22+ Mouthwatering Meatless Dinner Recipes You’ll Want to Try Tonight

If you’re looking to switch up your dinner routine and explore more plant-based options, you’re in the right place.

Whether you’re following a vegetarian or vegan diet, cutting back on meat, or simply trying to incorporate more vegetables into your meals, meatless dinners can be both satisfying and delicious.

In this article, we’ve rounded up over 22 creative and mouthwatering meatless dinner recipes that are perfect for busy weeknights, family meals, or when you’re craving something healthy and hearty.

From comforting soups and savory casseroles to light salads and flavorful stir-fries, these recipes will keep your taste buds happy and your body nourished.

These dishes don’t just skip the meat—they’re packed with vibrant vegetables, plant-based proteins, and whole grains, making them satisfying and full of flavor.

Say goodbye to bland and boring meatless meals, and get ready to enjoy a variety of plant-powered dishes that’ll leave everyone at the dinner table asking for more.

22+ Mouthwatering Meatless Dinner Recipes You’ll Want to Try Tonight

Eating meatless doesn’t have to mean sacrificing flavor, variety, or satisfaction.

With these 22+ meatless dinner recipes, you’ll have a wide range of options to suit any mood or dietary need.

Whether you’re in the mood for a warm, comforting soup, a fresh and zesty salad, or a savory casserole packed with vegetables and grains, there’s something here for everyone.

These recipes not only showcase the versatility of plant-based ingredients but also prove that a meat-free meal can be just as delicious and filling as any other.

So, next time you’re planning your dinner, consider opting for a meatless option—your body and taste buds will thank you!

Chickpea and Spinach Coconut Curry

This comforting chickpea and spinach coconut curry is a warm, fragrant, and satisfying dish that brings together Indian-inspired spices and creamy coconut milk. It’s not only hearty and filling but also incredibly easy to prepare, making it perfect for busy weeknights or lazy weekends. This dish is rich in plant-based protein, fiber, and iron thanks to the chickpeas and spinach, making it both nutritious and satisfying without any meat.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 (14 oz) can of diced tomatoes
• 1 (14 oz) can of coconut milk
• 4 cups fresh spinach
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked basmati rice, to serve

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the onion and sauté for 4–5 minutes until softened.
2. Stir in garlic and ginger, cooking for 1 minute until fragrant.
3. Add curry powder, turmeric, and cumin; cook for another minute, stirring continuously.
4. Add chickpeas, diced tomatoes (with juices), and coconut milk. Bring to a gentle simmer.
5. Simmer for 10–12 minutes, letting the flavors blend and sauce thicken slightly.
6. Stir in fresh spinach and cook for 2–3 minutes until wilted. Season with salt and pepper.
7. Serve hot over basmati rice and garnish with chopped cilantro.

This chickpea and spinach coconut curry proves that you don’t need meat to create a rich and flavorful dinner. It’s cozy, full of depth, and comes together with pantry staples. Whether you’re vegetarian or just reducing meat in your diet, this dish is a go-to option that delivers warmth and nutrition in every bite.

Creamy Mushroom and Pea Risotto

Risotto is the ultimate comfort food, and this mushroom and pea version brings a luscious, velvety texture without the need for cream or meat. The mushrooms provide a savory, umami richness while the peas add bursts of sweetness and vibrant color. Arborio rice, slowly cooked in broth and finished with a touch of cheese, makes for an indulgent yet wholesome dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 2 cups sliced cremini or button mushrooms
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a deep pan over medium heat. Add onion and cook for 3–4 minutes until translucent.
2. Stir in garlic and mushrooms. Cook for 5–7 minutes until mushrooms are soft and browned.
3. Add Arborio rice and stir for 1–2 minutes until lightly toasted.
4. Pour in white wine (if using) and cook until it’s mostly absorbed.
5. Begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. This process should take about 18–20 minutes.
6. When rice is nearly tender, stir in peas and cook for another 3–5 minutes.
7. Turn off the heat and stir in Parmesan cheese. Season with salt and pepper.
8. Serve warm, topped with chopped parsley.

This creamy mushroom and pea risotto delivers gourmet flavor with humble ingredients. It’s a testament to how patience and simple techniques can transform everyday vegetables into a luxurious, meatless meal. Ideal for date nights, family dinners, or whenever you crave something cozy and refined.

Roasted Vegetable and Pesto Quinoa Bowl

Vibrant, colorful, and packed with nutrients, this roasted vegetable and pesto quinoa bowl is a powerhouse of plant-based goodness. The roasted veggies bring depth and texture, while the basil pesto ties everything together with its bright, herby punch. It’s a flexible and satisfying meatless meal that you can prepare ahead for a quick and wholesome dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/3 cup basil pesto (store-bought or homemade)
• Optional toppings: crumbled feta, pine nuts, avocado

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
4. Meanwhile, cook quinoa in water or broth: bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
5. In a large bowl, combine cooked quinoa, roasted vegetables, and pesto. Mix until evenly coated.
6. Serve warm or cold, topped with optional feta, pine nuts, or avocado slices.

This quinoa bowl is as nourishing as it is beautiful. It’s proof that a meatless dinner can be light yet deeply satisfying. With its balance of protein, fiber, and flavor, it’s a dish you’ll want to come back to again and again—ideal for meal prep or impressing guests with plant-forward cooking.

Lentil and Sweet Potato Shepherd’s Pie

This hearty lentil and sweet potato shepherd’s pie is a comforting plant-based twist on a classic British dish. Instead of ground meat, earthy lentils provide a rich and satisfying base, while sweet potatoes add a naturally creamy and subtly sweet topping. Packed with vegetables, protein, and fiber, this dish is not only filling but also nourishing. It’s perfect for a cozy evening or when you need a make-ahead dinner that reheats beautifully.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup brown or green lentils, rinsed
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp plant-based butter or olive oil (for mashing)
• Splash of non-dairy milk (optional)

Instructions:

1. Boil sweet potatoes in salted water until fork-tender, about 10–12 minutes. Drain and mash with butter/oil and a splash of non-dairy milk. Set aside.
2. In a large skillet, heat olive oil and sauté onion, garlic, and carrots for 5–6 minutes.
3. Add lentils, tomato paste, broth, thyme, paprika, salt, and pepper. Bring to a simmer.
4. Cook for 20–25 minutes until lentils are tender and liquid has reduced.
5. Preheat oven to 400°F (200°C). Transfer lentil mixture to a baking dish and top with mashed sweet potatoes.
6. Bake for 15–20 minutes until lightly browned. Let cool slightly before serving.

This lentil and sweet potato shepherd’s pie offers all the comfort of the original while embracing the healthful benefits of a meat-free diet. The texture is rich, the flavors are layered, and the dish is as wholesome as it is hearty. It’s a true crowd-pleaser—whether you’re feeding a family or meal prepping for the week ahead.

Eggplant and Ricotta Stuffed Shells

These eggplant and ricotta stuffed pasta shells bring classic Italian comfort food to your table—without the meat. Roasted eggplant adds a meaty, smoky depth that pairs beautifully with creamy ricotta and tangy marinara sauce. This dish is indulgent yet balanced, offering plenty of flavor along with a touch of elegance. It’s a perfect dinner option for entertaining guests or treating yourself to something special.

Ingredients:

• 12 jumbo pasta shells
• 1 medium eggplant, peeled and diced
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella (plus more for topping)
• 1/4 cup grated Parmesan (optional)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Toss eggplant in olive oil and roast for 20 minutes, until soft and lightly browned.
2. Boil pasta shells according to package instructions. Drain and cool.
3. In a bowl, mix roasted eggplant, ricotta, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
4. Pour half the marinara sauce into the bottom of a baking dish. Stuff each shell with filling and place in the dish.
5. Top with remaining sauce and a sprinkle of mozzarella.
6. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly.
7. Garnish with fresh basil before serving.

These stuffed shells strike the perfect balance between indulgent and nourishing. The eggplant gives a satisfying texture while the creamy ricotta mixture provides a comforting richness. It’s a vegetarian classic that even meat-lovers will appreciate, ideal for both casual weeknight dinners and special occasions.

Black Bean and Avocado Tacos with Lime Slaw

These zesty black bean and avocado tacos with lime slaw are a vibrant, flavor-packed dinner that comes together in under 30 minutes. With creamy avocado, protein-rich black beans, and a crunchy slaw tossed in a citrusy dressing, these tacos are as refreshing as they are satisfying. They’re a go-to option when you want something light, quick, and colorful—no meat required.

Ingredients:

• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 avocado, sliced
• 6 corn or flour tortillas

Lime Slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp agave or maple syrup
• Pinch of salt

Instructions:

1. Toss cabbage, cilantro, lime juice, olive oil, agave, and salt in a bowl. Let sit for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Add black beans, cumin, paprika, salt, and pepper. Cook for 5–7 minutes.
3. Warm tortillas in a dry skillet or microwave.
4. Assemble tacos: layer black beans, avocado slices, and a heap of lime slaw.
5. Serve immediately with hot sauce or lime wedges, if desired.

These tacos are a celebration of fresh, bold flavors and plant-based simplicity. They’re fast, colorful, and bursting with texture—from creamy to crunchy to tangy. Whether you’re cooking for yourself or feeding a group, they prove that meatless meals can be just as exciting and delicious as any taco night.

Sweet Potato and Black Bean Burritos

These sweet potato and black bean burritos are a vibrant, hearty, and wholesome option for a quick weeknight dinner. Roasted sweet potatoes provide natural sweetness and a satisfying texture, while black beans bring protein and fiber. Combined with creamy avocado and a tangy lime dressing, these burritos are a complete meal that’s full of flavor, nutrition, and color.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 (15 oz) can black beans, drained and rinsed
• 4 large flour tortillas
• 1 avocado, sliced
• 1/4 cup sour cream or Greek yogurt (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Hot sauce, to taste (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender.
2. Warm tortillas in a skillet or microwave.
3. In a small bowl, mix lime juice and cilantro for the dressing.
4. To assemble the burritos, layer each tortilla with roasted sweet potatoes, black beans, avocado slices, a drizzle of lime cilantro dressing, and sour cream (if using).
5. Roll up the burritos tightly, folding in the sides as you go.
6. Serve with hot sauce and extra lime wedges, if desired.

These sweet potato and black bean burritos are packed with flavor and texture. The balance of creamy, smoky, and zesty ingredients makes them a delicious, filling meal. Whether you’re meal prepping for the week or serving a quick dinner, they’re sure to satisfy both your taste buds and your hunger.

Quinoa and Roasted Vegetable Salad with Lemon-Tahini Dressing

This quinoa and roasted vegetable salad is a light yet filling meal that’s perfect for warmer evenings or as a healthy lunch option. Roasted vegetables such as zucchini, bell peppers, and red onion pair beautifully with the nutty flavor of quinoa, while the lemon-tahini dressing adds creaminess and a zesty punch. It’s refreshing, colorful, and full of nutrients—great for any occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 red onion, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 1 tbsp maple syrup or honey
• 1 tbsp water (to thin the dressing)
• Fresh parsley or basil for garnish

Instructions:

1. Cook quinoa: Bring water or broth to a boil, then reduce heat and simmer for 15 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.
2. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create the dressing. Adjust consistency with more water, if needed.
4. In a large bowl, combine quinoa, roasted vegetables, and toss with the lemon-tahini dressing.
5. Garnish with fresh parsley or basil and serve immediately or chilled.

This quinoa and roasted vegetable salad is a perfect example of how simple ingredients can create a flavorful, satisfying meal. The roasted vegetables bring a smoky depth, while the quinoa provides protein and texture. The lemon-tahini dressing ties everything together with a tangy, creamy touch, making this salad an ideal light dinner or side dish.

Zucchini Noodles with Pesto and Cherry Tomatoes

This zucchini noodle (or “zoodle”) dish with pesto and cherry tomatoes is a refreshing, low-carb alternative to traditional pasta. The zucchini noodles provide a light, slightly crunchy base, while the rich, herby pesto adds a burst of flavor. Sweet cherry tomatoes complement the dish with their juiciness and color. This quick, easy meal is perfect for a light yet satisfying dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup homemade or store-bought pesto
• 1 tbsp toasted pine nuts (optional)
• Fresh Parmesan or vegan cheese, for garnish (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 3–5 minutes, stirring occasionally, until tender but still slightly crisp.
2. Add halved cherry tomatoes to the skillet and cook for an additional 2 minutes until softened.
3. Remove from heat and toss with pesto until noodles and tomatoes are evenly coated.
4. Season with salt and pepper to taste.
5. Garnish with toasted pine nuts and fresh cheese before serving.

Zucchini noodles with pesto and cherry tomatoes offer all the satisfaction of pasta with a fraction of the carbs. The pesto brings richness and depth, while the zucchini noodles provide a fresh and light texture. It’s a versatile dish that’s quick to make, full of flavor, and perfect for a summer evening or when you’re craving something healthier without sacrificing taste.

Cauliflower and Chickpea Tikka Masala

This cauliflower and chickpea tikka masala is a hearty and flavorful plant-based twist on the classic Indian curry. Cauliflower florets and chickpeas are simmered in a rich, spiced tomato-based sauce, making for a dish that’s both satisfying and full of depth. The creamy texture of coconut milk and the warming spices make it a perfect comfort food without the need for meat. It pairs beautifully with rice or naan for a complete meal.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 1 medium cauliflower, cut into florets
• 1 (15 oz) can chickpeas, drained and rinsed
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or naan, to serve

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened.
2. Add garlic, ginger, and all the spices (garam masala, turmeric, cumin, paprika, cinnamon, cayenne). Stir for 1–2 minutes until fragrant.
3. Add diced tomatoes, coconut milk, cauliflower florets, and chickpeas. Stir to combine.
4. Bring to a simmer, cover, and cook for 20–25 minutes, until cauliflower is tender and the sauce has thickened.
5. Season with salt and pepper to taste.
6. Serve with rice or naan, and garnish with fresh cilantro.

This cauliflower and chickpea tikka masala is a rich, comforting dish that’s sure to satisfy your curry cravings. The cauliflower absorbs all the warm spices, while the chickpeas add heartiness. This dish is perfect for weeknight dinners or as a cozy meal to enjoy with loved ones, offering a filling and delicious way to embrace meatless dining.

Spaghetti Squash Primavera

Spaghetti squash is a fantastic, light alternative to traditional pasta, and this spaghetti squash primavera is a fresh, colorful dish full of seasonal vegetables. With zucchini, cherry tomatoes, and bell peppers, this dish is loaded with fiber, vitamins, and antioxidants. A light garlic and olive oil dressing ties everything together for a simple yet flavorful meal that’s both filling and healthy.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 small zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Parmesan or vegan cheese, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle with olive oil, salt, and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes until the flesh is tender and can be easily shredded with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, and cherry tomatoes. Cook for 5–7 minutes until vegetables are tender and slightly caramelized.
4. Add garlic to the skillet and cook for 1 more minute until fragrant.
5. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
6. Toss the shredded squash with the sautéed vegetables and fresh basil. Season with salt and pepper to taste.
7. Garnish with Parmesan or vegan cheese if desired.

This spaghetti squash primavera is a light and satisfying meal that celebrates fresh vegetables. The squash provides a hearty base, while the sautéed veggies and basil create a colorful, delicious dish. It’s an excellent low-carb, gluten-free option that feels just as indulgent as pasta but with a healthier twist.

Cucumber and Hummus Stuffed Pita Pockets

These cucumber and hummus stuffed pita pockets are a fresh and refreshing meal that’s perfect for hot days or when you want something quick and light. The cool crunch of cucumber combined with creamy hummus offers a delightful contrast in textures, while fresh herbs like parsley and mint elevate the flavor. It’s a great option for lunch, dinner, or even as a light snack.

Ingredients:

• 4 whole wheat pita pockets
• 1 cup hummus (store-bought or homemade)
• 1 cucumber, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Cut pita pockets in half to create four pockets.
2. Spread a generous amount of hummus inside each pocket.
3. Stuff each pita with cucumber slices, parsley, mint, onion, and cherry tomatoes.
4. Season with salt and pepper to taste.
5. Serve with lemon wedges on the side for a refreshing squeeze of citrus.

These cucumber and hummus stuffed pita pockets are light, fresh, and bursting with flavors. The combination of creamy hummus, crunchy cucumber, and bright herbs makes this a satisfying and healthy meal. Perfect for meal prep or a quick dinner, these pita pockets are a simple, nutritious, and flavorful way to enjoy a meatless meal.

Sweet Potato and Kale Stew

This sweet potato and kale stew is a cozy, nutrient-packed meal that combines the sweetness of roasted sweet potatoes with the earthy richness of kale. The hearty broth, seasoned with garlic, ginger, and cumin, provides a comforting base, while the sweet potatoes and kale add texture and depth. This stew is easy to make, filling, and packed with vitamins and fiber, making it an ideal dish for any season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes, until tender.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes until softened.
3. Add cumin and turmeric, stirring for another minute to release the spices’ aromas.
4. Add diced tomatoes and vegetable broth, and bring to a simmer.
5. Once the sweet potatoes are roasted, add them to the pot and cook for 10 minutes, allowing the flavors to meld together.
6. Add chopped kale and cook for an additional 5 minutes until the kale is tender.
7. Season with salt and pepper to taste, and garnish with fresh cilantro, if desired.

This sweet potato and kale stew is a perfect balance of sweetness and spice. The sweet potatoes bring a creamy, comforting element, while the kale adds a hearty green burst. It’s a warm, filling, and nutrient-rich meal that works great for meal prep or as a healthy weeknight dinner option.

Avocado and Tomato Quesadillas

These avocado and tomato quesadillas are a quick, simple, and flavorful dinner choice that takes only minutes to prepare. The creamy avocado and juicy tomatoes meld beautifully with the melty cheese and crispy tortillas. These quesadillas are perfect for a light yet satisfying meal or snack, and they can easily be customized with your favorite fillings. Serve with a side of salsa or guacamole for a complete experience.

Ingredients:

• 2 large flour tortillas
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella or cheddar cheese (or vegan cheese)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)
• Salsa or guacamole, for serving

Instructions:

1. Heat a skillet over medium heat and lightly brush one side of the tortillas with olive oil.
2. Place one tortilla, oiled side down, in the skillet.
3. On top of the tortilla, layer slices of avocado, halved tomatoes, and shredded cheese.
4. Place the second tortilla on top, oiled side up.
5. Cook for 2-3 minutes until the bottom tortilla is golden and crispy. Flip carefully and cook for another 2-3 minutes until the cheese is melted and the other side is crispy.
6. Remove from heat and cut into wedges.
7. Garnish with fresh cilantro and serve with salsa or guacamole.

These avocado and tomato quesadillas are an easy, customizable, and delicious meal. The creaminess of the avocado, the freshness of the tomatoes, and the gooey melted cheese come together for a delightful bite. They’re perfect for a quick dinner or a snack, and they’re sure to become a regular favorite in your meatless meal rotation.

Chickpea and Spinach Curry

This chickpea and spinach curry is a flavorful, aromatic dish that’s rich in plant-based protein and greens. The chickpeas provide heartiness, while the spinach wilts down into a soft, vibrant base for the curry. The combination of coconut milk, garlic, ginger, and spices creates a warming, fragrant sauce that ties everything together. This curry is great for a cozy dinner, and it pairs perfectly with rice or naan.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)
• Cooked basmati rice or naan, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add garlic, ginger, and spices (cumin, coriander, turmeric, and cinnamon), and cook for 1-2 minutes until fragrant.
3. Stir in chickpeas, coconut milk, and vegetable broth, and bring to a simmer. Cook for 10 minutes, allowing the flavors to blend.
4. Add chopped spinach and cook for another 3–5 minutes until wilted and tender.
5. Season with salt and pepper to taste.
6. Serve with basmati rice or naan, and garnish with fresh cilantro.

This chickpea and spinach curry is a vibrant, satisfying dish that’s perfect for a weeknight dinner. The combination of creamy coconut milk and the earthy, savory spices makes this curry comforting yet full of flavor. It’s a filling, nutrient-dense meal that works well with rice or naan and is sure to become a go-to in your meatless dinner rotation.

Lentil and Vegetable Stir-Fry

This lentil and vegetable stir-fry is a quick, hearty, and nutritious meal, packed with protein from the lentils and vibrant vegetables. The stir-fry sauce, made with soy sauce, garlic, and a touch of sesame oil, infuses the dish with a rich umami flavor. It’s a versatile meal that can be customized with your favorite vegetables and is perfect for a healthy dinner that’s full of plant-based goodness.

Ingredients:

• 1 cup dried green or brown lentils, cooked
• 1 tbsp sesame oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp ground ginger
• 2 tbsp sesame seeds (optional)
• Fresh cilantro, for garnish

Instructions:

1. Cook the lentils according to package instructions. Set aside.
2. Heat sesame oil in a large skillet or wok over medium heat. Add onion, bell pepper, carrot, and zucchini, and stir-fry for 5-7 minutes until vegetables are tender-crisp.
3. Add garlic and cook for an additional minute until fragrant.
4. In a small bowl, mix soy sauce, rice vinegar, honey, and ground ginger. Pour the sauce over the vegetables and stir to coat evenly.
5. Add the cooked lentils to the pan and toss everything together. Cook for 2-3 more minutes, allowing the flavors to meld.
6. Garnish with sesame seeds and fresh cilantro before serving.

This lentil and vegetable stir-fry is a wholesome, satisfying dish that’s bursting with flavor and packed with plant-based protein. The combination of tender lentils and crisp vegetables makes it both nutritious and filling. With a savory stir-fry sauce tying everything together, it’s a perfect meal for busy weeknights or meal prep.

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a comforting and indulgent yet light dish. The earthy mushrooms and wilted spinach come together with a velvety, dairy-free cream sauce made from cashews. It’s a rich and satisfying pasta dish that’s completely plant-based but feels decadent. A perfect option for when you’re craving a creamy pasta without the dairy.

Ingredients:

• 8 oz whole wheat or gluten-free pasta
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 2 cups fresh spinach
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1 cup water
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 5 minutes until softened.
3. Add mushrooms and cook for another 5-7 minutes until they release their moisture and become golden brown.
4. Add garlic and cook for an additional minute until fragrant.
5. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
6. Add spinach to the skillet and cook until wilted, about 2-3 minutes.
7. Pour the cashew cream sauce over the vegetables and stir to combine.
8. Add the cooked pasta and toss everything together. Cook for another 2 minutes until heated through.
9. Garnish with fresh parsley and serve immediately.

This creamy spinach and mushroom pasta is a decadent yet dairy-free dish that combines rich flavors and textures. The cashew cream sauce adds a silky smoothness, while the mushrooms and spinach contribute depth and earthiness. It’s a perfect dish for when you’re craving comfort food with a plant-based twist.

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is a vibrant, refreshing, and protein-packed meal that’s perfect for a light dinner or a hearty lunch. With a base of chickpeas, cucumbers, tomatoes, olives, and red onion, it’s bursting with fresh flavors. The tangy lemon and olive oil dressing ties everything together, making it a bright and satisfying meal that’s both filling and healthy.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese (optional, or use vegan feta)
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, olives, red onion, and feta cheese (if using).
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh parsley before serving.

This Mediterranean chickpea salad is a refreshing, nutrient-dense meal that comes together in minutes. The combination of crisp vegetables, briny olives, and creamy feta makes each bite satisfying, while the lemon and oregano dressing adds a zesty finish. It’s a great option for a light dinner, a filling lunch, or as a side dish at your next gathering.

Thai-inspired Tofu and Coconut Soup

This Thai-inspired tofu and coconut soup is a light yet comforting dish that’s packed with bold flavors. The creamy coconut milk provides a rich base, while the lemongrass, ginger, and lime offer a fresh, citrusy kick. Tofu, mushrooms, and spinach add texture and depth, making it a satisfying plant-based meal. This soup is perfect for a cozy dinner or a light lunch, and it can be easily customized with other veggies or spices to suit your taste.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 stalk lemongrass, smashed
• 1 cup mushrooms, sliced
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• 1 (14 oz) block firm tofu, drained and cubed
• 2 cups fresh spinach
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Red chili flakes, for heat (optional)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Add lemongrass and mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown.
3. Pour in coconut milk and vegetable broth, and bring to a simmer.
4. Add tofu cubes and spinach, cooking for 5-7 minutes until the tofu is heated through and the spinach has wilted.
5. Stir in soy sauce, lime juice, and optional chili flakes for heat.
6. Remove the lemongrass stalk before serving.
7. Garnish with fresh cilantro and serve hot.

This Thai-inspired tofu and coconut soup is a warm, aromatic dish that’s perfect for a chilly evening. The rich coconut milk and spices create a luxurious broth, while the tofu and spinach add a hearty touch. With just a hint of heat from chili flakes and the tanginess of lime, this soup offers a balanced and refreshing meal that’s simple yet bursting with flavor.

Veggie-Packed Cauliflower Pizza Crust

This veggie-packed cauliflower pizza crust is a fantastic gluten-free, low-carb alternative to traditional pizza. The cauliflower base is mixed with cheese, egg, and seasonings to create a crisp, savory crust. You can top it with all your favorite veggies or plant-based toppings for a satisfying meal that won’t weigh you down. This pizza is perfect for a weeknight dinner or a fun family activity where everyone gets to create their own personalized pizza.

Ingredients for the crust:

• 1 medium head cauliflower, grated or riced
• 1/2 cup shredded mozzarella or dairy-free cheese
• 1/4 cup almond flour
• 1 egg (or flax egg for vegan option)
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Toppings (optional):

• Tomato sauce
• 1/2 cup shredded mozzarella or dairy-free cheese
• 1/4 cup red onion, thinly sliced
• 1/2 cup bell pepper, sliced
• 1/4 cup black olives, pitted and sliced
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the grated cauliflower in a clean kitchen towel and squeeze out any excess moisture.
3. In a large bowl, combine the cauliflower, cheese, almond flour, egg, garlic powder, oregano, salt, and pepper. Mix until a dough forms.
4. Transfer the dough onto the prepared baking sheet and press it into a round shape, about 1/4-inch thick.
5. Bake the crust for 15–20 minutes until golden brown and crispy.
6. Once the crust is ready, remove from the oven and top with tomato sauce, cheese, and your favorite veggie toppings.
7. Return the pizza to the oven and bake for an additional 5–7 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This veggie-packed cauliflower pizza crust is a fun, healthy alternative to traditional pizza that’s packed with flavor. The cauliflower base provides a satisfying texture, while the fresh veggie toppings add a burst of color and nutrition. It’s the perfect way to enjoy pizza without the guilt, and it’s an easy, customizable option for anyone following a gluten-free or low-carb diet.

Falafel Wraps with Tahini Sauce

These falafel wraps with tahini sauce are a vibrant and satisfying meal that’s bursting with flavor. The crispy, golden falafel are made from chickpeas, herbs, and spices, providing a crunchy and hearty base. Wrapped in soft pita with fresh vegetables and drizzled with creamy tahini sauce, these wraps are perfect for a quick dinner, lunch, or meal prep. They’re plant-based, protein-packed, and full of Mediterranean-inspired flavors.

Ingredients for the falafel:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp baking powder
• 3 tbsp flour (chickpea flour works well for gluten-free)
• Salt and pepper, to taste
• Olive oil, for frying

Ingredients for the wraps:

• 4 pita breads or wraps
• 1 cucumber, sliced
• 1 tomato, sliced
• 1/4 red onion, thinly sliced
• Fresh lettuce or spinach leaves

Ingredients for tahini sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• Water, to thin (about 2–3 tbsp)
• Salt, to taste

Instructions:

1. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, cinnamon, baking powder, flour, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
2. Form the mixture into small balls or patties, about 1–1.5 inches in diameter.
3. Heat olive oil in a pan over medium heat. Fry the falafel for 3–4 minutes per side until golden and crispy.
4. For the tahini sauce, whisk together tahini, lemon juice, olive oil, garlic, and water until smooth and creamy. Add salt to taste.
5. To assemble the wraps, place a few falafel in each pita, along with cucumber, tomato, red onion, and fresh greens. Drizzle with tahini sauce.
6. Serve immediately and enjoy!

These falafel wraps with tahini sauce are a flavorful, satisfying meal that’s both delicious and nutritious. The crispy falafel paired with the creamy tahini sauce and fresh vegetables make for a perfect balance of textures and tastes. Whether you’re making them for a family dinner or packing them for lunch, they’re sure to be a crowd-pleaser and a staple in your meatless recipe collection.