Amazing Vegetarian Recipes

Whether you're a vegetarian or just trying to eat less meat, you'll love these meatless recipes.

Related To:

Photo By: Evan Sung for The New York Times

Photo By: Tara Donne

Photo By: Tara Donne ©Tara Donne

Photo By: Evan Sung for The New York Times

Photo By: Stephen Murello

Photo By: Tara Donne

Photo By: Evan Sung for The New York Times

Photo By: Tara Donne

Photo By: Emmer Schmidt, Armando Rafael Moutela

Photo By: Barry Russell ©Barry Russell

Photo By: Tara Donne

Photo By: Evan Sung for The New York Times

Photo By: Emmer Schmidt

Photo By: Tara Donne

Photo By: Evan Sung for The New York Times

Photo By: Stephen Murello ©Stephen Murello

Photo By: Evan Sung for The New York Times

Vegetarian Shepherd's Pie

Chuck's meatless shepherd’s pie — layered with spaghetti squash, mashed potatoes and mushrooms — is just as filling as the traditional minced lamb variety.

Get the Recipe: Vegetarian Shepherd's Pie

Fettuccine with Creamy Red Pepper-Feta Sauce

Ellie Krieger’s thick red pepper sauce clings to the whole-wheat pasta just like butter and cream, minus the artery-clogging calories. Instead of Parmesan, top the noodles with a handful of lower-fat feta — it’s so tangy that a little bit goes a long way.

Get the Recipe: Fettuccine with Creamy Red Pepper-Feta Sauce

Zucchini-Pear Soup

This cooling soup gets its verdant hue from zucchini and its fruity sweetness from fresh pears.

Get the Recipe: Zucchini-Pear Soup

Killer Mushroom Cheese Burgers

The portobello’s panko coating mimics the crispy char that a beef patty develops on the grill. Layer the mushroom with grated cheese, lettuce leaves and sliced red onion to create the ultimate veggie burger.

Get the Recipe: Killer Mushroom Cheese Burgers

Butternut Squash and Black Bean Chili

Black bean chili gets a flavor boost from beer and butternut squash.

Get the Recipe: Butternut Squash and Black Bean Chili

The Girl Burger

Aida Mollenkamp’s vegetarian burger may lack meat, but it’s certainly not short on flavor — earthy grilled portobello mushrooms are zipped up by bell peppers, sweet onions and tangy goat cheese.

Get the Recipe: The Girl Burger

Cauliflower Mac 'N' Cheese

This isn’t your plain old mac and cheese: It’s loaded up with cauliflower that takes on the flavors of the cheddar, Parmesan and Gruyère.

Green Beans with Paneer in Fresh Tomato Sauce

Paneer, a mild Indian cheese similar to mozzarella, serves as a spice sponge, absorbing the fragrant aromas of coriander, cumin and mustard seeds.

Get the Recipe: Green Beans with Paneer in Fresh Tomato Sauce

Meaty, Meatless Chili

Brimming with black beans and portobello mushrooms, this spicy, robust stew will satisfy all hungry diners — vegetarian and otherwise.

Get the Recipe: Meaty, Meat-less Chili

Wheat Berry Salad

Wheat berries —the kernels of whole wheat that flour comes from — are as easy a rice to prepare, but pack in more nutrients like fiber, protein and iron. This salad’s simple ingredients (dried fruit, nuts and a lemony dressing) allow the grain’s nutty, earthy flavor to shine.

Get the Recipe: Wheat Berry Salad

Carrot Cake Pancakes

Homemade pancakes trump ones from a boxed mix any day. Bobby Flay adds grated carrots and pumpkin pie spices to his batter to create these fluffy, fall-inspired rounds. A maple-cream cheese drizzle makes this breakfast dish even more decadent.

Get the Recipe: Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Three-Cheese Caprese Calzone

In a nod to another pizzeria staple — the caprese salad — Kelsey Nixon packs her homemade calzone with three kinds of cheeses, cherry tomatoes and basil.

Get the Recipe: Three Cheese Caprese Calzone

Marinara Pasta

Armed with this straightforward but delicious marinara recipe from Hoboken food truck Vito’s Lotsa Pasta, you’ll never want the jarred stuff again.

Get the Recipe: Marinara Pasta

Kidney Bean Stew with Sweet Potatoes and Oranges

There’s no shortage of flavor in Bal Arneson's recipe, which turns a pantry staple — dried beans — and an assortment of Indian spices into a belly-warming stew.

Get the Recipe: Kidney Bean Stew with Sweet Potatoes and Oranges

Curried Deviled Eggs

Kelsey’s secret to irresistible deviled eggs? A dash of curry powder, along with paprika and cayenne.

Get the Recipe: Curried Deviled Eggs

Penne with Roasted Tomatoes

Don’t be fooled by the hourlong cook time — most of it goes to letting the tomatoes roast, which deepens their sweet flavor.

Get the Recipe: Penne with Roasted Tomatoes, Garlic, and White Beans

Macaroni and 4 Cheeses

Made with four types of cheeses — cheddar, Jack, ricotta and Parmesan — and pureed winter squash, Ellie’s casserole is decadent, even without full-fat dairy.

Get the Recipe: Macaroni and 4 Cheeses

Poached Eggs in Mole with Creamy Green Rice

Just as tomato sauce isn’t just for chicken, mole — a rich Mexican sauce made with bitter chocolate — isn’t just for chicken. Bobby Flay serves his mole with poached eggs and creamy long-grain rice.

Get the Recipe: Poached Eggs in Mole with Creamy Green Rice

Sabrina's Tacos

A lush mixture of potatoes, corn and poblano peppers makes a filling stand-in for carne in these vegetarian tacos, which are especially satisfying when gussied up with salsa, crumbled Cojita cheese and sour cream.

Get the Recipe: Sabrina's Tacos

Creamy Gorgonzola and Mushroom Risotto

Gorgonzola that’s added at the end of the cooking process lends this velvety risotto a bright flavor that complements the earthy sauteed mushrooms.

Get the Recipe: Creamy Gorgonzola and Portobello Mushroom Risotto

Stuffed Peppers

Instead of ground meat, Bal fills the peppers with brown rice and mashed potatoes that are mixed with some of her favorite Indian seasonings.

Get the Recipe: Stuffed Peppers

Dilly Pickled Egg Salad

Up your picnic game with Megan Palmer’s sophisticated take on egg salad, which includes a sweet pickle relish and minced fresh dill.

Get the Recipe: Dilly Pickled Egg Salad

Warm Potato Salad

Featuring whole fingerling spuds, green beans and hardboiled eggs lightly dressed in a mustard and anchovy vinaigrette, Chuck Hughes’ rendition of potato salad is filling enough to be a meal of its own.

Get the Recipe: Warm Potato Salad

Potato-Egg Salad

Daisy Martinez does away with the mayo, allowing the natural flavors of the spuds and hard-boiled eggs to come through.

Get the Recipe: Potato-Egg Salad (Ensalada de Papas y Huevos)

4-Pepper Deviled Eggs

Traditional deviled eggs are addictive enough on their own, but Alton Brown ups the flavor factor by adding four types of peppercorns to the filling.

Get the Recipe: 4-Pepper Deviled Eggs

Vegetable Pot Pie

Homemade pot pie doesn’t need to be an all-day event. Aida uses store-bought puff pastry to cut down on prep so you can spend more time savoring the luscious, veggie-laden meal.

Get the Recipe: Vegetarian Pot Pie

Chiles Rellenos with Cherry Tomato Salsa

Mexican fare is easy to make meatless. Tyler Florence elevates this classic with a goat cheese-and-herb filling and fresh cherry tomato salsa.

Get the Recipe: Chiles Rellenos with Cherry Tomato Salsa

Caprese Di Farro

To brighten this foolproof farro salad, Debi Mazar and Gabriele Corcos draw inspiration from an Italian classic — caprese salad — and add juicy cherry tomatoes along with fresh basil leaves.

Get the Recipe: Caprese Di Farro

Arepas with Cheese and Corn

These plump, savory corn cakes, which originated in South American countries like Venezuela and Colombia, are a popular snack at New York City street fairs. Studded with sweet kernels and grated cheese, the crisp rounds will also be a hit at your dinner table.

Get the Recipe: Arepas with Cheese and Corn

Spicy Zucchini, Pepper and Potato Soup

Soups are a smart way to extend the life of summer produce. Rachael Ray’s freezer-friendly pot — packed with warm-weather vegetables and aromatic herbs — will be a fragrant pick-me-up in the colder months.

Get the Recipe: Spicy Zucchini, Pepper and Potato Soup

Grilled Vegetables

Giada De Laurentiis seasons her bounty lightly, letting each vegetable’s natural flavors and the grilled char shine through.

Get the Recipe: Grilled Vegetables

Baked Penne with Roasted Vegetables

An array of vegetables adds more than just nutrients to Giada’s 5-star ziti — the onions, peppers, zucchini and mushrooms are oven-roasted to develop a deep flavor.

Get the Recipe: Baked Penne with Roasted Vegetables

New Macaroni Salad

Forget the heavy, mayo-based salads of your childhood. Here, Greek yogurt and feta step in to give the picnic favorite its cool, creamy texture and tangy zing without the greasiness.

Get the Recipe: New Macaroni Salad

Every Herb Pesto

This recipe makes use of assorted fresh herbs like mint and tarragon to create a versatile pesto that you can spread on crostini or swirl into a pasta.

Get the Recipe: Every Herb Pesto

Paella with Tomatoes

Mark Bittman imbues his stripped-down, vegetarian paella with smoked paprika to give the dish its traditional baconlike flavor without the meat and grease.

Get the Recipe: Paella with Tomatoes

Roasted Squash Chili Mac

Rachael’s hearty mash-up includes quintessential chili spices like cumin and oregano, plus cinnamon and nutmeg to highlight the squash.

Get the Recipe: Roasted Squash Chili Mac

Red Lentil Salad

Dive into Bal’s Indian-spiced lentil salad the old-fashioned way (with silverware) or use the lettuce leaves as wraps for a fun hands-on dinner.

Get the Recipe: Red Lentil Salad

Whole-Wheat Spaghetti with Swiss Chard

Giada’s recipe makes easy work out of eating more leafy greens. Loads of Swiss chard get cooked down with onions, garlic, tomatoes and wine for a simple, nutritious weeknight dinner.

Get the Recipe: Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Pumpkin Lovers' Lasagna

Rachael’s hearty lasagna — loaded with butternut squash and pumpkin puree — can serve as a filling vegetarian entree or a side dish to meatier fare.

Get the Recipe: Pumpkin Lovers Lasagna

Squash Soup

Butternut squash soup is a surefire crowd-pleaser. To keep the fall staple interesting, change up the toppings — add a dollop of ginger cream one night and chopped toasted pecans another.

Get the Recipe: Squash Soup

Egg White Sandwich with Caramelized Onions and Fig Jam

Turn a plain old egg sandwich into a fancy one by adding caramelized onions and fig jam.

Get the Recipe: Egg White with Caramelized Onions and Homemade Fig Jam Sandwich with Salad and Maple Balsamic Dressing

Veggie Garbage Bread

Featuring sauteed zucchini, squash, onions and tomatoes, this rolled-up pastry is like a baked veggie sub.

Get the Recipe: Veggie Garbage Bread

Curried Squash Soup with Apple and Cheddar Melts

Rachael spices up the typical soup-and-grilled-cheese combo with Indian accents: She adds curry to the butternut squash soup and chutney to the gooey cheddar sandwiches.

Get the Recipe: Curried Squash Soup with Apple and Cheddar Melts

Sesame Eggplant with Tofu

When prepared properly, tofu can be wonderfully flavorful. Emeril Lagasse uses easy-to-find ingredients like garlic, sesame seeds and crushed red pepper to make his standout dish.

Get the Recipe: Sesame Eggplant with Tofu

Cauliflower with Sweet Potatoes

It’s a common misconception that Indian food is too complicated to make at home — Bal’s cauliflower platter calls for spices you probably already have and is ready in under 40 minutes.

Get the Recipe: Cauliflower with Sweet Potatoes

Hummus Dip

Homemade hummus only takes 10 minutes to whip up and you can easily add roasted red peppers or a shot of Sriracha if you like your dip fancy or spicy.

Get the Recipe: Hummus Dip

Spicy Quesadillas

It’s easy to bulk up this meatless quesadilla — just add ample helpings of vegetables to the spicy, melty cheese and corn.

Get the Recipe: Spicy Quesadillas

Frittata Di Verdura

Don’t know what to do with the leftover vegetables in the fridge? David Rocco’s frittata recipe serves as a tasty base for all those bits and pieces.

Get the Recipe: Frittata Di Verdura: 'Clean Out the Fridge' Frittata

Spaghetti al Limone

Sometimes the recipes with the least ingredients are the tastiest. Reach for David Rocco’s low-stress noodle dish — which calls for a box of pasta, a few lemons and Parmigiano — when you can’t make a supermarket run.

Get the Recipe: Spaghetti al Limone: Spaghetti with Lemon Sauce

Penne with Spinach Sauce

Making a pestolike sauce from spinach and low-fat cheeses is an easy way to sneak veggies into a dish.

Get the Recipe: Penne with Spinach Sauce

Roasted Cauliflower

There are so many ways to cook cauliflower — you can steam, puree and even fry it — but one of our favorite techniques is perhaps the simplest: roasting the florets until tender and golden brown.

Get the Recipe: Roasted Cauliflower

Lemon-Basil Orzotto

Kelsey’s orzotto is just as dreamy as risotto, but takes half the time and effort. The tiny pasta has a large surface area, allowing for an even coating of the bright, lemony sauce.

Get the Recipe: Lemon-Basil Orzotto

Hot-and-Sour Fresh Noodles with Zucchini

Ching-He Huang’s recipe has the perfect balance between spicy and tangy, with crisp zucchini adding a nice contrast of texture to the soft noodles.

Get the Recipe: Hot and Sour Fresh Noodles with Zucchini

Mediterranean Farro Salad

Throw farro in with crispy vegetables and toss it in a Dijon vinaigrette to make the toothsome, versatile grain the star of a delightful salad.

Get the Recipe: Mediterranean Farro Salad

Zucchini Parmesan Crisps

Coated in olive oil, breadcrumbs and Parmesan, Ellie’s baked zucchini have the same satisfying crunch as the fried version.

Get the Recipe: Zucchini Parmesan Crisps

Blue Corn, Mushroom and Cheese Quesadillas

Creamy queso fresco provides a cool balance to the heat of jalapeno-flecked mushrooms in Chuck’s flavorful quesadillas.

Get the Recipe: Blue Corn, Mushroom and Cheese Quesadillas

Hummus and Grilled Vegetable Wrap

Ellie’s satisfying wrap is a smart way to use up leftover veggies. While this recipe calls for zucchinis, bell peppers and baby spinach, you can swap in whatever’s sitting in your fridge.

Get the Recipe: Hummus and Grilled Vegetable Wrap

Spicy Hoisin Glazed Eggplant

With its spongelike texture, eggplant is perfect for soaking up sauces, like a spicy hoisin glaze.

Get the Recipe: Spicy Hoisin Glazed Eggplant

Asparagus and Jack Cheese Frittata

To give her frittata extra fragrance, Aida includes a few tablespoons of chopped fresh cilantro.

Get the Recipe: Asparagus and Jack Cheese Frittata

Sesame Noodles

Using just a few pantry staples, Stupidly Simple Snacks host Amy Cao gives regular old spaghetti some Asian flair. Throw in thinly sliced carrots, red peppers, scallions or cucumbers for added freshness and fun textures.

Get the Recipe: Sesame Noodles

Tomato Cheese Tart

If you’re craving pizza but don’t want to hassle over homemade dough, try Chuck’s cheesy tomato tart, which calls for phyllo pastry sheets.

Get the Recipe: Tomato Cheese Tart

Greek Feta and Cucumber Salad

Michael Symon’s unfussy side is so crisp, tangy and refreshing that you’ll find yourself whipping it up again and again.

Get the Recipe: Greek Feta and Cucumber Salad

Creamy Corn and Vegetable Soup

Soup isn’t just a cold-weather dish. Loaded with zucchini, bell pepper, corn and fresh basil, this bowl brings together all the bright and fresh flavors of summer.

Get the Recipe: Creamy Corn and Vegetable Soup

Grilled Eggplant and Goat Cheese Salad

Tangy goat cheese and balsamic vinegar balance out smoky grilled eggplant in Giada’s elegant summer salad.

Get the Recipe: Grilled Eggplant and Goat Cheese Salad

Grilled Portobello Mushrooms with Balsamic

Thick and meaty portobello mushrooms are great stand-ins for beef patties, but they’re also delicious on their own, especially with Alex Guarnaschelli’s garlicky balsamic dressing.

Get the Recipe: Grilled Portobello Mushrooms with Balsamic

Pasta alla Norma “Nuda”

Even without the aged cheese this Sicilian specialty typically calls for, Debi and Gabriele’s rendition — featuring eggplant and rigatoni in a tart tomato sauce — is robust and flavorful.

Get the Recipe: Pasta alla Norma "Nuda"

Fried rice with Asparagus, Corn and Mushrooms

With Ching’s addition of earthy mushrooms, asparagus and diced red chiles, this fried rice is brimming with flavor, even sans meat.

Get the Recipe: Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice

Roasted White Asparagus

Boasting a milder flavor than their green counterparts, these nutritious white stalks are the perfect landing spot for tangy hollandaise and crunchy pumpernickel breadcrumbs.

Get the Recipe: Roasted White Asparagus with Sauerkraut Hollandaise and Toasted Pumpernickel Breadcrumbs

Roasted Sweet Potato Salad

Toss roasted sweet potatoes with black beans and Mark Bittman’s spicy chili dressing for a refreshing potato salad that doesn’t require butter or cream.

Get the Recipe: Roasted Sweet Potato Salad with Black Beans and Chili Dressing

Rustic Fall Vegetable Soup

This comforting bowl doesn’t require any fancy ingredients. Just throw in a few hearty vegetables and herbs and let it simmer away on the stove.

Get the Recipe: Rustic Fall Vegetable Soup

Oven-Roasted Broccoli

Drizzled with olive oil and thrown in a hot oven, broccoli takes on a smoky sweetness and charred crunch that will win over even lifelong broccoli haters.

Get the Recipe: Oven Roasted Broccoli

Honey-Glazed Carrots

A few tablespoons of honey is all it takes to play up the carrots’ natural sweetness in this simple 15-minute dish.

Get the Recipe: Honey Glazed Carrots

Stovetop Green Bean Casserole

Alex’s take on this Thanksgiving side dish skips the sodium-heavy canned soup, subbing in fresh mushrooms instead.

Get the Recipe: Stovetop Green Bean Casserole

Whipped Sweet Potatoes and Bananas with Honey

Tyler adds an unexpected ingredient to this Thanksgiving classic: slices of potassium-rich bananas.

Get the Recipe: Whipped Sweet Potatoes and Bananas with Honey

Hot Spinach and Artichoke Dip

This spicy spinach and artichoke dip is a guaranteed crowd-pleaser that’s fast and easy to prepare.

Get the Recipe: Hot Spinach and Artichoke Dip

Fresh Ricotta Crostini

Dinner guests will be impressed with the fresh flavor of this homemade ricotta and its speedy cooking time.

Get the Recipe: Fresh Ricotta Crostini

Pomegranate Quinoa Pilaf

Kelsey subs in protein-packed quinoa for white rice in this energizing pilaf, which is brightened with pomegranate seeds and lemons.

Get the Recipe: Pomegranate Quinoa Pilaf

Grilled Cheese with Caramelized Onions

Take this childhood favorite up a notch by adding caramelized onions. Cooking the crunchy slices low and slow in a heated skillet will turn them into a tangle of melt-in-your-mouth strands.

Get the Recipe: Grilled Cheese with Caramelized Onions

Chilaquiles: Tortilla Casserole

Usually served for breakfast or brunch, this tasty Mexican casserole features tortillas smothered in salsa, cheese and sour cream, all topped with fried eggs.

Get the Recipe: Chilaquiles: Tortilla Casserole

Artichoke and Tomato Panzanella

Giada's vibrant panzanella recipe breathes new life into pantry staples like whole-wheat bread and black olives.

Get the Recipe: Artichoke and Tomato Panzanella

PASTA WITH WINTER SQUASH AND TOMATOES

Sweet, hearty butternut squash adds substance and nutrients to this pasta dish. Once the squash has been cooked, it becomes so soft it acts as the pasta’s sauce and eliminates the need for fatty cheese.

Get the Recipe: Pasta with Winter Squash and Tomatoes

TOFU SALAD WITH CHIVE GINGER OIL

Tofu is a wonderfully versatile ingredient. Just remember to remove all the excess water from the cubes so they can absorb this recipe's flavor-packed miso dressing and chive ginger oil.

Get the Recipe: Tofu Salad with Chive Ginger Oil

SPINACH AND TORTELLINI

Nutrient-rich spinach, peas, cherry tomatoes and portobello mushrooms bulk up this cheese tortellini dish.

Get the Recipe: Spinach and Tortellini

BREAKFAST BURRITO

Ellie's healthy breakfast burrito — a whole-wheat tortilla packed with healthy ingredients like peppers, black beans, tomatoes, avocados and cheese — will keep you full all day.

Get the Recipe: Breakfast Burrito

PASTA SALAD WITH GREEN ONION DRESSING

True to his style, Roger Mooking dresses up pasta salad with exotic twists like toasted coconut and a green onion dressing.

Get the Recipe: Pasta Salad with Green Onion Dressing

ROASTED SPRING VEGETABLE SALAD WITH MISO BUTTER AND A POACHED EGG

Easy ways to take your salad to restaurant-level heights? Add a poached egg and top with ready-in-minutes miso butter instead of bottled dressing.

Get the Recipe: Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg

VEGGIE BALLS

Even hardcore carnivores will want seconds of these addictive baked spheres, which are packed with celery, mushrooms and lentils. Smother them with a pesto sauce to add even more flavor (and veggies!).

Get the Recipe: Veggie Balls

CAPRESE SANDWICH

Debi and Gabriele convert this Italian specialty into portable picnic fare by sandwiching tomatoes, mozzarella and fresh basil inside a baguette.

Get the Recipe: Caprese Sandwich

Bengali Butternut Squash

By adding ample Indian spices to butternut squash, Anjum Anand transforms a simple vegetarian side into a hearty, complex curry that can easily step up as a main course.

Get the Recipe: Bengali Butternut Squash

Stuffed Cheesy Portobello Burgers

With their firm texture and earthy flavor, portobello mushrooms are the perfect vegetarian stand-in for beef patties. Kelsey layers on shredded Swiss cheese for an extra savory boost.

Get the Recipe: Stuffed Cheesy Portobello Burgers

Greek Caponata

Put a Greek spin on this Sicilian salad by adding fresh zucchini and summer squash. Spoon the vegetables on slices of sourdough to make it a full meal.

Get the Recipe: Greek Caponata

Buffalo Mozzarella and Tomato Pizza

By keeping toppings to a minimum, Roger allows the quality ingredients in this classic pie to shine through.

Get the Recipe: Buffalo Mozzarella and Tomato Pizza

Black Bean Cakes

Heat seekers can drizzle chipotle chile oil and crushed peppers onto these protein-packed black bean discs for an extra kick of spice.

Black Bean Cakes

Radish and Sesame Soy Noodle Salad

Sesame appears twice in this recipe— in the soy dressing and as toasted seeds — adding a nutty aroma to Ching’s chilled noodle salad.

Get the Recipe: Radish and Sesame Soy Noodle Salad

Sag and Paneer

Bal loads up her rendition of sag and paneer with greens. In addition to spinach, there’s broccoli and rapini — and plenty of cheese, of course.

Get the Recipe: Sag and Paneer

Kidney Bean Stew with Sweet Potatoes and Oranges

Bal brightens her stick-to-the-ribs stew with chunks of oranges and tamarind pulp.

Get the Recipe: Kidney Bean Stew with Sweet Potatoes and Oranges

Fettuccine Alfredo with Shiitake Mushrooms, Kale and Sun-Dried Tomatoes

Trim down fatty fettuccine Alfredo by subbing in a creamless almond sauce that's equally indulgent.

Get the Recipe: Fettuccine Alfredo with Shiitake Mushrooms, Kale, and Sun-dried Tomatoes

PASTA WITH LAVENDER

This pasta’s aromatic lavender fragrance and quick 30-minute cook time ensure a very low-stress dinner assembly.

Get the Recipe: Pasta with Lavender

Farmers' Market Vegetable Soup

This one-pot wonder puts vegetables — and not the chef — to work. Just toss the produce into a pot and simmer until it's tender.

Get the Recipe: Farmers' Market Vegetable Soup

GUJARATI UNDHIYO

This Indian dish features a medley of autumn vegetables — like eggplant and sweet potato — covered in a fragrant masala sauce.

Get the Recipe: Gujarati Undhiyo

ZUCCHINI AND PARMESAN SUBS WITH TOMATOES AND BASIL

Thick slices of zucchini form the "meat" of this sandwich after being fried with a light panko crumb coating. They're so delicious when layered with provolone and a variety of ripe tomatoes that you may be tempted to permanently sub out your meaty sub.

Get the Recipe: Zucchini Parmesan Subs with Tomatoes and Basil

GRILLED SQUASH QUESADILLAS WITH A CHARRED TOMATO SALSA

There's no shortage of flavor in this recipe, which pairs cheesy zucchini quesadillas with a spicy ancho chile paste and smoky tomato salsa.

Get the Recipe: Grilled Squash Quesadillas with a Charred Tomato Salsa

EAT-YOUR-PLATE TACO SALAD WITH BLACK BEANS AND GRILLED CORN

This open-faced taco salad — brimming with black beans, corn and yellow bell peppers — will please vegetarians and meat lovers alike.

Get the Recipe: Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn

Smoky Panzanella with Market Vegetables

This Florentine salad uses toasted cubes of stale bread to sop up the sharp vinaigrette dressing. In a modern twist, Kelsey adds smoked mozzarella to the mix.

Get the Recipe: Smoky Panzanella with Market Vegetables

RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM

Kelsey cuts down on the prep time for this elegant tart by forming the base from frozen puff pastry. The topping is inspired by a rustic French stew, which she enhances with a caramelized onion-tomato jam.

Get the Recipe: Ratatouille Tart with Caramelized Onion-Tomato Jam

LATE SUMMER MINESTRONE

Corn, string beans, tomatoes and other seasonal vegetables need little more than water and herbs to be transformed into a clear soup with pure vegetable flavor.

Get the Recipe: Late Summer Minestrone

Stir-Fried Vegetable Wraps

Ching turns vegetarian stir-fry into a fun, hand-held appetizer by wrapping it up in wheat-flour pancakes.

Get the Recipe: Stir-Fried Vegetable Wraps

GRILLED VEGETABLE PANINI WITH HERBED FETA SPREAD

The salty, herby feta spread, made thick, creamy and tangy with cream cheese and sour cream, almost overshadows all the fresh veggies in this sandwich.

Get the Recipe: Grilled Vegetable Panini with Herbed Feta Spread