Indulge in Cozy Vegan Comfort Food with These Delicious Recipes

1. Vegan Mac and Cheese

Ingredients:

• 8 oz pasta (macaroni or any shape you prefer)
• 2 cups peeled and diced potatoes
• 1 cup diced carrots
• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1/4 cup plant-based milk
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Chopped parsley or chives for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a pot, add the diced potatoes, carrots, and cashews. Cover with water and bring to a boil. Cook until vegetables are tender, about 10-15 minutes.
3. Drain the cooked vegetables and cashews and transfer them to a blender.
4. Add nutritional yeast, plant-based milk, olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to the blender.
5. Blend until smooth and creamy, adding more milk if needed to reach desired consistency.
6. Pour the sauce over the cooked pasta and stir to combine.
7. Serve hot, garnished with chopped parsley or chives if desired.

2. Vegan Shepherd’s Pie

Ingredients:

• 4 large potatoes, peeled and diced
• 2 tbsp vegan butter
• 1/4 cup plant-based milk
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup cooked lentils
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the diced potatoes in a pot of water and bring to a boil. Cook until tender, about 15 minutes. Drain the potatoes and mash them with vegan butter, plant-based milk, salt, and pepper. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant.
4. Add the carrots and cook for a few minutes until slightly softened.
5. Stir in the frozen peas, cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens.
6. Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly on top.
7. Bake in the preheated oven for 20-25 minutes until the top is golden brown.
8. Serve hot and enjoy the comforting flavors!

3. Vegan Chili

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Chopped green onions or cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant.
2. Add the bell pepper, zucchini, and corn, cooking for a few more minutes until slightly softened.
3. Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper.
4. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally.
5. Adjust seasoning if necessary.
6. Serve hot, garnished with chopped green onions or cilantro if desired.

4. Vegan Mushroom Stroganoff

Ingredients:

• 8 oz pasta (fettuccine or any pasta you like)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup vegetable broth
• 1 cup canned coconut milk
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp nutritional yeast
• 1 tsp thyme
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant.
3. Add the sliced mushrooms and cook until they release their juices and become tender.
4. Pour in the vegetable broth, coconut milk, soy sauce, Dijon mustard, nutritional yeast, thyme, salt, and pepper. Stir to combine.
5. Let the mixture simmer for 5-7 minutes until it thickens slightly.
6. Add the cooked pasta to the skillet and toss to coat with the sauce.
7. Serve hot, garnished with chopped parsley if desired.

5. Vegan Chocolate Chip Cookies

Ingredients:

• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until smooth.
3. Add the flax egg and vanilla extract, mixing well.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the vegan chocolate chips.
7. Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.