Vegetarian Main Course Recipes | SAVEUR

Vegetarian Main Dishes

25 vegetarian recipes from around the world for wholesome and satisfying main dishes, from hearty quinoa burgers to creamy lasagne and more.

Kuku Kadoo--an Iranian egg casserole--gets its bright color and exotic flavor from turmeric.

André Baranowski

Chiles and ginger add invigorating heat to a classic Punjabi dish of tomatoes and kidney beans garnished with slivers of red onion. Redolent of coriander, cumin, and cinnamon, this warming stew is best enjoyed over basmati rice.

Todd Coleman

Coconut Beluga Lentils

At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk.

Andre Baranowski

Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)

This variant of the classic Iranian frittata-like egg dish has become a popular street food in London. Feel free to add walnuts, barberries, or raisins to make it your own.

Farideh Sadeghin

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry adapted from a recipe in Grace Young and Alan Richardson's The Breath of a Wok (Simon & Schuster, 2004).


I have eaten my share of falafel around the world, and I love the way the simple legume patty takes on the flavor of a place, as in the dense fava bean falafels of Egypt and Iraq, Palestine's parsley-heavy chickpea versions, and the unusual falafel I happened upon at a restaurant called Amon, on Via Palazzuolo in Florence, where the Egyptian chef Na'ama adds fresh fennel to her mash. But any way you make it, there is nothing like falafel's first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley. —Felicia Campbell

Todd Coleman

Orecchiette with Rapini and Goat Cheese

Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that's ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »

André Baranowski

Red chile flakes adds spice to comforting eggplant pasta finished with crumbly, salty ricotta salata cheese.

Todd Coleman

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)

Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.

Todd Coleman

Cauliflower and goat cheese souffles

Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegetarian main when served with a salad.

Joseph De Leo

Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan)

Salty-sweet tomatoes and fluffy eggs balance each other perfectly when paired together for a simple stir-fry.

Todd Coleman

Wild Greens with Fried Eggs (Horta me Avga Tiganita)

This dish from Epirus, Greece, marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.

James Oseland

Spinach and Potato Dumplings with Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin's Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »

Matt Taylor-Gross

Coconut Rice and Red Beans

If you prefer, you can use canned red kidney beans in this satisfying side dish, served alongside Braised Oxtail with Butter Beans. Simply skip the first step and rinse one 15-oz. can of beans before adding them to the pan in step two.

Matt Taylor-Gross

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin's Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »

Matt Taylor-Gross

Collard greens, collard greens recipes

Coconut milk balances the spicy notes of chile in this Indonesian-style curry with collard greens.

Todd Coleman

Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette

Crisp-tender Chinese long beans pair with silky tofu and an umami-rich dressing for this simple chilled salad from chef Matt Wilkinson.

André Baranowski

Potato Tacos (Tacos de Papa)

Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs.

Dylan + Jeni

Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce

These soft gnocchi from Tuscany are the ultimate version of the kind most commonly served at Italian-American restaurants. The dish is amped up with briny chopped capers and green olives.

Con Poulos

Spelt Risotto with Beets and Horseradish

Heston Blumenthal, chef at the Fat Duck in Bray, England, was inspired by his trip to Transylvania in this dish. Blumenthal substitutes spelt, a wheat berry found in most supermarkets, for the more common short-grain rice to give the risotto a nutty and wholesome flavor.

Todd Coleman

Salt-Roasted Turnips with Goat Cheese and Greens

Kobe Desramaults uses almost no spices at his Michelin-starred restaurant In de Wulf, located in an isolated corner of Belgium. Here he relies on salt roasting to make these turnips, served on a bed of creamy goat cheese, buttery and tender. Get the recipe for Salt-Roasted Turnips with Goat Cheese and Greens »

Romulo Yanes

Mixed Vegetable Coconut Curry (Ghanta Tarkari)

This vegetarian Indian dish from the state of West Bengal features squash, potatoes, and gourds enriched with ghee and sweetened with grated coconut.

James Roper

Grilled Vegetable and Barley Salad

Barley is typically eaten in a pudding for breakfast or dessert in Egypt, but in this recipe from cookbook author Suzanne Zeidy, it's turned into a hearty salad, seasoned with cumin and chiles, and tossed with grilled vegetables, feta, and pistachios. Get the recipe for Grilled Vegetable and Barley Salad »

Helen Cathcart

Our favorite lasagne is a vegetarian take on the classic, creamy lasagne bolognese. In it, the meat is replaced with earthy shiitake mushrooms and the noodles aren't boiled before baking, so they're less mushy when they come out of the oven.

André Baranowski

Quinoa Veggie Burger with Roasted Red Pepper Relish

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite.

Helen Rosner