30 Hearty Vegetarian Dinners

updated Nov 30, 2023
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Stuffed eggplant Parm topped with mozzarella cheese and garnished with basil
Credit: Joe Lingeman

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.

Vegetarian Dinners

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Slow Cooker Coconut Lentil Curry
This slow cooker coconut lentil curry is seasoned with garam masala & turmeric, laced with tomatoes, & finished with coconut milk for a touch of richness.
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2 / 30
5-Ingredient Creamy Tomato Baked Orzo
A one-pan, no-boil baked orzo casserole that requires just 5 ingredients.
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3 / 30
Stuffed Eggplant Parm
Everything you love about classic eggplant Parm, stuffed into a hollowed-out eggplant shell and topped with melted mozzarella.
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4 / 30
Easy 5-Ingredient Black Bean Veggie Burgers
Easy vegetarian black bean veggie burgers, made with pantry staples and ready in 30 minutes.
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5 / 30
Tofu Tikka Masala
This vegetarian tofu tikka masala has a luxe, creamy tomato sauce and is reminiscent of something from your favorite takeout joint, but better.
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6 / 30
5-Ingredient Enchilada Casserole
Easy weeknight enchiladas are within reach, thanks to a grocery store shortcut.
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7 / 30
Spinach and Feta Frittata
This classic spinach and feta frittata is made with fresh greens, cheese, and dill, and is just as delicious straight from the oven as it is chilled.
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8 / 30
Slow-Cooker Chana Masala
Use your slow cooker to make this spiced tomato and chickpea stew.
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9 / 30
Sweet Potato-Chickpea Patties with Sriracha-Yogurt Dip

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.

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10 / 30
Green Pea and Chickpea Falafel

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.

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11 / 30
Garlicky Chickpea and Fennel Salad with Baked Goat Cheese
Take that pantry can of chickpeas to new heights with the fast and fancy chickpea fennel salad. The real kicker is the fried goat cheese that goes on top.
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12 / 30
Tofu and Broccoli Salad with Peanut Butter Dressing

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.

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13 / 30
Vegan Stir-Fried Garlic Tofu and Eggplant

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.

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14 / 30
Vegan Stir-Fried Cabbage in Peanut Sauce

Essentially a quick braise, cabbage is cooked with coconut milk, peanut butter, and a little sambal oelek (chile-garlic paste) for heat.

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15 / 30
Vegetarian Phở (Vietnamese Noodle Soup)

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.

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16 / 30
Buffalo Cauliflower Lettuce Wraps

The Buffalo wing gets a makeover in these delicious wraps. Roasted until slightly crispy, the cauliflower florets are tossed with hot sauce and butter.

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17 / 30
10-Minute Black Bean Tacos

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.

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18 / 30
Spinach and Refried Bean Quesadillas

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.

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19 / 30
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.

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20 / 30
Vegetarian Biscuit and Gravy Sandwiches

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.

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21 / 30
Easy Hatch Chile Egg Casserole
The distinct smoky flavor of New Mexico Hatch Chiles in a cheesy baked egg casserole.
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22 / 30
Fresh Corn Galette with Zucchini, Thyme, and Goat Cheese

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.

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23 / 30
Baked Ziti
Here's how to make an all-star baked ziti — one that's never dry, made with a generous amount of cheese, & layered for the ultimate eating experience.
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24 / 30
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.

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25 / 30
Creamy Gorgonzola Gnocchi

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).

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26 / 30
Fettuccine Alfredo

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.

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27 / 30
Creamy Corn Mac and Cheese
A mix of basil and corn turn mac and cheese into a summer mainstay.
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28 / 30
Spicy Tomato-Mushroom Tortellini

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.

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29 / 30
Classic Eggplant Parmesan

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.

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30 / 30
Eggplant Rollatini

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.

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