Sarra Ina Garten vegetarian recipes are packed with so much flavor that nobody at the table will miss the meat. These 20 favorites cover everything from bubbling lasagnas and rich gratins to fast weeknight pastas, warming soups, and golden egg dishes.
Vegetarian Mains
1. Vegetarian Chili
Black beans, kidney beans, zucchini, bell peppers, and crushed tomatoes simmered with chili powder and cumin until thick and deeply spiced. The double-bean base makes this hearty enough to stand on its own. Ready in about an hour with minimal prep.
2. Mushroom Lasagna
Layers of earthy sautéed mushrooms, creamy béchamel with a hint of nutmeg, ricotta, and melted Gruyère between no-boil noodles. Every slice is rich, savory, and golden on top. Takes about an hour and 20 minutes from start to table.
3. Mushroom Bolognese
Finely chopped cremini mushrooms cooked down with onion, carrots, celery, red wine, and crushed tomatoes until thick and meaty. The mushrooms break down into a savory, concentrated sauce that clings to every strand of pasta. Done in about 55 minutes.
4. Vegetable Lasagna
Zucchini, eggplant, bell peppers, and onions layered with crushed tomatoes, creamy ricotta, and bubbly mozzarella. The roasted vegetables add a caramelized sweetness that balances the tangy tomato sauce. Plan for about an hour and 40 minutes total.
5. Roasted Eggplant Parmesan
Thick eggplant slices roasted until golden, then layered with a garlicky crushed tomato sauce, fresh mozzarella, basil, and Parmesan. Roasting instead of frying keeps the eggplant tender without getting greasy. Ready in about an hour and a half.
6. Vegetable Pot Pie
Carrots, peas, green beans, celery, and onion in a creamy thyme-scented sauce topped with flaky puff pastry. The filling is rich and savory with just enough cream to coat every vegetable. Takes about an hour and 15 minutes with a buttery, golden crust on top.
7. Fettuccine Alfredo
Buttery fettuccine tossed in a silky sauce of heavy cream, Parmesan, and a pinch of nutmeg until every strand is coated. Simple enough for a weeknight but rich enough to feel indulgent. On the table in just 25 minutes.
Vegetarian Pastas
8. Midnight Pasta
Garlic sizzled in olive oil with red pepper flakes, tossed with spaghetti, parsley, lemon zest, and a shower of Parmesan. The kind of pantry pasta you can pull together in 15 minutes when nothing else sounds right. Simple, warm, and satisfying.
9. Pasta Primavera
Penne loaded with zucchini, yellow squash, bell peppers, cherry tomatoes, snap peas, and garlic in a light olive oil and Parmesan sauce. Every forkful is bright and crunchy with fresh vegetables. Ready in about 35 minutes.
10. Roasted Vegetable Orzo
Roasted eggplant, bell peppers, zucchini, and red onion tossed with orzo in a tangy lemon and olive oil dressing with fresh basil and crumbled feta. Served warm or at room temperature, it works as a main or a generous side. Done in about 55 minutes.
11. Summer Garden Pasta
Cherry tomatoes warmed gently in olive oil with garlic, red pepper flakes, and torn basil, then tossed with angel hair and freshly grated Parmesan. The tomatoes just barely soften, keeping everything bright and fresh. Fifteen minutes from pot to plate.
Soups
12. Ribollita
Cannellini beans, lacinato kale, crushed tomatoes, carrots, celery, and onion simmered into a thick Tuscan bread soup that gets better each day. Chunks of rustic bread melt into the broth and thicken it into something warm and stew-like. About an hour and 20 minutes total.
13. Mushroom Farro Soup
Sliced cremini mushrooms and nutty farro simmered with onion, carrots, celery, thyme, and a splash of cream for body. The farro adds a chewy, satisfying bite to every spoonful. Ready in about an hour.
Gratins and Savory Bakes
14. Spinach Pie
Frozen spinach combined with ricotta, feta, Parmesan, eggs, and a touch of nutmeg, then baked in a buttery crust until golden and set. The three-cheese filling is creamy and savory with just enough tang from the feta. Takes about an hour.
15. Spinach Gratin
Fresh spinach wilted and folded into a creamy béchamel with Parmesan, Gruyère, and nutmeg, then topped with crispy Panko breadcrumbs and baked until bubbly. The crunchy golden top gives way to a rich, velvety center. Done in 45 minutes.
16. Root Vegetable Gratin
Sweet potatoes, parsnips, turnips, and Yukon Golds sliced thin and layered with heavy cream, garlic, Gruyère, and Parmesan. Every layer is tender, creamy, and golden around the edges. Allow about an hour and 25 minutes for this one.
17. Zucchini Au Gratin
Thinly sliced zucchini baked in a rich sauce of heavy cream, Gruyère, Parmesan, and a hint of nutmeg with crispy breadcrumbs on top. The zucchini stays tender while the cheese melts into a golden, bubbly crust. Ready in about 40 minutes.
Eggs and Salads
18. Roasted Vegetable Frittata
Red bell peppers, zucchini, and onion roasted until caramelized, then folded into eggs with heavy cream, Gruyère, and Parmesan. The top puffs up golden and the center stays creamy and custard-like. Takes about an hour and 10 minutes.
19. Spinach Quiche
Flaky homemade crust filled with wilted spinach, shallots, eggs, heavy cream, and melted Gruyère baked until puffed and golden. Every wedge is rich, custardy, and packed with savory depth. Plan for about an hour and 25 minutes total.
20. Lentil Salad
French green lentils simmered until tender, then tossed warm with celery, carrots, red onion, Dijon mustard, red wine vinegar, and crumbled feta. The lentils hold their shape and absorb the tangy vinaigrette beautifully. Ready in about 35 minutes and great warm or cold.
