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Seasonal Vegan Meal Ideas for Winter

By: Morgan Trout



Last week, we learned which fruits and vegetables are in season and why we should opt for in season produce. If you missed that, read it here. Leafy greens and beets are on the menu this winter. I've picked three of my favorite recipes for you to try, using some of the seasonal ingredients!


Broccoli “Chedr” Soup


Ingredients:

  • 2 tbsp olive oil

  • 1 small yellow onion

  • 3 large carrots

  • 10 oz broccoli florets

  • 1 yukon gold potato

  • 6 minced garlic cloves

  • 4 cups water

  • 2 tbsp vegetable bouillon

  • 1/2 cup nutritional yeast

  • juice from half a lemon

  • 1/2 cup unsweetened plant milk

  • 1/4 tsp thyme

  • salt & pepper to taste


Directions

  1. Start by chopping all of your vegetables and heating up your olive oil in a large pot over medium-high heat. Add onion, carrots, and celery to the pot and sauté until softened.

  2. Add potatoes, broccoli, and garlic and give it a quick stir before adding your water and vegetable bouillon. Bring that to a boil and let simmer until potatoes are fork tender, about 10 minutes.

  3. Next add the broth and veggie mixture into a blender or use an immersion blender to blend up your soup. Stir in your nutritional yeast, lemon juice, milk and spices.

  4. I like to serve this with some delicious bread!


Kale & Butternut Squash Pasta

Serves 4

Ingredients:

  • 3 tbsp olive oil

  • 1 large butternut squash

  • 12 oz spaghetti

  • 1 large bunch kale

  • 1/2 cup unsalted butter

  • 1/4 cup grated vegan parmesan (you can also sub nutritional yeast)

  • 1/4 cup chopped parsley

  • 8 garlic cloves, minced

  • juice of half a lemon

  • 1 tsp thyme

  • 1 tsp oregano

  • salt & pepper to taste


Directions

  1. First preheat oven to 400 degrees F

  2. Start by peeling and halving your butternut squash and removing the seeds. Next cut it into 1” cubes.

  3. Add squash to two baking sheets and drizzle 1 tbsp olive oil. Add thyme, oregano, salt and pepper and put in the oven for 30 minutes, flipping halfway through.

  4. While the squash is cooking, boil pasta in a pot of boiling water with a pinch of salt. Cook for 2 minutes under package directions and drain them. Save 1 cup of pasta water.

  5. Next, heat remaining olive oil in a pan over medium heat and add garlic and kale. Cook two minutes until kale is slightly wilted and garlic is fragrant. Next add in your pasta water and cover the pot for 4 minutes to completely wilt the kale.

  6. Uncover and stir in butter to melt. Add cooked pasta and vegan parmesan and stir to combine. Once pasta is cooled, remove from heat and add squash, parsley, lemon juice, and salt and pepper to taste before serving.


Perfect Winter Salad

Serves 4

Ingredients

  • 8 tbsp olive oil

  • 1 lb brussel sprouts

  • 1/2 cup pecans

  • 1/2 cup walnuts

  • juice from half a lemon

  • 4 cloves minced garlic

  • 1/4 cup parsley

  • 1 radish

  • 2 large carrots

  • 2 heads of romaine

  • 2 handfuls of arugula

  • salt & pepper to taste


Directions

  1. Preheat over to 400 degrees F and half your brussel sprouts. Place brussel sprouts on a baling sheet and drizzle with 1 tbsp olive oil, salt, and pepper. Add pecans and walnuts to the pan and place in oven for 30 minutes, tossing half way through.

  2. To make the dressing, combine remaining olive oil, lemon juice, garlic, parsley, and salt & pepper and mix well.

  3. Chop radish into 1/4“ pieces and grate carrots. Add them to a bowl with washed romaine and arugula. Pour over dressing and mix to combine.

  4. Plate and top with roasted brussel sprouts and nuts. Great served alone or over a bed of warm rice or quinoa!

I hope you try these recipes and incorporate all those seasonal fruits and veggies! Make sure to tag us on Instagram @WokThisWay.Today!


Updated: July 3, 2022



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