Here’s What to Cook Every Night This Week (October 30 – November 5)

Bring on the vegetarian comfort food

what to cook this week october 30-november 5: bowl of garlicky spinach and chickpea soup with lemon and pecorino romano
Caitlin Bensel/The Mediterranean Dish

’Tis the season for comfort food. But before you bust out the slow cooker to roast a massive cut of meat, hear us out: You can satisfy your cold-weather cravings with plenty of hearty, plant-based meals. Here, you’ll find seven vegetarian dinners that are bound to give you warm-and-fuzzy feels, from a cozy, bright chickpea soup to a mushroom-based take on carnitas.

60 Vegetarian Dinner Recipe Ideas You Need to Try

what to cook this week october 30-november 5: hand picking up head of broccoli at the supermarket
Maria Korneeva/Getty Images

Shopping List

3 lemons
9 ounces baby arugula
1 medium apple, such as Granny Smith or Honeycrisp
2 heads garlic
1 pound and 2 ounces Portobello mushrooms
7 ounces broccoli florets
4 large yellow onions
3 ounces baby spinach
3 medium butternut squash
2 large heads cauliflower
3 avocados
1 pound eggplant
4 medium Roma or vine-ripened tomatoes
1 red onion
1 small jalapeño
1 lime
1 bunch thyme
1 bunch chives
1 bunch curly or Lacinato kale
1 bunch basil
1 bunch mint
2 bunches Italian parsley
1 bunch sage
1 bunch rosemary
1 bunch scallions
1 bunch oregano
1 bunch cilantro

6 large eggs

2 ounces grated Parmesan cheese
1 pound burrata cheese
2 ounces grated pecorino Romano
22 ounces Greek yogurt
9 ounces plain yogurt

4 pita
9 ounces bucatini
Crusty bread, for serving
Steamed basmati rice, for serving

Canned and Packaged Goods
Roasted walnuts
6 ounces pickled beets
3 ounces frozen peas
Hazelnuts or pine nuts
Two 15-ounce cans chickpeas
32 ounces vegetable stock or low-sodium chicken broth
3 ounces dry red wine
7 ounces green or brown lentils
22 ounces vegetable broth
12 ounces coconut milk yogurt
Preserved lemons

Pantry Ingredients: chili crisp, extra-virgin olive oil, balsamic vinegar, sugar, flaky sea salt, freshly ground black pepper, mayonnaise, nutritional yeast, kosher salt, ground cumin, ground coriander, sweet paprika, crushed red pepper flakes, tomato paste, bay leaf, tahini, white miso paste, ground ginger, ground turmeric, cayenne pepper, sesame seeds, cornstarch or potato starch

Monday: Chili Crisp Burrata Salad with Arugula, Apple and Walnuts

Creamy, dreamy burrata cheese and a generous dose of umami-laced chili crisp make this salad as decadent as it is wholesome. If you’re feeling ambitious, grate the Parmesan cheese on top with a microplane instead of using pre-grated to take the elegance (and flavor) up a notch.

Tuesday: Mushroom Carnitas

This plant-based spin on the Mexican classic is meaty without the meat. A simple mix of pickled beets, mayo and chives offers richness and punchy acidity to every bite. Substitute tortillas, naan or another type of flatbread for pita if you’d prefer.

Wednesday: Creamy Green Kale, Broccoli and Pea Pasta

Thanks to frozen peas, this spring-inspired pasta can be enjoyed any time of year. The sauce comes together in a blender with a touch of pasta water for thickening. Use nutritional yeast instead of Parmesan to make the recipe vegan.

Thursday: Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano

A flurry of warm spices and fresh lemon bring this easy soup to life. Since it stars canned chickpeas, you’ll only need 50 minutes and one pot to pull it off. Serve it with plenty of pecorino and crusty bread for dipping.

Friday: Creamy Lentil Stuffed Butternut Squash

It’s vegan, nutritious and oh-so autumnal. It’s a prime choice for butternut lovers, since the lentil-stuffed gourd is doused in a nutty tahini sauce made with puréed squash. Feel free to finish the dish with crumbled goat cheese or add gouda to the filling to make it even creamier.

Saturday: Tandoori-Inspired Roast Cauliflower Bowls with Tahini

Nope, we’re not over cauliflower’s transformative powers. It’s marinated in spiced yogurt, which not only imparts tons of smoky flavor to the cruciferous veggie, but also aids with caramelization as it roasts. Top the bowl with avocado, sesame seeds and sliced scallions.

Sunday: White Shakshuka with Roasted Crispy Eggplant

Unlike tomato-based shakshuka, this version stars dairy. The herby yogurt base turns almost ricotta-like while the shakshuka cooks, and the diced eggplant turns crispy in the oven, creating a sort of veggie crouton that adds texture to the dish.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...