27 Vegetarian Dinners to Keep You Warm All Winter Long

December 28, 2020

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Stay warm with one of these hearty and delicious vegetarian dinners. These healthy dinners are packed with nutritious vegetables like butternut squash and cauliflower and protein- and fiber-backed legumes such as lentils and beans. Whether you make Kale & White Bean Potpie with Chive Biscuits or Creamy Broccoli Pasta, these comforting and filling dinners are perfect for enjoying on any cold winter night.

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Instant Pot Butternut Squash Risotto

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Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. In this easy recipe, you don't have to stand over the stove constantly stirring. Just add everything into the multicooker and cook on high pressure for 10 minutes and this delicious dinner side dish is ready.

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Roasted Cauliflower & Potato Curry Soup

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In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

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Vegetarian Butternut Squash Chili with Black Beans

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Black beans and tender, sweet butternut squash make this healthy vegetarian chili truly satisfying. Load up bowls and top with Greek yogurt, cilantro and minced red onion for game night or a Meatless Monday meal. Or skip the yogurt and keep this healthy dinner vegan.

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Winter Vegetable Dal

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This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets exotic flavor from spice-infused coconut oil. Serve with flatbread or naan.

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Instant-Pot Mujadara

Credit: Jennifer Causey

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Lentils and rice have been served together across the Middle East for centuries; they make a nutritious and satisfying vegetarian meal. This Instant Pot version is inspired by Lebanese mujadara, a variation that combines lentils, rice and caramelized onions.

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Kale & White Bean Potpie with Chive Biscuits

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In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough.

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Vegan Weight-Loss Lentil Soup

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This vegan weight-loss lentil soup recipe has the familiar flavors of turmeric, ginger and cumin that pair so well with lentils. Lentils, green beans and spinach give this vegan soup a healthy dose of fiber that helps you feel fuller, longer. Serve this soup with a little extra lemon and cilantro.

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Creamy Broccoli Pasta

Credit: Brie Passano

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If you're looking for a simple weeknight pasta dish, look no further. This vegetarian dinner is done in only 20 minutes and packs plenty of broccoli along with creamy goodness thanks to mascarpone cheese and low-fat Greek yogurt.

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Vegetable Lasagna with White Sauce

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This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite.

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Vegetarian Quinoa & Squash Casserole

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An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.

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Creamy Queso Chili

Credit: Jacob Fox

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This mashup of the classic cheesy dip chile con queso with the beans and vegetables of a chili is the best of both worlds.

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Roasted Root Veggies & Greens over Spiced Lentils

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This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.

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Delicata, Rosemary & Blue Cheese Pizza

Credit: Jacob Fox

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Topping your pie with squash brings a big vitamin A boost to this pizza—it provides 120% of your Daily Value per serving. The delicata contributes extra fiber, too, thanks in part to its edible skin. We make the oven a multitasker to get this winter pizza on the table fast. The crust bakes on the bottom rack while the vegetables roast. Once the pizza is assembled, a blast from the broiler crisps the edges and melts the cheese.

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Chickpea & Potato Hash

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The eggs cook right on top of this chickpea and potato hash--cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.

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Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

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This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75 percent for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.

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Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

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In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.

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Squash, Chickpea & Red Lentil Stew

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Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

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Spaghetti Squash Lasagna with Broccolini

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In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.

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Vegetarian Shepherd's Pies

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These mini vegetarian shepherd's pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.

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Hearty Minestrone

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This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.

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Vegan Walnut Tacos with Avocado Cream

Credit: Joy Howard

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A savory blend of walnuts and mushrooms stands in for meat in these tasty vegan Tex-Mex tacos. Creamy avocado sauce and crunchy cabbage provide just the right combination of flavors and textures. These tacos get a nice kick from chili powder, but feel free to reduce the amount if you prefer a less spicy taco. Add a side of beans to round out the meal. The filling and avocado cream would also be great in a rice bowl, on nachos or in a burrito.

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Creamy Fettuccine with Brussels Sprouts & Mushrooms

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Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

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Butternut Squash & Spinach Lasagna

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This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.

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Spicy Vegetable Lo Mein

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Skip takeout and make a healthier Chinese lo mein at home that's packed with vegetables. Make sure you drain your noodles well before adding them, as wet noodles will turn your stir-fry into a soggy mess. For a less spicy option, omit the sriracha hot sauce.

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Brussels Sprout & Potato Hash

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This vegetarian Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don't have added salt to help keep sodium in check.

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Curried Cauliflower Steaks with Red Rice & Tzatziki

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Gone are the days when your rice choices were limited to white and brown. In this healthy vegetarian dinner recipe, the aromatic flavor of red rice or brown basmati jibes deliciously with fragrant curry powder. Because you need 2 whole heads of cauliflower to get 4 cauliflower steaks, you'll have leftover cauliflower florets to use up. Roast the florets alongside the steaks, then toss them with some chickpeas and tzatziki sauce for a healthy lunch (see Tip, below).

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Butternut Squash & Black Bean Tostadas

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The butternut squash-and-black bean base in these healthy vegetarian tostadas has a mild, sweet-spicy flavor thanks to ancho chile powder. If you can't find ancho chile powder, other mildly spicy chili powder can be used. Serve with your favorite hot sauce.

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