A collection of vegan comfort food recipes, including many gluten-free and low-carb options.
These tortilla pierogies are a twist on traditional pierogies in that they use flour tortillas instead of the dumpling-style dough. The result is sort of a pierogi pie (Mmm… pierogi pie) that is fun to eat, and I imagine a lot less work than making traditional pierogies from scratch! I love pierogies. Those little dough … Read more
Some mornings are special and require a little more effort than a bowl of cereal or oatmeal. This is one of those mornings. Because these are Vegan Egg McMuffins! I haven’t posted many breakfast recipes over the years. That’s because my normal breakfasts consists of one or some of the following: fruit protein shake oatmeal … Read more
The holidays are so crazy, aren’t they? From wrapping-up work projects for the end of the calendar year, to finalizing gift shopping and decorating the house, there is often little time to do anything else. Even though I had plenty of notice for a holiday get together with friends a couple weeks ago, I left … Read more
I came up with this Orange Julius protein shake recipe about 10 years ago, back when I first started making protein shakes. One day after my morning workout, I was out of frozen berries to add to my protein shake, but I did have some orange juice and a banana on hand. I decided to … Read more
I first came across this vegan mushroom soup recipe last year and absolutely loved it. You see, other than minestrone soup, I normally really only like puréed soups. Well, to be honest, the first time I made this soup, I puréed it before serving it as well. But this week, I made it as-is and … Read more
My family has been making this Broccoli & Potato Soup for years. It’s comforting, healthy, and freezer-friendly. My partner came home from work with severe flu symptoms yesterday. Aches, chills, sore throat, you know the deal. “No problem,” I thought. “I’ll just go to the freezer and pull out one of the many homemade soups … Read more
When I came across this recipe over at Vegan Good Things back in May, I very swiftly bookmarked it. Anything with peanut butter in it is pretty much awesome in my books. But PB&J? That’s even better. I never thought that it would take me this long to get around to making this recipe, but … Read more
These are the chocolate chip cookies that my mom made for me growing up – and it’s also one of the first recipes that I ever veganized, waaaaay back in high school. At the time, I susbstituted vegan margarine for the butter, and because the recipe didn’t call for any milk or eggs, it was … Read more
About 5 years ago, I veganized my mom’s chili recipe by replacing the ground beef with Yves veggie ground round. I made it like that for years, doubling the recipe, and freezing it so that there was always a warm comforting meal available at the drop of a hat. Then I moved to Sydney, Australia, … Read more
Nooch Disclaimer: If you missed my post on Nutritional Yeast, and you’re not familiar with that ingredient, you may want to check it out before reading further because this Vegan Mac & Cheese recipe is very “nooch” dependant. I guess I should start by saying that I’ve probably tried every “cheezy” nutritional yeast sauce out … Read more
The best part of this roasted fresh tomato soup (other than the taste), is the aroma that will fill your home when making it! I got a little carried away at the farmer’s market last week and found myself with too many tomatoes. I didn’t really feel like making the obvious thing (pasta sauce) so … Read more
This is a really easy risotto recipe. It uses basic ingredients, and if you have a pot that can be used on the stove as well as in the oven, then it becomes a one-pot meal. Because it is finished in the oven, you’ve got creamy tomato risotto in no time – without all the … Read more
I’ve been making this recipe for years because it’s so delicious – and by keeping frozen corn tortillas and store-bought enchilada sauce on hand, I can whip-up homemade vegan enchiladas in no time. Updates October 22, 2016 – I made these again tonight and skipped frying the tortillas before dipping them in the enchilada sauce … Read more
This is an old recipe from Nasoya tofu that I’ve been making for years. It’s great comfort food for me, and because the tofu-to-pasta ratio is so good, I don’t feel so guilty eating the white-flour shells. I’ve also added a little bit of shredded carrot and nutritional yeast to the mix with great success, … Read more
It’s 3AM here in Sydney. I just got off a conference call with Toronto and I can’t sleep! What better time to write about… risotto?! This vegan mushroom risotto one of my all-time favorite recipes. I love the creamy rice and earthy mushroom combo. This total comfort food for me! I adapted this recipe from … Read more
My amazing mom has been making this vegan minestrone soup for years and it’s one of my all-time favorites. I love the chunkiness of the vegetables and it’s really more of a stew than a soup. I’ve seen people who “hate vegetables” (!?!), ask for seconds of this soup. Seriously, it’s that good! The soup … Read more
I cut this recipe from Vegetarian Times magazine about 10 years ago (am I really this old?!) and it sat untried in my recipe binder until I finally got around to “veganizing” it this year. I’ve since made it a few times because it’s just so delicious and I can freeze half the batch, which … Read more
I love making tofu scramble on the weekends. The ingredients are always a bit of a surprise, as I’ll just use whatever veggies are left-over from the week. Red pepper (capsicum), mushrooms, spinach, rocket… all have been in there at some point. Today, I made a Southwest tofu scramble by topping it with some avocado … Read more