20 Vegetarian Dinner Recipes That Will Make You Forget About Meat

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I’ve attached a video for every recipe below from my favorite home cooks.

Are you looking for tasty vegetarian dinners that are quick and easy to make? You’re in luck! These 20 vegetarian dinner recipes are perfect for busy weeknights when you want a healthy meal without spending hours in the kitchen. From pasta dishes to salads and stir-fries, there’s something for everyone.

Each recipe takes 20 minutes or less to prepare, so you can have a delicious plant-based dinner on the table in no time. Many use simple pantry ingredients you probably already have on hand. Get ready to discover new favorites that will make meatless meals exciting and satisfying for the whole family.

Vegetable Lasagna

Here’s what you’ll need:

  • 1 box lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2 cups marinara sauce
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 cup spinach leaves
  • 1 cup sliced mushrooms
  • 1 carrot, grated
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Now, let’s make this delicious veggie lasagna!

  1. Preheat your oven to 375°F (190°C).

  2. Cook the lasagna noodles according to package instructions. Drain and set aside.

  3. In a large skillet, heat the olive oil. Add zucchini, bell pepper, mushrooms, and carrot. Cook for 5-7 minutes until softened.

  4. In a bowl, mix ricotta, half the mozzarella, and Parmesan. Season with salt and pepper.

  5. Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Add a layer of noodles.

  6. Top with 1/3 of the cheese mixture, 1/3 of the veggies, and some spinach leaves. Repeat layers twice.

  7. Finish with remaining sauce and mozzarella on top.

  8. Bake for 30-35 minutes until bubbly and golden.

Let it cool for a few minutes before serving. Enjoy your homemade veggie lasagna!

Butternut Squash Risotto

You’ll love this creamy, comforting butternut squash risotto! Here’s what you need:

Ingredients:

  • 1 butternut squash, cubed
  • 1 1/2 cups arborio rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4-5 cups vegetable broth
  • 1/2 cup white wine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh rosemary (optional)

Directions:

  1. Roast the squash cubes in the oven at 400°F for about 25 minutes until tender.

  2. Heat oil in a large pot. Cook onion and garlic until soft.

  3. Add rice and stir for a few minutes until it looks pearly.

  4. Pour in the wine and let it bubble away.

  5. Start adding broth, one ladleful at a time. Stir often and wait for each addition to be absorbed before adding more.

  6. When rice is nearly done, stir in the roasted squash.

  7. Add butter and Parmesan. Season with salt and pepper.

  8. Garnish with rosemary if you like. Serve hot and enjoy your creamy risotto!

Eggplant Parmesan

Ready to make a tasty vegetarian dinner? Let’s whip up some eggplant parmesan! Here’s what you’ll need:

Ingredients:

  • 2 large eggplants
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 3 eggs, beaten
  • 4 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves
  • Salt and pepper to taste

Directions:

  1. Slice the eggplants into 1/4-inch rounds. Salt them and let sit for 30 minutes.

  2. Preheat your oven to 375°F (190°C).

  3. Mix breadcrumbs and Parmesan in a shallow dish. Dip eggplant slices in egg, then coat with the breadcrumb mixture.

  4. Fry the coated eggplant slices until golden brown on both sides.

  5. In a baking dish, layer sauce, eggplant, and mozzarella. Repeat layers.

  6. Bake for 25-30 minutes until the cheese is bubbly and golden.

  7. Let it cool for a few minutes, then garnish with fresh basil.

Serve your eggplant parmesan hot and enjoy this cheesy, crispy delight!

Spinach And Ricotta Stuffed Shells

Here’s what you’ll need for this tasty vegetarian dish:

  • 1 box jumbo pasta shells
  • 15 oz ricotta cheese
  • 10 oz frozen spinach, thawed and drained
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 egg
  • Salt and pepper to taste
  • 24 oz marinara sauce
  • Fresh basil (optional)

Now let’s get cooking!

  1. Preheat your oven to 375°F (190°C).

  2. Cook the pasta shells until al dente. Drain and set aside to cool.

  3. Mix ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, salt, and pepper in a bowl.

  4. Spread 1/2 cup marinara in a baking dish.

  5. Stuff each shell with about 2 tablespoons of the cheese mixture.

  6. Place stuffed shells in the dish and top with remaining sauce.

  7. Sprinkle the rest of the mozzarella on top.

  8. Cover with foil and bake for 30 minutes.

  9. Uncover and bake for 5 more minutes until cheese is bubbly.

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Let the shells cool for a few minutes before serving. You can garnish with fresh basil if you like. Enjoy your delicious vegetarian dinner!

Vegetable Stir-Fry With Tofu

You’ll love this tasty and quick veggie stir-fry! Here’s what you need:

Ingredients:

  • 1 block extra-firm tofu, cubed
  • 2 cups mixed vegetables (broccoli, carrots, bell peppers)
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp cornstarch
  • Salt and pepper to taste

Directions:

  1. Press the tofu to remove excess water. Cut into cubes and coat with cornstarch.

  2. Heat oil in a large pan or wok. Add tofu and fry until golden and crispy. Remove and set aside.

  3. In the same pan, stir-fry your veggies for 3-4 minutes until tender-crisp.

  4. Mix soy sauce, sesame oil, garlic, and ginger in a small bowl.

  5. Add the tofu back to the pan with the veggies. Pour the sauce over everything and stir to coat.

  6. Cook for another 2 minutes until everything is hot and well-combined.

Your veggie tofu stir-fry is ready! Serve it over rice or noodles for a filling meal. You can easily swap out veggies based on what you have on hand. Enjoy your colorful and nutritious dinner!

Mushroom Stroganoff

Here’s what you’ll need to make this tasty vegetarian dish:

  • 8 oz egg noodles
  • 1 lb mixed mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup vegetable broth
  • 1/2 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp thyme
  • Salt and pepper to taste

Now, let’s get cooking!

  1. Cook the egg noodles according to package instructions. Drain and set aside.

  2. Heat olive oil in a large skillet over medium heat. Add onions and cook until soft.

  3. Toss in the mushrooms and garlic. Cook for about 15 minutes until mushrooms are golden brown.

  4. Pour in the vegetable broth, Worcestershire sauce, and thyme. Simmer for 5 minutes.

  5. Remove from heat and stir in the sour cream. Season with salt and pepper.

  6. Serve the mushroom mixture over the cooked noodles.

Enjoy your delicious vegetarian mushroom stroganoff!

Chickpea Curry

Here’s what you’ll need:

  • 2 cans chickpeas, drained and rinsed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon oil
  • 1 can crushed tomatoes
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt to taste
  • Optional: spinach, diced potatoes

Now let’s cook! Heat the oil in a large pan over medium-high heat. Add the onion and cook for about 5 minutes until soft.

Toss in the garlic and cook for another minute. Add the curry powder and cumin, stirring to coat everything.

Pour in the crushed tomatoes, coconut milk, and chickpeas. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

If you’re using spinach or potatoes, add them now. For potatoes, you’ll need to simmer a bit longer until they’re tender.

Taste and add salt as needed. Your chickpea curry is ready to serve! Enjoy it with rice or naan bread.

Quinoa-Stuffed Bell Peppers

Here’s what you’ll need:

  • 4 bell peppers, any color
  • 1 cup quinoa, cooked
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 diced tomato
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional: shredded cheese

Now, let’s get cooking!

  1. Preheat your oven to 375°F (190°C).

  2. Cut the tops off the peppers and remove the seeds. Place them in a baking dish.

  3. Heat olive oil in a pan. Sauté the onion and garlic until soft.

  4. Add tomatoes, black beans, and corn. Cook for 5 minutes.

  5. Stir in the cooked quinoa. Season with salt and pepper.

  6. Stuff the peppers with the quinoa mixture.

  7. If you like, sprinkle some cheese on top.

  8. Bake for 20-25 minutes until the peppers are tender.

Your quinoa-stuffed peppers are ready! Enjoy this colorful, nutritious meal that’s perfect for busy weeknights.

Black Bean Enchiladas

Here’s what you’ll need:

  • 8 corn tortillas
  • 2 cans black beans, drained and rinsed
  • 1 can diced green chiles
  • 1 cup corn kernels
  • 1 diced onion
  • 1 diced bell pepper
  • 2 cups enchilada sauce
  • 2 cups shredded cheese
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste

Let’s make these tasty enchiladas!

  1. Preheat your oven to 375°F (190°C).

  2. Heat olive oil in a pan. Add onions and peppers, cooking until soft.

  3. Stir in black beans, corn, green chiles, cumin, and chili powder. Cook for 5 minutes.

  4. Spread some enchilada sauce in a baking dish.

  5. Fill each tortilla with the bean mixture and roll up.

  6. Place rolled tortillas in the dish, seam-side down.

  7. Pour remaining sauce over the enchiladas and sprinkle with cheese.

  8. Bake for 20-25 minutes until the cheese is melted and bubbly.

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Let them cool for a few minutes before serving. Enjoy your delicious vegetarian meal!

Vegetable Pot Pie

You’ll need:

  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 cup mixed frozen veggies (peas, corn, etc.)
  • 1 can white beans, drained
  • 2 cups vegetable broth
  • 2 tbsp flour
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 sheet puff pastry

Here’s how to make it:

  1. Preheat your oven to 375°F (190°C).

  2. Heat olive oil in a large pan. Add onion, carrots, and celery. Cook until soft, about 5 minutes.

  3. Stir in garlic and frozen veggies. Cook for 2 more minutes.

  4. Sprinkle flour over the vegetables and stir well.

  5. Pour in broth and add beans. Bring to a simmer, stirring often.

  6. Add thyme, salt, and pepper. Cook until the mixture thickens.

  7. Transfer to a pie dish. Cover with puff pastry, trimming edges.

  8. Cut a few slits in the pastry to let steam escape.

  9. Bake for 25-30 minutes until the crust is golden brown.

Let it cool for a few minutes before serving. Enjoy your comforting vegetable pot pie!

Cauliflower ‘Steak’ With Chimichurri

Here’s what you’ll need:

  • 1 large cauliflower head
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 3 garlic cloves
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 tsp red pepper flakes

To make this tasty dish:

  1. Preheat your oven to 400°F (200°C).

  2. Cut the cauliflower into 1-inch thick slices. Don’t worry if some pieces fall apart!

  3. Brush the cauliflower with olive oil and sprinkle with salt and pepper.

  4. Roast for 25-30 minutes, flipping halfway through, until golden and tender.

  5. While it’s cooking, make the chimichurri sauce. Finely chop the parsley, cilantro, and garlic.

  6. Mix the herbs and garlic with red wine vinegar, olive oil, and red pepper flakes in a bowl.

  7. Once the cauliflower is done, plate it and drizzle generously with the chimichurri sauce.

You’ve just made a delicious veggie “steak” that’s sure to impress! The roasted cauliflower is crispy on the outside and tender inside. The tangy, herby chimichurri adds a burst of flavor that really makes this dish shine.

Vegetarian Chili

You’ll love this hearty and delicious vegetarian chili! Here’s what you need:

Ingredients:

  • 2 cans kidney beans, drained
  • 1 can black beans, drained
  • 1 can diced tomatoes
  • 1 diced onion
  • 2 minced garlic cloves
  • 1 diced bell pepper
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Directions:

  1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook for 5 minutes until soft.

  2. Add beans, tomatoes, broth, and spices. Stir to combine.

  3. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

  4. Taste and adjust seasonings as needed. Serve hot with your favorite toppings!

This chili is ready in under 30 minutes and packed with plant-based protein. It’s perfect for busy weeknights when you want a quick, filling meal.

You can easily customize this recipe to your tastes. Try adding sweet potato, corn, or your favorite veggies for extra flavor and nutrition.

Don’t forget the toppings! Avocado, cilantro, and a squeeze of lime juice are all great choices to take your chili to the next level.

Portobello Mushroom Burgers

Here’s what you’ll need:

  • 4 large portobello mushroom caps
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 4 burger buns
  • Toppings: lettuce, tomato, vegan cheese, scallions

Now, let’s make these tasty burgers!

  1. Clean the mushrooms and remove the stems and gills.

  2. Mix olive oil, soy sauce, balsamic vinegar, garlic, and pepper in a bowl.

  3. Place mushrooms in a bag with the marinade. Shake gently and let sit for 30 minutes.

  4. Preheat your grill or grill pan to medium heat.

  5. Grill the mushrooms for 5-7 minutes per side until tender.

  6. Toast your burger buns.

  7. Assemble your burgers with the grilled mushrooms and your favorite toppings.

You can get creative with your toppings! Try adding some vegan cheese while the mushroom is still hot, or sprinkle on some chopped scallions for extra flavor.

These burgers are juicy, flavorful, and perfect for your next cookout. Enjoy your homemade portobello mushroom burgers!

Zucchini Noodles With Pesto

You’ll love this fresh and light dish! Here’s what you need:

Ingredients:

  • 4 medium zucchinis
  • 2 cups fresh basil leaves
  • 1/3 cup olive oil
  • 1/4 cup pine nuts or pepitas
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Directions:

  1. Spiralize your zucchinis to create noodles. If you don’t have a spiralizer, use a vegetable peeler to make long strips.

  2. Sprinkle salt on the zucchini noodles and let them sit in a colander for 10 minutes. Rinse and pat dry.

  3. While the noodles drain, make your pesto. Blend basil, olive oil, nuts, garlic, and cheese in a food processor until smooth.

  4. Heat a large pan over medium heat. Add a splash of olive oil and your zucchini noodles.

  5. Cook the noodles for 2-3 minutes, stirring gently. Don’t overcook or they’ll get mushy!

  6. Remove from heat and toss with your freshly made pesto.

  7. Serve immediately and enjoy your healthy, tasty meal!

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Vegetable Biryani

Here’s what you’ll need for this tasty vegetarian dish:

  • 1 cup basmati rice
  • 2 cups mixed vegetables (carrots, peas, cauliflower, etc.)
  • 1 onion, sliced
  • 2 tbsp vegetable oil
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • Salt to taste
  • 2 cups vegetable broth
  • Fresh cilantro and mint for garnish

Now, let’s make your veggie biryani:

  1. Rinse the rice and soak it for 20 minutes.

  2. Heat oil in a pan and fry the onions until golden.

  3. Add ginger-garlic paste and cook for a minute.

  4. Toss in your mixed veggies and spices. Stir well.

  5. Drain the rice and add it to the pan. Pour in the broth.

  6. Bring to a boil, then reduce heat and cover. Cook for 18-20 minutes.

  7. Let it sit for 5 minutes, then fluff with a fork.

  8. Garnish with fresh herbs and serve hot.

Your veggie biryani is ready! Enjoy this flavorful one-pot meal with your family.

Sweet Potato And Black Bean Tacos

Here’s what you’ll need to make these tasty vegetarian tacos:

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • 8 small corn tortillas
  • Optional toppings: avocado, cilantro, lime wedges

Now let’s get cooking!

Preheat your oven to 425°F. Toss the diced sweet potatoes with olive oil, cumin, chili powder, and a pinch of salt. Spread them on a baking sheet and roast for about 25 minutes, stirring halfway through.

While the potatoes cook, warm up your black beans in a small pot. When the potatoes are done, mix them with the beans.

Warm up your tortillas. You can do this in the microwave or in a dry skillet.

Fill each tortilla with the sweet potato and black bean mixture. Top with your favorite additions like avocado slices, chopped cilantro, or a squeeze of lime juice.

Enjoy your colorful and flavorful tacos! They’re perfect for a quick weeknight dinner.

Spinach And Feta Quiche

Here’s what you’ll need:

  • 1 pre-made pie crust
  • 4 eggs
  • 1 cup heavy cream
  • 2 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Now, let’s make your quiche!

  1. Preheat your oven to 375°F (190°C).

  2. Place the pie crust in a 9-inch pie dish.

  3. In a skillet, sauté the onion and garlic until soft.

  4. Add spinach and cook until wilted. Let it cool slightly.

  5. In a bowl, whisk together eggs and cream. Add salt and pepper.

  6. Spread the spinach mixture over the pie crust.

  7. Sprinkle feta cheese on top.

  8. Pour the egg mixture over everything.

  9. Bake for 35-45 minutes until the center is set.

  10. Let it cool for a few minutes before slicing.

Enjoy your homemade spinach and feta quiche! It’s perfect for a light dinner or brunch.

Vegetarian Pad Thai

You’ll love this tasty vegetarian pad thai! Here’s what you need:

Ingredients:

  • 8 oz rice noodles
  • 2 eggs
  • 1 block extra-firm tofu, cubed
  • 2 cups mixed veggies (carrots, bell peppers, bean sprouts)
  • 3 cloves garlic, minced
  • 2 green onions, sliced
  • 1/4 cup crushed peanuts
  • 2 tbsp vegetable oil
  • Lime wedges for serving

Sauce:

  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice

Directions:

  1. Soak the rice noodles in hot water for 10 minutes, then drain.

  2. Mix the sauce ingredients in a small bowl.

  3. Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden.

  4. Push tofu to one side, crack eggs into the pan and scramble.

  5. Add garlic, veggies, and green onions. Stir-fry for 3-4 minutes.

  6. Toss in the noodles and sauce. Cook for 2 minutes, stirring to coat everything.

  7. Sprinkle with peanuts and serve with lime wedges.

Enjoy your homemade veggie pad thai! It’s quick, easy, and so yummy.

Ratatouille

You’ll love this colorful French veggie stew! Here’s what you need:

Ingredients:

  • 1 eggplant, diced
  • 2 zucchini, sliced
  • 2 bell peppers, chopped
  • 4 tomatoes, diced
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 tsp herbs de Provence
  • Salt and pepper to taste

Directions:

  1. Heat some oil in a large pot. Add the onions and garlic, cooking until soft.

  2. Toss in the eggplant and cook for 5 minutes. Then add zucchini and peppers.

  3. Stir in tomatoes, herbs, salt, and pepper. Simmer for 30 minutes, stirring occasionally.

  4. Taste and adjust seasoning if needed. Serve hot or at room temperature.

This one-pot meal is perfect for a cozy dinner. You can enjoy it on its own or pair it with crusty bread. Leftovers taste even better the next day!