15 Veggie Recipes That Even Grandpa Asked for Seconds Of

Some veggie dishes didn’t just get noticed—they got asked for twice. These 15 recipes brought enough flavor to turn doubters into fans, one scoop at a time. Whether roasted, stuffed, rolled, or simmered, every bite delivered something satisfying. Even Grandpa went back for more, and that says everything.

Slow cooker vegetarian chili with beans and vegetables in a white bowl. — Easy Slow Cooker Vegetarian Chili. Photo credit: MOON and spoon and yum.

Easy Butternut Squash Soup with Homemade Dumplings

Two bowls of butternut squash soup on a wooden table. — Easy Butternut Squash Soup with Homemade Dumplings. Photo credit: Renee Nicole’s Kitchen.

Easy Butternut Squash Soup with Homemade Dumplings takes about 45 minutes and pairs pureed squash with fluffy biscuit-style dumplings. The soup is smooth and slightly sweet, while the dumplings add a hearty bite. Carrots, onions, and warm spices round out the flavor. It’s filling without feeling heavy, and great on cold days.
Get the Recipe: Easy Butternut Squash Soup with Homemade Dumplings

Rubbed Kale Salad with Parmesan

A white dish filled with kale leaves topped with slices of cheese. A glass of water, a fork, and a napkin are in the background on a dark wooden table. — Rubbed Kale Salad with Parmesan. Photo credit: Renee Nicole’s Kitchen.

Rubbed Kale Salad with Parmesan takes 20 minutes and combines tender kale, lemon juice, olive oil, and shaved parmesan. The taste is tangy, salty, and just rich enough from the cheese. The kale softens without getting soggy, holding up well at any meal. It’s the kind of salad that keeps conversation going.
Get the Recipe: Rubbed Kale Salad with Parmesan

Spinach and Ricotta Lasagna

A lasagna being dished up. — Spinach and Ricotta Lasagna. Photo credit: Splash of Taste.

Spinach and Ricotta Lasagna takes about 90 minutes and layers noodles with ricotta, spinach, marinara, and mozzarella. The flavor is classic, savory, and creamy with just enough bite from the spinach. Each layer holds together without feeling too dense. It’s comfort food done right, and hard to stop at one square.
Get the Recipe: Spinach and Ricotta Lasagna

Zucchini Noodle Salad

Zucchini Noodle Salad takes just 15 minutes and uses spiralized zucchini, tomatoes, red onion, and a lemon vinaigrette. The flavor is crisp, tangy, and refreshing with no wilted greens in sight. It holds its texture better than most salads. Ideal when you want something cool that still has structure.
Get the Recipe: Zucchini Noodle Salad

Stuffed Shells with Spinach and Ricotta

Stuffed shells in a cast iron skillet. — Stuffed Shells with Spinach and Ricotta. Photo credit: Renee Nicole’s Kitchen.

Stuffed Shells with Spinach and Ricotta take about 50 minutes and feature jumbo pasta shells packed with cheese and spinach, baked in tomato sauce. The filling is creamy and herby, balanced by the acidity of the sauce. The texture is soft but not mushy. It’s a dish that disappears fast once served.
Get the Recipe: Stuffed Shells with Spinach and Ricotta

Homemade Butternut Squash Ravioli

Homemade Butternut Squash Ravioli takes about 75 minutes and fills tender pasta with mashed squash, parmesan, and nutmeg. The flavor is lightly sweet and savory, with a soft, rich center. It’s best with a bit of brown butter or sage. One of those meals where silence means everyone’s focused on the plate.
Get the Recipe: Homemade Butternut Squash Ravioli

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash takes about 60 minutes and features roasted squash filled with quinoa, cranberries, and chopped nuts. The flavor is earthy, slightly sweet, and nutty with good texture contrast. The squash stays soft without falling apart. It’s balanced enough to feel like a full meal on its own.
Get the Recipe: Quinoa Stuffed Acorn Squash

Greek Quinoa Salad

Quinoa salad in a brown bowl, garnished with pita bread. — Greek Quinoa Salad. Photo credit: Renee Nicole’s Kitchen.

Greek Quinoa Salad comes together in 25 minutes with quinoa, cucumbers, tomatoes, olives, and feta cheese. The flavor is tangy, briny, and herby with a lemon-based dressing. The quinoa adds a soft base that holds up well in the fridge. It’s a reliable side that feels like more than a filler.
Get the Recipe: Greek Quinoa Salad

Veggie Couscous Salad

Veggie Couscous Salad takes 25 minutes and mixes couscous with cucumbers, tomatoes, bell peppers, and a citrusy dressing. The flavor is zesty and clean, with crunchy veggies throughout. It’s light but still satisfying. Works well cold and stands out on any potluck table.
Get the Recipe: Veggie Couscous Salad

Spinach Lasagna Rolls

Two lasagna roll-ups filled with spinach and ricotta cheese, topped with tomato sauce and melted cheese, garnished with a fresh basil leaf—dishes every foodie should try before you die. — Spinach Lasagna Rolls. Photo credit: Renee Nicole’s Kitchen.

Spinach Lasagna Rolls take about 60 minutes to prepare. They wrap spinach and ricotta in pasta sheets and bake in sauce and cheese. The rolls are soft, cheesy, and flavorful with every bite. They hold their shape and reheat well. They are ideal when you want all the taste of lasagna in a neater package.
Get the Recipe: Spinach Lasagna Rolls

Citrus Asparagus Couscous

Citrus Asparagus Couscous takes 25 minutes and combines pearl couscous, asparagus, lemon, and garlic. The taste is bright, savory, and just a bit tangy. The asparagus stays crisp-tender, and the couscous soaks up all the flavor. It’s a fast side that always felt worth making again.
Get the Recipe: Citrus Asparagus Couscous

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad is ready in 15 minutes and features thinly sliced sprouts with lemon, parmesan, and almonds. The flavor is sharp, nutty, and fresh with a crunchy bite. It doesn’t get soggy like most greens. A solid go-to for meals where you need something bold and green.
Get the Recipe: Shaved Brussels Sprouts Salad

Summer Orzo Salad

Summer orzo pasta salad in a while serving bowl on a whitewashed background next to a bowl of green beans. — Summer Orzo Salad. Photo credit: Renee Nicole’s Kitchen.

Summer Orzo Salad takes 25 minutes and tosses orzo pasta with cucumbers, tomatoes, red onion, and herbs. It’s cool, herby, and balanced with a clean lemony dressing. The texture is soft with just enough crunch. Always got passed around more than once.
Get the Recipe: Summer Orzo Salad

Thai Pumpkin Curry

Overhead shot of a white pot with Thai pumplkin curry. — Thai Pumpkin Curry. Photo credit: All Ways Delicious.

Thai Pumpkin Curry takes about 40 minutes and simmers pumpkin with coconut milk, red curry paste, and vegetables. The flavor is rich, mildly spicy, and slightly sweet. The pumpkin breaks down into a creamy base without losing all its shape. It’s the kind of dish that makes rice disappear fast.
Get the Recipe: Thai Pumpkin Curry

Easy Slow Cooker Vegetarian Chili

Easy Slow Cooker Vegetarian Chili cooks in 4 to 6 hours and uses beans, tomatoes, bell peppers, and spices. The result is hearty, warm, and packed with flavor without needing any meat. The texture is thick, with chunks in every spoonful. Always better than expected, especially after the first bowl.
Get the Recipe: Easy Slow Cooker Vegetarian Chili