These high-proteinvegetariandinners will help you end your day on a delicious note and keep you feeling satisfied until bedtime.

Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.

And you’re free to make it in the same bowl you serve it in, minimizing cleanup!

Asparagus, Leek & Ricotta Frittata

Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Enjoy it with a warm baguette or steamed rice.

It’s a quiche without the fussy crust!

It’s filled with sweet wild mushrooms and savory Gruyere cheese.

Cheesy Black Bean & Quinoa Skillet Casserole

Rachel Marek

Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Cilantro Bean Burgers with Creamy Avocado-Lime Slaw

Lighten up your burger!

Bean patties have less saturated fat and more fiber than beef patties.

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Store them in the fridge for up to 4 days to reheat on demand.

Falafel Salad with Lemon-Tahini Dressing

Deep-fried falafel can be a total grease bomb.

But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results.

Red Lentil Soup with Saffron

Jacob Fox

If you could handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.

This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach.

A dollop of sour cream zhuzhed up with beet and lime adds even more flavor.

Overhead view of a baking dish of Spinach & Mushroom Quiche recipe

Photographer: Jen Causey

Look for precooked beets in the produce department of your grocery store.

It requires a bit of work up front to blanch all the veg, but the results are impressive.

We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.

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Topped with caramelized onions and slaw, they’re super-satisfying.

Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.

Look for precooked lentils in the refrigerated section of the produce department.

overhead view of 3-Ingredient Bell Pepper & Cheese Egg Cups

Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Cheesy Spinach-Zucchini Lasagna

Greg DuPree

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Baked Eggs in Tomato Sauce with Kale

Ali Redmond

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vegan shepherd’s pie

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Overhead view of a white bowl of Black Bean-Quinoa Bowl recipe on a reddish brown tile tabletop

Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco

Cajun-Spiced Tofu Tostadas with Beet Crema

Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

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Salad Primavera with Creamy Mustard Vinaigrette

Eva Kolenko

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Smothered Black Soybean Burgers

Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Creamy Mushroom & Spinach Pasta

Jennifer Causey

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