ClosePhoto: Brie PassanoWhen you want a healthy meal, turn to one of these delicious vegetarian dinners. These satisfying meatless mains are packed with loads of seasonal produce, including zucchini, kale and tomatoes. Recipes like our One-Pot Tomato Basil Pasta and Stuffed Sweet Potato with Hummus Dressing only take 30 minutes or less to prepare, making them easy to put together on any night of the week.01of 17One-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.02of 17Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!03of 17Mediterranean Chickpea Quinoa BowlView RecipeQuinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.04of 17White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.05of 17Vegetarian Chopped Power Salad with Creamy Cilantro DressingView RecipeBrie PassanoCilantro adds color and flavor when blended to make a creamy dressing. Serve this healthy salad for lunch or dinner.06of 17Black Bean-Quinoa BowlView RecipeThis black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We’ve loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.07of 17Zucchini-Chickpea Veggie Burgers with Tahini-Ranch SauceView RecipeThis vegan burger recipe is one you’ll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce–it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.08of 17Quinoa-Black Bean SaladView RecipeEnjoy this quinoa and black bean salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don’t forget the leftovers! They make an easy lunch on the go.09of 17Mozzarella, Basil & Zucchini FrittataView RecipeThis vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.10of 17Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.11of 17Quinoa Salad with Feta, Olives & TomatoesView RecipeGreg DuPreeThis quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.12of 17White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.13of 17Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.14of 17Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.15of 17Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.16of 17Grilled Halloumi & Summer Vegetable TacosView RecipeJason DonnellyBecause of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.17of 17Quinoa Chili with Sweet PotatoesView RecipeJennifer CauseyThis hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Close
Photo: Brie Passano
When you want a healthy meal, turn to one of these delicious vegetarian dinners. These satisfying meatless mains are packed with loads of seasonal produce, including zucchini, kale and tomatoes. Recipes like our One-Pot Tomato Basil Pasta and Stuffed Sweet Potato with Hummus Dressing only take 30 minutes or less to prepare, making them easy to put together on any night of the week.01of 17One-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.02of 17Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!03of 17Mediterranean Chickpea Quinoa BowlView RecipeQuinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.04of 17White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.05of 17Vegetarian Chopped Power Salad with Creamy Cilantro DressingView RecipeBrie PassanoCilantro adds color and flavor when blended to make a creamy dressing. Serve this healthy salad for lunch or dinner.06of 17Black Bean-Quinoa BowlView RecipeThis black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We’ve loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.07of 17Zucchini-Chickpea Veggie Burgers with Tahini-Ranch SauceView RecipeThis vegan burger recipe is one you’ll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce–it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.08of 17Quinoa-Black Bean SaladView RecipeEnjoy this quinoa and black bean salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don’t forget the leftovers! They make an easy lunch on the go.09of 17Mozzarella, Basil & Zucchini FrittataView RecipeThis vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.10of 17Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.11of 17Quinoa Salad with Feta, Olives & TomatoesView RecipeGreg DuPreeThis quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.12of 17White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.13of 17Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.14of 17Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.15of 17Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.16of 17Grilled Halloumi & Summer Vegetable TacosView RecipeJason DonnellyBecause of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.17of 17Quinoa Chili with Sweet PotatoesView RecipeJennifer CauseyThis hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
When you want a healthy meal, turn to one of these delicious vegetarian dinners. These satisfying meatless mains are packed with loads of seasonal produce, including zucchini, kale and tomatoes. Recipes like our One-Pot Tomato Basil Pasta and Stuffed Sweet Potato with Hummus Dressing only take 30 minutes or less to prepare, making them easy to put together on any night of the week.
01of 17One-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.02of 17Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!03of 17Mediterranean Chickpea Quinoa BowlView RecipeQuinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.04of 17White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.05of 17Vegetarian Chopped Power Salad with Creamy Cilantro DressingView RecipeBrie PassanoCilantro adds color and flavor when blended to make a creamy dressing. Serve this healthy salad for lunch or dinner.06of 17Black Bean-Quinoa BowlView RecipeThis black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We’ve loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.07of 17Zucchini-Chickpea Veggie Burgers with Tahini-Ranch SauceView RecipeThis vegan burger recipe is one you’ll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce–it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.08of 17Quinoa-Black Bean SaladView RecipeEnjoy this quinoa and black bean salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don’t forget the leftovers! They make an easy lunch on the go.09of 17Mozzarella, Basil & Zucchini FrittataView RecipeThis vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.10of 17Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.11of 17Quinoa Salad with Feta, Olives & TomatoesView RecipeGreg DuPreeThis quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.12of 17White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.13of 17Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.14of 17Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.15of 17Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.16of 17Grilled Halloumi & Summer Vegetable TacosView RecipeJason DonnellyBecause of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.17of 17Quinoa Chili with Sweet PotatoesView RecipeJennifer CauseyThis hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.
01of 17One-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.
01of 17
One-Pot Tomato Basil Pasta
View Recipe
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.
02of 17Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
02of 17
Stuffed Sweet Potato with Hummus Dressing
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
03of 17Mediterranean Chickpea Quinoa BowlView RecipeQuinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.
03of 17
Mediterranean Chickpea Quinoa Bowl
Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.
04of 17White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
04of 17
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
05of 17Vegetarian Chopped Power Salad with Creamy Cilantro DressingView RecipeBrie PassanoCilantro adds color and flavor when blended to make a creamy dressing. Serve this healthy salad for lunch or dinner.
05of 17
Vegetarian Chopped Power Salad with Creamy Cilantro Dressing
Brie Passano
Cilantro adds color and flavor when blended to make a creamy dressing. Serve this healthy salad for lunch or dinner.
06of 17Black Bean-Quinoa BowlView RecipeThis black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We’ve loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
06of 17
Black Bean-Quinoa Bowl
This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We’ve loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
07of 17Zucchini-Chickpea Veggie Burgers with Tahini-Ranch SauceView RecipeThis vegan burger recipe is one you’ll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce–it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.
07of 17
Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce
This vegan burger recipe is one you’ll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce–it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.
08of 17Quinoa-Black Bean SaladView RecipeEnjoy this quinoa and black bean salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don’t forget the leftovers! They make an easy lunch on the go.
08of 17
Quinoa-Black Bean Salad
Enjoy this quinoa and black bean salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don’t forget the leftovers! They make an easy lunch on the go.
09of 17Mozzarella, Basil & Zucchini FrittataView RecipeThis vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
09of 17
Mozzarella, Basil & Zucchini Frittata
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
10of 17Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.
10of 17
Kale & Avocado Salad with Blueberries & Edamame
Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.
11of 17Quinoa Salad with Feta, Olives & TomatoesView RecipeGreg DuPreeThis quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.
11of 17
Quinoa Salad with Feta, Olives & Tomatoes
Greg DuPree
This quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.
12of 17White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
12of 17
White Bean Soup with Pasta
Jacob Fox
We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
13of 17Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.
13of 17
Mushroom French Dip
Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.
14of 17Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
14of 17
Kale & Quinoa Salad with Lemon Dressing
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
15of 17Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.
15of 17
Pantry Peanut Noodles
Choose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.
16of 17Grilled Halloumi & Summer Vegetable TacosView RecipeJason DonnellyBecause of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.
16of 17
Grilled Halloumi & Summer Vegetable Tacos
Jason Donnelly
Because of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.
17of 17Quinoa Chili with Sweet PotatoesView RecipeJennifer CauseyThis hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.
17of 17
Quinoa Chili with Sweet Potatoes
Jennifer Causey
This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
