30+ Delicious Winter Vegan Recipes

Winter is the perfect time to cozy up with hearty, nourishing meals that warm you from the inside out.

For those embracing a plant-based lifestyle, winter vegan recipes are a fantastic way to highlight seasonal produce while enjoying comforting, flavorful dishes.

From creamy soups and hearty stews to roasted vegetables and decadent desserts, these recipes prove that vegan cuisine can be just as satisfying and festive as any traditional meal.

Whether you’re cooking for yourself, your family, or entertaining guests, these 30+ winter vegan recipes will inspire you to get creative in the kitchen and celebrate the season’s best ingredients.

30+ Delicious Winter Vegan Recipes

As the temperatures drop, there’s nothing quite like indulging in hearty, wholesome meals that nourish both body and soul.

These 30+ winter vegan recipes offer endless inspiration for crafting meals that are not only delicious but also aligned with a compassionate lifestyle.

From soul-warming soups to delightful desserts, these recipes are proof that vegan cooking shines during the coziest season of the year.

Embrace the flavors of winter, experiment with seasonal produce, and share these dishes with loved ones for a truly memorable plant-based culinary experience.

Roasted Butternut Squash and Kale Salad with Cranberry Vinaigrette

This vibrant Roasted Butternut Squash and Kale Salad is the epitome of winter comfort. The sweet, caramelized squash pairs perfectly with earthy kale, tangy cranberries, and crunchy pumpkin seeds, all tied together with a zesty cranberry vinaigrette. This dish is not only visually stunning but also nutrient-packed, making it an excellent addition to your winter table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 4 cups kale, de-stemmed and chopped
• 1/4 cup dried cranberries
• 1/4 cup roasted pumpkin seeds
• 2 tbsp fresh parsley, chopped

For the Cranberry Vinaigrette:

• 1/4 cup cranberry juice
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
3. While the squash roasts, massage the chopped kale with a pinch of salt until softened.
4. Prepare the vinaigrette by whisking together cranberry juice, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
5. Assemble the salad: Combine the roasted squash, kale, cranberries, and pumpkin seeds in a large bowl. Drizzle with the cranberry vinaigrette and toss well.
6. Garnish with parsley before serving.

This Roasted Butternut Squash and Kale Salad is the perfect harmony of flavors and textures, embodying the warmth and vibrancy of winter. It’s a satisfying meal on its own or a delightful side dish to share with loved ones.

Creamy Coconut Lentil Soup

Warm up on a chilly winter evening with a bowl of Creamy Coconut Lentil Soup. This hearty and wholesome soup combines red lentils, creamy coconut milk, and fragrant spices to create a comforting, flavorful meal. Simple to make and rich in protein, it’s a perfect choice for a cozy vegan dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp turmeric powder
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and translucent.
2. Stir in cumin and turmeric, cooking for an additional minute to release the aromas.
3. Add lentils, coconut milk, vegetable broth, and tomatoes. Bring to a boil, then reduce to a simmer.
4. Cook for 20-25 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This Creamy Coconut Lentil Soup is a delightful blend of warmth and nourishment, perfect for warding off the winter chill. Its rich texture and fragrant spices will leave you feeling comforted and satisfied.

Spiced Sweet Potato and Chickpea Stew

This Spiced Sweet Potato and Chickpea Stew is a cozy, one-pot winter dish bursting with flavor. Sweet potatoes and chickpeas simmer in a fragrant tomato-based broth, enhanced with warming spices like cumin and smoked paprika. It’s hearty, nourishing, and pairs wonderfully with crusty bread or rice.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Stir in cumin, smoked paprika, and cinnamon, cooking for another minute.
3. Add sweet potatoes, chickpeas, tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Spiced Sweet Potato and Chickpea Stew is a bowl of winter warmth, offering a blend of sweet, savory, and spicy flavors. It’s a satisfying vegan dish that will keep you full and cozy all season long.

Savory Mushroom and Barley Soup

This Savory Mushroom and Barley Soup is a hearty, umami-packed dish perfect for cold winter days. Featuring a medley of mushrooms, nutty barley, and aromatic herbs, this soup is both comforting and filling. It’s a wholesome vegan meal that’s easy to prepare and even better the next day as the flavors deepen.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups mixed mushrooms (shiitake, cremini, or button), sliced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and translucent.
2. Add mushrooms, thyme, and rosemary. Cook for 5-7 minutes until the mushrooms are soft and browned.
3. Stir in barley, vegetable broth, and soy sauce. Bring to a boil, then reduce heat and simmer for 35-40 minutes, or until the barley is tender.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Savory Mushroom and Barley Soup is a perfect way to warm up and nourish yourself during the colder months. Its deep, earthy flavors and satisfying texture make it a go-to winter recipe.

Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers with Quinoa and Black Beans are a colorful and nutritious winter meal. Loaded with protein-packed quinoa, hearty black beans, and flavorful spices, this recipe is as satisfying as it is healthy. Baked to perfection, it’s a vegan dish that will please the whole family.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 can (14 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
3. Stuff each bell pepper half with the quinoa mixture.
4. Place stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
5. Garnish with cilantro before serving.

These Stuffed Bell Peppers are a delightful combination of flavors and textures, perfect for a satisfying winter dinner. They’re easy to customize and packed with plant-based goodness.

Maple-Glazed Roasted Root Vegetables

Bring out the natural sweetness of winter’s best produce with this Maple-Glazed Roasted Root Vegetables recipe. Featuring carrots, parsnips, beets, and sweet potatoes tossed in a maple and thyme glaze, this dish is a perfect blend of sweet, savory, and aromatic. It’s a versatile side or a light main meal.

Ingredients:

• 2 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 large sweet potato, cubed
• 1 large beet, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine olive oil, maple syrup, thyme, salt, and pepper. Toss with the chopped vegetables until evenly coated.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 30-35 minutes, stirring halfway through, until tender and caramelized.
5. Serve warm as a side or main dish.

Maple-Glazed Roasted Root Vegetables are a simple yet flavorful way to enjoy winter’s bounty. Their natural sweetness and caramelized edges make them irresistible, and the thyme adds an herbaceous note to round out the dish.

Winter Vegetable and White Bean Stew

This Winter Vegetable and White Bean Stew is a cozy, nutrient-rich meal that’s perfect for chilly evenings. Packed with hearty root vegetables, creamy white beans, and fragrant herbs, this one-pot wonder is both satisfying and easy to prepare. Serve it with crusty bread for the ultimate winter comfort food experience.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 1 medium potato, cubed
• 1 zucchini, sliced
• 1 can (14 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant.
2. Stir in carrots, parsnips, potato, and zucchini. Sauté for 5 minutes.
3. Add the vegetable broth, thyme, smoked paprika, and chili flakes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
4. Stir in the white beans and cook for an additional 5 minutes.
5. Season with salt and pepper to taste. Garnish with parsley before serving.

This Winter Vegetable and White Bean Stew is hearty, wholesome, and packed with flavor. It’s the perfect vegan dish to warm you up on cold days, offering a comforting blend of textures and nutrients.

Spiced Carrot and Ginger Soup

Brighten up your winter meals with this Spiced Carrot and Ginger Soup. The natural sweetness of carrots blends beautifully with the zing of fresh ginger and the warmth of cinnamon and nutmeg. This creamy, vibrant soup is a feast for the senses and a boost for your immune system during colder months.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp fresh ginger, grated
• 4 large carrots, peeled and sliced
• 1 medium sweet potato, cubed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional, for creaminess)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and ginger, sautéing until softened.
2. Add carrots, sweet potato, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer to a blender to purée the soup until smooth.
5. Stir in coconut milk (if using) and season with salt and pepper. Garnish with parsley before serving.

This Spiced Carrot and Ginger Soup is a warming, vibrant dish that’s perfect for brightening cold winter days. Its creamy texture and aromatic spices make it a comforting, crowd-pleasing choice.

Vegan Shepherd’s Pie with Lentils and Mashed Sweet Potatoes

This Vegan Shepherd’s Pie with Lentils and Mashed Sweet Potatoes is a deliciously cozy take on a classic winter dish. The savory lentil filling, loaded with vegetables and herbs, is topped with creamy mashed sweet potatoes for a perfect balance of flavors. It’s a hearty, wholesome meal that will keep you warm all season long.

Ingredients:

For the Lentil Filling:

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup green or brown lentils, cooked
• 1 cup mushrooms, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Mashed Sweet Potato Topping:

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup almond milk (or any plant-based milk)
• 1 tbsp vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with almond milk, vegan butter, salt, and pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft.
4. Stir in mushrooms, carrots, lentils, peas, tomato paste, thyme, and smoked paprika. Cook for 5 minutes. Add vegetable broth and simmer for 10 minutes, or until the mixture thickens.
5. Transfer the lentil filling to a baking dish and spread the mashed sweet potatoes evenly on top.
6. Bake for 20 minutes, or until the topping is lightly golden.
7. Let cool slightly before serving.

This Vegan Shepherd’s Pie is the ultimate winter comfort food, offering layers of flavor and hearty satisfaction. The creamy sweet potato topping perfectly complements the savory lentil filling, making it a dish you’ll want to savor again and again.

Creamy Coconut Curry with Winter Vegetables

This Creamy Coconut Curry with Winter Vegetables is a vibrant, flavorful dish that brings warmth to chilly days. Packed with seasonal veggies like butternut squash, kale, and carrots, and simmered in a rich coconut milk-based curry, this dish is a delightful blend of sweet, savory, and spicy. Serve it with steamed rice or naan for a complete meal.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• 2 cups butternut squash, cubed
• 2 carrots, sliced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups kale, chopped
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Stir in curry powder, turmeric, and cumin. Cook for 1 minute to release the spices’ aromas.
3. Add butternut squash and carrots, stirring to coat them in the spices.
4. Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.
5. Stir in kale, soy sauce, and maple syrup. Cook for another 5 minutes.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This Creamy Coconut Curry with Winter Vegetables is a comforting, colorful dish that combines rich flavors and nourishing ingredients. It’s a versatile recipe that you can adapt with your favorite vegetables, making it a must-try for any winter menu.

Baked Sweet Potato and Chickpea Buddha Bowl

This Baked Sweet Potato and Chickpea Buddha Bowl is a wholesome, balanced meal that’s perfect for a cozy winter lunch or dinner. Roasted sweet potatoes, spiced chickpeas, and a tangy tahini dressing come together over a bed of quinoa and greens for a nutritious, satisfying dish that’s as beautiful as it is delicious.

Ingredients:
For the Bowl:

• 2 medium sweet potatoes, cubed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 2 cups mixed greens or spinach

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 2-3 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, paprika, and cumin. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway.
3. On a separate baking sheet, toss chickpeas with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, water, salt, and pepper until smooth.
5. Assemble the bowl: layer quinoa and greens, then top with roasted sweet potatoes, chickpeas, and drizzle with tahini dressing.

This Baked Sweet Potato and Chickpea Buddha Bowl is a nourishing, delicious way to stay energized during the winter months. Its balance of flavors and textures makes it a satisfying, plant-based meal you’ll crave all season long.

Lentil and Spinach Stuffed Acorn Squash

This Lentil and Spinach Stuffed Acorn Squash is a show-stopping winter recipe that’s both hearty and nutritious. The tender roasted squash is filled with a savory mix of lentils, spinach, and aromatic spices, making it a perfect centerpiece for a cozy dinner or a vegan holiday meal.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1 cup cooked lentils
• 2 cups fresh spinach, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup chopped walnuts or pecans (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Drizzle the acorn squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 30-35 minutes, until tender.
2. While the squash is roasting, heat a skillet over medium heat. Sauté onion and garlic until softened.
3. Add lentils, spinach, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes, or until the spinach is wilted and everything is heated through.
4. Remove the squash from the oven and flip them over. Fill each half with the lentil mixture.
5. Return to the oven for 10 minutes. Garnish with chopped nuts if desired, and serve warm.

This Lentil and Spinach Stuffed Acorn Squash is a hearty, elegant dish that’s perfect for winter dinners or special occasions. Its rich flavors and beautiful presentation make it a recipe you’ll want to share with friends and family.

Roasted Cauliflower and Chestnut Soup

This Roasted Cauliflower and Chestnut Soup is a creamy, indulgent, and aromatic dish perfect for winter evenings. The nutty flavor of roasted cauliflower pairs beautifully with the earthy sweetness of chestnuts, creating a rich, velvety soup that feels like a hug in a bowl. It’s a gourmet yet simple vegan option for cozy dining.

Ingredients:

• 1 medium cauliflower head, chopped
• 1 cup cooked chestnuts (or vacuum-sealed)
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk (optional, for creaminess)
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cauliflower with 1 tbsp olive oil, salt, and pepper, and roast for 25 minutes until golden.
2. Heat the remaining olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
3. Add the roasted cauliflower, chestnuts, vegetable broth, and nutmeg. Simmer for 15 minutes.
4. Use an immersion blender or transfer to a blender to purée the soup until smooth. Stir in almond milk for extra creaminess if desired.
5. Season with salt and pepper. Garnish with fresh thyme before serving.

This Roasted Cauliflower and Chestnut Soup offers a delightful blend of comforting textures and earthy flavors, making it a perfect vegan centerpiece for winter meals. Its creamy consistency and nutty aroma are sure to impress your taste buds.

Maple-Glazed Brussels Sprouts and Butternut Squash

Maple-Glazed Brussels Sprouts and Butternut Squash is a warm, caramelized side dish that embodies the flavors of winter. The natural sweetness of maple syrup enhances the roasted vegetables, while a hint of balsamic vinegar adds depth. It’s a vibrant, nutrient-packed recipe that works beautifully as a main or side dish.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup pomegranate seeds (optional, for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss Brussels sprouts and butternut squash with olive oil, maple syrup, balsamic vinegar, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway, until caramelized and tender.
4. Garnish with pomegranate seeds for a pop of color and flavor, if desired.

Maple-Glazed Brussels Sprouts and Butternut Squash is a stunning dish that combines sweet, savory, and smoky flavors in every bite. Whether you’re hosting guests or enjoying a quiet dinner, this recipe adds warmth and vibrancy to your table.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy, rich, and satisfying winter dish that will quickly become a favorite. Made with earthy mushrooms, silky cashew cream, and fragrant herbs, it’s a plant-based twist on the classic comfort food. Serve it over your favorite pasta for a hearty, belly-warming meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 3 cups mixed mushrooms, sliced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 cup vegetable broth
• 1/2 cup cashew cream (blend soaked cashews with water until smooth)
• 1 tbsp soy sauce or tamari
• 12 oz pasta of choice (like fettuccine or tagliatelle)
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened.
3. Stir in mushrooms, paprika, and thyme. Sauté until the mushrooms are golden and tender.
4. Add vegetable broth, soy sauce, and cashew cream. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Toss the cooked pasta with the mushroom sauce. Adjust seasoning with salt and pepper. Garnish with parsley before serving.

This Vegan Mushroom Stroganoff is the ultimate winter comfort food, offering a creamy, savory experience that rivals its traditional counterpart. It’s a crowd-pleasing, plant-based meal that’s both indulgent and nutritious.

Note: More recipes are coming soon!