30-Minute Dinners, Minus the Meat

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  Mushroom Ragoût over Creamy Polenta
  

  A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.

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  Spicy Almond Soba Noodles with Edamame

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  Spicy Almond Soba Noodles with Edamame
  

  The almonds and almond butter in this go-to vegetarian meal will make you forget the dish is meatless. The combination of textures also helps make the salad satisfying.

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  Black Bean & Pepper Jack Burgers

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  Black Bean & Pepper Jack Burgers
  

  With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy skillet burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together.

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  Baked Parmesan French Toast with Tapenade & Arugula Salad

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  Baked Parmesan French Toast with Tapenade & Arugula Salad

  In this savory take on a breakfast favorite, slices of ciabatta are dipped in a custard infused with Parmesan and thyme and are then baked. Served with a dab of tapenade and a salad, it’s a perfect casual supper.

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  Udon with Tofu and Stir-Fried Vegetables

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  Udon with Tofu and Stir-Fried Vegetables
  

  These wheat-based Japanese noodles are available both dried (used in this quick stir-fry) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.

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  Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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  Portabello Mushrooms with Creamy Spinach-Artichoke Filling
  

  This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.

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  Rigatoni with Spicy Tomato-Vodka Sauce

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  Rigatoni with Spicy Tomato-Vodka Sauce
  

  Looking for a new go-to weeknight pasta dish? This vegetarian main course is super simple and has intense, warming flavors.

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  Leek & Goat Cheese Frittata

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  Leek & Goat Cheese Frittata
  

  Frittatas aren’t just for brunch. Whip one up whenever you need a quick and easy dinner. The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavor and meltingly tender texture to the forefront.

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  Orecchiette with Brussels Sprouts, Gorgonzola & Pecans

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  Orecchiette with Brussels Sprouts, Gorgonzola & Pecans
  

  Brussels sprouts, cabbage’s tiny cousin, are fast becoming America’s favorite vegetable. Sweet and nutty, they’re perfect paired with crumbled gorgonzola and pecans.

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  Smoky Black Bean & Cheddar Burrito with Baby Spinach

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  Smoky Black Bean & Cheddar Burrito with Baby Spinach
  

  Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch.

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  Moroccan Vegetable Ragoût

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  Moroccan Vegetable Ragoût
  

  Served with a green salad and couscous studded with toasted almonds, this well-balanced sweet, bitter, and salty one-pot ragoût draws raves from vegetarians and meat-eaters alike.

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  Huevos Rancheros

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  Huevos Rancheros
  

  This colorful dish, with its lively Mexican flavors, is great for brunch or dinner, and you can easily layer crumbled crisped bacon or chorizo between the egg and avocado for the stalwart meat-lovers in the family.

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  Penne with Spinach, Gorgonzola & Walnuts

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  Penne with Spinach, Gorgonzola & Walnuts
  

  Chopped nuts are unusual in pasta, but they add texture and pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

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  Broccoli & Shiitake Stir-Fry with Black Bean Sauce

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  Broccoli & Shiitake Stir-Fry with Black Bean Sauce
  

  Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

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  Crispy Tofu with Sesame Asparagus & Dipping Sauce

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  Crispy Tofu with Sesame Asparagus & Dipping Sauce
  

  A coating of panko (Japanese breadcrumbs) is the secret to these ultracrisp tofu triangles. Hoisin sauce does double duty, adding flavor to the tofu’s coating and serving as a sweet-tangy dipping sauce.

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