Crave-Worthy and Completely Meatless 65 Recipes to Make on Repeat

Whether you’re planning Meatless Monday or hunting for brand-new supper inspiration, these dishes satisfy without relying on steak or chicken. Each recipe leans on bold seasoning, smart textures, and the kind of comfort that keeps carnivores coming back for seconds. Scroll through the lineup, pick a few favorites, and watch plates clear in record time.

1. Smoky Chipotle Black Bean Chili

Canned black beans simmer with tomatoes, chipotle peppers in adobo, and a touch of cocoa for depth. The result is satisfyingly smoky without needing a shred of beef. Serve with cornbread or over baked potatoes for a cozy dinner any night of the week.

2. Pesto Grilled Cheese

This twist on the classic pairs basil pesto with melty mozzarella and ripe tomato between buttery sourdough. A quick press on the skillet gives golden crunch and irresistible cheese pull. Dunk each bite into warm marinara for extra Italian flair.

3. Sweet Potato & Kale Enchiladas

Roasted sweet potato cubes mingle with sautéed kale and black beans before being rolled in corn tortillas. Smother everything in red enchilada sauce and bake until gooey. The sweet-savory combo wins over even the most devoted carnivores.

4. Creamy Mushroom Stroganoff

Earthy cremini and portobello mushrooms replace beef yet keep the dish deeply savory. Sour cream and vegetable broth create a silky sauce that clings to wide noodles. A little Dijon mustard brightens everything without overpowering the umami.

5. Thai Peanut Tofu Lettuce Wraps

Tofu cubes sear until golden, then bathe in a sweet-spicy peanut sauce scented with lime. The filling tucks neatly into crunchy lettuce leaves for a light yet protein-packed meal. Add a sprinkle of fresh herbs for a burst of fragrance in every bite.

6. Margherita Sheet-Pan Pizza

Stretch store-bought dough onto a sheet tray, slather with tomato sauce, fresh mozzarella, and a drizzle of olive oil. Baking at high heat yields a crisp crust that rivals delivery. Tear basil over the hot pie just before slicing to keep the flavor bright.

7. Butternut Squash Risotto

Slowly ladling warm stock into arborio rice coaxes out natural starches for a creamy base. Roasted butternut purée folds in toward the end, lending sweetness and a golden hue. Finish with butter and freshly grated Parmesan for extra silkiness.

8. Spicy Szechuan Eggplant Stir Fry

Eggplant soaks up a punchy sauce of chili bean paste, soy, and rice vinegar while staying tender inside. Quick, high-heat cooking ensures caramelized edges without turning mushy. Serve over jasmine rice for a fiery, satisfying plate.

9. Spinach & Ricotta Stuffed Shells

Blanched spinach mixes into creamy ricotta before nestling into al dente shells. Marinara sauce locks in moisture and lends bright tomato flavor. Bake until cheese bubbles and edges crisp slightly for the perfect forkful.

10. Mediterranean Chickpea Salad Bowl

Canned chickpeas get a quick toss with olive oil, lemon, and oregano. Paired with crunchy veggies, briny olives, and creamy feta, the salad offers contrasting textures in every bite. Tuck warm pita on the side to scoop up leftovers.

11. Buffalo Cauliflower Tacos with Ranch Slaw

Roasted cauliflower florets absorb tangy hot sauce for a plant-based spin on buffalo wings. Tucking them into tortillas with cool ranch slaw balances the heat. Even wing fanatics happily reach for seconds.

12. Lentil Shepherd’s Pie

Brown lentils stew with carrots, peas, and savory herbs to mimic the heartiness of ground meat. Fluffy mashed potatoes cap the mixture before a quick bake turns the top golden. It’s comfort food that happens to be plant-powered.

13. Greek Spanakopita Triangles

Layers of crisp phyllo wrap around spinach, feta, dill, and green onion. Each handheld triangle shatters delightfully on first bite. Serve as a main with salad or as party snacks that vanish fast.

14. Broccoli Cheddar Quiche

Par-baked pastry crust stays flaky while holding a custard of eggs, cream, cheddar, and tender broccoli. Baking low and slow avoids rubbery texture. Leftover slices reheat well for lunch or a quick snack.

15. Veggie Pad Thai with Tamarind Sauce

A tangy tamarind sauce coats rice noodles, giving authentic sweet-sour balance. Crisp tofu and fresh veggies add protein and crunch. Finish with crushed peanuts and a squeeze of lime for layers of flavor.

16. Roasted Red Pepper & Goat Cheese Frittata

Eggs whisk with herbs and then bake around smoky roasted peppers. Pockets of tangy goat cheese provide creamy bursts in each slice. Enjoy warm or room temperature; it’s picnic-friendly and low effort.

17. Portobello Mushroom Burgers with Garlic Aioli

Marinating portobello caps in balsamic and soy adds umami depth. Grilling or broiling delivers charred edges that satisfy burger cravings. Garlic aioli and classic toppings seal the deal.

18. Vegan Jackfruit “Pulled Pork” Sandwiches

Young green jackfruit shreds beautifully once simmered in barbecue sauce. Its mild taste soaks up smoke and spice, mimicking pulled pork texture. Pile high on buns and add crisp slaw for contrast.

19. Indian Chana Masala with Basmati Rice

Onions, garlic, and ginger form the flavor base before chickpeas join a tomato-spiced gravy. Garam masala and chili powder layer in warmth. Serve with rice or naan to mop up every drop.

20. Broiled Halloumi & Honeyed Fig Flatbread

Salty halloumi softens under the broiler without melting away. Sweet figs and a drizzle of honey balance the cheese’s brine. A scattering of arugula adds peppery freshness to each slice.

21. Moroccan Vegetable Tagine with Couscous

Simmering vegetables with ras el hanout, apricots, and tomatoes yields a sweet-savory stew. Low heat lets flavors meld without turning veggies mushy. Spoon over couscous for a complete meal.

22. Zesty Lemon Artichoke Pasta

Olive oil, garlic, and lemon juice create a light sauce that brightens canned artichokes. Al dente pasta soaks up the citrusy glaze. Finish with grated Pecorino for a quick, elegant dinner.

23. Falafel Pita Pockets with Tahini Sauce

Soaked chickpeas blend with herbs and spices before frying into golden falafel. The crunchy exterior yields to a tender, green-speckled center. Tuck into warm pitas and drizzle generously with nutty tahini dressing.

24. Creamy Coconut Lentil Soup

Red lentils cook quickly, breaking down to thicken the broth naturally. Coconut milk adds richness while ginger and turmeric bring warming spice. It’s weeknight comfort in under 30 minutes.

25. Kimchi Fried Rice with Crispy Tofu

Day-old rice stir-fries with spicy kimchi for punchy flavor and slight tang. Cubes of tofu develop a golden crust for protein and texture. Top with a fried egg if you like extra richness.

26. Pesto Zucchini Noodle Bowl

Zoodles lighten up traditional pasta night while still holding plenty of sauce. Homemade or jarred pesto clings to the veggie strands perfectly. Add toasted pine nuts for satisfying crunch.

27. Tomato Basil One-Pot Orzo

Orzo cooks directly in seasoned tomato broth, soaking up flavor and saving dishes. Fresh basil and Parmesan finish the dish just before serving. Creamy texture meets bright summer taste in under 20 minutes.

28. Shakshuka with Feta and Herbs

Tomatoes simmer with bell pepper, cumin, and paprika until thick and fragrant. Eggs cook gently in side-by-side wells, keeping yolks runny. Crumbled feta and fresh herbs add a savory pop.

29. Sesame Ginger Soba Noodles

Soba noodles offer nutty flavor and quick cook time. A dressing of soy, sesame oil, and fresh ginger brings everything together. Chill for a refreshing lunch or serve warm for dinner.

30. Ricotta & Spinach Gnocchi Bake

Store-bought gnocchi nestles into garlicky tomato sauce with wilted spinach. A layer of ricotta and mozzarella melts into gooey perfection. It’s lasagna vibes with half the effort.

31. Teriyaki Pineapple Veggie Skewers

Juicy pineapple caramelizes next to veggies under a sweet-savory glaze. The combination balances smoke, sweetness, and umami beautifully. Serve over rice to catch all the extra sauce.

32. Loaded Sweet Potato Nachos

Thin sweet potato slices replace tortilla chips for a nutritional twist. After roasting until crisp, they’re blanketed in beans, cheese, and fresh toppings. Dig in while the cheese is still stretchy.

33. Beetroot & Walnut Veggie Burgers

Roasted beets, walnuts, and brown rice combine for a patty that holds together on the grill. The mixture delivers earthy flavor and pleasant crunch. A swipe of horseradish mayo complements the beet sweetness.

34. Mushroom & Leek Pot Pie

Caramelized leeks and assorted mushrooms bathe in a thyme-scented cream sauce. Puff pastry seals the ramekin, puffing into a flaky lid. Break through to steamy, savory goodness below.

35. Three-Bean Tex-Mex Quesadillas

Pinto, black, and kidney beans mash together with spices and just enough cheese to glue the filling. Cooking on a dry skillet creates a crispy tortilla exterior. Serve with salsa and lime for extra zing.

36. Creamy Sun-Dried Tomato Polenta

Slow-cooked cornmeal turns silky when enriched with milk and butter. Chopped sun-dried tomatoes lend bursts of tangy sweetness. Top with sautéed spinach for color and nutrition.

37. Classic Cheese & Onion Pasties

Shortcrust pastry envelopes mature cheddar and sweet onions seasoned with mustard powder. Baking until deeply golden delivers portability and crunch. They’re equally tasty hot or room temperature.

38. Vietnamese Lemongrass Tofu Bánh Mì

Tofu soaks up fragrant lemongrass, soy, and garlic before a quick sear. The crusty roll gets a swipe of mayo and a splash of chili sauce. Pickled veggies add crunch and brightness in every bite.

39. Rustic Ratatouille with Baguette

Slow-summer vegetables release juices that thicken into a naturally sweet sauce. Thyme and rosemary perfume the pot without overwhelming delicate produce. Scoop onto crusty bread or serve over rice.

40. Cheesy Broccoli Stuffed Baked Potatoes

Bake russet potatoes until skins turn crisp and centers fluffy. Fill with steamed broccoli and a quick stovetop cheddar sauce. It’s childhood comfort in a tidy edible bowl.

41. Caribbean Coconut Curry with Plantains

Creamy coconut milk simmers with allspice, thyme, and Scotch bonnet for gentle heat. Sweet plantain rounds caramelize in a skillet, adding a syrupy contrast. Serve together over rice for island vibes at home.

42. Miso-Glazed Eggplant Donburi

Eggplant halves broil with a mix of miso, mirin, and sugar until caramelized. Nestled over steamed rice, they deliver a satisfying sweet-savory punch. Quick pickled cucumbers on the side cut through richness.

43. Pumpkin Alfredo Linguine

Pureed pumpkin blends with cream and Parmesan for a lighter, autumn-colored Alfredo. Nutmeg and black pepper accent the sweetness subtly. Toss with linguine and top with fried sage for aroma.

44. Garlic Butter Edamame Ramen

Instant ramen gets an upgrade from garlicky butter sautéed with shelled edamame. Adding corn and scallions turns the bowl vibrant and hearty. It’s quick comfort that tastes restaurant-worthy.

45. Corn & Zucchini Fritters with Avocado Salsa

Grated zucchini and sweet corn kernels bind with a light batter then pan-fry until crisp. A fresh avocado-tomato salsa provides creamy brightness. These fritters shine as a main or playful appetizer.

46. Harissa Roasted Carrot Grain Bowl

Spicy harissa paste transforms humble carrots into flavor bombs. Nestle them over chewy farro for satisfying chew and nuttiness. Cool feta and mint keep heat in check.

47. Smoky Tempeh Breakfast Burritos

Tempeh crumbles sauté with chipotle powder for a bacon-like edge. Wrapped with eggs, beans, and salsa, the burrito fuels mornings or easy dinners. Freeze extras for grab-and-go convenience.

48. Paneer Tikka Skewers with Mint Yogurt

Paneer marinates in yogurt, lime, and tikka spices before sizzling on skewers. The cheese chars beautifully while staying soft within. Dunk each bite into cooling mint yogurt sauce.

49. Sicilian Caponata Bruschetta

Sweet-sour caponata of eggplant, capers, and tomatoes cooks down to a jammy relish. Spooned over crunchy bruschetta, it bursts with Mediterranean flavor. Serve warm or at room temperature.

50. Creamy Roasted Garlic Cauliflower Soup

Roasting cauliflower and garlic first deepens their sweetness. Blending with vegetable broth and a splash of cream yields velvety texture without heaviness. A finish of olive oil adds grassy notes.

51. Peach & Burrata Summer Salad

Juicy peaches pair beautifully with creamy burrata’s mild richness. Fresh basil and balsamic glaze provide aromatic and tangy balance. It’s minimal prep yet impressively elegant.

52. Spaghetti Aglio e Olio with Crispy Chickpeas

Classic aglio e olio gets protein and crunch from spiced roasted chickpeas. Thin slices of garlic perfume the olive oil without burning. A pinch of red pepper flakes adds mellow heat.

53. Kale & White Bean Tuscan Stew

Simmering tomatoes, garlic, and rosemary infuses broth with countryside comfort. Cannellini beans and kale create a filling yet light texture. Perfect for dipping crusty bread on chilly evenings.

54. Smashed Cucumber Sesame Salad

Lightly smashing cucumbers lets them soak up bold dressing quickly. Rice vinegar and sesame oil provide tart nuttiness. It’s crunchy, refreshing, and ready in five minutes.

55. Baked Eggplant Parmesan Stacks

Breading and baking eggplant slices offer crispy edges without deep frying. Stacking them with sauce and cheese creates single-serve towers. Basil garnish adds garden freshness.

56. Vegan Mac & “Cheese” with Butternut Sauce

Roasted butternut squash blends with cashews and nutritional yeast for cheesy flavor minus dairy. The silky sauce hugs every noodle curve. A baked breadcrumb crust gives satisfying crunch.

57. Piri Piri Grilled Halloumi Kebabs

Halloumi’s high melting point makes it perfect for skewering and charring. Spicy piri piri marinade creates a zesty crust. Squeeze fresh lemon over for a bright finish.

58. Tofu Katsu Curry

Panko-coated tofu fries up crunchy while staying tender inside. Mild Japanese curry, simmered with potatoes and carrots, blankets the cutlets generously. It’s comfort food that rivals the pork original.

59. Lemon Ricotta Pancake Dinner

Combining ricotta into batter yields cloud-like pancakes with gentle tang. Lemon zest brightens the flavor, making them suitable beyond brunch. Serve with maple syrup and fruit for a sweet “breakfast for dinner.”

60. Hearty Black Bean Enchilada Casserole

Stacking tortillas instead of rolling speeds assembly while keeping classic flavor intact. Black beans, corn, and peppers form a robust filling. Bake until cheese bubbles and edges crisp slightly.

61. Hot Honey Brussels Sprout Pizza

Shredded Brussels sprouts roast directly on the dough, turning crispy and sweet. A final drizzle of chili-infused honey contrasts the earthy veggies. Each slice delivers sweet, spicy, and savory notes.

62. Swiss Chard & Potato Tortilla Española

Thin potato slices and wilted chard set into eggs for a Spanish-style omelet. Slow cooking over low heat ensures tenderness without burning. Enjoy warm or cold, making it picnic-ready.

63. Thai Green Curry Vegetable Pot Pie

Classic pot pie meets aromatic Thai green curry for a surprising mash-up. Coconut milk, veggies, and curry paste create a fragrant filling. Flaky pastry adds familiar comfort on top.

64. Caponata-Stuffed Bell Peppers

Baking bell peppers softens their sweetness while keeping them sturdy. Filling them with tangy caponata turns a side dish into a main. A sprinkle of breadcrumbs over the top adds texture.

65. Chocolate-Chip Banana Oat Waffles

Mashing ripe bananas into oat-based batter means natural sweetness and whole-grain heft. Chocolate chips melt into little pockets of joy throughout the waffle. Serve for dessert or a decadent brunch-for-dinner finale.