18 Vegetarian Recipes in 30 Minutes

Faster food can be healthy too.

Spaghetti alla Primavera
spaghetti primavera
Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »Todd Coleman
Lentil Salad with Beets and Pomegranate
Lentil Salad with Beets and Pomegranate
Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Pair it with chicken, beef, lamb, or fish, or serve it as a vegetarian main; it's hearty enough to stand on its own.Farideh Sadeghin
Nasi Lemak
NASI LEMAK (COCONUT RICE)
This rich Malay coconut rice is a breakfast favorite in Malaysia. Get the recipe for Nasi Lemak »Matt Taylor-Gross
Red Chile Enchiladas
Red Chile Enchiladas
The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. Get the recipe for Red Chile Enchiladas »Matt Taylor-Gross
Philippine Vinegar-Braised Greens (Kangkong Adobo)
Philippine Vinegar-Braised Greens (Kangkong Adobo)
"Filipinos love anything with adobo sauce, and kangkong is one of my favorite vegetables to eat." – Leah Cohen of Pig & Khao Get the recipe for Philippine Vinegar-Braised Greens (Kangkong Adobo) »Matt Taylor-Gross
Chipotle Swiss-Chard Tacos
Swiss Chard Chipotle Tacos
Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to these vegetarian tacos. Get the recipe for Chipotle Swiss-Chard Tacos »Helen Rosner
Grilled Shiitake Mushroom with Chile and Thyme
Grilled Shiitake Mushroom with Chile and Thyme
Chef Chris Fischer likes to lay out these charred mushrooms at the start of a meal for snacking—they put cheese plates and crudités to shame. Tossing them with the marinade infuses them with deep flavor.Elizabeth Cecil
Quinoa Salad with Snap Peas, Scallions, and Mint
Quinoa Salad with Snap Peas, Scallions, and Mint
This light quinoa salad, filled with scallions, mint, snap peas, and crisp haricots verts tossed in a Dijon vinaigrette, makes a perfect summer side dish for picnics and barbecues. Get the recipe for Quinoa Salad with Snap Peas, Scallions, and Mint »Matt Taylor-Gross
Broccoli Rabe with Pine Nuts & Golden Raisins
Broccoli Rabe with Pine Nuts & Golden Raisins
Sweet golden raisins, red pepper flakes, and toasted pine nuts balance the bitterness of broccoli rabe in a side dish adapted from Anna Watson Carl's cookbook The Yellow Table. It makes an excellent accompaniment to grilled salmon, pork tenderloin, or meatballs with tomato sauce.Signe Birck
Mock Eel Recipe
mock eel japanese
Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry from Portland, Oregon, restaurant BTU Brasserie.Romulo Yanes
Maitake Mushrooms with Red Chiles and Cilantro
Maitake Mushrooms with Red Chiles and Cilantro
Fragrant with star anise, chiles de árbol, and cilantro, these mushrooms brown to a crisp on the outside while remaining tender inside. Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »Matt Taylor-Gross
Watercress with Spicy Chile and Sesame Vinaigrette
Watercress with Spicy Chile and Sesame Vinaigrette
Peppery watercress, nutty sesame seeds, and earthy Korean chile flakes are brought together with an easy lemon vinaigrette in this wonderful cold-weather salad. Get the recipe for Watercress with Spicy Chile and Sesame Vinaigrette »Justin Walker
Marinated Mozuku Seaweed with Cucumber
Marinated Mozuku Seaweed with Cucumber
In Okinawa, mozuku seaweed is eaten simply dressed with vinegar and soy sauce in this small appetizer.Justin Walker
Real Deal Ignacio-Style Nachos
nachos
A balance of pickly, salty, cheesy, and crisp, this recipe—inspired by the original—proves that simple is preferable when it comes to nachos. When deep-frying your own tortillas, look for soft tortillas made with all corn (and no flour) for the crunchiest results. Get the recipe for Real Deal Ignacio-Style Nachos »Matt Taylor-Gross
Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)
cilantro peanut salad
This refreshing salad is a perfect to accompaniment to rich grilled meats.Matt Taylor-Gross
Radish and Cilantro Salad with Goat Cheese
Radish and Cilantro Salad with Goat Cheese
In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »Matt Taylor-Gross
Soba Salad with Lemon-Miso Vinaigrette
Soba Salad with Lemon-Miso Vinaigrette
This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »Dylan + Jeni
Raw Celery Root Salad with Apples and Parsley
Raw Celery Root Salad with Apples and Parsley
This light and delicious salad from chef Dan Kluger makes wonderful use of winter produce. Crisp, raw celery root (a.k.a. celeriac) mingles with tart, julienned apples, crunchy croutons, and a tarragon-infused, mayonnaise-based dressing.Paul Sirisalee | Food Styling: Eugene Jho