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50 Company-Worthy Vegetarian Dinners

Whether it's meatless Monday or your vegetarian niece is coming over, these tasty vegetarian dinner ideas will please everyone at the table.

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Vegetarian Linguine

Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese. —Jane Bone, Cape Coral, Florida

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Mozzarella Mushrooms with Garlic ToastTaste of Home

Mozzarella Mushrooms with Garlic Toast

I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota

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Creamy Pasta Primavera

Creamy Pasta Primavera

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

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Tomato-Garlic Lentil BowlsTaste of Home

Tomato-Garlic Lentil Bowls

An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon

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White Beans & Bow TiesTaste of Home

White Beans & Bow Ties

When we have fresh veggies, we toss them with pasta shapes like penne or bow ties. For add-ins, think heirloom tomatoes, onion and garlic. —Angela Buchanan, Longmont, Colorado

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Lentil LoafTaste of Home

Lentil Loaf

This lentil loaf is so flavorful, you won’t miss the meat. And it’s packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona

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Homemade ManicottiTaste of Home

Homemade Manicotti

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York

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Tomato Baguette PizzaTaste of Home

Tomato Baguette Pizza

When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario

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Summer Bounty RatatouilleTaste of Home

Summer Bounty Ratatouille

Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida

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Sweet Potato Tortellini with Hazelnut SauceTaste of Home

Sweet Potato Tortellini with Hazelnut Sauce

Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida

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Stuffed Pasta ShellsTaste of Home

Stuffed Pasta Shells

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri

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Spinach and Artichoke Pizza

Spinach and Artichoke Pizza

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario

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Balsamic Roasted Vegetable PrimaveraTaste of Home

Balsamic Roasted Vegetable Primavera

Roasting makes these end-of-summer veggies irresistible. Toss them with balsamic vinegar and pasta for a light yet satisfying dinner. —Carly Curtin, Ellicott City, Maryland

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Slow-Cooker Veggie Lasagna

This “veggie-licious“ alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. —Laura Davister, Little Suamico, Wisconsin

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Roasted Vegetable StrataTaste of Home

Roasted Vegetable Strata

With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia

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Vegetarian Pad ThaiTaste of Home

Vegetarian Pad Thai

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia

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Tortellini with Tomato Spinach Cream Sauce

Tortellini with Tomato Spinach Cream Sauce

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. —Jenny Dubinsky, Inwood, West Virginia

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Quickpea CurryTaste of Home

Quickpea Curry

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. —Beth Fleming, Downers Grove, Illinois

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Spinach-Stuffed PizzaTaste of Home

Spinach-Stuffed Pizza

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. —Nancy Gilmour of Sumner, Iowa

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Edamame and Soba Noodle BowlTaste of Home

Edamame and Soba Noodle Bowl

Toothsome soba noodles are made from buckwheat flour. —Matthew Hass, Franklin, Wisconsin

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Lentil Taco Cups

Lentil Taco Cups

My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah

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Portobello Polenta StacksTaste of Home

Portobello Polenta Stacks

My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes—like this one—with our harvest. —Breanne Heath, Chicago, Illinois

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Cheesy Summer Squash FlatbreadsTaste of Home

Cheesy Summer Squash Flatbreads

When you want a meatless meal with Mediterranean style, these flatbreads smothered with squash, hummus and mozzarella deliver the goods. —Matthew Hass, Franklin, Wisconsin

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Pumpkin LasagnaTaste of Home

Pumpkin Lasagna

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama

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General Tso's CauliflowerTaste of Home

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. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin

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Easy Chana MasalaTaste of Home

Easy Chana Masala

I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas

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Veggie Nicoise Salad

Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

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Cumin Quinoa PattiesTaste of Home

Cumin Quinoa Patties

These easy burgers taste amazing, and the quinoa gives them a hearty texture. They’re a delicious vegetarian option that you really have to try. Pan frying them adds a perfect crunch that takes them to the next level. You can make the mixture ahead of time. It freezes very well. Enjoy! —Beth Klein, Arlington, Virginia

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Quinoa-Stuffed Squash BoatsTaste of Home

Quinoa-Stuffed Squash Boats

My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin

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Farmers Market EnchiladasTaste of Home

Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah

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Garden Vegetable GnocchiTaste of Home

Garden Vegetable Gnocchi

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah

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Italian Herb-Lentil Patties with Mozzarella

Italian Herb-Lentil Patties with Mozzarella

My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida

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Harvest Bow TiesTaste of Home

Harvest Bow Ties

Spaghetti squash and bow ties make this meatless dish hearty and filling. Add a can of black beans if you'd like more protein and switch up the tomatoes for variety. Try using Italian diced tomatoes, or diced tomatoes with mild green chiles. —Anne Lynch, Beacon, New York

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Fontina & Sweet Potato PizzaTaste of Home

Fontina & Sweet Potato Pizza

The recipe came about mainly thanks to my husband, who's a real pizza fan. And it gets nutrient-rich sweet potatoes into a meal, which I love. It always leaves you wanting more. —Libby Walp, Chicago, Illinois

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Fiery Stuffed Poblanos Exps Thfm18 85609 C09 14 7b 5

Fiery Stuffed Poblanos

I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. —Amber Massey, Coppell, Texas

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Mushroom Bolognese with Whole Wheat PastaTaste of Home

Mushroom Bolognese with Whole Wheat Pasta

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas

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Hearty Chickpea PotpieTaste of Home

Hearty 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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Vegetarian Tortilla LasagnaTaste of Home

Vegetarian Tortilla Lasagna

You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.—Connie L McDowell, Greenwood, Delaware

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Cauliflower & Tofu CurryTaste of Home

Cauliflower & Tofu Curry

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio

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Makeover Meatless LasagnaTaste of Home

Makeover Meatless Lasagna

If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio

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Quinoa AranciniTaste of Home

Quinoa Arancini

We love arancini, but they’re not the healthiest thing going! I wanted to make a version that we could enjoy guilt-free. I substituted quinoa for rice and tried baking instead of frying. Now we can have them any time. —Sabrina Ovadia, New York, New York

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Provolone Ziti BakeTaste of Home

Provolone Ziti Bake

As easy as it is filling and delicious, this Italian meal appeals to everyone—and they won’t even miss the meat. Serve with salad and hot French bread, and watch it disappear. —Vicky Palmer, Albuquerque, New Mexico

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Nutty Cheese TortelliniTaste of Home

Nutty Cheese Tortellini

I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York

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Mushroom And Sweet Potato Potpie Exps Thso18 226011 D04 18 1b 7

Mushroom and Sweet Potato Potpie

The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! — Iben Ravn, Copenhagen, Denmark

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Tuscan Portobello Stew

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin

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Tofu Chow Mein

Tofu Chow Mein

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon

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Eggplant RollatiniTaste of Home

Eggplant Rollatini

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana

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Makeover Creamy Mac & CheeseTaste of Home

Makeover Creamy Mac & Cheese

Macaroni and cheese just may be king of the comfort foods. This sensational version is bubbling with creamy goodness—but is lighter on calories. —April Taylor, Holcomb, Kansas

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Asparagus Tofu Stir-FryTaste of Home

Asparagus Tofu Stir-Fry

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington

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Spinach Lasagna Roll Ups Exps H13x9bz 21349 D06 23 2b 3

Spinach Lasagna Roll-Ups

One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. —Julia Trachsel Victoria, British Columbia

Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.