We’ve rounded up our best vegetarian recipes! From easy meatless meals, to healthy vegetarian dinners, to high-protein mains – your whole family will love them!
Looking for Vegetarian Recipes? We have more than 400+ vegetarian recipes on the blog. Fun Fact: Did you know that we had a vegetarian restaurant for 10 years? Yes, it still exists — many of these vegetarian recipes are inspired by our years there.
To kick things off, we’ve rounded up 65 of our most popular vegetarian meals! View our entire vegetarian recipe collection or check out our 40+ Mouthwatering Dinner Recipes.
Our Top 10 Vegetarian Dinner Recipes
Here are our best vegetarian meals! All are “tried and true” reader favorites, with glowing 5-star reviews.
Eggplant Lasagna
This Eggplant Lasagna recipe is so cozy and warming! Made with layers of roasted eggplant, savory spinach filling and no-boil noodles. A hearty vegetarian main!
Asparagus Risotto
Lemony Asparagus Risotto with leeks and basil-light and creamy with vibrant color and flavor, perfect for spring!
Best Pad Thai
This Pad Thai recipe is one of our most popular vegetarian recipes on the blog! Simple ingredeints, bursting with flavor, made with your choice of protein! Crispy tofu is our favorite vegetarian option.
Lentil Bolognese
Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. This simple, nourishing vegetarian meal is one the whole family will enjoy.
Indian Shepherd’s Pie
This vegetarian Indian Shepherd’s Pie is utterly heavenly! It’s made with lentils, veggies, and fragrant Garam Masala, topped with pillowy curried mashed potatoes.
Moroccan Cauliflower Bowls
Spiced cauliflower and chickpeas are served over Moroccan rice with spinach, almonds, and pomegranate seeds. A wholesome vegetarian dinner bursting with flavor!
Farmer’s Market Veggie Enchiladas
Vegetarian Enchiladas are made with seasonal veggies, black beans, and cheese, slathered with our homemade 5-Minute Enchilada Sauce. They’re delicious and easy.
Butternut Squash Risotto
This Butternut Squash Risotto recipe is wonderfully creamy and comforting. Savory leeks, paired with fresh sage and maple pecans, infuse it with delicious flavor.
Eggplant Parmesan
This Eggplant Parmesan recipe features layers of lightly breaded baked eggplant, flavorful tomato sauce, parmesan cheese, fresh basil and melty mozzarella. A vegetarian classic!
Butternut Squash Lasagna
This Butternut Squash Lasagna with Wild Mushrooms and Sage can be made with no-boil noodles. It’s a cozy meatless main, with tons of 5-star reviews!
Mushroom Wellington
This Mushroom Wellington with rosemary and pecans is not only beautiful—it’s delicious! It’s the perfect vegetarian main dish for special gatherings, holidays, or Sunday supper.
Easy Vegetarian Dinners (30-min meals)
These easy 30-minute vegetarian dinners will take the stress out of busy weeknights!
Brothy Beans on Garlic Toast
Brothy Beans over garlic-infused sourdough toast with lacinato kale, roasted peppers, olives, capers, and lemon zest—a simple 30-minute meatless meal with pantry ingredients.
Lo Mein Noodles
Fast, easy recipe for Lo Mein that can be made in under 20 minutes. Loaded up with healthy vegetables, this easy dinner is perfect for busy weeknights!
Spring Pea Risotto
This pea risotto recipe is lemony and minty and sings of spring. It’s easy to make in about 30 minutes, a delicious vegetarian dinner!
Cabbage Stir Fry
This quick and easy Cabbage Stir Fry overflows with savory Asian flavor. Add your protein of choice and serve over rice or soba noodles. Ready in 30 mins!
Shakshuka
Shakshuka is delicious any time of day! It’s a flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and fresh herbs.
Rajas Tacos
These Rajas Tacos are incredibly delicious! Made creamy corn, poblano peppers and onions with a hint of Mexican Crema served with cilantro and lime. So much flavor!
Nasi Goreng (Indonesian Fried Rice)
A tasty recipe for vegetarian Nasi Goreng (Indonesian Fried Rice) loaded up with fresh, healthy veggies! A tasty healthy one-pan meal!
Mushroom Toast
This Mushroom Toast recipe (aka Mushroom Tartine) is savory, comforting, and delicious any time of day! Ready in 20 minutes, it’s a quick and easy meal we think you’ll fall in love with!
Italian Baked Beans and Greens
Italian Baked Beans, with kale, cannellini beans, and your favorite homemade (or store-bought) Marinara sauce, baked in the oven until golden and bubbling. A delicious vegetarian main!
Vegetable Fried Rice
This recipe for Vegetable Fried Rice uses leftover rice and any of the beautiful stray veggies you may have in your fridge!
Baked Enchilada Beans
A quick and easy dinner idea, Baked Enchilada Beans are made with homemade, 5-minute enchilada sauce and Mexican cheese, baked in the oven until warm and melty.
Crispy Baked Tacos
Crispy Baked Tacos are filled with refried beans, melty cheese and your choice of toppings. An easy, kid-friendly vegetarian meal,with just 10 minutes of prep!
Veggie Quesadillas
Vegetarian Quesadillas filled with black beans & veggies like bell peppers, zucchini, sweet potato, greens, black beans and melty cheese seasoned with savory Mexican spices.
Healthy Vegetarian Recipes
Veggie-packed vegetarian meals that are healthy, hearty and satisfying!
Korean Tofu Rice Bowls
Punchy and flavorful, these Korean Tofu Rice Bowls are made with crispy gochujang tofu, jasmine rice, spicy cucumber salad, and fermented kimchi. Healthy, vegan, delicious!
Oaxacan Baked Sweet Potatoes
These Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served over optional Mole Sauce.
Broccoli Cakes
These vegetarian Broccoli Quinoa Cakes can be made in 30 minutes & are a delicious, healthy vegetarian main that your whole family will love!
Zucchini Boats
These vegetarian stuffed Zucchini Boats are filled with mushrooms, spinach, bell pepper, basil, and kalamata olives and baked in a marinara sauce.
Stuffed Spaghetti Squash
Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper, enchilada sauce, and melty cheese- a tasty Mexican-inspired vegetarian dinner.
Baked Chile Rellenos
These Baked Chile Rellenos are a healthy take on the traditional Mexican classic. Roasted instead of fried, filled with black beans and cheese, and slathered with incredible rancheros sauce.
Vegetarian Shepherds Pie
This vegetarian shepherd’s pie is hearty and comforting! Savory mushrooms, root vegetables, and white beans are bathed in a flavorful gravy and topped with pillowy, buttery mashed potatoes.
Enchilada Casserole
Veggie-packed, healthy, Enchilada Casserole with black beans, corn, sweet potatoes, and a quick 5-minute Enchilada Sauce. It’s comforting and healthy!
Roasted Cauliflower Steaks with Romesco Sauce
Roasted Cauliflower Steaks with Romesco Sauce over a bed of simply seasoned lentils. A quick and easy vegetarian dinner that is healthy and delicious!
Vegetarian Pasta Recipes
These vegetarian pasta recipes are packed ful of healthy veggies.
Broccoli Pasta
Orecchiette with Broccoli Sauce – a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy, and oh-so-delicious!
Spinach Basil Lasagna
Spinach Lasagna filled with a savory mixture of spinach, veggies, and cheese, layered with a luscious Basil Spinach Sauce. A delicious vegetarian meal the whole family will devour!
Miso Pasta
This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes, Vegan-adaptable and gluten-free- adaptable.
Gnocchi with Mushrooms
Sautéed mushrooms, fennel, and spinach combine perfectly with gnocchi (store-bought or homemade) topped with creamy goat cheese. A tasty meatless meal!
Spaghetti w/ Fresh Tomato Sauce
Spaghetti with Fresh Tomato Sauce is simple, fast, and absolutely delicious! An easy vegetarian meal in under 30 minutes.
Baked Ziti
Baked Ziti with Spinach, Mushrooms, and Ricotta – a simple, healthy one-pot vegetarian meal with only 15 minutes of hands-on time before baking in the oven.
Zucchini Pasta
Here’s a 30-minute recipe for Lemony Zucchini Pasta. Grated zucchini melts into a flavorful succulent sauce, perfect for cradling linguini or your favorite pasta!
Broccoli Manicotti
Healthy delicious Broccoli Manicotti – a hearty, healthy vegetarian meal that can be made ahead! Perfect for weeknight dinners or the holiday table.
Fregola w/ Corn, Zucchini & Basil
Fregola Sarda Pasta with Corn, Zucchini, and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes.
Truffle Mac & Cheese
This earthy, decadent Truffle Mac and Cheese is a mushroom lover’s dream. It’s easier than you think and can be made ahead.
High Protein Vegetarian Dinners
These vegetarian dinner ideas are packed full of plant-based protein!
Crispy Sesame Tempeh Bowl
This Crispy Sesame Tempeh bowl is full of plant protein! Served with brown rice, crunchy veggies, and avocado. You’ll love the flavors!
Lentil Bowls
These high-protein Lentil Bowls are grain-free, nourishing and delicious! Topped with seasonal veggies and flavorful tahini sauce, they are great for meal prep.
Indian Cauliflower, Chickpea & Tofu Bowls
Roasted Indian Cauliflower with Chickpeas and Caramelized Tofu, seasoned with a simple Madras Curry dressing. High in protein, it’s a healthy vegetarian meal!
Baked Tofu
Baked Tofu is high in protein, healthy, and super delicious! Here are three different marinades for the best-tasting baked tofu.
Lentil Curry
This Indian Lentil Curry is full of protein and infused with warm spices. Serve it over a bed of spinach, basmati rice, or homemade naan bread!
Black Bean Burgers
These Black Bean Burgers are healthy, easy and delicious. Full of plant-based protein, make them in under 30 minutes!
Lentil Spinach Dal
Lentils are bathed in the most luxurious Indian spinach sauce. This delicious meal is loaded with plant-based protein and can be made in 30 minutes.
Mind-Blowing Vegan Chili
This Vegan Chili recipe is so rich and robust! Packed full of flavor, it’s wholesome and hearty with layers of complexity and depth. Video.
Vegetable Frittata
Delicious any time of day, this baked Vegetable Frittata recipe is packed full of healthy veggies and protein, perfect for brunch, lunch or dinner.
Chana Masala
An authentic recipe for Chana Masala using dry or canned chickpeas that can be made in an Instant pot or on the stovetop. Easy and flavorful, and full of plant protein.
Wholesome Vegetarian Soups
One of the easiest ways to add more vegetarian meals into your life is with veggie-packed soups.
Golden Chickpea Soup
This Golden Chickpea Soup recipe is like sunshine in a bowl. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten-free.
Harira: Moroccan Lentil and Chickpea Soup
This Moroccan Lentil and Chickpea Soup called Harira is hearty, full of protein and loaded with nutrients.
Peanut Butter Ramen
Homemade Peanut Butter Ramen! A rich, flavorful peanut butter ramen broth topped with deliciously crispy Korean gochujang tofu.
Simple Celery Soup
A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and perfect any time of year.
African Peanut Soup
Spicy African Peanut Soup is made with everyday pantry items that transform into a lively soup with full-bodied flavors.
Green Curry Noodle Soup
Thai Green Curry Noodle Soup is a tasty vegetarian meal loaded with healthy veggies and your choice of protein.
Best Homemade Tomato Soup
Perfect any time of year; this Tomato Soup recipe is easy to make, lusciously creamy, and delicious. Vegan-adaptable!
Ribollita | Tuscan Bean Soup
This Tuscan Bean Soup (aka Ribollita) is made with cannellini beans, lacinato kale, and vegetables. Hearty and warming it is one of our most popular recipes!
Poblano Corn Chowder
Heart-warming Poblano Corn Chowder is creamy, vegan, and full of summertime flavor. Corn, potatoes, and poblano peppers with Mexican spices.
Khao Soi
This Khao Soi recipe is rich, fragrant and delicious! It’s a Coconut Curry Noodle Soup that hails from Northern Thailand and can be made with tofu.
Red Lentil Soup
This simple, delicious Red Lentil Soup recipe will soon become your new favorite! Highly adaptable, with simple, wholesome ingredients, it is fast and easy.
hearty Vegetarian Salads
These plant-based vegetarian salads are a light and delicious vegetarian meal.
Thai Noodle Salad
This Thai Noodle Salad with Peanut Sauce is loaded with healthy veggies. Add Sesame Ginger Tofu for added protein for a light meatless meal.
Roasted Broccoli Salad
A delicious recipe for Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest, drizzled with delicious Mustard Seed Maple Dressing.
Greek Pasta Salad
This Greek pasta salad is always a hit at gatherings! Fresh veggies combined with tender orzo pasta and chickpeas tossed in the tastiest Greek salad dressing.
Southwest Pasta Salad
Zesty Southwest Pasta Salad with crunchy fresh veggies, corn, and black beans dressed with a delicious Chipotle Ranch Dressing.
Pesto Pasta Salad
Pesto Pasta Salad w/ cherry tomatoes, baby mozzarella, olives & fresh basil tossed in a Creamy Pesto Dressing. Vegan, gluten-free adaptable.
More Vegetarian Recipes to enjoy!
- 25 Delicious Vegetarian Soup Recipes
- 65 Best Breakfast Ideas!
- 25 Delicious Vegan Buddha Bowls!
- Our 25 BEST Lentil Recipes!
- Our 20 Best Chickpea Recipes!
- 40 MOUTHWATERING VEGAN DINNER RECIPES
- 25 Delicious Healthy Lunches
Enjoy these healthy delicious vegetarian meals and please let us know your favorites in the comments below!
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65+ Best Vegetarian Dinner Recipes
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 3 bowls 1x
- Category: vegetarian recipes, bowls
- Method: roasted
- Cuisine: American
- Diet: Vegetarian
Description
Here are our best vegetarian recipes! Quick & easy meatless meals, healthy vegetarian dinner recipes, high-protein vegetarian meals, vegetarian pasta, hearty soups, and more! (Moroccan Bowls)
Ingredients
Moroccan Rice
- 1 cup basmati rice– white basmati rice cooks in 20 minutes (vs. brown basmati rice: 40 mins)
- 1 1/2 cups water (or 1 3/4 cups if using brown basmati rice – see package directions)
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup raisins or dried currants
Roasted Veggies
- 1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
- 1 can chickpeas, drained, rinsed, patted dry
- one onion, sliced
- 2–3 tablespoons olive oil
Moroccan Spice Blend
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon brown sugar, optional
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Herby Yogurt Sauce
- 1 cup plain yogurt or coconut yogurt
- 1 cup Italian parsley or cilantro (a combination is nice)
- 1 garlic clove, grated
- 1 teaspoon coriander (or cumin)
- 1/2 teaspoon paprika or smoked paprika
- 1/4 teaspoon salt
Bowl additions
- 3 cups baby spinach
- 1/2-3/4 cup pomegranate seeds
- 1/4 cup toasted slivered almonds.
Instructions
- Preheat oven to 425F.
- Start the Rice. In a medium pot, place water, spices and salt to boil. Rinse the rice, drain it, and add it to boiling water. Cover, lower heat to simmer. White basmati rice rice will take 20 mins and brown rice will take 40 mins. See notes.
- Prep the veggies. Cut cauliflower and onion and place them along with drained chickpeas, on a parchment lined sheet-pan. Drizzle all with olive oil. Mix together the spice blend in a small bowl and sprinkle with the spice blend. Give things a little toss.
- Bake in the oven for 20-25 minutes. Check, toss, and cook for 5 more minutes if necessary. See notes.
- Make the Herby yogurt sauce. Mix ingredients together in a medium bowl. If you want it thinner, add a splash of water or olive oil to achieve desired consistency.
- Assemble the bowls. Divide rice among bowls. Top with a handful of baby spinach. Add warm roasted cauliflower, onions, and chickpeas. Top with a drizzle of yogurt sauce, fresh pomegranate seeds, and almonds.
Notes
See a more detailed recipe here: Moroccan Cauliflower Bowls
Nutrition
- Serving Size: 1 bowl
- Calories: 502
- Sugar: 7.3 g
- Sodium: 1017.3 mg
- Fat: 16.2 g
- Saturated Fat: 3.1 g
- Carbohydrates: 75.3 g
- Fiber: 10.1 g
- Protein: 16.5 g
- Cholesterol: 6.2 mg
Everyone loved them and said they were super delicious! thanks for the recipes!
Nice
😊
Good healthy food 🥑🥝 and delicious taste
Thanks Destiny!
I have cooked at home for many years. After a recent heart attack, I can now clearly see that the direction your cuisine is moving to is where I need to be. I read the celery soup recipe which has a “Better than Bouillon” product which seems high in salt. I was a little confused about which of the ingredients listed in that one instruction should be used. Does this soup fit into my diet that should also be low salt?
Hi Donald- you can always cut back the salt in any of the recipes if you need to, and use a low sodium eggie broth or make your own veggies broth.
I was served this last night and it was outstanding! Bookmarking it to make for company. Thank you!
Great to hear, which recipe was it?
Oh My! So good. This was so excellent. My husband said after a couple of bits that this is a keeper. Made it exactly like the recipe.
Glad you enjoyed Peggy! Which recipe did you choose?
made the vegetarian enchiladas for lunch. I used sweet potatoes for the yam, green pepper, and great northern beans. Cheddar cheese, and a little chihuahua cheese. I had the other ingredients… The 5 minute homemade sauce was great! That will definitely be used in other cooking attempts. My favorite so far.
Yummy, glad you enjoyed!
The recipes look delicious. I am puzzled that I can’t seem to find the amount of the ingredients to put in the recipe. Am I missing something?
Click on the recipe (the photo or link) and it will take you to that specific recipe (Once you get there, you can click the Jump to recipe button at the top).
this food sound really good
thanks Lisa!
Nice and very informative blog, glad to learn something through you.
(:
Where are the recies
Click on the links Carolyn throughout the post.
My mouth really watered to see your recipe. I’ll try it myself tomorrow.
Sylvia, I am wowed by this new issue of 50 vegetarian dishes. I want to print everyone of them. They all sound fantastic. And when I try your recipes they certain are…….fantastic.
You have and ardent admirer in me! And I thank you for all of your efforts you must put into the recipe creations.
Awww… thanks so much, Carolyn! Appreciate this!
I’ve sifted through your recipes and made so many, some of which are on our dinner menu rotation. You’ve just added about 50 to that rotation! Can’t wait! Thanks Sylvia. We love your recipes. So excited about the no onion no garlic one (saves me the trouble of omitting lol)
Thanks Ayelet- remind me, which one has no onion and garlic? the Butternut and Potato Curry?
Hi Sylvia yes! It’s the RAJASTHANI BUTTERNUT SQUASH CURRY. So excited about it and definitely will make soon. Thanks for all these amazing recipes (for me just sans onion/garlic)
Thanks Ayelet- yes that is a good one!
Thanks a million for the recipe ideas, deeply appreciated
Mbali, thanks so much!
This is such an amazing array of different really great recipes! Thank you so much for all the great ideas! You are super creative!
Thanks Nadin! Happy you are here!
Your Ribollita makes mention of pork or turkey to be added. Suggest you repost with veggie substitute since this is in a veggie column.
Thanks Louise- the meat is optional in that recipe.
Just don’t add the meat. If you go to the ‘About’ section of the blog, it says “plant rich” not exclusively plant.
Why bust her chops (pun intended) over it? Some people are transitioning away from meat but still use it or cook for those who still eat it.
PS: the 5 minute enchiladas and the Mexican slaw are delightful! My meat eating husband was surprised and pleased!
We were looking for different vegetarian recipes to replace a few meat meals and found so many recipes here. Thank you so much! I can’t wait to try them!!!
So glad you found us Caroline!
Hi again Sylvia, working through the recipes and tonight was the polenta lasagna. So awesome, leftovers tomorrow night! I have to fess up and tell you I used my usual polenta recipe, which also includes butter and parmasan, so not too light! The smoky pepper sauce was so, so good, I could have gone back to the blender and chugged! I wasn’t sure about the pesto sauce, but my basil is pretty bleak looking so I used more of the fresh baby spinach with italian seasoning instead. I also didn’t have lemon zest, so I used a bit of lemon pepper with lemon juice. It was actually a really good drizzle!
Glad you enjoyed this Lois!
Trying to eat vegetarian several times a week, it’s a new thing for us! Had the pasta with broccoli sauce, we both loved it! Garnished with chopped kalamata olives and fresh romano and basil strips. Definitely a keeper! Going for the polenta lasagna tomorrow!
Sounds tasty Lois!
Hi, we are going to be substituting vegetarian for meat a few times a week, this is a new thing so I’m looking forward to trying your recipes!
Great to hear Lois!
I like the recipes shared on this post… i am vegetarian myself and love cooking..
i like to learn new recipes. thanks for information
Hi Sylvia, planning to go vegetarian very soon, started looking at recipes today before my grocery shopping. Came across your recipes, glad to say they look delicious and not boring. I will try making the Tunisian chickpea stew first since I have most of the ingredients. Look forward for more recipes.
Thank you!
Anita
Thanks Anita- happy you found us! Let us know how the stew turns out!
Wow, I would be trying most of these in the next 30 days or so, will let you know how I go. Cheers.
thanks Micky!
Absolutely love your recipes, will be trying the mushroom wellington tonight. It’s great that all recipes come with a 30 second video, so easy to follow :)/ Thank you
Thanks Paulina!