50+ Easy Delicious Father’s Day Vegetarian Recipes to Impress Your Dad!

17 Heartwarming Father’s Day Gifts to Make Dad Feel Extra Special!

Father’s Day is the perfect occasion to show appreciation for the special dads and father figures in our lives.

What better way to celebrate than with a delightful and nutritious vegetarian meal?

Whether your dad is a lifelong vegetarian or simply enjoys trying new foods, these 50 vegetarian recipes will make this Father’s Day unforgettable.

From hearty mains to fresh salads, these dishes are sure to impress.

50 Delicious Vegetarian Recipes for Father’s Day

These 50 vegetarian recipes are perfect for celebrating Father’s Day in a delicious and nutritious way.

Whether you’re hosting a barbecue, planning a family dinner, or simply looking for new ideas, these dishes are sure to impress and satisfy everyone at the table.

Enjoy the day with great food, and celebrate the wonderful dads in your life!

Grilled Vegetable Skewers with Herb Marinade

Grilled Vegetable Skewers are a delightful and colorful addition to any Father’s Day celebration.

These skewers are marinated in a flavorful herb mixture, making them a tasty and healthy option for a festive meal.

Ingredients:

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 8 oz button mushrooms
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Prepare the Vegetables:
   • Cut the vegetables into uniform pieces to ensure even grilling.
   • Place the bell peppers, zucchini, onion, cherry tomatoes, and mushrooms in a large bowl.
2. Make the Marinade:
   • In a small bowl, whisk together olive oil, balsamic vinegar, garlic, rosemary, thyme, salt, and pepper.
3. Marinate the Vegetables:
   • Pour the marinade over the vegetables and toss to coat evenly.
   • Let the vegetables marinate for at least 30 minutes, preferably up to 2 hours, in the refrigerator.
4. Assemble the Skewers:
   • Thread the marinated vegetables onto the skewers, alternating the types of vegetables.
5. Grill the Skewers:
   • Preheat the grill to medium-high heat.
   • Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve:
   • Remove the skewers from the grill and let them cool slightly before serving.
   • Serve the grilled vegetable skewers warm, garnished with additional fresh herbs if desired.

Grilled Vegetable Skewers with Herb Marinade are a perfect way to celebrate Father’s Day with a healthy and delicious meal.

The vibrant colors and smoky flavors make this dish both appealing and satisfying for all guests.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a comforting and elegant vegetarian dish perfect for Father’s Day.

The creamy ricotta filling, combined with fresh spinach and topped with marinara sauce, creates a rich and flavorful pasta bake.

Ingredients:

• 20 jumbo pasta shells
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg, beaten
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the Pasta Shells:
   • Bring a large pot of salted water to a boil.
   • Add the jumbo pasta shells and cook according to the package instructions until al dente.
   • Drain and rinse the shells under cold water to prevent sticking.
2. Prepare the Filling:
   • In a large bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, chopped spinach, beaten egg, garlic, oregano, salt, and pepper.
   • Mix until well combined.
3. Stuff the Shells:
   • Preheat the oven to 375°F (190°C).
   • Spread 1 cup of marinara sauce on the bottom of a large baking dish.
   • Carefully fill each pasta shell with the ricotta mixture and place them in the baking dish.
4. Bake the Shells:
   • Pour the remaining marinara sauce over the stuffed shells.
   • Sprinkle the remaining mozzarella cheese on top.
   • Cover the baking dish with aluminum foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
5. Serve:
   • Garnish the stuffed shells with fresh basil leaves.
   • Serve hot with a side salad or garlic bread.

Spinach and Ricotta Stuffed Shells offer a hearty and flavorful dish that’s sure to impress any dad.

This comforting meal, filled with creamy cheese and vibrant spinach, is a wonderful way to show your love on Father’s Day.

Portobello Mushroom Burgers

Portobello Mushroom Burgers are a fantastic vegetarian alternative to traditional beef burgers.

These juicy and flavorful mushrooms are marinated and grilled to perfection, making them an excellent choice for a Father’s Day barbecue.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 whole wheat burger buns
• Lettuce, tomato slices, red onion slices, avocado, and condiments for serving

Instructions:

1. Prepare the Marinade:
   • In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, thyme, oregano, salt, and pepper.
2. Marinate the Mushrooms:
   • Place the portobello mushrooms in a shallow dish and pour the marinade over them.
   • Let the mushrooms marinate for at least 30 minutes, flipping them occasionally to ensure they are evenly coated.
3. Grill the Mushrooms:
   • Preheat the grill to medium-high heat.
   • Grill the mushrooms for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
4. Assemble the Burgers:
   • Toast the burger buns on the grill for 1-2 minutes.
   • Place a grilled portobello mushroom on the bottom half of each bun.
   • Top with lettuce, tomato slices, red onion slices, avocado, and your favorite condiments.
   • Place the top half of the bun on the burger.
5. Serve:
   • Serve the Portobello Mushroom Burgers immediately with a side of sweet potato fries or a fresh salad.

Portobello Mushroom Burgers are a hearty and satisfying option for a Father’s Day meal.

The rich, umami flavor of the mushrooms, paired with fresh toppings, makes this dish a hit for vegetarians and meat-lovers alike.

Enjoy a delicious and healthful celebration with these gourmet burgers.

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers are a nutritious and colorful dish perfect for a Father’s Day celebration.

These bell peppers are filled with a flavorful mixture of quinoa, black beans, corn, and spices, making for a hearty and satisfying meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro for garnish
• Olive oil for drizzling

Instructions:

1. Cook the Quinoa:
   • In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
2. Prepare the Filling:
   • Preheat the oven to 375°F (190°C).
   • In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft, about 5 minutes.
   • Add the black beans, corn, cooked quinoa, cumin, chili powder, salt, and pepper. Stir well to combine and heat through.
3. Stuff the Peppers:
   • Place the bell peppers in a baking dish and drizzle lightly with olive oil.
   • Fill each bell pepper with the quinoa mixture, pressing down lightly to pack the filling.
   • If using, sprinkle the tops with shredded cheddar cheese.
4. Bake the Peppers:
   • Cover the baking dish with foil and bake for 30 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. Serve:
   • Garnish the stuffed bell peppers with fresh cilantro before serving.
   • Serve hot with a side salad or some avocado slices.

Quinoa Stuffed Bell Peppers are a vibrant and wholesome dish that makes for a perfect Father’s Day meal.

The combination of protein-rich quinoa, beans, and vegetables ensures a nutritious and delicious dining experience.

Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that’s perfect for a special Father’s Day dinner.

Breaded and baked eggplant slices are layered with marinara sauce and mozzarella cheese, creating a rich and comforting casserole.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian breadcrumbs
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil for garnish
• Olive oil for drizzling

Instructions:

1. Prepare the Eggplant:
   • Lay the eggplant slices on paper towels and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture.
   • Preheat the oven to 400°F (200°C).
2. Bread the Eggplant:
   • Pat the eggplant slices dry with paper towels.
   • Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
   • Dredge each eggplant slice in flour, dip in eggs, and coat with breadcrumbs. Place the breaded slices on a baking sheet.
3. Bake the Eggplant:
   • Drizzle the breaded eggplant slices with olive oil.
   • Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
4. Assemble the Casserole:
   • Reduce the oven temperature to 375°F (190°C).
   • In a large baking dish, spread a layer of marinara sauce.
   • Arrange a layer of baked eggplant slices over the sauce.
   • Sprinkle with mozzarella and Parmesan cheeses.
   • Repeat the layers, finishing with a layer of cheese on top.
5. Bake the Casserole:
   • Cover the baking dish with foil and bake for 30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
6. Serve:
   • Garnish with fresh basil leaves before serving.
   • Serve hot with pasta or a green salad.

Eggplant Parmesan is a timeless and satisfying dish that will surely delight on Father’s Day.

The crispy eggplant, savory marinara, and gooey cheese make for a comforting and indulgent meal.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful and nutritious vegetarian option for a Father’s Day meal.

The combination of roasted sweet potatoes, black beans, and vibrant toppings creates a delicious and satisfying taco experience.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, rinsed and drained
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving
• Salsa and sour cream for serving

Instructions:

1. Roast the Sweet Potatoes:
   • Preheat the oven to 425°F (220°C).
   • On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
   • Roast in the oven for 25-30 minutes, or until tender and slightly crispy, stirring halfway through.
2. Prepare the Toppings:
   • While the sweet potatoes are roasting, prepare the other taco toppings: slice the avocado and red onion, chop the cilantro, and set out lime wedges, salsa, and sour cream.
3. Warm the Tortillas:
   • Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warmed and slightly toasted.
4. Assemble the Tacos:
   • Fill each tortilla with a portion of roasted sweet potatoes and black beans.
   • Top with avocado slices, red onion, and cilantro.
5. Serve:
   • Serve the tacos with lime wedges, salsa, and sour cream on the side.

Sweet Potato and Black Bean Tacos are a vibrant and healthy way to celebrate Father’s Day.

These tacos are easy to make and packed with flavor, making them a perfect choice for a festive and satisfying meal.

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie is a hearty and comforting dish perfect for a Father’s Day feast.

This version features a savory vegetable filling topped with creamy mashed potatoes, baked to golden perfection.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup butter
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas
• 1 cup corn
• 1 cup green beans, chopped
• 1 can (15 oz) lentils, rinsed and drained
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• 1 tbsp soy sauce
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Prepare the Mashed Potatoes:
   • Boil the potatoes in a large pot of salted water until tender, about 15 minutes.
   • Drain and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and set aside.
2. Make the Vegetable Filling:
   • Preheat the oven to 400°F (200°C).
   • In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
   • Add carrots, peas, corn, and green beans. Cook for about 5 minutes, until vegetables are tender.
   • Stir in lentils, tomato paste, vegetable broth, thyme, rosemary, soy sauce, salt, and pepper. Simmer for 10 minutes, until the mixture thickens slightly.
3. Assemble the Pie:
   • Transfer the vegetable filling to a large baking dish. Spread the mashed potatoes evenly over the top.
   • If using, sprinkle cheddar cheese over the mashed potatoes.
4. Bake the Pie:
   • Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the filling is bubbling.
5. Serve:
   • Let the shepherd’s pie cool for a few minutes before serving.

Vegetarian Shepherd’s Pie is a warm and satisfying dish that’s perfect for celebrating Father’s Day.

The creamy mashed potatoes and flavorful vegetable filling make this classic comfort food a hit with everyone at the table.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a fresh and vibrant dish that’s perfect for a light and healthy Father’s Day meal.

Packed with colorful vegetables and tangy dressing, this salad is both nutritious and delicious.

Ingredients:

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

Dressing:

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Salad:
   • In a large bowl, combine chickpeas, cucumber, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, olives, feta cheese, and parsley.
2. Make the Dressing:
   • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
3. Toss the Salad:
   • Pour the dressing over the salad and toss to combine.
4. Serve:
   • Serve immediately or refrigerate for an hour to let the flavors meld.

Mediterranean Chickpea Salad is a refreshing and easy-to-make dish that’s perfect for a Father’s Day meal.

The crisp vegetables and tangy dressing make this salad a delightful and healthy option for any celebration.

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and Feta Stuffed Portobello Mushrooms are a delicious and elegant vegetarian dish perfect for Father’s Day.

These large mushrooms are filled with a savory mixture of spinach, feta cheese, and herbs, then baked to perfection.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Mushrooms:
   • Preheat the oven to 375°F (190°C).
   • Place the portobello mushrooms on a baking sheet, gill side up, and brush with olive oil. Bake for 10 minutes, then remove from the oven and set aside.
2. Make the Filling:
   • In a large skillet, heat a little olive oil over medium heat. Add the onion and garlic, and sauté until soft.
   • Add the spinach and cook until wilted. Remove from heat and let cool slightly.
   • In a bowl, combine the cooked spinach mixture, feta cheese, breadcrumbs, beaten egg, oregano, salt, and pepper. Mix well.
3. Stuff the Mushrooms:
   • Spoon the spinach and feta mixture into the pre-baked portobello mushrooms, pressing down gently to fill the caps.
4. Bake the Mushrooms:
   • Return the stuffed mushrooms to the oven and bake for an additional 15-20 minutes, until the filling is set and golden.
5. Serve:
   • Garnish with fresh parsley before serving.

Spinach and Feta Stuffed Portobello Mushrooms are a flavorful and impressive dish that’s perfect for a Father’s Day celebration.

The combination of savory spinach, tangy feta, and meaty mushrooms makes for a delicious and satisfying meal.