Iahnie is a traditional bean stew consisting of boiled white beans cooked with braised onions, carrots, red peppers, bean stock, flour-tomato paste mixture, dried spices, and seasonings. The dish is cooked until all vegetables are tender and a thick sauce has formed.

Fried sausages can be served as an accompaniment to this dish or they can be added to the stew during the cooking process for a nice, smoky flavor. The white bean stew can also be consumed as a vegetarian dish and is usually eaten during the fasting period. 

Fasole cu cârnați is a popular Romanian stew consisting of either pork and beans or sausage and beans. There is also a variation on the dish that replaces the sausages with smoked meat. It is a typical army dish that is traditionally prepared by army cooks and served free of charge during the National Day celebration on December 1 in Bucharest and Alba Iulia.

A hearty, satisfying, and easy meal, it also makes for great leftovers, and it tastes even better when reheated the next day.

Ardei umpluţi is a Romanian version of stuffed peppers, made with yellow bell peppers that are stuffed with minced pork and white rice, then flavored with herbs and garlic. Other versions are made with mushrooms and herbs, cheese, or rice and carrots, onions, eggplants, and tomatoes.

These stuffed peppers are traditionally boiled in tomato juice spiced with salt, pepper, and bay leaves, and can be served hot with a spoonful of sour cream or yogurt.

Varză călită or cooked cabbage is a typical dish of Romanian cuisine. It is made by mixing the drained cabbage with tomato sauce and then adding salt and paprika, while stirring, over medium heat. Optionally, sausage pieces, vegetables, and spices can also be added to the dish.

It can be served hot or cold and is often paired with polenta. Varză călită is fast and inexpensive to prepare and goes well with a variety of meat dishes, although it can also be used as a vegetarian main dish as well.

Mâncare de mazăre is a Romanian pea stew. The peas are typically cooked with chopped onions, carrots, bell peppers, parsnip, tomato sauce, vegetable stock, and seasonings. The stew can be prepared only with vegetables (it is then suitable for eating during Lent) or combined with meat, usually chicken, beef, or pork.

Warm and filling, this pea stew can be garnished with dill and is usually eaten for lunch or dinner. Typical accompaniments to this dish include fresh salads, slices of bread, and Romanian telemea cheese.

Dovlecei pané is a traditional vegetarian dish originating from Romania. The dish is usually made with a combination of sliced zucchini, flour, eggs, oil, salt, and pepper. In order to make the fritters, the zucchini slices are dipped in flour and beaten eggs, then fried in hot oil on both sides.

Before serving, the fritters are seasoned with salt and arranged on a plate. Dovlecei pané are often garnished with chopped parsley and accompanied by mujdei – a vinaigrette that's based on garlic, oil, and vinegar.

Vinete umplute is the Romanian version of a Turkish dish known as imam bayıldı – eggplant halves that are stuffed with various ingredients, then simmered or baked in olive oil. The most common ingredients include onions and red peppers that are sautéed and then combined with ground pork or beef, tomatoes, cheese, garlic, and various fresh herbs such as basil and parsley.

Some varieties may include breadcrumbs and eggs, while the vegetarian version usually replaces the meat with mushrooms. The main difference between vinete umplute and imam bayıldı is that the latter does not contain any meat, only onions, garlic, and tomatoes. 

One of the most popular traditional Romanian dishes is a thick vegetable stew known as ghiveci. It is prepared throughout the year, but due to the availability of ingredients, it is usually divided into two seasonal variants: the hearty winter version, and the lighter, summer variety.

The winter version usually incorporates root vegetables such as carrots, celery, cauliflower, and cabbage, while the summer interpretation usually employs seasonal zucchini, eggplant, or bell peppers. Tomatoes or tomato sauce, garlic, and onions are mandatory ingredients, but the choice of other elements can vary and is easily adjusted to preference, availability, and convenience. 

Mâncare de praz is a traditional leek stew. It usually consists of chopped leeks and olives cooked with tomato sauce with onions until the leeks are tender. The stew is typically seasoned with lemon juice and garnished with chopped parsley or dill.

A simple meatless dish, this leek stew is usually accompanied by crusty bread on the side.