Healthy Vegetarian Dinners in 45 Minutes or Less

If classic mac and cheese is already a staple in your family dinner rotation, give this skillet version a try. Whole-wheat elbows add a serving of whole grains; we love it here because the noodles are sturdy enough for boiling, simmering, and baking. Mushrooms can often be off-limits for picky eaters because of their sometimes soft, spongy texture. Here we sauté shiitake and cremini mushrooms until deeply browned, with a texture that’s almost meaty—a great feat for a meatless main (you could also use diced broccoli florets). Mac and cheese is also a great way to try cheeses other than cheddar. Gruyère is wonderfully nutty and melts beautifully. Creamy, mild mozzarella brings the whole dish together. You could also substitute Monterey Jack or white cheddar for the Gruyère.

Wide ribbons of fresh butternut squash become tender while the pizza bakes, a colorful and faintly sweet contrast to the peppery arugula pesto.

A well-stocked spice cabinet is key for this stew. Each serving packs nearly half of your daily fiber, essential for better digestion and weight control.

We take the extra step of grilling the bell peppers along with the pita wedges to add a big of char and smoky depth to the salad. You could also broil the peppers in the oven until blackened and peel them, and then toast the pita until browned.

Dinner need not center around meat. Here, earthy meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg. Serve with Herbed Roasted New Potatoes.

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with a baked protein. You want a hearty stew consistency rather than a soup here; reserving 1/2 cup of the canned tomato liquid will be just enough. If you’d like to use fresh ripe tomatoes, start with 2 pounds, halving and seeding 1 pound before dicing.

These quick, crispy vegetarian cakes are inspired by cheesy broccoli-and-rice casserole, right down to the layer of melted cheddar cheese on top. Make the cakes ahead and refrigerate or freeze for a last-minute meal. You could also increase the number of servings and serve the cakes as a side with a simple tomato soup. Grainy mustard packs a welcome punch and adds great texture to the cakes. It’s also fantastic in creamy sandwich spreads, rémoulade sauce, and glazes with a sweet base (such as maple syrup or honey) for contrast and balance.

If you've ever had Italian eggs in purgatory, this recipes makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano.