10+ Vegetarian Dinner Recipes for Easy and Delicious Meals

Vegetarian dinner recipes are a fantastic way to dig into healthy, tasty meals without meat. Whether you’re a full-time vegetarian or just flirting with plant-based dinners, there’s something here for every mood and schedule.

These recipes keep it simple, using everyday ingredients that come together fast—perfect for busy weeknights.

Honestly, you don’t need to be a pro to whip up vegetarian dinners that actually taste good. Cooking meat-free can be a bit of an adventure, letting you try veggies, grains, and spices you might usually ignore.

With the right recipes, you’ll make dinners that even picky eaters want seconds of.

1) Hearty Veggie Burgers

Veggie burgers are a go-to for a quick, filling vegetarian meal. They’ve got that satisfying texture without any actual meat.

You can use beans, mushrooms, grains, or whatever’s hanging out in your pantry. These burgers hold up well, whether you grill or pan-cook them.

Throw on your favorite toppings and buns, and you’re set. Some recipes even add walnuts or rice for a little extra bite.

If you want to experiment, here’s a hearty veggie burger recipe.

Ingredients:

• 1 cup black beans, mashed
• 1 cup chopped mushrooms
• ½ cup cooked rice
• ½ cup walnuts, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Combine all ingredients in a bowl and mix well.
3. Form mixture into patties.
4. Place patties on a baking sheet.
5. Bake for 20-25 minutes, flipping halfway through.
6. Serve on buns with your favorite toppings.

2) Crispy Baked Falafel

Falafel hits the spot when you want something crunchy and satisfying. Baking instead of frying keeps it lighter, but you still get that crispy outside.

Soak dried chickpeas, then blend with parsley, cumin, and coriander. The baking step at 400°F (200°C) gives you falafel that’s golden and firm.

They’re great tucked in a pita or tossed onto a salad, honestly.

Ingredients

• 1 cup dried chickpeas
• 1 small onion, chopped
• 2 cloves garlic
• 1 cup fresh parsley leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt to taste
• 2 tbsp arrowroot powder or flour
• Olive oil spray (optional)

Cooking Instructions

1. Soak chickpeas in water for 4 hours or overnight.
2. Drain and blend chickpeas with onion, garlic, and parsley until coarse.
3. Add cumin, coriander, salt, and arrowroot. Mix well.
4. Shape mixture into small balls.
5. Preheat oven to 400°F (200°C).
6. Place falafel on a baking sheet and spray lightly with olive oil.
7. Bake for 20-25 minutes, turning halfway through.

3) Instant Pot Jalapeno Mac & Cheese

Craving comfort with a kick? Instant Pot Jalapeno Mac & Cheese brings the heat and the creaminess.

You cook the pasta right in the Instant Pot, so there’s less cleanup. Jalapenos and cheese make this classic a little more exciting.

Adjust the spice level to your liking—some like it hot, others not so much.

Ingredients

• 1 large jalapeno, seeds removed and diced
• 1 cup raw bacon pieces (optional for vegetarian but often included)
• 1 pound cavatappi or elbow pasta
• 4 cups water
• 2 cups shredded cheese (cheddar works well)
• 2 tablespoons butter
• 1 teaspoon dry mustard
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Cooking Instructions

1. Add pasta, water, butter, dry mustard, onion powder, salt, pepper, and diced jalapeno to the Instant Pot.
2. Close the lid and set the Instant Pot to high pressure for 6 minutes.
3. When done, do a quick release of the pressure.
4. Stir in the shredded cheese until melted and smooth.
5. Add bacon pieces if using, and mix well before serving.

If you want to get into the details, check Instant Pot Jalapeno Bacon Mac & Cheese.

4) Roasted Broccoli with White Beans

Roasting broccoli brings out this deep, nutty flavor that’s just so good. Pair it with white beans, and you’ve got something hearty and fresh.

Toss everything with garlic, lemon, and olive oil. It’s light but doesn’t feel like you’re missing out.

This one’s quick to throw together—perfect for when you want something wholesome without much fuss.

Ingredients

• 1 large head of broccoli, cut into florets
• 1 can of white beans, drained and rinsed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of ½ lemon
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss broccoli florets with olive oil, garlic, salt, and pepper.
3. Spread broccoli on a baking sheet and roast for 15 minutes.
4. Add the white beans to the baking sheet and roast 5 more minutes.
5. Remove from oven, squeeze lemon juice on top, and gently mix.
6. Serve warm and enjoy!

For more ideas, here’s the roasted broccoli and white beans recipe.

5) One-Pot Ratatouille Pasta

This one-pot ratatouille pasta is all about easy comfort. You throw summer veggies like zucchini, eggplant, and tomatoes in with your pasta, and let it all cook together.

No need for a bunch of pots or pans—just one, and you’re done. The veggies soften and soak up the sauce, making every bite cozy.

It’s healthy, filling, and honestly, just a little bit rustic in the best way.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• ½ medium eggplant, diced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 8 oz pasta
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh basil or herbs for garnish

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; cook until soft, about 3-4 minutes.
3. Stir in zucchini, eggplant, and bell pepper; cook 5 minutes.
4. Add pasta, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce to a simmer. Cover and cook 12-15 minutes, stirring occasionally, until pasta is tender.
6. Season with salt and pepper. Garnish with fresh herbs before serving.

You can find a similar recipe with more details at One-Pot Ratatouille Pasta from The Fitchen.

6) Masala Black-Eyed Peas

Masala Black-Eyed Peas are cozy and full of bold flavor. You cook the peas with cumin, garam masala, and red chili powder for that earthy warmth.

Throw in garlic, ginger, and onions to layer on even more flavor. The peas go soft and creamy, soaking up all those spices.

Serve it up with rice or flatbreads. If you want, toss in some greens for extra nutrition.

Ingredients

• 2 cups cooked black-eyed peas
• 1 tablespoon oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri red chili powder
• 2 tomatoes, chopped
• Salt to taste
• Fresh cilantro (optional)

Cooking Instructions

1. Heat oil or ghee in a pot over medium heat.
2. Add cumin seeds and let them sizzle for 30 seconds.
3. Add onions, garlic, and ginger. Cook until soft, about 5 minutes.
4. Stir in garam masala and chili powder. Cook for 1 minute.
5. Add tomatoes and cook until soft, about 4 minutes.
6. Mix in black-eyed peas and salt. Cook for 10 minutes so flavors blend.
7. Garnish with fresh cilantro if you like. Serve hot.

Check out this Masala Black-Eyed Peas Recipe for more details.

7) Paneer Chile Dry

Paneer Chile Dry brings together crispy paneer cubes and a spicy, salty chile sauce. You coat the paneer in a light batter, then fry it up so it’s golden on the outside and soft inside.

Toss the fried paneer with soy sauce, chili powder, and a handful of chopped chilies. Bell peppers or onions add color and crunch if you’re into that.

This dish makes a great starter or a side. If you love bold, spicy flavors, you’ll probably want to make it again.

Ingredients

• 370-400g paneer, cut into cubes
• 2 tbsp corn starch
• 1.5 tbsp all-purpose flour
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp red chili powder
• 2-3 tbsp water
• 2 tbsp soy sauce
• 1-2 chopped green chilies
• 1 small diced bell pepper (optional)
• Oil for frying

Cooking Instructions

1. Mix corn starch, flour, salt, pepper, chili powder, and water. Make a thick batter.
2. Coat the paneer cubes with this batter. Make sure they’re covered evenly.
3. Heat oil in a pan to about 350°F (175°C).
4. Fry the paneer until it turns golden and crispy. Set it aside.
5. In another pan, heat a little oil. Toss in green chilies and bell pepper if you want.
6. Add soy sauce and a pinch of chili powder. Throw in the fried paneer.
7. Cook for 2-3 minutes, mixing so the sauce covers the paneer.
8. Serve hot, either as a snack or with rice.

Adjust the spiciness if you like things a bit hotter (or not).

8) Sweet Corn Fritters

Sweet corn fritters are honestly one of those easy vegetarian dinners that just hit the spot. You can use fresh or frozen corn, mix it with flour and a few spices, and you’ve got a batter in no time.

If you want a little more oomph, try tossing in bell peppers or zucchini. That extra crunch and flavor? Totally worth it.

These fritters cook up fast. The outside gets crispy, while the inside stays soft and sweet.

Serve them with yogurt or a spicy dip if you’re feeling bold. They work as a snack, a light meal, or even a side.

Ingredients

• 1 cup sweet corn (fresh or frozen)
• 1/2 cup all-purpose flour
• 1/2 cup grated zucchini (optional)
• 1/4 cup diced bell pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup water

Cooking Instructions

1. In a large bowl, mix flour, cumin, baking powder, and salt.
2. Add corn, zucchini, and bell pepper. Give it a good stir.
3. Pour in water to make a thick batter.
4. Heat a non-stick pan over medium heat—aim for about 350°F (175°C).
5. Spoon the batter into the pan to form little cakes.
6. Cook for 3-4 minutes per side. You want them golden and crispy.
7. Take them out and serve warm with your favorite dip.

For more ideas, check sweetcorn fritters recipes with chermoula dip at So Vegan.

9) Extra Vegetable Fried Rice

Extra vegetable fried rice is one of those dinners that saves the day when you’ve got leftover rice and a fridge full of random veggies. Chop the veggies before you start; it’ll make things go faster.

Start by sautéing onions and garlic. Add whatever stir-fry vegetables you have—carrots, peas, bell peppers, you name it.

Then toss in the rice and pour over the soy sauce. Stir it all up until everything’s hot and coated.

If you’re into eggs, scramble a couple right in the pan for some extra protein. Totally optional, but it never hurts.

This dish is quick, flexible, and honestly, it’s hard to mess up. Use what you have and don’t stress about it.

Ingredients

• 3 cups cooked rice
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1/2 cup peas
• 1/2 cup red bell pepper, chopped
• 2 eggs (optional)
• 3 tablespoons soy sauce

Cooking Instructions

1. Heat oil in a large pan over medium-high heat.
2. Add onion and garlic. Cook for 2-3 minutes until they soften.
3. Toss in carrots, peas, and bell pepper. Let them cook for 4-5 minutes.
4. Push the veggies to the side. Crack in the eggs and scramble them (if you’re using eggs).
5. Add the rice and soy sauce. Mix everything together.
6. Cook for another 3-4 minutes, just until everything’s hot.
7. Serve warm. Enjoy your extra vegetable fried rice.

For more details, see this Extra Vegetable Fried Rice recipe.

10) Best Lentil Soup

Lentil soup just feels like a warm hug, doesn’t it? It’s healthy, filling, and honestly, you can throw it together pretty quickly.

Grab those pantry staples—lentils, carrots, celery, onions—and you’re halfway there. When you add a handful of fresh herbs and a squeeze of lemon, everything just tastes brighter.

I love caramelizing the onions and toasting the tomato paste first. That step gives the soup a deeper, almost sweet flavor.

Toss in some kale or spinach at the end if you want more greens. This soup makes a great meat-free meal, and the leftovers taste even better the next day.

Ingredients

• 1 cup dried lentils
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 2 cups chopped kale or spinach
• 1 lemon
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onions, carrots, and celery. Let them cook until they’re soft and the onions turn golden.
3. Stir in tomato paste and cumin, and let that cook for about a minute.
4. Add lentils and vegetable broth. Bring everything to a boil, then lower the heat and let it simmer for 25–30 minutes, or until the lentils get tender.
5. Stir in your greens and cook for another 5 minutes.
6. Squeeze in lemon juice, add salt and pepper, and taste to see if it needs anything else before serving.

If you want more ideas, check out the Best Lentil Soup Recipe.