20 Easy Vegetarian Recipes You’ll Come Back to Again and Again

I can say for certain that sometimes I just don’t know what to make for dinner on busy weeknights. Recipes can sometimes feel too complicated, or I’m tired from a busy day, and cooking is the last thing I want to do.

If you have ever felt the same, then you are my people! I’m here to tell you you’re in for a treat because what I have in store for you is 20 easy vegetable-centric recipes that will get you through those busy weeknights. Dinner will be on the table in about an hour or less, and each recipe is loaded with flavor (think spices, citrus, sauces). Plus, you’ll feel good while eating it. Let’s dig in!

This vegetarian chili recipe is both pantry friendly and an easy weeknight meal! Loaded with kidney beans, mushrooms, warm spices, and fire roasted tomatoes—you’ll want to add it to your dinner rotation.

Traditionally eggplant caponata recipes fry chunks of eggplant, but we’re going for easy peasy. So, this version uses roasted eggplant and roasted red onion, which add a lovely sweet and charred flavor to the classic pasta dish you know and love.

Sweet potatoes and canned chickpeas are seasoned with ras el hanout—a Moroccan spice blend made with cumin, coriander, ginger, cinnamon, turmeric, and crushed red chili. The spiced veggies are combined with tomatoes to create a hearty and comforting stew suited for any night of the week.

A pasta dish ready in only 30 minutes? Sign me up! This weeknight version is made with eggplant, bell peppers, and carrots in a quick tomato sauce. This dish also racks in the bonus points because it’s so versatile. You can swap out the veggies in the dish for whatever you have on hand.

Senior Editor Laurel Randolph says, “You’ll find ricotta salata at some supermarkets, including Whole Foods, as well as cheese shops and specialty markets. If you can’t get your hands on some, swap for Pecorino Romano or even cotija cheese, which has a similar texture and saltiness.”

Looking for a healthy and simple vegetarian dinner option? Look no further than these corn tortillas filled with cumin dusted sweet potatoes and black beans. Garnish with your favorite taco toppings: thinly sliced avocado (or guac), cilantro, salsa verde, and cheese. Oh, did I mention, you’ll be enjoying dinner in about 30 minutes?

This vegetarian bolognese hits the jackpot with roasted mushrooms and cauliflower. It’s a magnificent you-won’t-miss-the-meat pasta sauce that will have you going back for seconds and thirds. My little secret is doubling the bolognese and freezing it for later—so next time you’ll have dinner on the table in mere minutes.

I don’t know about you, but I can most certainly say in my house tomato soup is ALWAYS in the dinner rotation. And, with a mouthwatering grilled cheese to round out the meal, you’ll probably end up making this twice in one week.

This traditional Korean noodle dish is made with buckwheat noodles, carrots, cucumber, and Asian pear. A spicy chili sauce to ties it all together. This is a super customizable dish—you can use whatever combination and assortment of veg you have on hand. And, if buckwheat noodles aren’t available feel free to use somen noodles, Korean wheat noodles, arrowroot noodles, or sweet potato starch noodles.

Dinner is only 15 minutes and one can of chickpeas away. Pop open a can and make this simple vegetarian take on a chicken salad sandwich. Serve this with a pile of chips and dinner is ready in just 15 minutes.

Senior Editor Laurel Randolph says, “Note that while this sauce is creamy and delicious, it doesn’t hold its creaminess as long as a standard cream-based sauce. Serve and enjoy right away for the best results. If it dries up on you a bit, add pasta water, regular water, or cream a splash at a time and toss.”

Red lentil dal is an Indian stew made with red lentils, aromatics, spices, and tomatoes. If you have yellow lentils in your cupboard, you can also use those. This dish will warm you up during cold winter nights. Serve with rice or naan.

One pot meals during weeknights are my favorite. This hearty soup made with farro, spinach, and mushrooms is both filling and delicious. It’s like a warm hug that wraps you up—comfort food at its finest.

Contributor Robin Asbell says, “It scratches the same flavorful itch as spanakopita while shining as a unique dish in its own right. When you’re craving a hearty serving of garlicky, herby greens laced with feta cheese, try making batsaria.”

Look no further than this Three Sisters Casserole with Cornbread Topping for the perfect meatless main. Squash, corn, and kidney beans are seasoned with savory spices like cumin, coriander, and paprika. Cornbread topping is then dolloped over the filling and everything goes in the oven—when it comes out you have a hearty casserole bursting with flavor. You can even make this casserole ahead of time and freeze it (making weeknight dinner even more of a breeze). 

Contributor Julia Levy recommends, “While classic pomodoro is made using fresh tomatoes, and quality cherry tomatoes can be had year-round, you can make this pasta using canned tomatoes. I recommend whole, peeled tomatoes since they are sweeter and create a more rustic, flavorful sauce.”

I don’t know about you, but I’m a huge fan of breakfast for dinner. This frittata has some of my favorite veggies: potatoes, red peppers, and spinach. In this case, let the recipe be your guide, and add any vegetable and spice combination you’d like. Take the brinner theme all the way and enjoy a glass of OJ with it, too.

Are you looking for a gluten-free and vegetarian dinner? Then you’re in luck! Corn tortillas are dipped in a black bean sauce and topped with thin slices of avocado, cotija cheese, and cilantro for a nourishing and delicious weeknight meal option. Enjoy it as a stand-alone meal or with a side salad.

Contributor Stephanie Ganz says, “Look for cherry tomatoes that are plump and flavorful but not mushy or shriveled. And while it won’t be quite as flavorful, you can make this recipe all year long using hothouse cherry tomatoes.”

Senior Editor Sara Bir says, “I prefer Club or Ritz crackers in this recipe, while my mom says Cheez-It or Goldfish are superior. Even plain old saltines work, though.”