9 Best Vegan Winter Recipes For Your Kids

Vegan winter recipes are the perfect way to enjoy warm, nourishing meals during the colder months. From comforting soups to hearty casseroles and satisfying pasta dishes, there are plenty of plant-based options to keep you cozy.

When the days are shorter and the evenings feel colder, a wholesome meal can make all the difference. These recipes are designed to be simple, family-friendly, and full of seasonal ingredients that bring both flavour and comfort to your table.

Many of these vegan winter recipes are also ideal for batch cooking and reheating, making them perfect for busy days when you want something warm and ready to enjoy.

In this article, you’ll find a selection of cozy vegan winter recipes that are easy to prepare and perfect for the whole family.

Vegan Winter Recipes For Your Kids

1. Vegan Chickpea Noodle Soup Recipe

The best comfort food for a cold winter day is this vegan chickpea noodle soup, which is quick and straightforward to make. Don't be afraid to let the vegetables 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

Ingredients

• Olive oil: 2 tablespoons
• Yellow onion: 1 large, diced
• Carrots: 3 large, diced
• Celery: 3 ribs, diced
• Garlic: 5 cloves, minced
• 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
• Fresh parsley: ½ cup, chopped
• Lemon juice: 1 tablespoon, freshly squeezed

Method

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, stirring occasionally, or until the vegetables begin to soften and are lightly browned in spots.
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 to a boil, then simmer, covered, for 10 minutes. Meanwhile, bring a pot of salted water to a boil and cook the noodles until al dente. Toss with a tiny bit of oil.
5. After turning off the heat, add the chickpeas, parsley, and lemon juice.
6. Add the noodles to each bowl of soup before serving. Enjoy this vegan winter soup with your family.

2. Creamy Vegan Orzo Risotto Recipe

Try this delectable, creamy, vegan orzo risotto with Brussels sprouts for a quick winter 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

Ingredients

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

Method

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. Bake for 30 to 40 minutes, or until brown spots develop and are sufficiently soft to your preference, in a 350°F (180°C) oven.
3. Drain the cooked pasta and combine it with the nutritional yeast in the white sauce. 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. Let the pasta stand in the sauce for 10 minutes before covering the pot and turning off the heat.
5. Open, swirl, then serve the pasta with Brussels sprouts. This vegan orzo risotto is a delicious meal for a cold winter night. I love it very much. Don’t miss the chance to try it. It is ideal for a vegan winter meal.

3. Creamy Vegan White Pasta Sauce Recipe

This creamy vegan white pasta sauce is garlicky, savoury, delicious, and adaptable. It is silky, creamy, and all-vegan. This creamy vegan white pasta sauce is prepared with healthy beans.

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

Ingredients

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

Method

1. Warm the oil in a big pot. Add the garlic and stir-fry it until it turns slightly brown.
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 the 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. Stir the sauce only on medium heat to prevent it from burning on the bottom.
6. If the sauce becomes too thick, add water. When it starts to boil, turn off the heat and stir in the lemon juice and zest.
7. Serve this creamy vegan white pasta sauce with your favourite pasta. Serve it hot. It is perfect for those cold winter meals.

4. Vegan Orzo Chilli Recipe

This vegan orzo chilli contains fibre-rich beans, wholesome orzo, and healthy vegetables. It is ideal for preparing vegan winter meals.

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

Ingredients

• Olive oil: 3 tablespoons
• Garlic: 3 cloves, diced
• 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
• Chilli powder: 3 tablespoons
• Dried oregano: 1-2 tablespoons
• Tabasco to taste
• Sea salt and pepper to taste

Ingredients For The Toppings (Optional)

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

Method

1. Over medium heat, warm olive oil in a large 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.

5. Vegan Potato And Corn Chowder Recipe

This vegan potato and corn chowder is creamy, warm, and ideal for a midweek winter meal.

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

Ingredients

• Vegan butter or light oil: 1 tablespoon
• Carrots: 2 medium, peeled and chopped
• Celery: 2 ribs, chopped
• Yellow onion: 2, chopped
• Garlic: 3 cloves, minced
• All-purpose flour: ¼ cup
• Dried thyme leaves: 1 teaspoon
• White or Yukon gold potatoes: 3 large (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
• Sea salt: 1 teaspoon
• Pepper: ¼ teaspoon (or to taste)

Method

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 begins to brown, and the vegetables begin to soften.
2. After sprinkling with both, the vegetables should be coated with flour and thyme. 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, boil until the potatoes are fork-tender. Add the corn last, then season with salt and pepper. If your chowder becomes too thick, you can always thin it with water or vegetable broth to reach the desired consistency. Serve warm. The vegan potato-and-corn chowder is much healthier for kids.

6. Creamy Vegan French Lentils With Mushrooms Recipe

This creamy vegan French lentil dish with mushrooms and kale is a filling dinner recipe that requires just 10 ingredients and is great for winter.

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

Ingredients

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

Method

1. Bring water to a medium pot to a boil. Add a generous amount of salt and lentils to the water. Simmer the lentils until they are barely soft. Drain, then set aside.
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 for a full minute.
3. After stirring the mushrooms, season them with pepper. Give them 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. Once the mushrooms are mixed, add the drained lentils, vegetable stock, and plant milk to the pot. Stir as the mixture heats to a boil.
6. Add enough liquid to the blender pitcher to pour half of the mushroom mixture into it. Blend thoroughly on high until no lumps remain. Scrape the creamy mushroom mixture back into the pot. 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. As you scoop half of the mushroom mixture into your blender pitcher, make sure to pour enough liquid into it. 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. Serve the creamy French lentils hot with toast or other sides of your choice.

7. Portobello Vegan Beef Stew Recipe

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

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

Ingredients

• Olive oil: 2 tablespoons
• Portobello or cremini mushrooms: 1 lb, cleaned and roughly chopped
• Large onion: 1, diced
• Celery: 2 medium stalks, chopped
• Carrots: 2 medium, sliced
• Garlic: 3 cloves, minced
• 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
• Fresh rosemary: 2 tablespoons, finely chopped
• 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)
• Sea salt and pepper to taste

Method

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. Sift the flour a little at a time, 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. Once the liquid has been incorporated, stir in the potatoes, thyme, and rosemary. 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 tender but still slightly undercooked.
4. After stirring, add Marmite, tomato paste, and red wine. Reheat the stew until it is simmering. Stir occasionally, then let the stew simmer for 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.

8. Vegan Quinoa-Stuffed Aubergine Recipe

These vegan quinoa-stuffed aubergines with Middle Eastern influences are brimming with flavour and texture! The one-pot quinoa, chickpea, and vegetable filling is cozy and spiced, making 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

Ingredients

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

Lemony Yogurt Sauce

• Lemon juice: 1 tablespoon
• Unsweetened soy yogurt: 6 tablespoons
• Sea salt and pepper to taste
• Garlic powder (optional)

Ingredients For The Toppings

• Fresh parsley (optional)
• Sesame seeds
• Tahini

Method

1. Set a baking sheet on your oven's middle rack and preheat the oven to 350°F (180°C).
2. Using a small spoon, scoop off the center of each aubergine half. To ensure the aubergine is sturdy enough for the filling, leave a ½- to 1-inch border around the skin.
3. The flesh is best kept in a sealed container in the refrigerator, as it goes great in dips or stir-fries with vegetables. In the meantime, heat a non-stick skillet over medium heat and add the onion, carrots, cumin, smoked paprika, cayenne, cinnamon, and a small amount of vegetable broth.
4. Cook the onions until tender and translucent, stirring periodically. Add water as needed to prevent the vegetables from sticking to the pan.
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 the 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 softened. 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, return the baking sheet to the oven to roast for 15 to 20 minutes.
9. While the stuffed aubergines are roasting, combine all the ingredients for the lemony yogurt sauce in a separate bowl.
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!

9. Creamy Vegan Potato Broccoli Casserole Recipe

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

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

Ingredients

• Broccoli: 1 head
• Potatoes:  680 g

Ingredients For The Sauce

• Large onion: 1
• Garlic: 4 cloves
• 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

Method

• Prepare your deep baking dish and preheat the oven to 375°F (190°C). Potatoes and broccoli florets should both be cut into thin pieces.
• Sauté the onion and garlic in a small saucepan with some vegetable broth for a few minutes. 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 combine, and cook 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, add one layer of the sliced broccoli florets. Again, a thin layer of sauce is 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.

Conclusion

When you’re in the mood for warm, nourishing comfort food, these vegan winter recipes offer a simple and satisfying solution. Each dish is designed to bring warmth, flavour, and comfort to your table.

From hearty soups to filling casseroles and pasta dishes, there are plenty of options to enjoy throughout the season. Many of these recipes are perfect for batch cooking, making it easy to have cozy meals ready on chilly evenings.

Cooking plant-based meals during winter doesn’t have to be complicated. With a few simple ingredients, you can create dishes that are both comforting and nourishing for the whole family.

We hope you enjoy trying these vegan winter recipes and that they bring warmth and happiness to your home this season.

I trust you enjoyed this article on the 9 Best Vegan Winter Recipes For Your Kids. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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