5 Veggie-Centric, Meat-Free Dinner Recipes for Summer

Tempeh is a meat alternative made from fermented soybeans. It's similar to tofu but has a denser texture. Find it in the refrigerated health food section of your grocery store. Don't have bulgur? Use 1 ¼ cups cooked brown rice or quinoa. "I used buckwheat instead of bulgur to make this gluten-free. Typically, I go to great lengths to avoid cooked fennel, but this is really tasty," according to Allrecipes Allstar Buckwheat Queen.

"A fast and tasty weeknight dinner! I baked these in the oven 10 minutes (I did not prebake the naan.) Then I broiled them 1 minute to brown the cheese," according to Allrecipes Allstar the4taals.

"I used pistachios instead of pine nuts. I like to put them in a burger bun for a heartier meal," according to reviewer Maureen318. Editor's tip: complete the meal by serving this with rice or pasta. 

Halloumi is a semihard, brined cheese typically made from goat's or sheep's milk. It stands up to high heat and will brown without melting. If you can't find it, you can also use paneer, queso para freir (cheese for frying), queso fresco, or fresh cheese curds. Baked or pan-fried firm tofu is a good vegan alternative. 

Sop up every last bit of this creamy broth with slices of crusty bread. For more heat, sprinkle with jalapeño slices or crushed red pepper. Vegan-ize this dish by replacing the butter with olive oil and substituting plain unsweetened soy or coconut milk for the dairy milk. "This was a great recipe. My only change was using basil in place of the cilantro," according to reviewer Patti Kasal.

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