Find the best vegetarian recipes for every occasion, from simple veggie lunch ideas to dinner party inspiration. Choose from cozy dishes like vegetarian currants, casseroles, and pasta, balanced meat-free dishes and salads.

Here we provide you some of the best recipes:

Turkey Salad:

We know you are going to love these best vegetarian recipes for Turkey Salad! It’s so simple to make but it has an unexpected twist…it has pecans, and it’s made with cranberries for tang and nutty crunch! This is the perfect take on a classic salad of chicken and a sandwich of turkey you’ll like!

Recipe:

It’s as easy as 1, 2, 3 to pull this together, and it’s great to scoop onto a green salad, use for lettuce wraps, or make into sandwiches. It’s so simple I can make this without even having to shake myself out of my yearly tryptophan coma!

Chop leftover turkey into chunks.
Dice celery and onions.
Blend all ingredients together (by the recipe below) and chill for at least 30 minutes before serving in the refrigerator.
When I put cranberry sauce and/or stuffing on turkey sandwiches, I remember it became something. So I thought I’d try making turkey salad with dried cranberries and pecans, and it’s officially one of those things everyone looks forward to having in the evening after a big Thanksgiving luncheon. But this recipe is so versatile; you can mix it up any way you choose.

Turkey Salad Other Uses:

Use toasted almonds or other favorite nuts in place of pecans if you wish.
Try it with fruit like grapes, chopped apples, or even plain raisins, if you want something different than cranberries. Grapes are my fave, there is something about the sweetness that is delightful against the savory Dijon and onions.
Roasted garlic and chives are a great addition! Or try bacon crumbles!
Use your imagination, and you’ll come up with ways to make turkey salad into something that is anything but “plain old.”
You betcha. If you have leftover salad, you can refrigerate it for 3 to 4 days. I don’t recommend freezing salads with mayo, they just don’t fare that well when you thaw them out. So use all of this turkey salad, it’s not going to be hard!
Make it for lunches. Spread it on crackers to serve as hors d’oeuvres. Make it into wraps with tortillas. Or heck, just eat it right out of the bowl with a spoon! It makes a great snack, lunch or a quick and tasty dinner with turkey soup, so go right ahead and make lots! You definitely won’t regret it! Happy Thanksgiving!

Broccoli Rabe :
Best vegetarian recipes Broccoli rabe is the ride or die vegetable that will be there for you even in the darkest winters when you suddenly realize that everything you’ve eaten for weeks is brown or beige in color These 14 rabbit broccoli recipes are the absolute best, bitter and assertive, yet exactly what heartfelt meat and cheese dishes need.

Recipe:
Broccoli Rabe with lemon and garlic
Ingredients :
bunch broccoli rabe rapini
teaspoons fine kosher salt
tablespoons olive oil
cloves garlic smashed
Additional salt and pepper to taste
Freshly rasped Parmesan omit 3 to 4 ounces to hold this organic or kosher cheese zest of one lemon
1/4 cup golden raisins
Instructions:
Rinse the rabbit of broccoli and modify any rough stems.
Bring a big pot of water over high heat to a boil.
Add the salt and broccoli rabbit trimmed. Return to a boil and simmer for 3 to 5 minutes, or up to 6 or 7 minutes if your broccoli rabe is mature.
Using tongs, cut the rabbit of broccoli and place a clean dishtowel on a baking sheet.
Over medium-high heat add the olive oil to a sauté pan with the smashed garlic cloves. Cook the garlic for about 2 minutes, then remove them. Add the broccoli rabe and sauté for just a minute or two. Season with a bit more salt and some pepper.
Move the broccoli rabe to a serving platter. Top with some shaved Parmesan, lemon zest and golden raisins. Serve warm.

Coconut curry with shrimp:

Best vegetarian recipes This coconut shrimp curry is so delicious and easy to produce, you could have it literally in no time at all on your dinner table. Forget to take out, forget to go out for dinner, make your curry at home! There’s a reason this recipe has been so popular on my blog for many years and it’s because of the flavors we achieve!
This curry is filled with aromatic spices and juicy plump shrimp, making it the perfect meal if you feel like experimenting in the kitchen. It’s also chock full of creamy coconut milk, my absolute favorite curry base with a smidge of coconut flavor to create a nice rich texture.

Ingredients :
Shrimp – Extra large, raw, deshelled and deveined.
Seasoning – Salt and pepper.
Spices – Cayenne pepper is all we need for this marinade.
Lemon juice – We need a nice acidic base to penetrate the meat.
Coconut oil – We’re going to use this oil to ensure that coconut flavor carries through every note of this dish.
Onion – We want an onion that cooks down well like white or yellow.
Aromatics – Fresh ginger and garlic are a must. Keep in mind that 1 1/2 teaspoons are equal to 1 fresh clove if jarred is all you have on hand. For dried ginger, 1 teaspoon equals 1 tablespoon fresh.
Spices – ground coriander, curry powder, and turmeric.
Tomatoes – One large can of diced tomatoes.
Coconut milk – Rich, delicious, and the creamy component of our curry.
Cilantro – Fresh chopped up nice and fine for garnish. If you’re not a fan of cilantro feel free to use parsley instead.
Instructions:
Marinate the shrimp: In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
Form the flavor base: While the shrimp is marinating, heat the oil in a medium-size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric, and curry powder. Allow cooking for another minute.
Cook the shrimp: Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
Finish the curry: Serve over hot rice and garnish with cilantro or parsley.

Recipe for Egg Curry:

Best vegetarian recipes Eggs are considered to be rich in protein and are one of the most popular choices for those who do not eat non-vegetarian food.
There are a number of people who happen to be eggetarian but are unable to eat and eat meat for them; the egg is one of the leading protein sources. The egg is a flexible ingredient like potato, too, with which you can make something. There is no shortage of options when cooking with eggs from snacks to main dishes and even dessert. Eggs are an important part of baking and are mostly used in bakery products such as cookies, cakes, and other products.
Ingredients:
6 boiled egg
2 onion
1-inch ginger
3/4 teaspoon red chili powder
1 teaspoon tamarind paste
1/4 cup refined oil
1 teaspoon black mustard seeds
2 pinches salt
4 chopped tomato
4 green chili
3/4 teaspoon powdered turmeric
1 handful of curry leaves
1 cinnamon stick
100 ml of coconut milk
1 1/2 teaspoon coriander powder

Instructions:
To prepare this mouth-watering Spicy Egg Curry, heat oil in a heavy-bottomed pan over medium flame. Add the mustard seeds and fry them for few seconds. Once they start to splutter, add the onions and saute until they turn slightly pinkish in hue. Now add the cinnamon and chopped green chilies. Fry for a minute or two. Add the tomatoes chopped and cook for 10 minutes.
Add the ginger, turmeric powder, red chili powder, coriander powder and stir-fry for a minute. Cook these spices until the extraction of the oil ends. Add the tamarind paste and 1 cup of water. Simmer for a minute or two.
Add the coconut milk, salt, and curry leaves. Stir well and simmer for a minute. Add the eggs and simmer for 3 to 5 minutes over low flame. Stir gently ensuring the eggs stay intact. Garnish with coriander leaves. This makes it even more tasty and flavorful to make the garnishing more aromatic, fry curry leaves, crumble and add to the egg recipe. Serve with hot rice or as a side dish with dosas or appams.

Roast Vegetables and Chicken:
Ingredients:
250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
6 firm plum tomatoes, halved
1 yellow pepper, seeded and cut into chunks
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto
Instructions:
Preheat the oven to 200C/ Gas 6/fan oven 180C. In a shallow roasting tin, spread the carrots, courgette, onion, pepper, and tomatoes, and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Using foil to cover the tin and cook for 30 minutes.
Remove the foil from the tin Return to the oven and cook for another 10 minutes until the vegetables are juicy and the chicken is cooked through. should run clear when pierced with a skewer)