Winter calls for warm, hearty, and nourishing meals that soothe the soul and keep the chill at bay. Vegan comfort food can be just as satisfying and rich in flavor as traditional dishes, with the added benefits of health and sustainability. Here’s a curated list of 25 of the best vegan comfort food recipes perfect for the colder months, featuring a variety of soups, stews, casseroles, pastas, and more to keep you cozy all winter long.
1. Coconut Cashew & Butternut Squash Curry
One of my favorite winter dishes is this creamy, fragrant coconut cashew and butternut squash curry. It’s so comforting and perfect for batch cooking.
Ingredients:
1 medium butternut squash, peeled and cubed
1 cup raw cashews
1 can (14 oz) coconut milk
1 onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons curry powder
1 teaspoon turmeric
1 tablespoon coconut oil
Salt to taste
Fresh cilantro for garnish
Instructions:
I start by roasting the butternut squash at 400°F (200°C) for about 25 minutes until it’s tender. While that’s roasting, I soak the cashews in hot water for 15 minutes and then drain them. Next, I heat coconut oil in a large pan and sauté the onion, garlic, and ginger until soft and fragrant. I add the curry powder and turmeric and cook for a minute to really bring out the flavors. Then I stir in the roasted squash, cashews, and coconut milk, letting everything simmer for about 10 minutes until it thickens. I finish it off with a pinch of salt and a sprinkle of fresh cilantro. It’s delicious served over rice or with flatbread.
2. Vegan Shepherd’s Pie
I love making this vegan shepherd’s pie when I want something hearty and filling. The mushrooms and veggies give it such a rich flavor.
Ingredients:
1 pound mixed mushrooms, chopped
1 onion, diced
2 carrots, diced
1 cup frozen peas
2 tablespoons tomato paste
2 tablespoons olive oil
3 cups mashed potatoes (made with vegan butter and plant milk)
Salt and pepper to taste
Instructions:
I preheat my oven to 375°F (190°C). I heat olive oil in a pan and sauté the onion and carrots until they’re soft. Then I add the mushrooms and cook until they’re nicely browned. I stir in the tomato paste and peas and cook for another 5 minutes. After seasoning with salt and pepper, I transfer the mixture into a baking dish and spread mashed potatoes on top. I bake it for about 25 minutes until the top is golden and crispy. It’s one of those meals that just feels like a warm hug.
3. Harissa Cauliflower Pilaf
This harissa cauliflower pilaf is a dish I turn to when I want something flavorful yet light. The roasted cauliflower with nuts and dried fruit is such a winning combo.
Ingredients:
1 head cauliflower, cut into florets
1 cup basmati rice
2 cups vegetable broth
1/4 cup dried apricots, chopped
1/4 cup toasted almonds
2 tablespoons harissa paste
1 tablespoon olive oil
Salt to taste
Instructions:
I preheat the oven to 400°F (200°C) and toss the cauliflower florets with olive oil and harissa paste. I roast them for about 20 minutes until they’re tender and slightly charred. Meanwhile, I cook the rice in vegetable broth until fluffy. Once everything is ready, I mix the roasted cauliflower, chopped apricots, and toasted almonds into the rice, season with salt, and serve it warm. It’s a beautiful balance of spicy, sweet, and nutty flavors.
4. Vegan Lentil & Sweet Potato Cottage Pie
This lentil and sweet potato cottage pie is one of my go-to comfort meals. The creamy sweet potato topping pairs perfectly with the savory lentil filling.
Ingredients:
1 cup green lentils, rinsed
2 medium sweet potatoes, peeled and cubed
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
2 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
I boil the sweet potatoes until they’re tender and then mash them with a little olive oil. In a pan, I heat olive oil and sauté the onion, garlic, and carrot until soft. Then I add the lentils and vegetable broth and let everything simmer until the lentils are cooked and most of the liquid is gone. After seasoning with salt and pepper, I spread the lentil mixture in a baking dish and top it with the mashed sweet potatoes. I bake it at 375°F (190°C) for about 20 minutes until the top is slightly golden. It’s hearty and so satisfying.
5. Vegan Thai Curry
Whenever I want something vibrant and spicy, I make this vegan Thai curry. It’s packed with veggies and has that creamy coconut goodness.
Ingredients:
1 can (14 oz) coconut milk
1 tablespoon red curry paste
1 onion, sliced
1 bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 tablespoon coconut oil
1 tablespoon soy sauce or tamari
Fresh basil or cilantro for garnish
Instructions:
I heat coconut oil in a pan and sauté the onion until it softens. Then I add the red curry paste and cook for a minute to release the aroma. I pour in the coconut milk and bring it to a simmer. I add the bell pepper, broccoli, and snap peas and cook until the vegetables are tender but still crisp. I stir in soy sauce for extra umami and finish by garnishing with fresh basil or cilantro. I always serve it with jasmine rice to soak up all that delicious sauce.
6. Vegan Chili
This vegan chili is a staple in my kitchen during winter. It’s easy to make, freezes well, and is packed with flavor.
Ingredients:
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
I start by heating olive oil and sautéing the onion, garlic, and bell pepper until soft. Then I add chili powder and cumin and cook for a minute. I stir in the beans and diced tomatoes and let everything simmer for about 30 minutes, stirring occasionally. I season with salt and pepper and serve it with rice or baked potatoes. It’s so warming and filling.
7. Vegan Baked Ziti
I love this vegan baked ziti because it’s creamy and cheesy without any dairy.
Ingredients:
12 oz ziti pasta
1 cup raw cashews (soaked)
1 can (14 oz) crushed tomatoes
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 cup vegan cheese shreds
Salt and pepper to taste
Instructions:
I cook the pasta according to package instructions and drain it. Then I blend the soaked cashews with a little water until smooth and creamy. I sauté the onion and garlic, add the crushed tomatoes and oregano, and let the sauce simmer. I stir in the cashew cream and cook until it thickens. I mix the pasta with the sauce, transfer it to a baking dish, top with vegan cheese, and bake at 375°F (190°C) for 20 minutes. It’s always a crowd-pleaser.
8. Wild Rice Stuffed Squash
Stuffed squash is such a cozy winter meal, and this wild rice version is one of my favorites.
Ingredients:
1 medium butternut squash, halved and seeded
1 cup cooked wild rice
1/4 cup dried cranberries
1/4 cup chopped walnuts
1 tablespoon olive oil
1 teaspoon thyme
Salt and pepper to taste
Instructions:
I preheat the oven to 400°F (200°C), brush the squash halves with olive oil, and roast them cut side down for 30 minutes. While the squash roasts, I mix cooked wild rice with cranberries, walnuts, thyme, salt, and pepper. After flipping the squash cut side up, I fill the cavities with the rice mixture and roast for another 15 minutes. It’s a beautiful and nourishing dish that’s perfect for a cozy night in.
9. Creamy Mushroom and Black Beluga Lentil Stew
This mushroom and black lentil stew is one of the most comforting meals I make when I want something rich and filling.
Ingredients:
1 cup black beluga lentils, rinsed
1 pound mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
3 cups vegetable broth
1/2 cup coconut cream
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
I sauté onion and garlic in olive oil until translucent, then add the mushrooms and cook until they release their juices and brown. I add the lentils and vegetable broth, bring everything to a boil, and then simmer for about 30 minutes until the lentils are tender. I stir in the coconut cream and cook for another 5 minutes before seasoning with salt and pepper. I love serving this with crusty bread for dipping.
10. Vegan Mac and Cheese
This vegan mac and cheese is creamy and cheesy, but totally dairy-free.
Ingredients:
12 oz elbow macaroni
1 cup raw cashews (soaked)
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard
Salt and pepper to taste
Instructions:
I cook the macaroni according to the package, then drain it. I blend soaked cashews with nutritional yeast, lemon juice, garlic powder, onion powder, mustard, salt, and pepper until smooth. I mix the sauce with the pasta and gently heat it until warmed through. It’s creamy, cheesy, and always hits the spot.
11. Spiced Aubergine Bake
This aubergine bake is full of warm spices and creamy coconut tomato sauce – a real winter treat.
Ingredients:
2 large aubergines, sliced
1 can (14 oz) coconut milk
1 can diced tomatoes
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
I roast the aubergine slices with olive oil until soft. Meanwhile, I sauté garlic, then add diced tomatoes, coconut milk, smoked paprika, and cumin to make a rich sauce. I layer the aubergine slices and sauce in a baking dish and bake at 375°F (190°C) for 25 minutes. It’s so comforting and flavorful.
12. Falafel Burgers
These falafel burgers are one of my favorite hearty meals, perfect for chilly evenings.
Ingredients:
1 can chickpeas, drained
1 small onion, diced
2 cloves garlic
1/4 cup fresh parsley
1 teaspoon cumin
1/2 cup breadcrumbs
Salt and pepper to taste
Olive oil for frying
Instructions:
I blend chickpeas, onion, garlic, parsley, cumin, salt, and pepper until coarse. Then I stir in breadcrumbs to bind the mixture. I form the mixture into patties and fry them in olive oil until golden on both sides. I love serving these in buns with fresh toppings or on their own with a salad.
13. Vegan Toad-in-the-Hole with Balsamic Gravy
This vegan twist on toad-in-the-hole is a fun and comforting dish I enjoy making on weekends.
Ingredients:
6 vegan sausages
1 cup flour
1 cup plant milk
1 tablespoon baking powder
1 tablespoon olive oil
1 onion, sliced
1 tablespoon balsamic vinegar
1 cup vegetable broth
Salt and pepper to taste
Instructions:
I brown the vegan sausages in a pan, then place them in a baking dish. I mix flour, baking powder, plant milk, and olive oil to make a batter and pour it over the sausages. I bake everything at 425°F (220°C) for 30 minutes until the batter is puffed and golden. For the gravy, I sauté onions, add balsamic vinegar and vegetable broth, and simmer until thickened. It’s such a cozy meal.
14. Rosemary Vegan Chicken & Dumplings
This rosemary vegan chicken and dumplings recipe is pure comfort food for me.
Ingredients:
1 package vegan chicken strips
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup flour
1/2 cup plant milk
1 teaspoon baking powder
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
Instructions:
I sauté onion and garlic, add vegan chicken strips and vegetable broth, and bring it to a simmer. I mix flour, baking powder, rosemary, plant milk, salt, and pepper to make the dumpling dough. I drop spoonfuls of dough into the simmering broth and cook for about 15 minutes until the dumplings are fluffy. It’s one of those meals that warms you from the inside out.
15. Vegan Potato Soup
This creamy potato soup topped with smoky tempeh bacon is a winter favorite in my house.
Ingredients:
4 large potatoes, peeled and diced
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup plant milk
1/2 cup tempeh, diced
1 tablespoon soy sauce
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions:
I sauté onion and garlic until soft, add potatoes and vegetable broth, and simmer until the potatoes are tender. I blend the soup until creamy and stir in plant milk. I fry tempeh with soy sauce and smoked paprika until crispy and use it as a smoky topping. It’s rich, creamy, and so satisfying.
16. Vegan Pierogi
Making vegan pierogi is such a fun and rewarding experience. They’re crispy on the outside and soft inside.
Ingredients:
2 cups flour
1/2 cup warm water
1/4 cup plant milk
1 tablespoon oil
2 cups mashed potatoes
1/2 cup vegan cheese, shredded
1 onion, sliced
Olive oil for frying
Salt to taste
Instructions:
I mix flour, water, plant milk, and oil to form a dough and let it rest for 30 minutes. Then I combine mashed potatoes and vegan cheese for the filling. I roll out the dough, cut it into circles, fill each with the potato mixture, fold, and seal the edges. I boil the pierogi until they float, then pan-fry them with onions in olive oil until golden. They’re delicious served warm.
17. Vegan Cornbread
This vegan cornbread is light and fluffy, and I love that it uses pureed white beans for extra softness.
Ingredients:
1 cup cornmeal
1 cup flour
1/2 cup cooked white beans, pureed
1 cup plant milk
1/4 cup maple syrup
1 tablespoon baking powder
1/4 cup oil
1/2 teaspoon salt
Instructions:
I preheat the oven to 375°F (190°C). I mix the dry ingredients in one bowl and the wet ingredients (pureed beans, plant milk, syrup, and oil) in another. Then I combine them, pour the batter into a greased pan, and bake for 25 minutes. I let it cool before serving. It’s perfect with vegan butter or jam.
18. Vegan Mushroom Stroganoff
This mushroom stroganoff is rich and creamy-perfect for pasta lovers like me.
Ingredients:
1 pound mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 cup vegan sour cream
2 tablespoons flour
Salt and pepper to taste
Instructions:
I sauté onions and garlic until soft, then add the mushrooms and cook until they release their juices. I stir in flour and cook for another minute before adding vegetable broth and bringing it to a boil. I lower the heat and stir in vegan sour cream, letting it simmer for 5-10 minutes. After seasoning with salt and pepper, I serve it over my favorite pasta. It’s always a hit.
19. Black Bean Chili-Stuffed Sweet Potatoes
I love how this dish combines the sweetness of baked sweet potatoes with spicy black bean chili.
Ingredients:
4 large sweet potatoes
1 can black beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Instructions:
I bake the sweet potatoes at 400°F (200°C) for about 45 minutes until soft. Meanwhile, I sauté onion and garlic, add black beans, diced tomatoes, chili powder, and cumin, and simmer for 15 minutes. I slice the sweet potatoes open, scoop out a little flesh, and stuff them with the chili. It’s a simple but satisfying meal.
20. Vegan Pasta Bake
This pasta bake is creamy and cheesy thanks to a cashew tomato sauce and vegan cheese topping.
Ingredients:
12 oz pasta
1 cup raw cashews (soaked)
1 can diced tomatoes
1 onion, diced
2 cloves garlic, minced
1 teaspoon oregano
1 cup vegan cheese
Salt and pepper to taste
Instructions:
I cook the pasta and drain it. I blend soaked cashews with water until creamy. I sauté onion and garlic, add diced tomatoes and oregano, then stir in the cashew cream and cook until thickened. I mix the pasta with the sauce, place it in a baking dish, top with vegan cheese, and bake at 375°F (190°C) for 20 minutes. It’s always comforting and delicious.
21. Indian-Spiced Chickpea Sweet Potato Stew
This stew is a warming mix of chickpeas, sweet potatoes, and Indian spices that I make often in winter.
Ingredients:
1 can chickpeas, drained
2 medium sweet potatoes, cubed
1 onion, diced
2 cloves garlic, minced
1 tablespoon garam masala
1 teaspoon turmeric
1 can coconut milk
2 cups vegetable broth
1 tablespoon oil
Salt to taste
Instructions:
I heat oil and sauté onion and garlic, then add sweet potatoes, chickpeas, spices, coconut milk, and broth. I simmer until the sweet potatoes are tender. After seasoning with salt, I serve it with rice or flatbread. It’s hearty, flavorful, and nourishing.
22. Vegan Meatballs with Lentil Bolognese
I love making these plant-based meatballs served with a rich lentil bolognese sauce.
Ingredients:
For meatballs:
1 cup cooked lentils
1/2 cup breadcrumbs
2 cloves garlic, minced
1 tablespoon soy sauce
Salt and pepper
For sauce:
1 can crushed tomatoes
1 onion, diced
2 cloves garlic, minced
1 cup cooked lentils
1 teaspoon oregano
Instructions:
I mix the meatball ingredients, form into balls, and bake them at 375°F (190°C) for 20 minutes. For the sauce, I sauté onion and garlic, add crushed tomatoes, lentils, and oregano, and simmer for 20 minutes. I serve the meatballs with the sauce over pasta. It’s a filling and delicious meal.
23. Vegan Chili with Cornbread
This classic combo of chili and cornbread is one of my favorite winter meals.
Ingredients:
Chili:
1 can kidney beans
1 can black beans
1 onion, diced
1 bell pepper, diced
1 can diced tomatoes
2 tablespoons chili powder
Salt and pepper
Cornbread:
1 cup cornmeal
1 cup flour
1 cup plant milk
1/4 cup oil
1 tablespoon baking powder
1/2 teaspoon salt
Instructions:
I make the chili by sautéing onion and bell pepper, then adding beans, tomatoes, and spices. I let it simmer for 30 minutes. For the cornbread, I mix all ingredients and bake at 375°F (190°C) for 25 minutes. I serve the chili with warm cornbread on the side. It’s the ultimate comfort food.
24. Butternut Squash Romesco Dip
This dip is a smoky, nutty blend of roasted butternut squash and almonds that I love for snacks.
Ingredients:
1 medium butternut squash, roasted
1/4 cup almonds, toasted
2 roasted red peppers
2 cloves garlic
1 tablespoon smoked paprika
2 tablespoons olive oil
Salt and pepper
Instructions:
I blend all ingredients until smooth, adjust the seasoning, and serve it with crackers or fresh vegetables. It’s smoky, sweet, and perfect for cozy gatherings.
25. Vegan Cauliflower Leek Casserole
This creamy cauliflower and leek casserole topped with breadcrumbs is a winter favorite I always come back to.
Ingredients:
1 head cauliflower, chopped
2 leeks, sliced
1 cup plant milk
2 tablespoons flour
1/2 cup breadcrumbs
2 tablespoons olive oil
Salt and pepper
Instructions:
I steam the cauliflower until tender. I sauté the leeks in olive oil, then stir in flour and gradually add plant milk to make a creamy sauce. I combine the cauliflower with the sauce, place it in a baking dish, and top with breadcrumbs. I bake it at 375°F (190°C) for 20 minutes until golden. It’s creamy, crunchy, and so comforting.
Evan Lewis is the Head and chief editor of Indoorguider. By profession, he is a MasterChef in a five-star restaurant based in California, and by hobby he is a DIY man. Evan joined as a chef after completing a Diploma in professional cooking from USA. Besides this profession, he’s a researcher and hobbyist blogger and DIY expert. He loves discovering new things, researching them, and sharing them with people who need that information. Most of his time as a chef is spent with different kitchen utensils. He already shares his knowledge and experience with various kitchen tools, utensils, and food blogging and DIY stuff. This time he decided to write about one of the most needed kitchen tools and kitchen appliances. Therefore, he created this site, Indoorguider, and shared his experience, knowledge, and research results with people who have less knowledge about this tool. As a MasterChef of a five-star restaurant, Evan Lewis is not only experienced in cooking. He’s also experienced with different kitchen utensils, tools, and equipment. Besides, cooking he’s a hobbyist blogger. He does a lot of research on different kitchen tools for his blog and writes about them to help others, here at IndoorGuider. He shares his experience, knowledge, and research results for the benefit of people seeking different tools and cooking steps, tips, and recipes. Facebook: https://www.facebook.com/profile.php?id=61555977246806 Instagram: https://www.instagram.com/evanlewis9177/ Quora: Reddit: https://www.reddit.com/user/EvanLewisOfficial/ Pinterest: LinkedIn: https://www.linkedin.com/in/evan-lewis-1157132b8/ Threads: Twitter: https://twitter.com/EvanLewis5656
