Looking for some not-boring, high-protein, veggie-forward summer dinners I can cook in less than 1 hour (active time). Bonus points if it’s vegetarian or pescatarian!

Question

Claire · Answer

Ginger-Garlic Shrimp With Coconut Milk Recipe: I usually toss in a bunch of broccoli or whatever other veggies I’ve got in the fridge too. So fast, so delish, and my 5yo loves it. Don’t skimp on the toppings.

AMB · Answer

Stuffed Portobello Mushrooms Recipe: We substituted the ricotta for goat cheese (I think that was my favorite part) and used gluten free panko bread crumbs for texture. You could probably do a small to medium portobello if you want it as a side (maybe serve with chicken?) or larger portobello mushrooms to make it the main dish (that is what we did). I am open to recommendations to make it more protein dense if it’s a vegetarian meal.

Kara Brown · Answer

Tuna and Tomato Salad Recipe: I’ve had this three times in the past week. Gotta go for the high quality tuna to really make it sing!

Zoe Det · Answer

Bean salads!: Take canned beans, or beans you cook in large quantities ahead of time, combine with whatever delicious veggies you have, maybe a quinoa or couscous, dressing, voila!

Elisa Vitale · Answer

Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce: Quick, flavorful, and you can switch up the herbs.  Works at room temperature or chilled and you can serve over rice or noodles if you need a little more substance.

Sara Quinn · Answer

Black Bean Tostadas: These are fresh, customizable and absolutely delicious. I make my own tostadas (bake in oven) and cook my rancho gordo black beans from scratch and then cook with lots of onion and oil or bacon grease to refry but you could use store bought for both! Serve with lots of toppings, radish, avocado, sour cream, lettuce, lime, jalapeños, etc etc. They are so fresh and satisfying.

Amy · Answer

Springy Green Goddess Shrimp + Orzo Chop: This is so good! I also like it with grilled chicken.

Amy · Answer

Sheet-Pan Coconut Shrimp and Sweet Potatoes Recipe: The coconut shrimp tastes like sunshine!

Emily · Answer

Beans al Limone with Asparagus & Peas: Made this tonight, washed down with blackberry clearly canadian - will absolutely make again.

Rebecca Atwood · Answer

Crispy Sheet-Pan Noodles With Glazed Tofu Recipe: This is really good. I sometimes just use frozen broccoli or whatever vegetable I have around. Or do it without the veg and serve cold cucumber salad on the side.

Anna Songsong · Answer

Blissed-Out Thai Salad with Peanut Tempeh: this salad is both hearty and fresh. so flavorful and zesty!

JV · Answer

Roast Cod With Curry Butter: High protein on a bed of roast veg! One pan in the oven, and the impressive part (the rich and buttery part) takes minutes in a small sauce pan. Sub in any root veg you have on hand!

Rob · Answer

Grilled Mushroom Antipasto Salad: umami bomb, a meal unto itself.

Emily · Answer

Sweet Potato Chickpea Buddha Bowl: Mix and match veggies as you please!

Kaitlin · Answer

Sheet Pan BBQ Tofu: This tofu, plus whatever vegetables look most delicious this week at the farmer’s market

Andrea · Answer

farmers market veggies in a fritatta with side salad: A favorite weekly summer ritual: go to the farmers market the morning it’s offered in your town, and whatever veggies you bring home, use some of them in a frittata that night for dinner with a simple salad on the side (something like arugula, parm, nuts/seeds, a simple diy dressing). It’s cozy and fills you up but not heavy, uses tons of seasonal veggies, nice for the mind to have a familiar recipe you kind of come to memorize - although it’s always different week to week. It just checks all the boxes for me.