From colorful pastas to cookout-worthy veggie burgers, these easy vegetarian dinners are ready in 30 minutes or less and make busy nights less stressful.
When my older sister declared herself a vegetarian, I could see the stress on my mom’s face. With a big family and little time, she couldn’t make two dinners or something half the family would turn their noses up at. Luckily, she discovered that easy and vegetarian dinners could go hand in hand. This collection for the newly vegetarian or seasoned plant-based eater is packed with dinner ideas, ready in 30 minutes or less, that everyone will enjoy.
Here you will find easy vegetarian family meals, from pasta to burritos, veggie burger recipes and even a few options that taste like your favorite takeout dish. You can’t forget about beans when it comes to quick meatless dinner ideas, and we have plenty of delicious recipes with beans to fit into your meal plan. To prevent sliding into a flavor rut, there are options here with Tex-Mex, Thai, Moroccan, Indian and Italian flavors, to name a few, that keep things interesting.
Some of the recipes center around fresh vegetables for days when your crisper drawer is overflowing, but there are also pantry-friendly meals for when you didn’t make it to the store and ingredients are more limited. No matter what you are in the mood to eat for dinner, these 30-minute vegetarian recipes ensure you have a satisfying dinner on the table in a flash.
1/57
Vegetarian Pad Thai
From the Recipe Creator:
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
Nutrition Facts:
1-1/4 cups: 339 calories, 8g fat (2g saturated fat), 186mg cholesterol, 701mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 12g protein.
2/57
Falafel
From the Recipe Creator:
Falafel are a common street food in the Middle East. They are gluten-free, crunchy on the outside, tender on the inside, and full of flavor from cilantro, mint, coriander and nutty sesame seeds. Parsley can be added or used instead of mint. The classic version is deep-fried, but they can also be pan-fried, baked or cooked in an air fryer. Serve in or alongside pita bread with red onion, tomato, pickled cucumber and tahini sauce. —Nithya Narasimhan, Chennai, India
Nutrition Facts:
4 pieces: 224 calories, 13g fat (1g saturated fat), 0 cholesterol, 760mg sodium, 32g carbohydrate (1g sugars, 16g fiber), 9g protein.
3/57
Enchilada Pasta
From the Recipe Creator:
I love this cozy dish because it is ready in 30 minutes and is full of healthy ingredients—it has everything a busy weeknight meal calls for. —Nora Rušhev, Reitnau, Switzerland
Nutrition Facts:
1-3/4 cups: 444 calories, 5g fat (2g saturated fat), 9mg cholesterol, 1289mg sodium, 84g carbohydrate (8g sugars, 8g fiber), 18g protein.
4/57
Black Bean Rice Burgers
From the Recipe Creator:
A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often. —Laura Wimbrow, Ocean City, Maryland
Nutrition Facts:
1 burger: 482 calories, 18g fat (6g saturated fat), 101mg cholesterol, 1070mg sodium, 55g carbohydrate (7g sugars, 6g fiber), 21g protein.
Want to mimic a meaty taste? Learn how to create umami flavor in plant-based foods.
5/57
Mexican Pizza
From the Recipe Creator:
My husband is a picky eater, but this healthful Mexican-style pizza has such amazing flavor that he actually looks forward to it. Leftovers taste even better the next day. —Mary Barker, Knoxville, Tennessee
Nutrition Facts:
1 piece: 295 calories, 8g fat (3g saturated fat), 17mg cholesterol, 581mg sodium, 40g carbohydrate (5g sugars, 6g fiber), 15g protein.
Diabetic Exchanges: 2-1/2 starch, 1 vegetable, 1 lean meat.
6/57
Ranch Mac and Cheese
From the Recipe Creator:
I came up with the recipe for this creamy and satisfying macaroni and cheese that has a special twist. It's hearty enough to serve as a main dish. —Michelle Rotunno, Independence, Missouri
Nutrition Facts:
1 cup: 488 calories, 23g fat (14g saturated fat), 66mg cholesterol, 1357mg sodium, 52g carbohydrate (5g sugars, 2g fiber), 18g protein.
7/57
Cheddar Bean Burritos
From the Recipe Creator:
My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotle peppers in adobo and freeze them in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa
Nutrition Facts:
1 burrito: 410 calories, 16g fat (7g saturated fat), 23mg cholesterol, 726mg sodium, 50g carbohydrate (2g sugars, 8g fiber), 16g protein.
8/57
Moroccan Chickpea Stew
From the Recipe Creator:
When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
Nutrition Facts:
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.
9/57
Spinach Pizza Quesadillas
From the Recipe Creator:
This simple four-ingredient dinner is special to me because my daughter and I created it together. You can make variations with other veggies you might have at home. It's a smart way to get kids to eat healthier. —Tanna Mancini, Gulfport, Florida
Nutrition Facts:
1 quesadilla: 301 calories, 13g fat (7g saturated fat), 36mg cholesterol, 650mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.
10/57
Copycat Olive Garden Alfredo Sauce
From the Recipe Creator:
This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. The recipe is wonderful as-is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana
Nutrition Facts:
1 cup: 907 calories, 73g fat (45g saturated fat), 290mg cholesterol, 835mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 23g protein.
MORE EASY RECIPES
11/57
Kimchi Fried Rice
From the Recipe Creator:
Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a fantastic use for leftovers too. You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup fried rice with 1 egg: 331 calories, 14g fat (2g saturated fat), 186mg cholesterol, 546mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 11g protein.
12/57
Instant Pot Stuffed Peppers
From the Recipe Creator:
Here's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. —Michelle Gurnsey, Lincoln, Nebraska
Nutrition Facts:
1 stuffed pepper: 333 calories, 10g fat (5g saturated fat), 30mg cholesterol, 582mg sodium, 45g carbohydrate (8g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 lean meat, 1 fat.
13/57
Vegetarian Skillet Enchiladas
From the Recipe Creator:
Whether served for meatless Monday or your family’s everyday vegetarian meal, these unconventional enchiladas will leave everyone asking for more. —Susan Court, Pewaukee, Wisconsin
Nutrition Facts:
1-1/2 cups: 307 calories, 14g fat (5g saturated fat), 25mg cholesterol, 839mg sodium, 33g carbohydrate (5g sugars, 7g fiber), 14g protein.
14/57
Ravioli with Creamy Squash Sauce
From the Recipe Creator:
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cups: 671 calories, 51g fat (22g saturated fat), 122mg cholesterol, 578mg sodium, 42g carbohydrate (2g sugars, 7g fiber), 18g protein.
15/57
Pinto Bean Zucchini Boats
From the Recipe Creator:
Zucchini shells take center stage when filled with vegetables, beans and sauce. —Taste of Home Test Kitchen
Nutrition Facts:
2 zucchini halves: 377 calories, 11g fat (4g saturated fat), 24mg cholesterol, 1310mg sodium, 55g carbohydrate (22g sugars, 9g fiber), 17g protein.
16/57
Cream of Potato Soup
From the Recipe Creator:
This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often. It's a simple supper that can be prepared in a short time. —Ruth Ann Stelfox, Raymond, Alberta
Nutrition Facts:
1 serving: 482 calories, 24g fat (15g saturated fat), 80mg cholesterol, 982mg sodium, 53g carbohydrate (20g sugars, 2g fiber), 16g protein.
17/57
Buffalo Tofu Wrap
From the Recipe Creator:
My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. —Deanna Wolfe, Muskegon, Michigan
Nutrition Facts:
1 wrap: 452 calories, 29g fat (7g saturated fat), 0 cholesterol, 1066mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 11g protein.
18/57
Greek Brown and Wild Rice Bowls
From the Recipe Creator:
This fresh rice dish tastes like the Mediterranean in a bowl! It is short on ingredients but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients into a pita pocket. —Darla Andrews, Boerne, Texas
Nutrition Facts:
1 serving: 433 calories, 25g fat (4g saturated fat), 8mg cholesterol, 1355mg sodium, 44g carbohydrate (3g sugars, 6g fiber), 8g protein.
19/57
Hearty Vegetarian Chili
From the Recipe Creator:
Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
Nutrition Facts:
1 cup: 238 calories, 8g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 34g carbohydrate (9g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1-1/2 starch, 1 fat.
20/57
Indian Spiced Chickpea Wraps
From the Recipe Creator:
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
Nutrition Facts:
1 wrap: 321 calories, 7g fat (1g saturated fat), 3mg cholesterol, 734mg sodium, 55g carbohydrate (15g sugars, 10g fiber), 13g protein.
21/57
Hearty Asian Lettuce Salad
From the Recipe Creator:
This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste of Home Test Kitchen
Nutrition Facts:
1 salad: 329 calories, 10g fat (1g saturated fat), 0 cholesterol, 430mg sodium, 44g carbohydrate (12g sugars, 7g fiber), 13g protein.
22/57
Spinach Tortellini Soup
From the Recipe Creator:
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
Nutrition Facts:
1-1/3 cups: 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.
23/57
Mushroom Tacos
From the Recipe Creator:
I used to make this dish with beef, but substituting portobello mushrooms turned it into my family’s vegetarian favorite. It’s quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
Nutrition Facts:
2 tacos: 300 calories, 14g fat (6g saturated fat), 30mg cholesterol, 524mg sodium, 33g carbohydrate (5g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
For a heartier meal, check out our favorite plant-based meat brands.
24/57
Skillet Mac and Cheese
From the Recipe Creator:
This creamy mac and cheese is so simple it’s almost too easy! Kids really go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas
Nutrition Facts:
1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.
25/57
Creamy Lentils with Kale Artichoke Saute
From the Recipe Creator:
I've been trying to eat more meatless meals, so I experimented with this hearty saute and served it over brown rice. It was so good that even those who aren't big fans of kale gobbled it up. —Teri Schloessmann, Tulsa, Oklahoma
Nutrition Facts:
1 serving: 321 calories, 6g fat (2g saturated fat), 1mg cholesterol, 661mg sodium, 53g carbohydrate (1g sugars, 5g fiber), 15g protein.
26/57
Sweet Potato Bowl
From the Recipe Creator:
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
Nutrition Facts:
2 cups: 435 calories, 11g fat (2g saturated fat), 0 cholesterol, 405mg sodium, 74g carbohydrate (15g sugars, 8g fiber), 10g protein.
27/57
Grilled Corn Hummus Tostadas
From the Recipe Creator:
This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, Iowa
Nutrition Facts:
2 tostadas: 453 calories, 23g fat (5g saturated fat), 8mg cholesterol, 692mg sodium, 55g carbohydrate (9g sugars, 12g fiber), 14g protein.
Are you craving a taste of Mexico without the meat? Look no further than these delicious vegetarian Mexican recipes to amp up your menu!
28/57
Cauliflower & Tofu Curry
From the Recipe Creator:
Cauliflower, garbanzo beans and tofu are each 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
Nutrition Facts:
1-1/3 cups: 338 calories, 21g fat (13g saturated fat), 0 cholesterol, 528mg sodium, 29g carbohydrate (9g sugars, 7g fiber), 13g protein.
29/57
Quinoa & Black Bean Stuffed Peppers
From the Recipe Creator:
If you’re thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, Pennsylvania
Nutrition Facts:
1 stuffed pepper: 393 calories, 8g fat (4g saturated fat), 20mg cholesterol, 774mg sodium, 59g carbohydrate (10g sugars, 10g fiber), 18g protein.
30/57
Black Bean Nachos
From the Recipe Creator:
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's also a smart way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan
Nutrition Facts:
1 serving: 371 calories, 17g fat (6g saturated fat), 28mg cholesterol, 672mg sodium, 42g carbohydrate (6g sugars, 7g fiber), 15g protein.
31/57
Garden Vegetable Gnocchi
From the Recipe Creator:
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
Nutrition Facts:
1-1/2 cups: 402 calories, 14g fat (4g saturated fat), 17mg cholesterol, 955mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 13g protein.
32/57
Tofu Chow Mein
From the Recipe Creator:
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 each half 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 tofu chow mein with Chinese soup and egg rolls! —Autumn SinClaire, Gold Beach, Oregon
Nutrition Facts:
1-1/2 cups: 417 calories, 17g fat (2g saturated fat), 0 cholesterol, 588mg sodium, 48g carbohydrate (3g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 fat, 2-1/2 starch, 2 lean meat, 1 vegetable.
33/57
Easy Chana Masala
From the Recipe Creator:
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
Nutrition Facts:
3/4 cup garbanzo bean mixture with 3/4 cup rice: 359 calories, 8g fat (1g saturated fat), 2mg cholesterol, 616mg sodium, 64g carbohydrate (8g sugars, 9g fiber), 10g protein.
34/57
Feta Garbanzo Bean Salad
From the Recipe Creator:
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunch the next day! You can also add grilled chicken or steak to turn it into a hearty main dish salad. —Judy Doepel, Ballston Lake, New York
Nutrition Facts:
2 cups: 268 calories, 16g fat (3g saturated fat), 8mg cholesterol, 586mg sodium, 24g carbohydrate (4g sugars, 7g fiber), 9g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 vegetable.
35/57
Warm Squash & Quinoa Salad
From the Recipe Creator:
Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois
Nutrition Facts:
1 cup: 314 calories, 9g fat (4g saturated fat), 15mg cholesterol, 449mg sodium, 49g carbohydrate (2g sugars, 7g fiber), 11g protein.
36/57
Quick Italian Veggie Skillet
From the Recipe Creator:
When you don’t know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. —Sonya Labbe, West Hollywood, California
Nutrition Facts:
1-1/3 cups: 342 calories, 4g fat (1g saturated fat), 6mg cholesterol, 660mg sodium, 59g carbohydrate (10g sugars, 11g fiber), 16g protein.
37/57
Lasagna Cups
From the Recipe Creator:
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
Nutrition Facts:
2 mini lasagnas: 414 calories, 19g fat (9g saturated fat), 83mg cholesterol, 970mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 22g protein.
38/57
Grilled Goat Cheese & Arugula Sandwiches
From the Recipe Creator:
To create a more grown-up grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here too! —Jess Apfe, Berkeley, California
Nutrition Facts:
1 sandwich: 499 calories, 30g fat (17g saturated fat), 84mg cholesterol, 1438mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 22g protein.
39/57
Tomato-Garlic Lentil Bowls
From the Recipe Creator:
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
Nutrition Facts:
3/4 cup: 294 calories, 3g fat (0 saturated fat), 0 cholesterol, 419mg sodium, 49g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
40/57
Eggplant Flatbread Pizzas
From the Recipe Creator:
I’m now a professional chef, but I loved making this recipe for my family on Friday nights as a home cook. We like to shake up pizza with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey
Nutrition Facts:
1/2 pizza: 340 calories, 21g fat (7g saturated fat), 32mg cholesterol, 996mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 14g protein.
41/57
Vegetarian Tacos
From the Recipe Creator:
I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
Nutrition Facts:
1 taco (calculated without optional toppings): 413 calories, 9g fat (1g saturated fat), 9mg cholesterol, 774mg sodium, 66g carbohydrate (8g sugars, 16g fiber), 17g protein.
42/57
Apple, White Cheddar & Arugula Tarts
From the Recipe Creator:
These tarts remind me of the autumns I spent in Michigan, where I grew up. —Maria Davis, Hermosa Beach, California
Nutrition Facts:
1 tart: 518 calories, 33g fat (10g saturated fat), 29mg cholesterol, 389mg sodium, 46g carbohydrate (8g sugars, 7g fiber), 12g protein.
43/57
Peanut Butter Noodles
From the Recipe Creator:
To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. —Allil Binder, Spokane, Washington
Nutrition Facts:
2 cups: 365 calories, 13g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 57g carbohydrate (6g sugars, 10g fiber), 14g protein.
44/57
Tomato & Garlic Butter Bean Dinner
From the Recipe Creator:
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas
Nutrition Facts:
1-1/4 cups (calculated without pasta and cheese): 147 calories, 4g fat (1g saturated fat), 0 cholesterol, 353mg sodium, 28g carbohydrate (8g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.
45/57
Coconut-Ginger Chickpeas & Tomatoes
From the Recipe Creator:
This is my go-to quick dish. When you add the tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Nutrition Facts:
2/3 cup chickpea mixture with 3/4 cup rice: 402 calories, 12g fat (3g saturated fat), 0 cholesterol, 590mg sodium, 65g carbohydrate (10g sugars, 10g fiber), 11g protein.
46/57
Mozzarella Mushrooms with Garlic Toast
From the Recipe Creator:
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
Nutrition Facts:
2 pieces: 366 calories, 16g fat (10g saturated fat), 50mg cholesterol, 562mg sodium, 39g carbohydrate (9g sugars, 5g fiber), 13g protein.
47/57
One-Pan Tuscan Ravioli
From the Recipe Creator:
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or provolone instead of Parmesan, and all zucchini if I don’t have eggplant. This recipe is very flexible! —Sonya Labbe, West Hollywood, California
Nutrition Facts:
1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.
48/57
No-Fry Black Bean Chimichangas
From the Recipe Creator:
My chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make them meatless. And this dish is a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas
Nutrition Facts:
1 chimichanga: 337 calories, 5g fat (0 saturated fat), 0 cholesterol, 602mg sodium, 58g carbohydrate (2g sugars, 10g fiber), 13g protein.
49/57
Portobello & Onion Tart
From the Recipe Creator:
This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California
Nutrition Facts:
1 serving: 503 calories, 33g fat (10g saturated fat), 128mg cholesterol, 525mg sodium, 41g carbohydrate (3g sugars, 7g fiber), 15g protein.
50/57
Quinoa and Black Beans
From the Recipe Creator:
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Nutrition Facts:
1-1/4 cups: 375 calories, 10g fat (1g saturated fat), 0 cholesterol, 668mg sodium, 60g carbohydrate (5g sugars, 10g fiber), 13g protein.
51/57
Mediterranean Chickpeas
From the Recipe Creator:
Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
Nutrition Facts:
1 cup chickpea mixture with 2/3 cup couscous: 340 calories, 10g fat (1g saturated fat), 0 cholesterol, 677mg sodium, 51g carbohydrate (9g sugars, 9g fiber), 11g protein.
52/57
Cheese Tortellini with Tomatoes and Corn
From the Recipe Creator:
Fresh corn and basil make this dish taste like summer. I think it’s a good one for taking to picnics or gatherings, but it’s great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Nutrition Facts:
1-3/4 cups: 366 calories, 12g fat (4g saturated fat), 30mg cholesterol, 286mg sodium, 57g carbohydrate (6g sugars, 5g fiber), 14g protein.
53/57
Chickpea ‘n’ Red Onion Burgers
From the Recipe Creator:
When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia
Nutrition Facts:
1 burger: 386 calories, 12g fat (2g saturated fat), 72mg cholesterol, 732mg sodium, 54g carbohydrate (10g sugars, 9g fiber), 16g protein.
54/57
Veggie Tacos
From the Recipe Creator:
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling that you won't miss the meat. Top them with avocado, cheese or dollops of sour cream. —Taste of Home Test Kitchen
Nutrition Facts:
2 tacos: 430 calories, 22g fat (5g saturated fat), 14mg cholesterol, 770mg sodium, 47g carbohydrate (8g sugars, 10g fiber), 12g protein.
55/57
Herbed Artichoke Cheese Tortellini
From the Recipe Creator:
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
Nutrition Facts:
1-1/4 cups: 474 calories, 28g fat (7g saturated fat), 29mg cholesterol, 975mg sodium, 45g carbohydrate (12g sugars, 3g fiber), 11g protein.
56/57
Mushroom Hunter’s Sauce
From the Recipe Creator:
Hunter sauce is a rich brown sauce with an accent of tomato. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 330 calories, 11g fat (6g saturated fat), 59mg cholesterol, 427mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 11g protein.
57/57
Pesto Gnocchi
From the Recipe Creator:
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 327 calories, 9g fat (2g saturated fat), 8mg cholesterol, 682mg sodium, 52g carbohydrate (10g sugars, 4g fiber), 9g protein.
Vegetarian Dinners FAQ
Can easy vegetarian recipes be cheap to make?
You can make many easy vegetarian recipes for cheap by centering the meal around affordable but hearty ingredients, such as dry and canned beans and lentils, rice, pasta, quinoa and frozen vegetables. Soups, stir-fries and stews are easy to batch up so you have enough for dinner and lunch the next day. I always keep frozen shelled edamame and tofu on hand for nutrient-dense sides and dinners that are also wallet-friendly.
Which quick vegetarian dinners are best for picky eaters?
If you have picky eaters and little time, quick vegetarian pasta recipes, a vegetarian chili with chips and cheese on the side, and vegetarian tacos and burritos are great options. These recipes are very flexible so you can include ingredients you know will be well-received and skip ones that will cause dinnertime drama. One of my favorite tricks is to blend veggie-loaded soups and pasta sauces until smooth so picky eaters don’t have to pick out anything they dislike.
Are there meatless dinner ideas that can be made ahead?
Many of the best make-ahead meatless dinners are similar to meaty versions, like casseroles and stews, but they stick to plant-based ingredients. This veggie mac and cheese is colorful, filling and easy to assemble in advance. Though it takes longer than 30 minutes, vegetarian shepherd’s pie is a great choice. You can prep it one day and bake it the next, splitting up the work. Try making a big batch of rice, cooling it quickly and storing it for last-minute fried rice recipes.
