Our 25 Best Vegetarian Dinners for Weight Loss

Red Lentil Soup with Saffron
Photo: Jacob Fox

Let these four- and five-star rated dinners guide your dinner plans for tonight. Each of these meatless meals is low in calories and high in fiber, a combination that can help you lose weight and stay satisfied. Recipes like our Red Lentil Soup with Saffron and Veggie & Hummus Sandwich are so delicious, you'll want to make them on repeat.

01 of 25

Chickpea Pasta with Mushrooms & Kale

Chickpea Pasta with Mushrooms & Kale
Greg DuPree

Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.

02 of 25

Butternut Squash & Black Bean Enchiladas

Butternut Squash & Black Bean Enchiladas
Greg DuPree

A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.

03 of 25

Red Lentil Soup with Saffron

Red Lentil Soup with Saffron
Jacob Fox

This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.

04 of 25

Winter Vegetable Mulligatawny Soup

Winter Vegetable Mulligatawny Soup
Jacob Fox

Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

05 of 25

Veggie & Hummus Sandwich

Veggie & Hummus Sandwich

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.

06 of 25

Butternut Squash Soup with Apple Grilled Cheese Sandwiches

butternut squash soup with apple grilled cheese sandwiches

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.

07 of 25

Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

08 of 25

Red Lentil & Cauliflower Curry

Cauliflower & Red Lentil Curry
Jason Donnelly

This cauliflower curry recipe also features red lentils, which turn yellow when cooked. Curry powder, onions, cumin and other seasonings give this vegetarian dinner tons of flavor. Serve over rice to complete the meal.

09 of 25

Roasted Vegetable & Black Bean Tacos

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These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.

10 of 25

Easy Vegetarian Chili

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Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

11 of 25

Green Goddess Salad with Chickpeas

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In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.

12 of 25

Kale & White Bean Potpie with Chive Biscuits

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In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough.

13 of 25

Cuban Cauliflower Rice Bowl

Cuban Cauliflower Rice Bowl

In this riff on a healthy grain bowl recipe we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.

14 of 25

Lemony Lentil Soup with Collards

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You don't need broth for this lentil soup recipe--it's rich thanks to the browned bits in the bottom of the pan that meld into the soup, packing it with flavor. Ground coriander, from the seed of the cilantro plant, has a floral, citrusy flavor that dovetails nicely with the lemon.

15 of 25

Falafel Salad with Lemon-Tahini Dressing

falafel salad with Lemon-Tahini Dressing

Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe--canned chickpeas add too much moisture.

16 of 25

Lemony Linguine with Spring Vegetables

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Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.

17 of 25

Curried Chickpea Stew

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Who says a meatless meal isn't filling? Packed with fiber-rich vegetables and chickpeas, this fragrant stew satisfies.

18 of 25

Vegetarian Slow-Cooker Pozole

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This healthy vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho chile powder and dried herbs and spices, while cannellini beans provide substance, protein and fiber. Chewy hominy--corn that has been treated with lime to remove the tough hull and germ--is integral to the stew. Look for it in cans in the Latin section of your supermarket. Serve the stew with shredded cabbage, radishes, fresh cilantro and sour cream.

19 of 25

Sweet Potato & Black Bean Chili

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Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

20 of 25

Mozzarella, Basil & Zucchini Frittata

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This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

21 of 25

Summer Vegetable Gnocchi Salad

a plate with vegetables and a fork

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.

22 of 25

Grilled Eggplant & Tomato Pasta

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The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.

23 of 25

Afghan Vegetable & Chickpea Soup (Tarkari)

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Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney (see Associated Recipes). Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.

24 of 25

Vegan Shepherd's Pie

vegan shepherd's pie

Lentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd's pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry.

25 of 25

Vegetarian Gumbo

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This flavorful vegan dinner is a veggie version of the Louisiana classic. It's chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few. This vegetarian gumbo is a quick dinner packed with flavor and spice that's done in only 30 minutes. To make it a meal, serve it with cornbread drizzled with olive oil.

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