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Here’s What to Cook Every Night This Week (September 12 – 18)

Since summer began, we’ve consumed more hot dogs, burgers, ribs, steaks and chicken skewers than we can count. Now that barbecue season is a wrap, we’re hungry for the one food group we’ve been neglecting: vegetables. Read on for a week’s worth of vegetarian dinners that get their deliciousness from fresh produce and plant-based ingredients. Even the staunchest carnivores at your table will be satisfied, promise.

60 Vegetarian Dinner Recipe Ideas You Need to Try


woman shopping for lettuce at the supermarket
Maria Korneeva/Getty Images

Shopping List

Produce
1 red onion
1 red bell pepper
One 1-inch piece ginger
8 garlic cloves
1 small head cauliflower
5 limes
8 ounces frozen peas
10 ounces shiitake mushrooms
5 ounces baby spinach
1 large cucumber
5 medium carrots
2 ears fresh corn
6 ounces frozen corn
10 ounces new potatoes
1 jalapeño
2 heads romaine lettuce
5 ounces cherry tomatoes
2 avocados
5 zucchini
1 sweet onion
2 large sweet potatoes
3 bunches cilantro
3 bunches scallions
1 large bunch broccoli rabe or broccolini (about 12 ounces)
1 bunch basil

Dairy
1 stick unsalted butter
14 ounces ricotta cheese
4 ounces shredded mozzarella cheese
2 ounces grated Parmesan cheese
3 ounces crumbled blue cheese
3 ounces sour cream
1 ounce milk

Grains
Steamed white rice, for serving
7 ounces brown rice
6 ounces quinoa
Crispy tortilla strips, for serving
12 yellow corn tortillas

Canned and Packaged Goods
Red curry paste
One 14-ounce can coconut milk
One 28-ounce can chickpeas
12 ounces roasted red peppers
5 ounces natural almond butter
One 14-ounce package extra-firm tofu
Roasted almonds
5 ounces bean sprouts
Black and white sesame seeds, for serving
8 ounces ground seitan
8 ounces silken tofu
22 ounces canned black beans
16 ounces marinara sauce

Pantry Ingredients: extra-virgin olive oil, chili powder, ground coriander, kosher salt, freshly ground black pepper, sherry vinegar, tomato paste, flaky sea salt, gochujang, rice vinegar, honey, soy sauce, sesame oil, cayenne pepper, agave nectar, smoked paprika, dried oregano, crushed red pepper flakes

Monday: Chickpea and Vegetable Coconut Curry

This Thai-inspired, one-pan meal will not only satisfy your craving for takeout, it will also keep you full with 26 grams of protein. Feel free to toss in any neglected veggies that you have in the fridge, like snap peas or broccoli

Tuesday: Crispy Tofu Steaks with Broccoli Rabe and Romesco

You only think you don’t like tofu. Once you try it pan-fried, crispy and slathered in sweet-and-savory roasted red pepper sauce, you’ll change your mind for good.

Wednesday: Bibimbap Bowls

Brown rice, shiitake mushrooms, crunchy veggies, leafy greens, fresh herbs—these rejuvenating bowls have it all. But if you ask us, the real star is the zingy, spicy gochujang sauce.

Thursday: Easy 5-Ingredient Corn Soup

Because we’re savoring every last kernel of summer 2022. Luckily, in-season corn doesn’t need much help to transform into a soul-soothing soup.

Friday: Vegan Fiesta Taco Bowl

We can’t decide what we’re drooling over most: the citrusy green goddess dressing, the chorizo-like smoky seitan or the dairy-free lime “sour cream,” made from silken tofu.

Saturday: Baked Zucchini ‘Ziti’ Spirals with Mozzarella

Who needs pasta when you can use paper-thin slices of your favorite summer squash instead? The zucchini holds up to rich ricotta, gooey mozzarella and easy store-bought marinara like a dream.

Sunday: Sweet Potato and Black Bean Tacos with Blue Cheese Crema

Consider these vegetarian tacos a sampler of the fall bounty to come. Tender roasted sweet potatoes are the ultimate match for funky blue cheese, buttery avocado and tender black beans. Pass the hot sauce, would ya?

36 High-Protein Vegetarian Meals That Won’t Leave You Hungry


For even more great recipes, check out our first cookbook, Only the Good Stuff.

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.