20 Best Meatless Dinner Recipes to Try

Creamy Tuscan White Bean Soup

This comforting and creamy Tuscan white bean soup is perfect for a cozy dinner night.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 cups spinach leaves
• 1/2 cup coconut milk

Cooking method:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
2. Stir in white beans, diced tomatoes, vegetable broth, rosemary, red pepper flakes, salt, and pepper.
3. Bring to a boil, then reduce heat and let simmer for 15 minutes.
4. Add spinach and coconut milk, stir until spinach wilts.
5. Serve hot with crusty bread on the side.

Cauliflower Steaks with Chimichurri Sauce

Elevate your dinner with these roasted cauliflower steaks topped with vibrant chimichurri sauce.

Ingredients:

• 1 large cauliflower head
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh parsley leaves
• 3 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes

Cooking method:

1. Preheat oven to 400°F (200°C). Slice cauliflower into 1-inch thick steaks.
2. Brush both sides of the steaks with olive oil, season with salt and pepper.
3. Roast in the oven for 25 minutes, flipping halfway.
4. In a blender, combine parsley, garlic, olive oil, red wine vinegar, and red pepper flakes; blend until smooth.
5. Drizzle chimichurri sauce over roasted cauliflower steaks before serving.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a deliciously satisfying meatless option for taco night.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro

Cooking method:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
2. Spread on a baking sheet, roast for 20-25 minutes until tender.
3. In a small pot, heat black beans over medium heat.
4. Warm tortillas in a dry pan or microwave.
5. Assemble tacos with roasted sweet potatoes, black beans, avocado slices, and cilantro.

Eggplant Parmesan Stacks

Cheesy and delicious, these eggplant parmesan stacks are layered with marinara sauce for an Italian-inspired meal.

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 teaspoon salt
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves

Cooking method:

1. Preheat oven to 375°F (190°C). Sprinkle eggplant slices with salt and let sit for 10 minutes; pat dry.
2. Combine breadcrumbs and Parmesan cheese. Coat eggplant slices in breadcrumb mixture.
3. Arrange eggplant on a baking sheet, bake for 20 minutes, flipping halfway.
4. Layer eggplant slices with marinara sauce and mozzarella cheese, bake for another 10 minutes until cheese melts.
5. Garnish with fresh basil and serve.

Lentil and Mushroom Shepherd's Pie

This hearty shepherd's pie substitutes lentils and mushrooms for a delightful vegetarian twist.

Ingredients:

• 1 cup green lentils
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, diced
• 1 teaspoon thyme
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 4 large potatoes, boiled and mashed
• Salt and pepper to taste

Cooking method:

1. Cook lentils in water until tender, drain and set aside.
2. In a pan, heat olive oil over medium heat, sauté onion and garlic until soft.
3. Add mushrooms and thyme, cook until mushrooms soften.
4. Stir in tomato paste, cooked lentils, and vegetable broth. Cook until thickened.
5. Transfer to a baking dish, spread mashed potatoes over top.
6. Bake at 400°F (200°C) for 20 minutes until golden brown.

Chickpea and Spinach Stuffed Peppers

These colorful stuffed peppers filled with chickpeas and spinach are both healthy and satisfying.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach leaves
• 1 teaspoon cumin
• 1/2 cup feta cheese, crumbled

Cooking method:

1. Preheat oven to 375°F (190°C). Place pepper halves in a baking dish.
2. In a pan, heat olive oil over medium heat, sauté onion and garlic until soft.
3. Add chickpeas, spinach, and cumin, cook until spinach wilts.
4. Stuff peppers with chickpea mixture, sprinkle with feta cheese.
5. Bake for 20 minutes until peppers are tender.

Zucchini Noodles with Pesto

This light and refreshing dish combines zucchini noodles with homemade basil pesto for a low-carb dinner option.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup Parmesan cheese
• 1/2 cup olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. In a blender, combine basil, pine nuts, Parmesan cheese, olive oil, and garlic to make pesto. Blend until smooth.
2. In a large pan, lightly sauté zucchini noodles for 2-3 minutes.
3. Toss noodles with pesto, season with salt and pepper.
4. Serve immediately, garnished with extra Parmesan if desired.

Thai Red Curry with Tofu

This flavorful Thai red curry with tofu and vegetables is both aromatic and satisfying.

Ingredients:

• 1 block firm tofu, cubed
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Cooking method:

1. In a pan, heat oil over medium heat, fry tofu until golden, remove and set aside.
2. In the same pan, sauté onion and mixed vegetables until tender.
3. Stir in red curry paste, cook for 1 minute.
4. Add coconut milk, soy sauce, and lime juice, bring to a simmer.
5. Return tofu to the pan, cook for another 5 minutes.
6. Garnish with cilantro before serving.

Butternut Squash Risotto

Creamy and rich, this butternut squash risotto is a comforting dish perfect for autumn evenings.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cups Arborio rice
• 4 cups vegetable broth
• 2 cups butternut squash, peeled and diced
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. In a pot, melt butter over medium heat. Sauté onion until soft.
2. Stir in Arborio rice, cook for 1-2 minutes.
3. Gradually add vegetable broth, one cup at a time, stirring continuously until absorbed.
4. Add butternut squash, cook until tender and risotto is creamy.
5. Stir in Parmesan cheese, season with salt and pepper.

Baked Falafel with Tahini Sauce

Enjoy these crispy baked falafels served with a creamy tahini sauce for a delicious meat-free meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup fresh parsley
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 3 tablespoons flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup tahini
• 2 tablespoons lemon juice
• 1/4 cup water

Cooking method:

1. Preheat oven to 375°F (190°C). In a food processor, combine chickpeas, parsley, garlic, cumin, coriander, flour, olive oil, salt, and pepper. Pulse until combined but slightly chunky.
2. Shape mixture into small balls, place on a baking sheet.
3. Bake for 20-25 minutes until golden.
4. In a bowl, mix tahini, lemon juice, and water to make sauce.
5. Serve falafel with tahini sauce on the side.