35 Hearty Vegetarian Meals to Enjoy All Year Long

One thing we love about chili—beyond it being full of onions, peppers and black beans—is that you can make it all in a single pot.

You thought cobbler was only for sweet peaches and blueberries? Think again, thanks to this savory version from Coterie member Liz Harris.

A warm salad from Coterie member Heidi Larsen? Why, that sounds wonderful for a chilly day.

Where’s the beef? We don’t care. This stroganoff gets its “meat” from buttered mushrooms.

Roasted brussels sprouts tossed in garlic and topped with Parmesan cheese—say no more.

We’re game day ready with this vegan fried chicken. (You really can’t tell these seitan nuggets aren’t real chicken.)

Coterie member Phoebe Lapine gives us the ultimate recipe for risotto: cheesy, creamy and entirely vegetarian.

Looking for a cozy night with Indian food? Coterie member Maria Lichty knows that’s a yes.

If anyone dares to say that vegetables aren’t filling, serve them this cauliflower steak with a walnut and kale pesto.

Put a healthy spin on a stuffed baked potato. Coterie member Monique Volz uses sweet potatoes as a base and black bean chili as a filling.

This recipe combines plenty of your favorites: sweet potatoes, pumpkin seeds, dried cranberries and a savory ginger dressing.

Don’t mind us—we’re licking the bowl of this tofu and vegetable coconut curry. (It’s keto too!)

Oats aren’t only for breakfast. At least not Coterie member Gena Hamshaw’s golden oats with a tasty blueberry topping.

Feeding a crowd? Whip up this lentil, cauliflower and butternut squash casserole.

Is there anything that's more comforting than a bowl of creamy tomato soup? We got dibs on grilled cheese to go with it.

Sometimes the simplest recipes are the most delicious. Case in point: A meal of red beans and rice, all cooked in your Instant Pot.

Our condiment of choice, Sriracha, delivers its magic on these tofu “meatballs” and grilled vegetables.

If you’ve never tried pumpkin pasta sauce, now is your chance, thanks to Coterie member Katie Workman.

This proves you don’t need a bed of greens for a salad.

The Instant Pot has reminded us how much we all love a pot roast. Try this vegetarian version with portobello mushrooms, potatoes and carrots.

Need a quick and easy side dish? Simply roast the vegetables you have on hand from the farmers’ market.

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What? You can combine our beloved Italian pasta dish with pearls of Israeli couscous? Weeknight dinner has never been better.

Top Ramen? Not unless it includes roasted sweet potatoes, smoky tofu, brown rice pasta and maybe even a soft-boiled egg.

This cheater’s veggie ’za starts with store-bought seeded flatbread which helps it stay crisp and cuts down on cooking time.

How much protein can we pack into one skillet? (Answer: a lot.)

Just because you’re going meatless doesn’t mean you have to stick with salad. Bring on Taco Tuesdays.

Trust us—you’re going to want to put this decadent cashew cream sauce on everything.

Yep. They exist. (And they’re delicious.)

Looking for a meal that’s fast, easy and protein-rich? You’ve found it. (Oh, and it’s totally delicious, of course.)

Sometimes you’ve just gotta eat breakfast for dinner. Tonight is one of those nights.

Making dinner for a crowd? Easy. Just don’t forget the salsa.

Delivery? We laugh in the face of delivery. (And it only takes 30 minutes from start to finish.)

A fun update on a classic. (But it’ll still pair nicely with your favorite soup.)

Fajita lovers rejoice—this family favorite is loaded with vegetables and flavor (and you can make it as spicy as you like).

Swap out the boring marinara in a jar for something a little more interesting—and so much more decadent.