Who says vegan food can’t be comforting? Here are the top vegan comfort food recipes that prove those naysayers wrong:
Saucy Mushroom Pasta
What you need
- Olive oil (2 tablespoons)
- Garlic cloves (2 chopped)
- Small onion (half diced)
- Vegetable broth (1 and a half cup)
- Dried thyme (1 teaspoon)
- Soy sauce (2 teaspoon)
- Small Portobello mushrooms (Sliced thin)
- Vegan sour cream (half a cup)
- Tie pasta (also known as Farafelle pasta)
- Black pepper and salt to taste
- Whole wheat flour (to taste)
- Parsley (roughly chopped)
- Heat the oil in a pan over medium heat and stir in the onion and garlic till it becomes translucent and soft. This shouldn’t take more than 5 minutes tops.
- Add in the mushrooms and cook till it releases its juices and becomes tender.
- Pour in the vegetable broth, thyme, soy sauce and stir thoroughly.
- Reduce the heat to a simmer till the liquid in the pan is reduced to about a third.
- Add in the vegan sour cream and all purpose flour and continue to simmer till the sauce gets thick. Keep stirring to prevent sticking. Remove from heat.
- Cook the pasta as per directions on the package or till al dente.
- Drain the pasta and place it back in the pot. Add in the prepared mushroom sauce over it till it is evenly coated.
- Add salt and pepper to taste and garnish with fresh parsley. Serve immediately.
Vegetarian Mushroom Bolognese
What you need
- Eggplant (1 large)
- Canned tomatoes (2 cans)
- Red bell peppers (5)
- Wild mushrooms (3/4 lbs of any you prefer)
- Bay leaves (2)
- Dry oregano (2 tablespoons)
- Fresh basil (2 sprigs)
- Red pepper flakes (a pinch)
- Garlic cloves (6 minced)
- Smoked paprika (2 tablespoons)
- Onion (1 diced)
- Red wine (1/2 cup)
- Sea salt (1 teaspoon or as per your needs)
- Parsley (2 tablespoons chopped)
- Bucatini pasta (2 lbs or as required)
- Basil (2 sprigs)
- Heat a large cast iron skillet and roast the eggplant and bell peppers till they are charred. Wrap the charred vegetables in a plastic wrap and set aside to cool.
- Once they have cooled down completely, remove their skin.
- Scoop out the now soft eggplant flesh and grind it in a food processor till you get a chunky paste.
- Peel the charred bell peppers and process them in the food processor as well till you end up with a chunky paste.
- Slice up the mushrooms and set aside.
- Heat a large pot over a medium flame and add a dash of olive oil.
- Add onions in the heated oil and stir before adding in mushrooms and some sea salt. Cook till moisture is gone.
- Add in the garlic and paprika, cook for 10 seconds.
- Add the red pepper flakes and oregano. You can remove some of the mushrooms to use as garnishing later.
- Pour in the red wine and stir well. Simmer till the liquid is reduced by half.
- Add the roasted vegetables to the pot along with the bay leaves. Bring to a simmer.
- Crush the canned tomatoes completely and add them in the pan. Stir and bring to a simmer.
- Cover the pan with a lid and cook for 45 minutes or till the sauce is reduced as per your preferences.
- Heat a large pot of water on a separate burner and bring to a boil before adding a tablespoon of sea salt.
- Add the pasta to the boiling water and cook till al dente.
- Drain the cooked pasta and mix it with the sauce. Sprinkle fresh herbs and reserved mushrooms on top as garnishing.
One-pot Vegan Pasta
What you need
- Onion (1 chopped)
- Garlic cloves (2 minced)
- Red bell pepper (1 small chopped)
- Zucchini (1 chopped.
- Diced tomatoes (3 cups undrained)
- Red curry paste (1 and a half teaspoon)
- Fusili pasta (4 and a half cups)
- Coconut milk (whole fat and creamy)
- Frozen peas (half cup)
- Lemon juice (1 teaspoon)
- Salt to taste
- Cherry tomatoes (half cup and halved)
- Black pepper to taste
- Heat oil in a pot and add in the chopped onion. Sautee for 3 minutes or till translucent.
- Add zucchini, minced garlic, and the bell pepper. Cook for 2 additional minutes.
- Add the rest of the ingredients but not the cherry tomatoes.
- Keep the pot uncovered and cook for 15 minutes on medium to low heat.
- When time’s up, add in the cherry tomatoes and cook for 2 additional minutes.
- Sprinkle salt and pepper on top and serve.
These recopies clearly show that vegan dishes can also be comfort food. It’s all about getting a little creative, and there you have it, dishes that not only vegans will enjoy.