21 Vegetarian Dishes Inspired by Star Wars Restaurants

Join us for a fun culinary tour through the galaxy with these 21 vegetarian dishes that channel the spirit of Star Wars restaurants.

From tasty treats inspired by iconic locations like Mos Eisley Cantina to savory plates reminiscent of the lush forests of Endor, these recipes bring a touch of the Force to your kitchen. Perfect for fans and foodies alike, let’s get cooking!

Grilled Zucchini Stacks With Ricotta & Pesto — Served At The Winding Spire, Coruscant Upper Levels

Grilled zucchini stacks with ricotta and pesto are a delightful dish that combines fresh flavors and simple preparation. This vegetarian option is not only flavorful but also a feast for the eyes, making it perfect for any gathering or a special treat for yourself. The creamy ricotta balances the smoky taste of the grilled zucchini, while the basil pesto adds a fresh kick that ties everything together.

Easy to whip up, this dish can be served as an appetizer or a light main course. With minimal ingredients and a straightforward cooking process, you can impress your guests without spending hours in the kitchen.

Ingredients

2 medium zucchini, sliced lengthwise
1 cup ricotta cheese
1/4 cup basil pesto
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Preheat your grill or grill pan over medium heat.
Brush the sliced zucchini with olive oil and season with salt and pepper.
Grill the zucchini slices for about 3-4 minutes on each side until tender and grill marks appear.
Layer the grilled zucchini slices on a plate, spreading a spoonful of ricotta cheese between each layer.
Drizzle pesto over the top layer and garnish with fresh basil leaves before serving.

Spiced Lentil & Quinoa Bowl — From Dustroot Cantina, Tatooine

This Spiced Lentil & Quinoa Bowl is a delightful blend of flavors and textures that captures the essence of Tatooine’s Dustroot Cantina. It features nourishing lentils and quinoa, perfectly spiced to warm your palate. The dish is not only tasty but also simple to prepare, making it a great option for busy days or when you’re craving something healthy.

The bowl is packed with protein, fiber, and a rich array of vegetables, creating a satisfying meal that’s both hearty and wholesome. Each bite offers a good balance of spice and freshness, making it ideal for anyone, including vegetarians and vegans!

Ingredients

1 cup quinoa
1 cup lentils (green or brown)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric
2 cups vegetable broth
1 cup diced carrots
1 cup bell peppers, diced
Salt and pepper to taste
Fresh coriander for garnish
1 tablespoon olive oil

Instructions

Rinse the quinoa and lentils under cold water. In a medium pot, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa and lentils, reduce heat to low, and cover. Cook for about 20-25 minutes or until both are tender.
While the quinoa and lentils are cooking, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until softened.
Add the diced carrots and bell peppers to the skillet, cooking for another 5 minutes until they start to soften.
Stir in the cumin, smoked paprika, turmeric, salt, and pepper, mixing well. Cook for an additional 2 minutes, allowing the spices to release their flavors.
Once the quinoa and lentils are cooked, combine them with the sautéed vegetables in the skillet. Mix well and adjust seasoning if needed.
Serve the bowl hot, garnished with fresh coriander. Enjoy this nourishing meal inspired by the distant lands of Tatooine!

Roasted Cauliflower Shawarma Wraps — At Outer Rim Bites, Ord Mantell

These Roasted Cauliflower Shawarma Wraps are a delightful take on a classic dish that packs a punch of flavor. The roasted cauliflower is seasoned with Middle Eastern spices, giving it a warm, aromatic taste that is both satisfying and healthy. Wrapped in a soft flatbread with fresh veggies and a zesty sauce, it’s a meal that’s simple to prepare and perfect for lunch or a quick dinner.

Making these wraps is straightforward, making them a great option for busy weeknights. The combination of roasted cauliflower, crisp lettuce, and creamy sauce creates a delicious balance that will keep you coming back for more!

Ingredients

1 head of cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
Salt and pepper to taste
4 large flatbreads or tortillas
2 cups shredded lettuce
1 cup diced tomatoes
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley or cilantro, chopped
1/2 cup tahini sauce or yogurt sauce

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, turmeric, salt, and pepper until well coated.
Spread the cauliflower on the prepared baking sheet in a single layer. Roast for about 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
While the cauliflower is roasting, prepare the toppings: chop the lettuce, tomatoes, red onion, and herbs.
Once the cauliflower is done, remove it from the oven and let it cool slightly.
To assemble the wraps, lay a flatbread on a plate and layer on the roasted cauliflower, lettuce, tomatoes, onions, and herbs. Drizzle with tahini sauce.
Wrap it up tightly and enjoy your delicious Roasted Cauliflower Shawarma Wrap!

Grilled Eggplant & Tahini Drizzle — Offered At The Sky Garden, Alderaan (Pre-Destruction)

Grilled eggplant with tahini drizzle is a delightful dish that brings together smoky flavors and creamy textures. The eggplant is grilled to perfection, offering a tender, slightly charred bite that pairs beautifully with the rich tahini sauce. This dish is not only easy to prepare but also provides a healthy and satisfying option for any meal.

The tahini adds a nutty depth, while fresh garnishes can enhance the presentation and flavor. It’s perfect for a light lunch or as a stunning side dish at dinner gatherings.

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup tahini
1/4 cup water (adjust for consistency)
2 tablespoons lemon juice
1 garlic clove, minced
Pomegranate seeds for garnish
Fresh herbs (like parsley or mint) for garnish

Instructions

Prepare the Eggplant: Preheat your grill to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper.
Grill the Eggplant: Place the eggplant on the grill and cook for about 5-7 minutes on each side until tender and grill marks appear.
Make the Tahini Sauce: In a bowl, whisk together tahini, water, lemon juice, and minced garlic until smooth. Adjust the water to reach your desired consistency.
Assemble the Dish: Arrange grilled eggplant on a serving platter. Drizzle the tahini sauce over the eggplant slices.
Garnish: Finish with a sprinkle of pomegranate seeds and fresh herbs before serving. Enjoy your delicious grilled eggplant!

Charred Corn & Black Bean Tacos — From The Drift Lounge, Lothal

These Charred Corn & Black Bean Tacos are a delightful blend of flavors that transport you straight to the Drift Lounge on Lothal. With smoky charred corn paired with protein-packed black beans, these tacos are not just tasty but also easy to throw together for a quick meal. Fresh toppings add a vibrant crunch, making every bite a mini celebration of flavors.

Perfect for a casual weeknight dinner or a fun gathering with friends, these tacos are sure to impress with their simplicity and bold taste. Get ready to enjoy a satisfying vegetarian dish that’s packed with color and nutrients!

Ingredients

2 cups corn kernels (fresh or frozen)
1 can (15 oz) black beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
8 small corn tortillas
1 avocado, diced
1 cup chopped fresh cilantro
1 lime, cut into wedges
Optional: diced tomatoes, jalapeños, or cheese for topping

Instructions

Char the Corn: In a skillet over medium-high heat, add olive oil and corn kernels. Cook until the corn begins to brown, about 5-7 minutes. Stir in smoked paprika, cumin, salt, and pepper.
Prepare the Black Beans: In a separate pan, heat black beans over low heat until warmed through. Season with salt and pepper.
Warm the Tortillas: Heat the corn tortillas in a dry skillet for about 30 seconds on each side until soft.
Assemble the Tacos: Place a portion of charred corn and black beans on each tortilla. Top with diced avocado, fresh cilantro, and any additional toppings you like.
Serve: Squeeze fresh lime juice over the tacos before serving. Enjoy your flavorful feast!

Mushroom & Herb Risotto — From M’Ellor Bistro, Naboo

Mushroom & Herb Risotto captures the essence of comfort food with its creamy texture and rich flavors. This dish combines earthy mushrooms with fresh herbs, creating a delightful balance that makes every bite satisfying. It’s simple enough for a weeknight dinner but elegant enough for a special occasion, impressing family and friends alike.

The risotto is cooked slowly, allowing the rice to absorb all the flavors while achieving that perfectly creamy consistency. Each spoonful offers a warm, hearty taste that’s reminiscent of a cozy evening at a bistro on Naboo. If you’re ready to elevate your vegetarian cooking, this dish is a must-try!

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tablespoons olive oil
1 tablespoon butter
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Instructions

In a saucepan, heat the vegetable broth over low heat. Keep it warm.
In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until soft.
Add sliced mushrooms to the skillet, cooking for about 5 minutes until they begin to brown.
Stir in the Arborio rice, coating it with the oil, and cook for 1-2 minutes.
Pour in the white wine and cook until it’s mostly absorbed.
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Remove from heat, stir in butter, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
Serve warm, garnished with additional parsley if desired.

Beetroot Hummus & Seed Crackers — At The Amethyst Den, Coruscant Arts District

This vibrant beetroot hummus is a delightful blend of earthy sweetness and creamy texture. It’s easy to whip up and makes for a perfect appetizer or snack. Pair it with crunchy seed crackers for a nutritious and satisfying bite that’s both visually stunning and delicious!

The hummus is made with roasted beetroot, tahini, lemon juice, and a hint of garlic, resulting in a dish that’s not only colorful but bursting with flavor. The seed crackers add a lovely crunch that complements the smooth hummus really well.

Ingredients

2 medium beetroots, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon ground cumin
For the Seed Crackers:
1 cup mixed seeds (pumpkin, sunflower, sesame)
1/4 cup almond flour
1/4 cup water
1 teaspoon salt

Instructions

Prepare the Hummus: In a food processor, combine roasted beetroot, chickpeas, tahini, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth, adding olive oil slowly while mixing.
Taste and Adjust: Check for seasoning and adjust salt and lemon juice as needed. Transfer to a serving bowl and drizzle with a little extra olive oil.
Make the Seed Crackers: Preheat the oven to 350°F (175°C). In a bowl, mix seeds, almond flour, water, and salt until combined. Spread the mixture thinly onto a lined baking sheet.
Bake: Bake for about 15-20 minutes, or until golden and crispy. Let cool before breaking into pieces.
Serve: Enjoy the beetroot hummus with the seed crackers for a delightful snack!

Stuffed Bell Peppers With Couscous — From Twin Moons Kitchen, Ryloth

Stuffed bell peppers are a delightful and colorful dish that brings a burst of flavor with every bite. These peppers are filled with fluffy couscous, mixed with a variety of vegetables and spices, providing a hearty yet healthy meal. The sweetness of the bell peppers pairs perfectly with the savory filling, making it a great choice for anyone looking for a simple and satisfying vegetarian option.

This recipe is not only easy to make, but it also allows for customization based on what you have on hand. Whether you’re a seasoned cook or a beginner, you’ll find that these stuffed peppers come together quickly and are perfect for serving at gatherings or enjoying as a weeknight dinner.

Ingredients

4 large bell peppers (any color)
1 cup couscous
1 1/4 cups vegetable broth
1 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh or frozen)
1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Olive oil for drizzling

Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
In a large bowl, combine the couscous, black beans, corn, diced tomatoes, red onion, cumin, chili powder, salt, and pepper. Mix well.
Stuff the mixture into each bell pepper until filled to the top. Place the stuffed peppers in a baking dish and drizzle with olive oil.
Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender. Garnish with fresh cilantro before serving.

Sweet Potato & Kale Curry — At The Ember Vault, Mustafar

This Sweet Potato & Kale Curry is a delightful dish inspired by The Ember Vault on Mustafar. It combines the earthy sweetness of sweet potatoes with the hearty texture of kale, creating a comforting and nutritious meal. With a blend of spices and coconut milk, this curry delivers a rich flavor that’s both warming and satisfying.

Not only is it a simple recipe to prepare, but it also offers a one-pot cooking experience, making clean-up a breeze. Perfect for a weeknight dinner, this dish is sure to please everyone at the table—vegetarians and meat-lovers alike!

Ingredients

2 medium sweet potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 can (14 oz) coconut milk
2 cups vegetable broth
4 cups kale, chopped
2 tablespoons curry powder
1 teaspoon ground cumin
1 tablespoon olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the diced sweet potatoes, curry powder, and cumin. Mix well, allowing the spices to coat the sweet potatoes.
Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the sweet potatoes are tender.
Add the chopped kale and stir well. Cook for another 5 minutes until the kale is wilted and tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Vegetable Dumplings In Galactic Soy Broth — From Jade Blossom, Hosnian Prime

Vegetable Dumplings in Galactic Soy Broth is a comforting dish that brings warmth and joy, perfect for any occasion. The dumplings are filled with a delightful mix of fresh vegetables, creating a satisfying bite that pairs beautifully with the savory broth. This recipe is simple to make, yet it feels special enough to impress your guests.

The rich galactic soy broth adds depth of flavor, making it a great choice for a cozy night in or a lively gathering. Serve it hot and enjoy the delightful combination of textures and tastes that will transport you straight to the culinary delights of Hosnian Prime.

Ingredients

2 cups all-purpose flour
1/2 cup water
1 cup finely chopped cabbage
1/2 cup grated carrots
1/2 cup chopped mushrooms
1/4 cup chopped scallions
2 tablespoons soy sauce
1 teaspoon ginger, minced
1 teaspoon garlic, minced
4 cups vegetable broth
2 tablespoons soy sauce for broth
1 teaspoon sesame oil
Salt and pepper to taste

Instructions

Make the Dough: In a bowl, combine the flour and water. Knead until smooth, cover, and let rest for 30 minutes.
Prepare the Filling: In a skillet, sauté ginger and garlic until fragrant. Add cabbage, carrots, mushrooms, and scallions. Stir in soy sauce, and season with salt and pepper. Cook for about 5 minutes, then let cool.
Form the Dumplings: Roll out the dough and cut into circles. Place a spoonful of filling in the center of each circle. Fold and seal tightly.
Cook the Dumplings: In a pot, bring vegetable broth to a boil. Add dumplings and cook for about 5-7 minutes, or until they float to the surface.
Finish the Broth: Add soy sauce and sesame oil to the broth. Taste and adjust seasoning as needed.
Serve: Ladle the broth into bowls and add the dumplings. Enjoy your meal!

Cauliflower “Wings” With Fire Sauce — At The Rogue Flame, Corellia

Cauliflower wings are a fun and delicious alternative to traditional chicken wings. They pack a punch with their crispy texture and spicy fire sauce, making them perfect for any gathering or movie night. Plus, they’re simple to whip up, requiring minimal ingredients and effort.

The flavors are bold and zesty, with a perfect balance of heat that keeps you coming back for more. Whether served with a cool dip or enjoyed on their own, these cauliflower wings are sure to please everyone, even non-vegetarians!

Ingredients

1 head of cauliflower, cut into bite-sized florets
1 cup all-purpose flour
1 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup hot sauce (like Frank’s RedHot)
2 tablespoons melted butter

Instructions

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually add water until you get a smooth batter.
Dip each cauliflower floret into the batter, allowing excess to drip off, and place them on the prepared baking sheet.
Bake for 20-25 minutes or until golden and crispy.
While the cauliflower is baking, mix the hot sauce with melted butter in a bowl.
Once the cauliflower is done, toss it in the hot sauce mixture until well coated. Return to the oven for an additional 5 minutes.
Serve hot with your favorite dipping sauce and enjoy!

Chickpea & Spinach Stew — From The Nesting Fork, Dagobah

This Chickpea & Spinach Stew is a delightful dish inspired by the lush environment of Dagobah. It’s a hearty and comforting option, perfect for a cozy dinner. The combination of chickpeas and spinach creates a rich, earthy flavor that warms you from the inside out. Plus, it’s easy to make, making it a great choice for both busy weeknights and relaxed weekends.

The stew is packed with nutrients and offers a delightful balance of spices that enhance its natural flavors. Whether you’re a long-time vegetarian or just looking to incorporate more plant-based meals into your diet, this stew will not disappoint. Serve it with some warm crusty bread for a fulfilling meal.

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 can (15 oz) chickpeas, drained and rinsed
4 cups fresh spinach
1 can (14 oz) diced tomatoes
2 cups vegetable broth
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, cumin, and paprika. Stir and cook for another minute until fragrant.
Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
Once simmering, add the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley. Enjoy with warm crusty bread!

Carrot Ginger Soup With Coconut Cream — At The Whispering Pod, Kamino

This Carrot Ginger Soup with Coconut Cream is a vibrant and warming dish that brings a taste of Kamino’s exotic flair right to your kitchen. The sweetness of the carrots beautifully balances with the zing of ginger, creating a rich, comforting soup that feels both light and satisfying. Plus, it’s a breeze to whip up, making it a perfect choice for a weeknight dinner or a cozy gathering with friends.

The coconut cream adds a creamy texture and a subtle tropical note, elevating the flavors to new heights. Serve it warm for a soothing effect or let it chill for a refreshing summer treat. Either way, this soup is sure to impress anyone who takes a sip!

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound carrots, chopped
2 teaspoons fresh ginger, grated
4 cups vegetable broth
1 can (13.5 ounces) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté until softened, about 5 minutes.
Add the chopped carrots and grated ginger to the pot, stirring well. Cook for an additional 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the carrots are tender, about 20 minutes.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro if desired.

Zucchini Noodle Salad With Lime Vinaigrette — From Sola’s Garden, Chandrila

This Zucchini Noodle Salad is a fresh and vibrant dish that captures the essence of healthy eating inspired by Sola’s Garden on Chandrila. It offers a light and refreshing taste, perfect for any meal or as a side dish. Easy to whip up, this salad combines spiralized zucchini with cherry tomatoes, making it a delightful dish that’s both nutritious and satisfying.

The zesty lime vinaigrette adds a burst of flavor, tying all the ingredients together. It’s a fantastic way to incorporate more vegetables into your diet while keeping things fun and light. Perfect for a summer day or whenever you want something quick and healthy!

Ingredients

4 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon honey or agave syrup
Salt and pepper to taste

Instructions

Prepare the Zucchini: Use a spiralizer to create noodles from the zucchinis. Set them aside in a large mixing bowl.
Add Vegetables: Incorporate the halved cherry tomatoes, sliced red onion, and chopped cilantro into the bowl with zucchini noodles.
Make the Vinaigrette: In a small bowl, whisk together olive oil, lime juice, honey or agave syrup, salt, and pepper until fully combined.
Toss the Salad: Pour the vinaigrette over the zucchini noodle salad and toss gently until everything is well coated.
Serve: Enjoy immediately, or let it chill in the refrigerator for about 30 minutes to enhance the flavors.

Avocado & Chickpea Smash Toast — At Dock 9 Café, Bespin’s Cloud City

This Avocado & Chickpea Smash Toast is a delightful and nutritious dish that brings together creamy avocado and hearty chickpeas on a crispy slice of bread. It’s perfect for breakfast or a light lunch, offering a satisfying blend of flavors and textures. The freshness of the avocado pairs wonderfully with the nutty taste of chickpeas, making each bite a little celebration.

Simple to make and bursting with nutrients, this toast is also incredibly versatile. You can customize it with your favorite toppings or spices to suit your taste. Ready to whip up this deliciousness? Here’s how!

Ingredients

1 ripe avocado
1 cup canned chickpeas, drained and rinsed
1 tablespoon lemon juice
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 slices whole grain bread
Cherry tomatoes, halved (for topping)
Fresh herbs (like cilantro or parsley, for garnish)

Instructions

Prepare the Chickpeas: In a bowl, mash the chickpeas with a fork until chunky but not completely smooth.
Add Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chickpeas. Add lemon juice, garlic powder, salt, and pepper. Mash together until combined.
Toast the Bread: Toast the whole grain bread slices until golden brown and crispy.
Assemble the Toast: Spread the avocado and chickpea mixture evenly over the toasted bread.
Top and Serve: Garnish with halved cherry tomatoes and fresh herbs before serving. Enjoy your delicious creation!

Stuffed Portobello Mushrooms — From Ironwood Hearth, Kashyyyk

Stuffed portobello mushrooms bring together a delightful mix of textures and flavors that make them a perfect dish for any occasion. They are hearty, satisfying, and packed with savory goodness, making them an ideal vegetarian option. The rich, meaty flavor of the portobello caps pairs wonderfully with a variety of fillings, providing a delicious experience that even non-vegetarians will love.

This recipe is simple to make, allowing you to whip up a delicious meal without spending hours in the kitchen. Whether you’re hosting a dinner party or just craving something tasty, these stuffed mushrooms are sure to impress.

Ingredients

6 large portobello mushrooms
1 cup cooked quinoa
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup feta cheese, crumbled
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).
Clean the portobello mushrooms and remove the stems. Brush them lightly with olive oil and place them on a baking sheet, gill side up.
In a mixing bowl, combine cooked quinoa, chopped spinach, sun-dried tomatoes, feta cheese, minced garlic, oregano, salt, and pepper. Mix until well combined.
Spoon the quinoa mixture into each mushroom cap, filling them generously.
Bake in the preheated oven for about 25 minutes, or until the mushrooms are tender and the topping is slightly golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Falafel Balls With Green Herb Sauce — At The Jade Furnace, Cato Neimoidia

Falafel balls are a delightful vegetarian option that packs a punch of flavor. The crispy exterior gives way to a tender, spiced interior, making them a perfect snack or meal addition. Paired with a zesty green herb sauce, they become a refreshing dish that’s simple to whip up at home.

This recipe is not just delicious but also easy to make, making it a great choice for both beginner cooks and seasoned chefs. Whether you’re hosting a gathering or just craving a tasty treat, these falafel balls will surely impress.

Ingredients

1 cup dried chickpeas, soaked overnight
1 small onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking powder
Salt and pepper to taste
Oil for frying

Instructions

Prepare the Chickpeas: Drain the soaked chickpeas and place them in a food processor with onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Blend until a coarse mixture forms.
Shape the Falafel: Using your hands, form the mixture into small balls or patties.
Heat the Oil: In a deep pan, heat oil over medium heat until hot.
Fry the Falafel: Carefully add the falafel balls to the oil, frying in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Serve: Enjoy the falafel warm, drizzled with the green herb sauce of your choice.

Vegetarian Pad Thai — From Floating Ember, Mon Cala

Vegetarian Pad Thai is a delicious twist on the classic stir-fried noodle dish that packs a punch of flavor and texture. With a mix of fresh vegetables, rich sauce, and chewy noodles, this dish is both satisfying and simple to whip up at home. It’s a great choice for a quick weeknight meal or a leisurely weekend treat.

This recipe captures the essence of the original while making it meat-free, ensuring everyone can enjoy it. It blends sweet, salty, and tangy flavors, making each bite a delightful experience. Plus, it’s easy to customize with your favorite veggies!

Ingredients

8 oz rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 cup bell peppers, sliced
1 cup carrots, julienned
1 cup bean sprouts
2 green onions, chopped
2 tablespoons soy sauce
1 tablespoon tamarind paste
1 tablespoon brown sugar
1 teaspoon chili powder (or to taste)
Fresh lime wedges, for serving
Cilantro, for garnish

Instructions

Cook the Rice Noodles: Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and set aside.
Stir-fry the Vegetables: In a large skillet or wok, heat the vegetable oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Then, add bell peppers and carrots, cooking for 3-4 minutes until they start to soften.
Add Noodles and Sauce: Stir in the cooked rice noodles, bean sprouts, and green onions. In a small bowl, mix soy sauce, tamarind paste, brown sugar, and chili powder, then pour it over the noodle mixture. Toss everything together for a couple of minutes until well combined and heated through.
Serve: Remove from heat and plate the Pad Thai. Garnish with fresh lime wedges and cilantro before serving for an extra burst of flavor.

Coconut & Lemongrass Rice Paper Rolls — At The Oasis Bar, Jakku

These Coconut & Lemongrass Rice Paper Rolls are a refreshing bite that brings a taste of the galaxy right to your home. With their light and crunchy texture, these rolls are filled with vibrant veggies and a hint of coconut and lemongrass. They’re not only delicious but also simple to make, making them perfect for a quick snack or a fun gathering with friends.

The combination of fresh ingredients, along with a zesty dipping sauce, makes these rolls a satisfying choice. Whether you’re a Star Wars fan or just looking for a tasty vegetarian dish, these rolls will transport your taste buds to a galaxy far, far away!

Ingredients

8 rice paper wrappers
1 cup cooked vermicelli noodles
1 cup shredded carrots
1 cup cucumber, julienned
1 red bell pepper, sliced
1 cup fresh herbs (mint, cilantro, or basil)
1 can coconut milk
1 tablespoon lemongrass paste
1 tablespoon lime juice
Salt and pepper to taste

Instructions

Prepare the Filling: In a bowl, mix the cooked vermicelli noodles, shredded carrots, cucumber, sliced bell pepper, and herbs. Add coconut milk, lemongrass paste, lime juice, salt, and pepper to taste.
Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it’s soft and pliable. Remove and let excess water drip off.
Assemble the Rolls: Place about 2-3 tablespoons of the filling mixture in the center of the rice paper. Fold the sides over the filling and then roll tightly from the bottom up, like a burrito.
Repeat: Continue the process with the remaining rice paper wrappers and filling.
Serve: Arrange the rolls on a platter and serve with your favorite dipping sauce, like a spicy peanut or sweet chili sauce.

Spinach & Ricotta Stuffed Gnocchi — From The Silver Spire, Canto Bight

Spinach and ricotta stuffed gnocchi is a delightful dish that brings a taste of Canto Bight to your kitchen. The soft, pillowy gnocchi is filled with a creamy mixture of spinach and ricotta, creating a comforting yet elevated meal. The flavors are rich and savory, making it perfect for a cozy dinner or a special occasion.

This recipe is fairly simple to prepare, even for those who may be new to making gnocchi. With just a few ingredients and steps, you’ll be able to impress your family and friends with this delicious vegetarian dish.

Ingredients

2 cups fresh spinach, cooked and chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
2 cups all-purpose flour (plus extra for dusting)
1/4 cup olive oil or melted butter (for serving)
Fresh basil leaves (for garnish)

Instructions

Prepare the Filling: In a bowl, mix the cooked spinach, ricotta, Parmesan, egg, salt, and pepper until well combined.
Make the Gnocchi Dough: On a floured surface, combine the flour with a pinch of salt. Gradually add water until a soft dough forms. Knead gently for a few minutes.
Shape the Gnocchi: Roll the dough into long ropes, then cut into small pieces. Create a small indentation on each piece using a fork to help hold the filling.
Stuff the Gnocchi: Take each piece of dough, place a small spoonful of the filling inside, and pinch to seal. Make sure the filling is well enclosed.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float, about 2-3 minutes. Remove with a slotted spoon.
Serve: Drizzle with olive oil or melted butter and garnish with fresh basil leaves. Enjoy your delicious spinach and ricotta stuffed gnocchi!

Purple Sweet Potato Tart With Cashew Cream — At The Violet Dusk, Dathomir

This Purple Sweet Potato Tart brings a delightful twist to dessert, blending the earthy sweetness of purple sweet potatoes with a smooth and creamy cashew topping. It’s a simple yet impressive treat, perfect for any gathering or a cozy night in. The vibrant colors and flavors will not only satisfy your taste buds but also add a touch of magic to your table.

With its nutty, creamy cashew layer and the naturally sweet potato filling, this tart is both satisfying and nutritious. Plus, it’s vegan and gluten-free, making it a great option for various dietary needs. Gather your ingredients, and let’s whip up this celestial delight!

Ingredients

1 ½ cups purple sweet potatoes, cooked and mashed
1 cup almond flour
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cashews, soaked for 4 hours and drained
1/4 cup coconut cream
2 tablespoons agave syrup
1 tablespoon lemon juice

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Make the Crust: In a bowl, combine almond flour and melted coconut oil. Press the mixture into a tart pan to form the crust. Bake for 10-12 minutes until lightly golden.
Prepare the Filling: In a separate bowl, mix the mashed purple sweet potatoes, maple syrup, vanilla extract, and salt until smooth. Pour this filling into the baked crust and spread evenly.
Bake the Tart: Return the tart to the oven and bake for another 25-30 minutes. Allow it to cool completely.
Blend the Cashew Cream: In a blender, combine soaked cashews, coconut cream, agave syrup, and lemon juice. Blend until creamy and smooth.
Top the Tart: Once cooled, spread the cashew cream over the sweet potato filling. Chill in the refrigerator for at least an hour before serving.
Serve: Enjoy this vibrant tart chilled or at room temperature, garnished with extra nuts if desired.

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