Add these vegetarian dinners to your weekly menu for a delicious protein boost, with at least 15 grams of protein per serving – a nutrient that supports healthy weight management, promotes satiety and also reduces the risk of chronic diseases like high blood pressure. Not to mention, all of these dishes can be prepared in three steps or less, making mealtimes a breeze. Options like melted cherry tomato and mozzarella pasta and pea pesto gnocchi with burrata make for nutritious dinners that everyone will enjoy.
Melted cherry tomato and mozzarella pasta
Ali Redmond
This simple but delicious pasta dish combines cherry tomatoes and mozzarella, which complement their natural sweetness with the creamy, sticky texture of the mozzarella. The mozzarella pearls are the perfect size to mix into the finished dish, but if you can’t get any on hand, you can also use shredded fresh mozzarella instead.
Burrata cheese pesto gnocchi
Here, gnocchi are deep-fried in a frying pan until crispy and then smeared with a pesto-like sauce made with sweet peas, spinach, basil and cashews.
High-protein tomato, mozzarella and arugula sandwich
Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Lindsay Lower
This vegetarian sandwich is packed with protein, with a roasted red pepper spread blended with creamy fresh mozzarella cheese and generous amounts of walnuts. Reminiscent of romesco sauce, the spread can be used as a dip or sauce to add depth and complexity to grilled meats, seafood and vegetables, or as a pasta topping.
Spinach, Feta and Artichoke Tater Tot Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This egg-based dinner casserole can be assembled and baked in one baking dish, making it easy to prepare (and clean up!). The potato tots on top add a crispy golden crust. Be sure to squeeze out as much liquid as possible from the frozen artichoke hearts and spinach to keep the casserole from becoming soggy. If you can’t get hold of frozen artichoke hearts, canned will work, but be sure to rinse them well to remove any excess brine.
Baked Feta and Tomato Chickpeas
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This simple baked feta casserole recipe is a protein-packed vegetarian dish made with cherry tomatoes, feta, and chickpeas. Baking creates a flavorful, sweet tomato and olive oil sauce that’s perfect for slathering on pita bread. Look for brined feta, which melts better than dried crumbled feta. For a different flavor, try using creamy white beans instead of chickpeas.
Five-Ingredient Grilled Cheese with Brie and Blackberry Jam
Photography: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
This irresistible sandwich combines creamy brie cheese with a sweet and savory blackberry jam spread, making it the perfect super quick lunch or dinner. You can easily double the recipe in a medium sized skillet or use a sandwich press if you have one.
Cabbage grilled cheese
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Purcell, Food Stylist: Emily Neighbors Hall
This warm cabbage grilled cheese has it all: melty cheese, tender cabbage, and crispy sweet and sour apple slices. This sandwich is perfect for lunch or dinner when served with a green salad. A thin layer of mayonnaise on the outside of the bread helps the grilled cheese get golden brown without the need for butter. We love soft, sweet savoy cabbage, but this recipe also works well with red or green cabbage.
Crustless Caprese Quiche
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This light and fluffy crustless quiche is studded with tomatoes, melted mozzarella, and flavorful pesto. And best of all, it’s mixed, plated, and baked in a pie plate for a breeze to clean up. Enjoy as a quick breakfast or brunch, or serve with a mixed green salad for lunch or dinner.
Slow Cooker Sun-dried Tomato and Spinach Pasta Bake
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This simple vegetarian pasta bake is high in protein and prepares easily in the slow cooker for a convenient one-pot meal. The combination of sun-dried tomatoes, sun-dried tomato pesto, and plenty of vegetables creates a blend of sweet and savory flavors in every bite. You can also use basil pesto in place of the sun-dried tomato pesto to add a fresh twist to the dish.
One-pot lentil and rice with spinach
This hearty vegan dish has earthy flavours from cumin and brown rice, but if you don’t like it spicy, try doubling the amount of crushed red pepper for a punchier flavour.
Best veggie enchiladas
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
These veggie enchiladas are loaded with sweet corn, onion, bell peppers, zucchini, and beans, and coated in store-bought enchilada sauce to save you time on prep. Enchilada sauces range from mild to hot. We love the earthy flavor of red enchilada sauce, but green enchilada sauce works well, too. If you want something a little different, try using yellow squash instead of zucchini and poblanos instead of bell peppers.
Linguine with creamy mushroom sauce
Bree Passano
Creamy Mushroom Linguine is ready in 40 minutes, making it an easy recipe to make on a weeknight, yet decadent enough to entertain.
Slow Cooker Three Bean Chili Mac
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Chili meets mac and cheese in this easy slow cooker dinner. Hot tomato sauce is a Mexican canned tomato sauce with spices and chili peppers to add flavor. If you can’t get hot tomato sauce, you can substitute regular canned tomato sauce mixed with a tablespoon of chili powder. You can also boil the pasta separately and add it at the end of cooking, or use our alternative method to boil the pasta in the slow cooker with a few adjustments listed below.
One-pot white beans, spinach, sun-dried tomato orzo with lemon and feta
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
This one-pot pasta dish with white beans, spinach, and sun-dried tomatoes is vibrant, bright, and easy to clean up. Toasting the orzo before adding the soup adds extra flavor. Dark leafy greens such as chopped kale or Swiss chard can be used in place of the spinach, but they may take longer to wilt in the skillet. If using a harder-duty leafy vegetable, add it to the skillet during the last 5 minutes of cooking time.
Purgatory Egg
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
An Italian specialty, ‘Eggs in Purgatory’ are eggs slowly simmered in tomato sauce (with slight regional variations) and are a great breakfast, lunch or dinner dish. Our recipe is garnished with flavoursome anchovies and baby spinach for a veggie boost.
Caprese pasta salad
This light and fresh Caprese Pasta Salad is paired with a bright, tangy dressing and fresh mozzarella pearls add creaminess to every bite.
Crustless Spinach and Asparagus Quiche with Gruyere Cheese
Light and hearty, this Crustless Spinach and Asparagus Quiche is packed with veggies baked with flavorful Gruyere cheese. Serve with a salad for dinner or as part of a simple spring brunch.
Chickpea Pasta with Mushrooms and Kale
Adding lots of veggies like kale and mushrooms to your pasta dish not only makes it tasty, but it also makes the meal more satisfying.
Vegan Quinoa Chili
This light and hearty vegan quinoa chili is loaded with fresh veggies and packed with quinoa and black beans for protein and fiber. Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt, or your favorite chili toppings.
Green Goddess Grain Bowl
This healthy grain bowl is loaded with veggies like peas, asparagus and a creamy yogurt dressing. The tofu adds a protein boost while still being vegetarian, but you can also substitute cooked shrimp or chicken for a satisfying dinner or portable lunch in just 15 minutes.
