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The site isn’t specifically vegetarian but budget bytes has a lot of tasty veg/vegan recipes - I think you can search for that category. I don’t eat vegetarian all the time but I also love beans and we eat tofu, seitan and tempeh also. I love the baked sriracha tofu from TJs!

@cake2017: tofu is definitely my least favorite to cook with, hence using the TJs premade you just slice and throw in. I first tried seitan and tempeh at restaurants and was so surprised how satisfying they can be! Seitan you buy often comes flavored so it’s easy to add to something. Here’s a good simple tempeh recipe if you’re looking to try it:

https://www.budgetbytes.com/sesame-tempeh-bowls/

She has some other good recipes for it too. The focus of the site overall is budget (obviously ) which often means using a protein other than meat, so tons of good and flavorful non-meat recipes. I’m with you on never being the same about meat after kids!!

Funny, I was vegetarian for 18 years until I got pregnant and started CRAVING meat. Since DD, I’ve gone back to mostly vegetarian with some fish thrown in about once a week for the DHA, and will probably go back to full vegetarian once I’m not breastfeeding. We eat lots of beans, tofu, eggs and fresh veggies and grains. As a general rule, I find I dislike things that are trying to imitate meat and take a lot of inspiration from cuisines that naturally use less meat like Thai, Japanese, Indian, and Mexican. Tofu can be tough to get the hang of, but it tastes like whatever you cook it in and pre-marinated store bought tofu can be a really good solution. Best bet for cooking tofu is high heat, either in your most non-stick pan, roasted in the oven, or grilled, so that it gets crunchy on the outside and isn’t just mush. Some favorite meals are:

—black bean tacos
—homemade summer rolls with fresh veggies and either tofu or shrimp and peanut sauce to dip. (We made this for my 7yo niece recently and she LOVED it, used red and yellow peppers, carrots, basil and mint leaves, and red cabbage and called them “rainbow rolls.” She liked to help roll them and dipping was a hit.)
—bbq tofu (press the tofu and cut into 1/2 inch slabs and marinate in bbq sauce for 30 min up to 24 hours, rub your grill grates with oil and throw on the grill at ~450, cook about 10 min per side, or until there are clear grill marks and the tofu releases easily, basting with sauce when you flip, we usually flip three times—cook each side twice—to get the tofu crunchy on the outside) serve with your normal bbq sides or in sandwiches
—Crunchy roasted chick peas and broccoli with your fav starch, we usually do baked potatoes but works with quinoa and probably other starches too (so easy, toss the broccoli and chick peas the oil, salt, and pepper and put on a sheet pan in a 425 degree oven for 30-40 min until chick peas are crunchy stirring halfway through)
—Chana masala or lentil dal (if your LOs will eat Indian food, the cookbook Vegetarian India by Madhur Jaffrey is amazing)
—Veggie stir fries with egg
—Three bean chili

I also really like the blogs the Kitchn, love and lemons, and Cookie and Kate and cookbooks vegetarian India byMadhur Jaffrey, Afro Vegan by Bryant Terry, and Simple by Yotam Ottolenghi for recipes. One other tip, get some smoked paprika, it will add richness and umami to anything you’re cooking. Good luck!

I was vegan for the year before becoming pregnant and vegetarian before that. I was sick or nauseated almost every day of pregnancy and meat actually helped, so I ate it during pregnancy and now have continued to during breastfeeding, but I plan to return to vegetarianism after weaning. I wouldn't say it was easy to eat out in our city as a vegan, but it was truly the best I ever felt in my life, health wise. Sites I loved:

Minimalist Baker
Cupful of Kale
The First Mess

This is an easy vegetarian stuffed shells recipe that we love:
https://www.myrecipes.com/recipe/spinach-and-ricotta-stuffed-shells

And this is a delicious butternut squash-kale pasta recipe:
https://www.myrecipes.com/recipe/bacon-butternut-pasta-0

We love this three sister chili! I use frozen squash and put it in at the very end to make it easier:
https://www.myrecipes.com/recipe/three-sisters-chili

I recommend Kite Hill brand for almond milk-based dairy substitutes. Their "ricotta" is amazing!

ETA @karenbme: Can't live without my smoked paprika!!

@LCTBQE: I did not know that! Very cool.

I'm excited to check out some of the recipes above! I was vegetarian for years, before I started eating chicken again while I was pregnant. Oddly, chicken sounded good...shocked me at the time. I still eat mainly vegetarian now, though I'll eat chicken from time to time (mainly if I'm out to eat though and I don't have to deal with preparing raw meat myself. I have no interest in that!)

I don't really like the texture of tofu or tempeh, so we mainly rely on lentils, chickpeas, and beans for a protein when cooking. I make a lot of soup, and we do a lot of bowls with some sort of grain, beans or lentils, veggies and easy toppings - we had mexican burrito bowls last night, and we're doing a thai curry lentil bowl tonight. My youngest loves indian curries, so we make those sometimes too.

I made this over the weekend, and it was good for some variety - https://www.nospoonnecessary.com/chickpea-piccata-parmesan-cauliflower-mash/

I didn't make the cauliflower mash though since I've had bad luck getting my two year old to eat anything too mushy, instead I just served some roasted cauliflower on the side and served it over rice. It was tasty!