When the weather's cold and you're in a rush, cozy up to these hearty vegetarian recipes. We've got winter-worthy pastas, frittatas, curries and so much more, ready to go in a half-hour or less.
39 Quick Vegetarian Meals for Winter Weeknights
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Vegetarian Tacos
You don't need to be a vegetarian to eat vegetarian tacos! Loaded with beans, spices and sauteed onions, these hearty tacos are a quick and easy meal the whole family will enjoy.
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Moo Shu Mushroom Wraps
With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too—chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. —Athena Russell, Greenville, South Carolina
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Baked Cheddar Eggs & Potatoes
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
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The Ultimate Grilled Cheese
These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois
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Tomato-Garlic Lentil Bowls
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
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Gnocchi Alfredo
Gnocchi Alfredo is pure comfort food, a creamy, delectable pasta dish you can have on your table in less than 15 minutes. Serve it as a side, or as a main dish with protein tossed in.
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Mushroom Burgers
This mushroom burger recipe is perfect for your next meatless Monday. This 30-minute recipe makes vegetarian burgers that are moist, tender and full of flavor.
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Brown Butter Sauce for Ravioli
One dinner hack you absolutely want to master is brown butter sauce for ravioli. It takes less than 30 minutes to make but delivers rich, aromatic and downright comforting flavors in that short time.
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Black Beans and Pasta
This black bean pasta was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon
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Cauliflower Soup
This is the cauliflower soup recipe we reach for on a cold winter day. It only takes 30 minutes to transform a head of cauliflower into a cheesy, creamy, ultra-comforting soup.
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Sweet Potato & Bean Quesadillas
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
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Apple, White Cheddar & Arugula Tarts
These tarts remind me of the autumns I spent in Michigan, where I grew up. —Maria Davis, Hermosa Beach, California
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Thai Pasta with Spicy Peanut Sauce
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida
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Mediterranean Broccoli & Cheese Omelet
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
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Triple Cheese Twists
Our stovetop macaroni and cheese is extra special, thanks to the buttery crumb topping. —Taste of Home Test Kitchen
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Quick Mushroom Barley Soup
I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
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Broccoli Veggie Pasta Primavera
Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. —Stephanie Marchese, Whitefish Bay, Wisconsin
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Sweet Potatoes with Cilantro Black Beans
As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California
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Portobello-Gouda Grilled Sandwiches
Take a simple grilled cheese sandwich to the next level with the earthy, rustic flavors of portobello mushrooms and gouda cheese. —Sheryl Bergman, Shady Side, Maryland
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Warm Rice & Pintos Salad
During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
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Satisfying Tomato Soup
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
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Potato Frittata
This hearty and savory cheddar potato frittata will be the anchor dish to many a delightful breakfast in your home. Serve it with a side of breakfast meat, fruit and toast.
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Tomato & Garlic Butter Bean Dinner
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas
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Pinto Bean Tostadas
Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia
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Garbanzo-Vegetable Green Curry
My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
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Spicy Veggie Pasta Bake
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
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Sauerkraut Latkes
Really? Sauerkraut in potato pancakes? Oh, yes. Firm, sweet apples mellow the tang so very nicely. —Aysha Schurman, Ammon, Idaho
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Cheesy Chili Fries
My family is all about chili fries, but restaurant versions pile on the calories. For a healthier approach, bake the fries and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida
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Hearty Asian Lettuce Salad
This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste of Home Test Kitchen
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Marmalade French Toast Sandwiches
I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. —Danielle Loring, Lewiston, Maine
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Muffin-Tin Lasagnas
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
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Veggie Tacos
Filled with vegetables, chiles and black beans, these vibrant veggie tacos are a delicious and nutritious option for any day of the week.
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Italian White Bean Soup
Have a refrigerator full of vegetables and a can of beans? That's all you need for a pot of hearty Italian white bean soup.
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Curried Rice & Noodles
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! —Debbie Fleenor, Monterey, Tennessee
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Veggie Omelet with Goat Cheese
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California
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Bean & Salsa Stuffed Pizza
Get the party started with this out-of-the-box appetizer pizza. It has all the Mexican flavors you love packed into convenient slices! —Elizabeth Wright, Las Vegas, Nevada
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Broiled Cheese Stuffed Portobellos
My vegetarian friends love my mushroom caps with spinach and three rich cheeses. For a twist, use button mushrooms and make appetizers. —Jennifer Bender, Baldwin, Georgia
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