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Photo: Will Dickey
These flavorful dinner recipes can help you stay full and satisfied for the rest of the night. Plant-based ingredients like dark leafy greens, root vegetables, legumes, and whole grains give these dishes at least6 grams of filling fiberper serving to help supportheart health, gut bacteria, and balanced blood sugar levels. Plus, these high-fiber meals are made with sodium-conscious ingredients and low amounts of saturated fats to fit a diabetes-appropriate eating pattern. Recipes like our Vegetarian Mushroom Paprikash are satiating, nutritious, and veggie-packed dinners you’re sure to love.
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Lemony Lentil & Chard Soup
View Recipe
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
02of 20Creamy Spinach OrzoView RecipePhotography / Caitlin bensel, Food Styling / Emily Nabors Hall, Prop Styling / Julia BaylessThis creamy spinach orzo pasta dish is light, quick and easy. The fresh basil truly shines through and complements the spinach in this vegetarian pasta dinner.
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Creamy Spinach Orzo
Photography / Caitlin bensel, Food Styling / Emily Nabors Hall, Prop Styling / Julia Bayless
This creamy spinach orzo pasta dish is light, quick and easy. The fresh basil truly shines through and complements the spinach in this vegetarian pasta dinner.
03of 20Vegetarian Mushroom PaprikashView RecipeMeaning “with paprika” in Hungarian, paprikash is a creamy spiced stew traditionally made with meat. We’ve chosen mushrooms to give this vegetarian paprikash a hearty bite. Using a mix of varieties gives you a good spectrum of textures and flavors.
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Vegetarian Mushroom Paprikash
Meaning “with paprika” in Hungarian, paprikash is a creamy spiced stew traditionally made with meat. We’ve chosen mushrooms to give this vegetarian paprikash a hearty bite. Using a mix of varieties gives you a good spectrum of textures and flavors.
04of 20Vegetarian Chopped Power Salad with Creamy Cilantro DressingView RecipeBrie PassanoThis healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.
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Vegetarian Chopped Power Salad with Creamy Cilantro Dressing
Brie Passano
This healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.
05of 20Green Goddess SandwichView RecipeVictor ProtasioThis green goddess sandwich is a fresh and satisfying sandwich. The dressing packs a flavorful punch with capers and lemon juice. The cucumber and sprouts add nice crunch, and the seasoned avocado brings in the creaminess.
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Green Goddess Sandwich
Victor Protasio
This green goddess sandwich is a fresh and satisfying sandwich. The dressing packs a flavorful punch with capers and lemon juice. The cucumber and sprouts add nice crunch, and the seasoned avocado brings in the creaminess.
06of 20Cajun-Spiced Tofu Tostadas with Beet CremaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatCrumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.
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Cajun-Spiced Tofu Tostadas with Beet Crema
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Crumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.
07of 20Tofu, Mushroom & Bok Choy Soba Noodle BowlsView RecipeGreg DuPreeSoba noodles are made with whole-grain buckwheat, upping the fiber count in these brothy bowls and adding nutty flavor. Thick and chewy udon noodles make a good alternative.
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Tofu, Mushroom & Bok Choy Soba Noodle Bowls
Greg DuPree
Soba noodles are made with whole-grain buckwheat, upping the fiber count in these brothy bowls and adding nutty flavor. Thick and chewy udon noodles make a good alternative.
08of 20Chickpea Pasta with Mushrooms & KaleView RecipeGreg DuPreeLoading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.
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Chickpea Pasta with Mushrooms & Kale
Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.
09of 20Butternut Squash & Black Bean EnchiladasView RecipeGreg DuPreeA crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
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Butternut Squash & Black Bean Enchiladas
A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
10of 20Pantry 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.
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Pantry Peanut Noodles
Jacob Fox
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.
11of 20Cauliflower Fajita SkilletView RecipeJacob FoxThinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.
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Cauliflower Fajita Skillet
Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.
12of 20Beet, Mandarin & Farro SaladView RecipeGreg DuPreeChef Jose “JoJo” Ruiz serves up sustainable seafood in “coastal cuisine”—featuring Mediterranean flavors like the combo of citrus, feta and parsley here—at his San Diego restaurants Lionfish and Serēa. Multicolored beets make this farro salad a pretty addition to any table, but if you’re short on time, store-bought cooked beets (found in the refrigerated produce section) are just as delicious here.
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Beet, Mandarin & Farro Salad
Chef Jose “JoJo” Ruiz serves up sustainable seafood in “coastal cuisine”—featuring Mediterranean flavors like the combo of citrus, feta and parsley here—at his San Diego restaurants Lionfish and Serēa. Multicolored beets make this farro salad a pretty addition to any table, but if you’re short on time, store-bought cooked beets (found in the refrigerated produce section) are just as delicious here.
13of 20Farro & Vegetable Bowls with Lemon-Shallot Herb SauceView RecipePhotographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay ClarkeThese hearty grain bowls make the perfect lunch or dinner. You can use any assortment of roasted vegetables you like. The herb sauce adds brightness, while chopped pistachios provide crunch. Use any leftover sauce as a spread on a sandwich or drizzle over fried eggs.
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Farro & Vegetable Bowls with Lemon-Shallot Herb Sauce
Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke
These hearty grain bowls make the perfect lunch or dinner. You can use any assortment of roasted vegetables you like. The herb sauce adds brightness, while chopped pistachios provide crunch. Use any leftover sauce as a spread on a sandwich or drizzle over fried eggs.
14of 20Tomato, Corn & Basil Spaghetti SaladView RecipeFred HardyThis bright spaghetti salad makes the most of summer produce. Zucchini and corn get charred on the grill, while cherry tomatoes add freshness and color. Tossing the pasta in the tangy lemon-feta vinaigrette while it’s warm helps it absorb the flavors better. Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp.
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Tomato, Corn & Basil Spaghetti Salad
Fred Hardy
This bright spaghetti salad makes the most of summer produce. Zucchini and corn get charred on the grill, while cherry tomatoes add freshness and color. Tossing the pasta in the tangy lemon-feta vinaigrette while it’s warm helps it absorb the flavors better. Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp.
15of 20Farro Risotto with Mushrooms & GreensView RecipeGreg DuPreeGuests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds.
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Farro Risotto with Mushrooms & Greens
Guests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds.
16of 20Vegan Quinoa ChiliView RecipePhotographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen RankinThis light but filling vegan quinoa chili is packed with fresh veggies, with quinoa and black beans adding protein and fiber. Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt or your favorite chili toppings.
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Vegan Quinoa Chili
Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
This light but filling vegan quinoa chili is packed with fresh veggies, with quinoa and black beans adding protein and fiber. Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt or your favorite chili toppings.
17of 20Buffalo Chickpea SaladView RecipePhotographer: Rachel Marek, Food stylist: Lauren McAnellyWe took all the flavors you know and love from Buffalo wings and used them in this plant-based chickpea salad. Celery adds a satisfying crunch, while blue cheese provides a cooling element to balance the spicy sauce. Serve on top of leafy greens or use as a sandwich filling.
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Buffalo Chickpea Salad
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
We took all the flavors you know and love from Buffalo wings and used them in this plant-based chickpea salad. Celery adds a satisfying crunch, while blue cheese provides a cooling element to balance the spicy sauce. Serve on top of leafy greens or use as a sandwich filling.
18of 20Sheet-Pan Sweet Potato FajitasView RecipeGreg DupreeThese vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.
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Sheet-Pan Sweet Potato Fajitas
Greg Dupree
These vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.
19of 20Winter Greens BowlView RecipeAli RedmondThis one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.
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Winter Greens Bowl
Ali Redmond
This one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.
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Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas
Andrea Mathis
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