10 minute vegetarian recipes
Quick and Delicious: 10-Minute Vegetarian Recipes
Cooking delicious vegetarian meals doesn’t have to be time-consuming.
Whether you’re a busy professional, a student, or just someone who wants a quick and nutritious meal, these 10-minute vegetarian recipes are perfect for you.
They are simple, full of flavor, and can be made with ingredients you probably already have in your kitchen.
Let’s dive into these easy, tasty dishes!
1. Avocado Toast with Tomato and Basil
Ingredients:
- 1 ripe avocado
- 2 slices of whole-grain bread
- 1 medium tomato
- Fresh basil leaves
- Salt and pepper to taste
- A drizzle of olive oil
Instructions:
- Toast the bread until golden brown.
- While the bread is toasting, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it with a fork until smooth.
- Slice the tomato thinly.
- Spread the mashed avocado onto the toasted bread.
- Top with tomato slices and fresh basil leaves.
- Drizzle with a bit of olive oil, and season with salt and pepper to taste.
This simple avocado toast is packed with healthy fats, and the fresh basil adds a nice herbal note that pairs perfectly with the creamy avocado and juicy tomatoes.
2. Chickpea Salad Wrap
Ingredients:
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 small carrot, grated
- 1 small cucumber, sliced
- A handful of spinach or lettuce leaves
- 2 whole-grain wraps
- Salt and pepper to taste
Instructions:
- In a bowl, mash the chickpeas slightly with a fork.
- Add the mayonnaise (or Greek yogurt) and Dijon mustard to the chickpeas, and mix well.
- Season with salt and pepper to taste.
- Lay out the wraps and spread the chickpea mixture evenly down the center of each.
- Top with grated carrot, cucumber slices, and spinach or lettuce leaves.
- Roll up the wraps, tucking in the sides as you go.
This chickpea salad wrap is a quick, satisfying meal.
It’s protein-rich, crunchy from the fresh vegetables, and creamy with a tangy mustard kick.
3. Garlic and Chili Stir-Fried Greens
Ingredients:
- 2 cups mixed leafy greens (like spinach, kale, and chard)
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (optional)
- 1 tablespoon olive oil
- A squeeze of lemon juice
- Salt to taste
Instructions:
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and chopped chili (if using) to the pan, and sauté for 1-2 minutes until fragrant.
- Add the mixed greens to the pan and stir-fry for about 3-4 minutes, until the greens are wilted but still vibrant.
- Season with salt and a squeeze of lemon juice.
- Serve immediately as a side dish or over rice for a quick meal.
This dish is incredibly versatile and can be made with any leafy greens you have on hand.
The garlic and chili add a punch of flavor that elevates the simple greens to a delicious side or main dish.
4. Caprese Salad
Ingredients:
- 2 large ripe tomatoes
- 1 ball of fresh mozzarella cheese
- Fresh basil leaves
- 1 tablespoon balsamic glaze
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Slice the tomatoes and mozzarella into thick slices.
- Arrange the tomato and mozzarella slices on a plate, alternating between the two.
- Tuck fresh basil leaves between the slices.
- Drizzle the salad with balsamic glaze and olive oil.
- Season with salt and pepper to taste.
This classic Italian salad is incredibly quick to prepare and makes for a refreshing and light meal or appetizer.
5. Quick Veggie Quesadilla
Ingredients:
- 2 whole-grain tortillas
- ½ cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 small bell pepper, sliced
- ½ small onion, sliced
- 1 small zucchini, thinly sliced
- 1 tablespoon olive oil
- Salsa, guacamole, or sour cream for serving
Instructions:
- Heat the olive oil in a pan over medium heat.
- Add the sliced bell pepper, onion, and zucchini to the pan, and sauté for 3-4 minutes until the vegetables are tender.
- Remove the vegetables from the pan and set aside.
- Place one tortilla in the pan, sprinkle half of the shredded cheese over it, then layer the sautéed vegetables on top.
- Sprinkle the remaining cheese over the vegetables and top with the second tortilla.
- Cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
- Cut into wedges and serve with salsa, guacamole, or sour cream.
This veggie quesadilla is cheesy, savory, and packed with vegetables.
It’s perfect for a quick lunch or dinner.
6. Greek Yogurt Parfait
Ingredients:
- 1 cup Greek yogurt
- ½ cup granola
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon honey or maple syrup
- A sprinkle of chia seeds (optional)
Instructions:
- In a glass or bowl, layer half of the Greek yogurt.
- Top with half of the mixed berries and granola.
- Add the remaining Greek yogurt, then top with the rest of the berries and granola.
- Drizzle with honey or maple syrup, and sprinkle with chia seeds if desired.
This parfait is not only quick but also a nutritious breakfast or snack option.
The creamy yogurt pairs wonderfully with the crunchy granola and sweet berries.
7. Pesto Pasta
Ingredients:
- 2 cups cooked pasta (any type)
- 2 tablespoons store-bought or homemade pesto
- A handful of cherry tomatoes, halved
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- While the pasta is cooking, halve the cherry tomatoes.
- Drain the pasta and return it to the pot.
- Stir in the pesto until the pasta is evenly coated.
- Add the cherry tomatoes and Parmesan cheese, and mix well.
- Season with salt and pepper to taste, and serve immediately.
Pesto pasta is a lifesaver when you need a quick meal.
The pesto brings a burst of flavor, and the cherry tomatoes add a fresh, juicy element.
8. Tomato and Cucumber Sandwich
Ingredients:
- 2 slices of whole-grain bread
- 1 medium tomato, sliced
- ½ cucumber, sliced
- 2 tablespoons hummus
- A handful of lettuce or spinach leaves
- Salt and pepper to taste
Instructions:
- Spread hummus on both slices of bread.
- Layer the tomato slices, cucumber slices, and lettuce or spinach leaves on one slice of bread.
- Season with salt and pepper.
- Top with the second slice of bread and cut the sandwich in half.
This sandwich is light, refreshing, and packed with vegetables.
The hummus adds a creamy texture and a nice hint of flavor.
9. Banana and Peanut Butter Smoothie
Ingredients:
- 1 ripe banana
- 1 tablespoon peanut butter
- 1 cup almond milk (or any milk of your choice)
- 1 tablespoon honey or maple syrup (optional)
- A handful of ice cubes
Instructions:
- Place the banana, peanut butter, almond milk, and ice cubes in a blender.
- Blend until smooth and creamy.
- Taste and add honey or maple syrup if you prefer a sweeter smoothie.
This smoothie is a quick and satisfying option for breakfast or a snack.
The combination of banana and peanut butter is classic, and the almond milk makes it creamy without adding dairy.
10. Spinach and Feta Omelette
Ingredients:
- 2 large eggs
- 1 cup fresh spinach
- 2 tablespoons crumbled feta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a non-stick pan over medium heat.
- Add the spinach to the pan and cook until wilted, about 1-2 minutes.
- Beat the eggs in a bowl and pour them over the spinach in the pan.
- Sprinkle the feta cheese over the eggs.
- Cook for 2-3 minutes until the eggs are set, then fold the omelette in half.
- Season with salt and pepper, and serve hot.
This omelette is packed with protein and nutrients, making it a great option for a quick, healthy meal at any time of the day.
These 10-minute vegetarian recipes are designed to make your life easier without compromising on flavor or nutrition.
Whether you’re whipping up a quick breakfast, lunch, dinner, or snack, these recipes have got you covered.
Enjoy the simplicity and deliciousness of quick vegetarian cooking!