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Category: Vegetarian Dinner Recipes

Easy vegetarian dinner recipes designed for busy families, meal prep, and satisfying weeknight meals.

  • Crispy Za’atar Tofu Pita Pockets

    Crispy Za’atar Tofu Pita Pockets

    Crispy tofu, roasted cabbage, hummus, and lemony herbs fill warm pitas for a satisfying vegetarian dinner.

    Serves: 4   Prep: 15 minutes   Cook: 25 minutes

    Ingredients

    • 1 package (16 ounces) extra-firm tofu, drained
    • 4 cups thinly sliced green cabbage
    • 1 small red onion, thinly sliced
    • 3 tablespoons olive oil, divided
    • 1 tablespoon cornstarch
    • 2 teaspoons za’atar, divided
    • 1/2 teaspoon smoked paprika
    • 3/4 teaspoon kosher salt, divided
    • 1 lemon
    • 1/3 cup chopped parsley
    • 2 tablespoons chopped mint
    • 1/4 cup chopped pistachios
    • 4 whole-wheat pitas
    • 3/4 cup hummus

    Instructions

    1. Heat the oven to 425°F. Line two sheet pans with parchment.
    2. Pat the tofu dry and tear it into small uneven pieces. Toss with 1 tablespoon olive oil, cornstarch, 1 teaspoon za’atar, paprika, and 1/4 teaspoon salt. Spread on one pan.
    3. Toss the cabbage and onion with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread on the second pan.
    4. Roast both pans for 20 to 25 minutes, stirring and switching racks halfway, until the tofu is crisp and the cabbage has browned edges.
    5. Zest and juice the lemon. Mix with the parsley, mint, pistachios, remaining za’atar, olive oil, and salt.
    6. Warm the pitas. Spread each with hummus, then fill with tofu, cabbage, and the herb mixture.

    Prep ahead

    • Slice the cabbage and onion and mix the dry tofu seasonings up to 2 days ahead.

    Easy swaps

    • Use sunflower seeds instead of pistachios for a nut-free variation.
    • Serve over rice if pita is unavailable.

    Storage and reheating

    Refrigerate the cooked tofu and cabbage for up to 3 days. Re-crisp on a sheet pan at 400°F; assemble pitas just before eating.

  • Golden Chard, Feta & Pine Nut Frittata

    Golden Chard, Feta & Pine Nut Frittata

    Tender chard, creamy feta, and toasted pine nuts turn eggs into a colorful pantry-friendly dinner.

    Serves: 4   Prep: 15 minutes   Cook: 22 minutes

    Ingredients

    • 1 large bunch Swiss chard
    • 1 small yellow onion, thinly sliced
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove, minced
    • 8 large eggs
    • 1/3 cup milk
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1/2 cup crumbled feta
    • 2 tablespoons pine nuts
    • 1 tablespoon chopped fresh thyme or parsley

    Instructions

    1. Heat the oven to 400°F. Separate the chard stems from the leaves. Thinly slice the stems and roughly chop the leaves.
    2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion and chard stems for 5 minutes. Add the garlic and leaves and cook until wilted and any liquid has evaporated, about 4 minutes.
    3. Whisk the eggs, milk, salt, and pepper. Stir in half the feta, then pour over the vegetables. Scatter the remaining feta and pine nuts on top.
    4. Cook without stirring for 3 minutes, until the edges begin to set. Transfer to the oven and bake for 9 to 12 minutes, until the center is just set.
    5. Rest for 5 minutes, sprinkle with herbs, and cut into wedges.

    Prep ahead

    • Wash and cut the chard up to 2 days ahead.

    Easy swaps

    • Use spinach or kale in place of chard.
    • Pumpkin seeds can replace pine nuts.

    Storage and reheating

    Refrigerate wedges in an airtight container for up to 3 days. Serve cold, at room temperature, or warmed briefly.