20 Comforting Vegetarian Recipes to Add to Your Plant-Based Dinner Rotation

These tamales are stuffed with roasted poblano chiles and Monterey Jack cheese. And the pressure cooker makes quick work of cooking this traditional Mexican dish—they take just 15 minutes!

For the ultimate springtime vegetarian dinner, turn to this one-pot recipe that's packed with asparagus, spinach, plenty of cilantro, and both chickpeas and poached eggs for protein.

Pearled barley stands in for the usual rice in this risotto and pairs wonderfully with the mix of mushrooms (we used a combination of shiitake, oyster, and beech.).

This comforting, healthy stew can be made with just about any greens you find at the grocery store, or even a combination of a few different types. The sage adds a lovely flavor, but if you are not a fan, fresh thyme sprigs would be a fine substitute.

Lentils and cremini mushrooms are combined with the traditional carrots and peas to make the hearty filling for this delicious vegetarian take on the traditional British potato-topped meat pie.

Three types of cheeses, meaty cremini mushrooms, and umami-rich eggplant make this a super satisfying vegetarian take on a classic baked pasta. Using no boil noodles streamlines the prep.

Sometimes you just need a soufflé. This elegant recipe with sautéed spinach, melted Gruyère cheese, and breadcrumbs is especially gorgeous and totally delicious.

Everyone loves a good bowl of spaghetti and meatballs, whether they're beef- or vegetable-based. Try this variation with lentils, brown rice, and mushrooms.

Potato, cheese, and tomato sauce: Is there a more perfect combination? Use the broiler for this melty, cheesy dinner.

This elegant, hearty vegetarian entrée not only tastes as good as it looks, but both the roasted squash and the stuffing, made with mushrooms, wheatberries, and millet, can be made ahead, too. Just combine them and heat through when you want to eat.

Liven up your soup life with this vegetarian twist on the classic French onion recipe—it uses mushrooms for deep flavor.

This garlicky clafoutis will be your new go-to vegetarian dinner. It's packed with protein and made all the more flavorful with a splash of coconut milk.

These are our favorite veggie burgers. Not only are they healthy and hearty, made with bulgur, pinto beans, and shiitake mushrooms, but they also hold together when eaten and have a satisfyingly crunchy exterior.

This revolutionary risotto cooks in the oven, not on the stovetop, leaving you free while it bakes. Packed with winter squash, kale, shallots, and a little cheese, it's just right for a casual dinner party—guests will thank you whether they're vegetarians or not.

Butternut squash, shallots, sage, nutmeg, ricotta: The flavors of this cannelloni blend perfectly together for a cozy yet refined and totally crave-worthy vegetarian meal that will satisfy even the pickiest eater.

Warm up with a bowl of tomato-based chili that cooks in just 35 minutes. It's full of beans, zucchini, and all the flavors of a spicy chili—sans meat.

Who doesn't love pizza or slab pie? This easy entrée brings these two favorites together: Store-bought pizza dough is the base for this greens-and-cheese packed pie. We love it served for warming dinner with ratatouille.

Protein-rich freekeh, young wheat berries that have been sun-dried and roasted, are beautiful in this warm salad.