Eggplant Parmesan

Perfect for Meatless Mondays, this eggplant parmesan recipes is not only delicious, but it's also lighter than traditional chicken and veal options. Make eggplant Parmesan instead of lasagna, and you'll skip many unnecessary carbs and grams of fat, but you still get to enjoy all the ooey-gooey cheesy goodness. When breading the eggplant, use whole-wheat panko instead of regular panko. The whole-wheat version holds up better during cooking, and it won't become soggy as quickly. Don't skimp on the fresh basil, and be sure to save enough cheese for the final crispy, cheesy layer.

Three-Bean Vegetarian Chili

Keep the thermostat down and lose the parka. This vegetarian chili is all you need to keep warm if it's chilly outside. This healthy, nutritious, and hearty vegetarian staple is packed with plant protein thanks to pinto beans, cannellini beans, and red kidney beans. Butternut squash lends a creamy luscious texture, as well as a delicate hint of sweetness against the heat from the red pepper and paprika. Top with thinly sliced green onions and a dollop of sour cream if the heat is too much. We also recommend a hearty portion of cornbread to sop up every last drop. It's really just that good.

Potato, Turnip, and Spinach Baeckeoffe

Translated from the French Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich. Mushroom caps deliver all the umami goodness you want from meat but without the saturated fat and calories. Onions, potato, spinach, and turnips load this dish full of hearty vegetables. Gruyère cheese is assertive, and since it goes on top to make a cheesy crust, you'll want to substitute with something equally firm, like fontina or Havarti. Serve with a oaky white wine.

Poblano, Mango, and Black Bean Quesadillas

Think of quesadillas like two slices of bread: blank canvases for any combination of flavors. Here, juicy mango complements the Poblano heat. You won’t know how hot your chile is until you take a bite; cool it down with a dollop of sour cream if you like. These quesadillas are made in the broiler—not in the skillet—for fast, easy cooking. You can also make multiple quesadillas at once. For flavors beyond Mexican, try shredded mozzarella, basil, and thinly sliced tomato for an Italian spin, or slices of fresh apple and Muenster cheese.

Fall Vegetable Curry

This one-dish vegetarian main hits all the right notes: warm, hearty, and (perhaps best of all) ready in under 30 minutes. If Indian curries seem out of reach, start here. Earthy and fragrant, Madras curry powder is the only spice you need. While you could incorporate several vegetables into the curry, we find that the sweet potato, cauliflower, and tomato combo creates the perfect balance. For a richer, creamier curry, stir in about 1/4 cup light coconut milk just as the curry finishes cooking. If you’d like a little heat, stir in 1/4 to 1/2 teaspoon ground red pepper with the curry powder.