When I first started getting a CSA box, I was overwhelmed by all the vegetables I was getting every week. There seemed to only be so many ways to make a side dish or add greens to a recipe. One day it finally clicked: I can cook a recipe built around the vegetables.
Vegetarian dinners can be just as satisfying and filling, if not more so, than dishes that contain meat. Whether you want quick-and-easy tacos, corn-filled mac and cheese, or breakfast for dinner, you're sure to find a few new vegetarian recipes to add to your weekly rotation here.
Have a bowl of rice ready to soak up the delicious sauce in this chana masala (chickpeas in a tomato-ginger gravy). Start it in the morning before you go to work and have dinner ready and waiting when you get home.
Serve these nutrient-packed patties however you'd like. Make them into pita sandwiches or use them to top a chopped salad. You can even serve them for breakfast with a fried egg and toast.
Weeknight-friendly falafel gets an upgrade in the form of peas. If fresh peas aren't available, these are just as delicious made with frozen.
Learn how to make breaded and baked goat cheese and you'll be adding it every salad you have from now on. Crispy chickpeas and thinly sliced fennel add texture while the tahini-garlic dressing adds a nutty moment.
Store=bought broccoli slaw serves as the convenient and delicious base for this salad. Crispy baked tofu, with its pillowy interior, soaks up the flavor of the peanut butter dressing and helps to keep you full.
Crispy tofu is a nice contrast to the creamy texture of the cooked eggplant in this stir-fry. While both act as a bit of sponge for the sauce, it's still nice to serve it over rice or noodles. A fresh sprinkle of basil is the perfect finishing touch.
Essentially a quick braise, cabbage is cooked with coconut milk, peanut butter, and a little sambal oelek (chile-garlic paste) for heat. We used napa cabbage, but you can use whatever kind you have on hand.
Pho (pronounced fuh) is Vietnamese comfort food at its finest. Fragrant broth and rice noodles are topped with a variety of garnishes, such as tofu, mushrooms, cabbage, scallions, chile peppers, bean sprouts, and herbs.
The Buffalo wing gets a makeover in these delicious wraps. Roasted until slightly crispy, the cauliflower florets are tossed with hot sauce and butter. Piled in a lettuce leaf with a sprinkle of blue cheese, these little wraps are everything you love about the appetizer in the shape of a veggie-based dinner.
Canned black beans make these tacos possible to make in 10 minutes or less. Chili powder and cumin breathe new life into the drained and rinsed beans, while cabbage slaw and avocado provide a fresh element.
Warm, crispy tortillas held together by melted cheese and refried beans – what's not to love about this recipe? Straining the liquid out of the spinach keeps the filling from getting overly soggy while keeping the bitterness at bay.
12. Rainbow Pizza
By far one of the most playful ways to use up all the produce showing up at the market is this kid-friendly rainbow pizza. Every veggie-packed bite will put a smile on your face.
There aren't many meals heartier than biscuits and gravy. Dig in to breakfast for dinner with mushroom-filled gravy with Gruyère cheese and arugula sandwiched between flaky, warm biscuits.
In the Midwest, breakfast casserole is key for a hearty breakfast. This Southwest spin is full of Hatch chiles. While fresh chiles are the best, frozen and canned chiles will work in this recipe as well.
The end of summer corn is approaching, so this is prime time to eat the last of this delicious and slightly sweet crop. A flaky crust is folded over a filling of corn, sautéed zucchini, and creamy goat cheese. Serve it alongside a salad for dinner.
Sometimes the simplest ingredients are greater than the sum of their parts. This ziti fits the bill. Creamy ricotta- and marinara-coated pasta is layered together with mozzarella and baked until browned and bubbly. Have garlic bread at the ready for sopping up sauce.
17. Potato Risotto
The creamy texture of risotto typically comes from the constant stirring while it's being made on the stovetop. The pressure cooker helps to release the starch from the grain, so you have the same result sans stirring.
A creamy sauce and crisp-tender veggies make this gnocchi (potato dumplings) feel even more hearty. If gorgonzola isn't for you, make this with goat or semi-soft herb and garlic cheese (think Boursin).
Typical Alfredo can easily slide from hearty to heavy with nothing to cut the rich sauce and starchy pasta. The simple addition of lemon makes all the difference in this recipe. It's what keeps you coming back for every forkful.
Mac and cheese goes grown-up in this filling spin. Heavy cream and feta make up the sauce, corn adds texture, and chile flakes add a touch of heat.
Spruce up store-bought tortellini with a homemade tomato and mushroom sauce. We kept it simple with canned tomatoes, mushrooms, onion, garlic, and crushed red pepper flake. Sprinkle with Parmesan cheese and serve with a side salad.
Eggplant Parmesan is not a new vegetarian recipe, but it has stuck around for a reason: it's delicious! Meat-eaters and vegetarians alike love the flavors of this dish. Pair it with a bowl of pasta or a side salad to complete the meal.
If lasagna and eggplant Parmesan had a baby, it would be eggplant rollatini. A creamy ricotta filling is rolled up into thin slices of eggplant baked with marinara sauce.