This mix of top-rated dinners is sure to have an option for whatever you're in the mood for—from comforting soups to veggie-packed salads. Plus, you can count on each of these meatless meals to have reduced levels of saturated fat and sodium, so sticking to a heart-healthy eating pattern is easy. Recipes like our 5-Ingredient Avocado & Chickpea Salad and Pesto Pasta with Peas & Tomatoes are so tasty, you'll want to make them on repeat.

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5-Ingredient Avocado & Chickpea Salad

This avocado-and-chickpea salad is a fresh, flavorful dish that comes together in minutes. Made with just five ingredients, it’s as simple as it is satisfying. Creamy avocado pairs perfectly with hearty chickpeas for a filling, plant-based meal. With no cooking required and minimal prep, it’s a perfect quick lunch or dinner.

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Lemon-Turmeric Cabbage & White Bean Soup

This cozy soup turns humble ingredients into a bowl of golden comfort. Tender cabbage and creamy cannellini beans simmer together with aromatic spices for warmth and depth, while a splash of lemon juice at the end brightens every spoonful. It’s light yet satisfying, full of fiber and antioxidants, and easy enough for a weeknight.

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Pesto Pasta with Peas & Tomatoes

This Pesto Pasta with Peas & Tomatoes is a bright, flavorful dish that comes together quickly. Pasta is cooked alongside frozen sweet peas, then tossed with juicy cherry tomatoes and basil pesto for a fresh, herbaceous finish. You can serve it warm or chilled, making it perfect for weeknight dinners, potlucks or picnics. A sprinkle of Parmesan and a squeeze of lemon add the perfect final touch.

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Bean & Pasta Salad

This bean-and-pasta salad is a satisfying dish packed with plant-based protein. It combines tender pasta with fiber-rich beans, crisp vegetables and a zesty vinaigrette for a well-balanced bite. The flavors continue to meld as it sits, making it an ideal recipe for meal prep or gatherings.

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Sheet-Pan Chickpeas & Spring Veggies

This sheet-pan dinner is a fresh way to celebrate the season. Chickpeas roast alongside tender vegetables on one baking sheet, making cleanup a breeze. Served over a creamy, tangy yogurt base, the warm veggies and chickpeas create a satisfying contrast that feels both comforting and light.

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High-Protein Pasta with Peas

This one-pot pasta with peas is packed with plant-based protein and a healthy dose of fiber. The chickpea pasta is cooked with vibrant green peas and tossed with fragrant basil and a rich pesto sauce for fresh flavor in every bite. Nutty toasted pine nuts provide the perfect crunch, adding depth and texture.

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General Tso’s Cauliflower

This plant-based version of General Tso’s chicken is the perfect weeknight meal, swapping out the 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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25-Minute Sweet Potato & Bean Enchiladas

These quick sweet potato and bean enchiladas are diabetes-friendly thanks to egg wraps that are lower in carbs than traditional tortillas. The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.

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High-Protein Butternut Squash & Lentil Soup

This hearty, plant-based soup is packed with protein from lentils and gets cozy flavors from warming spices like cinnamon, cumin and coriander. A swirl of tangy Greek yogurt and a sprinkle of fresh parsley finish each bowl with brightness and creaminess. Serve with lemon wedges for an extra pop of flavor.

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Spaghetti with Creamy Lemon-Spinach Sauce

Give your veggie servings a boost with this easy spaghetti with spinach sauce recipe. Loosely inspired by the flavors of classic pesto, this vibrant pasta packs in plenty of spinach and basil with a garnish of nutty walnuts and savory Parmesan cheese. Serve with a drizzle of good olive oil and a green salad on the side.

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Ash-eh Reshteh (Persian Bean & Pasta Soup)

Ash-eh reshteh is a hearty bean and noodle soup that’s packed with fresh herbs. The vegetarian soup is often made for Nowruz, the Persian New Year, but it’s delicious any time.

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Veggie Fajitas

These veggie fajitas are packed with sweet bell pepper and red onion. Creamy avocado and warm tortillas complete the meal. The veggies alone make a great meal-prep recipe to have on hand. Serve them over rice, or heat them up over tortilla chips topped with melting cheese. To get a little char on your tortillas, place them over a medium gas flame and cook until darkened in spots, flipping once. Place on a plate and cover with a clean kitchen towel to keep warm.

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Extra-Crispy Eggplant Parmesan

This eggplant Parmesan is creamy in the center with a crispy panko crust on the outside. To know when your eggplant is cooked to perfection, poke it with the tip of a paring knife. The knife tip should slide through with little resistance. If it feels a little too tough in some spots, it needs a few more minutes in the oven. You can rotate the baking sheet front to back for even browning.

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Vegetarian Tacos with Zucchini & Corn

These fresh vegetarian tacos with zucchini and corn take advantage of summer’s best produce. The chipotle-infused refried beans add a layer of heat. For vegan tacos, skip the queso fresco and add chopped avocado in its place.

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