9 vegetarian comfort food recipes that will surprise even lifelong meat eaters

August 28, 2025 Stan

Confession: when my husband’s old college buddies (devout steak people) come over, I never announce dinner is vegetarian. I just serve it. The silence that follows the first bite—the “wait, what is this?” silence—is my favorite sound.

Comfort food is texture, warmth, and deep flavor.

When you lean into umami, browning, and slow-simmered sauces, plants hold their own—beautifully.

Here are 9 cozy recipes I make on repeat, the kind that win over even the most committed carnivores.

“Start low, go slow” still applies with rich, high-fiber meals. Give your gut a minute to cheer.

1. Mushroom bourguignon over cloud-soft mash

Ever tried a forkful of glossy mushrooms in a red wine sauce and thought, I don’t miss a thing?

That’s this dish.

I sear a mix of cremini and portobellos in batches until deeply browned, then build a sauce with onion, carrot, garlic, tomato paste, a splash of soy sauce, thyme, bay, and dry red wine. Simmer with good veg stock until silky; finish with a knob of butter (or olive oil) and a teaspoon of miso for extra depth. Spoon over mashed potatoes made with hot milk and a little sour cream.

You’ll need (serves 4):

800 g mushrooms, sliced thick
1 onion + 2 carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste, 1 tbsp soy sauce, 1 tsp miso
1 cup dry red wine, 1½–2 cups veg stock
Thyme, bay, butter/olive oil, salt, pepper
Mashed potatoes to serve
How: Brown mushrooms hard; remove. Sauté veg, stir in tomato paste, deglaze with wine, add stock, herbs. Return mushrooms and simmer 15–20 minutes. Finish with miso and butter. Pile onto mash.

2. Lentil-walnut bolognese with al dente pasta

Question: what makes meat sauce… meaty?

Answer: the Maillard magic and a little fat. We can do that.

I pulse toasted walnuts with cooked brown lentils to a coarse crumb, then sizzle it with onion, celery, carrot, garlic, and olive oil until everything smells nutty. Stir in tomato paste, crushed tomatoes, a splash of milk (or oat milk), and a dash of balsamic. Long simmer. Finish with parmesan or a vegan alternative and a pat of butter. Toss with rigatoni so the ridges catch the sauce.

You’ll need:

1 cup cooked brown lentils, ½ cup walnuts (toasted)
1 small onion, 1 carrot, 1 celery rib, finely diced
3 cloves garlic, 3 tbsp olive oil
2 tbsp tomato paste, 1 can (400 g) crushed tomatoes
¼ cup milk or oat milk, 1 tsp balsamic
Pasta, parmesan, basil

How: Pulse lentils + walnuts to crumb. Brown with soffritto 8–10 minutes. Add paste, tomatoes, milk, balsamic; simmer 25–30 minutes. Season generously. Toss with pasta and a shower of cheese.

3. Creamy tofu & leek pot pie with thyme gravy

A little anecdote: I once served this to a friend who swore she could “always tell” when something lacked chicken. She asked for seconds and the recipe card.

Pan-sear firm tofu slabs in butter until golden, then break into chunky pieces. Build a quick roux with more butter and flour, add veg stock and a splash of cream to make a velvety gravy. Stir in sautéed leeks, peas, diced carrots, and lots of thyme. Top with puff pastry (store-bought is fine) and bake until bubbling and bronzed.

You’ll need:

400 g firm tofu, pressed
3 tbsp butter, 3 tbsp flour
2 cups veg stock, ½ cup cream (or barista oat)
2 leeks (white/green), 1 cup peas, 1 cup diced carrots
Thyme, mustard (1 tsp), salt, pepper
1 sheet puff pastry

How: Brown tofu, set aside. Sauté leeks/carrots; make roux; whisk in stock + cream; add mustard, thyme. Fold in tofu + peas. Into a dish, top with pastry, vent. Bake 200°C / 400°F for ~25 minutes.

4. Smoky black bean shepherd’s pie with sweet potato mash

As noted by plenty of BBQ pitmasters, smoke is a flavor, not just a fuel.

We can borrow that.

Make a hearty filling with onion, garlic, bell pepper, cumin, smoked paprika, tomato paste, and black beans. Splash in veg stock and a teaspoon of soy sauce. Top with sweet potato mash enriched with a little butter and cheddar (or nutritional yeast). Bake until the peaks are toasty.

You’ll need:

2 cans black beans, rinsed
1 onion, 1 bell pepper, 3 cloves garlic
1 tsp cumin, 1½ tsp smoked paprika, 1 tbsp tomato paste
¾ cup veg stock, 1 tsp soy sauce
900 g sweet potatoes, butter, cheddar or nooch

How: Sauté aromatics + spices; add beans, paste, stock, soy; simmer 10 minutes. Top with mash; bake 200°C / 400°F for 20–25 minutes.

5. Sticky sesame cauliflower “wings” with pickled slaw

If you crave takeout, this scratches the itch — crisp, sticky, sesame-rich.

Coat cauliflower florets in a light batter (flour, cornstarch, water, salt) and roast until crisp. Toss in a pan with a sauce of soy, brown sugar, grated ginger, garlic, rice vinegar, and a little cornstarch slurry. Finish with toasted sesame and scallions. Serve with a quick slaw—cabbage tossed in rice vinegar, a pinch of sugar, and salt—for that crunchy, fresh counterpoint.

You’ll need:

1 large cauliflower, broken into bites
Batter: ½ cup flour, ¼ cup cornstarch, ¾ cup water, salt
Sauce: ¼ cup soy, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 cloves garlic, ½ cup water + 2 tsp cornstarch
Sesame seeds, scallions; cabbage for slaw

How: Roast battered florets 220°C / 425°F 25–30 minutes. Bubble sauce to thicken; toss florets in. Top with sesame/scallions. Slaw on the side.

6. Jackfruit “pulled” BBQ sandwiches with crunchy apple slaw

“Is this pork?” I get that line a lot. Canned young green jackfruit (in brine) shreds into perfect strands.

Sauté onion and garlic, add drained jackfruit and break apart with a spatula. Stir in smoked paprika, mustard, apple cider vinegar, and your favorite BBQ sauce; simmer until sticky. Pile onto toasted buns with a tangy apple-cabbage slaw and a few pickle slices. Serve with corn on the cob and watch the table go quiet.

You’ll need:

2 cans young green jackfruit (brine), drained
1 onion, 3 cloves garlic
1 tsp smoked paprika, 1 tsp mustard, 2 tbsp cider vinegar
½–¾ cup BBQ sauce
Buns, pickles; slaw fixings (cabbage, apple, vinegar, mayo or vegan mayo)

How: Sauté aromatics, add jackfruit + spices. Simmer with sauce + vinegar 15–20 minutes. Toast buns, stack high with slaw.

7. Paneer butter masala weeknight edition

Creamy, plush, and deeply comforting — paneer has that tender chew everyone loves.

Bloom garam masala, chili powder, and cumin in butter. Add tomato puree, grated garlic/ginger, and simmer with a splash of cream (or cashew cream) until velvety. Drop in paneer cubes and a spoon of honey or sugar to round the tang. Finish with kasuri methi (dried fenugreek) if you have it. Serve with naan or basmati rice and a lime wedge.

You’ll need:

300–400 g paneer, cubed
2 tbsp butter, 1 tsp garam masala, ½ tsp cumin, pinch chili powder
1 cup tomato puree, 2 cloves garlic, 1 tsp grated ginger
½ cup cream or cashew cream, 1 tsp honey/sugar
Salt, kasuri methi (optional), lime

How: Fry spices in butter 30 seconds. Add tomato + aromatics; simmer 8–10 minutes. Stir in cream, sweeten, salt. Gently warm paneer in sauce.

8. Skillet eggplant parmesan with garlicky crumbs

Sometimes I start with a question to myself: do I really want to bread and fry eggplant tonight?

Not always.

This skillet version gives all the comfort with half the effort.

Roast thick eggplant rounds brushed with olive oil until tender and caramelized. Layer into a skillet with good marinara, torn mozzarella (or dairy-free), and grated parmesan. Top with a mix of panko, minced garlic, parsley, and olive oil. Bake until bubbling, edges crisp. A green salad and warm sourdough complete the mood.

You’ll need:

2 large eggplants, sliced 1.5 cm thick
2 cups marinara, 200 g mozzarella, ½ cup parmesan
Topping: ¾ cup panko, 1 clove garlic (minced), parsley, 2 tbsp olive oil

How: Roast eggplant 220°C / 425°F 25 minutes. Layer with sauce/cheese; scatter crumbs. Bake 200°C / 400°F 15 minutes; broil 2 minutes.

9. Spinach, mushroom & ricotta lasagna (make-ahead magic)

This is my dinner-party insurance policy. I assemble it during nap time, then slide it into the oven just before guests arrive.

Sauté mushrooms until browned; add garlic and a splash of soy for umami. Mix ricotta with chopped spinach (squeezed dry), lemon zest, nutmeg, and parmesan. Layer no-boil lasagna sheets with marinara, ricotta mixture, mushrooms, and mozzarella. Rest 15 minutes after baking so it slices beautifully.

You’ll need:

500 g mushrooms, sliced; 3 cloves garlic
500 g ricotta, 200 g spinach (thawed/squeezed), ½ cup parmesan, lemon zest, pinch nutmeg
3–4 cups marinara, 250 g mozzarella, no-boil lasagna sheets
Olive oil, 1 tsp soy sauce, salt, pepper

How: Brown mushrooms; season. Mix ricotta filling. Layer: sauce, sheets, ricotta, mushrooms, mozzarella—repeat. Bake 190°C / 375°F for 35–40 minutes; rest 15.

How to make them taste “extra”

Brown first, simmer second. Color equals flavor. Don’t rush the initial sear.
Use umami boosters. Tomato paste, miso, soy sauce, parmesan rind, mushrooms—tiny amounts go far.
Balance richness. A splash of vinegar or lemon at the end wakes up creamy dishes.
Textural contrast. Crunchy toppings (toasted crumbs, seeds) make soft, cozy food feel complete.
Season twice. Salt early (with aromatics) and taste again before serving.