Great vegetarian cooking brings bold flavors together in simple, satisfying dishes. As seasoned culinary experts, we've selected five gourmet vegetarian recipes that are easy to prepare at home—ideal for committed vegetarians or anyone seeking delicious meat-free options.
Sweet Potato Gnocchi with Pesto – Serves 4
300g sweet potatoes
65g potato starch
60g brown rice flour
2 tablespoons pesto
4 handfuls of arugula
Peel the sweet potatoes and steam for 25 minutes until tender. Mash them and season with salt. While still warm, mix in the potato starch and brown rice flour, kneading into a smooth dough. Divide into four portions, roll each into a 2cm-diameter log, and slice into gnocchi. Ridge each piece with the back of a fork. Boil in salted water until they float to the surface, then drain. Toss with pesto and top with fresh arugula. Serve immediately.
Eggplant Clafoutis – Serves 4
2 eggplants
150g goat cheese
3 large eggs
1 teaspoon cornstarch
20cl heavy cream
2 pinches of thyme
4 tablespoons olive oil
Salt and pepper
Rinse the eggplants and cut into cubes. Sauté in a pan with olive oil for 5 minutes until golden. Drain on paper towels and season with salt and pepper. Preheat oven to 200°C. Whisk eggs with cornstarch, cream, salt, pepper, and thyme. Divide eggplants among ramekins, top with chunks of goat cheese, and pour egg mixture over. Bake 10-15 minutes until set. Enjoy warm.
Savory Cheesecake with Zucchini, Sesame, Nuts, and Herbs – Serves 4-6
250g ricotta
1 punnet of feta
20cl heavy cream
150g TUC crackers
70g melted butter
2 tablespoons sesame seeds
70g butter
4 sprigs of mint
1 bunch of chives
4 sheets of gelatin
2 zucchinis
50g walnuts
1 lemon zest
1/2 teaspoon Espelette pepper
Salt
Soak gelatin sheets in cold water. Line the bottom of a buttered springform pan with parchment and butter the sides. Crush TUC crackers, mix with sesame seeds and melted butter, and press into the base. Grate zucchinis coarsely, blanch in boiling salted water for 1 minute, drain, rinse under cold water, and squeeze dry. Whip 15cl cold cream with ricotta until frothy, then blend in cubed feta. Warm remaining cream, dissolve squeezed gelatin, and stir into the cheese mixture. Fold in chopped mint, chives, zucchini, lemon zest, Espelette pepper, and salt. Pour over crust and chill for at least 6 hours. Before serving, sprinkle with crushed walnuts and arugula leaves.
Beet and Chickpea Burgers – Makes 8
1 large raw beetroot
2 carrots
1/2 onion
1 clove of garlic
1 tablespoon cider vinegar
2 tablespoons olive oil
40g brown rice flour
100g cooked brown rice
150g cooked chickpeas
1 egg
2 tablespoons chopped cilantro
1 teaspoon ground cumin
2 tablespoons pumpkin seeds
Preheat oven to 180°C. Peel and cube beetroot, carrots, onion, and garlic. Toss with salt, vinegar, and oil in a baking dish. Roast for 35 minutes, then cool. Pulse with flour, rice, and chickpeas for a coarse mixture. Stir in egg, cilantro, and cumin. Shape into 8 patties (2cm thick). Coat with ground pumpkin seeds. Bake 20 minutes, flipping halfway. Serve hot.
Fresh Tomato and Goat Cheese Crumble – Serves 4
4 tomatoes
150g fresh goat cheese
2 tablespoons olive oil
2 shallots
1 clove of garlic
1 sprig of basil
1 pinch of salt
1 pinch of sugar
Pepper
70g flour
70g Parmesan
70g butter
2 tablespoons fine breadcrumbs
1 sprig of fresh rosemary
For the tomato mixture: Blanch tomatoes (score and plunge in boiling water 20 seconds), peel, and dice. Finely chop garlic and shallots; sauté with a drizzle of olive oil. Add tomatoes, chopped basil, and sugar. Simmer covered on low for 10 minutes, stirring. Season with salt and pepper.
For the crumble: Mix flour, Parmesan, softened butter, breadcrumbs, and chopped rosemary into a sandy texture. In an oiled gratin dish, layer tomato mixture and goat cheese. Top with crumble. Bake at 180°C for 10 minutes. Serve warm or cold.
