24 High-Protein Vegetarian Dinners for Summer

Frittatas are like omelets, only easier--and they taste great hot, warm or cold. This vegetable-packed version is spiked with Mediterranean flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. This easy recipe is perfect for brunch, lunch or dinner! Source: Diabetic Living Magazine, Summer 2019

For this quick Thai curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner. Source: EatingWell.com, April 2019

An old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe. Source: Diabetic Living Magazine, Fall 2019

This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts. Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber. Source: EatingWell Magazine, July/August 2018

This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce. Source: EatingWell.com, July 2018

Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to this zippy vegetarian dinner. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright. Source: EatingWell.com, June 2020

It's called a grilled cheese, so why not make it on the grill? Multiply this recipe by the number of people you're serving, then set out all the toppings and let everyone make their own creations. Source: EatingWell Magazine, July / August 2020

Shakshouka is a North African dish that is usually eaten for breakfast or lunch. Made up of tomatoes, onions, pepper, eggs and spices; this recipe is tasty and simple to make. Source: Diabetic Living Magazine

A flavorful combination of chickpeas, cashews, and garlic forms a protein-rich base for this homemade flatbread. Store-bought crust makes prep a breeze. Source: Diabetic Living Magazine, Summer 2020

Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked. Source: Diabetic Living Magazine, Summer 2020

Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top. Source: Diabetic Living Magazine, Winter 2019

Tempeh is a vegetarian protein that crumbles easily; here it stands in for ground meat in this tempeh taco recipe. Source: Diabetic Living Magazine, Summer 2020

This peanut-tofu noodles dish is inspired by chow mein, a Chinese-American dish featuring fried noodles. Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat. Look for Chinese noodles or lo mein noodles in the Asian or international aisle of major grocery stores. Source: Diabetic Living Magazine, Summer 2020

Spreading roasted red pepper hummus on this easy grilled pizza makes a fast and easy base for tender summer squash and salty chunks of feta. Best of all? This healthy pizza is ready in 20 minutes. Source: EatingWell Magazine, May/June 2018

Lots of local ingredients show up on the menu at Tom Hanson's Duluth Grill in Duluth, Minnesota, like the wild rice in these rice patties, harvested by Bruce Savage of nearby Spirit Lake Farms. Source: EatingWell Magazine, June 2020

The sauce for this pasta dish is just cheese and pepper (aka cacio e pepe in Italian). Try this with kids as a simple yet sophisticated alternative to standard mac and cheese. Lots of black pepper adds a touch of heat, priming picky palates for spicier food. Source: EatingWell Magazine, May 2020

If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs. Source: EatingWell Magazine, March 2020

Learning how to make smashed burgers is as simple as its name. Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges. Topping them with the caramelized onion relish adds extra deliciousness. Source: EatingWell Magazine, March 2020

At Ristorante il San Pietro in the Piedmont of Italy, they use scamorza affumicata, an aged smoked mozzarella, but smoked fresh mozzarella works too in this healthy homemade vegetarian pasta recipe. You can substitute dry pasta, such as cannelloni or manicotti, for the fresh. Cook 12 noodles according to package directions, then stuff and sauce them. Source: EatingWell Magazine, March/April 2018

This easy and healthy pasta recipe takes just 20 minutes to prep so it's a perfect weeknight dinner. Cooking garlic cloves whole and then mashing them into the sauce not only saves time, it creates a mellow garlic flavor that melds seamlessly into the silky burst cherry tomatoes. Source: EatingWell Magazine, May 2019

This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week. Source: EatingWell.com, October 2018

You'll barely notice the cauliflower in this comforting skillet pasta--it's pureed and mixed into the creamy cheese sauce. Source: Diabetic Living Magazine, Fall 2018

This classic quesadilla recipe uses a reduced-fat Mexican cheese blend and fat-free yogurt, making it a better-for-you lunch or dinner option. Source: Diabetic Living Magazine

Next time you're craving Chinese takeout, make this veggie-packed fried rice recipe in about the same time instead. Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts fiber. Source: EatingWell.com, November 2017