Our Top 13 Vegetarian Recipes From This Year

Thanks to chickpeas and quinoa, this Mediterranean-inspired salad packs a punch of protein and freshness, with crisp veggies and a zesty lemon-tahini dressing.

Wow, my friends couldn’t stop talking about the beautiful arrangement and the Manchego with apricot—total party hit! —Jessie

Roasted carrots and bright ginger blend into an ultra-creamy dip with tahini, perfect for crackers or crudités—ideal for healthy snacking or a unique appetizer.

This is my new lunch obsession! The tofu comes out so perfectly crisp and the sesame ginger dressing is to die for. —Liv B.

Roasted broccoli tossed with spicy harissa on toasted flatbreads makes a quick, bold dinner. Serve with a dollop of Greek yogurt for cooling contrast.

These taste like a treat but have a hidden protein boost—my kids had no clue they were healthy! —Melissa

A colorful toast board with creamy avocado, radishes, and microgreens—easy to customize and perfect for impressing at spring brunch.

Cozy and wholesome with tender apples, cinnamon, and a hint of maple—it's my favorite warm breakfast. —Andy_123

A Korean-inspired tofu that’s sticky, sweet, spicy, and incredibly crisp—serve over rice with scallions and sesame for the ultimate comfort meal.

Absolutely loved these at our last get-together! The balsamic drizzle takes them over the top. —Shari

Soft brie and sharp Parmesan with herbal notes make this no-cook cheese board elegant yet effortless—a showstopper for any gathering.

Honestly the cheesiest asparagus ever—everyone asked for seconds. Perfect with lemon aioli on the side! —Robin

A mix of balsamic-glazed carrots, parsnips, and beets roasted till caramelized—so simple, so hearty. Great as a side or main.