23 Veggie Recipes That Could Make Your Steak Jealous

Some veggie recipes don’t play backup—they take the spotlight. These 23 dishes are hearty, satisfying, and full of flavor without relying on meat. Whether you’re skipping the steak or just want something different, these recipes get the job done. They’re the kind of meals that leave you full and not missing a thing.

Sweet Potato Fritters with Sweet & Spicy Sauce

Sweet Potato Fritters with Sweet & Spicy Sauce are crispy on the outside and tender inside with a bold dipping sauce on the side. They take about 30 minutes and are made with shredded sweet potatoes, green onions, and spices. The flavor is a mix of sweet, smoky, and just enough heat. They’re the kind of fritters that don’t need a main course.
Get the Recipe: Sweet Potato Fritters with Sweet & Spicy Sauce

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions are sautéed until tender and finished with crispy onions for texture and flavor. They come together in about 20 minutes using fresh green beans, garlic, and store-bought or homemade onions. The taste is sharp, savory, and just salty enough. They’re the green beans people go back for twice.
Get the Recipe: Garlicky Green Beans with Fried Onions

Rubbed Kale Salad with Parmesan

Rubbed Kale Salad with Parmesan softens hearty kale with lemon juice and olive oil, then tops it with shaved cheese. It takes about 15 minutes and uses kale, lemon, parmesan, and crushed almonds or breadcrumbs. The flavor is nutty, salty, and bright. It’s a salad that doesn’t feel like an afterthought.
Get the Recipe: Rubbed Kale Salad with Parmesan

Overnight Breakfast Casserole with Hash Browns

An overhead shot of breakfast casserole next to a single serving and a toppings bar. — Overnight Breakfast Casserole with Hash Browns. Photo credit: Renee Nicole’s Kitchen.

Overnight Breakfast Casserole with Hash Browns layers shredded potatoes, cheese, and vegetables into a baked, ready-when-you-wake-up dish. It takes 15 minutes to prep and about an hour to bake the next morning. The taste is creamy, cheesy, and a little crispy around the edges. It’s the breakfast that feels like a weekend even on Monday.
Get the Recipe: Overnight Breakfast Casserole with Hash Browns

Pumpkin Pancakes

Pumpkin Pancakes are thick, fluffy, and spiced just right for fall or anytime comfort food. They’re ready in about 25 minutes using pumpkin purée, eggs, and warming spices. The flavor is sweet, earthy, and filling enough to skip lunch. These are the pancakes that make you forget about syrup.
Get the Recipe: Pumpkin Pancakes

Beet Latkes With Poached Egg

Beetroot pancakes with sour cream on a plate. — Beet Latkes With Poached Egg. Photo credit: At the Immigrant’s Table.

Beet Latkes with Poached Egg stack crispy beet fritters under a soft egg and tangy cream. The whole thing comes together in 40 minutes with beets, eggs, and dill crème fraîche. The flavor is earthy, rich, and just sharp enough to cut through the richness. It’s brunch that looks fancy but eats like comfort food.
Get the Recipe: Beet Latkes With Poached Egg

Loaded Bruschetta Recipe

Two bruschetta topped with diced tomatoes, mozzarella, basil, and avocado on a white square plate. — Loaded Bruschetta Recipe. Photo credit: Renee Nicole’s Kitchen.

Loaded Bruschetta is a pile of tomato, mozzarella, avocado, and balsamic on toasted bread. It takes about 15 minutes to prep with no cooking required. The flavor is fresh, creamy, and tangy with a crunchy base. It’s the appetizer that becomes the meal.
Get the Recipe: Loaded Bruschetta Recipe

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 mixes cooked quinoa with tomatoes, cucumbers, olives, and feta for a filling, colorful side. It takes around 25 minutes to toss together and uses lemon, herbs, and olive oil for flavor. The taste is bright, salty, and refreshing. It’s what you bring when you want to outshine the main dish.
Get the Recipe: Greek Quinoa Salad

Paleo Pumpkin Waffles

three gluten-free pumpkin waffles stacked on a white plate with coconut cream, maple syrup and pecans on top. A waffle maker beside the plate and a bowl of pecans and syrup behind it — Paleo Pumpkin Waffles. Photo credit: Fitasamamabear.

Paleo Pumpkin Waffles are soft, spiced, and made with almond flour and pumpkin for a grain-free breakfast. They cook in about 20 minutes using eggs, pumpkin purée, and cinnamon. The flavor is warm and subtly sweet with a toasty edge. It’s the kind of waffle that doesn’t need toppings to taste complete.
Get the Recipe: Paleo Pumpkin Waffles

Tomato Burrata Salad

Tomato Burrata Salad pairs ripe tomatoes with creamy burrata, basil, and a drizzle of oil and vinegar. It takes 10 minutes to throw together with no cooking needed. The flavor is milky, sweet, and a little tangy. It’s the salad that feels like a main course on its own.
Get the Recipe: Tomato Burrata Salad

Homemade Butternut Squash Ravioli

Homemade Butternut Squash Ravioli fills tender pasta with a roasted squash and cheese blend. It takes about 90 minutes to make from scratch and features sage, butter, and nutmeg. The flavor is sweet, savory, and smooth with a rich finish. It’s a dish that makes you forget about meat entirely.
Get the Recipe: Homemade Butternut Squash Ravioli

Honey Garlic Carrots

Honey Garlic Carrots roast up sweet and sticky with a bit of caramelization on the edges. They take 30 minutes with basic ingredients like carrots, garlic, and honey. The flavor is sweet, garlicky, and slightly savory. It’s the carrot dish that doesn’t need anything else on the plate.
Get the Recipe: Honey Garlic Carrots

Steamed Artichokes with Spicy Peach Mango Sauce

Steamed Artichokes with Spicy Peach Mango Sauce are soft, tender, and meant for dipping. They steam in about 45 minutes and get served with a bold, fruity sauce made with real peaches and hot sauce. The flavor is tart, slightly sweet, and spicy. It’s the kind of starter people don’t forget.
Get the Recipe: Steamed Artichokes with Spicy Peach Mango Sauce

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes turn Yukon golds into a rich, smooth side dish with a hint of roasted garlic. They take about 40 minutes from peel to plate. The taste is buttery, nutty, and mellow with a garlic finish. It’s the mash that doesn’t need gravy.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Roasted Honey Glazed Carrots

Red, yellow, and orange honey glazed carrots on a slate board. — Roasted Honey Glazed Carrots. Photo credit: Renee Nicole’s Kitchen.

Roasted Honey Glazed Carrots bake in the oven until caramelized and fork-tender. They take 30 minutes and feature olive oil, honey, salt, and black pepper. The flavor is sweet, slightly savory, and rich around the edges. These carrots are good enough to serve on their own.
Get the Recipe: Roasted Honey Glazed Carrots

Brown Sugar Baked Sweet Potato Slices

Baked sweet potato slices on a cutting board with a spoon. — Brown Sugar Baked Sweet Potato Slices. Photo credit: Renee Nicole’s Kitchen.

Brown Sugar Baked Sweet Potato Slices roast with a coating of sugar and spice until soft and golden. They bake in 40 minutes using sliced sweet potatoes, cinnamon, and brown sugar. The flavor is sweet, warm, and cozy with crisp edges. They’re the kind of side that turns into dessert.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Screaming Skillet Green Beans

Screaming Skillet Green Beans are blistered in a hot pan with garlic, lemon, and red pepper flakes. They cook in about 10 minutes with a handful of ingredients. The taste is sharp, spicy, and citrusy with a little crunch. These beans don’t sit quietly on the side of the plate.
Get the Recipe: Screaming Skillet Green Beans

Veggie Couscous Salad

Veggie Couscous Salad blends fluffy couscous with roasted vegetables, fresh herbs, and a lemony vinaigrette. It’s ready in 30 minutes and tastes best slightly chilled. The flavor is zesty, light, and just filling enough for lunch. It’s a salad that actually holds its own.
Get the Recipe: Veggie Couscous Salad

Tomato And Avocado Eggs Benedict

Meatless and Vegetarian Eggs Benedict Recipe with Avocado (Gluten free option!). — Tomato And Avocado Eggs Benedict. Photo credit: At the Immigrant’s Table.

Tomato and Avocado Eggs Benedict swaps meat for creamy avocado and fresh tomato on a toasted English muffin. It takes about 30 minutes with poached eggs and hollandaise to finish it off. The taste is rich, tangy, and full of fresh flavor. It’s a twist that doesn’t feel like a compromise.
Get the Recipe: Tomato And Avocado Eggs Benedict

Veggie Omelet

Veggie Omelet packs in mushrooms, bell peppers, spinach, and cheese for a fast and filling breakfast. It cooks in under 15 minutes using pantry staples and fresh vegetables. The flavor is savory, cheesy, and customizable depending on what you’ve got. It’s the kind of meal that works any time of day.
Get the Recipe: Veggie Omelet

Spinach Frittata

Spinach Frittata is an oven-baked egg dish loaded with greens, herbs, and creamy goat cheese. It’s ready in about 35 minutes and doesn’t need much else on the side. The flavor is light, tangy, and full of texture. It’s breakfast, lunch, or dinner in one pan.
Get the Recipe: Spinach Frittata

Air Fryer Pumpkin Donuts

Air Fryer Pumpkin Donuts are soft, cakey rings made with pumpkin puree and warm spices. They’re ready in 20 minutes and skip the deep fryer entirely. The taste is sweet, spiced, and just a little crisp on the outside. They’re donuts that don’t need a coffee shop to shine.
Get the Recipe: Air Fryer Pumpkin Donuts

Zucchini Noodle Salad

Zucchini Noodle Salad uses spiralized zucchini tossed with tomatoes, feta, and a lemony dressing. It comes together in 15 minutes with no cooking needed. The flavor is crisp, fresh, and tangy with a hint of brine from the cheese. It’s the kind of dish you forget is low carb.
Get the Recipe: Zucchini Noodle Salad