This post may contain affiliate links. Read my full disclosure policy.
Here are 50 of Our Best Vegetarian Meals. These cozy, hearty vegetarian dinner recipes are nourishing and satisfying and highlight seasonal veggies!
Looking for vegan recipes? Check out our 40+ Mouthwatering Vegan Recipes!
These Vegetarian Dinner Recipes are not only delicious but they are also jam-packed with seasonal healthy veggies! Whether you are looking for something quick and easy, or cozy and comforting, or uniquely spiced with global flavors- we have you covered!
Popular Vegetarian Dinner Recipes
Here is a selection of our most popular vegetarian meals- reader favorites and highly rated!
Spaghetti Squash with Chard, Walnuts and Chèvre
A simple tasty recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre. A healthy low-carb meal perfect for serving with your favorite protein.
This Lentil Dal with Spinach Sauce is one of the most delicious, soul-satisfying vegetarian meals! This version is fragrant, flavorful and packed with nutrients- think of this like Saag Paneer, but substituting black lentils instead of the cheese! Super tasty and healthy.
Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic & Lemon zest
Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest- a healthy vegetarian meal that can be made in 30 minutes flat.
Broccoli Quinoa Cakes!
These Broccoli Quinoa Cakes can be made in 30 minutes flat & are a delicious vegetarian dinner recipe that your whole family will love! Serve them up with Simple Sauteed Greens or a beautiful Mediterranean Chard Salad and top them with your favorite sauce!
Charred Asparagus Kale Pasta with Lemony Cannellini Beans
Charred Asparagus Kale Pasta with a creamy, lemony, Cannellini Bean Leek Sauce. This healthy spring pasta comes together fast enough for a weeknight dinner! Each morning we are born again. What we do today is what matters most.~ Buddha I am loving easy suppers right now as springtime just beckons us outdoors! This vegan
Indian Fried Rice
Fragrant, turmeric-infused, Indian Fried Rice is full of healthy veggies that can be made in under 30 minutes. It is a fast and easy vegetarian dinner recipe – great for using up leftover rice or stray veggies in the fridge. Serve over a bed of spinach with optional Raita.
Oaxacan Baked Sweet Potatoes
Oaxacan-Style, Baked Sweet Potatoes are loaded with healthy veggies, infused with Oaxacan flavors, and served with optional, Quick Mole Sauce. Healthy, flavorful, and perfect for Sunday meal prep. Keep them vegan or add cheese.
Butternut Lasagna | 30-second Video
Comforting & Cozy Vegetarian Meals
These vegetarian recipes are all about comfort food! Homey, warming, and comforting, they are nourishing and cozy.
Mushroom Risotto with Frizzled Leeks
Savory Mushroom Risotto with rosemary, garlic, and frizzled leeks- a satisfying, elegant vegetarian dinner recipe, perfect for special occasions, date night, or entertaining. Video!
Orecchiette Pasta with Broccoli Sauce
A simple delicious vegetarian recipe for Orecchiette Pasta with Broccoli Sauce – full of flavor and nutrients!
Aloo Gobi (Indian-Spiced Potatoes & Cauliflower)
A simple authentic recipe for Aloo Gobi (Indian-Spiced Potatoes and Cauliflower) that will delight your tastebuds. This easy stovetop method requires only one pan and is very simple to make. Serve it up with naan, fluffy basmati rice or roti!
Golden Cauliflower Dal w/ Red Lentils, Coconut and Spinach
Golden Cauliflower Dal with Spinach, Red Lentils and Coconut, a gently spiced Indian stew that is warming and comforting, a delicious vegetarian dinner recipe!
Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy with no-boil noodles. Top it off with flavorful Arugula Almond Pesto! Keto, GF and Vegan-adaptable! This delicious Eggplant Lasagna is so warm and comforting -it is one of those dishes you actually get kind of excited about the leftovers.
Veggie Pot Pie with Roasted Butternut, Lentils and Kale
A cozy recipe for Veggie Pot Pie made with roasted butternut squash, lentils and kale, topped with a golden puff pastry crust. A cozy, warming vegetarain meal full of delicious fall flavors. Video!
Indian Shepherd’s Pie
A vegetarian Shepherd’s Pie infused with the most fragrant Indian spices, along with black lentils, veggies, gravy and topped with curried mashed potatoes. (Feel free to use leftover mashed potatoes!) Truly one of the most delicious vegetarian dinner recipes on the blog!
Cacio e Pepe
A simple, delicious vegetarian recipe for Cacio e Pepe – fast and flavorful- this four-ingredient pasta recipe can be tossed with your favorite seasonal veggie and made in 20 minutes!
Broccoli Manicotti with Burrata
Delicious Broccoli-Stuffed Manicotti with Buratta Cheese. A cozy vegetarian dinner recipe loaded with healthy broccoli is perfect for weeknight dinners or the holiday table. Video included.
Sagey Mushroom Walnut Roast
Sagey Mushroom Walnut Roast- a savory, hearty vegetarian meal, perfect for the Sunday supper or the holiday table. Make this ahead and serve with Mushroom gravy and Mashed Potatoes.
Quick & Easy Vegetarian Dinner Recipes!
Do you need some simple vegetarian meals that come together yet don’t lack flavor? We’ve got you covered.
Italian Baked Beans and Greens
A simple recipe for 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!
Easy to Make Pad Thai w/ Tofu
This Pad Thai recipe is hands-down one of the easiest, tastiest recipes on the blog. It’s a Thai noodle dish made with simple ingredients and can be made with tofu! Vegan-adaptable and Gluten-Free adaptable.
Fregola with Corn, Zucchini & Basil
A simple recipe for Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A simple and easy Italian-inspired meal that comes together in 30 minutes. Remember that sometimes not getting what you want is a wonderful stroke of luck. ~Dalai Lama I’d love to introduce you to my new favorite pasta, Fregola Sarda! My friend
Farmers Market Fried Rice
This recipe for Farmers Market Fried Rice uses all the beautiful veggies you may have in your fridge, CSA box or at your local farmer’s market or local Asian Market.
Easy Baked Tacos
Easy Baked Tacos filled with refried beans, melty cheese and your choice of toppings, this easy kid-friendly meal takes just 10 minutes of prep before going into the oven to bake. Surprisingly delicious and addicting! With a video.
Creamy Polenta with Wild Mushrooms, Garlic and Sage
Creamy Polenta with Wild Mushrooms, Garlic and Sage. A simple vegetarian dinner that can be made in under 30 minutes. Comforting and delicious!
Tofu Stir-Fry with Broccolini and Mushrooms
Delicious Tofu Stir-Fry with Broccolini and Mushrooms is a quick, easy weeknight dinner loaded with healthy vegetables! Vegan and GF adaptable!
Sheet Pan Vegetarian Meals
These simple yet flavorful vegetarian dinners can be baked on a sheet pan- letting the oven do most of the work! Easy to make and easy to clean up.
Simple Baked Sheet-Pan Ratatouille!
Baked Sheet-Pan Ratatouille! Make a big batch on Sunday then serve it up 3 different ways during the busy workweek. Simple, EASY, healthy, delicious… and totally plant-based.
Baked Sheet Pan Shawarma (vegan adaptable!)
Quick and flavorful Sheet Pan Shawarma can be made with either chicken or tofu (or both!). Turn these into healthy Shawarma Bowls, or repurpose into Shawarma Wraps. Vegan and gluten-free-adaptable!
Vegetarian Meals in your Instant Pot!
These Vegetarian Instant Pot recipes are a breeze to make- with very little hands-on time required, you can set your instant pot and walk away!
Butternut Risotto with Leeks (Instant Pot or Stovetop)
A quick and easy weeknight recipe for Butternut Risotto with Leeks and Spinach made with very little fuss, on your stovetop or in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.
Chana Masala (Instant Pot or Stovetop)
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, vegan-adaptable! With a video.
Instant Pot Pinto Bean Stew
A simple delicious recipe for Pinto Bean Stew made in an Instant pot using dry pinto beans, yams, corn, and poblanos. A hearty, flavorful and vegan-adaptable weeknight dinner. (Allow 8-hours for bean soaking!)
Instant Pot Mushroom Stroganoff
Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy, hearty, and full of delicious depth and flavor! This version is vegan-adaptable and can be made on a stovetop.
Instant Pot Wild Rice Soup w/ Spinach & Mushrooms
Instant Pot Wild Rice Soup with mushrooms and spinach- a healthy vegetarian soup recipe that is easy, fast, and vegan adaptable! Gluten-free. Video.
Cozy Vegetarian Soups
One of our favorite vegetarian meals is a simple, hearty plant-based soup, to have on the ready during the busy workweek. Here are some of our favorites!
Homemade Tomato Soup
This classic, easy recipe for Tomato Soup is BEST made with fresh tomatoes, but canned work too in a pinch! It’s simple and delicious and can be made in under 30 minutes. Cozy, comforting vegetarian meal-perfect for bridging the seasons between summer and fall. Vegan-adaptable.
Ribollita! | Tuscan Bean Soup
A healthy, delicious recipe for Tuscan Bean Soup also known as Ribollita – made with Cannellini beans, lacinato kale, and vegetables, drizzled with a Lemon Rosemary Garlic Oil. Hearty, nourishing, and easily vegan-Adaptable. (With a Video.)
French Onion Soup
A cozy, comforting, classic recipe for French Onion Soup with caramelized onions in rich deep broth topped with toasty croutons and melted gruyere. Vegan, Vegetarian Adaptable!
Creamy Broccoli Pesto Soup
This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable! Video.
African Peanut Soup Recipe
African Peanut Soup is made with everyday pantry items that transform into a lively soup with full-bodied flavors. Richly spiced with chickpeas, ginger, garlic, and chilies in a creamy peanut tomato base, this protein-rich soup is one you will crave.
Creamy Mushroom Soup
Creamy Mushroom Soup with Garlic Chips and Rosemary – a delicious easy recipe that comes together in 30 minutes – perfect for special gatherings or simple enough for weeknight dinners!
More Vegetarian Recipes to enjoy!
- Our 40 Best Mushroom Recipes!
- 20 Best Quinoa Recipes
- 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!
50 Best Vegetarian Recipes
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 9 1x
- Category: vegetarian recipes,
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Here are our 50 Best Vegetarian Recipes! These “tried and true” vegetarian meals are reader favorites- hearty, flavorful and comforting. Whether you are wanting to eat more veggies, consume a little less meat, or shift into a more whole foods plant-based lifestyle- you’ll find some good inspiration here. (featuring Butternut Lasagna)
- Small butternut squash ( 2.5lbs – 3lbs) (you’ll need about 4 cups, roasted)
- 1/2 a sweet onion, sliced into big wedges
- olive oil for drizzling
- 2 tablespoons olive oil or butter
- 1 1/2 lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
- 1 fat shallot or 1/2 onion, diced
- 4 garlic cloves, chopped
- 2 tablespoons fresh chopped sage
- 1/2 teaspoon salt
- optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.
- 1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg 🙂
- one egg (optional)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 3–6 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1 /2 cups grated mozzarella cheese ( about 3–4 ounces) or sub vegan “meltable” cheese
- 1/2 cup romano or parmesan ( about 1 ounce) or sub vegan
- no-boil lasagna noodles (uncooked)
- Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto
Optional Quick Béchamel Sauce:
START THE BUTTERNUT. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.
Lower oven to 375F
Make the mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper. Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.
Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don’t have to add the egg, but it adds a nice richness.)
Make the BUTTERNUT SAUCE: When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2 cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the “sauce”.
Assemble the lasagna. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple of tablespoons parmesan. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese ( or make the creamy béchamel sauce.- See notes.) You could assemble this 1-2 days before baking.
Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.
Garnish with optional crispy sage leaves.
For more details go to FULL Recipe here.
- Serving Size:
- Calories: 304
- Sugar: 4.4 g
- Sodium: 669.8 mg
- Fat: 11.6 g
- Saturated Fat: 5.3 g
- Carbohydrates: 34 g
- Fiber: 4.6 g
- Protein: 16.5 g
- Cholesterol: 47.6 mg
Keywords: vegetarian recipes, best vegetrarian recipes, vegetarian dinner recipes, vegetarian meals, best vegetarian meals, fall vegetarian dinner recipes, vegetarian dinners fall,
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
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.
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.
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