As it gets colder, let’s face it, we want delicious warming food, filled with seasonal winter vegetables! At The Vegan Larder, we know how to keep ourselves cosy and warm, keep the variety and indulge in the yummiest food. So we thought we’d share our Best Vegan Winter Warmer recipes with you.
Of course, if you don’t want to cook, there are some incredible, healthy ready-made vegan meals out there. We recommend All Plants frozen meals (affiliate link), which you can buy here. While we are affiliates of All Plants, we genuinely love their meals (we only ever promote products we love!), which are healthy, tasty and designed by chefs. We eat them ourselves, and they are perfect for when you just want dinner quickly and with no effort.
We just love veganising traditional dishes! This soup is perfect for when you come back from those wintery walks and need something to warm your insides. Split peas are great in soups – packed full of protein and they blend so nicely. Sure you’re curious about how we get the smoked ham flavour…. Well we used smoked tofu, which you can make yourself, or use ready bought smoked tofu.
We LOVE LOVE LOVE a tray bake. Why? Mostly because it’s super easy and goes with pretty much anything. This is basically roast veggies, plus the pulse of your choice (we used butter beans but other pulses like chickpeas will do), and herbs. The butter beans get this delicious chewy texture, and we love the crunchy edges of the veggies. This dish is great for using up leftovers; roast whatever veggies you have leftover, with whatever beans and herbs you have in the cupboard!
Winter warming isn’t just about soups and stews. We’ve got your entertaining covered too! Lucky Louise created this dish as part of a difficult task in pairing Sherry with food – someone has to do these things… The croquettes are made with seitan for the chorizo, and with a cashew cheeze. The herby stuffed tomatoes are simple and easy – made with herbs and breadcrumbs. This is the perfect canape for your guests on a cold weekend evening.
You didn’t really think we’d do a round up and not include dessert?! Not under Vanessa’s watch anyway! This cheesecake is one of our favourite desserts, with the filling being made from pumpkin puree, as well as cashews, tofu and pumpkin pie spices. Don’t forget the essential crunchy base featuring mixed nuts (contrasts so nicely with the nutmeg!), coconut oil and linseed (to hold it together). The best bit – the toffee sauce. Oh my! This is the fun bit, and it’s made from just coconut milk and coconut palm sugar or brown sugar.
This delicious warming soup is filling and thick. We have a love of coconut milk in soups, which makes them creamy, full of good fats, and a great mild contrast to any spices. This is a great alternative to the usual carrot and coriander soup. The chickpeas give it almost a bit of a curry feel, and of course add extra protein!
This is super comfort food when the wintery weather hits. What’s great about this, is that you can save the bolognese from another meal and use it in this recipe. We do that with our lentil bolognese. The potato topping is creamy from non-dairy milk, and we add nutritional yeast for that nutty, cheesy flavour. Perfect with some steamed green beans!
This is a celebration of pulses! Daal is one of our mid-week go-to meals. Daal is lentil curry, for those of you who are unfamiliar, and it is a super easy, super tasty dish to make. The spices and creamy coconut make it so warming. We added butternut squash to this for that extra wintery root vegetable taste. This is also a great one for bulk making and putting half in the freezer for those lazy winter days!