30 Meatless Main Dish Recipes | Midwest Living
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30 Meatless Main Dish Recipes

Get your veggies mixed with pizza, pasta, salads, frittata and more. Our meatless main dishes are good for you—and packed with flavor.

French Spaghetti

Layers of creamy white and tomato-mushroom sauces crown this meatless noodle dish.

French Spaghetti

Linguine in Fresh Tomato Sauce With Garlic-Basil Toast

Kalamata olives add flavor to the homemade tomato sauce in this vegetarian pasta meal. And it's ready in 20 minutes!

Linguine in Fresh Tomato Sauce With Garlic-Basil Toast

Grilled Portobellos

This simple, flavorful recipe comes from reader Doug Heiken of Grand Rapids, Minnesota. It's a quick, easy recipe to throw together if you have a vegetarian at a cookout.

Grilled Portobellos

Squash and Tomato Bake

Summer squash adds texture to this easy dish, which combines stewed tomatoes with paprika, garlic, basil and pepper, as well as some melty mozzarella and Parmesan.

Squash and Tomato Bake

Sweet Corn Pizza

Corn adds sweet flavor and crisp texture to this easy pizza. The pesto practically melts into the warm crust for a flavor-packed base.

Sweet Corn Pizza

Crisp Portobello Mushroom and Spring Carrot Salad

Goat cheese and chives top golden skillet-cooked mushrooms and cooked carrots in this recipe from Sarah Stegner of Prairie Grass Cafe in Chicago. Homemade honey-mustard vinaigrette adds a pleasing tang.

Crisp Portobello Mushroom and Spring Carrot Salad

Baby Spinach Salad

This hearty vegetarian salad teams up greens with grains, topped with a yogurt-mint dressing. Serve it alongside a bowl of soup or a warm-from-the-oven loaf of whole-wheat bread.

Baby Spinach Salad with Cumin Couscous and Bulgur

Heirloom Tomato and Onion Quiche

This dish is perfect for a brunch or light dinner with a mixed-greens salad. The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.

Heirloom Tomato and Onion Quiche

Curried Lentil Soup

Karen Scott from Park Forest, Illinois, fell in love with this spiced specialty when her daughter, Sandy Rutkowski, served her a bowl. "I thought it was out of this world," Karen says. Curry powder and fresh ginger add spicy flavor to the lentils.

Curried Lentil Soup

Roesti

The New Glarus Hotel in New Glarus, Wisconsin, serves up a taste of Switzerland with this potato cake -- pure comfort food made from just five ingredients.

Roesti

French Spaghetti

Layers of creamy white and tomato-mushroom sauces crown this meatless noodle dish.

French Spaghetti

Deli-Style Tortellini Salad

Mustard-herb vinaigrette dresses cheese-filled tortellini, chopped broccoli, carrots and sweet peppers in our version of this deli classic.

Deli-Style Tortellini Salad

Apple Bagel Sandwiches with Pumpkin Cream Cheese

We created Apple Bagel Sandwiches with Pumpkin Cream Cheese in honor of Illinois, which grows 80 percent of the pumpkins processed in the United States. They're a good option for a stick-to-your-ribs breakfast. Or try them as a meatless sandwich any time of day. We also like the added crunch of the nuts.

Apple Bagel Sandwiches with Pumpkin Cream Cheese

Italian Rice Salad

Italian Rice Salad includes fragrant, nutty-tasting brown basmati rice, bell peppers in a variety of colors, red onions and plenty of garlic. "It's kind of soft, kind of crunchy, a little sweet and a little tangy," says Ohio cooking school expert Bev Schaffer, who gave us the recipe.

Italian Rice Salad

Fresh Veggie Pizza

This pizza is packed full of vegetables: zucchini or yellow summer squash, sweet peppers, fresh mushrooms, green onions and more. If you have kids, have them help make this with their favorite vegetables.

Fresh Veggie Pizza

Eggs Goldenrod

This dish is terrific for brunch or a light supper. The hard-cooked eggs are simmered in a delicate white sauce that's ladled over warm biscuits.

Eggs Goldenrod

Greek Pasta Salad

Toss pasta with fresh herbs, vegetables, feta cheese and olives for this Mediterranean-influenced salad.

Greek Pasta Salad

Cheesy Multigrain Spaghetti Casserole

Extra-firm tofu provides protein in this meatless main dish. Whole-grain pasta adds flavor and nutrition.

Cheesy Multigrain Spaghetti Casserole

Veggie Cheese Chowder

This easy soup combines colorful veggies—corn, chopped green or red sweet pepper and sliced celery—with cream and three types of cheese products for a pretty, flavorful dish.

Veggie Cheese Chowder

Creamy Artichoke Lasagna

The classic lasagna cheeses -- ricotta, Parmesan and mozzarella -- give this one-dish meal its trademark gooey texture. The recipe also calls for some nontraditional lasagna ingredients, such as fresh artichokes.

Creamy Artichoke Lasagna

Army and Lou's Macaroni and Cheese

Here's a real crowd-pleaser: a creamy mac and cheese recipe using three kinds of cheese. It's from Army and Lou's restaurant in Chicago.

Army and Lou's Macaroni and Cheese

Roasted Cherry Tomato Chutney on Squash

Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.

Roasted Cherry Tomato Chutney on Squash

Wheat Berry Waldorf Salad

Apples, dried cranberries and grapes meet crunchy celery and wheat berries in this colorful salad tossed with apple-cinnamon dressing.

Wheat Berry Waldorf Salad

Rigatoni with Spinach, Walnuts, Sweet Potatoes and Goat Cheese

This recipe, from the Chopping Block cooking school in Chicago, is a fast-fix mixture of pasta, goat cheese and vegetables. Serve with Italian bread.

Rigatoni with Spinach, Walnuts, Sweet Potatoes and Goat Cheese

Pasta Frittata

Diners at Ina's in Chicago get a giant, Parmesan-sprinkled wedge of this baked frittata served with sauteed tomatoes. We like it with a marinaralike sauce, too.

Spinach Frittata, with only five ingredients, is a quick-and-easy meal that's ready in just 20 minutes.

Pasta Frittata

Spinach Frittata

Pea and Mint Pesto

Fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that you’ll find even more ways to use it for a burst of early-summer flavor.

Pea and Mint Pesto

Tomato Vodka Cream Pasta Sauce with Fettuccine

This is a versatile recipe that's delicious over any type of pasta. A classic tomato sauce gets extra flavor from 2 tablespoons of vodka and smoothness from whipped cream. You can leave out the vodka, though, if you like, and experiment with different flavors of canned stewed tomatoes.

Tomato Vodka Cream Pasta Sauce with Fettuccine

Fusilli Primavera

This recipe tosses fun curly pasta with spring vegetables ("primavera"). We added almonds and a hint of cheese for a colorful stir-fry dish with crunch.

Fusilli Primavera

Spiced Pumpkin Bisque

The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.

Spiced Pumpkin Bisque

Fresh Tomato and Arugula Pasta

Arugula is a spicy little green that gives this fresh tomato pasta a peppery bite. For a more mellow flavor, use spinach instead of arugula.

Fresh Tomato and Arugula Pasta

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