If you’re looking for delicious, wholesome, and speedy vegetarian dinners, you’re in the right place! Whether you’re a busy professional, a student, or simply someone who loves quick and easy meals, these five vegetarian dinner recipes will save you time without compromising on flavor.
Packed with fresh vegetables, protein-rich legumes, and vibrant spices, these dishes are perfect for weeknight cooking when you need something nutritious and satisfying on the table in no time.
From zesty pasta to hearty grain bowls, these recipes are designed to be straightforward yet exciting, encouraging you to experiment with flavors while keeping prep and cooking time under 30 minutes for most dishes.
Plus, they’re all vegetarian, making them ideal for those embracing a plant-based lifestyle or simply looking to eat more greens during the week.
Ready to dive into some tasty, quick vegetarian dinners? Let’s get started!
Why You’ll Love This Recipe
These recipes are crafted with convenience and health in mind. They use simple, fresh ingredients that you likely already have in your pantry and fridge, minimizing both prep time and cleanup.
Each meal is balanced with a good mix of protein, fiber, and vitamins, ensuring you feel full and energized.
Flexibility is key—all recipes can be easily customized to your taste preferences or what’s available seasonally. Whether you adore spicy dishes, creamy textures, or crisp freshness, these dinners have you covered.
Plus, they’re perfect for batch cooking or meal prepping, helping you stay organized during hectic weeks.
And if you ever want to explore more vegetarian delights, check out our excellent collection like Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals for inspiration!
Ingredients
Chickpea and Spinach Curry
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 can (400g) chickpeas, drained and rinsed
- 200g fresh spinach
- 1 can (400g) diced tomatoes
- Salt and pepper to taste
- Fresh coriander for garnish
Caprese Stuffed Portobello Mushrooms
- 4 large portobello mushroom caps
- 200g cherry tomatoes, halved
- 150g fresh mozzarella, sliced
- 2 tbsp balsamic glaze
- Fresh basil leaves
- Salt and pepper to taste
- 1 tbsp olive oil
Mediterranean Quinoa Salad
- 1 cup quinoa, rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 100g feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and sliced
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped
Veggie Stir-Fry with Tofu
- 200g firm tofu, cubed
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 100g snap peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- Sesame seeds for garnish
- Spring onions, sliced for garnish
Creamy Tomato Pasta
- 200g pasta (penne or fusilli)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 400g canned crushed tomatoes
- 100ml cream (or plant-based cream for vegan option)
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Grated parmesan cheese (optional)
Equipment
- Large non-stick skillet or frying pan
- Medium saucepan with lid
- Mixing bowls
- Cutting board and sharp knife
- Wooden spoon or spatula
- Colander for draining pasta and rinsing
- Measuring cups and spoons
- Baking tray (for mushrooms)
Instructions
Chickpea and Spinach Curry
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and curry powder, stirring for 1 minute until fragrant.
- Pour in diced tomatoes and bring to a simmer.
- Add chickpeas and cook for 5 minutes to let flavors meld.
- Stir in fresh spinach until wilted, about 2 minutes. Season with salt and pepper.
- Garnish with fresh coriander and serve with basmati rice or naan bread.
Caprese Stuffed Portobello Mushrooms
- Preheat oven to 200°C (400°F). Clean mushroom caps and remove stems.
- Brush mushrooms with olive oil and place on a baking tray.
- Layer sliced mozzarella and cherry tomatoes inside each mushroom.
- Season with salt and pepper, then drizzle with balsamic glaze.
- Bake for 15 minutes or until mushrooms are tender and cheese melts.
- Top with fresh basil leaves before serving.
Mediterranean Quinoa Salad
- Cook quinoa according to package instructions. Let cool slightly.
- Combine diced cucumber, red bell pepper, olives, and feta in a large bowl.
- Add cooked quinoa and toss gently.
- Whisk olive oil, lemon juice, salt, and pepper in a small bowl to make dressing.
- Pour dressing over salad and mix well.
- Sprinkle with chopped parsley and serve chilled or at room temperature.
Veggie Stir-Fry with Tofu
- Heat sesame oil in a wok or large pan over medium-high heat.
- Add cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
- Sauté garlic and ginger for 1 minute.
- Add bell pepper, carrot, and snap peas, stir-frying for 4-5 minutes until crisp-tender.
- Return tofu to pan and drizzle soy sauce over everything.
- Cook for another 2 minutes, stirring to coat.
- Garnish with sesame seeds and spring onions before serving with rice or noodles.
Creamy Tomato Pasta
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a pan and sauté garlic until fragrant, about 1 minute.
- Add crushed tomatoes and oregano, simmer for 8-10 minutes.
- Stir in cream and season with salt and pepper.
- Toss pasta in sauce until well coated.
- Serve garnished with fresh basil and parmesan cheese if desired.
Tips & Variations
Feel free to swap vegetables based on seasonality or preference. For example, kale works well instead of spinach in the curry, and zucchini or mushrooms can replace bell peppers in the stir-fry.
For a vegan twist, use plant-based cream and omit cheese or substitute with vegan alternatives.
Make extra quinoa or pasta to use in lunches or next-day meals. These recipes are excellent for meal prep and reheat beautifully.
- 4 large portobello mushroom caps
- 200g cherry tomatoes, halved
- 150g fresh mozzarella, sliced
- 2 tbsp balsamic glaze
- Fresh basil leaves
- Salt and pepper to taste
- 1 tbsp olive oil
Mediterranean Quinoa Salad
- 1 cup quinoa, rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 100g feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and sliced
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped
Veggie Stir-Fry with Tofu
- 200g firm tofu, cubed
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 100g snap peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- Sesame seeds for garnish
- Spring onions, sliced for garnish
Creamy Tomato Pasta
- 200g pasta (penne or fusilli)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 400g canned crushed tomatoes
- 100ml cream (or plant-based cream for vegan option)
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Grated parmesan cheese (optional)
Equipment
- Large non-stick skillet or frying pan
- Medium saucepan with lid
- Mixing bowls
- Cutting board and sharp knife
- Wooden spoon or spatula
- Colander for draining pasta and rinsing
- Measuring cups and spoons
- Baking tray (for mushrooms)
Instructions
Chickpea and Spinach Curry
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and curry powder, stirring for 1 minute until fragrant.
- Pour in diced tomatoes and bring to a simmer.
- Add chickpeas and cook for 5 minutes to let flavors meld.
- Stir in fresh spinach until wilted, about 2 minutes. Season with salt and pepper.
- Garnish with fresh coriander and serve with basmati rice or naan bread.
Caprese Stuffed Portobello Mushrooms
- Preheat oven to 200°C (400°F). Clean mushroom caps and remove stems.
- Brush mushrooms with olive oil and place on a baking tray.
- Layer sliced mozzarella and cherry tomatoes inside each mushroom.
- Season with salt and pepper, then drizzle with balsamic glaze.
- Bake for 15 minutes or until mushrooms are tender and cheese melts.
- Top with fresh basil leaves before serving.
Mediterranean Quinoa Salad
- Cook quinoa according to package instructions. Let cool slightly.
- Combine diced cucumber, red bell pepper, olives, and feta in a large bowl.
- Add cooked quinoa and toss gently.
- Whisk olive oil, lemon juice, salt, and pepper in a small bowl to make dressing.
- Pour dressing over salad and mix well.
- Sprinkle with chopped parsley and serve chilled or at room temperature.
Veggie Stir-Fry with Tofu
- Heat sesame oil in a wok or large pan over medium-high heat.
- Add cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
- Sauté garlic and ginger for 1 minute.
- Add bell pepper, carrot, and snap peas, stir-frying for 4-5 minutes until crisp-tender.
- Return tofu to pan and drizzle soy sauce over everything.
- Cook for another 2 minutes, stirring to coat.
- Garnish with sesame seeds and spring onions before serving with rice or noodles.
Creamy Tomato Pasta
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a pan and sauté garlic until fragrant, about 1 minute.
- Add crushed tomatoes and oregano, simmer for 8-10 minutes.
- Stir in cream and season with salt and pepper.
- Toss pasta in sauce until well coated.
- Serve garnished with fresh basil and parmesan cheese if desired.
Tips & Variations
Feel free to swap vegetables based on seasonality or preference. For example, kale works well instead of spinach in the curry, and zucchini or mushrooms can replace bell peppers in the stir-fry.
For a vegan twist, use plant-based cream and omit cheese or substitute with vegan alternatives.
Make extra quinoa or pasta to use in lunches or next-day meals. These recipes are excellent for meal prep and reheat beautifully.
- 200g firm tofu, cubed
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 100g snap peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- Sesame seeds for garnish
- Spring onions, sliced for garnish
Creamy Tomato Pasta
- 200g pasta (penne or fusilli)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 400g canned crushed tomatoes
- 100ml cream (or plant-based cream for vegan option)
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Grated parmesan cheese (optional)
Equipment
- Large non-stick skillet or frying pan
- Medium saucepan with lid
- Mixing bowls
- Cutting board and sharp knife
- Wooden spoon or spatula
- Colander for draining pasta and rinsing
- Measuring cups and spoons
- Baking tray (for mushrooms)
Instructions
Chickpea and Spinach Curry
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and curry powder, stirring for 1 minute until fragrant.
- Pour in diced tomatoes and bring to a simmer.
- Add chickpeas and cook for 5 minutes to let flavors meld.
- Stir in fresh spinach until wilted, about 2 minutes. Season with salt and pepper.
- Garnish with fresh coriander and serve with basmati rice or naan bread.
Caprese Stuffed Portobello Mushrooms
- Preheat oven to 200°C (400°F). Clean mushroom caps and remove stems.
- Brush mushrooms with olive oil and place on a baking tray.
- Layer sliced mozzarella and cherry tomatoes inside each mushroom.
- Season with salt and pepper, then drizzle with balsamic glaze.
- Bake for 15 minutes or until mushrooms are tender and cheese melts.
- Top with fresh basil leaves before serving.
Mediterranean Quinoa Salad
- Cook quinoa according to package instructions. Let cool slightly.
- Combine diced cucumber, red bell pepper, olives, and feta in a large bowl.
- Add cooked quinoa and toss gently.
- Whisk olive oil, lemon juice, salt, and pepper in a small bowl to make dressing.
- Pour dressing over salad and mix well.
- Sprinkle with chopped parsley and serve chilled or at room temperature.
Veggie Stir-Fry with Tofu
- Heat sesame oil in a wok or large pan over medium-high heat.
- Add cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
- Sauté garlic and ginger for 1 minute.
- Add bell pepper, carrot, and snap peas, stir-frying for 4-5 minutes until crisp-tender.
- Return tofu to pan and drizzle soy sauce over everything.
- Cook for another 2 minutes, stirring to coat.
- Garnish with sesame seeds and spring onions before serving with rice or noodles.
Creamy Tomato Pasta
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a pan and sauté garlic until fragrant, about 1 minute.
- Add crushed tomatoes and oregano, simmer for 8-10 minutes.
- Stir in cream and season with salt and pepper.
- Toss pasta in sauce until well coated.
- Serve garnished with fresh basil and parmesan cheese if desired.
Tips & Variations
Feel free to swap vegetables based on seasonality or preference. For example, kale works well instead of spinach in the curry, and zucchini or mushrooms can replace bell peppers in the stir-fry.
For a vegan twist, use plant-based cream and omit cheese or substitute with vegan alternatives.
Make extra quinoa or pasta to use in lunches or next-day meals. These recipes are excellent for meal prep and reheat beautifully.
Feel free to swap vegetables based on seasonality or preference. For example, kale works well instead of spinach in the curry, and zucchini or mushrooms can replace bell peppers in the stir-fry.
For a vegan twist, use plant-based cream and omit cheese or substitute with vegan alternatives.
Make extra quinoa or pasta to use in lunches or next-day meals. These recipes are excellent for meal prep and reheat beautifully.
Want to try a creamy, dairy-free pasta sauce? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes that pairs perfectly with your favorite veggies.
Nutrition Facts
| Recipe | Calories (per serving) | Protein (g) | Carbohydrates (g) | Fat (g) | Fiber (g) |
|---|---|---|---|---|---|
| Chickpea and Spinach Curry | 320 | 14 | 40 | 7 | 8 |
| Caprese Stuffed Portobello Mushrooms | 280 | 16 | 10 | 18 | 3 |
| Mediterranean Quinoa Salad | 350 | 12 | 45 | 10 | 6 |
| Veggie Stir-Fry with Tofu | 300 | 20 | 25 | 12 | 5 |
| Creamy Tomato Pasta | 400 | 12 | 60 | 10 | 4 |
Serving Suggestions
Each of these dishes pairs wonderfully with simple sides to round out your meal. Try serving the Chickpea Curry with warm naan or basmati rice, and add a side salad for freshness.
The Caprese Stuffed Mushrooms are perfect alongside a crisp green salad or some garlic bread. The Mediterranean Quinoa Salad is a complete meal on its own but goes well with grilled pita bread or roasted veggies.
For the Veggie Stir-Fry, steamed jasmine rice or rice noodles make excellent accompaniments. The Creamy Tomato Pasta shines with a sprinkle of fresh herbs and a side of roasted broccoli or a simple arugula salad.
Conclusion
These five quick vegetarian dinner recipes prove that eating plant-based doesn’t have to be complicated or time-consuming. With fresh ingredients and straightforward steps, you can create flavorful, nutritious meals in under 30 minutes.
Not only will these dishes keep your weeknight dinners exciting, but they also encourage you to explore diverse flavors and textures that celebrate vegetables in all their glory.
Remember, cooking should be enjoyable and adaptable—don’t hesitate to personalize these recipes to suit your tastes or use what you have on hand. If you’re looking for even more vegetarian inspiration, explore our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish or try our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless comfort food.
Happy cooking!
