Winter may bring a slew of dark nights, rainy days and icy sludge our way, but it also brings some of the best recipes. From soothing soups to hearty pasta dinners, winter offers some of the tastiest dishes of the year.
For those dipping their toes into Veganuary (or for those who are vegan all year round), the search for plant-based comfort meals can be tricky. Happily, allplants is here to solve that problem, with a string of vegan meals perfect for cold winter nights.
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From carb-loading classics like cheesy gnocchi to sweet treats like spiced rice pudding, allplants has given us three recipes for vegan winter warmers.
Cheesy Gnocchi
Serves 2
Just because you've gone vegan, doesn't mean you should miss out on one of Earth's most precious creations: cheese. This gnocchi recipe combines vegan butter, miso and spices to create a creamy, cheesy sauce, perfect for stirring into a big plate of pasta. Yum.
Ingredients
1/2 tbsp white miso
2 tbsp vegan butter
1/4 tsp black pepper
1 cup water
400g gnocchi
4 tbsp breadcrumbs
1 tbsp olive oil
1 tbsp fresh parsley, chopped
Instructions
Start by toasting the breadcrumbs. Toss them into a pan with 1 tbsp olive oil over medium heat. Heat until golden brown and then set aside.
In a bowl, combine your white miso and butter. Toss the mixture into a pot along with 1/2 tsp black pepper and mix. Whisk in the cup of water and bring it to a simmer.
Add your gnocchi to the pot and stir to combine. Cook for 2-3 minutes (or according to your gnocchi's cooking instructions), until most of the liquid has been absorbed and you have a creamy sauce. Serve topped with your breadcrumbs and chopped fresh parsley.
Serves 2
Just because you've gone vegan, doesn't mean you should miss out on one of Earth's most precious creations: cheese. This gnocchi recipe combines vegan butter, miso and spices to create a creamy, cheesy sauce, perfect for stirring into a big plate of pasta. Yum.
Ingredients
1/2 tbsp white miso
2 tbsp vegan butter
1/4 tsp black pepper
1 cup water
400g gnocchi
4 tbsp breadcrumbs
1 tbsp olive oil
1 tbsp fresh parsley, chopped
Instructions
Start by toasting the breadcrumbs. Toss them into a pan with 1 tbsp olive oil over medium heat. Heat until golden brown and then set aside.
In a bowl, combine your white miso and butter. Toss the mixture into a pot along with 1/2 tsp black pepper and mix. Whisk in the cup of water and bring it to a simmer.
Add your gnocchi to the pot and stir to combine. Cook for 2-3 minutes (or according to your gnocchi's cooking instructions), until most of the liquid has been absorbed and you have a creamy sauce. Serve topped with your breadcrumbs and chopped fresh parsley.
Spiced Rice Pudding
Serves 4-5
Winter desserts need to be warming; a tub of dairy-free ice cream just doesn't cut it in the colder months. Instead, why not try a spiced rice pudding? Sweet, nutty and full of flavour, this childhood treat is perfect for a cosy evening in.
Ingredients
1 cup arborio/pudding rice
1 can full-fat coconut milk
1 & 1/3 cup non-dairy milk
2 chai tea bags (to be removed)
1 cinnamon stick (optional)
1 tsp vanilla extract
Good pinch of salt
1 cup walnuts
4 tbsp coconut sugar
1 tbsp butter or coconut oil
Pinch of salt
Instructions to make the rice pudding
Add the rice, coconut milk, regular milk and coconut sugar into a saucepan over medium heat. Once combined, add in the chai tea bags (remove these before serving), cinnamon stick, vanilla and a pinch of salt (don't skip the salt!).
Bring to a boil and then lower to a simmer. Let the rice cook for around 20-25 minutes, stirring occasionally, until the milk has been absorbed by the rice. Taste for sugar and cinnamon, and adjust to your preference.
Remove from heat and serve.
Instructions to make the caramelised nuts (we won't judge you if you buy them!)
Add the chopped walnuts, coconut sugar and vegan butter to a pan over medium heat. Stir until combined, and cook for 4-5 minutes, stirring often, until the sugar and butter have melted together.
Once the nuts are coated, transfer to a parchment-lined baking tray and separate them with a spoon so they set separately. Lightly salt, and let cool for 15-20 minutes. Store in an air-tight container or jar.
To serve: pour a big spoon of rice pudding into a bowl, topped with a scoop of vegan ice cream and a handful of candied nuts.
Serves 4-5
Winter desserts need to be warming; a tub of dairy-free ice cream just doesn't cut it in the colder months. Instead, why not try a spiced rice pudding? Sweet, nutty and full of flavour, this childhood treat is perfect for a cosy evening in.
Ingredients
1 cup arborio/pudding rice
1 can full-fat coconut milk
1 & 1/3 cup non-dairy milk
2 chai tea bags (to be removed)
1 cinnamon stick (optional)
1 tsp vanilla extract
Good pinch of salt
1 cup walnuts
4 tbsp coconut sugar
1 tbsp butter or coconut oil
Pinch of salt
Instructions to make the rice pudding
Add the rice, coconut milk, regular milk and coconut sugar into a saucepan over medium heat. Once combined, add in the chai tea bags (remove these before serving), cinnamon stick, vanilla and a pinch of salt (don't skip the salt!).
Bring to a boil and then lower to a simmer. Let the rice cook for around 20-25 minutes, stirring occasionally, until the milk has been absorbed by the rice. Taste for sugar and cinnamon, and adjust to your preference.
Remove from heat and serve.
Instructions to make the caramelised nuts (we won't judge you if you buy them!)
Add the chopped walnuts, coconut sugar and vegan butter to a pan over medium heat. Stir until combined, and cook for 4-5 minutes, stirring often, until the sugar and butter have melted together.
Once the nuts are coated, transfer to a parchment-lined baking tray and separate them with a spoon so they set separately. Lightly salt, and let cool for 15-20 minutes. Store in an air-tight container or jar.
To serve: pour a big spoon of rice pudding into a bowl, topped with a scoop of vegan ice cream and a handful of candied nuts.
Spiced Carrot and Butternut Squash Soup
Serves 4
The winter months were made for soups, and this carrot and butternut squash one proves it. Spicy, sweet and oh so tasty, this soothing soup is the perfect winter warmer – and then some.
Ingredients
1 tbsp oil
1 red onion, diced
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp smoked paprika
3 large carrots, peeled and sliced
1/2 butternut squash, peeled and chopped
1 large potato, peeled and chopped
3 cups water
1 stock cube
1/2 tsp salt
Optional: Olive oil, coconut yoghurt, parsley, black onion seeds (to top)
Instructions
Over medium heat, sauté your chopped red onion in olive oil. After 2-3 minutes, add your spices and sauté again. Add your chopped carrots, butternut squash and potato, stir it up and add your water, veg stock and salt.
Simmer for 20-25 minutes, until your veg is soft. Puree with a hand blender (or blend in blender) until smooth and creamy. Serve topped with coconut yoghurt, fresh parley (or coriander), seeds and olive oil. Enjoy!
For more recipes go to allplants' website.
Serves 4
The winter months were made for soups, and this carrot and butternut squash one proves it. Spicy, sweet and oh so tasty, this soothing soup is the perfect winter warmer – and then some.
Ingredients
1 tbsp oil
1 red onion, diced
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp smoked paprika
3 large carrots, peeled and sliced
1/2 butternut squash, peeled and chopped
1 large potato, peeled and chopped
3 cups water
1 stock cube
1/2 tsp salt
Optional: Olive oil, coconut yoghurt, parsley, black onion seeds (to top)
Instructions
Over medium heat, sauté your chopped red onion in olive oil. After 2-3 minutes, add your spices and sauté again. Add your chopped carrots, butternut squash and potato, stir it up and add your water, veg stock and salt.
Simmer for 20-25 minutes, until your veg is soft. Puree with a hand blender (or blend in blender) until smooth and creamy. Serve topped with coconut yoghurt, fresh parley (or coriander), seeds and olive oil. Enjoy!
For more recipes go to allplants' website.
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