Welcome to 30 easy and mouthwatering vegetarian recipes catering to your lunch and dinner cravings.

From wholesome lunch options that are satisfying and nutritious to flavorful dinner creations that make meatless meals a true delight.

Embrace the simplicity of these recipes with easytofind ingredients, ensuring that every meal you prepare is a breeze and a joy.

Vegetarian recipes

Browse through this list, and take your pick: these wholesome recipes will fulfill and nourish you and add extra color to your meal.

1. Chickpea salad

Chickpea salad with a silver fork

Chickpea salad is an easy-to-make vegetarian meal that combines protein-rich chickpeas with colorful vegetables for a satisfying dish.

Packed with fiber, vitamins, and refreshing flavors, this salad is a plant-based choice and a quick solution (20 minutes!) for lunch and dinner.

2. Mushroom tofu

tofu mushroom recipe on a plate

Mushroom tofu fillets offer a savory and satisfying vegetarian twist, providing a hearty texture reminiscent of chicken.

Infused with earthy mushroom flavors and the delicate richness of tofu, these fillets make a delectable and versatile meat-free alternative.

Whether grilled or sautéed, this tofu recipe delivers a delicious and protein-packed option for all eaters.

3. Lentil loaf

lentil loaf in slices on a cutting board

Lentil loaf with egg and Parmesan cheese offers a flavorful and nutritious twist on traditional meatloaf.

Combining hearty lentils, eggs, and Parmesan creates a satisfying vegetarian alternative rich in protein and umami notes.

All in all, this lentil loaf is a hearty and satisfying centerpiece for any meatless meal.

4. Chickpea curry

Chickpea Curry with a silver spoon

Chickpea curry is a vegetarian onepot dinner, marrying the rich flavors of chickpeas with aromatic spices and a luscious tomato-based sauce.

This hearty dish offers a proteinpacked alternative that’s easy to prepare and savory goodness.

Serve it with steamed rice or warm naan for a truly comforting dining experience.

5. Black bean soup

Black bean soup with avocado slices

Next on our list is a comforting bowl of black bean soup, which works well as a wholesome vegetarian dinner option.

With this bean soup, you can enjoy the rich flavors of black beans with a dollop of cool sour cream and the creamy goodness of sliced avocado.

6. Quinoa salad

Quinoa chickpea salad in a white bowl

Wholesome and satisfying, this chickpea quinoa salad marries protein-packed chickpeas and nutrient-rich quinoa in a perfect vegetarian mealprep option.

This 20minute salad combines crisp vegetables, fragrant herbs, and a zesty dressing for a refreshing and convenient lunch or dinner.

7. Orzo salad

Orzo salad with lemon and fresh vegetables

Try a Mediterranean vegetarian salad with this delightful orzo salad featuring vibrant fresh vegetables and crumbled feta.

This lunch box idea offers a blend of chewy orzo pasta, crisp cucumbers, and nutty chickpeas, a satisfying meal that’s as nutritious as it is delicious.

8. Zucchini fritters with marinara dip

Marinara Sauce and zucchini fritters

Try a vegetarian appetizer with crispy zucchini fritters seasoned and pan-fried to golden perfection.

Served alongside a tangy marinara sauce, each bite offers a satisfying crunch, making it a wholesome and irresistible treat for any occasion.

9. Eggplant parmigiana

8 portions of parmigiana in the baking dish

Eggplant Parmigiana is a beloved vegetarian classic in our home, perfect for an Italian Sunday lunch or dinner.

We roast thinly sliced eggplant, bathe them in rich tomato sauce, and top with melted mozzarella and Parmesan.

With its crispy exterior and gooey cheese interlaced with tender eggplant, it’s no wonder this dish is cherished worldwide.

10. Pita with falafel

Falafel in a pita bread with hummus

Next on our list is one of the most satisfying vegetarian recipes, falafel nestled in a warm pita, generously layered with creamy hummus.

The crispy chickpea patties provide a flavorful crunch, and they make an excellent Middle Eastern meal when complemented by lettuce and smooth hummus.

11. Tofu curry

Tofu curry served with basmati rice and lemon wedges

If you are new to tofu as a vegetarian protein source, this creamy curry is an excellent way to test it.

We start with firm tofu bathed in a luscious blend of aromatic spices and coconut milk, and it all simmers for 30 minutes.

This curry is fantastic for busy evenings when you crave a flavorful, plantbased meal without sacrificing taste or time.

12. Curry lentil soup

curry lentil soup with toasted bread and lime wedges

Curry lentil soup is a flavorful and proteinpacked vegetarian meal that blends the earthy goodness of lentils and aromatic spices.

This hearty soup satisfies the taste buds with its vibrant curry flavors but also offers a wholesome source of plantbased protein, a comforting choice for a meatless meal.

13. Tofu soup

Tofu soup recipe with hand and white spoon

This Asianinspired tofu soup offers a delicious blend of tofu, fresh vegetables, and an aromatic broth.

Our tofu soup is ready in less than 30 minutes and makes a nourishing vegetarian meal.

If you love notes of soy, ginger, and subtle hints of chili, this soup is perfect.

14. Easy creamy pasta salad

Creamy pasta salad with mayo and olives

Next on our list is a vegetarian creamy pasta salad featuring a luscious dressing made with eggfree mayonnaise and yogurt.

Adding white beans enhances the protein content and adds a delightful texture to this lunchbox-friendly dish.

15. Lentil curry

Lentil curry recipe with rice and a hand

Creamy lentil curry is a wholesome vegetarian dinner option and a reader favorite on our blog.

The velvety texture of coconut milk blends seamlessly with hearty lentils and makes a rich and satisfying dish.

It’s packed with protein and aromatic spices and offers an Indian-inspired journey for your taste buds (and a truly satisfying meatless meal).

16. Chickpea pasta salad

Chickpea pasta salad with a silver fork

If you have 20 minutes, try our chickpea pasta salad with fresh vegetables and perfectly cooked fusilli pasta.

We drizzle with a zesty mustard dressing that adds flavor and upgrades this wholesome salad to a delicious midday meal.

Packed with protein and vibrant colors, it’s a guilt-free choice that brings taste and health to your lunch table.

17. Tuscan white bean soup

Tuscan white bean soup with silver spoon and fresh herbs on the side

Tuscan white bean soup is a hearty one-pot delight with creamy cannellini beans and vibrant vegetables like tomatoes, kale, and carrots.

Simmered in a fragrant broth infused with garlic and Italian herbs, this vegetarian soup delivers a comforting dinner with the rustic flavors of Tuscany.

Perfect for a cozy evening, it’s a plant-based option that satisfies the palate and the soul.

18. Black bean salad

black bean salad with quinoa and sweet potatoes

Black bean salad with roasted sweet potato is a delicious vegetarian meal prep option.

The hearty black beans provide protein and fiber, while the caramelized sweetness of the sweet potatoes adds a satisfying contrast.

Drizzled with cilantro lime dressing, this colorful dish promises a delicious and wholesome dining experience throughout the week.

19. Sweet potato gnocchi

sweet potato gnocchi with sauce and shaved parmesan

Homemade sweet potato gnocchi is a quick and easy recipe ready in just 30 minutes.

These pillowy dumplings boast a perfect balance of sweetness and earthiness, making them an ideal choice for a satisfying vegetarian dinner.

Toss them with sage, butter sauce, and freshly grated Parmesan for a restaurantworthy dinner.

20. Roasted red pepper pasta

Red Pepper Pasta with fresh basil leaves

Creamy red pepper pasta is a weeknight-friendly vegetarian dish ready in just 20 minutes.

Charred red peppers blend with almonds, creating a luscious base for a veggiepacked, protein-rich meal.

Try this pasta for a meatfree alternative that satisfies both taste buds and time constraints.

21. Stuffed butternut squash

stuffed butternut squash cut into portions

Vegetarian stuffed butternut squash showcases tender lentils, earthy mushrooms, and melted Parmesan in a hearty and nutritious filling.

Each bite offers a blend of flavors with sweet notes of butternut squash complementing the richness of lentils, walnuts, and mushrooms.

22. Broccoli pasta

broccoli pasta recipe

We highly recommend this creamy broccoli pasta featuring perfectly cooked orecchiette for a quick vegetarian dinner.

The al dente pasta cradles vibrant green mashed broccoli sprinkled with Parmesan. It’s excellent for a last-minute dinner that kids and picky adults will love.

23. Vegetarian bell peppers

red and yellow stuffed bell peppers on a serving platter

These vegetarian stuffed bell peppers boast a wholesome blend of lentils and fluffy rice, making a nutritious and satisfying meal.

We recommend serving these stuffed bell peppers with caramelized onions and a dollop of our yogurt tahini sauce.

The toppings make these peppers a simple yet sophisticated meal that will please all eaters.

24. Tomato risotto

Tomato risotto with charred cherry tomatoes and a fork

Tomato risotto is a comforting Italian dinner with creamy Arborio rice infused with the vibrant flavors of ripe tomatoes.

The dish blends rich, savory notes complemented by a creamy texture for a perfect vegetarian meal.

Garnish your risotto with fresh basil and grated Parmesan, and enjoy the wonders of Italian simplicity.

25. Mushroom Alfredo

Mushroom Alfredo in a bowl with a fork

Mushroom Alfredo offers a twist to classic Alfredo pasta, with earthy mushrooms adding a rich depth to the creamy sauce.

We combine the goodness of sautéed mushrooms with a luscious Alfredo sauce to make a comforting pasta dish.

It’s a flavorful, meatfree alternative that satisfies both taste buds and cravings – and is ready in 30 minutes.

26. Fried tofu or air fryer tofu

Air fryer tofu in a salad

Crispy and golden, this fried tofu is a convenient vegetarian protein alternative, adding a satisfying crunch to salads, pasta dishes, and beyond.

You can also prepare this in an air fryer for a crispier twist while retaining a delightful, moist interior.

TIP: crispy tofu pairs well with peanut sauce, barbecue sauce, and tahini sauce.

27. Carrot ginger soup

Carrot soup recipe with fresh parsley

Try a comforting vegetarian dinner with a bowl of rich and velvety carrot ginger soup, where the natural sweetness of carrots meets the warmth of fresh ginger.

Pair this vibrant soup with oven-fresh focaccia or crostini for a symphony of flavors that will satisfy both the palate and soul.

28. Stuffed zucchini

yogurt drizzled stuffed zucchini

Zucchini boats are a tasty and wholesome recipe to enjoy the wonderful flavor of zucchini.

They are packed with a richsavory filling made with lentils, tomatoes, fresh herbs, and walnuts.

Our recipe contains no meat, and it’s suitable for most diets. Thanks to their robust flavor, you can serve them as a fulfilling meal or appetizer for most occasions.

29. Pasta alla Norma

eggplant pasta or pasta alla norma

You’ll love this pasta recipe because it’s tastyhealthy, and easy to make in about 30 minutes.

Tender roasted eggplant, rich and creamy tomato sauce, and fresh basil pair wonderfully with al dente rigatoni pasta.

It’s a familyfriendly vegetarian dinner reminiscent of eggplant parmigiana (when you add a sprinkle of cheese on top).

30. Lentil bolognese

Lentil Bolognese on a white plate with a fork

We end this list of vegetarian recipes with lentil Bolognese, the meat-free version of a classic Italian sauce, ragù alla Bolognese.

Lentils are an excellent meat replacement because they have a rich taste, keep their texture, and are rich in minerals, iron, and plant protein.

TIP: Pair your vegetarian bolognese sauce with fettuccine, spaghetti, or tagliatelle pasta.

More vegetarian recipes

How to store vegetarian recipes

  • How to store: you can store leftovers in an airtight container in the fridge for up to 3 days.
    Reheat in the microwave. On the second day, these meals will be stickier and less creamy.
  • How to freeze: you can also freeze the meals for up to 3 months.
    To freeze, let it cool down first, then transfer it to a freezer-friendly container, leaving some space to allow it to expand.
    Thaw in the microwave or a pot on the stovetop. Before serving, garnish with fresh herbs and a drizzle of olive oil optionally.
lentil bolognese stored in a glass container

For many more dinner ideas, check out our mains category page.

Vegetarian recipes with soups and one pot dinners

30 Vegetarian Recipes

By: Nico Pallotta
5 from 3 votes
Here's a delicious and easy lentil vegetable soup with a rich and hearty tomato base and nourishing green or brown lentils.
You can make these recipes with simple ingredients, they're excellent for weeknight dinners and meal prep and they make healthy and wholesome homemade meal.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American


  • Optional: immersion blender or blender to make the soup extra creamy


  • 2 tablespoons extra virgin olive oil
  • 2 carrots
  • 1 onion
  • 1 stalk celery
  • 1 teaspoon cumin
  • 4 cloves garlic
  • 6 cups vegetable broth
  • 2 cans (15-ounce each) diced tomatoes
  • 1 cup lentils uncooked, green or brown
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • teaspoons salt or more to taste
  • ¼ teaspoon black pepper or red pepper flakes
  • 5 ounces spinach (about 4 to 5 cups)


  • To a large pot or dutch oven, warm up the olive oil then add coarsely chopped onion, celery, and carrot, and fry on medium heat for 5 minutes stirring often.
    vegetables and oil in a pot
  • Add grated garlic and cumin and fry for one more minute, or until you smell their aroma.
    fried vegetables in a white pot
  • Add vegetable broth, canned tomatoes, dried lentils, thyme, oregano, salt, pepper, or/and red pepper flakes.
    Cover with a lid, bring to a boil, then crack the top open and simmer on low heat for about 25 minutes or until the lentils are cooked but still al dente. Stir occasionally.
    tomato and lentil soup simmering
  • OPTIONAL STEP: if you like extra creamy soup, blend about 2 cups of it. You can do this with an immersion blender directly in the pot, or with a regular blender.
    blend some of the lentils
  • Add the spinach and simmer for a few more minutes until they wilt and you are happy with the texture and consistency of the soup/lentils.
    spinach in tomato lentil soup
  • Taste and adjust for salt. Serve it in a bowl with a slice of toasted bread rubbed with garlic and a drizzle of good quality extra virgin olive oil.
    Optionally, you can add a squeeze of lemon juice.
    Lentil Vegetable Soup with a spoon held by Louise


30-min Lentil Vegetable Soup


Nutritional information is an estimate for 1 serving of lentil vegetable soup out of 4 servings, without bread or toppings.
– Dried lentils: substitute drained and rinse canned lentils but add them in the soup 15 minutes after the broth and tomatoes start simmering. Canned lentils can only take about 1o to 15 minutes of simmering before falling apart. You can also use canned beans or chickpeas.
– Olive oil: substitute any vegetable oil or coconut oil for olive oil.
– Onion: substitute leek or shallots for onions. 
– Herbs: you can use fresh or dried herbs. Substitute rosemary and bay leaves for thyme and oregano.
– Spinach: you can use most leafy greens including curly kale, lacinato kale, Swiss chard, bok choi, and more. You can even add vegetables such as diced potatoes, diced sweet potatoes, bell peppers, mushrooms, cauliflower and broccoli florets. If you add veggies, do so at the beginning, with the dried lentils so that they have time to cook fully.
You can top this lentil vegetable soup with homemade croutons, crostini, grated parmesan cheese, crumbled feta cheese, dairy-free cheese, lemon zest, lemon juice, and drizzle of good quality EVO oil, chopped parsley.
– Make Ahead: this lentil vegetable soup is an excellent recipe to make ahead as you can refrigerate it for several days or freeze it for months. Also, on the second and third days, the soup tastes better than when it’s freshly made because the flavors have time to meld.
– Refrigerator: let the soup cool down completely at room temperature, then transfer it into an airtight container and keep it in the fridge for up to 4 days.
– Freezer: let the soup cool down completely at room temperature, then transfer it into a freezer-friendly container and freeze for up to 3 months.
– Thaw: thaw in the refrigerator over several hours or in the microwave with a thawing function.
– Reheat: you can reheat the soup in a pot on the stovetop for a few minutes or in the microwave for 2 to 3 minutes. Avoid reheating it multiple times.


Calories: 354kcal, Carbohydrates: 54g, Protein: 19g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1295mg, Dietary Fiber: 23g, Sugar: 10g, Vitamin A: 8759IU, Vitamin B6: 1mg, Vitamin C: 37mg, Vitamin E: 4mg, Vitamin K: 194µg, Calcium: 170mg, Folate: 364µg, Iron: 8mg, Manganese: 1mg, Magnesium: 130mg, Zinc: 3mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked these vegetarian recipes, you might also like:

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 3 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    I’m a 70 years old french lady, and my daughter (when she’s not travelling all over the world) and I have decided to have a strict vegetalian diet about 6 weeks ago.. I just let you figure out the change in my way of cooking, from traditionnal french cooking to ….now. We love eating, and have always, even before that decision paid a lot of attention to the quality of ingredients we used, and the way to cook them.We live in the south of France.( I have a vegetable garden, and we used to raise our own poultry!).
    This decision wasn’t hard to take, but just hard to match with our previous standards of meals.
    Your blog is one of the first I dropped on on Pinterest, and your mayo recipe is the first vegan recipe I’ve made. And I’ll never change for another one!
    Your recipes are very inspiring and clear to cook!
    Thank you so much, I’m sure now that with your help, we’re gonna make it. The most difficult thing is cheese, of course, for french people..but I swear we haven’t touched any dairy products, eggs or fish of any kind for about 6 weeks now. I hope to be able to make alternate cheese (other than vegan mozza or parmiggiano ) shortly. It seems to be a long and rather difficult process, but never mind. thanks a lot and I’ll keep in touch to let you know about our progress.

    1. Hi Marie,
      Thank you very much for sharing your story.
      I’m very happy you find inspiration with our recipes, I hope that we can be a continuous source to enjoyable and flavor-packed meals for you and your family.
      All the best,