From casseroles and pizzas to soups and salads, these recipes do it all.
Need a vegetarian alternative when cookout season rolls around?
Try bean burgers or mushroom sliders in lieu of ground beef.
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For cool evenings, we have lots of delicious soups and pastas on the list.
We guarantee meat-lovers and vegetarians alike will request seconds when it comes to these recipes.
We’ve also bulked it up with more vegetables.
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Plus, it tastes just as good served with a thick wedge of cornbread.
It relies mostly on pantry staples too, making it the perfect recipe to keep in your back pocket.
Instead of using rotisserie chicken, bulk up the bowl with white beans, potatoes, or hard-boiled eggs.
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The customizable meal starts with yellow rice, black beans, and sweet and crunchy fried plantains.
Use vegetable broth to make it vegetarian.
Load up the store-bought dough with any array of sliced and diced vegetables.
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You’ll get your vegetable fill with mushrooms, leeks, carrots, and peas.
The only ingredients we took liberty in adding is a poblano chile and fresh cilantro.
For a vegetarian-friendly meal, simply substitute the chicken broth with vegetable.
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Simply stir together adobo sauce, chopped chipotle chile, mayonnaise, and garlic powder.
Extra broccoli florets, walnuts, basil, and Parmesan add flavor and texture to complete the veggie-forward dish.
Vegetarian Skillet Chili
No meat, no problem.
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Bonus: It’s ready in just 30 minutes.
We also lightened up this classic by replacing some of the lasagna noodles with zucchini strips.
Alfredo sauce, cream cheese, and Parmesan ensure every bite is creamy.
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This baked ziti loaded with veggies, three types of cheese, and marinara sauce is your answer.
There’s no question about whether or not you’ll be going back for seconds.
Slow Cooker Lentil Soup
This meat-free slow cooker soup is packed with protein thanks to green lentils.
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Be sure to use vegetable broth instead of chicken to keep it vegetarian.
Barbecue Jackfruit Sandwiches
Not eating meat doesn’t mean you should miss out on a classic meal.
Shredded Cheddar cheese and heavy cream add richness to the vegetable-filled dish.
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Substitute ground beef for peppers and onions using the sameTex-Mex spicesfor an equally delicious weeknight vegetarian dinner.
By substituting beef broth for vegetable broth this recipe is easily meatless.
Add extra leafy greens, like arugula, or customize the salad with protein.
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We suggest doubling it to have an extra stashed in the freezer for later.
Creamed Spinach
Salad isn’t the only way to enjoy a bowl of greens.
Top with toasted pine nuts before serving for added texture and flavor.
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Serve it with a medley of fresh peas, ramps, and sauteed mushrooms.
Fattoush is made with toasted pita bread bits and an array of vegetables.
Here, we used fresh field peas, cucumbers, tomatoes, and lettuce.
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It’s loaded with summer produce and with beans, millet, and veggieshearty enough to be a meal.
Either way, you’re able to’t go wrong when it comes to this flavorful preparation.
But if you’re planning ahead, it’ll keep for up to 24 hours in the refrigerator.
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Store-bought tortellini keeps things simple while the homemade Alfredo-like sauce comes together in minutes.
Zucchini Pie
Will Dickey
Tomato isn’t the only pie we like to make in the summertime.
Serve this Zucchini Pie with a fresh green salad and you’ll have a satisfying meal.
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7-Can Soup
We’re not sure dinner can get any easier.
The hardest part of this recipe is just opening the cans.
Substitute chicken for vegetable broth for a vegetarian-friendly dish.
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Just skip the bacon slices in the recipe.
A touch of vermouth or dry sherry in the sauce makes it even more elegant.
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