Winter comfort food roundup

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Tis the season!

To layer on tons of clothes every time before you go outside.

I’m back in Toronto for the holidays and it’s been a hard transition from California. I almost slipped and fell on ice 2x, my skin is embarrassingly dry, and I resent having to wear 2 layers of pants on some days.

Anyway, now is the perfect time to make comforting meals that make you feel cozy and warm, like getting a hug from the inside.

Here are some healthy, vegan stews and soups that I’ve been making and / or are planning to make this winter:

Quick Beefless Stew (Gardein)

I made this tomato-based stew a few days ago (pictured above). It’s chock full of veggies, beans and flavor and comes together so quickly. I added extra mushrooms and peas and eat it with a side of brown rice.

15 Minute Vegan Kimchi Tofu Stew (Brothers Green Eats)

I haven’t made this yet but I love kimchi (the vegan kind that doesn’t contain fish sauce) and it reminds me of another Korean dish I also love called soondubu. The base is miso and vegan kimchi, which are both fermented foods that are supposed to be good for your gut. Some enoki mushrooms would also be really good in there.

Spicy Mapo Tofu (Vegan Miam)

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Mapo tofu, aka grandma tofu, is one of my favorite dishes. I finally found this vegan version a while ago and made a week’s lunch worth. I find it so flavourful & satisfying, and I also love bean paste. I think the spiciness and mushiness (in a good way) are perfect for cold weather.

Simple spicy butternut dhal (Jenny Mustard)

This dish looks super healthy, with lentils and tons of veggies. I have been really getting into Jenny Mustard recently and binge watched her videos.

Spicy Pumpkin Peanut Soup (Peaceful Cuisine)

Soup with peanut butter? Uh, yes please. I will eat cardboard if it has peanut butter on it. Even if you don’t make this soup, you will definitely enjoy watching this artfully created video.

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What are your favorite vegan winter meals or holiday treats?

I hope you’re all having a great holiday — not stressed — and enjoying this time of year 🙂

Meal Prep Sunday – Week of July 24

Meal Prep Sunday - July 24 | Vegan burrito bowl

Hello from Toronto (my home city!) — I took the red-eye two nights ago from San Francisco. My flight was delayed by almost 4 hours, so we left my connection at 2:30am instead of 10:30am and I was so tired during my connection at LAX.

I passed the time by catching Pokemon and reading magazines, one of which was Veg News. I had never picked it up before, and ended up really liking it. I got a lot of ideas and inspiration, and I also like seeing ads for new vegan products 😛

Meal Prep Sunday - July 24 | Veggie soup

Meal Prep Sunday - July 24 | Veggie soup

This week I only made breakfast, a morning snack, and dinner. For breakfast, I made vegetable soup. I cut up all the veggies (tomato, mushroom, spinach, and avocado) and put them into jars beforehand, with a spoonful of veggie broth. Then in the morning I’d just add water and microwave it for 3-4 minutes until the mushrooms got soft. It’s really warm and filling, which is nice because it’s cold right now in SF.

Meal Prep Sunday - July 24 | Tofu chocolate smoothie

Meal Prep Sunday - July 24 | Chocolate tofu smoothie

There wasn’t much protein in the veggie soup, so as a morning snack I made a protein smoothie which I’d take to work. I adapted this recipe from Chocolate Covered Katie. It has a huge block of tofu (about 1 cup) instead of protein powder. You can’t taste it though because the cocoa powder and peanut butter masks the tofu taste really well. I highly recommend it if you don’t like using protein powder.

Meal Prep Sunday - July 24 | Vegan burrito bowl

I didn’t make lunch because I just decided to eat the lunch we get at work. I normally don’t, because there aren’t many vegan options that are also healthy, so I end up eating the same thing on consecutive days.

For dinner, I made burrito bowls with Beyond Beef meatless crumbles, black beans, store-bought salsa, quinoa, and home-made guacamole. The guac did start turning brown on Thursday, but it still tasted perfectly fine on Friday. I ended up sprinkling some Daya shredded cheese on the beans because they were a little bland (I didn’t add any seasoning).

I decided I should start rating my meals based on:

  • taste
  • how much effort and time were required to make them
  • cost-effectiveness
  • how long they stayed good

So here it is!


Veggie soup

  • Taste: 5/5
  • Prep: 5/5
  • Cost: 5/5
  • Longevity: 5/5

Burrito bowl

  • Taste: 4.5/5
  • Prep: 4.5/5
  • Cost: 4/5
  • Longevity: 5/5

I’m about to head off to a very early family dinner / combined birthday celebration. I ordered a vegan birthday cake from a vegan bakery called Bunners. I’m debating whether or not I’m going to tell my family that it is vegan until they taste it, because I don’t think they’ll suspect that it is.

Anyway, have a wonderful week!