5 vegan ‘comfort food’ recipes I tweaked that turned out great

I treat a recipe as a guide and I am not averse to substituting, adjusting or even omitting ingredients to accommodate what I have on hand or to suit my taste. Some call it ‘creative cooking’, I call it ‘cooking by feel’.  Here are 5 ‘comfort food’ recipes I tweaked with fabulous results. 

Cauliflower chick’n

I found this recipe on YouTube at Sweet Potato Soul. Whenever I make it I adjust the herbs and spices slightly to suit whatever I have on hand and replace the hot sauce with whatever kind of tomato sauce I have in the fridge (puree, chutney, whatever is thick and tasty) because I don’t like it too hot. If you’re going to make these I definitely recommend ‘double coating’ them.

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Potato pancakes

Most recipes for potato pancakes call for eggs to bind the mixture together. Obviously this is not an option for vegans so I went hunting online and found this gem from I Love Vegan. I sometimes use soy milk instead of almond milk and I usually add a little extra at the end of the mixing to get the consistency right.

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Lentil curry

When I made this soup from Oh She Glows I was a bit heavy handed on the lentils so it became a stew. I actually used 1 cup of dried red lentils AND 1 cup of dried black beluga lentils. The black beluga lentils turned out to be a real game changer and made the stew  thick, creamy and full of flavour. I added extra vegetable stock as needed to ensure the lentils cook through. Loaded with protein it goes nicely with rice, potatoes or tortillas. Sometimes I even serve it on toast!

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Corn fritters

This version from TheVegLife uses creamed corn instead of eggs to do the binding. My tweak was to include LOTS of dried dill which gives them a nice summery flavour. We usually eat them for dinner but I think they would be perfect for brunch served with avocado, salad and relish.

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Chocolate chip oat cookies

These cookies from It Doesn’t Taste Like Chicken are AMAZING!! I used a block of chocolate roughly cut into chunks because I didn’t have any chocolate chips. Crisp on the outside and soft and chewy on they inside, they never last long.

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All of these recipes feel like ‘normal’ food – not weird, hippy or unusual in any way and I feel very comfortable serving them to non-vegans.

I hope that by modelling this lifestyle in a gentle way I can encourage non-vegans to see that any kind of shift doesn’t have to be extreme. The options are there and are absolutely achievable.

Author: homemade and humble

Hi, I'm Ana. Welcome to my blog. Here I write about my attempts to live a gentle life in today's modern world. I hope you find it useful.

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