47 Tasty Vegetarian Dinner Recipes You’ll Make All the Time!

Hello, friends! Are you tired of the same old dinners? Do you want to eat healthy, yummy food that is full of color? I have the perfect list for you. Here are 47 of the best vegetarian dinner recipes with a Mediterranean twist. They are flavorful, satisfying, and good for you.

This big collection has something for everyone. You will find easy weeknight meals, hearty soups and stews, cozy pastas, and show stopping main dishes. Many recipes are vegan or gluten free. Every recipe is packed with the bright, delicious flavors of the Mediterranean and uses plant based protein to keep you full.

In the Mediterranean, we celebrate vegetables. If you shopped with my grandma, you would see her fill her bags with every colorful vegetable she could find. We believe in eating with the seasons, so our food always tastes its very best. These recipes follow that happy, healthy way of eating.

Let’s get cooking!

Easy Weeknight Vegetarian Dinners

These recipes are perfect for busy nights. They come together faster than waiting for delivery!

1. Creamy Turkish Red Lentil Soup

This soup is like a warm, cozy hug in a bowl. It is creamy, gluten free, and completely vegan. Red lentils are a fantastic source of plant based protein.

Ready in: 45 minutes
Serves: 4-6

What You Need:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 1 carrot, chopped
• 1 potato, peeled and cubed
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon Aleppo pepper (or a pinch of red pepper flakes)
• 3 tablespoons olive oil
• Salt and pepper
• Lemon wedges for serving

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot. Cook for 5 minutes until soft.
2. Add the garlic, cumin, paprika, and Aleppo pepper. Cook for 1 minute until it smells amazing.
3. Add the rinsed lentils, potato, and vegetable broth. Bring to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the lentils are very soft.
5. Use an immersion blender to blend the soup until creamy. (Or carefully blend in a regular blender).
6. Season with salt and pepper. Serve with a squeeze of fresh lemon juice.

Why everyone loves it: It’s cheap, healthy, and super comforting. Perfect with a piece of crusty bread for dipping.

2. Simple Sheet Pan Gnocchi

Did you know you can bake frozen gnocchi right on a sheet pan? It’s so easy! This all-in-one meal is a family favorite.

Ready in: 30 minutes
Serves: 4

What You Need:

• 1 (16 oz) package shelf-stable or frozen gnocchi
• 1 bell pepper, sliced
• 1 small red onion, sliced
• 2 cups cherry tomatoes
• 3 cups fresh spinach
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper
• Grated Parmesan cheese for serving (optional)

How to Make It:

1. Preheat your oven to 425°F (220°C).
2. On a large sheet pan, toss the gnocchi, bell pepper, onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread everything out in one layer. Bake for 20 minutes.
4. Take the pan out of the oven. Add the fresh spinach on top and toss everything together. The spinach will wilt from the heat.
5. Bake for another 3-5 minutes. Serve with grated Parmesan cheese if you like.

Why everyone loves it: You cook everything on one pan, so cleanup is a breeze. It’s a fun and healthy twist on pasta night.

3. Classic Cacio e Pepe

This famous Roman pasta needs only a few ingredients. The secret is a strong, vigorous stir to make it wonderfully creamy.

Ready in: 20 minutes
Serves: 4

What You Need:

• 12 oz spaghetti or bucatini
• 1 1/2 cups finely grated Pecorino Romano cheese
• 2 teaspoons freshly cracked black pepper
• Salt

How to Make It:

1. Cook the pasta in a large pot of well-salted boiling water until al dente. Save 1 1/2 cups of the pasta water before you drain it.
2. While the pasta cooks, toast the black pepper in a large, dry skillet over medium heat for about 1 minute until fragrant.
3. Add 1 cup of the saved pasta water to the skillet with the pepper. Let it simmer for 1 minute.
4. Add the drained pasta to the skillet. Toss it well.
5. Turn off the heat. Add the grated cheese and toss vigorously, adding more pasta water a little at a time until you have a smooth, creamy sauce that coats every strand of pasta.
6. Serve immediately.

Why everyone loves it: It’s the ultimate 20-minute pantry meal that feels like a special treat.

4. Garlicky Lemon Butter Beans

This is a protein-packed meal you can make straight from your pantry in 15 minutes. Any white beans work here.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 (15 oz) cans butter beans (or cannellini beans), rinsed and drained
• 4 cloves garlic, thinly sliced
• 1/3 cup vegetable broth or water
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper
• Crusty bread for serving

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the garlic slices and cook for 1-2 minutes until just golden and fragrant. Be careful not to burn it.
2. Add the rinsed beans and vegetable broth. Season with salt and pepper.
3. Let it simmer for 5-7 minutes until the broth reduces a little and the beans are heated through.
4. Remove from heat. Stir in the lemon zest, lemon juice, and chopped parsley.
5. Serve warm with lots of crusty bread to soak up the delicious sauce.

Why everyone loves it: It’s incredibly fast, easy, and uses ingredients you probably already have.

5. Italian Stuffed Portobello Mushrooms

These big mushrooms are stuffed with a creamy mix of ricotta cheese, fresh spinach, and tomatoes.

Ready in: 35 minutes
Serves: 4

What You Need:

• 4 large Portobello mushroom caps, stems removed
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper

How to Make It:

1. Preheat your oven to 400°F (200°C). Brush the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, gill-side up. Season with salt and pepper.
2. In a bowl, mix the ricotta, spinach, mozzarella, half of the Parmesan, garlic, oregano, salt, and pepper.
3. Divide the filling evenly among the mushroom caps. Top with the cherry tomato halves and sprinkle with the remaining Parmesan.
4. Bake for 20-25 minutes until the mushrooms are tender and the cheese is golden and bubbly.
5. Let cool for 5 minutes before serving.

Why everyone loves it: They look and taste fancy but are surprisingly simple to make for a weeknight.

Filling Vegetarian Dinner Salads

These salads have grains and legumes to make them hearty enough for a full meal. You won’t miss the meat at all!

6. Bright and Zesty Balela Salad

This is a childhood favorite of mine. It’s a colorful mix of chickpeas, chopped veggies, herbs, olives, and sun-dried tomatoes.

Ready in: 15 minutes
Serves: 6

What You Need:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• Juice of 1 large lemon
• 2 cloves garlic, minced
• Salt and pepper

How to Make It:

1. In a very large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, sun-dried tomatoes, parsley, and mint.
2. In a small jar, shake together the olive oil, lemon juice, minced garlic, salt, and pepper.
3. Pour the dressing over the salad and toss everything together until well coated.
4. Let it sit for 10 minutes before serving to let the flavors mix.

Why everyone loves it: It’s bursting with flavor, perfect for lunches, and great for parties.

7. Roasted Butternut Squash and Farro Salad

Farro is an ancient grain that is high in protein and fiber. It has a nice chewy texture.

Ready in: 50 minutes
Serves: 4

What You Need:

• 1 small butternut squash, peeled and cubed (about 4 cups)
• 1 cup farro
• 4 cups baby kale
• 1/2 cup crumbled goat cheese
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper

How to Make It:

1. Cook the farro according to package directions. Drain and set aside.
2. Preheat oven to 400°F (200°C). Toss the cubed squash with 3 tbsp olive oil, maple syrup, smoked paprika, salt, and pepper. Roast for 25-30 minutes until tender.
3. Make the dressing by shaking all ingredients in a jar.
4. In a large bowl, combine the warm farro, roasted squash, baby kale, cranberries, and walnuts. Pour the dressing over and toss gently.
5. Top with crumbled goat cheese just before serving.

Why everyone loves it: It’s a satisfying, make-ahead meal that keeps well for days.

8. Lentil and Roasted Eggplant Salad

This beautiful dish is perfect for a dinner party. Nutritious lentils are paired with roasted eggplant.

Ready in: 1 hour
Serves: 4

What You Need:

• 1 large eggplant, cut into 1-inch cubes
• 1 cup brown or green lentils, rinsed
• 4 cups arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• Salt and pepper

For the Pomegranate Dressing:

• 3 tablespoons pomegranate molasses
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon sumac (optional)
• Salt and pepper

How to Make It:

1. Preheat oven to 425°F (220°C). Toss eggplant cubes with 3 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until golden.
2. While eggplant roasts, cook lentils according to package directions. Drain and let cool slightly.
3. Whisk together all the dressing ingredients.
4. To assemble, spread arugula on a platter. Top with warm lentils and roasted eggplant. Drizzle generously with the dressing.
5. Sprinkle with feta cheese, pomegranate seeds, and parsley.

Why everyone loves it: It’s a stunning, restaurant-worthy dish that’s actually healthy.

Cozy Vegetarian Soups and Stews

The secret to a good vegetarian stew is plant based protein and lots of herbs and spices for deep flavor.

9. Easy Roasted Cauliflower Soup

This soup is creamy but not heavy, thanks to whole milk. With two heads of cauliflower, it easily feeds a family.

Ready in: 1 hour
Serves: 6

What You Need:

• 2 medium heads cauliflower, cut into florets
• 1 onion, chopped
• 3 cloves garlic
• 4 cups vegetable broth
• 2 cups whole milk
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and white pepper
• Fresh dill for garnish

How to Make It:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes until charred at the edges.
2. In a large pot, heat 1 tbsp oil over medium heat. Cook onion until soft, add garlic for 1 minute.
3. Add the roasted cauliflower and vegetable broth. Bring to a boil, then simmer for 15 minutes.
4. Use an immersion blender to puree the soup until very smooth.
5. Stir in the whole milk and warm through. Do not boil. Season to taste.
6. Serve garnished with fresh dill.

Why everyone loves it: It transforms simple cauliflower into a velvety, luxurious soup.

10. Spiced Roasted Carrot Soup

Roasting the carrots first gives this soup an amazing depth of flavor. Fresh ginger and warm spices make it extra cozy.

Ready in: 1 hour
Serves: 4-6

What You Need:

• 2 lbs carrots, peeled and cut into chunks
• 1 onion, chopped
• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• 1-inch piece fresh ginger, grated
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt and pepper
• Fresh mint for garnish

How to Make It:

1. Preheat oven to 400°F (200°C). Toss carrot chunks with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
2. In a large pot, heat 1 tbsp oil. Cook onion until soft. Add garlic, ginger, coriander, and cumin. Cook for 1 minute.
3. Add the roasted carrots and vegetable broth. Bring to a boil, then simmer for 20 minutes.
4. Puree the soup until smooth with an immersion blender.
5. Stir in the coconut milk and warm through. Season with salt and pepper.
6. Serve garnished with fresh mint.

Why everyone loves it: It’s a vibrant, sweet, and gently spiced soup that everyone enjoys.

11. Hearty One-Pot Lentil Stew

This vegan stew is packed with vegetables, potatoes, and lentils. It’s nourishing, cozy, and made in just one pot.

Ready in: 50 minutes
Serves: 6

What You Need:

• 1 cup brown or green lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 potatoes, peeled and cubed
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 tablespoons olive oil
• Juice of 1/2 lemon
• Fresh parsley, chopped
• Salt and pepper

How to Make It:

1. In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8 minutes.
2. Add garlic, thyme, salt, and pepper. Cook for 1 minute.
3. Add lentils, potatoes, diced tomatoes (with juices), vegetable broth, and bay leaves.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, until lentils and potatoes are tender.
5. Remove bay leaves. Stir in lemon juice and fresh parsley before serving.

Why everyone loves it: It’s the definition of hearty, healthy comfort food with minimal cleanup.

12. Simple Homemade Vegetable Soup

This is a textbook Mediterranean diet recipe. It’s full of zucchini, carrots, mushrooms, chickpeas, and fresh herbs.

Ready in: 45 minutes
Serves: 8

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced
• 1 zucchini, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (15 oz) can chickpeas, rinsed
• 1 (14 oz) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 cup fresh parsley, chopped
• Salt and pepper

How to Make It:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8 minutes.
2. Add mushrooms and zucchini. Cook for another 5 minutes.
3. Add garlic and oregano. Cook for 1 minute.
4. Pour in the vegetable broth, chickpeas, and diced tomatoes (with juices). Season with salt and pepper.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
6. Stir in fresh parsley just before serving.

Why everyone loves it: It’s an easy, delicious way to eat more vegetables. The whole family will love it.

13. Simple Vegetarian Minestrone Soup

This Italian soup is full of vegetables, beans, and pasta. You can use any veggies you have in the fridge.

Ready in: 50 minutes
Serves: 8

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, rinsed
• 1 cup small pasta (like ditalini)
• 2 cups chopped kale or spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper
• Grated Parmesan for serving

How to Make It:

1. In a big pot, heat oil. Cook onion, carrots, and celery for 8 minutes.
2. Add zucchini and garlic. Cook 2 more minutes.
3. Add broth, tomatoes, beans, basil, oregano, salt, and pepper. Bring to a boil.
4. Add pasta. Cook for the time it says on the pasta package (about 8-10 minutes).
5. Stir in the kale or spinach until it wilts. Serve with Parmesan cheese.

Why everyone loves it: It is the perfect clean-out-the-fridge soup and is different every time you make it.

14. Ribollita (Tuscan White Bean Soup)

This is a thick, hearty soup from Tuscany. Day-old bread makes it creamy and filling.

Ready in: 1 hour
Serves: 6

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans cannellini beans, rinsed
• 6 cups vegetable broth
• 1 piece Parmesan rind (optional, but tasty!)
• 4 cups chopped kale
• 4 cups day-old crusty bread, torn
• Salt and pepper
• Extra olive oil for drizzling

How to Make It:

1. Heat oil in a pot. Cook onion, carrots, and celery for 10 minutes.
2. Add garlic, cook 1 minute. Add tomatoes, beans, broth, and Parmesan rind. Season.
3. Bring to a boil, then simmer for 30 minutes.
4. Remove the rind. Add kale and bread. Stir and cook for 10 more minutes until thick.
5. Serve with a big drizzle of good olive oil.

Why everyone loves it: It turns simple bread and beans into the coziest, most flavorful soup.

15. Easy Greek Red Lentil Soup (Fakes)

A classic Greek lentil soup that is simple, lemony, and so good for you.

Ready in: 45 minutes
Serves: 6

What You Need:

• 1 ½ cups brown or green lentils, rinsed
• 1 onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups water or broth
• 2 bay leaves
• 1 tsp dried oregano
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• Salt and pepper

How to Make It:

1. In a pot, combine lentils, onion, carrots, celery, garlic, water, bay leaves, and oregano.
2. Bring to a boil. Lower heat, cover, and simmer for 35-40 minutes until lentils are soft.
3. Remove bay leaves. Stir in olive oil and vinegar. Season well with salt and pepper.
4. Let it sit for 10 minutes before serving. It should be brothy, not thick.

Why everyone loves it: It is humble, honest food that is packed with protein and flavor.

16. Easy Moroccan Vegetable Tagine

A sweet and savory stew with warm spices and dried fruit. It smells amazing while it cooks.

Ready in: 50 minutes
Serves: 6

What You Need:

• 2 tbsp olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 sweet potato, cubed
• 2 carrots, thickly sliced
• 1 zucchini, cubed
• 1 (15 oz) can chickpeas, rinsed
• 1 (14 oz) can diced tomatoes
• 1 ½ cups vegetable broth
• ½ cup dried apricots, halved
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp cinnamon
• Salt and pepper
• Fresh cilantro for garnish

How to Make It:

1. In a large pot, heat oil. Cook onion until soft. Add garlic and spices, cook 1 minute.
2. Add sweet potato, carrots, zucchini, chickpeas, tomatoes, broth, and apricots.
3. Bring to a simmer. Cover and cook for 30-35 minutes until veggies are tender.
4. Season with salt and pepper. Garnish with fresh cilantro. Serve with couscous or bread.

Why everyone loves it: The mix of spices and sweet fruit makes it a truly special and exotic meal.

17. Tomato Basil Soup

This is not from a can! Fresh basil and garlic make this soup taste like summer.

Ready in: 40 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 2 cups vegetable broth
• 1 cup fresh basil leaves, packed
• 1 tsp sugar (optional)
• ½ cup heavy cream or coconut milk (optional)
• Salt and pepper

How to Make It:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Add tomatoes (with their juice) and broth. Bring to a boil, then simmer for 20 minutes.
3. Add basil leaves. Use an immersion blender to puree the soup until smooth.
4. Stir in sugar (if using) and cream (if using). Warm through. Season well.

Why everyone loves it: It tastes incredibly fresh and is perfect with a grilled cheese sandwich.

18. Healthy Potato Soup

A lighter, veggie-packed version of creamy potato soup. You will not believe how good it is.

Ready in: 45 minutes
Serves: 6

What You Need:

• 2 tbsp olive oil
• 1 leek (white part only) or onion, chopped
• 3 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup whole milk
• 1 tsp dried thyme
• Salt and white pepper
• Chopped chives or green onion for garnish

How to Make It:

1. Heat oil in a pot. Cook leek until soft. Add garlic, cook 1 minute.
2. Add potatoes, broth, and thyme. Bring to a boil, then simmer for 20 minutes until potatoes are very soft.
3. Use a potato masher to mash some of the potatoes right in the pot for a chunky texture. For a smoother soup, use an immersion blender.
4. Stir in the milk and warm through. Do not boil. Season with salt and white pepper.
5. Serve topped with chives.

Why everyone loves it: It is creamy and comforting but still feels light and healthy.

19. Easy Ratatouille (One Pot Vegetable Stew)

A famous French stew made easy for a weeknight. All the veggies cook together in one pot.

Ready in: 45 minutes
Serves: 6

What You Need:

• ¼ cup olive oil
• 1 eggplant, cubed
• 1 zucchini, cubed
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried herbes de Provence (or dried thyme)
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. In a large Dutch oven, heat half the oil. Cook eggplant until browned. Remove from pot.
2. Add remaining oil. Cook zucchini, bell pepper, and onion for 8 minutes.
3. Add garlic, tomato paste, and herbs. Cook 1 minute.
4. Return eggplant to the pot. Add canned tomatoes. Season.
5. Cover and simmer for 20-25 minutes until all vegetables are tender. Garnish with basil.

Why everyone loves it: It is a rainbow of vegetables that gets better the next day. Serve it with rice, pasta, or crusty bread.

20. Lablabi (Tunisian Chickpea Stew)

A tangy, spiced, and incredibly hearty chickpea stew often eaten for breakfast in Tunisia. It is great any time of day.

Ready in: 25 minutes (using canned chickpeas)
Serves: 4

What You Need:

• 2 (15 oz) cans chickpeas, with their liquid
• 4 cups water or light broth
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tbsp harissa paste (or 1 tsp paprika + pinch of cayenne)
• ¼ cup olive oil
• Juice of 1 lemon
• Salt
• Toppings: chopped parsley, capers, hard-boiled egg, tuna, crusty bread

How to Make It:

1. In a pot, combine chickpeas with their liquid, water, garlic, cumin, and harissa. Bring to a simmer for 15 minutes.
2. Use a potato masher to lightly mash some of the chickpeas to thicken the broth.
3. Stir in olive oil and lemon juice. Season with salt.
4. Ladle into bowls and let everyone add their favorite toppings.

Why everyone loves it: It is fun, interactive, and packed with bold, exciting flavors.

21. Vegetarian Stuffed Peppers with Basil Vinaigrette

These peppers are filled with a Mediterranean orzo salad and look so pretty on the table.

Ready in: 1 hour
Serves: 6

What You Need:

• 6 bell peppers (any color), tops cut off and seeds removed
• 1 cup orzo, cooked
• 1 (15 oz) can chickpeas, rinsed
• ½ cup crumbled feta
• ¼ cup Kalamata olives, chopped
• 2 tbsp pine nuts, toasted
• 3 tbsp olive oil
• Salt and pepper

For the Basil Vinaigrette:

• 1 cup fresh basil leaves
• 1 clove garlic
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper

How to Make It:

1. Preheat oven to 375°F (190°C). Place peppers in a baking dish. Drizzle with oil, salt, and pepper. Bake for 15 minutes.
2. Mix cooked orzo, chickpeas, feta, olives, and pine nuts. Season.
3. Stuff the peppers with the orzo mix. Cover the dish with foil and bake 25 more minutes.
4. Make vinaigrette by blending all ingredients until smooth. Drizzle over baked peppers before serving.

Why everyone loves it: They are a complete, beautiful meal in one colorful package.

22. Acorn Squash Stuffed with Tomatoes, Spinach, and Goat Cheese

The perfect sweet and savory fall dinner. The squash bowl is edible!

Ready in: 1 hour
Serves: 4

What You Need:

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 2 oz goat cheese, crumbled
• ¼ cup breadcrumbs
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F (200°C). Brush squash halves with oil, season. Place cut-side down on a baking sheet. Roast for 30 minutes.
2. Heat oil in a pan. Cook onion until soft. Add spinach until wilted. Stir in tomatoes.
3. Flip squash halves over. Fill with the veggie mixture. Top with goat cheese and breadcrumbs.
4. Bake for another 15-20 minutes until cheese is melted and breadcrumbs are golden.

Why everyone loves it: It is healthy, elegant, and perfect for a cozy autumn night.

23. Butternut Squash Risotto

Creamy, sweet, and so comforting. Stirring the risotto is a relaxing labor of love.

Ready in: 50 minutes
Serves: 4

What You Need:

• 1 small butternut squash, peeled and cubed (about 3 cups)
• 4 cups vegetable broth, kept warm
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper
• Fresh sage leaves (optional)

How to Make It:

1. Toss squash cubes with a little oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes until tender.
2. Heat broth in a pot and keep it warm on a low simmer.
3. In a separate large pan, heat oil. Cook onion until soft. Add rice and stir for 2 minutes until translucent.
4. Add wine and stir until absorbed.
5. Add warm broth, one ladle at a time, stirring constantly. Wait until it is absorbed before adding the next ladle. Continue for about 20-25 minutes until rice is creamy and al dente.
6. Stir in roasted squash, Parmesan, and butter. Season and serve immediately.

Why everyone loves it: It is the ultimate cozy, fancy-feeling dinner that is worth every minute of stirring.

24. Roasted Cauliflower Steaks with Harissa and Chermoula

Big, juicy slabs of cauliflower with smoky and citrusy sauces. A real showstopper.

Ready in: 40 minutes
Serves: 4

What You Need:

• 2 large heads cauliflower
• 3 tbsp olive oil
• 2 tbsp harissa paste
• Salt

For the Chermoula:

• 1 cup fresh cilantro
• ½ cup fresh parsley
• 2 cloves garlic
• 1 tsp cumin
• Juice of 1 lemon
• ¼ cup olive oil
• Salt and pepper

How to Make It:

1. Preheat oven to 425°F (220°C). Cut cauliflower into 1-inch thick “steaks” from the center (you’ll get 2-3 per head). Save florets for another use.
2. Mix 2 tbsp oil with harissa paste. Brush on both sides of cauliflower steaks. Place on a baking sheet, season with salt.
3. Roast for 25-30 minutes, flipping once, until charred and tender.
4. Make chermoula by blending all ingredients in a food processor until a coarse sauce forms.
5. Serve steaks drizzled generously with chermoula sauce.

Why everyone loves it: It is a jaw-dropping, flavor-packed way to make vegetables the star of the show.

25. Zucchini Parmesan

A lighter, no-fry take on chicken parmesan. Layers of zucchini, sauce, and cheese bake until bubbly.

Ready in: 1 hour
Serves: 6

What You Need:

• 3 large zucchini, sliced lengthwise into ¼-inch planks
• Salt
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella
• ½ cup grated Parmesan
• ½ cup breadcrumbs
• 2 tbsp olive oil
• Fresh basil for garnish

How to Make It:

1. Lay zucchini planks on paper towels. Sprinkle with salt and let sit 15 minutes to draw out water. Pat them very dry.
2. Preheat oven to 400°F (200°C). Brush a baking sheet with oil. Lay zucchini in a single layer (you may need two sheets). Brush tops with oil. Bake for 15 minutes.
3. In a baking dish, spread a little sauce. Layer zucchini, more sauce, and mozzarella. Repeat layers. Top with Parmesan and breadcrumbs.
4. Bake for 25-30 minutes until golden and bubbly. Garnish with basil.

Why everyone loves it: It has all the cheesy, saucy comfort of the classic but feels fresh and light.

26. Whole Roasted Cauliflower with Lemony Whipped Feta

A whole roasted cauliflower makes a stunning centerpiece, especially when served with creamy, tangy whipped feta.

Ready in: 1 hour
Serves: 4

What You Need:

• 1 large whole cauliflower, leaves trimmed
• 3 tbsp olive oil
• 1 tsp turmeric
• ½ tsp saffron threads (optional)
• Salt and pepper

For the Whipped Feta:

• 8 oz feta cheese
• 4 oz cream cheese, softened
• ¼ cup Greek yogurt
• Zest and juice of 1 lemon
• 2 tbsp olive oil

How to Make It:

1. Preheat oven to 400°F (200°C). Mix oil, turmeric, saffron, salt, and pepper. Rub all over the cauliflower.
2. Place in a baking dish, cover with foil. Roast for 30 minutes. Remove foil, roast 20-30 more minutes until tender and golden.
3. While it roasts, blend all whipped feta ingredients in a food processor until smooth.
4. Spread whipped feta on a plate. Place the whole roasted cauliflower on top. Drizzle with more oil and lemon zest.

Why everyone loves it: It is the most impressive and surprisingly simple vegetarian main dish for a dinner party.

27. Easy Eggplant Parmesan (No Fry)

All the comfort without the messy frying. Eggplant slices are baked, then layered with sauce and cheese.

Ready in: 1 hour 15 minutes
Serves: 8

What You Need:

• 2 large eggplants, sliced into ½-inch rounds
• Salt
• ½ cup all-purpose flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated Parmesan, divided
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• Olive oil spray
• Fresh basil

How to Make It:

1. Salt eggplant slices and let them sweat for 30 minutes. Pat them very dry.
2. Preheat oven to 425°F (220°C). Set up a station: flour, beaten eggs, and breadcrumbs mixed with ½ cup Parmesan.
3. Dredge each slice in flour, then egg, then breadcrumbs. Place on oiled baking sheets. Spray tops with oil.
4. Bake for 20 minutes, flipping once, until golden.
5. In a baking dish, spread sauce. Layer eggplant, more sauce, and mozzarella. Repeat. Top with remaining Parmesan.
6. Bake at 375°F (190°C) for 25 minutes until bubbly. Rest 10 minutes before serving.

Why everyone loves it: It is the ultimate comforting casserole that feeds a crowd and makes great leftovers.

28. Easy Greek-Style Eggplant Stew

A simple, one-pot vegan stew with eggplant, tomatoes, and chickpeas. Serve it with bread or couscous.

Ready in: 45 minutes
Serves: 6

What You Need:

• ¼ cup olive oil
• 1 large eggplant, cubed
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can chickpeas, rinsed
• 1 tsp dried oregano
• ½ tsp cinnamon
• 1 cup vegetable broth or water
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Heat oil in a Dutch oven. Cook eggplant until browned on all sides. Remove from pot.
2. In the same pot, cook onion until soft. Add garlic, oregano, and cinnamon. Cook 1 minute.
3. Add tomatoes, chickpeas, broth, and the browned eggplant. Season.
4. Bring to a simmer. Cover and cook for 25 minutes until eggplant is very tender.
5. Garnish with lots of fresh parsley.

Why everyone loves it: It is hearty, flavorful, and the kind of meal that makes you feel good from the inside out.

29. Creamy Mediterranean White Bean Stew

This is my take on the Egyptian white bean stew I grew up with. It’s a comforting winter classic.

Ready in: 40 minutes
Serves: 6

What You Need:

• 2 cans (15 oz each) white beans, rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• Juice of 1 lemon
• Chopped parsley for garnish
• Salt and pepper

How to Make It:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Stir in tomato paste, cumin, and paprika. Cook 1 minute.
3. Add beans, diced tomatoes, and broth. Simmer 20-25 minutes.
4. Use a potato masher to gently mash some of the beans to thicken the stew.
5. Stir in lemon juice. Season with salt and pepper.
6. Garnish with parsley and serve with crusty bread.

Why everyone loves it: It’s the ultimate pantry meal that feels homemade and comforting, just like grandma used to make.

30. Vegetarian Moussaka

A famous Greek casserole, made meatless with a rich lentil and vegetable sauce.

Ready in: 1 hour 30 minutes
Serves: 8

What You Need:

• 2 eggplants, sliced
• 2 potatoes, thinly sliced
• 1 zucchini, sliced
• Salt
• Olive oil

For the Lentil Sauce:

• 1 cup brown lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic
• 1 (14 oz) can crushed tomatoes
• 1 tsp cinnamon
• 1 tsp oregano

For the Béchamel:

• 4 tbsp butter
• ½ cup flour
• 4 cups milk
• Pinch of nutmeg
• 2 egg yolks
• ½ cup grated Parmesan

How to Make It:

1. Salt eggplant slices and let sit 30 minutes. Pat dry. Brush eggplant, potato, and zucchini with oil and roast at 400°F (200°C) until tender (20-25 mins).
2. Cook lentils in water until tender (20 mins). Drain. In a pan, cook onion until soft. Add garlic, cooked lentils, tomatoes, cinnamon, oregano. Simmer 15 mins.
3. Make béchamel: melt butter, whisk in flour. Cook 2 mins. Slowly whisk in milk until thick. Off heat, whisk in nutmeg, egg yolks, and Parmesan.
4. In a deep baking dish, layer roasted vegetables and lentil sauce. Top with béchamel.
5. Bake at 375°F (190°C) for 45 minutes until golden. Let rest 20 minutes before serving.

Why everyone loves it: It is the king of vegetarian casseroles—incredibly hearty and satisfying.

31. Briam (Greek Roasted Vegetables)

The Greek way of roasting vegetables. Simple ingredients become magical with olive oil and herbs.

Ready in: 1 hour 15 minutes
Serves: 6

What You Need:

• 4 potatoes, cut into wedges
• 2 zucchini, thickly sliced
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced
• 4 tomatoes, cut into wedges
• 4 cloves garlic, smashed
• ½ cup olive oil
• ¼ cup chopped fresh parsley
• 1 tbsp dried oregano
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F (200°C).
2. In a large roasting pan, combine all vegetables and garlic.
3. Pour olive oil over everything. Sprinkle with parsley, oregano, salt, and pepper. Toss well with your hands.
4. Bake for 1 hour to 1 hour 15 minutes, stirring once or twice, until vegetables are tender and caramelized.

Why everyone loves it: It is the easiest, most flavorful side dish that can also be a main with some crusty bread and feta.

32. Spanakopita Recipe (Greek Spinach Pie)

Crispy, flaky phyllo filled with a creamy spinach and feta mixture. A classic for a reason.

Ready in: 1 hour 15 minutes
Serves: 9

What You Need:

• 2 lbs fresh spinach, chopped (or 20 oz frozen, thawed and squeezed dry)
• 1 bunch green onions, chopped
• 1 cup fresh dill, chopped
• 1 cup fresh parsley, chopped
• 12 oz feta cheese, crumbled
• 2 eggs, lightly beaten
• ¼ cup olive oil
• 1 lb phyllo dough, thawed
• ½ cup melted butter

How to Make It:

1. Preheat oven to 350°F (175°C). Mix spinach, herbs, feta, eggs, and olive oil in a bowl.
2. Brush a 9×13 baking dish with butter. Layer 10 sheets of phyllo, brushing each with butter.
3. Spread the spinach filling evenly over the phyllo.
4. Top with the remaining phyllo sheets, brushing each with butter.
5. Tuck in the edges. Score the top into squares. Bake for 45-50 minutes until golden brown and crispy.
6. Let cool for 15 minutes before cutting.

Why everyone loves it: The contrast of crispy, buttery pastry and the savory, herby filling is absolutely irresistible.

33. Roasted Red Pepper Pasta

A luxuriously creamy and smoky sauce made from roasted red peppers, ready in minutes.

Ready in: 25 minutes
Serves: 4

What You Need:

• 12 oz pasta (like penne)
• 1 (12 oz) jar roasted red peppers, drained
• ½ cup grated Parmesan
• ¼ cup olive oil
• 2 cloves garlic
• ½ cup heavy cream or half-and-half (optional)
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. Cook pasta according to package directions. Save 1 cup of pasta water.
2. In a blender, combine roasted peppers, Parmesan, olive oil, and garlic. Blend until smooth.
3. Pour sauce into a pan. Warm over medium heat. If using, stir in cream.
4. Add cooked pasta to the sauce. Toss, adding pasta water a little at a time until the sauce coats the pasta beautifully. Season.
5. Garnish with fresh basil.

Why everyone loves it: It is incredibly fast, vibrantly colored, and tastes like you spent all day cooking.

34. Gnocchi alla Sorrentina (Baked Gnocchi)

Like a giant, cheesy, baked pasta hug. Gnocchi are baked in tomato sauce with lots of mozzarella.

Ready in: 45 minutes
Serves: 6

What You Need:

• 2 lbs potato gnocchi (fresh or shelf-stable)
• 3 cups marinara sauce
• 8 oz fresh mozzarella, torn
• ½ cup grated Parmesan
• Fresh basil leaves

How to Make It:

1. Preheat oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Cook gnocchi until they float (about 2-3 mins). Drain.
3. In a baking dish, spread a little sauce. Add gnocchi and remaining sauce. Toss gently.
4. Dot with torn mozzarella and sprinkle with Parmesan.
5. Bake for 20-25 minutes until bubbly and golden. Garnish with basil.

Why everyone loves it: It is the ultimate comfort food that is impossible to resist. Kids and adults love it.

35. Manicotti (3-Cheese Stuffed Pasta)

Big pasta tubes stuffed with a creamy ricotta filling and baked in sauce. Easier than you think!

Ready in: 1 hour
Serves: 6

What You Need:

• 12 manicotti shells
• 15 oz ricotta cheese
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan
• 1 egg
• 2 tbsp fresh parsley, chopped
• 3 cups marinara sauce

How to Make It:

1. Cook manicotti shells according to package directions until al dente. Rinse with cool water.
2. Preheat oven to 375°F (190°C). Mix ricotta, 1 cup mozzarella, Parmesan, egg, and parsley.
3. Fill a zip-top bag with the cheese mixture. Snip a corner. Pipe filling into each cooked shell.
4. Spread 1 cup sauce in a baking dish. Place stuffed shells in dish. Pour remaining sauce over top. Sprinkle with remaining 1 cup mozzarella.
5. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until cheese is melted.

Why everyone loves it: It feels like a special occasion meal but is totally doable for a weeknight.

36. Spanakopita-Style Baked Mac and Cheese

All the flavors of spanakopita (spinach and feta) baked into the creamiest mac and cheese.

Ready in: 1 hour
Serves: 8

What You Need:

• 1 lb elbow macaroni
• 4 tbsp butter
• ¼ cup flour
• 4 cups milk
• 3 cups shredded cheddar
• 8 oz feta, crumbled
• 10 oz frozen spinach, thawed and squeezed dry
• ¼ cup fresh dill, chopped
• ½ cup breadcrumbs
• 2 tbsp olive oil

How to Make It:

1. Cook pasta al dente. Preheat oven to 375°F (190°C).
2. Make cheese sauce: melt butter, whisk in flour. Cook 2 mins. Whisk in milk slowly until thickened. Off heat, stir in cheddar until melted.
3. Stir spinach, dill, and feta into the cheese sauce. Mix with cooked pasta.
4. Pour into a baking dish. Mix breadcrumbs with oil, sprinkle on top.
5. Bake for 25-30 minutes until golden and bubbly.

Why everyone loves it: It is the brilliant, flavorful mashup you did not know you needed.

37. Pasta e Ceci (Pasta with Chickpeas)

A humble, comforting Italian dish that is somewhere between a soup, a stew, and a pasta.

Ready in: 35 minutes
Serves: 6

What You Need:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 sprig rosemary
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can chickpeas, with liquid
• 4 cups vegetable broth or water
• 8 oz small pasta (ditalini)
• Salt and pepper
• Grated Pecorino Romano for serving

How to Make It:

1. Heat oil in a pot. Cook onion until soft. Add garlic and rosemary, cook 1 minute.
2. Add tomatoes, chickpeas with their liquid, and broth. Bring to a boil.
3. Add pasta. Cook, stirring often, until pasta is al dente and the broth has thickened into a sauce (about 10-12 minutes).
4. Season well. Remove rosemary sprig. Serve with lots of grated cheese.

Why everyone loves it: It is the definition of simple, rustic, and soul-satisfying cooking.

38. Spaghetti Aglio e Olio

Garlic, olive oil, chili flakes, and pasta. That is it. It is a lesson in how simple ingredients can be spectacular.

Ready in: 20 minutes
Serves: 4

What You Need:

• 12 oz spaghetti
• ½ cup good olive oil
• 6 cloves garlic, thinly sliced
• 1 tsp red pepper flakes
• ½ cup fresh parsley, chopped
• Salt

How to Make It:

1. Cook pasta in salted water until al dente. Save 1 cup of pasta water.
2. While pasta cooks, heat olive oil in a large pan over low heat. Add garlic and pepper flakes. Cook slowly for 5-7 minutes until garlic is golden but not burnt.
3. Add drained pasta to the oil. Toss well. Add pasta water a little at a time, tossing constantly, until a silky sauce forms.
4. Stir in parsley and serve immediately.

Why everyone loves it: It is the ultimate 20-minute “I have nothing to cook” dinner that always delivers.

39. Creamy Orzo with Garlic, Parmesan, and Blistered Tomatoes

Orzo cooked like risotto with blistered cherry tomatoes and a creamy Parmesan sauce.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 2 pints cherry tomatoes
• 4 cloves garlic, minced
• 1 ½ cups orzo
• 3 cups vegetable broth
• ½ cup grated Parmesan
• ¼ cup Greek yogurt or heavy cream
• Fresh basil
• Salt and pepper

How to Make It:

1. Heat oil in a deep skillet. Add tomatoes and cook until they start to blister and pop, about 5-7 minutes.
2. Add garlic, cook 1 minute. Add orzo and stir to coat.
3. Add broth. Bring to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
4. Off heat, stir in Parmesan and yogurt/cream until creamy. Season. Garnish with basil.

Why everyone loves it: It’s creamy and comforting without using any heavy cream.

40. Pasta Primavera

A celebration of spring vegetables in a light, lemony sauce. Use whatever veggies are in season!

Ready in: 35 minutes
Serves: 6

What You Need:

• 12 oz pasta (like fettuccine)
• 2 tbsp olive oil
• 1 bunch asparagus, trimmed and cut
• 1 cup peas (fresh or frozen)
• 1 zucchini, sliced
• 1 carrot, julienned
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ cup grated Parmesan
• Salt and pepper
• Fresh herbs (basil, parsley)

How to Make It:

1. Cook pasta. Reserve 1 cup pasta water.
2. While pasta cooks, heat oil in a large pan. Sauté all vegetables for 5-7 minutes until crisp-tender. Add garlic, cook 1 minute.
3. Add cooked pasta to the pan with the veggies. Add lemon zest, juice, and Parmesan.
4. Toss, adding pasta water as needed to make a light sauce. Season. Garnish with herbs.

Why everyone loves it: It tastes like sunshine on a plate and is the perfect way to eat your veggies.

41. Vegetarian Lasagna Roll Ups

“Fancy lasagna” made easy. Each roll-up is a perfect little package of cheesy goodness.

Ready in: 1 hour
Serves: 6 (2 rolls per person)

What You Need:

• 12 lasagna noodles
• 15 oz ricotta cheese
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan
• 1 egg
• 10 oz frozen spinach, thawed and squeezed dry
• 3 cups marinara sauce

How to Make It:

1. Cook lasagna noodles al dente. Lay them flat on a clean kitchen towel.
2. Preheat oven to 375°F (190°C). Mix ricotta, 1 cup mozzarella, Parmesan, egg, and spinach.
3. Spread about ¼ cup of filling on each noodle. Roll up from one end.
4. Spread 1 cup sauce in a baking dish. Place roll-ups seam-side down. Pour remaining sauce over top. Sprinkle with remaining 1 cup mozzarella.
5. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes.

Why everyone loves it: They are way lighter than traditional lasagna, look beautiful, and are perfect for portion control.

42. Pasta Pomodoro (Spaghetti with Tomato Sauce)

The simplest, purest tomato sauce that lets the flavor of ripe tomatoes shine.

Ready in: 30 minutes
Serves: 4

What You Need:

• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 2 (28 oz) cans whole peeled San Marzano tomatoes, crushed by hand
• 1/4 cup fresh basil leaves, torn
• Pinch of red pepper flakes (optional)
• Salt
• 12 oz spaghetti
• Grated Parmesan for serving

How to Make It:

1. Heat oil in a large pot over medium-low heat. Add garlic and cook until fragrant (do not brown).
2. Add the crushed tomatoes, basil, pepper flakes (if using), and a big pinch of salt.
3. Simmer gently, uncovered, for 20-25 minutes, stirring occasionally.
4. Cook pasta. Drain and add directly to the pot with the sauce. Toss to coat.
5. Serve with grated Parmesan.

Why everyone loves it: It proves that you don’t need a long list of ingredients to make an incredible, authentic Italian pasta.

43. “Date Me” Creamy Tomato Pasta with Chickpeas

A rich, velvety tomato sauce with chickpeas for protein. The name says it all—it’s that good.

Ready in: 25 minutes
Serves: 4

What You Need:

• 12 oz pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1 (15 oz) can chickpeas, rinsed
• ½ cup heavy cream or full-fat coconut milk
• 1 tsp dried oregano
• Salt and pepper
• Fresh basil and grated Parmesan for serving

How to Make It:

1. Cook pasta. Reserve 1 cup pasta water.
2. Heat oil in a large skillet. Cook garlic for 1 minute. Add chickpeas and oregano, cook 2 mins.
3. Add crushed tomatoes and cream. Simmer for 10 minutes.
4. Add cooked pasta to the sauce. Toss, adding pasta water until the sauce is silky and clings to the pasta. Season well.
5. Serve topped with fresh basil and Parmesan.

Why everyone loves it: It’s an incredibly romantic, restaurant-quality pasta that’s easy to make at home.

44. Vegetarian Baked Ziti

Lasagna’s easier, more relaxed cousin. All the cheesy, saucy comfort with half the work.

Ready in: 1 hour
Serves: 8

What You Need:

• 1 lb ziti or penne pasta
• 24 oz ricotta cheese
• 1 egg
• ¼ cup chopped parsley
• 4 cups shredded mozzarella, divided
• 1 cup grated Parmesan, divided
• 6 cups marinara sauce

How to Make It:

1. Cook pasta very al dente (it will cook more in the oven). Drain.
2. Preheat oven to 375°F (190°C). Mix ricotta, egg, parsley, 2 cups mozzarella, and ½ cup Parmesan.
3. In a large bowl, mix the cooked pasta with half of the marinara sauce.
4. In a deep baking dish, spread a thin layer of sauce. Add half the pasta. Dollop with all the ricotta mixture. Add the rest of the pasta. Top with remaining sauce, then remaining cheeses.
5. Cover with foil. Bake for 30 mins. Uncover and bake 15-20 mins until golden and bubbly. Let sit 15 mins before serving.

Why everyone loves it: It is the ultimate crowd-pleasing, make-ahead, freezer-friendly casserole.

45. Wild Rice Salad with Apples and Walnuts

A festive, colorful salad that is perfect for holidays but delicious all winter long. It is vegan and gluten-free.

Ready in: 1 hour (includes cooking rice)
Serves: 8

What You Need:

• 1 ½ cups wild rice blend
• 1 apple, diced
• ¾ cup dried cranberries
• 1 cup pomegranate seeds
• 1 cup walnuts, toasted and chopped
• ½ cup fresh parsley, chopped

For the Dressing:

• ⅓ cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper

How to Make It:

1. Cook wild rice according to package directions. Let it cool slightly.
2. In a large bowl, combine warm rice, apple, cranberries, pomegranate seeds, walnuts, and parsley.
3. Whisk all dressing ingredients together. Pour over the salad and toss well.
4. Can be served warm, at room temperature, or cold.

Why everyone loves it: It is a stunning, make-ahead salad that satisfies a wide range of dietary needs.

46. Roasted Vegetable Salad with Halloumi

Tender roasted veggies and crispy fried halloumi cheese make this salad hearty enough for dinner.

Ready in: 40 minutes
Serves: 4

What You Need:

• 1 sweet potato, cubed
• 1 bell pepper, sliced
• 1 red onion, cut into wedges
• 1 (15 oz) can chickpeas, rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 8 oz halloumi cheese, sliced
• 5 oz arugula
• Juice of 1 lemon

How to Make It:

1. Preheat oven to 425°F (220°C). Toss sweet potato, bell pepper, onion, and chickpeas with oil, paprika, salt, and pepper. Roast for 25-30 minutes.
2. While veggies roast, fry halloumi slices in a dry non-stick pan for 1-2 minutes per side until golden.
3. Place arugula on a platter. Top with roasted veggies. Place fried halloumi on top.
4. Drizzle everything with fresh lemon juice and an extra glug of olive oil.

Why everyone loves it: It finds that perfect sweet spot where light and healthy meets satisfying and hearty.

47. Mediterranean Roasted Vegetables with Barley

A fiber-packed, meal-prep hero. Chewy barley, smoky roasted vegetables, and a zesty dressing.

Ready in: 1 hour
Serves: 6

What You Need:

• 1 cup pearl barley
• 1 eggplant, cubed
• 1 zucchini, cubed
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 3 tbsp olive oil, divided
• 1 tsp harissa spice blend or smoked paprika
• Salt and pepper

For the Dressing:

• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 clove garlic, minced
• ¼ cup fresh parsley, chopped

How to Make It:

1. Cook barley according to package directions. Let cool.
2. Preheat oven to 425°F (220°C). Toss chopped veggies with 2 tbsp oil, harissa spice, salt, and pepper. Roast for 25-30 minutes.
3. Whisk dressing ingredients together.
4. In a large bowl, combine cooked barley and roasted vegetables. Pour dressing over and toss to combine.
5. Serve warm or cold. Great for lunches all week!

Why everyone loves it: It’s the perfect healthy, flavorful base for meal prep that never gets boring.

Keep Exploring!

I hope you love cooking these recipes as much as I do. They prove that vegetarian food is anything but boring. It’s colorful, packed with flavor, and makes you feel great.