A Week of Vegetarian Dinners That Aren't Pasta
Because one cannot live on carbs alone.
As someone who was raised in a mostly vegetarian household (my mom would sometimes — albeit infrequently — cook with meat as a "garnish"), I like to think that I understand the challenges that come with maintaining a vegetarian diet. If your appetite is anything like mine, you can’t subsist off of a plate of kale alone, and yet you don’t want to eat pasta every single night for dinner. Sure, it’s filling, but the vegetarians of the world can just rely on straight-up carbs any more than the meat eaters do. Amiright? Here, seven creative vegetarian dinners that’ll leave you feeling full and satisfied, minus the carb coma.
Monday: Falafel (above)
Start soaking your chickpeas on Sunday while you’ve got football on in the background (no-brainer). Come Monday, they’ll be ready to be turned into crisp spiced morsels. We recommend stuffing them in warm pitas with lots of veggies, a drizzle of tahini and a dash of hot sauce. Leftovers (if there are any) make a fantastic salad topper the next day.
Pro-tip: Cooking with lots of aromatics and spices creates meals that are extra-satisfying. This recipe packs in all the flavor, thanks to garlic, ginger and curry powder. A can of unsweetened coconut milk rounds out the dish with a little bit of fat. Plus, while most curries simmer on the stove for hours, this one is done in 15 minutes flat. Weeknight curry in a hurry: you’re welcome.
Hump day just got so much more interesting, thanks to Giada’s take on an Italian classic. Swapping chicken for meaty eggplant = so darn brilliant. Everything comes togethering in the oven, so there's no babysitting necessary. May we recommend serving it with a side of garlic bread to soak up all that extra sauce? Prego!
We like to think of this recipe as dinner in your back pocket because you probably already own most of the ingredients, from eggs to diced tomatoes to cannellini beans. Cook all the vegetables together until the flavors meld and develop, then crack in the eggs and cook until the whites are set. Finally, bring the whole skillet to the table for a photo-finish. (Nothing prompts oohs and aahs quite like perfectly runny egg yolks).
It’s been a long week, maybe you’ve got a gaggle of kiddos to feed. This dinner goes out to all the vegetarians who are meat-lovers at heart: it tastes like a real-deal great sloppy joe. Unlike many veggie sloppy joe’s that are made from tofu, this one is made from cremini mushrooms and walnuts — in other words, naturally umami-packed ingredients.
It’s Saturday night, you’re home and you're cooking. Are you in the mood for something cozy? Somehow we had an inkling. We give you permission to put on your softest sweater (or heck, even your PJ’s) and cuddle up with this melt in your mouth-creamy pot pie.
This recipe delivers traditional taco flavor with spicy chili powder, salsa and black beans. Pro tip from Katie? Don’t skimp on the toppings: guacamole, scallions, cilantro, shredded cabbage and sour cream. Beat the Sunday scaries and turn dinner into a taco party with margs, guac and chips – you won’t regret it.