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5 Best Vegan Bowls for Winter

5 Best Plant Based Bowls for Winter

The chilly season is here and we’re seeking nourishing bowls that make winter seem like a good thing. This line up of warming bowls are on rotation in our home, marking the arrival of cozy season

 

1. Heart Vegetable Stew

Let’s start with a steamy one. Veggie packed and deep in flavour, this stew is simple but a stand out.

Click here for the recipe

 

 

Hearty Vegetable Soup

2. Vegan Noodle Soup

Nothing says cures the winter blues quite like noodle soup. Packed with all things good for you, we call this an immunity booster in a bowl.

Click here for the recipe

Vegan Noodle Soup

3. Braised Beans

When you look up ‘Winter warmer’ this is what you’ll find. A nourishing, filling dish that’ll seamlessly slide into you rotation of easy weeknight bowls.

Click here for the recipe

 

Braised Beans

4. Lentil Bolognese

A classic dish and obvious crowd pleaser, goes vegan – and it’s just as good, if not better. Pick your favourite pasta shape and spoon this divine sauce generously.

Click here for the recipe

Lentil Bolognese

5. Pumpkin Pasta

Delightfully creamy and earthy, this bowl takes comfort food to a whole new level. It’s easy but impressive – the perfect dish for your next dinner party.

Click here for the recipe

About Abbey Baldacchino

Digital Marketing Specialist
Abbey is Nuttelex's Digital Marketing Specialist, working alongside her team to enhance the plant food brand's online profile.
Did you know? Nuttelex was the first margarine made entirely from plants in Australia. Did you know? Nuttelex spreads are made with Cholesterol-free oils, making it the healthy choice. Did you know? All Nuttelex spreads are free from allergens, including dairy, soy, gluten and nuts. Did you know? Our Oat milk is naturally sweet as a result of our production process, enabling the release of natural sugars. Did you know? Almond milk is naturally rich in Vitamin E, promoting a healthy immune system, great for vision and skin. Did you know? Almond milk has been around since the Middle Ages (476 AD) where it was first used as a dairy alternative.
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