25 Vegan Winter Recipes That’ll Warm Your Soul and Delight Your Taste Buds

I’ve attached a video for every recipe below from my favorite home cooks.

Winter is the perfect time to explore tasty vegan dishes. As the cold sets in, warm soups and hearty meals become more appealing. Vegan winter recipes can be just as comforting and filling as non-vegan options, using seasonal produce and plant-based ingredients to create delicious meals.

Many vegan winter recipes are easy to make and budget-friendly. You can whip up a comforting soup or stew in under an hour. These dishes often use simple ingredients like potatoes, beans, and veggies. They’re great for meal prep too, as they reheat well for quick lunches or dinners during busy weeks.

Vegan Chickpea Pot Pie with Biscuit Topping

Ingredients:

• 2 cups chickpeas, cooked
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup flour
• 1/4 cup plant-based milk
• 1 tablespoon olive oil
• Salt and pepper to taste

For the biscuit topping:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup vegan butter
• 1/2 cup plant-based milk

Instructions:

1. 
   

   Preheat your oven to 400°F (200°C).

   
   
2. 
   

   In a large pan, sauté onion and garlic in olive oil until soft.

   
   
3. 
   

   Add flour and stir for 1 minute. Slowly pour in broth and milk, whisking constantly.

   
   
4. 
   

   Add chickpeas and vegetables. Simmer for 10 minutes until thickened.

   
   
5. 
   

   Pour mixture into a 9×13 inch baking dish.

   
   
6. 
   

   Mix flour, baking powder, and salt for the biscuits. Cut in vegan butter until crumbly.

   
   
7. 
   

   Stir in milk to form a dough. Drop spoonfuls onto the filling.

   
   
8. 
   

   Bake for 25-30 minutes until biscuits are golden and filling is bubbly.

   
   

Classic Vegan Chili

Ingredients:

• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans pinto beans, drained
• 1 can crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

   
   
2. 
   

   Add garlic and cook for another 2 minutes.

   
   
3. 
   

   Stir in chili powder, cumin, and oregano. Cook for 1 minute until fragrant.

   
   
4. 
   

   Add beans and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your hearty vegan chili!

   
   

Vegan Baked Ziti

You’ll need:

• 1 lb ziti pasta
• 28 oz canned diced tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup cashews, soaked
• 1/4 cup nutritional yeast
• 1 tbsp Italian herbs
• Salt and pepper to taste

Instructions:

1. 
   

   Cook pasta according to package directions.

   
   
2. 
   

   Blend soaked cashews with nutritional yeast and 1/2 cup water until smooth.

   
   
3. 
   

   Sauté onion and garlic in a pan. Add tomatoes and herbs. Simmer for 10 minutes.

   
   
4. 
   

   Mix pasta with sauce and cashew cream.

   
   
5. 
   

   Pour into a baking dish. Bake at 375°F for 20-25 minutes until bubbly.

   
   

Enjoy your comforting vegan baked ziti!

Vegan Slow Cooker Black Bean Soup

You’ll need:

• 1 pound dried black beans, soaked overnight
• 6 cups vegetable broth
• 1 onion, diced
• 1 bell pepper, chopped
• 2 jalapeños, minced
• 1 cup salsa
• 4 cloves garlic, minced
• 2 tsp chili powder
• 2 tsp cumin
• Salt and pepper to taste
• Lime juice

Instructions:

1. 
   

   Drain and rinse the soaked beans.

   
   
2. 
   

   Add beans and all ingredients except lime juice to your slow cooker.

   
   
3. 
   

   Stir to combine.

   
   
4. 
   

   Cook on low for 8 hours or high for 4 hours.

   
   
5. 
   

   Use an immersion blender to partially blend the soup, leaving some beans whole.

   
   
6. 
   

   Stir in lime juice before serving.

   
   

Chickpea Pumpkin Coconut Curry

Ingredients:

• 1 can chickpeas, drained
• 2 cups pumpkin, cubed
• 1 can coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ginger, grated
• 1 carrot, chopped
• 1 bell pepper, sliced
• 2 cups spinach
• Salt and pepper to taste

Instructions:

1. 
   

   Sauté onion in a pot until soft. Add garlic and ginger, cook for 1 minute.

   
   
2. 
   

   Stir in curry powder and cook until fragrant.

   
   
3. 
   

   Add pumpkin, carrot, and bell pepper. Cook for 5 minutes.

   
   
4. 
   

   Pour in coconut milk and bring to a boil. Simmer for 10 minutes.

   
   
5. 
   

   Add chickpeas and spinach. Cook for 5 more minutes.

   
   
6. 
   

   Season with salt and pepper. Serve hot over rice or with naan bread.

   
   

Vegan Chicken Broccoli Alfredo

Ingredients:

• 1 package vegan chicken strips
• 2 cups broccoli florets
• 1 cup cashews, soaked
• 1 1/2 cups plant-based milk
• 3 cloves garlic
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste
• 8 oz pasta of choice

Instructions:

1. 
   

   Cook pasta according to package directions. Add broccoli in the last 3 minutes.

   
   
2. 
   

   Blend cashews, milk, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth.

   
   
3. 
   

   Heat a pan and cook vegan chicken strips until golden.

   
   
4. 
   

   Pour sauce into the pan and simmer for 5 minutes until it thickens.

   
   
5. 
   

   Add cooked pasta and broccoli to the pan. Toss everything together.

   
   
6. 
   

   Serve hot and enjoy your creamy vegan chicken broccoli alfredo!

   
   

Vegan Enchilada Casserole

Ingredients:

• 1 can black beans, drained
• 1 cup corn kernels
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cups enchilada sauce
• 8-10 corn tortillas, halved
• 1 cup vegan cheese shreds
• 1/2 cup chopped spinach
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt to taste

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C).

   
   
2. 
   

   Mix beans, corn, pepper, onion, garlic, and spices in a bowl.

   
   
3. 
   

   Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.

   
   
4. 
   

   Layer tortillas, veggie mixture, spinach, and cheese. Repeat.

   
   
5. 
   

   Pour remaining sauce over the top. Sprinkle with extra cheese.

   
   
6. 
   

   Cover with foil and bake for 30 minutes.

   
   
7. 
   

   Uncover and bake for 10 more minutes until bubbly.

   
   
8. 
   

   Let cool for 5 minutes before serving.

   
   

Slow Cooker Chickpea Peanut Stew

Ingredients:

• 2 cans chickpeas, drained
• 1 onion, diced
• 2 sweet potatoes, cubed
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1/2 cup peanut butter
• 4 cups vegetable broth
• 2 tsp curry powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. 
   

   Add all ingredients to your slow cooker.

   
   
2. 
   

   Stir well to combine.

   
   
3. 
   

   Cook on low for 6-8 hours or high for 3-4 hours.

   
   
4. 
   

   Taste and adjust seasoning if needed.

   
   
5. 
   

   Serve hot over rice or with crusty bread.

   
   

Cheesy Chickpea Broccoli Rice Casserole

Ingredients:

• 2 cups cooked brown rice
• 1 can chickpeas, drained and rinsed
• 2 cups broccoli florets
• 1 cup vegan cheese shreds
• 1/2 cup vegetable broth
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Mix rice, chickpeas, and broccoli in a large bowl.

   
   
3. 
   

   Add vegan cheese, broth, and seasonings. Stir well.

   
   
4. 
   

   Transfer to a greased casserole dish.

   
   
5. 
   

   Bake for 25-30 minutes until bubbly and golden.

   
   
6. 
   

   Let cool for 5 minutes before serving.

   
   

Pasta e Fagioli

You’ll need:

• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 can white beans, drained
• 4 cups vegetable broth
• 1 cup small pasta
• Italian herbs
• Salt and pepper
• Olive oil

Instructions:

1. 
   

   Heat oil in a pot. Add onion, carrots, and celery. Cook until soft.

   
   
2. 
   

   Stir in garlic and herbs. Cook for 1 minute.

   
   
3. 
   

   Add tomatoes, beans, and broth. Bring to a boil.

   
   
4. 
   

   Add pasta. Simmer until pasta is cooked.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot and enjoy your vegan Pasta e Fagioli!

   
   

One-Pot Green Lentil Curry

Ingredients:

• 1 cup green lentils
• 1 can coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp ginger, grated
• 2 tbsp green curry paste
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tbsp coconut oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. 
   

   Heat coconut oil in a large pot over medium heat.

   
   
2. 
   

   Add onion, garlic, and ginger. Cook for 5 minutes until soft.

   
   
3. 
   

   Stir in green curry paste and cook for 2 minutes.

   
   
4. 
   

   Add lentils, coconut milk, turmeric, and curry powder. Bring to a boil.

   
   
5. 
   

   Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.

   
   
6. 
   

   Season with salt to taste.

   
   
7. 
   

   Serve hot, garnished with fresh cilantro.

   
   

Impossible Burger Meatloaf

Ingredients:

• 1 package Impossible burger
• 1/2 cup breadcrumbs
• 1/4 cup ketchup
• 1 tsp garlic powder
• 1 tbsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1 tbsp dried parsley
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   
   
2. 
   

   Mix all ingredients in a bowl until well combined.

   
   
3. 
   

   Shape the mixture into a loaf on the baking sheet.

   
   
4. 
   

   Bake for 35-40 minutes until the top is golden brown.

   
   
5. 
   

   Let it cool for a few minutes before slicing and serving.

   
   

Creamy Vegan Mushroom Stroganoff

Ingredients:

• 1 pound mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp vegan butter
• 2 tbsp flour
• 2 cups vegetable broth
• 1 cup cashew cream
• 1 tbsp Dijon mustard
• 1 tsp thyme
• Salt and pepper to taste
• 12 oz pasta of choice

Instructions:

1. 
   

   Cook pasta according to package directions. Set aside.

   
   
2. 
   

   Sauté onions in vegan butter until golden. Add garlic and mushrooms, cook 5 minutes.

   
   
3. 
   

   Stir in flour and cook 1 minute. Slowly add broth, stirring constantly.

   
   
4. 
   

   Bring to a simmer, add cashew cream, mustard, and thyme. Cook until thickened.

   
   
5. 
   

   Season with salt and pepper. Toss with cooked pasta and serve hot.

   
   

Polenta with Vegetables and White Beans

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 can white beans, drained
• 2 cups mixed vegetables (mushrooms, greens, tomatoes)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (basil, parsley)

Instructions:

1. 
   

   Bring broth to a boil. Slowly whisk in polenta. Reduce heat and cook for 30 minutes, stirring often.

   
   
2. 
   

   Heat oil in a pan. Add garlic and sauté for 1 minute.

   
   
3. 
   

   Add vegetables and cook until tender, about 5-7 minutes.

   
   
4. 
   

   Stir in white beans and warm through.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Spoon polenta onto plates. Top with vegetable-bean mixture.

   
   
7. 
   

   Garnish with fresh herbs and serve hot.

   
   

New England Vegan Clam Chowder

Ingredients:

• 2 tbsp vegan butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 cup white wine (vegan)
• 4 cups veggie broth
• 2 potatoes, cubed
• 1 can hearts of palm, chopped
• 1 cup cashews, soaked
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. 
   

   Soak cashews in hot water for 5 minutes, then blend with 1 cup fresh water until smooth.

   
   
2. 
   

   Melt butter in a pot. Add onion, celery, and carrots. Cook for 5 minutes.

   
   
3. 
   

   Add garlic, thyme, and flour. Stir for 2 minutes.

   
   
4. 
   

   Pour in wine and broth. Add potatoes and hearts of palm.

   
   
5. 
   

   Simmer for 15 minutes until potatoes are soft.

   
   
6. 
   

   Stir in cashew cream. Season with salt and pepper.

   
   
7. 
   

   Cook for 5 more minutes until thick and creamy.

   
   

Enjoy your cozy vegan clam chowder on a chilly day!

Loaded Baked Potato Casserole

Ingredients:

• 6 large potatoes, diced
• 1 cup vegan sour cream
• 1/2 cup plant-based milk
• 1 cup vegan cheese shreds
• 1/4 cup nutritional yeast
• 1 cup broccoli florets
• 1/2 cup vegan bacon bits
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Boil the diced potatoes for 10 minutes until soft. Drain and set aside.

   
   
3. 
   

   Mix vegan sour cream, milk, half the cheese, and nutritional yeast in a bowl.

   
   
4. 
   

   Place potatoes in a greased 8×8 inch baking dish. Pour the cream mixture over them.

   
   
5. 
   

   Top with broccoli, remaining cheese, and vegan bacon bits.

   
   
6. 
   

   Bake for 30 minutes until bubbly and golden.

   
   
7. 
   

   Sprinkle green onions on top before serving.

   
   

Vegan Mushroom Bourguignon

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onions and cook until soft.

   
   
2. 
   

   Add mushrooms, carrots, and garlic. Cook for 5 minutes, stirring occasionally.

   
   
3. 
   

   Pour in red wine and vegetable broth. Add tomato paste, thyme, salt, and pepper.

   
   
4. 
   

   Simmer for 20-25 minutes until the sauce thickens.

   
   
5. 
   

   Serve hot over mashed potatoes or pasta.

   
   

The Best Vegan Potato Soup

Ingredients:

• 4 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup plant-based milk
• 2 tbsp nutritional yeast
• 1 tsp thyme
• Salt and pepper to taste
• Optional toppings: chives, vegan cheese, croutons

Instructions:

1. 
   

   Sauté onion and garlic in a large pot until soft.

   
   
2. 
   

   Add potatoes, broth, and thyme. Bring to a boil, then simmer for 15 minutes.

   
   
3. 
   

   Add plant milk and nutritional yeast. Cook for 5 more minutes.

   
   
4. 
   

   Blend about 1/4 of the soup to thicken it.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot with your favorite toppings.

   
   

Lentil Cabbage Soup

Ingredients:

• 1 cup green or brown lentils
• 4 cups chopped cabbage
• 1 onion, diced
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a large pot. Add onions and carrots, cook for 5 minutes.

   
   
2. 
   

   Add garlic and cook for 1 minute more.

   
   
3. 
   

   Stir in lentils, cabbage, tomatoes, broth, and seasonings.

   
   
4. 
   

   Bring to a boil, then reduce heat and simmer for 25-30 minutes.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your comforting soup!

   
   

Coconut Curry Vegetable Soup

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 cups mixed vegetables (cauliflower, potato, peas)
• 2 tablespoons curry powder
• 1 can coconut milk
• 4 cups vegetable broth
• Salt to taste
• Optional: spinach, red pepper flakes

Instructions:

1. 
   

   Heat coconut oil in a large pot over medium heat.

   
   
2. 
   

   Add onion and cook until soft, about 5 minutes.

   
   
3. 
   

   Stir in garlic, ginger, and curry powder. Cook for 1 minute.

   
   
4. 
   

   Add mixed vegetables, coconut milk, and vegetable broth. Bring to a boil.

   
   
5. 
   

   Reduce heat and simmer for 15-20 minutes until vegetables are tender.

   
   
6. 
   

   Add salt to taste. Stir in spinach if using.

   
   
7. 
   

   Serve hot, topped with red pepper flakes if desired.

   
   

Sweet Potato Black Bean Chili

Ingredients:

• 2 sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt to taste

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onions and cook for 5 minutes.

   
   
2. 
   

   Add garlic and sweet potatoes. Cook for 2 more minutes, stirring often.

   
   
3. 
   

   Stir in spices and cook for 30 seconds until fragrant.

   
   
4. 
   

   Pour in tomatoes, beans, and broth. Bring to a simmer.

   
   
5. 
   

   Cover and cook for 30-35 minutes, stirring occasionally, until sweet potatoes are tender.

   
   
6. 
   

   Taste and adjust seasoning if needed. Serve hot and enjoy your comforting vegan chili!

   
   

Roasted Butternut Squash Soup

You’ll need:

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can coconut milk
• Olive oil
• Salt and pepper
• Optional: cinnamon, nutmeg, cayenne

Instructions:

1. 
   

   Preheat your oven to 400°F (200°C).

   
   
2. 
   

   Toss squash, onion, and carrots with olive oil, salt, and pepper on a baking sheet.

   
   
3. 
   

   Roast for 25-30 minutes until veggies are tender.

   
   
4. 
   

   Transfer roasted veggies to a large pot. Add broth, coconut milk, and garlic.

   
   
5. 
   

   Simmer for 15-20 minutes.

   
   
6. 
   

   Blend the soup until smooth.

   
   
7. 
   

   Taste and adjust seasoning. Add spices if desired.

   
   

Enjoy your warm, creamy soup!

Smoky Tomato Lentil Soup

Ingredients:

• 1 cup red lentils
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. 
   

   Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5-6 minutes.

   
   
2. 
   

   Stir in garlic and cook for 30 seconds.

   
   
3. 
   

   Add lentils, diced tomatoes, vegetable broth, smoked paprika, and cumin. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 30 minutes until lentils are tender.

   
   
5. 
   

   Season with salt and pepper. Serve hot and enjoy your smoky tomato lentil soup!

   
   

Healing Turmeric Noodle Soup

Ingredients:

• 8 cups vegetable broth
• 2 cups rice noodles
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp turmeric powder
• 1 tbsp miso paste
• 2 cups kale, chopped
• 1/4 cup scallions, sliced
• 1 tbsp soy sauce
• Salt and pepper to taste

Instructions:

1. 
   

   Bring broth to a boil in a large pot. Add noodles, carrots, mushrooms, ginger, and garlic. Simmer for 5 minutes.

   
   
2. 
   

   Stir in turmeric and miso paste. Cook for another 3 minutes.

   
   
3. 
   

   Add kale and scallions. Simmer for 2 more minutes until kale is wilted.

   
   
4. 
   

   Season with soy sauce, salt, and pepper.

   
   
5. 
   

   Serve hot and enjoy your healing soup!

   
   

Creamy Vegetable Pasta

You’ll need:

• 8 oz pasta of choice
• 1 bell pepper, chopped
• 1 cup cherry tomatoes
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup spinach
• 1/2 cup cashew cream or vegan cream cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. 
   

   Cook pasta according to package directions. Drain and set aside.

   
   
2. 
   

   Preheat oven to 400°F (200°C).

   
   
3. 
   

   Mix veggies, garlic, and olive oil in a baking dish. Roast for 20 minutes.

   
   
4. 
   

   Add cashew cream or vegan cream cheese to the roasted veggies. Stir well.

   
   
5. 
   

   Toss the pasta with the creamy veggie mixture.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Serve hot and enjoy your cozy winter meal!