12 Meatless Dinners for Fall and Winter
Cold weather cooking does not have to revolve around a roast. Lentils, beans, mushrooms, squash and good cheese all carry a dinner on their own, they are cheaper than meat, and most of them keep in the pantry for months so a meatless night never requires a special shopping trip.
Six of these recipes are tagged meatless on the site and are vegetarian exactly as written. The other six are vegetable forward recipes that list chicken or vegetable broth as an option in the ingredient list. Pick vegetable broth and they are fully meatless, and each of those entries says so plainly so there are no surprises.
Every entry lists the real total time and servings from the recipe card so you can plan your week around them. The pasta and rice mains come first, then soups and chilis, then one baked dinner that converts eggplant skeptics. Most serve four to eight, and the soups and chili make enough to freeze half.
These are the dinners that satisfy the people at your table who think meatless means hungry. Lentils, mushrooms and cheese do the heavy lifting, and every one of them is served over or built on a starch.
The two risottos and the pumpkin pasta are the ones that need a broth choice. In all three the recipe lists vegetable broth as an option, so nothing has to be converted.
1) Lentil Bolognese
1) Lentil Bolognese
Cooking the finely chopped cremini mushrooms until they brown builds the meaty, savory base that makes this sauce so satisfying. A splash of soy sauce adds a quiet umami depth, and the milk stirred in at the end softens the acidity of the tomatoes. Wide pappardelle or rigatoni catch the thick sauce best, and plant milk with vegan Parmesan makes it fully vegan.
Ingredients
- 3 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 onion, 1 carrot and 1 rib celery, finely chopped
- 4 cloves garlic, minced, and 3 tbsp tomato paste
- 1 tsp dried oregano and 1/4 tsp red pepper flakes, optional
- 1 tsp kosher salt, divided, and 1/2 tsp black pepper
- 1/2 cup dry red wine
- 1 cup dried brown or green lentils, rinsed
- 1 (28 oz) can crushed tomatoes and 2 1/2 cups low sodium vegetable broth
- 1 tsp soy sauce or tamari and 1 bay leaf
- 1/2 cup whole milk or plant milk and 1/4 cup chopped fresh basil
- 1 lb pappardelle, rigatoni or tagliatelle, plus Parmesan or vegan Parmesan, for serving
Cooking Instructions
- Brown the mushrooms in the oil in a Dutch oven over medium high heat 8 to 10 minutes. Reduce to medium and add the vegetables and 1/2 tsp salt.
- Cook 8 to 10 minutes until soft. Stir in the garlic, paste and spices 2 minutes. Add wine and reduce by half.
- Add the lentils, tomatoes, broth, soy sauce and bay leaf. Simmer partially covered 35 to 45 minutes until tender and thick.
- Remove the bay leaf, stir in the milk and simmer 5 minutes. Season and stir in the basil.
- Cook the pasta in well salted water until al dente and toss with half the sauce and a splash of pasta water. Top with the rest and Parmesan.
Brown lentils and finely chopped mushrooms simmer with carrots, celery, onion, tomatoes and red wine into a thick ragu that clings to pasta like a meat sauce. It takes about 80 minutes, most of it unattended simmering, and it uses vegetable broth so it is meatless as written. Skip the Parmesan or use a vegan version and the whole dish is vegan, and the six serving batch freezes for three months. Chop the mushrooms very fine, close to the size of the lentils, so the texture reads as one sauce rather than chunks.
One thing to watch: the sauce is watery. The pot was covered fully, or the lentils cooked faster than expected. Simmer uncovered for 10 minutes, stirring often. Do not add more tomato paste at this point. It tastes raw.
2) Creamy Mushroom Stroganoff
2) Creamy Mushroom Stroganoff
Browning the cremini mushrooms in two batches gives them crispy, golden edges and a deep, meaty flavor. A splash of soy sauce and a little Dijon add savory depth, while sweet paprika and thyme keep the sauce warm and earthy. Stirring in the sour cream off the heat makes it silky and tangy over a pile of egg noodles.
Ingredients
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 1 1/2 lb cremini mushrooms, sliced 1/4 inch thick
- 1 medium yellow onion (or 2 large shallots), finely diced, and 3 cloves garlic, minced
- 1 1/2 tsp sweet paprika and 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 2 tbsp all purpose flour
- 1/3 cup dry white wine and 1 1/2 cups vegetable or mushroom broth
- 1 tbsp soy sauce and 1 tsp Dijon mustard
- 3/4 cup full fat sour cream, at room temperature
- 3/4 tsp kosher salt and 1/4 tsp black pepper, plus more to taste
- 12 oz wide egg noodles
- 2 tbsp chopped fresh parsley or dill, for serving
Cooking Instructions
- Brown the mushrooms in two batches, 6 to 7 minutes each, in a 12 inch skillet with the oil, 2 tbsp butter and 1/2 tsp salt.
- Lower to medium. Soften the onion in 1 tbsp butter 4 minutes, then add garlic, paprika and thyme for 30 seconds.
- Stir in the flour 1 minute. Reduce the wine 1 minute, then whisk in broth, soy, mustard, salt and pepper.
- Simmer 3 to 5 minutes until it coats a spoon. Meanwhile, cook the noodles and toss with the last 1 tbsp butter.
- Off the heat, add the mushrooms and the sour cream tempered with 1/2 cup sauce. Warm gently without boiling, then serve over noodles with herbs.
Cremini mushrooms are browned until their edges crisp, then finished in a tangy sour cream and paprika sauce over buttered egg noodles. The recipe uses vegetable or mushroom broth, so it is meatless with no changes, and the deep browning is what gives it the savory weight people expect from stroganoff. Forty minutes, four servings, and it is the one to make for anyone who misses the beef version. Cook the mushrooms in a single layer and resist stirring for the first few minutes so they brown instead of steaming.
One thing to watch: gummy noodles. Egg noodles overcook quickly and turn soft if they sit in the sauce. Cook them at the end, drain them, toss with a little butter and serve the sauce over them rather than stirring everything together.
3) Stuffed Shells with Spinach and Ricotta
3) Stuffed Shells with Spinach and Ricotta
Cooking the shells two minutes short of the package time keeps them sturdy enough to fill and lets them finish softening in the oven. A pinch of nutmeg in the ricotta filling is a classic Italian trick that makes the spinach and cheese taste richer and rounder. Baking covered first and then uncovered gives you tender pasta underneath and melted mozzarella with golden spots on top.
Ingredients
- 12 oz jumbo pasta shells (about 30 shells)
- 1 tbsp salt for the pasta water
- 15 oz whole milk ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 1/2 cups shredded low moisture mozzarella, divided
- 1/2 cup grated Parmesan cheese and 1 large egg
- 2 cloves garlic, minced
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp ground nutmeg
- 1 tbsp chopped fresh basil or 1 tsp dried Italian seasoning
- 24 oz jar marinara sauce (about 3 cups)
- Fresh basil for serving, optional
Cooking Instructions
- Boil the shells in salted water 2 minutes less than the package directs, about 9 minutes, stirring gently at the start. Drain and cool on a sheet.
- Heat the oven to 375F. Spread 1 1/2 cups marinara in a 9×13 inch baking dish.
- Squeeze the spinach dry in a towel over the sink. Mix with the ricotta, 1 cup mozzarella, Parmesan, egg, garlic, seasonings and basil.
- Fill 24 shells with about 2 tbsp each, open side up in the dish in a single layer. Top with remaining sauce and mozzarella.
- Cover with foil and bake 25 minutes, then uncover 10 to 15 minutes until bubbling and golden. Rest 5 minutes.
Jumbo shells filled with ricotta, spinach and Parmesan bake in marinara under a layer of mozzarella until bubbling. It is a proper sit down dinner for six, it reheats well the next day, and there is no broth or stock in it at all. Assemble it in the afternoon and bake it when everyone is home, or freeze the whole pan unbaked for a later week. Squeeze the thawed spinach very dry before it goes into the filling, or the shells will be watery.
Finish with fresh basil or a drizzle of good olive oil at the table. It brightens the rich cheese and tomato flavors.
4) Pumpkin Pasta with Brown Butter and Sage
4) Pumpkin Pasta with Brown Butter and Sage
Nutmeg and a pinch of cayenne keep the pumpkin firmly on the savory side, adding warmth without any pie spice sweetness. Softening a shallot in the browned butter before the garlic goes in builds a gentle, mellow base for the cream. The sage leaves fry until crisp and then get crumbled over the top, adding a salty crunch that contrasts nicely with the silky sauce.
Ingredients
- 12 oz rigatoni or penne
- 1 tbsp salt for the pasta water
- 6 tbsp unsalted butter
- 12 to 16 fresh sage leaves, patted dry
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup heavy cream and 1/2 cup chicken or vegetable broth
- 1/4 tsp ground nutmeg and 1/8 tsp cayenne pepper
- 3/4 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1/2 cup finely grated Parmesan cheese, plus more for serving
Cooking Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1 1/2 cups pasta water and drain.
- Brown the butter with the sage in a 12 inch skillet over medium heat, swirling often, 4 to 6 minutes until golden and nutty. Lift out the crisp sage and sprinkle with salt.
- Over medium low, cook the shallot 2 minutes until soft and the garlic 1 minute.
- Whisk in the pumpkin, cream, broth and seasonings until smooth and simmer 3 to 4 minutes. Stir in the Parmesan over low heat.
- Toss with the pasta and 1/2 cup pasta water 1 to 2 minutes, adding more as needed. Top with crumbled sage, Parmesan and pepper.
A savory pumpkin cream sauce built on brown butter coats rigatoni, with crisp fried sage and Parmesan on top. The recipe lists chicken or vegetable broth for the half cup of liquid, so use vegetable broth and it is meatless. It is ready in 35 minutes, which makes it the fastest dinner on this list, and canned pumpkin means it is a pantry meal most of the year. Use plain pumpkin puree, not pie filling, which is sweetened and spiced.
Toss the pasta with the sauce in the skillet rather than pouring sauce over plated pasta. A minute of tossing over the heat lets the ridges of the rigatoni grab the sauce and gives you a finished dish instead of noodles with a topping.
5) Mushroom Risotto
5) Mushroom Risotto
Browning the mushrooms in two batches gives each slice room to sear rather than steam, building deep, savory flavor. Toasting the Arborio until the edges look translucent, then adding warm stock a cup at a time, coaxes out the starch that makes the rice creamy with a slight bite. Saving a third of the mushrooms for the top keeps some of that golden texture on every plate.
Ingredients
- 6 cups low sodium chicken or vegetable stock, kept warm
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch thick
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 2 tsp chopped fresh thyme, divided
- 1 large shallot, finely diced, and 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3/4 cup finely grated Parmesan, plus more for serving
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Brown the mushrooms in two batches, each in 1 tbsp oil and butter, 6 to 7 minutes. Season with salt and thyme.
- Over medium heat, soften the shallot in 1 tbsp butter 3 minutes, then the garlic 30 seconds.
- Toast the rice 2 minutes until the edges look translucent. Add the wine and stir until absorbed.
- Add warm stock 1 cup at a time, stirring until absorbed, 18 to 22 minutes, until tender with a slight bite. Fold in two thirds of the mushrooms.
- Off the heat, stir in the last butter, Parmesan and a splash of stock until glossy. Top with mushrooms, Parmesan and parsley.
Mixed mushrooms get browned hard before the Arborio rice goes in, then white wine, Parmesan and thyme finish the pot. The stock can be chicken or vegetable, so choose vegetable to keep it meatless, and a good mushroom broth makes it even deeper if you have one. It is on the table in about 45 minutes and only needs one pot plus a saucepan for warming the stock. Finish with a knob of cold butter off the heat for the glossy texture that makes risotto feel like a treat.
Do not rush the rice with high heat. Medium is right. The pot should bubble gently, not spit.
6) Butternut Squash Risotto with Sage
6) Butternut Squash Risotto with Sage
Adding the warm broth a half cup at a time and stirring often is what coaxes the starch from the arborio rice into a creamy, loose sauce. A splash of dry white wine early on adds brightness, and a pinch of nutmeg stirred in with the Parmesan echoes the sweetness of the squash. Plan on steady stirring for about 20 minutes, and use vegetable broth to keep it fully meatless.
Ingredients
- 1 small butternut squash (about 2 lb), peeled and cut into 1/2 inch cubes, divided
- 2 tbsp olive oil, divided
- 6 cups low sodium chicken or vegetable broth
- 4 tbsp unsalted butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan, plus more for serving
- Pinch of ground nutmeg
- 12 fresh sage leaves
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
Cooking Instructions
- Heat the oven to 425F. Roast half the squash with 1 tbsp oil, salt and pepper 25 to 30 minutes, turning once.
- Keep the broth warm. In a Dutch oven, soften the shallot in 1 tbsp each butter and oil, 2 to 3 minutes.
- Add the remaining squash and 1 cup broth. Cover and cook 8 to 10 minutes, then mash and stir in the garlic.
- Toast the rice 2 minutes, then absorb the wine. Add broth 1/2 cup at a time, stirring, 18 to 22 minutes.
- Off the heat, stir in the Parmesan, 1 tbsp butter and nutmeg. Season, loosening with broth if stiff.
- Fry the sage in 2 tbsp foaming butter 30 to 60 seconds. Top the risotto with roasted squash, sage and the butter.
Butternut squash cooks into the rice until it melts, and roasted squash cubes plus sage fried in brown butter go on top for texture. Like the mushroom risotto, it calls for chicken or vegetable broth, so pick vegetable. It takes a little over an hour because of the roasting, and it is the dish on this list most likely to impress guests who did not expect a meatless main. Roast the squash in the morning if you want to cut the evening work to 45 minutes.
One thing to watch: squash that stays in hard cubes. The simmered half did not cook long enough before the rice went in. The fix is simple: give the squash the full 8 to 10 minutes covered with broth and mash it roughly against the side of the pot. It should look like a chunky purée, not cubes.
A pot of soup with good bread is one of the easiest meatless dinners, and all five of these are filling enough to be the whole meal. Beans and lentils bring protein, and cheese, cream or avocado on top brings the richness that makes a soup satisfying.
Two of these are meatless as written. The other three list vegetable broth as an option, and the swap is the only change needed.
7) Hearty Lentil Soup
7) Hearty Lentil Soup
Cooking the tomato paste for a minute or two until it darkens adds a rich, almost roasted sweetness to the broth. Blending just a portion of the pot thickens the soup while leaving plenty of whole lentils and vegetables for texture. Kale can handle a few minutes of simmering while spinach needs only about a minute, and a final drizzle of good olive oil finishes each bowl.
Ingredients
- 2 tbsp olive oil, plus more for serving
- 1 large yellow onion, 2 medium carrots and 2 celery ribs, diced
- 4 cloves garlic, minced
- 1 tsp kosher salt, divided, plus more to taste, and black pepper
- 1 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 1 (14.5 oz) can diced tomatoes, with juices
- 7 cups low sodium vegetable broth and 1 bay leaf
- 3 cups chopped kale or baby spinach
- 1 to 2 tbsp fresh lemon juice or red wine vinegar
Cooking Instructions
- Heat the oil in a Dutch oven over medium heat. Cook the onion, carrots, celery and 1/2 tsp salt about 8 minutes.
- Stir in the garlic and spices for 1 minute, then the tomato paste for 1 to 2 minutes until it darkens.
- Add the lentils, tomatoes, broth, bay leaf and remaining salt. Boil, then partially cover and simmer 25 to 35 minutes until completely tender.
- Remove the bay leaf and pulse with an immersion blender until thick but still chunky.
- Simmer the kale 5 minutes (spinach 1 minute). Add lemon juice, salt and pepper, thin with broth if needed, and drizzle with olive oil.
Lentils, carrots, celery, tomatoes and greens simmer with smoky spices into a thick one pot soup finished with a squeeze of lemon. It is made entirely with vegetable broth, so it is meatless as written, and it tastes better on day two once the flavors settle. An hour of cooking makes six generous bowls, and it is the cheapest dinner on this list by a wide margin. Brown or green lentils hold their shape here, while red lentils would dissolve into a puree.
Standard brown lentils are the most common and the quickest to soften, usually in about 25 minutes. They give the soup a slightly creamier, more rustic texture because a few break down at the edges.
“A good meatless dinner is not missing anything. It is just built around something else.”
8) Slow Cooker Vegetarian Chili
8) Slow Cooker Vegetarian Chili
A teaspoon of cocoa powder and a tablespoon of soy sauce sound unusual, but they add a deep, savory richness to this meatless pot. Chipotle chile powder brings a smoky heat you can adjust, and frozen corn stirred in near the end stays sweet. Mashing a cup of beans against the side of the pot thickens it naturally, and a squeeze of lime wakes up all the flavors.
Ingredients
- 1 tbsp olive oil
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp each smoked paprika and dried oregano, and 1/2 tsp chipotle chile powder
- 1 (15 oz) can each black, pinto and dark red kidney beans, drained and rinsed
- 1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
- 1 large yellow onion and 2 bell peppers, any color, diced
- 4 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juices, and 1 (6 oz) can tomato paste
- 1 tbsp soy sauce or tamari and 1 tsp unsweetened cocoa powder
- 1 tsp kosher salt, plus more to taste
- 1 1/2 cups low sodium vegetable broth
- 1 cup frozen corn and 1 tbsp fresh lime juice
- Shredded cheddar, sour cream or yogurt, avocado, scallions, cilantro and crushed tortilla chips, for serving
Cooking Instructions
- Toast the spices in the oil over medium heat 60 to 90 seconds until fragrant and slightly darkened. Scrape into a 6 quart slow cooker.
- Add the beans, sweet potato, onion, peppers, garlic, tomatoes, tomato paste, soy sauce, cocoa, salt and broth. Stir well.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours until the sweet potato is fork tender, adding the corn for the last 30 minutes.
- Mash about 1 cup of beans against the side with a wooden spoon to thicken and cook 10 minutes more.
- Stir in the lime juice, season with salt and add hot sauce for extra heat. Serve with the toppings.
Three kinds of beans, sweet potato, fire roasted tomatoes and toasted spices cook low and slow into a chili with real body. It uses vegetable broth and is vegetarian as written, and toasting the spices before they go in is the step that keeps it from tasting flat. It makes eight servings and freezes well, which makes it a good candidate for batch cooking on a Sunday. Keep the lid on for the whole cook, since every peek lets heat out and adds time.
If you are also making a meat chili for the same crowd, our slow cooker beef chili uses a similar spice blend, so the two pots taste like they belong together.
9) Chipotle Black Bean Soup
9) Chipotle Black Bean Soup
Pureeing half the pot with an immersion blender gives the soup a velvety body while leaving plenty of whole beans for texture. Cooking the onion and red bell pepper until lightly browned adds a sweet, roasted depth beneath the smoky chipotle. Lime juice stirred in at the end keeps it bright, and toppings like cotija, avocado and cilantro make it feel like a full meal.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion and 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin and 1 tsp dried oregano (preferably Mexican)
- 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
- 1 tsp kosher salt, divided, plus more to taste
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can fire roasted diced tomatoes, with juices
- 4 cups low sodium vegetable or chicken broth
- 2 tbsp fresh lime juice
- Sour cream, avocado, cilantro, cotija or cheddar, tortilla strips and lime wedges, for serving
Cooking Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, pepper and 1/2 tsp salt 7 to 8 minutes, stirring occasionally, until softened and lightly browned.
- Stir in the garlic, cumin, oregano and chipotles for 1 minute until fragrant.
- Add the beans, tomatoes with their juices, broth, adobo and remaining salt. Bring to a boil over high heat.
- Reduce the heat to medium low and simmer uncovered 20 minutes, stirring occasionally.
- Puree about half the soup with an immersion blender, leaving plenty of whole beans.
- Stir in the lime juice and adjust with salt or a splash of broth to thin. Serve with your choice of toppings.
Canned black beans, fire roasted tomatoes and chipotles in adobo turn into a thick, smoky soup in about 45 minutes. The recipe lists vegetable or chicken broth, so go with vegetable and it is meatless. Toppings like avocado, sour cream, cilantro and tortilla chips make it a full dinner rather than a starter, and it is one of the few soups here that is good from the microwave the next day. Blend half the pot and leave the rest whole if you like a soup with some texture.
Cut 4 corn tortillas into thin strips, toss with a tablespoon of oil and a pinch of salt, and bake on a sheet pan at 400°F for 8 to 10 minutes, shaking the pan once, until crisp and golden. They crisp up more as they cool.
10) Creamy Tomato Soup
10) Creamy Tomato Soup
Stirring the tomato paste until it turns brick red gives the soup a toasty, deeper tomato flavor. A pinch of baking soda tames the acidity of the canned tomatoes so the cream stirs in smoothly. Blending for a full two minutes is the secret to that silky, restaurant style texture, and it begs for a grilled cheese on the side.
Ingredients
- 3 tbsp unsalted butter and 1 tbsp olive oil
- 1 large yellow onion, diced, and 1 medium carrot, finely grated
- 4 cloves garlic, minced
- 2 tbsp tomato paste and 2 tbsp all purpose flour
- 2 (28 oz) cans whole peeled tomatoes, preferably San Marzano, with juices
- 2 cups low sodium chicken or vegetable broth
- 1 tsp dried oregano and 1 bay leaf
- 1 tsp sugar and 1/4 tsp baking soda
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 3/4 cup heavy cream
- 1/2 cup fresh basil leaves, torn
- Olive oil or extra cream, for drizzling
Cooking Instructions
- Cook the onion and carrot in the butter and oil over medium heat 7 to 8 minutes. Add garlic 1 minute.
- Stir in the tomato paste for 2 minutes until brick red, then the flour for 1 minute.
- Add the tomatoes, crushing them, plus the broth, oregano, bay leaf, sugar, baking soda, salt and pepper. Simmer uncovered 20 minutes.
- Remove the bay leaf and blend a full 2 minutes until silky smooth. Strain through a fine sieve if you like.
- Stir in the cream over low heat and warm 3 to 5 minutes without boiling. Add basil, season and drizzle.
Canned San Marzano tomatoes, butter, onion, roasted tomato paste and a splash of cream make a velvety soup finished with fresh basil. It calls for chicken or vegetable broth, so use vegetable and it is meatless. Roasting the tomato paste before the liquid goes in deepens the flavor, and a grilled cheese alongside turns it into dinner in about 45 minutes. Add the cream at the end over low heat so the soup stays smooth and does not curdle.
Taste at the very end, not before the cream goes in. Cream softens both salt and acidity, so a soup that seemed balanced before it can taste flat after. Adjust once everything is in the pot.
11) Broccoli Cheddar Soup
11) Broccoli Cheddar Soup
Half and half whisked into a golden butter roux gives this soup a thick, velvety body that feels like a restaurant favorite. Dijon, nutmeg and a pinch of cayenne quietly sharpen the cheddar so it tastes bold rather than flat. Since there is no meat, it makes a filling meatless supper, especially with crusty bread or a simple green salad.
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced, and 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 3 cups low sodium chicken or vegetable broth
- 2 cups half and half
- 1 1/2 lb broccoli (about 2 medium heads), florets cut into 1/2 inch pieces and stems peeled and diced
- 1 large carrot, finely grated
- 1 tsp Dijon mustard
- 1/8 tsp ground nutmeg and a pinch of cayenne pepper
- 1/2 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 8 oz sharp cheddar cheese, shredded from a block (about 2 cups)
Cooking Instructions
- Melt the butter in a heavy pot over medium heat. Cook the onion 5 to 6 minutes, then the garlic 1 minute.
- Stir in the flour for 2 minutes until it smells nutty. Whisk in the broth 1 cup at a time until smooth, then the half and half.
- Add the broccoli, carrot, Dijon, nutmeg, cayenne, salt and pepper. Simmer gently uncovered 12 to 15 minutes without boiling hard.
- Turn off the heat and pulse an immersion blender 5 or 6 times to break down about half the broccoli.
- Stir in the cheddar a handful at a time until melted. Season and thin with warm broth if needed. Serve hot.
A butter roux, tender broccoli, grated carrot and sharp cheddar stirred in off the heat make a thick, creamy soup. The broth is chicken or vegetable by choice, so vegetable keeps it meatless. It serves six in about 45 minutes, and adding the cheese off the heat is what keeps it smooth instead of stringy. It is also a reliable way to get a green vegetable into picky eaters. Grate the cheddar from a block, since bagged shredded cheese is coated with starch and can make the soup grainy.
Cut the broccoli small. Big florets are awkward on a spoon and cook unevenly.
One more for the oven, and it is the dinner that changes minds about eggplant. Baking the slices instead of frying them takes less oil and less attention, and the result is crisp rather than greasy.
It is also the most make ahead friendly dinner in this group. Bread and bake the slices a day early, then layer and bake the casserole when you are ready to eat.
12) Eggplant Parmesan
12) Eggplant Parmesan
A three dish breading station of seasoned flour, beaten egg and a panko mix with Parmesan, oregano and garlic powder gives every slice a crunchy coat. Flipping halfway and swapping the pans between racks makes sure both sheets brown evenly. Leaving some of the top crust uncovered by sauce, then resting the dish 15 minutes before slicing, keeps the layers neat and a little crisp.
Ingredients
- 2 large globe eggplants (about 2 1/2 lb total), sliced into 1/2 inch rounds
- 1 tbsp kosher salt, for salting the slices
- 3/4 cup all purpose flour, 1/2 tsp kosher salt and 1/2 tsp black pepper
- 3 large eggs beaten with 2 tbsp water
- 2 cups panko breadcrumbs
- 1 1/4 cups finely grated Parmesan, divided
- 1 tsp each dried oregano and garlic powder, and 1/2 tsp kosher salt
- 4 tbsp olive oil, for the pans and for drizzling
- 4 cups marinara sauce, plus more for serving
- 3 cups shredded low moisture mozzarella (about 12 oz)
- 1/2 cup fresh basil leaves, torn, plus more for serving
Cooking Instructions
- Salt the eggplant slices with 1 tbsp salt for 30 minutes, rinse and press very dry.
- Heat the oven to 425F and oil two sheet pans. Mix the panko with 1/2 cup Parmesan, oregano, garlic powder and salt.
- Dredge the slices in seasoned flour, egg, then panko. Drizzle with oil and bake 12 minutes.
- Flip, swap the pans and bake 10 to 13 minutes more until golden. Lower the oven to 375F.
- In a 9 by 13 dish, layer sauce, eggplant, mozzarella, Parmesan and basil three times, leaving some crust exposed.
- Bake uncovered 30 to 35 minutes until bubbling. Rest 15 minutes and serve with basil and marinara.
Eggplant slices are coated in panko and Parmesan and baked rather than fried, so they stay crisp and never turn greasy or soggy the way fried versions can. They are layered with marinara, mozzarella and fresh basil and baked again until the cheese browns. It takes about 1 hour 45 minutes including the two bakes, serves eight, is meatless as written, and freezes well after baking. Salt the eggplant slices and let them sit 20 minutes before breading to draw out moisture, which is what keeps the layers from turning watery.
Use less sauce than you think. The layers should be moist, not swimming. Serve extra sauce on the side for anyone who wants more.
How to use this list
Stock the pantry once and half this list becomes a no shopping dinner. Dried and canned lentils and beans, canned tomatoes, canned pumpkin, Arborio rice, dry pasta and a few boxes of low sodium vegetable broth cover most of it. The fall pantry guide has a full checklist and a sensible way to arrange it so the beans are not buried behind the cereal.
For the six vegetable forward recipes, the only change is the broth. Every one of them lists vegetable broth as an option right in the ingredient list, so there is nothing to convert or guess at. If you cook for a mixed table, the same pot works for everyone. A carton of vegetable broth also freezes in one cup portions, so a single box covers several of these dinners without waste.
Prep ahead where it helps. Cube the squash, slice the mushrooms and grate the cheese a day early, and the risottos and stroganoff become 30 minute jobs on the night. The soups and chili can be made in full on Sunday and reheated all week, and most of them improve after a night in the refrigerator.
If you want to round out a meal, the fall side dishes list has roasted vegetables, salads and bread that fit any of these. For a full week of planning that mixes meatless nights with the rest of the site, see the two week fall dinner plan, and for what freezes well, the freezer meal prep guide covers the soups and sauces here.
Frequently asked questions
Are all twelve of these dinners vegetarian?
Six are vegetarian exactly as written: lentil bolognese, creamy mushroom stroganoff, stuffed shells, hearty lentil soup, slow cooker vegetarian chili and eggplant parmesan. The other six list chicken or vegetable broth as an option, and they are vegetarian when you choose vegetable broth.
Which of these meatless dinners can be made vegan?
Lentil bolognese and slow cooker vegetarian chili are vegan or nearly so with no cheese. Hearty lentil soup and chipotle black bean soup are vegan if you skip dairy toppings. The risottos, stroganoff, shells and eggplant parmesan depend on cheese or cream and are harder to convert.
What is the fastest meatless dinner on this list?
Pumpkin pasta with sage takes about 35 minutes. Creamy mushroom stroganoff takes about 40, and mushroom risotto, chipotle black bean soup, creamy tomato soup and broccoli cheddar soup each take about 45 minutes.
How do I make meatless dinners filling enough for cold weather?
Lean on protein and fat from beans, lentils, cheese, cream and nuts, and do not skip the starch. Serving soup with bread, or a saucy dish over pasta or rice, is what turns a vegetable dish into a full dinner.
Which of these freeze well?
Lentil soup, vegetarian chili, black bean soup, lentil bolognese and tomato soup all freeze well for up to three months. Stuffed shells and eggplant parmesan freeze well after baking. Risotto and the cream based stroganoff are best eaten fresh.
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