Vegetarian

Name: The BEST Italian vegetable cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 1 medium eggplant (1 lb.), diced small; 3 tbsp. olive oil; 1 medium onion, diced small; 3 cloves garlic, peeled and minced; 1/2 bunch broccoli rabe, chopped small (about 1 cup) *see note; 2 cups Swiss chard, finely sliced *see note; 1/4 cup sun-dried tomatoes, diced; 1/4 cup fresh basil, chopped, or 1 tbsp. dried basil; 1 egg; 1/4 cup chickpea flour; 1/2 cup grated mozzarella cheese; salt and pepper to taste

All of your favorite vegetarian recipes. Whether you eat a strict vegetarian diet, or you're simply trying to eat less meat.

You'll find plenty of delicious vegetarian recipes for dinner, like my tomato tart with goat cheese or this oven roasted vegetable pasta.

I've turned a few favorites into a meatless option, like my vegetarian poutine recipe with mushroom gravy.

Don't forget about hearty dinner salads like this superfood salad with pomegranate and sweet potato or this roasted delicata squash salad with farro.

Everyone's favorite vegetarian stuffed peppers are always a hit.

Vegetarian meals don't have to be boring or bland and these recipes are proof.

If you have a question about vegetarian recipes you'd like me to answer, feel free to reach out. I'm only an email away!

The BEST Italian vegetable cake recipe

January 13, 2022

Home » Vegetarian

I’m no stranger to veggie cakes, and I can’t wait to share this latest version with you! This one has an Italian twist. Full of delicious Italian veggies and gooey mozzarella cheese, this Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup and deliciously crispy edges.

To make them easier to find, here are all of my veggie cake recipes in one place. If you’re new to making them, check out my post on how to make veggie cakes. It is full of helpful tips and tricks.

Watch my veggie cake web story here.

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Italian veggie cakes

I have a love for turning any and all veggies into delicious little patties and this Italian vegetable cake recipe is no different.

Gluten free vegetable fritters on chard leaf.

They are so versatile, which makes them a great option for meal-prepping as well. We have eaten them at all hours of the day. Try them with a poached egg on top for breakfast – it’s a great way to get an extra serving of vegetables in the morning.

Why this recipe works

Most of my veggie cake recipes are either fried or coated in breadcrumb and baked, and while that is incredibly delicious, I wanted to make these even quicker and easier.

Baking them in a muffin tin gives me the individually sized portions that I’m looking for, plus the heat from the tin gives these vegetable cakes crispy edges. The cheese gets nicely browned and lacy around the top, like the edge of a pan pizza – it’s fantastic.

Ingredients

This recipe for Italian vegetable cakes is really simple and straightforward, but if time is tight, you can break it up to make it work for you.

Prep all of the vegetables ahead of time, then mix and bake when you are ready.

Ingredients for Italian vegetable cake recipe.

Broccoli rabe – Also called rapini, it is a green cruciferous vegetable. A good substitute would be broccoli.
Mozzarella – A block of regular mozzarella that you would use for pizza, not the fancy kind.
Egg
Eggplant – Regular eggplant, look for one with smooth skin, free of brown spots.
Basil – Fresh, dried, or a combination of both will work.
Garlic – Obviously.
Sun-dried tomato – Use the kind packed in oil, they are softer and that oil has a ton of flavor.
Chickpea flour – Also called besan or gram flour, it is loaded with protein and fiber, plus it has a delicious nutty flavor.
Swiss chard – A good substitute would be spinach or kale.
Salt and pepper

How to make savory veggie cakes

The first step in making these savory vegetable cakes is to roast the diced eggplant. I don’t bother peeling it or salting it and letting it sit to remove the excess liquid.

Toss with a bit of olive oil, salt and pepper and slide it into a hot oven.

Then, sauté the remaining vegetables, just to soften them a bit, and let let them cool.

Once the vegetables have been cooked, all that’s left to finish this Italian veggie cake recipe is mixing everything up in a bowl and piling it into a muffin tin.

You’ll want to make sure that you dice the veggies fairly small. Big chunks of vegetables won’t be quite as nice here.

Finally, when the mixture has been evenly portioned in the muffin tin, press it down (as I have in the bottom right corner of the photo above).

At this point, you could sprinkle a bit of extra cheese on top, or even buttery breadcrumbs, if you want an extra crunchy top.

Baked Italian vegetable cakes in muffin tin.

After they have cooled slightly, remove them from the tin and serve. They will keep in the fridge for 4 or 5 days, or in the freezer for a month.

Are these Italian vegetable cakes vegan?

Not as written, but you can swap out the cheese for vegan cheese and replace the egg with a chia seed egg.

Can I fry these in a pan?

Yes! Heat a few tablespoons of olive oil in a pan over medium-high heat. Drop a big spoonful of the mixture into the pan and let it cook for a few minutes on both sides, until golden brown.

Helpful tools and equipment

To make this Italian vegetable cake recipe, you’ll need the following:

Muffin tin – regular size pan
Small offset spatula – the veggie cakes pop right out with this tool!
Medium sauté pan – I like this one will the taller sides to keep the greens contained until they cook down.
Half size baking sheets – One can never have enough sheet pans. If yours warp in a hot oven, replace them with these.

Vegetables cakes with Italian vegetables and herbs.

Serving suggestions for Italian vegetable cakes

These veggie cakes loaded with Italian vegetables are perfect for any time of the day. They are a nutrient-dense breakfast with a poached egg on top, or as a light lunch.

To serve them as a side with dinner, here are a few mains to consider:

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Yield: 9 vegetables cakes

The BEST Italian vegetable cake recipe

Full of veggies and mozzarella cheese, this easy, gluten-free Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 medium eggplant (1 lb.), diced small
3 tbsp. olive oil
1 medium onion, diced small
3 cloves garlic, peeled and minced
1/2 bunch broccoli rabe, chopped small (about 1 cup) *see note
2 cups Swiss chard, finely sliced *see note
1/4 cup sun-dried tomatoes, diced
1/4 cup fresh basil, chopped, or 1 tbsp. dried basil
1 egg
1/4 cup chickpea flour
1/2 cup grated mozzarella cheese
salt and pepper to taste

Instructions

Preheat oven to 375°F / 190°C / Gas mark 5.
Toss diced eggplant with 1 - 2 tbsp. olive oil, a pinch of salt and a few grinds of pepper. Place on parchment-lined sheet pan (eggplant will stick to pan without paper!) and roast for 20 minutes, or until softened and browned, then set aside to cool.
While eggplant is roasting, heat a medium sauté pan over medium / medium-high heat. Add remaining olive oil to pan. Then add onions and cook for 4 - 5 minutes until beginning to soften.
Add garlic, broccoli rabe, chard, salt and pepper, and dried basil if using. Cook for 3 - 4 minutes, until vegetables wilt. Remove from heat and add sun-dried tomatoes and fresh basil (if using).
Sprinkle chickpea flour over warm vegetables and stir to mix well, set aside to cool.
In a medium mixing bowl, whisk egg, then add cheese. Add vegetable mixture to bowl and mix to combine.
Portion evenly into 9 muffin cups and bake for 14 - 16 minutes.

Notes

Substitute broccoli for broccoli rabe.

Substitute spinach or kale for Swiss chard.

Vegetarian Stuffed Delicata Squash with Farro

November 14, 2021

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Delicata squash have a thin, edible skin, which means that you don’t have to peel them. Because they are smaller than most of the other fall and winter squash, handling them is an easy task.

Stuffed delicata squash on white platter with herbs.

Most of my vegetarian recipes are quick and easy, making them suitable for busy weeknight cooking. They are great for meal-prepping as well and can be easily veganized by making one or two simple swaps.

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Stuffed Delicata squash

Vegetarian squash recipes are super popular this time of year. Whether you’re looking for a hearty and delicious weeknight dinner, or thinking ahead to your Thanksgiving table, stuffed squash recipes are right at home.

Stuffed squash with farro on platter with sage leaves.

Delicata squash are on the smaller side, so one half per person is perfect as a side for the holidays. If they are a bit larger, one half would be perfect.

Vegetarian stuffed squash filling

The farro and arugula filling hits all of the notes. Earthy from the farro, a bit of peppery bite from the arugula, sweet from the dried cherries and nuttiness from the toasted walnuts.

Ingredients for farro stuffing in white bowl.

The onions and arugula get a quick sauté before being combined with the cooked farro, walnuts and cherries to finish the stuffing. All that’s left is to pack it into the hollowed out squash and bake it.

This stuffed squash vegetarian recipe is delicious as is, but if you have meat-eaters at the table, you can easily add in crumbled sausage to make them happy.

How to make vegetarian stuffed squash

The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.

Scooped out delicata squash on marble background.

If you like roasted pumpkin seeds, save the seeds and roast them. Sprinkle with a little salt and pepper and bake in a hot oven.

Once your squash is cleaned, place them on a parchment-lined baking sheet, drizzle with a little olive oil and season with salt and pepper. Roasted squash seeds are delicious!

Cleaned squash halves on parchment lined sheet pan.

Flip them over so the cut side is against the pan. Roast for 20 – 30 minutes.

Delicata squash on sheet pan, ready for the oven.

As you can see from the photo, the squash can vary in size and color. They can be yellow and green, pale and bright orange, or any combination of the two.

Stuffed delicata squash on sheet pan sprinkled with cheese.

While the Delicata squash is roasting, make the farro and arugula filling. You can easily make this recipe into a vegan stuffed squash by eliminating the cheese or using vegan cheese.

Return the stuffed Delicata squash to the oven for 20 minutes, to let everything heat through and top with freshly grated Parmesan.

Stuffed squash with farro and arugula on white platter.

Stuffed squash is perfect for this time of year. They are filling and hearty, they’re perfect for weeknight cooking and they make terrific leftovers for lunch during the week.

Squash recipes

Here are a couple fan favorites, as well as our personal favs:

Stuffed Hubbard Squash (vegan) – blue Hubbard squash filled with rice rice, baby kale and golden raisins.
Stuffed Acorn Squash (vegetarian) – stuffed with quinoa, spinach, cranberries and pecans.
Hubbard Squash Lasagna Roll-Ups – filled with squash purée and spinach, covered with a creamy squash sauce and sage leaves.
Butternut Squash Risotto – creamy risotto studded with cubes of roasted butternut squash.

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I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this stuffed delicata squash? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 6 halves

Vegetarian Stuffed Delicata Squash with Farro

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

3 Delicata squash, halved and cleaned
2 tbsp. olive oil
2 tsp. salt
1 tsp. ground black pepper
1 yellow onion, diced
8 oz. baby arugula
2 cups farro, cooked according to package instructions
1/2 cup walnuts, toasted and chopped
1/4 cup dried cherries, halved
1/4 cup vegetable broth
1/2 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 350°F/177°C/Gas Mark 4
Drizzle cleaned delicata squash halves with 1 tbsp. olive oil and season with half of the salt and pepper.
Roast, cut side down, for 20 - 30 minutes. (Depending on the size of your squash)
Place walnuts on a separate sheet pan and toast in oven for 6 - 8 minutes, remove and set aside to cool. When cool enough to touch, roughly chop the walnuts and set aside.
Heat a medium skillet over medium heat, add remaining olive oil to the pan.
Add onion and cook until translucent, about 8 minutes.
Add baby arugula and cook for another 2 - 3 minutes, just until it is wilted.
Add cooked farro, halved dried cherries, toasted, chopped walnuts and vegetable broth to the pan. Season with remaining salt and pepper (or to taste).
Cook for 3 - 4 minutes, then remove from heat.
Remove squash from oven and carefully stuff with the farro and arugula filling. (You may need to let the squash cool for a few minutes until you can handle it)
Roast the stuffed squash, uncovered, for 15 - 20 minutes.
Remove squash from the oven and grate Parmesan cheese over the top. Return to the oven for 4 - 5 minutes. Remove from the oven and serve.

How to make the best Vegetarian Chili (vegan)

January 8, 2021

This is our favorite vegetarian chili recipe. It is packed with veggies, has just the right amount of beans and is perfectly seasoned. We’re incorporating more vegetarian recipes into the menu around here and this veggie chili is a welcome addition.

Cooler weather ushers in comfort food and this chili recipe is comfort food that is also good for you.

Lately, we’ve been making more vegetarian recipes for dinner. If you are a longtime vegetarian, or like us, trying to eat more vegetables and less meat, I hope this recipe becomes a favorite of yours too.

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How to make Curried Cauliflower Fritters

December 28, 2020

Add a little spice to your sides with these curried cauliflower fritters. Quick and healthy, these veggie cakes are also great for meal-prepping.

Vegetable fritters are an easy veggie recipe that you can make in about 30 minutes.

stacked curried cauliflower fritters with scallions

Learn how to make veggie cakes from whatever you have in the fridge.

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Easy Hubbard Squash Lasagna Roll-Ups

August 31, 2020

Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you’d want in a squash lasagna. It is covered in a creamy sauce before being baked until brown and bubbling. This is one of our favorite Hubbard squash recipes and I hope it will become one of yours too!

Rich and delicious, these vegetarian squash lasagna rolls are topped with fried sage leaves for a little something special.

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Hubbard squash recipes are less common than recipes for butternut squash, but quite a few of them can be used interchangeably, even though they look nothing alike.

They are absolutely perfect for making a stuffed Hubbard squash recipe, but you can do so much more with them.

What does Hubbard squash look like?

The squash that I am most familiar with is a light, dusty blue. It almost looks blueish gray, but when you cut it open, it is a beautiful deep orange.

How to cook Hubbard squash

I prefer to roast the squash in the oven, because roasting brings out the natural sweetness. To do this, cut it in half with a sharp chef’s knife and scrape out the seeds. Save them to make roasted Hubbard squash seeds for a delicious snack.

The easiest way to do this is to cut the ends off and stand it up, then cut straight down the middle to cut in half. (The same method you would use to cut a peeled melon)

This is a good task to do ahead of time, as it allows you to carry on with the rest of it the next day without waiting for the squash to cool enough to handle.

How to make squash lasagna rolls

This recipe is actually quite easy, but it does take a bit of time. I like to break it up into smaller tasks (like roasting the squash the day before) to make it more manageable, but if you have another set of hands to pitch in, that would be helpful!

After the squash has been roasted, use a large spoon to scoop out the flesh and set it aside to cool. It should be very soft, no need to puree, but if it isn’t mash it a bit with a potato masher.

Cook the lasagna noodles, then stack lightly oiled noodles on a sheet pan or cutting board.

lasagna noodles with hubbard squash filling

Make the filling for the lasagna rolls and the sauce. Spread the filling on the noodles, leaving a bit of room at the end.

When you have all of your rolls made, carefully place them, seam side down, into a baking dish with a bit of sauce ladled into the bottom.

hubbard squash lasagna roll ups in baking dish

Be careful not to overfill the rolls, and to be gentle when rolling. Try not to use too much pressure when rolling the noodles, because it will come out the sides.

You can see there is a good amount of filling, but it isn’t overstuffed. The filling will stay inside when it’s baked, which is what we want!

Then cover the lasagna rolls with the rest of the sauce and a sprinkle of Parmesan cheese and bake until golden and bubbling.

Fried sage leaves

For a special touch, I top this vegetarian lasagna with crispy fried sage leaves. They are super simple to make and taste amazing.

Pinch off leaves from one bunch of sage. Heat 1/4 cup olive oil in a small skillet over medium-high heat until hot.
Fry a handful of sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with kosher salt while warm.
Sage leaves can also be used as a garnish for soups, like this bisque.

plates of Hubbard squash lasagna roll ups with gold forks and sage leaves

Perfect for weekends, family gatherings or holidays, these Hubbard squash lasagna roll ups are a delicious dinner that everyone will love.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 9 rolls

Hubbard Squash Lasagna Roll-Ups

Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

For the lasagna rolls

2 cups roasted hubbard squash flesh (from 1 small squash)
10 lasagna noodles, cooked and lightly oiled
5 ounces baby spinach, cooked and squeezed dry
1 1/2 cups whole milk ricotta cheese
1 egg
1 1/2 tsps. olive oil
2 cloves garlic, minced
2 shallots, finely chopped
2 tsp. fresh sage, finely chopped
2 tsp kosher salt
1 tsp black pepper
1 cup Parmesan cheese, grated

For the sauce

4 tbsp unsalted butter
2 tbsp. all-purpose flour
1 clove garlic, minced
1/2 cup whole milk (or half and half)
3/4 cup vegetable stock
1/2 cup roasted Hubbard squash
1/2 tsp. nutmeg
1/4 cup Parmesan cheese, grated + 1/4 cup for sprinkling on top
1 tsp. kosher salt
1/2 tsp. black pepper

Instructions

Roast squash

Preheat oven to 350°F/177°C/Gas Mark 4
Place squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 40 minutes, or until cooked through. Set aside to cool.
Scrape flesh from squash, portioning out 2 cups for filling and 1/2 cup for sauce. Reserve the rest for another use.

Make the hubbard squash cream sauce

In a medium sauce pot, melt butter over medium heat.
Add garlic and cook for 2 - 3 minutes until fragrant, but do not allow to brown.
Add flour and whisk to combine. Cook for 1 minute.
Add vegetable stock and whisk to combine, then add milk and whisk thoroughly.
Stir in Hubbard squash, nutmeg, salt and pepper. Whisk until fairly smooth.
Remove from heat and whisk in 1/4 cup of Parmesan cheese, reserving the other 1/4 cup for the top of our lasagna rolls.
Ladle 1/2 cup of sauce in the bottom of a baking dish and set aside.

Make lasagna rolls

Heat olive oil in small pan and sauté shallots and garlic until softened and fragrant, about 6 minutes. Remove from heat and set aside.
Combine hubbard squash flesh, baby spinach, ricotta cheese, egg, garlic, shallots, sage, salt, pepper and Parmesan cheese in medium bowl. Stir to combine thoroughly.
Place roughly 1/4 cup - 1/3 cup of filling on lasagna noodles and carefully roll up. Place seam side down in baking dish. Repeat with remaining noodles.
Cover noodles with remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
Bake, uncovered, for 20 - 25 minutes, until bubbling and lightly browned.

Notes

To make fried sage leaves for garnish

Fry leaves in 1/4 cup olive oil over medium heat for a few seconds, then remove with a fork to paper towels to drain. Sprinkle with kosher salt while warm.

Vegetarian Stuffed Peppers with quinoa

July 21, 2020

Vegetarian stuffed peppers with heart-healthy quinoa and beans are an easy weeknight dinner. Vegetarian recipes like this delicious meal will satisfy everyone in the family, even the meat-eaters, and they are gluten-free.

vegetarian stuffed peppers topped with melted cheese and herbs

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Easy vegetarian recipes for everyone

June 17, 2020

Vegetarian recipes don’t have to be bland and boring. Veggie cakes are neither and they are a reader favorite! Whether you want to lean in to a vegetarian diet, or you are trying to eat a little less meat, you’ll find recipes here that are hearty and delicious.

vegetarian recipes like this spinach artichoke pasta are perfect for dinner

Many of the recipes here are vegan or vegan-adaptable and all of them are simple, easy meals that are perfect for weeknight cooking.

If you are new to vegetarian cooking, this is the perfect time to give it a try. Produce will be at its peak and that is the best time to try something new. Stock up and try a few new vegetarian recipes for dinner.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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How to Make Veggie Cakes

May 18, 2019

Learn step by step instructions for how to make veggie cakes of all kinds. From the original veggie cake recipe to a superfood veggie cake recipe, you will find detailed instructions and helpful tips for making your own veggie cakes from scratch.

stack of veggie cakes with black background — *How to Make Veggie Cakes*

Veggie cakes are a tasty way to get more vegetables into your diet, especially if you have picky eaters. They are small enough for little hands and they make a great addition to your work lunches during the week.

Post contains affiliate links. If you make a purchase through the link, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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The best vegetarian recipes for dinner

April 27, 2019

Vegetarian recipes have been a popular topic around here lately and there are quite a few folks searching this site for vegetarian recipes for dinner. So, whether you’re looking for Meatless Monday dinners, you’re trying to eat less meat or you just want to try something new, I’ve rounded up the 25 best meatless recipes for you.

Best vegetarian recipes for dinner tomato tart with rainbow colored tomato slices.

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Pook’s best 25 vegetarian recipes

Summer is right around the corner and that means the markets will soon be stocked with summer vegetables. If you are new to vegetarian cooking, this is the perfect time to give it a try. Produce will be at its peak and that is the best time to try something new – when it is in season.

You can swap out certain vegetables for others in most of the recipes, if needed. As we move into the warmer months, there is no shortage of beautiful vegetables to choose from to make your best vegetarian recipes for dinner.

Vegetarian recipes for dinner

Trying to pick my favorite recipes for this list is like trying to pick your favorite kid. I’m going to kick it off with one of my personal favorites, a tart that is much easier to make than you might think.

Overhead shot of unbaked tomato tart in pan.

1. Tomato Tart with Goat Cheese – Ripe summer tomatoes make this tomato tart a seriously delicious dinner. A buttery crust is filled with creamy goat cheese and caramelized onions before topping with sliced heirloom tomatoes. A sprinkling of fresh parmesan gives it a browned, bubbling top when you slide it out of the oven. It is absolutely one of my favorite summer suppers.

Eggplant stacks for a vegetarian dinner recipe.

2. Caprese Eggplant Stacks – Caprese eggplant stacks are irresistible. Roasted eggplant brushed with flavorful pesto, gooey, melted fresh mozzarella and perfectly ripe summer tomatoes. It’s a hit with vegetarians and meat eaters alike, which isn’t always an easy task. Because eggplant is so “meaty”, you don’t feel the least bit deprived.

Vegan tofu noodle bowl with chopsticks and lime wedge in gray bowl.

3. Vegan Crispy Tofu Asian Noodle Bowl – This bowl of goodness was unbelievably delicious. The thing I like about recipes like this one is that they are totally customizable. If you don’t like something in the bowl, swap it out for something you love. This is a great reason to venture into an Asian market and just look around, discover new things and try something you’ve never had before. This is one of our favorite vegetarian recipes for dinner.

Stuffed acorn squash on white plate with spinach and quinoa.

4. Vegetarian Stuffed Acorn Squash – This is a fall favorite, but acorn squash is almost always in the market, so if a craving strikes, you can satisfy it. This squash is filled with quinoa, spinach, dried cranberries and pecans.

Overhead shot of soba noodles with vegetables and sesame seeds on white plate.

5. Soba Noodles with Stir-Fried Vegetables – Quick and easy, this vegetarian recipe is done is no time at all. Stir-fry dinners cook very quickly, the most time-consuming task is chopping vegetables. If you are short on time, or have trouble holding a knife, buy your veggies pre-cut. Yes, it is a smidge pricier, but it’s better than take-out every single time.

One of the best vegetarian recipes for dinner is this bowl of curried vegetables and rice.

6. Vegan Chickpea Curry – Full of flavor and packed with veggies, this dinner is great if you are having friends over. The recipe makes enough for four, or even five if you aren’t big eaters. The curry gives the dish amazing flavor without overwhelming it.

Roasted Vegetable Pasta with Moroccan glasses in the background is a delicious vegetarian dinner.

7. Oven Roasted Vegetable Pasta – This recipe could go under any of the headings in this post. It is great for picky eaters, it’s super easy and totally delicious. Again, this pasta recipe can be tailored to your personal tastes. Making vegetarian recipes for dinner doesn’t have to be difficult. This pasta dish is really easy!

Veggie recipes for picky eaters

This next section is for the ones who have to be convinced. Vegetarian recipes for dinner are not always a big hot with this crowd, so they need to hit it out of the park. I think these do the job.

Zucchini fritters on white platter with sour cream and lemon.

8. Zucchini Fritters – Zucchini doesn’t always get a lot of love, but I have to tell you, it is one of my favorite vegetables. This zucchini fritter recipe is a perfect low calorie side. They are quick and easy, plus they are great for making ahead. I recently made them for a client and I promptly got a phone call asking me to make them again!

Stacked veggie cakes with herbs on white platter with black background.

9. Veggie Cakes – The recipe that started it all. This was my jumping off point for creating more veggie cake recipes and vegetarian recipes. It continues to be one of the top posts on this blog and I am so grateful for that.

Big bowl of colorful grain salad with wine glasses and forks in background.

10. Summer Grain Salad – This recipe has been featured on several websites, including Shape magazine. It is bright and colorful, it is delicious and good for you without tasting like it’s good for you, if you know what I mean. It is one of the lightest, freshest vegetarian recipes for dinner. It’s perfect for summer.

Quinoa salad in bowl with gold forks in background. — *This quick, easy Mediterranean quinoa salad is perfect for weeknights.*

11. Mediterranean Quinoa Salad – This is something I make for clients all the time. It is requested on a regular basis, so you know it’s good.

Vegetarian poutine on a white platter with mushroom gravy is one of the more decadent vegetarian recipes for dinner.

12. Vegetarian Poutine – This vegetarian poutine gravy recipe actually won me a place in a recipe contest. I’m half Canadian, so I felt like I had a duty to put this on the list. Plus, it won an award, so it deserves a spot. If you’ve never had poutine, trust me, you need to fix that immediately. Often served with a brown gravy, this is my vegetarian version with mushroom gravy.

Easy vegetarian recipes

Sometimes, you need a meal that doesn’t require much effort. These vegetarian recipes for dinner deliver just that – a satisfying veggie meal that doesn’t take all day to prepare.

Lentil soup in green and blue bowls with spoons and green napkin.

13. Lentil Soup – Lentil soup is a classic for a reason. It is an easy soup to make, it’s full of vegetables and it’s delicious. It is satisfying, but does not leave you feeling heavy. If you are a soup lover like me, you’ll want to save this easy recipe for those evenings when a bowl of soup makes the perfect supper.

Superfood salad with pomegranate and kale on white platter is one of those vegetarian recipes for dinner that will please everyone.

14. Superfood Salad with Pomegranate – This salad is gluten-free and can be easily veganized by omitting the goat cheese. This salad is full of flavor and texture. I served it to our dinner guests a few weeks ago and we ate every single bit of it. If you are looking for a new salad recipe, this is it.

15. White Beans with Arugula and Sun Dried Tomato – I love this quick and easy dish, but don’t just take my word for it. Here’s a comment from a reader:

“This recipe is EASY, healthy, vegan, and fast. I love how versatile it can be — you can change the greens you use, or the seasoning, or even the beans for a different dish every time. It’s good hot or cold, and is hearty enough to serve as the main entrée. Here’s what fans are saying: Another A+++ in my book!” -Kelley

Quinoa salad with black beans and mango in glass bowl with curly scallions.

16. Quinoa Salad with black beans, mango and lime – This is one of my summertime go to recipes. It is light and refreshing on a hot day and will keep in the refrigerator so I can eat it all week long for lunch.

Israeli salad of tomatoes, cucumbers and peppers in clear glass bowl.

17. Israeli Salad – The perfect summer bite. It takes the absolute best of summer’s bounty and combines it into a light and refreshing salad that you can eat all summer long. It makes a great side or light lunch during the warmer months when we all crave healthy salads and lighter meals.

Hearty meatless dishes

These vegetarian recipes for dinner are great for feeding a crowd. Having a few friends over? Make a few of these and have a bountiful meal.

Vegetarian recipes for dinner like this chickpea and bulgur wheat salad can be eaten warm or room temperature.

18. Warm Bulgur Wheat Salad – Chewy, roasted chickpeas and toasted pine nuts are tossed with bulgur or cracked wheat, sautéed with sweet red onions and finished with fresh herbs. It’s also fast and easy, making it a hit for weeknight dinners.

Beet, carrot and apple salad in large white bowl.

19. Beet Salad with Feta – Spiralized beets, apples and carrots on a bed on baby spinach, lightly dressed with a tangy vinaigrette. I’ve added a sprinkle of roasted pepitas for crunch and a handful of crumbled feta for extra deliciousness.

Greek stuffed tomatoes topped with buttery toasted breadcrumbs.

20. Stuffed Summer tomatoes – Recently, I asked my peeps in our Fabulous Foodie Friends group over on Facebook to weigh in on what THEY would like to see with tomatoes. I have to tell you, I was shocked to see stuffed tomatoes win the top spot. Next, I asked for a vote on fillings. There was a tie, so I decided to make them both!

Vegetarian stuffed peppers with quinoa for dinner on a white platter with herbs.

21. Vegetarian stuffed peppers – Filled with heart-healthy quinoa and beans are an easy weeknight vegetarian dinner. This delicious meal will satisfy everyone in the family, even the meat-eaters, and they are gluten-free.

Meatless recipes for dinner

These final recipes are some of the first vegetarian meals that I made. They are simple and delicious.

Glass of watermelon gazpacho with diced vegetables and cilantro.

22. Watermelon Gazpacho – Made with fresh watermelon, juicy tomatoes, crisp cucumbers and bell peppers, it has just a bit zing from a jalapeño pepper. This soup improves overnight, so making it the day before is even better.

Overhead photo of veggie cake recipes sweet potato cakes on platter with gold forks.

23. Sweet Potato Vegetable Cakes – This is another fan favorite and also, a favorite of mine. These crispy cakes are always a crowd-pleaser.

Here’s what Jennifer has to say about them – “These are awesome. I was looking for something different for my abundance of sweet potatoes. Love the freeze option!”

Sicilian eggplant caponata with basil leaves in shallow, gray bowl.

24. Eggplant Caponata – It might not be the sexiest thing in a bowl, but for me it was love at first bite. I make big batches of this stuff when I have a craving for it. It’s great on toasted baguettes for an appetizer, it’s fantastic piled on a bowl of pasta and it’s wonderful eaten alongside another main entrée. This is one of my all time favorite vegetarian recipes for dinner.

Bowl of penne pasta with lemon, spinach and artichokes.

25. Spinach Artichoke Pasta with a light lemony sauce – It’s light and lemony and perfect for packing up and taking to the beach. It also makes a great lunch for the work week.

One last recipe – sesame garlic ramen noodles. It’s ready in 10 minutes, making it a weeknight hit.

If you love these vegetarian recipes for dinner, please give them 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 4/27/19, most recent update 5/11/21.

Caprese Eggplant Stacks

May 23, 2017

Caprese eggplant stacks are irresistible. Roasted eggplant brushed with flavorful pesto, gooey, melted fresh mozzarella and perfectly ripe summer tomatoes. One of our favorite vegetarian recipes, it’s a hit with vegetarians and meat eaters alike!

Caprese Eggplant

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Italian veggie cakes

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