27 Veggie Recipes That Made Everyone Forget About the Meat

Sometimes the vegetables do all the work, and no one misses the meat. These recipes bring enough flavor, texture, and substance to carry the whole meal. They’re simple, satisfying, and good enough to stand on their own. Here are 27 veggie recipes that made everyone forget about the meat.

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.

Garam Masala Brussels Sprouts

Garam masala Brussels sprouts roast in 30 minutes with oil, spices, and a touch of sweetness. The flavor is bold, slightly smoky, and deeply savory. The texture is crisp on the edges and tender inside. It’s the kind of dish that changes how you think about Brussels sprouts.
Get the Recipe: Garam Masala Brussels Sprouts

Homemade Butternut Squash Ravioli

Homemade butternut squash ravioli takes about an hour and fills fresh pasta with squash, cheese, and herbs. The flavor is sweet, nutty, and balanced with savory notes. The texture is soft but not mushy. It feels like a main without needing anything else on the plate.
Get the Recipe: Homemade Butternut Squash Ravioli

Brown Butter Garlic Mashed Potatoes

Brown butter garlic mashed potatoes come together in 35 minutes with golden butter and roasted garlic. The flavor is rich, nutty, and layered with savory depth. The texture is smooth with just a little body. They hold their own without needing a roast next to them.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Sweet Potato Fritters with Sweet & Spicy Sauce

Sweet potato fritters cook in 30 minutes and pair crispy rounds with a sweet-spicy dipping sauce. They’re crunchy outside, soft inside, and full of flavor. The sauce brings heat and balance. They disappear fast, no meat required.
Get the Recipe: Sweet Potato Fritters with Sweet & Spicy Sauce

Veggie Omelet

Veggie omelet takes about 15 minutes and folds eggs around peppers, onions, and spinach. The texture is fluffy with a light sautéed crunch from the vegetables. It tastes savory, fresh, and satisfying. It’s filling enough to carry a plate by itself.
Get the Recipe: Veggie Omelet

Air Fryer Pumpkin Donuts

Air fryer pumpkin donuts cook in 25 minutes and use canned pumpkin, warm spices, and a cinnamon sugar coating. They’re soft, cake-like, and lightly crisp on the outside. The flavor is sweet but not too rich. They feel like a treat without feeling heavy.
Get the Recipe: Air Fryer Pumpkin Donuts

Garlicky Green Beans with Fried Onions

Garlicky green beans with fried onions are ready in 25 minutes with crisp beans and golden onions. The flavor is bold, savory, and just a little salty. The texture contrast keeps things interesting. They can stand alone or replace the main if needed.
Get the Recipe: Garlicky Green Beans with Fried Onions

Veggie Couscous Salad

Veggie couscous salad takes 20 minutes and combines couscous, fresh vegetables, and a lemony dressing. It’s light, flavorful, and satisfying with every bite. The texture is fluffy with some crunch from the veggies. It works cold or at room temp, and always gets seconds.
Get the Recipe: Veggie Couscous Salad

Spinach Frittata

A slice of frittata with spinach and parmesan. — Spinach Frittata. Photo credit: Running to the Kitchen.

Spinach frittata bakes in about 30 minutes with eggs, greens, and a creamy cheese like goat or feta. The texture is firm but soft, and slices clean. It’s earthy, slightly tangy, and filling. It’s the kind of dish that needs no sides.
Get the Recipe: Spinach Frittata

Surprise Potatoes

A casserole dish with shredded cheese and a wooden spoon. — Surprise Potatoes. Photo credit: Real Life of Lulu.

Surprise potatoes bake in under an hour and are stuffed with a mix of cheese, herbs, or veggies depending on what’s inside. The outside stays crisp while the middle is soft and full of flavor. They’re warm, satisfying, and always a hit. The surprise is they don’t need anything else.
Get the Recipe: Surprise Potatoes

Zucchini Noodle Salad

Zucchini noodle salad takes 15 minutes and tosses spiralized zucchini with herbs, lemon, and crunchy extras. The flavor is light, fresh, and clean. The texture keeps its crunch without getting soggy. It’s quick, easy, and holds up as the full meal.
Get the Recipe: Zucchini Noodle Salad

Oven Roasted Root Vegetables

A dish of beets, sweet potatoes, and parsnips roasted in the oven with sprigs of sage. — Oven Roasted Root Vegetables. Photo credit: Renee Nicole’s Kitchen.

Oven roasted root vegetables take 40 minutes and mix carrots, potatoes, and parsnips in oil and herbs. The edges get crispy while the centers stay soft. The flavor is earthy, sweet, and savory all at once. They take up the whole plate without complaint.
Get the Recipe: Oven Roasted Root Vegetables

Rubbed Kale Salad with Parmesan

Rubbed kale salad with parmesan takes 15 minutes and softens kale with lemon and oil, then tops it with salty cheese. The texture is chewy and satisfying with bites of sharp flavor. It’s hearty enough to carry a meal. It’s simple but never boring.
Get the Recipe: Rubbed Kale Salad with Parmesan

Marinated Brussels Sprouts

Marinated Brussels sprouts chill in a quick vinaigrette for about 20 minutes. The texture is tender with a slight bite. The flavor is tangy, savory, and just a little sweet. They feel like a side but eat like more.
Get the Recipe: Marinated Brussels Sprouts

Easy Oven Asparagus

Easy oven asparagus takes 15 minutes and roasts spears until just crisp at the tips. The flavor is clean, slightly nutty, and not overdone. The stalks keep a bit of snap. They look like a side but take center stage fast.
Get the Recipe: Easy Oven Asparagus

Loaded Cauliflower Mash

Loaded cauliflower mash takes 30 minutes with cauliflower, cheese, and herbs blended to a smooth base. The flavor is rich and savory with none of the usual blandness. It’s creamy with just enough texture. It’s the mash that doesn’t miss the meat.
Get the Recipe: Loaded Cauliflower Mash

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 takes about 25 minutes and combines quinoa with cucumbers, tomatoes, olives, and feta. The flavor is tangy and briny with a bit of crunch and chew. It’s light but still filling. It covers more than just the salad section.
Get the Recipe: Greek Quinoa Salad

Honey Garlic Carrots

Honey garlic carrots roast in 30 minutes and are glazed with honey, garlic, and butter. The flavor is sweet, salty, and caramelized. The texture is soft with crisp edges. They’re easy to pile high and call it dinner.
Get the Recipe: Honey Garlic Carrots

Creamy Mashed Potatoes

A bowl of mashed potatoes with gravy and sprigs of thyme and sage. — Creamy Mashed Potatoes. Photo credit: Renee Nicole’s Kitchen.

Creamy mashed potatoes take about 30 minutes and blend boiled potatoes with cream and butter until smooth. The flavor is mild but rich. The texture is light without being runny. They’re more than a side when served with confidence.
Get the Recipe: Creamy Mashed Potatoes

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 cook in 25 minutes and pair shredded beets with herbs and a soft egg on top. The flavor is earthy, slightly sweet, and perfectly balanced by the creamy yolk. The edges get crisp while the middle stays tender. They turn heads on the table every time.
Get the Recipe: Beet Latkes With Poached Egg

Worcestershire Green Beans

Worcestershire green beans cook in 20 minutes with garlic, soy, and a splash of Worcestershire sauce. The flavor is umami-forward and bold. The texture keeps a bit of crunch. They’re fast, flavorful, and don’t need a main to feel complete.
Get the Recipe: Worcestershire Green Beans

Roasted Brussels Sprouts with Almonds and Feta

A bowl of roasted brussels sprouts. — Roasted Brussels Sprouts with Almonds and Feta. Photo credit: Renee Nicole’s Kitchen.

Roasted Brussels sprouts with almonds and feta take 30 minutes and layer nutty, salty, and savory elements together. The sprouts crisp at the edges and soften inside. The feta adds creaminess while the almonds add crunch. They go fast, no meat required.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Screaming Skillet Green Beans

Screaming skillet green beans cook in under 15 minutes with high heat and simple seasoning. The beans blister for flavor while staying bright. They taste fresh, sharp, and a little smoky. They bring energy to the plate without much work.
Get the Recipe: Screaming Skillet Green Beans

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 in 35 minutes with butter and a dusting of sugar. The edges caramelize while the center stays soft. The flavor is sweet, warm, and comforting. They could double as dessert and no one would complain.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Steamed Artichokes with Spicy Peach Mango Sauce

Steamed artichokes take about 40 minutes and get dipped in a peach mango sauce with heat. The leaves are tender and the dip is sweet with a kick. The texture mix keeps it interesting. It feels like a full experience on its own.
Get the Recipe: Steamed Artichokes with Spicy Peach Mango Sauce

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 take 30 minutes with honey, garlic, and a bit of butter. The flavor is sweet, savory, and a little sticky. They roast up golden and soft with crisp tips. It’s one of those dishes that doesn’t need an introduction.
Get the Recipe: Roasted Honey Glazed Carrots

Overnight Breakfast Casserole with Hash Browns

Overnight breakfast casserole with hash browns bakes in an hour with eggs, cheese, and shredded potatoes. The texture is soft in the middle and crisp on top. It’s filling, savory, and easy to make ahead. It’s brunch without needing a side of bacon.
Get the Recipe: Overnight Breakfast Casserole with Hash Browns