Start every week this month with a plant-based bite.

Credit: Scott Rounds

January has ended, but that doesn’t mean your New Year’s resolution to eat healthier should. True, February brings with it cravings for cozy curries, comforting pastas, and soothing soups, so we’re offering up healthy twists on all those favorite winter staples. Here are five meatless mains to enjoy this month.

If you want to make planning these meals even easier, you can schedule all of them into weekly menus using your Cooking Light Diet subscription.

Interested in learning more about the Cooking Light Diet? Join today at, or email your questions here:

Credit: Greg DuPree

February 5: Chickpea and Kale Curry

The rich, velvety sauce—with creamy peanut butter, coconut milk, and bold spices—for this weeknight meal comes together in just 25 minutes.

View the recipe: Chickpea and Kale Curry 

Credit: Scott Rounds

February 12: Vegetarian Bolognese

We crumble up tempeh and two kinds of mushrooms to mimic the meaty texture of a true bolognese, and it’s just as delicious. Let the rind of your Parmigiano-Reggiano soak in the sauce for flavor you won’t believe is meat-free.

View the recipe: Vegetarian Bolognese 

Credit: Greg DuPree

February 19: Pizza with Olives, Aleppo Pepper, and Fresh Mozzarella

Snag store-bought pizza dough for a weeknight shortcut and top the pie with whole tomatoes, fresh mozzarella, and olives. Finish with a dusting of fresh basil and Aleppo pepper for a healthier version of family pizza night.

Credit: Scott Rounds

February 26: Zesty Kale and Sweet Potato Bowl

Roasting sweet potatoes and bell peppers brings out their natural sweet flavors. Serve over quinoa topped with toasted almonds, lime dressing, kale, crumbly cheese, and creamy avocado for a simple, throw together feast. Plus, the leftovers make for a great lunch.

Credit: Caitlin Bensel

Bonus: Creamy Tomato Soup with Parmesan Crisps

Toss the grilled cheese and boxed tomato soup for this 20-minute meal you can keep in your back pocket for a busy night. Panko bread crumbs combined with grated Parmigiano-Reggiano create crispy, cheesy bites that are the perfect tomato soup accoutrement.