28 No Meat Recipes: Delicious, Healthy & Easy Vegetarian Meals Everyone Will Love

If you’re looking for flavorful, satisfying dishes that are completely meat-free, you’re in the right place. This guide brings you 28 no meat recipes that are easy to prepare, budget-friendly, and perfect for anyone embracing a vegetarian lifestyle—or simply trying to enjoy more plant-based meals during the week. Whether you’re cooking for your family, meal-prepping for work, or exploring meatless ideas for health reasons, these recipes are packed with protein, fiber, and bold flavors.

1. Creamy Spinach Alfredo Pasta

Ingredients:

• 12 oz fettuccine pasta
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream or plant-based cream
• 1 cup grated Parmesan cheese
• Salt & pepper to taste

Instructions:

1. Cook pasta according to package instructions; drain.
2. In a pan, melt butter and sauté garlic for 1-2 minutes.
3. Add spinach and cook until wilted.
4. Pour in cream, simmer for 3 minutes, then stir in Parmesan until melted.
5. Toss pasta into the sauce, season with salt and pepper, serve immediately.

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2. Vegetable Stir-Fry with Garlic Sauce

Ingredients:

• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced thin
• 1 cup snap peas
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sugar
• Cooked jasmine rice or noodles

Instructions:

1. Heat oil in wok, add garlic, stir-fry until fragrant.
2. Add vegetables, stir-fry for 5-6 minutes until crisp-tender.
3. Mix soy sauce, sugar, and cornstarch slurry; pour over vegetables.
4. Stir until sauce thickens.
5. Serve hot over rice or noodles.

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3. Chickpea Curry (Chana Masala)

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained)
• 2 tbsp oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil, sauté onions until golden.
2. Add garlic, ginger, spices; cook 1 minute.
3. Add tomatoes, cook until soft.
4. Add chickpeas and 1 cup water, simmer 15 minutes.
5. Garnish with cilantro, serve with rice or naan.

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4. Mushroom Stroganoff

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cups sliced mushrooms
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 cup sour cream or vegan sour cream
• Salt and pepper to taste
• Cooked egg noodles

Instructions:

1. Sauté onion, garlic, and mushrooms in olive oil until mushrooms are golden.
2. Add broth and soy sauce; simmer 10 minutes.
3. Stir in sour cream and heat gently (don’t boil).
4. Serve over noodles.

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5. Loaded Veggie Quesadillas

Ingredients:

• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup black beans, rinsed
• 1/2 cup corn kernels
• 1 red bell pepper, diced
• 1/2 red onion, chopped
• Cooking spray or oil

Instructions:

1. Heat skillet, place tortilla down.
2. Sprinkle cheese, beans, corn, peppers, onions on half of tortilla.
3. Fold and cook 2-3 minutes each side until golden and cheese melts.
4. Cut into wedges, serve with salsa and sour cream.

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6. Broccoli Cheddar Soup

Ingredients:

• 4 cups broccoli florets
• 1 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup shredded cheddar cheese
• 1 cup milk or plant milk
• 1/4 cup flour
• Salt and pepper to taste

Instructions:

1. Sauté onion, garlic in butter until soft.
2. Stir in flour to make a roux, cook 1 minute.
3. Gradually add broth and milk, stirring until thickened.
4. Add broccoli, simmer 15 minutes.
5. Blend half the soup for creamy texture.
6. Stir in cheese, season, serve warm.

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7. Paneer Tikka Masala

Ingredients:

• 250g paneer, cubed
• 2 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• 1/2 cup cream or coconut milk
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Sauté paneer cubes until golden; set aside.
2. In the same pan, sauté onion and ginger-garlic paste.
3. Add tomato puree and spices; cook 10 minutes.
4. Stir in cream and paneer, simmer 5 minutes.
5. Garnish with coriander and serve with rice.

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8. Veggie Fried Rice

Ingredients:

• 3 cups cooked rice (preferably chilled)
• 2 tbsp oil
• 2 eggs (optional)
• 1 cup mixed vegetables (peas, carrots, corn)
• 3 green onions, chopped
• 2 tbsp soy sauce
• Salt and pepper to taste

Instructions:

1. Heat oil in pan; scramble eggs if using, set aside.
2. Stir-fry vegetables until tender.
3. Add rice and soy sauce; stir-fry 5 minutes.
4. Mix in eggs and green onions.
5. Adjust seasoning and serve.

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9. Lentil Shepherd’s Pie

Ingredients:

• 2 cups cooked lentils
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups mashed potatoes
• 2 tbsp oil
• Salt and pepper to taste

Instructions:

1. Sauté onion, garlic, carrots in oil.
2. Stir in lentils, peas, tomato paste; cook 5 minutes.
3. Transfer to baking dish, spread mashed potatoes on top.
4. Bake at 375°F (190°C) for 20 minutes or until golden.

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10. Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans
• 1 tomato, chopped
• 1/2 cup corn
• 1/2 cup shredded cheese (optional)
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Mix quinoa, beans, tomato, corn, spices.
2. Stuff mixture into peppers.
3. Top with cheese if desired.
4. Bake at 375°F (190°C) for 25-30 minutes.

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11. Creamy Tomato Basil Soup

Ingredients:

• 4 cups chopped tomatoes (fresh or canned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup cream or coconut milk
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until translucent.
2. Add tomatoes and broth; simmer 20 minutes.
3. Blend soup until smooth.
4. Stir in cream and chopped basil.
5. Season and serve.

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12. Tofu Teriyaki Bowl

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• Cooked rice
• Steamed broccoli and carrots
• Sesame seeds for garnish

Instructions:

1. Marinate tofu in soy sauce, maple syrup, and sesame oil for 15 minutes.
2. Pan-fry tofu until golden.
3. Serve over rice with steamed veggies.
4. Sprinkle sesame seeds on top.

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13. Spinach & Feta Stuffed Pastries

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions:

1. Mix spinach and feta; season.
2. Cut pastry into squares, add filling, fold and seal.
3. Brush with egg wash.
4. Bake at 400°F (200°C) for 15-20 minutes until golden.

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14. Mediterranean Chickpea Salad

Ingredients:

• 2 cups cooked chickpeas
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/4 cup olives, sliced
• 1/4 cup red onion, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt, pepper, oregano to taste

Instructions:

1. Combine all ingredients in a bowl.
2. Toss well and serve chilled.

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15. Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup breadcrumbs
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 eggs, beaten
• Olive oil for frying

Instructions:

1. Dip eggplant slices in egg, then breadcrumbs.
2. Fry until golden; drain on paper towel.
3. Layer eggplant, marinara, and cheeses in baking dish.
4. Bake at 375°F (190°C) for 25 minutes.

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16. Vegetarian Burrito Bowl

Ingredients:

• 1 cup cooked brown rice
• 1 cup black beans
• 1/2 cup corn
• 1 avocado, sliced
• Salsa
• Lettuce and shredded cheese (optional)

Instructions:

1. Assemble rice, beans, corn, and toppings in a bowl.
2. Add salsa and enjoy.

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17. Sweet Potato & Black Bean Chili

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper

Instructions:

1. Sauté onion and garlic in oil.
2. Add sweet potato, tomatoes, beans, and spices.
3. Simmer 30 minutes until sweet potatoes are tender.
4. Serve with rice or bread.

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18. Pesto Pasta with Roasted Vegetables

Ingredients:

• 12 oz pasta
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 cup pesto sauce
• Olive oil, salt, pepper

Instructions:

1. Roast vegetables at 400°F (200°C) for 20 minutes with olive oil.
2. Cook pasta, drain.
3. Toss pasta with pesto and roasted vegetables.

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19. Crispy Cauliflower Tacos

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup flour
• 1 cup water
• 1 tbsp chili powder
• 8 small tortillas
• Slaw and lime crema for topping

Instructions:

1. Mix flour, water, chili powder for batter.
2. Dip cauliflower and bake or fry until crispy.
3. Assemble tacos with cauliflower, slaw, and crema.

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20. Vegetable Lasagna

Ingredients:

• 9 lasagna noodles
• 3 cups ricotta cheese
• 2 cups shredded mozzarella
• 3 cups marinara sauce
• 2 cups spinach
• 2 zucchini, sliced
• 1 egg
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook noodles, drain.
3. Mix ricotta, egg, salt, pepper, and spinach.
4. Layer sauce, noodles, ricotta mix, zucchini, mozzarella.
5. Repeat layers; bake 40 minutes.

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21. Sweet Corn and Basil Fritters

Ingredients:

• 1 cup corn kernels
• 1/2 cup flour
• 1/4 cup chopped basil
• 1 egg
• Salt and pepper
• Oil for frying

Instructions:

1. Mix all ingredients into a batter.
2. Fry spoonfuls in oil until golden.
3. Serve with yogurt dip.

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22. Black Bean Burgers

Ingredients:

• 1 can black beans, mashed
• 1/2 cup breadcrumbs
• 1/4 cup onion, finely chopped
• 1 tsp cumin
• Salt and pepper
• Oil for frying

Instructions:

1. Mix all ingredients, form into patties.
2. Cook in a pan over medium heat until browned both sides.
3. Serve in buns with toppings.

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23. Greek Yogurt and Cucumber Dip (Tzatziki)

Ingredients:

• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp dill, chopped
• Salt to taste

Instructions:

1. Mix all ingredients.
2. Chill for 1 hour before serving.
3. Serve with pita or vegetables.

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24. Vegan Lentil Tacos

Ingredients:

• 1 cup cooked lentils
• 1 tbsp taco seasoning
• 8 corn tortillas
• Toppings: lettuce, salsa, avocado

Instructions:

1. Heat lentils with taco seasoning.
2. Fill tortillas and add toppings.

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25. Zucchini Noodles with Avocado Sauce

Ingredients:

• 2 large zucchinis, spiralized
• 1 ripe avocado
• 1 clove garlic
• Juice of 1 lemon
• Salt and pepper
• Olive oil

Instructions:

1. Blend avocado, garlic, lemon juice, salt, pepper, olive oil to make sauce.
2. Toss zucchini noodles with sauce and serve.

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26. Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• Olive oil, salt, pepper

Instructions:

1. Mix breadcrumbs, cheese, garlic, parsley.
2. Stuff mushrooms, drizzle with oil.
3. Bake at 375°F (190°C) for 20 minutes.

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27. Cauliflower Rice Stir-Fry

Ingredients:

• 3 cups cauliflower rice
• 1 cup mixed vegetables
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil

Instructions:

1. Sauté garlic and vegetables.
2. Add cauliflower rice, soy sauce, and sesame oil.
3. Cook 5-7 minutes, serve hot.

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28. Sweet Potato and Kale Hash

Ingredients:

• 2 large sweet potatoes, diced
• 2 cups kale, chopped
• 1 onion, chopped
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Cook sweet potatoes in oil until soft.
2. Add onion and kale; cook until kale wilts.
3. Season and serve.