Dear Reader:

I’m vegan, by food allergies and not really by choice, but oh well..Having been interested in keeping myself alive and respecting my body as a Temple, I’m getting really good at cooking. It’s a major adulting win!

So for those of you out here doing Vegan/No Meat January Challenges  or Meatless Tuesdays or something, here’s winter vegan hits. If you’re vegan and you have some favorites, please drop them in the comments. I am an experimental cook. Also note, you can make some foods faster or slower using air fryer or crockpot respectively. 

If you’re looking for some delicious, winter comfort food that happens to be meatless, you’ve come to the right place. These seven recipes are sure to hit the spot and leave you feeling satisfied. So forget about chicken and beef for a little while and give these hearty, veggie-packed dishes a try. Your taste buds will thank you! I happen to be huge fan of sweet potatoes and red lentils this season so I hope you enjoy those foods too!

Roasted Butternut Squash Soup with Kale and Quinoa

Roasting Food can be a great way to add intriguing layers of flavor, complexity, and depth to otherwise ordinary dishes. Roasted Butternut Squash Soup with Kale and Quinoa is an excellent example of how roasting can take an everyday dinner item to the next level. Sweet and savory butternut squash, smoky kale, and nutty quinoa come together to create a warm, earthy combination that is sure to please all palates. Building the soup by roasting each of the ingredients separately helps create a complex balance of flavors that could not be achieved if all ingredients were cooked together in one pot. Roasted Butternut Squash Soup with Kale and Quinoa requires minimal effort but provides maximum satisfaction – it’s the perfect dinner or lunch option for someone looking for something extraordinary yet easy. If you’re ready to take your cooking up a notch, give Roasted Butternut Squash Soup with Kale and Quinoa a try – you’ll be glad you did!

Ingredients:

-2 tablespoons olive oil

-1 large butternut squash, peeled, seeded, and cut into 1-inch cubes

-2 large carrots, peeled and cut into 1-inch cubes

-1 onion, chopped

-3 cloves garlic, minced

-4 cups low-sodium vegetable stock

-1 teaspoon ground cumin

-1 teaspoon paprika

-1 teaspoon dried thyme

-Salt and pepper to taste

-3 cups kale leaves removed from stems and coarsely chopped

-½ cup cooked quinoa (can be made ahead of time)  

Instructions: 

1. Preheat the oven to 400 degrees F. 

2. Line a large baking sheet with parchment paper or aluminum foil.   

3. Place the cubed butternut squash, carrots, onion, and garlic onto the baking sheet. Drizzle all of the vegetables with 2 tablespoons of olive oil and toss to coat.   Sprinkle with salt and pepper to taste.      

4. Roast in preheated oven for 25 minutes or until vegetables are tender.  

5. Remove roasted vegetables from the oven and allow them to cool slightly while you prepare the soup base.    

6. Heat a stockpot over medium-high heat on the stovetop then add 2 tablespoons of olive oil followed by the cumin, paprika, and thyme stirring constantly for about 30 seconds to bring out the flavor of the spices.     

7. Add in cooled roasted vegetables followed by vegetable stock then season with salt and pepper as desired. Bring soup base to a boil then reduce heat to low and simmer for 15 minutes or until all vegetables are very tender when pierced with a knife or fork.    

8. Using an immersion blender (or carefully working in batches using a regular blender) blend soup until all ingredients have broken down completely creating a smooth texture (add additional stock if needed).     

9). Add in kale leaves while the soup is still hot so that they cook down slightly before adding cooked quinoa at step 10 below    

10). Once vegetables have been completely blended stir in cooked quinoa until the mixture is evenly combined then serve warm topped with extra kale if desired! Enjoy!

Spaghetti Squash with Tomato Sauce and Lentils

Spaghetti squash is a delicious and nutritious vegetable to enjoy any time of year. It’s also an incredibly versatile ingredient, so why not take it up a notch with this delicious recipe? Start by cutting the spaghetti squash in half, scooping out the seeds, and baking it in an oven. While the squash is baking, prepare your sauce by gently sautéing tomatoes, garlic, and lentils with spices like cumin, chili powder, and oregano. Once they are all cooked together perfectly, combine them with the spaghetti squash pasta in a flavorful meal that looks as good as it tastes! Best of all, this dish takes minimal time and effort to make – yet provides you with plenty of nutrients for sustainable energy throughout your day. So why not give it a try tonight? You’ll never put off dinner preparation again!

Ingredients:

– 1 Spaghetti Squash

– 1 can of Diced Tomatoes

– ½ cup of Lentils

– 2 cloves of Garlic, peeled and minced

– ½ teaspoon of Dried Oregano

– 2 tablespoons of Olive Oil, divided

– Salt and Pepper to taste 

Instructions:

1. Preheat your oven to 375°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over each squash half, season with salt and pepper, then place on a baking sheet lined with parchment paper. Place in the preheated oven for 40 minutes until it’s cooked through and tender when pierced with a fork or knife.

2. While the spaghetti squash is baking, prepare the tomato sauce by heating one tablespoon of olive oil in a pan over medium heat. Add in the garlic and sauté for one minute until fragrant. Then add in the canned diced tomatoes along with dried oregano, salt, and pepper to taste. Bring to a simmer for 10 minutes until thickened slightly. Reduce heat to low and stir in lentils; cook for another 5 minutes until lentils are softened but not mushy. Turn off the heat and set aside while the squash finishes cooking.

3. Once the spaghetti squash is done cooking, use a fork to shred it into long strands resembling spaghetti noodles on top of each squash half (in both directions). Divide tomato sauce lentil mixture onto each half evenly then serve immediately while still hot! Enjoy!

Sweet Potato, Black Bean, and Corn Enchiladas

When life gets busy and cooking feels like a chore, the perfect dish to lift your spirits can be found in Sweet Potato, Black Bean, and Corn Enchiladas. This easy-to-make delicacy features all the flavors of Mexico without being overly spicy; plus, it’s packed with plenty of nutritious ingredients to give you an extra boost throughout your day. The sweet potatoes provide a delicious contrast to the savory beans and corn, making for a filling yet flavorful meal that’s sure to become one of your go-to dinner staples. With this dish sitting in the oven, you’ll be feeling inspired in no time! Not only are Sweet Potato, Black Bean, and Corn Enchiladas delicious enough to rival any restaurant entrée — it also requires minimal effort in the kitchen, so you can have dinner on the table faster than ever. What’s more, its beautiful colors bring out the best in Mexican cuisine while still allowing for flexibility in terms of ingredients or spices. So what are you waiting for? Roll up your sleeves and get started on making this delectable party-in-an-enchilada today!

Ingredients:

-2 tablespoons olive oil

-1 red onion, chopped

-2 cloves garlic, minced

-1 teaspoon ground cumin

-½ teaspoon chili powder

-Salt and black pepper to taste

-2 large sweet potatoes, peeled and diced into ½ inch cubes (about 4 cups)

-1 can black beans, rinsed and drained 

-1 cup frozen corn kernels

-8 whole wheat or gluten-free tortillas (flour or corn)

-2 cups enchilada sauce (store-bought or homemade) 

-½ cup shredded vegan cheese such as cheddar or Jack (optional)

Instructions:                                                

1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish. Set aside.                                 

2. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, cumin, and chili powder. Sauté for 3 minutes until fragrant and softened. Season with salt and pepper to taste then add the sweet potatoes. Cover the pan with a lid and cook until they are fork tender, about 10 minutes stirring occasionally to prevent them from sticking to the bottom of the pan.   3. Remove the lid from the pan after 10 minutes of cooking time has elapsed and add in the black beans and corn kernels stirring all ingredients together until everything is warmed through. Turn off the heat and set aside while you assemble your enchiladas.       

4. Take one tortilla at a time using tongs or a fork to keep it from tearing apart while filling it with a scoop of your sweet potato mixture across the middle of it in one line making sure that there is an equal amount of filling in each half of your tortilla so that you can roll it up easily without having too much filling on one side versus another side of your enchilada wrap/tortilla before rolling it up tightly around itself once all sides have been filled with sweet potato mixture evenly distributed throughout your entire wrap/tortilla. Secure each with toothpicks if necessary so that they do not unravel while baking in the oven later on during cook time given below shortly thereafter.         5. Place each filled wrap/tortilla seam side down in your greased 9×13 inch baking dish pouring the remaining enchilada sauce over top to cover all layers followed by sprinkling vegan shredded cheese over the top if desired but optional as well both steps prior, covering dish securely with aluminum foil before placing into preheated oven mentioned earlier up above when we were preheating oven itself.    

6. Bake covered for 20 minutes until hot throughout then remove the foil covering the baking dish followed by additional 5 minutes of cooking time uncovered to lightly brown. Allow enchiladas enough to cool down & rest momentarily before cutting & serving.

White Bean Chili

White bean chili is a hearty and delicious meal that can easily become a family favorite. This dish lends itself to easily adding your favorite vegetables and spices, allowing you to make every batch unique. The great thing about making this type of chili is that the beans provide plenty of flavor and texture on their own, but combining them with additional ingredients results in a dish even more flavorful than expected. For those interested in keeping the dish vegan-friendly, it is easy to do since it does not use any meat products. Chili is also extremely economical and tends to be a filling meal. What’s more, the ingredients are typically things most of us already have in our kitchen pantries, meaning we don’t need to go out shopping if we’re short on time. All these factors come together to make white bean chili an ideal weeknight dinner choice for any crowd!  Plus, leftovers heat up well in the microwave or can be used as part of a recipe for burritos or nachos for an entirely different meal the following day! Motivate yourself and your family by giving spicy white bean chili a try tonight!

Ingredients:

– 2 tablespoons olive oil

– 1 large onion, diced

– 4 cloves garlic, minced

– 2 teaspoons ground cumin

– 2 teaspoons chili powder

– Salt and freshly ground black pepper to taste

– 1 (28-ounce) can of diced tomatoes with juice

– 2 cups vegetable broth or chicken broth 

– 1 (15 ounce) can white beans, drained and rinsed

– ½ cup frozen corn kernels, thawed

– 1 red bell pepper, seeded and diced

– ½ cup chopped fresh cilantro leaves for garnish (optional)

Instructions:         

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened and golden brown, about 5 minutes. Stir in the garlic, cumin, chili powder, salt, and pepper; cook for another minute.                

2. Pour in the diced tomatoes with their juice along with the broth; raise the heat to bring everything to a boil. Reduce the heat to low and simmer uncovered for 10 minutes to allow all of the flavors to combine.               

3. Add in the white beans, corn kernels, and red bell pepper; simmer for an additional 10 minutes until all of the ingredients are heated through.             

4. Ladle into individual bowls; top each bowl with fresh chopped cilantro if desired before serving. Enjoy!

Vegan Shepherd’s Pie

Whether you’re a vegan looking to try something new or curious about plant-based alternatives, Vegan Shepherd’s Pie is a great place to start. This classic recipe is surprisingly easy to make: simply mash up potatoes with dairy-free butter and spices, top it with sautéed vegetables in a savory vegan gravy, and bake until golden brown. Not only does this comfort food dish full of wholesome ingredients look beautiful when served but it also tastes good. The deep umami flavor of the gravy mingles perfectly with the creamy potato topping while the carrots, peas, and mushrooms bring texture and sweetness. With just a few simple ingredients and steps, anyone can make Vegan Shepherd’s Pie even if they don’t cook often. It may look intimidating but simply by following the recipe, even beginner cooks can whip up this tasty dish – no matter what your dietary preference is! There is no reason not to give this plant-based version of an old favorite a try. So why not roll up your sleeves and give Vegan Shepherd’s Pie a try? You’ll be surprised by how delicious it turns out!  You won’t regret giving this vegan twist on a classic Shepherd’s Pie recipe a go!

Ingredients:

– 2 tablespoons of vegan butter

– 2 cloves of garlic, minced

– 1 diced onion

– 3 cups of vegan crumbled sausage (such as Beyond Sausage or Gimme Lean Sausage)

– 2 celery stalks, diced

– 2 carrots, diced

– 1/2 teaspoon of dried thyme

– 1/4 cup of all-purpose flour

– 3 cups of vegetable broth (or substitute with water)

– 1/2 cup of frozen corn kernels

– 2 tablespoons of tomato paste

– 2 tablespoons soy sauce or tamari 

– Salt and pepper to taste

For the topping:

– 4 large potatoes, peeled and cubed 

– 4 tablespoons vegan butter or olive oil

Instructions: 

1. Preheat oven to 375 degrees F (190 C). Grease a 9×13” baking dish with nonstick spray and set aside.

2. Heat vegan butter in a large skillet over medium heat. Add garlic and onion and sauté for about 5 minutes until softened.

3. Add the vegan crumbled sausage and stir to combine. Cook for another 5 minutes until lightly browned.

4. Add celery, carrots, and thyme, and season with salt and pepper to taste; cook for about 5 more minutes until vegetables are tender but still firm.

5. Sprinkle in the flour and stir continuously for about 1 minute until lightly browned. Slowly pour in the vegetable broth while stirring constantly so that no lumps form; bring mixture to a gentle simmer for about 8 minutes until thickened slightly (mixture should not be too thick).

6. Stir in corn kernels, tomato paste, and soy sauce; simmer for an additional 5 minutes then remove from heat. Taste mixture and adjust seasonings if necessary; transfer to prepared baking dish spread out evenly into an even layer then set aside while preparing to top.

7. To prepare to top: Bring a pot of salted water up to a boil then add potatoes; reduce heat slightly so that water is just barely boiling then cook potatoes for 15 – 20 minutes or until fork tender but not falling apart (do not overcook). Drain potatoes through a sieve or colander then return them to the same pot they were boiled in; mash potatoes using either a potato masher or hand mixer adding 4 tablespoons of vegan butter or olive oil as you mash them into desired consistency then set aside while filling cools down slightly before topping with mashed potatoes (filling should be hot but not scalding hot when topped with mashed potatoes).

8. Spread into an even layer using a spoon or spatula if necessary; use a fork to create decorative peaks on top as desired then place the baking dish onto a baking sheet lined with parchment paper (to catch any spills) before popping it into the preheated oven for 30 – 35 minutes until edges are bubbly golden brown (cover loosely with aluminum foil during last 10 – 15 minutes if needed). Allow shepherd’s pie to cool down completely before serving otherwise it will be too runny when served hot directly out of the oven – leftovers can be stored and covered in the refrigerator for up to 3 days reheat portions as needed (best served warm not piping hot!).

Ratatouille

Cooks of all experience levels can find inspiration in the classic French dish, ratatouille. While it may take some finesse to perfectly blend its array of ingredients, the simplicity of the dish is part of its charm. Ratatouille consists primarily of items found in any kitchen pantry, such as olive oil, garlic, tomatoes, and herbs. Once assembled, it can be served either warm or cold to create a delicious summertime treat that’s perfect for impressing dinner guests! With just a few easy steps and the right ingredients, you can make your version of this classic dish. Ratatouille not only brings joy to all who partake in it but also serves as an affirmation that great food does not require hours of prep time or fancy appliances. So get creative and see what flavors you come up with — after all, ratatouille is as much about experimentation as it is about presentation!

Ingredients:

• 2 large eggplants

• 2 medium-sized zucchinis

• 4 bell peppers (2 red and 2 green)

• 2 yellow onions

• 6 cloves of garlic

• 6 ripe Roma tomatoes

• 1/4 cup of olive oil

• Salt and pepper to taste

• Optional: fresh herbs such as basil or oregano 

Dice eggplants into small cubes. Slice the zucchinis lengthwise into 1/4-inch thick strips. Cut each bell pepper in half and then remove the seeds before slicing them into thin strips. Peel and dice the onions and mince the garlic cloves before setting aside all ingredients separately on cutting boards or in individual bowls.

Heat a large skillet over medium-high heat before adding about ¼ cup of olive oil – enough to lightly coat the bottom of the skillet. When hot, add in all diced vegetables at once – eggplant cubes, sliced zucchini, bell pepper strips, diced onion, and minced garlic. Stir occasionally until all vegetables are tender and lightly browned; approximately 10 minutes total cooking time should suffice. Finally, add diced tomatoes along with salt and pepper (and any fresh herbs). Stir occasionally for about 5 minutes until everything is cooked through and heated evenly. Remove from heat when done and let cool slightly before serving warm or at room temperature as desired! Enjoy your homemade Ratatouille dish!

Delicious and nutritious vegan recipes to try this winter, give these a go! They’re all hearty and filling but still packed with vitamins and minerals to help keep your immune system strong during cold and flu season.  Please note that these are merely suggestions. Go ahead and add your preferred seasonings, switch out to vegetables you like, Do you!