Vegetarian recipes can be just as delicious as meat-based ones. Whether you want a little break from meat, are trying to be more sustainable, or are a full-fledged vegetarian, there are satisfying ways to dress vegetables, beans, and legumes to the nines. Sourcing quality and in-season ingredients, using cheese (never a bad idea), and getting bread involved can help, too. From a loaded grain bowl with nutty tahini dressing to broccoli & cheese calzones, these 14 vegetarian recipes are worthy of the spotlight for dinner tonight.
Transform an ordinary sweet potato into a full meal with these Mexican-inspired loaded baked potatoes. Piled with avocado, sliced red onions, beans, tomatoes, and cilantro, it’s like eating an open-faced burrito…but with a sweet potato instead of a tortilla.
These loaded breakfast grain bowls are filled with brown rice, runny eggs, pickled red onions, and tahini for creamy nuttiness. Ditch the egg if you want to make it vegan—we promise, it’ll be just as tasty.
Steak night with a twist. These cauliflower steaks, coated in crispy panko and melted Parmesan, will make you forget meat was ever a thing. Save the leftover florets that fall off and use them to roast or purée another time!
Don’t let the word “cream” fool you—these steakhouse-style greens are dairy-free (using silken tofu instead!) yet equally as delicious. They’re infused with Japanese flavors—mirin, soy sauce, rice wine vinegar—for a punch of umami, and accented with shiitake mushrooms to be more filling.
Nothing is quite as hearty and comforting than a potato-based soup. This potato-leek combination is one of our favorite vegetarian recipes, because it’s silky and creamy but gets some contrasting crunch from the fried leek topping. We can’t imagine a cozier dish for a cold winter night.
Chrissy’s latest night snack happens to be a big pile of spicy-salty-umami greens. Take any leaves you can find—spinach, Swiss chard, kale—and sauté with green beans. Add flavor with fish sauce (duh), soy sauce, salt, and Momofuku’s Chili Crunch (any type of chili crisp or chili oil works). Optional but highly encouraged: Top the greens with a six-minute jammy, soft-boiled egg.
If you’re looking for a hearty dish that doesn’t weigh you down for the whole day, try easy oven-baked risotto. It’s made with barley, which is a whole grain with nice nuttiness and chewiness, and has lots of crispy mushrooms and Parmesan for extra flavor and texture.
If you want the comfort of eggplant Parm without the hassle of assembly and mess that comes with deep-frying, you’re in luck. These open-faced roasted eggplant Parm boats are so easy to make and are the perfect warming meal—pasta on the side optional, but always encouraged.
This is basically one big nacho pizza. Thin, crunchy, cheesy, and so easy to make whenever you are so hungry you can’t think straight.
These beautifully sautéed greens are cooked in coconut oil, which adds a nice flavor and extra caramelization to everything. Chrissy uses pine nuts and raisins, but you could swap in any nuts and dried fruit you like: walnuts and dried cranberries, pecans and chopped dried apricots…you get the picture.
This smoothie recipe is light—and shockingly vegan—yet still incredibly satisfying, filling, and delicious. It’s lassi-ish with mango and dairy-free yogurt and avocado for extra creaminess. We love it for breakfast, as a midday pick-me-up, or when we’re craving something on the healthier side.
These calzones are the ultimate cheesy dish made using only vegetables and cheese! Chrissy likes to use frozen broccoli since it’s already precooked, which helps retain its natural crunch and flavor. If you really want to be bold, try making the pesto from scratch!
This one-pot wonder is packed full of flavor, even though the ingredient list is short. The chickpeas get smoky from the paprika and have a kick from cayenne, and the sautéed arugula adds a nice peppery bite to finish.
One of the best parts about any chili is that you can add as many toppings as you want and it will only make the dish better. Try cooking and adding other vegetables—potatoes, Brussels sprouts, cauliflower, green beans, or broccoli—to bulk up your produce intake, or… sprinkle with cheese. Choose your own adventure.