ClosePhoto:Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyWhether you follow a vegetarian eating pattern or just want to add some more veggies to your plate, it’s worth checking out these highly rated meals! These dishes are alsohigh in fiber, with at least 6 grams per serving. Eating fiber-rich meals can lead to several health benefits, including alower risk of heart disease and diabetes, and supporting healthy digestion. Options like our Braised Lentils & Kale with Fried Eggs and our Eggplant Rollatini are the perfect veggie-packed mains to try tonight.01of 19Caprese CasseroleSara HaasThis healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don’t skip the balsamic vinegar at the end—it’s a bright finishing touch.View Recipe02of 19Braised Lentils & Kale with Fried EggsPhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterThese braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.View Recipe03of 19Bitter Greens Salad with Beets & OrangesLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps tomatoes for beets and oranges, and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.View Recipe04of 19Eggplant RollatiniPhotographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyThis tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.View Recipe05of 19Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & CashewsPhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyTopped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.View Recipe06of 19Creamy Sun-Dried Tomato & Roasted Red Pepper CasseroleSara HaasThis healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.View Recipe07of 195-Ingredient Spaghetti with Zucchini & ParmesanRachel MarekThis 5-ingredient dinner, not counting staples like salt, pepper and oil, is quick and easy to prepare. Enjoy it as is or jazz it up with crushed red pepper and chopped herbs. For a heartier dinner, add a can of white beans (rinsed) or some cooked chicken.View Recipe08of 19Creamy Mushroom & Orzo Soup with Lemon & ParmesanDiana ChistrugaThis creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.View Recipe09of 19Okra & Chickpea TagineThis quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here’s a chance to use it.View Recipe10of 19Pumpkin & Black Bean SoupFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.View Recipe11of 19Baked Spinach & Feta PastaJason 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.View Recipe12of 19Creamy Zucchini-Chickpea Soup with SpinachCarolyn Hodges, M.S., RDNCanned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.View Recipe13of 19Shakshuka (Eggs Poached in Spicy Tomato Sauce)Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It’s often served for breakfast or lunch in North Africa and the Middle East .View Recipe14of 19Chipotle Tofu TacosJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.View Recipe15of 19Clean-Out-the-Fridge Vegetable SoupEva KolenkoThis recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.View Recipe16of 19Vegetable Lasagna with White SauceThis vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.View Recipe17of 19Baked Frittata with Butternut Squash, Kale & SageThis easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage and earthy lacinato kale.View Recipe18of 19Tarkari (Afghan Vegetable & Chickpea Soup)Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.View Recipe19of 19Stuffed Zucchini with Black Beans, Corn and Poblano PepperWho says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with poblano pepper, black beans and corn.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Whether you follow a vegetarian eating pattern or just want to add some more veggies to your plate, it’s worth checking out these highly rated meals! These dishes are alsohigh in fiber, with at least 6 grams per serving. Eating fiber-rich meals can lead to several health benefits, including alower risk of heart disease and diabetes, and supporting healthy digestion. Options like our Braised Lentils & Kale with Fried Eggs and our Eggplant Rollatini are the perfect veggie-packed mains to try tonight.01of 19Caprese CasseroleSara HaasThis healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don’t skip the balsamic vinegar at the end—it’s a bright finishing touch.View Recipe02of 19Braised Lentils & Kale with Fried EggsPhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterThese braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.View Recipe03of 19Bitter Greens Salad with Beets & OrangesLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps tomatoes for beets and oranges, and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.View Recipe04of 19Eggplant RollatiniPhotographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyThis tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.View Recipe05of 19Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & CashewsPhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyTopped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.View Recipe06of 19Creamy Sun-Dried Tomato & Roasted Red Pepper CasseroleSara HaasThis healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.View Recipe07of 195-Ingredient Spaghetti with Zucchini & ParmesanRachel MarekThis 5-ingredient dinner, not counting staples like salt, pepper and oil, is quick and easy to prepare. Enjoy it as is or jazz it up with crushed red pepper and chopped herbs. For a heartier dinner, add a can of white beans (rinsed) or some cooked chicken.View Recipe08of 19Creamy Mushroom & Orzo Soup with Lemon & ParmesanDiana ChistrugaThis creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.View Recipe09of 19Okra & Chickpea TagineThis quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here’s a chance to use it.View Recipe10of 19Pumpkin & Black Bean SoupFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.View Recipe11of 19Baked Spinach & Feta PastaJason 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.View Recipe12of 19Creamy Zucchini-Chickpea Soup with SpinachCarolyn Hodges, M.S., RDNCanned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.View Recipe13of 19Shakshuka (Eggs Poached in Spicy Tomato Sauce)Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It’s often served for breakfast or lunch in North Africa and the Middle East .View Recipe14of 19Chipotle Tofu TacosJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.View Recipe15of 19Clean-Out-the-Fridge Vegetable SoupEva KolenkoThis recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.View Recipe16of 19Vegetable Lasagna with White SauceThis vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.View Recipe17of 19Baked Frittata with Butternut Squash, Kale & SageThis easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage and earthy lacinato kale.View Recipe18of 19Tarkari (Afghan Vegetable & Chickpea Soup)Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.View Recipe19of 19Stuffed Zucchini with Black Beans, Corn and Poblano PepperWho says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with poblano pepper, black beans and corn.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Whether you follow a vegetarian eating pattern or just want to add some more veggies to your plate, it’s worth checking out these highly rated meals! These dishes are alsohigh in fiber, with at least 6 grams per serving. Eating fiber-rich meals can lead to several health benefits, including alower risk of heart disease and diabetes, and supporting healthy digestion. Options like our Braised Lentils & Kale with Fried Eggs and our Eggplant Rollatini are the perfect veggie-packed mains to try tonight.
01of 19Caprese CasseroleSara HaasThis healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don’t skip the balsamic vinegar at the end—it’s a bright finishing touch.View Recipe02of 19Braised Lentils & Kale with Fried EggsPhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterThese braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.View Recipe03of 19Bitter Greens Salad with Beets & OrangesLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps tomatoes for beets and oranges, and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.View Recipe04of 19Eggplant RollatiniPhotographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyThis tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.View Recipe05of 19Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & CashewsPhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyTopped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.View Recipe06of 19Creamy Sun-Dried Tomato & Roasted Red Pepper CasseroleSara HaasThis healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.View Recipe07of 195-Ingredient Spaghetti with Zucchini & ParmesanRachel MarekThis 5-ingredient dinner, not counting staples like salt, pepper and oil, is quick and easy to prepare. Enjoy it as is or jazz it up with crushed red pepper and chopped herbs. For a heartier dinner, add a can of white beans (rinsed) or some cooked chicken.View Recipe08of 19Creamy Mushroom & Orzo Soup with Lemon & ParmesanDiana ChistrugaThis creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.View Recipe09of 19Okra & Chickpea TagineThis quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here’s a chance to use it.View Recipe10of 19Pumpkin & Black Bean SoupFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.View Recipe11of 19Baked Spinach & Feta PastaJason 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.View Recipe12of 19Creamy Zucchini-Chickpea Soup with SpinachCarolyn Hodges, M.S., RDNCanned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.View Recipe13of 19Shakshuka (Eggs Poached in Spicy Tomato Sauce)Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It’s often served for breakfast or lunch in North Africa and the Middle East .View Recipe14of 19Chipotle Tofu TacosJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.View Recipe15of 19Clean-Out-the-Fridge Vegetable SoupEva KolenkoThis recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.View Recipe16of 19Vegetable Lasagna with White SauceThis vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.View Recipe17of 19Baked Frittata with Butternut Squash, Kale & SageThis easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage and earthy lacinato kale.View Recipe18of 19Tarkari (Afghan Vegetable & Chickpea Soup)Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.View Recipe19of 19Stuffed Zucchini with Black Beans, Corn and Poblano PepperWho says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with poblano pepper, black beans and corn.View Recipe
01of 19Caprese CasseroleSara HaasThis healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don’t skip the balsamic vinegar at the end—it’s a bright finishing touch.View Recipe
01of 19
Caprese Casserole
Sara Haas
This healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don’t skip the balsamic vinegar at the end—it’s a bright finishing touch.
View Recipe
02of 19Braised Lentils & Kale with Fried EggsPhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterThese braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.View Recipe
02of 19
Braised Lentils & Kale with Fried Eggs
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
These braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.
03of 19Bitter Greens Salad with Beets & OrangesLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps tomatoes for beets and oranges, and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.View Recipe
03of 19
Bitter Greens Salad with Beets & Oranges
Leigh Beisch
Beets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps tomatoes for beets and oranges, and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.
04of 19Eggplant RollatiniPhotographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyThis tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.View Recipe
04of 19
Eggplant Rollatini
This tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.
05of 19Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & CashewsPhotographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine KeelyTopped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.View Recipe
05of 19
Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & Cashews
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Topped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.
06of 19Creamy Sun-Dried Tomato & Roasted Red Pepper CasseroleSara HaasThis healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.View Recipe
06of 19
Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole
This healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.
07of 195-Ingredient Spaghetti with Zucchini & ParmesanRachel MarekThis 5-ingredient dinner, not counting staples like salt, pepper and oil, is quick and easy to prepare. Enjoy it as is or jazz it up with crushed red pepper and chopped herbs. For a heartier dinner, add a can of white beans (rinsed) or some cooked chicken.View Recipe
07of 19
5-Ingredient Spaghetti with Zucchini & Parmesan
Rachel Marek
This 5-ingredient dinner, not counting staples like salt, pepper and oil, is quick and easy to prepare. Enjoy it as is or jazz it up with crushed red pepper and chopped herbs. For a heartier dinner, add a can of white beans (rinsed) or some cooked chicken.
08of 19Creamy Mushroom & Orzo Soup with Lemon & ParmesanDiana ChistrugaThis creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.View Recipe
08of 19
Creamy Mushroom & Orzo Soup with Lemon & Parmesan
Diana Chistruga
This creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.
09of 19Okra & Chickpea TagineThis quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here’s a chance to use it.View Recipe
09of 19
Okra & Chickpea Tagine
This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here’s a chance to use it.
10of 19Pumpkin & Black Bean SoupFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.View Recipe
10of 19
Pumpkin & Black Bean Soup
Fred Hardy
This quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.
11of 19Baked Spinach & Feta PastaJason 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.View Recipe
11of 19
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.
12of 19Creamy Zucchini-Chickpea Soup with SpinachCarolyn Hodges, M.S., RDNCanned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.View Recipe
12of 19
Creamy Zucchini-Chickpea Soup with Spinach
Carolyn Hodges, M.S., RDN
Canned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.
13of 19Shakshuka (Eggs Poached in Spicy Tomato Sauce)Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It’s often served for breakfast or lunch in North Africa and the Middle East .View Recipe
13of 19
Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It’s often served for breakfast or lunch in North Africa and the Middle East .
14of 19Chipotle Tofu TacosJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.View Recipe
14of 19
Chipotle Tofu Tacos
Here, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.
15of 19Clean-Out-the-Fridge Vegetable SoupEva KolenkoThis recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.View Recipe
15of 19
Clean-Out-the-Fridge Vegetable Soup
Eva Kolenko
This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.
16of 19Vegetable Lasagna with White SauceThis vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.View Recipe
16of 19
Vegetable Lasagna with White Sauce
This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.
17of 19Baked Frittata with Butternut Squash, Kale & SageThis easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage and earthy lacinato kale.View Recipe
17of 19
Baked Frittata with Butternut Squash, Kale & Sage
This easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage and earthy lacinato kale.
18of 19Tarkari (Afghan Vegetable & Chickpea Soup)Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.View Recipe
18of 19
Tarkari (Afghan Vegetable & Chickpea Soup)
Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.
19of 19Stuffed Zucchini with Black Beans, Corn and Poblano PepperWho says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with poblano pepper, black beans and corn.View Recipe
19of 19
Stuffed Zucchini with Black Beans, Corn and Poblano Pepper
Who says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with poblano pepper, black beans and corn.
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