Confession time. I never really cooked vegetarian recipes up until recently. My sister and her family are now mostly vegan and it inspired me to up my veggie game. I’ve never been a good vegetable eater, but obviously I had to grow up. And yes, they are delicious when cooked correctly!
Vegetarian Dinner Recipes Round-Up
Black Bean Spinach Enchiladas by the Garden Grazer
Spinach and Ricotta Stuffed Shells by Fork Knife Swoon
Black Bean Tacos with Avocado Cilantro Lime Sauce by Cooking Classy
One Pot Garlic Parmesan Pasta by Yellow Bliss Road
Black Bean Lasagna originally from Better Homes & Gardens
Sweet Potato Tacos by Show Me the Yummy
Sara’s Quick Pasta with Roasted Vegetables by Me
Vegetarian Dinner Recipes
Black Bean Spinach Enchiladas by the Garden Grazer
I’ve made these Black Bean Spinach Enchiladas for a potluck before and they were a huge hit, people even asked for the recipe! These are seriously one of my favorite vegetarian dinners. And you can do cheese, no cheese or vegan cheese making this dish vegan or vegetarian. The key with this recipe is making your own enchilada sauce. So yes, it does take a little longer, but they are worth it! If you double the recipe you’ve got yourself potluck dishes or another platter to freeze for later. I follow the recipe to a T.
Spinach and Ricotta Stuffed Shells by Fork Knife Swoon
These stuffed shells are super cheesy and so tasty. It’s another thing that I’ve never cooked but it seemed like everyone else does. I’m so glad I gave these a try, they are crazy yummy and so filling. I didn’t make any changes to the recipe either, though next time I might up the spinach.
Black Bean Tacos with Avocado Cilantro Lime Sauce by Cooking Classy
I really like these black bean tacos with avocado cilantro lime sauce. I will say the cilantro lime sauce definitely puts these over the edge – don’t skip it! While we’re on the sauce, let’s talk about the changes I made to the crema: I used two limes and 1/2 teaspoon salt. Also, the black beans are very thick. You could add water or stock to make them looser. I haven’t tried that yet, but I think it would work.
One Pot Garlic Parmesan Pasta by Yellow Bliss Road
This is one of my favorite pasta dishes, my husband, not so much. Maybe I love it because it’s super easy to make – hello one pot. Sure that helps, but I also love the large amounts of garlic and Parmesan too. It’s like alfredo but not so heavy. Throw in some peas, or vegetables and you have a complete meal! My mouth is watering thinking about this dish – it’s seriously the best. I need your thoughts on this. Make it and let me know.
Black Bean Lasagna originally from Better Homes & Gardens
My mom found this recipe in a Better Homes & Garden magazine back in 1996 and it was hard to track down on the internet – but I did. My original recipe lives in my recipe binder on paper. Can you believe that? A paper recipe! That means I’ve been eating it for a while and it’s a family favorite. Now that my sister and I are married are husbands like it too. It’s just so unusual, surprising and filling. We make it as is, with the yummy dollops on top, although they are missing from the photo. Doubling the recipe is also a great idea and a hit at potlucks.
Sweet Potato Tacos by Show Me the Yummy
These are great tacos and another great vegan option. They make great clear-out-the fridge tacos. Whatever vegetables you have, even frozen, I think you could throw in there. The key to these tacos are all the spices. Once you take a look at the recipe, you might think, damn, that’s a lot of spices – but it pays off. I didn’t change a thing, just added whatever needed to be cooked. Just remember to stick to the root vegetables when roasting and just microwave the others.
These are great topped with cheese, sour cream, hot sauce and really go to town! Gotta love toppings.
Just make sure to make a lot, might as well. You’re already cutting up the vegetables, cut another one. These are one of my favorite leftovers because you can do so much with them! Eggs over them for breakfast, a quick lunch just heated up or whatever else you can think of.
Sara’s Quick Pasta with Roasted Vegetables
This meal is an original of mine, you can see how creative I am if I’m not following a recipe. It’s a combination of store-bought pasta and my favorite way to eat most vegetables – roasted.
For the roasted vegetables, I typically throw in broccoli and whatever else I have. In this case I added carrots, but peppers and all root vegetables are super tasty this way. I turn the oven on to 425 degrees, cut up the veggies, drizzle them with olive oil and salt – then cook about 30 minutes. I typically poke them with my favorite item in the kitchen, my cake tester, to make sure they’re done. I also like to finish my broccoli with lemon after it’s done cooking.
For the pasta, my favorite store-bought ones are Trader Joe’s butternut squash ravioli and Giovanni Rana mozzarella cheese ravioli or their cheese tortellini. And if you’re feeling crazy, pick up my favorite store-bought take & bake bread by La Brea Bakery and eat along side it.
Want more recipes?
You can always watch me cook new things on my Instagram, Girl Refurbished. Or head over to the chicken, slow cooker or breakfast recipe roundups complete with reviews and changes made.
Let me know your favorite vegetarian recipes as well. And also if you’ve made any of the above and your thoughts!
