5 Plant-Based Comfort Food Options You Need To Know About

Are you looking for some delicious and comforting plant-based recipes? Well, you’ve come to the right place! In this blog post, we will share some of our favorite recipes that are perfect for cozy winter days.

From creamy soups to hearty stews, there is something for everyone in this roundup.

So why not give one of these recipes a try today? We promise you won’t be disappointed!

Vegan Mac And Cheese

Ingredients:

• 1 pound elbow pasta

• 2 cups vegetable broth

• 1 cup unsweetened almond milk

• 1/2 cup nutritional yeast flakes

• 1/4 cup all-purpose flour

• 3 tablespoons vegan butter

• 2 tablespoons dijon mustard

• 1 tablespoon onion powder

• 1 teaspoon garlic powder

• Salt and pepper to taste

• Optional toppings: bread crumbs, chopped parsley, paprika

Instructions:

Preheat oven to 375 degrees F.

Cook pasta according to package instructions.

Drain and set aside.

In a large pot, whisk together the broth, milk, nutritional yeast flakes, flour, vegan butter, dijon mustard, onion powder, garlic powder, salt, and pepper.

Cook over medium heat, frequently stirring, until the mixture comes to a boil.

Reduce heat and simmer for 5 minutes.

Add the cooked pasta to the pot and stir until well coated with the sauce.

Pour into a baking dish and top with bread crumbs, chopped parsley, and paprika (if using).

Bake for 15-20 minutes, or until the top is golden brown and bubbly.

Serve immediately.

When it comes to vegan mac and cheese, this is our go-to recipe! It’s rich, creamy, and super flavorful.

Plus, it’s easy to make and only takes 30 minutes from start to finish.

Creamy Vegan Potato Soup

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 6 cups vegetable broth

• 5 large potatoes, peeled and diced

• 1/4 cup all-purpose flour

• 2 cups unsweetened almond milk

• Salt and freshly ground black pepper to taste

• 1/4 cup chopped fresh parsley

Instructions:

Heat the oil in a large soup pot over medium heat.

Add the onion and garlic, and cook until both are translucent about 5 minutes.

Add the broth and potatoes, and bring to a boil.

Reduce the heat to low and simmer for 15 minutes.

In a small bowl, whisk together the flour and almond milk until no lumps remain.

Stir in the soup pot.

Season with salt and black pepper, and cook until the soup is thickened and the potatoes are soft about 15 minutes.

Stir in the parsley and serve hot.

Mushroom Stew

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 8 cups vegetable broth

• 2 pounds mushrooms, sliced

• 1/4 cup all-purpose flour

• 2 tablespoons fresh thyme leaves

• Salt and freshly ground black pepper to taste

Instructions:

Heat the oil in a large soup pot over medium heat.

Add the onion and garlic and cook until both are translucent about 5 minutes.

Add the broth and mushrooms, and bring to a boil.

Reduce the heat to low and simmer for 15 minutes.

In a small bowl, whisk together the flour and 1/4 cup water until no lumps remain.

Stir in the soup pot.

Season with salt and black pepper, and cook until the soup is thickened about 15 minutes.

Serve hot.

This mushroom stew is the perfect comfort food for a chilly winter day! It’s hearty, warming, and so easy to make.

Plus, it’s vegan and can easily be gluten-free by using gluten-free flour in place of all-purpose flour.

Vegetable Pot Pie

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 4 cups mixed vegetables (we used carrots, peas, corn, and green beans), frozen or fresh

• 1/4 cup all-purpose flour

• 3 cups vegetable broth

• 1/2 teaspoon dried thyme leaves

• Salt and freshly ground black pepper to taste

Instructions:

Preheat oven to 375 degrees F.

Heat the oil in a large pot over medium heat.

Add the onion and garlic, and cook until both are translucent about 5 minutes.

Add the vegetables and cook for 5 minutes.

Stir in the flour and cook for 1 minute.

Add the broth and thyme, and bring to a boil.

Reduce the heat to low and simmer for 10 minutes.

Season with salt and black pepper, and cook for 5 minutes.

Pour the mixture into a 9×13 baking dish and bake for 20 minutes, or until the top is golden brown.

Serve hot.

This vegetable pot pie is packed with veggies and is so easy to make! It’s perfect for a weeknight dinner and can easily be made ahead of time.

Black Bean Enchiladas

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1 (15-ounce) can of black beans, drained and rinsed

• 1/4 cup chopped fresh cilantro leaves

• 8 (6-inch) corn tortillas

• 1 1/2 cups salsa

• 1 cup vegan shredded cheese

Instructions:

Preheat oven to 375 degrees F.

Heat the oil in a large skillet over medium heat.

Add the onion and garlic, and cook until both are translucent about 5 minutes.

Stir in the chili powder and cumin, and cook for 1 minute.

Add the black beans and cilantro, and cook for 5 minutes.

Remove from the heat.

Warm the tortillas in the microwave for 30 seconds.

Fill each tortilla with 1/4 cup of the black bean mixture, and roll up.

Place in a 9×13 baking dish.

Pour the salsa over the top, and sprinkle with vegan cheese.

Bake for 20 minutes, or until the cheese is melted and bubbly.

Serve hot.

There’s nothing more comforting than a big plate of enchiladas! They are perfect for a night in, and can easily be made ahead of time.

Whether you’re vegan, vegetarian, or just looking for a hearty, comforting meal, these plant-based comfort foods are sure to hit the spot! From mushroom stew to black bean enchiladas, there’s something for everyone.

Make sure to give these recipes a try the next time you’re in the mood for some comfort food.

If you’re not sure where to start, try our easy vegetable pot pie or black bean enchiladas.

They’re sure to please! We hope that this article was helpful!