Colourful and Satisfying Vegetarian Dinners
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Colourful and Satisfying Vegetarian Dinners

Build a meat-free dinner around seasonal vegetables, protein-rich pulses and satisfying staples. The recipes range from colourful bowls and curries to pasta and golden oven dishes.

Recipes

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1-25 of 189 recipes

Turkish Çılbır with poached eggs, garlic yoghurt, pepper butter, dill and flatbread
30 min Turkish

Çılbır

Çılbır are Turkish poached eggs on garlic yoghurt, covered with warm butter, Pul biber and Aleppo pepper - ideal with fresh flatbread.

Turkish Gözleme from the pan with spinach, feta, onion, parsley and Pul biber
1 hr 15 min Turkish

Gözleme with spinach and feta

Gözleme are thin Turkish flatbreads from the pan, here with a dry filling of spinach, feta, onion, parsley and pul biber.

Russian Vinegret salad with beetroot, potatoes, carrots, pickled cucumbers, sauerkraut, peas and dill
2 hr 20 min Russian

Russian vinaigrette salad

Russian Vinegret salad combines beetroot, potatoes, carrots, pickled cucumbers, sauerkraut and peas with a simple sunflower oil dressing.

Kitsune Udon with thick noodles, sweet braised aburaage, spring onions and clear broth
50 min Japanese

Kitsune Udon

Kitsune Udon combines thick, elastic udon noodles with clear dashi broth and sweet and spicy braised aburaage tofu bags.

Sliced Parmigiana di Melanzane with eggplant layers, tomato sauce, mozzarella and basil
2 hr 30 min Italian

Parmigiana di Melanzane

Parmigiana di Melanzane layers deep fried aubergines with concentrated tomato sauce, basil, fior di latte and parmigiano.

Trofie al pesto Genovese with green beans, diced potatoes, basil and pine nuts
45 min Italian

Trofie al Pesto Genovese

Trofie al pesto Genovese combine rolled pasta with fresh basil pesto, potatoes and green beans to create a Ligurian classic.

Creamy cacio e pepe with tonnarelli, pecorino romano and coarsely ground black pepper
30 min Italian

Cacio e pepe

Cacio e Pepe makes a shiny, creamy sauce without cream from pasta, pecorino romano, black pepper and starchy cooking water.

Ketoprak from Jakarta with tofu, rice noodles, sprouts, cucumber, rice cake and peanut sauce
50 min Indonesian

Ketoprak from Jakarta

Ketoprak combines rice noodles, fried tofu, mung bean sprouts, cucumber and rice cake with a freshly stirred peanut sauce and Kecap Manis.

Indonesian gudeg with brown braised young jackfruit, eggs, coconut sauce and steamed rice
3 hr 25 min Indonesian

Gudeg with young jackfruit

Gudeg from Yogyakarta stews young jackfruit slowly with coconut milk, palm sugar, kemire nuts, galangal and Indonesian bay leaves.

Malai Kofta with golden brown potato-paneer balls in creamy tomato-cashew sauce
1 hr 30 min Indian

Malai Kofta

Malai Kofta combines soft potato-paneer balls with a mild, creamy sauce of tomatoes, onions, cashews, spices and cream.

Baingan Bharta of roasted eggplant with tomatoes, onions, chilli and fresh coriander
1 hr 5 min Indian

Baingan Bharta

Baingan Bharta is a smoky roasted eggplant braised with onions, tomatoes, garlic, ginger, chilli and a few spices.

Pav Bhaji with spicy crushed vegetable pan, butter, toasted bread roll, onion and lemon
1 hr 5 min Indian

Pav Bhaji

Pav Bhaji is Mumbai's spicy vegetable pan made from potatoes, cauliflower, peas, peppers and tomatoes, served with butter-roasted rolls.

South Indian Sambar with Toor Dal, vegetables, curry leaves and mustard seed in a bowl
1 hr 10 min Indian

Sambar with vegetables

Sambar is a South Indian lentil and vegetable stew with Toor Dal, tamarind, Sambar powder and a fragrant tadka made from mustard seed and curry leaves.

Crunchy rolled masala dosa with yellow potato filling, coconut butter and sambar
18 hr Indian

Masala dosa with potato filling

Masala dosa are crispy South Indian rice-lentil crepes with a spicy potato filling made from mustard seed, curry leaves, ginger and turmeric.

Paneer butter masala with paneer cubes in creamy tomato-cashew sauce, cream and cilantro
55 min Indian

Paneer Butter Masala

Paneer Butter Masala combines soft paneer with a mild, smooth sauce of tomatoes, cashew seeds, butter, cream and kasuri methi.

Rajma Masala with red kidney beans in creamy tomato sauce, fresh coriander and basmati rice
10 hr Indian

Rajma Masala

Rajma Masala is a North Indian bean curry made from red kidney beans, tomatoes, onions, ginger, garlic and warm spices.

Creamy Santorini Fava with olive oil, capers, red onion and parsley
1 hr 10 min Greek

Fava Santorinis

Greek Fava is a silky purée of yellow peas, onion, olive oil and lemon, served with capers and red onion.

Dolmadakia yalantzi vine leaves stuffed with rice and herbs next to lemon wedges
2 hr 10 min Greek

Dolmadakia yalantzi

Dolmadakia yalantzi are tender vine leaves with a meatless filling of round grain rice, onions, dill, mint, parsley, lemon and olive oil.

Cretan Dakos with grated tomato, white cheese, olives, capers and oregano on barley rusks
25 min Greek

Cretan dakos

Cretan Dakos is made with moistened barley rusks, ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives.

Creamy lemon risotto with green peas, Parmesan cheese and fresh basil
40 min Italian

Lemon risotto with peas and basil

Creamy risotto gets a light summer note from lemon, peas and basil. Parmesan and cold butter only bind the rice grains after cooking.

Oven stuffed tomatoes with couscous, peppers, feta, parsley and mint
55 min Mediterranean

Stuffed tomatoes with couscous and herbs

Large summer tomatoes are stuffed with lemon couscous, peppers, feta and many herbs. They remain juicy in the oven while the surface is lightly browned.

Zucchini-ricotta lasagne with tomato sauce, mozzarella and golden cheese
1 hr 30 min Italian

Courgette and ricotta lasagne

This vegetarian lasagna combines fried zucchini, spicy tomato sauce and creamy ricotta. The previous frying prevents an watery filling.

Guide

Cooking vegetarian without missing anything

A good vegetarian dinner does not live by simply omitting meat. Vegetables, legumes, cereals, potatoes, eggs, cheese, tofu, nuts and herbs each take on their own role. This creates a complete dish with flavour, bite and a base that makes you long satisfied.

A simple combination is helpful: First choose a filling base, add vegetables and a protein source and round everything off with sauce, spices or a fresh topping. This structure turns into pasta, curry, bowl, casserole, soup or pan dish without the ingredients list becoming unnecessarily long.

What makes a vegetarian dinner satisfying?

Vegetables bring freshness and variety, but usually need support as a main meal. Noodles, Rice, Potatoes, bread or couscous give the dish a reliable basis. Lentils, beans, chickpeas, tofu, eggs, yoghurt or cheese add protein and make a side dish into a dinner.

Use protein sources wisely

  • Legumes: Lentils, beans and chickpeas go well with curries, soups, salads, bowls and roasts.
  • Tofu and tempeh: Pat dry well, season vigorously and sauté hot to create roasted flavours.
  • Eggs: Frittata, omelette, shakshuka and fried rice are straightforward dishes for every day.
  • Cheese and yoghurt: Feta, halloumi, mozzarella, parmesan or a spicy yoghurt dip add creaminess and flavour.

Putting vegetables in the lead

Vegetarian cuisine is particularly varied when vegetables are not only cooked in-house, but also consciously prepared. Roasting in the oven concentrates the flavour, hot frying provides colour and bite, slow braising makes aubergines, tomatoes or cabbage soft and aromatic. Seasonal vegetables set the tone.

To ensure that several vegetables reach the right cooking point at the same time, you can cut solid varieties smaller or put them in the pan and oven earlier. Tender leaves, fresh herbs and delicate ingredients are added only at the end.

Quick vegetarian dishes for the evening

Many meatless recipes are served in 20 to 30 minutes. Particularly suitable are pasta with vegetables, curries with chickpeas, couscous bowls, omelets, fried rice and quick soups. Quick Dinner you will find further ideas with short preparation.

One-pot dishes The pasta, rice, lentils and vegetables cook together; cheese, spinach, herbs or lemon juice are added at the end, so that the taste and texture remain clear.

More flavour due to roasted aromas, acidity and texture

  • Sear vigorously: Mushrooms, tofu, halloumi and baked vegetables taste more intense when they become visibly coloured.
  • Acid complement: Lemon, vinegar, yoghurt or pickled vegetables balance out creamy and savoury components.
  • Schedule something crunchy: Roasted nuts, seeds, croutons or roasted onions contrast with soft ingredients.
  • Fresh off: Herbs, spring onions or a crisp salad make warm dishes come alive.

Preparing and modifying vegetarian dishes

Curries, soups, casseroles, cereals and cooked vegetables are easy to prepare. Dressings, herbs and crispy toppings can be stored separately. Many recipes can also be changed to use plants: tofu or legumes replace eggs and cheese as a filling component, vegetable yoghurt or oat cuisine takes on creamy functions.

Mild basic dishes are suitable for families, with hot dishes, cheese, herbs and other toppings added to the table. This allows for flexibility in the food without having to cook several dishes.

FAQ

Frequently asked questions about Vegetarian Dinners recipes

Popular ideas include pasta with vegetables, curries with chickpeas or lentils, baked vegetables with feta, rice bowls with tofu, frittata, soups, casseroles and stuffed vegetables. Choose according to the time available, season and ingredients that are already in the house.

Combine vegetables with a base such as potatoes, rice, pasta, bread or couscous and add a source of protein. Good for lentils, beans, chickpeas, tofu, eggs, yoghurt, cheese, nuts or seeds.

Lentils, beans and chickpeas go well with curries, soups and casseroles. Tofu and tempeh can be sautéed vigorously. Eggs are suitable for omelettes, frittata or shakshuka; cheese and yoghurt complement pasta, baked vegetables, salads and bowls.

In about 20 to 30 minutes, pasta with vegetables, couscous bowls, fried rice, omelette, gnocchi pans, quick curries and soups with cooked legumes will succeed. One-pot dishes also save washing up.

Curries, soups, casseroles, lasagna, cereals, legumes and baked vegetables are easy to prepare. Keep dressings, herbs, salad and crispy toppings separate and add them just before serving.