117 Kid-Friendly Vegetarian Recipes

Loaded sweet potatoes, veggie-packed pizza and pasta, and plenty of protein-rich beans—these totally meatless recipes are easy to make and will keep your family full every night of the week.

Easier than burrito bowls—and even more delicious.

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With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

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Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.

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Filled with black beans, avocado, and raw corn marinated in bright lime juice along with cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.

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Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

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This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

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A #MeatlessMonday recipe you’ll want to serve with a steak knife.

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Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in a lasagna-like casserole that’s perfect for a hearty winter dinner.

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This so-good-you-won’t-believe-it’s-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.

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Cauliflower and carrot—in place of the usual potato—add sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins to this irresistible play on tater tots.

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Char glazed carrots—packed with earthy umami flavor and spice—on the grill, pop them in a hot dog bun, and never look back.

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This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.

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Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.

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This gluten-free dish offers all the melty goodness of a mac ‘n’ cheese dinner, without the carb-heavy pasta.

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Turn warm feta, crispy chickpeas, and wilted hearty greens into a fork-and-knife vegetarian entrée in just about 30 minutes.

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Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

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Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

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Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

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Whether you’re serving breakfast, brunch, lunch, or dinner, this flavor-packed shakshuka is welcome at the table anytime.

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Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

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This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

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Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.

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Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

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This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

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Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious quiche all-star.

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Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.

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Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.

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Mix and match your favorite fall vegetables into this delicious side dish.

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Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.

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These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

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A make-ahead Parmesan and panko crumble adds addictive savory crunch to this large-format holiday side.

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Here’s a fresher, vegetarian version of taco salads, which serves as a balanced, full meal in a bowl. Crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing form the base. Chili-flavored quinoa and black beans make it plenty hearty, while tomatoes, radishes, and avocado lend some color and pops of flavor.

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Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

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Unlike the oven, the air fryer makes actually-crisp chickpeas. The high heat, circulating at a super-fast speed, dries out the chickpeas so they’re almost dehydrated.

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Extra greens and extra cheese make this brunch (or dinner!) classic extra-flavorful.

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When you cook broccoli gratin on a sheet pan, every single morsel gets an ample coating of crunch.

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Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

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This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

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Both the tart shell and the filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.

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This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

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It’s worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

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This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

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Embrace the start of autumn with cozy, Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.

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These nutritious, veggie-packed hand rolls are the perfect kid-friendly snack or part of a larger dinner spread.

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The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

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Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.

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Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.

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This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

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This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

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Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas.

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These family-friendly cold noodles are as good or better than than anything you can get as takeout.

Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

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Sautéed squash eventually gets jammy and saucy if cooked long enough, making it ideal for coating big pieces of pasta.

Eggs make for a hearty paella—no meat required!

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This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.

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Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

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Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren’t available, use parsley for the gremolata instead.

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Don’t be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.

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Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it’s well pressed and to let it marinate for plenty of time.

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Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it’s bound to go quickly.

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Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

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The classic, beloved Marcella Hazan pasta sauce is made with just four ingredients and couldn’t be easier.

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These light and lemony beans can be served as a side for your family, or tossed into pastas, salads, bowls, or lettuce cups.

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Cheesier macaroni and cheese in minutes—no box required.

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Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.

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Soba + tahini + avocado? Enough said. This full-meal noodle salad is a great way to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens. The spice can be omitted easily for spice-averse kids!

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When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).

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The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

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Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.

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Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

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A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

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These honey-garlic noodles are perfect as is, or topped with a fried egg and tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

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Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

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Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy queso sauce. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

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Making a masala from scratch is a lot easier than you think. Frying the paneer in a little oil before stirring it through the masala not only makes it crispy but also adds bags of flavor.

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While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.

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Our version of perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.

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Seasoning each component really well in this vegetarian sandwich, will make everything pop.

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Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

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Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

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Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

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The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.

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A creamy, healthy take on your family’s favorite that you can make in one pot using the Instant Pot.

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Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

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When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

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This classic pasta only has a few ingredients, but they merge into a surprisingly silky, flavor-packed sauce.

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This burger is crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep yout family full on protein and fiber. Top with delicious avocado slices, and you’ve got a veggie burger unlike any you’ve ever tasted! The patties will last up to a week, refrigerated.

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Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

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Toss sautéed fresh corn kernels with chopped plum tomatoes, penne pasta, Parmesan, and a garlic-basil dressing—and remember, when working with such great ingredients, you really don’t need to do much.

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Picture your favorite Tex-Mex cheese dip and the ultimate mac ‘n’ cheese. Now picture them together.

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A combination of pistachios and chickpeas adds filling protein and rich flavor to this update on the classic tomato tart.

A simple pie with a biscuit-like, no-roll crust that is incredibly versatile.

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Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

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No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

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Roasting cherry tomatoes with maple syrup enhances their natural sweetness, making them an ideal partner for rich, tangy goat cheese.

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This healthier Japanese spin on loaded potato soup utilizes purple potatoes for a cool color your kids will love. Blending antioxidant-rich purple sweet potatoes with coconut milk makes this soup creamy, rich, and tasty without adding tons of extra fat, sugar, or heavy cream. The roasted salty mushrooms are a perfect replacement for bacon—drizzled with some olive oil, this combination makes for one satisfying soup.

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Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

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That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

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Mustard seeds give these steak house-style wedges great flavor and crunch.

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A summery and refreshing pasta the whole family will love.

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Add this to your repertoire of kid-friendly weeknight pasta dishes.

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Use the largest skillet you have (a straight-sided 12″ is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

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You’re going to want to make this simple seasonal pasta all summer long.

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Pasta with pesto is a kid-friendly staple. This recipe allows for a little variety when the parents get sick of the same old sauce, with extra nuttiness imparted by the almonds. Green beans bulk up the health factor, too.

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Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.

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This summery pasta is kind of like a deconstructed pesto dish.

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Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time. This recipe calls for making the pesto from scratch, but premade pesto is a timesaver—not to mention that it makes this recipe a one-pot meal.

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Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.

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A completely traditional take on the ultimate comfort food casserole, we think this is a guaranteed crowd-pleaser. Plus, it’s a flexible recipe that can easily be tinkered with to suit your family’s mac ‘n’ cheese preferences.

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Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.

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This vegetable-packed tagine is bursting with flavor and super easy to pull off on a weeknight.

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This is a creamy, cheesy, classic mac ‘n’ cheese you can make using your favorite new kitchen appliance!

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A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

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Breadcrumbs are the secret to the crunchy-chewy pasta of your dreams.

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Think gnocchi are too time-consuming to make during the week? Think again!

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These easy omelets are great for breakfasts or dinners on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

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Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.

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83 Vegetarian Dinner Recipes for Fall

Seasonal produce, toasty flavors, and plenty of rich colors make these easy-to-cook meat-free dinners weeknight winners.

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