Our Top 5 Vegan Comfort-Food Recipes to Warm the Soul

If you’re like us and are always on the hunt for a feel-good dish that is 100% ‘ragret-free’, you have come to the right place fam 😉.  We are here to provide you with our Top 5 Vegan Comfort-Food Recipes that are guaranteed to warm the soul…… Aaaaaand we’ll let your taste buds do the rest ✨

K E Y:  

v = vegan           gf = gluten free


Recipe link:  https://www.lazycatkitchen.com/miso-pumpkin-pasta/

Ever have those days when you come home from work, you’re hangry, have no idea what to eat but crave something that will keep the belly happy?  Well, friends, this recipe made by Ania (aka Lazy Cat Kitchen) is a must-have for these kinda situations.  This warm medley of earthy sweetness and spice will be your home-cooked favourite in no time!  

PS:  It’s effortless & blender-free, so what are y’all waiting for?!  You gotta try this vegan & gluten-free baddie A$AP Rocky!! 

Serves 4, and takes 35 mins to cook!


  • 300 g / 10 oz pasta (GF if needed)
  • 500 g / 2 cups mashed cooked pumpkin (I used ½ medium butternut pumpkin)
  • 2 tbsp / 30 ml olive oil
  • 3 tbsp white / shiro miso paste
  • ½-1 tsp sambal oelek or other chilli paste or chilli flakes
  • 1 tbsp rice wine vinegar
  • 3 tbsp smooth almond butter*
  • black pepper, to taste
  • 2 tbsp almond flakes, optional
  • 1 tbsp high smoke oil (I used rice bran oil), optional
  • 100 g / 3.5 oz kale, optional
  • 3-4 garlic cloves, diced finely


  1. Cook your pasta (I used bucatini) just short of al dente so that you are able to warm it up in the sauce without it overcooking. Reserve 60 ml / ¼ cup pasta cooking water when ready to drain.
  2. Preheat the oven to 220° C / 425° F (or 200° C / 390° F fan forced) and line a large baking tray with a piece of baking paper.
  3. Cut your pumpkin into similar size pieces as much as possible, leaving the skin on. Brush the pieces roughly with a bit of olive oil using a pastry brush, the back of a spoon or even your hands. Bake for about 30 minutes, flipping to the other side half way through, until the flesh is very soft and lightly charred in places.
  4. Once your pumpkin cools off a bit, prise the skin off with your fingers (it should come off easily). Mash the flesh with a fork.
  5. In a mixing bowl, combine mashed pumpkin, miso paste, chilli paste, rice vinegar, almond butter and pasta cooking water. Mix well using a fork or a wire whisk to obtain a creamy sauce. Taste and adjust seasoning if required.
  6. Heat up a frying pan (or a wok) over a low-medium heat. Dry roast almond flakes, stirring very frequently, until fragrant and golden. Transfer out of the pan and set aside.
  7. If making kale, heat up a tablespoon of high smoke oil in the same pan (or wok) and stir-fry, on medium-high heat, for a few minutes – until vibrant green and charred in places. Season with salt. Remove from the pan / wok and set aside.
  8. Warm up the same pan / wok again. Add 1 tbsp of olive oil and swivel it around the pan. Once the oil heats up and starts to shimmer lightly, add the diced garlic and fry gently (on low-medium heat) until fragrant (about 2-3 minutes).
  9. Add pumpkin sauce to the garlic oil. If the sauce is too stiff, add a splash of water. Add pre-cooked pasta to warm it up and toss well in the pumpkin sauce. Plate pasta sprinkled with toasted almond flakes and with stir-fried kale on the side.


2.  STICKY SESAME PUFFED TOFU (v, gf option)

Recipe link:  https://www.avantgardevegan.com/recipes/sticky-sesame-puff-tofu/

We may not be able to go travelling (yet), but oh boy, this Sticky Sesame Tofu will TAKE you places 🤤

This is a home-cooked favourite that we’ve been using for yonks, so trust us when we say it’s asian-inspired flavours are like a hug in every mouthful!

Not only will this speedy mealsatisfy the sweet tooth, but it’s also beginner-friendly!  (So don’t fret if cooking isn’t exactly your forte 😉)

+ Serves 4, and only takes 25 mins to prep! 


1 Large Block Extra Firm Tofu, cut into 2 cm cubes 

5 tbs Cornflour 

2 tsp Chinese 5 Spice 

4 tbs Vegetable Oil 

1 Red Onion, peeled & chopped roughly 

4 Cloves of Garlic, minced

1 Red Chilli, finely sliced 

Thumb sized Piece of Ginger, minced 

1/4 cup/60ml Light Soy Sauce/Ponzu (Lemon Soy Sauce)

4 tbs Hoisin Sauce 

3 tbs Maple Syrup

2 tbs Tahini 

3 tbs Sesame Seeds


1.  Place the cubed tofu into a mixing bowl then sprinkle over the corn flour & 5 spice. Mix well, making sure the tofu is evenly coated. 

2.  Place a non stick pan over a medium heat & add the oil. When the pan is hot add the tofu and cook for 2 minutes on all sides or until the tofu lightly colours and puffs up. Throw the red onion, garlic, chilli & ginger into the pan then turn the heat down low and allow the onion to soften, stirring the mix every now and then. 

3.  Deglaze the pan with the soy sauce, then add the hoisin, maple syrup & tahini. Stir gently to not break up the tofu but to make sure everything is coated, then let the sauce bubble away and thicken up for 4-5 minutes. Stirring often. 

4.  Meanwhile prepare your garnishes. 

5.  Before serving stir through the sesame seeds.

6.  Top your rice recipe with the sticky tofu & serve with greens, pak choi, chopped spring onion & a few extra sesame seeds sprinkled on top. 


3.  POT MINESTRONE  (v, gf)

Recipe link:  https://minimalistbaker.com/1-pot-vegan-minestrone-gluten-free/

5 words:

✨ Cozy

✨ Brothy

✨ Veggie-packed

✨ Wholesome

✨ &…… Absolutely divine (yes we’ve used two words, but its totallllllly relevant)

With a base of veggies, plant-based broth & roasted tomatoes, mixed with green beans and gluten-free pasta, you cannot go wrong with this nutritious and protein-packed minestrone.   This go-to Italian classic is the perfect option for a quick n’ easy dish that will get you through those crispy-cold days.  

Plus – it’s super easy to freeze + defrost for another time!! 

+ Serves 6, and takes only 30 mins to cook!!


  • 30 ml water (or sub oil)
  • 55 g white or yellow onion (diced)
  • 9 g garlic* (minced)
  • 120 g carrots (peeled and sliced into thin rounds)
  • 150 g green beans (trimmed // roughly chopped)
  • 1/4 tsp each sea salt & black pepper (plus more to taste)
  • 196 g zucchini (sliced into 1/4-inch rounds)
  • 425 g can diced fire-roasted tomatoes
  • 1440 ml vegetable broth (DIY or store-bought)
  • 2 tsp dried basil (or sub 1 Tbsp fresh per 2 tsp dried)
  • 2 tsp dried oregano (or sub 1 Tbsp fresh per 2 tsp dried)
  • 3 g nutritional yeast
  • 1 pinch red chili pepper flake (optional)
  • 12 g coconut sugar (or other sweetener to taste)
  • 425 g can white beans or chickpeas (rinsed + drained)
  • 224 g gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
  • 25 g kale or spinach (or other green // roughly chopped)


  1. Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
  2. Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
  3. Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
  4. Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.
  5. Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed, adding coconut sugar to balance the flavors (optional). I added more dried basil, oregano, and salt.
  6. Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavors to meld together. Turn off heat and let rest for a few minutes before serving.
  7. To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).
  8. Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.



Recipe link:  https://simpleveganblog.com/cauliflower-steak/

With a simple and heavenly medley of cauliflower, oil, salt, and pepper, this Cauliflower Steak is the ultimate recipe for breakfast, lunch or dinner.   It is a wholesome & nutritious favourite that never fails to evoke a happy belly & happy mind 🥰

Losune (aka The Simple Vegan Blog) recommends to try this with chimichurri, vegan mayo, vegan sour cream or vegan pesto for that extra *zap* of flavour 🤤

Give the link a click for extra cooking tips & delicious info!

+ Serves 2, and requires only 30 mins to prep + cook!


  • 1 large head of cauliflower
  • 1 tbsp extra virgin olive oil 
  • A dash of ground black pepper
  • A dash of salt


  • Preheat the oven to 400ºF or 200ºC.
  • Remove the outer green leaves from the head of cauliflower, but leave the stem at the bottom so it helps the steaks hold together.
  • Cut the cauliflower in half lengthwise through the center. Cut a 1-inch or 2.5 cm thick steak from each half of the cauliflower. Don’t discard the remaining cauliflower florets, use them to make other cauliflower recipes, or just cook them like the cauliflower steaks.
  • Heat the oil in a large skillet and cook the steaks over medium-high heat for about 2 minutes each side, or until golden brown. Add salt and ground black pepper to taste on both sides.
  • Place the steaks onto a lined baking sheet and bake for about 20 minutes, flipping carefully once at the halfway point.
  • Serve immediately plain or with some chimichurri, vegan mayo, vegan sour cream or vegan pesto on top. If you’re oil-free, you can try it with my homemade oil-free chimichurri sauce, it’s out of this world!
  • Keep the leftovers in an airtight container in the fridge for 3-5 days.


5. EASY LASAGNE (v, gf)

Recipe link: https://minimalistbaker.com/easy-vegan-lasagna/

That’s too much lasagne” – said NO-ONE EVER!  That’s why we’re here to present this simple, plant-based, gluten free & dairy free take on the much-loved original.   (And dare we say, it is absolutely scrumptious)

PS:  This vegan dish consists of only 10 ingredients, so it’s easy peasy for anyone!!

This lasagne is the key to unlocking the effortless world of deliciousness… and we ain’t mad about it.  

See for yourself fam-bam 😉

+ Serves for 8, and requires 1hr 10mins cooking time.



  • 15 ml avocado or olive oil
  • 226 g tempeh*, finely chopped (ensure gluten-free friendly as needed)
  • 30 ml coconut aminos (or sub tamari or vegan worcestershire sauce, but slightly reduce amount)
  • 1/2 tsp fennel seed (optional)
  • 1/4 tsp red pepper flake (optional)
  • 2 708-ml jars favorite marinara sauce (or DIY*)


  • 300 g raw macadamia nuts (or raw cashews, soaked for 1 hour in hot water, then drained)
  • 52 ml lemon juice
  • 12 g nutritional yeast (plus more to taste)
  • 3/4 tsp garlic powder
  • 1/3 tsp sea salt
  • 80-180 ml water


  • 283 g box vegan-friendly lasagna noodles (gluten-free as needed*)

FOR SERVING (optional)


  1. Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9×13 inch or similar size) and lightly grease.
  2. Begin by preparing/warming your sauce. Heat a large pot or rimmed 12-inch skillet over medium heat. Once hot, add oil and tempeh (or mushrooms — we used a mixture of both) and begin sautéing, stirring occasionally, for about 3 minutes.
  3. Add coconut aminos (or worcestershire sauce), fennel (optional), and red pepper flake (optional) and continue sautéing for another 5 minutes. The mixture should be golden brown and well cooked.
  4. In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (otherwise skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
  5. To the tempeh and/or mushrooms: Add your marinara sauce and stir to combine. Cook on low for about 5 minutes to marry the flavors. Then taste and adjust flavor as needed, adding salt to taste or red pepper flake for heat. Turn off heat and set aside.
  6. Next, make your “cheese.” Add macadamia nuts (or sub soaked cashews) to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, and sea salt and mix/blend into a loose paste.
  7. Add lesser amount of water (1/3 cup or 60 ml as original recipe is written // adjust if altering batch size). Continue mixing, scraping down sides as needed. Then add more water — 1 Tbsp (15 ml) at a time — until a thick paste forms. I find I get the best texture results with a food processor, but a blender can work, too. It just generally requires more scraping and more liquid. For texture, you’re looking for a thick, spreadable soft “cheese.
  8. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine.
  9. To begin assembly, add a thin layer of marinara sauce to your baking dish. Spread to ensure even distribution. Then add a layer of the cooked pasta noodles (or uncooked noodles if using no-boil). Top with 1/3 of your cheese mixture and spread into an even layer.
  10. Add another layer of marinara sauce and use a spoon to spread over the cheese layer to coat. Then add another layer of noodles. Top with 1/3 of the cheese and spread into an even layer.
  11. Add another layer of marinara sauce and spread into an even layer. Then top with another layer of noodles and remaining 1/3 of the cheese, and spread into an even layer. Top with another layer of marinara sauce and spread into an even layer.
  12. Top with another layer of noodles and top with remaining sauce. Optional: Top with a sprinkle of vegan parmesan cheese.
  13. Transfer to the middle rack of your preheated oven and bake for 40-45 minutes uncovered, or until the sauce is bubbly and/or the edges are browned.
  14. Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with additional vegan parmesan cheese and fresh chopped basil or parsley. See notes for freezing instructions*!
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