vegan comfort food

This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal for a midweek supper.

Vegan mushroom stroganoff 

160 grams/5¾oz dried pappardelle or fettuccine pasta

olive oil

shallots,

garlic cloves, finely chopped

mushrooms

tsp smoked paprika

Dijon mustard

tamari

125 milliliters/4fl oz vegetable stock

milliliters/4fl oz plant-based crème fraîche or single cream alternative

½ lemon, juice only

salt and black pepper

thyme

A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food.

Each serving provides 470 kcal, 16g protein, 61g carbohydrate (of which 15g sugars), 16g fat (of which 2g saturates), 8g fibre and 0.4g salt.

Vegan lasagne 

tbsp extra virgin olive oil

onion,

aubergine,

courgette,

red pepper, seeds removed,

250 grams/9 ounces small chestnut mushrooms, thinly sliced

garlic cloves, crushed

100 grams/3½oz dried red split lentils

tomatoes

oregano

tsp sugar, any kind

vegetable stock cube

spinach leaves

9–10 dried lasagne sheets (ensure they are egg-free)

sunflower oil

grams/3½oz plain flour

800 milliliters/1¼ pint unsweetened almond milk

yeast flakes

bay leaf (optional)

nutmeg

Learn how to make Vegan Chili Pasta with Veggies! This vegan gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta will have your taste buds dancing! It is incredibly creamy and rich, but oil-free! Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.

Vegan Chili Pasta with Veggies

(240 grams) low-sodium veggie broth (I like the Pacific brand)

loosely filled cup (130 grams) finely chopped onion

(240 grams) tomato sauce

chili powder (I use my homemade blend)

spinach

salt (notice

black pepper

nutritional yeast (optional)

liquid smoke

scale.

Regarding the chili

Make sure your veggies are chopped/prepared at the beginning, as the sauce comes together pretty quickly.

Bring a large pot of water to boil for your pasta. Adding a lid will make it boil faster. Make sure to salt the water well so the pasta is well seasoned.

Add the onion and broth to a large sauce pan over medium heat. Once it begins to simmer, cook 5 mins and then add the zucchini and just 1/4 teaspoon of salt at this time. Stir well and cover. Lower the heat to medium-low. It&#039;s important to cover the zucchini so it cooks through well.

Cook about 8 minutes until the zucchini is tender (no longer crunchy), but not mushy. Check a couple of times to stir it and make sure there is enough broth to keep the zucchini cooking. Add a bit more only if needed. You basically want most of the liquid gone though before the next step.

Once the zucchini is tender, remove the pan from the heat and add the 1 cup cashew milk (or coconut milk), tomato sauce, Italian spices, chili powder (start out with 2 teaspoons if sensitive-I used the full 3), nutritional yeast, 3/4 teaspoon salt, pepper and liquid smoke (if using). Stir well.

Return back to the heat over medium heat and add the spinach. The spinach will look like a ton but will decrease significantly. Cook and stir the spinach continuously until it cooks down and the sauce thickens just a bit. You don&#039;t want to overcook the sauce, you want it fairly creamy/saucy but it should be creamy thick, not watery.

Taste the sauce and add more salt or chili powder if desired for more spicy. I used the full 1 tablespoon chili powder and loved the perfect kick of heat and chili flavor. Remove from heat.

The pasta should be done. Drain and scoop in desired amount of pasta into the sauce, leaving plenty of sauce to enjoy. Devour! How much you end up with will depend on how much pasta you add, but this makes a good amount of sauce.

These vegan Chinese fluffy steamed buns are paired with a sweet, spicy sticky filling. You’ll have time to get on with other things while the dough rises and the cauliflower bakes in the oven.

Each serving provides 690 kcal, 18g protein, 112g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 10g fibre and 3.3g salt.

For this recipe you will need a steamer, ideally bamboo. You can buy these from Asian supermarkets or online.

Steamed bao buns with spicy cauliflower

grams/¾oz caster sugar

salt

sachet fast action dried yeast

tsp baking powder

100 milliliters/3½fl oz oat milk, lukewarm

tsp sesame oil

cauliflower,

fresh root ginger,

red chilli, finely chopped

tbsp tamari

brown sugar

mayonnaise

spring onion, trimmed and cut into thin strips

tsp sesame seeds

coriander (optional)

A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. 

Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.

Mushroom and ale pie

grams/½oz mushrooms

250 milliliters/9fl oz just-boiled water

tbsp sunflower oil

330 milliliters/11fl oz pale ale (vegan)

tomato purée

tbsp redcurrant jelly

tbsp soft light brown sugar

thyme leaves thyme

bay leaves

cornflour

chestnuts (vacuum packed is fine)

sea salt and ground black pepper

300 grams/10½oz plain flour, plus extra for rolling

tsp fine sea salt

100 grams/3½oz sunflower oil

water

tbsp aquafaba (canned chickpea water)

These Vegan Creamy Mushroom Spaghetti Squash Boats are a hearty and comforting plant-based meal, perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a handful of super flavorful ingredients. You&#x27;d never ever know the mushrooms were dairy free and vegan - they&#x27;re SO incredibly rich and creamy!

Vegan Creamy Mushroom Spaghetti Squash Boats

spaghetti squash,

salt and pepper

shallot,

garlic,

coconut cream*

nutritional yeast

miso paste

tahini

apple cider vinegar

dijon mustard

soy sauce

salt, plus more to taste

pepper, plus more to taste

flat-leaf parsley

chives

Begin by making the spaghetti squash. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Rub the cavities of the spaghetti squash with olive oil and season with salt and freshly cracked pepper. Place cut side down on the baking sheet and bake for 45 minutes, or until the squash starts to cave in on itself, and the threads easily pull away from the skin. Scrape the threads away from the skin, suign a fork, keeping them inside the squash for serving.

While the spaghetti squash is baking, make the creamy mushrooms. Heat a large skillet over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 30 seconds - 1 minute or until fragrant. Increase heat to medium-high, add the mushrooms and sauté, stirring frequently, for 10-15 minutes, until the mushrooms have released their moisture and are starting to turn golden brown on the edges.

While the mushrooms are cooking, whisk together the sauce. In a medium bowl, combine the coconut cream, nutritional yeast, miso paste, tahini, apple cider vinegar, dijon mustard, soy sauce, salt, and pepper and whisk until smooth and creamy. Once mushrooms are finished cooking, add the sauce and continue to cook for another 1-2 minutes, stirring frequently, to thicken the sauce and heat it through. Season to taste with additional salt and pepper if desired.

To serve, spoon the creamy mushroom mixture into the spaghetti squash boats and top with fresh parsley and chives. Season generously with freshly cracked black pepper and serve!

This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers. The secret ingredient is nutritional yeast, a great vegan ingredient that lends a cheesy flavour to the mash topping. Serve with lots of freshly cooked green vegetables.

Each serving provides 441 kcal, 18g protein, 54g carbohydrate (of which 10g sugars), 13g fat (of which 2g saturates), 12g fibre and 1g salt.


Vegan shepherd’s pie 

celery sticks, thinly sliced

leek,

250 grams/9 ounces chestnut mushrooms,

carrots, chopped

tin chopped tomatoes

milliliters/3½fl oz red wine (vegan-friendly)

tbsp yeast extract,

herbs

milliliters/3½fl oz plant-based milk,

You can add any veg you like to this versatile stew. Just add root vegetables and squash at the beginning, green vegetables towards the end and frozen peas or sweetcorn at the last minute. Adding baked beans adds a little sweetness, plus fibre and protein.

Each serving provides 162 kcal, 7g protein, 25g carbohydrates (of which 10g sugars), 2.5g fat (of which 0.5g saturates), 8g fibre and 0.4g salt.

Versatile vegetable stew

onion, finely diced

carrots,

garlic cloves, finely diced

tsp sweet smoked paprika

½ tsp dried thyme

potatoes, peeled, cut into 1cm/½in dice

600 milliliters/21fl oz vegetable stock

200 grams/7 ounces fine green beans, cut into 2cm/¾in pieces

beans

parsley

This authentic caponata is somewhere between a stew and a salad. Sweet and sour aubergines mix with salty olives, capers and tangy tomatoes. Best eaten at room temperature or just warm, this is our dream lunch, served with crusty ciabatta.

Caponata

aubergines,

extra virgin olive oil, plus extra for drizzling

onion, chopped

celery sticks, chopped

grams/3½oz green olives

tbsp capers, drained and chopped

tbsp red wine vinegar

sugar,

extra virgin olive oil,

No pigs were harmed in the making of this bacon. Tofu is fried with lots of savoury flavours to create these vegan bacon bits.

Vegan bacon bits

maple syrup

tbsp tamari or soy sauce

garlic powder

½ tsp onion granules

¼ tsp annatto powder

liquid smoke (optional)

100 grams/3½oz smoked tofu, finely diced

An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.

Easy vegetable curry

potatoes

carrot,

cauliflower (around 300 grams/10½oz),

tbsp sunflower or vegetable oil

tbsp curry powder

300 milliliters/10fl oz vegetable or chicken stock

peas

plain yoghurt

mango chutney, to serve

Mushrooms add a rich savoury flavour to a lentil bolognese; a punchy spoonful of yeast extract will boost the flavour of the ragu further. Serve with pasta, or use in a vegetarian or vegan lasagne.

Each serving provides 258 kcal, 16g protein, 34g carbohydrates (of which 9g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.7g salt.

Lentil bolognese

celery stick, finely chopped

onion, finely chopped

grams/3½oz mushrooms, finely chopped

tsp dried oregano or thyme

lentils

100 milliliters/3½fl oz vegan red wine

500 milliliters/18fl oz vegetable stock

tsp yeast extract,

½ lemon, juice only (optional)

An easy vegan butternut squash and chickpea curry that freezes well.

Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt.

Butternut squash and chickpea curry

vegetable oil

tbsp black mustard seeds

cumin seeds

cardamom pods, split

curry leaves

onions,

garlic cloves, grated

fresh root ginger, finely grated

tsp turmeric

tsp cumin

tbsp coriander

litre/1¾ pint hot vegetable stock

250 milliliters/9fl oz coconut cream

green beans,

x 250 grams/9 ounces pouches ready-cooked pilau rice

cucumber, tomato and red onion salad

This vegan poutine is easy to make and delicious. Made with vegan cheese curds and simple mushroom gravy, it&#39;s perfect comfort food!

Easiest Vegan Poutine

Top 21 vegan comfort food recipes from across the web

The most viewed vegan comfort food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan mushroom stroganoff

Vegan lasagne

Vegan Chili Pasta with Veggies

Steamed bao buns with spicy caulifl...

Mushroom and ale pie

Vegan Creamy Mushroom Spaghetti Squ...

Vegan shepherd’s pie

Versatile vegetable stew

Caponata

Vegan bacon bits

Easy vegetable curry

Lentil bolognese

Butternut squash and chickpea curry

Easiest Vegan Poutine

Easy Vegan Mashed Potatoes

Vegan risotto with mushroom and lee...

Easy Vegan Instant Pot Pasta

Minestrone soup

Roast aubergine and potato curry

French Lentil Soup (Vegan)

Cheesy Lentils & Fridge-raid Greens

Top 21 vegan comfort food recipes from across the web

The most viewed vegan comfort food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan mushroom stroganoff

Vegan lasagne

Vegan Chili Pasta with Veggies

Steamed bao buns with spicy caulifl...

Mushroom and ale pie

Vegan Creamy Mushroom Spaghetti Squ...

Vegan shepherd’s pie

Versatile vegetable stew

Caponata

Vegan bacon bits

Easy vegetable curry

Lentil bolognese

Butternut squash and chickpea curry

Easiest Vegan Poutine

Easy Vegan Mashed Potatoes

Vegan risotto with mushroom and lee...

Easy Vegan Instant Pot Pasta

Minestrone soup

Roast aubergine and potato curry

French Lentil Soup (Vegan)

Cheesy Lentils & Fridge-raid Greens

The most viewed vegan comfort food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine