We’ve enjoyed a few sunny days here in Kansas City, but I know frigid temps are around the corner again. So, I’m sharing some veggie-packed comfort food recipes to get us through the coldest month of the year.
I find that the most enjoyable way to eat well during short winter days is to focus on loading up on vegetables, rather than denying myself the cheesy, carb-heavy meals that I’m craving. Here are 25 delicious dinners that are lightened up with fresh and nutritious ingredients. Sneaky!
“Yet another winner! My husband said, why do we even ever eat meat when vegetarian tastes like this?” – Karen
“Amazing! I honestly like this better than traditional baked ziti or lasagna! My 17 and 21 year old picky eaters devoured it. I almost didn’t make it because the thought of lentils in my pasta was a little scary. You’d never know they were there unless someone told you! Thank you for making the transition to vegetarian eating fun and delicious.” – Sherry
“With more mouths to feed than usual over the holidays, I made this twice in the last 10 days! Both times, I followed the recipe exactly, and it was a huge hit! I used snow peas and red pepper for the 2 cups of extra veggies. Everyone gobbled it up and asked for seconds. Thanks, Kate!” – Emily
“My family loved this recipe! Much better than traditional minestrone, in my opinion. I didn’t vary the recipe and my soup with pasta kept perfectly well in the fridge. It was so delicious that I’m making it again tonight. This is definitely a keeper! Thank you!” – Kim
“I made this once before- it’s super easy to make and tastes delicious. I just tossed in some store bought spiralized zucchini and let the sauce heat up the noodles. This is great for a quick mid-week meal. I’m going to make it again tomorrow night and the best part is I already have almost all of the ingredients on hand!” – Allison
“This dish was delicious!!! I have been craving Thai food, and after making this dish, my craving was satisfied. The kids loved it too!! I always enjoy making your dishes. Can’t wait till 2017 for the cookbook!!” – Reese
“This was delicious! I had a bunch of baby Tuscan Kale from my CSA to use up. I love that the pesto didn’t have a bunch of added Parmesan. Can’t wait to tell my friends about it and make it again! Thank you.” – Angela
“I’ve made this three times now and I think I love it more each time I make it! Thank you for such an awesome recipe – this delicious casserole has become a regular dinner at my house. And I love the picture of Cookie eating the broccoli stem – my dog loves it too! Looking forward to trying more of your recipes.” – Sara
“This is quite possibly the best recipe I’ve made this year! I’d eat this for breakfast, lunch, dinner, and dessert. I left out the white wine (I drank it instead ;) ) and added about 2 generous handfuls of spinach with the butternut squash at the end. The wilted greens, creamy rice, and nutty squash made the absolute perfect meal. Usually, I’m not satisfied with a one-bowl dinner, but this required no sides. Perfect on its own. Thanks!” – Alyssa
“I absolutely LOVE this recipe!!! I have made it time and time again. I had friends from Philadelphia visit last week. They prefer vegetarian meals, so I pulled this recipe out. It was a hit with them. They are now hooked on your site as well.” – Kathy
“This soup is amazing! It will definitely be put in our weekly rotation this winter. This was quick to put together, healthy, and there are so many ways to add on ingredients like the avocado, radishes, cheese, Greek yogurt, etc for extra tastiness. Thank you…your recipes are quickly becoming favorites in this house!” – Martha
“Fantastic flavor and lovely in the sandwich grill press. I subbed veggie broth for the oil and vegan cheese in keeping with my choice of a vegan lowfat diet (I have done this with many recipes here and they always turn out better than good). Tasted sublime and roasted tomato soup would be a great accompaniment.” – Christy
13) Vegetable Paella
“I made this last night. So delicious and beautiful. Roasting the vegetables brought out their color. On a cold December night, this was a warm, filling and simple dish to prepare.” – Nancy
“I made your eggplant parmesan last week and it is the best eggplant parmesan I’ve ever made or ever had! And so easy. I never liked breading with my eggplant so this is the perfect recipe. Delicious! Thank you!” – Sabrina
“I was hesitant to try this recipe, but it looked so good- and it was AMAZING! I never thought to use oats as a substitute, and the texture was perfect as a risotto. I’ve been raving about it to my friends for about 4 days. Thanks for the wonderful recipe!” – Jessica
“I absolutely LOVE this chile recipe! I have made it several times and I still can’t get enough of it. Especially now since it is so cold where I live! I even got a bunch of meat eaters to love it! Thanks for the great recipe :)” – Stephanie
“The Roasted vegetable enchiladas were delicious! Even family members who claim to not be fans of veggies ate this and had seconds. Score one for plant based goodness!!” – Erin
“My family is trying out vegetarian cooking this month and this is the first recipe we tried. It was a delicious hit! Husband direct quote: “These are the best quesadillas we’ve ever made.” Thanks for great recipes as we start our vegetarian journey!” – Alexis
“Great recipe; thank you for sharing with Scott and all the rest of us! My husband and I are just starting to explore a diet with fewer animal products, and this was a great way to kick off a week of meatless meals!… I’m sold on the flavor and the friendlier nutrient profile! I’m so glad we landed on your site, and can’t wait to try some of your other recipes! Thanks, again!” – Melissa
“Kate, I have to admit that when I first saw this I was bit scared to make it. Of course, based on how delicious your other recipes are, I should have known better. Well, no need to fear….this is soooo delicious!!!! Another winner for sure, even my non-vegan family loved this.” – Tanya
“This was phenomenal. My kids loved it, and my six year old asked if we could have it every night! Bravo!” – Nicole
This recipe starts with golden and tender cooked spaghetti squash.
“Delicious and fun! I had never prepared or eaten spaghetti squash before so it was really cool to pull apart the “spaghetti” after roasting the squash. This was easy to prepare, tasted great, and one half of a squash was definitely filling. Thank you, not only for another terrific recipe, but for encouraging me to try a new food!” – Karen
“I LOVED this!! I added a chopped jalapeno to the pico and left off the salsa completely, because for one I didn’t have any and also I thought the pico was enough! Used the optional avocado and feta :) So delicious!” – Michelle
“I just made this for a special family dinner. We ALL voted it by far the best lasagna ever! Everyone went back for seconds. :) Thank you so much for this delicious recipe! I followed your directions exactly and even doubled it for extras this week. I’m so glad I did! I will definitely be making this often for friends and family.” – Lee Anne and the Laskey Crew
“This is delicious! You know it’s good when both kids ask to have leftovers for lunch at school. One daughter is gluten & dairy free (the rest of us are not) and we all loved it! Really nice to have a healthier version of mac and cheese – thank you!!” – Lucy
If you like these recipes, please pin them for reference! If you make any of these soups at home, please post a picture on Instagram and tag it #cookieandkate so I can go check it out! I love it when that happens. ♥
More resources you might appreciate: 13 healthy make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You might also like my monthly seasonal produce guides and essential kitchen tools. View all roundups and resource posts here.