10+ Veggie Recipes to Brighten Your Weeknight Meals

Vegetable recipes can really change up your weeknight meals. They’re a great way to sneak in more nutrients without sacrificing flavor.

Whether you’re cooking for yourself or a crowd, veggie dishes don’t have to be complicated. You can whip up something filling and delicious with just a few ingredients.

You can easily make meals that focus on vegetables without needing complicated ingredients or long cooking times.

Exploring new ways to prepare veggies keeps things interesting. Sometimes, all it takes is a fresh idea to make dinner exciting again.

From quick snacks to hearty dinners, there are options for every schedule. Honestly, some of these are so easy, you’ll wonder why you didn’t try them sooner.

Let’s jump into some easy and enjoyable veggie recipes you can try at home.

1) Hearty Veggie Burgers with Black Beans and Quinoa

If you want a filling, healthy meal, these black bean and quinoa veggie burgers might just hit the spot. They’re packed with protein and fiber, and honestly, they’re tastier than a lot of store-bought options.

You can grill or bake them—whatever works for you. Pile them on a whole wheat bun and load up on your favorite toppings.

Add spices like garlic and onion if you want more flavor. They’re vegan and gluten-free, so you can serve them to just about anyone.

You don’t need fancy equipment either. Just mash up the black beans, mix in cooked quinoa and your seasonings, shape into patties, and cook until crispy.

Ingredients

• 1 can black beans (drained and rinsed)
• 1 cup cooked quinoa
• ½ cup breadcrumbs or gluten-free alternative
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mash black beans in a bowl until mostly smooth.
3. Stir in cooked quinoa, breadcrumbs, onion, garlic, and spices.
4. Form mixture into 4-6 patties.
5. Heat olive oil in a skillet over medium heat.
6. Cook patties 4-5 minutes per side until browned.
7. Transfer patties to a baking sheet and bake 10 minutes.
8. Serve on buns with your favorite toppings.

Try this recipe for a wholesome meal that feels homemade. More tips are over at Emilie Eats.

2) Thai Veggie Cashew Stir-Fry with Pineapple

This Thai veggie cashew stir-fry is bright and loaded with flavor. Sweet pineapple brings a juicy pop, and the cashews add just the right crunch.

You can cook everything in one pan, which makes life easier. Serve it over rice and you’ve got dinner sorted.

It’s vegan and gluten-free, so you can share it with friends who have different diets. The mix of celery, bell peppers, and tofu makes it colorful and satisfying.

You might be surprised how quickly this comes together. It’s the kind of meal you’ll want to make again.

Ingredients

• 1 cup pineapple chunks
• 1 cup cashews
• 1 cup tofu, cubed (optional)
• 1 cup celery, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari)
• 1 tbsp oil
• 1 tsp chili flakes (optional)
• Cooked rice, to serve

Cooking Instructions

1. Heat oil in a pan over medium-high heat.
2. Add garlic and chili flakes, stir for 30 seconds.
3. Toss in tofu cubes, cook until golden, about 5 minutes.
4. Add celery and bell pepper, cook 3-4 minutes.
5. Stir in pineapple and cashews, cook 2 minutes.
6. Pour soy sauce over the mix and stir well.
7. Serve hot with cooked rice.

Need a visual? Watch this Thai pineapple cashew tofu stir-fry.

3) Creamy Mushroom Stroganoff with Zucchini

Craving something cozy? Try this creamy mushroom stroganoff with zucchini.

You get rich, earthy mushrooms paired with fresh zucchini. It’s hearty and warm, but still meat-free.

The sauce is simple—just a few kitchen staples. Swap in plant-based cream if you want a vegan version.

Zucchini adds a bit of crunch and makes the dish feel lighter. This one cooks up fast, which is always a win on busy nights.

Serve it over pasta, rice, or even mashed potatoes. Whatever you’re in the mood for.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1 medium zucchini, sliced
• 1 cup sour cream or vegan cream
• 1 cup vegetable broth
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add onion and garlic; cook until soft.
3. Add mushrooms and zucchini; sauté for 5-7 minutes.
4. Stir in paprika, salt, and pepper.
5. Pour in vegetable broth; simmer for 5 minutes.
6. Stir in sour cream or vegan cream. Heat gently without boiling.
7. Serve warm, garnished with parsley.

4) Sweet Potato and Black Bean Bowls

These sweet potato and black bean bowls are so simple and packed with flavor. Roast the sweet potatoes until they’re crispy outside and soft inside.

Toss in black beans for protein and fiber. It’s a good balance for a quick dinner.

Top your bowl with avocado, red onions, or a squeeze of lime. You can switch things up depending on what you have.

A drizzle of creamy chipotle sauce or chili-lime dressing takes it up a notch. It’s plant-based and super flexible.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1 ripe avocado, diced
• 4 cups arugula or baby spinach
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until crispy and golden.
4. While roasting, prepare the beans and slice the veggies.
5. Assemble bowls with arugula, roasted sweet potatoes, black beans, red onion, jalapeño, and avocado.
6. Add your choice of dressing or sauce before serving.

5) Spicy Vegetarian Chili with Kidney Beans

This spicy vegetarian chili is hearty and super satisfying. Kidney beans give it that classic chili texture.

You get bold flavors from the spices and fire-roasted tomatoes. It’s the kind of meal that warms you up on a cold day.

Add sweet potatoes or corn if you want a little extra sweetness. You can turn up the heat with more chili powder or fresh jalapeños.

Serve it with rice or cornbread if you feel like it. It’s a solid meatless dinner.

Ingredients

• 2 cans kidney beans, drained and rinsed
• 1 can fire-roasted tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute.
4. Add kidney beans, fire-roasted tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
6. Season with salt and pepper. Serve warm.

Want another take? Check this vegetarian chili recipe.

6) One-Bowl Mediterranean Grain Salad

This Mediterranean grain salad is fresh and ridiculously easy. Start with cooked quinoa or farro.

Add chopped cucumbers, tomatoes, olives, and feta. Roasted chickpeas bring crunch and a bit of protein.

A lemon-oregano vinaigrette ties everything together. It’s bright, tangy, and honestly hard to mess up.

You can make it ahead and let the flavors meld. Sometimes it tastes even better the next day.

Ingredients

• 1 cup cooked quinoa or farro
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• ½ cup roasted chickpeas
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Cook quinoa or farro according to package instructions and let cool.
2. In a large bowl, combine grains, tomatoes, cucumber, olives, feta, and roasted chickpeas.
3. Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
4. Pour dressing over salad and toss gently to mix.
5. Serve immediately or chill for 30 minutes for best flavor.

More Mediterranean bowl inspiration here.

7) Sheet Pan Roasted Vegetable Dinner

You can throw together a simple dinner by roasting a mix of your favorite veggies on one sheet pan. It’s honestly one of the easiest ways to get a bunch of vegetables on the table.

Just toss everything with olive oil, herbs, and a little salt. Cleanup is a breeze.

Roast your veggies at 400°F (200°C). If you’re using a convection oven, go for 375°F (190°C) and use the bake setting.

Roasting brings out the natural sweetness and makes the edges a bit crispy. Try bell peppers, zucchini, carrots, onions, and eggplant.

Chickpeas or sweet potatoes are great add-ins if you want more flavor or heartiness. This dish is perfect for meal prep or a quick family dinner.

Ingredients

• 1 bell pepper, chopped

• 1 zucchini, sliced

• 2 carrots, peeled and chopped

• 1 red onion, cut into wedges

• 1 cup eggplant, diced

• 1 cup chickpeas (optional)

• 2 tablespoons olive oil

• 1 teaspoon dried herbs (thyme, rosemary, or your choice)

• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C). If you’re using convection, go with 375°F (190°C).

2. Toss all the veggies and chickpeas with olive oil, herbs, salt, and pepper.

3. Spread the mixture evenly on a sheet pan.

4. Roast for about 25-30 minutes. Stir halfway through. The veggies should get tender and just a little crispy around the edges.

5. Serve warm.

8) Peanut Slaw with Mango and Cabbage Wraps

These peanut slaw wraps are so fresh and crunchy—seriously, the combo of sweet mango and crisp cabbage just works. They’re light but somehow still filling, and the creamy peanut sauce pulls everything together.

Some folks like to add crispy tofu for extra protein. You can skip it or swap in something else if you want. The peanut sauce has plenty of flavor but won’t weigh things down.

To put them together, just spoon the mango slaw onto cabbage leaves. Drizzle with peanut sauce and roll them up. Honestly, they make a quick lunch or a light dinner.

Ingredients

• 1 cup shredded cabbage

• 1 cup mango, julienned

• 1/2 cup shredded carrot

• 1 red bell pepper, thinly sliced

• 1/4 cup red onion, thinly sliced

• 1/2 cup peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon lime juice

• 1 teaspoon honey or maple syrup

• 1 teaspoon grated ginger

• Optional: crispy baked tofu

Cooking Instructions

1. Mix cabbage, mango, carrot, bell pepper, and onion in a big bowl.

2. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, and ginger until it’s smooth.

3. Toss the peanut sauce with the slaw.

4. If you’re adding tofu, bake it at 400°F (200°C) for about 25 minutes until it’s crispy.

5. Spoon the slaw onto cabbage leaves. Add the tofu if you want.

6. Roll up the leaves and dig in.

If you want to see more, check out this Thai Mango Cabbage Wraps with Tofu and Peanut Sauce Recipe.

9) Slow Cooker Lentil and Vegetable Stew

This slow cooker lentil and veggie stew is a real time-saver. You get plenty of fiber, protein, and color from lentils and a bunch of vegetables.

Just toss everything into your slow cooker and set it on low. After a few hours, you’ve got a warm, hearty stew waiting for you.

You can switch up the veggies or spices as you like. Sometimes I add extra garlic or a handful of fresh herbs—why not?

Ingredients

• 1 cup dried lentils, rinsed

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, chopped

• 2 cups vegetable broth

• 1 can diced tomatoes (14 oz)

• 2 garlic cloves, minced

• 1 teaspoon dried thyme

• Salt and pepper to taste

Cooking Instructions

1. Add everything to your slow cooker.

2. Stir well so it’s all mixed up.

3. Cook on low for 6-8 hours, or crank it to high for 3-4 hours if you’re in a hurry.

4. Check that the lentils and veggies are tender before serving.

5. Adjust the seasoning if you need to.

You can find more details here: veggie-packed slow cooker lentil stew.

10) Curried Chickpea and Vegetable Curry

This curried chickpea and veggie curry is pure comfort food. It’s easy to make, plus you get tons of flavor from curry powder and fresh ginger.

I usually go for cauliflower, sweet potatoes, and green beans, but you can use whatever’s in your fridge. The coconut milk keeps it creamy without any dairy.

It’s quick enough for a weeknight dinner and makes great leftovers. Oh, and it’s vegan and gluten-free, so it covers a lot of bases.

You can cook everything in just one pot. Fewer dishes, more time to chill.

Ingredients

• 1 tablespoon avocado oil

• 1 cup chopped onion

• 2 large jalapenos, minced

• 1 tablespoon minced fresh ginger

• 2 teaspoons curry powder

• 1 head cauliflower, chopped

• 1 medium sweet potato, cubed

• 1 cup green beans, cut

• 1 can chickpeas, drained and rinsed

• 1 can coconut milk

• Salt and pepper to taste

Cooking Instructions

1. Grab a large pot and heat some avocado oil over medium.

2. Toss in the onion, jalapenos, and ginger. Let them cook until they soften up a bit.

3. Sprinkle in the curry powder. Give it a good stir and let it cook for about a minute.

4. Add the cauliflower, sweet potato, and green beans. Mix everything together so the veggies get coated.

5. Pour in the coconut milk. Wait for it to start simmering.

6. Cover the pot. Let it cook for about 20 to 25 minutes, or until the veggies feel tender when you poke them with a fork.

7. Toss in the chickpeas and let the curry bubble for another five minutes.

8. Season with salt and pepper. Serve it warm—maybe over rice if you’re feeling it.

If you want more inspiration, check out this Vegetable & Chickpea Coconut Curry recipe.