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The Best Easy Dinner Recipes Vegetarian

5 min read

Eating an exclusively plant-based diet can be incredibly satisfying and tasty—especially with these hearty easy dinner recipes .

Three-Bean Chili With Spring Pesto

Three types of beans—chickpeas, cannellini, and kidney—ensures this chili is filling and full of protein.



1tablespoon plus 1/4 cup extra-virgin olive oil

1small yellow onion, chopped

2carrots, diced

114.5-ounce can diced tomatoes, including liquid

kosher salt and black pepper

115.5-ounce can chickpeas, rinsed and drained

115.5-ounce can cannellini beans, rinsed and drained

115.5-ounce can kidney beans, rinsed and drained

1clove garlic, finely chopped

3tablespoons pine nuts, chopped

1cup fresh flat-leaf parsley, chopped

crusty bread (optional)


Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.

Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.

Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.

Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.

Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.

Asian Hot Pot

Thinly sliced mushrooms lend an earthy flavor and richness to this brothy noodle soup.



13.75-ounce package cellophane (bean thread) or thin rice noodles

1tablespoon olive oil

8ounces shiitake or other mushrooms, stems discarded and caps thinly sliced

6cups vegetable or low-sodium chicken broth

2/3cup low-sodium soy sauce

2tablespoons grated fresh ginger

1teaspoon chili sauce or hot pepper sauce to taste (optional)

4scallions (green and white parts), thinly sliced

4carrots, thinly sliced

8ounces green beans, trimmed and cut into 2-inch pieces


Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.

Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.

Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.

Divide the noodles among individual bowls and ladle the soup over the top.

Mashed White Bean and Avocado Club

Add this hearty vegetable-based sandwich to your no-cook dinner rotation.



215-ounce cans white beans, rinsed and drained

2tablespoons extra-virgin olive oil

1/2teaspoon kosher salt

1/4teaspoon black pepper

12slices multigrain bread

1small red onion, thinly sliced

1cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)

14- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)

2avocados, pitted and thinly sliced


In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.

Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.

Slice each sandwich in half, if desired, and serve.

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