🌱 Introduction
Vegetarian dinners can be both delicious and easy to prepare, whether you’re cooking for your family, hosting guests, or just whipping up a quick meal for two. The beauty of vegetarian dishes is their versatility – from high-protein options to kid-friendly meals, you can tailor recipes to fit every occasion.
With a growing demand for health-conscious and sustainable food choices, vegetarian meals are more popular than ever in the UK and around the world. Whether you’re looking for a light summer dish or a hearty Indian-inspired curry, we’ve got you covered. Let’s explore 10 easy vegetarian dinner ideas that will please everyone, from kids to guests!
🍝 1. Easy Veggie Pasta Bake: Perfect for Family Dinners
When it comes to easy vegetarian meals that please the whole family, a classic Veggie Pasta Bake is hard to beat. This dish is loaded with colourful vegetables like peppers, courgettes, and cherry tomatoes, all baked with a rich tomato sauce and topped with melted cheese.
This easy Veggie Pasta Bake is a perfect go-to meal for busy weeknights or a comforting family dinner. Packed with fresh vegetables and topped with gooey cheese, it’s a hit with kids and adults alike.
Ingredients:
- 300g penne pasta (or any short pasta)
- 1 courgette (zucchini), diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 400g can chopped tomatoes
- 1 tbsp olive oil
- 1 tsp dried oregano
- 100g grated mozzarella cheese
- 50g grated cheddar cheese
- Salt and pepper to taste
Instructions:
- Cook the pasta: Boil the pasta in salted water according to package instructions. Drain and set aside.
- Sauté the vegetables: Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté for 2-3 minutes until softened.
- Add the veggies: Stir in the courgette and peppers, cooking for another 5-7 minutes until they start to soften.
- Make the sauce: Pour in the chopped tomatoes and oregano, and season with salt and pepper. Let it simmer for about 10 minutes until the sauce thickens.
- Combine pasta and sauce: Mix the cooked pasta with the sauce and vegetables, ensuring everything is evenly coated.
- Bake: Preheat the oven to 180°C (160°C fan). Transfer the pasta mixture into a baking dish, top with grated mozzarella and cheddar.
- Bake until bubbly: Bake for 20 minutes or until the cheese is melted and golden.
- Serve: Let it cool slightly before serving. Pair with a fresh green salad for a complete meal. 🥗
Quick Tips:
- Make ahead: You can prepare the pasta and sauce in advance, refrigerate it, and bake when ready.
- Add protein: Add a can of drained chickpeas or cooked lentils to boost the protein content.
Why it works: It’s a great way to sneak extra veggies into a meal without the kids even noticing! You can also add high-protein options like lentils or chickpeas for an extra nutritional boost.
Mary, a mum from London, says: “My kids love this pasta bake, and I love how quick it is to throw together after a busy day!” 🍽️
🍛 2. Indian-Inspired Chickpea Curry: A High-Protein Dinner for Two
If you’re after a high-protein and satisfying meal, look no further than an Indian Chickpea Curry. Packed with flavour from spices like turmeric, cumin, and coriander, this dish is not only nutritious but also incredibly comforting.
This Indian-inspired chickpea curry is packed with flavour, thanks to a blend of aromatic spices. It’s high in protein, making it a satisfying meal perfect for two.
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp paprika
- 400g can chickpeas, drained and rinsed
- 400g can chopped tomatoes
- 200ml coconut milk
- 1 tsp salt
- 1 tsp sugar
- Fresh coriander, chopped (optional)
- Rice or naan, for serving
Instructions:
- Sauté the spices: Heat the oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Then add the onions and cook until golden brown.
- Add aromatics: Stir in the garlic and ginger, cooking for another minute.
- Spice it up: Add the ground coriander, turmeric, garam masala, and paprika, stirring well to coat the onions in the spices. Cook for another minute.
- Add chickpeas and tomatoes: Stir in the chickpeas and chopped tomatoes. Bring the mixture to a simmer, then lower the heat.
- Coconut milk: Pour in the coconut milk, stir well, and let the curry simmer for 10-15 minutes until the sauce thickens slightly. Add salt and sugar to balance the flavours.
- Finish and serve: Garnish with fresh coriander and serve with warm naan or rice. 🌾
Quick Tips:
- Spice adjustment: If cooking for kids, reduce the amount of paprika and garam masala for a milder curry.
- Meal prep: This curry freezes beautifully. Make a big batch and freeze individual portions for easy weeknight dinners.
Why it works: Chickpeas are a fantastic source of plant-based protein, and the dish can be easily customised with your favourite vegetables. Serve with naan bread or rice for a complete meal, perfect for a quiet dinner for two.
Tip: You can adjust the spice levels to make it kid-friendly, or kick it up a notch for guests who enjoy a bit of heat! 🔥
🥗 3. Summer Salad with Grilled Halloumi: Light and Fresh
For a lighter option, especially in the summer months, a refreshing Summer Salad with grilled halloumi is a perfect choice. Toss mixed greens, cucumber, and ripe cherry tomatoes with a tangy lemon vinaigrette, and top it with slices of grilled halloumi cheese.
This Summer Salad with Grilled Halloumi is light, refreshing, and perfect for warm weather. It’s a great choice for lunch or a light dinner.
Ingredients:
- 200g halloumi, sliced
- 100g mixed salad greens
- 1 cucumber, sliced
- 100g cherry tomatoes, halved
- 1 avocado, sliced
- 1 tbsp olive oil (for grilling)
- 1 lemon, juiced
- 2 tbsp olive oil (for dressing)
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Grill the halloumi: Heat 1 tbsp of olive oil in a pan over medium heat. Add the halloumi slices and grill for 2-3 minutes on each side until golden brown.
- Assemble the salad: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and avocado.
- Make the dressing: Whisk together the lemon juice, 2 tbsp olive oil, honey, salt, and pepper.
- Toss the salad: Drizzle the dressing over the salad and toss gently to combine.
- Top with halloumi: Place the grilled halloumi slices on top and serve immediately. 🥑
Quick Tips:
- Make it heartier: Add some cooked quinoa or couscous to bulk up the salad.
- Meal prep: Grill extra halloumi and store it in the fridge for salads throughout the week.
Why it works: Halloumi adds a delightful salty flavour and a boost of protein, making this salad not only healthy but also satisfying. It’s great for warm summer evenings when you want something light yet filling. 🌞
Pairing suggestion: Serve with pita bread or hummus for a Mediterranean-inspired twist.
🌮 4. Veggie Tacos: Fun and Kid-Friendly
Kids love tacos, and the good news is they can be made with an endless variety of vegetables! Fill soft tortillas with roasted sweet potatoes, black beans, corn, and avocado for a fun and nutritious meal.
These Veggie Tacos are perfect for a fun and interactive meal, especially with kids. Packed with roasted vegetables and black beans, they are both nutritious and delicious.
Ingredients:
- 4 soft taco tortillas
- 1 sweet potato, diced
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh coriander, chopped
- Salsa and sour cream, for serving
Instructions:
- Roast the veggies: Preheat the oven to 200°C (180°C fan). Toss the sweet potato, red onion, and bell pepper with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until tender.
- Warm the tortillas: Heat the tortillas in a dry pan or in the microwave for a few seconds until soft.
- Assemble the tacos: Layer the roasted vegetables, black beans, avocado slices, and fresh coriander on each tortilla.
- Serve with toppings: Add your favourite toppings, like salsa, sour cream, or a squeeze of lime. 🌮
Quick Tips:
- Customise: Let your family customise their tacos with additional toppings like cheese, lettuce, or guacamole.
- Meal prep: Roast extra veggies and store them in the fridge for easy taco assembly later in the week.
Why it works: This is a great dinner for picky eaters as everyone can customise their tacos with their favourite fillings. Plus, it’s packed with healthy ingredients like fibre-rich beans and vitamin-loaded veggies.
Tip: Serve with a side of salsa and guacamole to make it even more exciting! 🎉
🍲 5. Lentil Shepherd’s Pie: Hearty and Comforting
A twist on the classic British Shepherd’s Pie, this Lentil Shepherd’s Pie is a hearty, plant-based version that’s perfect for cold evenings. The lentils provide a rich, meaty texture, while the mashed potatoes offer that classic comfort food feel.
This hearty Lentil Shepherd’s Pie is a vegetarian twist on a British classic. It’s perfect for feeding a crowd or making ahead for family dinners.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 250g dried green or brown lentils
- 500ml vegetable stock
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 4 large potatoes, peeled and chopped (for mash)
- 50ml milk
- 50g butter
- Salt and pepper to taste
Instructions:
- Cook the lentils: In a large pan, heat olive oil and sauté the onion, carrots, and garlic until softened (about 5 minutes). Add the lentils, vegetable stock, tomato paste, thyme, and smoked paprika. Simmer for 30 minutes until the lentils are tender and most of the liquid is absorbed.
- Make the mash: Boil the potatoes in salted water for 15-20 minutes until tender. Drain and mash with butter, milk, salt, and pepper.
- Assemble the pie: Preheat the oven to 180°C (160°C fan). Spread the lentil mixture in an ovenproof dish, then top with mashed potatoes. Use a fork to create ridges in the mash for a crispy topping.
- Bake: Bake for 25-30 minutes until the top is golden brown.
- Serve: Let it cool slightly before serving. 🥘
Quick Tips:
- Make it ahead: You can prepare the lentil filling and mashed potatoes ahead of time, then assemble and bake when ready.
- For extra crisp: Brush a little melted butter on top of the mashed potatoes before baking.
Why it works: It’s a great dish to serve to guests, as it’s both comforting and substantial. Plus, lentils are a fantastic source of plant-based protein. 🥔
Make it a family meal: This is also a crowd-pleaser for families, as it’s filling and packed with hidden veggies like carrots and peas.
🍛 6. Paneer Tikka Skewers: Indian-Inspired and Guest-Friendly
For a special meal that will impress guests, try making Paneer Tikka Skewers. This Indian-inspired dish features chunks of paneer marinated in a spiced yogurt mixture, then grilled to perfection.
These Paneer Tikka Skewers are a flavourful Indian-inspired dish, perfect for impressing guests or enjoying a barbecue in the summer.
Ingredients:
- 250g paneer, cut into cubes
- 1 small red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 150g natural yogurt
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Wooden or metal skewers
Instructions:
- Marinate the paneer: In a large bowl, combine yogurt, cumin, garam masala, turmeric, paprika, lemon juice, and vegetable oil. Season with salt and pepper. Add the paneer and vegetables to the marinade, toss to coat, and let it marinate for at least 30 minutes (or overnight for best results).
- Skewer the paneer: Thread the paneer and vegetables onto skewers, alternating between the paneer and the veggies.
- Grill: Preheat your grill or barbecue. Grill the skewers for 10-12 minutes, turning occasionally, until the paneer is golden and the vegetables are slightly charred.
- Serve: Serve hot with naan, rice, or a side of raita. 🍢
Quick Tips:
- Oven option: If you don’t have a grill, you can bake the skewers in a preheated oven at 200°C (180°C fan) for 20 minutes, turning halfway through.
- Spice variation: Adjust the spice level by adding more or less paprika to suit your taste.
Why it works: Paneer is a great source of protein, and the vibrant spices make this dish a flavourful option for a dinner party. Serve with naan and a side of cucumber raita for a complete meal. 🍢
Pro Tip: You can also make this a fun summer barbecue option, grilling the skewers over an open flame for that authentic smoky flavour.
🫑 7. Stuffed Peppers: Healthy and Colourful
Stuffed peppers are a great way to pack in lots of nutrients without sacrificing flavour. Fill bell peppers with a mix of quinoa, black beans, and vegetables, then bake until tender.
Stuffed Peppers are a versatile and healthy vegetarian option, perfect for a nutritious family dinner or when you have guests over. They are easy to prepare, packed with flavour, and can be customised based on the ingredients you have at home.
Ingredients:
- 4 large bell peppers (any colour)
- 100g quinoa (or rice)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (400g) black beans, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp olive oil
- 50g grated cheddar cheese (optional)
- Fresh coriander, chopped (optional)
- Salt and pepper to taste
- 1 lime, cut into wedges (for serving)
Instructions:
- Prepare the peppers: Preheat your oven to 180°C (160°C fan). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in an oven-safe dish.
- Cook the quinoa or rice: Rinse the quinoa under cold water, then cook according to package instructions. Drain and set aside.
- Sauté the vegetables: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sauté for 3-4 minutes until softened.
- Add the beans and tomatoes: Stir in the black beans, diced tomatoes, cumin, and paprika. Let the mixture simmer for 5-7 minutes, then stir in the cooked quinoa. Season with salt and pepper.
- Stuff the peppers: Spoon the quinoa and bean mixture into each pepper, filling them generously. If using cheese, sprinkle it over the top.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.
- Serve: Garnish with fresh coriander and lime wedges for an extra zesty kick. 🫑
Quick Tips:
- Make it ahead: The stuffed peppers can be assembled in advance and baked when ready.
- Alternative fillings: Swap quinoa for couscous, or add chopped veggies like zucchini or spinach to the filling for extra nutrition.
Why it works: This dish is not only healthy but also visually appealing, making it great for both casual family meals and dinners with guests. Quinoa adds a punch of protein, and the beans contribute additional fibre.
Pro Tip: Add some grated cheese on top and pop them under the grill for a crispy, golden finish. 🧀
🍜 8. Vegetable Stir-Fry: Quick and High-Protein
For a quick, high-protein dinner that’s ready in under 20 minutes, a Vegetable Stir-Fry is your go-to option. Use tofu or tempeh for a protein boost and throw in your favourite vegetables like broccoli, peppers, and snow peas.
This Vegetable Stir-Fry is a quick, high-protein dinner option packed with colourful veggies and tofu for extra protein. It’s perfect for busy weeknights when you want something healthy and satisfying.
Ingredients:
- 1 block (200g) firm tofu, pressed and cubed
- 1 tbsp soy sauce (for tofu)
- 1 tbsp cornflour (for tofu)
- 2 tbsp vegetable oil (divided)
- 1 small broccoli head, cut into florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 courgette (zucchini), sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce (for sauce)
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds (optional, for garnish)
- 2 spring onions, sliced (optional, for garnish)
Instructions:
- Prepare the tofu: Pat the tofu dry with kitchen towels and cut it into cubes. Toss with 1 tbsp soy sauce and cornflour until well coated.
- Crisp the tofu: Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat. Fry the tofu cubes for 5-7 minutes, turning occasionally, until golden brown. Remove from the pan and set aside.
- Cook the vegetables: In the same pan, add the remaining oil. Stir-fry the broccoli, red pepper, carrot, and courgette for 3-4 minutes until tender but still crisp.
- Add aromatics: Add the minced garlic and grated ginger to the vegetables, stir-frying for another minute until fragrant.
- Make the sauce: In a small bowl, mix soy sauce, hoisin sauce, sesame oil, and rice vinegar. Pour the sauce over the vegetables and stir to combine.
- Combine and serve: Return the tofu to the pan and toss everything together for 1-2 minutes until heated through. Garnish with sesame seeds and sliced spring onions if desired. Serve with rice or noodles. 🍚
Quick Tips:
- Customise your stir-fry: Swap the veggies for whatever you have on hand – mushrooms, snap peas, or baby corn are great alternatives.
- Protein boost: You can also use tempeh or edamame beans for extra protein.
Why it works: Stir-fries are incredibly versatile and can be adapted to whatever vegetables you have on hand. Plus, it’s a great way to include more plant-based protein in your diet. 🥦
Pro Tip: Drizzle with soy sauce or hoisin for extra flavour, and serve with rice or noodles.
🧆 9. Falafel Wraps: Easy and Delicious for Two
When you’re in the mood for something easy yet satisfying, Falafel Wraps are a fantastic choice. Make or buy crispy falafel, then stuff them into wraps with fresh veggies and a drizzle of tahini sauce.
Crispy Falafel Wraps are a tasty and convenient meal for two, combining the crunchy goodness of falafel with fresh veggies and a creamy tahini sauce. They’re quick to prepare and packed with plant-based protein.
Ingredients:
- 1 can (400g) chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp flour (or chickpea flour)
- 1 tbsp parsley, chopped
- 1 tbsp olive oil (for frying)
- 4 small wraps or pita breads
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 small red onion, thinly sliced
- 50g lettuce, shredded
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- Salt and pepper to taste
Instructions:
- Prepare the falafel mixture: In a food processor, combine chickpeas, onion, garlic, cumin, coriander, flour, and parsley. Pulse until the mixture comes together but still has some texture. Season with salt and pepper.
- Shape and fry the falafel: Using your hands, shape the mixture into small balls or patties. Heat the olive oil in a pan over medium heat and fry the falafel for 3-4 minutes on each side until golden and crispy. Remove from the pan and set aside.
- Make the tahini sauce: In a small bowl, mix tahini, lemon juice, water, and a pinch of salt until smooth. Add more water if necessary to achieve a creamy consistency.
- Assemble the wraps: Warm the wraps or pita breads. Spread a spoonful of tahini sauce on each wrap, then add the falafel, cucumber, tomato, red onion, and lettuce.
- Serve: Fold the wraps and serve with extra sauce on the side. 🌯
Quick Tips:
- Baked falafel: For a healthier version, you can bake the falafel in the oven at 200°C (180°C fan) for 20-25 minutes, turning halfway through.
- Make it ahead: The falafel mixture can be prepared in advance and stored in the fridge until ready to cook.
Why it works: Falafel is packed with protein and fibre, making this a nutritious meal that’s ideal for a quick dinner for two. 🌯
Serve with: A side of sweet potato fries or a crisp green salad to round out the meal.
🍚 10. Mushroom Risotto: Elegant and Perfect for Guests
If you’re looking for a dinner to impress your guests, try making a creamy Mushroom Risotto. The earthy flavour of mushrooms pairs beautifully with the creamy Arborio rice, creating a rich and elegant dish.
Rich and creamy Mushroom Risotto is the ultimate comfort food with an elegant twist. This recipe is perfect for entertaining guests and showcases earthy mushrooms in a luxurious, velvety risotto.
Ingredients:
- 200g Arborio rice
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250g mushrooms (button, chestnut, or a mix), sliced
- 100ml white wine (optional)
- 1 litre vegetable stock, kept warm
- 50g Parmesan cheese, grated (or vegetarian alternative)
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Cook the mushrooms: Heat half of the butter and 1 tbsp olive oil in a large pan over medium heat. Add the mushrooms and sauté for 5-6 minutes until golden brown. Remove from the pan and set aside.
- Sauté the onion and garlic: In the same pan, add the remaining butter and sauté the chopped onion and garlic until softened.
- Toast the rice: Add the Arborio rice to the pan, stirring constantly for 2-3 minutes until the edges of the rice become translucent.
- Add wine: Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice.
- Add stock gradually: Start adding the warm vegetable stock, one ladleful at a time. Stir frequently and allow the rice to absorb the stock before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Add mushrooms and cheese: Stir the sautéed mushrooms and grated Parmesan cheese into the risotto. Adjust seasoning with salt and pepper.
- Serve: Garnish with fresh parsley and serve immediately. 🍄
Quick Tips:
- Don’t rush it: The key to a perfect risotto is patience – add the stock slowly and keep stirring to achieve the best texture.
- For extra flavour: Try adding a handful of dried porcini mushrooms soaked in hot water to give the dish a deeper, earthy flavour.
Why it works: While risotto can seem daunting, it’s actually quite simple once you get the hang of it, and the results are always impressive. For extra protein, you can stir in some cooked beans or top with a poached egg. 🍄
Tip: This is also a lovely dish for a romantic dinner for two, paired with a glass of white wine.
FAQs
Q1: What are some easy vegetarian meals for kids? A: Veggie Tacos and Veggie Pasta Bake are great options for kids. Both are fun, customisable, and packed with hidden vegetables.
Q2: What are high-protein vegetarian dinner ideas? A: Dishes like Indian Chickpea Curry, Paneer Tikka Skewers, and Vegetable Stir-Fry with Tofu are excellent high-protein options.
Q3: What’s a good vegetarian dinner to serve guests? A: Try serving Paneer Tikka Skewers or a luxurious Mushroom Risotto. Both are sure to impress!
Q4: Can I make vegetarian meals suitable for summer? A: Absolutely! Dishes like Summer Salad with Grilled Halloumi or Falafel Wraps are light and refreshing, perfect for warmer weather.
Q5: What vegetarian dinners are quick and easy to prepare? A: Vegetable Stir-Fry and Falafel Wraps are quick, nutritious, and easy to make for a weeknight dinner.
Q6: Are there any healthy vegetarian dinner options? A: Stuffed Peppers and Summer Salad with Grilled Halloumi are both healthy options, packed with vitamins, fibre, and protein.
Conclusion
Whether you’re cooking for a family, impressing guests, or preparing a simple dinner for two, these vegetarian dinner ideas are guaranteed to satisfy. From high-protein Indian-inspired dishes to light summer salads, there’s something for every occasion. So, grab your ingredients and start cooking – a delicious vegetarian meal is just a few steps away! 🌱🍽️