20 Winter Vegetarian Recipes to Keep You Warm

As the winter days get colder, we all need something warm and yummy to eat. You're browsing through a cookbook and stumble upon a recipe for hearty lentil soup. It catches your eye because it looks like the perfect food to warm you up on a chilly day.

These winter vegetarian recipes are just what you need to keep warm and cozy. They offer a variety of options, from soups to stews, and are easy to make at home. You can find the perfect recipe to warm your heart and belly, and make your winter days a little brighter.

1. Hearty Lentil Soup

Hearty Lentil Soup is a comforting and nutritious meal.

Ingredients

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until the vegetables are tender.
2. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
4. Season the soup with salt and pepper to taste.
5. Serve the soup hot, garnished with chopped fresh herbs if desired.

2. Roasted Vegetable Curry

Roasted Vegetable Curry is a hearty and flavorful dish perfect for cold winter nights.

Ingredients

• 2 Medium sized sweet potatoes
• 1 Large onion
• 2 Medium sized carrots
• 2 Medium sized red bell peppers
• 1 can of coconut milk
• 2 tablespoons of curry powder
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the sweet potatoes, onion, carrots, and red bell peppers into bite-sized pieces.
3. Place the chopped vegetables on a baking sheet and drizzle with 1 tablespoon of olive oil.
4. Roast the vegetables in the oven for 25-30 minutes or until tender.
5. In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Add the curry powder and ground cumin to the pan and cook for 1 minute, stirring constantly.
7. Pour in the can of coconut milk and stir to combine with the spices.
8. Add the roasted vegetables to the pan and stir to combine with the curry sauce.
9. Season with salt and pepper to taste.
10. Serve hot over rice or with naan bread.

3. Cheesy Lasagna

A classic Italian dish layered with pasta, cheese, and vegetables.

Ingredients

• 8 lasagna noodles
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 cup frozen spinach, thawed
• 1 cup sliced mushrooms
• 1 small onion, chopped
• 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 spinach until tender.
4. In a large bowl, combine ricotta cheese, mozzarella, and Parmesan.
5. Spread a layer of marinara sauce in a 9x13 inch baking dish.
6. Arrange 4 lasagna noodles on top of the sauce.
7. Spread half of the ricotta mixture and half of the sautéed vegetables.
8. Repeat the layers, starting with the noodles, sauce, ricotta mixture, and vegetables.
9. Top with mozzarella cheese and cover with aluminum foil.
10. Bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes.

4. Winter Vegetable Stew

Hearty winter stew with a variety of vegetables and rich flavors.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 1 can diced tomatoes
• 4 cups vegetable broth
• 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, potatoes, and sweet potato, and cook for 5 minutes.
5. Add the diced tomatoes, vegetable broth, and dried thyme.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

5. Spicy Pumpkin Soup

Warm and comforting spicy pumpkin soup perfect for cold winter nights.

Ingredients

• 1 small pumpkin
• 2 tablespoons butter
• 1 onion
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half and scoop out the seeds.
3. Place the pumpkin on a baking sheet, cut side up, and roast for 30 minutes.
4. In a large pot, melt the butter over medium heat.
5. Add the onion and cook until softened, about 5 minutes.
6. Add the garlic, cumin, smoked paprika, salt, black pepper, and cayenne pepper, and cook for 1 minute.
7. Scoop the roasted pumpkin into the pot and add the vegetable broth.
8. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in the heavy cream and serve hot.

6. Vegetarian Chili

Hearty vegetarian chili perfect for cold winter nights.

Ingredients

• 1 large onion
• 3 cloves of garlic
• 2 red bell peppers
• 2 cans of diced tomatoes
• 1 can of kidney beans
• 1 can of black beans
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup of vegetable broth

Instructions

1. Chop the onion, garlic, and red bell peppers into small pieces.
2. In a large pot, sauté the chopped onion, garlic, and red bell peppers in a little bit of oil until they are tender.
3. Add the chili powder and ground cumin to the pot and stir for 1 minute.
4. Add the diced tomatoes, kidney beans, black beans, and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Season the chili with salt and pepper to taste.
7. Serve the chili hot, garnished with chopped fresh herbs or a dollop of sour cream if desired.

7. Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian dish with a vegetarian twist.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 1 cup 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 into the flour mixture, coating both sides.
5. Dip the flour-coated eggplant slices into the breadcrumbs, pressing gently to adhere.
6. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
7. Drizzle the olive oil over the eggplant slices and bake for 20-25 minutes, flipping halfway.
8. In a separate dish, combine the marinara sauce and mozzarella cheese.
9. Remove the eggplant slices from the oven and spoon the marinara sauce mixture over each slice.
10. Sprinkle parmesan cheese over the top of each eggplant slice.
11. Return the eggplant slices to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. Butternut Squash Risotto

Creamy butternut squash risotto with a hint of nutmeg.

Ingredients

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

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and dice the butternut squash into 1-inch cubes.
3. Place the squash on a baking sheet, toss with olive oil, and roast for 30-40 minutes, or until tender.
4. In a large saucepan, sauté the diced onion and minced garlic until softened.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine and cook until the liquid is almost completely absorbed.
7. Warm the vegetable broth in a separate pot.
8. Add 1/2 cup of warmed broth to the rice mixture and stir until mostly absorbed.
9. Repeat step 8, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
10. Stir in the roasted squash, grated Parmesan cheese, dried sage, salt, pepper, and ground nutmeg.
11. Serve the risotto hot, garnished with additional Parmesan cheese if desired.

9. Spinach and Mushroom Quiche

A savory Spinach and Mushroom Quiche perfect for a vegetarian breakfast.

Ingredients

• 1 9-inch pie crust
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 2 cloves garlic
• 1 cup grated cheese
• 1/2 cup milk
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a tart pan.
3. In a skillet, sauté the mushrooms and garlic until tender.
4. In a large bowl, whisk together the eggs, milk, and cheese.
5. Add the cooked mushrooms and spinach to the bowl and mix well.
6. Pour the mixture into the pie crust.
7. Bake the quiche for 35-40 minutes or until the crust is golden brown.
8. Remove from the oven and let it cool before serving.

10. Grilled Portobello Mushroom Burgers

Savor a vegetarian twist on classic burgers with Grilled Portobello Mushroom Burgers.

Ingredients

• 4 Portobello mushrooms
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• Lettuce, tomato, cheese, and any other desired toppings

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, olive oil, oregano, salt, and pepper.
3. Brush the mixture onto both sides of the mushrooms.
4. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. Toast the hamburger buns on the grill.
6. Assemble the burgers with the mushrooms and desired toppings.
7. Serve immediately and enjoy.

11. Vegetable and Bean Tagine

Hearty and flavorful Vegetable and Bean Tagine for a cold winter's night.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large red bell pepper, chopped
• 2 cups cooked chickpeas
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat the oil in a large Dutch oven over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
3. Add the garlic, carrots, potatoes, and bell pepper, cook for 5 minutes.
4. Stir in the chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25-30 minutes.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.

12. Creamy Broccoli Pasta

Creamy broccoli pasta is a delicious and healthy vegetarian dish.

Ingredients

• 8 oz pasta
• 3 cups broccoli florets
• 2 cloves garlic
• 1 cup vegetable broth
• 1/2 cup grated cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the broccoli florets to the skillet and cook until tender, about 3-4 minutes.
4. In a large bowl, whisk together the vegetable broth, cheddar cheese, and parmesan cheese until smooth.
5. Add the cooked pasta to the bowl and toss with the cheese sauce until well combined.
6. Add the cooked broccoli to the bowl and toss with the pasta and cheese sauce.
7. Season with salt and pepper to taste, then serve hot.

13. Stuffed Bell Peppers

Colorful bell peppers filled with savory rice and vegetables.

Ingredients

• 4 bell peppers
• 1 cup cooked rice
• 1 cup black beans
• 1 cup diced tomatoes
• 1 onion
• 2 cloves garlic
• 1 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, mix together rice, black beans, diced tomatoes, onion, and garlic.
4. Stuff each bell pepper with the rice mixture and top with shredded cheese.
5. Place the stuffed bell peppers in a baking dish and drizzle with olive oil.
6. Season with salt and pepper to taste.
7. Bake for 30 minutes or until the bell peppers are tender.

14. Lentil and Vegetable Shepherd's Pie

A hearty, comforting vegetarian dish made with lentils and vegetables.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, combine the lentils and vegetable broth, and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
4. While the lentils are cooking, heat the olive oil in a large skillet over medium heat.
5. Add the onion, garlic, carrots, and potatoes, and cook, stirring occasionally, for 15-20 minutes, or until the vegetables are tender.
6. Stir in the thyme, rosemary, bay leaf, tomato paste, flour, Worcestershire sauce, salt, and pepper.
7. When the lentils are done, stir them into the vegetable mixture.
8. Transfer the lentil and vegetable mixture to a 9x13-inch baking dish.
9. Spread the frozen peas over the top of the lentil mixture.
10. Dot the top of the peas with the butter.
11. Cover the dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is lightly browned.
13. Serve hot, garnished with chopped fresh herbs, if desired.

15. Roasted Sweet Potato Salad

Roasted sweet potatoes mixed with herbs and a tangy dressing create a delicious winter salad.

Ingredients

• 2 large sweet potatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and cube the sweet potatoes, then place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the sweet potatoes and sprinkle with minced garlic.
4. Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender.
5. In a large bowl, whisk together lemon juice, salt, and pepper.
6. Add the roasted sweet potatoes, chopped parsley, and chopped dill to the bowl and toss to combine.
7. Serve the salad warm or at room temperature.

16. Vegetable and Cheese Frittata

A delicious and easy-to-make breakfast dish filled with vegetables and cheese.

Ingredients

• 6 eggs
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 2 cups of spinach
• 1 cup of shredded cheese
• Salt and pepper to taste
• 2 tablespoons of 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 diced bell pepper and cook until tender, about 4-5 minutes.
6. Add the spinach and cook until wilted, about 1-2 minutes.
7. In a large bowl, whisk together the eggs and season with salt and pepper.
8. Add the cooked vegetables and shredded cheese to the bowl and stir to combine.
9. Pour the egg mixture into a greased 9-inch pie plate or skillet.
10. Bake the frittata in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is melted and golden brown.
11. Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.

17. Smoky Black Bean Soup

Hearty and flavorful Smoky Black Bean Soup perfect for cold winter nights.

Ingredients

• 1 can black beans
• 1 onion
• 3 cloves garlic
• 1 red bell pepper
• 1 can diced tomatoes
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions

1. In a large pot, sauté the onion, garlic, and red bell pepper in a little bit of oil until softened.
2. Add the cumin, smoked paprika, and cook for 1 minute.
3. Add the black beans, diced tomatoes, and vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

18. Cauliflower and Potato Gratin

A creamy, layered dish featuring cauliflower and potatoes.

Ingredients

• 1 head of cauliflower
• 2 large potatoes
• 2 tablespoons butter
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the potatoes and cauliflower into thin layers.
3. In a large saucepan, boil the potato and cauliflower slices until slightly tender.
4. In a separate saucepan, melt the butter and mix with heavy cream and grated cheese.
5. In a baking dish, create a layer of potatoes and cauliflower, then pour some of the creamy cheese mixture over it.
6. Repeat step 5 until all ingredients are used, finishing with a layer of cheese on top.
7. Season with salt and pepper to taste, then bake for 30-40 minutes or until golden brown.

19. Vegetable and Mushroom Stir Fry

Quick and easy stir fry with a variety of vegetables and mushrooms.

Ingredients

• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 cup sliced bell peppers
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• Salt and pepper to taste

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add broccoli, mushrooms, and bell peppers, and cook for 5 minutes, until vegetables are tender.
4. Stir in soy sauce and season with salt and pepper to taste.
5. Serve hot over rice or noodles.

20. Braised Red Cabbage With Apples and Onions

Braised Red Cabbage With Apples and Onions is a sweet and savory dish perfect for winter.

Ingredients

• 1 medium red cabbage, shredded
• 2 medium onions, chopped
• 2 medium apples, peeled and chopped
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the chopped onions and cook until they are softened, about 5 minutes.
3. Add the shredded cabbage and cook, stirring occasionally, until it starts to soften, about 5 minutes.
4. Add the chopped apples, brown sugar, and cinnamon to the saucepan.
5. Season with salt and pepper to taste, then stir to combine.
6. Reduce heat to low and braise, covered, for 20-25 minutes, or until the cabbage and apples are tender.
7. Serve hot, garnished with fresh herbs if desired.

Conclusion

You'll love these winter vegetarian recipes, they're perfect for cold nights. Try the Smoky Black Bean Soup, it's a game-changer - just like Sarah, who warmed up her family with it after a snowy hike, and now it's their favorite winter dish. It's hearty, flavorful, and sure to become a staple in your home too.