The best vegan comfort food recipes (2024)

Vegan Comfort Pie

by Gemma Ogston

This is precisely the kind of dish you crave on dark winter evenings: warmly spiced chickpeas, lentils, andkidney beans with a fluffypotatotopping.It’s substantial, flavourful, and as comforting as a roaring fire on a blustery day.

From the book

The Self-Care Cookbook

Ainsley Harriott’s Mushroom, Kale and Chestnut Pies

These hearty individual pies feature a delicious savoury filling of chestnut, button, and dried porcini mushrooms, complete with a buttery celeriac mash topping that can easily be made vegan.

From the book

Ainsley’s Good Mood Food

Vegan Sweet Potato Katsu

by Roxy Pope & Ben Pook

If you love the savoury, mellow flavours of a katsu curry, try this plant-based alternative – complete with a crispy panko crumb and easy homemade sauce – that takes under 30 minutes to make.

From the book

EASY

Air Fryer Tofu and Chips

by Niki Webster

Craving fish and chips? This air fryer recipe is the perfect plant-based alternative and takes only 30 minutes to make. The crispy marinated tofu also makes a great filling for a vegan fish finger sandwich.

From the book

The Vegan Air Fryer

Meera Sodha’s Peanut Butter and Purple Sprouting Broccoli Pad Thai

If noodles are your go-to comfort food, you’ll love thisvegan version of the takeaway classic pad Thai, as featured in Meera Sodha’sEast. Thick rice noodles covered in a delicious peanut and lime sauce make for a satisfying base, whilepurple sprouting broccoli adds a moreish crunch.

From the book

EAST

Southern Fried Cauliflower

by Lauren Toyota

This crisp, aromatic Southern fried cauliflower is the vegan cousin of the ultimate American comfort food. It has the same irresistible crunch, the tender meaty centre, hit of salt and spice, and, unsurprisingly, once you start eating it it’s impossible to stop.

Buffalo Cauliflower Sandwich

by Lauren Toyota

With panko-coated cauliflower steaks so succulent it’s impossible to miss chicken, it’s not hard to see why this buffalo burger went viral.

Sweet and Sour Jackfruit Fakeaway

by Roxy Pope & Ben Pook

Why not try One Pot Vegan‘s plant-based take on the classic Chinese takeaway dish, sweet and sour? This fakeaway is made with chunks of meaty jackfruit in a tangy sauce.

From the book

One Pot Vegan

Jessie and Lennie Ware’s Aubergine and Puy Lentil Bolognese

by Jessie Ware, Lennie Ware

As far as we’re concerned, comfort food and pasta are inextricably linked. This vegan alternative to spaghetti bolognese is as good as the real thing with lentils, sticky Medjool dates, red wine and earthy spices. Blending half the lentils at the end gives a perfect texture, too. Serve with vegan cheese.

From the book

Table Manners

Yotam Ottolenghi’s Ultimate Traybake Ragù

If rich, umami flavours are your comfort food bag, run don’t walk to this recipe from Ottolenghi FLAVOUR . With generous quantities, it’s ideal for a batch cooking session or as a crowd-feeder.

From the book

Ottolenghi FLAVOUR

Vegan Juna Pasta

by Rachel Ama

Tuna pasta is a staple ofstudent kitchens everywhere, and with very good reason: it’s tasty, comforting, and won’t break the bank. In thisrecipe from Rachel Ama’s Vegan Eats, Rachel Amacreates a clever, plant-based version of the dishusing jackfruit in place of the tuna for a meal that’s just a enjoyable and budget-friendly as the original.

From the book

Rachel Ama’s Vegan Eats

Vegan Lasagne

A plant-based take on the classic family favourite,this vegan lasagnefromThe World of The Happy Pearmanages to be both comforting and nutritious. It’s a great option for feeding a crowd, and the moreish basil cashew cream béchamel will have everyone asking for seconds.

From the book

The World of The Happy Pear

Rainbow Lentil Meatballs with Arrabbiata Sauce

by DK Publishing

Made using lentils, these vegan meatballs are a fitting alternative to the original, with a robust but tender texture and a rich and spicy tomato sauce. And if you find yourself with any leftovers, why not turn them into a vegan meatball sub for lunch the following day.

From the book

There’s a Vegan in the House

Bacon Mac and Cheese

by Lauren Toyota

Made with shiitake mushroom ‘bacon’ and a velvety vegan cheese sauce, this is not just any mac and cheese but its ultimate form.

From the book

Vegan Comfort Classics

Tuscan Vegan Sausage and Bean Stew

When only a soul soothing stew will do, try The Happy Pear’s vegan twist on a Tuscan classic, with meat-free sausages and chunky butter beans.

From the book

The Happy Health Plan

Vegan West African Peanut Stew

by Rachel Ama

Rachel Ama’s soothing West African stew brings warmth, sustenance and plenty of flavour.

From the book

Rachel Ama’s Vegan Eats

Vegetable Chilli

by Rachel Ama

If you’re feeding a crowd, this warmly spiced veg and bean chilli is a fail-safe for colder nights. Serve with fluffy rice or flatbreads.

From the book

Rachel Ama’s Vegan Eats

Beetroot, Chickpea and Coconut Curry

If a curry is your ultimate comfort food, plump for Rukmini Iyer’s creamy coconut-based beetroot and chickpea number. This simple, one-tin recipe is finished in the oven for maximum ease.

From the book

The Green Roasting Tin

Meera Sodha’s Pumpkin Malai Curry

Meera’s pumpkin malai is spiced with a warming blend of cumin, cinnamon and ginger. It can’t fail to lift the spirits.

From the book

EAST

Creamy Cauliflower Korma

by Roxy Pope & Ben Pook

A cuali-based twist on your favourite creamy curry, complete with plump raisins, lashings of vegan cream and a scattering of flaked almonds. Serve with vegan naan.

From the book

One Pot Vegan

Dal: Pe Hin

This hearty Burmese dal is the kind of recipe you want on speed dial after a tough day (speed dal, if you will). With that in mind, make up a big batch when you come to cook it and store it away for whenever it’s needed most.

From the book

The Rangoon Sisters

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