6 Mouthwatering Vegetarian Dinner Recipes to Try This Week

Eating a vegetarian diet has many health benefits, including a lower risk of heart disease, diabetes, and certain types of cancer.

If you’re looking to add more meatless meals to your diet, give these 6 mouthwatering vegetarian dinner recipes a try.

From grilled portobello mushroom burgers to veggie and ricotta pasta, there’s something for everyone on this list. These delicious and satisfying recipes are sure to become new favorites in your meal rotation.

Grilled Portobello Mushroom Burgers
These grilled portobello mushroom burgers are a delicious and satisfying alternative to traditional beef burgers. To make them, you’ll need:

4 large portobello mushrooms
4 hamburger buns
1 cup baby spinach
1 cup cherry tomatoes, halved
1 avocado, sliced
4 slices of your favorite cheese (optional)

To prepare the mushrooms, remove the stems and scrape out the gills. Brush the mushrooms with olive oil and season with salt and pepper. Grill the mushrooms for 5-7 minutes on each side, until tender.

To assemble the burgers, place the grilled mushrooms on the hamburger buns, and top them with spinach, cherry tomatoes, avocado, and cheese (if using). Serve with your favorite burger toppings and enjoy!

Veggie-Loaded Spaghetti Squash
This veggie-loaded spaghetti squash is a tasty and healthy way to enjoy pasta without all the carbs. To make it, you’ll need:

1 large spaghetti squash
1 cup cherry tomatoes, halved
1 cup sliced bell peppers
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup sliced mushrooms
1 cup baby spinach
1 cup marinara sauce
1 cup shredded mozzarella cheese (optional)

To prepare the spaghetti squash, preheat your oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet and bake for 40-45 minutes, until tender.

Once the squash is cool enough to handle, use a fork to scrape out the strands of squash into a large bowl. Add the cherry tomatoes, bell peppers, zucchini, yellow squash, mushrooms, and spinach to the bowl, and toss to combine.

Pour the marinara sauce over the veggie mixture and stir to coat. Transfer the mixture back to the squash halves, and top with cheese (if using). Return the squash to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!

Black Bean and Sweet Potato Enchiladas
These black bean and sweet potato enchiladas are a delicious and satisfying vegetarian dinner option. To make them, you’ll need:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 cup diced onion
1 cup diced bell peppers
1 cup diced mushrooms
1 cup cooked black beans
1 cup corn kernels
1 cup enchilada sauce
8 small flour tortillas
1 cup shredded cheddar cheese
Fresh cilantro, for garnish

Preheat your oven to 400°F. Place the diced sweet potatoes on a baking sheet and toss with olive oil. Roast the sweet potatoes for 20-25 minutes, until tender.

Meanwhile, heat a small amount of olive oil in a large skillet over medium heat. Add the onion, bell peppers, and mushrooms, and cook until the vegetables are tender about 5-7 minutes. Add the black beans, corn, and roasted sweet potatoes to the skillet, and stir to combine.

To assemble the enchiladas, pour a small amount of enchilada sauce into the bottom of a 9×13-inch baking dish. Divide the vegetable mixture evenly among the tortillas, and roll them up tightly. Place the enchiladas seam-side down in the baking dish. Pour the remaining enchilada sauce over the enchiladas, and top with shredded cheese.

Bake the enchiladas for 20-25 minutes, until the cheese is melted and the enchiladas are hot and bubbly. Garnish with fresh cilantro and serve hot.

Veggie and Tofu Stir-Fry
This veggie and tofu stir-fry is a quick and easy dinner option that’s packed with flavor and nutrients. To make it, you’ll need:

1 package firm tofu, drained and diced
2 tablespoons sesame oil
1 cup diced onion
1 cup diced bell peppers
1 cup sliced mushrooms
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup broccoli florets
1 cup baby corn
1 cup snow peas
1 cup diced carrot
1 cup diced water chestnuts
1 cup bean sprouts
1 cup stir-fry sauce

Heat the sesame oil in a large skillet or wok over medium heat. Add the tofu and cook until it’s browned on all sides. Remove the tofu from the skillet and set it aside.

In the same skillet, add the onion, bell peppers, mushrooms, zucchini, yellow squash, broccoli, baby corn, snow peas, carrot, and water chestnuts. Stir-fry the vegetables until they’re tender, about 5-7 minutes. Add the bean sprouts and stir-fry for an additional 1-2 minutes.

Return the tofu to the skillet, and add the stir-fry sauce. Stir to coat everything evenly with the sauce. Serve the stir-fry over rice or noodles and enjoy!

Eggplant and Chickpea Curry
This eggplant and chickpea curry is a flavorful and satisfying vegetarian dinner option. To make it, you’ll need:

1 large eggplant, diced
2 tablespoons olive oil
1 cup diced onion
1 cup diced tomatoes
1 cup cooked chickpeas
1 cup coconut milk
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon salt
Fresh cilantro, for garnish

Heat the olive oil in a large pot over medium heat. Add the onion and cook until it’s translucent about 5-7 minutes. Add the diced eggplant and cook for an additional 5-7 minutes, until it’s tender.

Add the diced tomatoes, chickpeas, coconut milk, curry powder, cumin, coriander, garam masala, turmeric, and salt to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the eggplant is very tender.

Serve the curry hot, garnished with fresh cilantro. Enjoy over rice or with naan bread.

Veggie and Hummus Wrap
These veggie and hummus wraps are a quick and easy lunch or dinner option that’s packed with flavor and nutrients. To make them, you’ll need:

4 large tortillas
1 cup hummus
1 cup baby spinach
1 cup sliced bell peppers
1 cup sliced cucumber
1 cup sliced carrots
1 cup diced tomatoes
1 cup sprouts

Spread a generous amount of hummus on each tortilla. Top with the baby spinach, bell peppers, cucumber, carrots, tomatoes, and sprouts. Roll the tortillas tightly and slice them in half. Serve the wraps immediately, or wrap them in foil and refrigerate for later. You can add some lime drops too, as seen in the photo!