50 Hearty Vegetarian Skillet Recipes

From the Recipe Creator: For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas

From the Recipe Creator: This pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon

From the Recipe Creator: When you don’t know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. —Sonya Labbe, West Hollywood, California

From the Recipe Creator: This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho

From the Recipe Creator: Tender potato gnocchi are so delicious with the earthy, rich flavors of sauteed mushrooms and onions. It's one of my family's go-to side dishes. —Kris Berezansky, Clymer, Pennsylvania

From the Recipe Creator: One taste of this outrageously delicious hot spinach artichoke dip and your guests will not stop eating it until it’s gone. The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It tastes even better if you make it the night before and chill it in the fridge before baking. —Michelle Krzmarzick, Torrance, California

From the Recipe Creator: Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida

From the Recipe Creator: My husband loves eggs prepared in any way. This recipe is simple but special, and every time the eggs come out just as he likes them. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes. —Macey Allen, Green Forest, Arkansas

From the Recipe Creator: Nothing says good home cooking like a crisp Southern cornbread baked in a cast-iron skillet. This old family recipe has been passed down to each generation. —Emory Doty, Jasper, Georgia

From the Recipe Creator: The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: This creamy mac and cheese is so simple it’s almost too easy! Kids really go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas

From the Recipe Creator: Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.

From the Recipe Creator: Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida

From the Recipe Creator: These rustic loaves have plenty of sage flavor—a tasty addition to any feast. — Beth Dauenhauer, Pueblo, Colorado

From the Recipe Creator: This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. —Cheryl Donnely, Arvada, Colorado

From the Recipe Creator: Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas

From the Recipe Creator: This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia

From the Recipe Creator: It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan

From the Recipe Creator: When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

From the Recipe Creator: This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. —Beth Fleming, Downers Grove, Illinois

From the Recipe Creator: I use this dish often when the schedule gets tight and I need a hurry-up vegetable to cook. It adds plenty of substance to a simple meal. —Charmaine Fricke, St. Charles, Illinois

From the Recipe Creator: With hearty soba noodles and protein-packed edamame, this dish really satisfies. —Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: I love these easy cast-iron scrambled eggs that use fresh ingredients I usually have on hand. They make a quick and simple breakfast! —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

From the Recipe Creator: Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

From the Recipe Creator: This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah

From the Recipe Creator: The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

From the Recipe Creator: I needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas

From the Recipe Creator: I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Rancho Santa Margarita, California

From the Recipe Creator: This sweet, gooey pancake is dressed up with caramelized pears and baked until golden. Cut into serving-size wedges, it's a special change of pace. —Steffany Lohn, Brentwood, California

From the Recipe Creator: I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake. —Nadine Merheb, Tucson, Arizona

From the Recipe Creator: I love the curly noodles in this creamy recipe. Cavatappi, also sold under the name cellentani, is a corkscrew pasta, but any type of spiral pasta will work. This dish is fun to make and looks so pretty topped with extra cheese and crunchy, golden crumbs. I like to add ground pepper to my serving. —Sara Martin, Brookfield, Wisconsin

From the Recipe Creator: Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

From the Recipe Creator: The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

From the Recipe Creator: Here’s one of those no-fuss recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia

From the Recipe Creator: This potato frittata is delicious for brunch but it’s also hearty enough for a weeknight dinner. If you’re a fan of Mediterranean or Greek cuisine, you’ll want to add this to your keeper files. —Sarah Newman, Harvest, Alabama

From the Recipe Creator: Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

From the Recipe Creator: My family often requests this meatless main dish. It's a tempting cross between pizza and spaghetti. —Andrea Quick, Columbus, Ohio

From the Recipe Creator: Fresh cilantro gives an exotic Syrian-style flavor to these easy, delicious skillet potatoes. They’re a creative complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey

From the Recipe Creator: With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington

From the Recipe Creator: Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana

From the Recipe Creator: I plant many vegetables to use in cooking. Zucchini is among our favorites and usually grows in abundance. This zucchini stir-fry is always a hit at our house. —Deborah Elliot, Ridge Spring, South Carolina

From the Recipe Creator: When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste Recipes Test Kitchen

From the Recipe Creator: This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. —Taste Recipes Test Kitchen

From the Recipe Creator: I modified a traditional Dutch baby recipe given to me by a friend and came up with this version, which my family thinks is terrific. You'll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin

From the Recipe Creator: This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. —Lucile Throgmorton, Clovis, New Mexico

From the Recipe Creator: This focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois

From the Recipe Creator: Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta