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winter

Looking for vegan recipes for the winter? You’re in the right place.

This collection features cozy dinners like French onion shepherd’s pie, creamy truffle pasta, and coconut broth bowls with crispy tofu. For simple pots of goodness, check out my roundup of vegan soup recipes. 

Take a look at The First Mess Cookbook for even more vegan seasonal recipe ideas.

An up close, overhead shot shows a braiser pot filled with creamy butternut coconut noodles mixed with fresh basil, green onions, and crunchy bits of smoky coconut on top.

Butternut Coconut Noodles with Greens, Herbs & Smoky Coconut Crunch

An overhead shot of a kale, arugula and butter bean salad with pickled red onions and crunchy garlicky bread crumbs on top. The salad is in a large, organically shaped bowl with wooden serving tons sticking out.

Kale Arugula Butter Bean Salad with Mustard Tahini & Garlicky Bread Crumbs

An overhead shot of a baking sheet filled with crispy baked tofu bits. A wooden handled fish spatula is lifting some of the pieces off of the baking sheet.

Crispy and Crunchy Baked Tofu Bits

An overhead shot of a bowl of pale orange chickpea soup that is topped with ground pepper, a few rosemary leaves, and drizzles of chili oil. A piece of crusty bread is dunked into the top towards the right of the bowl.

Simple Chickpea Soup with Rosemary & Garlic

An overhead shot shows a pot of vegan sweet potato walnut chili in a Dutch oven with puffed up cornmeal dumplings on top. The dish is garnished with chopped parsley and cilantro.

Sweet Potato Walnut Chili with Corn Dumplings

An up close, overhead shot of a harissa carrot and parsnip salad with cooked quinoa, chopped fresh dill, a creamy vegan yogurt sauce dolloped on top, and chopped toasted hazelnuts. All of this is set on a bed of radicchio leaves in a platter

Harissa Carrot & Parsnip Salad with Quinoa, Radicchio & Yogurt Sauce

An up close, slight 3/4 angle shot of a plate of crispy roasted brussels sprouts and cooked edamame beans, drizzled with a creamy peanut sauce and finished with chopped green onions, mint, and sesame seeds.

Crispy Roasted Brussels Sprouts with Edamame & Peanut Sauce

An up close, overhead shot of a round, vegan butternut squash flatbread topped with an arugula fennel salad and drizzles of a creamy white sauce.

Spicy Vegan Butternut Squash Flatbread with Za’atar & Miso Garlic Sauce

An up close overhead shot of a light orange creamy vegetable stew that features sun dried tomatoes, baby spinach, and garlic.

Creamy Vegan Vegetable Stew with Sun Dried Tomato Broth

An overhead shot of a creamy vegan tomato orzo dish in a pot with roasted broccolini and fresh basil on top.

30 Minute Tomato Orzo with Balsamic Broccolini

An overhead image shows a bowl of a creamy, beige vegan dill pickle dip that's swirled with olive oil on the top and garnished with fresh dill and finely chopped pickles. The dip is served with crackers and cut vegetables. A hand is seen dragging a cracker through the dip.

Vegan Dill Pickle Dip

An overhead shot of a sauté pan filled with blackberry glazed tofu cubes. The glaze is deep fuchsia and the dish is garnished with fresh sage and thyme leaves.

Blackberry Glazed Tofu with Black Pepper & Chili

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About Laura Wright

I'm a vegan cookbook author, recipe developer, and I've been a food blogger for over 10 years. Here, you'll find seasonal vegan recipes, wholesome meals, and plenty of feel-good inspiration for a compassionate lifestyle. My hope is to always inspire and encourage anyone, at any level, to try plant-based cooking at home.

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