27 vegetarian recipes you’ll eat from sunrise to supper

Understanding the difference between vegetarian and vegan

Before we dive into all the veggie goodness, let’s clear something up first. Vegetarian and vegan dishes may often sit side by side on the menu, but they’re not the same thing. Here’s how they differ.

Vegetarian

Vegetarian diets skip the meat—no poultry, no fish, no red meat. But they often still include animal byproducts like dairy, eggs, and honey. There are a few variations:

• Lacto-vegetarians eat dairy but not eggs.

• Ovo-vegetarians eat eggs but not dairy.

• Lacto-ovo vegetarians eat both dairy and eggs.

Conclusion? It’s flexible, and for many, it’s an easy way to cut back on meat while still enjoying cheese, butter, or an omelette.

Vegan

Vegan diets go all in on plants. That means no meat, no dairy, no eggs, no honey, and no animal-derived ingredients like gelatin. The goal? A completely plant-based way of eating from breakfast to dessert. It might sound strict, but with the right ingredients, it can be rich, creamy, and satisfying.

Flavourful salads recipes that go beyond greens

Salads are a fantastic way to enjoy vegetarian cuisine. But if your idea of a salad is lettuce and dressing, prepare to be surprised. These bowls are bold, bright, and built to impress. Think pickled veggies, roasted bread chunks, buttery burrata, and even pumpkin curls. Whether you’re meal-prepping or tossing something together quickly, these recipes make healthy eating feel anything but routine. And with your Food Processor or Stand Mixer fitted with the Spiralizer, Fresh Prep Slicer/Shredder, or Food Processor attachments, getting your veggies sliced, shredded or spiralised takes no time at all.

1. Fennel tomato cucumber bread salad

Not every salad needs lettuce. This summery, texture-rich bowl is all about fresh cucumbers, juicy tomatoes, crispy-chewy chunks of roasted bread and a hint of anise from thinly sliced fennel. Toss in some chickpeas or crumbled feta and you’ve got yourself a proper lunch.

2. Asian cucumber carrot ginger salad

Think of this as a shortcut to the flavours of an Asian street food stall. Tangy, quick-pickled cucumber and red onion, crunchy carrot ribbons and nashi pear twists, all brought to life by a drizzle of savoury miso, lime and ginger dressing. Serve it with stir-fried tofu or dumplings and call it a day.

3. Spring salad

When your plate is greener than your garden, you know you’ve made a good choice. But colour isn’t the only thing this salad delivers on. Every forkful pops with texture and contrast—from the crisp baby gem, crunchy sugar snaps to the soft, milky burrata and crushed pistachios on top. Finished with a splash of lemon and olive oil, it’s light, bright, and effortlessly elegant.

4. Beet salad

If beetroot had a party trick, it’d be turning a handful of humble ingredients into something this vibrant and flavourful. In 20 minutes, you’ve got a creamy, earthy salad laced with herby dill, toasty fennel seeds and a feisty hit of pickled horseradish. It’s punchy, fragrant, and perfect with a slice of rye bread to scoop up all that veggie goodness.

5. Pumpkin and fennel salad with mint and balsamic vinegar

Nothing ordinary here. This colourful salad leans into contrasts: soft orange pumpkin curls meet wild fennel’s gentle bite, while fresh mint lifts the whole dish with a burst of green brightness. Pecans and seeds keep things crunchy, cranberries bring the zing, and the optional amaretti topping? That’s your conversation starter.

Irresistible vegetarian recipes for your next brunch or lunch

Brunch or lunch, veggie-style? These recipes make it easy. Some are quick and light, others a bit more indulgent. There’s flaky pastry, melty cheese, nutty pancakes, and even fluffy Japanese homemade milk bread if you’re up for a project. Whether you’re cooking for one or sharing with a tableful of friends, these will bring colour, flavour, and enough flair to your midday meal. And with your Stand Mixer, Food Processor or Blender doing the hard work, you’ll have them on the table before anyone asks ‘what’s for lunch?’

6. Mini courgette quiche

This mini courgette quiche beautifully balances flaky crust and fluffy filling. The golden, crisp crust gives way to a rich, creamy filling of courgette, leeks, and a pinch of earthy nutmeg that brings out their natural sweetness. Whether you call them mini quiches or fancy veggie pies, one thing’s for sure—they’re going fast.

7. Buckwheat pancakes

Brunch plans? Sorted. These soft, nutty pancakes are a breeze to whip up and play well with whatever your savoury-loving heart desires—think sautéed spinach, mushrooms, a dollop of sour cream or a grating of cheese. They’re hearty, wholesome, and completely gluten-free, which makes them a crowd-pleaser no matter who’s around the table.

8. Tamago sando

On the hunt for a weekend cooking project? Then this tamago sando is calling your name. It begins with fluffy, lightly sweet Japanese milk bread you bake yourself and gets even better with a rich, silky egg salad made from hard-boiled eggs, Japanese mayo, butter and savoury chives. It takes a little time—especially the overnight rise—but every bite is worth it.

9. Savory Dutch Baby with baby arugula salad

Big brunch energy, minimal effort. This savoury Dutch Baby puffs up like magic in the oven, giving you a golden, crisp-edged pancake with a soft, fluffy centre. Load it up with a peppery arugula salad dressed in a tangy vinaigrette, then finish it with goat cheese, sun-dried tomatoes, and a scatter of sunflower seeds for crunch. It’s the kind of dish that looks like a showstopper but takes hardly any work.

Hearty vegetarian dinner recipes for any day of the week

Who says hearty needs meat? These veggie mains are comforting, flavour-packed, and entirely meat-free. From crispy Flammkuchen and creamy gratins to bold veggie burgers and pasta made entirely from scratch, you’ve got every no-meat dinner mood covered. And with your Stand Mixer and Food Processor doing the heavy lifting, they’re easy to pull off too.

10. Cauliflower alfredo

Experience the rich flavor of Alfredo, entirely reimagined with vegetables. No cheese or butter in sight. Cauliflower is the unexpected hero here, whizzed into a glossy sauce with sautéed onion, garlic, and a savoury handful of nutritional yeast. Finish it off with a dusting of nutmeg and a handful of parsley and there you have it: all the comfort of the classic, completely plant-based.

11. Vegan black bean & oat burger

If you think plant-based can’t satisfy a burger craving, think again. This vegan burger hits all the right notes: spiced, smoky, satisfying, and brightened up with a splash of lime. The black bean and oat patties hold their shape beautifully, ready to be stacked with crunchy toppings and covered in chipotle sauce. Serve it with sweet potato fries and dig in.

12. Sweet potato gnocchi with brown butter honey sauce

Never made gnocchi before? Let this be your gentle nudge. With your KitchenAid mixer doing the kneading, these pillowy soft sweet potato gnocchi come together in no time. Crisp them up in brown butter with sage, garlic, and pine nuts, then drizzle with honey and finish with a handful of baby spinach and any vegan hard cheese. It’s sweet, savoury, and seriously impressive.

13. Multigrain beet and bean burgers

Gorgeously red coloured patties, serious flavour. These vegetarian burgers aren’t just pretty, they’re packed with grown-up goodness—quinoa for bite, tahini for richness, and seeds for that subtle, satisfying crunch. Load them up with spicy mayo or garlic aioli and never look back.

14. Fresh fettuccine with mushrooms, greens, and walnuts

Looking for something cosy, rich and entirely vegetarian? This one ticks all the boxes. Tender homemade pasta tossed with a savoury, earthy sauce and topped with walnuts and a crack of black pepper. Ideal for a dinner party or a special weekend meal.

15. Flammkuchen

Think of it as Germany’s answer to pizza—only crispier and creamier. And in this case: with less meat as well. This veggie Flammkuchen skips the bacon but keeps all the good stuff: flaky pastry, a rich sour cream filling, golden caramelised onions, a hit of rosemary and a touch of honey. Want to make it your own? Try adding roasted bell peppers, sautéed mushrooms, or spinach.

16. Egg yolk spaghetti with stir-fried asparagus

Skip the whites and keep the gold—that’s the secret behind this rich, yolk-only pasta dough. It’s softer, smoother, and silkier than anything store-bought. Add earthy stir-fried asparagus, a drizzle of teriyaki, and a hint of garlic and chilli, and suddenly dinner feels like a chef’s special.

Veggie favourites from all around the world

Same old veggie meals on repeat? Not anymore. From Japanese-inspired sushi, Indian-style curry or Middle Eastern falafel, these dishes take your usual rotation somewhere new and win over even the most committed carnivores. And with your Stand Mixer, its attachments, Kettle and Blender as your trusted companions, you can focus on the fun part: exploring those bold, worldly flavours.

17. Vegetarian lasagna

Think lasagna, but leave the pasta behind. This lighter version swaps traditional sheets for thinly sliced zucchini, layering them with mozzarella and creamy tomato & feta sauce. Topped with extra mozzarella and basil, it’s every bit as satisfying, but without the carb crash.

18. Vegetarian sushi

Who says sushi means raw fish? Packed with vibrant veggies and layered with texture and flavour, this is sushi that wows without the seafood. The avocado is creamy, the garden cress gives it some bite, and the crunchy veggies keeps every roll feeling fresh. New to sushi making? These rolls are simple, satisfying, and a great place to start.

19. Vegetarian couscous

You’ve probably made couscous before, but have you ever toasted it first? This simple step makes all the difference, bringing out a nuttier flavour and a touch more bite. Stir through some sweet raisins, a squeeze of zesty lemon juice, and a handful of herbs, and you’ve got a Mediterranean-inspired vegetarian that plays well with whatever you’ve got on hand—halloumi, tofu, chickpeas, you name it.

20. Falafel

Don’t let the name fool you—your Meat Grinder attachment is a falafel-making hero. Pop in your chickpeas, fresh herbs, and savoury spices, and it turns out perfectly textured falafel every time without the mess or effort. Serve these crispy, yet tender protein-packed bites in a wrap, on a salad, or straight from the pan with a dollop of yoghurt sauce.

21. Vegetable curry

No need to hit the supermarket, this vegetable curry recipe is built to flex. That creamy, nutty sauce made from cashews and packed with warming spices? It’s the perfect match for whatever’s in your veg drawer. Sweet potato, spinach, frozen peas, that lonely red pepper—throw them in. Finish with lemon and coriander, and you’ve got a dish that’s low-effort, high-reward.

Vegetarian dip and sauce recipes that make every bite better

Big flavour doesn’t have to come from complicated cooking. These bold veggie dips and sauces prove that a blender or a food processor, a handful of good ingredients, and a couple of minutes is all it takes. From vegan mayo and nutty pestos to velvety peanut sauce and herby vinaigrettes—they’ll elevate your veg game in no time.

22. Vegan silken tofu mayo

Love mayo but skipping the eggs? This plant-based version has your back. Silken tofu keeps things smooth and velvety, while lemon juice and vinegar add the right amount of zing. From sandwich spread to salad dressing or veggie dip, it’s a fridge essential, even if you’re not vegan.

23. Simple vinaigrette

One bowl, a blender, some fresh herbs and a few pantry staples, that’s all you need to whip up this smooth, zesty vinaigrette. It clings beautifully to everything from leafy greens to roasted veggies, it’s endlessly customisable— tweak the seasoning to suit your mood— and as good on day three as it is fresh. Simple, satisfying, and ready when you are.

24. Peanut sauce

The power couple behind this addictive sauce? Rich peanut butter and silky smooth coconut milk. Together they nail the sweet-savoury balance. Add some lime juice, a splash of apple cider vinegar, and maybe a bit of sriracha heat, and suddenly you’ve got a spoon-it-straight-from-the-jar kind of situation. Serving tip: try it with stir-fried veggies, spooned over grain bowls, or as a dip for fresh spring rolls.

25. Roasted garlic, spinach, lemon and cashew dip

Bright green, pleasantly chunky, and full of the good stuff. Think rich, slow-roasted garlic, fresh spinach, zippy lemon and buttery cashews, all blended into a protein-packed spread that makes raw veggies and grilled flatbreads feel like a serious treat. All plant-based, all pantry-friendly.

26. Beetroot hummus

If it’s turning bright magenta pink, you’re doing it right. That’s the beetroot showing off—not just in colour, but in flavour too. It gives this dip its mellow, earthy base, while lemon adds zing and tahini brings that smooth, nutty finish. Creamy, punchy, and packed with veggie-powered flavour.

27. Mediterranean white bean dip

White beans might be the quiet MVP of veggie cooking. And this dip is proof. Blitzed until silky smooth, they make the perfect backdrop for tangy feta and freshly chopped herbs like chives, rosemary or thyme. Picture creamy meets punchy with a rustic, Mediterranean twist—perfect for dipping, dunking, and passing around at your next get-together.