35 vegetable-forward weeknight dinner ideas
It is officially that time of year when we swing the pendulum in the other direction from a holiday season spent eating comfort food and try to start the new year fresh. Regardless of whether you want to get back in shape — whatever that looks like for you — or try out a new diet with some friends, there is one thing on which medical, nutritional and fitness experts all agree: Eat lots of vegetables.
That doesn’t mean you have to go vegan or even vegetarian. It doesn’t mean there’s no more pasta, bread or rice. It doesn’t have to mean being doomed to days of carrot and celery sticks and dinners of steamed everything else. Really.
There are countless easy, delicious ways to eat more vegetables (because I know you already eat some). Start with weeknight dinners and make seasonal produce the star of the plate. Cauliflower and kimchi ‘fried rice’, Nani’s tortino di fagiolini (sort of like a green bean quiche), chili oil-roasted beets with feta, almonds and mint, vegan lentil and fennel salad and even a vegan Tommy’s-style chili burger all fit the bill. Leftovers become ready-made lunches and you are on your way.
To that end, here are 35 of our top vegetable-forward weeknight dinner suggestions to start you on your journey.
République Date Butter Roasted Sweet Potatoes
Time 1 hour 30 minutes
Yields Serves 6 to 8
Vegan Jackfruit Carnitas Tacos
Time 45 minutes
Yields Serves 4 to 6
Paella with artichokes and mushrooms
Time 1 hour 30 minutes
Yields Serves 6
Broccoli salad with roasted peppers and cashews
Time 20 minutes
Yields Serves 4 to 6
Tsukune-Style Brussels Sprouts
Time 1 hour
Yields Serves 4 to 6
Tacos 1986 Tacos al Hongo
Time 35 minutes
Yields Serves 4
Sauteed Collard Greens
Time 20 minutes
Yields Serves 4 to 6
Spaghetti and 'Meat' Balls
Time 1 hour
Yields Makes about 30 balls
Seared Eggplant with Spicy Glazed Peanuts
Time 25 minutes
Yields Serves 4
Chile Oil-Roasted Beets With Feta, Almonds and Mint
Time 1 hour 15 minutes
Yields Serves 4 to 6
Roasted rainbow cauliflower tacos
Time 1 hour
Yields Makes 6 tacos
Sizzling Ginger Scallion Sauce with Pan-seared Tofu
Time 15 minutes
Yields Serves 4
Vegan Chilaquiles
Time 20 minutes
Yields Serves 6 to 8
Umami-Roasted Vegetables
Time 40 minutes
Yields Serves 4
Roasted Mushroom Stroganoff
Time 1 hour 10 minutes
Yields Serves 4 to 6.
Impossible Burger With Spicy Special Sauce
Time 20 minutes
Yields Serves 4
Garlic Fries
Time 20 minutes
Yields Serves 4 to 6
Vegan Tommy’s-Style Chili Burger
Time 30 minutes
Yields Makes 8
Mustard green salad
Time 30 minutes
Yields Serves 4 to 6
Slow-Roasted Winter Vegetables
Time 2 hours
Yields Serves 12
Palak Paneer Shakshuka
Time 20 minutes
Yields Serves 4 to 6
Vegan Lentil and Fennel Salad
Time 1 hour
Yields Serves 4 to 6
Fava Bean Scampi
Time 15 minutes
Yields Serves 4.
Oaxacan String Cheese Tacos
Time 20 minutes
Yields Serves 4
Hasiba’s Honeyed Marinated Eggplant
Time 45 minutes
Yields Serves 8 to 10
Sicilian tuna salad from Scopa Italian Roots
Time 35 minutes
Yields Serves 4 to 6
Rice bowl with cauliflower, zucchini and eggplant
Time 1 hour 10 minutes
Yields Serves 4 to 6
The Village Idiot's beans and bitter greens
Time 1 hour 45 minutes
Yields Serves 6 to 8
Stir-fried zucchini noodles with greens, cabbage and shrimp
Time 40 minutes
Yields Serves 4
Vegetarian Hunan-style tofu
Time 1 hour 10 minutes
Yields Serves 2 as a main dish, 4 as part of a multi-dish meal
Shakshouka
Time 1 hour
Yields Serves 4 to 6
Nani's tortino di fagiolini
Time 1 hour 10 minutes
Yields Serves 8 to 12
Pan-Seared Brussels Sprouts With Chile-Maple Glaze
Time 20 minutes
Yields Serves 8 to 12
Cauliflower and kimchi 'fried rice'
Time 20 minutes
Yields Serves 4
Quesadillas stuffed with greens and feta
Time 30 minutes
Yields Serves 4 to 6
