21 One-Pot Vegetarian Recipes That Are Perfect for Dinner
These one-pot vegetarian recipes are perfect for easy, healthy dinners. We pack these recipes with vegetables like tomatoes, butternut squash and beans to create a filling dish. Plus, cleanup is simple with just one pan to wash. Recipes like our Tofu & Vegetable Scramble and Mexican Skillet Quinoa are hearty, delicious and perfect for tonight's dinner. (Note: Some of these pasta dishes call for Parmesan cheese, which contains animal rennet. Feel free to omit or swap it for your favorite cheese to keep the dish fully vegetarian.)
1 of 21
One-Pot Tomato Basil Pasta
This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you'll have a healthy dinner the whole family will enjoy. Source: EatingWell.com, March 2019
1 of 21
2 of 21
Summer Skillet Vegetable & Egg Scramble
Don't toss out those almost-past-their-prime vegetables and fresh herbs. Toss them into this skillet egg scramble for a quick vegetarian meal. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand. Source: Diabetic Living Magazine, Summer 2019
2 of 21
3 of 21
Mexican Skillet Quinoa
Spice-laced quinoa, beans and sweet potato give this one-pan vegetarian meal its substantial and hearty feel. While the dish is simmering, put together a crisp side salad or simply chop up some avocado for an easy and complete 30-minute meal. Source: EatingWell.com, October 2019
3 of 21
4 of 21
Thai Tofu & Vegetable Curry with Zucchini Noodles
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
4 of 21
5 of 21
Tofu & Vegetable Scramble
Feel free to customize this speedy tofu and vegetable scramble with your favorite combination of vegetables and spice. Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas. Source: EatingWell.com, October 2017
5 of 21
6 of 21
Crispy Gnocchi Pasta with Tomatoes & Leeks
These gnocchi are crispy on the outside, tender on the inside because you sauté them in hot oil. Plus, they leave a little fond (crispy brown bits) in the pan that adds toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it's quick to prepare--just 20 minutes, start to finish. Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white. This easy and healthy dinner is easy to customize too: see Tips for variations with shrimp, pesto instead of butter, and pork chops instead of gnocchi. Source: EatingWell Magazine, October 2019
6 of 21
7 of 21
Vegan Jambalaya
You won't miss the meat in this healthy jambalaya recipe. Vegan smoked sausage takes its place while the classic "trinity" of vegetables--onion, red bell pepper and celery--get a kick from jalapeño peppers. And everything is cooked in one skillet, which means cleanup is a breeze! Source: EatingWell.com, December 2019
7 of 21
8 of 21
Green Shakshuka with Spinach, Chard & Feta
The inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch. Source: EatingWell Magazine, May 2019
8 of 21
9 of 21
Vegetarian Gumbo
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. Source: EatingWell.com, December 2019
9 of 21
10 of 21
Vegan Cauliflower Fried Rice
Substituting riced cauliflower for rice trims calories and carbs in this veggie-packed dish. Use the vibrant flavors of traditional fried rice--ginger, scallions and tamari--to create a low-carb fried rice version of the classic take-out meal. Source: EatingWell.com, July 2018
10 of 21
11 of 21
Lentil & Root Veggie Soup
French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor. Source: EatingWell Magazine, Soup Cookbook
11 of 21
12 of 21
Eggs in Tomato Sauce with Chickpeas & Spinach
Simmer eggs in a rich tomatoey cream sauce studded with chickpeas and silky spinach for a super-fast vegetarian dinner. Serve with a piece of crusty bread to soak up the sauce. Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes. Source: EatingWell.com, July 2018
12 of 21
13 of 21
Tofu & Snow Pea Stir-Fry with Peanut Sauce
A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead. Source: Diabetic Living Magazine, Spring 2019
13 of 21
14 of 21
Jackfruit Sloppy Joes
Meaty jackfruit makes these vegan sloppy Joes rich and filling. Jackfruit, a starchy tropical fruit, is mildly nutty and sweet, a blank canvas for a warm and spicy sauce like the one for this quick meat-free sandwich. Source: EatingWell.com, March 2019
14 of 21
15 of 21
White Bean-Sage Cauliflower Gnocchi
Turn lower-carb cauliflower gnocchi into a complete and satisfying meal with this riff on classic brown butter and sage gnocchi. We added beans to amp up the fiber and protein for a fast and healthy dinner. Source: EatingWell.com, January 2019
15 of 21
16 of 21
Spinach & Egg Scramble with Raspberries
This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories. Source: EatingWell.com, December 2018
16 of 21
17 of 21
Cabbage Diet Soup
Loaded with cabbage, carrots, bell pepper, tomato and plenty of seasoning, this healthy vegetable soup packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunches or veggie-packed snacks all week. If you want to bump up the satisfaction factor even more, top with a little cheese or avocado. Source: EatingWell.com, December 2018
17 of 21
18 of 21
Vegan Coconut Chickpea Curry
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end. Source: EatingWell.com, August 2018
18 of 21
19 of 21
Vegetable and Tofu Soup
Tofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it's anything but in this veggie-packed soup. Source: Diabetic Living Magazine
19 of 21
20 of 21
Spring Green Frittata
Frittatas are a versatile dish that can be served at breakfast, lunch or dinner. This easy frittata, featuring green spring vegetables accented by chopped tomatoes and parmesan cheese, can be on your plate in just 25 minutes. Source: Diabetic Living Magazine
20 of 21
21 of 21
Lemony Linguine with Spring Vegetables
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. Source: EatingWell Magazine, March/April 2018