👨‍🍳 7 Super-Filling Veggie Dinner Recipes

Cookware

• Medium saucepan
• Large saucepan
• Large non-stick frying pan
• Large mixing bowl
• Potato masher or fork
• Knife
• Cutting board
• Spatula

Ingredients

For the Lentil Cutlets

• 1 × 400 g can green lentils, drained and rinsed
• 60 g low-fat cottage cheese
• 1 egg
• 35 g oat flour
• 1 garlic clove, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp onion powder
• Salt
• Black pepper
• 1 tbsp olive oil

For the Sweet Potato Mash

• 400 g sweet potatoes, peeled and diced
• 40 g low-fat cottage cheese
• 1 tsp butter
• 2 tbsp milk
• Salt
• Black pepper

For the Garlic Green Beans

• 200 g green beans, trimmed
• 1 tsp olive oil
• 1 garlic clove, minced
• Salt
• Black pepper

Instructions

1. Bring a large saucepan of salted water to a boil. Add the sweet potatoes and cook for 15–18 minutes, or until fork tender.
2. Meanwhile, place the lentils in a large mixing bowl. Using a potato masher or fork, mash them until mostly smooth with a little texture remaining.
3. Add the cottage cheese, egg, oat flour, garlic, parsley, Dijon mustard, smoked paprika, onion powder, salt, and black pepper. Mix until well combined. Let the mixture rest for 5 minutes so the oat flour can absorb any excess moisture.
4. Divide the mixture into 2 equal portions and shape each into an oval cutlet about 2 cm thick.
5. Heat the olive oil in a large non-stick frying pan over medium heat. Cook the lentil cutlets for 5–6 minutes on each side until deeply golden and firm enough to flip easily.
6. Meanwhile, bring another saucepan of water to a boil. Add the green beans and cook for 4–5 minutes until tender but still slightly crisp. Drain well.
7. Return the empty pan to medium heat. Add the olive oil and garlic. Cook for 30 seconds until fragrant, then add the green beans and toss for 1–2 minutes until lightly coated.
8. Drain the sweet potatoes and return them to the warm saucepan. Add the cottage cheese, butter, milk, salt, and black pepper. Mash until smooth and creamy.
9. Divide the sweet potato mash between two plates. Place a lentil cutlet alongside each portion and serve with the garlic green beans.

Chloe's Tip 💚

Let the lentil mixture rest for 5 minutes before shaping the cutlets. It makes them easier to handle and helps them stay together while cooking.

Easy Substitutions

• Green lentils → Brown lentils
• Cottage cheese → Plain Skyr
• Oat flour → Finely blended rolled oats
• Parsley → Fresh chives
• Green beans → Asparagus

Meal Prep

Prepare the lentil mixture up to 24 hours in advance and keep it covered in the refrigerator. Once cooked, the lentil cutlets, sweet potato mash, and green beans will keep well in separate airtight containers in the refrigerator for up to 3 days.

Nutrition (Approximate)

• Calories: 510 kcal
• Protein: 31 g
• Carbohydrates: 48 g
• Fat: 17 g
• Fiber: 15 g

Cookware

• Large baking tray
• Baking paper
• Large non-stick frying pan
• Medium mixing bowl
• Knife
• Cutting board
• Spoon

Ingredients

• For the Stuffed Mushrooms
• 4 large Portobello mushrooms
• 100 g low-fat cottage cheese
• 50 g grated mozzarella
• 20 g grated Parmesan
• 60 g fresh spinach
• 150 g cherry tomatoes
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tbsp fresh basil, chopped
• 1 tbsp pine nuts
• Salt
• Black pepper

Optional Garnish

• Fresh basil leaves
• Extra Parmesan

Instructions

1. Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
2. Gently wipe the Portobello mushrooms clean with a damp paper towel. Remove the stems and carefully scrape out the dark gills with a spoon to create more space for the filling.
3. Heat the olive oil in a large non-stick frying pan over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
4. Add the spinach and cook for 2–3 minutes until completely wilted. Remove from the heat and allow it to cool slightly.
5. In a medium mixing bowl, combine the cottage cheese, mozzarella, Parmesan, cooked spinach, chopped basil, lemon juice, salt, and black pepper. Stir until everything is evenly mixed.
6. Arrange the mushrooms on the prepared baking tray. Divide the filling evenly between them, gently pressing it into each mushroom cap.
7. Scatter the cherry tomatoes around the mushrooms on the baking tray and lightly season them with a pinch of salt and black pepper.
8. Bake for 18–20 minutes until the mushrooms are tender, the filling is hot, and the cheese is lightly golden.
9. Meanwhile, place the pine nuts in the dry frying pan and toast them over medium-low heat for 2–3 minutes, stirring frequently, until lightly golden.
10. Remove the mushrooms from the oven. Sprinkle over the toasted pine nuts, garnish with fresh basil and a little extra Parmesan if desired, and serve immediately.

Chloe's Tip 💚

Don't wash the mushrooms under running water. They absorb moisture quickly, which can make them watery after baking. A damp paper towel is all you need.

Easy Substitutions

• Cottage cheese → Plain Skyr or ricotta
• Mozzarella → Reduced-fat mozzarella
• Parmesan → Grana Padano
• Spinach → Kale
• Pine nuts → Chopped walnuts

Meal Prep

Prepare the filling up to 24 hours in advance and keep it refrigerated. Once baked, the mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.

Nutrition (Approximate)

• Calories: 360 kcal
• Protein: 29 g
• Carbohydrates: 13 g
• Fat: 21 g
• Fiber: 4 g

Cookware

• Medium saucepan
• Colander
• Large mixing bowl
• Small baking dish
• Knife
• Cutting board
• Whisk or fork

Ingredients

For the Bake

• 300 g broccoli florets
• 250 g low-fat cottage cheese
• 100 g plain Skyr
• 2 large eggs
• 60 g light mozzarella, grated
• 25 g Parmesan, finely grated
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1 tsp onion powder
• ½ tsp smoked paprika
• 1 tbsp chopped fresh parsley
• 1 tsp olive oil
• Salt
• Black pepper

Optional Garnish

• Fresh parsley
• Extra grated Parmesan

Instructions

1. Preheat the oven to 190°C (375°F).
2. Bring a saucepan of lightly salted water to a boil. Add the broccoli florets and cook for 3–4 minutes until they are just tender but still bright green. Drain well and leave them in the colander for a few minutes so any excess water can evaporate.
3. Lightly grease a small baking dish with the olive oil and spread the broccoli evenly across the bottom.
4. In a large mixing bowl, whisk together the cottage cheese, Skyr, eggs, garlic, Dijon mustard, onion powder, smoked paprika, parsley, half of the mozzarella, half of the Parmesan, a pinch of salt and black pepper until well combined.
5. Pour the mixture evenly over the broccoli, making sure it fills the gaps between the florets.
6. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
7. Bake for 25–30 minutes, or until the centre is set and the cheese is golden.
8. Allow the bake to rest for 5 minutes before serving. Finish with fresh parsley and a little extra Parmesan if desired.

Chloe's Tip 💚

After boiling, let the broccoli sit in the colander for a few minutes before assembling the bake. This helps remove excess moisture and keeps the filling perfectly set instead of watery.

Easy Substitutions

• Broccoli → Cauliflower
• Skyr → Greek yogurt (2% fat)
• Cottage cheese → Ricotta
• Mozzarella → Reduced-fat cheddar
• Parmesan → Grana Padano

Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through.

Approximate Nutrition (per serving)

• Calories: ~430 kcal
• Protein: ~41 g
• Carbohydrates: ~16 g
• Fat: ~20 g
• Fiber: ~5 g

Cookware

• Large mixing bowl
• Large non-stick frying pan
• Small bowl
• Knife
• Cutting board
• Spatula
• Potato masher or fork

Ingredients

• For the Chickpea Patties
• 1 × 400 g can chickpeas, drained and rinsed
• 30 g oat flour (or finely blended rolled oats)
• 1 egg
• 1 garlic clove, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp onion powder
• Salt
• Black pepper
• 1 tbsp olive oil
• For the Garlic Skyr Sauce
• 100 g plain Skyr
• 1 tbsp water
• 1 garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, finely chopped
• ½ tsp Dijon mustard
• Salt
• Black pepper

For the Fresh Salad

• 200 g cucumber, sliced
• 120 g cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• 1 tbsp fresh parsley, chopped
• 1 tsp extra virgin olive oil
• 1 tsp fresh lemon juice
• Salt
• Black pepper

Instructions

1. Drain and rinse the chickpeas, then place them in a large mixing bowl. Using a potato masher or fork, mash them until they're mostly smooth with a few small chunks remaining. The mixture shouldn't become completely smooth, as a little texture helps create crispier patties.
2. Add the oat flour, egg, garlic, parsley, cumin, smoked paprika, onion powder, salt, and black pepper. Mix until everything is evenly combined. If the mixture feels too soft to shape, place it in the refrigerator for 10–15 minutes.
3. Divide the mixture into 6 equal portions and shape each into a patty about 1.5 cm thick.
4. Heat the olive oil in a large non-stick frying pan over medium heat. Cook the patties for 4–5 minutes on each side until crisp, deeply golden, and heated through.
5. Meanwhile, whisk together the Skyr, water, garlic, lemon juice, dill, Dijon mustard, salt, and black pepper until smooth and creamy.
6. In a separate bowl, combine the cucumber, cherry tomatoes, red onion, parsley, olive oil, lemon juice, salt, and black pepper. Toss gently until evenly coated.
7. Serve the crispy chickpea patties with the Garlic Skyr Sauce and the fresh cucumber salad.

Chloe's Tip 💚

Don't worry if the chickpea mixture isn't perfectly smooth. A few small chunks give the patties extra texture and an even crispier bite.

Easy Substitutions

Oat flour → Finely blended rolled oats

Parsley → Fresh coriander

Fresh dill → Fresh chives

Cherry tomatoes → Diced vine tomatoes

Skyr → Plain Greek yogurt

Meal Prep

Prepare the uncooked patties up to 24 hours in advance and keep them covered in the refrigerator. Once cooked, they'll stay fresh in an airtight container in the refrigerator for up to 3 days. Store the Garlic Skyr Sauce and salad separately, then assemble everything just before serving for the best texture.

Nutrition (Approximate)

• Calories: 475 kcal
• Protein: 27 g
• Carbohydrates: 39 g
• Fat: 18 g
• Fiber: 11 g

Cookware

• Medium saucepan
• Large baking tray
• Baking paper
• Non-stick frying pan
• Small mixing bowl
• Knife
• Cutting board
• Whisk

Ingredients

For the Bowl

• 150 g halloumi cheese
• 75 g dry bulgur
• 150 g cooked chickpeas, drained and rinsed
• 1 small zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 150 g cherry tomatoes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt
• Black pepper

For the Lemon Herb Dressing

• 100 g plain Skyr
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp chopped fresh parsley
• Salt
• Black pepper

Optional Garnish

• Fresh parsley
• Lemon wedges

Instructions

1. Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
2. Cook the bulgur according to the package instructions. Once cooked, fluff it with a fork and set aside.
3. Place the zucchini, bell pepper, cherry tomatoes and chickpeas on the prepared baking tray. Drizzle with the olive oil and season with the smoked paprika, garlic powder, salt and black pepper. Toss everything together until evenly coated.
4. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are lightly crisp around the edges.
5. Meanwhile, whisk together the Skyr, lemon juice, Dijon mustard, honey, parsley, salt and black pepper until smooth.
6. Slice the halloumi into 1 cm thick slices. Heat a dry non-stick frying pan over medium heat and cook for 2–3 minutes on each side until golden brown.
7. Divide the cooked bulgur between two bowls. Arrange the roasted vegetables, crispy chickpeas and grilled halloumi on top.
8. Finish with a generous spoonful of the lemon herb dressing. Garnish with fresh parsley and serve with a lemon wedge on the side if desired.

Chloe's Tip 💚

Let the halloumi rest for a minute after cooking before adding it to the bowl. It stays crisp on the outside while becoming perfectly soft in the middle.

Easy Substitutions

• Bulgur → Couscous or quinoa
• Halloumi → Grilled tofu
• Chickpeas → Cannellini beans
• Skyr → Greek yogurt
• Red bell pepper → Yellow bell pepper

Meal Prep

Roast the vegetables and cook the bulgur up to 3 days in advance. Keep the dressing in a separate container and cook the halloumi just before serving for the best texture.

Approximate Nutrition (per serving)

• Calories: ~560 kcal
• Protein: ~30 g
• Carbohydrates: ~46 g
• Fat: ~27 g
• Fiber: ~10 g

One serving = approximately 250 g fresh tortellini with half of the garlic Parmesan spinach sauce.

Cookware

• Medium saucepan
• Large frying pan
• Colander
• Wooden spoon
• Knife
• Cutting board

Ingredients

For the Pasta

• 500 g fresh spinach & ricotta tortellini
• 10 g butter
• 2 garlic cloves, minced
• 150 g fresh spinach
• 35 g freshly grated Parmesan
• 120–150 ml reserved pasta water
• Salt
• Freshly ground black pepper
• ½ tsp lemon zest
• ¼ tsp chilli flakes (optional)

Optional

• Extra grated Parmesan
• Fresh basil leavea
• Freshly ground black pepper

Instructions

1. Bring a large saucepan of salted water to a boil and cook the tortellini according to the package instructions. Before draining, reserve about 150 ml of the pasta water.
2. Meanwhile, melt the butter in a large frying pan over medium heat.
3. Add the garlic and cook for about 30 seconds until fragrant, making sure it doesn't brown.
4. Add the spinach and cook for 2–3 minutes until just wilted.
5. Reduce the heat to low. Pour in about 120 ml of the reserved pasta water and stir in the Parmesan a little at a time until it melts into a light, silky sauce. Add a splash more pasta water if needed.
6. Season with the lemon zest, salt and plenty of freshly ground black pepper.
7. Add the cooked tortellini and gently toss until every piece is coated in the sauce. Cook for another minute until everything is hot and glossy.
8. Serve immediately with extra Parmesan, fresh basil and another twist of black pepper.

Chloe's Tip 💚

Reserve plenty of pasta water before draining. It's the secret ingredient that helps the Parmesan melt into a silky sauce instead of becoming clumpy. Add the Parmesan gradually.

Easy Substitutions

• Spinach & ricotta tortellini → Cheese tortellini
• Fresh spinach → Baby kale
• Parmesan → Grana Padano
• Butter → Olive oil
• Fresh basil → Fresh parsley

Meal Prep

This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to loosen the sauce.

Approximate Nutrition (per serving)

• Calories: ~610 kcal
• Protein: ~27 g
• Carbohydrates: ~58 g
• Fat: ~29 g
• Fiber: ~4 g