15 Easy Vegetarian Comfort Food Recipes

Creamy Tomato Basil Soup

This classic and comforting soup is rich in flavor and perfect for any cozy night in.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic; sauté until onion is translucent.
3. Stir in crushed tomatoes and vegetable broth; bring to a simmer.
4. Reduce heat and stir in heavy cream and basil; cook for 10 minutes.
5. Season with salt and pepper; blend until smooth using an immersion blender.
6. Serve hot, garnished with additional basil if desired.

Roasted Vegetable Shepherd’s Pie

A vegetarian twist on a classic dish, this shepherd's pie is hearty and packed with flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 cup peas
• 1 cup corn
• 2 cloves garlic, minced
• 4 cups mashed potatoes
• 1 teaspoon thyme
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat; add onion, carrots, and garlic.
3. Sauté until softened, then stir in peas, corn, thyme, salt, and pepper.
4. Transfer to a baking dish and spread mashed potatoes on top.
5. Bake for 20 minutes or until the top is golden brown.
6. Allow to cool slightly before serving.

Spaghetti Carbonara with Spinach

A comforting pasta dish made creamy with eggs and cheese, with a twist of fresh spinach.

Ingredients:

• 12 ounces spaghetti
• 3 eggs
• 1 cup grated Parmesan cheese
• 2 cups spinach, chopped
• Salt and pepper to taste

Cooking method:

1. Cook spaghetti according to package instructions, drain and reserve some pasta water.
2. In a bowl, whisk together eggs and Parmesan cheese.
3. Return spaghetti to pot, add egg mixture, and toss quickly to coat.
4. Stir in spinach and reserved pasta water if needed, until spinach is wilted.
5. Season with salt and pepper, and serve immediately.

Vegetable Pot Pie

This pot pie offers a flaky crust and a creamy vegetable filling that's sure to please.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon flour
• 1 sheet puff pastry
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil; sauté onion and garlic until soft.
3. Add mixed vegetables, vegetable broth, and flour; cook until thickened.
4. Stir in heavy cream, salt, and pepper.
5. Transfer mixture to a baking dish and cover with puff pastry.
6. Bake for 25-30 minutes or until pastry is golden brown.

Vegetarian Chili

This hearty chili is packed with beans, vegetables, and bold spices, perfect for a cold day.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cans (14.5 ounces each) diced tomatoes
• 2 tablespoons chili powder
• Salt and pepper to taste

Cooking method:

1. In a large pot, heat olive oil; add onion, garlic, and bell pepper.
2. Sauté until vegetables are tender.
3. Stir in zucchini, beans, tomatoes, chili powder, salt, and pepper.
4. Bring to a boil; reduce heat and simmer for 30 minutes.
5. Serve hot, garnished with fresh cilantro or cheese if desired.

Eggplant Parmesan

Layers of breaded eggplant, rich tomato sauce, and gooey cheese make this an ultimate comfort food.

Ingredients:

• 2 large eggplants, sliced
• 2 cups breadcrumbs
• 2 eggs, beaten
• 3 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Dip eggplant slices in beaten eggs, then coat with breadcrumbs.
3. Arrange in a single layer on a baking sheet and bake for 20 minutes.
4. In a baking dish, layer baked eggplant, marinara sauce, mozzarella, and Parmesan.
5. Repeat layers and finish with cheese on top.
6. Bake for 25-30 minutes until cheese is bubbly and golden.

Mushroom Risotto

Creamy and indulgent, this mushroom risotto is a warm hug in a bowl.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup mushrooms, sliced
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. In a pot, melt butter over medium heat; add onion and garlic, sauté until soft.
2. Stir in rice and cook until lightly toasted.
3. Slowly add broth, one ladle at a time, stirring constantly.
4. Stir in mushrooms and continue adding broth until rice is creamy and tender.
5. Remove from heat; stir in Parmesan cheese, salt, and pepper.
6. Serve immediately, garnished with extra cheese if desired.

Stuffed Bell Peppers

Colorful bell peppers stuffed with a savory mix of rice and vegetables, baked to perfection.

Ingredients:

• 4 bell peppers, tops removed and seeds cleaned
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 tomato, diced
• 1 onion, chopped
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cheddar cheese, shredded

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine rice, beans, tomato, onion, cumin, salt, and pepper.
3. Stuff each bell pepper with the rice mixture and place in a baking dish.
4. Cover with foil and bake for 30 minutes.
5. Remove foil, top with cheese, and bake for an additional 10 minutes.
6. Serve hot, garnished with fresh herbs or sour cream if desired.

Lentil Stew

A hearty lentil stew that is both nutritious and satisfying, ideal for a comforting meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup lentils
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat; add onion, carrots, and garlic.
2. Sauté until onions are translucent.
3. Stir in lentils, vegetable broth, tomatoes, and cumin.
4. Bring to a boil; reduce heat and simmer for 30 minutes or until lentils are tender.
5. Season with salt and pepper.
6. Serve hot, with crusty bread if desired.

Broccoli and Cheddar Quiche

A delightful quiche filled with tender broccoli and sharp cheddar, perfect for brunch or dinner.

Ingredients:

• 1 pie crust
• 1 cup broccoli florets
• 1 cup cheddar cheese, shredded
• 3 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Place pie crust in a pie pan; layer broccoli and cheddar cheese inside.
4. Pour egg mixture over the broccoli and cheese.
5. Bake for 35-40 minutes or until the center is set.
6. Allow to cool slightly before slicing and serving.