Whether you're a lifelong vegetarian, want to kick off the middle of 2024 with a plant-based diet, or love a good Meatless Monday from time to time, there are a slew of creative vegetarian dinner recipes that are fun to cook up and even more delightful to eat. From one-pot meals to hearty soups and salads to comforting pastas, pizzas, and casseroles, we've rounded up 65 savory vegetarian dinners to add to your weekly rotation. They each offer a flavorful twist to traditional dishes so you're sure to find a new recipe to pique your culinary interest. Now let's get cooking so you can enjoy your vegetarian feast!
Easy Pan-Seared Honey Garlic Tofu
Tossed over your favorite grain or veggie, this honey garlic tofu is a delicious vegetarian dish loaded with flavor thanks to honey, garlic, soy sauce, rice vinegar, and toasted sesame oil. (via Cozy Cravings)
Easy Bake Gnocchi
This meatless gnocchi is so satisfying and easy to make with just a few classic Italian-inspired ingredients. (via Salt & Lavender)
Spicy Black Lentils
Made using red onion, cilantro and a roasting technique in Indian cooking called tadka, you can serve these delicious Indian-inspired lentils with bread or naan. (via Munching With Mariyah)
Thai Curry
Mix colorful fresh vegetables and tofu in a rich coconut red curry broth, and serve over rice or quinoa in just 35 minutes. (via The Endless Meal)
Rigatoni Alla Vodka
Not actually made with vodka, this dish still has the same kick as a delicious vodka sauce with red pepper, basil, and thyme. (via Nareen's Eats)
Dal Palak
This quick and easy dal palak is loaded with spinach and Indian spices like cumin and turmeric. (via Two Spoons)
Mac And Cheese
Sometimes you just want a classic mac and cheese dinner with cheddar, Swiss, and a sprinkled of nutmeg. (via Most Hungry)
Cacio e Pepe
This six-ingredient recipe for cheese and pepper pasta is so easy and satisfying it will become a staple at home. (via Whole Foods)
Vegetarian Minestrone
Served with some toasty bread, this gluten-free pasta soup is healthy and delicious and a satisfying meal on a cold day. (via Olive You Whole)
Vegetable Casserole
Vegetarian dinner recipes should be simple and hearty like this casserole. It's made with frozen veggies and only a handful of kitchen staples so you don't have to think too hard about dinner on a weeknight. (via Culinary Hill)
Baked Ziti
This simple vegan baked ziti (or rigatoni, or whichever pasta you use) makes getting comfort food on the table a delicious possibility even on the busiest weeknights. (via Brit + Co)
Beet Hummus Bowl
Once you see how stunning this recipe can be, you’ll want to make it for dinner on the regular. Nothing makes eating your veggies more appealing than dip! (via Brit + Co)
Chickpea And Lentil Soup
Red lentils are cooked in a spicy tomato broth until tender, then pureed with chickpeas to make a creamy, protein-packed soup. (via Brit + Co)
Sweet Potato Black Bean Chili
Corn and sweet potatoes help balance out the earthy savoriness of black beans and chiles in this recipe. Add a scoop to a bowl of quinoa then dollop with cashew cream and you’ll be all set. (via Brit + Co)
Jackfruit And Black Bean Burrito Bowl
Topping a bowl of brown rice with a flavorful mixture of jackfruit, black beans, corns, salsa, and onions gives you all the flavors of your favorite burrito, without the anxiety that comes from trying to properly fold your tortilla around so much goodness. (via Brit + Co)
Kidney Bean and Walnut Veggie Burgers
The key to a memorable veggie burger is the texture. Kidney beans make these patties have a mostly-creamy interior, while walnuts add a hearty, subtle crunch. (via Brit + Co)
Baked Falafel Patties
Bake up a tray of falafel patties, which get nice and crisp in the oven, and add them to your meals all week. Tuck them into a whole-grain pita, then slather with tahini, spritz with lemon juice, and pair with some vibrant greens. (via Brit + Co)
Easy Vegan Chickpea Curry
You’ll want a hearty serving of brown rice to accompany this easy vegan chickpea curry. That’ll make it easier to scoop up every last bit of the creamy coconut sauce left in your bowl. (via Brit + Co)
Pressure Cooker Bean and Quinoa Chili
Sometimes simmering a big pot of chili on the stove just isn’t a possibility. On those busy nights, bust out the pressure cooker and make a batch of bean and quinoa chili. It'll be in your weekly rotation of vegetarian dinner recipes (via Brit + Co)
Quinoa Salad
Add walnut halves to a vibrant quinoa salad made with pomegranate arils (or a seasonal fruit), green onions, and parsley to add both crunch and an extra protein and Omega-3 boost. (via Brit + Co)
Mermaid Veggie Sushi Bowl
These customizable rice bowls will be a hit with anyone. Must-have toppings include avo, marinated tofu, sprouts, and tropical fruit. (via Brit + Co)
Indian-Spice Couscous Bowl
The flavors of India infuse this nutritious bowl with sweetness and spice. Whole wheat couscous and grilled tofu bring protein to the table, while garam masala produces the appeal. (via Brit + Co)
Pumpkin Risotto
Topped with toasted hazelnuts and crispy sage, this creamy pumpkin risotto is a fall-winter season delight. (via Barley & Sage)
Bourbon Sweet Potato Casserole
Our bourbon sweet potato casserole recipe is boozy, sweet, loaded with butter — and we can guarantee you won't miss those marshmallows once you try this pecan crumble topping. (via Brit + Co)
Kimchi Tofu Ramen
Upgrade your stove-top ramen with some fresh vegetables and tofu. Add in some soy beans and kimchi (Korean spiced, fermented cabbage and vegetables) for an added boost of nutrients. (via Brit + Co)
Jackfruit Tacos
If you're new to a vegetarian lifestyle, jackfruit looks and tastes like shredded meat when cooked and it tastes delish. (via Brit + Co)
BBQ Black Bean Tacos
These BBQ tacos are a great camping hack — the filling is super easy to make, and they cook in just a few minutes. A homemade peach salsa finishes them off perfectly! (via Brit + Co)
Mushroom Frittata
Excerpted from Cooking With Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl. Artisan Books © 2022.
SERVES 6 TO 8
- 1 pound (455 g) fresh mushrooms, such as shiitake, oysters, maitake, or cremini
- 2 tablespoons unsalted butter
- 2 fresh oregano sprigs, leaves only
- ¼ cup (60 ml) extra-virgin olive oil
- 12 large egg
- 1¼ cups (125 g) finely grated pecorino cheese
- ¼ teaspoon Himalayan pink salt
- Finely grated zest and juice of ½ lemon, preferably organic
- Fragrant fresh herbs, such as parsley, mint, and oregano, for garnish
My grandmother, an American-born Puglian, cooked in the manner of cucina povera, which she learned from her mother. This included a ton of vegetables, herbs, spicy dried chiles, and eggs. Frittatas made their way to our table for breakfast, lunch, and dinner, sometimes herby one with oregano and mint, or a pile of leftover pasta, other times filled with slow-cooked, delightfully mushy broccoli rabe, and often a mushroom frittata, usually made with cremini. Like a combination of shiitake and maitake. The flavor is extraordinary—rich, earthy, and a little meaty without any heaviness. The key to this recipe, as with many Puglian dishes, is a nice amount of flavorful olive oil and some sharp, salty pecorino.
- Preheat the oven to 450°F (230°C).
- If using cremini or shiitake mushrooms, thinly slice with a mandoline or sharp knife. If using maitake or oyster, gently tear into small pieces.
- In a 10-inch (25 cm) nonstick ovenproof lidded skillet, melt the butter over medium-low heat.When it starts to foam, add the mushrooms and oregano leaves and cook until soft and any liquid has been released, 3 to 5 minutes. Stir in the oil.
- In a large bowl, whisk together the eggs, 1 cup (100 g) of the pecorino, and the salt.
- Add the egg mixture to the pan and sprinkle the top with the remaining ¼ cup (25 g) cheese,the lemon zest, and lemon juice.
- Reduce the heat to low, cover the pan, and cook until the bottom starts to brown, 5 to 10minutes. (Check the eggs by lifting the bottom with a spatula.) Once the bottom starts to brown, transfer the pan to the oven, uncovered.
- Bake for 5 minutes, then check to see if the top is puffing up. Cook a few minutes longer if not. The frittata is done when it starts to brown around the edges and a little bit on the top.Look for the oil bubbling up around the sides. This is totally normal. Once you remove the frittata from the oven to cool, the oil will get absorbed into the eggs, making it yummy and so delicious.
- Serve the frittata warm or at room temperature, garnished with fresh herbs.
Butternut Squash And Wild Rice
This GF-stuffing recipe omits the crusty bread but doesn’t skimp on that delicious heartiness by swapping in wild rice, roasted butternut squash, fresh herbs and pecans. (via Brit + Co)
Shakshuka
Shakshuka is the Middle Eastern dish that you need in your life. Made with harissa, tomatoes and eggs, this one-of-a-kind dish can be perfectly paired with a side salad or load of bread. (via Brit + Co)
Green Shakshuka
This green twist on shakshuka is a fresh, vibrant, and unique way to enjoy eggs any time of the day. (via Brit + Co)
Vegetarian Meals On the Lighter Side
Strawberry Arugula Walnut Salad
This springtime salad is chock-full of seasonal ingredients with a delicious go-to balsamic dressing. Make it in 10 minutes if you're in need of a quick weeknight meal. (via Brit + Co)
Fatoush Salad
This authentic fattoush salad recipe is a combination of summer's best produce, tossed with a mouthwateringly delicious dressing and crunchy homemade pita chips. (via Brit + Co x Forks & Foliage)
Find more vegetarian recipes in our Food section, get inspired on Pinterest, or join our newsletter!
