Aside from healthy chickpeas, there are many additional foods high in protein that will satisfy your vegetarian diet. These dinners help you feel fuller for longer, promote digestion, and speed up muscle recovery because they include at least 15 grams of protein per serving from foods like tofu, cheese, and peas. Hearty and filling dishes like our Sweet Potato Grilled Cheese and Best Veggie Enchiladas are a success any night of the week. Note Parmesan cheese, which may include animal rennet, is called for in several recipes. To keep the recipe completely vegetarian,, leave it out or replace it with your preferred cheese.
Mushroom-Ricotta Tartines
Savour the art of presentation with an open-faced tartine, a sandwich that’s a visual and gustatory feast. Here, we spread a rich, creamy pesto ricotta over a thick piece of excellent, crispy whole wheat bread and garnish it with golden brown sautéed mushrooms. For this dish, any kind of soft, fast-cooking mushroom would be suitable. These would all be delicious chanterelles, oyster mushrooms, and shiitake mushrooms. You may eat or elevate it by topping it with a fried or poached egg.
Best Veggie Enchiladas
To cut down on prep time, store-bought enchilada sauce is used to cover these vegetable enchiladas, which are loaded with sweet corn, onion, peppers, zucchini, and beans. The sauce on enchiladas might be mild or spicy. Although we like the earthy taste of red enchilada sauce, green enchilada sauce is also delicious. For a slightly different take, use a poblano in place of the bell pepper and yellow squash in place of the zucchini.
Easy Tofu Curry
For this high-protein tofu curry, baking adds texture and helps it keep its form in the sauce. The curry is creamy and smooth with a hint of heat from the jalapeño and Madras powder. If you wish to cut back on the spice, use ordinary curry powder instead of the Madras curry powder. You could chop the tofu into 1-inch cubes, but tearing it by hand makes the curry sauce stick to all the craggy pieces.
One Pot White Bean Spinach & Sun Dried Tomato Orzo with Lemon & Feta
White beans, spinach, and sun-dried tomatoes come together in this colorful one-pot pasta recipe that is simple to clean up after. Toasting the orzo before adding the soup adds an additional depth of flavor. You may use chopped kale or Swiss chard for the spinach, but the greens could take longer to wilt in the pan. If you use one, add the more robust green to the pan in the final five minutes of cooking.
Sweet Potato Grilled Cheese
Thanks to mayonnaise, which spreads easier and browns more uniformly than butter or oil, this sweet potato grilled cheese has a crispy golden outside. The filling is made with rounds of sweet potato and roasted red onions, but you may roast the onion first and use any leftover roasted sweet potato if you have some on hand.
Veggie Lasagna
This tasty vegetable lasagna has distinct flavor profiles in each layer. To avoid a soggy lasagna, cook the veggies before assembling the meal. Be careful to press the spinach well since it contains a surprising amount of water, which might cause your lasagna to become soupy. To keep the cheese from sticking, lightly spray the foil with cooking before covering the lasagna. Accompany with a piece of crisp garlic bread and a mixed green salad.
Creamy Caramelized Cabbage Pasta
This hearty vegetarian meal has a hint of sweetness from the caramelized cabbage sautéed in butter. The pasta and cabbage are covered in a thin, creamy sauce. Add a few tablespoons of pasta boiling water to the sauce to thin it down and stretch it further.
Mushroom Stew
Both fresh and dried mushrooms contribute to the rich flavor of this substantial and flavorful stew. Quinoa boosts fiber content and provides protein. Both vegans and meat eaters will love this tasty autumn soup.
Gnocchi With Pea Pesto & Burrata
Here, the gnocchi are pan-fried until crispy, and then they are covered in a sauce that resembles pesto. The sauce is made with cashews, spinach, sweet peas, and basil.
Dan Dan Noodles with Spinach & Walnuts
This version of Sichuan dan dan noodles features red bell peppers and spinach combined with sesame chile soy sauce and walnuts on top. To increase the protein content, add tofu seitan or even a diced egg.
Roasted Butternut Squash Salad with Burrata
This gorgeous salad of butternut squash, spicy rocket, and creamy burrata cheese is ideal for fall entertaining. When assembling the salad, ensure the squash is still warm from roasting so that the cheese has time to melt, and take the burrata out of the refrigerator for about an hour before using it for the most incredible flavor and texture. For easy preparation, feel free to use precut butternut squash in this recipe. If you can locate them, pomegranates give a vibrant pop of color and flavor to this nutritious salad. Still, it tastes just as excellent and looks just as remarkable without the arils.
Vegetarian Spaghetti Squash Lasagna
In place of lasagna pasta, spaghetti squash noodles are layered with tomato sauce and mushrooms in this low-carb take on the traditional dish. To create a melted top and a visually appealing presentation, arrange the layers precisely inside the spaghetti squash shell and cover it with mozzarella cheese. Serve for a quick and healthful supper with a green salad and a glass of Chianti.
Linguine with Creamy Mushroom Sauce
This 40-minute recipe for creamy mushroom linguine is straightforward enough for a weekday meal but still seems elegant enough for a dinner party.
Spinach & Artichoke Dip Pasta
This creamy pasta is perfect if you’ve ever wanted to turn warm spinach and artichoke dip into a meal. It just takes 20 minutes to cook this nutritious meal, which is nearly as delicious as the flavor of this hearty dish.
Collards & Portobello Grilled Cheese
Sautéed collards and meaty portobello mushrooms elevate this simple grilled cheese dish to a nutritious supper. If you don’t have Dijon mustard, make your own by combining 1 tablespoon of Dijon mustard with 3 tablespoons of mayonnaise.
Vegetarian Udon Noodle Soup
This recipe for Japanese-style udon soup uses a few Asian staples found in most grocery shops: udon noodles, miso, sesame oil, mirin, and cooking wine. Store all in the cupboard or refrigerator for months to come.
One Pot Lentils & Rice with Spinach
Brown rice and cumin give this hearty vegan recipe an earthy flavor. Double the crushed red pepper for a more robust flavor punch if you can take the extra heat.
Gochujang-Glazed Tempeh & Brown Rice Bowls
Even if you are not a fan of tempeh, you have probably never eaten the hard soy slabs covered with a spicy, sweet barbecue sauce. We use gochujang to add a little spice and tamari to give this simple BBQ tempeh combination a punch of umami. This recipe is easily customized; see Variations below for more ideas.
Green Goddess Grain Bowl
Together with asparagus, peas, and a creamy yogurt sauce, this nutritious grain bowl is loaded with greens. While tofu provides protein and keeps it vegetarian, you could also use cooked chicken or prawns for a quick and easy 15-minute meal or packed lunch.
Slow cooker tofu Lo Mein
This is a delightfully new slow cooker supper of noodles and tofu paired with crisp, tender vegetables cooked in a sweet Asian sauce. By removing the surplus moisture, the tofu absorbs the sauce better and gains full flavor from the seemingly insignificant component.
Tex-Mex Pasta Salad
This creamy, light green salad dressing brings out the flavors of this simple pasta salad inspired by the Southwest.
Vegetarian Tikka Masala
This vegetarian tikka masala recipe creates a tasty and nutritious dinner by combining crisp tofu chunks with veggies in a spicy tomato sauce. Increase the amount of crushed red pepper if you enjoy hot cuisine. For a healthy twist on a traditional takeaway dish, serve over steamed brown rice.
