100 Vegetarian Meals - Cooking Light

Photo: Levi Brown

Meatless Masterpieces

When entering into a vegetarian lifestyle or simply looking to go meatless a few nights out of the week, it is important to remember the value of protein to a well-balanced diet. Our vegetarian recipes are full of flavor and provide tasty meatless options without sacrificing the nutrients your body needs.

In one of our favorite mushroom and pasta dishes, Pappardelle with Mushrooms, truffle oil is used to impart rich, earthy flavor and complement the savory porcini mushrooms. Leftover oil also serves as a great dressing for a small side salad to accompany the meal.

View Recipe: Pappardelle with Mushrooms

Photo: Marcus Nilsson

Supercrunch Tofu Tacos

Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.

View Recipe: Supercrunch Tofu Tacos

Photo: Johnny Miller

Penne with Herbs, Tomatoes, and Peas

Our Penne with Herbs, Tomatoes, and Peas is an ideal dish for entertaining or to serve to company, this pasta dish is full of only the freshest flavors of the season.

View Recipe: Penne with Herbs, Tomatoes, and Peas

Photo: José Picayo

Grilled Veggie and Hummus Wraps

Make the most of summer's fresh vegetables and grilling by preparing these meatless wraps to take along on a picnic. Serve with a side of potato or pasta salad.

View Recipe: Grilled Veggie and Hummus Wraps

Photo: Randy Mayor

Eggplant Parmesan

This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.

View Recipe: Eggplant Parmesan

Photo: John Autry

Soba Noodles with Miso-Glazed Tofu and Vegetables

Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.

View Recipe: Soba Noodles with Miso-Glazed Tofu and Vegetables

Photo: John Autry

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

With flavors reminiscent of a falafel, these pita sandwiches take less work, are tasty with lots of texture, and an easy weeknight meal to put together.

View Recipe: Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Photo: Brian Woodcock

Butternut-Kale Lasagna

Gruyere-spiked Bechamel drapes over the noodles and squash to give this dish velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toated pecans crown the top of this luscious lasagna.

View Recipe: Butternut-Kale Lasagna

Photo: Francesco Tonelli

Linguine with Spinach-Herb Pesto

Here is a lovely twist on beloved pesto for spring. Baby spinach takes the place of most of the basil to give the sauce an earthy flavor. The thick, emerald sauce beautifully coats the flat noodles and serves up big flavor in every forkful.

View Recipe: Linguine with Spinach-Herb Pesto

Photo: John Autry

Veggie and Tofu Stir-Fry

Our meatless stir-fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant, but are the results from your own wok.

View Recipe: Veggie and Tofu Stir-Fry

Photo: Brian Woodcock

Pasta Giardiniera

Fresh lasagna noodles offer silky texture without the work of making your own pasta. Here we cut the sheets into thick noodles. Sub pappardelle or fettuccine, if necessary.

View Recipe: Pasta Giardiniera

Photo: John Autry

Chickpea Curry with Basmati Rice

Look for garam masala–an Indian blend–in the spice aisle; Spice Islands and McCormick make it.

View Recipe: Chickpea Curry with Basmati Rice

Photo: Brian Woodcock

Fettuccine with Seared Tomatoes, Spinach, and Burrata

Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.

View Recipe: Fettuccine with Seared Tomatoes, Spinach, and Burrata

Photo: Marcus Nilsson

Korean Chilled Buckwheat Noodles with Chile Sauce

This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.

View Recipe: Korean Chilled Buckwheat Noodles with Chile Sauce

Photo: Brian Woodcock

Three-Cheese Lasagna

Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper.

View Recipe: Three-Cheese Lasagna

Photo: Brian Woodcock

Cheesy Penne with Broccoli

Any short pasta can be substituted here—rotini and farfalle are good choices.

View Recipe: Cheesy Penne with Broccoli

Photo: Brian Woodcock

Eggs with Chickpeas, Spinach, and Tomato

If you can find them, use farm-fresh eggs to make this quick one-skillet supper really shine.

View Recipe: Eggs with Chickpeas, Spinach, and Tomato

Photo: John Autry

Browned Butter Gnocchi with Broccoli and Nuts

Kids like the chewy gnocchi, sweet broccoli, and crunchy nuts. Look for shelf-stable packaged gnocchi with the dried pasta. To cut costs, swap in chopped almonds or pecans for pine nuts. Spinach, cauliflower florets, or green beans would also work nicely here. If you use spinach, simply stir it in when you add the cooked gnocchi to the skillet.

View Recipe: Browned Butter Gnocchi with Broccoli and Nuts

Photo: John Autry

Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking.

View Recipe: Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Photo: John Autry

Butternut Squash Ravioli with Spinach Pesto

Our recipe uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat.

View Recipe: Butternut Squash Ravioli with Spinach Pesto

Photo: John Autry and Randy Mayor

Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Cavatappi pasta offers a fun element to an easy weeknight dish. Full of exquisite flavors from the walnut and blue cheese, this dish offers a pleasant palate of tastes and textures.

View Recipe: Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Photo: Levi Brown

Wild Mushroom Pizza with Truffle Oil

Truffle oil takes this pizza from fine to sublime. In a pinch, extravirgin olive oil will work, too.

View Recipe: Wild Mushroom Pizza with Truffle Oil

Photo: John Autry

Golden Beet, Greens, and Potato Torta

Sophisticated and delicious—make this tall, flaky pie the centerpiece of the table.

View Recipe: Golden Beet, Greens, and Potato Torta

Photo: John Autry

Spiced Lentils and Poached Eggs

Quick, healthy, and delightful, flavorful lentils mix well with poached eggs for a quick and easy meatless meal option.

View Recipe: Spiced Lentils and Poached Eggs

Photo: John Autry

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.

View Recipe: Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Photo: Levi Brown

Creamy Four-Cheese Macaroni

There's something about the way plain old macaroni cooks to a soft, silky texture that enhances the creaminess of this dish. Each hollow noodle gets coated inside and out with luscious sauce. Although we rarely use processed cheese, here it's the key to a supercreamy texure that does not rely on heavy cream.

View Recipe: Creamy Four-Cheese Macaroni

Photo: John Autry

Jungle Curry with Tofu

This Thai-style curry is free of coconut milk and shines with late-summer produce.

View Recipe: Jungle Curry with Tofu

Photo: John Autry

Tunisian Brik-Style Eggs

Tucked inside crisp, flaky phyllo dough pastry are tender potato chunks and a perfectly cooked egg.

View Recipe: Tunisian Brik-Style Eggs

Photo: John Autry

Tomato and Mozzarella Risotto

Be sure you test the rice to make sure it’s cooked—you may need a little more vegetable broth if it’s not.

View Recipe: Tomato and Mozzarella Risotto

Photo: Caleb Chancey and Brian Woodcock

Red Lentil Dal with Carrot Salad and Coriander Flatbreads

This is basically an all-out assault on the bulk bins, as well as our modern take on the rice-and-beans dinner. Spices, dried lentils, and rice are cheap ingredients, especially when you buy in these small quantities. Chiles are also a thrifty flavor booster; you should be able to score the two here for a nickel. Your vegetable peeler will get you nice carrot ribbons.

View Recipe: Red Lentil Dal with Carrot Salad and Coriander Flatbreads

Photo: John Autry

Tomato and Asparagus "Carbonara"

Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.

View Recipe: Tomato and Asparagus "Carbonara"

Photo: Caleb Chancey and Brian Woodcock

Spinach and Onion Pizza

Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for other meatless dishes.

View Recipe: Spinach and Onion Pizza

Photo: John Autry

Mushroom Lentil Burgers

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

View Recipe: Mushroom Lentil Burgers

Photo: Mary Britton Senseney/Wonderful Machine

Black Bean Cakes

Here's an entire meal, ready in less than 20 minutes. For firmer yolks, cook eggs for 5 minutes instead of 4.

View Recipe: Black Bean Cakes

Photo: Nigel Cox

Zucchini and Caramelized Onion Quiche

Silky caramelized onions, which you can cook on the weekend, flavor this beautifully simple dish. Use a mandoline to quickly turn zucchini into a pile of superthin slices.

View Recipe: Zucchini and Caramelized Onion Quiche

Photo: John Autry

Tomato, Squash, and Red Pepper Gratin

Sometimes, the best "steak" comes in the form of ripe, juicy beefsteak tomato slices, as in this easy gratin. Serve with a salad of fresh summer greens.

View Recipe: Tomato, Squash, and Red Pepper Gratin

Photo: John Autry

Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

We turned up the flavor with this Chinese-style barbecue dish. This vegetarian dish captures the essence of great barbecue without relying on meat.

View Recipe: Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

Photo: Nigel Cox

Pasta with Roasted Tomatoes and Garlic

Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.

View Recipe: Pasta with Roasted Tomatoes and Garlic

Photo: John Autry and Randy Mayor

Grilled Vegetable and Fontina Pizza

This grilled veggie pizza is a gorgeous medley of red pepper, zucchini, mushrooms, red onion, and sweet basil. Also consider orange, yellow, or purple sweet peppers such as Merlot, Golden Treasures, or Canary Bell. With refrigerated fresh pizza dough and a few minutes on the grill, dinner is on the table in no time.

View Recipe: Grilled Vegetable and Fontina Pizza

Photo: John Autry

Summer Veggie Rice Bowl

Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.

View Recipe: Summer Veggie Rice Bowl

Photo: Francesco Tonelli

Tomato Tart

Tarts are a spectacular treat, but also a creamy, cheesy calorie and sat-fat bomb. Ours is meat-free and cream-free, making it delightfully light, but olives add satisfying richness.

View Recipe: Tomato Tart

Photo: John Autry and Randy Mayor

Chinese Noodle Salad with Sesame Dressing

This simple dinner comes together in a flash by using packaged, trimmed snap peas from the produce department.

View Recipe: Chinese Noodle Salad with Sesame Dressing

Photo: Romulo Yanes

Baked Tomatoes with Quinoa, Corn, and Green Chiles

These tomatoes are stuffed full with healthy quinoa, fresh corn, poblano chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness.

View Recipe: Baked Tomatoes with Quinoa, Corn, and Green Chiles

Photo: John Autry

Summer Squash and Ricotta Galette

Here's a fantastic crust that you can swap in for a standard butter-based one. You can make the dough in advance, and chill until ready to use.

View Recipe: Summer Squash and Ricotta Galette

Photo: Randy Mayor

Peanut-Crusted Tofu Tacos with Tangy Slaw

Give traditional tacos a run for their money with these tofu tacos. This vegetarian dish may be the one to convert non-tofu eaters in your house.

View Recipe: Peanut-Crusted Tofu Tacos with Tangy Slaw

Photo: John Autry

Three-Cheese White Pizza with Spinach

Fresh garlic slices are baked atop this creamy pizza. The spinach is kept fresh by adding it to the pizza toward the end of cooking. The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.

View Recipe: Three-Cheese White Pizza with Spinach

Photo: John Autry

Vegetarian Benedicts with Thyme Sabayon

Fresh thyme is a welcome addition to this frothy, egg- and wine-based sauce called sabayon. Substitute curly kale for lacinato kale, if desired.

View Recipe: Vegetarian Benedicts with Thyme Sabayon

Photo: Oxmoor House

Fresh Tomato-Feta Pizza

If olives are a deal breaker, leave them off; the pizza is still yummy.

View Recipe: Fresh Tomato-Feta Pizza

Photo: John Autry

Vegetable and Rice Burritos with Quesadilla Cheese

Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.

View Recipe: Vegetable and Rice Burritos with Quesadilla Cheese

Photo: José Picayo

Hummus "Cheesesteak" Hoagies

Made with yellow onion, red bell pepper, poblano chile, and provolone cheese, these vegetarian sandwiches are very hearty and fillling.

View Recipe: Hummus "Cheesesteak" Hoagies

Photo: John Autry

Eggplant Involtini

This vegetarian eggplant entree features thin slices of eggplant filled with a herbed cheese mixture, tomato sauce, and a cheesey topping.

View Recipe: Eggplant Involtini

Photo: Randy Mayor

Artichoke Galette

For a light supper and an unforgettable taste of the season, try this stunning galette that pairs baby artichokes with peppery radishes.

View Recipe: Artichoke Galette

Photo: José Picayo

Ricotta-Spinach Pasta

This pasta dish is ready in just 18 minutes. The recipe starts with refrigerated fresh pasta, which cooks in about two minutes. The texture is deliciously different: more delicate, with a slightly springy bounce.

View Recipe: Ricotta-Spinach Pasta

Photo: Randy Mayor

Blue Cheese Polenta with Vegetables

Savory blue cheese polenta topped with delicious veggies makes for a comforting and satisfying meal.

View Recipe: Blue Cheese Polenta with Vegetables

Photo: José Picayo

Hummus-Stuffed Pitas

Radishes are an excellent vegetable to slice for salads or use as a stuffing, as seen here in our delicious pita recipe. Serve this easy-to-make sandwich with another spring favorite: steamed sugar snap peas.

View Recipe: Hummus-Stuffed Pitas

Photo: John Autry

Tempeh and Broccolini Stir-Fry

Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.

View Recipe: Tempeh and Broccolini Stir-Fry

Photo: John Autry

Butternut Squash and Smoky Black Bean Salad

You'll find chipotle chiles canned in adobo sauce on the Latin food aisle. Use just the sauce here; reserve chiles for another use.

View Recipe: Butternut Squash and Smoky Black Bean Salad

Photo: John Autry

Vegetable "Meat" Loaf

Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchen's highest rating. Ordinarily you wouldn't pack a meat loaf into the pan, but since we're using a vegetable mixture, you will to make sure it holds together.

View Recipe: Vegetable "Meat" Loaf

Photo: John Autry

Tuscan White Bean Soup with Escarole

Don't toss those rinds from Parmesan or other hard cheeses; store in the freezer, and simmer in soup for added richness and flavor.

View Recipe: Tuscan White Bean Soup with Escarole

Photo: John Autry and Randy Mayor

Tofu Steaks with Shiitakes and Veggies

This quick vegetarian entrée is full of flavor and rich vegetables. Piercing the tofu with a fork allows the tofu to absorb the sesame oil and soy sauce, making it more flavorful.

View Recipe: Tofu Steaks with Shiitakes and Veggies

Photo: John Autry

Butternut Squash, Caramelized Onion, and Spinach Lasagna

This vegetarian pasta dish is sure to please every palate at your dinner table.

View Recipe: Butternut Squash, Caramelized Onion, and Spinach Lasagna

Photo: John Autry

Baked Mac and Cheese

This baked macaroni and cheese casserole contains three different types of cheeses and a topping of crisp breadcrumbs. This dish has plenty of protein for a meat-free main dish.

View Recipe: Baked Mac and Cheese

Photo: John Autry

Mexican Stuffed Poblanos

This vegetarian dish is so hearty, it will even satisfy an avid meat-eater. Poblano chiles are stuffed with beans and veggies and smothered with cheese for a mexican dish you will adore.

View Recipe: Mexican Stuffed Poblanos

Photo: Oxmoor House

Grilled Gruyère and Olive Tapenade Sandwiches

You can easily shave thin slices of cheese in a snap using an inexpensive kitchen tool: a vegetable peeler. This is a perfect technique for many hard cheeses like Gruyère.

View Recipe: Grilled Gruyère and Olive Tapenade Sandwiches

Photo: John Autry

Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

Fresh herbs make all the difference in this versatile dressing. Try it on any combination of greens and vegetables from your local farmers' market.

View Recipe: Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

Photo: John Autry

Tempeh Greek Salad Wraps

These wraps are full of delicious fresh flavor. Summertime, or anytime, this will be your new go-to. Serve with pita chips.

View Recipe: Tempeh Greek Salad Wraps

Photo: John Autry

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence, and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.

View Recipe: Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Photo: John Autry

Grilled Farmers' Market Sandwiches

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.

View Recipe: Grilled Farmers' Market Sandwiches

Photo: John Autry

Paella with Soy Chorizo and Edamame

Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.

View Recipe: Paella with Soy Chorizo and Edamame

Photo: John Autry

Lemongrass Tofu Banh Mi

The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on the classic. Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate.

View Recipe: Lemongrass Tofu Banh Mi

Photo: John Autry

Artichoke and Goat Cheese Strata

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

View Recipe: Artichoke and Goat Cheese Strata

Photo: John Autry

Orzo Salad with Spicy Buttermilk Dressing

This tasty and colorful salad gets a spicy kick from its dressing, which includes chili powder and ground red pepper.

View Recipe: Orzo Salad with Spicy Buttermilk Dressing

Photo: Randy Mayor

Pan-Crisped Tofu with Greens and Peanut Dressing

Sautéing tofu cubes for this recipe gives them a nice firm texture and caramelized flavor.

View Recipe: Pan-Crisped Tofu with Greens and Peanut Dressing

Photo: John Autry

Fontal Polenta with Mushroom Sauté

This vegetarian dish is luxurious enough for entertaining, and quick enough for weeknight ease.

View Recipe: Fontal Polenta with Mushroom Sauté

Photo: John Autry

Roasted Cauliflower Pasta

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

View Recipe: Roasted Cauliflower Pasta

Photo: Becky Luigart-Stayner

Grilled Tofu with Ratatouille Vegetables

This attractive barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu. If you don't care to use the wine, use an additional 1/2 cup of vegetable broth.

View Recipe: Grilled Tofu with Ratatouille Vegetables

Photo: Randy Mayor

Pasta with Lemon Cream Sauce, Asparagus, and Peas

Citrus flavors and fresh vegetables brighten this meatless pasta recipe. Leftovers pack nicely for work or school.

View Recipe: Pasta with Lemon Cream Sauce, Asparagus, and Peas

Photo: Becky Luigart-Stayner

Chickpea Bajane

Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.

View Recipe: Chickpea Bajane

Photo: Gentl and Hyers

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Make a quick fresh tomato sauce for this meatless pasta recipe by roasting cherry tomatoes and adding basil, parsley, and goat cheese to the dish.

View Recipe: Quick-Roasted Cherry Tomato Sauce with Spaghetti

Photo: Randy Mayor

Curried Vegetable Samosas with Cilantro-Mint Chutney

Spicy, herby chutney complements the delicately seasoned samosas.

View Recipe: Curried Vegetable Samosas with Cilantro-Mint Chutney

Photo: Becky Luigart-Stayner

Lentil-Barley Burgers with Fiery Fruit Salsa

Use leftover cooked pearl barley with lentils, veggies, and seasoning for a hearty main-dish burger, sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.

View Recipe: Lentil-Barley Burgers with Fiery Fruit Salsa

Photo: Becky Luigart-Stayner

Baked Vegetable Lasagna

Don't press out extra water from the tofu for this recipe; that way, the cheesy layer will remain moist and creamy.

View Recipe: Baked Vegetable Lasagna

Photo: Becky Luigart-Stayner

Potato, Turnip, and Spinach Baeckeoffe

Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.

View Recipe: Potato, Turnip, and Spinach Baeckeoffe

Photo: Becky Luigart-Stayner

Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

View Recipe: Chipotle Bean Burritos

Photo: Randy Mayor

Corn and Chile Quesadillas

Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can't find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles.

View Recipe: Corn and Chile Quesadillas

Photo: Randy Mayor

Korean-Inspired Sautéed Tofu

Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.

View Recipe: Korean-Inspired Sautéed Tofu

Photo: Randy Mayor

Red Lentil-Rice Cakes with Simple Tomato Salsa

Crisp on the outside and creamy on the inside, these salsa-topped, red-lentil rice cakes make a lovely vegetarian entrée.

View Recipe: Red Lentil-Rice Cakes with Simple Tomato Salsa

Photo: Lee Harrelson

Goat Cheese Tamales with Olives and Raisins

A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.

View Recipe: Goat Cheese Tamales with Olives and Raisins

Photo: John Autry

Arugula Pizza with Poached Eggs

You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.

View Recipe: Arugula Pizza with Poached Eggs

Photo: John Autry

Rice Noodle Salad

Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

View Recipe: Rice Noodle Salad

Photo: John Autry

Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

Haricots verts are thin, tender green beans. If you can't find them, use trimmed regular green beans, but add them to the pasta after 8 minutes of cooking since they'll take longer to cook. You can make the salad ahead, but dress it just before serving so the beans don't turn drab.

View Recipe: Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

Photo: John Autry

Grilled Portobello and Poblano Tacos with Pico de Gallo

These tacos are fresh and delicious thanks to an all-star list of ingredients. Say goodbye to standard tacos and hello to a new favorite.

View Recipe: Grilled Portobello and Poblano Tacos with Pico de Gallo

Photo: John Autry

Fingerling Potato-Leek Hash with Swiss Chard and Eggs

To trim Swiss chard for this main dish, pull or cut the stems out of the leaves.

View Recipe: Fingerling Potato-Leek Hash with Swiss Chard and Eggs

Photo: John Autry

Mushroom and Root Vegetable Potpie

To make these pot pies ahead, prepare according to the recipe instructions, but wait to bake until you are ready to eat. If you freeze these, allow them to thaw before you pop them in the oven.

View Recipe: Mushroom and Root Vegetable Potpie

Photo: John Autry

White Bean and Hominy Chili

Vegetarian chipotle sausage packs quite a punch, adding savory depth to the entire pot.

View Recipe: White Bean and Hominy Chili

Photo: John Autry

Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Not your average tamale–this recipe calls for a unique combination of black beans and sweet potatoes that will serve up an unforgettable dinner dish.

View Recipe: Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Photo: Brian Woodcock

Golden Beet Pasta with Basil-Almond Pesto

This bright, earthy springtime pasta dish uses the entire beet–stems, leaves, and all.

View Recipe: Golden Beet Pasta with Basil-Almond Pesto

Photo: Becky Luigart-Stayner

Spinach-Feta Calzone Casserole

This updated, one-dish casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

View Recipe: Spinach-Feta Calzone Casserole

Photo: John Autry

Fall Vegetable Curry

Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish. Serve with Cashew Basmati Rice for a complete fall meal.

View Recipe: Fall Vegetable Curry

Four-Cheese Stuffed Shells with Smoky Marinara

This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

View Recipe: Four-Cheese Stuffed Shells with Smoky Marinara