5 vegan winter dinner recipes

As the weather is getting gloomier and colder, it’s time to start eating more hearty, comforting, warm food. We’ve got some super easy vegan recipes for you to try out for those cold winter nights.

These plant-based recipes are not only delicious but also quick and easy, making them the ultimate comfort food. They are packed with all the essential nutrients and will warm you from the inside out!

Dairy-free tomato and basil soup

Ingredients

• 1 tbsp olive oil

• ½ onion

• 2-3 garlic cloves

• 25oz tomatoes pureed

• 12oz water

• 1 tsp dried basil

• ½ cup fresh basil

• 1 tsp dried thyme

• 2 tsp salt

• 0.5 tsp black pepper ground

• 3 cup tortellini pasta

Method

1. Chop the onion and fry it in the oil for a few minutes, until lightly browned.

2. Add the remaining ingredients together into a small soup pot. Stir and cover.

3. Cook for 25-30 minutes, seasoning to taste.

4. If you want to make the soup extra smooth and creamy, blend once cooked.

5. Fill a small pot with water with a dash of salt, bringing to a boil and adding the tortellini pasta. Cook for about 6 minutes.

6. Once cooked, add the tortellini pasta to the soup alongside chopped fresh basil.

7. Serve hot and enjoy!

Vegan pumpkin and chickpea coconut curry

Ingredients

• 1 tbsp oil of your choice

• 1 yellow onion

• 2 garlic cloves

• 1 cup carrots

• 1 cup tomatoes

• 1 15-ounce can pumpkin puree

• 1 15-ounce can

• 1 tbsp curry powder

• ½ tsp ground ginger

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp turmeric

• ¼ tsp cinnamon

• ⅛ tsp cayenne pepper

• 1 13.5-ounce can coconut milk (light or full-fat)

• 1 cup water

• Rice, quinoa, buckwheat, or other grain alternative, to serve

• ½ lime, to serve

Method

1. In a large pot, heat the oil.

2. Roughly chop the onion and mix in with the oil, cooking for 3-5 minutes until soft

3. Mince the garlic and add, cooking for a further minute.

4. Chop the carrots and tomatoes, mixing them into the dish. Add more oil if necessary.

5. Cover the pot partially, cooking for 5-8 minutes or until the carrots are slightly tender.

6. Drain and rinse the chickpeas.

7. Add the pumpkin puree, chickpeas, curry powder, salt, pepper, ginger, turmeric, cayenne pepper, and cinnamon. Stir until everything is combined.

8. Pour the coconut milk and water into the pot, mixing well and bringing to a boil. Simmer for 15-20 minutes or until carrots are fully tender.

9. Serve with grain of your choice with a squeeze of lime. Enjoy!

Lentil soup (gluten-free)

Ingredients

• ¼ cup water or 2 tbsp olive oil

• 1 onion

• 2–3 carrots

• 2 celery

• 3 cloves garlic,

• 1 cup green beans (fresh or frozen)

• 1 can diced tomatoes

• 1 lb. baby potatoes

• 1 ½ cups dried green or brown lentils

• 1 ½ tsp paprika

• ½ tsp cumin

• ½ tsp curry powder

• 6 cups water (plus more if needed)

• 2 generous handfuls of baby spinach or kale

• juice of 1 lemon

• ½ cup parsley

• Salt & pepper, to taste

Method

1. In a large pot, heat the water or olive oil.

2. Dice the onion, carrots, celery, and potatoes, mince the garlic, and cut the green beans into 1 inch pieces.

3. Add the onion, garlic, carrots, celery, and garlic into the pot, and saute for 5 minutes.]

4. Add the paprika, curry, and cumin powder, and saute for 1 minute.

5. Add the green beans, can of diced tomatoes, potatoes, lentils, and water. Stir well.

6. Bring the soup to a boil, then turn the heat to low. Cover the pot slightly and simmer for 30-35 minutes, while occasionally stirring.

7. 5 minutes before the soup is ready, stir in the baby spinach or kale and chopped parsley. Add more water if necessary.

8. Add the lemon juice and season with salt and pepper to taste. Serve hot and enjoy!

Sweet potato and black bean stew

Ingredients

• 2 tbsp olive oil or coconut oil

• 2-3 garlic cloves

• 1 red onion

• 1 tsp turmeric

• 1 pinch chilli flakes

• ½ tsp ground coriander

• ½ tsp cayenne pepper

• ½ tsp paprika

• 2 large sweet potatoes

• 1 tbsp tomato puree

• 2x 400g cans tinned tomatoes

• 2x 400g cans black beans

• 400ml veg stock

• 2-3 handfuls fresh spinach or kale

• salt & pepper

Method

1. Peel and chop the sweet potatoes into small cubes, dice the red onion, and crush the garlic.

2. Heat a large pot with oil of your choice, adding the garlic, onion, and spices. Combine and fry for around 2 minutes.

3. Drain and rinse the black beans.

4. Add the tinned tomatoes and black beans, sweet potatoes, tomato puree, vegetable stock, and pinches of salt and pepper. Stir together well.

5. Bring the stew to a boil, then reduce to a low heat and place a lid on top. Simmer for 20-25 minutes or until a consistency of your desire.

6. Add the spinach or kale and stir through until wilted. Serve and enjoy!

Butternut squash and white bean chilli

Ingredients

• ¼ cup nutritional yeast

• 1 yellow onion

• ½ bunch cilantro

• 1 red bell pepper

• 2 large jalapeños

• ½ tsp cumin

• 1 tsp smoked paprika

• 4 cups navy beans

• 3 ½ cups butternut squash

• 3 ½ cups vegan ‘chicken’ stock

• Salt and black pepper, to taste

Method

1. Add the nutritional yeast flakes to a large pot and cook for 3-5 minutes, stirring frequently. When the flakes darken, become fragrant, and start “smoking”, they are ready.

2. Dice the onion and chop and divide the cilantro stems and leaves, adding to the pot along with ¼ cup of the vegan chicken stock.

3. Reduce the heat to Medium-Low, and sauté the Onion and Cilantro until translucent, about 3-5 minutes.

4. Dice the red bell pepper, butternut squash, and jalapenos. Make sure to deseed the jalapenos.

5. Then, add the red bell pepper, jalapeno, smoked paprika, and cumin to the pot along with a bit more stock. Sauté for an additional 1-2 minutes.

6. Cook and rinse the navy beans.

7. Add the navy beans, butternut squash, and the rest of the stock to the chilli. Bring to a boil, then reduce to a simmer for about 20-25 minutes. Stirring occasionally to ensure the butternut squash is soft.

8. Add salt and black pepper to your desired taste. Serve warm and garnish with fresh cilantro.