In shortEggs, pasta, pulses and cheese are enough for a proper meat-free dinner. Here are ten vegetarian dishes from the catalogue, all ready in 30 minutes or less, most under €2 a serving.
A meat-free dinner does not have to be a sad salad. It needs what any dinner needs: something filling, something fresh, and a little fat for flavour.
Prices are estimates per serving, calculated on 13 November 2026 from prices recorded at French retailers, in euros. They vary with your shop and the season.
Ten dinners without meat or fish
All these dishes are tagged vegetarian in the catalogue: no meat, no fish. Some contain eggs or cheese.
| Dish | Time | Estimated price per serving |
|---|
| Mushroom and chive omelette | 20 min | €1.56 |
| White bean and tomato bruschetta | 20 min | €1.46 |
| Pear goat cheese and walnut toast | 22 min | €2.88 |
| Rocket pesto penne with cherry tomatoes | 24 min | €1.81 |
| Garlic chilli and olive oil spaghetti | 25 min | €1.23 |
| Courgette, lemon and ricotta spaghetti | 25 min | €1.47 |
| Pea and mint soup | 26 min | €0.86 |
| Mushroom and cheese toasties | 28 min | €1.85 |
| Egg and vegetable fried rice | 30 min | €1.24 |
| Lemon orzo with spinach and feta | 30 min | €3.92 |
What takes the place of meat on the plate
- Eggs: in an omelette or fried rice, they cook in minutes.
- Pulses: white beans, chickpeas, lentils. Tinned, they are ready at once.
- Cheese: goat cheese, ricotta, feta. A small amount is enough to give body.
- Nuts: walnuts in a pesto or on toast.
Three mistakes that make the dinner disappointing
- Removing the meat and putting nothing in its place. A plate of vegetables alone is not filling: add eggs, pulses or cheese.
- Forgetting fat and acidity. A drizzle of olive oil and a little lemon change a pasta dish.
- Trying to imitate meat. The dishes on this list are good for what they are.
For more ideas, with or without meat: What’s for dinner tonight? 15 dinners ready in 30 minutes. And if budget matters: 10 meals under €2 a serving.
Three of these dishes, in detail
The white bean bruschetta, the courgette spaghetti and the spinach orzo are detailed below.
meat-freevegetarianquick dinnertonight
Recipes from MoodDish
Ingredients 9
- 270 g Wheat country bread
- 350 g Drained cooked white beans
- 350 g Tomato
- 5 g Garlic
- 10 g Fresh basil
- 0.5 piece Lemon
- 25 ml Olive oil
- 3 g Salt
- 1 g Black pepper
Steps 4
- Crush the beans
Rinse and drain the beans. Mash with a fork, adding 10 ml oil, 15g lemon juice, half the salt and pepper.
- Prepare the tomatoes
Wash and dice the tomatoes. Mix with the washed, torn basil, 10 ml oil and the remaining salt and pepper.
- Toast the bread
Cut the bread into large slices. Brush with the remaining oil and toast under the grill for 3–5 minutes, watching closely. Lightly rub with the peeled garlic.
5 min - Top and serve
Spread the beans over the toast and add the lightly drained tomatoes. Serve immediately while the bread is crisp.
Ingredients 9
- 180 g Dried spaghetti
- 300 g Courgette
- 100 g Ricotta
- 0.5 piece Lemon
- 15 ml Olive oil
- 5 g Garlic
- 5 g Fresh basil
- 3 g Salt
- 0.5 g Black pepper
Steps 5
- Prepare the vegetables
Wash the courgette and cut into thin half-moons. Chop the garlic. Wash the lemon, finely zest a little of the peel and squeeze it.
- Cook the pasta
Bring a pan of water to the boil with 2 g salt. Cook the spaghetti according to the packet, about 10 minutes. Reserve 150 ml cooking water before draining.
10 min - Brown the courgettes
Meanwhile heat the oil in a large frying pan. Cook the courgette over medium-high heat for 7–9 minutes until golden. Add the garlic for 1 minute, then the remaining salt and pepper.
8 min - Combine the sauce
Reduce the heat. Add the pasta, ricotta and 80 ml reserved water. Toss for 1 minute, adding more water gradually if the sauce is too thick.
1 min - Add the lemon
Off the heat, add 1 tablespoon lemon juice, the zest and torn basil. Taste before adding any remaining juice, then serve immediately.
Ingredients 11
- 180 g Dried orzo
- 200 g Fresh spinach
- 100 g Feta made with microbial rennet
- 80 g Onion
- 5 g Garlic
- 0.5 piece Lemon
- 1 g Dried oregano
- 15 ml Olive oil
- 600 ml Water
- 1 g Salt
- 0.5 g Black pepper
Steps 5
- Prepare the ingredients
For the zest, weigh out and use only 1 g after grating; reserve any extra. Peel and chop the onion and garlic. Wash the spinach and lemon. Finely zest a little lemon peel, then squeeze the lemon.
- Toast the orzo
Heat the oil in a sauté pan. Cook the onion for 4 minutes and the garlic for 30 seconds. Add the orzo and stir for 1 minute.
- Cook the orzo
Add 500 ml hot water, the oregano, salt and pepper. Simmer over medium-low heat for 10–12 minutes, stirring often. Gradually add the remaining water if the pasta catches.
12 min - Add the spinach
When the orzo is almost tender, add the spinach and stir for 2 minutes. The pasta should be creamy with a little liquid remaining.
2 min - Finish with lemon and feta
Off the heat, stir in half the feta, the zest and 15g lemon juice. Scatter over the remaining feta and serve.
