60 Easy and Delicious Vegetarian Dinners

This make-ahead friendly salad is packed with crunchy veggies and tossed in a garlicky oregano vinaigrette. Eat as-is or serve alongside a veggie pizza.

This vibrant, no-wilt nutty farro salad, which is packed with buttery olives, peppadew peppers, fresh mozzarella, and more, gets even better as it sits. It's perfect for dinner parties and potlucks.

Here, cheesy tortellini pockets are tossed with marinated artichokes, fresh veggies, feta cheese, briny olives, and a bright lemon vinaigrette.

This vegetarian chopped salad — packed with nutty farro, hearty chickpeas, and plenty of fresh veggies— is a great make-ahead option that gets even better after the flavors have some time to meld.

This hearty salad has nutty farro, broccoli, smoked almonds, aged cheddar, golden raisins, and dried cranberries, and is served with a quick pickled shallot viniagrette.

An easy and filling pasta salad with cheese tortellini, sun-dried tomatoes, and baby spinach tossed in a balsamic dressing.

This star of this crunchy, veggie-packed salad is a tangy Greek-inspired dressing, which doubles as a marinade for the feta cheese and hearty chickpeas.

French green lentils, which are perfectly petite and hold their shape when cooked, are paired with crunchy carrots, pistachios, creamy goat cheese, fresh parsley, scallions, and a bracing Dijon vinaigrette.

This vegetarian dinner salad with a creamy cilantro dressing is loaded with protein and can be eaten all week.

This hearty, satisfying main-course salad can be made with rice or whatever grain you have in the pantry: farro, millet, quinoa, even orzo or couscous.

An easy, protein-packed vegetarian lunch bowl made with cauliflower rice, sweet potatoes, and a hearty chickpea salad.

In this hearty vegetarian grain bowl, crispy caramelized butternut squash, Brussels sprouts, and protein-packed tofu are tossed in a savory-sweet glaze and piled onto warm brown rice.

This vegetarian creamy hummus bowl is inspired by sabich, a Middle Eastern sandwich stuffed with fried eggplant, tomato-cucumber salad, and hard-boiled eggs.

A satisfying plant-based quinoa bowl packed with roasted sweet potato, kale, and crispy chickpeas.

Inspired by shawarma, these plant-based bowls feature a mix of meaty mushrooms, crunchy romaine, warm plum tomatoes, and tangy pickled onions.

This vegetarian dinner features nutty, protein-packed quinoa as its base, which is cooked with aromatics and chipotle in adobo sauce to give it a rich and smoky flavor.

This easy recipe for a vegetarian creamy hummus bowl topped with roasted eggplant, chickpeas, and tabbouleh cames together in under 10 minutes.

These saucy, hearty chickpea bowls with kale, avocado, and a runny-yolked egg are all the proof you need that comfort food can also be healthy.

This noodle bowl is a great way to make tofu into a hearty meal. The pan-fried crunchy tofu squares are the perfect topping for warm soba noodles that have been tossed in a creamy sesame-ginger sauce, and shaved carrots and chopped scallions add color and freshness.

A hearty vegetarian grain bowl packed with spicy roasted cauliflower, avocado, and a simple green tahini sauce.

This one-pan dinner of roasted gnocchi and vegetables doesn't even require you to boil the dumplings.

This colorful sheet pan dinner is packed with a wholesome mix of flavorful Mediterranean ingredients for a vegetarian summer meal the whole family will love.

Roast sweet potatoes, chickpeas, and croutons, then build a flavorful, satisfying salad — directly on top!

It’s the ultimate mash-up of mac and cheese and roasted Brussels sprouts. You’ll cook the noodles and make the cheese sauce while the veggies roast, then mix everything together, return it to the sheet pan, and pop it under the broiler until every bite is crispy-creamy.

This quick and easy sheet pan dinner features potato gnocchi, cherry tomatoes, and fresh mozzarella, all roasted together in the oven before being topped with fresh basil.

This cheesy, veggie-packed big-batch frittata is also great for meal prep. Once set and sliced, you can enjoy this frittata as is, or eat it on sourdough bread or ciabatta with a swipe of Dijon mustard, either as a sandwiches or fancy toast.

This ultra-quick sheet pan dinner spends under 30 minutes in the oven. The longest part is waiting for the tofu to drain. Green beans are paired with the tofu because they play so nicely with this sauce, but really any vegetable would do.

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots. Serve it with a green salad for an easy and delicious vegetarian dinner.

Easy veggie chili and creamy queso team up for these rich, cheesy vegetarian nachos. Serve with a hearty salad to complete the meal.

Plant-based sausages roast alongside peppers, onions, cherry tomatoes, and garlic for a hearty vegan take on the classic sandwich.

This one-pan recipe is loaded with cauliflower gnocchi and crisp-tender veggies, all tossed in a lightly creamy sauce.

You don't even have to boil a pot of water to make this quick and easy, and totally satisfying, one-pan pasta dinner.

This easy meatless pot pie is filled with sweet potatoes, cremini mushrooms, and kale that's prepared and baked in a skillet.

Skip the boiling and pan-fry packaged gnocchi instead for an even more streamlined, and tasty vegetarian dinner.

This deconstructed stuffed pepper skillet is ready in half the time. It's packed with beans, rice, fire-roasted tomatoes, and plenty of spices, then topped off with melty cheese.

A quick tomatoey cheese tortellini skillet dinner that calls for just 5 ingredients.

This reimagined take on lasagna roll-ups boasts crispier edges and a fun new look. Starting with a store-bought sauce lets you focus your efforts on a nutty homemade pesto.

This savory caramelized onion quiche is made in a skillet and topped with fresh arugula.

This vegetarian white bean chili is a warm weather rendition of a cold weather classic.

Savory caramelized onions meet melty Gruyère cheese and crispy pan-fried gnocchi in this ultra-cozy skillet dinner.

Everything you love about classic eggplant Parmesan, stuffed into a hollowed-out eggplant shell and topped with melted mozzarella cheese.

Fill roasted bell pepper halves with a mix of colorful tomatoes, fresh basil, and burrata or fresh mozzarella for the ultimate mid-summer meal.

These hearty sweet potatoes are stuffed with chipotle black beans, avocado, cilantro, and chipotle yogurt.

Make stuffed butternut squash filled with mushrooms, greens, and whole grains as a hearty vegetarian main or even a delicious side dish.

These weeknight-friendly vegetarian stuffed peppers are packed with protein in the form of black beans and brown rice.

Ripe tomatoes are filled with gooey cheese and basil pesto, grilled, and finished with toasted pine nuts.

This Tuscan-inspired mix of wilted spinach and sun-dried tomatoes adds color and an extra serving of vegetables to the earthy mushrooms. Goat cheese and grated Parmesan boost the flavor and comfort-factor of this decidedly wholesome vegetarian dinner.

These protein-packed and fiber-rich stuffed peppers are the perfect vegetarian dinner.

Stuffed portobello mushrooms are a wonderful choice for something that is delicious and easy to pull off on a weeknight but still nice enough for a dinner party. Stuff them with a vegetarian blend of nutty walnuts, two kinds of cheese, herby chives, and panko breadcrumbs that bake up into a golden-brown filling.

These easy but impressive vegetarian stuffed pumpkins are a festive main dish or starter. MIni pumpkins or acorn squash are perfect for stuffing with sweet and silky chanterelle mushrooms and soften in the oven with no pre-cooking needed.

A cool, refreshing veggie sandwich inspired by ones sold in California natural foods grocery stores. You’ll smear creamy hummus on one half and an avocado mash on the other. To ensure the sandwich doesn’t get soggy, make sure to deeply toast the bread: the crispier it is, the better.

A classic reuben becomes a broccoli reuben, made with crispy roasted broccoli, Swiss cheese, and tangy sauerkraut on rye.

This vegetarian take on tuna salad is made with a base of hearty chickpeas and crunchy vegetables. The real heroes, however, are the gut-friendly fermented pickles and creamy Greek yogurt.

Tomatoes, avocado, mozzarella and fresh basil are stuffed inside a toasted baguette and finished with a drizzle with olive oil and balsamic vinegar in this perfect summer sandwich.

Crusty ciabatta rolls are packed with roasted broccoli, summer squash, briny artichokes, and feta cheese. It's all tied together with herby salsa verde and creamy olive tapenade mayonnaise.

This vegan-friendly version of chicken Caesar salad wraps swaps in protein-rich roasted chickpeas for the usual sliced chicken and features a Caesar dressing doppelgänger that’s made with creamy tahini.

These vegan sandwiches are packed with za'atar-seasoned tofu, creamy hummus, and plenty of veggies.

The fluffiest egg meets nutty melted cheese, tangy pickled peppers, peppery arugula, and creamy Dijonnaise in this elevated, yet easy sandwich.

Using the freezing technique on tofu gives it a firmer, meatier texture when cooked. Not only that, but it can also absorb marinades and sauces better, which makes it perfect for shawarma. Serve the wraps with pickled cucumbers, turnips, or carrots.

This easy and delicious vegetarian sandwich, made with broccoli rabe, fresh mozzarella cheese, and briny capers, is one that actually gets better as it sits.