17 Crowd-Pleasing Meatless Dishes for Every Occasion

Looking to add some delicious variety to your meatless meals? Whether you’re a seasoned vegetarian or simply seeking to incorporate more plant-based dishes into your diet, these 20 recipes are sure to delight your taste buds. From hearty pastas and flavorful curries to creative tacos and comforting soups, there’s something here for everyone. Each recipe is designed to be easy to follow and packed with fresh, nutritious ingredients. Get ready to enjoy some of the most mouthwatering meatless meals you’ve ever tried!

Roasted Vegetable Pasta

To make Roasted Vegetable Pasta, start by preheating your oven to 400°F. Toss a mix of chopped bell peppers, zucchini, cherry tomatoes, and red onion in olive oil, salt, and pepper, then roast them on a baking sheet for 20-25 minutes until tender. Meanwhile, cook your favorite pasta according to package instructions. In a large bowl, combine the roasted vegetables with the cooked pasta, a handful of fresh basil leaves, and a generous sprinkle of grated Parmesan cheese. Drizzle with extra olive oil and toss everything together before serving.

Chickpea and Spinach Curry

For a delicious Chickpea and Spinach Curry, heat 2 tablespoons of coconut oil in a large pan over medium heat. Sauté a diced onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger until fragrant. Add a can of drained chickpeas, a can of diced tomatoes, and 1 cup of coconut milk, then stir in 2 teaspoons of curry powder, 1 teaspoon of ground cumin, and salt to taste. Simmer for 10 minutes, then add 3 cups of fresh spinach and cook until wilted. Serve with rice or naan bread for a hearty meal.

Black Bean and Sweet Potato Tacos

To make Black Bean and Sweet Potato Tacos, peel and dice two large sweet potatoes, then toss them with olive oil, salt, pepper, and a teaspoon of chili powder. Roast at 425°F for 25 minutes until tender. Meanwhile, warm a can of black beans with a teaspoon of cumin and a pinch of salt. Fill soft corn tortillas with the roasted sweet potatoes, black beans, and a handful of fresh cilantro. Top with avocado slices and a squeeze of lime juice for a flavorful and filling taco night.

Caprese Stuffed Portobello Mushrooms

For Caprese Stuffed Portobello Mushrooms, start by preheating your oven to 375°F. Remove the stems and gills from 4 large Portobello mushrooms, then brush them with olive oil and place them on a baking sheet. Fill each mushroom cap with a slice of fresh mozzarella cheese, a slice of tomato, and a basil leaf. Drizzle with balsamic glaze and bake for 20 minutes until the cheese is melted and bubbly. Serve warm as a savory appetizer or main dish.

Lentil Bolognese

To make Lentil Bolognese, heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté a diced onion, 2 diced carrots, and 2 diced celery stalks until softened. Add 2 minced garlic cloves and cook for another minute. Stir in 1 cup of dried green lentils, a can of crushed tomatoes, 2 cups of vegetable broth, and a teaspoon of dried oregano. Simmer for 30-40 minutes until the lentils are tender. Serve over your favorite pasta and top with grated Parmesan cheese.

Spinach and Feta Stuffed Peppers

For Spinach and Feta Stuffed Peppers, preheat your oven to 375°F and slice the tops off 4 bell peppers, removing the seeds and membranes. In a bowl, mix together 2 cups of cooked quinoa, 1 cup of crumbled feta cheese, 3 cups of fresh spinach (chopped), and 1 teaspoon of dried oregano. Stuff the mixture into the bell peppers and place them in a baking dish. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until the peppers are tender.

Cauliflower Fried Rice

To make Cauliflower Fried Rice, start by grating a large head of cauliflower into rice-sized pieces. Heat 2 tablespoons of sesame oil in a large pan over medium-high heat, then add the cauliflower and stir-fry for 5 minutes. Push the cauliflower to one side of the pan and scramble 2 eggs in the empty space. Once the eggs are cooked, mix them into the cauliflower along with a cup of frozen peas and carrots, 3 chopped green onions, and 2 tablespoons of soy sauce. Cook for another 3-4 minutes until heated through.

Eggplant Parmesan

For Eggplant Parmesan, preheat your oven to 375°F and slice 2 large eggplants into 1/4-inch thick rounds. Dip each slice into beaten egg, then coat with a mixture of breadcrumbs and grated Parmesan cheese. Arrange the slices on a baking sheet and bake for 25 minutes until golden brown. In a baking dish, layer the baked eggplant slices with marinara sauce and shredded mozzarella cheese. Bake for another 20 minutes until the cheese is melted and bubbly. Serve with a side of spaghetti or a green salad.

Butternut Squash Soup

To make Butternut Squash Soup, peel and dice a large butternut squash, then toss it with olive oil, salt, and pepper. Roast at 400°F for 25 minutes until tender. In a large pot, sauté a diced onion in 2 tablespoons of butter until translucent. Add the roasted squash, 4 cups of vegetable broth, and 1 teaspoon of ground nutmeg. Simmer for 10 minutes, then blend the soup until smooth. Stir in 1 cup of heavy cream and heat through before serving.

Mushroom Stroganoff

For Mushroom Stroganoff, heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté a diced onion and 2 minced garlic cloves until fragrant. Add 4 cups of sliced mushrooms and cook until browned. Stir in 1 tablespoon of flour, then gradually add 2 cups of vegetable broth and 1 cup of sour cream, stirring until the sauce is thickened. Season with salt, pepper, and a teaspoon of paprika. Serve over egg noodles or rice for a comforting and hearty meal.

Quinoa Stuffed Tomatoes

To make Quinoa Stuffed Tomatoes, preheat your oven to 375°F and hollow out 6 large tomatoes. In a bowl, mix together 2 cups of cooked quinoa, 1 cup of chopped spinach, 1/2 cup of crumbled goat cheese, and 2 tablespoons of chopped fresh basil. Stuff the quinoa mixture into the tomatoes and place them in a baking dish. Drizzle with olive oil and bake for 20-25 minutes until the tomatoes are tender. Serve warm or at room temperature.

Sweet Potato and Black Bean Chili

For Sweet Potato and Black Bean Chili, heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté a diced onion and 2 minced garlic cloves until softened. Add 2 diced sweet potatoes, a can of black beans, a can of diced tomatoes, 2 cups of vegetable broth, and 1 tablespoon of chili powder. Simmer for 30 minutes until the sweet potatoes are tender. Season with salt and pepper to taste, and serve with a dollop of sour cream and a sprinkle of fresh cilantro.

Greek Salad

To make a classic Greek Salad, combine 2 cups of chopped romaine lettuce, 1 cup of cherry tomatoes (halved), 1 sliced cucumber, 1/2 cup of Kalamata olives, and 1/2 cup of crumbled feta cheese in a large bowl. Drizzle with a dressing made from 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Toss everything together and serve immediately for a refreshing and crunchy salad.

Spinach and Ricotta Stuffed Shells

For Spinach and Ricotta Stuffed Shells, cook a package of jumbo pasta shells according to package instructions. In a bowl, mix together 2 cups of ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and 2 cups of chopped fresh spinach. Stuff the cooked shells with the cheese mixture and arrange them in a baking dish. Pour marinara sauce over the top and bake at 375°F for 25 minutes until bubbly and golden.

Veggie Stir-Fry

To make a quick and easy Veggie Stir-Fry, heat 2 tablespoons of vegetable oil in a large pan over high heat. Add 1 cup of sliced bell peppers, 1 cup of broccoli florets, 1 cup of snap peas, and 1 sliced carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and 1 teaspoon of sesame oil. Pour the sauce over the vegetables and toss to coat. Serve over rice or noodles.

Tomato Basil Soup

For a simple Tomato Basil Soup, heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté a diced onion and 2 minced garlic cloves until softened. Add 2 cans of crushed tomatoes, 4 cups of vegetable broth, and a handful of fresh basil leaves. Simmer for 20 minutes, then blend the soup until smooth. Stir in 1/2 cup of heavy cream and season with salt and pepper to taste. Serve with a grilled cheese sandwich for a classic pairing.

Zucchini Noodles with Pesto

To make Zucchini Noodles with Pesto, use a spiralizer to create noodles from 2 large zucchinis. In a large pan, heat 2 tablespoons of olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender. In a food processor, blend 2 cups of fresh basil leaves, 1/4 cup of pine nuts, 1/4 cup of grated Parmesan cheese, and 2 cloves of garlic, slowly adding 1/4 cup of olive oil until smooth. Toss the zucchini noodles with the pesto and serve immediately.

This article originally appeared on RetailShout.

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