Give These Vegan Winter Warmer Recipes A Try

Vegan Bobotie

Do you miss Grandma's cooking? Then treat yourself to a hearty bowl of vegan bobotie. This recipe will remind you of home, without the extra calories. Ingredients: 

• 2 Tb soy sauce (make sure it's vegan)
• 1 tsp tomato paste
• 2 Tb oil
• 1 C vegetable stock
• 2 C cooked lentils
• 1 onion, chopped
• 2 garlic cloves, crushed
• pinch of turmeric
• 2 Tb fresh coriander, chopped
• 2 Tb mild curry powder
• 1/4 C raisins
• 3 Tb apricot jam
• 1 slice brown bread, soaked in soya milk

For the topping:

• 1 pinch turmeric
• 1 block tofu
• salt and pepper, to taste
• juice of half a lemon
• 3/4 C water

Method:

1. Preheat the oven to 180°C.
2. Heat the oil in a pan and fry the onion, garlic, coriander and spices until the onions are translucent.
3. Add the jam and mix through.
4. Add the lentils, vegetable stock, soy sauce, tomato paste and raisins. Stir well and cook until heated through.
5. Add the bread and stir until combined.
6. Place the mixture in an oven-proof dish and set aside.
7. Too make the topping, blend all the ingredients in a blender until smooth.
8. Spread the topping over the lentil mixture and bake for 45 minutes.

Recipe sourced from The Elated Vegan.

Chilli Non Carne

Warm up on a cold winter's night with this spicy and filling take on Mexican Chilli Con Carne. This recipe is quick and easy to prepare, making it the perfect indulgence after a long day. And, you can grab all the ingredients at your local Woolies. Ingredients: 

• 1 onion, chopped
• 3 garlic cloves, crushed
• 2 Tb olive oil
• 25 g Woolworths Chilli Con Carne spice mix
• 400 g Beyond Meat mince
• 400 g tinned tomatoes
• 2 Tb tomato paste
• 400 g tinned red kidney beans
• Salt and pepper, to taste

Method: 

1. Cook the onion and garlic over a low heat until softened, about 5 minutes. Add the Chilli Con Carne spice mix.
2. Increase the heat and add the Beyond Meat mince and brown.
3. Add the tomato paste and tinned tomatoes and simmer for 20 minutes.
4. Add the beans, allow to heat through and season to taste.
5. Serve with toasted tortillas, fresh coriander, lime juice, avocado and a drizzle of coconut cream, if you wish.

*Recipe and video sourced from Taste. https://youtu.be/xA8nKNpVvck

Carrot, Ginger and Coconut Soup

In the mood for a hearty soup? Then give this recipe a try. Loaded with warm spices and veggies, this is just what the doctor ordered. Ingredients: 

• 500 g carrots, peeled and chopped
• 2 onions, chopped
• 2 Tb olive oil
• 1 tsp crushed garlic
• 1 Tb crushed ginger
• 2 tsp red or yellow curry paste (make sure it's vegan)
• 3 C vegetable stock
• 1 1/2 C coconut cream
• salt and pepper, to taste

Method:

1. Gently fry the carrots and onion in the olive oil, being careful to not let them brown.
2. Add the garlic, ginger and curry paste and cook over a low heat for 1 minute.
3. Add the stock and coconut cream and cook until the carrots are soft, about 30 minutes.
4. Blend until smooth and season to taste.

*Recipe sourced from Vegan SA.

Hearty Mushroom and Split Lentil Dhal

There's nothing quite as warming on a cold night as a good curry and this mushroom and split lentil dhal certainly fits the bills. Ingredients: 

• 1 C dried split lentils, rinsed
• 2 C vegetable stock
• 2 tsp oil
• 1 red onion, chopped
• 1 clove garlic, minced
• 3 tsp Pesto Princess Chermoula paste
• 1/2 tsp turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 330 g button mushrooms, sliced
• 2 carrots, peeled and grated
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 C coconut milk
• 2 tsp Pesto Princess Chermoula paste
• 2 Tb soy sauce
• 1 Tb lemon juice
• 1/4 - 1/2 chilli tsp flakes

Method: 

1. Rinse the lentils until the water runs clear and set aside.
2. Heat the oil in a pot and fry the onion until translucent, add the garlic and cook until fragrant.
3. Add 3 tsp Pesto Princess Chermoula paste, cumin, coriander and turmeric.
4. Add the mushrooms and cook until soft, adding some water if necessary.
5. Add the carrots, lentils and stock and allow to simmer covered over a low heat.
6. When almost all of the liquid has been absorbed, add the coconut milk, garlic and onion powder, soy sauce, lemon juice, chilli flakes and the rest of the Pesto Princess Chermoula paste.
7. Return the lid and simmer until lentils are soft, stirring occasionally.
8. Serve with rice, naan or rotis.

*Recipe and image sourced from Leozette Roode. Looking to stock up on the ingredients for these yummy recipes? Get all your vegan staples delivered to your door from these stores in Johannesburg. Do you have any other vegan winter warmer recipes? Share them with us in the comments section below!