17 Plant-Based Dinner Recipes To Please Every Taste

Looking for satisfying meatless dinners that actually fill you up? These plant-based recipes prove you don’t need meat to create hearty, flavorful meals.

From protein-packed bean dishes to creamy curries, these vegetarian dinners will become your new weeknight favorites.

01. Hearty Three-Bean Plant-Based Chili

Rich and filling chili combining black beans, kidney beans, and chickpeas in a smoky tomato base. This protein-packed comfort food gets better after sitting overnight in the fridge.

Ingredients: 1 can black beans, 1 can kidney beans, 1 can chickpeas, 1 large onion (diced), 3 cloves garlic (minced), 1 bell pepper (diced), 2 cans diced tomatoes, 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, salt and pepper to taste.

How To Make Hearty Three-Bean Plant-Based Chili

1. Heat oil in a large pot over medium heat and sauté diced onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

2. Stir in tomato paste, chili powder, cumin, and smoked paprika, cooking for 2 minutes until spices become aromatic. This step helps bloom the spices for deeper flavor throughout the chili.

3. Add diced tomatoes, drained beans, and chickpeas to the pot. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally until flavors meld together and chili thickens slightly.

02. Grilled California Veggie Sandwich

Smoky grilled vegetables layered on focaccia bread with creamy garlic aioli. This isn’t your typical veggie sandwich – it’s packed with flavor and surprisingly filling.

Ingredients: 1 medium zucchini (sliced), 1 yellow squash (sliced), 1 red bell pepper (strips), 1 red onion (thick slices), 4 focaccia rolls, 3 tablespoons olive oil, ½ cup mayonnaise, 3 cloves garlic (minced), 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Grilled California Veggie Sandwich

1. Preheat grill to medium-high heat and slice all vegetables into ¼-inch thick pieces. Brush zucchini, squash, bell pepper, and onion slices generously with olive oil, then season with salt and pepper on both sides.

2. Grill vegetables for 4-5 minutes per side until tender with beautiful char marks. Start with onions and peppers first since they take longer, adding zucchini and squash after 2 minutes.

3. Make garlic aioli by whisking together mayonnaise, minced garlic, and lemon juice in a small bowl. Season with salt and pepper to taste for a tangy spread that complements the smoky vegetables.

4. Split focaccia rolls and lightly toast on the grill for 1 minute. Spread garlic aioli on both sides, then layer with grilled vegetables and serve immediately while vegetables are still warm.

03. Stuffed Bell Peppers My Style

Colorful bell peppers stuffed with seasoned rice, vegetables, and melted cheese. These make-ahead friendly peppers are perfect for meal prep and freeze beautifully.

Ingredients: 4 large bell peppers (tops cut off), 1 cup cooked brown rice, 1 small onion (diced), 2 cloves garlic (minced), 1 can diced tomatoes (drained), 1 cup shredded cheddar cheese, ½ cup corn kernels, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make Stuffed Bell Peppers My Style

1. Preheat oven to 375°F and prepare peppers by cutting tops off and removing all seeds and membranes. If peppers don’t stand upright, trim a small slice from the bottom without creating a hole.

2. Heat olive oil in a large skillet and sauté diced onion until translucent, about 4 minutes. Add garlic and cook for another minute until fragrant throughout the kitchen.

3. Mix cooked rice, sautéed onion mixture, drained tomatoes, corn, half the cheese, and Italian seasoning in a bowl. Season with salt and pepper, then stuff each pepper firmly with the rice mixture.

4. Place stuffed peppers in a baking dish with ¼ cup water in the bottom. Cover with foil and bake for 35 minutes, then remove foil, top with remaining cheese, and bake 10 more minutes until peppers are tender.

04. Creamy Spinach Enchiladas

Flour tortillas filled with ricotta and spinach, topped with Monterey Jack cheese and green sauce. Even spinach skeptics will love these ultra-creamy enchiladas.

Ingredients: 8 flour tortillas, 10 oz frozen spinach (thawed and drained), 1 cup ricotta cheese, 1 cup Monterey Jack cheese (shredded), ½ cup onion (diced), 2 cloves garlic (minced), 1 can green enchilada sauce, ¼ cup sour cream, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Creamy Spinach Enchiladas

1. Preheat oven to 350°F and squeeze thawed spinach in a clean kitchen towel to remove as much moisture as possible. This prevents soggy enchiladas and ensures the filling holds together perfectly.

2. Heat olive oil in a skillet and sauté diced onion until softened, about 4 minutes. Add garlic and cook 1 minute more, then stir in drained spinach and cook for 2 minutes to remove excess moisture.

3. Mix spinach mixture with ricotta cheese, half the Monterey Jack, and sour cream in a bowl. Season with salt and pepper, then spread about ⅓ cup filling down the center of each tortilla and roll tightly.

4. Pour half the enchilada sauce in a 9×13 baking dish, arrange rolled enchiladas seam-side down, then top with remaining sauce and cheese. Bake for 25 minutes until bubbly and golden on top.

05. Sweet Potato Black Bean Burritos

Roasted sweet potatoes and seasoned black beans wrapped in flour tortillas with fresh toppings. This recipe makes 12 burritos perfect for freezing and reheating later.

Ingredients: 3 large sweet potatoes (cubed), 2 cans black beans (drained), 12 large flour tortillas, 1 red onion (diced), 2 cups cooked brown rice, 1 cup shredded cheese, 1 bell pepper (diced), 3 tablespoons olive oil, 2 teaspoons cumin, 1 teaspoon chili powder, salt and pepper to taste.

How To Make Sweet Potato Black Bean Burritos

1. Preheat oven to 425°F and toss cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized around the edges.

06. Homemade Black Bean Burger Patties

Crispy-outside, tender-inside veggie burgers made from scratch with black beans and spices. These beat any frozen patty and hold together beautifully on the grill.

Ingredients: 2 cans black beans (drained and rinsed), ½ cup breadcrumbs, 1 large egg, ¼ cup red onion (minced), 2 cloves garlic (minced), 1 tablespoon cumin, 1 teaspoon smoked paprika, 2 tablespoons olive oil, salt and pepper to taste, burger buns and toppings for serving.

How To Make Homemade Black Bean Burger Patties

1. Mash black beans in a large bowl with a fork, leaving some chunks for texture rather than making a completely smooth paste. You want about 75% mashed for the perfect burger consistency.

2. Mix in breadcrumbs, beaten egg, minced onion, garlic, cumin, and smoked paprika until well combined. Season with salt and pepper, then let mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.

3. Form mixture into 6 patties using your hands, pressing firmly so they hold together. If mixture seems too wet, add more breadcrumbs; if too dry, add another beaten egg.

4. Heat olive oil in a large skillet over medium heat and cook patties for 4-5 minutes per side until golden brown and crispy. Handle gently when flipping to prevent breaking apart.

5. Serve on toasted buns with your favorite toppings like lettuce, tomato, avocado, and mayo. These patties also freeze well for up to 3 months when wrapped individually.

07. Artichoke Spinach Lasagna

Layers of pasta, creamy ricotta, spinach, and artichokes baked until golden and bubbly. This vegetarian lasagna converts even the most dedicated spinach haters into believers.

Ingredients: 12 lasagna noodles, 10 oz frozen spinach (thawed and drained), 1 jar marinated artichoke hearts (chopped), 2 cups ricotta cheese, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 2 eggs, 3 cups marinara sauce, 3 cloves garlic (minced), salt and pepper to taste.

How To Make Artichoke Spinach Lasagna

1. Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a baking sheet to prevent sticking. Preheat oven to 375°F while noodles cook.

2. Squeeze spinach completely dry using a clean kitchen towel, removing as much moisture as possible. Mix spinach with ricotta, eggs, minced garlic, and half the mozzarella in a large bowl, seasoning with salt and pepper.

3. Spread 1 cup marinara sauce in bottom of a 9×13 baking dish. Layer 4 noodles, half the ricotta mixture, chopped artichokes, and 1 cup sauce. Repeat layers once more, ending with remaining noodles and sauce.

4. Top with remaining mozzarella and Parmesan cheese, then cover tightly with foil. Bake for 35 minutes, remove foil, and bake 15 more minutes until cheese is golden and lasagna is bubbling around the edges.

5. Let lasagna rest for 10 minutes before cutting to allow layers to set properly. This makes serving much easier and prevents the layers from sliding apart on the plate.

08. Creamy Vegan Potato Soup

Silky smooth potato soup made without any dairy but still incredibly rich and satisfying. Perfect comfort food when you need something warm and filling for dinner.

Ingredients: 3 lbs Yukon potatoes (peeled and cubed), 1 large onion (diced), 3 celery stalks (diced), 2 carrots (diced), 4 cups vegetable broth, 1 cup unsweetened cashew milk, 3 tablespoons olive oil, 2 teaspoons dried thyme, salt and pepper to taste, chives for garnish.

How To Make Creamy Vegan Potato Soup

1. Heat olive oil in a large pot over medium heat and sauté diced onion, celery, and carrots until softened, about 8 minutes. This creates a flavorful base that makes the soup taste rich and complex.

2. Add cubed potatoes, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are fork-tender and falling apart slightly.

3. For chunky soup, mash about half the potatoes with a potato masher right in the pot. For smooth soup, blend everything with an immersion blender until completely creamy and no lumps remain.

4. Stir in cashew milk and season generously with salt and pepper. Heat through for 2-3 minutes, then serve hot garnished with fresh chives and a drizzle of olive oil if desired.

09. Chef John’s Shakshuka

Eggs poached in spicy tomato sauce with peppers and onions, all cooked in one skillet. This Middle Eastern dish works perfectly for dinner and packs plenty of vegetables and protein.

Ingredients: 6 large eggs, 1 large onion (sliced), 1 red bell pepper (sliced), 4 cloves garlic (minced), 1 can crushed tomatoes, 1 jalapeño (minced), 2 teaspoons paprika, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, 3 tablespoons olive oil, salt and pepper to taste, fresh parsley for garnish.

How To Make Chef John’s Shakshuka

1. Heat olive oil in a large cast-iron skillet or heavy pan over medium heat. Add sliced onion and bell pepper, cooking for 8-10 minutes until vegetables are softened and lightly caramelized around the edges.

2. Stir in minced garlic, jalapeño, paprika, cumin, and cayenne, cooking for 1 minute until fragrant. Be careful not to burn the spices, which can make the dish bitter.

3. Add crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until sauce thickens and flavors meld together into a rich, aromatic base.

4. Use a spoon to make 6 wells in the sauce, then crack eggs directly into each well. Cover skillet and cook for 8-12 minutes until egg whites are set but yolks are still slightly runny.

5. Remove from heat and garnish with fresh parsley. Serve immediately with crusty bread for dipping into the runny yolks and flavorful tomato sauce.

10. Asian Brown Rice Buddha Bowl

Colorful grain bowl with brown rice, roasted tofu, chickpeas, and fresh vegetables drizzled with sesame dressing. Completely customizable with whatever vegetables you have on hand.

Ingredients: 2 cups cooked brown rice, 1 block firm tofu (cubed), 1 can chickpeas (drained), 2 cups broccoli florets, 1 cucumber (sliced), 1 carrot (julienned), ¼ cup sesame oil, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, sesame seeds for garnish.

How To Make Asian Brown Rice Buddha Bowl

1. Preheat oven to 425°F and toss cubed tofu and chickpeas with 2 tablespoons sesame oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tofu is golden and chickpeas are crispy.

2. Steam broccoli florets for 3-4 minutes until bright green and tender-crisp. You want them cooked but still with a slight bite for the best texture contrast in the bowl.

3. Make sesame dressing by whisking together remaining sesame oil, rice vinegar, soy sauce, honey, and grated ginger in a small bowl. Taste and adjust seasonings as needed for balance.

4. Divide brown rice between 4 bowls and arrange roasted tofu, chickpeas, steamed broccoli, cucumber slices, and julienned carrots in sections over the rice. Drizzle with sesame dressing and sprinkle with sesame seeds before serving.

11. Loaded Garden Vegetable Quiche

Flaky pastry crust filled with eggs, cheese, and seasonal vegetables for any meal. This protein-rich quiche works equally well for breakfast, lunch, or dinner with a side salad.

Ingredients: 1 pre-made pie crust, 6 large eggs, 1 cup heavy cream, 1 cup Swiss cheese (shredded), ½ cup mushrooms (sliced), ½ cup bell pepper (diced), ¼ cup onion (diced), 2 cups fresh spinach, 2 tablespoons butter, ¼ teaspoon nutmeg, salt and pepper to taste.

How To Make Loaded Garden Vegetable Quiche

1. Preheat oven to 375°F and press pie crust into a 9-inch quiche pan or pie dish. Prick bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.

2. Blind bake crust for 12 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden. This prevents a soggy bottom when you add the wet filling.

3. Melt butter in a large skillet and sauté mushrooms, bell pepper, and onion until softened, about 6 minutes. Add spinach and cook until wilted, then season with salt and pepper.

4. Whisk eggs, cream, and nutmeg in a large bowl until smooth. Spread sautéed vegetables in the pre-baked crust, top with cheese, then pour egg mixture over everything.

5. Bake for 35-40 minutes until center is set and top is golden brown. A knife inserted in center should come out clean when quiche is fully cooked.

6. Cool for 10 minutes before slicing to allow filling to set properly. Serve warm or at room temperature with a fresh green salad for a complete meal.

12. Fresh Tomato Basil Penne

Al dente penne pasta tossed with fresh tomatoes, basil, and Parmesan cheese in a light sauce. This simple weeknight dinner highlights the best of summer produce beautifully.

Ingredients: 1 lb penne pasta, 4 large tomatoes (diced), ¼ cup fresh basil (chopped), ½ cup Parmesan cheese (grated), 4 cloves garlic (minced), ⅓ cup olive oil, ¼ cup white wine, 2 tablespoons butter, salt and pepper to taste, red pepper flakes optional.

How To Make Fresh Tomato Basil Penne

1. Cook penne pasta in salted boiling water until al dente according to package directions. Reserve 1 cup pasta cooking water before draining, as the starchy water helps create a silky sauce.

2. Heat olive oil in a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant but not browned. Add diced tomatoes and cook for 5-7 minutes until they start to break down.

3. Add white wine and let it simmer for 2 minutes to cook off the alcohol. Stir in butter and season with salt, pepper, and red pepper flakes if using for a little heat.

4. Add drained pasta to the skillet and toss with the tomato mixture, adding pasta water gradually until you achieve a light, glossy sauce that coats the noodles perfectly.

5. Remove from heat and stir in fresh basil and half the Parmesan cheese. Serve immediately topped with remaining cheese and extra basil for the freshest flavor possible.

13. Crazy Creamy Chickpea Curry

Rich coconut milk balances warming spices in this protein-packed vegan curry. This recipe doubles easily for meal prep and tastes even better the next day.

Ingredients: 2 cans chickpeas (drained), 1 can coconut milk, 1 large onion (diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 teaspoons curry powder, 1 teaspoon cumin, 1 teaspoon turmeric, 1 can diced tomatoes, 2 tablespoons coconut oil, salt to taste, cilantro for garnish.

How To Make Crazy Creamy Chickpea Curry

1. Heat coconut oil in a large pot over medium heat and sauté diced onion for 5 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for 1 more minute until fragrant.

2. Stir in curry powder, cumin, and turmeric, cooking for 30 seconds until spices become aromatic. This blooming step is crucial for developing deep, complex flavors in the finished curry.

3. Add diced tomatoes and cook for 5 minutes until they break down slightly and create a thick base. Pour in coconut milk and bring mixture to a gentle simmer.

4. Add drained chickpeas and simmer for 15-20 minutes, stirring occasionally, until sauce thickens and chickpeas are heated through. Season with salt to taste and garnish with fresh cilantro before serving over rice.

14. Homemade Pad Thai with Tofu

Sweet and tangy rice noodles with crispy tofu and fresh vegetables in authentic pad Thai sauce. Don’t skip the tamarind concentrate – it creates that distinctive restaurant flavor.

Ingredients: 8 oz rice noodles, 1 block firm tofu (cubed), 2 eggs (beaten), 3 green onions (chopped), 1 cup bean sprouts, ¼ cup tamarind concentrate, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 2 tablespoons lime juice, 3 tablespoons vegetable oil, crushed peanuts for garnish.

How To Make Homemade Pad Thai with Tofu

1. Soak rice noodles in warm water for 30 minutes until softened but still firm. Drain well and set aside while you prepare the other ingredients and sauce components.

2. Press tofu between paper towels to remove excess moisture, then cube and fry in 2 tablespoons oil over medium-high heat until golden and crispy on all sides, about 8 minutes total.

3. Whisk together tamarind concentrate, fish sauce, brown sugar, and lime juice in a small bowl to create the signature pad Thai sauce that balances sweet, sour, and salty flavors.

4. Heat remaining oil in a large wok or skillet over high heat. Add beaten eggs and scramble quickly, then add drained noodles and sauce, tossing constantly for 2-3 minutes.

5. Add crispy tofu, chopped green onions, and bean sprouts, tossing everything together for another 2 minutes until noodles are tender and well-coated with sauce.

6. Serve immediately garnished with crushed peanuts, extra lime wedges, and bean sprouts on the side. The key is serving it hot right from the wok for the best texture.

15. Chickpea Salad Sandwich Filling

Mashed chickpeas with mayo, herbs, and crunchy vegetables create a protein-rich sandwich filling. Perfect for lunch or dinner served on sourdough bread or stuffed in pita pockets.

Ingredients: 2 cans chickpeas (drained and rinsed), ⅓ cup mayonnaise, 2 celery stalks (diced), ¼ cup red onion (minced), 2 tablespoons fresh dill (chopped), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt and pepper to taste, bread or pita for serving.

How To Make Chickpea Salad Sandwich Filling

1. Mash chickpeas in a large bowl with a fork or potato masher, leaving some chunks for texture rather than making a completely smooth paste. You want about 80% mashed for the perfect consistency.

2. Stir in mayonnaise, diced celery, minced red onion, fresh dill, lemon juice, and Dijon mustard until well combined. The vegetables add crucial crunch that makes this filling interesting to eat.

3. Season generously with salt and pepper, then taste and adjust seasonings as needed. Sometimes I add a pinch of garlic powder or extra lemon juice for brightness.

4. Chill for at least 30 minutes before serving to allow flavors to meld together. Serve on toasted sourdough bread with lettuce and tomato, or stuff into warm pita pockets with fresh vegetables.

16. Mujadarrah (Lentils and Rice with Caramelized Onions)

Mujadarrah (Lentils and Rice with Fried Onions)

Simple Middle Eastern comfort food combining lentils, rice, and deeply caramelized onions. This humble dish proves that basic ingredients can create something absolutely delicious and satisfying.

Ingredients: 1 cup brown lentils, 1 cup basmati rice, 3 large onions (thinly sliced), ¼ cup olive oil, 3 cups vegetable broth, 1 teaspoon cumin, ½ teaspoon cinnamon, ¼ teaspoon allspice, salt and pepper to taste, plain yogurt for serving.

How To Make Mujadarrah

1. Heat olive oil in a large pot over medium-low heat and add sliced onions. Cook slowly for 25-30 minutes, stirring occasionally, until onions are deep golden brown and caramelized. This step takes patience but creates incredible flavor.

2. Remove half the caramelized onions and set aside for garnish. Add lentils to the pot with remaining onions and cook for 2 minutes, stirring to coat with the flavorful oil.

3. Add vegetable broth, cumin, cinnamon, and allspice to the pot. Bring to a boil, then reduce heat and simmer covered for 20 minutes until lentils are almost tender.

4. Stir in rice and cook covered for another 18-20 minutes until rice is tender and liquid is absorbed. Let stand off heat for 5 minutes before fluffing with a fork.

5. Serve topped with reserved caramelized onions and a dollop of plain yogurt. The contrast between the earthy lentils and sweet onions makes this incredibly satisfying.

17. Rich Red Lentil Curry

Hearty red lentil curry with warming spices and coconut milk, perfect as a main dish. Don’t let the long ingredient list intimidate you – this curry is surprisingly easy to make.

Ingredients: 1½ cups red lentils, 1 can coconut milk, 2 cups vegetable broth, 1 large onion (diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon cayenne, 2 tablespoons coconut oil, salt to taste.

How To Make Rich Red Lentil Curry

1. Rinse red lentils in cold water until water runs clear, then drain well. Red lentils cook much faster than other varieties and break down to create a naturally creamy texture.

2. Heat coconut oil in a large pot over medium heat and sauté diced onion for 5 minutes until softened. Add garlic and ginger, cooking for another minute until fragrant throughout.

3. Stir in all the spices – curry powder, turmeric, cumin, coriander, and cayenne – cooking for 30 seconds until aromatic. This blooming step is essential for developing complex flavors.

4. Add rinsed lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until lentils are tender and curry has thickened.

5. Season with salt to taste and serve over basmati rice or with naan bread. The curry will continue to thicken as it sits, so add more broth if needed when reheating leftovers.

Final Thoughts

These plant-based dinners prove that meatless meals can be just as satisfying and flavorful as any traditional dish. From protein-packed legumes to hearty vegetables, you’ll never miss the meat.

Start with a few favorites and gradually expand your repertoire. Your family will love these wholesome, delicious dinners that happen to be vegetarian.