This roundup of comfort food vegetarian recipes runs the gamut, from healthy and decadent to soups and stews, casseroles, and pasta that are full of easy weeknight dinner recipe inspiration.
While I’m not a vegetarian, I’ve found myself incorporating more vegetables into my diet and one of my goals for this year is to eat even more plant-based meals. Since it’s January and cold, naturally I’m craving comfort food. That’s led to a quest to discover more vegetarian versions of my favorite comfort food dishes.
This roundup has a little something for everyone, whether you’re vegetarian, vegan, or just trying to eat more vegetables and less meat like me. Let’s dig in, shall we?
Nice and Hearty
From casseroles and risottos to enchiladas, these dishes are proof you don’t need meat to fill you up and leave you warm and satisfied.
1. Biscuit Vegetable Pot Pie Casserole
from Sally’s Baking Addiction
This vegetarian spin on chicken pot pie is brimming with nourishing veggies swaddled in a creamy filling and topped with a quick and easy, 5-ingredient homemade biscuit topping.
2. Mushroom Stroganoff
This mushroom stroganoff with egg noodle pasta is hearty, creamy, and loaded with so much rich, savory flavor that dare I say this vegetarian version is so satisfying it rivals the original.
3. Vegetarian Stuffed Peppers
from The Modern Proper
This healthy comfort food classic is made healthier thanks to an all veggie cast. They’re just as filling too, and stuffed with taco seasoned black beans, rice, cheese, tomatoes, corn, and cheese.
4. Loaded Veggie Tikka Masala
from Food with Feeling
This plant-based Indian comfort food classic is a huge crowd pleaser. It’s made with cauliflower, chickpeas, carrots, peas, coconut cream, and tons of flavorful aromatics—just don’t forget the naan!
5. The BEST Mushroom Risotto
This risotto is easier to make than you’d think. It features fresh mushrooms for a whole lot of flavor and far less stirring and tending. While this recipe calls for chicken stock, you can totally use vegetable stock with equally delicious results!
6. Charred Broccoli Reuben on Rye
from Arthur Street Kitchen
This healthier spin on the classic salty, gooey sandwich is to die for. It features a thick layer of smoky chargrilled broccoli and a zingy homemade Thousand Island dressing, piled high with sauerkraut and melty American cheese (just don’t forget the extra napkins).
7. Easy Chilaquiles with Eggs
This crazy delicious recipe features a simple homemade tomato and chile enchilada sauce and sunny side-up eggs for one of the quickest breakfast or brunch recipes that you’ll totally be making for dinner too.
8. Vegetarian Taco Skillet
from Two Peas and Their Pod
This easy, one skillet taco dinner is made with beans, quinoa, vegetables, and cheese, and is full of amazing favorite Mexican flavors.
9. Vegetarian Shepherd’s Pie
from Pinch of Yum
This Irish comfort food classic is made with meaty mushrooms, carrots, and peas, swaddled in a savory sauce, then topped with creamy mashed potatoes.
10. The Best Vegetarian Enchiladas
from Tastes Better from Scratch
These cheesy enchiladas are filled with flavor and loaded with brown rice, sweet potatoes, and black beans for a healthy, comforting, and filling dinner that will be a hit with the whole family.
11. Butternut Squash & Chickpea Panang Curry
from Zen & Za’atar
Skip the takeout and make this easy vegan panang curry instead. It’s loaded with healthy veggies and great aromatics, plus chickpeas for protein.
12. Truffled Mushroom Pizza
A simple mushroom and cheese pizza gets an upscale twist with truffled mushrooms and a light arugula salad topping one of the easiest homemade pizza doughs you can make.
13. Creamy Vegetable Risotto
from Minimalist Baker
Don’t be fooled, this lightened-up, 8 ingredient vegan risotto may be made without oil or butter, but it is just as creamy and comforting. It’s full of fresh, fiber-rich veggies and comes together in just 30 minutes. Feel free to use dairy cheese if you’re just doing vegetarian instead of vegan.
Soups and Stews
These vegetarian soups and stews are wonderfully creamy and comforting, especially on a chilly day.
14. Tomato Basil Soup
Laura says: “I make this soup at least twice a month. The whole family loves it – it is a cherished family recipe. Thank you!!”
15. Vegan Mushroom Bourguignon
from Making Thyme for Health
Made with dried porcini mushrooms and fresh cremini mushrooms, this rich and hearty riff on the French classic is brimming with amazing umami flavor.
16. Broccoli Cheese and Potato Soup
Gillianne says: “This was delicious! I used my potato masher instead of the blender and I loved the consistency. Hot tip on the cheese and flour–worked like a charm. Thanks for the wonderful recipe!”
17. Vegetarian Crockpot Lasagna Soup
Cathy says: “Thank you so much for submitting this yummy recipe. I made it today and had it for my dinner. Each spoonful was a delicious and satisfying pause to savor. I absolutely loved the combination of flavors. The best part is there is lots leftover so my freezer is going to be well stocked.”
18. Easy Black Bean Chili
from A Couple Cooks
This healthy vegetarian chili has a hint of smokiness, paired with tangy tomatoes and savory black beans. Top it with your favorite toppings, then enjoy in your comfiest loungewear.
19. 5 Ingredient Thai Pumpkin Soup
Bianca says: “I’ve just found your pages, and tried this soup.
Wow! I make an awful lot of pumpkin soup and this is by far the best.
I used fresh butternut pumpkin and left out the chilli (fussy kids ♀️) and it was aaaaahmazing! Thank you.”
from A Cozy Kitchen
This hearty Tuscan soup features a sofrito that’s cooked with olive oil, tomatoes, cannellini beans and chunks of bread, for a super creamy, savory soup.
21. Chana Masala with Spinach
This easy chana masala chickpea stew gets an added vegetarian boost with spinach added to the earthy, Indian-spiced tomato sauce.
22. The Best French Onion Soup
This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone’s favorite part: the toasted bread and melty cheese. Just swap the chicken stock for veggie stock to make vegetarian.
23. Tonkotsu Style Vegetarian Ramen
from My Food Story
This ramen starts with a rich and creamy broth, with a tomato paste and shiitake mushroom base. It’s topped with ramen noodles, mushrooms, carrots, bok choy, and chives, and is super cozy and delicious.
24. Curry Lentil Soup with Butternut Squash and Greens
Naomi says: “
My family LOVED this!!!!”
25. Creamy Roasted Cauliflower Soup
from Cookie and Kate
Roasted cauliflower and a little butter make this super creamy (but cream-free!), luxurious soup totally amazing.
26. Cabbage Soup
Melissa says: “
This is the best vegetable soup!! I’ve made it three times already and have the ingredients to make it again this week!”
Is there any dish more comforting than pasta?
27. Truffled Gnocchi Macaroni and Cheese
Gnocchi macaroni and cheese is bathed in an easy white cheddar and truffle infused sauce to add an elegant touch to everyone’s favorite comfort food.
28. Ravioli with Browned Butter and Crispy Sage
This cheesy ravioli recipe with a nutty browned butter sauce and crispy sage is the ultimate fall comfort dish and is super simple, with just 5 ingredients.
29. Pasta Puttanesca
Pasta puttanesca takes a few basic pantry staples—canned tomatoes, olives, garlic, anchovies, and capers—that’s ready in minutes to become a light but lush sauce served over pasta.
30. 10-Ingredient Lentil Bolognese
from Rainbow Plant Life
This is hearty bolognese is teeming with rich umami flavor, but is 100% vegan. Plus, you can’t beat the fact that it’s made with just 10 main ingredients, all of which are pantry staples!
31. Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
I’ve been making this easy vegetable lasagna for years. It’s layered with a smooth butternut squash puree, shiitake mushrooms, a creamy white sauce, and melty cheese to make an irresistible layered lasagna noodle you’ll love digging into.
32. Skillet Ricotta Pasta with Roasted Broccoli
from How Sweet Eats
This addictive 30-minute skillet pasta is perfect for weeknights. It’s made with a easy, silky ricotta sauce, your favorite pasta, and roasted broccoli.
33. One-Pot Skinny Pasta Primavera
Laura says: “
Thank you for sharing this recipe. I made it using regular Almond Breeze almond milk (didn’t have any dill), and it was fantastic. My husband also loved it. Thank you!”
34. Creamy Red Pepper Pasta with Burrata & Herbs
from The Original Dish
This easy pasta features the creamiest red pepper sauce, with caramelized shallots, garlic, woodsy herbs, balsamic vinegar, and parmesan. Fresh burrata on top makes it extra creamy and delicious.
35. 5-Ingredient Cacio e Pepe
With only 5 ingredients, this cacio e pepe recipe is the Italian version of macaroni and cheese, and the ultimate pantry staple answer to, “What do we have to eat?”
36. Gnocchi with Pomodoro Sauce
Rick says: “I made this tonight. Best dish ever. I’ll dream about the flavors for a long time!”
37. The Best Baked Mac and Cheese
Sherie says: “Made this last night. Came out perfect. Best oven baked macaroni and cheese I have made so far. Thanks for the recipe!”
38. The Cheesiest Spinach and Cheese Lasagna
Mary says: “Everyone loved this! Comfort food at its best. So easy and delish! Thank you.”
Lighter, Filling Fare
These vegetarian dishes may be on the lighter and healthier side, but they’re still just as comforting.
39. Teriyaki Tofu and Broccoli Stir Fry
There’s just something so comforting about stir-frys. This one is a big family fave and takes just 30 minutes.
40. Vietnamese Rice Noodle Salad Bowls with Berries
This Vietnamese rice noodle salad is a vegetarian-forward version of the traditional bún salads drizzled with nuoc cham—the popular Vietnamese dressing and dipping sauce—with spring lettuces, crunchy fresh vegetables and sweetened with the season’s best fresh berries.
41. Mediterranean Chickpea Salad Stuffed Avocados
This easy Mediterranean chickpea salad with fresh herbs and a garlicky lemon dressing gets spooned into creamy avocado halves for a protein-packed, vegetarian meal in one.
42. Sriracha and Lime Roasted Cauliflower Tostadas
Sally says: “
This was wonderful! Herein Mexico, mango is out of season, so I substituted pineapple in the salsa. I was doubtful about cauliflower being the main ingredient but it was perfect in this recipe. Thanks so much for helping, Heidi.”
More Healthy Roundups to Check out
- 31 Plant-Based Recipes That Aren’t Salads
- 45 Pasta Recipes to Make Now
- 50 BEST Salmon Recipes
- 31 Quick and Healthy Veggie Side Dishes in 30 Minutes or Less
- 40 Shrimp Recipes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
42 Comfort Food Vegetarian Recipes | Chana Masala with Spinach
- 2 tablespoons canola oil
- ½ medium yellow onion , chopped
- 1 teaspoon whole cumin seeds
- 1 ½ cups grape or cherry tomatoes
- 1 tablespoon garlic , pressed or minced
- 1 tablespoon fresh ginger , grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon kosher salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- ½ to ¾ cup water
- 1 15-ounce can chickpeas , drained and rinsed
- 8 ounces fresh baby spinach
- ½ cup plain Greek yogurt`
- 4 cups cooked basmati rice
- chopped cilantro
- Heat the oil in a large skillet over medium high heat. Add the onion and cumin seeds and cook until the onion begins to soften, about 3-5 minutes, stirring often so the onion doesn't burn and become bitter.
- Add the tomatoes, garlic and ginger and cook, stirring, for 1-2 minutes or until fragrant. Stir in the ground cumin, coriander, garam masala, salt, turmeric, and cayenne pepper, and cook for another minute, stirring often as the spices toast and coat the onions and tomatoes.
- Stir in ½ cup water and continue to cook for 3-4 minutes as the sauce thickens and the tomatoes soften, using the back of a spatula to gently press down on each tomato so it bursts and releases its juices into the sauce. Add the chickpeas and spinach, and simmer for 5 minutes, stirring occasionally. Smash some of the chickpeas to thicken the sauce. Add more water to loosen the sauce if desired.
- Add more salt to taste and serve over rice with a dollop of yogurt and cilantro if desired.
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