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Photo:Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood

a recipe photo of the Roasted Garlic-Butter Cauliflower Steaks

Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood

Get a tasty serving of veggies with these new dinner recipes. Each dish is fullyvegetarian, making them great options for those looking to incorporate some meatless meals into their menu. You’ll find seasonal produce like sweet potatoes, cabbage, cauliflower and butternut squash. Plus they’ve earned 4- and 5-star ratings fromEatingWellreaders, so we think you’re bound to love them. Try options like our Roasted Garlic-Butter Cauliflower Steaks or our Caramelized Onion & Sun-Dried Tomato Pasta for a flavorful veggie-packed dinner you’ll want to make again and again.

01of 16Roasted Butternut Squash SaladPhotographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayThis roasted butternut squash salad, with its caramelized butternut squash, tender kale and a zingy dressing, makes the perfect dish. Whether paired with roasted chicken or seared steak or enjoyed on its own, it brings a balance of sweet and savory to the table, making it a crowd-pleaser at any gathering. Feel free to swap out the lacinato kale for curly kale or try another winter squash like honeynut or delicata in place of the butternut.View Recipe

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Roasted Butternut Squash Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

an image of the Roasted Butternut Squash Salad in a red bowl

This roasted butternut squash salad, with its caramelized butternut squash, tender kale and a zingy dressing, makes the perfect dish. Whether paired with roasted chicken or seared steak or enjoyed on its own, it brings a balance of sweet and savory to the table, making it a crowd-pleaser at any gathering. Feel free to swap out the lacinato kale for curly kale or try another winter squash like honeynut or delicata in place of the butternut.

View Recipe

02of 16Roasted Garlic-Butter Cauliflower SteaksPhotographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodThese roasted garlic-butter cauliflower steaks are a game-changer, turning a simple vegetable into a mouthwatering main dish. Thick slices of cauliflower are roasted to golden perfection, infused with the savory flavors of garlic butter. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your diet, these cauliflower steaks won’t disappoint. If you have extra cauliflower florets after cutting the steaks, roast them alongside the steaks or chop them up for salad the next day.View Recipe

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Roasted Garlic-Butter Cauliflower Steaks

These roasted garlic-butter cauliflower steaks are a game-changer, turning a simple vegetable into a mouthwatering main dish. Thick slices of cauliflower are roasted to golden perfection, infused with the savory flavors of garlic butter. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your diet, these cauliflower steaks won’t disappoint. If you have extra cauliflower florets after cutting the steaks, roast them alongside the steaks or chop them up for salad the next day.

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Caramelized Onion & Sun-Dried Tomato Pasta

an image of the Caramelized Onion & Sun-Dried Tomato Pasta served in a bowl

This caramelized onion and sun-dried tomato pasta uses the fuss-free method of making caramelized onions in the oven, which requires very little stirring or attention. The onions, combined with sun-dried tomatoes and a splash of heavy cream, will make this super-savory pasta a hit with vegetarians and omnivores alike. If you’re looking for a boost of protein, serve it with roasted chicken or white beans on top.

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Crispy Orange Cauliflower

a recipe photo of the Crispy Orange Cauliflower

This crispy orange cauliflower is a plant-based twist on the classic Chinese American dish, orange chicken. It features cauliflower florets coated in a light, crispy batter, fried until crispy and then tossed in a sweet and tangy orange sauce. Enjoy it as an appetizer or serve it over steamed brown rice with stir-fried tofu and veggies for a vibrant, wholesome meal.

05of 16Creamy White Chili with Sweet Potatoes & BeansPhotographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah GreenwoodA bowl of creamy white chili with sweet potatoes is the perfect comfort food to warm you from the inside out. This hearty plant-based dish blends white beans and the subtle sweetness of sweet potatoes in a rich, flavorful broth. A can of chopped green chiles adds to the warmth. If you like your chili on the mild side, opt for mild green chiles.View Recipe

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Creamy White Chili with Sweet Potatoes & Beans

Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood

a recipe photo of the Creamy White Chili with Sweet Potatoes & White Beans

A bowl of creamy white chili with sweet potatoes is the perfect comfort food to warm you from the inside out. This hearty plant-based dish blends white beans and the subtle sweetness of sweet potatoes in a rich, flavorful broth. A can of chopped green chiles adds to the warmth. If you like your chili on the mild side, opt for mild green chiles.

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Roasted Broccoli & Kimchi Rice Bowl

a photo of the Kimchi Broccoli Bowl served in a bowl

This well-rounded kimchi rice bowl is packed with fiber and probiotic foods like kimchi and yogurt to support a healthy gut. Prebiotic foods like edamame and garlic add flavor and additional gut-healthy benefits. Gochugaru is a Korean chile powder with a smoky-sweet flavor and mild heat.

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Cheesy French Onion Cabbage

a recipe photo of the Cheesy French Onion Cabbage

These cheesy French onion cabbage wedges are a delicious twist on the classic flavors of French onion soup. Roasted cabbage is topped with caramelized onions, savory Gruyère cheese and a sprinkle of fresh thyme and pepper for extra depth. If you don’t have fresh thyme, you can use ¾ teaspoon dried thyme in its place. These wedges can serve as a warm, comforting side dish or even a vegetarian main course.

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Roasted Vegetable Soup

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

image of Roasted Vegetable Soup

09of 16Cheesy Twice-Baked Butternut SquashPhotographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserThese stuffed roasted butternut squash halves get the same treatment as a twice-baked potato, with a garlicky creamed spinach mixture blended together with the roasted squash. The mixture is scooped back into the skin, then broiled to melt the nutty Gruyère cheese on top. This sweet and savory dish is simple enough for a weeknight or makes an excellent vegetarian main course for your holiday table.View Recipe

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Cheesy Twice-Baked Butternut Squash

Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser

overhead view of Stuffed Butternut Squash served on a ceramic plate

These stuffed roasted butternut squash halves get the same treatment as a twice-baked potato, with a garlicky creamed spinach mixture blended together with the roasted squash. The mixture is scooped back into the skin, then broiled to melt the nutty Gruyère cheese on top. This sweet and savory dish is simple enough for a weeknight or makes an excellent vegetarian main course for your holiday table.

10of 16Chickpea & Sweet Potato Grain BowlsPhotographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanThis sweet potato and chickpea bowl will make your gut happy! This nutrient-dense bowl is rich in dietary fiber and antioxidants, which support a healthy digestive system. Sorghum, a gluten-free ancient grain, is packed with fiber and essential nutrients that aid digestion and support gut health; the deliciously tangy yogurt-based drizzle offers a probiotic boost.View Recipe

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Chickpea & Sweet Potato Grain Bowls

a photo of the Chickpea & Sweet Potato Grain Bowl served in a bowl

This sweet potato and chickpea bowl will make your gut happy! This nutrient-dense bowl is rich in dietary fiber and antioxidants, which support a healthy digestive system. Sorghum, a gluten-free ancient grain, is packed with fiber and essential nutrients that aid digestion and support gut health; the deliciously tangy yogurt-based drizzle offers a probiotic boost.

11of 16Butternut Squash Mac & CheesePhotographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodThis rich and creamy butternut squash mac and cheese has hints of roasted squash whirled into a cheesy sauce flavored with fresh sage for a delicious plant-based meal any day of the week. We call for pre-chopped butternut squash to keep prep at a minimum, but feel free to chop your own or experiment with another winter squash like honeynut or acorn squash in place of the butternut.View Recipe

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Butternut Squash Mac & Cheese

a recipe photo of the Butternut Squash Macaroni & Cheese

This rich and creamy butternut squash mac and cheese has hints of roasted squash whirled into a cheesy sauce flavored with fresh sage for a delicious plant-based meal any day of the week. We call for pre-chopped butternut squash to keep prep at a minimum, but feel free to chop your own or experiment with another winter squash like honeynut or acorn squash in place of the butternut.

12of 16Spinach & Artichoke Spaghetti Squash NestsPhotographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserThese spinach-and-artichoke spaghetti squash nests bring together the familiar flavors of spinach-and-artichoke dip with sweet and tender-crisp spaghetti squash strands. A very sharp chef’s knife is the best way to cut the spaghetti squash into even rounds. If the squash has a particularly tough skin, pierce it with a fork in 4 or 5 different places and microwave it for about 3 to 4 minutes to soften it for slicing.View Recipe

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Spinach & Artichoke Spaghetti Squash Nests

a recipe photo of the Spinach-Artichoke Spaghetti Squash Nests

These spinach-and-artichoke spaghetti squash nests bring together the familiar flavors of spinach-and-artichoke dip with sweet and tender-crisp spaghetti squash strands. A very sharp chef’s knife is the best way to cut the spaghetti squash into even rounds. If the squash has a particularly tough skin, pierce it with a fork in 4 or 5 different places and microwave it for about 3 to 4 minutes to soften it for slicing.

13of 16Roasted Vegetable Salad with Dijon VinaigrettePhotographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe HausserThis roasted vegetable salad is a vibrant and hearty dish that showcases the best cool-weather root veggies and greens: sweet potato, celery root, beets and kale. The simple vinaigrette brings everything together, with goat cheese adding a creamy finish. Feel free to swap out any of the root vegetables for another of your choice. Butternut squash, turnips or carrots would all work well.View Recipe

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Roasted Vegetable Salad with Dijon Vinaigrette

a recipe photo of the Roasted Vegetable Salad

This roasted vegetable salad is a vibrant and hearty dish that showcases the best cool-weather root veggies and greens: sweet potato, celery root, beets and kale. The simple vinaigrette brings everything together, with goat cheese adding a creamy finish. Feel free to swap out any of the root vegetables for another of your choice. Butternut squash, turnips or carrots would all work well.

14of 16General Tso’s CauliflowerPhotographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekThis plant-based version of General Tso’s chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame. Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce.View Recipe

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General Tso’s Cauliflower

Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

General Tso

This plant-based version of General Tso’s chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame. Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce.

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Skillet Curry Chickpea Potpie

a recipe photo of the Skillet Curry Chickpea Potpie with Puff Pastry Crust

16of 16Marry Me Butternut Squash SteaksPhotographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey LowerSavor this plant-based take on Marry Me Chicken, featuring butternut squash steaks in place of chicken, all nestled in a creamy sun-dried tomato sauce. Choose butternut squash with a long neck for the steaks, and use the leftover bulb and trimmings for roasting or making soup. Serve this comforting dinner with a side of sautéed greens and crusty whole-grain bread for sopping up the sauce.View Recipe

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Marry Me Butternut Squash Steaks

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower

a recipe photo of the Butternut Squash Steaks with Creamy Sun-Dried Tomato Sauce

Savor this plant-based take on Marry Me Chicken, featuring butternut squash steaks in place of chicken, all nestled in a creamy sun-dried tomato sauce. Choose butternut squash with a long neck for the steaks, and use the leftover bulb and trimmings for roasting or making soup. Serve this comforting dinner with a side of sautéed greens and crusty whole-grain bread for sopping up the sauce.

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