I’ve made the decision that we eat too much meat around here, so I want to go to two meatless dinners each week. Plus another “fish” night. Give me some ideas, please! 
We love roasted vegetable tacos. Onion, red pepper, zucchini, mushrooms roasted with a toss in olive oil with salt and pepper. I make a sauce with mayo and taco seasoning, spread it in either hard of soft shells depending on what I have or people want, put in the vegetables, and sprinkle on taco cheese.
I also do the same kind of thing topping rice and black beans with the roasted vegetables, lettuce, tomato, chopped avocado, cheese, salsa and sour cream (like a knock off Chipotle burrito bowl).
Vegetarian “cassoulet:” saute a ton of coarse fresh breadcrumbs in a ton of olive oil until they are golden brown and smell fabulous. Remove to bowl. Wipe out skillet, add a bit more olive oil, then saute onions, carrots, and celery. Season with fresh thyme and maybe a bay leaf. Add an undrained can or two of cannelini beans and simmer a bit, adding water if necessary. Season well with salt and pepper. Serve with lots of breadcrumbs on top. This is all about the breadcrumbs.
Mexican recipes are always good for meatless meals. This week I cooked pinto beans in the pressure cooker. I made mine into a bowl and H put his on tostada shells. Toppings this week were mango salsa, roasted cauliflower, guacamole, pickled radishes, shredded red cabbage and cheese. My H puts Serrano chili slices on his along with a spicy green salsa. I like a bit of sour cream or plain Greek yogurt. Sometimes I like a base of quinoa or farro But you can also use rice. Another option is fajita style vegetables with beans.
I also made eggplant Parmesan this week.
Pasta primavera
Mac and cheese
My daughter makes portobello mushroom French dips. The “au jus” is really good, even for those who would prefer meat on the sandwich.
There’s several recipes easily found with a google search.
Veggie curry is always good.
Zucchini and tomato risotto–good way to use zucchini or tomatoes from the garden.
https://www.epicurious.com/recipes/member/views/zucchini-and-tomato-risotto-50050708
I’ve been doing Meatless Monday each week since the start of 2020.
Some of the super simple, little effort dishes include:
Bean dip (warm refried beans layered with other “Mexican” type items and chips.
Hummus plate with raw veggies, and pita bread.
Gazpacho
Potato has with veggies and finished off with cheese
Cheese enchiladas (or cheese and bean)
Falafel w/veggies and a yogurt sauce
Salad, salad, salad w/protein toppers like white beans, black beans, various cheese, nuts, chickpeas - and more chickpeas!
I do a lot with chickpeas. Some of my fav recipes:
Shakshuka: https://smittenkitchen.com/2016/03/eggs-in-purgatory-puttanesca-style/
This without the prosciutto https://www.bonappetit.com/recipe/spicy-creamy-chickpeas-with-runny-eggs-and-prosciutto
https://www.halfbakedharvest.com/kale-caesar-salad/ I make this LOTS. Often sub in regular potatoes.
Poblano bake - my own concoction - grill poblanos on grill or stove top. Deseed and cut off tops. Lay in pan, Cook a grain (rice, orzo, couscous - whatever you like) With the grain mix in fresh corn off the cob, red pepper diced, onion, whatever else you like, crumbled queso fresco, fresh herbs if you like. Top with more cheese and bake till cooked and bubble. Or serve with a side of white queso to drizzle over the top.
Eggplant Parm
Quiche or frittata
Rice and beans
Ratatouille
Pesto pasta
Mushroom lasagna
If you eat too much meat, two meatless dinners plus fish dinner, might be a bit cold turkey!
I love any kind of nut or mushroom loaf
I toss a lot of grilled veggies through cooked pasta with lashings of olive oil, a drizzle of balsamic and a ball of burrata - yum!
Also, I like the seaweed salad from Costco; I find a couple of spoons of that, mixed into cold rice with little lemon juice or rice vinegar and cubed, chilled salmon mixed in, is a delicious meal.
I’ll add stuffed portabellas - or portabella burgers.
I used to make a chicken curry, but now I use lentils (no meat). Fry up fresh ginger and garlic, mushrooms, add a bunch of spices; curry (regular + marsala), coriandor, cumin, etc, etc, can of crushed tomatoes, can of coconut milk, lots of fresh veggies - cauliflower, broccoli, always use carrots, sometimes add frozen peas at the end. Serve with rice.
Grilled or broiled portabellas with roasted peppers, mozzarella, arugula, pesto on toasted crusty bread. Yum. Sub grilled zucc for mushrooms
Veg fajitas (peppers, onions, mushrooms sauteed with garlic, oil, chili powder, cumin served with guac and greek yogurt, hot sauce
Any grain with sauteed or grilled veggies, dressing, shaved romano
More tried and true:
https://www.finecooking.com/recipe/cheddar-zucchini-pancakes-poached-eggs
https://www.myrecipes.com/recipe/cauliflower-cakes-herb-sauce-arugula-salad
http://www.eatingwell.com/recipe/257114/lentil-roasted-vegetable-salad-with-green-goddess-dressing/
https://www.cleaneatingmag.com/recipes/curried-cauliflower-rice-bowls-with-crispy-chickpeas
https://www.allrecipes.com/recipe/232908/chef-johns-meatless-meatballs/
https://www.myrecipes.com/recipe/black-bean-cheese-enchiladas
https://www.cookinglight.com/recipes/herbed-ricotta-asparagus-phyllo-tart
https://www.finecooking.com/recipe/black-bean-and-pepper-jack-burgers
https://www.thekitchn.com/recipe-roasted-sweet-potato-wraps-with-caramelized-onions-and-pesto-167367
https://www.cookinglight.com/recipes/mushroom-and-asparagus-grain-bowl
I’ve made this twice this summer. Really easy and delicious!!
crockpot eggplant parm
4 pounds eggplant (each one weighs about a pound)
1 Tbs salt (I just used the salt shaker)
2 eggs and water to mix
1 cup Italian bread crumbs
1/2 cup grated parm cheese
Some Italian seasoning if you have it
1 jar of sauce. I used a Newman’s Own Tomato and Basil which was good.
16 oz grated mozzarella cheese
- Peel the eggplant and cut into 1/3 inch or so slices. Layer them in a colander, sprinkling each layer with salt. Don’t skip this step! Allow to sit for 30 minutes, then pat dry each piece (I used paper towels). This draws a lot of moisture out of the eggplant so it won’t get soupy when you cook it.
- Put about 1/2 cup sauce in the bottom of the pot...maybe a little less, but use a spatula to spread to cover the bottom.
- Mix the eggs and water. In another container, mix the breadcrumbs, parm cheese, and Italian seasonings. Dip the eggplant in the eggs, then in the breadcrumb mixture.
- Place a layer of eggplant in the crockpot on top of that sauce. Top with 1/2 cup sauce (spread it to cover) and 4 oz of mozzarella cheese. Repeat this until you run out of eggplant. I used four eggplant and I had four layers. You might only have two or three.
- Cook on low for 7 hours.
I had a bunch of Roma tomatoes and those are not juicy. I cut those up and put them on the top. You could add green peppers too. Just be careful not to use juicy things like summer squash.
It was really easy and delicious.
I haven’t made this one for some time, but I loved these samosas when I got my Moosewood Cookbook while in college:
https://www.google.com/amp/s/www.food.com/amp/recipe/samosas-moosewood-199318
Dorie Greenspan’s French lentils are fabulous:
https://www.seriouseats.com/recipes/2010/09/basic-french-lentils-recipe.html
Molly Steven’s World’s Best Braised Cabbage. OK, I know it’s not an entree, but I make it one. I found the recipe here and then bought the cookbook:
http://orangette.net/2006/01/tender-is-the-cabbage/
I really can’t pick one Deborah Madison recipe. She is a queen of vegetables. This is the one we make the most. It gives split pea soup a whole new meaning:
https://www.eatyourbooks.com/library/recipes/171360/split-pea-soup
I wish I could find recipes from Julie Sahni’s Moghul Microwave online. I love the Matar Paneer and Bombay Potatoes recipes.
I used to make Brazilian-styled black beans a lot, but my daughter is not a bean eater. I add olive oil, orange juice, garlic, onion, cumin, coriander, chipotle, and cilantro.
Tonight I made spicy sesame noodles with crispy tofu. I was going to make it with Zoodles, like the recipe called for, but had a snafu with the zucchini so used some rice noodles I had on hand. The tofu was absolutely delicious:
I make vegetarian fried rice when I have leftover rice for a quick, tasty meal.
Summer squash and onion faro finished with a dash of cream and a sprinkle of cheese.
Pasta con Broccoli… I love it.