47 Vegetarian Recipes That Are Substantial and Satisfying
Gone are the days when all vegetarian recipes felt like side dishes, intended to be supporting players to the table’s meatier stars. These days, we’re looking for vegetarian meals that are filling and flavorful. Dishes that can hold their own on a plate. So while mac and cheese or mushroom quesadillas and a pile of greens are great meatless meal options some of the time, we’re thinking bigger: spicy noodles with crispy cashews, black bean smash burgers, a vegetarian riff on a classic steak dish.
Meat? Who needs it! Let earthy legumes, hearty mushrooms, and tender (or crispy!) tofu lead the meal for a change. These vegetarian recipes prove that eating plant-based well beyond Monday isn’t so hard—and it’s definitely delicious.
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Christina Allen1/47Smoky Brown-Butter Pasta
Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks2/47Spicy Skillet Lasagna With Ricotta and Spinach
There’s no baking dish here. No sheet pan either. This lasagna is made in a cast-iron skillet. The method ensures every serving is crispy and cheesy. You know what that means? There’s also no fighting for corner slices.
Photograph by Doan Ly, Food Styling by Pearl Jones, Prop Styling by Christina Allen3/47Pumpkin Lasagna Roll-Ups
Think beyond pumpkin pie: This cozy pumpkin pasta, which takes far less effort than classic lasagna, is another way to use up that canned pumpkin.
Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely4/47Green Pasta e Fagioli
Photograph by Emma Fishman, Food Styling by D'Myrtrek Brown5/47Pasta With Lentils and Mushrooms
Not all vegetarian recipes can satisfy you on your hangriest night. Not all pasta recipes allow you to cook the pasta right in its own sauce. This genius vegetarian dinner idea starring lentils and deeply browned mushrooms does both.
Photo by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Nicole Louie6/47Baked Tomato Feta Pasta
Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon7/47Gnocchi Piccata
Picture all the punchy, savory flavors of chicken piccata, but instead of chicken, you’ll use plump, tender potato gnocchi to make this a vegetarian dinner.
Photo by Christian Harder9/47Crispy Gnocchi Caprese
This winner from Alexis deBoschnek’s latest cookbook, Nights and Weekends, is all about the texture: Roasted store-bought gnocchi gets crackly on the outside, pillowy on the inside, and comes together in less than 20 minutes.
Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley10/47Sheet-Pan Pierogies and Beets
Store-bought pierogies roast alongside earthy beets until tender in this simple sheet pan meal. No time to make poppyseed dressing? Just shower on some Everything Bagel Seasoning.
Photo by Travis Rainey, Food Styling by Lillian Chou, Prop Styling by Gerri Williams12/47Spicy Cashew Scallion Noodles
Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Christina Allen13/47Green Curry Lentils and Pasta
Photo by Travis Rainey, Food Styling by Sean Dooley, Prop Styling by Emma Ringness15/47Surprisingly Satisfying Cauliflower Chowder
Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams16/47Vegetarian Italian Wedding Soup
Photo by Travis Rainey, Food Styling by Leslie Garetto, Prop Styling by Alexandra Massillon17/47Mushrooms au Poivre
Mushrooms get the steak au poivre treatment in a zingy peppercorn sauce. Add a baked potato and creamed greens: vegetarian steak night is now a thing.
Photograph by Elliott Jerome Brown Jr., Food Styling by Maggie Ruggiero, Prop Styling by Alexandra Masillon18/47Summer Vegetable Soup With Pistou
Photo by Travis Rainey, Food Styling by Sean Dooley, Prop Styling by Emma Ringness19/47Popover-Topped Pot Pie
Photograph by Travis Rainey, Food styling by Liberty Fennell20/47Quick Shakshuka With Yogurt
While some versions of the stewy tomato-poached egg dish can take a while, this speedy version uses roasted red peppers and canned tomatoes as pantry shortcuts.
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell Pearson21/47Black Bean Smash Burger
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely22/47Green Falafel Smash Burgers
No meat eaters will leave the table bummed after finishing one of these herby chickpea burgers. Leftovers are ideal for topping a grain bowl or stuffing into a pita.
Photo by Laura Murray, food styling by Susie Theodorou23/47Chickpea Pancakes With Greens and Cheese
This recipe is cheesy, packed with greens and protein, and topped with hot sauce. And it’s gluten-free to boot.
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen24/47Jalapeño Popper Skillet Tacos
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks25/47Adobo Mushroom Tacos
Mushrooms are an ideal vegetarian base: They’re meaty in texture and filling, and they soak up flavor. In this recipe, they’re spiced with cumin, oregano, and onion and garlic powder, roasted until crisp, and tucked into warm tortillas.
Photograph by Heami Lee, Food Styling by Pearl Jones, Prop Styling by Maggie DiMarco26/47Spiced Chickpea and Spinach Pockets
A package of instant chana masala and store-bought pizza dough make this cozy handheld meal a snap.
Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness27/47Kung Pao Tempeh
Swap the chicken for tempeh in this plant-based twist on a Sichuan classic, which comes together in just 20 minutes.
Photograph by Scott Semler, Food Styling by Drew Aichele, Prop Styling by Maggie DiMarco28/47Turkish-Style Eggs and Tomatoes
This riff on çılbır, a Turkish egg dish with garlicky yogurt, employs juicy summer tomatoes and opts for fried eggs instead of poached for ease.
Photograph by Julian Cousins, Food styling by Adriana Paschen29/47Dal Palak
You don’t have to break out the slow cooker to make yourself a deeply cozy meal. This spinach-packed dinner involves minimal prep for nights when we’re strapped for time.
Photo by Laura Murray, food styling by Susie Theodorou30/47Spicy Braised Tofu
You’ll find a version of this quicker-than-quick tofu dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.
Photograph by Jared Soares31/47Baan Mae’s Thom Khem Thaohu
This one-pot tofu stew from Baan Mae in Washington, DC, is perfect for serving over warm rice on cold evenings.
Photograph by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley32/47Fluffy Omelet Curry
With a sauce loosely based on butter chicken, the fluffiest omelet imaginable, and a side of toast, rice, or even homemade roti, this is the ultimate cozy vegetarian dinner that can stretch a few eggs over many servings.
Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley33/47Microwaved Tofu With Butter and Soy Sauce
Nuking a block of tofu expels some of its water content, making it an excellent alternative to pressing. Grassy European-style butter is best for the topping, so spring for the good stuff.
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Gerri Williams34/47Quinoa-Bean Salad With Lots of Dill
This creamy Greek yogurt and mustard dressing sets this salad recipe apart from others of its kind. Dill haters can swap in their preferred tender herb.
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Gerri Williams35/47Spanakopita Baked Eggs
Photograph by Elliott Jerome Brown Jr., Food Styling by Taneka Morris, Prop Styling by Gerri Williams36/47Roasted Tofu Grain Bowls With Miso-Tahini Sauce
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams37/47Rice Cooker Risotto
Where traditional risotto needs to be babysat, this version allows you to dump everything into a rice cooker and come back when you’re ready to sit down to eat, no constant stirring or ladling needed.
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams38/47Ruffled Mushroom Pot Pie
Photograph by Elizabeth Coetzee, Food Styling by Taneka Morris, Prop Styling by Christina Allen39/47Basil Fried Rice
Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley40/47Roasted Cauliflower Salad With Feta and Dates
Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Christina Allen41/47Happy Fridge Salad
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Emma Ringness42/47Grilled Summer Salad With Creamy Miso Dressing
Cookbook author Samin Nosrat makes this grilled salad every year. The highlight? It uses aquafaba, the liquid from a can of chickpeas for a dressing that stays thick and stable for days.
Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Stephanie De Luca43/47Brussels Sprouts Stir-Fry With Cheddar and Golden Raisins
Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams44/47Saucy Mushroom Stir-Fry
This stir-fry is what author Daniel Lavery calls a “stone soup” dinner. If you’re missing an ingredient (even mushrooms), there’s probably something in the kitchen you can swap in.
Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon46/47Baked Sweet Potato Chaat
Photograph by Emma Fishman. Food Styling by Pearl Jones.47/47Pan-Roasted Sweet Potatoes and Tempeh
The best part of this easy vegetarian recipe is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. Maybe you should decide.
