ClosePhoto: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatThese high-proteinvegetariandinners will help you end your day on a delicious note and keep you feeling satisfied until bedtime. Packed with flavorful plant-based proteins like black beans, lentils and tofu, plus other protein staples, like eggs and cheese, these dinner recipes have more than15 grams of proteinper serving. These meals also featureanti-inflammatory foodslike avocados, dark leafy greens and nuts, which, when regularly included as part of a healthy diet, help reducepesky symptomsof chronicinflammationlike moodiness, lack of energy and heightened blood pressure. Recipes like our Cilantro Bean Burgers with Creamy Avocado-Lime Slaw and Red Lentil Soup with Saffron are delicious and nutritious dishes that are sure to keep you feeling full and refreshed.01of 21Cheesy Black Bean & Quinoa Skillet CasseroleView RecipeRachel MarekThis Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.02of 21Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!03of 21Red Lentil Soup with SaffronView RecipeJacob FoxThis hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.04of 21Spinach & Mushroom QuicheView RecipePhotographer: Jen CauseyThis healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.05of 21Cilantro Bean Burgers with Creamy Avocado-Lime SlawView RecipeLighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors–and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.06of 213-Ingredient Bell Pepper & Cheese Egg CupsView RecipePhotographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterRequiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. Store them in the fridge for up to 4 days to reheat on demand.07of 21Cheesy Spinach-Zucchini LasagnaView RecipeGreg DuPreeThanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.08of 21Falafel Salad with Lemon-Tahini DressingView RecipeDeep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.09of 21Baked Eggs in Tomato Sauce with KaleView RecipeAli RedmondYou can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping.10of 21One-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.11of 21Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.12of 21Vegan Shepherd’s PieView RecipeLentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd’s pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.13of 21Instant Pot Lentil SoupView RecipeThis Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish.14of 21Black Bean-Quinoa BowlView RecipePhotography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe GrecoThis 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.15of 21Cajun-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.16of 21Easy Vegetarian ChiliView RecipeCanned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit–sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.17of 21Salad Primavera with Creamy Mustard VinaigretteView RecipeEva KolenkoThis is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.18of 21Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.19of 21Smothered Black Soybean BurgersView RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksThese flavor-packed burgers get tang from kimchi, umami from soy or fish sauce and heat from gochugaru. Topped with caramelized onions and slaw, they’re super-satisfying.20of 21Creamy Mushroom & Spinach PastaView RecipeJennifer CauseyMake this creamy mushroom and spinach pasta for an easy, healthy dinner. Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.21of 21Rainbow Grain Bowl with Cashew Tahini SauceView RecipeThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
These high-proteinvegetariandinners will help you end your day on a delicious note and keep you feeling satisfied until bedtime. Packed with flavorful plant-based proteins like black beans, lentils and tofu, plus other protein staples, like eggs and cheese, these dinner recipes have more than15 grams of proteinper serving. These meals also featureanti-inflammatory foodslike avocados, dark leafy greens and nuts, which, when regularly included as part of a healthy diet, help reducepesky symptomsof chronicinflammationlike moodiness, lack of energy and heightened blood pressure. Recipes like our Cilantro Bean Burgers with Creamy Avocado-Lime Slaw and Red Lentil Soup with Saffron are delicious and nutritious dishes that are sure to keep you feeling full and refreshed.01of 21Cheesy Black Bean & Quinoa Skillet CasseroleView RecipeRachel MarekThis Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.02of 21Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!03of 21Red Lentil Soup with SaffronView RecipeJacob FoxThis hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.04of 21Spinach & Mushroom QuicheView RecipePhotographer: Jen CauseyThis healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.05of 21Cilantro Bean Burgers with Creamy Avocado-Lime SlawView RecipeLighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors–and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.06of 213-Ingredient Bell Pepper & Cheese Egg CupsView RecipePhotographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterRequiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. Store them in the fridge for up to 4 days to reheat on demand.07of 21Cheesy Spinach-Zucchini LasagnaView RecipeGreg DuPreeThanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.08of 21Falafel Salad with Lemon-Tahini DressingView RecipeDeep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.09of 21Baked Eggs in Tomato Sauce with KaleView RecipeAli RedmondYou can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping.10of 21One-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.11of 21Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.12of 21Vegan Shepherd’s PieView RecipeLentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd’s pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.13of 21Instant Pot Lentil SoupView RecipeThis Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish.14of 21Black Bean-Quinoa BowlView RecipePhotography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe GrecoThis 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.15of 21Cajun-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.16of 21Easy Vegetarian ChiliView RecipeCanned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit–sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.17of 21Salad Primavera with Creamy Mustard VinaigretteView RecipeEva KolenkoThis is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.18of 21Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.19of 21Smothered Black Soybean BurgersView RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksThese flavor-packed burgers get tang from kimchi, umami from soy or fish sauce and heat from gochugaru. Topped with caramelized onions and slaw, they’re super-satisfying.20of 21Creamy Mushroom & Spinach PastaView RecipeJennifer CauseyMake this creamy mushroom and spinach pasta for an easy, healthy dinner. Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.21of 21Rainbow Grain Bowl with Cashew Tahini SauceView RecipeThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
These high-proteinvegetariandinners will help you end your day on a delicious note and keep you feeling satisfied until bedtime. Packed with flavorful plant-based proteins like black beans, lentils and tofu, plus other protein staples, like eggs and cheese, these dinner recipes have more than15 grams of proteinper serving. These meals also featureanti-inflammatory foodslike avocados, dark leafy greens and nuts, which, when regularly included as part of a healthy diet, help reducepesky symptomsof chronicinflammationlike moodiness, lack of energy and heightened blood pressure. Recipes like our Cilantro Bean Burgers with Creamy Avocado-Lime Slaw and Red Lentil Soup with Saffron are delicious and nutritious dishes that are sure to keep you feeling full and refreshed.
01of 21Cheesy Black Bean & Quinoa Skillet CasseroleView RecipeRachel MarekThis Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.02of 21Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!03of 21Red Lentil Soup with SaffronView RecipeJacob FoxThis hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.04of 21Spinach & Mushroom QuicheView RecipePhotographer: Jen CauseyThis healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.05of 21Cilantro Bean Burgers with Creamy Avocado-Lime SlawView RecipeLighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors–and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.06of 213-Ingredient Bell Pepper & Cheese Egg CupsView RecipePhotographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterRequiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. Store them in the fridge for up to 4 days to reheat on demand.07of 21Cheesy Spinach-Zucchini LasagnaView RecipeGreg DuPreeThanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.08of 21Falafel Salad with Lemon-Tahini DressingView RecipeDeep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.09of 21Baked Eggs in Tomato Sauce with KaleView RecipeAli RedmondYou can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping.10of 21One-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.11of 21Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.12of 21Vegan Shepherd’s PieView RecipeLentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd’s pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.13of 21Instant Pot Lentil SoupView RecipeThis Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish.14of 21Black Bean-Quinoa BowlView RecipePhotography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe GrecoThis 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.15of 21Cajun-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.16of 21Easy Vegetarian ChiliView RecipeCanned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit–sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.17of 21Salad Primavera with Creamy Mustard VinaigretteView RecipeEva KolenkoThis is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.18of 21Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.19of 21Smothered Black Soybean BurgersView RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksThese flavor-packed burgers get tang from kimchi, umami from soy or fish sauce and heat from gochugaru. Topped with caramelized onions and slaw, they’re super-satisfying.20of 21Creamy Mushroom & Spinach PastaView RecipeJennifer CauseyMake this creamy mushroom and spinach pasta for an easy, healthy dinner. Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.21of 21Rainbow Grain Bowl with Cashew Tahini SauceView RecipeThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.
01of 21Cheesy Black Bean & Quinoa Skillet CasseroleView RecipeRachel MarekThis Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.
01of 21
Cheesy Black Bean & Quinoa Skillet Casserole
View Recipe
Rachel Marek
This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.
02of 21Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
02of 21
Farro Salad with Arugula, Artichokes & Pistachios
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
03of 21Red Lentil Soup with SaffronView RecipeJacob FoxThis hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
03of 21
Red Lentil Soup with Saffron
Jacob Fox
This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
04of 21Spinach & Mushroom QuicheView RecipePhotographer: Jen CauseyThis healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
04of 21
Spinach & Mushroom Quiche
Photographer: Jen Causey
This healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
05of 21Cilantro Bean Burgers with Creamy Avocado-Lime SlawView RecipeLighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors–and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.
05of 21
Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors–and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.
06of 213-Ingredient Bell Pepper & Cheese Egg CupsView RecipePhotographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterRequiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. Store them in the fridge for up to 4 days to reheat on demand.
06of 21
3-Ingredient Bell Pepper & Cheese Egg Cups
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Requiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. Store them in the fridge for up to 4 days to reheat on demand.
07of 21Cheesy Spinach-Zucchini LasagnaView RecipeGreg DuPreeThanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
07of 21
Cheesy Spinach-Zucchini Lasagna
Greg DuPree
Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
08of 21Falafel Salad with Lemon-Tahini DressingView RecipeDeep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.
08of 21
Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.
09of 21Baked Eggs in Tomato Sauce with KaleView RecipeAli RedmondYou can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping.
09of 21
Baked Eggs in Tomato Sauce with Kale
Ali Redmond
You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping.
10of 21One-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.
10of 21
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.
11of 21Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
11of 21
Frittata with Asparagus, Leek & Ricotta
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
12of 21Vegan Shepherd’s PieView RecipeLentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd’s pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.
12of 21
Vegan Shepherd’s Pie
Lentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd’s pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.
13of 21Instant Pot Lentil SoupView RecipeThis Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish.
13of 21
Instant Pot Lentil Soup
This Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish.
14of 21Black Bean-Quinoa BowlView RecipePhotography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe GrecoThis 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.
14of 21
Black Bean-Quinoa Bowl
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
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.
15of 21Cajun-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.
15of 21
Cajun-Spiced Tofu Tostadas with Beet Crema
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.
16of 21Easy Vegetarian ChiliView RecipeCanned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit–sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.
16of 21
Easy Vegetarian Chili
Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit–sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.
17of 21Salad Primavera with Creamy Mustard VinaigretteView RecipeEva KolenkoThis is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.
17of 21
Salad Primavera with Creamy Mustard Vinaigrette
Eva Kolenko
This is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.
18of 21Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
18of 21
Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
19of 21Smothered Black Soybean BurgersView RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksThese flavor-packed burgers get tang from kimchi, umami from soy or fish sauce and heat from gochugaru. Topped with caramelized onions and slaw, they’re super-satisfying.
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Smothered Black Soybean Burgers
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
These flavor-packed burgers get tang from kimchi, umami from soy or fish sauce and heat from gochugaru. Topped with caramelized onions and slaw, they’re super-satisfying.
20of 21Creamy Mushroom & Spinach PastaView RecipeJennifer CauseyMake this creamy mushroom and spinach pasta for an easy, healthy dinner. Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.
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Creamy Mushroom & Spinach Pasta
Jennifer Causey
Make this creamy mushroom and spinach pasta for an easy, healthy dinner. Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.
21of 21Rainbow Grain Bowl with Cashew Tahini SauceView RecipeThis vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.
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Rainbow Grain Bowl with Cashew Tahini Sauce
This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.
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