50+ Healthful Winter Vegan Recipes to Brighten Your Days

As the cold winter months roll in, there’s nothing more comforting than a warm, hearty meal.

For those following a plant-based lifestyle, winter can present a unique challenge in terms of keeping meals satisfying and flavorful.

But fear not! This collection of over 50 winter vegan recipes will help you embrace the season with delicious, wholesome dishes that are perfect for cozy nights in.

From hearty stews and creamy risottos to satisfying casseroles and warming desserts, these recipes showcase the best of winter produce and flavors.

Each dish is designed to not only nourish your body but also bring joy and warmth to your kitchen.

So, bundle up, grab your favorite blanket, and let’s dive into these delightful winter vegan recipes!

50+ Healthful Winter Vegan Recipes to Brighten Your Days

Winter is a time for indulgence, warmth, and comfort food, and these 50+ winter vegan recipes deliver just that.

Whether you’re entertaining guests, preparing meals for the family, or simply looking for a satisfying dinner after a long day, this collection offers something for everyone.

With each recipe packed with nutrients, vibrant flavors, and seasonal ingredients, you can feel good about what you’re eating while also enjoying the deliciousness of winter cooking.

Don’t let the cold weather dampen your spirits; instead, let it inspire your culinary creativity!

We hope these recipes bring joy to your table and warmth to your heart all winter long.

Hearty Vegan Mushroom and Barley Soup

This comforting mushroom and barley soup is packed with flavor and nutrients, making it an ideal dish for cold winter nights. With its rich umami taste from the mushrooms and the chewy texture of barley, this soup warms the soul and provides a satisfying meal.

Ingredients:

1 cup pearl barley
1 tablespoon olive oil

1 medium onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (any variety)

3 carrots, diced
3 celery stalks, diced
8 cups vegetable broth

2 teaspoons dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Rinse the barley under cold water and set aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the sliced mushrooms, carrots, and celery to the pot. Cook for about 5-7 minutes until the mushrooms have released their moisture.
Stir in the rinsed barley, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for about 30-35 minutes or until the barley is tender.

Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This hearty vegan mushroom and barley soup is a fantastic option for those cold winter days when you crave something warm and filling. The combination of mushrooms and barley creates a hearty, rich flavor profile, while the vegetables provide essential nutrients. It’s also a versatile recipe—feel free to add your favorite winter vegetables or greens for an extra boost of nutrition. Leftovers can be stored in the fridge for up to a week, making it perfect for meal prep or a quick lunch.

Spiced Sweet Potato and Kale Stew

This vibrant sweet potato and kale stew is not only visually appealing but also packed with flavor and nutrition. The warming spices, sweet potatoes, and nutrient-rich kale create a dish that feels like a big hug in a bowl, perfect for combating the winter chill.

Ingredients:

2 tablespoons coconut oil
1 onion, chopped

3 cloves garlic, minced
1 tablespoon ginger, grated
2 medium sweet potatoes, diced

1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste
4 cups kale, chopped
Juice of 1 lemon

Fresh cilantro, chopped (for garnish)

Instructions:

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent.

Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the diced sweet potatoes, diced tomatoes, vegetable broth, chickpeas, cumin, coriander, cayenne, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potatoes are tender.
Add the chopped kale and simmer for an additional 5 minutes, until the kale is wilted.

Stir in the lemon juice before serving, and garnish with fresh cilantro.

This spiced sweet potato and kale stew is a nourishing, hearty meal that combines the sweetness of the potatoes with the warmth of spices, creating a delightful dish. The chickpeas add a great source of protein and fiber, making it a complete meal. Plus, the addition of kale provides a wealth of vitamins and minerals. This stew can be easily made ahead of time and stored in the fridge, allowing the flavors to deepen even further. Serve it with crusty bread or over a bed of grains for a satisfying winter dinner.

Creamy Vegan Cauliflower and Potato Mash

This creamy cauliflower and potato mash is a comforting alternative to traditional mashed potatoes, with a velvety texture and a delightful flavor. It’s an excellent side dish for winter meals and is sure to impress both vegans and non-vegans alike.

Ingredients:

1 head cauliflower, cut into florets
2 medium potatoes, peeled and diced

3 tablespoons vegan butter
1/4 cup unsweetened almond milk (or any plant-based milk)
2 cloves garlic, minced

Salt and pepper to taste
Fresh chives, chopped (for garnish)

Instructions:

In a large pot, bring salted water to a boil. Add the diced potatoes and cauliflower florets. Cook until both are tender, about 15-20 minutes.
Drain the vegetables and return them to the pot. Add the vegan butter, almond milk, garlic, salt, and pepper.
Using a potato masher or immersion blender, mash the potatoes and cauliflower until smooth and creamy.

Adjust seasoning to taste and serve warm, garnished with fresh chives.

This creamy vegan cauliflower and potato mash is the ultimate comfort food for winter dining. It’s rich and satisfying, without the heaviness of traditional mashed potatoes. The combination of cauliflower and potatoes provides a unique texture and flavor, while the garlic adds depth. This mash pairs beautifully with roasted vegetables, vegan gravies, or as a base for stews and curries. It also reheats well, making it a great option for leftovers, ensuring you have a delicious side dish ready for your next meal.

Savory Vegan Lentil Shepherd’s Pie

This savory lentil shepherd’s pie is a hearty, plant-based twist on the classic comfort dish. With a rich filling of lentils and vegetables topped with creamy mashed potatoes, this recipe is not only filling but also packed with nutrients, making it an ideal winter meal.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced

2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced

1 cup mushrooms, diced
1 cup cooked green or brown lentils (or 1 can, drained)
2 tablespoons tomato paste

1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika

1 cup vegetable broth
1 cup frozen peas
Salt and pepper to taste

4 medium potatoes, peeled and diced
1/4 cup plant-based milk
2 tablespoons vegan butter

Instructions:

Preheat the oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.

Stir in the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
Add the lentils, tomato paste, thyme, rosemary, smoked paprika, vegetable broth, frozen peas, salt, and pepper. Simmer for about 10 minutes until thickened.
Meanwhile, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.

Mash the potatoes with the plant-based milk and vegan butter, seasoning with salt and pepper.
Transfer the lentil mixture to a baking dish and top with the mashed potatoes. Spread evenly and create a few peaks for texture.
Bake for 25-30 minutes until the top is golden brown. Let cool slightly before serving.

This vegan lentil shepherd’s pie is a warming and fulfilling dish that is perfect for winter gatherings or a cozy family dinner. The earthy flavors of the lentils, combined with the sweet vegetables and aromatic herbs, create a comforting filling, while the creamy mashed potatoes add a luscious topping. This dish is also a great make-ahead option; you can prepare it in advance and reheat it for a quick weeknight meal. Serve it with a side of crusty bread or a green salad for a complete meal.

Roasted Winter Vegetable Salad with Maple Tahini Dressing

This vibrant roasted winter vegetable salad is a celebration of seasonal produce, featuring a colorful array of vegetables drizzled with a sweet and tangy maple tahini dressing. This dish not only looks beautiful but also brings together a variety of textures and flavors, making it a delightful addition to any winter meal.

Ingredients:

1 sweet potato, cubed
1 parsnip, cubed
1 beet, peeled and cubed

1 cup Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste

4 cups mixed greens (spinach, kale, or arugula)
1/4 cup walnuts, toasted (optional)
1/4 cup pomegranate seeds (optional)

For the Maple Tahini Dressing:

1/4 cup tahini
2 tablespoons maple syrup

2 tablespoons lemon juice
2 tablespoons water (adjust for consistency)
Salt to taste

Instructions:

Preheat the oven to 425°F (220°C).
On a baking sheet, toss the sweet potato, parsnip, beet, and Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer.

Roast the vegetables for 25-30 minutes, or until tender and caramelized, tossing halfway through.
While the vegetables roast, whisk together the tahini, maple syrup, lemon juice, water, and salt in a small bowl until smooth. Adjust the water to achieve your desired consistency.
Once the vegetables are done roasting, let them cool slightly. In a large bowl, combine the mixed greens, roasted vegetables, walnuts, and pomegranate seeds.

Drizzle with the maple tahini dressing and toss gently to combine. Serve immediately.

This roasted winter vegetable salad is a nourishing dish that highlights the flavors of winter produce while providing a nutritious and satisfying meal. The combination of sweet potatoes, parsnips, beets, and Brussels sprouts adds a range of colors and textures, making each bite delightful. The maple tahini dressing offers a sweet and creamy contrast that elevates the salad to a new level. This salad can also be made ahead of time; simply store the roasted vegetables and dressing separately until ready to serve, ensuring freshness.

Vegan Creamy Tomato Basil Pasta

This creamy tomato basil pasta is a quick and easy winter dish that’s rich, comforting, and bursting with flavor. With its luscious sauce made from cashews and sun-dried tomatoes, this recipe is perfect for busy weeknights when you need a satisfying meal in no time.

Ingredients:

8 ounces pasta (penne or fusilli works well)
1 cup raw cashews, soaked for at least 2 hours and drained

1 cup canned diced tomatoes
1/4 cup sun-dried tomatoes (packed in oil), drained
1 tablespoon nutritional yeast (optional)

1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste

1 cup fresh basil leaves, chopped
1 tablespoon olive oil (for sautéing)
Cherry tomatoes, halved (for garnish, optional)

Instructions:

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a blender or food processor, combine the soaked cashews, diced tomatoes, sun-dried tomatoes, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy. You may need to add a little water to reach your desired consistency.

In a large skillet, heat the olive oil over medium heat. Add the cooked pasta and pour the creamy tomato sauce over it, stirring to combine.
Stir in the chopped basil, reserving some for garnish. Cook for an additional 2-3 minutes until heated through.
Serve warm, garnished with halved cherry tomatoes and additional basil.

This vegan creamy tomato basil pasta is a delightful and hearty dish that is sure to please everyone at the table. The creamy sauce made from cashews provides a luxurious texture without any dairy, while the sun-dried tomatoes add a concentrated burst of flavor. This dish is not only comforting but also quick to prepare, making it perfect for those busy weeknights when you crave a warm, satisfying meal. Pair it with a side salad or some crusty bread for a complete dinner that feels indulgent yet healthy.

Vegan Butternut Squash Risotto

This creamy vegan butternut squash risotto is a comforting and rich dish that showcases the sweet, nutty flavor of roasted butternut squash. Perfect for winter evenings, it’s packed with nutrients and provides a warm, filling meal that feels like a hug in a bowl.

Ingredients:

1 small butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste

1 onion, diced
3 cloves garlic, minced
1 1/2 cups Arborio rice

1/2 cup dry white wine (optional)
4-5 cups vegetable broth, warmed
1 teaspoon dried thyme

1 teaspoon nutritional yeast (optional)
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
Stir in the Arborio rice, toasting for about 2-3 minutes until lightly golden.
If using, add the white wine, stirring until absorbed. Then, gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
After about 20 minutes, when the rice is al dente, stir in the roasted butternut squash, thyme, nutritional yeast, and season with salt and pepper to taste.
Cook for an additional 5 minutes, stirring gently. Serve hot, garnished with fresh parsley.

This vegan butternut squash risotto is a perfect example of comfort food that doesn’t skimp on flavor or nutrition. The creamy texture achieved from the Arborio rice combined with the sweetness of the roasted squash makes for a delightful dish. Risotto is versatile, so feel free to add in your favorite herbs or spices. It’s also a fantastic dish for leftovers; simply reheat and enjoy for lunch the next day!

Coconut Curry Chickpeas with Spinach

This vibrant coconut curry chickpeas with spinach is a quick and easy one-pot meal bursting with flavors. The creamy coconut milk, paired with fragrant spices and nutritious spinach, makes this dish both comforting and satisfying, perfect for a cold winter night.

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach, chopped
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
Salt and pepper to taste
Cooked rice or quinoa (for serving)
Lime wedges (for garnish)

Instructions:

In a large skillet, heat the coconut oil over medium heat. Add the chopped onion, cooking until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the coconut milk, chickpeas, curry powder, turmeric, cumin, salt, and pepper. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Serve hot over cooked rice or quinoa, garnished with lime wedges.

This coconut curry chickpeas with spinach is a delightful fusion of flavors that warms you up from the inside out. The creamy coconut milk envelops the chickpeas, creating a rich, satisfying sauce, while the spices provide a fragrant aroma and depth of flavor. It’s a quick dish to prepare, making it a great option for weeknight dinners or meal prep. Leftovers can be stored in the fridge for up to three days, making it a convenient choice for busy days.

Vegan Chocolate Peppermint Brownies

These vegan chocolate peppermint brownies are a decadent dessert that captures the essence of winter. With a rich chocolate flavor complemented by a hint of peppermint, these brownies are perfect for holiday gatherings or a sweet treat on a cold evening.

Ingredients:

1 cup almond flour
1/2 cup cocoa powder
1 cup maple syrup
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 teaspoon baking soda
1/4 teaspoon salt
Vegan chocolate chips (optional, for extra richness)
Powdered sugar (for dusting, optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease a square baking pan (8×8 inches).
In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and peppermint extract until well combined.
Pour the wet ingredients into the dry ingredients, mixing until just combined. If desired, fold in vegan chocolate chips.
Pour the batter into the prepared baking pan, smoothing the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the brownies cool in the pan before slicing. Dust with powdered sugar before serving, if desired.

These vegan chocolate peppermint brownies are a delightful treat that brings the festive spirit to your winter desserts. They are fudgy and rich, with a refreshing burst of peppermint that balances the sweetness. Perfect for holiday gatherings or cozy nights in, these brownies are sure to impress friends and family alike. You can store them in an airtight container at room temperature for several days, making them a perfect make-ahead dessert option.

Vegan Lentil and Vegetable Shepherd’s Pie

This comforting vegan lentil and vegetable shepherd’s pie is a hearty dish that combines savory lentils with a medley of vegetables, all topped with creamy mashed potatoes. It’s a classic winter meal that’s filling, nutritious, and sure to satisfy everyone at the table.

Ingredients:

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup frozen peas
Salt and pepper to taste
4 large potatoes, peeled and cubed
1/4 cup plant-based milk (such as almond or soy)
2 tablespoons vegan butter
Chopped parsley (for garnish)

Instructions:

In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes until lentils are tender. Drain any excess liquid.
While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in the garlic, thyme, and rosemary, cooking for an additional minute. Add the cooked lentils and frozen peas, mixing well. Season with salt and pepper.
In a separate pot, boil the cubed potatoes until tender, about 15-20 minutes. Drain and return to the pot. Add the plant-based milk and vegan butter, mashing until smooth and creamy.
Preheat the oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly. Top with the mashed potatoes, smoothing it out with a spatula.
Bake for 25-30 minutes until the top is golden brown. Garnish with chopped parsley before serving.

This vegan lentil and vegetable shepherd’s pie is a nourishing and satisfying dish that is perfect for cold winter nights. The combination of lentils and veggies provides a protein-rich and fiber-packed filling, while the creamy mashed potato topping adds a delightful comfort factor. This recipe is also highly adaptable—feel free to add any seasonal vegetables you have on hand. Enjoy leftovers the next day; they taste even better!

Creamy Vegan Mushroom Stroganoff

This creamy vegan mushroom stroganoff is a delightful twist on the classic dish, featuring rich flavors and a luscious sauce that coats tender pasta. It’s a warm and filling meal, perfect for winter evenings when you want something comforting yet dairy-free.

Ingredients:

8 oz pasta of your choice (fettuccine or penne work well)
2 tablespoons olive oil
1 onion, chopped
3 cups mushrooms, sliced (such as cremini or button mushrooms)
3 cloves garlic, minced
1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
1 cup vegetable broth
1 cup coconut milk or cashew cream
1 tablespoon nutritional yeast (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Stir in the sliced mushrooms and cook until they are browned and have released their moisture, about 7-10 minutes.
Add the garlic, soy sauce, and thyme, cooking for another minute until fragrant.
Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly. If desired, stir in the nutritional yeast for added flavor.
Season with salt and pepper to taste. Toss the cooked pasta into the sauce, mixing until well coated.
Serve hot, garnished with fresh parsley.

This creamy vegan mushroom stroganoff is a rich and satisfying dish that is perfect for a cozy winter dinner. The combination of mushrooms and creamy sauce creates a deliciously hearty meal that everyone will love. This recipe can easily be made gluten-free by using gluten-free pasta, and leftovers can be stored in the fridge for up to three days. Just reheat and enjoy!

Vegan Spiced Apple Crisp

This vegan spiced apple crisp is a delightful dessert that celebrates the flavors of winter. With sweet, tender apples topped with a crunchy oat and nut crumble, it’s perfect served warm with a scoop of vegan ice cream or a dollop of coconut whipped cream.

Ingredients:

4-5 large apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
1 tablespoon lemon juice
1/2 cup maple syrup or brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup rolled oats
1/2 cup almond flour or whole wheat flour
1/2 cup chopped nuts (such as pecans or walnuts)
1/4 cup coconut oil, melted
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the sliced apples, lemon juice, maple syrup, cinnamon, and nutmeg. Toss to coat the apples evenly.
Pour the apple mixture into a greased 9×13-inch baking dish.
In a separate bowl, mix the rolled oats, almond flour, chopped nuts, melted coconut oil, and a pinch of salt until crumbly.
Sprinkle the oat mixture evenly over the apples in the baking dish.
Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
Serve warm, optionally topped with vegan ice cream or coconut whipped cream.

This vegan spiced apple crisp is the perfect dessert to enjoy on a chilly winter night. The warm, spiced apples combined with the crunchy topping create a delicious contrast that is hard to resist. It’s a simple recipe that allows the natural sweetness of the apples to shine through. Enjoy it fresh from the oven, and savor the warm, comforting flavors of the season. Leftovers can be stored in an airtight container in the fridge and are delicious reheated the next day!

Vegan Butternut Squash and Sage Risotto

This creamy vegan butternut squash and sage risotto is a comforting dish that showcases the sweet and nutty flavors of roasted butternut squash. The creamy texture and aromatic sage make it a perfect choice for a warm winter meal.

Ingredients:

1 cup arborio rice
4 cups vegetable broth
1 medium butternut squash, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
1/2 cup nutritional yeast (optional, for a cheesy flavor)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
In a saucepan, heat the vegetable broth over low heat to keep it warm.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and fresh sage, cooking for an additional minute.
Add the arborio rice to the skillet, stirring to coat it in the oil and sautéing for 2-3 minutes until slightly toasted.
Gradually add the warm vegetable broth, one ladleful at a time, stirring continuously. Allow the liquid to be absorbed before adding more. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.
Once the risotto is creamy and cooked to your liking, fold in the roasted butternut squash and nutritional yeast, if using. Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley.

This vegan butternut squash and sage risotto is a delightful winter dish that’s both comforting and elegant. The creamy texture and the sweet, roasted squash make it incredibly satisfying. Not only does it taste great, but it also looks beautiful on the plate, making it perfect for holiday gatherings or cozy family dinners. Leftovers can be stored in the fridge and reheated with a splash of broth to restore its creaminess.

Vegan Moroccan Chickpea Stew

This vegan Moroccan chickpea stew is packed with spices and vibrant vegetables, creating a warming dish that bursts with flavor. Perfect for cold winter nights, this stew is not only delicious but also high in protein and fiber.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 carrot, diced
1 bell pepper, diced
1 zucchini, diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 cup vegetable broth
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Cooked couscous or rice for serving

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute.
Add the diced carrot, bell pepper, and zucchini, sautéing for about 5-7 minutes until the vegetables begin to soften.
Stir in the chickpeas, diced tomatoes (with their juice), vegetable broth, cumin, cinnamon, smoked paprika, cayenne (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed. If the stew is too thick, add a little more vegetable broth or water to reach your desired consistency.
Serve hot over cooked couscous or rice, garnished with fresh cilantro or parsley.

This vegan Moroccan chickpea stew is a vibrant and hearty dish that is perfect for warming you up on cold winter nights. The combination of spices, chickpeas, and vegetables creates a rich, flavorful stew that’s both satisfying and nutritious. This recipe is easily adaptable; you can add your favorite vegetables or adjust the spices to suit your taste. Enjoy leftovers the next day; the flavors only get better!

Vegan Sweet Potato and Black Bean Chili

This hearty vegan sweet potato and black bean chili is a deliciously spicy and filling dish that’s perfect for winter. Packed with protein and fiber, it’s a nutritious option that warms you up from the inside out.

Ingredients:

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 bell pepper, diced
2 cans (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Fresh cilantro or green onions for garnish
Avocado slices for serving (optional)

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the diced sweet potatoes and bell pepper, cooking for about 5-7 minutes until they begin to soften.
Stir in the black beans, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Bring the mixture to a boil.
Reduce the heat and let the chili simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
Taste and adjust seasoning as needed. If you prefer a thicker chili, you can mash a few of the sweet potato chunks with a spoon to achieve your desired consistency.
Serve hot, garnished with fresh cilantro or green onions and avocado slices if desired.

This vegan sweet potato and black bean chili is a hearty and flavorful dish that’s perfect for chilly winter evenings. The combination of sweet potatoes and black beans creates a deliciously satisfying meal that is rich in nutrients. This chili is not only quick to prepare but also freezes well, making it a great option for meal prep or last-minute dinners. Enjoy it with cornbread or tortilla chips for a delightful winter feast!

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.