Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Holidays
  • Cooking 101
  • Healthy Living
  • Shop
  • News
  • Good.Food.Fast
  • CL Diet

Profile Menu

Your Account

Account

  • Register/Join Now
  • Newsletters
  • Email Preferences
  • Manage Your Subscription this link opens in a new tab
Login
Logout
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More Next
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More Next
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More Next
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Holidays

    Holidays

    See All Holidays
    • New Year, New You
    • Super Bowl
    • Valentines
    • Easter
    • Halloween
    • Thanksgiving
    • Christmas
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • Shop
  • News
  • Good.Food.Fast
  • CL Diet

Profile Menu

Your Account

Account

  • Register/Join Now
  • Newsletters
  • Email Preferences
  • Manage Your Subscription this link opens in a new tab
Login
Logout
Sweepstakes

Follow Us

CookingLight diet CookingLight diet
  1. Home Chevron Right
  2. Recipes Chevron Right
  3. Dinner Tonight: Vegetarian

Dinner Tonight: Vegetarian

October 07, 2009
Skip gallery slides
Pin
Credit: Photo: Jennifer Causey
Try going meatless at least one night a week. These vegetarian dinners make it hard to find an excuse not to.
Start Slideshow

1 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Ratatouille-Stuffed Shells

Credit: Photo: Caitlin Bensel
View Recipe: Ratatouille-Stuffed Shells

Time: 40 minutes

Fill 'Em Up: You can also stuff the shells with cheesy chicken and broccoli, a beef bolognese, or ricotta and spinach.

Serve with Green Bean and Radish Sauté

1 of 46

Advertisement
Advertisement

2 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Skillet Ratatouille

Credit: Photo: Caitlin Bensel
View Recipe: Skillet Ratatouille

Time: 25 minutes

Big Flavor: Smoked paprika adds great depth. You can also use hot paprika or add a dash of ground red pepper to sweet paprika.

Serve with Pesto Toasts

2 of 46

3 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Chipotle Bean Burritos

Credit: Becky Luigart-Stayner
View Recipe: Chipotle Bean Burritos

Time: 30 minutes

Simple Sub: In place of chipotle chile powder, you can use ½ teaspoon regular chili powder plus 1⁄8 teaspoon ground red pepper.

Serve with Guacamole and Chips: Place 1 ripe peeled avocado in a bowl; mash with a fork. Add 1 tablespoon minced ­onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lime juice, ½ teaspoon salt, 1 minced garlic clove, and ½ jalapeño pepper, seeded and minced. Stir until well blended. Serve with baked tortilla chips.

3 of 46

Advertisement

4 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Szechuan Tofu with Cauliflower

Credit: Photo: Jennifer Causey
View Recipe: Szechuan Tofu with Cauliflower

Time: 25 minutes

Quick Coat: Instead of pressing the tofu, we toss the cubes in a little cornstarch to absorb extra moisture and create a crispy crust.

Serve with Orange-Scallion Brown Rice

4 of 46

5 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Shiitake and Asparagus Sauté with Poached Eggs

Credit: Photo: Jennifer Causey
View Recipe: Shiitake and Asparagus Sauté with Poached Eggs

Time: 25 minutes

Veggie Boost: 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

5 of 46

6 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Broccoli, Cheddar, and Brown Rice Cakes

Credit: Photo: Jennifer Causey
View Recipe: Broccoli, Cheddar, and Brown Rice Cakes

Time: 40 minutes

Hands-Free: Vegetable cakes are usually crisped in a skillet on the stove, but we let a hot oven do the work instead to keep cooking quick and hands-free.

Serve with Sweet-and-Spicy Carrots and Peas

6 of 46

Advertisement
Advertisement
Advertisement

7 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Saucy Skillet-Poached Eggs

Credit: Photo: Alison Miksch
View Recipe: Saucy Skillet-Poached Eggs

Time: 35 minutes

Make It Last: If you're ever had Italian eggs in purgatory, this recipe 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.

Serve with Grilled Garlic Toast

7 of 46

8 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Farro Breakfast Bowl

Credit: Photo: Alison Miksch
View Recipe: Farro Breakfast Bowl

Time: 30 minutes

Great Start: This meal in a bowl takes its morning cue from soft-boiled eggs and a dollop of yogurt, then goes savory with toasty cumin-scented farro and a creamy avocado.

Serve with Blistered Tomatoes with Kale

8 of 46

9 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Zucchini and Spinach Chilaquiles

Credit: Photo: Alison Miksch
View Recipe: Zucchini and Spinach Chilaquiles

Time: 40 minutes

Use It Up: Double the salsa to use up extra tomatillos. Stir into chilis, spoon over tacos, or braise chicken breasts for enchiladas.

Serve with Sofrito Pinto Beans

9 of 46

Advertisement
Advertisement
Advertisement

10 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Creamy Carrot and Herb Linguine

Credit: Photo: Jennifer Causey
View Recipe: Creamy Carrot and Herb Linguine

Time: 35 minutes

Cardoodles: Spiralized carrot noodles bulk up the linguine so you can use less. You can also use a peeler to shave carrots into wide ribbons.

Serve with Wilted Chard with Red Onion and Pine Nuts

10 of 46

11 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Tofu and Vegetable Lo Mein

Credit: Photo: Becky Luigart-Stayner
View Recipe: Tofu and Vegetable Lo Mein

Time: 35 minutes

Try This: Use protein-packed edamame like frozen peas: Add to soups, puree in a pesto, or sauté with any vegetable combo.

Serve with Steamed Broccoli with Peanut Sauce

This dish has all the umami-rich qualities we love about classic takeout and non of the greasy sodium-bomb qualities we don't. Wavy, keep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles; boil until just al dente. Sliced baby bok choy, carrots, snap peas would also be delicious here; add the vegetables in stages, from hardy and dense to leafy and tender; so all can cook to the perfect doneness.

11 of 46

12 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Butternut-Cauliflower Coconut Curry

Credit: Photo: Jennifer Causey
View Recipe: Butternut-Cauliflower Coconut Curry

Time: 40 minutes

All Together: A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying.

Serve with Cilantro-Chile Couscous

The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.

12 of 46

Advertisement
Advertisement
Advertisement

13 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Black-Eyed Pea Cakes

Credit: Photo: Jennifer Causey
View Recipe: Black-Eyed Pea Cakes

Time: 40 minutes

Make Ahead: We've turned two Southern slides, black-eyed peas and greens, into a substantial vegetarian meal. You could also substitute black beans or Great Northern beans for the black-eyed peas. Form the cakes and make the salsa a couple of days ahead, and refrigerate; then simply sear the cakes and serve. Complete the meal with Sautéed Tomato and Onion Kale. Traditional Collard can take an hour or more to cook; hearty lacinato kale takes just 3 minutes. For some punch, add a dash of hot sauce or red wine vinegar.

Serve with Sautéed Tomato and Onion  Kale

13 of 46

14 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Egg and Tomato Open-Faced Sandwiches

Credit: Photo: Jennifer Causey
View Recipe: Egg and Tomato Open-Faced Sandwiches

Time: 35 minutes

Slice It: Slightly thicker (1½-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side.

Serve with Cheddar and Chive "Squachos"

14 of 46

15 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Seared Tofu with Sweet Chili Sauce and Broccoli

Credit: Photo: Jennifer Causey
View Recipe: Seared Tofu with Sweet Chili Sauce and Broccoli

Time: 40 minutes

Best Press: Halve the tofu lengthwise for more surface area so the water can drain out quickly; then pat dry so it won't spatter in the pan.

Serve with Garlic-Studded Brown Rice

15 of 46

Advertisement
Advertisement
Advertisement

16 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Pesto Pasta Salad with Tomatoes and Mozzarella

Credit: Photo: Jennifer Causey
View Recipe: Pesto Pasta Salad with Tomatoes and Mozzarella

Time: 25 minutes

Batch It: Squash is mostly water; it will steam if there is too much in the pan. Cook in batches for crisp-tender, lightly browned pieces.

Serve with Sautéed Summer Squash with Thyme and Almonds

16 of 46

17 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Soba-Edamame Noodle Bowl

Credit: Photo: Jennifer Causey
View Recipe: Soba-Edamame Noodle Bowl

Time: 40 minutes

Miso Tip: Yellow miso adds savory depth to the dressing; for a gluten-free option, look for miso made with rice, not barley.

Serve with Seared Baby Bok Choy

17 of 46

18 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Whole-Grain Veggie Burrito Bowl

Credit: Photo: Jennifer Causey
View Recipe: Whole-Grain Veggie Burrito Bowl

Time: 40 minutes

Use It Up: Take leftovers to go: Spread mashed avocado on a whole-wheat tortilla, add elements from burrito bowl, and roll up.

Serve with Orange, Red Onions, and Cilantro Salad

18 of 46

Advertisement
Advertisement
Advertisement

19 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Buffalo Quinoa Burgers

Credit: Photo: Jennifer Causey
View Recipe: Buffalo Quinoa Burgers

Time: 40 minutes

Make Ahead: Make the patties a couple of days ahead, wrap, and refrigerate. They’ll hold their shape even better in the pan.

Serve with Green Beans with Dilly Sauce

19 of 46

20 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Peppered White Bean, Kale, and Egg Stack

Credit: Photo: Jennifer Causey
View Recipe: Peppered White Bean, Kale, and Egg Stack

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

20 of 46

21 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Spicy Veggie Hash

Credit: Photo: Jennifer Causey
View Recipe: Spicy Veggie Hash

Time: 35 minutes

Prep Tip: Wrap the bowl of grilled onions in plastic wrap so they "sweat," producing a mellow, slightly sweet liquid for the dressing

Serve with Grilled Onion Salad with Lime Vinaigrette

21 of 46

Advertisement
Advertisement
Advertisement

22 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Butternut Stratas with Gruyère

Credit: Photo: Jennifer Causey
View Recipe: Butternut Stratas with Gruyère

Time: 35 minutes

Day or Night: Think of these cheesy, eggy stratas like a savory version of French toast—delicious for breakfast or dinner.

Serve with Sautéed Green Beans and Mushrooms

22 of 46

23 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Eggplant and Goat Cheese Sandwiches

Credit: Kana Okada
View Recipe: Eggplant and Goat Cheese Sandwiches

Time: 40 minutes

Make-Ahead Tip: Hearty ciabatta holds up well, making this a good brown-bag lunch option.

Serve with Tomato-Parmesan Soup: Combine 2 cups commercial boxed tomato soup, ¼ cup half-and-half, ½ teaspoon dried basil, and 1⁄8 teaspoon freshly ground black pepper. Cook in a small saucepan over ­medium heat 8 minutes or until thoroughly heated. Stir in 2 tablespoons grated fresh Parmigiano-Reggiano cheese.

Watch Video Demo: How to Cook Eggplant and Goat Cheese Sandwiches 

23 of 46

24 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Two-Bean Soup with Kale

Credit: Kana Okada
View Recipe: Two-Bean Soup with Kale

Time: 30 minutes

Simple Sub: Swiss chard, mustard greens, or escarole can stand in for kale.

Serve with Cheese-Tomato Toasts: Broil 4 (1-ounce) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.

24 of 46

Advertisement
Advertisement
Advertisement

25 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Red Onion, Potato, and Goat Cheese Pizza

Credit: Randy Mayor
View Recipe: Red Onion, Potato, and Goat Cheese Pizza

Time: 40 minutes

Simple Sub: In place of goat cheese, try feta or queso fresco

Serve with Romaine-Radicchio Salad: Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, ¼ teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with fresh ground black pepper.

25 of 46

26 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Poached Eggs with Spinach and Walnuts

Credit: Photo: Johnny Autry & Randy Mayor
View Recipe: Poached Eggs with Spinach and Walnuts

Time: 40 minutes

Flavor Hit: Walnuts lend crunchy contrast to the mushrooms.

Serve with Roasted Acorn Squash: Preheat oven to 400°. Cut 1 acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt 2 tablespoons butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on one side. Turn wedges; sprinkle with ¼ teaspoon salt. Place pan in oven; bake at 400° for 12 minutes or until tender. CALORIES 94; FAT 5.9g (sat 3.7g); SODIUM 192mg

26 of 46

27 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Potato, Mushroom, and Leek Croquettes

Credit: Photo: Johnny Autry & Randy Mayor
View Recipe: Potato, Mushroom, and Leek Croquettes

Time: 40 minutes

Prep Pointer: Halve leeks lengthwise, and rinse thoroughly.

Serve with Greens and Shallot Vinaigrette: Combine 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ¼ teaspoon black pepper, and 1/8 teaspoon salt in a medium bowl. Add 6 cups gourmet salad greens and 1 sliced shallot to bowl; toss gently. CALORIES 82; FAT 6.8g (sat 0.9g); SODIUM 120mg

27 of 46

Advertisement
Advertisement
Advertisement

28 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Tofu Steaks with Shiitakes and Veggies

Credit: Photo: Johnny Autry
View Recipe: Tofu Steaks with Shiitakes and Veggies

Time: 40 minutes

Technique Tip: Piercing the tofu allows it to absorb the marinade.

Serve with Cashew Rice: Combine 1 cup water, ½ cup long-grain rice, and ¼ teaspoon salt in a small saucepan; cover. Bring to a boil, reduce heat, and simmer 12 minutes. Let stand 5 minutes. Fluff with a fork; stir in 1/3 cup sliced green onions and ¼ cup chopped unsalted cashews. CALORIES 136; FAT 4.1g (sat 0.8g); SODIUM 151mg

28 of 46

29 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Baked Ziti and Summer Veggies

Credit: Photo: John Autry & Randy Mayor
View Recipe: Baked Ziti and Summer Veggies

Time: 40 minutes

Simple Sub: Use eggplant instead of yellow squash.

Serve with Mixed Green Salad: Combine 3 tablespoons fresh lemon juice and 2 tablespoons olive oil in a large bowl. Add 4 cups mixed salad greens; toss. Sprinkle with 1 tablespoon toasted pine nuts. Yield: 4 servings (serving size: about 1 cup). CALORIES 85; FAT 8.2g (sat 1g); SODIUM 7mg

29 of 46

30 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Antipasto-Style Penne

Credit: Becky Luigart-Stayner
View Recipe: Antipasto-Style Penne

Time: 40 minutes

Vegetarian Swap: Omit prosciutto; add 2 ounces cubed provolone.

Serve with Lemon-Garlic Broccoli Rabe: Heat a large skillet over medium-high heat. Add ¼ cup water and 1¼ pounds trimmed broccoli rabe to pan. Cover and cook 3 minutes. Add 2 tablespoons olive oil, ¼ teaspoon crushed red pepper, and 2 minced garlic cloves. Cook, uncovered, 2 minutes or until broccoli rabe is tender. Remove from heat, and stir in 2 teaspoons grated lemon rind, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.

30 of 46

Advertisement
Advertisement
Advertisement

31 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Shiitake and Sweet Pea Risotto

Credit: Randy Mayor
View Recipe: Shiitake and Sweet Pea Risotto

Time: 40 minutes

Vegetarian Swap: Use vegetable broth in place of chicken broth.

Serve with Romaine-Tomato Salad: Combine 2 tablespoons minced shallots, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, ½ teaspoon minced fresh thyme, ¼ teaspoon salt, and ¼ teaspoon pepper, stirring with a whisk. Combine 5 cups torn romaine lettuce and 2 cups halved grape tomatoes. Drizzle with dressing; toss.

31 of 46

32 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Farfalle with Tomatoes, Onions, and Spinach

Credit: Photo: John Autry
View Recipe: Farfalle with Tomatoes, Onions, and Spinach

Time: 40 minutes

Prep Pointer: Vertically sliced onions (as opposed to rings) separate nicely and meld better with the pasta.

Serve with Olive Flatbread: Preheat oven to 450°. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1½ tablespoons olive oil, ½ teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with ⅓ cup chopped kala-mata olives. Bake at 450° for 11 minutes or until browned and done. Top with 2 tablespoons thinly sliced basil.

32 of 46

33 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Fall Vegetable Curry

Credit: Photo: John Autry
View Recipe: Fall Vegetable Curry

Time: 30 minutes

Simple Sub: No Madras? Try 1 1/2 teaspoons regular curry and 1/2 teaspoon red pepper.

Serve with Cashew Basmati Rice: Cook 1 cup basmati rice according to package directions, omitting salt and fat. Stir in 1/4 cup unsalted cashew pieces and 1/4 teaspoon salt. Yield: 4 servings. CALORIES 129; FAT 4g (sat 0.8g); SODIUM 149mg

33 of 46

Advertisement
Advertisement
Advertisement

34 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Grilled Vegetable and Fontina Pizza

Credit: Photo: Johnny Autry & Randy Mayor
View Recipe: Grilled Vegetable and Fontina Pizza

Time: 40 minutes

Technique Tip: Grilling both sides of the crust cooks the dough through.

Serve with Herbed Mediterranean Salad: Combine 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh oregano, and ¼ teaspoon crushed red pepper in a large bowl, stirring with a whisk. Add 4 cups salad greens, 1 cup fresh parsley leaves, ½ cup halved cherry tomatoes, ½ cup sliced peeled cucumber, ¼ cup fresh basil leaves, and 2 tablespoons halved, pitted kalamata olives; toss gently. CALORIES 103; FAT 8.8g (sat 1.2g); SODIUM 146mg

34 of 46

35 of 46

Pin
Facebook Tweet Mail Email iphone Send Text Message

Spiced Lentils and Poached Eggs

Credit: Photo: Johnny Autry
View Recipe: Spiced Lentils and Poached Eggs

Time: 30 minutes

Kid Tweak: Omit the curry powder for milder lentils.

Serve with Cumin-Scented Carrots: Preheat oven to 425°. Combine 2 teaspoons olive oil, 1/4 teaspoon salt, and 1⁄8 teaspoon cumin with 1 pound peeled, trimmed baby carrots, halved lengthwise. Bake at 425° for 15 minutes or until tender and lightly browned. CALORIES 74; FAT 2.3g (sat 0.3g); SODIUM 208mg

35 of 46

36 of 46