I have a bunch of recipes on my website, including my own burger recipe and a toolkit for assembling new ideas for lunch . I also started making chana dal according to this recipe (other site) which I really like -- healthy, delicious and simple.

Mushroom Risotto! It takes some work, but it's an incredibly comforting dish in the deep mid-winter. You don't have to use super-expensive wild mushrooms for the whole dish; I usually use 2/3 cremini and 1/3 shiitakes.

Beans (black is my preferred variety) and rice are a good place to start. I like to add pan-fried sweet potatoes, avocado, and some salsa for a full meal. Maybe even some Greek yogurt. I call these “garbage bowls.”

Since @wcerfgba already posted links to their blog, I'll include some links to my girlfriends blog. It's totally vegan, so slightly different than what you're asking, but still delicious.

There's a yummy hummus recipe which isn't too difficult and will make plenty of it!

I'm also a huge fan of her cajun-braised jackfruit and especially her tofu pad thai

If you have any questions about the recipes or vegan food in general, I've got the inside line to the author so just let me know!

Sauté mushrooms and shallots with some fat (e.g. oil or butter) + sherry + some herbs (e.g. thyme and/or sage). Basically, this recipe. Though, I never go through the trouble of removing the shallots.

For extra fun, make a béchamel out of it by adding some flour and some milk/milk-alternative. My preference would be to serve over mashed potatoes. Or, mix in some meat-alternative sausage and serve it with biscuits in the morning. But you can serve it over a shoe, if need be. It's a damn good gravy!

Indian cuisine has a lot of absolutely delicious vegetarian food - a significant number of Indians are vegetarians. A lot of things are actually reasonably straightforward. A great and easy recipe that a lot of students make for example is: https://www.allrecipes.com/recipe/236564/chana-masala-savory-indian-chick-peas/

If Indian food is your thing, I'm happy to think of other easy/quick recipes!

My time has come! Most of the recipes below are defined by a special ingredient or two, something you might not've used before. This is my way of keeping things interesting and expanding my repertoire, it may not be for you.

Absolutely love Vegetarian mapo tofu. Can use any mushrooms. I omit the fermented black beans because I haven't found them yet (and the original version of this recipe didn't call for them), use any and all types of mushrooms (any oysters work great, and it's probably not traditional but I kinda like adding enoki?), use 2tbsp corn starch, and soak the tofu in salt water ~12m instead of blanching (what the original version of this recipe called for.) Special ingredients: sichuan peppercorns (may have to buy online like me), and doubanjiang (should be able to find at any asian grocery store).

Red Lentil Soup w/ North African Spices is maybe the best soup I've ever had. It's from the Mediterranean America's Test Kitchen cookbook, iirc. I found a video that's almost what I do - but I use extra virgin olive oil instead of butter, and cook it for 5 minutes at high pressure in an instant pot (quick pressure release - also a normal pressure cooker should work fine) instead of 15 minutes on the stove. Also - for all the spices you have whole (cumin, coriander, cinnamon stick), toast them in a dry pan on medium heat until fragrant, then grind in a spice grinder or mortar/pestle after letting cool. Special Ingredients: red lentils. I found these at a middle eastern grocery store, but you should be able to find them at an indian store as well. Or maybe your normal grocery store is fancy enough! Brown lentils will not work for this.

Vegetarian Gumbo is pretty great. "But reifyresonance", you say, "isn't gumbo defined by meat and seafood, two decidedly non-vegetarian things?" Actually, it's defined by the okra! Here's my ingredients list - it's still a work in progress mind you. I think this recipe takes the cake for "most kinds of capsicum" in a recipe. It's a bitch and you have to make a roux, but you can make a huge amount and freeze it. Feel free to add celery - I ditched it because my partner dislikes it. Special ingredients: file powder (dried and ground sassafras leaves). I found some zatarains brand at harris teeter in the spice aisle, but it was not easy to locate.

Oh no, we've actually been vegan! Time for perhaps my favorite, if rather labor-intensive recipe - Israeli Eggplant and Egg Sandwiches. Seriously, try this, it's severely god-tier. This one has 3 sub-recipes (if you make your own hummus - which you should.) Also from ATK mediterranian. This gem of a recipe is what sold me on America's Test Kitchen, and I will be slowly working through the rest of their cookbooks. Special ingredients: Aleppo pepper. Not essential, but suggested highly. Found at middle eastern grocery store as a turkish "pul biber". Can sub red pepper flakes/cayanne mixture.

I feel a little typed out after all that. I'll echo others' chana masala recs. I've got a complicated recipe with all kinds of fancy spices, but the simple one is 80% as good and a bit less work and cost. A few tips: grate your onion and ginger, use cumin seeds roasted and ground instead of powdered cumin, start from dry chickpeas, and serve with an accompaniment of 1/2 small onion, diced, 1 small (roma-sized) tomato diced, 1 Serrano sliced into thin rings, and juice of 1 lime mixed. If you feel like you want a Special Ingredient get some hing (asafoetida). Store it in multiple airtight layers.

Also, palak paneer is great, or dal palak. (palak being spinach, paneer being those cheese cubes, and dal being any of a variety of lentils - I see tur dal and masoor dal in my recipe) I've also gotten into making idlis, which are steamed fermented rice and lentil cakes. Can post the recipe if others want. Requires a bit of an investment - you need a stand to cook them in. Also a special kind of rice and dal, and fenugreek seeds. Goes well w/ scrambled eggs and palak anything.

Non-recipe suggestion - save vegetable and mushroom scraps in bags in the freezer, and make stock with them. Onion skins too, and any veg in the fridge about to go bad.

Where are you located? Some of my suggestions require things that aren’t always available.

Edit: a simple thing I like to make is hot chocolate. Warm milk of your choice (soy for me), cocoa powder, chocolate chips, sugar, vanilla, and any spices or alcohol you’d like to add. Per cup, 1 table spoon of sugar, 1 of cocoa powder, 1.5-2 of chocolate chips, and about a teaspoon of vanilla. Whisk then serve.

If you want something low effort, I've found this black bean and pumpkin chilli recipe very tasty, and it all just cooks in a slow cooker. Between the pumpkin and the spices, it really smells and tastes like autumn. If you do make it, I highly recommend the suggestion to add some raw avocado to your bowl. It really changes the flavor, but for the better!

I don't have any recipes for them, since I have never made the dishes myself, but the Eritrean/Ethiopian restaurant I used to go to in Toronto had some truly mindblowing vegetarian dishes. However, My Name Is Andong just released a video recipe for Shiro Wat, a vegetarian (or vegan, if you remove the butter) Ethiopian dish which I have had and enjoyed before. So I'm definitely going to give his recipe a try for myself at some point soon, since his recipes are usually solid, and it's been ages since I last had Eritrean/Ethiopian food. Now I just need to find a good recipe for injera (the fermented, spongy flatbread that goes along with most E/E meals) and I'm all set.

This is more of a dessert than a meal, but if you’re looking for something fun and own a stand mixer, you can make meringues from the liquid in a can of chickpeas—“aquafaba”!

I’ve done this recipe a few times and they usually come out great. You can add a bit of cocoa powder along with the vanilla extract to make them chocolatey; just limit it to around 2 tsp or else the fat in the cocoa will destabilize it and you’ll get something closer to flat crisps than the desired melt-in-your-mouth puffs.

I've been getting into cooking a lot now that I'm trying to avoid fast food post-COVID. Here's some of the recipes I've enjoyed most so far. Some of these include meat but shouldn't be too hard to adapt to be vegetarian.

I tried J. Kenji Lopez-Alt's Broccoli Cheese Soup recipe recently and it's pretty good.

A while back I pickled some peppers for the first time. I didn't really have any plan for how I would use them but after a few failed experiments, found out they taste amazing on nachos.

There's a few mac & cheese recipes I've seen where you build the sauce in the pot with the noodles, with no need to strain them or build a roux. The basic technique is to put 1.5C milk and 1.5C water in a pot, bring to a simmer, add 16oz pasta, cook until al dente, turn off the heat, then mix in 3-4C shredded cheese. In addition to trying different kinds of pasta and cheeses, you can adapt the recipe a lot by adding spices, boiling frozen veggies with the pasta, sautéing fresh veggies in the pot before adding the liquids, etc.

I love how easy it is to make chili. The basic recipe I use is to dice an onion (and sauté it with some beef in my case, but that's not at all necessary), toss it in a slow cooker with 2 cans of beans, 1-2 cans of tomatoes, optionally 1 can of corn, cumin, chili powder, other spices to taste, then cook on low 6-8 hours or high 5-6 hours. For "other spices" I usually reach for a generic spice blend called Mrs. Dash Original plus oregano, cayenne, sriracha, and honey. There's a few different ways I like to adapt the recipe. Add 2C water at the beginning, 16oz pasta at the end, cook on low for another 30mins, optionally add some cheese and you have Chili Mac. Or thicken it with some flour at the end, cook another 30mins on low, and you have a great burrito filling, chip dip, or nacho topping.

Yesterday I tried Chef John's Korean Street Toast recipe and it was delicious. I haven't tried it without the ham but its flavor didn't seem crucial to the dish so I'm sure it would taste just as great without.

I also really like his technique for making rice, e.g. in his Spicy Tomato Rice. The recipe includes chicken stock but you could probably substitute it out for veggie stock or water. And it's really easy to adapt for different flavor profiles. So far I've done it more Korean style (with onion, green onions, zucchini, Gochujang sauce, kimchi, carrots, green peppers, garlic) and Cajun style (maybe not as useful since it includes meat, but: celery, onion, green pepper, paprika, cayenne, oregano, worcestershire, and some combination of bacon/sausage/chicken/shrimp). I'm planning on trying it with Indian spices & veggies next.

I ate a ton of riced and mashed cauliflower while I was on a diet, and the mashed variety has stayed a staple in my typical menu. I liked the riced cauliflower I was getting from this pre-made meals frozen and shipped to you service, but I've never been able to get it to taste as good as they made it. mashed you can get premade from the store tasting great, and i've pulled off some homemade versions that didn't taste bad either.

I really like making crispy tofu stirfry with gochujang sauce. I add tons of mushrooms, peppers, and bok choy. Serve with brown jasmine and you’ll be full for the rest of the day.

If you like cookbooks, the book Mississippi Vegan is loaded with good recipes. I say this a meat-eating Southerner. My partner has made a number of dishes from this book, and the dishes that are a vegan version of Southern dishes are all pretty close in flavor to the meaty analogs. If you just want vegetarian and not vegan, many recipes can be made non-vegan easily by adding butter or creams where necessary. One of our favorites is a peanut stew, which I can send the recipe for later after work.

Here's an easy dessert I make occasionally.

Not a recipe, but a vegetarian cookbook that's really worth getting if you're vegetarian or not:

https://www.chroniclebooks.com/products/plenty

Plenty by Yotam Ottolenghi. I think that's the only cookbook I own where I cooked more than 2/3 of the recipes, and keep coming back to them, over and over again. Really excellent stuff. Don't get the sequel though Plenty More, because even though there are a couple of equally good recipes, it's not as impressive as a whole.

I've recently started preparing vegetarian sushi using these plant based kielbasas as a filling, and it is just phenomenal. The full list of fillings was a vertically sliced kielbasa, cream cheese, avocado, pickle, and hoisin and yum yum sauce, wrapped in sesame-flavored soy paper; the sweet, sour, and savory parts of the roll just set each other off wonderfully. Works well with nori too, but I've been using the soy paper lately to experiment, and I think I prefer the texture and flavor, and definitely the smell.

I've also used their veggie chorizos the same way, and was actually planning to make a new roll today with that and some more taco style fillings like sour cream and colby jack or cheddar. They would never have sold me a sushi kit if they knew what I planned to do with it.

Healthy fettuccine alfredo (cauliflower sauce) - This is way better than I initially expected, as I typically abhor vegetarian/vegan "imitation" recipes. If you do eat dairy and throw in actual parmesan cheese, it goes up yet another level.

There are a couple different vegan pho recipes I base mine on but I haven't perfected the broth to my tastes just yet. They're good to start from though - 1, 2, 3.

I don't know what the availability of Mexican cuisine is like over there, but if you've ever heard of Chipotle, I learned how to make my favorite burrito bowl - cilantro-lime rice, black beans, fajitas, corn salsa, salsa verde, Mexican crema, Monterey Jack cheese, and lettuce - at home, and it is exactly the same (apart from the salsa verde, which I like to tweak anyway with various peppers).

Spaghetti aglio e olio - I don't follow this exactly step-by-step (technically it isn't an acceptable recipe), but I like to throw a little parmesan on mine too, so I guess I can't be one to judge. I do go easy on the lemon, though.

Miso ramen is great for cold winter days, and can be pimped up a number of different ways. I usually lean more towards this style, but this video is simply spectacular and I bet the recipe's pretty good too.