vegetarian dinners

Our top 20 Vegetarian Dinner Recipes. Healthy, easy and delicious!

Top 20 Vegetarian Dinner Recipes!

Pumpkins

mushrooms

parsnips

spaghetti squash

yams

Love your selection- have already made the polenta lasagna and the chili rellenos...excellent!

Absolutely scrumptious meals, it's great to have a base of vegetarian recipes that taste so good !

I made the Moroccan Stuffed Sweet Potatoes last night and they were delicious! I added some fresh corn and chopped mushrooms which was perfect.

I have a vegetarian girlfriend an these recipes are awesome for date night.

Mouth watered reading the recipes. Can't wait to make

The Roasted Chile Rellenos Recipe is absolutely amazing!!! Best I have ever had .. they were so delicious.

Just tried the cauliflower pasta and the veggie enchiladas. Both were really delicious! Looking forward to trying the others.

This is the most gorgeous, creative, and tempting medley of vegetarian cold-weather, comfort food recipes I have ever seen. Thank you for these fantastic ideas and for your sumptuous photography. Tonight I make the creamy polenta with mushrooms, sage, and garlic, tomorrow, who knows? It's hard to pick which to make because they all look so delicious!

So many wonderful and creative options! Thank you for this:)

Thank you for sharing recipes that have a taste and nutritional value both.  We are a vegetarian restaurant in India with an initiave to encourage vegetarian eating habits. If you want to try any of our Indian recipes contact us on website https://www.harilalventures.in/

These recipes are so colorful and make my mouth water.  The images taken are outstanding, so colorful and beautiful.  I enjoyed looking at each item and look forward to tying some!

Very well written &amp; done my friend!
I started blogging  just recently annd noticed  many writers simpoly rehazh 
old idezs but add very little of value. It's great to read a beneficial post of some real value to your readers.

Manny awesome thoughts; you've most certainly managed to 
get oon my list of people to follow!

Carry on the terrific work!
All the best,
Claretta



Great photography &amp; VERY Inspiring! Been a vegetarian for most of my life &amp; always love new ideas!

The pasta is soooooooooooooooooooooooo gooooood

An extremely easy and comforting vegetarian chili. 

Vegetarian Chili

olive oil

onion, chopped

red bell pepper, chopped

carrots,

garlic,

jalapeño, finely chopped

tomato paste

pinto beans, drained and rinsed

black beans, drained and rinsed

kidney beans, drained and rinsed

tomatoes

vegetable broth

tbsp. chili powder

tbsp. cumin

oregano

kosher salt

black pepper

Shredded cheddar,

Sour cream,

Cilantro,

Absolutely DELICIOUS!! Great quick dinner! My son,who doesn't like chili, loves it. What a tasty vegetarian meal. Winner, winner, vegetarian dinner!

a good rule for most peppers, the longer it cooks the hotter it gets. Good recipe, make your modifications early, like one person said , you can always add more spices later.

I don't miss the meat at all!!!  Since my wife and I went vegetarian last year this has been my go-to chili recipe.  Delish!

Although I used to think meatless chili would be a waste of the other ingredients, I am now a believer. Very tasty! Only had a can of regular diced tomatoes and a can of stewed whole peeled tomatoes in pantry but they filled in nicely for the fire roasted ones. Added some celery because I wanted to get rid of it and use canned green chilies instead of fresh due again to a poorly stocked pantry.  Loved it despite my alterations. Yummy.

When trying a new recipe I try to follow to a tee, but I changed this one a little bit.  Because I use a lot of cumin when I cook I reduced the amount. To taste.  I also reduced to 1/2 an onion.  I have a great vegetable broth I use so it gave the chili a great flavor.  Next time I think I will use tomatoes with chili’s ( like Rotel). My family loves spicy.  I will keep this one in my recipe file.

This is the first vegetarian recipe I have ever made for my family (quarantine food). We are trying to switch to a less meat-heavy diet. It is BY FAR the best chili I've had, and this is coming from a former major carnivore. Unlike some other commenters who wanted less cumin, I like heavy seasoning, so I added 1.5x the cumin (next time I will add even more), triple the oregano, and about 0.75 tbsp of ground white pepper. Also put in about 2 oz of unsweetened baker's chocolate and sweet potato cubes, celery, and corn.
It is so delicious. I can't believe it's healthy. And it requires so few dishes. This makes me excited to try vegetarianism. Served it with a dollop of greek yogurt and chives on top and with a side of cornbread. I'm so glad I found this recipe.

Okay so don't laugh...my prep time is at least an hour maybe more! I peel, cut, and such by hand and add celery, and more bell peppers. It's the 4th(?) time I've made it because it's THAT good but are you all mostly using a food processor for prep?

I'll add my beyond meat ground to this!! Thanks for taking the time to share your recipe.
To the comments against raisins...incase you are ignorant to vegan/ vegetarian diets, iron is difficult to get in our diets. Savory and sweet does in fact mix well together based on the individuals preferences.
You can add dark chocolate with red chili pepper or have you ever heard of brown sugar added to Chilis? And what the hell does age have to do with it all?

This was a wonderful recipe. It is easy to make and quite delicious.

Made a chunky chili 
only 1 can beans (chickpeas). Not a fan of beans. 
substituted with more celery, and sweet potato. Wanted to add corn but was already chunky. If adding sweet potato, then simmer for 45ish minutes

This is a very simple and delicious no meat chili. I made it according to the recipe. Bonus is that it’s zero points on Weight Watchers if you don’t add the cheese or sour cream.

Excellent delicious I added portability mushrooms and raisins.  Love it. I will make. All the time

https://streaming.hearstdigitalstudios.com/40319431-86c6-405d-83ad-7f3045596f08/video_rover_16x9_1080p_hd_1589306097_70703.mp4

Easy Vegetarian Chili Will Please The Whole Family

A rich and hearty blended soup filled with cauliflower, potato, cheddar cheese, and cream, and seasoned with rosemary and thyme.

Slow Cooker Creamy Cauliflower Soup

cauliflower florets

baby potatoes

yellow onion, (chopped)

vegetable broth or chicken broth

garlic powder

onion powder

thyme

rosemary

½ teaspoon sweet or smoked paprika

¼ teaspoon chili powder, (or to taste)

nutmeg

heavy cream, (Half & Half will also work,

butter

salt, (or to taste)

black pepper, (to taste)

cheddar cheese, (for garnish)

green onions, (for garnish)

Chopped fresh parsley, (for garnish)

To the insert of your slow cooker add cauliflower florets, cubed potatoes, onions, broth, garlic powder, onion powder, thyme, rosemary, paprika, chili powder, and nutmeg; stir to combine.

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.

Remove cover; pour soup into a blender or a food processor in batches, and blend until smooth. You can also use an immersion blender.

Return blended soup to the slow cooker and stir in heavy cream, butter, salt, and pepper; stir until well blended. Taste for seasonings and adjust accordingly.

Ladle soup into bowls and top with shredded cheddar cheese, green onions, and parsley.

Serve.

Zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. A healthier, low carb option that's not only delicious, but also very easy and quick to make.

Zucchini Lasagna Roll Ups

(10 ounces) baby spinach

fat free ricotta cheese

Parmesan cheese

egg, (lightly beaten)

garlic, (minced)

Italian seasoning

salt and fresh ground pepper, (to taste)

tomato sauce/marinara sauce

Part-Skim Mozzarella Cheese

basil

Preheat oven to 350F.

Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.

Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.

Spray a skillet with cooking spray and set over medium heat.

Add spinach to the skillet and cook for 2 minutes, or until wilted.

Remove spinach from skillet and let cool for a couple minutes.

In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.

Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.

Roll up and transfer to the prepared baking dish, seam-side down.

Repeat with remaining zucchini and ricotta mixture.

Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.

Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.

Garnish with basil ribbons.

Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!

Cheesy Zucchini Casserole

salt

heavy cream

eggs

parmesan cheese

garlic cloves, (minced (1 tablespoon minced garlic))

pepper, (or to taste)

cheddar cheese, (divided)

chopped fresh parsley, (for garnish)

Preheat oven to 350˚F.

Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley; Cut and serve.

https://www.youtube.com/watch?v=Qpkxuy7tQ_8

Zucchini Casserole – Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!
FULL POST AND RECIPE: https://diethood.com/zucchini-casserole/

INGREDIENTS:

2 to 3 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
1/4 teaspoon salt
1/3 cup heavy cream
3 eggs
1/4 cup grated parmesan cheese
3 to 4 garlic cloves, minced (1 tablespoon minced garlic)
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper, or to taste
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter, sliced into 1/4-inch thick pieces
chopped fresh parsley, for garnish

DIRECTIONS:

Preheat oven to 350˚F.
Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley.

Cut and serve.

CHEESY ZUCCHINI CASSEROLE

Even meat-lovers will be reaching for spoonfuls of this deliciously creamy broccolini pasta with chile breadcrumbs. The toasted lemony chile bits also taste great sprinkled on salads, eggs, and roasted vegetables.

Creamy Broccolini Pasta with Chile Breadcrumbs

Broccolini

Fresno

Kosher salt and pepper

fettuccine, tagliatelle, or other wide noodles

panko

tbsp. finely grated lemon zest

lemon juice

sour cream

Heat oven to 425°F. On a large rimmed baking sheet, toss Broccolini with 2 Tbsp oil, garlic, half of chile, and ½ tsp salt. Arrange in a single layer and roast 15 minutes.

Cook pasta per package directions. Reserve ¾ cup cooking water, drain pasta, and return to pot.&nbsp;

Meanwhile, in a bowl, toss panko with remaining tsp oil, then zest and remaining chile.&nbsp;

Push Broccolini over to one side slightly and spread panko in the open space. Roast until Broccolini is tender and crisp at the edges and panko is golden brown, 5 to 6 minutes more.&nbsp;

Toss pasta with lemon juice and then sour cream and ¼ cup reserved pasta water, adding additional pasta water if pasta seems dry. Toss with Broccolini and top with chile breadcrumbs.

Top 6 vegetarian dinners recipes from across the web

The most viewed vegetarian dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Top 20 Vegetarian Dinner Recipes!

Vegetarian Chili

Slow Cooker Creamy Cauliflower Soup

Zucchini Lasagna Roll Ups

Cheesy Zucchini Casserole

Creamy Broccolini Pasta with Chile ...

Top 6 vegetarian dinners recipes from across the web

The most viewed vegetarian dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Top 20 Vegetarian Dinner Recipes!

Vegetarian Chili

Slow Cooker Creamy Cauliflower Soup

Zucchini Lasagna Roll Ups

Cheesy Zucchini Casserole

Creamy Broccolini Pasta with Chile ...

The most viewed vegetarian dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine