce with the dressing. Serve cold.

11. Mushroom Risotto

Ingredients:

• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound sliced mushrooms
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese (optional)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a pot, bring vegetable broth to a simmer and keep it warm over low heat.
2. Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until soft.
3. Add mushrooms and cook until they release their liquid and start to brown, around 5-7 minutes.
4. Add Arborio rice and cook for a minute until the grains start to turn translucent.
5. Add white wine and stir until it’s absorbed by the rice.
6. Add hot vegetable broth, one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more.
7. Continue adding broth and stirring until the rice is cooked but still slightly chewy, around 20-25 minutes. You may not need all the broth.
8. Stir in Parmesan cheese (if using) and parsley. Season with salt and pepper to taste. Serve hot.

12. Vegan Lentil Meatballs with Spaghetti

Ingredients:

• 8 oz spaghetti
• 1 can lentils, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a food processor, pulse lentils, onion, and garlic until well combined but still slightly chunky.
3. Add tomato paste, breadcrumbs, parsley, nutritional yeast, oregano, basil, salt, and pepper to the food processor and pulse until everything is combined and the mixture holds together.
4. Roll the lentil mixture into balls, around 1-2 tablespoons each.
5. Heat a few tablespoons of olive oil in a large pan over medium heat. Add the lentil balls and cook until browned and crispy on all sides, around 5-7 minutes.
6. Serve the lentil balls over the cooked spaghetti, with tomato sauce and Parmesan cheese (if desired).

13. Vegan Shepherd’s Pie

Ingredients:

• 2 pounds potatoes, peeled and chopped
• 1/2 cup soy milk
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound mixed vegetables (such as carrots, corn, and peas)
• 1 can lentils, drained and rinsed
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook potatoes in a pot of salted boiling water until tender, around 15-20 minutes. Drain and set aside.
3. Mash the potatoes with soy milk until smooth and creamy. Set aside