Vegan Comfort Food
Ask me anything   Vegan Comfort Food is run by a Chicago girl with the intent of introducing delicious vegan recipes that most would enjoy.

Mushroom and Wild Rice Soup(recipe adapted from athoughtfromfood.net) Ingredients: 2 tablespoons vegan butter 1 large onion, thinly sliced 2 ribs celery with leaves, diced 1/4 cup parsley, chopped 1 carrot, thinly sliced 3 cloves garlic, chopped 1 pound fresh mushrooms, any kind, sliced 2 quarts vegetable broth 1 1/2 cups wild rice, cooked salt and freshly ground pepper, to taste 1. Melt butter in a large stock pot.  Saute the onion, celery, 2 tablespoons parsley, carrot, garlic and fresh mushrooms until soft, about 5 minutes . 2. Add vegetable stock to the pot. 3. Stir in the wild rice and season soup with salt and pepper.  Simmer for 10 minutes. 4. Add remaining parsley and adjust seasonings.

Mushroom and Wild Rice Soup
(recipe adapted from athoughtfromfood.net)

Ingredients:

  • 2 tablespoons vegan butter
  • 1 large onion, thinly sliced
  • 2 ribs celery with leaves, diced
  • 1/4 cup parsley, chopped
  • 1 carrot, thinly sliced
  • 3 cloves garlic, chopped
  • 1 pound fresh mushrooms, any kind, sliced
  • 2 quarts vegetable broth
  • 1 1/2 cups wild rice, cooked
  • salt and freshly ground pepper, to taste

1. Melt butter in a large stock pot.  Saute the onion, celery, 2 tablespoons parsley, carrot, garlic and fresh mushrooms until soft, about 5 minutes .

2. Add vegetable stock to the pot.

3. Stir in the wild rice and season soup with salt and pepper.  Simmer for 10 minutes.

4. Add remaining parsley and adjust seasonings.

— 7 months ago with 38 notes
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#vegan  #veggie  #mushrooms  #wild rice  #soup  #vegan food  #vegan recipe  #healthy 
Roasted Tomato, Squash, and Coconut Bisque(recipe from eatyrgreens.com) Ingredients: 10-12 roma tomatoes, halved lengthwise 4 cups winter squash, peeled, seeded and roughly chopped 1 onion 2 cloves garlic 1-inch piece fresh ginger, peeled 1 13.5-ounce can light coconut milk 2 1/2 cups vegetable stock or water Vegetable oil Lemon (optional) { Directions } Preheat the oven to 400°F. Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt. Rub oil over both sides of the tomatoes. Place the squash on another baking sheet, drizzle with oil and sprinkle with salt. Rub oil over all sides of the squash. Roast the tomatoes and squash for 30 minutes, flipping the squash halfway through. The tomatoes should be shriveling but not bursting and the squash should look nicely browned. Chop the onion, mince the garlic and grate the ginger. When the tomatoes and squash are almost done, heat about 2 tablespoons of oil in a large pot over medium-high heat. Add the onions, garlic and ginger and cook, stirring frequently, until the onions are soft and translucent. Add the tomatoes, squash, coconut milk and stock and bring to a boil over high heat. Reduce heat and simmer for 15 minutes, or until squash is very soft. Taste and add salt if needed. Let soup cool slightly and puree until very smooth with a stick blender or in batches with a countertop blender. Taste and adjust seasoning, adding a squeeze of lemon if soup needs a little brightness. Serve immediately or let cool and freeze for up to 3 months.

Roasted Tomato, Squash, and Coconut Bisque
(recipe from eatyrgreens.com)

Ingredients:

10-12 roma tomatoes, halved lengthwise
4 cups winter squash, peeled, seeded and roughly chopped
1 onion
2 cloves garlic
1-inch piece fresh ginger, peeled
1 13.5-ounce can light coconut milk
2 1/2 cups vegetable stock or water
Vegetable oil
Lemon (optional)

{ Directions }

Preheat the oven to 400°F. Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt. Rub oil over both sides of the tomatoes. Place the squash on another baking sheet, drizzle with oil and sprinkle with salt. Rub oil over all sides of the squash. Roast the tomatoes and squash for 30 minutes, flipping the squash halfway through. The tomatoes should be shriveling but not bursting and the squash should look nicely browned.

Chop the onion, mince the garlic and grate the ginger. When the tomatoes and squash are almost done, heat about 2 tablespoons of oil in a large pot over medium-high heat. Add the onions, garlic and ginger and cook, stirring frequently, until the onions are soft and translucent. Add the tomatoes, squash, coconut milk and stock and bring to a boil over high heat. Reduce heat and simmer for 15 minutes, or until squash is very soft. Taste and add salt if needed.

Let soup cool slightly and puree until very smooth with a stick blender or in batches with a countertop blender. Taste and adjust seasoning, adding a squeeze of lemon if soup needs a little brightness. Serve immediately or let cool and freeze for up to 3 months.

— 7 months ago with 71 notes
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#vegan  #vegan recipe  #vegan food  #veggie  #healthy  #soup  #fall  #autumn 
Easy Roasted Butternut Squash(recipe from citronlimette.com) Ingredients 2 1/2 lbs cubed peeled butternut squash 1 tablespoon olive oil 1 1/2 teaspoons dried herbes de provence 1 teaspoon paprika 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper Instructions Preheat oven to 400 degrees F. Place all ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 400 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.

Easy Roasted Butternut Squash
(recipe from citronlimette.com)

Ingredients

  • 2 1/2 lbs cubed peeled butternut squash
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons dried herbes de provence
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 400 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.
— 7 months ago with 7 notes
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#vegan  #veggie  #vegan food  #vegan recipe  #fall  #autumn  #healthy 
Roasted “Popcorn” Cauliflower(recipe from centercutcook.com) Ingredients: 1 large head of cauliflower – about 2 pounds, cut into large chunks 2 tablespoons olive oil 1/4-1/2 teaspoon kosher salt 1/4-1/2 teaspoon chili powder 1/8 teaspoon garlic powder Method: Pre-heat your oven to 450 degrees. Cut the cauliflower into large chunks. Line a rimmed baking sheet with parchment paper (this makes clean-up easier!) Place the cauliflower on the baking sheet and toss it with olive oil, salt, chili powder, garlic powder, or any seasonings of your choice. Cover tightly with foil and bake for 15 minutes. This will prevent the cauliflower from burning during the roasting process. Remove the cauliflower from the oven and remove the foil. Place the cauliflower back in the oven, this time uncovered and continue roasting for 35-40 minutes, or until the cauliflower starts to turn brown. Remove from the oven, and adjust seasonings according to taste- you may need a little more salt. Enjoy!

Roasted “Popcorn” Cauliflower
(recipe from centercutcook.com)

Ingredients:

  • 1 large head of cauliflower – about 2 pounds, cut into large chunks
  • 2 tablespoons olive oil
  • 1/4-1/2 teaspoon kosher salt
  • 1/4-1/2 teaspoon chili powder
  • 1/8 teaspoon garlic powder

Method:

  1. Pre-heat your oven to 450 degrees.
  2. Cut the cauliflower into large chunks.
  3. Line a rimmed baking sheet with parchment paper (this makes clean-up easier!)
  4. Place the cauliflower on the baking sheet and toss it with olive oil, salt, chili powder, garlic powder, or any seasonings of your choice.
  5. Cover tightly with foil and bake for 15 minutes. This will prevent the cauliflower from burning during the roasting process.
  6. Remove the cauliflower from the oven and remove the foil. Place the cauliflower back in the oven, this time uncovered and continue roasting for 35-40 minutes, or until the cauliflower starts to turn brown.
  7. Remove from the oven, and adjust seasonings according to taste- you may need a little more salt. Enjoy!
— 7 months ago with 26 notes
—
#vegan  #vegan food  #vegan recipe  #veggie  #healthy  #cauliflower  #food 
Chai Spice Snickerdoodles(recipe from theppk.com) For the topping: 1/4 cup sugar 1/4 teaspoon ground ginger 3/4 teaspoon ground cardamom 1/4 teaspoon cinnamon pinch cloves For the cookies: 1/2 cup canola oil 1 cup sugar 1/4 cup pure maple syrup 3 tablespoons non-dairy milk 2 teaspoons pure vanilla extract 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together on a dinner plate. Set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together. With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Chai Spice Snickerdoodles
(recipe from theppk.com)

For the topping:
1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
pinch cloves

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a dinner plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.

With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

— 7 months ago with 73 notes
—
#vegan  #vegan food  #vegan recipe  #cookies  #snickerdoodles  #chai 
Roasted Maple Apple Butter(recipe from familyfreshcooking.com) Ingredients: 6 large Apples, 1/4 inch slices 1/2 cup coconut oil 1/4 cup pure maple syrup 1/4 teaspoon fine Sea Salt 1 teaspoon ground Cinnamon Method: Pre heat the oven to 375 degrees with the rack in the middle. Prepare 2 sheet pans with parchment or Silpat liners. Put the sliced apples in a heat safe bowl. Combine maple syrup, coconut oil, salt and cinnamon in a saucepan. Bring to a boil, stir quickly to combine and remove from the heat promptly. Pour the maple syrup mixture over the apples and toss with tongs. Divide apples onto the two baking sheets in a single layer. Bake about 20-25 minutes tossing once with tongs. Apples should be soft, fragrant and slightly browned when done. Remove from oven, let cool a few minutes. Carefully transfer to a blender and purée until creamy and smooth. Thin out with water if needed.

Roasted Maple Apple Butter
(recipe from familyfreshcooking.com)

Ingredients:

  • 6 large Apples, 1/4 inch slices
  • 1/2 cup coconut oil
  • 1/4 teaspoon fine Sea Salt
  • 1 teaspoon ground Cinnamon

Method:

  • Pre heat the oven to 375 degrees with the rack in the middle. Prepare 2 sheet pans with parchment or Silpat liners. Put the sliced apples in a heat safe bowl. Combine maple syrup, coconut oil, salt and cinnamon in a saucepan. Bring to a boil, stir quickly to combine and remove from the heat promptly. Pour the maple syrup mixture over the apples and toss with tongs. Divide apples onto the two baking sheets in a single layer.

  • Bake about 20-25 minutes tossing once with tongs. Apples should be soft, fragrant and slightly browned when done. Remove from oven, let cool a few minutes. Carefully transfer to a blender and purée until creamy and smooth. Thin out with water if needed.
— 7 months ago with 49 notes
—
#vegan  #vegan recipe  #vegan food  #fruit  #apple  #veggie  #healthy  #maple 
Mexican Hot Chocolate Cookies(recipe from bigflavors.blogspot.com) Ingredients: 1 2/3 cups all-purpose flour 1/2 cup Dutch process cocoa powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 to 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/2 cup canola oil 1 cup granulated sugar 1/4 cup pure maple syrup 3 tablespoons non-dairy milk 2 teaspoons vanilla For the sugar coating 1/3 cup granulated sugar 1 teaspoon cinnamon To prepare cookie dough Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt. In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined. To prepare sugar coating In a shallow dish, stir together sugar and cinnamon. Roll dough into walnut sized balls, then gently flatten each ball into a 2” disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2” apart. Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack - let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.

Mexican Hot Chocolate Cookies
(recipe from bigflavors.blogspot.com)

Ingredients:

1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
2 teaspoons vanilla

For the sugar coating

1/3 cup granulated sugar
1 teaspoon cinnamon

To prepare cookie dough

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.

In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.

To prepare sugar coating

In a shallow dish, stir together sugar and cinnamon.

Roll dough into walnut sized balls, then gently flatten each ball into a 2” disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2” apart.

Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack - let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.

— 7 months ago with 18 notes
—
#vegan  #vegan food  #vegan recipe  #healthy  #snickerdoodles  #cookies  #mexican chocolate 
Orange Blueberry Muffins(recipe from spicytreats.net) Ingredients 1 and 1/4 cup Whole Wheat Flour 1/4 cup All Purpose Flour 1and 1/2 tsp Baking Powder 1/4 tsp Salt 1/2 cup Sugar 1 cup Orange Juice 1/2 tbsp Orange Zest 2 and 1/2 tsp Olive oil       1/2 tsp Vanilla       1/3 cup Blueberries (fresh or frozen) Method Preheat Oven to 350 degree Fahrenheit. Line a stand muffin tin with cupcake liners or spray with cooking spray n keep aside. Sift flours, baking powder n salt in a bowl, mix well and keep aside. Then mix in another bowl, stir in sugar n orange juice once sugar dissolved add oil n vanilla, mix it and add flour mixture and mix everything well. Add orange zest mix it and lastly stir in blueberries. Now fill 2/3 to all the prepared liners and bake it to 20-25 minutes are until an inserted tooth pick comes out clean. After that remove from oven and cool it in wire rack and Enjoy!!

Orange Blueberry Muffins
(recipe from spicytreats.net)

Ingredients

  1. 1 and 1/4 cup Whole Wheat Flour
  2. 1/4 cup All Purpose Flour
  3. 1and 1/2 tsp Baking Powder
  4. 1/4 tsp Salt
  5. 1/2 cup Sugar
  6. 1 cup Orange Juice
  7. 1/2 tbsp Orange Zest
  8. 2 and 1/2 tsp Olive oil      
  9. 1/2 tsp Vanilla      
  10. 1/3 cup Blueberries (fresh or frozen)

Method

  • Preheat Oven to 350 degree Fahrenheit.
  • Line a stand muffin tin with cupcake liners or spray with cooking spray n keep aside.
  • Sift flours, baking powder n salt in a bowl, mix well and keep aside.
  • Then mix in another bowl, stir in sugar n orange juice once sugar dissolved add oil n vanilla, mix it and add flour mixture and mix everything well.
  • Add orange zest mix it and lastly stir in blueberries.
  • Now fill 2/3 to all the prepared liners and bake it to 20-25 minutes are until an inserted tooth pick comes out clean.
  • After that remove from oven and cool it in wire rack and Enjoy!!
— 7 months ago with 84 notes
—
#vegan  #vegan recipe  #vegan food  #muffins  #blueberry  #breakfast  #healthy 
No-Flour Brownies (recipe from chocolatecoveredkatie.com) 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) 2 tbsp cocoa powder- dutch or regular (add a little extra if desired) 1/2 cup quick oats 1/4 tsp salt 1/3 cup pure maple syrup or agave 2 tbsp sugar 1/4 cup coconut or vegetable oil 2 tsp pure vanilla extract 1/2 tsp baking powder 1/2 cup to 2/3 cup chocolate chips optional: more chips, for presentation Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

No-Flour Brownies
(recipe from chocolatecoveredkatie.com)

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tbsp cocoa powder- dutch or regular (add a little extra if desired)
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave
  • 2 tbsp sugar
  • 1/4 cup coconut or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips
  • optional: more chips, for presentation

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

— 7 months ago with 37 notes
—
#vegan  #vegan food  #vegan recipe  #brownies  #gluten free  #healthy 
Vegan Comfort Food Update:

Hello followers!

I apologize for my lack of posts! Things have been so hectic on my end lately.

I am leaving for a business trip for a few weeks but I will try to queue as many posts as I can until I get back and update when I can while I’m away.

Thanks for all the patience and love :)

— 7 months ago with 1 note
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