Put your boring salad to bed, because these vegetarian meal ideas are calling your name! With soups, sandwiches, wraps and more, these satiating recipes will have you looking forward to lunch.
Apple-White Cheddar Grilled Cheese
On rainy days when we need comfort food in a hurry, I toast raisin bread sandwiches with white cheddar, apple and red onion. They are also quite tasty made with vegan cheese and olive oil instead of butter! -Kathy Patalsky, New York, New York
Go to Recipe: Apple-White Cheddar Grilled Cheese
Tomato-Garlic Lentil Bowls
An Ethiopian recipe inspired this comforting, tangy, creamy, comfort-filled dinner. -Rachael Cushing, Portland, Oregon
Go to Recipe: Tomato-Garlic Lentil Bowls
This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen ones when they are in season. -Beth Fleming, Downers Grove, Illinois
Go to Recipe: Quickpea Curry
Sweet Potato Panzanella
This is my favorite lunch dish during the fall season. Each bite is packed with flavor and texture, without being overly caloric. -Mary M. Leverette, Columbia, South Carolina
Go to Recipe: Sweet Potato Panzanella
Grilled Eggplant Panini with Basil Aioli
I love being able to use the abundance of fresh vegetables and herbs from my garden for summer meals. This sandwich is packed with vegetables and has such a satisfying crunch. The melting provolone finishes it off perfectly. -Joseph A. Sciascia, San Mateo, California.
Go to Recipe: Grilled Eggplant Panini with Basil Aioli
Asparagus Soup with Lemon Creme Fraiche
A fresh and easy to make asparagus soup, pureed until smooth, is a real hit. Serve it hot or cold depending on the weather... Fern Vitense, Tipton, Iowa.
Go to Recipe: Asparagus Soup with Creme Fraiche
General Tso's Cauliflower
Cauliflower florets are fried until golden and crispy, then coated in a tangy sauce. It's a fun alternative to the classic chicken dish - Nick Iverson, Milwaukee, Wisconsin.
Go to Recipe: General Tso's Cauliflower
Summer Bounty Ratatouille
Make use of the surplus from your garden with this comforting dish from the Provence region of France. It is a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, peppers and various herbs. I highly recommend accompanying it with fresh bread. -Phyllis Jacques, Venice, Florida
Go to Recipe: Summer Bounty Ratatouille