In honor of Vegtoberfest, I curated this roundup of plant-based recipes that you can enjoy for breakfast, lunch, or dinner. Vegtoberfest is being celebrated for the entire month of October, challenging us to put more plants on our plates.

vegan-and-vegetarian-recipes

While I am not vegetarian (or vegan – I love cheese way too much!), I do try to fill at least half my plate with vegetables at each meal and strive to make at least a couple of entirely plant-based meals each week.

Why Vegetables?

Whether you are vegan, vegetarian, or a carnivore, vegetables are one of the most nutritious food groups that you can eat. No matter what type of diet you follow you should aim to include plenty of veggies. A high vegetable intake is linked to better weight control and lower risk of diseases including diabetes, heart disease, high blood pressure, stroke, high cholesterol, and certain cancers.

How Many Vegetables Should I Eat?

In general, the more the better when it comes to vegetables (especially the non-starchy variety).

[bctt tweet=”Most people need anywhere from three to four cups of vegetables per day. ” username=”@alissarumseyRD”]

One cup of vegetables is equivalent to one cup of cooked or raw veggies and two cups of raw leafy greens, like spinach or kale.

Plant Based Recipe Round-up

Here are 44 vegetable-based recipes to inspire you to take the #vegtoberfest challenge this month.

Soups and Sides

Sweet Potato Caprese Sliders from Tawnie Kroll at Kroll’s Korner

sweet-potato-sliders-vegetarian

Heirloom Bean and Spinach Soup from Liz Shaw at Shaw’s Simple Swaps

Chocolate Mint Berry Quinoa Bowl from Sarah Schlichter at Bucket List Tummy

chocolate-mint-berry-quinoa-bowl-vegetarian

Orzo with Lemon Chimichurri Sauce from Cara Harbstreet at Street Smart Nutrition

7-Ingredient Roasted Beets with Feta Salad from Tawnie Kroll at Kroll’s Korner

roasted-beet-with-feta-vegetarian

Grilled Avocados Stuffed with Corn & Black Bean Salsa from Jessica Levinson at Nutritioulicious

Cauliflower Rice with Pistachio-Basil Pesto from Vicki Shanta Reteiny at Simple Cravings Real Food

Vegan Savory Squash Stew from Liz Shaw at Shaw’s Simple Swaps

vegan-savory-squash-stew vegetarian

Lemon Tahini Lentil Dip from Sarah Schlichter at Bucket List Tummy

Three Bean Vegetarian Chili from Jessica Levinson at Nutritioulicious

Nepali Style Cauli Aloo from Dixya at Food, Pleasure and Health

cauli-aloo-vegetarian recipe

Main Dishes

Sun-Dried Tomato, Spinach, Goat Cheese and Baked Oatmeal Frittata from Jessica Levinson at Nutritioulicious

Pretzel Crusted Zucchini Meatballs from Dixya at Food, Pleasure and Health

zucchini-meatballs-vegetarian

Smashed Chickpea Salad Sandwich from Cara Harbstreet at Street Smart Nutrition

Nourishing Buddha Bowl with Lemon Tahini Dressing from Lauren Blake at Whole Living Lauren

nourishing-buddha-bowl-vegetarian

Grilled Zucchini Tacos from Kara Golis at Byte Sized Nutrition

Beet Falafel Slider with Dill Tahini Dressing from Liz Shaw at Shaw’s Simple Swaps

beet-falafel-sliders-vegetarian

Edamame and Avocado Pasta Salad from Charlene Pors at Euphoria Nutrition

Creamy Cashew Parsnip Pasta with Pistachios from Danielle Omar at Food Confidence

parsnip-pasta-vegetarian

Grilled Strawberry and Goat Cheese Sandwich from Natalie Rizzo at Nutrition a la Natalie

Baked Falafel from Jessica Coding at Jessica Cording Nutrition

Delicata Squash Egg Bake from Kelli Shallal at Hungry Hobby

squash-egg-bake-vegetarian

Veggie and Quinoa Quesadilla with Lime Slaw from Natalie Rizzo at Nutrition a la Natalie

Lentil Coconut Curry with Brown Basmati Rice from Christy Brissette at 80 Twenty Nutrition

Acorn Squash Stuffed with Pumpkin Seed and Cherry Quinoa from E.A. Stewart at Spicy RD Nutrition

quinoa-stuffed-acorn-squash-vegetarian

Farinata with Tomato, Mozzarella and Pesto from Jessica Levinson at Nutritioulicious

Vegan Tacos with California Walnuts from Natalie Rizzo at Nutrition a la Natalie

Peanut Butter Sriracha Noodles from Dixya at Food, Pleasure and Health

peanut-butter-sriracha-noodles-vegetarian

Lasagna Zucchini Boats from Nazima Qureshi at Nutrition by Nazima

Gujarati-Style Kidney Beans in Spiced Tomato Gravy from Tina Gowin at Gowin Nutrition

kidney-beans-in-spiced-tomato-vegetarian

Pesto Parmesan Spaghetti Squash from Amy Gorin at Amy Gorin Nutrition

Black Bean Quinoa Tacos from Kelly Sloan at Kelly’s Knack for Cooking

Rosemary Sage Freekah Stuffed Zucchini Boats from Triad to Wellness

cooked-freekeh-stuffed-zuchinni-vegetarian

Pad Thai with Zoodles from Christy Brissette at 80 Twenty Nutrition

Curried Beet and Quinoa Veggie Burgers from Kara Golis at Byte Sized Nutrition

Triple-Sesame Black Bean Pasta from Jessica Coding at Jessica Cording Nutrition

triple-sesame-black-bean-pasta-vegetarian

Seitan Recipe from Daria Balthaser at eco RDN

Slow-Cooker Buffalo Cauliflower-Sweet Potato Chili from Tina Gowin at Gowin Nutrition

buffalo-chili-vegetarian

Chickpea-Walnut Sandwich from Julie Harrington at RDelicious Kitchen

Vegan Lasagna Rollups from Mandy at Nutrition Nuptials

Dessert

Vegan Cherry Latte Energy Bar from Charlene Pors at Euphoria Nutrition

vegan-energy-bar vegetarian

Banana Fudge Vegan Ice Cream from Lauren Harris-Pincus at Nutrition Starring You

Vegan Carrot Cake Cupcakes from Christy Brissette at 80 Twenty Nutrition

Chocolate Mousse Filled Strawberries from Lauren Harris-Pincus at Nutrition Starring You

chocolate-mousse-filled-strawberries-vegetarian

 

What is your favorite vegetable-based recipe? Share your vegetable recipes and creations using #Vegtoberfest!