10 Easy Vegan Comfort Food Recipes That Even Meat Eaters Will Love

10 Easy Vegan Comfort Food Recipes That Even Meat Eaters Will Love

1. Vegan Mac and Cheese

Ingredients:

• 1 cup cashews (soaked)
• 2 cups almond milk
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 lb elbow macaroni (gluten-free, if desired)
• Salt and pepper to taste

Instructions:

1. Cook the macaroni according to package instructions; drain and set aside.
2. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
3. In a large pot, combine the drained macaroni and cheese sauce. Stir over medium heat until heated through.
4. Serve immediately, garnished with additional nutritional yeast for a cheesy flavor.

2. Chickpea ‘Tuna’ Salad

Ingredients:

• 1 can chickpeas (15 oz)
• 2 tbsp vegan mayonnaise
• 1 tbsp Dijon mustard
• 1/4 red onion (finely chopped)
• 1 pickles (diced)
• 1 tbsp fresh dill (optional)
• Salt and pepper to taste
• Bread or lettuce wraps for serving

Instructions:

1. Drain and rinse the chickpeas and mash them in a bowl using a fork or potato masher.
2. Add vegan mayonnaise, Dijon mustard, red onion, pickles, dill, salt, and pepper. Mix until well combined.
3. Serve on bread for a sandwich or in lettuce wraps for a lighter option.

3. Vegan Chili

Ingredients:

• 1 can black beans
• 1 can kidney beans
• 1 can diced tomatoes
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 2 bell peppers (chopped)
• 1 tbsp chili powder
• 1 tbsp cumin
• Vegetable broth

Instructions:

1. In a large pot, sauté onion and garlic until translucent.
2. Add bell peppers, sauté for an additional 5 minutes.
3. Stir in black beans, kidney beans, tomatoes, chili powder, cumin, and vegetable broth. Simmer for 30 minutes.
4. Adjust seasoning to taste and serve hot with bread or over rice.

4. Creamy Vegan Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms (sliced)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. In a pan, sauté onion and garlic until soft. Add mushrooms and cook until browned.
2. Stir in Arborio rice, coating it well with the mixture.
3. Gradually add vegetable broth, one cup at a time, stirring continuously, until rice is creamy and al dente.
4. Stir in nutritional yeast, salt, and pepper before serving.

5. Vegan Shepherd’s Pie

Ingredients:

• 2 cups lentils (cooked)
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 4 cups mashed potatoes (prepared with plant-based milk)
• Salt and pepper to taste
• Fresh thyme (optional)

Instructions:

1. Sauté onion and garlic in a skillet until translucent.
2. Combine cooked lentils and mixed vegetables; season with salt, pepper, and thyme.
3. Spread the lentil mixture in a baking dish and top with mashed potatoes.
4. Bake at 400°F (200°C) for 25 minutes until golden brown.

6. Vegan BBQ Jackfruit Sandwiches

Ingredients:

• 1 can young jackfruit (in water or brine)
• 1/2 cup BBQ sauce
• 1 onion (sliced)
• Salt and pepper to taste
• Buns for serving
• Coleslaw (optional for topping)

Instructions:

1. Drain and rinse jackfruit. In a pan, sauté onion until caramelized.
2. Add jackfruit, BBQ sauce, salt, and pepper, cooking for 15-20 minutes until tender.
3. Shred the jackfruit with forks to resemble pulled pork.
4. Serve on buns with coleslaw.

7. Vegan Loaded Nachos

Ingredients:

• Tortilla chips
• 1 can black beans (drained)
• 1 cup salsa
• 1 avocado (sliced)
• 1/2 cup jalapeños
• 1/4 cup nutritional yeast or vegan cheese