As winter approaches, many people in the United States and Canada are reaching for hearty comfort foods. But with more diners choosing meatless meals, chefs say plant-based dishes can be just as satisfying. Three chefs in Ontario shared ideas with CBC K-W food columnist Jasmine Mangalaseril, and other cooks across the continent are offering their own approaches.

How can you make meatless meals more filling?

For those new to vegan cooking, the key is to focus on flavor, said Morgan Scoyne, owner of The Three in Waterloo, Ontario. "The foundation is going to be flavour," she said, whether the protein is animal or plant. She suggests using dried spices, marinades and fresh herbs. Scoyne also recommends building meals around in-season produce. Her café recently served a roasted vegetable salad with butternut squash, Brussels sprouts, apples, walnuts and lentils in a cinnamon-ginger vinaigrette. Another option: spaghetti squash topped with a lentil and tomato ragout instead of a meat sauce.

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What international dishes can inspire winter cooking?

Chefs point to global cuisines for hearty vegan options. In Levantine cooking, kibbeh can be made with potatoes instead of meat. Southeast Asian flavors offer caramelized tofu, which Scoyne prepares with avocado oil, tamari and maple syrup for a sweet-salty finish. She said extra-firm tofu works best so it doesn't break down. Chinese-style vegan recipes include pan-fried rice noodle rolls with smoked tofu, and smoky chili oil fried rice.

Why use seasonal ingredients?

Root vegetables are especially suited to November cooking. Chef Walter Potenza, writing for Rhode Island news outlet RINewsToday, notes that turnips and rutabaga turn sweeter after frost and can be roasted or puréed with butter and cream. Parsnips, he adds, should be baked until the edges are nearly black. Potenza also points to celery root and leeks as reliable choices. He argues that November cooking requires planning, but the results can be exceptionally rewarding.

FAQ

What are some easy plant proteins for winter meals?

Lentils, beans, tofu and chickpeas add fiber and protein to soups, chilis and casseroles.

Can traditional comfort foods be made meatless?

Yes. Chefs suggest swapping meat for mushrooms in pies, using lentils in place of ground meat, and adding extra vegetables to pasta and casseroles.