33 Vegetarian Dinner Ideas for Meatless Mondays (and Every Day)

Going meatless doesn’t mean boring meals. These vegetarian dinners are filling, flavorful, and satisfying enough that you won’t miss the meat. Most use simple ingredients you can find at any grocery store and many can be made ahead for busy weeknights.

Whether you’re doing Meatless Monday or eating vegetarian full-time, these recipes give you plenty of options so you never get bored.

Vegetarian Chili with Black Beans

This chili is hearty and warming, perfect for cold nights. The black beans give it protein and make it filling. Add extra vegetables like bell peppers or corn to bulk it up even more. The longer it simmers, the better it tastes. Make a big pot on Sunday and eat it all week – it actually gets better after sitting for a day. Great with cornbread or over baked potatoes.

Get the recipe here.

Caprese Stuffed Portobello Mushrooms

These are like pizza but healthier and easier. Just remove mushroom stems, brush with olive oil, and stuff with mozzarella, tomatoes, and basil. They cook fast and look fancy enough for company. The mushrooms get meaty and satisfying. Perfect for summer when tomatoes and basil are at their best. Serve with a simple salad for a complete meal.

Get the recipe here.

Lentil Curry with Coconut Rice

Red lentils cook super fast and soak up all the curry flavors. The coconut milk makes it creamy and rich without being heavy. You can adjust the spice level to whatever you like. Making coconut rice is just cooking rice with coconut milk instead of water. This freezes really well so make extra for busy nights later.

Get the recipe here.

Eggplant Parmesan

This takes some time with all the breading and frying but it’s worth it. Salt the eggplant slices first to draw out bitterness. Some people skip the frying and just bake everything but I think frying makes it better. Layer like lasagna with sauce and cheese. This feeds a crowd and leftovers reheat perfectly. Serve with pasta or crusty bread.

Get the recipe here.

Quinoa Stuffed Bell Peppers

Cut tops off peppers, remove seeds, and stuff with cooked quinoa mixed with vegetables and cheese. They look pretty and are naturally portion-controlled. You can prep these ahead and just bake when ready. Any color peppers work but the red and yellow ones are sweeter. The quinoa makes these really filling and gives you complete protein.

Get the recipe here.

Vegetarian Pad Thai

This is easier to make at home than you might think. The key is having all your ingredients prepped before you start cooking cause it goes fast. Rice noodles, eggs, bean sprouts, and a simple sauce made with tamarind paste or lime juice. You can add tofu or just extra vegetables. Way cheaper than takeout and you control the sweetness and spice level.

Get the recipe here.

Chickpea Tikka Masala

Chickpeas work just as good as chicken in this creamy curry. The sauce is tomato-based with cream and lots of warm spices. You can use canned chickpeas to make it quick or cook dried ones if you got time. Serve over rice with naan bread for scooping. This is comfort food that happens to be vegetarian.

Get the recipe here.

Mushroom and Spinach Risotto

Risotto takes patience – you gotta stir constantly and add the broth slowly. But it’s not actually hard, just time-consuming. The mushrooms add meaty flavor and the spinach wilts right in at the end. Use whatever mushrooms you can find or afford. This is perfect for a cozy night when you don’t mind standing at the stove stirring.

Get the recipe here.

Black Bean Quesadillas

These are super simple and kids love them. Just mash some black beans with spices, spread on tortillas with cheese, and cook until crispy. Add whatever vegetables you got – peppers, onions, corn all work good. Serve with salsa, sour cream, and guacamole. Perfect for busy weeknights when you need something fast that everyone will eat.

Get the recipe here.

Vegetarian Lasagna

This takes time but most of it is assembly. Use ricotta, mozzarella, and parmesan with spinach or other vegetables mixed in. Some recipes use tofu instead of ricotta which works fine too. You can make this ahead and freeze it before baking. The key is letting it rest after baking so the layers don’t slide around when you cut it.

Get the recipe here.

Sweet Potato and Black Bean Tacos

Roast cubed sweet potatoes until they’re caramelized and tender. The sweetness goes perfect with black beans and spicy seasonings. Add avocado, cilantro, and lime juice for freshness. These are colorful and Instagram-worthy but also really satisfying. The sweet potatoes make these more filling than regular bean tacos.

Get the recipe here.

Mediterranean Quinoa Bowl

This is basically a grain bowl with Mediterranean flavors. Cooked quinoa topped with cucumbers, tomatoes, olives, feta cheese, and a lemon vinaigrette. You can prep all the components ahead and just assemble when ready to eat. Add chickpeas or white beans for extra protein. Perfect for meal prep lunches too.

Get the recipe here.

Vegetarian Shepherd’s Pie

Instead of ground meat, use lentils or a mix of mushrooms and quinoa for the base layer. The key is getting lots of flavor with herbs and vegetables. Top with mashed potatoes and bake until golden. This is ultimate comfort food and nobody will miss the meat. Great for feeding a family and using up leftover vegetables.

Get the recipe here.

Spinach and Ricotta Stuffed Shells

Big pasta shells stuffed with ricotta and spinach, then baked in marinara sauce. These are like individual lasagnas which makes serving easier. You can stuff them ahead of time and just bake when ready. Mix the ricotta with eggs and parmesan to make it extra creamy. Kids usually like these cause they’re not too complicated or spicy.

Get the recipe here.

Thai Green Curry with Vegetables

Green curry paste from a jar makes this super easy. Just sauté vegetables, add coconut milk and curry paste, then simmer until tender. Use whatever vegetables you like – eggplant, bell peppers, bamboo shoots all work. Serve over jasmine rice with fresh basil on top. The curry paste is spicy so start with less and add more to taste.

Get the recipe here.

Vegetarian Enchiladas

Fill tortillas with black beans, cheese, and vegetables, then roll up and bake in enchilada sauce. The sauce is usually just a simple red sauce made with chili powder and tomatoes. Top with more cheese and bake until bubbly. These freeze well individually wrapped for quick dinners later. Serve with rice and beans for a complete meal.

Get the recipe here.

Cauliflower Buffalo Wings

Cut cauliflower into florets, dip in batter, bake until crispy, then toss in buffalo sauce. They don’t taste exactly like chicken wings but they’re still really good. The key is getting them crispy in the oven before adding the sauce. Serve with celery sticks and blue cheese dressing just like real wings. Perfect for game day or when you want bar food at home.

Get the recipe here.

Ratatouille

This French vegetable stew is basically summer in a pot. Eggplant, zucchini, tomatoes, and peppers all cooked together until soft and flavorful. You can make it rustic and chunky or blend it smooth. Great served over rice, pasta, or with crusty bread. This actually tastes better the next day after all the flavors have time to blend together.

Get the recipe here.

Vegetarian Fried Rice

This is perfect for using up leftover rice and whatever vegetables are in your fridge. The key is using day-old rice so it doesn’t get mushy. Scrambled eggs add protein and sesame oil gives it that authentic flavor. Frozen mixed vegetables work fine if you don’t have fresh ones. Way better than takeout and you know exactly what’s in it.

Get the recipe here.

Margherita Pizza

Sometimes simple is best. Just pizza dough, tomato sauce, fresh mozzarella, and basil leaves. The key is using good ingredients since there’s nowhere to hide. If you don’t want to make dough, store-bought works fine. The pizza stone makes the crust crispier but a regular baking sheet is OK too. This is what got me into making pizza at home.

Get the recipe here.

Stuffed Zucchini Boats

Cut zucchini in half lengthwise, scoop out the center, and stuff with a mixture of the scooped flesh, rice or quinoa, and cheese. They look fancy but are pretty simple to make. Use the biggest zucchini you can find so there’s more room for stuffing. These are great for using up garden zucchini when you got too many.

Get the recipe here.

Vegetarian Burrito Bowl

All the flavors of a burrito but in a bowl which is easier to eat and probably healthier. Rice, black beans, vegetables, cheese, salsa, and avocado all layered together. Everyone can customize their own bowl with whatever toppings they want. Perfect for feeding a crowd cause you just set everything out and let people build their own.

Get the recipe here.

Mushroom Stroganoff

This creamy pasta dish uses mushrooms instead of beef but is just as satisfying. Different types of mushrooms give more complex flavor – portobello, shiitake, cremini all work good. The sauce is usually sour cream-based and served over egg noodles. This is comfort food that cooks fast on busy weeknights.

Get the recipe here.

Capellini Pomodoro

This is just fancy name for pasta with fresh tomato sauce. Use the ripest tomatoes you can find, garlic, olive oil, and fresh basil. The sauce cooks quickly and tastes like summer. Angel hair pasta works best cause it’s delicate like the sauce. This is simple but relies on good ingredients to taste amazing.

Get the recipe here.

Vegetarian Meatballs with Marinara

These are usually made with a mixture of mushrooms, nuts, and grains to get the right texture. They won’t taste exactly like meat but they’re really good in their own way. You can bake them instead of frying to make them healthier. Serve over pasta with marinara sauce just like regular meatballs. Kids might be skeptical but usually end up liking them.

Get the recipe here.

Roasted Vegetable Couscous

Roast whatever vegetables you got with olive oil and seasonings until caramelized. Serve over fluffy couscous with herbs and maybe some feta cheese. Couscous cooks super fast – just pour boiling water over it and let it sit. The roasted vegetables give sweetness and depth of flavor that makes this feel substantial.

Get the recipe here.

Spinach and Feta Quesadillas

The salty feta and mild spinach work really good together in crispy tortillas. Add some sun-dried tomatoes if you want extra flavor. These are great for lunch or light dinner with a salad. The spinach wilts down so you can pack a lot in there. Much more interesting than plain cheese quesadillas.

Get the recipe here.

Vegetarian Chow Mein

Stir-fried noodles with vegetables in a savory sauce. You can use fresh chow mein noodles or regular spaghetti works too. The key is having everything prepped before you start cooking cause it goes really fast. Bean sprouts, cabbage, and carrots are traditional but use whatever vegetables you like. Way cheaper than ordering Chinese takeout.

Get the recipe here.

Stuffed Acorn Squash

Cut acorn squash in half, scoop out seeds, and stuff with a mixture of wild rice, nuts, and dried fruit. The squash gets sweet and tender while baking. This looks really pretty on the plate and feels seasonal in fall and winter. You can make the stuffing ahead and just assemble when ready to bake.

Get the recipe here.

Mediterranean Chickpea Salad

This works as a main dish cause chickpeas are so filling. Toss with cucumbers, tomatoes, red onion, olives, and feta in a lemon vinaigrette. It actually gets better after sitting for a while so the flavors can blend. Perfect for hot days when you don’t want to cook. Serve with pita bread or stuff it in pita pockets.

Get the recipe here.

Vegetarian Bibimbap

This Korean dish is rice topped with seasoned vegetables and a fried egg. Each vegetable is prepared separately which takes time but makes it special. The key is the spicy gochujang sauce that ties everything together. You can prep the vegetables ahead and just assemble when ready to eat. The runny egg yolk mixes with everything and makes it creamy.

Get the recipe here.

Lentil Bolognese

Red lentils break down as they cook and make a sauce that’s similar to meat sauce. Add lots of vegetables like carrots, celery, and onions for flavor and texture. This takes a while to develop deep flavor but most of it is just simmering time. Serve over pasta with parmesan cheese. Even meat-eaters usually like this version.

Get the recipe here.

Roasted Vegetable and Goat Cheese Tart

Use store-bought puff pastry to make this easy. Roast vegetables until caramelized, then arrange on pastry with dollops of goat cheese. The pastry puffs up around the edges and looks really professional. This works for dinner with a salad or cut smaller for appetizers. The goat cheese gets all melty and tangy which balances the sweet roasted vegetables.

Get the recipe here.