85 Vegetarian Dinner Ideas

We made up for the lack of meat in this dish with extra zucchini and plenty of cheese—three to be exact: ricotta, mozzarella, and parmesan. We also lightened up this classic by replacing some of the lasagna noodles with zucchini strips.

While you can easily add any meat to this bowl, we assure you it’s hearty and flavorful enough that you won’t need it. The customizable meal starts with yellow rice, black beans, and sweet and crunchy fried plantains. From there you can add any toppings of your choosing; avocado, cilantro, radishes, red onion, cheese, and more.

This cross between focaccia and pizza starts with a white base to really let the veggies shine. Load up the store-bought dough with any array of sliced and diced vegetables. The best part is you can make this easy dinner any time of year, but we recommend leaning into seasonal ingredients when possible.

If you claim to not like kale, this cheesy and creamy baked pasta is going to quickly change your mind. With just a handful of fresh ingredients and pantry staples, you can have this cozy dinner on the table in just 30 minutes.

Since chicken pot pie is a classic, we decided there needed to be a vegetarian version as well. You’ll get your vegetable fill with mushrooms, leeks, carrots, and peas. But the pie’s richness comes from the crème fraîche, whipping cream, whole-grain mustard, and fresh thyme.

Think about this hearty salad as a lightened up Caesar (minus the anchovies) that gets extra protein from hard boiled eggs rather than chicken or shrimp. The lemony, garlicky, and cheesy dressing coats the kale and helps the toasted breadcrumbs to stick to the lettuce.

Fresh produce, ricotta, lemon, mint, and pasta shells create a perfectly balanced creamy and crunchy spring dinner that is filling without leaving you feeling stuffed.

A blend of grilled eggplant, tomatoes, mozzarella, and capers over rigatoni lends an Italian flair to this colorful vegetarian main dish that is equally delicious served hot or cold.

Add this meatless option to your next backyard cookout or tailgate. Just omit the bacon and use vegetable broth for slow cooking the beans to make this burger option vegetarian.

Taco night doesn’t have to include pulled chicken, ground beef, or slow-cooked pork. Instead, we’re loading up these tortillas with crispy Brussels sprouts, crunchy radishes, and shredded carrots. Thinly sliced, fried jalapeños add a little kick as well.

We lightened-up the classic dish by ditching the bread crumbs and frying technique. Instead, this version is cooked entirely on the grill. Once the eggplant is tender, fill each half with marinara and cheese then return to the grill until bubbly and melted.

The only thing better than a creamy, cheesy, citrus, and spice slathered cob of corn otherwise known as Elote, is all those ingredients on a crisp pizza crust. The only ingredients we took liberty in adding is a poblano chile and fresh cilantro.

With mostly pantry and freezer staples, plus ideally a few fresh herbs, this pasta recipe is one of our weeknight favorites. For a vegetarian-friendly meal, simply substitute the chicken broth for vegetable.

Not eating meat doesn’t mean you shouldn’t get to enjoy this delicious sauce. To keep the the texture and flavor similar to the traditional version, we used plant-based ground-meat.

If you’re already firing up the grill, you’ll hardly have to lift a finger to make these mushroom sliders in addition to the typical cookout menu items. The best part? The chipotle mayonnaise. Simply stir together adobo sauce, chopped chipotle chile, mayonnaise, and garlic powder.

Whether served warm out of the skillet or cold as pasta salad for lunch, this vibrant broccoli-based pesto pasta is sure to satisfy. Extra broccoli florets, walnuts, basil, and parmesan add flavor and texture to complete the veggie-forward dish.

No meat, no problem. Similar to traditional chili, this meatless version gets its flavor from tomatoes, mushrooms, peppers, beans, cumin, garlic, and onion. Bonus: It’s ready in just 30 minutes.

We’re under the impression that you can never have enough pasta salad recipes to choose from, but this one might be one of our favorites yet. While we call for basil, chives, dill, and parsley—you can use whatever fresh herbs you have on hand to make the lemon vinaigrette.

While the classic cajun version is flavored with sausage, bacon, and other meats, our vegetarian version is studded with smoky tempeh bacon, sautéed mushrooms, and the “holy trinity” of Louisiana cooking—celery, onion, and bell pepper.

With fresh store-bought dough and a trusty sheet pan, you’ll have this stunning flatbread ready with just 10 minutes of hands-on time.

Hearty enough for a summer main dish, this pasta salad is packed with green beans, tomatoes, and fresh dill. You can switch up the herbs with anything fresh like basil, mint, or parsley as well.

If you like spinach-artichoke dip, you’ll love our heartier dinner version. In lieu of spinach, we used kale because it’s a more substantial green, but any leafy green will do. Alfredo sauce, cream cheese, and parmesan ensure every bite is creamy.

This veggie salad is ideal when enjoyed at the height of summer with farmers’ market baby zucchini. The bursts of sweet cherry tomatoes, chunks of toasted garlic bread, fresh herbs, and a tangy mustard-and-shallot vinaigrette let this salad speak for itself.

White beans make this slightly-charred broccoli and arugula salad filling enough for dinner. The lemony dressing made with garlic, honey, vinegar, parsley, mustard, lemon zest and juice, and olive oil might just be the best part about this pile of greens.

Looking for a delicious way to use up your bounty of in-season yellow squash, zucchini, and tomatoes? This baked ziti loaded with veggies, three types of cheese, and marinara sauce is your answer.

When it’s tomato time in the South, a tomato pie is a worthy main dish. There’s no question about whether or not you’ll be going back for seconds.

While traditional spices like cumin and chili powder bring in the flavor, cilantro and lime juice keep the dish fresh. With beans as the main protein, top the brown rice bowl with avocado, lettuce, pico de gallo, corn, and queso blanco to your liking.

If you’re looking for a lower-carb or gluten-free alternative to lasagna, these five-ingredient eggplant rollups are just the thing to satisfy.

This meat-free slow cooker soup is packed with protein thanks to green lentils. Carrots, onion, celery, and tomatoes bulk it up while dried thyme, marjoram, parsley, and garlic add plenty of flavor. Be sure to use vegetable broth instead of chicken to keep it vegetarian.

While it might take almost 5 hours of low and slow cooking before it’s ready, all you need is 10 minutes of hands-on time to make this spring soup. The broth is slowly flavored with leeks, celery, green onion, and garlic, but the spinach, beans, and peas are added when there is only 30 minutes left so they retain their rich color.

One way to upgrade a meatless salad is going big on the cheese component. Before topping the greens with slices of goat cheese, we rolled the log in chopped herbs.

Not eating meat doesn’t mean you should miss out on a classic meal. This plant based dish uses jackfruit which has a pork-like texture and pairs perfectly with the fresh, crunchy cabbage slaw.

Full of kale, red onion, peppers, and fresh herbs this frittata is hearty enough for breakfast or dinner. Shredded cheddar cheese and heavy cream add richness to the vegetable-filled dish.

The best part about nachos is you can add any toppings of your choosing. Substitute ground beef for peppers and onions using the same Tex-Mex spices for an equally delicious weeknight vegetarian dinner.

We turned a classic soup into a cozy casserole made in your favorite 13- x 9-inch baking dish. By substituting beef broth for vegetable broth this recipe is easily meatless.

Whether for a weeknight dinner or potluck, this chunky slow-cooker soup is still full of protein even without any meat. All you need is 10 minutes of hand-on time, a handful of pantry staples, spices, and a few fresh ingredients.

Leave out the hot Italian sausage and top the pie with a few extra of your favorite veggies. Not only does this pizza get an upgrade with sourdough pizza dough, but the cast-iron skillet gets it extra crispy.

You’ll have this flavorful pasta dish on the table in just 15 minutes thanks to store-bought cheese-filled ravioli. Blistered tomatoes and roasted garlic add ample flavor while mascarpone lends a creamy finish.

Cherry tomatoes, cucumber, spinach, white beans, and basil pesto are the base of this zesty orzo salad while salted pistachios add the perfect crunch. Add extra leafy greens, like arugula, or customize the salad with protein.

This cheesy, meat-free casserole made with no-boil noodles, a plethora of butternut squash, spinach, sage, and three types of cheese will easily become a new household favorite. We suggest doubling it to have an extra stashed in the freezer for later.

We put a Southwestern spin on the classic Southern squash casserole by adding green chilies and tomatillos. And thanks to your slow-cooker, while the recipe takes 5 hours to cook, it only requires 15 minutes of your attention.

With a protein-packed grain as the base of this filling meal, you can easily enjoy this salad for lunch or dinner. We call for tossing the quinoa with greens, carrots, snap peas, and goat cheese, but you can easily substitute the toppings according to your preference.

While fried okra will always be our first choice, this casserole packed with rice, tomatoes, corn, onion, celery, bell pepper, and okra makes for hearty summertime meal.

Move aside chicken parm. We made an irresistible vegetarian version of the comfort dish using meaty roasted eggplant, basil, parmesan and feta cheeses, and crushed tomatoes. Enjoy it as is or atop a heap of spaghetti.

Though sweet potatoes are a fall root vegetable, and especially a staple around the holidays, we’re not against enjoying them any time of year like in this Southwest inspired salad with corn, black beans, and jalapeño.

Thanks to fresh off the vine (or from the farmers’ market) tomatoes and herbs such as basil, thyme, parsley, or chives, it’s hard to beat our old-fashioned tomato pie. The cheesy topping of Gruyère and parmesan are the perfect complement.

Salad isn’t the only way to enjoy a bowl of greens. And while this way might be loaded with cream and cheese, we still say it checks the vegetable box. Top with toasted pine nuts before serving for added texture and flavor.

In case you’ve gotten tired of traditional lasagna, we came up with a roll up version stuffed with cheese, veggie, and herb filling. We used canned artichokes hearts, but you can opt for sautéed spinach, kale, or mushrooms.

Store-bought gnocchi is a go-to for busy weeknight, but when you have a little extra time Chef Steven Satterfield’s homemade disk-shapped semolina gnocchi is well worth it. Serve it with a medley of fresh peas, ramps, and sautéed mushrooms.

Who said bread pudding was just for dessert? Just substitute the chicken broth with vegetable broth and you’ll have a veggie-packed version that is a great as a Thanksgiving side or fall brunch dish alike.

Just omit the salami and you’ll have a delicious vegetable pasta salad that doesn’t skip a beat thanks to mini mozzarella balls, tomatoes, olives, peppers, and artichoke hearts.

If you’re a crouton or Panzanella salad lover, you’ll be head over heels about this Middle Eastern dish. Fattoush is made with toasted pita bread bits and an array of vegetables. Here, we used fresh field peas, cucumbers, tomatoes, and lettuce.

This lightened-up lasagna recipe relies on an assortment of vegetables so you won’t even miss the meat. Between each noodle layer roasted mushrooms, zucchini, bell peppers, and onion are topped with red sauce and a ricotta mixture.

If you’re looking for a go-to summer salad that is filling on its own—this grain salad is just what you need to be making. It’s loaded with summer produce and with beans, millet, and veggies, it’s hearty enough to be a meal.

While any type of pesto will do, we used spinach-herb pesto here to double down on the veggies. And thanks to store-bought gnocchi all you need is 10 minutes of prep time to get dinner going.

Minus the meat and cheese, this pasta salad still has plenty of Tex-Mex flair. Charred corn and poblanos add a smoky flavor while a lemon, dijon, and honey vinaigrette brings it all together.

No meatballs here! Once you start this sauce simmering in your slow-cooker, all you have to do is boil the noodles.

Though we call for zucchini and mini bell peppers, this versatile pasta pairs with any grilled vegetable so you can alter the recipe to suit the season or whatever you have on hand.

In the South, collards typically get their flavor from ham hocks or bacon, but these greens are flavored with apple cider vinegar, brown sugar, and fire-roasted tomatoes.

Why spend time making two classic potluck sides, three-bean salad and pasta salad, when you can combine them into one satisfying dish? Green beans, pinto beans, and red kidney beans are mixed with small pasta shells and a lemony vinaigrette to prove the best of both words.

Serve it with a full stir-fry set up or enjoy this eggplant on its own. Either way, you can’t go wrong when it comes to this flavorful preparation.

This summertime take on a classic Cesar salad is topped with cast-iron skillet charred okra and corn for a seasonal crunch while chives, dill, and thyme make the buttermilk dressing extra fresh and herby.

This light and flavorful four-ingredient salad with our lemon-shallot vinaigrette takes the classic pairing of watermelon and feta to the next level with arugula and peppery watercress.

Green beans, kidney beans, and chickpeas add bulk and crunch to this colorful arugula salad while a tangy Creole dressing adds an extra Southern touch.

This recipe specifically calls for Indian eggplants which are smaller, rounder, and sweeter than your typical variety. And while we’re a stickler about using this type of eggplant for this recipe, we’re also adamant about not skipping scoring each half to help them cook evenly and quickly.

While most slaw recipes have a mayo base, this light and fresh carrot and cabbage version leans on vinegar, oil, and lime juice. Sunflower seeds add a nice filling crunch as well.

Break out the grill for this crunchy salad. Grilled fennel, radishes, and goat cheese-topped baguette slices atop a bed of butter lettuce get a lemon-and-dijon vinaigrette finishing touch.

This savory galette is filled with tender beets in a mix of colors from red, golden, and candy cane varieties. Aside from the store-bought crust and root vegetables, the dish keeps it simple with a garlic-and-herb spreadable cheese base such as Boursin.

With just three fresh ingredients and a few pantry and refrigerator staples, all you have to do is swap in vegetable broth to make this soup vegetarian friendly.

You’ll want to make this no-cook summer salad at least 2 hours in advance so the squash and zucchini can soak up the dressing. But if you’re planning ahead, it’ll keep for up to 24 hours in the refrigerator.

This baked pasta dish is your answer to busy nights. Store-bought tortellini keeps things simple while the homemade Alfredo-like sauce comes together in minutes.

While tofu might not be for everyone, this Cajun-style version is worth trying. Before being sprinkled with blackened seasoning, the tofu is marinated overnight in a beer-based sauce.

This fresh veggie salad makes an excellent side dish to any cookout, but you can easily bulk it up to enjoy as a full meal with a bed of lettuce and crumbled cheese.

Tomato isn’t the only pie we like to make in the summertime. Serve this zucchini pie with a fresh green salad and you’ll have a satisfying meal.

We’re not sure dinner can get any easier. The hardest part of this recipe is just opening the cans!

We guarantee even the pickiest of kids will like this cheesy vegetable casserole. Substitute chicken for vegetable broth for a vegetarian-friendly dish.

You’ll hardly find a gathering in the South without a mac and cheese dish on the table. So while we would never leave out the pasta all together, we added cauliflower to this version so your kids won’t even realize they’re eating veggies.

Whether for brunch or breakfast for dinner, this easy sheet pan quiche relies on refrigerated pie crust, spring veggies, and fresh herbs.

You’ll want to keep this six-ingredient pesto on hand as a sauce, dip, and spread. While this recipe calls for a mix of winter greens, you can easily make it with any leafy greens.

The name of this recipe might say breakfast, but this hearty, crowd-pleasing dish makes for an easy dinner as well.

This Mediterranean-inspired pasta salad is full of good-for-you ingredients like eggplant and chickpeas. Enjoy warm or chilled for easy serving.

These fritters aren’t short on flavor. We combined two of our favorite Southern ingredients, collard greens and pecans, into one delicious appetizer.

This New Mexico take on succotash is made of sautéed onion, squash, zucchini, and sweet yellow corn. The hatch chiles give it a smoky, slightly sweet flavor.

With just 15 minutes of hands on time, all you have to do is toss the gnocchi, veggies, cheese, and herbs together to have this nutrient packed bowl on the table for an satisfying weeknight dinner.

Layers of noodles, baby spinach, zucchini, and ricotta make for a delicious twist on the traditional red sauce and meat dish.