Are you tired of the same old boring dinner routine? Look no further! In this article, we’ll be sharing 18 quick and easy vegetarian dinner recipes that are not only delicious but also healthy and perfect for a busy weeknight. From spicy curries to creamy pasta dishes, there’s something for everyone in this list.
Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, these recipes are sure to inspire and delight. And the best part? They’re all quick and easy to make, so you can spend less time in the kitchen and more time enjoying your favorite foods with family and friends.
Spicy Chickpea and Spinach Curry
This aromatic curry is a perfect blend of flavors, with the comforting warmth of chickpeas, the earthiness of spinach, and a kick of heat from the spices. Serve it over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, curry powder, cumin, coriander, and cayenne pepper. Cook for 1 minute.
4. Stir in chickpeas, coconut milk, and spinach. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until the flavors meld together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Vegetarian Lentil and Mushroom Stroganoff
A hearty and flavorful vegetarian twist on the classic Russian dish, this recipe combines tender lentils and mushrooms with a rich and creamy sauce.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1 cup heavy cream or non-dairy alternative
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook lentils according to package instructions until tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms, onion, garlic, paprika, thyme, and black pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown (about 5-7 minutes).
3. Stir in vegetable broth and bring to a simmer.
4. Reduce heat to low, add cooked lentils and heavy cream or non-dairy alternative. Simmer, stirring occasionally, for an additional 5-10 minutes or until the sauce has thickened slightly.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this creative take on the Caprese salad. By filling earthy portobello mushrooms with a blend of creamy mozzarella, juicy tomatoes, and fragrant basil, you’ll create a dish that’s both familiar and excitingly new.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Olive oil for drizzling
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together cherry tomatoes and mozzarella slices.
3. Stuff each mushroom cap with the tomato-mozzarella mixture, dividing it evenly.
4. Sprinkle chopped basil over the filling.
5. Season with salt and pepper to taste.
6. Drizzle with olive oil and bake for 15-20 minutes or until mushrooms are tender and cheese is melted.
Cooking Time: 15-20 minutes
One-Pot Vegetarian Chili
Cozy up with this hearty, one-pot vegetarian chili that’s perfect for a chilly evening. This recipe is packed with protein-rich black beans, tender vegetables, and rich flavors from aromatic spices.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), diced
– 2 cups cooked black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 6 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the bell peppers, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth; bring the mixture to a simmer.
5. Reduce heat to low and let cook for 30-40 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Quinoa and Black Bean Stuffed Peppers
These vibrant peppers are packed with nutritious quinoa, black beans, and flavorful spices, making for a satisfying and healthy meal. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, black beans, onion, garlic, olive oil, cumin, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Serve warm, garnished with optional cheese and cilantro if desired.
Creamy Avocado Pasta
Rich and creamy pasta dish infused with the nutritious goodness of avocados.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 ripe avocados, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-low. Add garlic and cook for 1 minute or until fragrant.
3. Add diced avocado to the skillet and cook for 2-3 minutes or until slightly softened.
4. Stir in heavy cream and bring mixture to a simmer. Let it cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, reserved pasta water, and creamy avocado sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegetarian Sweet Potato and Black Bean Enchiladas
Experience the flavorful fusion of sweet potatoes and black beans wrapped in tender tortillas, smothered in a rich tomato sauce. This recipe is perfect for a quick and satisfying vegetarian meal.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1/2 tsp chili powder
– 8-10 corn tortillas
– 1 can enchilada sauce
– Shredded cheese (optional)
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, garlic, and bell pepper until tender. Add cumin and chili powder; cook for 1 minute.
3. Stir in cooked sweet potatoes and black beans. Season with salt and pepper.
4. In a separate pan, warm tortillas over medium heat.
5. Assemble enchiladas by spooning the sweet potato mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat until all tortillas are used.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Roasted Vegetable and Goat Cheese Tart
Roasted Vegetable and Goat Cheese Tart Recipe
A flavorful and visually appealing tart that combines roasted vegetables with creamy goat cheese, perfect for a dinner party or special occasion.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, eggplant, and cherry tomatoes)
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and place on a baking sheet lined with parchment paper.
3. Spread roasted vegetables evenly over the center of the pastry, leaving a 1-inch border around edges.
4. Crumble goat cheese over the vegetables.
5. Drizzle olive oil and sprinkle salt and pepper to taste.
6. Fold edges of pastry up over the filling, creating a crust.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with fresh thyme leaves before serving.
Cooking Time: 25-30 minutes
Vegetarian Thai Green Curry with Tofu
This vibrant and flavorful curry is a staple of Thai cuisine, and this vegetarian version features crispy tofu as the protein source.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 2 tablespoons Thai green curry paste
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the mixed vegetables to the pan and cook until they start to soften, about 2-3 minutes.
4. Stir in the curry paste, garlic, and ginger. Cook for 1 minute.
5. Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
6. Return the tofu to the pan and stir to coat with the curry sauce. Season with salt and pepper to taste.
7. Simmer the curry for 5-7 minutes or until the flavors have melded together.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
This recipe is a perfect combination of flavors and textures, featuring zucchini noodles tossed in creamy pesto sauce and topped with sweet cherry tomatoes. It’s a quick and easy vegetarian dish that’s ideal for a weeknight dinner or a light lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto sauce
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, combine pesto sauce and zucchini noodles. Cook for 2-3 minutes over medium heat, stirring occasionally.
4. Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes, or until they start to release their juices.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Vegetarian Spinach and Ricotta Lasagna
This classic Italian dish gets a vegetarian twist with the addition of spinach and ricotta cheese, making it a delicious and satisfying meal option. With just a few simple ingredients and steps, you can create a mouth-watering lasagna that’s perfect for any occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
4. In a separate pan, heat olive oil over medium heat. Add the spinach mixture and cook for 2-3 minutes or until heated through.
5. Assemble lasagna by spreading half of the spinach mixture in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by the remaining spinach mixture. Top with mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Vegetarian Shepherd’s Pie with Lentils
A twist on the classic comfort food, this Vegetarian Shepherd’s Pie with Lentils is a hearty and satisfying meal that’s perfect for a chilly evening. This recipe combines sautéed lentils with mushrooms, carrots, and peas in a rich vegetable broth, topped with a crispy mashed potato crust.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 2 carrots, peeled and grated
– 1 cup frozen peas
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2-3 large potatoes, peeled and diced
– 1/4 cup vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté the onion, garlic, mushrooms, carrots, and peas in olive oil until tender.
3. Add lentils, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. While the lentil mixture cooks, prepare the mashed potato topping by boiling the diced potatoes until tender. Drain excess water and mash with butter and vegetable broth.
5. Transfer the lentil mixture to a 9×13-inch baking dish. Top with the mashed potato crust.
6. Bake for 25-30 minutes or until the potato is golden brown.
Cooking Time: 55-65 minutes
Vegetarian Stir-Fried Rice with Mixed Vegetables
A flavorful and nutritious vegetarian dish that combines the simplicity of stir-frying with the comfort of a warm bowl of rice. This recipe is perfect for a quick weeknight dinner or a satisfying meal any time of the day.
Ingredients:
– 2 cups cooked white or brown rice
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas, mushrooms)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables; stir-fry for 4-5 minutes, or until tender-crisp.
4. Stir in cooked rice, soy sauce, salt, and pepper.
5. Cook for an additional 2-3 minutes, breaking up any clumps with a spatula.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Vegetarian Stuffed Acorn Squash
Transform a simple acorn squash into a flavorful and nutritious vegetarian main course with this easy-to-make recipe. The combination of roasted squash, quinoa, and savory spices will delight your taste buds.
Ingredients:
– 2 medium-sized acorn squashes (about 1 lb each)
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or crumbled bacon for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, black beans, red bell pepper, cilantro, garlic, and olive oil.
4. Divide the mixture evenly among the squash halves.
5. Roast the stuffed squashes for 45-50 minutes or until tender and caramelized.
Cooking Time: 45-50 minutes
Vegetarian Eggplant Parmesan
Eggplant parmesan gets a veggie twist with this easy and delicious recipe, perfect for a weeknight dinner or special occasion. Simply slice eggplant into rounds, bread and fry them, then layer with marinara sauce and melted mozzarella cheese.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 oz mozzarella cheese, sliced
– Olive oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplant into 1/2-inch thick rounds.
3. In a shallow dish, mix breadcrumbs and Parmesan cheese. Add parsley and garlic; season with salt and pepper.
4. Dip each eggplant slice in breadcrumb mixture, coating both sides evenly. Fry in hot olive oil until golden, about 3-4 minutes per side.
5. Layer fried eggplant slices in a 9×13-inch baking dish with marinara sauce and mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegetarian Cauliflower Fried Rice
Transform ordinary cauliflower into a delicious, plant-based alternative to traditional fried rice with this easy and healthy recipe. This flavorful dish is perfect for veggie lovers and those looking for a meatless meal option.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the diced onion and cook for 2-3 minutes, until softened.
5. Add the minced garlic and cook for an additional minute.
6. Stir in the processed cauliflower, frozen peas and carrots, soy sauce, and sesame oil.
7. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender and lightly browned.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Vegetarian Mexican Street Corn Salad
This vibrant salad combines the flavors of Mexico with the sweetness of corn, all in one delicious and easy-to-make dish. Perfect for a quick lunch or dinner, this recipe is sure to become a favorite.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup cooked black beans, warmed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco (or feta cheese)
– Optional: diced tomatoes, avocado, or red onion for added flavor and texture
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning occasionally, until slightly charred.
3. In a large bowl, combine grilled corn, black beans, cilantro, lime juice, olive oil, cumin, salt, and pepper.
4. Toss to combine.
5. Top with crumbled queso fresco (or feta cheese).
6. Serve immediately.
Cooking Time: 20-25 minutes
Vegetarian Butternut Squash Risotto
A creamy and flavorful vegetarian risotto dish that showcases the sweetness of roasted butternut squash, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large skillet, sauté onion and garlic in butter until translucent. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add white wine (if using) and cook until absorbed. Then, add 1/2 cup broth at a time, stirring constantly and allowing each portion to absorb before adding the next.
4. Once rice is cooked, stir in roasted squash puree and season with salt and pepper to taste.
5. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 45-50 minutes
Summary
Discover 18 quick and easy vegetarian dinner recipes that are not only delicious but also healthy. From international flavors to comforting classics, these recipes are perfect for busy weeknights or special occasions. Try Spicy Chickpea and Spinach Curry, Vegetarian Lentil and Mushroom Stroganoff, or Caprese Stuffed Portobello Mushrooms. Or, explore other options like One-Pot Vegetarian Chili, Quinoa and Black Bean Stuffed Peppers, and many more. Whether you’re a vegetarian or just looking for some inspiration, these recipes are sure to satisfy your taste buds.
