Looking to spice up your Meatless Monday routine? We’ve got you covered with 10 easy vegetarian dinners that are not only delicious but also quick to whip up. Whether you’re a seasoned veggie lover or just trying to incorporate more plant-based meals into your week, these recipes will satisfy your cravings without the hassle. Dive in and discover your new favorites!
Caprese Salad with Balsamic Glaze
Caprese salad is a simple yet delicious dish that brings together fresh mozzarella, ripe tomatoes, and fragrant basil. This salad is perfect for a quick meal or a light appetizer, showcasing the vibrant flavors of each ingredient. The addition of balsamic glaze adds a sweet and tangy twist that elevates the overall taste.
Not only is it easy to prepare, but it’s also visually appealing, making it a delightful addition to any table. Whether served as a side dish or enjoyed on its own, this Caprese salad embodies the essence of fresh, vibrant ingredients coming together in harmony.
Ingredients
- 4 ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves
- 1/4 cup balsamic glaze
- Salt and pepper to taste
- 2 tablespoons extra-virgin olive oil (optional)
Instructions
- Arrange the tomato and mozzarella slices on a serving platter, alternating them for a beautiful presentation.
- Tuck fresh basil leaves between the slices of tomato and mozzarella.
- Drizzle balsamic glaze over the salad, ensuring an even coating.
- If desired, drizzle with olive oil and season with salt and pepper to taste.
- Serve immediately and enjoy the fresh flavors!
Zucchini Noodles with Pesto
Zucchini noodles, or zoodles, are a delightful alternative to traditional pasta. They bring a fresh, light flavor that pairs perfectly with the vibrant taste of pesto. This dish is not only satisfying but also simple to whip up, making it ideal for a quick weeknight dinner.
Combining the crunch of zucchini with the creaminess of pesto, this meal is both tasty and nourishing. Toss in some cherry tomatoes for a burst of sweetness, and you have a dish that’s as pleasing to the eyes as it is to the palate.
Ingredients
- 4 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
Instructions
- Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
- Add Olive Oil: With the processor running, gradually add olive oil until the mixture is smooth. Season with salt and pepper to taste.
- Prepare Zoodles: In a large skillet, heat a little olive oil over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until just tender.
- Toss it All Together: Remove the skillet from heat and add the pesto to the zucchini noodles. Toss to combine.
- Serve: Top with halved cherry tomatoes and additional Parmesan cheese if desired.
Roasted Vegetable and Hummus Wrap
This roasted vegetable and hummus wrap is not only colorful but also bursting with flavor. The combination of tender, roasted veggies and creamy hummus creates a delightful experience in every bite. It’s quick to prepare and perfect for a light dinner or lunch on the go, making it a fantastic choice for Meatless Monday.
Simple yet satisfying, this wrap can be customized to include your favorite vegetables or whatever you have on hand. You’ll love the fresh crunch of lettuce paired with the rich, savory taste of roasted vegetables. Wrap it up and enjoy!
Ingredients
- 1 large tortilla or wrap
- 1/2 cup hummus
- 1 cup mixed roasted vegetables (such as bell peppers, zucchini, and eggplant)
- 1/2 cup cherry tomatoes, halved
- 1 cup lettuce or spinach
- 1/4 teaspoon salt and pepper
- 1 tablespoon olive oil
- Optional: fresh herbs like cilantro or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss your choice of vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly caramelized.
- Spread a generous amount of hummus over the tortilla.
- Layer the roasted vegetables and cherry tomatoes on top of the hummus.
- Add the fresh lettuce or spinach for that extra crunch.
- Wrap tightly, slice in half, and enjoy your delicious roasted vegetable and hummus wrap!
Creamy Spinach and Mushroom Pasta
This creamy spinach and mushroom pasta is a delightful dish that brings comfort and flavor to your table. The combination of tender pasta, earthy mushrooms, and vibrant spinach creates a rich and satisfying experience that’s perfect for a Meatless Monday.
Not only does this recipe taste fantastic, but it’s also simple to make, requiring just a few ingredients and minimal prep time. With a creamy sauce that clings to each strand of pasta, it’s a delightful dish that even non-vegetarians will love!
Ingredients
- 8 oz spaghetti or your favorite pasta
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Then add the mushrooms and cook until they are tender, about 5 minutes.
- Add Spinach and Cream: Stir in the chopped spinach and cook until wilted. Pour in the heavy cream and bring to a gentle simmer.
- Combine: Add the cooked pasta to the skillet and toss to coat. Stir in the Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Serve: Transfer to plates and garnish with fresh basil before serving.
Vegetarian Tacos with Black Beans
Vegetarian tacos with black beans are a delicious and satisfying option for a meatless Monday. Packed with protein from the black beans and colorful veggies, these tacos are not only tasty but also quick and easy to make. The combination of fresh ingredients brings a vibrant flavor that pleases the palate.
These tacos are versatile, allowing you to customize them with your favorite toppings. Whether you prefer avocado, fresh cilantro, or a squeeze of lime, each bite is a burst of freshness. Perfect for a weeknight dinner or a casual get-together, these vegetarian tacos will surely become a staple in your recipe repertoire.
Ingredients
- 1 can black beans, drained and rinsed
- 8 corn tortillas
- 1 cup diced bell peppers
- 1 cup diced avocado
- 1/2 cup chopped red onion
- 1 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a medium bowl, mash the black beans with a fork, leaving some whole for texture. Stir in the cumin, lime juice, salt, and pepper.
- In a skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable.
- Assemble the tacos by placing a generous spoonful of the black bean mixture in each tortilla.
- Top with diced bell peppers, avocado, red onion, and cilantro.
- Serve immediately with lime wedges on the side for an extra burst of flavor.
Stuffed Bell Peppers with Quinoa
Stuffed bell peppers are a colorful and satisfying dish that’s perfect for any weeknight dinner. This recipe brings together the vibrant flavors of fresh vegetables, hearty quinoa, and black beans, all packed into sweet bell peppers. The combination offers a wonderful taste with a slight crunch, making every bite enjoyable. Plus, it’s easy to make, even for those new to cooking.
This dish is not only filling but also healthy, as it’s loaded with protein and fiber from the quinoa and beans. It can be customized with your favorite spices and additional vegetables, making it versatile for all tastes. Gather your ingredients and get ready to enjoy a deliciously wholesome meal!
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1/2 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, pepper, and half of the cilantro. Mix well.
- Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. If using cheese, sprinkle it on top of the stuffed peppers.
- Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers.
- Cover with foil and bake in the preheated oven for 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
- Once done, remove from the oven and garnish with the remaining cilantro before serving.
Lentil Soup with Crusty Bread
Lentil soup is a cozy, nutritious dish that’s perfect for a meatless dinner. With its earthy flavors and hearty texture, it warms you from the inside out. Plus, it’s a breeze to whip up, making it an excellent choice for busy weekday evenings.
This soup brings together lentils, vegetables, and spices for a comforting bowl that pairs beautifully with crusty bread. A simple meal that’s satisfying, it can easily become a family favorite!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup dried lentils (green or brown), rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups spinach or kale, roughly chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Stir in garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until lentils are tender.
- In the last few minutes, stir in the spinach or kale. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and a side of crusty bread.
Chickpea and Sweet Potato Curry
This Chickpea and Sweet Potato Curry is a cozy and hearty dish that brings a burst of flavor to your dinner table. With tender chickpeas and sweet potatoes simmered in a fragrant coconut curry sauce, it’s both satisfying and nutritious. The combination of spices creates a warm and inviting aroma, making it a delightful meal to enjoy any day of the week.
Not only is this recipe simple to prepare, but it also offers versatility in serving. Pair it with fluffy rice or warm naan for a complete meal. Plus, it’s a fantastic way to incorporate more plant-based goodness into your diet. Here’s how to make it:
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large sweet potato, peeled and diced
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder and ground cumin, stirring for a minute to enhance the spices.
- Pour in the coconut milk, chickpeas, diced sweet potato, and vegetable broth. Season with salt and pepper.
- Bring the mixture to a gentle simmer, cover, and cook for about 20-25 minutes, or until the sweet potato is tender.
- Adjust seasoning if needed, then serve hot, garnished with fresh cilantro, alongside rice or naan.
Eggplant Parmesan with Marinara
Eggplant Parmesan is a comforting dish that delivers rich flavors without any meat. Layers of tender eggplant, savory marinara sauce, and melted cheese combine to create a hearty meal that feels indulgent yet is quite simple to make. This dish is perfect for a Meatless Monday, offering a delightful taste that can satisfy even the most devoted carnivores.
Making Eggplant Parmesan is straightforward, requiring minimal prep time. The eggplant is sliced, baked, and then assembled with marinara and cheese, making it a hassle-free option for a weeknight dinner. Whether served alone or alongside pasta, this dish is sure to impress!
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels. Place them back on the baking sheet and bake for approximately 25 minutes, flipping halfway through, until they are lightly browned.
- In a baking dish, spread a layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, then top with half of the mozzarella and some Parmesan. Repeat the layers.
- Finish with a final layer of marinara sauce and the remaining cheese on top. Sprinkle with oregano and black pepper.
- Bake for 30-35 minutes until the cheese is bubbly and golden. Let it sit for a few minutes before serving. Garnish with fresh basil.
Savory Vegetable Stir-Fry with Tofu
Looking for a quick and satisfying dinner? This savory vegetable stir-fry with tofu is just the ticket! Packed with vibrant veggies and protein-rich tofu, it has a delightful combination of textures and flavors that comes together in no time.
This dish is not only simple to make but also customizable. Toss in your favorite vegetables or whatever you have on hand. The result is a colorful, nutritious meal that’s perfect for any night of the week.
Ingredients
- 14 oz firm tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 bell pepper, sliced
- 1 medium carrot, sliced
- 1 cup snap peas
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame seeds
- Fresh cilantro for garnish
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes. Marinate the tofu in soy sauce for about 10 minutes.
- Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat.
- Cook the Tofu: Add the marinated tofu to the skillet and cook until golden brown on all sides. Remove and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the onion, garlic, and ginger. Sauté for 1-2 minutes, then add the bell pepper, carrot, and snap peas. Cook for another 5 minutes until the vegetables are tender-crisp.
- Combine and Serve: Return the tofu to the skillet, sprinkle with sesame seeds, and stir for another minute. Serve hot, garnished with fresh cilantro.