Comfort Food Recipes
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.
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.
I love the creaminess of blending cashews with rich curry spices. The red lentils dissolve to create a thick and lovely soup.
This crusty fluffy bread came out so tasty, our most particular eater asked for 4 helpings!
The first spoonful of red lentil dal goes into our mouths and immediately all the muscles in our face and shoulders relax. There’s a dreamy “wow that’s good” look spreading around the table.
Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada.
Sometimes I buy the super expensive vegan parmesan from Whole Foods as a delicious topping for our dinners. But now I know how to make it myself with only $2.75 of ingredients! Bonus: it takes less than 5 minutes.
Creamy and comforting, like a cross between a really good soy latte and a delicious bowl of porridge. A Caribbean and Latin American specialty.
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 was vegan and gluten-free for 2 years. These meatless burgers one of the treasured recipes I kept from that time.
What is a peach plum cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which tastes spectacular!
The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.
This vibrant African dinner tastes a bit like delicious stuffed peppers to me. The peppers are blended into the sauce instead of being left whole, and the rice, plant-based meat, other veggies and spices round out the meal.
These bran muffins were almost always around on weekends when I was growing up. My mom would make a fresh batch on Saturday morning and we would snack on them. They’re a kid all-time favorite!
This is a fun, complete meal where you get to eat the container too. The comforting, savory plant-based meat and rice filling blends nicely with the soft, roasted stuffed peppers.
Poutine is a French-Canadian dish of french fries with cheeze curds on top and covered in gravy, so the cheeze gets all gooey. It’s hard to imagine how good it is until you actually taste it.
I made up a gluten-free muffin recipe! Maple apple oatmeal raisin muffins, based on what I had in the kitchen. So tasty!
These are the most flavorful mashed potatoes I have ever eaten. Based on a recipe from Belgium for “stoemp,” the intense flavor comes from cooking up some onions and garlic first, then mashing them into the potatoes along with any other veggies you want to incorporate.
This is my Italian grandparents’ gnocchi recipe as I remember it, except I like to make butternut squash gnocchi sometimes instead of potato, and I made it vegan and gluten-free.
If you’re looking for comfort food in Germany, you might come across cabbage rolls: a traditional dish of cabbage, (vegan) meat, rice, onions, and tomato.
This peach blueberry bread pudding is a plant-based version that uses coconut milk for extra creaminess.
I call these banana carob brownie muffins because whenever my husband Mark eats one, he asks me “are you SURE there’s no chocolate in this?”
Grah is a rich, smoky stew filled with beans, veggies, and tender chunks of vegan meat or tofu. Healing comfort food at its best.
If you’re feeling a bit under the weather, or if you just want an extra healing, nourishing meal for your body and spirit, this coconut ginger dal is the soup for you.
“Sesame chicken and sobas, please!” is the frequent answer to “What do you guys want for dinner?” at our house. It’s a spin on a baked chicken dish I had at a retreat once.
Paired with green beans or cauliflower, sunflower mac & cheese makes a completely delicious and nutritious dinner.
These oatmeal raisin bites are plant-based, gluten-free, with no refined sugar, and they’re a wonderfully delicious treat to keep in the freezer and grab anytime.
The first thing I said when this soup touched my tongue was, “Wow, why haven’t I ever made this before?” It tastes like a loaded baked potato, but in a creamy velvety soup.
Growing up, porridge was the one recipe I got from my wonderful Dad. And the dad in our family now makes porridge for us too!
Adasi lentil soup is a comforting dish that mixes in some potato, onion, and sage for a lovely fall or winter dinner. I like to have it with some stir-fried greens on the side.
A totally yummy, cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner.
Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
Fasolada tastes like eating lunch in a Greek grandmother’s kitchen. It’s fresh, hearty, and you can taste the love.
When I don’t know what to make for dinner, I usually throw together some kind of pasta dish, like this spaghetti with beans and greens.