veggie comfort food

A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. 

Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt.

Vegetarian moussaka 

160 grams/5½oz red lentils

650 grams/1lb 7 ounces potatoes, scrubbed

olive oil

onions, finely chopped

garlic cloves, finely chopped

thyme, leaves picked

oregano

cinnamon

tomato purée

tin chopped tomatoes

vegetable stock cube

sea salt

aubergines,

tbsp roughly chopped flat leaf parsley

ricotta cheese

grams/1¾oz mature cheddar, grated

black pepper

Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried.

Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt.

Veggie lasagne 

courgette,

sweet potato,

tbsp extra virgin olive oil

onion,

½ tsp dried chilli flakes

garlic cloves, crushed

x 400 grams tins chopped tomatoes

200 milliliters/7fl oz cold water

grams/3½oz spinach leaves (optional)

–10 dried lasagne sheets

salt and black pepper

75 grams/2½oz plain flour

75 grams/2½oz butter, cubed

750 milliliters/1¼ pint milk, semi-skimmed

grams/4½oz mature cheddar,

grams/2½oz

This slow-cooker vegetarian stew with fluffy dumplings is a cheap and easy recipe. To make it vegan, use vegetable suet in the dumplings instead of butter and omit the pesto. This dish is perfect for batch cooking, just divide it up into indiviudal portions and you will always have warming stew at your fingertips, check the tips section for freezing instructions. 

Equipment and preparation: For this recipe you will need a 6.5 litre/11½ pint slow cooker. 

This meal provides 629 kcal, 13g protein, 79g carbohydrate (of which 24g sugars), 29g fat (of which 11g saturates), 16g fibre and 1.8g salt per portion.

Slow cooker vegetarian hotpot 

sunflower oil

butternut squash

onions, thinly sliced

carrots,

parsnips,

tbsp plain flour

½ tsp dried chilli flakes (optional)

pesto (optional)

350 milliliters/12fl oz hot vegetable stock (made with 1 stock cube)

flour

75 grams/2¾oz frozen butter (or 75 grams/2¾oz shredded vegetarian suet)

125 milliliters/4fl oz cold water

This butternut squash mac and cheese is great for batch cooking. It’s gluten free, but use regular pasta and bread if gluten isn’t an issue for you. 

Each serving provides 474 kcal, 22g protein, 77g carbohydrate (of which 9g sugars),7g fat (of which 3g saturates), 7g fibre and 1.2g salt.

Healthier macaroni cheese

vegetable oil

onions, roughly chopped

gluten-free and reduced-salt vegetable stock cubes

litre/1¾ water

sweet potatoes,

200 milliliters/7fl oz semi-skimmed milk

pasta

360 grams/12½oz light extra-mature cheddar, grated

tsp fine sea salt

gluten-free garlic bread, to serve (optional)

peas,

200 grams/7 ounces frozen or tinned sweetcorn (drained weight)

mushrooms

broccoli

cherry tomatoes, halved

spring onions, trimmed and roughly chopped

Tom Kerridge shows you how to make the perfect butternut squash risotto recipe. His secret? Creamy mozzarella, toasty pine nuts and fragrant sage.  

Each serving provides 715 kcal, 23.5g protein, 70g carbohydrate (of which 8.5g sugars), 33g fat (of which 15g saturates), 5g fibre and 1.3g salt. 

Butternut squash risotto

unsalted butter

onion, thinly sliced

arborio rice

200 milliliters/7fl oz dry white wine

1.1 litres/1 pint 16fl oz warm vegetable stock (made with stock cubes)

sage

grams/3½oz Parmesan (or

grams/1¼oz pine nuts,

Tom Kerridge’s butternut squash and sage risotto.

Tom Kerridge’s butternut squash and sage risotto

This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner.

This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.


Veggie shepherd’s pie

tbsp oil

leek, trimmed, finely chopped

150 grams/5½oz chestnut mushrooms, roughly chopped

garlic clove, finely chopped

sage leaves, roughly chopped

thyme sprigs, leaves only, finely chopped

tin green or Puy lentils, drained

200 milliliters/7fl oz vegetable stock

200 milliliters/7fl oz red wine

Worcestershire sauce (optional)

soy sauce

tsp chilli flakes (optional)

tsp caster sugar (optional)

potatoes

cauliflower, leaves and root removed, separated into florets

tbsp finely grated Parmesan (optional)

Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing.


Confit tandoori chickpeas

tsp cumin seeds

coriander seeds

garlic cloves,

grams/1 ounces fresh ginger, peeled and julienned

300 grams/10½oz cherry tomatoes

½ tsp ground turmeric

½ tsp chilli flakes

tsp red Kashmiri chilli powder (or paprika)

tsp caster sugar

salt

tbsp roughly chopped fresh mint leaves

tbsp coriander leaves

garlic clove, crushed

Greek-style yoghurt

pitta breads (or other flatbreads), to serve (optional)

This lightly spiced carrot soup is so simple to make, yet it makes a delicious supper on a cold winter's evening.There is a lot of butter in this recipe to make it really silky and luxurious, but you can reduce this amount if you want a slightly healthier soup. See the Recipe Tips for more substitutions.

Curried carrot soup

150 grams/5½oz onions, chopped (about 2 onions)

cumin seeds

½ tsp Madras curry powder

300 milliliters/½ pint chicken stock (or vegetable stock)

bouquet garni

tbsp chopped fresh coriander, to serve

Layering up garnishes when serving this chana dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. 

Chana dal

garlic

tsp red chilli powder

ghee

salt,

garlic cloves, thinly sliced

mustard seeds

red chillies

5–6 curry leaves (fresh if possible)

tamarind chutney (available in Asian shops)

2.5cm/1in piece root ginger, peeled and very thinly sliced

dill

tsp chaat masala

Dal with tarka and fresh herbs by Sumayya Usmani

How to make dal

A versatile veggie curry that is great for batch cooking. 

Sweet potato and halloumi curry

halloumi,

sweet potato (or potato),

aubergine,

broccoli spears

carrot,

onion, finely chopped

garlic cloves, chopped

ginger,

celery sticks, chopped

tbsp Madras curry powder

peeled,

500 milliliters/18fl oz vegetable stock (or chicken stock)

tomatoes, finely chopped

coriander

lime, juice only

The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a vegetarian main course, with some steamed greens or a big bowl of salad.

Cheese, potato and onion pie

75 grams/2½oz cold unsalted butter,

grams/2½oz white vegetable fat,

grams/1 ounces mature cheddar, finely grated

free-range egg, beaten, to finish

Desiree potatoes, peeled and cut into large chunks

onion, finely diced

375 grams/13 ounces mature cheddar, grated

milliliters/2fl oz milk

chives

salt and white pepper

This stunning vegetarian cheese and onion pie is perfect for a picnic or lunchbox and looks just as at home at the centre of the dinner table. 

Cheese and onion pie

450 grams/1lb plain flour, plus extra for dusting

tsp baking powder

120 grams/4½oz unsalted butter,

cheese

120 milliliters/4fl oz water

free-range egg, beaten, for glazing

potato,

onions, finely sliced

plain flour

milk

double cream

150 grams/5½oz mature cheddar cheese, grated

½ tsp English mustard

cayenne pepper

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

cauliflower (around 300 grams/10½oz),

tbsp sunflower or vegetable oil

tbsp curry powder

tomatoes

300 milliliters/10fl oz vegetable or chicken stock

peas

plain yoghurt

mango chutney, to serve

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. 

Each serving provides 390 kcal, 20g protein, 14g carbohydrate (of which 13g sugars), 24g fat (of which 11g saturates), 6.5g fibre and 1.3g salt. 

Aubergine parmigiana

100 grams/3½oz ricotta

grams/3½oz Parmesan, grated (or alternative vegetarian hard cheese)

grams/3½oz mozzarella, sliced

Top 19 veggie comfort food recipes from across the web

The most viewed veggie comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian moussaka

Veggie lasagne

Slow cooker vegetarian hotpot

Healthier macaroni cheese

Butternut squash risotto

Veggie shepherd’s pie

Confit tandoori chickpeas

Curried carrot soup

Chana dal

Sweet potato and halloumi curry

Cheese, potato and onion pie

Cheese and onion pie

Easy vegetable curry

Aubergine parmigiana

George's dal

Mary Berry's melanzane pasta bake

Slow cooker veggie sloppy joes

Veggie toad-in-the-hole

Pea and goats’ cheese risotto

Top 19 veggie comfort food recipes from across the web

The most viewed veggie comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian moussaka

Veggie lasagne

Slow cooker vegetarian hotpot

Healthier macaroni cheese

Butternut squash risotto

Veggie shepherd’s pie

Confit tandoori chickpeas

Curried carrot soup

Chana dal

Sweet potato and halloumi curry

Cheese, potato and onion pie

Cheese and onion pie

Easy vegetable curry

Aubergine parmigiana

George's dal

Mary Berry's melanzane pasta bake

Slow cooker veggie sloppy joes

Veggie toad-in-the-hole

Pea and goats’ cheese risotto

The most viewed veggie comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine