15+ High-Fiber Vegetarian Dinners To Make Forever

Whether you follow a vegetarian eating pattern or just want to add some more veggies to your plate, it’s worth checking out these highly-rated meals! These dishes are also high in fiber, with at least six grams per serving. Eating fiber-rich meals can lead to several health benefits including a lower risk of heart disease and diabetes, and supporting healthy digestion. Options like our Braised Lentils & Kale with Fried Eggs and our Eggplant Rollatini are the perfect veggie-packed main to try tonight.

Caprese Casserole

Sara Haas

This healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don’t skip the balsamic vinegar at the end—it’s a bright finishing touch.

Braised Lentils & Kale with Fried Eggs

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

These braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.

Bitter Greens Salad with Beets & Oranges

Leigh Beisch

Beets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.

Eggplant Rollatini

Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

This tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.

Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & Cashews

Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Topped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.

Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole

Sara Haas

This healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.

5-Ingredient Spaghetti with Zucchini & Parmesan

Rachel Marek

This 5-ingredient dinner, not counting staples like salt, pepper and oil, is quick and easy to prepare. Enjoy it as is or jazz it up with crushed red pepper and chopped herbs. For a heartier dinner, add a can of white beans (rinsed) or some cooked chicken.

Creamy Mushroom & Orzo Soup with Lemon & Parmesan

Diana Chistruga

This creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.

Okra & Chickpea Tagine

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish–it works well in a large saucepan–but if you have one, here’s a chance to use it.

Pumpkin & Black Bean Soup

Fred Hardy

This quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.

Baked Spinach & Feta Pasta

Jason Donnelly

Feta softens in the oven before it’s combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.

Creamy Zucchini-Chickpea Soup with Spinach

Carolyn Hodges, M.S., RDN

Canned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.

Shakshuka (Eggs Poached in Spicy Tomato Sauce)

Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It’s often served for breakfast or lunch in North Africa and the Middle East .

Chipotle Tofu Tacos

Jason Donnelly

Here, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.

Clean-Out-the-Fridge Vegetable Soup

Eva Kolenko

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Vegetable Lasagna with White Sauce

This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.

Baked Frittata with Butternut Squash, Kale & Sage

This easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage, and earthy lacinato kale.

Tarkari (Afghan Vegetable & Chickpea Soup)

Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.