5 easy and comforting recipes that will make you fall in love with winter!

How about harnessing the power of vegetables to boost your immune system by treating yourself to a good winter vegetarian meal? Whether it’s an ethical choice, health, or a matter of taste, eating meat-free is totally doable (and enjoyable). Although meat is very rich in protein and macronutrients that are essential for the body, plants also contain them, such as legumes, grains and oilseeds. In this context, seitan and tofu are an excellent base for a winter and 100% vegetarian meal. The downside? Winter is definitely less rich in fruits and vegetables than other seasons. Still, there’s plenty to enjoy! Demo in 5 gourmet and comforting recipes based on vegetables.

What winter vegetarian dish for cold evenings? 5 Comforting and Inexpensive Vegetable-Based Ideas

the best recipes vegetarian dishes winter vegetables

Lack of light, negative thoughts, winter depression, cold, health crisis… all these weigh on our morale. To correct this, take care of your diet by focusing on foods rich in vitamins C, D, B12 or even magnesium. Because it’s no longer a secret: health goes through the plate. But in times of sauerkraut, delicious raclettes and bourguignon fondue, we often forget fruits and vegetables. However, they are indispensable and varied enough in this season to load up with vitamins, fiber and minerals. To include them in your daily menu, let yourself be tempted by our vegetarian recipes. Easy, delicious and cheap, they’ll make you forget about meat… well, almost!

Lentil soup with tofu for a comforting winter vegetarian meal

winter vegetarian menu easy vegetarian dish winter 2022 winter lentil soup with tofu

Necessary products for 4 servings:

  • 200 g of green lentils
  • 100 g of coral lentils
  • 2 carrots
  • 1 onion
  • olive oil
  • 2 tbsp. garam masala
  • 2 liters of vegetable broth
  • 2-3 sprigs of oregano
  • 1 bay leaf
  • 1 sprig of thyme
  • 190 g of smoked tofu/cheese
  • salt and pepper


Start by rinsing the lentils with clean water. Then peel the carrots and cut them into slices. The same goes for onions. Pour a drizzle of olive oil into a casserole and fry the garam masala with the onion for a few minutes. Add the carrots and sauté for 3 to 4 minutes. Pour in the vegetable broth, then the herbs and green lentils. Season with salt and pepper and cook covered for half an hour. Halfway through cooking, add the red lentils. Meanwhile, the tofu is cut into cubes and fried in a pan with a little olive oil. Just before serving the soup, add the tofu cubes and adjust the seasoning if necessary. Have a nice lunch!

Veggie Bourguignon Mushrooms

menu recipe dish winter dish vegetarian without meat vegetables season bourguignon veggie

Because eating without meat doesn’t necessarily mean eating boring!

Ingredients for 4 servings:

  • 1 kg of mushrooms
  • 1 carrot
  • 100 g small onion
  • 2 onions
  • 2 cloves of garlic
  • 2 tbsp. olive oil
  • 1 C. teaspoon fresh thyme
  • 2 tbsp. flour
  • 250 ml of red wine
  • 2 tbsp. tablespoon of tomato puree
  • 500 ml of vegetable broth
  • salt and pepper


Wash and cut the mushrooms in half. Peel the carrot and cut it into slices. Chop the scallions, onions and garlic, then finely chop them. Heat some olive oil in a pan. Cook the mushrooms and spring onions for a few minutes. A book. Sauté the carrot, onion and thyme in a pan for 8 minutes over medium heat or until caramelized. Season. Add the garlic and continue to cook for 2 minutes. Sprinkle with flour, stir and continue to cook for a few more minutes. Pour in the wine and stir, scraping the bottom of the pan. Increase the heat and allow most of the wine to evaporate. Add the tomato puree, vegetable stock, mushrooms and spring onion. Bring to a boil, then simmer over low heat for about fifteen minutes. Adjust seasoning (if necessary) and serve immediately with mashed potatoes or cauliflower.

Cannelloni with ricotta (vegan) and spinach

winter vegetarian dishes menu easy with vegetables

No, going meatless doesn’t mean giving up your favorite pasta. Vegan Cannelloni with Spinach and Cheese for a vegetarian winter meal that will please vegans too.

For the sauce:

  • 1 onion
  • 2 cloves of garlic
  • 1 can of crushed tomatoes
  • 1 C. balsamic vinegar
  • 600 ml of water
  • 1 C. tablespoon tomato puree
  • 1 C. rice miso
  • 1/2 tsp. coffee cumin
  • 1/2 tsp. coffee curry
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 C. fennel seeds
  • 1 C. honey
  • coconut oil
  • salt and pepper

For the cannelloni:

  • 1 packet of cannelloni
  • 400 g plain tofu
  • 250 g of spinach
  • 2 cloves of garlic
  • olive oil
  • 1/2 lemon
  • salt

winter vegetarian dish recipe cannelloni ricotta vegan tofu spinach


To prepare the sauce: peel the onion and garlic, then finely chop. In a large saucepan, heat some coconut oil and sauté the onion and garlic for 5 minutes. Then add the rest of the ingredients needed for the sauce and cook over moderate heat for an hour and a half. Stir occasionally. Add water if necessary. Heat the oven to 190°. Wash the spinach and cook it in a pot full of boiling water. Drain and let cool. In your food processor, combine the tofu, garlic, olive oil, lemon juice and salt. Here’s your vegan ricotta! Then squeeze the spinach to extract all the water. Finely chop them and mix them with the tofu. Fill the pasta tubes with the filling. Line the bottom of a baking dish with a good portion of the tomato sauce. Add the cannelloni and cover them completely with the rest of the sauce. Bake your winter vegetarian meal in 30 minutes.

Polenta with roasted winter meat

fall winter vegetarian dish polenta recipe with roasted vegetables

A winter vegetarian dish par excellence, polenta goes well with all side dishes, especially seasonal vegetables!

Ingredients for 4 people:

  • 4 beets
  • 4 carrots
  • olive oil
  • crumbled blue cheese

For the parsley pesto:

  • 1 bunch parsley
  • 1 clove of garlic
  • 1 handful of salted and toasted almonds
  • 30 g grated parmesan
  • 100 ml of olive oil

For the polenta:

  • 20 g of butter
  • 200 g of polenta
  • 400 ml of milk


Peel and cut the beets and carrots into matchsticks. Boil the beets and carrots separately in two pans. Season and cook covered for a few minutes. Rinse and squeeze the parsley. Mix it with the garlic clove, almonds, parmesan, black pepper and olive oil. Melt the butter in a saucepan, then add the polenta and sauté for 20-30 seconds. Pour 600 ml of water and 400 ml of milk. Turn until the polenta separates from the sides. Season. Before serving, roast the vegetables. Serve them with polenta, some homemade pesto and blue cheese.

Baked Sweet Potatoes

Vegetarian Meatless Family Winter Meal Sweet Potato Baked Cheese

Ingredients for 8 people:

  • 4 sweet potatoes
  • 2 tablespoons of olive oil
  • 3/4 cup grated Fontina
  • 1/3 cup grated Parmesan
  • salt and pepper


Preheat the oven to 250°C. Wash and dry the sweet potatoes. Then cut them in half lengthwise. Brush them with olive oil and season them. Place them on a baking sheet and bake for 18-20 minutes or until golden brown and tender. Mix Fontina and Parmesan in a bowl and garnish with potatoes. Cook for 2-3 minutes until the cheese is golden. Remove from oven, adjust seasoning and serve hot. Easy, delicious and inexpensive, these stuffed potatoes are perfect for a meatless winter family dinner.

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