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Photo: Jason Donnelly
Make preparing and cleaning up dinner a breeze with these one-pot vegetarian recipes. These meatless mains are well-suited for spring, featuring in-season produce like carrots, kale, peas and spinach. Recipes like our Vegetarian Lettuce Wraps and Creamy Lemon Orzo with Spinach & Snap Peas are easy additions to your dinner rotation.
01of 14Vegan Cauliflower Fried RiceView RecipeSubstituting riced cauliflower for rice trims calories and carbs in this veggie-packed dish. Use the vibrant flavors of traditional fried rice–ginger, scallions and tamari–to create a low-carb fried rice version of the classic take-out meal.
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Vegan Cauliflower Fried Rice
View Recipe
Substituting riced cauliflower for rice trims calories and carbs in this veggie-packed dish. Use the vibrant flavors of traditional fried rice–ginger, scallions and tamari–to create a low-carb fried rice version of the classic take-out meal.
02of 14Creamy Lemon Orzo with Spinach & Snap PeasView RecipePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThink of this one-pot creamy lemon orzo with spinach and snap peas like a quick risotto that swaps orzo for rice. The orzo is cooked until just al dente, giving some texture to the dish. Snap peas are a great addition, but asparagus or another green veggie would work well too.
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Creamy Lemon Orzo with Spinach & Snap Peas
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Think of this one-pot creamy lemon orzo with spinach and snap peas like a quick risotto that swaps orzo for rice. The orzo is cooked until just al dente, giving some texture to the dish. Snap peas are a great addition, but asparagus or another green veggie would work well too.
03of 14Vegetarian Potato-Kale SoupView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis healthy soup recipe has a rich, yet light and velvety texture. Serve with crusty bread and a glass of wine for a cozy meal.
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Vegetarian Potato-Kale Soup
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
This healthy soup recipe has a rich, yet light and velvety texture. Serve with crusty bread and a glass of wine for a cozy meal.
04of 14One-Pot Lentils & Rice with SpinachView RecipeThis hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
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One-Pot Lentils & Rice with Spinach
This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
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Vegetarian Lettuce Wraps
06of 14Baked Spinach & Feta PastaView RecipeJason DonnellyFeta softens in the oven before it’s combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.
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Baked Spinach & Feta Pasta
Jason Donnelly
Feta softens in the oven before it’s combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.
07of 14Green Shakshuka with Spinach, Chard & FetaView RecipeThe inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch.
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Green Shakshuka with Spinach, Chard & Feta
The inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch.
08of 14Lentil & Root Veggie SoupView RecipeFrench green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor.
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Lentil & Root Veggie Soup
French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor.
09of 14One-Pot Tomato Basil PastaView RecipeThis one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you’ll have a healthy dinner the whole family will enjoy.
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One-Pot Tomato Basil Pasta
This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you’ll have a healthy dinner the whole family will enjoy.
10of 14Tofu & Snow Pea Stir-Fry with Peanut SauceView RecipeA fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.
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Tofu & Snow Pea Stir-Fry with Peanut Sauce
A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.
11of 14Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
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Lemony Linguine with Spring Vegetables
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
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Spring Green Frittata
13of 14Spinach-&-Artichoke-Dip Grilled CheeseView RecipeJacob FoxThis spinach-and-artichoke-dip grilled cheese offers the classic ooey-gooey filling, packed with plenty of spinach and artichokes, between two slices of crispy toasted bread so you can ditch the dipping.
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Spinach-&-Artichoke-Dip Grilled Cheese
Jacob Fox
This spinach-and-artichoke-dip grilled cheese offers the classic ooey-gooey filling, packed with plenty of spinach and artichokes, between two slices of crispy toasted bread so you can ditch the dipping.
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Instant Pot Vegetarian Chili
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