Vegan Winter Warmer Recipes

It’s the time of year when we turn to comfort food to keep us warm and feeling positive, but the good news is comfort food doesn’t have to be unhealthy! 

Here are my top 3 vegan winter warmer recipes that are perfect for those cold and rainy days! These feel good recipes are packed with goodness, super healthy and far from boring!

SuperFood Vegan Beetroot Burger

Vegan Burger Recipe

Ingredients (makes 5):

3 large chopped pre-cooked beetroots 

1 grated courgette

1 grated carrot

1 onion

150g of dried oats 

400g of chickpeas

chopped parsley (optional)

Paprika

Cumin 

3 Sweet potatoes ( for fries )

Method:

1. Place chopped onion in a pan with 2 spoons of olive oil, 1 spoon of paprika and 1 spoon of cumin, cook for 5 minutes over a medium heat or until soft.

2. Add grated vegetables and chopped beetroot to the pan and cook for 10 minutes or until soft.

3. In a separate bowl combine chickpeas and oats with a hand blender – add water as you need to form a paste. Be careful not to make it too watery. 

4. Once the vegetable are soft, use a hand blender to form the consistency you would like for the burgers. I like to keep a few larger chunks of beetroot for texture, but it’s up to you. 

5. Combine the vegetables and the chickpea mix in the large bowl or pan, add a handful of chopped parsley and stir to combine. Add salt and pepper to your tasting. 

6. Once the mix is cool enough to touch start to take some of the mixture into your hands and create burger patties. If the mix is too soft, add some more oats until it is strong enough to stick together.  Place the patties on grease proof paper and place on a tray. Cook for 10-15 minutes in the oven at 180. 

Sweet Potato Fries

Wash and chop 3 sweet potatoes length ways, its good to keep the skin on to get the crispy texture. Place in a bowl and toss with olive oil, mixed dried herbs and salt. Place in the oven for 10 mins or until golden. 

Enjoy on a fresh burger bun with the salad of your choice and a side of sweet potato fries!

Warming Vegan Butternut Squash Soup

Ingredients: (serves 4)

Half a butternut squash or a quarter of a large pumpkin.

2/3 carrots

1 onion

Half a red pepper

1 veg stock cube

Paprika 

A can of coconut milk

Method:

1. Cook the chopped onion in a pan with a tbs of olive oil and a tbs of paprika for 5 mins or until soft. 

2. Add chopped butternut squash or pumpkin, carrots and red pepper and cook for 2 mins.

3. Dissolve the stock cube in a large glass of hot water and add to the pan. Top up the pan with hot water to cover all the vegetables. Cook for 10/15 mins or until soft.

4. Blend the ingredients using a hand blender and add salt, pepper and more paprika to taste. 

5. Add coconut milk and stir until hot. 

Enjoy and serve with fresh bread.

 

Vegan Sweet Potato Curry

Ingredients: (serves 4)

2 sweet potatoes

1 onion

400g chickpeas

400g chopped tomatoes

paprika

A handful of Spinach 

A can of coconut milk

1 veg stock cube

ginger

1 garlic clove 

Method:

1. Place chopped onion in a pan with 1 spoon of olive oil and 1 spoon of paprika, 1inch of chopped fresh ginger and a finely chopped garlic clove – cook for 5 mins or until soft. If you like spice you can also add some chilli. 

2. Add chopped sweet potatoes, chopped tomatoes and chickpeas 

3. Dissolve the veg stock cube in a large glass of water and add to the pan. Top up with water to ensure all veg is covered. Cook for 20 mins or until soft. 

4. Add a handful of fresh spinach and stir in until soft

5. Add coconut milk and stir for 2 mins

Serve hot with rice and enjoy! 

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