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  5. 36 Vegetarian Dinners That Can Help You Lose Weight

36 Vegetarian Dinners That Can Help You Lose Weight

Leah Goggins headshot
Leah Goggins Reviewed by Dietitian Jessica Ball, M.S., RD January 21, 2022
Reviewed by Dietitian Jessica Ball, M.S., RD
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Kale & Lentil Stew with Mashed Potatoes

Dialing back the meat in your diet can have quite a few health benefits—from supporting your heart health to lowering your risk for diabetes. These meatless meals are also low in calories and high in fiber, a combination that can help you lose weight while feeling full and satisfied. Whether you're in the mood for cozy soup, spicy tacos or fresh and tasty salad, one of these recipes is sure to suit your mood. Recipes like our Cauliflower Fajita Skillet and Kale & Lentil Stew with Mashed Potatoes are delicious ways to shake up your dinner routine.

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Winter Vegetable Mulligatawny Soup

Winter Vegetable Mulligatawny Soup
Credit: Jacob Fox
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Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

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Kale & Lentil Stew with Mashed Potatoes

Kale & Lentil Stew with Mashed Potatoes
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Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel.

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One-Pot Lentil & Vegetable Soup with Parmesan

One-Pot Lentil & Vegetable Soup with Parmesan
Credit: Antonis Achilleos
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This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.

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Kale & Quinoa Salad with Lemon Dressing

Kale & Quinoa Salad with Lemon Dressing
Credit: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
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This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.

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White Bean Soup with Pasta

Pasta & White Bean Soup
Credit: Jacob Fox
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We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

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Cauliflower Fajita Skillet

Cauliflower Fajita Skillet
Credit: Jacob Fox
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Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you'd get at a restaurant.

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Mushroom French Dip

Mushroom French Dip
Credit: Jacob Fox
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Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.

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Pantry Peanut Noodles

Pantry Peanut Noodles
Credit: Jacob Fox
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Choose your own adventure with these noodles! They're delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.

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Roasted Brussels Sprouts Pasta with Lemon

Roasted Brussels Sprouts Pasta with Lemon
Credit: Jennifer Causey
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This Brussels sprouts pasta features roasted Brussels sprouts for a boost of flavor. The char of the sprouts is balanced by lemon juice for a bright, healthy pasta dish. If you can't find whole-wheat fusilli, regular fusilli is an easy substitution.

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Summer Vegetable Gnocchi Salad

a plate with vegetables and a fork
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This riff on pasta salad is best served warm while the gnocchi are nice and tender. Plus, the grilled veggies taste extra-good fresh off the fire in this easy gnocchi recipe.

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Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas

Creamy Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas
Credit: Andrea Mathis
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Feeling stressed after a busy day? Unwind with a bowl of this comforting soup, which contains ingredients—like red bell peppers and peanuts—that can help combat inflammation caused by too much stress.

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Sweet Potato-Black Bean Tacos

Sweet Potato-Black Bean Tacos
Credit: Will Dickey
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Tender, smoky sweet potato is the star of these vegetarian tacos. A mashed black bean spread with onion holds everything in place. Serve with your favorite taco toppings.

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Skillet Mac & Cheese with Zucchini & Pimiento

Zucchini-Pimiento Skillet Mac & Cheese
Credit: Jacob Fox
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Sweet and mild pimiento peppers add a little zest to this skillet mac and cheese, while zucchini boosts the veggie count. Here we boil the pasta a little less than usual, until just shy of al dente, so it doesn't overcook in the oven.

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Easy Chipotle Chili

Easy Chipotle Chili (vegetarian, using canned veg/beans)
Credit: Caitlin Bensel
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Refried beans and tomatoes provide a thick base to this easy vegetarian chili. Frozen vegetables keep prep to a minimum. Enchilada sauce and chipotle peppers in adobo work as a "chili starter" with lots of flavor and spices built in. This recipe uses part of a can of refried beans—serve the rest alongside eggs for breakfast, use them in a taco for lunch or add them to a dip for chips anytime. This healthy chili also keeps well in the fridge or freezer.

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Quinoa Chili with Sweet Potatoes

Quinoa Chili with Sweet Potatoes
Credit: Jennifer Causey
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This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.

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Spaghetti with Baked Brie, Mushrooms & Spinach

Spaghetti with Baked Brie, Mushrooms & Spinach
Credit: Brie Passano
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Melted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.

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Chickpea Pesto Burgers with Roasted-Red Pepper Sauce

Chickpea Pesto Burgers with Roasted Red Pepper Sauce
Credit: Carolyn Hodges
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In this easy plant-based burger recipe, we combine chickpeas and pesto to create a delicious patty that gets topped with balsamic-roasted red onions and a creamy roasted red pepper mayonnaise sauce. The end result is a delicious dinner that will quickly become your family's new favorite way to do burgers. Enjoy alongside a big salad and roasted potatoes to make it a meal.

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Grilled Halloumi & Summer Vegetable Tacos

Grilled Halloumi & Summer Vegetable Tacos
Credit: Jason Donnelly
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Because of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.

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Cauliflower Gnocchi with Asparagus & Pesto

Cauliflower Gnocchi with Asparagus & Pesto
Credit: Carolyn Hodges, M.S., RD
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While the cauliflower gnocchi crisp up in a sauté pan, steam fresh asparagus in the microwave to keep it bright green and crisp-tender. Substitute frozen asparagus (or green beans or peas) in a pinch. Toss them together with prepared basil pesto for a satisfying supper.

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3-Ingredient Goat Cheese Pasta with Broccoli

3-Ingredient Goat Cheese Pasta with Broccoli
Credit: Carolyn A. Hodges, R.D.
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Swap out regular pasta for pasta made with chickpeas and you'll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).

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Chipotle Tofu Tacos

Chipotle Tofu Tacos
Credit: Jason Donnelly
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Here, we tear the tofu instead of cutting it. That might sound odd, but it's the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.

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Black Bean Fajita Skillet

Black Bean Fajita Skillet
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You can often find presliced and ready-to-cook fresh vegetables in your grocer's produce section. Use these to your advantage to cut down on dinnertime prep. Here, presliced fajita vegetables are sautéed with canned black beans and Southwest seasoning for a quick and easy Tex Mex-inspired meal. Plus, this recipe requires just three ingredients, not including basics like salt, pepper and oil. You can easily take your bowl up a notch by adding some cheese, sour cream or another tasty topping.

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Butternut Squash & Cauliflower Soup with Chickpea Croutons

Butternut Squash & Cauliflower Soup with Chickpea Croutons
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Bulk up boxed butternut squash soup with frozen cauliflower florets, then top off your bowl with crispy chickpea snacks for major crunch (look for them near the dried fruit and nuts at your grocery store). This impressively easy dinner comes together with just those three ingredients, not including salt, pepper and oil. Because prepared soups are typically higher in sodium, look for light or reduced-sodium versions of your favorites.

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Lentil Curry with Cauliflower Rice

Lentil Curry with Cauliflower Rice
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Combine precooked lentils (often located in the produce section of your grocery store) with an Indian-style simmer sauce for a super-fast and flavorful curry. Serving it over riced cauliflower bumps up the vegetable count and keeps carb servings in check. This 3-ingredient dinner (not counting salt, pepper and oil) is really as easy as it gets. To be mindful of the salt, look for simmer sauces with less than or close to 350 mg sodium per ÂĽ-cup serving.

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Creamy Queso Chili

Creamy Queso Chili
Credit: Jacob Fox
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This mashup of the classic cheesy dip chile con queso with the beans and vegetables of a chili is the best of both worlds.

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Vegetable Lasagna with White Sauce

Vegetable Lasagna with White Sauce
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This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.

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Vegetarian Mushroom Paprikash

Vegetarian Mushroom Paprikash
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Meaning "with paprika" in Hungarian, paprikash is a creamy spiced stew traditionally made with meat. We've chosen mushrooms to give this vegetarian paprikash a hearty bite. Using a mix of varieties gives you a good spectrum of textures and flavors.

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Buffalo Cauliflower Tacos

Buffalo Cauliflower Tacos
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The avocado and ranch help soften the spiciness of the roasted Buffalo cauliflower, which is perfectly tender and flavorful in these vegetarian tacos. The roasted corn adds some sweetness and the romaine some fresh, crisp, crunch.

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White Bean & Sun-Dried Tomato Gnocchi

White Bean & Sun-Dried Tomato Gnocchi
Credit: Jacob Fox
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Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.

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Lentil Bowls with Fried Eggs & Greens

8115221.jpg
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Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.

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Kale & Avocado Salad with Blueberries & Edamame

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Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.

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One-Pot Coconut Milk Curry with Chickpeas

One-Pot Coconut Milk Curry with Chickpeas
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The assortment of vegetables in this vegan one-pot dish add varying textures and flavors to make each forkful exciting. The sweet potato balances the savory spices nicely. Serve this bright and flavorful curry with rice or rice noodles.

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Vegetarian Enchilada Casserole

7690855.jpg
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Think of this vegetarian enchilada casserole as a veggie-packed Mexican lasagna with corn tortillas standing in for the noodles! If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite.

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Butternut Squash Soup with Apple Grilled Cheese Sandwiches

butternut squash soup with apple grilled cheese sandwiches
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Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of pace from grilled cheese's usual tomato soup partner. Serve the duo for a comforting and easy weeknight dinner for the family. The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.

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Buttermilk Fried Tofu with Smoky Collard Greens

Buttermilk Fried Tofu with Smoky Collard Greens
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Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it's great for busy weeknights.

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3-Ingredient Refried Bean & Pico de Gallo Tostadas

3-Ingredient Refried Bean & Pico de Gallo Tostadas
Credit: Sara Haas
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Making your own tostadas is easy. Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection! Here we topped the tostada with refried beans and fresh pico de gallo for an easy 3-ingredient meal.

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    1 of 36 Winter Vegetable Mulligatawny Soup
    2 of 36 Kale & Lentil Stew with Mashed Potatoes
    3 of 36 One-Pot Lentil & Vegetable Soup with Parmesan
    4 of 36 Kale & Quinoa Salad with Lemon Dressing
    5 of 36 White Bean Soup with Pasta
    6 of 36 Cauliflower Fajita Skillet
    7 of 36 Mushroom French Dip
    8 of 36 Pantry Peanut Noodles
    9 of 36 Roasted Brussels Sprouts Pasta with Lemon
    10 of 36 Summer Vegetable Gnocchi Salad
    11 of 36 Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas
    12 of 36 Sweet Potato-Black Bean Tacos
    13 of 36 Skillet Mac & Cheese with Zucchini & Pimiento
    14 of 36 Easy Chipotle Chili
    15 of 36 Quinoa Chili with Sweet Potatoes
    16 of 36 Spaghetti with Baked Brie, Mushrooms & Spinach
    17 of 36 Chickpea Pesto Burgers with Roasted-Red Pepper Sauce
    18 of 36 Grilled Halloumi & Summer Vegetable Tacos
    19 of 36 Cauliflower Gnocchi with Asparagus & Pesto
    20 of 36 3-Ingredient Goat Cheese Pasta with Broccoli
    21 of 36 Chipotle Tofu Tacos
    22 of 36 Black Bean Fajita Skillet
    23 of 36 Butternut Squash & Cauliflower Soup with Chickpea Croutons
    24 of 36 Lentil Curry with Cauliflower Rice
    25 of 36 Creamy Queso Chili
    26 of 36 Vegetable Lasagna with White Sauce
    27 of 36 Vegetarian Mushroom Paprikash
    28 of 36 Buffalo Cauliflower Tacos
    29 of 36 White Bean & Sun-Dried Tomato Gnocchi
    30 of 36 Lentil Bowls with Fried Eggs & Greens
    31 of 36 Kale & Avocado Salad with Blueberries & Edamame
    32 of 36 One-Pot Coconut Milk Curry with Chickpeas
    33 of 36 Vegetarian Enchilada Casserole
    34 of 36 Butternut Squash Soup with Apple Grilled Cheese Sandwiches
    35 of 36 Buttermilk Fried Tofu with Smoky Collard Greens
    36 of 36 3-Ingredient Refried Bean & Pico de Gallo Tostadas

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    36 Vegetarian Dinners That Can Help You Lose Weight
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