Vegetarian dinners
- Black Bean and Cheese Quesadillas17 min · serves 4Crisp, melty quesadillas from pantry staples in 15 minutes — the dinner to keep in your back pocket for the busiest night of the week.
- Black Bean and Sweet Potato Tacos35 min · serves 4Roasted sweet potato and smoky black beans make a filling, budget-friendly vegetarian taco night that holds up well as leftovers.
- Chickpea and Spinach Coconut Curry30 min · serves 4A fragrant, mild coconut curry made almost entirely from the pantry. Vegetarian, gluten-free and ready in about 25 minutes.
- Easy Baked Ziti50 min · serves 8Pasta, marinara, ricotta and plenty of mozzarella baked until bubbling. Assemble it ahead and bake when you walk in the door.
- Pesto Pasta with White Beans and Tomatoes20 min · serves 4Jarred pesto, white beans and cherry tomatoes make a filling vegetarian pasta in the time it takes to boil the water.
- Sheet Pan Chickpea Shawarma Bowls40 min · serves 4Warm-spiced roasted chickpeas and cauliflower with a quick lemon-tahini sauce. Vegetarian, gluten-free and great for packed lunches.
- Sheet Pan Gnocchi with Roasted Vegetables35 min · serves 4Shelf-stable gnocchi roasts crisp on the outside and pillowy inside alongside tomatoes and zucchini — no pot of water required.
- Slow Cooker Lentil Vegetable Soup6h 15m · serves 6Pantry lentils, carrots and tomatoes turn into a thick, protein-rich vegetarian soup for well under a dollar a serving.
- Vegetable Egg Fried Rice17 min · serves 4The best use for leftover rice: eggs, frozen vegetables and soy sauce turn it into a full vegetarian dinner in 15 minutes.