This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. Folded into the ease, however, are deep flavors rightfully attributed to the island’s vast and vibrant East Indian culture, from which this dish is believed to originate. This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce. These recipes prove that being green isn't so hard—and definitely delicious. This recipe was developed by Rooster Soup Co. in Philadelphia, PA. Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less. Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main. Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of. Veggie chilli. The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. This one-pot Indian mung bean and rice stew was practically made for stay … With the help of the large holes on a box grater, zucchini transforms into a pile of soft shreds. salad dressing! This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious. You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked. Vegetarian Three-Bean Chili. In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Ad Choices. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into. We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. This list of vegetarian dinner recipes pretty much dictates our weeknight cooking routine—and likely yours as well. We found a way! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe. Everyone loves perfectly al dente pasta with a bubbling cheesy topping – it’s pure comfort food in a bowl. For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. We’ve got bursting, jammy cherry tomatoes that make their own sauce, and chili oil that upends the typical Italian flavor profile. Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers. Here's how to convince kids to eat mushrooms and kale for dinner. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls. Taste of Home is America's #1 cooking magazine. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Say that three times fast! This protein-filled dish could be served as a colorful side dish or a meatless main entree. An herb-laced riff on aglio e olio, quick and easy. Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) An impossible assignment: a from-scratch veggie burger that can go right from the mixing bowl onto the grill without falling apart. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. But a vegetable can dream! Garlic heaven. It's tangy. This (vegetarian!) Cool Beans Salad. It's creamy. Risotto is like a clingy baby. 4. Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio, Photo by Emma Fishman, Food Styling by Tami Hardeman, Photo by Laura Murray, food styling by Susie Theodorou, Photo by Emma Fishman, Food Styling by D'mytrek Brown, Photo and Food Styling by Sohla El-Waylly, Photo by Emma Fishman, Food Styling by Sue Li, Photo by Laura Murray, Food Styling by Kat Boystova, Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka, Photo by Laura Murray, food styling by Kat Boytsova, Photo by Chelsie Craig, Food Styling by Pearl Jones, Photo by Emma Fishman, Bowl by Meilen Ceramics, Photo by Alex Lau, food styling by Yekaterina Boytsova, prop styling by Emily Eisen, Photo by Alex Lau, Styling by Andy Baraghani, Photo by Alex Lau, Food Styling by Susie Theodorou, Photo by Alex Lau, Food Styling by Andy Baraghani, Prop Styling by Emily Eisen, Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen, Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen, Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson, Photo by Chelsie Craig, food styling by Anna Billingskog, Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen, Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson, Photo by Chelsie Craig, food styling by Andy Baraghani, Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen, Photo by Chelsea Kyle, Food Styling by Anna Hampton, Photo by Alex Lau, food styling by Sue Li, Photo by Alex Lau, food styling by Susie Theodorou, Photo by Chelsie Craig, Food Styling by Kate Buckens, Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka, Photo by Alex Lau, food styling by Anna Stockwell, Photo by Alex Lau, food styling by Molly Baz, Photo by Laura Murray, Food Styling by Rebecca Jurkevich, Photo by Alex Lau, Food Styling by Yekaterina Boytsova, Photo by Chelsea Kyle, Food Styling by Frances Boswell, Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski, Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski, Photo by Chelsie Craig, food styling by Jennifer Ophir, Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli, Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou, Photo by Chelsie Craig, Food Styling by Rhoda Boone, Photo by Chelsea Kyle, Food Styling by Michelle Gatton, Photo by Chelsea Kyle, Food Styling by Jennifer Ophir, Photo by Chelsie Craig, food styling by Alison Attenborough, Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminsky, Photo by TED + CHELSEA CAVANAUGH, Food Styling by Simon Andrews, Photo by Alex Lau, Food Styling by Sue Li, Photo by Alex Lau, Food styling by Sue Li, Photo by Chelsie Craig, styling by Molly Baz, Photo by Alex Lau, styling by Sean Dooley, Roasted Squash Salad With Crispy Chickpeas, Open-Face Eggplant Sandwiches With Ricotta and Pickled Onions, Galayet Banadoura (Sautéed Tomatoes With Pine Nuts and Mint), Rutabaga Tacos with Greens and Queso Fresco, Miso Polenta with Spring Vegetables and Tofu, Orecchiette with Buttermilk, Peas, and Pistachios, Marinated Zucchini with Hazelnuts and Ricotta, Romesco Pasta Salad with Basil and Parmesan, Miso-Tahini Noodles with Asparagus and Tofu, Oven Polenta with Roasted Mushrooms and Thyme, Vegetarian Meatballs with Soy-Honey Glaze, Butternut Squash Steaks with Brown Butter-Sage Sauce, Grain Salad with Pickled Onions and Herbs, Black Lentil and Harissa-Roasted Veggie Bowl, Pan-Roasted Romanesco with Hazelnuts and Crispy Bits, Crispy Tofu with Coconut Quinoa and Broccolini, Sheet Pan Toasts with Spring Vegetables and Mashed Peas, Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry, Spinach, Roasted Radish, and Herb Frittata, Cromlet with Wilted Greens and Fennel and Olive Salad.
2020 vegetarian family dinner ideas