Vegetarian Dinners

Here are ten delicious recipes (originals and adapted) that are all meat-free! You can combine two or three small dishes into one solid meal.

Table of Contents

Carrot Ginger Soup

Try this blazing autumn-hued soup using butternut squash or sweet potatoes instead of carrots. Adorn each serving with a variety of interesting garnishes, such as toasted coconut, toasted pumpkin or sesame seeds, thinly julienned carrots, paper-thin slices of peeled orange or a sprig of fresh mint. – Chefs of the Cheese Factory Restaurant

Ingredients

Directions

  1. Immerse potatoes in cold water; set aside.
  2. Heat butter in a 5-quart soup pot; add onion, gingerroot and carrots. Sauté 2 to 3 minutes over medium-high heat.
  3. Prepare broth by dissolving vegetarian chicken-flavored powder in boiling water.
  4. Drain potatoes and add vegetarian broth and potatoes to vegetable mixture.
  5. Cover and bring to a boil.
  6. Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.
  7. Use an immersion blender (hand blender) to pureé vegetables until smooth.
  8. Add 4 to 5 cups of water (or to desired consistency).
  9. Gently reheat over medium heat.
  10. Add mace, cardamon, salt and pepper.

Spinach, Strawberry & Radish Salad

Ingredients

Directions

  1. In a small bowl combine the garlic, vinegar, oil, and honey. Whisk in the spring onions, chives, and salt and pepper to emulsify and set aside.
  2. In a large bowl toss together the spinach, radishes, strawberries, and avocado. Add the dressing and toss to combine well and serve.

Arugula, Lemon & Almond Salad

Ingredients

Directions

  1. Place 1 cup of arugula on each plate (4 total).
  2. Sprinkle ⅛ cup each of almonds, raisins, and cheese on top of arugula.
  3. Drizzle olive oil and sprinkle salt and pepper atop each plate.
  4. Serve each plate with a wedge of lemon (to squeeze on top).

Black Bean Salad

I’ll be honest with you, this salad involves a fair amount of chopping and fussing—nothing difficult but it does take some time to put together. I hope that won’t discourage you. It makes such a large amount, you’ll be eating it for days, and it’s substantial so you don’t need to serve much else with it. – Jennifer

Ingredients

Directions

  1. Combine all ingredients except for avocados in a large bowl and mix well.
  2. Cover and chill for a few hours or overnight.
  3. Right before serving, add avocados and mix gently, being careful not to mash avocados.
  4. Garnish with a more chopped cilantro if desired.
  5. Serve at room temperature.

Quinoa Salad

Ingredients

Directions

  1. Preheat the oven to 425°F.
  2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
  3. Roast for 40 minutes, until browned, turning once (after 20 minutes) with a spatula.
  4. Meanwhile, bring two cups of lightly salted water to a boil. Add the quinoa, stir, reduce heat, and cover with lid. Simmer for 20 minutes.
  5. When vegetables and quinoa are finished, combine in a large serving bowl.
  6. Let cool to room temperature.
  7. Combine lemon juice, basil, scallions, pignolis, and feta and toss with quinoa and vegetables.
  8. Serve at room temperature.

Roasted Beets

Ingredients

Directions

  1. Preheat oven to 400°F.
  2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1-inch chunks.
  3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper.
  4. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
  5. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Garlic & Lemon Roasted Artichokes

Ingredients

Directions

  1. Preheat oven to 425°F.
  2. With a sharp knife, slice off the top third of the artichoke, as well as the stem right at the base of the artichoke.
  3. Tear off a large square of heavy duty aluminum foil, drizzle it with a few drops of olive oil, and evenly spread.
  4. Place one artichoke in the middle of the foil and open up the leaves a bit with your fingers.
  5. Tuck 3 garlic cloves into the artichoke. Sprinkle with kosher salt, cover with juice of ½ a lemon, and drizzle top with olive oil.
  6. Wrap foil up around the artichoke and seal well.
  7. Repeat with remaining three artichokes.
  8. Place artichokes on a baking pan and roast for 1 hour and 15 minutes.
  9. Serve hot.

Roasted Vegetables

Ingredients

Directions

  1. Preheat oven to 400°F.
  2. Lightly coat an 11-by-17-inch baking sheet pan with extra-virgin olive oil.
  3. Combine herbs, salt, and pepper in a small dish.
  4. Place carrots and parsnips in baking sheet and evenly coat with olive oil. Sprinkle ⅓ of the seasoning mixture.
  5. Roast on the middle rack in the oven for 10 to 15 minutes.
  6. When done, add the rest of the vegetables and seasoning mixture, and toss with olive oil. Spread out evenly on the baking sheet.
  7. Roast on the middle rack in the oven for 35 to 40 minutes.

Mediterranean Burgers

Ingredients

Directions

  1. Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.
  2. Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover, and simmer until the millet is tender and liquid is absorbed, about 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate and let cool to room temperature, about 20 minutes.
  3. While the millet cooks, heat 2 teaspoons of oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, about 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, about 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.
  4. Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, bread crumbs, pepper, and the reserved sun-dried tomatoes; mix well.
  5. With dampened hands, form the mixture into seven ½-inch-thick patties, using about ½ cup for each.
  6. Using 2 teaspoons of oil per batch, cook 3 to 4 patties at a time in a large skillet over medium heat until browned and heated through, about 4 minutes per side. Toast buns. Garnish the burgers with arugula and tomato slices.

Spinach Quiche

Makes two quiches.

This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The feta is sautéed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic! – Bailey

Ingredients

Directions

  1. Preheat oven to 350°F. Put little slices in empty raw pie crusts. Bake pie crusts in oven for 5 to 7 minutes.
  2. Increase oven temperature to 375°F.
  3. In a medium skillet, melt butter over medium heat. Sauté garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and ½ cup Cheddar cheese. Season with salt and pepper. Spoon half the mixture into each pie crust.
  4. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  5. Bake in preheated oven for 15 minutes. Sprinkle tops with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. (You can serve both, or serve one and freeze the other.)