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
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
- 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
- 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
- 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
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
- 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
- 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
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
- 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
- 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
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!
- 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
- 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 :)
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
- 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
- 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 :)