10 Hearty Plant-based Recipes To Try This Winter
The new year is a great time to commit to healthier eating, so we’ve rounded up some of our best plant-based recipes from chefs like Lynn Crawford, Bonnie Stern and Alice Zaslavsky.
Not only are these dishes nutritious — they’re satisfying too. Keep scrolling to find 10 delicious vegan recipes you need to try now!
Roasted Brussels Sprouts
David Hawksworth of Vancouver’s Nightingale created this roasted vegetable dish, and it’s one of the restaurant’s most-ordered menu items. Pickled grapes and brussels sprouts come together in a delectable flavor combination that you’re going to want to try for yourself.
Get the recipe here.
House & Home
Roasted Beet and Orange Winter Salad with Pomegranate Dressing
This bright-tasting salad from celebrated cookbook author and teacher Bonnie Stern makes the most of your winter vegetables. Two kinds of beets are roasted with honey or maple syrup, then tossed with arugula, oranges, mint and cilantro and topped with a lemony dressing.
Get Bonnie Stern and Anna Rupert’s recipe here.
Recipe excerpted from Don’t Worry, Just Cook by Bonnie Stern and Anna Rupert
Mushroom and Spinach Quiche
Blogger Hannah Sunderani’s recently released Two Spoons Cookbook focuses entirely on French vegan recipes. It’s hard to believe this savory quiche doesn’t have eggs in the ingredients list! Packed with mushrooms and spinach, this dish is sure to become a favorite weeknight dinner.
Get the recipe here.
Recipes excerpted from The Two Spoons Cookbook by Hannah Sunderani
Rainbow Ratatouille
Also from Hannah Sunderani’s cookbook is this classic French ratatouille recipe. Tomatoes, zucchini, eggplant and squash are beautifully arranged, then roasted in a cast-iron skillet or casserole for a hearty — and stunning — vegan dish.
Get the recipe here.
Recipes excerpted from The Two Spoons Cookbook by Hannah Sunderani
Gai Lan with Chili Jam
Canadian celebrity chef Lynn Crawford created this flavor-packed dish with sautéed Gai Lan, an Asian green vegetable. With just a couple of tweaks, such as skipping the fish sauce and swapping the chicken stock for veggie stock, the recipe becomes fully vegan!
Get Lynn Crawford’s recipe here.
Recipes excerpted from Hearth & Home by Lynn Crawford and Lora Kirk.
Salt-baked Yam Tacos (Yacos!)
In Praise of Veg, a cookbook from Australian food writer and former MasterChef Australia contestant Alice Zaslavsky, makes vegetables the star of every dish. In this taco recipe, “roasting yams on salt draws water out and intensifies the texture and flavor, so what you’re left with is the chew of chicken, with the lightness of fish,” says Alice.
Get Alice Zaslavsky’s recipe here.
In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky.
Saffron Orzo with Charred Deli Artichokes
This vibrant vegan dish featuring artichokes and saffron will transport you to the Mediterranean, even in the dead of winter. For a delicious pasta salad, just chop up the artichokes, add crumbled feta and serve chilled!
Get Alice Zaslavsky’s recipe here.
In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky.
Soy- & Hot Honey-glazed Faux Chicken Sandwich
Plant-based faux chicken is now readily available in the freezer aisle. Try this sandwich, elevated with a lightly pickled sesame slaw garnish and skip the mayonnaise if you want to take this recipe from vegetarian to vegan.
Get the easy recipe here.
House & Home
Roasted Delicata Squash with Sage Salsa Verde
One of the standout recipes from Deirdre Buryk’s book, Peak Season, is this spectacular roasted squash recipe. “The squash can be cut into beautiful rings that look like elegant flowers, ” says the author. “The delicata’s sweet flesh is light and surprisingly happy when paired with a sauce made of toasted sage leaves— an ideal sweet-savory balance.”
Get the recipe here.
Recipe from Peak Season by Deirdre Buryk.
Rosemary Socca
Suzanne Barr came across socca, a vegan, gluten-free pancake, in Nice, France, and was inspired to create her own. This version has the addition of rosemary for herbaceous flavor.
Get her recipe here.
Recipe from from My Ackee Tree by Suzanne Barr and Suzanne Hancock.