A hearty lentil soup is perfect for a vegetarian dinner. Lentils are high in protein and fiber, keeping you feeling full and satisfied. To make the soup, sauté diced onions, carrots and celery in olive oil. Add vegetable broth, lentils, diced tomatoes and coconut milk. Simmer until the lentils are tender, about 20 minutes. You can puree some of the soup to give it a creamier texture. Season with curry powder, cumin, salt and pepper. Serve the soup topped with cilantro, avocado and lime juice.
Vegetable Fried Rice
Fried rice is a delicious way to use up leftover rice and vegetables. Heat sesame or canola oil in a skillet or wok over medium-high heat. Add diced onions, carrots, bell peppers and cabbage; stir fry until crisp-tender. Push the vegetables to the side and scramble a couple of eggs in the center of the skillet. Mix the eggs into the vegetables. Add cold cooked rice, soy sauce, rice vinegar and sriracha; stir fry until the rice is hot. Remove from heat and stir in frozen peas. Serve the fried rice garnished with scallions, sesame seeds and lime wedges.
Black Bean Burgers
For a meatless burger, black beans are a perfect base. Mash one 15-ounce can of black beans and mix with breadcrumbs, chopped cilantro, onion, garlic and chili powder. Form the bean mixture into patties and chill before cooking. Brush the burgers with oil and bake at 400 F, turning once, until browned and cooked through, about 15 minutes. Serve the black bean burgers on buns with your favorite burger toppings like lettuce, tomato, avocado and a spicy vegan mayonnaise. Sweet potato fries are a delicious side for the burgers.
Grilled Vegetable Panini
For a hot sandwich, grilled vegetables and cheese panini are satisfying. Thinly slice zucchini, bell peppers, eggplant, tomatoes and mushrooms. Brush the vegetables with balsamic vinaigrette and grill in a grill pan over medium-high heat until tender and lightly charred. Layer the grilled vegetables with sliced provolone cheese on ciabatta rolls. Press the sandwiches in a panini press until the bread is crisp and the cheese is melted. You can also cook the sandwiches in a skillet, weighing them down with a heavy pan. The melted cheese helps hold all the grilled vegetables together in the sandwich.
Quinoa Salad with Asparagus and Lemon Dressing
A protein-packed quinoa salad makes a wonderful light vegetarian dinner. Cook one cup of quinoa; let cool. Trim one bunch of asparagus and blanch in boiling water until crisp-tender. Rinse with cold water; cut into 1-inch pieces. Toss the quinoa and asparagus with lemon juice, olive oil, salt, pepper and fresh herbs like dill or parsley. Stir in crumbled feta or goat cheese, chopped sun-dried tomatoes and toasted pine nuts. The lemony dressing gives the salad a bright, spring-like flavor. Serve the salad chilled or at room temperature.
Stuffed Peppers
Bell peppers are ideal for stuffing and baking. Cook one cup of rice, then toss with tomato sauce, spinach, breadcrumbs, parmesan cheese, egg, and Italian seasoning. Slice the tops off bell peppers and remove the seeds. Fill the peppers with the rice mixture and replace the tops. Place in a baking dish and bake at 350 F until the peppers are tender and the filling is hot, about 30 minutes. The peppers will soften and become very sweet when baked. Serve them topped with more tomato sauce and parmesan cheese, with a simple salad on the side.
Vegetable Pad Thai
Pad thai is a popular Thai noodle dish that can easily be made vegetarian. Soak rice noodles in hot water until soft; drain. Heat vegetable oil in a skillet or wok and stir fry bell peppers, broccoli, cabbage, bean sprouts and tofu until crisp-tender. Add the noodles, crushed peanuts, soy sauce, lime juice, brown sugar and sriracha; stir fry until well coated. Push the noodles to the side and scramble a couple of eggs; mix the eggs into the noodles. Garnish the pad thai with cilantro, scallions, lime wedges and more peanuts. The balance of sweet and spicy flavors makes this a very flavorful vegetarian dinner.
Chickpea Salad Sandwiches
Mashed chickpeas make a protein-rich salad perfect for sandwiches. Drain and rinse one 15-ounce can of chickpeas; mash with a fork. Mix in mayonnaise, diced celery, onion, herbs like dill or parsley and lemon juice. Season with salt and pepper. Chill the chickpea salad before serving on bread, in lettuce cups or on cucumber rounds. The chickpea salad has a texture similar to tuna salad and is full of flavor. Optional add-ins include raisins, chopped pickles or vegan bacon bits. Serve the sandwiches with a side of potato chips or a fresh salad.
Pasta Primavera
For a classic pasta dish, primavera with fresh vegetables is always a good choice. Cook whole wheat linguine or spaghetti; drain, reserving some of the cooking water. Heat olive oil in a skillet and sauté sliced zucchini, bell peppers, broccoli, carrots, spinach and grape tomatoes. Toss the cooked pasta with the vegetables, tomato sauce, parmesan cheese, basil, salt, pepper and a splash of the reserved pasta water. The starchy water helps create a creamy sauce for the pasta. Serve the pasta primavera topped with pine nuts or breadcrumbs for extra crunch. A glass of Chianti is the perfect accompaniment for this Italian-inspired vegetarian dinner.
Sweet Potato and Black Bean Enchiladas
Enchiladas made with sweet potatoes and black beans are hearty enough for a main dish. Roast diced sweet potatoes with chili powder, cumin, oregano and olive oil. Mash one 15-ounce can of black beans with cilantro, lime juice, garlic and spices. Soften corn tortillas in hot oil, then drain on paper towels. Fill the tortillas with the mashed black beans and roasted sweet potatoes. Place in a baking dish and top with enchilada sauce, cheese and sliced scallions. Bake at 350 F until bubbly, about 20 minutes. Serve the enchiladas with rice, guacamole, salsa and sour cream. The combination of sweet and savory flavors makes these enchiladas irresistible.
Vegetable Biryani
Biryani is a fragrant spiced rice dish that pairs well with curried vegetables. Sauté diced cauliflower, carrots, peas and bell peppers with garam masala, cumin, ginger and garlic. Add coconut milk and simmer until the vegetables are tender. Cook basmati rice with whole spices like cardamom pods, cloves, cinnamon stick and bay leaves. Fluff the rice with a fork and mix with the spiced vegetables, fresh cilantro and toasted cashews. The blend of Indian spices gives the biryani lots of flavor. Raita, a cooling cucumber yogurt dip, is the perfect accompaniment for the spicy and aromatic biryani.
Lentil Shepherd’s Pie
For a vegetarian take on shepherd’s pie, lentils make a hearty base. Sauté diced onions, carrots and celery in olive oil. Add vegetable broth, lentils, diced tomatoes, bay leaves and thyme; simmer until the lentils are soft. Mash the lentil mixture and season with salt and pepper. Spread in a baking dish and top with mashed potatoes. Brush the potatoes with melted butter or olive oil and broil in the oven until the potatoes are lightly browned. The lentil shepherd’s pie has the comforting flavor and texture of a traditional shepherd’s pie. Serve it with a simple salad for a complete vegetarian dinner.
Caponata over Polenta
Caponata is a sweet and sour eggplant stew that is perfect served over soft polenta. Sauté diced eggplant, onions, celery and bell peppers in olive oil. Add red wine vinegar, sugar, capers, olives, tomato paste, oregano, basil and red pepper flakes. Simmer for 30 minutes until thickened. Make soft polenta by bringing broth to a boil and whisking in cornmeal. Cook, stirring frequently, until thickened. Serve the caponata spooned over the polenta. The tangy and savory caponata pairs well with the creamy soft polenta. A drizzle of good olive oil and shaved parmesan cheese complete the dish.
