20 Cozy Vegetarian Dinners You’ll Crave on Cold Nights

If you’re vegetarian and looking for dinner inspiration, or simply want to incorporate more meat-free meals into your repertoire, you’re in the right place. Regardless of your dietary preferences, this handpicked collection of hearty, veggie-forward dinners is perfect for a cold winter night. With recipes like Lentil Shepherd’s Pie, 20-Minute Pumpkin Black Bean Tostadas, and Vegetarian Moussaka, these dishes will definitely hit the spot.

01 of 20

Get Recipe: 20-Minute Pumpkin Black Bean Tostadas

“I love adding chipotle peppers or a bit of cinnamon and cocoa powder (just a tiny amount), which adds a subtle sweetness to complement that big gourd flavor.” —Sara Haas, Recipe Developer

02 of 20

Get Recipe: Daal Palak (Lentil & Spinach Curry)

“Traditionally the recipe calls for toor or tuvar daal (also called pigeon pea lentils). Here I have used moong daal (also known as split mung beans or green gram), but you can use red lentils to make this curry. Whichever you use, make sure to start cooking the daal in room temperature water, without salt. This allows the lentils to cook until soft without having any graininess.” —Annika Panikker, Recipe Developer

03 of 20

Get Recipe: Creamy White Bean Soup with Sage Gremolata

“Creamy doesn’t always need to equate to cream, and this totally dairy-free soup is proof. Undrained canned white beans are blended with slow-cooked aromatics and vegetable broth to result in a luscious vegan soup that’s anything but boring.” —Sheela Prakash, Recipe Developer

04 of 20

Get Recipe: Roasted Sweet Potato Salad

“It’s tempting to want to check on the sweet potatoes a few times while they’re roasting and give them a toss each time. Leave them be and toss them only once, halfway through, and they’ll brown and crisp significantly better than they would if you fiddled with them.” —Sheela Prakash, Recipe Developer

05 of 20

Get Recipe: Sheet Pan Fried Rice

“Once you get comfortable with this sheet pan technique, you’ll see how easy it is to make it your own. Broccoli and carrots can be swapped out for combinations of cauliflower, cabbage, asparagus, or peppers—whatever you have in the veggie drawer.” —Robin Asbell, Recipe Developer

06 of 20

Get Recipe: Vegetarian Moussaka

“Cut the eggplants and zucchini into 1/2-inch slices and roast them in the oven. The vegetables in moussaka are typically fried. Roasting them is less messy, easier, and some of the moisture is released as it roasts, preventing the moussaka from becoming soggy.” —Sally Vargas, Recipe Developer

07 of 20

Get Recipe: Matar Paneer

“Paneer is a fresh cheese made from buffalo milk or cow’s milk. It is mild in flavor with a soft texture. In many Indian meals, paneer functions as a protein and is often added to curries and gravies. You can purchase paneer at most supermarkets or Indian grocery stores.” —Karishma Pradhan, Recipe Developer

08 of 20

Get Recipe: Spicy Tofu Stir-fry

“For this quick vegetarian version, I used cubes of extra-firm tofu lightly pan-fried to create a beautiful, crispy, golden crust. The inside remains soft and the contrasting texture is lovely! I finish it off with fresh, colorful vegetables like shiitake mushrooms, sugar snap peas, and chopped bell peppers.” —Jessica Gavin, Recipe Developer

09 of 20

Get Recipe: Creamy Vegetable Dumpling Soup

“Creamy vegetable dumpling soup was born from a simple idea—to swap the usual pasta with dumplings and take a clever shortcut along the way. Prepared potato gnocchi stands in for homemade dumplings, and cooking them directly in the broth infuses them with flavor. ” —Julie & Amy Luxemberg, Recipe Developers

10 of 20

Get Recipe: Farro, Mushroom, and Egg Grain Bowls

“Farro is an ancient grain with a nutty, earthy flavor and a slightly chewy texture. Not to be confused with spelt, farro is a versatile option for salads, stews, risottos, and grain bowls. Here, farro simmers in a flavorful base of mushrooms and vegetable stock until tender in a sort of simplified risotto fashion.” —Karishma Pradhan, Recipe Developer

11 of 20

Get Recipe: Black Bean Burrito Bowl

“Wow! This recipe is a keeper. It’s colorful and visually appealing. It has a great blend of flavors and textures. It makes a ton of food, and I love having leftovers after going to the effort to cook something from scratch.” —Sarah, Reader

12 of 20

Get Recipe: Black Bean and Egg Bake

“The egg bake is delicious straight out of the oven, scooped up with warmed tortillas, tostadas, or tortilla chips. To make it even better, add some cheese and greenery on top—my favorites are crumbled cotija and fresh chopped cilantro.” —Coco Morante, Recipe Deveoper

13 of 20

Get Recipe: Vegetarian Tortilla Soup

“This soup has a light tomato-based vegetable stock instead of the more classic chicken stock. It’s loaded with bell peppers, onions, jalapeños, black beans, and corn. Corn tortilla strips are used twice: Once in the soup as it simmers to give it body and also crispy baked ones on top for serving.” —Sharon Lehman, Recipe Developer

14 of 20

Get Recipe: Easy Vegetarian Chili

“Fantastic! I’m eating a bowl now. I didn’t have bulgur so I used quinoa. A little cheddar and sour cream on top and it’s delicious.” —Suzanne, Reader

15 of 20

Get Recipe: 5-Ingredient Lentil Shepherd’s Pie

“Since this is a meatless recipe, a boost from a few umami-rich ingredients helps to add meaty flavors to the filling. Sautéed mushrooms (buy them pre-sliced for ease!), a good dose of tomato paste, and a dash of soy sauce build on the flavors in the soup to offer the perfect meaty bite with lots of savory flavor.” —Afton Cyrus, Senior Recipe Editor

16 of 20

Get Recipe: Mediterranean Chickpea Bowls with Tahini Sauce

“Once you get the hang of the dressing, you might find yourself craving it often. If so, try mixing it up with different spices. (I particularly love it with turmeric, which makes the dressing extra-tasty and turns it a beautiful shade of gold!)” —Sabrina Modelle, Recipe Developer

17 of 20

Get Recipe: Easy Chickpea Curry

“The beauty of this chickpea curry lies in its simplicity and adaptability; it is perfect for a busy weeknight. It’s packed with such lovely flavors (ginger! garlic! turmeric!) and the coconut milk gives it creamy depth. Plus, it requires just one pot, making cleanup a breeze.” —Shayma Saadat, Recipe Developer

18 of 20

Get Recipe: Easy Vegetable Lo Mein

“I stick with classic stir fry vegetables for this version: mushrooms, red pepper, cabbage, and carrot. But don’t let that limit you! So many vegetables would go just fine in this stir fry.” —Nick Evans, Recipe Developer

19 of 20

Get Recipe: Roasted Root Vegetables With Tomatoes and Kale

“I didn’t expect this to be as delicious as it was! We added a can of butter beans and served it with grated pecorino and crusty bread. Absolutely delicious, will definitely make again.” —Lizzie, Reader

20 of 20

Get Recipe: Tomato, White Bean, and Fennel Stew

“A simple combination of fresh fennel, canned beans, and canned tomatoes, this stew can be turned into a complete meal by serving it with pasta, rice, polenta, or garlic bread.” —Julia Turshen, Cookbook Author

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