45 Easy Dinners That Are Mostly Vegetables
updated Aug 25, 2021
Here’s my dinnertime strategy: Bring on the vegetable recipes. I try to make vegetables the star of the show most of the time when I am thinking about what to make for dinner (in addition to keeping mealtime easy, of course!). I’m not a vegetarian ; I eat both meat and fish. But by making my plate more about the vegetables and less about the meat, I find I automatically eat a more wholesome diet without radically changing much.
Some nights that means eating a meal that contains no meat at all, while other nights perhaps my casserole or frittata leans on some salty bacon for more flavor, my stir-fry gets bulked up with a piece of chicken, or I mix crumbled sausage into stuffed onions . The point is that no matter what I cook, vegetables dominate my plate.
From stir-fries and skillet dinners to casseroles and sandwiches, here are 45 vegetable-based dinner recipes I love.
Loaded Vegetable Sandwiches
When I don’t really want salad, but want to use up a bunch of veggies in the crisper, sandwiches are my absolute favorite way to do it. This lineup is totally irresistible, satisfying, and easy. Layer leftover roasted sweet potatoes with creamy goat cheese and greens, turn cauliflower into a banh mi-inspired sandwich, and remember that you can never go wrong with partnering sautéed vegetables with cheese for a spin on grilled cheese.
Veggie-Packed Stir-Fries
When in doubt, you can turn just about vegetable into a stir-fry. Even if you choose to include some meat, vegetables dominate these quick-cooking meals. Use our weeknight vegetable stir-fry as your template; it’s a good refresher on best practices (prepping all the vegetables before stepping up to the stove; cooking weightier vegetables first and delicate vegetables and leafy greens last). The next time you need to use up a head of cauliflower, you cannot go wrong with a spicy cauliflower stir-fry or cooking it kung pao-style. And when you’re inundated with zucchini during the summer months, go ahead and turn it into a saucy stir-fry with a kick.
WatchMeal-Worthy Salads
Salads, perhaps, feel like the easiest way to load up on a bunch of vegetables. What makes this lineup stand out — whether you start with roasted carrots and citrusy chickpeas, peanut-sliced broccoli slaw, roasted fall veggies, or a mix of cauliflower rice and olives — is that each one is guaranteed to fill you up for lunch or dinner.
One-Bowl Meals
Grain bowls are one of my favorite ways to make vegetables the center of my meal. And the best part is that it can be adaptable to what I have on hand and it means tucking into a little bit of everything, plus a toasty sauce or dressing to drizzle over top.
Stuffed Vegetables
There’s no more surefire way to make vegetables the center of the plate than by stuffing them. Big portobello mushrooms, bell pepper, white onions, and acorn squash are all ideal veggies for stuffing, and all make for meals that will fill you up more than you might think.
Hearty Vegetable Stews
Remember that you don’t necessarily need any meat to pull together a super-hearty stew or flavor-packed curry. Both of these butternut squash numbers are packed with warmth and spice, and come together quickly. When you have a little more time, pull out your slow cooker for a stew packed with cauliflower, potatoes, chickpeas, and greens that will leave you with plenty of leftovers.
Sheet Pan Dinners
Do you love sheet pan suppers? Me too! It means easy cooking and easy cleanup. Plus, whether you’re in the mood for comforting gnocchi, the wholesome comfort of beans and greens, or a frittata, it’s so easy to load in a bunch of veggies.
Vegetable-Packed Casseroles
Anytime you’re craving comfort, go ahead and turn your pile of veggies into a casserole. For a meal that’s super cheesy and a little indulgent, go for our cauliflower bake. Or for something a little more wholesome and family-friendly, our sweet potato enchilada casserole comes together with just five basic ingredients.
Veggie Skillets
Put vegetables at the center of your skillet with a mess of zucchini noodles you can serve with meatballs and marinara, or spaghetti squash as the star of a riff on pad Thai. Or partner whatever greens you have in the crisper with some white beans.
Sheela Prakash
Senior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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