Burgers, bánh mì, meatballs—you may think it’s impossible to prepare these timeless favorites without the help of meat, but this week’s menu will prove you wrong. Here, you’ll find seven simple vegetarian (and vegan) dinner recipes that serve as tasty, plant-forward twists on meat- and dairy-based classics. Don’t let the clever substitutions fool you: Even veggie skeptics and picky kids will ask for seconds.
Here’s What to Cook Every Night This Week (April 22 – 28)
Vegetarians, right this way
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Published Apr 18, 2024
EE Berger/Grist
Lucy Lambriex/Getty Images
Shopping List
Produce
2 heads garlic
7 lemons
1 small red chile
4 yellow onions
1 Yukon gold potato
4 carrots
1 small red onion
Lettuce, for serving
3 Persian cucumbers
1 ounce thinly sliced jalapeños
1 pint cherry or grape tomatoes
1 pound asparagus
1 medium fennel bulb (12 ounces)
3 bunches scallions
2 bunches cilantro
2 bunches flat-leaf parsley
2 large bunches red or baby red radishes
2 bunches basil
2 bunches thyme
Meat
9 large eggs
4 anchovy fillets
Dairy
1 tablespoon unsalted butter
Finely grated Parmesan cheese, for serving
12 ounces sour cream
1 tablespoon whole milk
Grains
1 pound bucatini (or other long pasta, such as fettuccine, spaghettoni or spaghetti)
10½ ounces rice noodles
4 to 6 burger buns
4 mini baguettes (or 1 large baguette)
7 ounces semi-pearled farro
10 ounces paella rice, such as Calasparra or bomba
Canned and Packaged Goods
White chia seeds
One 10-ounce block firm tofu
2 ounces buckwheat flour
8 ounces white wine or hard cider
Two 15½-ounce cans black beans
1 ounce breadcrumbs
Guacamole, for serving
1 pound firm tofu
3 ounces panko breadcrumbs
5 ounces sesame seeds
10 ounces dry white wine
8 ounces coconut milk
One 15-ounce can cannellini beans
1 ounce nutritional yeast
4 ounces tomato sauce
9 ounces marinated baby artichokes
3 ounces green or kalamata olives
32 ounces low-sodium vegetable stock
Saffron threads
14 ounces split peas
Pantry Ingredients: extra-virgin olive oil, kosher salt, crushed red pepper flakes, soy sauce, freshly ground black pepper, sriracha, sesame oil, tomato puree, coconut oil, ketchup, maple syrup, neutral oil, balsamic vinegar, cumin, chili powder, smoked sweet paprika, mayonnaise, seasoned rice wine vinegar, all-purpose flour, garlic powder, flaky salt, white or yellow miso paste, tomato paste, bay leaves
Monday: Scallion Oil Bucatini with Runny Eggs
Equal parts savory, sharp and nutty, this scallion-heavy pasta is packed with umami. Add crushed red pepper flakes, chili crisp or pickled jalapeños to your bowl for extra spice (and save time by mixing a raw egg yolk into the noodles instead of frying the whole egg).
Wednesday: Split Pea Soup with Balsamic Vinegar
Fresh chili oil and lemon-parsley mojo take this seasonal soup over the top. To make this spring staple vegan-friendly, nix the anchovy fillets and finish your bowl with dairy-free sour cream instead of the regular kind.
Thursday: Black Bean Burgers with Guacamole and Griddled Onions
Easy canned black beans, mayo and guac keep these veggie burgers moist and flavorful—a far cry from the hockey puck veggie burgers you’ve had before. I would add canned corn to the mix too for bonus sweetness and a pop of color.
Friday: Crispy Tofu Bánh Mì
Piled high with pickled vegetables, spicy mayonnaise, fresh herbs and a crunchy sesame seed crust, this sammy is a vegetarian’s dream. If you make the handhelds ahead (or are serving them outdoors), wrap them in foil to keep them warm and leave a vent for steam to escape, so the tofu doesn’t turn soggy before it’s served.
Saturday: Instant Pot Farro Risotto
One bite, and you’ll be shocked this comfort dish is totally vegan. The rich, creamy consistency is courtesy of white bean purée, coconut milk and nutritional yeast. Swap in whatever neglected veggies that are wasting away in your fridge for the saucy tomatoes, if you feel so inclined.
Sunday: Asparagus and Artichoke Paella
’Tis the season for filling your roomiest tote bag to the brim with spring produce—asparagus, radishes and artichokes included. This seafood-free spin on the Spanish rice dish is endlessly versatile, as you can sub four to five cups of any vegetables you’d like for the spring assortment.
