If you want indulgent comfort without the guilt, these 10 vegan recipes deliver

There’s something magical about comfort food. It’s not just about filling your stomach—it’s about filling your soul. 

The creamy mac and cheese that carried you through late-night study sessions, the burger that soothed a rough day, the banana bread your mom made on chilly Saturday mornings.

But let’s be real: traditional comfort food often comes with baggage. 

Dairy overload, greasy heaviness, and the kind of sugar spikes that make you crash before you’ve even finished the dishes.

I used to think going vegan meant giving up those indulgent favorites for good. 

But here’s the truth: it’s not about giving up—it’s about trading up. 

Vegan comfort food brings the flavor, the nostalgia, and the indulgence you crave, without the guilt or aftermath. 

These ten recipes are proof that comfort food can feel decadent, nourishing, and completely plant-based.

1. Smash-style mushroom burgers

One summer, I went through a “burger a night” phase. 

After long shifts at my first job, I’d hit a drive-thru, scarf down a double cheeseburger, and immediately regret it. 

These mushroom burgers flip that script. They give me the same juicy, crave-worthy experience—without the stomach ache.

Ingredients:

• 6 large oyster mushrooms 
• 2 tbsp olive oil 
• 1 tbsp soy sauce 
• 1 tsp smoked paprika 
• 4 burger buns (toasted) 
• Vegan mayo, lettuce, tomato, pickles 

Steps:

1. Heat olive oil in a skillet on medium-high. 
2. Press oyster mushrooms flat with a spatula to mimic smashed patties. 
3. Season with soy sauce and smoked paprika. 
4. Cook 3–4 minutes per side until crispy and browned. 
5. Assemble on buns with toppings of choice. 

2. Creamy cashew mac and cheese

Back in college, my pantry was basically ramen and boxed mac. Now, cashew mac and cheese is my grown-up version of those nights—still comforting, but leveled up.

Ingredients:

• 1 cup raw cashews (soaked overnight or boiled 10 minutes) 
• 1 ½ cups unsweetened plant milk 
• 3 tbsp nutritional yeast 
• 1 tbsp lemon juice 
• 1 tsp garlic powder 
• ½ tsp turmeric 
• 12 oz elbow pasta 

Steps:

1. Cook pasta according to package instructions. 
2. Blend cashews, plant milk, nutritional yeast, lemon juice, garlic powder, and turmeric until creamy. 
3. Pour sauce over hot pasta, stir, and serve warm. 

3. Loaded nacho fries with cashew queso

This recipe is my Friday-night ritual. Instead of hitting the taco joint for greasy nachos, I make these fries. 

They feel indulgent but don’t leave me groggy when I queue up a late-night Netflix binge.

Ingredients:

• 3 large russet potatoes (cut into fries) 
• 2 tbsp olive oil 
• 1 tsp chili powder 
• 1 cup cashew queso (see mac recipe base) 
• 1 cup black beans 
• Jalapeños, vegan sour cream, salsa 

Steps:

1. Toss fries with olive oil and chili powder. Bake at 425°F for 30–35 minutes. 
2. Spread fries on a plate, layer with queso, beans, jalapeños, and toppings. 
3. Dig in immediately! 

4. Cauliflower buffalo wings

I grew up watching sports with my dad, and wings were non-negotiable. These cauliflower wings are my vegan twist on those memories. 

We even tested them side-by-side once, and he admitted—shocking, I know—they hold their own.

Ingredients:

• 1 head cauliflower (cut into florets) 
• 1 cup flour 
• 1 cup plant milk 
• 1 cup breadcrumbs 
• ½ cup buffalo sauce 

Steps:

1. Preheat oven to 450°F. 
2. Dip florets in flour + milk mixture, then coat in breadcrumbs. 
3. Bake 20–25 minutes until crispy. 
4. Toss in buffalo sauce and return to oven for 5 minutes. 
5. Serve with vegan ranch. 

5. Slow-cooker chili with lentils and sweet potato

There was a winter when my apartment’s heater broke, and I basically lived off this chili. It warmed me better than any blanket.

Ingredients:

• 1 cup dried lentils 
• 2 sweet potatoes (diced) 
• 1 can black beans 
• 1 can kidney beans 
• 1 can diced tomatoes 
• 1 onion (chopped) 
• 2 tbsp chili powder 
• 1 tsp cumin 

Steps:

1. Add all ingredients to a slow cooker. 
2. Stir and cook on low for 6–8 hours (or high for 3–4). 
3. Garnish with cilantro, avocado, or vegan sour cream. 

6. Creamy vegan stroganoff

This one feels fancy enough for date night but cozy enough for solo comfort eating. It’s indulgent in all the right ways.

Ingredients:

• 12 oz wide noodles 
• 2 cups mushrooms (sliced) 
• 1 onion (chopped) 
• 1 cup vegetable broth 
• ½ cup cashew cream 
• 1 tbsp soy sauce 
• 1 tsp thyme 

Steps:

1. Cook noodles per package directions. 
2. Sauté onion and mushrooms until browned. 
3. Add broth, soy sauce, and thyme; simmer 5 minutes. 
4. Stir in cashew cream, then toss with noodles. 

7. Vegan lasagna with cashew ricotta

Lasagna was my “family Sunday dinner” growing up. Now, this version is my way of carrying that tradition forward—same layered love, no dairy needed.

Ingredients:

• 9 lasagna noodles 
• 3 cups marinara sauce 
• 2 cups spinach 
• 1 cup cashew ricotta (cashews + lemon + nutritional yeast + garlic) 

Steps:

1. Cook noodles until al dente. 
2. Spread sauce in a baking dish. 
3. Layer noodles, spinach, ricotta, and repeat. 
4. Bake at 375°F for 40 minutes. 
5. Let rest before serving. 

8. Chick’n pot pie

If nostalgia had a flavor, for me it’s pot pie. This vegan version keeps the flaky crust and creamy center intact, without the butter or chicken.

Ingredients:

• 1 sheet vegan puff pastry 
• 2 cups mixed vegetables (carrots, peas, corn) 
• 1 cup vegan chick’n strips 
• 1 cup vegetable broth 
• ½ cup coconut milk 
• 2 tbsp flour 

Steps:

1. Sauté chick’n and vegetables. Stir in flour. 
2. Add broth and coconut milk; simmer until thick. 
3. Pour into a pie dish, top with puff pastry. 
4. Bake at 400°F for 25–30 minutes. 

9. Chocolate avocado mousse

This recipe blew my mind. The first time I made it, I served it to friends without telling them the secret ingredient—no one guessed. It’s indulgent, silky, and secretly packed with nutrients.

Ingredients:

• 2 ripe avocados 
• ½ cup cocoa powder 
• ½ cup maple syrup 
• 1 tsp vanilla extract 
• Pinch of salt 

Steps:

1. Blend all ingredients until smooth. 
2. Chill for 30 minutes before serving. 
3. Top with berries or vegan whipped cream. 

10. Vegan banana bread with chocolate chunks

When the world shut down in 2020, banana bread was the comfort food. I baked this version weekly—it became my ritual. The chocolate chunks make it extra indulgent.

Ingredients:

• 3 ripe bananas (mashed) 
• ½ cup coconut oil (melted) 
• ½ cup sugar 
• 1 ½ cups flour 
• 1 tsp baking soda 
• ½ cup vegan chocolate chunks 

Steps:

1. Preheat oven to 350°F. 
2. Mix bananas, oil, and sugar. 
3. Stir in flour and baking soda. Fold in chocolate. 
4. Pour into loaf pan and bake 50–60 minutes. 

Comfort without compromise

Comfort food is memory, nostalgia, and indulgence wrapped into a plate. 

And thanks to these vegan recipes, you don’t have to trade flavor for compassion—or indulgence for guilt. 

Whether you’re biting into a mushroom burger after a long day, cozying up with chili on a cold night, or sneaking a slice of banana bread in the morning, each recipe proves comfort is better when it’s kind.

So here’s my invite: make one (or all) of these recipes this week.  See how good indulgence feels when there’s nothing to regret.