Dinner Recipes
Discover our collection of delicious dinner vegetarian recipes

Red Lentil Tomato Soup
Red lentils melt into a warming tomato soup with carrots, cumin and garlic. A squeeze of lemon gives the thick, spoonable broth a bright finish.

Roasted Tomato Red Pepper Soup
Roasting tomatoes, red peppers and garlic brings sweetness and browned edges to this smooth soup. Blend with vegetable stock and fresh basil.

Leek Potato White Bean Soup
Soft leeks, potatoes and white beans blend into a creamy soup without dairy. Thyme and a little lemon keep the gentle flavors balanced.

Coconut Sweet Potato Soup
Sweet potatoes simmer with ginger, vegan red curry paste and coconut milk, then blend into a velvety soup finished with lime and cilantro.

Tuscan Kale Cannellini Soup
Cannellini beans, kale and tomatoes simmer in an oregano-scented vegetable broth. Mash a few beans to make this rustic Italian-inspired soup thicker.

Ginger Carrot Lentil Soup
Fresh ginger lifts a smooth soup of carrots and red lentils. Coriander, turmeric and lemon add warmth and brightness without a long ingredient list.

Broccoli Pea Mint Soup
A bright green soup of broccoli, peas and fresh mint. Cook the broccoli stalks first, then blend the tender vegetables with lemon and stock.

Smoky Corn Chowder
Sweetcorn and tender potato pieces fill a creamy oat-milk chowder. Smoked paprika gives the broth a warm, savory finish.

Mushroom Barley Soup
Browned mushrooms and chewy pearl barley make a satisfying vegetable soup with carrots, celery and thyme. Add a little broth when warming leftovers.

Miso Tofu Noodle Soup
Rice noodles, tofu, mushrooms and bok choy sit in a ginger-miso broth. Stir miso in off the heat and finish with sesame oil and scallions.

Greek Lemon Chickpea Soup
Chickpeas and rice simmer in a lemony broth, thickened with tahini and finished with dill. A creamy vegan take on a Greek-inspired soup.

Spiced Pumpkin Chickpea Soup
Pumpkin and chickpeas simmer with cumin, cinnamon and coriander. Blend part of the soup for a thick broth with plenty of whole chickpeas.

Coconut Chickpea Spinach Curry
Chickpeas and spinach simmer in a creamy tomato-coconut sauce with ginger and curry spices. Finish with lime for a bright, plant-based dinner.

Red Lentil Dal with Cumin
Soft red lentils meet a fragrant onion, tomato and cumin tempering. This vegan dal is gently spiced and easy to loosen into your preferred texture.

Cauliflower Potato Aloo Gobi
Cauliflower and potatoes cook in a tomato-spice base until tender. Add the cauliflower after the potatoes so both keep their shape.

Creamy Butter Bean Masala
Soft butter beans simmer in a spiced tomato sauce enriched with blended cashews. A creamy vegan main with garlic, ginger and garam masala.

Peanut Sweet Potato Chickpea Stew
Sweet potatoes and chickpeas make a hearty tomato stew with ginger and smooth peanut butter. A little chili balances the rich, nutty sauce.

Vegetarian Three Bean Chili
Kidney, black and pinto beans simmer with tomatoes, peppers and smoky spices. Mash a few beans for a thick vegetarian chili that freezes well.

Lentil Walnut Bolognese
Brown lentils and finely chopped walnuts give this tomato pasta sauce its hearty texture. Spoon over spaghetti for a satisfying vegan dinner.

Crispy Baked Falafel
Soaked chickpeas, parsley and cilantro become crisp-edged oven-baked falafel. Plan ahead for soaking, then shape small patties and bake until golden.

Baked Harissa Tofu
Extra-firm tofu roasts in a harissa, lemon and maple marinade until its edges brown. Finish with parsley for a simple, boldly flavored vegan main.

Sesame Ginger Tempeh Stir-Fry
Golden tempeh, broccoli and peppers meet a ginger-soy sauce in a quick stir-fry. Serve over rice and finish with sesame seeds.

Maple Mustard Tofu Traybake
Tofu, baby potatoes and broccoli roast with a tangy maple-mustard glaze. Give the potatoes a head start for an evenly cooked traybake.

Mushroom Lentil Meatballs
Lentils, browned mushrooms and breadcrumbs form tender vegan meatballs. Bake until firm, then spoon over warm tomato passata.
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