Advertisement
Recipe Collections

8 Classic Comfort Food Recipes You Won't Believe Are Plant-Based

From banana bread to Caesar salad—the flavour you crave, minus the dairy and meat.
8 Classic Comfort Food Recipes You Won't Believe Are Plant-Based

Photo, Erik Putz.

Whether you're an advocate of Meatless Mondays, or working towards a more flexitarian-diet approach, eating plant-based doesn't mean you have to give up your comfort foods. We adapted eight comfort-food classics—including pasta Alfredo, Caesar salad and “chicken” nuggets—that deliver the flavour you crave—minus the dairy and meat.

Plant-Based Caesar Salad

Our plant-based Caesar salad offers all the same benefits of the traditional one–crunchy lettuce, a creamy and garlicky dressing, and flavoured crunchy croutons (in the form of breadcrumbs!) Get this plant-based caesar salad recipe.

A bowl of vegan plant-based caesar salad for a recipe for how to make itPhoto, Erik Putz.

Oat Milk Crepes

Start off your mornings with a stack of homemade dairy-free crepes. We prefer store-bought oat milk for this because it gave us the best texture, but you can experiment with other plant-based milks too. Get this oat milk crepes recipe.

plate of crepes with berries and syrupPhoto, Erik Putz.

Roasted Mushroom Tacos

Mushrooms take centre stage in many plant-based recipes because of its savoury flavour and meaty texture when cooked. We like these oyster mushrooms roasted for our tacos, served with some homemade cashew crema—our take on sour cream. Get this roasted mushroom tacos recipe and cashew crema recipe.

Plant-based, vegan roasted mushroom taco recipePhoto, Erik Putz.

Tofu “Chicken” Nuggets

Our "chicken" nuggets might look like the real thing, but it's made primarily with smoked tofu and pan-fried to get a crispy coating. And it's served with a homemade maple bbq sauce, just like your favourite fast food joint. Get this tofu "chicken" nuggets recipe and maple bbq sauce recipe.

Tofu “Chicken” Nuggets recipe: An image of plant-based vegan nuggetsPhoto, Erik Putz.

Plant-Based Quiche

Our coconut-oil based pie dough is the perfect vessel for this "quiche," which is made with chickpea flour instead of eggs. And it doesn't hurt that it's loaded with tons of delicious veggies. Get this plant-based quiche recipe and flaky pie dough recipe.

Advertisement
A plant-based, vegan chickpea quiche on a plate for a recipePhoto, Erik Putz.

Banana Bread

Didn't think your favourite loaf could be made plant-based? We got you covered with this banana bread that doesn't need any eggs or milk. Get the banana bread recipe.

pan of banana breadPhoto, Erik Putz.

Creamy Pasta Alfredo

Shelve your mac and cheese just one time for our cheese-less pasta Alfredo. We used celeriac to make our creamy sauce, but you can also use cauliflower (substitution tip in Kitchen Tips.) Get this creamy pasta Alfredo recipe.

bowl of pasta alfredoPhoto, Erik Putz.

Lentil Jamaican Patties

These flaky Jamaican patties are just like the classic meat-based versions, but made with lentils instead. Use our homemade coconut-oil based pastry, or your favourite store-bought vegan version to cut down on prep time. Get the lentil Jamaican patties recipe and flaky pie dough recipe.

A plate of vegan lentil jamaican patties(Photography by Erik Putz, Food styling by Michael Elliott, prop styling by Rayna Marlee Schwartz)

Editor's note:

I hope you enjoyed reading this article from Chatelaine. Our team is working hard to create quality content that informs and inspires during this difficult time.

But making a magazine—and the stories we put online—isn't free. Chatelaine is built on the hard work and dedication of our writers, editors and production staff. If you can afford it, buying a year-long subscription to our print magazine is a great way to support the work we do—and our team would truly appreciate it. You can do so for $15 ($2.50 per issue!).

Chatelaine has remained an iconic Canadian brand for more than 90 years thanks to its award-winning journalism, triple-tested recipes, trustworthy health advice and joy-sparking style and decor content. If you can, please subscribe here to help ensure we can continue creating journalism that matters to Canadian women.

Sincerely,

Maureen Halushak, editor-in-chief, Chatelaine

GET CHATELAINE IN YOUR INBOX!

Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement