9 Easy and Healthy Vegetarian Winter Recipes That Will Boost Your Wellness & Tantalize Your Tastebuds

As winter carries on, you may feel the need to indulge in comfort food; however, that doesn’t mean healthy habits have to go out the window. If you’re looking for simple and nourishing winter recipes that will keep your body warm and content all season long, look no further!

Let your creativity in the kitchen shine this winter with these 9 easy and healthy winter recipes that are not only plant-based, low-carb, and wellness-boosting but also incredibly simple to prepare. Whether you’re a seasoned cook or an amateur chef, these cozy comfort meals such as winter soups & stews, vegetable casseroles, and hearty winter salads will give you ample inspiration for creating nutritious vegetarian dishes that both taste great and nourish your body.

So what are you waiting for? Let’s get cooking!

Lentil and Winter Vegetable Stew

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced turnips
• 1 cup diced potatoes
• 1 cup diced kale or spinach
• 4 cups vegetable broth
• 1 can diced tomatoes
• Salt and pepper, to taste
• Fresh parsley, chopped, for serving

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
3. Add the carrots, celery, turnips, potatoes, and kale, and cook for another 5 minutes.
4. Stir in the lentils and vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer until the lentils and vegetables are tender about 25 minutes.
6. Stir in the diced tomatoes and cook for an additional 10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

Winter Kale & Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 tablespoon honey
• Salt and pepper, to taste
• 4 cups chopped kale
• 1 cup diced roasted butternut squash
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts

Directions:

1. Cook the quinoa according to package instructions.
2. In a small bowl, whisk together the oil, lemon juice, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooked quinoa, kale, roasted butternut squash, dried cranberries, and toasted walnuts.
4. Toss with the dressing to coat.
5. Serve immediately or refrigerate until ready to eat.

Creamy Mushroom & Spinach Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 pound of mushrooms, sliced
• 4 cups vegetable broth
• 2 cups chopped spinach
• 1 cup unsweetened almond milk
• Salt and pepper, to taste

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
3. Add the mushrooms and cook until tender, about 10 minutes.
4. Stir in the vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes.
6. Stir in the chopped spinach and almond milk and cook until the spinach is wilted about 5 minutes.
7. Use an immersion blender or transfer the soup to a blender and puree until smooth.
8. Season with salt and pepper to taste.
9. Serve hot.

Roasted Winter Vegetable Casserole

Ingredients:

• 2 cups diced carrots
• 2 cups diced parsnips
• 2 cups diced turnips
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Directions:

1. Preheat the oven to 400°F.
2. In a large bowl, combine the carrots, parsnips, and turnips with the oil, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a separate bowl, mix together the quinoa, pecans, maple syrup, thyme, and rosemary.
5. In a casserole dish, layer the roasted vegetables with the quinoa mixture.
6. Bake in the oven for an additional 15 minutes, or until the top is golden brown.
7. Serve hot.

Butternut Squash & Kale Frittata

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup chopped kale
• 8 eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the butternut squash with 1 tablespoon of oil, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a large oven-safe skillet, heat the remaining oil over medium heat.
5. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
6. Stir in the kale and cook until wilted, about 2 minutes.
7. In a separate bowl, whisk together the eggs, almond milk, and Parmesan cheese.
8. Pour the egg mixture into the skillet with the vegetables and sprinkle with the roasted butternut squash.
9. Cook until the edges are set, about 5 minutes.
10. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set.
11. Serve hot or cold.

Warm Winter Salad with Roasted Sweet Potato and Pomegranate

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens
• 1/2 cup pomegranate seeds
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Directions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the sweet potatoes with 1 tablespoon of oil, salt, and pepper.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a large bowl, combine the mixed greens, pomegranate seeds, and walnuts.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and remaining oil to make the dressing.
6. Toss the greens mixed with the dressing and top with the roasted sweet potatoes.
7. Serve immediately.

Winter Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup diced potatoes
• 1 cup diced butternut squash
• 4 cups vegetable broth
• 2 cans diced tomatoes
• 1 can white beans, drained and rinsed
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups chopped kale
• 1 cup small pasta shapes
• Freshly grated Parmesan cheese, for serving

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until soft, about 5 minutes.
3. Stir in the potatoes, butternut squash, broth, tomatoes, beans, thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes, or until the vegetables are tender.
5. Stir in the kale and pasta and let cook for an additional 5 minutes, or until the pasta is tender.
6. Serve hot with freshly grated Parmesan cheese.

Lentil & Vegetable Stew

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup green lentils
• 4 cups vegetable broth
• 2 cans diced tomatoes
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups chopped spinach
• Freshly chopped parsley, for serving

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until soft, about 5 minutes.
3. Stir in the lentils, broth, tomatoes, basil, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let simmer for 25-30 minutes, or until the lentils are tender.
5. Stir in the spinach and let cook for an additional 5 minutes, or until wilted.
6. Serve hot with freshly chopped parsley.

Chickpea & Winter Vegetable Curry

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 2 cans chickpeas, drained and rinsed
• 1 cup diced butternut squash
• 1 can diced tomatoes
• 1 cup vegetable broth
• Freshly chopped cilantro, for serving

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until soft, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, salt, and pepper.
4. Stir in the chickpeas, butternut squash, tomatoes, and broth.
5. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the vegetables are tender.
6. Serve hot with freshly chopped cilantro.

To sum up, it’s the ideal moment to nurture your body and revive your overall health by incorporating nutritious plant-based ingredients into your diet. These easy-to-follow and wholesome winter recipes are a great starting point since they demonstrate how flavorsome and versatile healthy vegetarian foods like cabbage, butternut squash, and legumes can be.

Make the switch to flavorful, nourishing plant-based, and low-carb meals today and start your journey towards a healthier self. You’ll be confident in knowing that you are making mindful decisions that benefit your well-being Give these winter recipes a try – Your body and taste buds will thank you for it!

For more inspiring, wellness-boosting recipe ideas and nutritional tips, check out the Diet & Nutrition section on Inspirations & Celebrations.

[Disclosure: Affiliate links included. This author may earn a small commission on purchases.]

The post 9 Easy and Healthy Vegetarian Winter Recipes That Will Boost Your Wellness & Tantalize Your Tastebuds appeared first on Inspirations and Celebrations.