14 Hearty Vegetarian Dinners So Filling Even Meat Lovers Ask for Seconds

Have you ever made a meatless meal and heard someone at the table ask, so where is the meat? Not with these. Good vegetarian dinners are not about what is missing, they are about beans, cheese, vegetables and spices doing what they do best. These recipes are rich, cozy and filling enough to win over the biggest skeptic in your house. Ready to find your new favorite meatless night..

Rainbow Roasted Veggie Grain Bowl

Let us start with a vegetarian dinner that looks as good as it tastes. Roasted sweet potato, crispy chickpeas, greens and a creamy tahini drizzle come together in one colorful bowl that keeps you full for hours. It is the kind of meal that makes you feel good and still satisfies a big appetite. Would you call this dinner or lunch? We say both.

You will need: 1 cup quinoa or brown rice, 1 large sweet potato, 1 can chickpeas, 2 cups broccoli, 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt, 2 cups spinach or kale, 1 avocado, 3 tablespoons tahini, juice of 1 lemon, water.

How to make it: Cook the quinoa. Cube the sweet potato and toss it with the chickpeas, broccoli, oil, paprika and salt. Roast at 425F for 25 minutes. Whisk the tahini, lemon juice, salt and water until pourable. Build bowls with greens, quinoa, roasted vegetables and avocado, then drizzle with the sauce.

Cheesy Spinach and Mushroom Lasagna

When people say vegetarian dinners are not filling, show them this lasagna. Layers of pasta, ricotta, spinach, mushrooms and a bubbling blanket of mozzarella make it every bit as comforting as the classic. It feeds a crowd and tastes even better the next day. Quick poll: corner piece with crispy edges (A) or soft middle piece (B)?

You will need: 12 lasagna noodles, 2 cups ricotta, 1 egg, 3 cups spinach, 8 ounces mushrooms, 1 jar marinara sauce, 3 cups shredded mozzarella, 1/2 cup parmesan, 2 garlic cloves, 1 teaspoon Italian seasoning, salt.

How to make it: Cook the noodles. Saute the mushrooms and garlic, then wilt in the spinach. Mix the ricotta, egg, half the parmesan and seasoning. Layer sauce, noodles, ricotta, vegetables and mozzarella, and repeat. Top with sauce, cheese and parmesan. Cover and bake at 375F for 25 minutes, then uncover for 15 more.

Chickpea Coconut Curry for Quick Vegetarian Dinners

This chickpea curry is the vegetarian dinner you can make on your busiest weeknight. Chickpeas and tomatoes simmer in a creamy coconut sauce with warm curry spices, and it is ready in about 25 minutes. Spoon it over rice or couscous and scoop it up with warm naan. How spicy do you like your curry, mild, medium or fire?

You will need: 2 cans chickpeas, 1 onion, 3 garlic cloves, 1 tablespoon grated ginger, 2 tablespoons curry powder, 1 teaspoon cumin, 1 can diced tomatoes, 1 can coconut milk, 2 cups spinach, salt, rice or couscous.

How to make it: Cook the onion in oil until soft, then add the garlic, ginger, curry powder and cumin for 1 minute. Add the tomatoes, coconut milk and drained chickpeas. Simmer 15 minutes until thick. Stir in the spinach until wilted. Season with salt and serve over rice or couscous.

Golden Red Lentil Soup

A bowl of red lentil soup is like a warm blanket for your insides. The lentils melt down into a thick, velvety soup with cumin, lemon and a little chili. It costs very little to make and is packed with protein and fiber, so it truly keeps you full. Would you dunk bread in this or eat it straight with a spoon?

You will need: 1 1/2 cups red lentils, 1 onion, 2 carrots, 3 garlic cloves, 2 tablespoons olive oil, 1 tablespoon tomato paste, 2 teaspoons cumin, 1/2 teaspoon chili flakes, 6 cups vegetable broth, juice of 1 lemon, salt, fresh herbs.

How to make it: Cook the onion and carrot in oil for 6 minutes. Add the garlic, tomato paste, cumin and chili flakes. Stir in the rinsed lentils and broth. Simmer 20 minutes until soft. Blend half of the soup for a creamy texture. Add lemon juice and salt, and top with herbs.

Three Bean Chili for Cozy Vegetarian Dinners

This hearty vegetarian chili is so thick and smoky that nobody misses the beef. Three kinds of beans, sweet potato and peppers simmer with chili spices until rich and deeply flavored. Pile on sour cream, avocado and cheese, and you have the ultimate cozy bowl. Quick poll: chili with cornbread (A), with crackers (B), or over rice (C)?

You will need: 1 can black beans, 1 can kidney beans, 1 can pinto beans, 1 sweet potato, 1 onion, 1 bell pepper, 3 garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 can crushed tomatoes, 2 cups vegetable broth, salt.

How to make it: Cook the onion, pepper and garlic until soft. Add the spices and stir 1 minute. Add the diced sweet potato, tomatoes, broth and rinsed beans. Simmer 35 minutes, stirring now and then, until thick and the potato is tender. Season with salt and top as you like.

Creamy Mushroom Risotto for Cozy Vegetarian Dinners

Mushroom risotto is a vegetarian dinner that feels fancy but only needs a wooden spoon and a little patience. Arborio rice slowly drinks up warm broth until it turns silky and creamy, and golden mushrooms add a deep, meaty flavor. Finish with parmesan and butter for pure comfort. Have you ever made risotto at home? It is easier than you think.

You will need: 1 1/2 cups arborio rice, 12 ounces mushrooms, 1 small onion, 2 garlic cloves, 1/2 cup white wine or extra broth, 5 cups warm vegetable broth, 2 tablespoons butter, 1/2 cup parmesan, salt, pepper, parsley.

How to make it: Brown the mushrooms in butter and set aside. Cook the onion and garlic, then stir in the rice for 1 minute. Add the wine and let it absorb. Add the broth one ladle at a time, stirring, for about 20 minutes. Stir in the mushrooms, parmesan, salt and pepper.

Crispy Baked Eggplant Parmesan

Eggplant parmesan is proof that vegetables can be the star of hearty vegetarian dinners. Crispy breaded eggplant slices are baked, not fried, then layered with marinara and melty mozzarella. Serve it with pasta or a simple salad. Are you an eggplant fan, or could this be the recipe that changes your mind?

You will need: 2 medium eggplants, 2 eggs, 1 1/2 cups breadcrumbs, 1/2 cup parmesan, 1 teaspoon Italian seasoning, salt, olive oil spray, 2 cups marinara sauce, 2 cups shredded mozzarella, fresh basil.

How to make it: Slice the eggplant 1/2 inch thick and salt it for 20 minutes, then pat dry. Dip in beaten egg, then in breadcrumbs mixed with parmesan and seasoning. Spray with oil and bake at 425F for 20 minutes, flipping once. Layer with sauce and mozzarella and bake 15 more minutes.

Sticky Garlic Vegetable Stir Fry

Got a fridge full of vegetables? This stir fry turns them into a fast, flavorful dinner in under 20 minutes. Crisp broccoli, carrots and peppers get tossed in a sticky garlic soy sauce that clings to every bite. Add tofu or cashews to make it extra hearty. Quick poll: over rice (A), over noodles (B), or straight from the pan (C)?

You will need: 3 cups broccoli florets, 2 carrots, 1 bell pepper, 1 cup snap peas, 1 block firm tofu or 1/2 cup cashews, 3 garlic cloves, 1 tablespoon ginger, 3 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 teaspoon cornstarch, 2 tablespoons oil.

How to make it: Whisk the soy sauce, honey, cornstarch and 3 tablespoons water. Brown the cubed tofu in oil and set aside. Stir fry the vegetables over high heat for 4 to 5 minutes. Add the garlic and ginger for 30 seconds. Pour in the sauce, add the tofu, and toss until glossy.

Cheesy Rice and Bean Stuffed Peppers

Stuffed peppers make dinner feel like a little gift on every plate. These are filled with rice, black beans, corn, tomatoes and plenty of cheese, then baked until the peppers are tender and sweet. They are easy to prep ahead and reheat beautifully for lunches. Red, yellow or green peppers, which do you pick?

You will need: 4 large bell peppers, 1 1/2 cups cooked rice, 1 can black beans, 1 cup corn, 1 cup salsa, 1 teaspoon cumin, 1 teaspoon chili powder, 1 1/2 cups shredded cheese, salt, sour cream and herbs for serving.

How to make it: Cut the tops off the peppers and remove the seeds. Mix the rice, beans, corn, salsa, spices, salt and half the cheese. Stuff the peppers and stand them in a baking dish with a splash of water. Cover and bake at 375F for 35 minutes. Top with cheese and bake 10 more.

Smoky Black Bean Burgers for Weekend Vegetarian Dinners

These black bean burgers are crispy outside, tender inside and packed with smoky flavor. Unlike many veggie burgers, they hold together beautifully on the grill or in a pan. Load them with lettuce, tomato and your favorite sauce, and nobody will feel like they are missing out. Would you try a veggie burger at your next cookout?

You will need: 2 cans black beans, 1/2 cup breadcrumbs, 1 egg, 1/2 cup cooked rice, 1/4 cup minced onion, 2 garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon cumin, salt, 4 burger buns, lettuce, tomato, cheese.

How to make it: Rinse the beans, pat them dry and bake at 350F for 10 minutes. Mash them in a bowl, leaving some texture. Mix in the breadcrumbs, egg, rice, onion, garlic and spices. Shape into 4 patties and chill 15 minutes. Pan fry 4 to 5 minutes per side and serve on buns.

Golden Pot Pies for Comforting Vegetarian Dinners

Is there any dinner more comforting than a pot pie? A creamy filling of carrots, peas, potatoes and mushrooms bubbles under a flaky golden crust. Making them in small dishes means everyone gets their own pie, which kids absolutely love. Quick poll: do you eat the crust first (A) or save it for last (B)?

You will need: 1 sheet puff pastry or pie crust, 2 tablespoons butter, 1 onion, 2 carrots, 2 potatoes, 1 cup mushrooms, 1 cup peas, 3 tablespoons flour, 2 cups vegetable broth, 1/2 cup milk, 1 teaspoon thyme, salt, pepper, 1 egg.

How to make it: Cook the onion, carrots, potatoes and mushrooms in butter for 8 minutes. Sprinkle in the flour and stir 1 minute. Add the broth, milk and thyme and simmer until thick. Stir in the peas and season. Spoon into dishes, top with pastry, brush with egg, and bake at 400F for 25 minutes.

One Pan Shakshuka

Shakshuka is a one pan vegetarian dinner that tastes like a trip to the Mediterranean. Eggs gently poach in a spicy tomato and pepper sauce until the whites are set and the yolks are runny. Bring the pan straight to the table with warm bread for dipping. Runny yolks or firm yolks, what is your choice?

You will need: 2 tablespoons olive oil, 1 onion, 1 red bell pepper, 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon chili flakes, 1 can crushed tomatoes, 5 eggs, salt, feta, parsley, crusty bread.

How to make it: Cook the onion and pepper in oil until soft. Add the garlic and spices for 1 minute. Pour in the tomatoes and simmer 10 minutes. Make small wells and crack in the eggs. Cover and cook 6 to 8 minutes until the whites set. Top with feta and parsley.

Crispy Baked Falafel Plate

Falafel turns humble chickpeas into crispy, herby little bites that are impossible to stop eating. This baked version is lighter but still golden and crunchy. Serve it with warm pita, hummus, salad and a drizzle of garlic yogurt sauce for a big, satisfying plate. Have you ever made falafel from scratch?

You will need: 1 can chickpeas, 1/2 onion, 3 garlic cloves, 1 cup parsley and cilantro, 1 teaspoon cumin, 1 teaspoon coriander, 3 tablespoons flour, 1 teaspoon baking powder, salt, 3 tablespoons olive oil, pita, hummus, yogurt.

How to make it: Pat the chickpeas dry. Pulse them in a food processor with the onion, garlic, herbs and spices until coarse. Mix in the flour, baking powder and salt. Shape into small patties and brush with oil. Bake at 400F for 25 minutes, flipping halfway. Serve with pita, hummus and yogurt.

Bean and Cheese Enchiladas for Easy Vegetarian Dinners

We saved a family favorite for last. These vegetarian enchiladas are stuffed with beans, corn and cheese, rolled up and smothered in tangy green salsa. Baked until bubbly, they are pure comfort in a baking dish. Hungry for more? See our comfort soups that taste like a warm hug. Which of these vegetarian dinners will you make first this week? Tell us in the comments!

You will need: 10 corn or flour tortillas, 1 can pinto or black beans, 1 cup corn, 1 cup cooked rice, 1 teaspoon cumin, 2 cups shredded Monterey Jack, 2 cups salsa verde, 1/2 cup sour cream, cilantro, sliced radish.

How to make it: Mix the beans, corn, rice, cumin and half the cheese. Spread a little salsa verde in a baking dish. Fill each tortilla, roll it up and lay it seam side down. Pour the rest of the salsa on top and sprinkle with cheese. Bake at 375F for 20 minutes and top with sour cream and cilantro.