20 Vegetarian Comfort Food Recipes to Satisfy Cravings

Vegetarian comfort food is super yummy and can make you feel happy and full. You might not know that it can be just as good as food with meat. It's like a big hug in a bowl!

There are lots of delicious vegetarian comfort foods to try, like hearty stews and creamy pasta bakes. These foods are perfect for when you're feeling sad or need a pick-me-up. They will change the way you think about food and make you want to try more!

1. Hearty Vegetable Stews

Hearty Vegetable Stews are comforting and satisfying meals made with a variety of vegetables and legumes.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 1 cup kidney beans, cooked
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots and potatoes, cooking for 5 minutes, stirring occasionally.
5. Add the diced tomatoes, vegetable broth, cooked kidney beans, and dried thyme.
6. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs, if desired.

2. Creamy Pasta Bakes

Indulge in a comforting creamy pasta bake filled with rich flavors.

Ingredients

• 250g pasta of choice
• 2 cups mixed vegetables
• 1 cup bechamel sauce
• 1 cup grated mozzarella
• 1/2 cup grated parmesan
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente.
3. In a large skillet, sauté mixed vegetables until tender.
4. In a separate saucepan, warm the bechamel sauce over low heat.
5. Combine cooked pasta, sautéed vegetables, and bechamel sauce in a large bowl.
6. Transfer the mixture to a baking dish and top with mozzarella and parmesan cheese.
7. Season with salt, pepper, and dried basil.
8. Bake for 25-30 minutes or until the top is golden brown.
9. Remove from oven and let it rest for a few minutes before serving.

3. Roasted Vegetable Soups

Warming roasted vegetable soups perfect for a chilly evening.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large celery root, peeled and chopped
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chopped onion, garlic, carrots, potatoes, and celery root with olive oil, salt, and pepper until they are evenly coated.
3. Spread the vegetables in a single layer on a large baking sheet and roast for 30-40 minutes, or until they are tender and lightly browned.
4. In a large pot, combine the roasted vegetables, vegetable broth, diced tomatoes, and thyme.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the soup has thickened slightly.
6. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
7. Taste and adjust the seasoning as needed, then serve hot.

4. Quinoa and Black Bean Bowls

A flavorful and nutritious bowl filled with quinoa, black beans, and roasted vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: avocado, salsa, shredded cheese, cilantro

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender.
4. In a large bowl, toss the onion, garlic, bell pepper, and zucchini with the olive oil, cumin, salt, and pepper.
5. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until they are tender.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, and black beans.
7. Season with salt and pepper to taste.
8. Serve hot, with optional toppings of your choice.

5. Stuffed Portobello Mushrooms

Savory stuffed portobello mushrooms filled with cheese and herbs.

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing the stems and gills.
3. In a skillet, heat the olive oil and sauté the onion and garlic until softened.
4. In a bowl, mix the sautéed onion and garlic with the cheddar and mozzarella cheese, and parsley.
5. Stuff each mushroom cap with the cheese mixture and season with salt and pepper.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until golden brown.
7. Serve warm and enjoy.

6. Lentil and Vegetable Curries

Hearty lentil and vegetable curries offer a comforting and flavorful vegetarian meal option.

Ingredients

• 1 cup red or brown lentils
• 2 medium onions
• 3 cloves garlic
• 2 medium carrots
• 2 medium potatoes
• 1 large red bell pepper
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Chop the onions, garlic, carrots, potatoes, and red bell pepper into bite-sized pieces.
3. In a large pot, heat oil over medium heat and sauté the onions and garlic until softened.
4. Add the chopped carrots, potatoes, and red bell pepper, and cook for 5 minutes.
5. Drain and add the lentils to the pot, stirring to combine with the vegetables.
6. Add the diced tomatoes, vegetable broth, curry powder, and cumin to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
8. Season the curry with salt and pepper to taste, and serve hot over rice or with naan bread.

7. Grilled Vegetable Wraps

Grilled Vegetable Wraps are a tasty and healthy vegetarian dish filled with roasted vegetables and hummus.

Ingredients

• 1 cup mixed vegetables (zucchini, bell peppers, eggplant, red onion)
• 2 tablespoons olive oil
• 2 tablespoons hummus
• 4 whole wheat tortillas
• Salt and pepper to taste
• Optional fillings: avocado, sprouts, feta cheese

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, or until tender.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Spread a tablespoon of hummus on each tortilla, then fill with the grilled vegetables and any desired optional fillings.
6. Serve immediately and enjoy.

8. Vegetable and Cheese Frittatas

A delicious Italian-inspired omelette filled with vegetables and cheese.

Ingredients

• 6 eggs
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup mixed vegetables (e.g. bell peppers, zucchini, mushrooms)
• 1 cup shredded cheese (e.g. cheddar, mozzarella)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and cook until softened, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the mixed vegetables and cook until they are tender, about 5 minutes.
6. In a large bowl, whisk together the eggs and a pinch of salt.
7. Pour the egg mixture over the vegetables in the skillet.
8. Sprinkle the shredded cheese over the top of the egg mixture.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set.
10. Remove the skillet from the oven and let it cool for a few minutes.
11. Slice the frittata into wedges and serve hot.

9. Spicy Vegetable Chili

Hearty and spicy chili made with a variety of vegetables.

Ingredients

• 1 large onion
• 3 cloves of garlic
• 2 large bell peppers
• 2 large tomatoes
• 1 large can of kidney beans
• 1 large can of black beans
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of cayenne pepper
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the bell peppers and cook until they start to soften.
4. Add the cumin, chili powder, and cayenne pepper and stir for 1 minute.
5. Add the kidney beans, black beans, and diced tomatoes.
6. Season with salt and pepper to taste.
7. Bring the chili to a boil, then reduce the heat and let it simmer for 30 minutes.
8. Serve hot and enjoy.

10. Baked Eggplant Parmesan

Crispy baked eggplant slices topped with melted mozzarella cheese and marinara sauce.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1 cup marinara sauce
• 1/4 cup grated parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a shallow dish, mix together flour, salt, and pepper.
4. Dip each eggplant slice in the flour mixture, then in the breadcrumbs.
5. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
6. Drizzle the olive oil over the eggplant slices and bake for 20-25 minutes, or until golden brown.
7. In a separate baking dish, spread a layer of marinara sauce on the bottom.
8. Arrange a layer of baked eggplant slices on top of the sauce.
9. Sprinkle with mozzarella and parmesan cheese, and repeat the layers until all ingredients are used.
10. Top with the remaining mozzarella cheese and bake for an additional 15-20 minutes, or until cheese is melted and bubbly.
11. Sprinkle with basil and oregano before serving.

11. Vegetarian Shepherd's Pie

A classic vegetarian dish with a rich flavor profile.

Ingredients

• 1 cup lentils
• 1 onion
• 2 cloves garlic
• 1 cup frozen peas and carrots
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 cups mashed potatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pan, sauté the onion and garlic until softened.
3. Add the lentils, vegetable broth, tomato paste, and thyme to the pan.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Stir in the frozen peas and carrots and season with salt and pepper.
6. In a separate pot, boil the potatoes until tender, then mash with olive oil.
7. Transfer the lentil mixture to a baking dish and top with the mashed potatoes.
8. Bake for 25-30 minutes, or until the potatoes are golden brown.

12. Spinach and Ricotta Cannelloni

Creamy spinach and ricotta filled pasta tubes baked to perfection.

Ingredients

• 12-16 cannelloni tubes
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup tomato sauce
• 1 cup shredded mozzarella

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook cannelloni tubes according to package instructions.
3. Sauté spinach until wilted, then set aside.
4. Mix ricotta, Parmesan, egg, salt, and pepper in a bowl.
5. Add wilted spinach to the ricotta mixture and combine.
6. Stuff each cannelloni tube with the spinach and ricotta mixture.
7. Spread a layer of tomato sauce in a baking dish.
8. Arrange stuffed cannelloni tubes in the baking dish.
9. Top with mozzarella cheese and remaining tomato sauce.
10. Bake for 25-30 minutes or until golden brown.

13. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto perfect for a chilly evening.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons sage, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Roast the squash in the oven with 1 tablespoon olive oil, salt, and pepper until tender.
4. In a large pot, heat the remaining olive oil and sauté the chopped onion until translucent.
5. Add garlic and cook for 1 minute.
6. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
7. Add white wine and cook until the liquid is almost completely absorbed.
8. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
9. When the rice is cooked, stir in roasted squash, chopped sage, and Parmesan cheese.
10. Season with salt and pepper to taste, then serve hot.

14. Vegetable and Bean Tacos

Vegetable and Bean Tacos are a flavorful and nutritious vegetarian dish.

Ingredients

• 1 cup cooked black beans
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 packet of taco seasoning
• 8-10 corn tortillas
• Shredded cheese, optional
• Chopped cilantro, optional

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced red bell pepper and cook until tender, about 4-5 minutes.
5. Stir in the cooked black beans, corn kernels, and taco seasoning.
6. Cook for an additional 2-3 minutes, until the flavors are combined.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos by spooning the vegetable and bean mixture onto a tortilla and topping with cheese and cilantro, if desired.
9. Serve immediately and enjoy!

15. Creamy Broccoli and Potato Soup

Creamy broccoli and potato soup is a comforting and nutritious vegetarian dish.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 large potatoes, diced
• 2 cups vegetable broth
• 1 cup milk
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat and sauté the onion and garlic until softened.
2. Add the broccoli and potatoes to the pot, stirring to combine with the onion mixture.
3. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
5. Stir in the milk and dried thyme, and season with salt and pepper to taste.
6. Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.

16. Roasted Vegetable Quesadillas

Roasted vegetable quesadillas are a flavorful twist on traditional comfort food.

Ingredients

• 2 large onions
• 3 large bell peppers
• 2 large zucchinis
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 large tortillas
• 2 cups shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the onions, bell peppers, and zucchinis into large chunks and place on a baking sheet.
3. Drizzle the olive oil over the vegetables and sprinkle with garlic, cumin, and paprika.
4. Roast the vegetables in the oven for 30 minutes, or until tender.
5. In a large pan, warm the tortillas over medium heat for 2-3 minutes on each side.
6. Spoon the roasted vegetables onto half of each tortilla, followed by a sprinkle of cheese.
7. Fold the tortillas in half to enclose the filling.
8. Cook the quesadillas for 2-3 minutes on each side, or until crispy and melted.
9. Cut into wedges and serve hot.

17. Mushroom and Leek Gratin

Creamy mushroom and leek gratin, a rich vegetarian side dish.

Ingredients

• 2 large leeks
• 1 cup mixed mushrooms
• 2 cloves garlic
• 1/2 cup grated cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the leeks into 1-inch pieces and sauté in olive oil until tender.
3. Add the mixed mushrooms and cook until they release their liquid and start browning.
4. Add minced garlic and cook for 1 minute.
5. In a separate bowl, mix grated cheese and breadcrumbs.
6. In a baking dish, create a layer of leek and mushroom mixture, followed by a lndayer of cheese abreadcrumbs.
7. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly.

18. Vegetable and Cheese Strata

A savory Vegetable and Cheese Strata perfect for brunch or dinner.

Ingredients

• 6 cups cubed bread
• 2 cups mixed vegetables
• 1 cup grated cheese
• 1/2 cup chopped fresh herbs
• 1/2 cup milk
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the mixed vegetables until tender.
3. In a large bowl, whisk together eggs, milk, and a pinch of salt and pepper.
4. Add the cubed bread, grated cheese, and chopped herbs to the bowl and mix well.
5. Add the sautéed vegetables to the bowl and stir to combine.
6. Pour the mixture into a greased 9x13-inch baking dish.
7. Bake for 35-40 minutes or until the strata is puffed and golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.

19. Spinach and Artichoke Lasagna

Creamy spinach and artichoke lasagna perfect for a comforting meal.

Ingredients

• 8 lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 (14 oz) can artichoke hearts
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender.
4. Add artichoke hearts, spinach, and basil to the skillet, cooking until spinach is wilted.
5. In a large bowl, combine ricotta cheese, mozzarella, and Parmesan.
6. Spread a layer of marinara sauce in the bottom of a 9x13 inch baking dish.
7. Arrange 4 lasagna noodles on top of the sauce.
8. Spread half of the ricotta mixture over the noodles, followed by half of the artichoke mixture.
9. Repeat the layers, starting with the noodles, then the sauce, the remaining ricotta mixture, and finally the remaining artichoke mixture.
10. Top with mozzarella cheese and cover with aluminum foil.
11. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
12. Let lasagna rest for 10-15 minutes before serving.

20. Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are a flavorful and nutritious vegetarian dish.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can enchilada sauce
• 6 tortillas
• 1 cup shredded cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender.
3. Sauté onion, garlic, and red bell pepper in a pan until softened.
4. Add black beans to the pan and cook for 2-3 minutes.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble enchiladas by filling tortillas with sweet potato and black bean mixture, and rolling them up.
7. Place rolled enchiladas in a baking dish, cover with enchilada sauce and cheese, and bake for 20-25 minutes.
8. Garnish with cilantro and serve hot.

Conclusion

You've hit the jackpot with these 20 veggie comfort food recipes, a treasure trove of flavors that will be the icing on the cake for your mealtime cravings, satisfying your taste buds and leaving you feeling warm and fuzzy inside, like a cozy blanket on a chilly evening.