These 5 winter vegan recipes are perfect for the cold months of November to March, although they’re so delicious you’ll want to eat them year-round. Stay warm and cosy with this collection of breakfast, lunch, dinner and even quick-snack recipes that take advantage of seasonal and delicious winter produce. Enjoy :)
1.Herbed Vegan Potato Salad
Source: https://rainbowplantlife.com/herbed-vegan-potato-salad/
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Just because it’s winter doesn’t mean you shouldn’t be getting your greens in… In the mood for a salad but they all seem too cold or boring? We’ve got you covered. Check out this 30-minute creamy and flavourful potato salad that both your body and your taste glands will thank you for! Prep time: 5 mins Cook time: 25 mins Serving size: 6 TO 8 |
INGREDIENTS:
- SALAD INGREDIENTS
- 2 pounds / 900g baby potatoes
- 2 tbsp capers, drained
- ½ cup / 50g thinly sliced red onions
- 1 to 2 tbsp chopped chives (or thinly sliced scallions)
- Flaky sea salt
- DRESSING
- ¼ cup / 56g of tahini
- 4 ounces / 112g unsweetened coconut yogurt
- 4 teaspoons yellow mustard
- 2 garlic cloves - crushed
- 1 3 tablespoons freshly squeezed lemon
- Salt and black pepper to taste
- ⅓ to ½ cup / 5 to 8g of chopped dill leaves
- 1 tbsp of capers
INSTRUCTIONS:
- Wash the potatoes and cut baby potatoes in half (leave the peels on)
- Insert the potatoes into a saucepan and cover with an inch of water. Season with salt. Bring potatoes to a simmer for 8-12 minutes until tender.
- Whilst the potatoes are cooking, you can make the dressing. In a bowl, whisk together the tahini, yogurt, mustard, garlic, and lemon juice. Add salt and pepper to taste.
- Once the potatoes are cooked, drain them in a colander and let them rest for 5 minutes.
- Add the potatoes to the dressing and if necessary, add water to make it less creamy.
- Add red onions and capers to the salad and stir gently. Season to taste with salt and pepper.
- Serve warm or chilled. Et voilà, there you have it!
2.Creamy Pumpkin Pasta
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This vegan plate is deliciously accompanied by pumpkin puree and hummus for a creamy consistency. The perfect meal for a cold winter day! Prep time: 5 mins Cook time: 20 mins Serving size: 4 |
INGREDIENTS:
- 10 oz / 280g of your favorite pasta (can be gluten free)
- 4 oz / 110g of sun-dried tomatoes
- 10 oz / 280g of cherry tomatoes, halved
- 4g / 1 tsp dried oregano
- 8 oz / 226g of spinach
- 2 cloves of garlic, diced
- 4 oz / 110g of hummus
- 4 oz / 110g pumpkin puree
- salt, pepper, olive oil and basil to taste
INSTRUCTIONS:
- Cook the pasta according to the manufacturer’s directions. Before draining, reserve 1 cup of pasta water.
- Place a pan on the stove on medium heat. Add oil, sun-dried tomatoes, cherry tomatoes, spinach, salt & pepper, oregano and stir to combine. Cover and cook for 5 minutes approx.
- Add garlic, hummus and pumpkin to the pan and stir to combine. Continue to heat until warm, then turn heat off.
- Add hot pasta to the pan and toss to combine. Add pasta water if the sauce is too thick. Taste and adjust seasonings as needed.
- Serve with fresh basil and it’s done! The perfect Vegan Creamy Pumpkin Pasta is ready to be served.
3.Vegan Mushroom Soup
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Having guests over and unsure what to cook? This Vegan Mushroom Soup is your way to go! A dairy-free, quick and easy recipe that tastes amazing and will quickly become a new favourite! Prep time: 10 mins Cook time: 30 mins Serving size: 4-6 |
INGREDIENTS:
- ¼ cup / 60ml of water
- 1 large onion, diced
- 4 cloves of garlic,
- 2 lbs / 900g of mushrooms, sliced
- 1 tbsp / 14g of fresh thyme
- 4 cups of vegetable broth
- 1 can / 14oz / 400ml of coconut milk (or cashew milk)
- Salt and pepper to taste
- Olive oil to taste
INSTRUCTIONS:
- In a large pot, heat oil or water over medium heat. Saute the onions and garlic for 5 mins. Add mushroom and thyme. Cook for 5 mins.
- Add the vegetable broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. Add the plant milk in the last 5 mins.
- Remove from heat and stir in the parsley. Season with salt and pepper to taste.
- Serve with bread for an even yummier meal :)
4.Chocolate Chip Cookies
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These vegan chocolate chip cookies are what dreams are made of - and the absolute easiest to make. Made with the simplest ingredients, they’re guaranteed to be a hit! Prep time: Cook time: Serving size: |
INGREDIENTS:
- 1 cup / 128g of peanut butter or any nut butter
- 1 cup / 128g of granulated sugar
- 2 tsp / 8g of baking soda
- ¼ cup / 32g of mashed banana
- ½ cup / 64g of chocolate chips
- Optional: pinch of sea salt, chopped nuts & vanilla extract
INSTRUCTIONS:
- Preheat the oven to 350°F / 180°C and line a baking sheet or parchment paper
- In a bowl, add all 5 ingredients and whisk them together until they’re all combined and smooth, about 3 minutes by hand.
- Using 2 tbsp per cookie, scoop the dough and roll into a ball, then place it on the baking sheet
- Bake for 12-13 minutes until the cookies are beautifully crackly and ready to go :)
5.Banana Bread
Source: https://www.bbcgoodfood.com/recipes/vegan-banana-bread
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Use up your ripe bananas to make this yummy breakfast treat to enjoy with your morning coffee or tea. Could you ask for a better start to the day? We promise you it won’t disappoint! Prep time: 10 mins Cook time: 40 mins Serving size: 8-10 |
INGREDIENTS:
- 3 large ripe bananas
- 5 tbsp / 75ml of vegetable oil
- ½ cup / 100g of brown sugar
- 1 cup / 225g of plain flour
- 2 tsp / 8.4g of baking powder
- 3 tsp / 12.6g of cinnamon
- Optional: ¼ cup / 50g of walnuts
INSTRUCTIONS:
- Heat the oven to 375°F / 190°C.
- Peel the bananas and mash with a fork, then miz with the vegetable oil and sugar.
- Add plain flour, baking powder and cinnamon to mix and stir well. Later, add walnuts if using.
- Bake in an oiled, lined loaf tin for 40 minutes. Check the cake halfway through to see if it is browning. Allow to cool before slicing and serving :)