Healthy Vegan Seasonal Recipes

Find healthy, delicious vegan seasonal recipes for spring, summer, fall and winter, from the food and nutrition experts at EatingWell.

Staff Picks

Sweet Potato & Black Bean Chili

Rating: 4.52 stars
85
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

Roasted Cauliflower & Potato Curry Soup

Rating: 4.8 stars
52
In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Veggie & Hummus Sandwich

Rating: 4.92 stars
12
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.

Black Bean-Quinoa Bowl

Rating: 3.86 stars
7
This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.

White Bean & Veggie Salad

Rating: 4.83 stars
7
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Four-Bean & Pumpkin Chili

Rating: 5 stars
7
This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste.

Stuffed Sweet Potato with Hummus Dressing

Rating: 4.43 stars
17
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Rating: 4.81 stars
18
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.

Sheet-Pan Roasted Root Vegetables

Rating: 4.88 stars
8
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.

Roasted Root Veggies & Greens over Spiced Lentils

Rating: 4.8 stars
4
This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.

Japanese Cucumber Salad

Rating: 4.4 stars
6
This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.

Gluten-Free Cream of Mushroom Soup

Rating: 5 stars
3
There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold--russets don't provide quite the right texture.
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Inspiration and Ideas

17 Vegan Desserts to Make This Winter
Whether it's cookies, brownies or cake, these sweet treats are free from animal products, thanks to alternatives like coconut milk, rice milk and aquafaba.
Vegan Desserts to Make This Fall
Being vegan means forgoing some of your favorite butter- or cream-based treats, but our vegan desserts are sure to satisfy any craving. We covered the classics—from Vegan Chocolate Chip Cookies to Vegan Cheesecake—but our baked apples and vegan pies are fall-forward treats that shouldn't be overlooked. Here are 20 of our favorite fall desserts that are perfect for plant-based eaters (and non-vegans, too!) 

Colorful Roasted Sheet-Pan Veggies

Rating: 4.67 stars
3

These easy roasted vegetables will give your plate a pop of color. Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly. That way everything ends up finishing at the same time.