26 Vegan Recipes For Comfort Food

1. Butternut Squash Mac ‘n Cheeze: Two Ways

Butternut squash pureed into macaroni and cheese just sounds like a match made in heaven, doesn’t it? It is also a fun way to sneak in another veggie. Get the recipe here.

 

2. Nirvana Enchilada Casserole 

Layers of corn tortilla sopping up spicy, fragrant, red sauce then overstuffed with mushroom, pinto beans and roasted potatoes. On top is a voluptuous cashew creme that will have you rolling your eyes to the back of your head like a zombie. An enchilada zombie.

3. Matzo Ball Soup
These matzo balls are firm and hold together awesomely well. They’re soft on the outside, but delightfully dense and toothsome in the middle. Try it out for yourself.

4. Tofu Popcorn Chick’n (+ it's gluten free)
This tofu chick’n recipe is so versatile. You can eat them on their own as popcorn chick’n or nuggets. You can put it in a wrap or a sandwich, on a pizza – so many possibilities! Try it!

5. Broccoli & Cheeze Soup
Why should dairy eaters have all the creamed soup fun? Create this delicious vegan option, instead.

6. Almost Famous Fried Pickles
It’s hard to believe the pickle can be improved upon, until you fry it up and taste it for yourself. Get the recipe here.

7. Peanut Butter Banana Chip Cookies
In this amazing recipe the sugar content is fairly low. They aren’t cakey, but not too crisp either. Somewhere in the middle with a pleasant crunch and a complex sweetness. And of course, they have a lovely peanut buttery undertone.

8. Mushroom Stout Pie With Potato Biscuits
A fluffy potato biscuit soaking up a deeply savory gravy that is at once mysterious and familiar. The stout really gives this dish an allure, and two kinds of mushrooms make it meaty and earthy and just umami like nobody’s business. And ya know, for a special occasion, it’s not too fussy.

9. Crispy Baked Onion Rings
Crispy, flavorful, and good-for-you, these onion rings make a great snack or addition to any meal. I could also see a big batch of these being made for a party served with a homemade dip. Can also be made gluten-free.

10. Vegetable Lasagna With Kale, Beluga Lentils & Carrots
This delicious lasagna recipe will make you forget about meat and cheese with kale and lentils!! Get the recipe here.

11. Creamed Kale
Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens. Try it for yourself!

12. Homemade Vegan Caesar Cocktail
Is this a vegan version of a Caesar cocktail or is it an adapted version of the Bloody Mary? I can’t decide. Whatever you call it, this is one fantastic drink with a whopping 4 servings of vegetables per 500 ml glass. Be sure to add the seasonings to taste and you can’t go wrong. Bottom's up!

13. Chocolate Cupcakes With Avocado Chocolate Icing

They say avocados and chocolate are brain foods right? (I don’t know who says, but it seems like something I might have read somewhere). I know it sounds weird and maybe a little gross to put them together but it actually works to make really thick and rich chocolatey frosting. Try out this recipe.

14. Creamy Polenta And Mushrooms

Creamy polenta, chickpeas and a mix of sautéed mushrooms & tarragon. This recipe is sure to be a main stay.

15. Mushroom “Alfredo”

Almonds blended with almond milk make a rich sauce for this vegan pasta dish. We like the flavor and smooth texture of spelt pasta and the way rotini traps the sauce, but feel free to substitute your favorite pasta. Get the recipe here.

16. Mozzarella Sticks

For the full diner experience, crack open a jar of pickles, whip up some vegan milkshakes, and make sure you have marinara sauce on hand. And remember, all food tastes better around 2AM. Dig into the recipe here.

 17. Double Cinnamon Oatmeal Raisin Cookies

A double dose of cinnamon gives these cookies a wonderful spicy aroma and even bigger cinnamon flavor.  Try them out now!

18. Vegan Chili

Hearty, healthy, and always ready to make you happy, this chili makes for a dependable partner. Whip up a batch with this popular recipe.

 

19. The Philly Reuben Sandwich 

A hefty sandwich, filled with sauerkraut and tangy Russian dressing that oozed out of the edges of the sandwich with each bite. Filled with marinated seitan and wrapped in warm rye bread. Try the recipe yourself! 

20. Spinach “Chicotta” Stuffed Pasta Shells

“Chicotta” is a new creation that will change the way you look at plant-based cheeses. It’s a ricotta-like cheese made from… chickpeas! With just some chickpeas and a few other simple ingredients, you can whip up the creamiest and most delicious non-dairy cheese you’ve ever tasted. Try this recipe tonight.
 

 

21. Miso Shitake Soba Soup
This soup is full of warming healing ingredients (shiitakes, ginger, miso, etc)… and would be the perfect thing if you’re under the weather… figuratively or quite literally. Get the recipe here.

22. Brownie Ice Cream Sandwich
Being a sandwich, this is totally a legit lunch. Grab a pink of Trader Joe's "Soy Creamy" vegan vanilla ice cream! Get the recipe here.

23. Creamy Broccoli And Mushroom Pasta
The vegan parmesan goes so well with the creamy mushrooms, the salty broccoli and the toasted pine nuts with the touch of heat from the red chili flakes. Yum yum yum! Try this recipe tonight!



24. Butterfinger Candy
This recipe is very simple, but you need to know two things before we begin: you must have a candy thermometer for this recipe, and you must read through the entire recipe before you start. Everything comes together quickly, and I certainly don’t wish a candy disaster on anyone.

25. Vegan Big Mac
Not only is this burger healthier and yummier than the original, it is also extremely easy and crazily filling! What a great way to impress your dinner guests with a vegan Big Mac! Try this recipe now!

26. Easy Cheezy Pizza
Nothing beats a yummy cheezy pizza…. Mmmmmm.  Get the recipe here.

[via Buzzfeed]

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21 Vegan Barbecue Dishes

Just because you don't eat meat products doesn't mean you have to suffer through a vacuous frozen veggie burger while everyone else at the summer barbecue chows down on hot, delicious grill food.

You, dear vegan, deserve the very best. And, as it happens, the very best cookout foods are often vegan. Just see the alluring assortment of meat-free options below for proof, then prepare to cook up a veggie-packed storm all summer long.

1. BBQ Tempeh Bowl

Smoky-sweet, blackened tempeh triangles, sweet citrus, caramelized skillet sweet onions, buttery diced avocado, tender sweet potato cubes and a few crunchy California-style sprouts on a bed of baby greens. All that yumminess is drizzled in a super easy vegan ranch dressing. Dinner is done. And delicious! Get the BBQ Tempeh Bowl recipe from Healthy Happy Life.

2. Vegan Jackfruit Pulled 'Pork' Sandwiches

Jackfruit is a nice, meatless meaty substitute for pulled pork and since nothing tops BBQ better than a nice creamy slaw, you can whip up a vegan version, serve it all on a nice artisan sandwich roll. And of course, everything tastes better with tater tots. Proudly serve this recipe to any of your meatlover friends.

3. Vegan Macaroni Salad

Just as much as it’s not summer without pool days, it’s not summer without a good pasta salad. Usually the things are laden with heavy dairy products, but not this one! This recipe from Minimalist Baker is completely dairy-free and loaded with the perfect combo of crispy veg. Pasta heaven in a bowl.

4. Brown Sugar Baked Beans

A staple of nearly every backyard barbecue growing up was baked beans. This recipe from The Veg Life has adapted the traditional recipe into a vegan-friendly dish and while it takes a long while to bake, it's so worth it.

5. BBQ Charred Vegan Hot Dog

Hot Dogs are a classic, social, American food. Hot dogs are eaten at sporting events, from sidewalk food vendor carts and at summer beach BBQ's. Swap out those unhealthy traditional ingredients for organic, vegan, premium ones and we are in the beach barbecue business. Here's the Healthy, Happy Life recipe for those perfect beach hot dogs!

6. Colorful Veggie Slaw

The Superman Cooks Colorful Veggie Slaw recipe (otherwise known as “kitchen sink slaw”) was inspired by a couple of chefs -- whenever they had vegetables in the cooler that were quickly approaching the end of their shelf life, they smartly diced and shredded as many of them as they could, added a simple vinaigrette, and voilà! A great tasting, crunchy salad.

7. Vegan Dijon Fingerling Potato Salad

This dijon-veganaise potato salad recipe is a perfect lunch side, pack it for a picnic or for a weekday lunch and you're set.

8. Smoky Grilled Sweet Potatoes with Cilantro & Lime

Sweet potatoes on the grill? Heck yes! Thin-sliced sweet potato slabs grill up tender and perfect on the BBQ. Rub 'em with spices and top with cilantro and lime for the side of the summer. Grab the recipe here from Kitchen Treaty.

9. Vegan Barbecue 'Ribs'

This vegan spin on BBQ ribs is made from seitan for a hearty and wholesome addition to your next cookout. Try it for yourself....and impress those omnivores at your next cookout!

10. Jamaican Grilled Corn

Simply shove a few of these on the barbie or under the grill and you have yourself a perfect summery treat. This simple dish is quick to make and will make any mouth happy with its bursts of Caribbean flavor! Serve it up for the family with dinner, at your next BBQ or just to have on their own as a snack - you really can't go wrong!

11. BBQ Portobello Sliders

These perfectly proportioned sliders will be the highlight of any barbeque this summer. This Love and Lemons recipe can be adapted with a variety of toppings to suit any mushy-fan.

12. Vegan Skewers With Tofu And Pineapple

Among the vegetables and tofu is sizzling sweet pineapple, which is extremely enriching in taste. This recipe combines the salty tofu and gives extraordinary sweetness and freshness to the whole bit. When paired with an easy-to-make creamy avocado sauce, becomes a delicious meal, which we can also tuck in the house when the weather is nice not to grill outdoors.

13. Italian-Style Eggplant Sausages

What better to make a vegetarian sausage out of than a vegetable that has a meaty texture and is already pretty much shaped like a sausage! I'm talking about the Japanese eggplant, of course. This recipe flavors the Japanese eggplants using the same spice blend you'd find in almost any Italian sausage. It's a savory mix of sage, fennel, and spice.

14. Grilled Artichokes & Polenta With Blistered Tomatoes And Pesto

This rustic, family style Italian recipe is a feast for the senses. Fresh artichokes are blanched, then grilled to perfection giving them a delicious earthy, smokey char. Polenta is grilled and cherry tomatoes are blistered. Drizzled with pesto, sprinkled with capers and strewn with basil leaves, this meal can be kept vegan and gluten free!

15. Vegan Grilled Vegetable Pesto Pizza

Combining that fabulous smoky flavor from the grill and a household favorite...pizza! Welcome Summer with this classic, delicious recipe from Leslie Durso, the Veggie Dreamgirl.

16. Grilled Avocado

Avocados are spectacular fruits that lend themselves to all kinds of savory dishes (and sweet ones too!). But it’s not often we think of enjoying them grilled. This recipe is a fast and easy low-carb grilling option for the vegetarians in your household – no longer will they feel left out of all the smoky goodness that barbecuing brings.

17. Grilled Peaches With Coconut Ginger Caramel

When you grill a peach, or any fruit really, you want the exact right amount of caramelization. Too much and there’s bitterness, too little and it’s just kind of like eating a warm peach. The method in this recipe, simply sprinkles the peach with a little lemon juice and oil. Not adding sugar lessens the danger of over-caramelization, an epidemic that studies show affects 4 out of 5 peaches at every barbeque. Instead rely on the ginger coconut caramel sauce for sweetness!

18. Black Bean Burger

With the addition of chia gel (chia seeds mixed with water and left to sit), this gluten-free vegan recipe makes a great burger that actually holds together on a gas grill with flipping! Not dry or crumbly, not mushy or bland. Nailed it.

19. The World's Juiciest Veggie Burger

The secret is oh so simple – beets! They make the patty moist, and give it a more realistic color. And the slider size? No secret there – it’s more diet friendly!  These veggie burgers are a great go-to for those days when you just really want a burger – but want to be healthier. All you need is a food processor and you are good to go!

20. Grilled Miso Glazed Japanese Eggplant

This is a great example of how simple modern Asian cooking can be. It's a traditional Japanese recipe, with thickened sauce to use it as a glaze and cooked it on the outdoor grill. It is so easy and fast, but the flavors will knock your socks off. Miso and eggplant is a gorgeous combination of flavors, and by caramelizing the glaze it really takes this to another level.

21. Vegan Biscuits

Hats off to the Minimalist Baker for creating these super-simple, gotta-have-just-one-more, please vegan biscuits.  Fill’em with vegan butter and jam, smother them with gravy or paired with vegan BBQ.

1. [via Huffington Post]

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Cooking With Vegetables From Root to Stem

Ever hear about something that is a new trend and all the rage and think, “I’ve always done that?” One of the food trends for this year is for chefs to put the focus on vegetables. Similar to the whole “nose-to-tail” practice used in cooking meat, there is now a “root-to-stem” practice where no part of a vegetable or fruit goes to waste. Well, it may be a new trend in the culinary world but I’ve been cooking that way for years. Other people may lop off the tops of carrots, beets and radishes, throw away the fronds from a bulb of fennel, and discard the stalks from a head of broccoli, but I cook with all of it. With the price of food rising and the increased amount of food waste, it only makes sense to get the most out of the food we buy. The leaves, stems, stalks and skins of vegetables have their own unique tastes and textures so it’s like getting multiple veggies in one package. Here are some ways you can start cooking from root to stem.

1. Asparagus Stems

Whenever I cook asparagus, I trim the tough, woodsy ends off. Then they go in a storage bag into the freezer until it’s time to make stock. Add the stems to the pot with the celery, onions, and water. Season with herbs and spices, bring to a boil and simmer for at least half an hour. Strain and store in the freezer until you’re ready to use it. Or use the whole asparagus right away to make this delicious and refreshing Raw Asparagus Soup.

2. Beet Greens

Beets are delicious and so are the greens that come attached to them. Use them to make Beet Greens Pesto or sauté them as in these Beet Greens with Garlic and Toasted Almonds and Sautéed Beet Red Greens. I love to use them to make a salad to go along with my Borscht soup. See more ways to use beet greens in Beet and Carrot Greens: How to Use Them Instead of Toss Them.

3. Broccoli Stalks and Leaves

There was a time when I preferred to buy broccoli crowns because I thought I was getting more edible food for my money. Then I realized that the broccoli stalks are delicious and really filling. Now I get upset if my broccoli doesn’t come with the stalks attached. When I cook broccoli, I cut off the florets and then get to work on the stalks. They can be peeled to remove the outer peel but I usually just chop them up and add them with the florets to whatever I’m cooking. Use the stalks in stir-fries and salads like this Broccoli Salad with Quinoa, Scallions and Roasted Cashews. Another way to use the stalks is to use a julienne peeler to make broccoli “noodles” or a regular peeler to shave the stalk into thin ribbons. Use these noodles raw or cooked in lighter pasta dishes like this Tomato Basil Broccoli Noodle and White Bean Salad and this Tofu Scramble with Broccoli Noodles. The leaves are edible as well. Add them to salads and stir-fries just as you would any other dark, leafy greens.

4. Carrot Tops

When I was a kid, we fed the carrot tops to our parakeets. Today, I use them in lots of dishes. Carrot greens can be bitter so blanch them first. Use them to make pesto, vegetable stock, and salads. Add them to sautés, stir-fries and smoothies. Running low on parsley or cilantro? No problem! Carrot greens can stand in for them in recipes or as a garnish. See all the ways to use carrot tops in Beet and Carrot Greens: How to Use Them Instead of Toss Them.

5. Cauliflower Stems and Leaves

Cauliflower is hot right now. You knew that but did you know you can eat the stem and the leaves? Every time we read a cauliflower recipe, it tells us how to remove the leaves and cut the florets off the stem. When I cook cauliflower, I cut off the florets and then I chop up the stem and cook it with florets. It takes just as long to get tender as the florets do. You can also leave the stems attached when you cut the head of cauliflower into steaks as in this Cauliflower Piccata. The next time you make Roasted Buffalo Cauliflower Bites, leave the stems attached to the florets so you have a “handle” to hold each piece by. Use the leaves by adding them to the dish towards the end of cooking so they slightly wilt.

6. Celery Stalks and Leaves

Celery is an under-appreciated vegetable as it is; don’t make it feel even worse by throwing away its outer stalks and pretty, tender leaves. Every bit of the celery is edible. Use all the stalks, inner and outer, in your dishes. You can peel the stalks to make them less “stringy.” Make celery the main attraction as in this Braised Celery dish. Celery is very healthy, so add it to your smoothies and juices turn it into soup and enjoy it in this Onion, Celery and Mushroom Stuffing. Use the celery leaves in soups and salads or as a garnish instead of parsley.

7. Chard Stems

Whenever I get rainbow chard, I make sure that I use the stems. They are too pretty to throw away! They can be blanched until tender and used to make pickled relishes. I like to chop them up and saute them before adding the greens in dishes like this yummy Swiss Chard with Onions, Currants and Pine Nuts and Gluten-Free Lemon Swiss Chard Pasta.

8. Fennel Stalks and Fronds

Fennel can be used from bulb to fronds. The bulbs have overlapping layers of fennel, sort of like a cabbage. The stalks are similar to celery in both texture and crunch. The feathery fronds look like fresh dill but taste like anise and make a beautiful garnish. Fennel seeds can be bought whole or ground and add a bright note to dishes. Check out 10 Ways to Cook with Fennel Tonight and then try this Orange Fennel Salad with Agave-Mustard Dressing, Mizuna, Fennel, and Mulberry Salad and Roasted Fennel.

9. Jackfruit Cores

When I first cooked with jackfruit, recipe instructions said to cut the outer part of the sliced jackfruit away from the core and discard the core. That would have meant throwing away about half of the jackfruit that came in the can. I didn’t understand that since the core is really tender so I just cut up the entire slice and cooked it. Read Have You Tried Cooking With Jackfruit Yet? Get Started With These Recipes! Then use the meat and the core to make Jackfruit Philly Cheesesteaks, Jackfruit Ropa Vieja, and BBQ Jackfruit.

10. Leek Greens

Leeks are relatives of onions and garlic, but they have a milder taste than either of them. They are most often used as an aromatic for soups and stews, but they can also be the main ingredient of dishes. Leeks can be eaten raw in salads, sautéed until tender, braised to make them soft and sweet or grilled until charred. Most recipes tell you to cut the green leaves off and discard them but they are edible and delicious. Cook them along with the rest of the leeks or cook them as you would other leafy greens. Use them to make this Pureed Lentil Dip with Caramelized Leeks, Sweet Potato, Carrot and Leek Soup, Cheesy Leek and Potato Gratin, and Mushroom and Leek Risotto With ‘Parmesan’ Tempeh.

11. Potato Skins

Like so many of my other vegetables, I don’t peel potatoes before cooking with them. I just scrub them clean and cook. If you do peel your potatoes, don’t throw the peels away. Cook them the same way you cook fries. You can fry them or you can bake them in the oven. Simply toss the peels with a bit of olive oil and seasonings – my choices are garlic powder, paprika, and black pepper. Then cook them in the oven for about 20-25 minutes at 425 degrees. When they are browned and crispy, sprinkle with kosher salt and munch away. They make a great snack or use them as a crunchy garnish as you would crispy fried onions. It’s like having Potato Skins or French Fries without the actual potato.

12. Radish Leaves

One year I had a ton of radishes. The green leaves on radishes do not last long so you have to use them right away. I used the radishes to make my Caramelized Radishes and the leaves to make Radish Leaf Pesto that became an amazing pasta sauce. To make it: combine 4 cups fresh chopped radish leaves, ½ cup chopped walnuts, 3 cloves garlic, the zest and juice of half a lemon and 2 Tbs. vegan parmesan in a food processor. Stream in up to ¼ cup extra-virgin olive oil while processing the ingredients. When the pesto is smooth, season with kosher salt and black pepper to taste. When the pasta is al dente, reserve 1 cup of the cooking water and add it, little by little, to the pesto to loosen it up a bit. Toss the pasta in the pesto sauce and serve hot. Radish leaves can also be used in salads but they can be bitter so you might want to blanch them first.

Learning how to use all the parts of a vegetable is like trying new foods. When we cook from root to stem, we not only lessen the amount of food we waste but we gain a larger variety of healthy and delicious dishes we can make. Try it and let us know how it goes.

[via One Green Planet]

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