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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. Or, this roundup of warming lattes, tonics, coffees, and tea to keep you toasty all day.

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

An overhead shot shows a bowl of crispy air fryer tempeh, cooked snow peas, and white rice. The food is drizzled with a gochujang glaze and garnished with sliced green onions and sesame seeds.

Crispy Air Fryer Tempeh with Gochujang Glaze & Snow Peas

An overhead shot shows a braiser pot filled with spiced coconut pearl couscous, chickpeas, and roasted cauliflower florets. The dish has a stew-like texture and is garnished with cilantro.

Creamy Coconut Couscous with Golden Roasted Cauliflower & Chickpeas

An up close overhead shot shows a charred corn quinoa salad in a wide bowl with a serving spoon sticking out. The salad features halved cherry tomatoes, avocado, cilantro, and a barbecue tahini ranch dressing.

Charred Corn Quinoa Salad with Avocado & BBQ Tahini Ranch Dressing

An overhead shot shows a green lentil edamame salad in a ceramic dish. The salad has chopped red onion, parsley, and a spiced lemon dressing, Toasted sliced almonds garnish the top and a wooden serving spoon is sticking out of the dish.

Green Lentil Edamame Salad with Spiced Lemon Dressing

An overhead shot shows a bowl of creamy and crunchy dill pickle broccoli slaw with cabbage, broccoli, dill pickles, fresh dill, and a creamy dill pickle dressing. Wooden tongs are sticking out of the bowl.

Crunchy & Creamy Dill Pickle Broccoli Slaw

An overhead shot shows an individual bowl serving of veggie-filled vegan Gochujang noodles. A fork is sticking out of the noodles.

Quick Vegan Noodle Stir Fry with Gochujang Sauce

An overhead shot shows a glass of chocolate fiber fantasy smoothie with almond butter swirls and cacao nibs on top. Dried prunes are seen nearby.

Vegan Chocolate Fantasy Smoothie with Prunes & Flax

An up close, overhead shot shows a platter of roasted green beans and potatoes dressed with a lemony pesto sauce. The veggies are garnished with fresh basil and toasted pine nuts.

Fresh Green Beans & Baby Potatoes with Pesto

An overhead shot shows an individual serving of a chopped kale cabbage salad with chickpeas, avocado, pickled red onion, and sweet mustard dressing. A fork is sticking out of the bowl.

Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas & Avocado

An overhead shot shows one-pot rice and veggies with chickpeas and a drizzle of creamy dilly tahini sauce on top. The dish is garnished with fresh dill, chili crisp and sesame seeds. A serving spoon is sticking out of the pot.

One-Pot Rice and Veggies with Chickpeas & Dilly Tahini

An overhead shot shows a creamy vegan gnocchi skillet with lentils, peas, and broccoli rabe. The dish is garnished with fresh basil and Aleppo chili flakes. A wooden serving spoon sticks out of the pot.

Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe

An up close, overhead shot shows a wide serving bowl filled with vegan ranch slaw and topped with crunchy baked Buffalo tofu pieces. A set of wooden tongs is perched int he slaw as well.

Vegan Ranch Slaw with Baked Crunchy Buffalo Tofu

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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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