I’ve attached a video for every recipe below from my favorite home cooks.
Winter is a great time to try new vegetarian dishes. As the weather gets colder, you might crave warm, hearty meals that don’t include meat. There are many tasty vegetarian recipes perfect for winter, using seasonal veggies like butternut squash, sweet potatoes, and kale.
These dishes can be quick and easy to make. Many take 30 minutes or less, ideal for busy weeknights. You’ll find options like veggie-packed soups, creamy pastas, and roasted vegetable bowls. These meals are not only filling but also packed with nutrients to keep you healthy during the colder months.
Butternut Squash Tabbouleh With Bulgur
Ingredients:
- 1 butternut squash, cubed
- 1 cup bulgur wheat
- 2 cups water
- 1/4 cup olive oil
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/4 cup raisins
- 1/4 cup chopped hazelnuts
- 1/4 cup fresh cilantro, chopped
- 2 tbsp honey
- 2 tbsp apple cider vinegar
Instructions:
Preheat your oven to 425°F (220°C).
Toss cubed squash with 1 tbsp olive oil, curry, cumin, chili, salt, and pepper. Roast for 20 minutes, stirring once.
Boil bulgur in water. Reduce heat, cover, and simmer for 10 minutes. Let rest for 5 minutes.
Mix roasted squash, cooked bulgur, raisins, hazelnuts, and cilantro in a bowl.
Whisk remaining olive oil, honey, and vinegar. Pour over the salad and toss gently.
Serve your tasty butternut squash tabbouleh at room temperature or chilled.
Lentil, Chickpea And Sweet Potato Curry
Ingredients:
- 1 cup red lentils
- 1 can chickpeas, drained
- 1 large sweet potato, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion and garlic, cook until soft.
Stir in curry powder and cook for 1 minute.
Add sweet potato, lentils, chickpeas, coconut milk, and broth. Bring to a boil.
Reduce heat and simmer for 20-25 minutes until lentils and sweet potato are tender.
Season with salt and pepper. Serve hot over rice or with naan bread.
Spinach And Mushroom Quiche
Ingredients:
- 6 large eggs
- 1 cup milk
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 1 cup shredded cheese (Fontina or Swiss)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Heat olive oil in a pan. Add onions and mushrooms, cooking until soft.
Toss in garlic and spinach. Cook until spinach wilts. Set aside.
In a bowl, whisk eggs, milk, thyme, salt, and pepper.
Grease a 9-inch pie dish. Spread the veggie mix in it.
Sprinkle cheese over veggies. Pour egg mixture on top.
Bake for 30-35 minutes until set and golden.
Let it cool for 10 minutes before slicing.
Enjoy your tasty spinach and mushroom quiche!
Vegetarian Mushroom Bourguignon
Ingredients:
- 1 lb mushrooms, sliced
- 1 onion, diced
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- 2 tbsp flour
- 2 tbsp butter or oil
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add mushrooms and cook until browned.
Remove mushrooms. Sauté onions, carrots, and garlic until soft.
Add wine, broth, tomato paste, thyme, and bay leaf. Simmer for 10 minutes.
Mix flour and butter to make a paste. Stir into the pot.
Add mushrooms back in. Simmer for 20 minutes until sauce thickens.
Season with salt and pepper. Serve over mashed potatoes or noodles.
Creamy Spinach And Mushroom Pasta Bake
Ingredients:
- 1 pound pasta (bow-tie or penne)
- 2 tablespoons butter
- 1 onion, diced
- 4 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 2 cups milk
- 1 cup grated cheese
- Salt and pepper to taste
Instructions:
Cook pasta until al dente. Drain and set aside.
Preheat oven to 375°F (190°C).
In a large pan, melt butter and sauté onions until soft.
Add garlic and mushrooms, cook until golden.
Stir in spinach and cook until wilted.
Pour in milk and simmer until slightly thickened.
Mix in cooked pasta and half the cheese.
Transfer to a baking dish and top with remaining cheese.
Bake for 15-20 minutes until bubbly and golden.
Let cool for 5 minutes before serving. Enjoy your creamy pasta bake!
Vegetarian Butternut Squash Quinoa Chili
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges
Instructions:
Heat oil in a large pot over medium heat. Add onion and garlic, cook until soft.
Stir in butternut squash, chili powder, cumin, and paprika. Cook for 3 minutes.
Add tomatoes, black beans, quinoa, and vegetable broth. Bring to a boil.
Reduce heat and simmer for 20-25 minutes until squash is tender and quinoa is cooked.
Season with salt and pepper to taste.
Serve hot with your favorite toppings.
French Lentil Salad With Beets, Baby Spinach And Feta
Ingredients:
- 1 cup French lentils
- 2 medium beets, cooked and diced
- 2 cups baby spinach
- 1/3 cup crumbled feta cheese
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh parsley
- 2 tablespoons balsamic vinaigrette
Instructions:
Rinse lentils and cook in 3 cups water until tender, about 25 minutes. Drain and cool.
Mix cooled lentils with diced beets, spinach, cucumber, and parsley in a large bowl.
Add crumbled feta and drizzle with balsamic vinaigrette.
Toss gently to combine all ingredients.
Serve chilled or at room temperature.
Curried Red Lentil And Split Pea Soup
Ingredients:
- 1 cup red lentils
- 1 cup split peas
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can crushed tomatoes
- 1 can coconut milk
- Salt and pepper to taste
- Oil for cooking
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and curry powder. Stir for 1 minute.
Pour in broth, tomatoes, lentils, and split peas. Bring to a boil.
Reduce heat and simmer for 30 minutes or until lentils are soft.
Stir in coconut milk. Cook for 10 more minutes.
Season with salt and pepper. Serve hot.
Vegetarian Lentil Bolognese
You’ll need:
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- Salt and pepper to taste
Heat oil in a large pot. Add onions, carrots, and mushrooms. Cook for 5-7 minutes until softened.
Stir in garlic and tomato paste. Cook for 1-2 minutes more.
Add lentils, crushed tomatoes, and 2 cups water. Bring to a boil, then simmer for 20-25 minutes until lentils are tender.
Season with Italian herbs, salt, and pepper. Serve over your favorite pasta and enjoy your hearty meatless meal!
Curry Roasted Butternut Squash Soup
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tsp curry powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional: chickpeas for topping
Instructions:
Preheat your oven to 400°F (200°C).
Toss cubed squash with olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender.
In a large pot, sauté onion and garlic until soft.
Add roasted squash, broth, coconut milk, curry powder, and cumin. Simmer for 15 minutes.
Blend the soup until smooth using an immersion blender or regular blender.
Season with salt and pepper to taste.
Serve hot, topped with roasted chickpeas if desired.
Spinach And Mushroom Lasagna
Ingredients:
- 9 lasagna noodles
- 2 cups sliced mushrooms
- 4 cups fresh spinach
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups ricotta cheese
- 1 egg
- 2 cups marinara sauce
- 2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Cook lasagna noodles according to package instructions.
In a pan, sauté mushrooms and onions in olive oil until soft. Add garlic and spinach, cook until wilted.
Mix ricotta cheese with egg in a bowl.
In a 9×13 inch baking dish, spread a thin layer of marinara sauce.
Layer 3 noodles, 1/3 of the ricotta mixture, 1/3 of the veggie mixture, and 1/3 of the mozzarella.
Repeat layers twice more.
Top with Parmesan cheese.
Bake for 25-30 minutes until cheese is bubbly and golden.
Let cool for 10 minutes before serving.
Lentil Stuffed Butternut Squash With Halloumi
Ingredients:
- 1 medium butternut squash
- 1 cup cooked lentils
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp dried sage
- 1/4 cup chopped pecans
- 100g halloumi, cubed
- Salt and pepper to taste
Instructions:
Cut squash in half and scoop out seeds. Brush with oil and roast at 425°F for 45 minutes.
Sauté onion and garlic in oil. Add lentils, sage, and pecans. Cook 5 minutes.
Stuff squash halves with lentil mixture. Top with halloumi cubes.
Bake 10 more minutes until cheese is golden.
Serve hot and enjoy your cozy winter meal!
Cauliflower Mac And Cheese
Ingredients:
- 1 head cauliflower, cut into florets
- 2 cups cashews, soaked
- 1/2 cup nutritional yeast
- 1 cup plant-based milk
- 1/4 cup lemon juice
- 2 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions:
Steam cauliflower until tender. Set aside.
Blend cashews, nutritional yeast, milk, lemon juice, and spices until smooth.
Mix sauce with cauliflower in a baking dish.
Top with breadcrumbs if desired.
Bake at 375°F for 20 minutes or until golden.
Let cool slightly before serving. Enjoy your creamy, cheesy cauliflower dish!
Chickpea Dhal With Papadums
Ingredients:
- 1 can chickpeas, drained
- 1 can chopped tomatoes
- 1 cup red lentils
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp each: cumin, turmeric, coriander
- Salt to taste
- 4 cups vegetable stock
- Papadums for serving
Instructions:
Heat oil in a large pot. Add onion and cook until soft.
Stir in garlic and spices. Cook for 1 minute.
Add lentils, chickpeas, tomatoes, and stock. Bring to a boil.
Reduce heat and simmer for 20-25 minutes until lentils are tender.
Season with salt to taste.
Serve hot with crispy papadums on the side.
Red Curry Kuri Squash Soup
Ingredients:
- 1 red kuri squash, halved and seeded
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups vegetable broth
- 1 lime, juiced
- Salt and pepper to taste
- Oil for roasting
Instructions:
Preheat oven to 450°F. Cut squash into wedges and roast for 30 minutes.
Sauté onion, garlic, and ginger in a pot until soft.
Add curry paste and cook for 1 minute.
Scoop out roasted squash and add to pot with coconut milk and broth.
Simmer for 15 minutes, then blend until smooth.
Stir in lime juice, salt, and pepper.
Serve hot and enjoy your comforting soup!
Easy Vegetable Soup (3 Ways)
1. Classic Vegetable Soup
Ingredients:
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 2 potatoes, cubed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup frozen mixed vegetables
- Salt and pepper to taste
Instructions:
- Sauté onion, carrots, and celery in a pot until soft.
- Add potatoes, broth, and tomatoes. Simmer for 15 minutes.
- Stir in frozen veggies. Cook for 5 more minutes.
- Season and serve hot.
2. Creamy Potato Leek Soup
Ingredients:
- 3 leeks, sliced
- 4 potatoes, diced
- 4 cups vegetable broth
- 1 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- Cook leeks in butter until soft.
- Add potatoes and broth. Simmer until potatoes are tender.
- Blend soup until smooth.
- Stir in milk, season, and serve.
3. Hearty Lentil Soup
Ingredients:
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tsp cumin
- Salt and pepper to taste
Instructions:
- Sauté onion, carrots, and celery in a pot.
- Add lentils, broth, tomatoes, and cumin. Simmer for 20 minutes.
- Season and serve hot.
Hearty Root Vegetable Stew
Ingredients:
- 2-3 lbs mixed root vegetables (potatoes, carrots, parsnips, turnips)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tsp dried herbs (thyme, rosemary)
- Salt and pepper to taste
Instructions:
Chop root vegetables into 1-inch pieces.
Heat oil in a large pot. Add onion and garlic, cook until soft.
Add vegetables, broth, tomatoes, and herbs. Bring to a boil.
Reduce heat and simmer for 30-40 minutes until vegetables are tender.
Season with salt and pepper. Serve hot.
For slow cooker: Combine all ingredients, cook on low for 6-8 hours or high for 3-4 hours.
Mushroom Tortelloni With Buffalo Ricotta
Ingredients:
- 1 package fresh cheese tortellini
- 8 oz mixed mushrooms, sliced
- 1/2 cup buffalo ricotta
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/4 cup white wine
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Cook tortellini according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and mushrooms, cooking until mushrooms are golden brown.
Pour in white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes.
Add cream and stir. Cook until the sauce thickens slightly.
Toss in the cooked tortellini, coating them in the sauce.
Remove from heat and dollop buffalo ricotta on top.
Sprinkle with salt, pepper, and chopped parsley before serving.
Sweet Potato And Kale Soup
Ingredients:
- 2 sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can chickpeas, drained
- 4 cups chopped kale
- 1 tbsp olive oil
- 1 tsp curry powder
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Stir in sweet potatoes and curry powder. Cook for 2 minutes.
Pour in vegetable broth. Bring to a boil, then simmer for 15 minutes.
Add chickpeas and kale. Cook for 5 more minutes.
Season with salt and pepper. Serve hot and enjoy your comforting soup!
Pumpkin Ravioli With Sage
Ingredients:
- 1 can pumpkin puree
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package wonton wrappers
- 1/4 cup butter
- 8-10 fresh sage leaves
- 1/4 cup chopped pecans
Instructions:
Mix pumpkin, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl.
Place a spoonful of filling on each wonton wrapper. Wet edges and seal.
Boil ravioli in salted water for 3-4 minutes until they float.
Melt butter in a pan until it browns. Add sage leaves and cook for 1 minute.
Toss cooked ravioli in the brown butter sauce.
Top with toasted pecans and serve hot.
Braised Leek In Saor And Stracciatella
Ingredients:
- 4 large leeks, cleaned and halved
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/3 cup white wine vinegar
- 1/4 cup raisins
- 2 tablespoons pine nuts
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 cup stracciatella cheese
Instructions:
Heat olive oil in a large skillet over medium heat. Add leeks and cook for 3-4 minutes until lightly browned.
Add garlic and cook for another minute. Pour in vinegar, raisins, and pine nuts. Stir to combine.
Add vegetable broth and bring to a simmer. Cover and cook for 15-20 minutes until leeks are tender.
Remove lid and let sauce reduce for 5 minutes. Season with salt and pepper.
Transfer leeks to a serving plate. Top with spoonfuls of stracciatella cheese.
Serve warm or at room temperature.
Chickpea, Quinoa And Kale Soup With Labne
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp coriander
- 4 cups vegetable stock
- 1 can chickpeas, drained
- 1/2 cup quinoa
- 2 cups chopped kale
- Juice of 1 lemon
- Salt and pepper to taste
- 1/2 cup labne
Instructions:
Heat oil in a large pot. Add onion and garlic, cook until soft.
Stir in cumin and coriander, cook for 30 seconds.
Pour in stock, chickpeas, and quinoa. Bring to a boil, then simmer for 15 minutes.
Add kale and cook for 5 more minutes.
Stir in lemon juice, salt, and pepper.
Serve hot with a dollop of labne on top.
Celeriac And Mushroom Salad With Parmesan
Ingredients:
- 1 large celeriac, peeled
- 100g Swiss brown mushrooms, thinly sliced
- 50g roasted hazelnuts, chopped
- Shaved Parmesan cheese
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions:
Mix the vinegar and olive oil in a big bowl.
Shred the celeriac thinly and add it to the bowl. A mandoline works great for this.
Add the sliced mushrooms and chopped hazelnuts. Toss everything together.
Season with salt and pepper to your liking.
Top with shaved Parmesan cheese before serving.
Enjoy your fresh and crunchy winter salad!
Silverbeet, Pumpkin And Farro Broth
Ingredients:
- 1 cup farro
- 4 cups vegetable broth
- 1 cup diced pumpkin
- 1 bunch silverbeet, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Add farro and toast for 1-2 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add pumpkin and cook for 10 minutes.
Stir in chopped silverbeet and cook for 5 more minutes.
Season with salt and pepper.
Serve hot and enjoy your comforting winter broth!
Roasted Beet Salad With Pears And Walnuts
Ingredients:
- 4 medium beets
- 2 ripe pears
- 1/2 cup chopped walnuts
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
Preheat your oven to 350°F (175°C).
Wash and trim the beets. Wrap them in foil and roast for 40-60 minutes until tender.
Let the beets cool, then peel and cut into wedges.
Core and slice the pears.
Toast the walnuts in a dry pan until fragrant.
Mix olive oil, vinegar, honey, salt, and pepper for the dressing.
In a large bowl, combine greens, beets, pears, walnuts, and feta.
Drizzle with dressing and toss gently.
Serve and enjoy your colorful winter salad!