Vegan Comfort Food Recipes

Comfort food has a unique ability to soothe the soul and bring a sense of nostalgia and warmth to our hearts...especially during the winter months! I believe that going vegan (or just avoiding dairy for the week) doesn't mean sacrificing your favorite comfort dishes. In this post, I am sharing three mouthwatering vegan comfort food recipes that will have you indulging in all the cozy goodness without compromising your plant-based values.

Get ready to savor Lentil Mushroom Meatloaf, Dairy Free Fettuccine Alfredo, Vegan Mac and Cheese, and Mashed Potatoes!

DAIRY FREE FETTUCCINE ALFREDO

Ingredients:

Sauce

1 tablespoon vegan butter 

4-5 garlic cloves, minced

1/2 tablespoon arrowroot

1 (14oz) can coconut cream 

To taste  salt and black pepper

Pasta 

8 oz (about 2 cups) fettuccine pasta (gluten-free if needed)

Instructions:

1. In a large pot boil water for pasta. 

2. In the meantime heat up a saucepan over medium heat. Add vegan butter to the saucepan once hot.

3. When butter is melted and hot add minced garlic. Toast over medium high heat until golden brown for about 1-2 minutes. Whisk in coconut cream and nutritional yeast and bring to a simmer. 

4. Then whisk in arrowroot until well incorporated. Continue to simmer until thickened about 10-15 minutes. Once thickened add salt and pepper to taste. 

5. Cook your pasta according to directions on the box. Once done top with alfredo sauce. 

6. Garnish with fresh parsley or citrus microgreens, optional.

LENTIL MUSHROOM MEATLOAF

Ingredients:

1 cup brown lentils, cooked

1 cup mushrooms, finely chopped

1 onion, small diced

2 cloves garlic, minced

1 carrot, grated

1/2 cup oats (gluten-free if needed)

2 tablespoons ketchup 

2 tablespoons tamari

2 teaspoons dried Italian seasoning

Large pinch of sea salt 

¼ teaspoon black pepper 

2 tablespoons olive oil

GLAZE

1/4 cup primal kitchen no sugar ketchup  

1/2 teaspoons coconut sugar

1/4 teaspoons chili powder

 1/2 teaspoon garlic powder

large pinch of kosher salt

Instructions:

1. Preheat your oven to 375°F (190°C) spray loaf pan and set aside. 

2. In a pan, heat olive oil over medium heat and sauté the onions, garlic, mushrooms, and grated carrot until they soften and release their moisture about 5-8 minutes. 

3. In a food processor, combine the cooked lentils, sautéed vegetables, oats, tomato sauce, soy sauce, Italian seasoning, salt, and pepper. Pulse until well combined, leaving some texture.

4. Transfer the mixture to the prepared loaf pan, pressing it down firmly. Make the glaze in a small bowl by adding all ingredients and mixing until incorporated. 

5. Brush the loaf and bake for 40-45 minutes until the top is golden brown. 

6. Let it cool slightly for about 10 minutes before slicing.

VEGAN MASHED POTATOES 

Ingredients:

4 large potatoes, peeled and large chopped

1/2 cup unsweetened almond milk or coconut milk 

2 tablespoons vegan butter

Salt and pepper to taste

Chives, chopped for garnish, optional

Instructions:

1. Place the chopped potatoes in a pot and cover with water. Bring to a boil and simmer until the potatoes are fork-tender for about 20 minutes. 

2. Drain the potatoes and return them to the pot.

3. Add non-dairy milk, vegan butter, salt, and pepper. Mash until smooth and creamy.

4. Garnish with chopped chives if desired.