The classic French stew gets a vegetarian makeover with cremini mushrooms standing in for the beef. Sautéed mushrooms are simmered in a rich sauce with the traditional Bourguignon garnishes of pearl onions, bacon, and red wine. Serve it over mashed potatoes, egg noodles, or with crusty bread to soak up the flavorful sauce.

Sweet Potato and Black Bean Tacos

Spicy sweet potatoes, black beans, and avocado come together in hearty vegetarian tacos. The sweet potatoes are seasoned with chili powder, cumin, and lime juice and roasted until tender. Black beans are simmered with spices and mashed, then topped with mashed avocado, salsa, and cilantro. Warm corn tortillas make the perfect vehicle for the savory and slightly sweet fillings.

Pasta Primavera with Lemon and Basil

This vibrant pasta dish celebrates fresh spring vegetables. Tossed with linguine are asparagus, carrots, zucchini, spinach, and grape tomatoes sautéed in garlic and olive oil. Right before serving, lemon juice, lemon zest, basil, parmesan, and black pepper are stirred in, adding a bright, herby flavor. For extra protein, add chickpeas or white beans.

Eggplant Parmesan

Melted cheese and tomato sauce blanket crisp-tender eggplant slices in this vegetarian take on Parmesan. Eggplant planks are breaded and pan-fried, then layered in a baking dish with marinara sauce and mozzarella cheese. After baking until bubbly, top with basil, parmesan, and extra sauce. Serve with a simple salad for a classic Italian-inspired meal.

Black Bean and Sweet Potato Enchiladas

Hearty enchiladas are filled with a protein-packed mixture of black beans, sweet potatoes, corn, and spices. The filling is rolled in tortillas and covered with an enchilada sauce made from chili powder, oregano, cumin, and tomato sauce. Melted cheese and chopped cilantro finish the dish. Serve the enchiladas with rice, guacamole, and sour cream.

Minestrone Soup

This hearty Italian vegetable soup is packed with beans, pasta, and fresh produce. Onions, carrots, celery, and tomatoes provide an aromatic base. Vegetable and bean varieties can be swapped based on what’s in season. Serve the minestrone with parmesan cheese, basil pesto, and crusty bread.

Vegetable Biryani

Vibrant basmati rice is studded with cauliflower, carrots, peas, and paneer cheese in this vegetable biryani. Warm spices like cumin, coriander, and turmeric flavor the rice and vegetables. Mint, cilantro, and cashews provide freshness and crunch. Serve the biryani with raita, mango chutney, and naan bread.

Caprese Quinoa Salad

Nutty quinoa, fresh mozzarella, basil, and juicy tomatoes come together in this protein-packed Caprese-inspired salad. Lemon juice, olive oil, salt, and pepper gently dress the salad. For extra flavor, add balsamic glaze or pesto. This salad works as a side to grilled entrees or on its own for a light summer meal.

Red Lentil Dhal

Simple yet flavorful, this Indian-inspired dhal features nutritious red lentils simmered with warming spices like cumin, coriander, and turmeric. Onions, garlic, and ginger provide an aromatic base, while tomatoes and coconut milk create a creamy texture. Rice, naan, or roti are perfect for scooping up the dhal.

Vegetable Pad Thai

Rice noodles and fresh vegetables are seasoned with a tangy tamarind sauce in this vegetarian Pad Thai. Carrots, cabbage, bell peppers, bean sprouts, and eggs provide protein. Crushed peanuts, lime wedges, cilantro, and chili peppers are essential garnishes, adding crunch, brightness, and heat.

Chickpea Salad Sandwich

Mashed chickpeas are seasoned with lemon juice, herbs, and spices to make a healthy vegetarian salad sandwich filling. Celery, onions, and bell peppers provide crunch. The chickpea salad has an egg salad-like consistency but with a nuttier flavor from the chickpeas. Serve the salad on bread, in lettuce cups, or on its own.

Mushroom and Barley Soup

Nutty barley and hearty mushrooms are simmered in a savory broth for a comforting soup. Shiitake, cremini, and oyster mushrooms provide an earthy base. Carrots, celery, thyme, and bay leaves season the broth. Barley gives the soup a thick and chewy texture. Top the soup with parsley, parmesan cheese, or truffle oil.