20 vegetarian recipes even meat eaters will love

Consider, for a moment, the versatility of vegetables: broil them, puree them, roast them, boil them. Eat them raw, buy them frozen, preserve them, can them,...
By: Anna Becker / 11/15/2016 /

Throughout all of our cooking in the test kitchen, the conclusion we've come to is this: the uses for veggies are truly endless.

Thus, a collection of our favorite vegetarian recipes. The addition of a bright cilantro relish takes saucy chilaquiles to the next level. And toasty naan, served alongside our thick and comforting red lentil dal, is perfect for dipping and will make you question the necessity of spoons.

Follow these surefire recipes for an arsenal of filling and flavorful vegetarian meals, and you'll find yourself saying, "Meat? It's like we've never met!" ? Cook, relax, and enjoy!

cheesy veggie chilaquiles cheesy vegetable chilaquiles with cilantro-onion relish

Traditional Mexican Chilaquiles are made with lightly fried tortillas, covered in sauce and cheese. We crisped our tortillas up in the oven instead as a healthier and easier alternative, and toss them with lots of fun, festive ingredients: white cheddar cheese, cilantro-onion relish, and sour cream.

red lentil and potato dal Red Lentil and Potato Dal with Toasted Naan

Dal is a traditional Indian dish, a thick stew typically made from lentils or beans. In this recipe, red lentils are cooked down with potatoes, sauteed onion, garlic and ginger, and a beautifully fragrant spice blend is toasted in oil before added to the dal mixture. Finished with cilantro, and a squeeze of lime, all you need is warm naan for dipping!

https://blog.marleyspoon.com/warm-pimento-cheese-sandwiches-with-roasted-sunflower-broccoli

https://blog.marleyspoon.com/mushroom-ragu-and-polenta

https://blog.marleyspoon.com/cannellini-in-10-minute-brodo-with-escarole-and-lemon

https://blog.marleyspoon.com/roasted-chickpeas-tomatoes-with-garlicky-grits

https://blog.marleyspoon.com/baked-mushroom-pasta-with-parmesan-and-thyme

https://blog.marleyspoon.com/burrata-blistered-vegetables-with-basil-almond-dressing

https://blog.marleyspoon.com/wild-mushroom-kale-farrotto-with-lemon-chili-butter

https://blog.marleyspoon.com/veggie-grinders-with-mozzarella-and-tomato-sauce

https://blog.marleyspoon.com/lemony-spinach-gnocchi-bake-with-basil-and-pine-nuts

https://blog.marleyspoon.com/quinoa-veggie-burgers

https://blog.marleyspoon.com/cauliflower-tacos-with-pickled-radishes

https://blog.marleyspoon.com/miso-cod-bamboo-rice-with-sesame-spinach

https://blog.marleyspoon.com/roasted-vegetable-sandwiches-with-tomatoes-mushrooms-kale

https://blog.marleyspoon.com/indian-spiced-cauliflower-with-cumin-rice-pilaf

https://blog.marleyspoon.com/mushroom-ramen

https://blog.marleyspoon.com/halloumi-tomato-skewers-with-radicchio-salad

https://blog.marleyspoon.com/warm-tofu-spicy-garlic-sauce-with-rice-and-choy-sum

https://blog.marleyspoon.com/lemon-asparagus-flatbread-with-asparagus-onions-fontina