A 7-Day Vegetarian Dinners Meal Plan

Skip the meat this week and make vegetarian dinners seven days in a row. Black beans, chickpeas and mushrooms ensure you'll still get your protein.

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Sunday: Pesto Vegetable Pizza

My family loves pizza night, but we have rarely ordered takeout since I created this fresh and flavorful version. It is a fast and scrumptious meal that is always a winner in my house. —Kate Selner of Lino Lakes, Minnesota
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Monday: Black Bean & Sweet Potato Rice Bowls

I have three hungry boys in my house, so dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey
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Tuesday: Mediterranean Bulgur Bowl

You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
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Wednesday: Chickpea Potpie

This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan
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Thursday: Grilled Bean Burgers

These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you‘d buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey
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Friday: Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
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Saturday: General Tso’s Cauliflower

Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin

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Emily Racette Parulski
Emily has spent the last decade writing and editing food and lifestyle content. As a senior editor at Taste of Home, she leads the newsletter team sharing delicious recipes and helpful cooking tips to more than 2 million loyal email subscribers. Since joining TMB seven years ago as an associate editor, she has worked on special interest publications, launched TMB’s first cross-branded newsletter, supported the launch of the brand's affiliate strategy, orchestrated holiday countdowns, participated in taste tests and was selected for a task force to enhance the Taste of Home community. Emily was first mentioned by name in Taste of Home magazine in 1994, when her mother won a contest. When she’s not editing, Emily can be found in her kitchen baking something sweet, taking a wine class with her husband, or making lasagnas for neighbors through Lasagna Love.