Recipe Roundup

117 Main Dish Recipes for a Vegetarian Dinner Party

These beautiful entrées put vegetables front and center, whether you're hosting an elegant dinner party, festive backyard barbecue, or casual Tuesday night hang.
117 Vegetarian Dinner Recipes for a Dinner Party
Chickpea FlatbreadPhoto by Chelsea Kyle, Food Styling by Simon Andrews
  • Herbcrusted cauliflower steaks with white beans green beans and tomatoes.
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    1/117

    Herb-Crusted Cauliflower Steaks With Beans and Tomatoes

    This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish. The end result is one of our very favorite vegetarian dinner recipes for a gathering.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    2/117

    Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

    When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    3/117

    Cacio e Pepe Pie

    This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    4/117

    Charred Cabbage with Goat Cheese Raita and Cucumbers

    Cabbage is absolutely one of our favorite things to throw on the grill. In this vegetarian recipe, it's paired with a bright, herby salad, crunchy corn nuts, and a cooling goat cheese and yogurt sauce.

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  • Photo by Joseph De Leo, Food Styling by Liza Jernow
    5/117

    Chickpea-Mushroom Veggie Burgers

    Dinner parties are better when prepped ahead, and these delicious homemade veggie burgers are made in advance, frozen, then crisped up like a smash burger in the oven.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    9/117

    Sunflower Seed "Risotto" With Squash and Mushrooms

    To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    10/117

    Grilled Cheese Tacos

    Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    11/117

    Vegetarian Skillet Stuffed Shells

    This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into a dish you can pull together without a lot of fuss. Serve this vegetarian dinner party star with a big kale salad and garlic bread bites, and have your friends bring some wine. 

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    12/117

    Curried Chickpea and Lentil Dal

    This super-easy vegetarian recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

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  • Photo by Ted + Chelsea Cavanaugh, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    13/117

    Shawarma-Spiced Tofu Pita Wraps

    Tearing tofu into craggy pieces and then roasting with a heap of spices until the edges turn crisp is the key to these intensely flavorful sandwiches.

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  • Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
    14/117

    Green Bean Niçoise Salad

    This vegetarian version of the classic French salad is brimming with bright spring vegetables, a lemony Dijon dressing, and tangy fried capers.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    15/117

    Wild Mushroom and Parsnip Ragout With Cheesy Polenta

    This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    16/117

    Tomato Tart With Chickpea Crumble

    A combination of pistachios and chickpeas adds filling protein and rich flavor to this update on the classic tomato tart.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    17/117

    Spicy Black Bean and Corn Tacos

    Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat vegetarian dinner party main.

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  • Photo by Joff Lee
    21/117

    Loaded Halloumi Flatbreads

    These loaded flatbreads are surprisingly filling, but you can add grilled or roasted vegetables or whatever takes your fancy.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    22/117

    Cheesy Loaded Sweet Potatoes

    For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    23/117

    Vegetarian Three-Bean Chili

     With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes. Of course, half of the fun is in the toppings.

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  • donna hay magazine, photography by William Meppem
    24/117

    Thai Coconut, Broccoli and Coriander Soup

    This delicious soup is one of our favorite go-to vegetarian dinner recipes. Feel-good greens and creamy, comforting coconut come together in less than half an hour. 

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
    25/117

    Cheesy Hand Pies

    The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

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  • Photo by Nicole Franzen
    26/117

    Grain Bowl With Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

    Composed of four elements—vegetables, a grain, a protein, and a sauce—Buddha bowls like this one are simple, nutrient-dense, and very pretty to serve.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    27/117

    Veggie Burgers with Zucchini and Corn

    Skip the packaged veggie burgers in lieu of this flavor-packed homemade version. Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    28/117

    Cauliflower Steaks With Coconut-Turmeric Relish

    Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish.

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  • Photo by Candice Kumai
    29/117

    Avocado-Miso-Mushroom Bowl

    Tossed with a miso and tahini dressing, this many-textured grain bowl can be topped with whatever seasonal produce looks irresistible at the market. Plus, this dinner party main can be a perfect excuse to show off your pretty new pottery.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    30/117

    Falafel Mushroom Loaf

    Meatloaf gets a vegetarian update with this hearty meatless loaf, combining earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    31/117

    Spiced Quinoa and Chickpea Bites

    Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.

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  • Photo by Matt Russell
    32/117

    Black-Eyed Peas With Chard and Green Herb Smash

    This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

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  • Photo by Johnny Miller
    33/117

    Roasted Cauliflower With Lemon Zest, Parsley, Capers, and Jalapeño

    Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. Toss this parsley, lemon zest, caper, and jalapeño dressing with it just when it comes out of the oven and even the little ones will be reaching for a second bite.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    34/117

    Butternut Squash Vegducken

    This stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini swapped in for the traditional meaty ingredients. Looking for a vegan main course? Follow these simple swaps to remove the dairy and eggs.

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  • Photo by Chelsea Kyle, Food Styling by Laura Rege
    35/117

    Summertime Sōmen Noodles

    Pile noodles over ice to keep them ice cold at the center of the table and serve with an assortment of toppings so each guest can make their own perfect bowl.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    36/117

    Torta Pasqualina

    Your first pasqualina may not look perfect, but it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    37/117

    Grilled Carrot "Hot Dogs" with Tangy Slaw

    Char glazed carrots—packed with earthy umami flavor and spice—on the grill, pop them in a hot dog bun, and never look back.

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  • Photo by Alex Lau, Food Styling by Sue Li
    38/117

    Butternut Squash Steaks With Brown Butter–Sage Sauce

    Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    39/117

    White Pizza With Shaved Vegetables and Pesto

    This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.

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  • Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    40/117

    Brothy Noodle Bowl with Mushrooms and Chiles

    Feel free to swap out the vermicelli for a different noodle—this recipe is designed to be customizable.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    41/117

    Baked Stuffed Shells (Conchiglie Ripiene al Forno)

    Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    57/117

    Chickpea Salad Sandwich With Creamy Carrot-Radish Slaw

    Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying but easy dinner.

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  • Photo by Luisa Brimble
    58/117

    Deconstructed Falafel Salad

    Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    59/117

    Paneer Butter Masala

    This vegetarian dish makes for an unforgettable dinner party. The creamy paneer and tomato mix is flavored with ginger, garlic, cinnamon, cloves, fenugreek, and chile.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    66/117

    Slow-Cooked Summer Squash with Lemon and Thyme

    Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. They fold into pasta beautifully, but that’s just one of many ways to use them.

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  • Photo by Chelsie Craig, Food Styling by Andy Baraghani
    67/117

    Cold Udon with Grapefruit Ponzu

    Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    68/117

    Collard Green Wraps with Curried Tofu

    Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    69/117

    Rice Noodles al Pomodoro with Chili Oil

    Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.

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  • Photo by Evi Abeler
    70/117

    Gluten-Free Eggplant Parm

    For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    71/117

    A Vegetarian’s Dream Sweet Potato Dinner

    This comforting dinner has everything you could want in a vegetarian dinner party recipe: roasted sweet potatoes, crisp mushrooms, and tender lentils over a dill-spiked feta-tahini sauce.

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  • Photo by Ed Anderson
    72/117

    Cold Sesame Noodles with Cucumber

    These family-friendly cold noodles are as good or better than than anything you can get as takeout.

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  • Photo by Candice Kumai
    73/117

    Spicy Tahini and Avocado Soba

    Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of our favorite vegetarian dinners. The recipe calls for baby spinach, but feel free to use whatever greens look good.

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  • Photo by Lizzie Mayson
    74/117

    Jackfruit Tacos

    These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    75/117

    Butternut Squash and Creamed-Spinach Gratin

    Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

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  • Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich
    76/117

    Crispy Tofu in Shiitake Broth

    This vegetarian dinner idea sure is a looker, thanks to super-crispy tofu, beautiful radishes, and a rainbow of other veggies. You can make the dashi a few days ahead so you're ready for a low-stress dinner party.

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  • 77/117

    Roasted Cauliflower with Coconut-Turmeric Relish

    The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.

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  • Photo by Chelsea Kyle, and food styling by Anna Stockwell
    78/117

    Pan-Seared Carrot Steaks

    Applying a classic steak-cooking technique to carrots—including rubbing them with a spice mix of ground coriander, ground cumin, and smoked paprika—turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

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  • Photo by Michael Graydon & Nikole Herriott
    79/117

    Chilled Ramen With Soy Milk and Chili Oil

    The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

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  • Photo by Nicole Franzen
    80/117

    Creamy Vegan Mushroom Lasagna

    Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.

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  • photo by Alex Farnum
    87/117

    Butternut Squash, Kale, and Crunchy Pepitas Taco

    This nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas) is vegan. If you'd like, the cashew crema can be replaced by store-bought crema if you don't mind a little dairy in your dinner.

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  • Gentl & Hyers
    88/117

    Root Vegetable Tarte Tatin

    This is a great clean-out-the-fridge recipe: you'll get this stunning presentation of color and texture from using a combination of root veggies such as sweet potatoes, carrots, and parsnips. It's a great addition to the holiday table or makes a delicious dinner with a side salad and vegetable.

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  • Photo by Chelsie Craig, Food Styling by Alison Attenborough
    89/117

    Spinach and Artichoke Melts

    Your favorite creamy dip—but in a form that feels main-course worthy, even at a dinner party. Serve with a salad of bitter greens and a bright vinaigrette.

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  • Photo by Lizzie Mayson
    93/117

    Big Bhaji Burger

    This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

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  • Photo by Alex Lau, Food Styling by Sue Li
    94/117

    Oven Polenta With Roasted Mushrooms and Thyme

    Still stirring your polenta? With this nearly hands-off method, the oven does the hard work while your stovetop does the bare minimum.

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  • Photo by William Meppem and Chris Court
    95/117

    Ricotta and Zucchini Cannelloni

    This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

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  • Photo by Alex Lau
    105/117

    Winter Squash Frittata

    This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

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  • Photo by Ed Anderson
    106/117

    Kale and Wild Rice–Stuffed Winter Squash

    Between the kale, the rice, and the squash, this dish is chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch.

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  • Photo by Patricia Niven
    107/117

    Cauliflower “Shawarma”

    This obviously isn't really a shawarma—there is no lamb and no fat—but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association.

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  • Photo by Zach DeSart
    108/117

    Seared Maitake Mushrooms

    Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. He serves this one on top of a creamy leek rémoulade.

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  • Jonathan Lovekin
    109/117

    Cauliflower Cake

    Cake for dinner? Sure, when it's this stunning quiche-like cake. Wrapped well, this cake will taste even better the next day, which means you can be the most relaxed dinner party host ever.

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  • Photo by Ted Cavanaugh, Chelsea Cavanaugh, Food Styling by Simon Andrews
    110/117

    Risotto With Mushrooms and Thyme

    The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.

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  • Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    111/117

    Cheesy Cabbage Gratin

    This makes for a luxurious dinner alongside a sharp salad and a nice loaf of bread. Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.

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  • Chelsie Craig
    112/117

    White Pesto Pasta

    This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.

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  • Christina Holmes
    113/117

    Swiss Chard and Mushroom Galette

    This free-form whole wheat pie is packed with creamy ricotta cheese, peppery Swiss chard, and earthy maitake mushrooms. Finish the baked pie with lemon zest and tons of herbs for a boost of fresh flavor.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    117/117

    Saucy Beans and Artichoke Hearts With Feta

    Like all of the best vegetarian dinner recipes, this dish is deeply satisfying. Large, creamy beans get loads of flavor from tomatoes, garlic, and tangy feta. Browned artichokes make the dish even more dinner-party friendly. 

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