20 Plant-Based Comfort Foods That Win Over Meat Lovers

When you think of comfort food, hearty dishes full of flavor and satisfaction often come to mind. But you don’t have to rely on meat to get that cozy, comforting feeling from your meals. These plant-based recipes are so delicious, that even the most devoted carnivores will be coming back for seconds. Whether you’re looking for something indulgent or just a healthier twist on a classic, these dishes will hit the spot.

Spaghetti with Lentil Bolognese

Cook spaghetti according to package instructions. For the sauce, sauté a diced onion, two minced garlic cloves, and chopped carrots in olive oil until softened. Add a can of crushed tomatoes, a cup of cooked lentils, and a teaspoon of dried oregano. Let it simmer for 15 minutes, then season with salt and pepper to taste. Serve the lentil Bolognese over the cooked spaghetti, garnished with fresh basil.

Vegan Mac and Cheese

Cook your favorite pasta as per the package instructions. For the cheese sauce, blend a cup of soaked cashews, half a cup of nutritional yeast, a teaspoon of garlic powder, and a tablespoon of lemon juice with a cup of water until smooth. Pour the sauce over the drained pasta and stir until well-coated. Add salt and pepper to taste, then bake in a preheated oven at 350°F for 10 minutes if you prefer a crispy top.

Chickpea Pot Pie

Prepare a pie crust and set it aside. For the filling, sauté chopped onion, celery, and carrots in olive oil until soft. Add two cups of cooked chickpeas, a cup of vegetable broth, and a tablespoon of flour. Stir until the mixture thickens, then pour it into the pie crust. Cover with another layer of crust, crimp the edges, and bake at 375°F for 30-35 minutes until golden brown.

Eggplant Parmesan

Slice an eggplant into rounds, sprinkle with salt, and let it sit for 20 minutes to draw out moisture. Pat dry, then coat each slice in flour, dip in almond milk, and dredge in breadcrumbs. Fry in olive oil until golden. Layer the fried eggplant with marinara sauce and vegan mozzarella in a baking dish. Bake at 375°F for 20 minutes until bubbly.

Sweet Potato Chili

Dice two sweet potatoes and cook them in olive oil until tender. Add a diced onion, bell pepper, a can of black beans, a can of kidney beans, and a can of diced tomatoes. Season with chili powder, cumin, and a pinch of cayenne pepper. Let it simmer for 30 minutes, then serve with avocado slices and chopped cilantro.

Mushroom Stroganoff

Cook egg-free pasta according to package directions. In a skillet, sauté a diced onion, minced garlic, and sliced mushrooms in vegan butter until browned. Stir in a tablespoon of flour and cook for another minute. Add a cup of vegetable broth, a teaspoon of Dijon mustard, and half a cup of coconut milk. Simmer until the sauce thickens, then pour over the cooked pasta.

Cauliflower Buffalo Wings

Cut a head of cauliflower into bite-sized florets. Toss them in a batter made from a cup of flour, a cup of water, and a pinch of salt. Bake the coated florets at 400°F for 20 minutes, then toss in hot sauce mixed with a tablespoon of melted vegan butter. Return to the oven for another 10 minutes until crispy. Serve with celery sticks and vegan ranch.

Vegan Shepherd’s Pie

Sauté a diced onion, garlic, and mixed vegetables like carrots, peas, and corn in olive oil. Add a can of lentils and a cup of vegetable broth, then season with thyme and salt. Cook until the mixture thickens. Spread the mixture in a baking dish and top with mashed potatoes. Bake at 375°F for 20 minutes until the top is golden.

Vegan Lasagna

Layer lasagna noodles with marinara sauce, sautéed spinach, and tofu ricotta made from crumbled tofu, lemon juice, and nutritional yeast. Repeat the layers, then top with vegan mozzarella. Bake at 375°F for 25 minutes until the cheese is melted and bubbly.

Stuffed Bell Peppers

Cut the tops off bell peppers and remove the seeds. Sauté a diced onion, garlic, and zucchini in olive oil. Add a cup of cooked quinoa, a can of black beans, and a can of diced tomatoes. Stir in cumin and chili powder, then stuff the mixture into the bell peppers. Bake at 375°F for 25 minutes until the peppers are tender.

Chocolate Avocado Mousse

Blend two ripe avocados with half a cup of cocoa powder, a quarter cup of maple syrup, a teaspoon of vanilla extract, and a pinch of salt until smooth. Chill for an hour before serving, then top with fresh berries or shaved chocolate.

Butternut Squash Risotto

In a large pot, sauté a diced onion and minced garlic in olive oil until soft. Add a cup of Arborio rice and toast for a minute. Gradually stir in warm vegetable broth, one cup at a time, until the rice is creamy and fully cooked. Meanwhile, roast cubed butternut squash with olive oil, salt, and pepper in a 400°F oven until tender. Stir the roasted squash into the risotto, and finish with a handful of chopped fresh sage and a drizzle of olive oil.

Vegetable Potstickers

For the filling, finely chop a mix of cabbage, carrots, mushrooms, and green onions. Sauté the vegetables in sesame oil with minced garlic and ginger until softened. Place a spoonful of the mixture in the center of a potsticker wrapper, fold, and seal the edges. Pan-fry the potstickers in a bit of oil until the bottoms are golden, then add a splash of water and cover to steam until fully cooked. Serve with soy sauce for dipping.

Vegan Enchiladas

Sauté diced onions, bell peppers, and black beans with cumin, chili powder, and garlic until the vegetables are soft. Spoon the mixture onto corn tortillas, roll them up, and place in a baking dish. Top with enchilada sauce and bake at 375°F for 20 minutes until bubbly. Garnish with sliced avocado and fresh cilantro before serving.

Vegan Chocolate Chip Cookies

In a bowl, mix together flour, baking soda, and a pinch of salt. In another bowl, cream together vegan butter, brown sugar, and vanilla extract. Combine the wet and dry ingredients, then fold in vegan chocolate chips. Drop spoonfuls of the dough onto a baking sheet and bake at 350°F for 10-12 minutes until golden around the edges.

Vegan Corn Chowder

Sauté diced onions, garlic, and celery in a pot with olive oil until softened. Add diced potatoes, corn kernels, and vegetable broth. Simmer until the potatoes are tender. Blend half the soup to thicken, then stir in coconut milk and season with salt, pepper, and smoked paprika. Serve with crusty bread.

Vegetable Paella

Sauté diced onions, garlic, bell peppers, and tomatoes in olive oil until soft. Add Arborio rice and toast for a minute. Pour in vegetable broth and a pinch of saffron, then add green beans, artichokes, and peas. Let it simmer until the rice is tender and the liquid is absorbed. Garnish with lemon wedges and fresh parsley.

Vegan Caesar Salad

For the dressing, blend soaked cashews with garlic, lemon juice, Dijon mustard, capers, and water until smooth. Toss chopped romaine lettuce with the dressing, homemade croutons, and vegan parmesan. Top with extra capers and cracked black pepper.

Stuffed Acorn Squash

Halve acorn squash and scoop out the seeds. Roast the squash halves at 400°F until tender. For the stuffing, sauté diced onions, garlic, mushrooms, and cooked quinoa in olive oil. Season with thyme, salt, and pepper, then spoon the mixture into the roasted squash halves. Return to the oven for 10 minutes to heat through.

Vegan French Onion Soup

Caramelize thinly sliced onions in a pot with vegan butter and a pinch of sugar until deeply golden. Add a splash of white wine to deglaze, followed by vegetable broth, a bay leaf, and thyme. Let it simmer for 20 minutes. Ladle the soup into bowls, top with toasted baguette slices, and sprinkle with vegan cheese. Broil until the cheese is melted and bubbly.

This article originally appeared on RetailShout.

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