Five Hearty and Filling Vegetarian Dishes Everyone Will Love

image via eating well via sara haas

Whether you’re a lifelong vegetarian or simply looking to reduce your meat intake, we’ve rounded up five of our favorite filling, easy, and delicious vegetarian dishes that you are sure to love.

Three-Ingredient Bean and Pico de Gallo Tostadas

(image via eating well via sara haas)

If you’re looking for a quick and filling meal that is equal parts crunchy, savory, and fresh, we’ve got you covered with this easy tostada recipe from Eating Well. Use store-bought tortillas, pile on your favorite refried beans, and, if you have fresh veggies, you can easily whip up pico de gallo. If not, store-bought is fine. You can also add sliced avocado on top.

Ingredients:

• 8 corn tortillas
• 1 Tbsp olive oil
• ¼ tsp kosher salt
• 1 (15 oz) can refried beans, warmed
• 2 cups pico de gallo

Instructions:

1. Preheat oven to 375° F. Arrange tortillas on a large baking sheet. Use a pastry brush to brush both sides of each tortilla with oil. Sprinkle with salt. Bake for 5 minutes, flip, and cook until lightly browned, about 5 more minutes.
2. Spread warmed refried beans evenly over the tortillas and top each with pico de gallo.

Pepper, Pesto, and Spinach Stromboli

(image via eating well via jason donnelly)

If you’re looking for comfort food, try this pesto veggie stromboli recipe from Eating Well. Instead of stuffing this stromboli with meat, you can use peppers, spinach, and any other vegetable, then it serve with your favorite marinara sauce.

Ingredients:

• 1 Tbsp extra-virgin olive oil, plus 1 tsp, divided
• 2 large bell peppers, chopped
• ½ large onion, sliced
• 1 pound whole-wheat pizza dough, at room temperature
• All-purpose flour for rolling
• ¼ cup pesto
• 3 cups chopped baby spinach
• ⅓ cup chopped pickled banana peppers
• 1½ cups shredded fontina cheese
• 1 tsp sesame seeds

Instructions:

1. Position a rack in the lower third of oven; preheat to 425° F. Coat a large baking sheet with cooking spray.
2. Heat 1 Tbsp oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.
3. Roll dough out on a lightly floured surface into a rectangle approximately 14-by-10 inches. Spread pesto over the dough, leaving a ½-inch border. Top with bell pepper mixture, spinach, banana peppers, and cheese.
4. Starting on the long side, tightly roll the dough into a cylinder. Pinch and tuck both ends to contain the filling. Using two spatulas, carefully transfer the stromboli seam-side down to the baking sheet. Brush with the remaining 1 tsp oil and sprinkle with sesame seeds.
5. Bake until the crust begins to brown, 15-20 minutes. Let stand for 5 minutes, then slice.

Avocado Egg Salad Sandwiches

(image via pinch of yum)

This mayonnaise-free egg salad from Pinch of Yum is best served on toast or a bagel. It makes for an excellent, easy lunch or dinner.

Ingredients:

• 2 avocados
• 8 eggs
• Handful of dill
• Handful of parsley
• Juice of one lemon
• Pinch of salt
• Drizzle of olive oil (as needed)

Instructions:

1. Hard-boil the eggs. Cover eggs with water in a saucepan. Bring to a boil, turn heat off, cover, and rest on hot burner for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
2. Mash the avocados. Mash avocados in a bowl with the back of a large wooden spoon until mostly smooth.
3. Mix and serve. Mix the eggs with avocados, herbs, lemon juice, salt, and olive oil if needed. Serve immediately at room temperature, or chill and serve cold.

Pesto Pasta Salad

(image via tastes better from scratch)

We don’t know about you, but we can absolutely make a meal out of pasta salad. This recipe from Tastes Better From Scratch is extra-filling because you can add as many fresh vegetables as you want.

Ingredients:

• 8 oz farfalle pasta, whole wheat or white
• ¾-1 cup basil pesto, homemade or store-bought
• 2 cups cherry tomatoes, halved
• 2 mini cucumbers, sliced
• 3 oz fresh mozzarella cheese, cut into ½-inch cubes
• ¼ cup freshly grated Parmesan cheese

Instructions:

1. Cook pasta according to instructions. Drain and rinse with cold water.
2. Add pasta to a large bowl and stir in pesto.
3. Add tomatoes, cucumber, and fresh mozzarella cubes, and toss to combine. Top with Parmesan cheese. Garnish with fresh cracked pepper, if desired.

Black Bean Tacos

(image via cookie and kate)

We take Taco Tuesday very seriously, and this vegetarian version from Cookie and Kate will not disappoint. These tacos pack a lot of flavor and protein to keep you full and fueled. Top with cabbage, salsa, onions, feta, and fresh cilantro.

Ingredients:

• 2 cans (15 oz each) black beans, or 3 cups cooked black beans
• 2 Tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 2 cloves garlic, pressed or minced
• ½ tsp fine sea salt

For the Yogurt Crema:

• 1 cup plain Greek or regular yogurt
• 2 Tbsp lime juice
• ¼ tsp fine sea salt
• Your favorite hot sauce, to taste (optional)

For everything else:

• 8-10 small corn or flour tortillas
• 3 cups finely sliced red or green cabbage
• ½ cup or more crumbled cotija or feta cheese
• Big handful of fresh cilantro leaves and/or thinly sliced green onion

Instructions:

1. To make the black beans, use the cooking liquid from one can of beans (or substitute ⅓ cup water). Rinse and drain the other can of beans. Once the beans are ready, warm the olive oil in a small saucepan over medium-low heat. Add cumin, garlic, and salt. Cook, stirring often, until fragrant, 30-60 seconds.
2. Pour in can of beans with liquid (or ⅓ cup water). Stir to combine. Mash a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash the beans once more, then add the rinsed and drained beans.
3. Stir to combine. Simmer for a few minutes, then reduce heat. Cover the pot, stirring every few minutes so the beans don’t stick to the pan.
4. To make the crema, combine yogurt, lime juice, and salt in a small bowl. Stir to combine. If desired, add hot sauce to taste. Set aside.
5. Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Stack the warmed tortillas on a plate and cover to keep warm.
6. Soften the cabbage by sprinkling it with a couple dashes of salt. Then use your hands to “massage” it by scrunching up handfuls until it is slightly wilted and fragrant.
7. To assemble your tacos, spread a layer of beans in the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese, cilantro, and green onion. Serve immediately.

Do you have a favorite vegetarian dish? Share it with us in the comments below!