dinner125 minCreamy Vegan Dal Makhani with Coconut Cream and Kidney Beans
Vegan dal makhani with whole black urad dal and kidney beans, slow-simmered in a spiced tomato masala and finished with coconut cream. A rich Diwali main.
Nutrition goal
High-Fiber Vegan & Vegetarian Dinner Recipes
High-Fiber plant-based dinner ideas, with nutrition per serving calculated from USDA data.
dinner125 min
dinner70 minOne-Pot Vegan Cabbage Roll Soup with Lentils and Brown Rice
This vegan cabbage roll soup has the flavor of stuffed cabbage without the rolling. Lentils, brown rice and tender cabbage simmer in a smoky, tangy tomato broth.
dinner39 minSheet Pan Miso Maple Chickpeas with Roasted Cabbage Wedges and Carrots
Sheet pan chickpeas and cabbage wedges roasted at high heat, then lacquered with a gingery miso-maple glaze and finished with sesame and green onion.
dinner35 min30-Minute Vegan Pasta alla Norma with Crispy Eggplant and Tofu Ricotta Salata
Vegan pasta alla Norma with pan-fried eggplant, a garlicky tomato-basil sauce and salty baked tofu crumbles in place of ricotta salata. On the table in 30 minutes.
dinner37 minAir Fryer Orange Tofu with Broccoli and Sticky Ginger Glaze
Crispy air fryer orange tofu and tender broccoli tossed in a glossy glaze of fresh orange juice, tamari, maple and ginger. A quick takeout-style dinner.
dinner50 minOne-Pot Red Lentil Butternut Squash Dal with Spinach and Cumin Tadka
Red lentil butternut squash dal cooked in one pot with tomato, ginger and turmeric, finished with spinach and a sizzling cumin-mustard seed tadka.
dinner55 minOne-Pot Moroccan Chickpea and Sweet Potato Stew with Red Lentils and Kale
A cozy one-pot Moroccan chickpea sweet potato stew with red lentils, kale, cumin, cinnamon and raisins, brightened with lemon. Ready in about an hour.
dinner90 minVegan Lentil Shepherd's Pie with Garlicky Sweet Potato Mash
A hearty vegan lentil shepherd's pie: savory mushroom, carrot and pea filling under a fluffy garlic sweet potato mash. Make-ahead and freezer-friendly.
dinner75 minOven-Baked Crispy Potato Tacos with Roasted Tomato Jalapeño Salsa
Crispy potato tacos rolled around cumin-spiced mashed potatoes, oven-baked until golden, and served with a charred tomato-jalapeño salsa and lime cabbage.
dinner90 minVegan Butternut Squash Stuffed Shells with Tofu Ricotta, Spinach and Sage
Vegan stuffed shells filled with lemony tofu ricotta, roasted butternut squash and spinach, baked in a silky squash sauce and topped with crispy sage.
dinner50 minMaple Chili Butternut Squash Black Bean Tacos with Apple-Jalapeño Slaw
Butternut squash black bean tacos with maple-chili roasted squash, garlicky smashed beans and a crisp apple-jalapeño slaw on warm corn tortillas.
dinner60 minSheet Pan Vegan Fried Rice with Butternut Squash, Edamame and Crispy Garlic
Hands-off sheet pan vegan fried rice: roasted butternut squash, edamame and bell pepper baked with brown rice until crisp, finished with crispy garlic.
dinner45 minCreamy Vegan White Bean Chili with Jalapeño, Sweet Corn and Lime
A creamy vegan white bean chili made with cannellini beans, jalapeño, green chiles and sweet corn, thickened with blended cashews and brightened with lime.
dinner70 minLentil and Mushroom Stuffed Acorn Squash with Sage and Walnuts
Roasted acorn squash halves stuffed with herby green lentils, browned mushrooms, kale and toasted walnuts. A hearty, savory vegan dinner for fall.
dinner45 minOne-Pot Creamy Butternut Squash Pasta with Spinach, Sage and Toasted Walnuts
One pot butternut squash pasta where the squash melts into a silky, dairy-free sauce, finished with spinach, crispy sage and toasted walnuts. Ready in 40 minutes.
dinner70 minEnchilada Quinoa Stuffed Peppers with Black Beans, Sweet Corn and Avocado-Lime Crema
Vegan quinoa stuffed peppers with enchilada spices, black beans, fresh late-summer corn and salsa, baked tender and finished with a cool avocado-lime crema.
dinner75 minHigh Protein Vegan Stuffed Peppers with Lentils, Brown Rice and Smoky Tomato Sauce
Bell pepper halves stuffed with green lentils, brown rice, corn and toasted walnuts, baked in a smoky cumin tomato sauce. A hearty vegan dinner that reheats well.
dinner45 minSheet Pan Roasted Cauliflower and Chickpeas with Cumin, Apples and Lemon Tahini
Roasted cauliflower and chickpeas with cumin, coriander, red onion and sweet apple wedges, finished with a garlicky lemon tahini sauce and plenty of parsley.
dinner65 minHigh Protein Vegan Chili with Butternut Squash, Three Beans and Bulgur
A thick, smoky vegan chili with kidney, black and pinto beans, sweet butternut squash and chewy bulgur. It's one pot and reheats well all week.
dinner40 minHigh-Protein Vegan Mac and Cheese with Butternut Squash and White Beans
Creamy, nut-free vegan mac and cheese made with whole-wheat pasta and a blended sauce of butternut squash, cannellini beans, soy milk and nutritional yeast.
dinner28 minSpicy Garlic Eggplant and Tofu Stir-Fry
Crisp cornstarch-coated tofu and silky pan-steamed eggplant in a Sichuan-style spicy garlic sauce. Ready in under 30 minutes and best over steamed rice.
dinner22 min20-Minute Greek White Beans with Fresh Tomatoes, Dill and Spinach
Greek white beans with tomatoes, gigantes-style, made in one skillet. Ripe late-summer tomatoes, dill, oregano and spinach are ready in about 20 minutes.
dinner25 minGarlic Ginger Tofu and Green Bean Stir-Fry
A quick tofu green bean stir fry with golden cornstarch-crusted tofu, blistered beans and a glossy garlic-ginger soy sauce. On the table in about 25 minutes.
dinner45 minOne-Pan Sweet Potato and Black Bean Enchilada Skillet with Corn Tortillas
A one-pan sweet potato black bean skillet with a quick chili-tomato enchilada sauce and torn corn tortillas that soften into tender layers. Ready in about 45 minutes.
dinner70 minQuinoa Stuffed Acorn Squash with Apple, Sage and Toasted Pecans
Vegan stuffed acorn squash with quinoa, apple, sage and toasted pecans. Roast the halves cut-side down for caramelized edges, then fill and finish in the oven.
dinner15 min15-Minute Creamy Tuscan White Bean Skillet with Kale and Lemon
Cannellini beans simmered with garlic, kale and lemon until self-thickening and creamy, no dairy needed. One skillet, 15 minutes, best over toasted sourdough.
dinner55 minHigh Protein Sheet Pan Gnocchi with Crispy Chickpeas, Peppers and Almond Romesco
Gnocchi, chickpeas, peppers and tomatoes roast on one pan, then half the vegetables blend with toasted almonds into a smoky Spanish romesco sauce.
dinner43 minCrispy Sheet Pan Gnocchi with Brussels Sprouts, Shallots and Balsamic
Shelf-stable gnocchi roasted straight from the package until crisp, with caramelized Brussels sprouts, sweet shallots and a balsamic glaze. One pan, 40 minutes.
dinner55 minGinger Miso Butternut Squash Soup with Apple
A silky miso butternut squash soup with fresh ginger, a tart apple and a little coconut milk, finished with tamari-toasted pumpkin seeds. Easy fall dinner.
dinner45 minRoasted Eggplant and Ricotta Pasta with Cherry Tomatoes and Basil
Eggplant and cherry tomatoes roast until caramelized, then get tossed with rigatoni and a lemony whipped ricotta that turns into a silky sauce with pasta water.
dinner15 min15-Minute Lime Peanut Soba with Broccoli & Edamame
A 15 minute vegan dinner: soba, broccoli and edamame cooked in one pot, then tossed in a zippy lime-ginger peanut sauce with sriracha and green onion.
dinner45 minCreamy Coconut Butternut Squash Chickpea Curry
Butternut squash and chickpeas simmer in one skillet with coconut milk, ginger and garam masala. Spinach and lime go in at the end. Ready in about 45 minutes.
dinner20 minSmoky Chickpea & Spinach Skillet
A 20-minute vegan one-pan dinner of chickpeas, tomatoes, garlic and smoked paprika with wilted spinach. It has 14 g of fiber per serving.
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