Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
updated May 1, 2019
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What does eating healthy as a vegetarian look like? We think it’s about loading your plate with as many veggies as you can fit, while also ensuring you’re getting plenty of meatless protein and whole grains in your diet. Most importantly, the meal needs to have serious flavor. We can all sit down to a salad, but if that salad isn’t flavor-packed it’s going to be unsatisfying.
These 10 vegetarian dinners check all the boxes, which is why we turn to them over and over again, and plan to keep doing so.
This is healthy comfort food at its very best. While some vegetarian stews can fall flat, this one is bolstered by a Parmesan-garlic broth, which lends umami richness to the pot.
Traditionally, paella is usually filled with meat and seafood and made with white rice. This one swaps in brown rice for a whole-grain twist, and a load of veggies and chickpeas take the place of the meat and seafood.
Lentils are a protein powerhouse, which means they absolutely should be a vegetarian’s best friend. This classic Indian dish can play multiple roles: Serve it over brown rice or another whole grain, thin it out to make it a soup, or just eat it as is.
This is a meal in a bowl since you have your vegetables, protein, and whole grains all in one place. The tahini sauce is worth making double of, because it’s great used as a dip for veggies or drizzled on grain bowls.
Here is proof that healthy vegetarian food can taste like something you’d order at a restaurant. This composed salad is layered with so many flavors and textures that you’ll hardly get bored.
Broccoli-cheddar soup is typically thought to be pretty unhealthy, as it’s usually loading with cheese and cream. This one, however, feels wholesome, since the creaminess comes from a potato instead of dairy and a smaller quantity of extra-sharp cheddar is used.
These vegetarian fajitas are both colorful and fun. Instead of sour cream or cheese, a Greek yogurt crema is used to finish off each one, which adds tang and protein.
Just a little honey helps temper the natural bitterness of Brussels sprouts and makes them truly irresistible. Definitely make a double batch of this recipe so you can have leftovers for lunch.
Here’s another complete meal, thanks to the inclusion of eggplant, chickpeas, and brown rice. A sprinkling of pomegranate arils adds a pleasant pop of crunch with each bite.
This is a great pantry dish to have in your back pocket when your fridge is looking a bit empty. Grab whatever greens you may have in your crisper drawer and a cans of beans and you’ve got a healthy dinner on your hands.
