Now that we’ve passed the New Year we are well into the winter season. Depending on your location, it can be mighty frosty outside. Even if it’s not, we’d like to offer you some deliciously tasty vegan winter recipes that are guaranteed to satisfy your stomach and put a smile on your frigid face! Not to mention a hearty fall harvest offers up some of the most flavorsome veggies of the year. With the changing of the seasons, our taste buds eavesdrop on our body’s biological conversations and start begging for the specific seasonal fare. We’d like to help ease the tension and placate that persistent pining with the following recipes!
Produce and Palatable Portions
After some digging around, we came up with the following list of savory n’ sweet suggestions for your winter fare. Happy cooking!
1. Butternut squash
If you’re looking to scratch together some awesomely savory soups or stews, tryout this quick recipe! –
Coat 1 cup cubed butternut squash with 1 tablespoon melted Earth Balance buttery spread, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon and a couple dashes of salt; roast for 30 minutes at 350F.

2. Winter greens
Kale and collards, chicory and chard… These are a few of our favorite things! The author of this recipe had a bag of mixed baby greens leftover from their local farmer’s market Thanksgiving-run and decided to flash sautée them. –
In a hot skillet with 2 tablespoons canola oil sauté 2 tablespoons diced onion, 1 clove garlic smashed (fish it out later), 2 cups mixed greens, 1 teaspoon thyme and 1/4 cup white wine. Sauté for 4-7 minutes on medium high heat.
3. Potatoes

There’s nothing like fine red potatoes. Perfect for soups, as well as for breakfast fare, this recipe is dynamite! –
Place 2 large potatoes, chopped, in a hot skillet with 1/4 cup canola oil, cover and reduce to medium heat and cook for about 10 minutes. Add 1/2 cup diced onion, 1/2 teaspoon crushed red pepper, 1 teaspoon chopped fresh rosemary, mix well, cover and cook for 3 -5 minutes. Remove cover and finish cooking until potatoes are crispy. Salt to taste.
For more on these delectable vegan recipes, as well as a slew of others, click here.
4. Tofu and Vegetable Soup with Cellophane Noodles
A perfect way to warm your bones and calm your soul, you’ll love the way the aroma from this recipe will fill your home. Or perhaps your snuggly cabin! –
Soak mushrooms in 10 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and reserve stems from mushrooms. Quarter caps.
Transfer mushroom liquid and stems into a 5-quart large heavy pot and bring to a boil. Trim cilantro sprigs from stems and reserve sprigs for garnish. Add stems to pot with remaining stock ingredients. Gently boil, covered, for 30 minutes, then drain through a fine mesh sieve into a large heatproof bowl, pressing down hard on solids. Discard solids and return broth to pot (you should have 8 cups broth).
Make soup:
Meanwhile, soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl. Coarsely cut into 3-inch lengths with scissors.
Stir in soy sauce, oyster sauce, rice wine, sugar, and salt to broth and season with salt to taste. Add mushroom caps and bring to a simmer.
Rinse and drain tofu, then cut into 3/4-inch cubes. Add cabbage and tofu to broth and simmer 10 minutes, gently stirring occasionally. Add noodles and peas and simmer gently, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Ladle soup into bowls and serve immediately.  Mmmm, can you smell that savory fragrance yet? Read more here!
5. Sautéed Broccoli Rabe
Not only is broccoli wholly healthy for you in a wide variety of ways, its unique flavor is easily adaptable to fit a range of yummy recipes. These instructions recommend blanching it to remove any bitterness and blending in some garlic and olive oil. –
Bring a large pot of salted water to a boil and add broccoli rabe. Cook 5 minutes until just tender, then drain well in a colander.
Heat olive oil in a large skillet over medium heat and cook garlic, stirring occasionally, until pale golden, 2 to 3 minutes. Add broccoli rabe and toss with garlic until heated through, 1 minute. Season to taste with salt and pepper.
More information concerning directions can be found here !
6. Hot Cereal with Quinoa, Oats and Flax

So, we’ve covered some piquant options, now it’s time for a sweet treat! A flavorful blend, this recipe makes for a delightfully warm way to start your morning! –
Place the quinoa in a small saucepan with 1½ cups of water. Bring to a boil and cover. Cook 10 to 15 minutes, stirring once or twice, until the center of each quinoa seed is almost translucent. Stir in the oats, flax, dates, ginger, cloves and salt. Cook 5 to 10 minutes more, until most of the liquid is absorbed and the oats are cooked through. Stir in the brown sugar and nuts, serve immediately.
Find out more here !
Taste of Health Holistic Holiday at Sea is more than a great vegan travel experience, it’s an opportunity to travel and stay healthy while pampering AND educating yourself with current events and trends in the vegan world. On our holistic cruise you will have the opportunity to eat divine meals, make new friends engage with some of the most celebrated personalities of the Vegan Industry. 2013 will mark the 10 year Anniversary of the Holistic Holiday @ Sea and there will be lots of socials, great classes, amazing Caribbean ports and even a few surprises. Learning a new way of living has never been so much fun, so easy and so tasty!
Sources –
http://main.kitchendaily.com/winter-recipes/vegan/
http://www.foodrepublic.com/2011/12/15/3-easy-winter-vegan-vegetable-recipes%E2%80%A6