Comfort Food Recipes
In Britain this baked cauliflower alfredo is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies.
Tofu and noodles are always a favorite around here, so I wanted to share our vegan version of pad thai. The creamy peanut sauce is lovely, and you can add in any veggies you have on hand for a quick and delicious dinner.
Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
A very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice. You can use almost any veggies you have on hand.
I love the bright green color and velvety texture of this soup. When asparagus is in season (late spring/early summer in Canada), a vegan cream of asparagus soup is a quick and healthy meal to throw together.
Minestrone is one of my favorite meals from when I was little. My mom made this about once a week, and the full pot was well depleted by the time we all had second and third bowls.
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y good rice pudding.
When we made this potato leek soup, we nicknamed it “hug soup” because eating it feels like melting into a warm hug. The creaminess of the coconut milk marries beautifully with healing herbs and lovely leeks.
This is a magical Guatemalan stew. You will be wrapped in a warm embrace of potatoes, peppers, tomatoes, beans, plant-based meat, and rich stew spices.
Healthy comfort food at its best!
In Madagascar, this bean and tomato stew is called tsaramaso malagasy. It’s a simple, aromatic, and inexpensive meal to throw together.
This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once. It’s also a great way to use up leftover bananas. A freshly baked best banana bread never lasts long around here!
We mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. We’ll be making these cauliflower potatoes again for sure.
If you have Polish or Russian roots, your Grandma might be called your Babcia. This is a simply delicious “Babcia stew” with potatoes, cabbage, carrots, onions, chick peas, rice, dill, thyme, and a bit of plant-based ground meat.
Imagine chili, curry, and pasta all coming together in a rainbow of flavors. All my favorite plant-based comfort foods in one dish!
A simple, healing, and inexpensive meal to put together when you don’t know what to make for dinner. Chick peas, warming spices, any veggies you have that need eating up, and a side of rice.
This maple wheat bread is our everyday go-to bread – great for toast, sandwiches, snacking, or even breadcrumbs.
We love the creamy curry-ness of a good chicken tikka, but now we’re eating more of a plant-based diet. What to do? Fortunately Jamie came to the rescue with the inspiration for this cauliflower tikka masala recipe.
I love French onion soup: the earthy oniony broth, the soft soaked bread, the gooey melty cheese. This is the first time I’ve tried making it at home, and it was fantastic. We even made our own plant-based mozzarella from cashews!
The ancient legend is that two brothers were arguing over something important (a wife, land, or riches), and one of them made this soup.
A warm, soft, comforting mix of potatoes, zucchini, and beans, with some aromatic herbs and greens to round it out.
Creamy zucchini pasta is a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili.
Some days you just need a good fudgy brownie to hit the spot. This recipe is made without dairy or eggs, and is arguably more satisfying than a traditional non-vegan brownie – everyone here gobbles these plant-based brownies up with gusto.
The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for dinner on its own, but you could also have it as a side dish for something else.
This is a fun Scottish way to use up leftover mashed potatoes. You mix them with other veggies and bake them in the oven with (vegan) cheese.
Mushroom pasties are flaky baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.
This crusty fluffy bread came out so tasty, our most particular eater asked for 4 helpings!
I always have the ingredients for oatmeal chocolate chip cookies lying around the house. They’re chewy, warm, sweet cookies that can cheer anyone up!
We make this bean stew with dumplings pretty often in winter months, with the lovely combination of dill, rosemary, and sage warming our tummies.
Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna! This tofu ricotta is your new best friend.
What a beautiful Albanian comfort soup. Jani me fasule lovingly blends white beans, fresh vegetables, and Mediterranean herbs.
With the holidays coming, I hope you enjoy this comforting turnip casserole, with a beautiful plant-based cheese sauce smothering it.
I adapted this chick’n, leek and potato pie to be vegan. These make great picnic snacks too if there are any leftovers from dinner.
I had nannies from England when I was little, and some of the things they taught us were traditional British recipes. Shepherd’s pie, bubble and squeak, bangers and mash, Yorkshire pudding – all the classics.
Sometimes you just want a creamy, comforting soup to soothe your spirit. This split pea potato soup hits the spot and happens to be plant-based too for extra happiness.
We’re having a French-inspired month of meals, so we made a plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor.