Whether you’re fully vegetarian, pledging to eat less meat in 2026, or looking to continue your Meatless Monday tradition, Ina has some phenomenally delicious meat-Whether you’re fully vegetarian, pledging to eat less meat in 2026, or keeping up a Meatless Monday tradition, Ina Garten has some phenomenally delicious meat-free dishes worthy of your dinner table.
From umami-packed favorites like Wild Mushroom Risotto and Truffle Mac & Cheese to hearty bowls like her Warm Vegetable & Grain Bowl—and spicy, comforting standbys like Kimchi Fried Rice and Penne Arrabbiata—there’s almost certainly something here that even the biggest meat-lover in your life will happily devour.
Anna’s Tomato Tart | Cooking for Jeffrey, page 79 (Recipe)
It may not be tomato season, but Ina taught me that roasting in a hot oven can transform even the most bland winter tomatoes into something special.
Middle Eastern Vegetable Salad | How Easy Is That?, page 101 (Recipe)
Ina’s Middle Eastern Vegetable Salad is one of my go-tos for a lighter lunch or dinner – bright, flavorful, and surprisingly filling.
Kimchi Fried Rice with Fried Egg | Food Network (Recipe)
Julia Turshen made this on an episode of Barefoot Contessa, and it’s one dish I make year-round! If you’re a kimchi fan and looking for a Sunday project, Eric Kim has a fantastic kimchi recipe so you always have some on hand!
Charlie Bird’s Farro Salad | Cook Like A Pro, page 46 (Recipe)
This might be the most-made salad in my kitchen. Proof that Ina absolutely nails the “simple but perfect” thing every single time.
My Dal | Food Network (Recipe)
Chef Kevin Penner’s recipe was my first introduction to dal – and it definitely wasn’t my last. Deeply flavorful with just the right amount of heat, it’s the kind of dish that sticks with you.
Warm Vegetable & Grain Bowl | Go-To Dinners, page 98 (Recipe not online)
This new favorite from Go-To Dinners proves salads don’t have to be sad or skimpy. It’s hearty, satisfying, and actually keeps you full.
Penne Arrabiatta | Food Network (Recipe)
Ina’s arrabbiata sauce is one of my all-time favorites. The spicy tomato sauce is always satisfying. If you’re going the store-bought route, Rao’s has an amazing arrabbiata sauce!
Portobello Mushroom Lasagna | Barefoot Contessa at Home, page 112 (Recipe)
For meatless meals, I always turn to mushrooms – they’re deeply satisfying. Add layers of mushroom, cream sauce, cheese, and pasta, and it’s pretty much impossible to go wrong. Honorable mention is Ina’s Roast Vegetable Lasagna.
Maple-Roasted Carrot Salad | Cooking for Jeffrey, page 46 (Recipe)
This is bright, balanced, and definitely on the lighter side. It’s lovely as-is, but you’ll probably want to pair it with something else to make it a complete meal.
Roasted Eggplant Parmesan | Cook Like A Pro, page 125 (Recipe)
Ina simplifies eggplant parmesan, making it so easy and so delicious you’ll want to make it every single week.
Israeli Vegetable Salad | Cook Like A Pro, page 52 (Recipe)
Ina somehow makes hummus feel like dinner. And honestly? I’m not mad about it.
Roasted Ratatouille with Polenta | Cooking for Jeffrey, page 128 (Recipe)
Polenta is something I didn’t grow up eating much, but now it’s one of my favorite winter comfort foods. One of the best ways to turn it into a full meal is by piling it high with roasted vegetables.
Spaghetti Squash Arrabbiata | Modern Comfort Food, page 141 (Recipe not online)
Ina’s Arrabbiata strikes again!
Tomato & Goat Cheese Crostata | Modern Comfort Food, page 95 (Recipe)
Again maybe not seasonally appropriate, but OMG is this divine!
Truffled Mac And Cheese | Modern Comfort Food, page 139 (Recipe)
I’ve never met a mac and cheese I didn’t love, but this one takes the top spot for its over-the-top (in all the right ways) deliciousness.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette | Back to Basics, page 88 (Recipe)
Another delicious salad, tossed in a cider-Dijon vinaigrette and dotted with roasted butternut squash, dried cranberries, Parmesan, and walnuts.
Vegetable Pot Pie | Barefoot Contessa Parties!, page 255 (Recipe)
Nothing says comfort food like a pot pie! Ina has many different recipes for them, but this is her only veggie option – and it’s a keeper!
Wild Mushroom Risotto | Back to Basics, page 144 (Recipe)
You really can’t go wrong with any of Ina’s risottos, but her mushroom version is my personal favorite.
Mushroom Bolognese | Go-To Dinners, page 161 (Recipe not online)
Ina’s meat-free take on her classic bolognese makes for a hearty, deeply satisfying winter meal.
Salad with Warm Goat Cheese | Barefoot Contessa Parties!, page 170 (Recipe)
On the lighter side, nothing beats crisp breaded disks of goat cheese perched on greens tossed in a bright apple-cider vinaigrette.
Check out my favorite Ina Vegetable Soups here and more Best of Ina here.
