30 Quick And Easy Vegan Comfort Food for Beginners

Sharing is caring!

Craving the comforting flavors of home but unsure where vegan fare fits in? Fear not, for I have a cozy culinary oasis lined with 30 quick and delicious plant-based dishes to wrap your homebody heart in hug after hug.

This vegan comfort lineup takes all the cornerstone classics from the pizza moments, the pasta craves, and the movie-night nachos, and gives them a creamy, dreamy plant-powered makeover. Each recipe checks the boxes of easy yet endlessly appetizing to new and seasoned vegan palates that feel right at home.

From mac and cheese with an earthy cashew kick to burrito bowls brimming with hot chili happiness, embark on a journey where the aromas enfold you in a gentle embrace and flavors give you that soul-soothing squeeze you’ve been longing for. With tender-loving options from curries to quesadillas, stews to sandwiches, let these humble yet cheerful dishes remind you that plant-based cooking shines brightest when the ingredients are full of warmth, compassion, and nostalgia for the most meaningful meals in life—the ones we share from the heart.

So come cozy up to these 30 quick and comforting vegan recipes guaranteed to fill your kitchen with the life-giving scents of home as well as unforgettable delight.

1. Vegan Chili

Vegan Chili

  • Sauté diced onion and bell pepper in oil
  • Add garlic and spices like chili powder, cumin, oregano
  • Stir in diced tomatoes, 2 types of beans, veggie broth
  • Simmer for 20 minutes so flavors develop
  • Serve topped with avocado, green onion, vegan cheese etc

2. Veggie Fried Rice

Veggie Fried Rice

  • Heat oil in a wok and scramble firm tofu until browned
  • Add cooked rice and sauté with diced carrot, peas, broccoli
  • Stir in soy sauce, sesame oil and garlic
  • Garnish with scallions and sesame seeds

3. Lentil Shepherd’s Pie

Lentil Shepherd's Pie

  • Sauté onion, garlic, and carrot then add lentils, tomato sauce, and veggie broth
  • Simmer lentil mixture for 15 minutes until thickened
  • Spoon lentils into a casserole dish, and top with mashed potatoes
  • Bake at 375F for 30 minutes until hot and bubbly

4. Vegan Mac and Cheese

Vegan Mac and Cheese

  • Blend soaked cashews, miso, nutritional yeast, mustard, lemon juice into cheesy sauce
  • Toss sauce with cooked pasta shells or macaroni until coated
  • Transfer to baking dish, top with breadcrumbs
  • Bake until hot and crispy, about 20 minutes

5. Chana Masala


  • Sauté diced onChana Masalaion, garlic, and ginger until fragrant
  • Add spice mix (garam masala, cumin, coriander, etc) and cook 1 minute more
  • Stir in diced tomatoes, chickpeas, vegetable broth
  • Simmer 20-25 mins until chickpeas are very tender
  • Stir in cilantro before serving over basmati rice

6. Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

  • Sauté onion, peppers, and seasoning until soft
  • Add black beans, corn, cumin, and chipotle chili powder
  • Place tortillas in skillet and fill with bean mixture and shredded vegan cheese
  • Grill for 2-3 minutes per side until crispy and melty

7. Vegetable Pot Pie

Vegetable Pot Pie

  • Sauté onion, carrots, peas and mushrooms until tender
  • Whisk together flour and veggie broth to make gravy, simmer 5 minutes
  • Pour veggies and gravy into a casserole dish, and top with vegan pie dough
  • Cut slits in dough, brush with soy milk
  • Bake 40 minutes at 375F until pie dough is golden brown

8. Tofu Vegetable Scramble

Tofu Vegetable Scramble

  • Press extra firm tofu to remove moisture then crumble it into a skillet
  • Sauté crumbled tofu, spinach, and mixed veggies (onion, pepper, mushrooms, etc)
  • Season with turmeric, cumin, nutritional yeast
  • Stir occasionally until tofu is lightly browned, about 8-10 minutes

9. Vegan Pizza

Vegan Pizza

  • Pre-bake vegan pizza dough or use store-bought at 425°F for 8-10 minutes
  • Spread with tomato or pizza sauce leaving the edges sauce-free
  • Top with sliced veggies like mushrooms, olives, onions, peppers
  • Sprinkle on vegan cheese shreds or mozzarella
  • Bake another 5 minutes until crispy and the cheese is melty

10. Buddha Bowl

Buddha Bowl

  • Cook quinoa according to package directions
  • Roast sweet potatoes, broccoli, chickpeas tossed in olive oil
  • Add roasted veggies and quinoa to a bowl
  • Top with avocado slices, sesame seeds, tahini or peanut sauce

11. Vegan Burgers

Vegan Burgers

  • Mash chickpeas / black beans or mix cooked lentils with oats and seasoning
  • Form into patties and let chill for 30 minutes
  • Grill or pan fry patties in oil for 4-5 minutes per side
  • Place patties on buns and add favorite toppings like lettuce, tomato, onion

12. Potato Curry

Potato Curry

  • Sauté onions and garlic in oil with Indian spices until fragrant
  • Add diced potatoes and vegetable broth, simmer for 15 mins
  • Finish with coconut milk and garam masala
  • Garnish with cilantro over basmati rice

13. Garlic Noodles

Garlic Noodles

  • Boil pasta according to package directions, drain, and set aside
  • Heat oil in a skillet over medium heat
  • Add thinly sliced garlic and stir frequently for 1-2 minutes until fragrant and slightly toasted
  • Add soy sauce, sesame oil, rice vinegar, garlic powder, onion powder, red pepper flakes and noodles
  • Toss everything together until the noodles are evenly coated
  • Serve garnished with sliced scallions

14. Lentil Bolognese

Lentil Bolognese

  • Sauté diced onion, carrot, and celery in oil until softened
  • Add lentils, tomato sauce, veggie broth, Italian seasoning and red wine
  • Simmer 20-25 minutes, stirring occasionally, until thickened
  • Toss with cooked pasta noodles, top with cashew parmesan

15. Roasted Eggplant Pasta

Roasted Eggplant Pasta

  • Brush eggplant slices with oil and roast at 400°F for 20 minutes, flipping halfway
  • Meanwhile, sauté garlic in oil, then add tomato sauce, basil, oregano. Simmer for 10 minutes.
  • Slice roasted eggplant and gently fold into sauce along with cooked pasta
  • Transfer to baking dish, top with vegan mozzarella, and bake until hot and melty about 20 minutes

16. Coconut Chickpea Curry

Coconut Chickpea Curry

  • Heat oil and sauté onions, garlic, ginger and curry powder briefly
  • Add chickpeas, diced tomatoes, and vegetable broth, and simmer for 10 minutes
  • Pour in coconut milk and add spinach or kale, simmer another 5-10 minutes
  • Serve curry over basmati rice, topped with cilantro

17. Veggie Potstickers

Veggie Potstickers

  • Steam or sauté cabbage, carrots, mushrooms, garlic, onion and tamari in skillet
  • Place large spoonfuls of veggie mix onto potstickers or dumpling wrappers
  • Use a pastry brush and water to seal the edges
  • Pan fry in oil until crispy on both sides about 2-3 minutes per side
  • Serve with a dipping sauce like soy sauce, rice vinegar, and sesame oil

18. Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  • Toss cubed butternut squash in olive oil, salt and pepper. Roast at 425F until browned, 25 mins
  • Sauté onion and garlic in a pot, then add vegetable broth
  • Add roasted squash and nutmeg, and simmer for 20 minutes until the squash is falling apart
  • Blend soup smooth until creamy, garnish bowls with pumpkin seeds

19. Vegan Enchiladas

Vegan Enchiladas

  • Stew veggies like mushrooms, spinach, and peppers
  • Lay out corn tortillas, filling and rolling each
  • Smother enchiladas with red enchilada sauce and top with pickled jalapeños
  • Cover with melted vegan cheese shreds and bake for 30 minutes at 350F

20. Vegan Cobb Salad

Vegan Cobb Salad

  • Arrange a bed of chopped romaine, mixed greens and spinach
  • Add chickpeas, roasted beets, cherry tomato, avocado and red onion
  • Toast chopped nuts and seeds for crunch
  • Drizzle with vinaigrette dressing or vegan ranch

21. Crispy Tofu Stir Fry

Crispy Tofu Stir Fry

  • Pat dry and coat cubes of extra firm tofu with cornstarch
  • Fry in vegetable oil until crispy on all sides
  • Add riced broccoli, peppers, and water chestnuts to wok and stir in stir-fry sauce
  • Taste and adjust flavor as needed
  • Serve over rice and top with sesame seeds

22. Vegan Macaroni and No Cheese

Vegan Macaroni and No Cheese

  • Blend coconut milk and turmeric for color
  • Slowly mix in nutritional yeast, tapioca starch, garlic powder, salt and pepper to taste
  • Boil macaroni elbows, drain, and mix in a creamy cheesy sauce
  • Top with vegan buttered breadcrumbs and bake for 45 minutes

23. Vegan Pad Thai

Vegan Pad Thai

  • Rice noodles soaked in hot water for 10 minutes then drained
  • Stir fry firm tofu cubes until lightly browned
  • Add rice noodles, bean sprouts, and shredded carrots to the pan and toss
  • Make pad thai sauce with tamari, lime juice, maple syrup, rice vinegar, garlic and red pepper flakes
  • Pour sauce over the noodle mixture and toss to coat evenly
  • Garnish with crushed peanuts, green onions, lime wedges

24. Vegan Lasagna

Vegan Lasagna

  • Make tomato lentil ragu by simmering lentils, tomatoes, onions, garlic, and herbs for 30 minutes
  • Layer lasagna noodles, ragu sauce, tofu ricotta, and spinach in baking dish
  • Top with store-bought or homemade vegan mozzarella
  • Cover tightly with foil and bake at 375F for 45 minutes

25. Easy Fried Rice and Beans

Easy Fried Rice and Beans

  • Cook jasmine rice the day ahead. Chill overnight in the fridge
  • Heat oil in a wok, add cold rice breaking up any clumps
  • Stir fry with diced onions, peppers, garlic, black beans
  • Season with cumin, salt, and pepper to taste
  • Finish with lime juice and chopped cilantro

26. Vegan BLT Sandwich

Vegan BLT Sandwich

  • Make coconut bacon by marinating strips of coconut flakes in soy sauce, maple syrup, and smoked paprika overnight
  • Bake coconut at 350F for 15-20 minutes, flipping halfway until crispy
  • Toast bread and smear with mashed avocado and vegan mayo spiked with smoky seasoning
  • Pile on the coconut bacon, lettuce, tomato, and more avocado

27. Vegan Tamale Pie

Vegan Tamale Pie

  • Make hearty veggie filling by sautéing corn, zucchini, black beans, peppers, onions and taco seasoning
  • Make cornbread topping by mixing cornmeal, flour, plant milk, baking powder and maple syrup
  • Layer bean mixture in casserole dish, top with cornbread batter
  • Bake at 375F for 30 minutes until the cornbread topping is golden brown

28. Buffalo Cauliflower Wings

Buffalo Cauliflower Wings

  • Mix hot sauce, vegan butter, garlic powder
  • Toss bite-sized cauliflower florets in the spicy buffalo sauce
  • Bake at 425F for 20 minutes, shaking halfway, until crispy
  • Serve with vegan ranch for dipping

29. Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup

  • Sauté onions, carrots, and celery in broth
  • Add chopped seitan or buttered vital wheat gluten “chicken”
  • Stir in chopped kale and cooked noodles (rice noodles, pasta, etc)
  • Season with garlic, oregano, parsley
  • Simmer for 15 minutes so flavors meld

30. Baked Bean Tostadas

Baked Bean Tostadas

  • Layer crunchy tostada shells with hot sauce refried beans
  • Top with fresh lettuce, tomato, avocado
  • Finish with pickled jalapeños, cilantro, green onion
  • Drizzle with vegan crema (or cashew sour cream)


As we hug our empty bowls, the last slurps of creamy tomato soup and final crunchy crumbs of mac n’ cheese are extinguished. Take pride in the comfort you have created and enjoyed from simple vegetables, grains, and legumes. Though the plates may be cleaned, the warmth that filled them lingers on.

As you embark on more tasty vegan cooking adventures, may you continue to discover how comforting, accessible, and life-giving plant-based eating can be. Let these recipes open your heart and home to the cozy, compassionate joy of eating for both humans and the planet. The ingredients are easy but the impact is infinite.

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *