30 Meatless Main Dish Recipes

June 01, 2012
Get your veggies mixed with pizza, pasta, salads, frittata, quiches and more with our recipes for meatless dishes.
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Tomato Galette

Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that's ideal for a summer weekend brunch. Tomato Galette

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Chard and Sweet Potato Frittata

Breakfast, brunch or dinner-this colorful meat-free frittata is a 30-minute meal that tastes nutritiously delicious any time.Chard and Sweet Potato Frittata 

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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

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Mexican Sweet Potato-Veggie Medley

Create a meatless main dish in minutes by sauteeing sweet potatoes, then adding canned corn and black beans. Top with a chipotle-flavor sour cream, avocado slices and fresh cilantro.Mexican Sweet Potato-Veggie Medley

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Baby Spinach Salad with Cumin Couscous and Bulgur

Grain salads can sometimes be a bit heavy, but this one is surprisingly light-tasting, thanks to a tangy yogurt-mint dressing, crisp apple chunks and fresh spinach.Baby Spinach Salad with Cumin Couscous and Bulgur

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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

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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

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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

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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

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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

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Tomato Salad with Edamame Succotash

Protein-rich edamame makes this salad a nutritious meal, especially when paired with whole-grain bread.Tomato Salad with Edamame Succotash

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Hummus-Sesame Sweet Potatoes

Hummus makes an unexpected but tasty partner with sweet potatoes for this vegetarian main dish. Sesame oil, toasted sesame seeds and broccoli add flavor and texture.Hummus-Sesame Sweet Potatoes

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French Spaghetti

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

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Cornmeal Griddle Cakes with Sauteed Corn

Paired with salad, these sweet bacon-studded cakes work well as a light lunch, or you can make mini versions to serve as a party snack.Cornmeal Griddle Cakes with Sauteed Corn

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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

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Baked Stuffed Zucchini

Savory cremini and nutty porcini mushrooms, along with cheese, soft bread crumbs and herbs, fill zucchini to make a hearty dish for a meatless Monday.Baked Stuffed Zucchini 

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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

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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

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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

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Greek Pasta Salad

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

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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

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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

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Zucchini and Tomato Frittata

Zucchini gets a flavor boost from mozzarella, cherry tomatoes and chopped walnuts in a colorful frittata. Zucchini and Tomato Frittata

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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

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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

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Tomato Pasta with Arugula and Parmesan

Light, no-cook lemon-garlic sauce dresses a tangle of linguine and vegetables. Mix red and yellow cherry tomatoes for the prettiest dish.Tomato Pasta with Arugula and Parmesan 

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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

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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

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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

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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

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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

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Braised Green Beans with Tomatoes and Lentils

Brie Passano
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This is a lazy Sunday—or tired Tuesday—recipe from chef Abra Berens' book Ruffage: A Practical Guide to Vegetables. Don't be alarmed by cooking beans this long. Make it vegetarian by using vegetable broth and skipping the Parmesan.

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Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs

Brie Passano
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The details that elevate this recipe from a typical roasted dish are the briny olives and crispy breadcrumbs. Any olive works, but chef Abra Berens, author of Ruffage: A Practical Guide to Vegetables, uses a bright green Sicilian variety called Castelvetrano.

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Peperonata with Potatoes and Egg

Brie Passano
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This classic Italian braised-pepper stew freezes beautifully. Abra Berens suggests heaping it over potatoes (or even pasta, polenta or couscous) and topping it with a poached or boiled egg. This recipe is from her book Ruffage: A Practical Guide to Vegetables.

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Roasted Broccoli with Wheat Berries, Blue Cheese and Cranberries

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The birds fly south. The bears hibernate. Where does broccoli salad go for the winter? Right here, says Abra Berens in her book Ruffage: A Practical Guide to Vegetables. Enjoy it fresh from the oven and at your desk the next day.

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Winter Squash, Mushrooms and Arugula with Parmesan

Brie Passano
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This dish hovers between stir-fry and salad— both light and wholesomely satisfying. Chef Abra Berens cooks squash and mushrooms in a skillet, developing great caramelization in minutes. The recipe comes from her book Ruffage: A Practical Guide to Vegetables.

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