Healthy Vegetarian Winter Recipes

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

Staff Picks

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.
By Sylvia Fountaine

White Bean & Veggie Salad

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

Hearty Minestrone

Rating: Unrated
4
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.
By Kathleen Desmond Stang

Sweet Potato & Black Bean Chili

Rating: Unrated
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.
By EatingWell Test Kitchen

Muffin-Tin Quiches with Smoked Cheddar & Potato

Rating: Unrated
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

Strawberry-Chocolate Greek Yogurt Bark

Rating: Unrated
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

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Rating: Unrated
16
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.
By Carolyn Malcoun

Cinnamon-Raisin Oatmeal Cookies

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

Roasted Cauliflower & Potato Curry Soup

Rating: Unrated
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

Tortellini Primavera

Rating: Unrated
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

Stuffed Sweet Potato with Hummus Dressing

Rating: Unrated
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

Black Bean-Quinoa Buddha Bowl

Rating: Unrated
4
Treat your Buddha bowl to a vacation south of the border! This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy 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

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.
White Bean Soup (Fassoulatha)

White Bean Soup (Fassoulatha)

Rating: Unrated
5
A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.
No-Sugar-Added Oatmeal Cookies

No-Sugar-Added Oatmeal Cookies

Rating: Unrated
1
Sweet Potato, Corn & Black Bean Hash

Sweet Potato, Corn & Black Bean Hash

Rating: Unrated
10
Honey-Mustard Vinaigrette with Lemon

Honey-Mustard Vinaigrette with Lemon

Rating: Unrated
2
Cauliflower & Kale Frittata

Cauliflower & Kale Frittata

Rating: Unrated
2

Chickpea & Quinoa Buddha Bowl

Rating: Unrated
4

It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!

All Healthy Vegetarian Winter Recipes

Vegetarian Stuffed Cabbage

Rating: Unrated
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

Creamy Fettuccine with Brussels Sprouts & Mushrooms

Rating: Unrated
20
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.
By EatingWell Test Kitchen

Balsamic & Parmesan Roasted Cauliflower

Rating: Unrated
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

Sheet-Pan Roasted Root Vegetables

Rating: Unrated
6
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
By Sylvia Fountaine

Two-Bean Enchilada Casserole

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

Colorful Roasted Sheet-Pan Veggies

Rating: Unrated
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: Unrated
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

Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

Rating: Unrated
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.

Cauliflower Casserole with Everything Bagel Seasoning

Rating: Unrated
1
The cheesy-seedy crust that tops this healthy cauliflower casserole recipe evokes everything bagels. Serve for the holidays or as a hearty side dish with roast chicken.
By Nora Singley

Squash & Red Lentil Curry

Rating: Unrated
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

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Rating: Unrated
15
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.
By Carolyn Casner

Parmesan Cloud Eggs

Rating: Unrated
7
These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.
By Carolyn Casner

Southwestern Three-Bean & Barley Soup

Rating: Unrated
21
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
By EatingWell Test Kitchen

Roasted Kalettes

Kalettes, a cross between kale and Brussels sprouts, cook quickly in a hot oven in this easy vegetable side dish recipe.
By EatingWell Test Kitchen

Broccoli Casserole

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

Fig & Goat Cheese Salad

Rating: Unrated
1
The sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can't find dried figs, try swapping in dried apricots.
By Katie Webster

Turmeric Latte

Rating: Unrated
2
Studies on turmeric's health benefits, particularly for reducing inflammation, are preliminary but promising. Try this vegan turmeric latte made from steamed almond milk and sweetened with a touch of maple syrup.
By Carolyn Malcoun

Creamy Cucumber Soup

Rating: Unrated
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

Slow-Cooker Vegetarian Lasagna

Rating: Unrated
18
Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.
By EatingWell Test Kitchen

Easy Brown Rice

Rating: Unrated
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

Instant Pot Butternut Squash Risotto

Rating: Unrated
9
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.
By Carolyn Casner

Cocoa-Chia Pudding with Raspberries

Rating: Unrated
6
Have chocolate for breakfast with this unbelievably healthy chia pudding recipe. The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.
By Carolyn Casner

Ravioli & Vegetable Soup

Rating: Unrated
47
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell.
By EatingWell Test Kitchen

Broccoli with Balsamic Mushrooms

Rating: Unrated
1
Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.
By Stacy Fraser
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