These Healthy Vegetarian Dinners Are Surprisingly Easy to Make
- 1/85
Farro-and-Tomato Salad with Crispy Capers
Top this tomato-filled salad with fresh flat-leaf parsley.
Brian Woodcock - 2/85
Cauliflower Mac 'n' Cheese
Mac and cheese is already creamy comfort food, but this cauliflower-boosted variety not only gets a boost of fiber and vitamins, the veggie purée actually makes it creamier. You're welcome.
Brian Woodcock - Hearst Owned - 3/85
Vegetarian Chili with Grains and Beans
The secret ingredient that keeps this classic dish every bit as meaty and filling as its beefier brethren? Wheat berries, which you can pick up in the grain section of most grocery stores.
Brian Woodcock - Hearst Owned - 4/85
Shaved Brussels Sprouts Salad
No wimpy leaf-lettuce salad, this. Packed with hearty Brussels sprouts, sweet apple slices, and rich, toasted hazelnuts, this formidable bowl is nearly a meal in itself—though it also pairs well with stuffed shells.
Brian Woodcock - Hearst Owned - 5/85
Pea-and-Mint Stuffed Shells
With mint, parsley, and peas, this pasta plate is summery and fresh—perfect for an outdoor dinner party.
BRIAN WOODCOCK - 6/85
Crispy Brussels Sprouts Salad with Citrus-Maple Vinaigrette
Pair this hearty salad with a little cheese, nuts, and fresh fruit for a fully satisfying light dinner.
Erin Kunkel - 7/85
Chopped Salad
Fiber-filled chickpeas keep you full long after you’ve enjoyed this simple salad. It’s a great, light side dish you’ll be serving at all your summer dinners.
Brian Woodcock - 8/85
Pearl Couscous With Leeks and Peas
It takes just 20 minutes to whip up this easy side dish. It will be gone in even less time!
Brian Woodcock - 9/85
Trenton, NJ, Tomato Pie
Skip the takeout—it’s time to bake your own pizza tonight. This “reverse” take features a crispy base and a homemade sauce and dough.
Brian Woodcock - 10/85
Creamy Pumpkin Pasta with Pine Nut Gremolata
Pasta is great for serving a crowd, but put the jar of red sauce down. A can of pumpkin, some pine nuts, and a few herbs are all you need to elevate this dish to the ethereal.
REN FULLER - 11/85
Green Salad With Roasted Carrots and Creamy Tarragon Dressing
Simply seasoned carrots are roasted to perfection in this bright bowl. The homemade dressing will get everyone eating their veggies—and even asking for seconds.
Brian Woodcock - 12/85
Farro-and-Acorn Squash Salad
This loaded salad is hearty enough to be served as a main dish.
Brian Woodcock - 13/85
Wild Rice-and-Cider-Cranberry Pilaf
Spice up this cranberry pilaf with a stick of cinnamon.
Brian Woodcock - 14/85
Bucatini with Winter Pesto and Sweet Potatoes
Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter.
Becky Luigart-Stayner - 15/85
Roasted Butternut Squash with Cider Vinaigrette
A homemade vinaigrette with apple cider, whole-grain mustard, and red wine vinegar makes butternut squash even better.
Brian Woodcock - 16/85
Roasted Red Cabbage-and-Collard Green Slaw
This bright and beautiful slaw is mixed with a mouthwatering sweet and spicy sauce.
Brian Woodcock - 17/85
Creamy Potato Salad
Dijon mustard adds some tang to this classic potato salad.
David Tsay - 18/85
Charred Corn Salad
Make sure to serve every Mexican-inspired meal with this queso fresco-topped side.
David Tsay - 19/85
Vegetable Kebabs with Lemon-Scallion Vinaigrette
Fresh mint takes grilled vegetables to the next level.
David Tsay - 20/85
Spring Greens Caesar Salad with Pickled Shallot
Upgrade a classic Caesar salad with homemade croutons.
Brian Woodcock - 21/85
Coriander-Maple Glazed Carrots
This stunning side gets a burst of citrusy flavor from lime zest.
Brian Woodcock - 22/85
Squash Casserole
This creamy, cheesy casserole is topped with crumbled butter crackers for a delicious crunch.
Brian Woodcock - 23/85
Black Bean Veggie Burger with Couscous
This hearty bean patty serves as the perfect base for your favorite burger toppings.
Con Poulos; Food Styling by Maggie Ruggero; Prop Styling by Erin Swift - 24/85
Fusilli with Broccoli Pesto
Broccoli pesto packs more nutrition and flavor than the typical herb variety.
Steve Giralt; Food Styling by Anne Disrude; Prop Styling by Marina Malchin - 25/85
Asparagus, Mint, and Parmesan Scramble
No one will miss sausage and bacon when you're serving up this savory scramble.
Iain Bagwell; Food Styling by Anne Disrude; Prop Styling by Megan Hedgpeth - 26/85
Bulgur and Cashew Stuffed Eggplant
There's no meat or dairy, but plenty of sweet and spicy flavors in this heart-healthy meal.
Emily Kate Roemer - 27/85
Pasta with Sautéed Peppers, Zucchini, and Smoked Mozzarella
This refreshing pasta dish gives your favorite spaghetti a springtime twist.
Becky Luigart-Stayner - 28/85
Pizza Primavera
Fresh asparagus adds the perfect crunch and flavor to this delightful white pizza.
Emily Kate Roemer - 29/85
Cauliflower Bisque with Brown Butter Croutons
You can make the croutons two days early—just store them in an airtight container at room temperature.
Becky Luigart-Stayner - 30/85
Creamy Polenta with Mushrooms & Collards
While both grits and polenta are made from stone-ground cornmeal (dent corn and flint corn, respectively), polenta tends to have a more toothsome, slightly coarser texture.
Becky Luigart-Stayner - 31/85
Carrot and Black Bean Crispy Tacos
Try as you might, you simply cannot do better than the crispy yellow corn shells straight from the box. Do not overthink this.
Becky Luigart-Stayner - 32/85
Spinach-Artichoke Deep-Dish Pizza
The "spinach-artichoke" hyphenate has somehow become synonymous with "party food," which makes it the most palatable vegetable two-punch.
Becky Luigart-Stayner - 33/85
Black Bean, Corn, and Spinach Enchiladas
These enchiladas are loaded with fiber-packed black beans and sweet corn, making it perfect for a hearty meal.
Steve Giralt - 34/85
Pasta with Toasted Walnuts, Blue Cheese, & Chives
Mix homemade white cream sauce in this pasta with toasted walnuts, blue cheese, and fresh chives.
Jonny Valiant - 35/85
Sesame Watercress Salad
Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad.
Andrew Purcell - 36/85
Golden Squash, Pepper, and Tomato Gratin
Fresh summer vegetables, fragrant basil, and savory Parmesan come together beautifully in this brilliant casserole dish.
PAULETTE TAVORMINA - 37/85
Watermelon-Cucumber Salad
Light, juicy, and amazingly refreshing, this cool salad is just the thing to serve outside on a scorching summer day.
Andrew Purcell - 38/85
Golden Gazpacho with Minted Cream
Fresh, mint-flecked cream is an elegant final touch to this summery soup made with yellow tomatoes, peppers, and squash.
PAULETTE TAVORMINA - 39/85
Corn Cake Stacks with Aged Cheddar and Arugula
Simple yet elegant, these sweet corn cakes topped with a fresh green salad and gooey Cheddar are the ideal summer dinner.
PAULETTE TAVORMINA - 40/85
Grilled Artichokes with Harissa-Honey Dip
A little sweet, smoky, and spicy, these simple grilled artichokes make an unexpectedly delicious appetizer or party dish.
Andrew Purcell - 41/85
Asparagus, Peas, and Tomatoes with Herb Butter
These garden-fresh vegetables are full of flavor. Sauteed lightly in olive oil and garlic then served with homemade herb butter, they're the perfect addition to any meal.
Andrew Purcell - 42/85
English Pea Salad
Eggs, mayo, and cheddar cheese lend extra creaminess to this decadent dish.
Ed Anderson - 43/85
Havarti Soufflé with Scallions and Dill
Egg whites, beaten into stiff peaks, give this savory main dish its heavenly loft; cheese, fresh dill, and roasted peppers provide the irresistible flavor. Plus, a serving has just 374 seriously worth-it calories.
Christopher Testani - 44/85
Roasted Peppers Stuffed with Goat Cheese
Sheepnose Pimento peppers have a deep richness that is great for roasting.
John Kernick - 45/85
Grilled White House Pizza
Cristeta Comerford and Sam Kass, executive chef and assistant chef of the White House, came up with this pizza recipe that uses sweet potatoes for texture.
- 46/85
Cornmeal Fried Okra with Eggplant Dip
'Emerald' is one of the most tender okras and a natural choice for frying.
John Kernick - 47/85
Easy Cheese Pizza
Who doesn't love pizza? Skip delivery and get the whole family cooking together with this simple cheese pizza recipe.
Tina Rupp - 48/85
Zesty Vegetable Lasagna
Make this delicious, comforting dish and serve for a weeknight dinner or freeze for a future gathering. To save time, make penne with vegetables. Toss 1/2 cup of the ricotta with 1 pound of cooked penne. Stir in the sautéed vegetables and serve with grated Pecorino Romano cheese.
Thayer Allyson Gowdy - 49/85
Curried Pumpkin and Peas
Flavor tender pumpkin and tomatoes with a touch of curry powder in this tempting dish.
Marcus Nilsson - 50/85
Anchor Steam Mac and Cheese
Corkscrew-shaped rotini allows this macaroni and cheese to soak up extra cheese.
Brian Woodcock - 51/85
Pasta e Fagioli with Pesto
Use fresh, locally grown ingredients for very tasty fare. Pesto adds robust flavor to this one-dish pasta supper.
Getty Images - 52/85
Macaroni and Gruyere Cheese
Sure to satisfy any palate, this deliciously gooey recipe will please everyone at the table time and time again.
- 53/85
Carrot Soup with Cucumber Pistachio Relish
Some soups are just as tasty hot as they are cold. However you serve this soup, add the garnish at the last minute to preserve its contrasting texture. Play up the vibrant hue of this colorful soup in sparkling-white bowls.
- 54/85
French Lentil Salad
When many people think of French cuisine, they think of complicated plates covered in lots of butter, cheese, and other fatty foods. But much traditional French food, like this lentil recipe, is light, healthy, and incredibly simple.
Kana Okada - 55/85
Roasted Beet and Mizuna Salad
Although the beets take time to roast, that is the only cooking this recipe requires. You can put the beets in the oven, leave them, and come back when ready to assemble the salad, which takes only a few minutes.
Kana Okada - 56/85
Panzanella Salad
Instead of day-old crusty bread, this recipe calls for leftover pizza with fresh vegetables for a twist on the traditional Italian salad.
Ellen Silverman - 57/85
Broiled Tomatoes with Farro Salad
The natural nuttiness of farro (whole emmer wheat) marries beautifully with the saltiness of the olives and the sweetness of the broiled 'Roma' tomatoes. Serve with a lightly chilled fruity red wine. To save time, substitute a quick-cooking grain or pasta such as couscous, orzo, or instant brown rice for farro.
James Baigrie - 58/85
Rhubarb Slaw
John Currence, chef at City Grocery in Oxford, Mississippi, shares his must-try recipe for coleslaw, which includes sweet-hot pickled rhubarb.
Kana Okada - 59/85
Tom's Perfect Mashed Potatoes
To keep mashed potatoes warm until the meal is served, place them in a heat-proof bowl and cover with foil. Set that bowl in a pot of barely simmering water that reaches halfway up the side of the bowl.
Anna Williams - 60/85
Roasted Spring Onions
This fuss-free recipe showcases spring's fresh produce. Baby spring onions are roasted with a little butter and basic seasonings until they become sweet and caramelized.
John Kernick - 61/85
Pepper Jack Corn Muffins
These moist corn muffins go especially well with our vegetarian chili.
Getty Images - 62/85
Green Beans with Orange Beurre Blanc
Punch up this side-dish recipe fast with the hardworking supermarket standby, orange juice concentrate.
Miki Duisterhof - 63/85
Bread and Butter Pickles
Chef Jason Robinson at the Inn at Dos Brisas in Washington, Texas, shares his recipe for zesty bread and butter pickles. His take on the classic uses Kirby cucumbers and a collection of tempting spices.
Kana Okada - 64/85
Corn Fritters
These delicate fritters are a great way to shine the spotlight on sweet, summer corn. Serve them as a main course accompanied by a hearty salad or as an appetizer on their own.
CON POULOS - 65/85
Ricotta Mashed Potatoes
Ricotta adds a subtle cheesy tang to these rich and fluffy mashed potatoes.
Ngoc Minh Ho - 66/85
Best Potato Salad Ever
No kidding! (And no peeling!) It's all about the red potatoes; their waxy texture keeps the spuds intact as you mix everything together.
Studio D - 67/85
Corn-Stuffed Tomatoes
Take advantage of the season's best fresh tastes by stuffing vine tomatoes with corn, avocado, and cilantro.
Con Poulos - 68/85
Spiced Sweet Potatoes
Here, roasted sweet potatoes are slathered with a spiced and sugared butter. Delicious as a side dish or as a simple appetizer, this easy recipe is sure to satisfy.
John Kernick - 69/85
Veggie Burgers
Use canned pinto beans to make easy and quick homemade veggie burgers.
Kate Mathis - 70/85
Creamy Polenta with Mushrooms
A variation on our basic Polenta recipe, this dish pairs Madeira wine-enhanced wild mushrooms with a blue cheese- and Parmesan-spiked polenta.
- 71/85
Fontina and Herb Charlotte
Elegant eggs, served in this savory charlotte, begin with Fontina and ricotta cheeses, fresh basil and parsley, and thin slices of bread. The result is a melt-in-your-mouth meal, suitable for brunch or dinner.
Beatriz Da Costa - 72/85
Agave-Sweetened Carrot Muffins
Whole wheat flour and shredded carrots make this muffin as healthy as it is delicious.
- 73/85
Sloppy Joes with Sweet Potato Biscuits
To make this dish vegetarian, replace the meat with two 15-ounce cans of black beans, drained, then add right before the mixture is brought to a boil.
Ngoc Minh Ho - 74/85
Mini Portobello Burgers
Grilled mini portobello burgers offer vegetarians a savory option for the main course. But you might want to make extra—they look so good that meat lovers might snag one, too!
Charles Schiller - 75/85
Pesto-Ricotta Pie
Chunky chopped pesto and creamy ricotta combine in a flaky phyllo dough crust.
Ellen Silveran - 76/85
Easy Pantry Pasta
Quick and easy pasta begins with basic ingredients, such as mushrooms, onions, and red peppers. An egg yolk is tossed in with the ingredients and heated through before serving to glaze the pasta in rich, creamy flavor. Finish with a sprinkle of a fragrant, nutty cheese.
Beatriz Da Costa - 77/85
Avocado, Cheddar, and Sprouts Pocket with Tangy Lime Mayo
It's easy to make a distinctive sandwich for an outdoor party when using pita breads. Here, sprouts, red onion, avocado, cheddar cheese, and a lime mayonnaise combine to make a healthy meal.
Burcu Avsar - 78/85
Margherita Pizza
We make this divine Italian classic with fresh mozzarella and hand-torn basil leaves.
Getty Images - 79/85
Wild Mushroom and Taleggio Pizza
It's the ultimate mushroom-lover's pizza: an oven-roasted mix of morel, hen-of-the-woods, chanterelle, and button mushrooms spread on a classic thin crust and garnished with Taleggio cheese melted to creamy perfection.
Tina Rupp - 80/85
Cold Cucumber Soup
With just five easy-to-find ingredients (plus salt and pepper), you can enjoy this fresh cooled soup recipe, perfect for a warm day.
Andrew Purcell - 81/85
Spinach-Ricotta Gnocchi
Classic Italian dumplings get a boost of flavor and nutrients from vitamin-rich spinach.
Tina Rupp - 82/85
Curry Spinach and Lentil Bake
Baked with lentils and rice in this casserole recipe, frozen spinach makes for a healthy and filling dinner.
tina rupp - 83/85
Parmesan Egg-in-a-Hole
The classic egg-in-a-hole breakfast recipe gets an easy and savory upgrade with Parmesan cheese and spicy hot sauce.
Brian Woodcock - 84/85
Ricotta & Strawberry Toast
In-season strawberries and creamy ricotta are stellar toast-toppers.
Mary Britton Senseney - 85/85
Blueberry-Pecan Pancake Bread Pudding
Bread pudding and pancakes at the same time? Yes, it's as amazing as it sounds.
Mary Britton
