Easy Vegetarian Dinner Recipes for Weeknights

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Vegetarianism is a dietary practice that involves abstaining from meat, fish, and poultry. Vegetarians typically rely on plant-based foods, such as fruits, vegetables, legumes, grains, and nuts, to meet their nutritional needs. Some people choose to become vegetarian for ethical, environmental, or health reasons, while others simply prefer the taste and texture of vegetarian foods.

As more and more people adopt a vegetarian lifestyle, finding easy and delicious vegetarian dinner recipes for weeknights can be a challenge. However, with a little creativity and some simple ingredients, preparing vegetarian meals that are both healthy and satisfying can be a breeze. Whether you’re a seasoned vegetarian or simply looking to incorporate more meatless meals into your diet, this collection of easy vegetarian dinner recipes is sure to inspire and satisfy you. From quick stir-fries to hearty stews, these recipes are perfect for busy weeknights when time is tight but flavor and nutrition are a must.

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In this post, I will provide easy, delicious, and healthy vegetarian dinner recipes for busy weeknights

Recipe 1: Spinach and feta stuffed mushrooms

Spinach and feta stuffed mushrooms are a delicious and nutritious appetizer or side dish that is easy to make and perfect for a vegetarian or gluten-free diet. Here’s how to prepare this tasty dish:

Ingredients:

12 large mushrooms
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Salt and pepper to taste

Instructions:

  • Preheat the oven to 375°F (190°C).
  • Remove the stems from the mushrooms and chop them finely.
  • Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
  • Add the chopped mushroom stems and spinach to the skillet and cook for 3-4 minutes until the spinach is wilted.
  • Remove the skillet from the heat and stir in the feta cheese and breadcrumbs. Season with salt and pepper to taste.
  • Stuff each mushroom cap with the spinach and feta mixture.
  • Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender and the filling is golden brown.

Nutritional information (per serving):

Calories: 70
Protein: 4g
Fat: 5g
Carbohydrates: 4g
Fiber: 1g
Sodium: 180mg

Spinach and feta stuffed mushrooms are a great source of protein, fiber, and essential vitamins and minerals. The combination of spinach and feta cheese provides a tasty and nutritious filling that is perfect for any occasion. Enjoy this dish as a vegetarian appetizer or side dish, or pair it with a salad or roasted vegetables for a complete meal.

Recipe 2: Vegetarian Lentil Soup

Vegetarian lentil soup is a delicious and nutritious meal that is perfect for any time of year. Lentils are a great source of plant-based protein, fiber, and essential nutrients, making them a healthy addition to any vegetarian diet. Here’s how to make a simple yet delicious vegetarian lentil soup.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup dried lentils, rinsed and drained
4 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste

Instructions:

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic and sauté until soft and translucent.
  • Add the carrots and celery and continue to sauté for 3-5 minutes, until they begin to soften.
  • Add the lentils, vegetable broth, bay leaf, thyme, salt, and pepper. Stir well.
  • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  • Simmer the soup for 25-30 minutes, or until the lentils are tender and the soup has thickened.
  • Remove the bay leaf and discard.
  • Serve the soup hot with your favorite bread or crackers.

Nutritional Information

One serving of this vegetarian lentil soup provides approximately:

225 calories
13g protein
34g carbohydrates
6g fiber
3g fat
0mg cholesterol
680mg sodium
10% DV iron
20% DV vitamin A
35% DV vitamin C

This soup is a great way to incorporate more plant-based protein and fiber into your diet, while also enjoying a delicious and comforting meal. It’s easy to customize by adding your favorite vegetables or spices, making it a versatile recipe for any occasion.

Recipe 3: One-pot pasta with roasted vegetables

One-pot pasta with roasted vegetables is a delicious and easy vegetarian dish that’s perfect for a quick weeknight meal. This dish combines pasta with a variety of roasted vegetables and is cooked all in one pot, making clean-up a breeze. Here’s what you’ll need to make this recipe:

Ingredients:

1 pound pasta (such as penne or fusilli)
1 medium eggplant, diced
2 medium zucchini, diced
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 can (15 ounces) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
Grated Parmesan cheese, for serving

Instructions:

  • Preheat the oven to 400°F.
  • In a large bowl, toss the diced eggplant, zucchini, red bell pepper, onion, and garlic with the olive oil until evenly coated. Season with salt and black pepper to taste.
  • Transfer the vegetables to a large baking sheet and roast in the preheated oven for 20-25 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  • Meanwhile, in a large pot, combine the pasta, vegetable broth, diced tomatoes (including the juice), dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
  • Once the pasta is cooked, remove the pot from the heat and stir in the roasted vegetables. Season with salt and black pepper to taste.
  • Serve hot, garnished with grated Parmesan cheese, if desired.

Nutritional Information (per serving):

Calories: 397
Total fat: 9g
Saturated fat: 2g
Cholesterol: 4mg
Sodium: 539mg
Total carbohydrates: 68g
Dietary fiber: 9g
Sugars: 12g
Protein: 13g

This one-pot pasta with roasted vegetables is not only delicious, but it’s also packed with fiber, vitamins, and minerals. It’s a perfect dish for vegetarians or anyone looking to incorporate more plant-based meals into their diet.

Recipe 4: Baked sweet potato and black bean tacos

Baked sweet potato and black bean tacos

Baked sweet potato and black bean tacos are delicious and healthy vegetarian meal options. Here’s what you’ll need to make them:

Ingredients:

2 medium sweet potatoes, peeled and diced
1 can black beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
8-10 small tortillas
Toppings of your choice, such as shredded cheese, diced avocado, salsa, and cilantro

Instructions:

Preheat your oven to 400°F.
In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet and bake for 20-25 minutes or until they are tender and lightly browned.
While the sweet potatoes are baking, heat the black beans in a small saucepan over medium heat until they are warmed through.
To assemble the tacos, warm the tortillas in the oven or microwave, then fill them with baked sweet potatoes and black beans. Top with your desired toppings, such as shredded cheese, diced avocado, salsa, and cilantro.

Nutritional information (per serving, not including toppings):

Calories: 270
Fat: 4g
Carbohydrates: 51g
Fiber: 10g
Protein: 9g
These baked sweet potato and black bean tacos are a great source of fiber, protein, and complex carbohydrates, making them a filling and nutritious meal option. They are also vegetarian, and gluten-free, and can be easily customized to suit your taste preferences. Enjoy!

Recipe 5: Veggie stir-fry with tofu and brown rice

Veggie stir-fry with tofu and brown rice

Veggie stir-fry with tofu and brown rice is a delicious and nutritious vegetarian meal that is easy to prepare. Here’s what you need to make it:

Ingredients:

1 block of firm tofu, drained and pressed
1 tablespoon of vegetable oil
2 cloves of garlic, minced
1 onion, diced
1 red bell pepper, sliced
1 cup of broccoli florets
1 cup of sliced mushrooms
1 cup of snow peas
1 tablespoon of soy sauce
2 cups of cooked brown rice

Instructions:

Cut the tofu into small cubes and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and onion and cook for 1-2 minutes until the onion is translucent.
Add the bell pepper, broccoli, mushrooms, and snow peas to the skillet and stir-fry for 5-7 minutes, until the vegetables are tender.
Add the tofu and soy sauce to the skillet and stir-fry for an additional 3-5 minutes, until the tofu is heated through.
Serve the stir-fry over cooked brown rice.

Nutritional Information (per serving):

Calories: 360
Protein: 16g
Fat: 11g
Carbohydrates: 52g
Fiber: 8g
Sodium: 360mg
This veggie stir-fry with tofu and brown rice is a great source of protein, fiber, and essential nutrients. It’s also low in fat and calories, making it a healthy and satisfying meal option. Feel free to customize the recipe by adding or substituting your favorite vegetables or seasonings. Enjoy!

Recipe 6: Chickpea curry with quinoa

Chickpea curry with quinoa is a delicious and nutritious vegetarian dish that’s easy to prepare and packed with flavor. Here’s how to make it:

Ingredients:

1 cup quinoa
2 cups water
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 can (15 ounces) chickpeas, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1/2 cup vegetable broth
Salt and pepper to taste
Fresh cilantro, chopped, for garnish

Instructions:

  • Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring water to a boil. Add quinoa and stir. Reduce heat to low, cover, and simmer until the water has been absorbed about 15 minutes.
  • In a large skillet, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for another minute.
  • Add curry powder, cumin, coriander, and cayenne pepper to the skillet and cook for 1-2 minutes until fragrant.
  • Add chickpeas, diced tomatoes, and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.
  • Season with salt and pepper to taste. Serve chickpea curry over quinoa, garnished with fresh cilantro.

Nutritional Information (per serving):

Calories: 364
Protein: 13g
Fat: 7g
Carbohydrates: 63g
Fiber: 13g
Chickpeas are an excellent source of protein and fiber, while quinoa provides a good source of complex carbohydrates and essential amino acids. This dish is also low in fat and high in vitamins and minerals, making it a healthy and satisfying meal option.

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