25 Vegetarian Dinner Recipes: Delicious & Nourishing Meals

You're likely unaware that vegetarian dinner recipes can be just as satisfying as their meat-based counterparts. They can be very tasty and fun to eat. With the right combinations of ingredients, you can create impressive dishes that will leave your family and friends wanting more.

Let's explore some amazing options that will make you love vegetarian food. We have found 25 great vegetarian dinner recipes that are easy to make and delicious to eat. You can try them tonight and see how good they are.

1. Delicious Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a savory vegetarian delight.

Ingredients

• 4 Portobello mushrooms
• 1/2 cup breadcrumbs
• 1/4 cup grated cheese
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing stems and scraping out gills.
3. In a bowl, mix together breadcrumbs, cheese, onion, garlic, and thyme.
4. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Serve hot and enjoy.

2. Roasted Vegetable Quinoa Bowl

A flavorful and nutritious quinoa bowl filled with roasted vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 large sweet potato
• 1 large carrot
• 1 large red bell pepper
• 1 small red onion
• 2 cloves garlic
• Salt and pepper
• Optional: avocado, feta cheese, or nuts for topping

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the quinoa and cook according to package instructions with 2 cups of water.
3. Peel and chop the sweet potato, carrot, and red bell pepper into bite-sized pieces.
4. Peel and chop the red onion and mince the garlic.
5. In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
6. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
7. To assemble the quinoa bowl, divide the cooked quinoa among bowls and top with roasted vegetables.
8. Add any desired toppings, such as avocado, feta cheese, or nuts.
9. Serve warm and enjoy.

3. Spinach and Ricotta Cannelloni

Spinach and ricotta filled pasta tubes baked in a rich tomato sauce.

Ingredients

• 12-16 cannelloni tubes
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup grated parmesan
• 1 cup tomato sauce
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the cannelloni tubes according to package instructions.
3. In a mixing bowl, combine spinach, ricotta, and parmesan cheese.
4. Add salt, pepper, and dried basil to the bowl and mix well.
5. Stuff each cooked cannelloni tube with the spinach and ricotta mixture.
6. Spread a layer of tomato sauce in a baking dish.
7. Arrange the stuffed cannelloni tubes in the baking dish.
8. Pour the remaining tomato sauce over the cannelloni tubes.
9. Drizzle olive oil over the top and cover with aluminum foil.
10. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes.

4. Grilled Eggplant Parmesan

Grilled Eggplant Parmesan is a delicious Italian-inspired vegetarian dish.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Preheat the grill to medium-high heat.
2. Slice the eggplants into 1/2-inch thick rounds.
3. Brush the eggplant slices with olive oil and season with salt and pepper.
4. Grill the eggplant slices for 3-4 minutes per side, until tender and lightly browned.
5. In a shallow dish, combine breadcrumbs and parmesan cheese.
6. Dip the grilled eggplant slices in the breadcrumb mixture, coating both sides evenly.
7. In a baking dish, create a layer of tomato sauce.
8. Arrange a layer of coated eggplant slices on top of the sauce.
9. Sprinkle mozzarella cheese over the eggplant layer.
10. Repeat steps 7-9 until all ingredients are used, ending with a layer of cheese on top.
11. Bake in a preheated oven at 375°F for 20-25 minutes, until the cheese is melted and bubbly.
12. Garnish with fresh basil leaves and serve hot.

5. Lentil and Vegetable Curry

Hearty and flavorful lentil and vegetable curry perfect for a weeknight dinner.

Ingredients

• 1 cup red or brown lentils, rinsed and drained
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 medium carrot, peeled and grated
• 1 medium zucchini, sliced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onions and cook until they are translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, stirring constantly.
4. Add the grated carrot and sliced zucchini, cook for 5 minutes, stirring occasionally.
5. Stir in the curry powder and ground cumin, cook for 1 minute.
6. Add the lentils, diced tomatoes, and vegetable broth, season with salt and pepper.
7. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
8. Taste and adjust the seasoning as needed.
9. Serve hot, garnished with chopped fresh cilantro if desired.

6. Vegetarian Chili Con Carne

Hearty vegetarian chili con carne made with plant-based ingredients.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups cooked kidney beans
• 2 cups cooked black beans
• 1 can diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the red bell pepper and cook until tender, about 5 minutes.
5. Stir in the chili powder and cumin, cooking for 1 minute.
6. Add the kidney beans, black beans, and diced tomatoes.
7. Season with salt and pepper to taste.
8. Bring the mixture to a simmer and cook for 20-25 minutes, until the flavors have melded together.
9. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

7. Baked Ziti With Marinara Sauce

Baked ziti with marinara sauce is a classic Italian-inspired vegetarian dish.

Ingredients

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 cup frozen spinach, thawed and drained
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente.
3. In a large skillet, combine marinara sauce and bring to a simmer over medium heat.
4. In a large bowl, combine ricotta cheese, egg, salt, and pepper, and mix well.
5. Add the cooked ziti pasta to the bowl and toss with the ricotta mixture until the pasta is well coated.
6. Stir in the chopped spinach and mix well.
7. In a 9x13-inch baking dish, spread a layer of marinara sauce on the bottom.
8. Arrange half of the ziti pasta mixture on top of the sauce.
9. Sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
10. Repeat the layers, starting with the marinara sauce, then the remaining ziti pasta mixture, and finally the remaining mozzarella and Parmesan cheese.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Remove from the oven and let it rest for a few minutes before serving.
14. Sprinkle with chopped fresh basil leaves and serve hot.

8. Creamy Broccoli Pasta Bake

Creamy broccoli pasta bake is a delicious and satisfying vegetarian dish.

Ingredients

• 8 oz pasta
• 3 cups broccoli florets
• 2 cups mixed cheese
• 1/2 cup grated parmesan
• 1/4 cup all-purpose flour
• 1 cup vegetable broth
• 1/2 cup milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente.
3. In a large skillet, heat olive oil and sauté broccoli florets until tender.
4. In a separate saucepan, whisk together flour, vegetable broth, and milk.
5. Bring the mixture to a simmer and cook until thickened.
6. Combine cooked pasta, broccoli, and sauce in a large bowl.
7. Stir in mixed cheese and parmesan until well combined.
8. Transfer the pasta mixture to a baking dish and top with additional cheese.
9. Bake for 20-25 minutes or until golden brown and bubbly.
10. Serve hot and enjoy.

9. Stuffed Bell Peppers With Quinoa

Stuffed Bell Peppers With Quinoa is a flavorful and nutritious vegetarian dish.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 onion
• 2 cloves garlic
• 1 cup black beans
• 1 cup corn kernels
• 1 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions.
4. Heat olive oil in a pan and sauté onion and garlic until softened.
5. Add black beans, corn kernels, and cooked quinoa to the pan and stir to combine.
6. Stuff each bell pepper with the quinoa mixture and top with shredded cheese.
7. Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes.
8. Season with salt and pepper to taste and serve hot.

10. Mushroom and Leek Tart

Savory tart filled with sautéed mushrooms and leeks in a flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/2 cup ice water
• 2 large leeks
• 2 cups mixed mushrooms
• 2 cloves garlic
• 1/2 cup grated cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Make the crust by combining flour, butter, and ice water in a bowl.
3. Roll out the crust and place it in a 9-inch tart pan.
4. Sauté the leeks and mushrooms in a pan until softened.
5. Add garlic, cheese, salt, and pepper to the pan and stir to combine.
6. Fill the tart crust with the leek and mushroom mixture.
7. Bake the tart for 35-40 minutes or until the crust is golden brown.
8. Remove from oven and let cool before serving.

11. Vegetable and Bean Tacos

Delicious and flavorful tacos filled with sautéed vegetables and beans.

Ingredients

• 1 cup cooked black beans
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 corn tortillas
• Salt and pepper to taste
• Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onions and cook for 3-4 minutes, until they start to soften.
3. Add the diced bell peppers and cook for an additional 4 minutes, until they are tender.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Stir in the cooked black beans, cumin, and chili powder.
6. Season with salt and pepper to taste.
7. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos by spooning the vegetable and bean mixture onto a tortilla and adding desired toppings.

12. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto, a perfect vegetarian dinner.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and cube the butternut squash into 1-inch pieces.
3. Place the squash on a baking sheet, toss with 1 tablespoon olive oil, and roast for 30-40 minutes, or until tender.
4. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
5. Add the diced onion and cook until translucent, about 5 minutes.
6. Add the minced garlic and cook for 1 minute, until fragrant.
7. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
8. Add the white wine and cook, stirring constantly, until the liquid is almost completely absorbed.
9. Warm the vegetable broth in a separate pot.
10. Add 1/2 cup of warmed broth to the rice mixture and cook, stirring constantly, until the liquid is mostly absorbed.
11. Repeat step 10, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
12. When the rice is cooked and creamy, stir in the roasted butternut squash, butter, and chopped sage.
13. Season with salt and pepper to taste.
14. Serve the risotto hot, topped with grated Parmesan cheese.

13. Grilled Tofu With Roasted Vegetables

Grilled tofu paired with roasted vegetables makes a delicious and healthy meal.

Ingredients

• 1 block of firm tofu
• 2 tablespoons of olive oil
• 1 teaspoon of dried thyme
• 1 teaspoon of garlic powder
• 1 large zucchini
• 1 large bell pepper
• 1 large red onion
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat and cut the tofu into 1-inch thick slices.
2. In a small bowl, mix together olive oil, thyme, and garlic powder, and brush the mixture onto both sides of the tofu slices.
3. Season the tofu with salt and pepper to taste.
4. Grill the tofu for 4-5 minutes per side, or until it's golden brown and crispy on the outside.
5. While the tofu is grilling, cut the zucchini, bell pepper, and red onion into 1-inch thick slices.
6. Toss the sliced vegetables with a little bit of olive oil, salt, and pepper, and spread them out on a baking sheet.
7. Roast the vegetables in the oven at 425°F (220°C) for 20-25 minutes, or until they're tender and lightly browned.
8. Serve the grilled tofu with the roasted vegetables and enjoy.

14. Vegetable and Cheese Frittata

A delicious Italian-style omelette filled with vegetables and cheese.

Ingredients

• 6 eggs
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup of mixed vegetables (bell peppers, zucchini, mushrooms)
• 1 cup of shredded cheese (mozzarella, cheddar)
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and cook until softened, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the mixed vegetables and cook until they are tender, about 5 minutes.
6. In a large bowl, whisk together the eggs and a pinch of salt.
7. Pour the egg mixture over the vegetables in the skillet.
8. Sprinkle the shredded cheese over the top of the egg mixture.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set.
10. Remove the skillet from the oven and let it cool for a few minutes before slicing and serving.

15. Spicy Pumpkin and Black Bean Soup

Spicy Pumpkin and Black Bean Soup is a flavorful and nutritious vegetarian dish perfect for autumn.

Ingredients

• 1 onion
• 3 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon oskmed paprika
• 1/2 teaspoon cayenne pepper
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 small pumpkin, peeled and diced
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. In a large pot, sauté the onion and garlic until softened.
2. Add the cumin, smoked paprika, and cayenne pepper, and cook for 1 minute.
3. Add the black beans, diced tomatoes, pumpkin, and vegetable broth.
4. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.

16. Eggplant and Tomato Moussaka

Eggplant and Tomato Moussaka is a classic Greek vegetarian dish.

Ingredients

• 2 large eggplants
• 3 large tomatoes
• 1 onion
• 2 cloves of garlic
• 1 cup of tomato puree
• 1 cup of bechamel sauce
• 1 cup of grated mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 1 tsp of dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/2-inch thick rounds and season with salt to draw out moisture.
3. Heat 2 tablespoons of oil in a pan and fry the eggplant slices until golden brown.
4. In a separate pan, sauté the onion and garlic until softened.
5. Add the tomato puree, dried oregano, salt, and pepper to the pan and stir well.
6. In a greased 9x13-inch baking dish, create a layer of eggplant slices.
7. Spread half of the tomato mixture over the eggplant layer.
8. Repeat the layers, starting with the eggplant, then the tomato mixture, and finally another layer of eggplant.
9. Pour the bechamel sauce over the top layer of eggplant.
10. Sprinkle the mozzarella and parmesan cheese over the bechamel sauce.
11. Bake for 45 minutes or until the top is golden brown.
12. Let it rest for 10 minutes before serving.

17. Quinoa and Black Bean Bowl

A nutritious and flavorful bowl filled with quinoa, black beans, and roasted vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: avocado, salsa, and shredded cheese for topping

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and fluffy.
4. While the quinoa cooks, toss the bell pepper and onion with olive oil, salt, and pepper on a baking sheet.
5. Roast the vegetables in the oven for about 20-25 minutes, or until tender.
6. In a large bowl, combine the cooked quinoa, black beans, roasted vegetables, and garlic.
7. Season with salt and pepper to taste.
8. Serve hot, with optional toppings such as avocado, salsa, and shredded cheese.

18. Roasted Sweet Potato and Carrot Soup

Roasted Sweet Potato and Carrot Soup is a comforting and healthy vegetarian meal option.

Ingredients

• 2 large sweet potatoes
• 4 large carrots
• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the sweet potatoes and carrots into large chunks.
3. Place the sweet potatoes and carrots on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes.
4. In a large pot, sauté the onion and garlic until softened.
5. Add the roasted sweet potatoes and carrots, vegetable broth, and ground cumin to the pot.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the coconut milk and season with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh herbs if desired.

19. Vegetarian Sushi Rolls

Delicious vegetarian sushi rolls made with fresh vegetables and rice.

Ingredients

• 1 cup sushi rice
• 1/2 cup water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cucumber
• 1 avocado
• 1 carrot
• 1 sheet of nori seaweed

Instructions

1. Prepare the sushi rice according to the package instructions.
2. Cut the cucumber, avocado, and carrot into thin slices.
3. Lay a sheet of nori seaweed flat on a sushi mat.
4. Spread a thin layer of sushi rice onto the seaweed, leaving a small border at the top.
5. Arrange the cucumber, avocado, and carrot slices horizontally in the middle of the rice.
6. Roll the sushi using the mat, applying gentle pressure.
7. Slice the roll into individual pieces using a sharp knife.
8. Serve with soy sauce and wasabi.

20. Cauliflower and Cheese Pasta

Creamy cauliflower and cheese pasta is a delicious vegetarian dinner option.

Ingredients

• 8 oz pasta
• 1 head of cauliflower
• 2 cups of cheese
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the cauliflower until tender.
3. In a large bowl, combine the cooked pasta, sautéed cauliflower, and cheese.
4. Toss the mixture until the cheese is melted and well combined.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy.

21. Lentil and Spinach Stew

Hearty and comforting, this lentil and spinach stew is a filling vegetarian option.

Ingredients

• 1 cup dried green or brown lentils
• 2 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 2 cups fresh spinach
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, combine lentils and water and bring to a boil.
2. Reduce heat and let simmer for 20-25 minutes, or until lentils are tender.
3. In a large skillet, sauté onion, garlic, carrot, and celery in a little water until tender.
4. Add diced tomatoes, thyme, salt, and pepper to the skillet and stir to combine.
5. Add the cooked lentils to the skillet and stir to combine.
6. Add fresh spinach to the pot and cook until wilted.
7. Serve hot, garnished with additional thyme if desired.

22. Grilled Vegetable and Goat Cheese Salad

A fresh salad featuring grilled vegetables and goat cheese, perfect for warm evenings.

Ingredients

• 1 cup mixed greens
• 1 cup sliced zucchini
• 1 cup sliced bell peppers
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Grill the zucchini and bell peppers for 3-4 minutes per side, until tender.
3. In a large bowl, combine the mixed greens, grilled vegetables, and crumbled goat cheese.
4. Sprinkle chopped walnuts over the top of the salad.
5. In a small bowl, whisk together olive oil and balsamic vinegar to make the dressing.
6. Drizzle the dressing over the salad and toss to combine.
7. Season with salt and pepper to taste, then serve immediately.

23. Vegetable and Mushroom Stir Fry

Vegetable and Mushroom Stir Fry is a quick and easy dish.

Ingredients

• 1 cup mixed vegetables
• 1 cup mushrooms
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the mixed vegetables and mushrooms, and stir-fry for 3-4 minutes.
4. Add the soy sauce and season with salt and pepper to taste.
5. Stir-fry for an additional 1-2 minutes until the vegetables are tender.
6. Serve hot over rice or noodles.

24. Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta is a delicious vegetarian dish made with pasta, tomato sauce, and spinach.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 1 cup fresh spinach
• 1/4 cup olive oil
• 2 cloves garlic
• 1 cup vegetable broth
• 1/2 cup grated mozzarella cheese
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the cherry tomatoes to the skillet and cook until they start to release their juices.
4. Add the vegetable broth, dried basil, salt, and pepper to the skillet and stir to combine.
5. Reduce heat to low and let the sauce simmer for 10 minutes.
6. Stir in the fresh spinach and let it wilt into the sauce.
7. Combine the cooked pasta and tomato sauce, and top with grated mozzarella cheese.
8. Serve hot and enjoy!

25. Baked Vegetable and Feta Phyllo Triangles

Crunchy phyllo triangles filled with roasted vegetables and feta cheese.

Ingredients

• 1 package of phyllo dough
• 1 cup of feta cheese, crumbled
• 1 cup of chopped spinach
• 1 cup of sliced zucchini
• 1 cup of sliced bell peppers
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the phyllo dough and cut it into 4 equal squares.
3. In a bowl, mix together the feta cheese, spinach, zucchini, bell peppers, and garlic.
4. Place a tablespoon of the vegetable mixture onto the center of each phyllo square.
5. Brush the edges of the phyllo with olive oil and fold the dough into triangles.
6. Place the triangles on a baking sheet lined with parchment paper.
7. Brush the tops of the triangles with olive oil and bake for 25-30 minutes, or until golden brown.
8. Serve warm and enjoy.

Conclusion

You've managed to impress with 25 veggie dinner recipes - who needs meat, anyway? These dishes are so good, you'll forget they're vegetarian. From portobello mushrooms to quinoa bowls, your taste buds (and guests) will thank you. It's ironic that veggie dinners can be so satisfying, isn't it? Now, go cook and enjoy the praise!