5 Vegetarian Recipes For Winter

If you are looking to add more variety to your winter menu, try these 5 vegetarian recipes for winter. Enjoy them with family and friends in front of a fireplace with good conversation and a cup of foamy hot chocolate. These vegetarian winter recipes will warm you up on those cold days. 

 Vegetarian Italian Eggplant Sandwich

• 1 medium eggplant cut into 1/4-inch slices
• 1 egg
• 1/2 cup milk
• 1 cup all-purpose flour
• Olive oil
• 1/2 cup marinara sauce
• 1 cup bread crumbs
• 2 submarine rolls, sliced in half
• Salt and pepper

1. Preheat the oven to 350 degrees.
2. Put the flour in an wide plate, the bread crumbs in another and the milk mixed the egg in another.
3. Coat one slice of eggplant with the flour and shake off the excess.
4. Dip the eggplant slice into the egg mixture and shake off the excess.
5. Coat the slice with the bread crumbs until the whole slice is evenly coated.
6. Fry both sides of the eggplant in a skillet with olive oil until golden.
7. Place the fried slices in a baking pan in the oven and bake them into the oven for ten minutes at 350 degrees.
8. Remove from the oven and place one eggplant slice in each submarine roll.
9. Add warmed marinara sauce and sprinkle the sandwich with grated cheese.

 Vegetarian Fried Green Tomato Bruschetta Recipe

• 4 medium green tomatoes cut into 1/2-inch slices
• 2 eggs
• 1 cup all-purpose flour
• 1 cup bread or cracker crumbs
• 1 tsp. balsamic vinegar
• Olive oil
• 1 loaf crusty French bread
• 1/4 cup fresh basil leaves, chopped
• Black olives, halved

1. Put the beaten eggs in a small bowl, the flour on another plate and the bread or cracker crumbs on a different plate.
2. Coat the green tomato slices in the flour, shake off the excess, dip them in the eggs, shaking well, and coat them with the bread or cracker crumbs.
3. Fry both sides of the slices with the olive oil in a frying pan, until golden.
4. Place the fried, warmed tomatoes on a cutting board and dice them into 1/2-inch pieces.
5. Transfer the diced tomatoes to a large bowl, add the vinegar, basil and olives. Set aside.
6. Spread the bread slices with olive oil and place them on a baking sheet.
7. Bake them until lightly golden.
8. Put the bread on a serving tray and top them with the tomato mixture. 

 Vegetarian Zucchini Loaf Recipe

• 2 lbs. zucchini, diced
• 1/2 dried coconut, flaked
• 1/2 cup coconut milk
• 3/4 cup oatmeal
• 3/4 cup almonds, chopped
• 3/4 cup walnuts, chopped
• 1 tsp. fresh, grated ginger
• 1 garlic clove, crushed
• 2 medium onions, finely chopped
• Salt and pepper

1. Preheat the oven to 400 degrees.
2. Saute the onions in olive oil in a medium skillet.
3. Add the garlic and ginger and cook until the onion is transparent.
4. Use another large skillet and saute the zucchini with more olive oil until brown.
5. Add the onion mixture to the zucchini and the rest of the ingredients, tossing gently.
6. Transfer the mixture into an oiled baking pan and bake for 30 minutes.
7. Serve hot.

 Vegetarian Black Bean Soup Recipe

• 2 (15 oz.) cans black beans, drained
• 1 (16 oz.) can vegetable broth or water
• 1/2 (oz.) can corn kernels, drained
• 1/2 cup canned mushrooms, diced
• 1/2 cup salsa
• Salt and pepper
• Chili powder (optional)

1. Put one can of beans in a bowl and mash them with a potato masher.
2. Combine the content of the two cans of beans in a medium-sized saucepan over medium heat.
3. Add the vegetable broth, corn kernels, diced mushrooms and bring to a boil.
4. Pour in the salsa, stirring well.
5. Season with salt and pepper.
6. Add chili powder, if desired.
7. Serve hot and top each plate with fresh chopped cilantro.

 Easy Vegetarian Japanese Soup for Winter

• 3 cups water
• 3 cups vegetable broth
• 1 tsp. soy sauce
• 1/4 cup carrot, thinly sliced
• 1/4 cup mushrooms, thinly sliced
• 1/4 cup green onions, thinly sliced
• 1/4 cup spinach leaves
• 1/4 cup small chunks of tofu

1. Put all the ingredients in a medium-sized saucepan over medium heat.
2. Bring to a boil.
3. Serve in small bowls.