Since winter is slowly coming and all we want is to curl up in our beds under a cozy blanket with some comforting food, we gathered some delicious vegan recipes that are worth trying at least once. You don’t have to be a vegan to be curious about all these dishes because we will show you that eating a healthy plant-based diet doesn’t mean you have to give up your “comfort foods.”
Whether you prefer a bowl of tasty, creamy soup or some basic baked potatoes, I am confident that even the pickiest eater will find something to enjoy. Let’s look at some of the best vegan winter recipes that will help you warm up your soul a little more this season.
1. Vegan Shepherd’s Pie
Are you a fan of classic shepherd’s pie? This might surprise you, but this meatless, dairy-free recipe is actually better than the traditional one because it’s packed with tasty vegetables that make it look very colorful on your plate. Let’s see how you make it.
Ingredients:
4 tbsp of olive oil
1 lb of shiitake mushrooms (or any other mushrooms you prefer)
1 large diced onion
2 celery stalks (finely diced)
2 parsnips diced
1 small butternut squash (chopped into 1-inch pieces)
6 cloves of minced garlic
1 tbsp of tomato paste
1 tsp of white miso paste
1/2 glass of red wine
1 cup of rinsed lentils
2 tbsp. of flour
4 cups of vegetable stock
A pinch of salt
Freshly ground black pepper
1/2 lb. gold creamer potatoes, peeled and halved
How to:
In a large pot, heat 2 tbsp. of olive oil, then add the mushrooms, put a lid on, and cook until they turn deeply brown, and then remove them from the skillet. Slightly lower the heat and add the remaining oil, onion, celery, parsnips, and butternut squash, and cook everything until they look golden brown for about 12 minutes. Add tomato paste and garlic to the mixture and cook for about 2 minutes. Don’t forget to stir them for 2 minutes straight! Put the miso paste on and deglaze with wine; cook for 1 more minute. To this sauce, add the mushrooms and the lentils. Drizzle everything with flour and stir until everything is well combined.
Cook everything for 1 more minute, and then gradually add the vegetable stock while stirring. Season with salt and pepper and bring everything to a boil. Cook until the lentils are al dente, which means another 15 minutes.
Mashed potatoes:
Preheat your oven to 425 degrees Fahrenheit, and put the potatoes in a large pot together with water and salt. Bring them to a boil and cook until they become soft (18 minutes). Return to the pot after draining. Use a potato masher to mash them until smooth. In the meantime, in a small pan over medium heat, heat the olive oil and thyme. Add garlic and cook until fragrant (about 1 minute), and pour oil over the potatoes. Spread the mashed potatoes over the vegetable filling and bake them until they turn golden brown (for 35 minutes). Garnish the pie with parsley, and enjoy!
2. Creamy wild rice soup
During the cold season, I am a huge fan of steamy tasty soups, and because of that, I must eat at least one bowl of soup per day. While I was browsing through delish vegan soup recipes, I found this awesome creamy wild rice soup, which I keep cooking whenever I feel the first cold morning breeze because, let’s face it, alongside pumpkin lattes and other strong spices, soups are the top-notch dishes of the season.
The robust, nutty richness of wild rice is highlighted in this soup in a chowder manner. The nutrient-rich, dark-brown grains are native to North America and are harvested in the early fall. Plus, they are also gluten-free. Let’s see what ingredients you may need for it.
Ingredients:
4 cups of vegetable stock
8 ounce package of mushrooms
¾ cup uncooked wild rice, rinsed and drained
12 cup leeks, sliced
4 cloves of minced garlic
1 cup of chopped red bell pepper
½ tsp of sea salt
¼ cup of almond flour
¼ cup of chickpea flour
1 tbsp. snipped fresh thyme
1 tbsp. of white wine vinegar
How to:
Combine the mushrooms with the stock, rice, leek, and garlic in a soup pot. Bring everything to a boil over high heat and reduce it to medium-low after 15 minutes. Cover and simmer for 50 minutes or until the rice is tender (you can figure it out when the kernels will start to pop open). Then stir in the bell peppers, salt, and carrots. cover with a lid for another 8 minutes and let it cook. After that, combine the almond flour and the chickpea flour in a small bowl and stir in 1/4 cup of water. Stir constantly until everything is thick. In the end, add the vinegar and thyme if desired.
Enjoy!
3. Vegan Kabobs
Honestly, these awesome kabobs are the perfect combo of textures and flavors, something that even a fiery meat lover couldn’t turn down. Let’s see what you need to make them for your next family dinner:
Ingredients:
2 medium zucchini (cut into 1 thick half moons)
10 oz. package of mushrooms (cleaned and halved)
1 medium red onion (cut into wedges)
2 small lemons, cut into eights
3 tbsp. of extra virgin oil
1 clove of garlic (grated)
1 tsp of freshly chopped oregano (or thyme)
A pinch of salt
A pinch of crushed red pepper flakes
Freshly ground black pepper
How to:
If you’re going to use wooden skewers, soak them in water for 30 minutes and, in the meantime, preheat your oven to medium-high heat. Thread each skewer with mushrooms, onions, zucchini, and lemon pieces, alternating each. In a medium-sized bowl, whisk together the garlic, the herbs, the red pepper flakes, and the olive oil. Brush all over the skewers, and then season them with salt and pepper. Turn them occasionally until all the vegetables are moist and tender. Serve them while they’re steamy hot!
Did you ever try this vegan recipe before? Tell us in the comments.
4. Easy vegan lasagna
When it comes to lasagna, I never thought it could be so delicious, even without meat. But I had a vegan lasagna last year when I was traveling to Italy, and I have to admit that it was tremendous! Because of that, I had to find the secret to making my own lasagna for the family dinner. In this recipe, the traditional cheese is replaced with tofu and hummus, which may sound strange, but it totally works. Furthermore, each slice of it contains 20 grams of protein. Amazing, right? Let’s see what you need:
Ingredients:
12 lasagna noodles (my first pick is whole grain).
1 tbsp. of extra virgin oil
1 chopped zucchini
8oz of sliced mushrooms
24 oz. jars of marinara sauce
For the tofu ricotta, you need:
2-14 oz. extra firm, drained, and pressed tofu
1 cup of garlic hummus
1/2 cup of yeast
1tsp of salt
1 tsp of garlic powder
Optional: ¼ cup fresh basil, finely chopped
How to:
First of all, preheat your oven at 350 degrees Fahrenheit. If you’re using no-boil noodles, start cooking the veggies. Otherwise, bring a large pot of salted water to a boil and add a bit of olive oil to it (this prevents the noodles from sticking together). Add the noodles and cook everything until al dente, then drain and set aside.
In another pot, cook the veggies over medium heat. Once everything is hot, add the zucchini and the mushrooms, plus a pinch of salt and a bit of pepper. Cook everything for 5 minutes until softened. Gradually add the spinach and sauté for another 5 minutes, then remove the skillet from the heat.
In a medium mixing bowl, crumble the pressed tofu and add the hummus, garlic powder, salt, and the yeast. Use your hands or a large wooden spoon to combine everything until it looks like creamy ricotta. Add 1 cup of marinara sauce to the bottom of a 9-by-13-inch baking dish and spread it evenly, and then top with 4 noodles. Then, top with half of the ricotta mixture and half of the vegetable mixture, followed by 12 cups or more of marinara.
Repeat the process with another layer of noodles, the rest of the tofu, and the remaining vegetables. Cover the dish with aluminum foil and bake it for 30-35 minutes, depending on your oven, or until the noodles are softened. Let the vegan lasagna cool down for 15 minutes. You can reheat this dish for up to 5 days after it’s been made.
Are there any other vegan recipes worth mentioning? Tell us in the comments.
5. Hearty purple cabbage soup
There isn’t anything cozier than a decent potato and cabbage soup, so if you’re searching for a portion of tasty vegan comfort food, try this recipe for purple cabbage soup. For some extra sweetness and a bit of color contrast, throw some green peas in it, then enjoy! Let this eye-catching soup warm your heart during the winter season.
Ingredients:
2 cups of chopped onions
6 cloves of minced garlic
Bay leaf
1 fresh thyme
6 cups of vegetable broth
1 small purple cabbage (6 cups)
1 medium yellow potato (1 cup)
1 cup of frozen green peas
1½ tsp of white wine vinegar
1 tbsp. of chopped parsley
sea salt
fresh-ground black pepper
How to:
In a larger pot, cook the onion, garlic, thyme, bay leaves, and 1/4 cup of water for 10 minutes over medium heat, stirring occasionally. Gradually add water as needed to prevent vegetables from sticking. After everything becomes moist, add the broth, potato, and cabbage and bring them to a boil. Then reduce the heat. Cover and simmer for about 20 minutes or until the cabbage becomes tender. Remove and discard the bay leaves and thyme sprig. Stir in the peas, parsley, and vinegar, and season everything with salt and pepper to taste.
Enjoy the soup while it’s steamy!
In most cases, vegan diets follow healthy eating guidelines that contain a lot of healthy nutrients that our bodies need. A lot of research has been done regarding this topic, and it has revealed that people who started down this path reduced their risk of heart disease, high blood pressure, and high cholesterol. If you choose to go vegan, these awesome recipes are a good starting point to learn more about nutrition and cooking, but also to improve your diet.
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