Grab a blanket because these recipes are cozy! I’ve gathered a list of my seasonal recipe picks so that you don’t have to spend extra time scouring the internet. 100% vegan and 100% yummy.
Pumpkin Mac & Cheese
Recipe adapted from Bianca Zapatka! I think the picture says it all.
- 16 oz pasta of your choice.
- 1/2 red onion, diced.
- 1/2 tbsp minced garlic.
- 15 oz can chickpeas, drained (optional).
- 15 oz can pumpkin puree.
- 3/4 cup vegan cheddar shreds (I used Daiya).
- 2 tbsp nutritional yeast.
- 1/2 tsp paprika.
- Salt + pepper to taste.
- 1 cup vegetable broth or non-dairy milk.
- Green onions are parsley for garnish.
- 1 tbsp olive oil.
- Cook pasta according to the package directions.
- While the pasta is cooking, saute onion and garlic in a large skillet until translucent. Optional: cook chickpeas until browned on both sides.
- Add the pumpkin puree and vegetable broth/milk and stir over medium heat. When the mixture is smooth, add the vegan cheese and spices.
- Cook over low heat until the cheese melts. Season to taste.
- Drain the pasta and incorporate it into the cheese sauce. Garnish with green onions or parsley. Add more vegan cheese or nutritional yeast if you wish. Serve and enjoy!
Nothing screams winter like an excessive amount of carbs. This pretzel bread is some of the best around. Recipe adapted from Gather For Bread.
- 2 cups warm water.
- 5 1/2 tsp active dry yeast.
- 1/4 cup vegetable oil.
- 5 3/4 + unbleached all-purpose flour.
- 1/2 cup brown sugar.
- 1/2 tsp salt.
- 1/2 cup baking soda.
- 1/2 cup soy milk (for brushing the tops).
- Coarse kosher salt.
- Cooking spray or margarine to grease the parchment.
- Dissolve yeast in 2 cups of warm water and a pinch of brown sugar. Wait about 10 minutes or until the yeast foams.
- In a large bowl, add flour and brown sugar. Make a well in the center and add the oil and yeast/water mixture. Stir the mixture until a dough starts to form. Knead for 10 minutes.
- Transfer dough to a large greased bowl. Cover with a towel or plastic wrap and leave to rise for 45-60 minutes or until doubled in size.
- Once doubled in size, knead the dough again for a few minutes. Shape the dough into breadsticks and place them on a lined and greased baking sheet. Cover with a towel or plastic wrap and let rise for 30 minutes.
- After 30 minutes, preheat your oven to 450 degrees Fahrenheit. Boil water (6-8 cups) and add the baking soda. Place a few of the breadsticks into the water and reduce heat to medium. Cook for only 15 seconds on each side! Transfer to a paper towel to drain and place back on the baking sheet. Repeat this process with the remaining breadsticks.
- Brush the tops of the breadsticks with soy milk and sprinkle coarse kosher salt over them. Bake for 10 minutes or until deeply browned.
Tofu Tikka Masala
Choosing Chia has an amazing tikka masala recipe! I’m not sure if this is traditionally served in the winter, but it is so warming and comforting. This recipe is perfect as is. There is nothing I would change.
Let’s talk about these! I recently posted this recipe and it’s been a crowd-pleaser. Dill and vegan cheddar scones would be an amazing appetizer to serve for your winter brunches or holiday celebrations.
Check out my Thanksgiving post from last year. I have some wonderful recipes that are specific to autumn and winter.
Bakery Style Pumpkin Cookies
Soft-baked spicy (in a good way) cookies frosted with vegan pumpkin buttercream. Need I say more? Recipe adapted from The Food Charlatan.
- 2 1/2 cups unbleached all-purpose flour.
- 1/2 cup vegan butter.
- 3/4 cup cane sugar.
- 3/4 cup brown sugar.
- 1 cup pumpkin puree.
- 2 tbsp flaxseed + 5 tbsp water (flax egg).
- 1 tsp vanilla extract.
- 1 tsp baking soda.
- 1 tsp baking powder.
- Pinch of sea salt.
- 2 tsp cinnamon.
- 1 tsp pumpkin pie spice.
- For the frosting (optional):
- 3 tbsp vegan butter.
- 1/4 cup pumpkin puree.
- 1/2 tsp vanilla extract.
- 3 cups powdered sugar.
- 2 + tbsp non-diary milk.
- In a mixing bowl, cream the butter until soft. Add in the cane sugar, vanilla extract, and brown sugar and beat until fluffy. Once fluffy, add pumpkin puree and egg substitute.
- In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Slowly pour dry ingredients into the wet ingredients. Stir until just combined. This batter will be more sticky than a normal cookie batter.
- Stick batter in the refrigerator. Place parchment paper on baking sheets. Preheat oven to 350 degrees Fahrenheit.
- Use a cookie scoop to place cookie dough on the baking sheets or you can use 2 tbsp. Space them out evenly. This yields 2 dozen so you will need more than one baking sheet.
- Bake cookies for 12-14 minutes or until golden brown on the edges (with a soft center). Let the cookies cool while you are making the frosting.
- To make the frosting, cream together the butter and pumpkin. Slowly add powdered sugar. Whisk until the desired texture is achieved. Add vanilla extract and more pumpkin if needed.
- Frost the cookies after they have completely cooled. Top cookies with a dusting of cinnamon or nutmeg.
I still need to work on my bread twisting skills! These sweet buns are inspired by Swedish Kanelbullar. Of course, I had to add icing. I adapted the recipe from Pretty Simple Sweet.
For the Buns:
- 3 cups unbleached all-purpose flour.
- 1 heaping tsp cardamon (ground).
- 1/4 cup organic cane sugar.
- 2 1/4 tsp active dry yeast.
- 1 cup warm soy milk.
- 1/4 tsp sea salt.
- 1/4 cup melted vegan butter.
For the Filling:
- 1/4 cup room temperature vegan butter.
- 1/3 cup brown sugar.
- 1 tbsp cinnamon.
- 1/4 tsp cardamom.
- Pinch of nutmeg.
- 1 tsp vanilla extract.
- 1 cup powdered sugar.
- 2 tbsp soy milk.
- Add yeast to warm soy milk and let activate for 10 minutes or until foamy.
- Place flour, sugar, salt, and cardamom in a large mixing bowl. Create a well in the mixture and pour in milk and butter. Stir until a dough starts to form. Knead dough on a floured surface for 5-10 minutes.
- Place dough in a greased bowl and cover for 90 minutes or until it has doubled in size.
- To make the filling – combine the softened butter, cinnamon, brown sugar, cardamom, and nutmeg. Stir until a paste forms.
- When the dough is done rising, roll out dough on a floured surface. Roll the dough into a square 14 x 14 inches). Spread mixture over the dough leaving the edges bare. Fold the dough into thirds (letter style). Roll the dough again into a 14 x 8-inch rectangle. Cut dough into thin strips, about 2cm wide facing the long edge.
- To shape the buns, grab a strip and twist around your fingers and tuck the top coil into the center or bottom It’s hard to explain – here is a video on how to do it!
- Arrange buns on a lined baking sheet. Cover and let rise for 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- After the buns have doubled in size, brush them with soy milk and sprinkle coarse sugar over the tops. Bake for 15-20 minutes or until golden brown.
- Allow buns to cool for a few minutes before icing. To make the icing, whisk together the three ingredients. Stir until a desired texture is achieved. Add more milk if necessary.
- To make this more authentic, put sliced almonds on top instead of icing.
I’m not a big supporter of hot cocoa (you can come for me in the comments). I’d much rather have a latte. However, these waffles have the essence of hot cocoa without the strange and runny chocolate muddle.
- 2 cups unbleached all-purpose flour.
- 1/4 cup cocoa powder.
- 3 tbsp organic cane sugar.
- 1/4 tsp salt.
- 1 tsp cinnamon.
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg).
- 1/2 cup vegetable oil.
- 1 tbsp freshly brewed coffee (optional).
- 2 cups non-dairy milk.
- 1/2 tsp vanilla extract.
- Sift together the flour and cocoa powder. Add salt and cinnamon to the dry ingredients.
- Prepare the flax egg by combining water and ground flaxseeds. Set aside for about 5 minutes.
- Add the coffee, vanilla extract, sugar, and vegetable oil into a bowl with milk. Whisk together the wet ingredients and slowly pour the mixture into the dry ingredients.
- Stir until the mixture is combined. There should be a few lumps remaining. Waffle and pancake batter should never be fully smooth.
- Grease waffle maker. Place the batter in the center of the waffle maker and spread out. Close lid and cook for a few minutes. Please follow the instructions for your specific waffle maker as they can differ.
- Serve warm with toppings. I suggest fruit, maple syrup, and vegan butter. Vegan whipped topping would also be a great option!
This recipe has the most shares on this site! Look at those chocolate puddles! In my humble opinion, these are the best chocolate chip cookies I have ever made.
I could always go for a vegan doughnut, but there is something about the colder weather that makes me crave them that much more. This recipe is adapted from The Sugar Hit.
For the Doughnuts:
- 1 2/3 cups unbleached all-purpose flour.
- 2 tsp active dry yeast.
- 2 tbsp cane sugar.
- Zest of one lemon.
- 2 tbsp ground flaxseed + 5 tbsp water.
- 4 1/2 tbsp vegan butter, softened.
- 1/4 cup warm water.
- Vegetable oil for frying.
- Equal parts cinnamon and sugar to dust on top.
For the Filling:
- Place yeast in a bowl with warm water and a pinch of sugar. Allow the yeast to activate for about 10 minutes. You’ll know it’s activated when the mixture foams.
- Create a flax egg by combining the water and flaxseed. Set aside for a few minutes or until it turns into a gel-like consistency.
- Stir together the dry ingredients, including the sugar and the lemon zest. Make a well in the mixture and add the wet ingredients – flax egg, softened vegan butter, and water/yeast.
- Mix until a dough starts to form. Then, knead the dough on a floured surface for about 10 minutes. Place dough in a bowl and cover for an hour or until it has doubled in size.
- When the dough has doubled in size, punch it down. Pat it down on a floured surface and shape it into a rectangle (about 1/2 inch thick). Cut out doughnuts using a round cutter. If you don’t have a round cutter, you can use a cup that is a similar size and shape. Place cut out doughnuts on a baking sheet and cover with plastic wrap or a towel. Let rise for 45 minutes or until puffy.
- Place about 2 inches of oil in a saucepan over medium heat. Place three doughnuts into the oil using a slotted spoon. Cook for about 1 minute on each side or until golden brown. Put fried donuts on parchment paper and toss with cinnamon and sugar.
- Fill a pastry bag with the jam. Gently poke the pastry bag into the side of the doughnut. Squeeze pastry bag until the doughnut starts to puff up. Repeat this process with all of the doughnuts. Serve warm or at room temperature.
This caramel apple galette is another blog favorite! This pastry is simple to throw together and is the epitome of autumn. Caramel is optional, but don’t skip out on the spices. Click the link above to visit the full recipe!
Pin this to your Pinterest boards!
Thanks for sticking with me! I know this was super long, but it’s been ages since I’ve done a roundup post. Let me know in the comments what your go-to winter meal is. My next post is an extension of this one and it is specifically holiday-theme. Keep your eyes peeled. Thank you for reading!
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