9 Best Vegan Winter Recipes For Your Kids

9 Best Vegan Winter Recipes For Your Kids

9 Best Vegan Winter Recipes For Your Kids

9 Best Vegan Winter Recipes For Your Kids

What could be better on a chilly, dark evening than a warm, hearty meal? Our collection of vegan winter recipes will keep you warm with various plant-based soups, vegan casseroles, pasta, and other dishes.

Most of the recipes on our list are excellent for meal preparation and reheating, are simple to customize to your dietary needs and palate preferences, and are bursting with seasonal produce. So never miss trying these delicious vegan winter recipes during your winter season. I hope your kids will love them very much.

Vegan Chickpea Noodle Soup

1. Vegan Chickpea Noodle Soup

The best vegan comfort food is chickpea noodle soup, which is quick and straightforward to make. Don't be afraid to let the vegetable brown in the subsequent phase. It dramatically enhances the flavour. Additionally, be sure to use a top-notch vegetable broth.

Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes | Servings: 6


  • Olive oil: 2 tablespoons
  • Large yellow onion, diced: 1
  • Large carrots, diced: 3
  • Ribs celery, diced: 3
  • Garlic cloves, minced: 5
  • Good vegetable broth: 12 cups
  • Dried herbs de Provence: 2 teaspoons
  • Dried bay leaves: 3
  • Plenty of freshly ground black pepper
  • Wide noodles: 12 oz
  • Chickpeas: 2 15.5-oz cans, drained and rinsed
  • Chopped fresh parsley: ½ cup
  • Fresh lemon juice: 1 tablespoon


  1. Warm the oil over medium-high heat in a sizable (about 7-quart) Dutch oven or comparable pot with a sturdy bottom.
  2. Add the onions, carrots, and celery. Cook for about 10 minutes, occasionally stirring, or until the vegetables start softening and are lightly browned in areas.
  3. Add the garlic and simmer for another minute. Add a teaspoon of acceptable sea salt if the broth and chickpeas are unsalted. Add the stock, herbs de Provence or thyme, bay leaves, and pepper.
  4. Bring a boil, then simmer, covered, for 10 minutes. Bring a pot of salted water to a boil and cook the noodles until they are al dente. Toss with a tiny bit of oil.
  5. Add the chickpeas, parsley, and lemon juice after turning off the heat. Before serving, add noodles to each bowl of soup that has been scooped into it.

Creamy Vegan Orzo Risotto

2. Creamy Vegan Orzo Risotto

Try this delectable, creamy, vegan orzo risotto with Brussels sprouts for a quick evening meal. Dinner is ready when you start with our creamy vegan white pasta sauce and add some thinly sliced Brussels sprouts to a sheet pan.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 8


  • Orzo: 1 pound (you can substitute any smaller pasta, like farfalle or orecchiette)
  • Brussels sprouts: 1 pound (thinly sliced in a food processor or with a knife.)
  • Creamy vegan white pasta sauce: 1 (see recipe below)
  • Nutritional yeast: ¼ cup
  • Salt and ground black pepper to taste
  • Vegetable oil: 1 teaspoon


  1. As you cook the pasta in salted water until it is al dente, prepare the white pasta sauce and keep it warm.
  2. On a sheet pan, arrange the sliced Brussels sprouts and sprinkle them with the oil, salt, and freshly ground pepper. For 30 to 40 minutes, or when brown spots develop and are sufficiently soft to your preference, bake in a 350°F oven.
  3. Drain the cooked pasta, then combine it with the nutritional yeast in the white sauce. As you mix, taste to see if you need extra salt or pepper. Although it may seem like a lot of sauce, the pasta will absorb everything.
  4. Allow the pasta to stand in the sauce for about 10 minutes while you cover the pot and turn off the heat.
  5. Open, swirl it, and then serve the pasta with Brussels sprouts. I like the vegan orzo risotto very much, don’t miss to try it.

Creamy Vegan White Pasta Sauce

3. Creamy Vegan White Pasta Sauce

This creamy, garlicky, savoury, delicious, and adaptable vegan white pasta sauce is silky, creamy, and all vegan. And healthy beans are used in its preparation.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4


  • Dry great northern beans: 1 cup, soaked overnight and cooked until tender
  • Garlic, crushed and sliced: 6-8 cloves
  • Red pepper flakes: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Raw cashews: ¼ cup, soaked for at least 30 minutes
  • Salt to taste
  • Extra virgin olive oil: 1 teaspoon
  • Lemon, juiced and zested: 1


  1. In a big pot, warm the oil. Stir-fry the garlic after adding it until it turns slightly blonde.
  2. Stir-fry for a minute after adding the oregano and red pepper flakes.
  3. Add salt to taste with beans. The mixture should be allowed to boil. If it's too dry, add a cup of water. For 10 minutes, reduce heat to a simmer and cook the beans with garlic and oregano.
  4. Transfer the beans and cashews to a blender to create a smooth, creamy sauce. Water can be added as needed, but add a little at a time to achieve the desired consistency.
  5. Reintroduce the sauce to the pan and bring it to a boil. Use only medium heat while stirring the sauce to prevent it from burning on the bottom.
  6. If the sauce becomes too thick, add water. Turn off the heat when the sauce starts to boil, then stir in the lemon juice and zest. Serve the pasta hot and with salt adjusted.

Vegetarian Orzo Chilli

4. Vegetarian Orzo Chilli

This vegetarian orzo chilli contains fibre-rich beans, wholesome orzo, and healthy vegetables. Ideal for preparing vegan meals.

Prep time: 5 minutes | Cook time: 55 minutes | Total time: 60 minutes | Servings: 6-8


  • Olive oil: 3 tablespoons
  • Cloves garlic diced: 3
  • Yellow onion diced: 1
  • Bell peppers in any colour: 2
  • Diced tomatoes: 1- 28 oz can
  • Crush tomatoes: 1- 28 oz can
  • Tomato paste: 1- 6 oz can
  • Black beans: 1 can, drained and rinsed
  • Dry orzo: 1 cup
  • Water: 2 cups
  • Chili powder: 3 tablespoons
  • Dried oregano: 1-2 tablespoons
  • Tabasco to taste
  • Salt and pepper to taste

Ingredients For The Toppings (Optional)

  • Jalapeños
  • Fresh cilantro
  • Fresh parsley
  • Avocado
  • Tortilla chips
  • Corn chips


  1. On a medium heat setting, warm olive oil in a big pan. Add onion and garlic and cook for 3 minutes. Bell pepper should be added to the pan and sautéed for 7 minutes. Stir in the remaining ingredients after adding them.
  2. Seasonings may need to be adjusted. Serve right away with optional toppings OR let chilli cool before storing.

Vegetarian Orzo Chilli

5. Vegan Potato And Corn Chowder

Vegetable chowder that is creamy and warm, ideal for a midweek meal.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 6


  • Vegan butter or light oil: 1 tablespoon
  • Medium carrots: 2, peeled and chopped
  • Ribs celery, chopped: 2
  • Yellow onion, chopped: 2
  • Cloves garlic, minced: 3
  • All-purpose flour: ¼ cup
  • Dried thyme leaves: 1 teaspoon
  • Large white or Yukon gold potatoes: 3 (about 1½ lbs) peeled and diced (4 cups chopped)
  • Vegetable broth: 2 cups
  • Plant-based milk: 2 cups
  • Nutritional yeast: 3 tablespoons
  • Fresh or frozen corn kernels: 1 cup
  • Salt: 1 teaspoon
  • Pepper: ¼ teaspoon (or to taste)


  1. In a sizable soup pot, heat the oil over medium-high heat. Add the carrots, celery, onion, and garlic once it is hot. For about five minutes, sauté until the onion becomes translucent and starts to brown and the vegetables just begin to soften.
  2. Vegetables should be coated with flour and thyme after being sprinkled with both. The flour must be cooked and stirred for another minute until it begins to colour. Potatoes, vegetable broth, plant-based milk, and nutritional yeast are all added while stirring.
  3. For about 8 minutes, or until the chowder has thickened, bring to a simmer and boil until the potatoes are fork-tender. Add the corn last, then season with salt and pepper. Using water or vegetable broth to achieve the appropriate consistency, you may always thin your chowder if it becomes too thick. Serve warm. The vegan potato and corn chowder are much healthier for kids.

Creamy French Lentils With Mushrooms

6. Creamy French Lentils With Mushrooms

Creamy French lentils with mushrooms and kale are a filling vegan dinner recipe that requires just 10 essential ingredients, is great for winter.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 3-4


  • French green lentils, rinsed: ¾ cup
  • Olive oil: 1 tablespoon
  • Shallot, finely diced: 1
  • Mixed mushrooms, stemmed and sliced: 454 grams
  • Sea salt and ground black pepper to taste
  • Cloves of garlic, minced: 2
  • Fresh thyme leaves, minced: 2 teaspoons
  • White wine: 2 tablespoons
  • Gluten-free tamari soy sauce: 2 teaspoons
  • Vegetable stock: 1½ cups
  • Unsweetened plant-based creamer: ⅓ cup
  • Kale stalks: 3-4, stems removed and leaves sliced
  • Fresh bread or toast for serving


  1. Bring water to a medium pot to boil. Add a generous amount of salt and lentils to the water. Simmer the lentils until they are barely soft. Drain then set apart.
  2. Olive oil should be heated in a braiser or small soup pot over medium heat. Add the shallots and stir. About 4 minutes into cooking, the shallots should be slightly cooked and transparent. The mushrooms should be added to the saucepan and left to sit for a full minute.
  3. Pepper the mushrooms after stirring them. Give the mushrooms another full minute to rest in the pot. Stir the mushrooms until they begin to shimmer faintly. Add lots of salt to the mushrooms.
  4. Stir the saucepan after adding the garlic and thyme. Add the white wine and tamari to the pot after the garlic has been aromatic for about 30 seconds.
  5. The mushrooms are mixed. Add the drained lentils, vegetable stock, and plant milk to the pot. Stir as the mixture is heated to a boil.
  6. Pour half of the mushroom mixture into the blender pitcher, making sure you add enough liquid. Blend thoroughly on high until no lumps remain. Back into the pot, scrape the creamy mushroom mixture. Stir in the kale slices. The mixture should be seasoned before it is brought to a boil.
  7. It should have the consistency of a thick, creamy stew. Ensure you pour enough liquid into your blender pitcher as you scoop half of the mushroom mixture. Blend on high until the mixture is flawless.
  8. Refill the pot with the creamy blended mushroom mixture. Stir in the sliced kale. Check the seasoning before bringing the mixture to a boil. The kale should be slightly wilted and have the consistency of a thick, creamy stew.
  9. With toast or other sides of your choice, serve the creamy French lentils hot.

Portobello Vegan Beef Stew

7. Portobello Vegan Beef Stew

In this substantial vegan stew, potatoes and vegetables are cooked in a flavorful red wine broth, along with soft portobello mushrooms in place of meat. With this filling vegan rendition of traditional beef stew, you won't miss the meat!

Prep time: 20 minutes | Cook time: 1 hour | Total time: 1 hour 20 minutes | Servings: 6


  • Olive oil: 2 tablespoons
  • Portobello or cremini mushrooms: 1 pound, cleaned and roughly chopped
  • Large onion, diced: 1
  • Medium celery stalks, chopped: 2
  • Medium carrots, sliced: 2
  • Garlic cloves, minced: 3
  • All-purpose flour: ¼ cup
  • Vegetable broth: 4 cups
  • Red potatoes: 2 pounds, cut into 1 to 2-inch chunks
  • Fresh thyme leaves: 2 tablespoons
  • Finely chopped fresh rosemary: 2 tablespoons
  • Dry red vegan wine: 1 cup
  • Tomato paste: 2 tablespoons
  • Marmite: 1-2 teaspoons (optional, but highly recommended for savoury flavour)
  • Liquid smoke: ½ teaspoon, or to taste (optional)
  • Salt and pepper to taste


  1. Using medium heat, place a big saucepan with oil on the bottom. Allow the oil to heat for a minute before adding the mushrooms to a uniform layer. Allow them to simmer for about 5 minutes or until the bottoms are faintly browned. Cook for five minutes on the other side or until softened.
  2. Onion, celery, carrots, and garlic should be added. Cook everything for about 10 minutes, stirring periodically, until the vegetables soften. A little at a time, sift in the flour, stirring between additions to coat the vegetables. While constantly stirring, cook the vegetables and flour for about a minute.
  3. Start gradually adding the broth while stirring to eliminate any flour-induced lumps. Stir in the potatoes, thyme, and rosemary once the liquid has been incorporated. Turn up the heat and simmer the liquid. For about 15 minutes, reduce the heat and simmer the mixture, stirring regularly, until the potatoes are barely soft but still a little undercooked.
  4. Add Marmite, tomato paste, and red wine after stirring. Reheat the stew until it is simmering. Stirring occasionally, let the stew simmer for another 20 minutes or more, or until the vegetables are quite soft.
  5. After taking the stew off the stove, season it with salt, pepper, and liquid smoke. Serve after ladling into bowls.

Vegan Quinoa Stuffed Aubergine

8. Vegan Quinoa Stuffed Aubergine

This dish for stuffed aubergines with Middle Eastern influences is brimming with flavour and texture! The one-pot quinoa, chickpea, and vegetable filling are cozy and spiced to make a delicious, cost-effective weekday meal the whole family will love.

Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Servings: 4


  • Large aubergines, halved: 2
  • Onion, finely diced: 1
  • Medium carrot, finely diced: 1
  • Cumin: 2 teaspoon
  • Smoked paprika: 1 teaspoon
  • Cayenne: ½ teaspoon
  • Pinch cinnamon
  • Crushed tomatoes: 14 oz
  • Vegetable broth: ½ cup
  • Dry quinoa: 3.5 oz
  • Cooked chickpeas: ¾ cup, drained & rinsed
  • Raisins: ¼ cup
  • Fresh parsley, chopped: 2 tablespoons

Lemony Yogurt Sauce

  • Lemon juice: 1 tablespoon
  • Soy yogurt, unsweetened: 6 tablespoons
  • Salt and pepper to taste
  • Garlic powder (optional)

Ingredients For The Toppings

  • Fresh parsley (optional)
  • Sesame seeds
  • Tahini


  1. Set a baking sheet on your oven's 350°F rack and preheat the oven.
  2. Using a small spoon, scoop off the center of each aubergine half. To ensure that the aubergine is sturdy enough for the filling, leave a 12 to 1-inch boundary around the skin.
  3. The flesh is best kept in the refrigerator in a sealed container because it goes great in dips or stir-fries with vegetables.In the meantime, place a non-stick skillet over medium heat with the onion, carrots, cumin, smoked paprika, cayenne, cinnamon, and a small amount of vegetable broth.
  4. Cook the onions until they are tender and transparent, stirring periodically. Add water to prevent the vegetables from sticking to the pan as needed.
  5. Add the rinsed quinoa, vegetable broth, and smashed tomatoes. Add salt and pepper to taste, then cover with a lid. Bring to a boil, then reduce heat and simmer for 12 minutes until most of the liquid has been absorbed by the quinoa.
  6. Place the prepared aubergines on the baking sheet and roast them in the oven for 10 to 15 minutes or until they begin to soften. As the mixture thickens, be sure to stir occasionally to prevent burning. The quinoa will finish cooking in the oven, so don't worry if it isn't entirely done.
  7. After removing them from the heat, add the parsley, raisins, and chickpeas. Take the aubergine halves out of the oven, and then fill each one with a quarter of the stovetop mixture.
  8. Once the aubergines are cooked, and the quinoa filling is soft and bubbling, place the baking sheet back in the oven to roast for 15 to 20 minutes.
  9. In a separate bowl, combine all the ingredients for the lemony yogurt sauce while the stuffed aubergines are roasting.
  10. When the aubergines are finished cooking, sprinkle some lemony yogurt over each one and garnish with sesame seeds and parsley. Serve right away and delight in it!

Creamy Vegan Potato Broccoli Casserole

9. Creamy Vegan Potato Broccoli Casserole

Our easy-to-make, creamy vegan potato and broccoli casserole with a cheese-like cashew sauce is a great family favourite. This nutritious comfort food is straightforward to prepare and is oil- and gluten-free. Perfect for reheating and meal preparation!

Prep time: 30 minutes | Cook time: 1 hour | Total time: 1½ hours | Servings: 4


  • Head broccoli: 1
  • Potatoes:  680 g

Ingredients For The Sauce

  • Large onion: 1
  • Cloves garlic: 4
  • Vegetable broth: ½ cup
  • Raw cashews: ¾ cup
  • Vegetable broth: 1½ cups
  • Soymilk: 2 cups
  • Nutritional yeast: ¾ cup
  • Potato or corn starch: 4 tablespoons
  • Lemon juice: 2 tablespoons
  • Salt: 1 teaspoon
  • Pinch black pepper & cayenne


  • Prepare your deep baking dish and preheat the oven to 375°F. Potatoes and broccoli florets should both be cut into thin pieces.
  • Sauté the onion and garlic in some vegetable broth for a few minutes in a small saucepan or pan. Then, add everything to your blender jar along with the sauce ingredients and process until smooth.
  • Pour the mixture into your pot or pan, stir to thoroughly combine it, and then cook it for 2 minutes before removing it from the heat. Let's combine everything and place it in the baking dish!
  • Start by placing a layer of finely sliced and slightly overlapping potatoes. After a thin layer of sauce, one layer of the sliced broccoli florets should be added. Again, a thin sauce layer was placed on top.
  • Repeat as often as required (depending on how small or large your baking dish is). Add a thick layer of sauce to the top, cover the pan, and bake for 50 to 60 minutes, removing the cover for the final 5 to 10 minutes.


When you're in the mood for warm, nutritious comfort food, try these cozy vegan winter recipes for the entire family! It's excellent for batch cooking and extremely cozy on a chilly night.

I trust you enjoyed this article about the 9 Best Vegan Winter Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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