30+ Vegan Winter Recipes (Healthy Comfort Food!)

by Alena

Try these cozy vegan winter recipes for the whole family when you’re craving some healthy comfort food! Great for batch cooking and so warming on a cold night.

What’s better than a cozy and hearty meal on a cold and dark evening? Warm up with our selection of vegan winter recipes with lots of plant-based soups, vegan casseroles, pasta and more.

Most of the dishes on our list are great for meal prep and reheating, easily adjustable to your dietary and taste preferences — and brimming with seasonal produce.

After sharing our favorite vegan pumpkin recipes as well as over 25 vegan bowls with roasted veggies and creamy sauces, we wanted to shine a light on other fall and winter dishes.

Stay cozy and healthy during the cold season and with the holiday season approaching, be sure to check out our favorite vegan Christmas recipes here.

Don’t miss our printable vegan winter sheet pan dinner at the end of this article and enjoy the following healthy comfort food!

Cozy Vegan Winter Recipes

More Delicious Vegan Recipes

If you enjoyed these vegan winter recipes, why not try some of the following plant-based goodness next?

Did you like our collection of vegan winter recipes? Share with us in the comments below, rate our winter sheet pan dinner if you tried it and Pin this article here.

collage of four vegan winter recipes from chili to pasta, stew and roasted veggie salad

30+ Vegan Winter Recipes (Healthy Comfort Food!)

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Try these cozy vegan winter recipes for the whole family when you’re craving some healthy comfort food! Great for batch cooking and so warming on a cold night. Our winter veggie sheet pan dinner below is super customizable, nutritious and feeds a whole family.

Ingredients

Winter Veggie Sheet Pan Dinner

  • 1 pound potatoes, cubed (450 g)
  • 1 head cauliflower, chopped into florets
  • ½ pound Brussels sprouts (225 g)
  • 2 onions, quartered
  • 4 cloves garlic, roughly chopped
  • 1 15-ounces (420 g) can chickpeas, drained and rinsed
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • Pinch of cinnamon
  • Garlic tahini sauce, to serve

Instructions

  1. Preheat the oven to 375° C (190° C) and line two baking sheets with parchment paper.
  2. Wash, rinse and chop all ingredients accordingly and put them on your baking sheets.
  3. In a small bowl, combine salt, pepper, smoked paprika, cumin and cinnamon. Stir to combine, then add balsamic vinegar, maple syrup and a splash of water.
  4. Create a homogenous marinade, then pour it over your veggies.
  5. Toss to combine and arrange the seasoned winter veggies and chickpeas in a single layer.
  6. Place your baking sheets into the oven and bake for 30 minutes, until golden brown. Check after 20 minutes to see whether you need to toss the veggies.
  7. Enjoy warm with some garlic tahini sauce or your favorite vegan dip!

Notes

  • The potatoes can be replaced with sweet potatoes or winter squash.
  • Feel free to use more or fewer spices according to your preference.
  • You can add some olive oil to your marinade if wanted!
  • Chickpeas can be replaced with cubed tofu or tempeh.
  • Nutritional information has automatically been calculated without the garlic sauce.
  • Find 30+ more vegan winter recipes in the article above!
Nutrition Information:
Yield: 3 Serving Size: ⅓ recipe
Amount Per Serving: Calories: 382Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 399mgCarbohydrates: 76gFiber: 17gSugar: 15gProtein: 17g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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