Healthy Vegetarian Winter Recipes

Find healthy, delicious vegetarian winter recipes, from the food and nutrition experts at EatingWell.

Staff Picks

White Bean & Veggie Salad

Rating: 4.8 stars
5
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
By Katie Webster

Veggie & Hummus Sandwich

Rating: 4.92 stars
11
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
By Katie Webster

Two-Bean Enchilada Casserole

Rating: 4.67 stars
2
This classic and comforting Mexican dish is easy to make on a busy weeknight.
By Diabetic Living Magazine

Strawberry-Chocolate Greek Yogurt Bark

Rating: 4.5 stars
7
Lightly sweetened Greek yogurt gets studded with fresh strawberries and chocolate chips then frozen so you can break it into chunks just like chocolate bark (but healthier!). This colorful snack or healthy dessert is perfect for kids and adults alike. Use full-fat yogurt to ensure the creamiest bark possible.
By Carolyn Casner

Kale & White Bean Potpie with Chive Biscuits

Rating: 4.67 stars
3
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.
By Breana Killeen

Roasted Cauliflower & Potato Curry Soup

Rating: 4.8 stars
38
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.
By Danielle Centoni

Broccoli Casserole

Rating: 4.46 stars
11
The lightened-up luscious sauce elevates this easy casserole recipe over standard broccoli and cheese side dishes.
By Breana Killeen

Vegetarian Shepherd's Pies

Rating: 4.64 stars
10
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.
By EatingWell Test Kitchen

Stuffed Sweet Potato with Hummus Dressing

Rating: 4.43 stars
14
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
By Katie Webster

Muffin-Tin Quiches with Smoked Cheddar & Potato

Rating: 4.61 stars
26
Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
By Carolyn Casner

Black Bean-Quinoa Bowl

Rating: 3.86 stars
4
This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
By Katie Webster

Berry-Almond Smoothie Bowl

Rating: 5 stars
1
A little frozen banana gives creamy texture to this satisfying smoothie bowl.
By Julia Clancy
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Inspiration and Ideas

27 Vegetarian Dinners to Keep You Warm All Winter Long

27 Vegetarian Dinners to Keep You Warm All Winter Long
These healthy dinners are packed with nutritious vegetables like butternut squash and cauliflower.
Roasted Root Veggies & Greens over Spiced Lentils

Roasted Root Veggies & Greens over Spiced Lentils
Rating: Unrated
2
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.
Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
Rating: Unrated
15
Whole-Wheat Veggie Wrap

Whole-Wheat Veggie Wrap
Rating: Unrated
3
Green Goddess Salad with Chickpeas

Green Goddess Salad with Chickpeas
Rating: Unrated
2
Sheet-Pan Roasted Root Vegetables

Sheet-Pan Roasted Root Vegetables
Rating: Unrated
6

Sweet Potato & Black Bean Chili

Rating: 4.52 stars
64

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

All Healthy Vegetarian Winter Recipes

One-Bowl Monster Cookies

Rating: 4.33 stars
3
If you thought it wasn't possible to make healthier monster cookies, think again. These peanut butter, oatmeal, chocolate chip and M&M cookies have less butter and sugar than traditional recipes, but they have just as much flavor and tenderness, thanks to more peanut butter. Even better, they're made in one bowl for easy cleanup.
By Carolyn Casner

Vegan Scalloped Potatoes

Rating: 5 stars
1
These scalloped potatoes are surprisingly rich and creamy even though they're made with no dairy (milk, butter or cheese)--vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you're cooking for dairy-free or vegan diets.
By Hilary Meyer

Colorful Roasted Sheet-Pan Veggies

Rating: 4.67 stars
2
These easy roasted vegetables will give your plate a pop of color. Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly. That way everything ends up finishing at the same time.
By Katie Webster

Chocolate-Peanut Butter Protein Shake

Rating: 4.67 stars
3
This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don't even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter.
By Hilary Meyer

Green Salad with Pita Bread & Hummus

Rating: 5 stars
3
Elevate hummus and pita by piling your plate high with cucumbers, carrots and mixed greens! Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.
By Katie Webster

Zucchini, Corn & Egg Casserole

Rating: 5 stars
2
This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.
By Hilary Meyer

Spaghetti Squash Lasagna with Broccolini

Rating: 4.39 stars
32
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.
By Breana Killeen

Chipotle-Lime Cauliflower Tacos

Rating: 5 stars
8
In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.
By Carolyn Malcoun

Hummus & Greek Salad

Rating: 5 stars
2
Tomatoes, cucumber, red onion and feta top arugula in this quick Greek salad. Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.
By Breana Killeen

Tortellini Primavera

Rating: 4.62 stars
24
This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.
By EatingWell Test Kitchen

Cauliflower-Broccoli Gratin

Rating: 3 stars
1
This creamy broccoli-and-cauliflower casserole is a hassle-free side dish that just about everyone loves. Our healthier version skips the heavy cream and butter found in most recipes--saving about 160 calories and 12 grams of saturated fat compared to a traditional version.
By EatingWell Test Kitchen

Easy Brown Rice

Rating: 4 stars
4
Here's the only recipe you need to make perfect brown rice every time! This healthy whole grain is great on its own as a side dish, or use it in your favorite recipes calling for cooked brown rice.
By EatingWell Test Kitchen

Balsamic & Parmesan Roasted Cauliflower

Rating: 4.72 stars
27
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
By EatingWell Test Kitchen

Cauliflower & Kale Frittata

Rating: 4 stars
2
Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower. Serve it along with kale (or your favorite greens) for brunch or an easy breakfast-for-dinner.
By EatingWell Test Kitchen

Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)

Rating: 4.67 stars
2
Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices, nuts and raisins. This particular dish is a nutritional powerhouse, thanks to the mustard greens and chickpeas. Look for the specialty spices--cardamom pods, saffron and garam masala--in the spice section of well-stocked supermarkets or online at penzeys.com.
By Raghavan Iyer

Potato-Kale Hash with Eggs

Rating: 4.67 stars
2
This potato and kale hash recipe is just as fun to make as it is to eat. After the potatoes and kale are roasted, the hash is formed into 4 individual “nests” that are finished with an egg in the middle. To keep the prep work to a minimum, use pre-chopped kale, found near other prepared cooking greens. If you'd rather chop your own, start with about 1 bunch and strip the leaves off the stems before chopping.
By EatingWell Test Kitchen

Layered Mashed Potato & Mushroom Casserole

Rating: 4.82 stars
3
Fancy up regular mashed potatoes with a layer of mushroom duxelle--a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.
By EatingWell Test Kitchen

Rainbow Frittata

Rating: 4.5 stars
4
This delicious frittata is loaded with heart-healthy, omega-3 enriched eggs and a medley of colorful vegetables. Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture. To serve, top with avocado slices, grape tomatoes and a touch of sriracha.
By Diabetic Living Magazine

Creamy Cucumber Soup

Rating: 4.24 stars
14
There's no reason to only use cucumbers raw--they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.
By EatingWell Test Kitchen

Cinnamon-Raisin Oatmeal Cookies

Rating: 4.57 stars
5
This recipe takes oatmeal cookies up a notch with its cinnamony, buttery, delicious take on a much-loved classic dessert.
By Carolyn Casner

Vegetarian Stuffed Cabbage

Rating: 3.33 stars
3
Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
By Kathy Gunst

Squash & Red Lentil Curry

Rating: 4.37 stars
18
This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.
By EatingWell Test Kitchen

Creamy Avocado & White Bean Wrap

Rating: 4.55 stars
34
White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Wrap these up to take as a healthy and portable lunch for work.
By EatingWell Test Kitchen

Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

Rating: 4.36 stars
9
Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.
By Karen Ansel, M.S., R.D.N.
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