3 Super Yummy Vegan Comfort Food Recipes

main dishes soup vegan recipes vegetarian recipes Feb 19, 2020
3 Super Yummy Vegan Comfort Food Recipes

We’re in the throes of winter. I don’t know about you but during this time of year I’m always looking for something warm that will fill my belly and give me all the comfort vibes.

These three recipes do just that. Shepherd’s pie topped with delicious roasted garlic mashed potatoes, curried chickpea stew that will give you that tingly island feel and lentil chili begging to be topped with vegan cheese and served with this buttery vegan cornbread.

Comfort food at it’s finest…hope you enjoy!

Vegan Shepherd’s Pie 


Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr, 5 mins

Serves: 6


  • 4 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 Tbsp olive oil
  • 2 celery stalks, diced
  • 8 oz white mushrooms, minced
  • 1 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp Better than Bouillon Seasoned Vegetable Base
  • Black pepper, to taste
  • 1 Tbsp tomato paste
  • 1 Tbsp whole wheat flour
  • 1 cup vegetable broth
  • 1-1/2 cups frozen peas and carrots
  • Roasted garlic mashed potatoes (4 cups)
  • 1 cup of cooked lentils


  1. Heat olive oil over medium heat in large pan. Add the minced garlic and diced onions and cook until the onions are translucent (about 5 - 7 minutes).
  2. When the onions are softened, add the celery and continue to cook until it softens (about 5 - 6 minutes).
  3. Add the minced mushrooms, sea salt, thyme, smoked paprika and black pepper. Cook until the mushrooms are completely soft (about 5 minutes).
  4. Add the vegetable base, tomato paste and flour. Stir until the vegetables are covered and the mixture thickens and starts to coat the bottom of the pan (about 1 - 2 minutes).
  5. Preheat the oven to 400 degrees.
  6. Slowly add the vegetable broth to the pan. Continuously stir to scrap up any bits on the bottom of the pan. Bring to a simmer (mixture will thicken). Add the cooked lentils and frozen peas and carrots, cooked until heated through.
  7. Place the vegetable mix into a casserole dish (I used a 11×7 pan). Spread the roasted garlic mashed potatoes over the top of the vegetable mixture.
  8. Bake the shepherd’s pie at 400 degrees until heated through (about 20 minutes). To brown the surface of the mashed potatoes, broil for a few minutes (watch closely to ensure it doesn’t burn!).


Curried Chickpea Stew

Prep Time: 25 mins

Cook Time: 30 mins

Total Time: 55 mins

Serves: 8


  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 (3 inch) piece fresh ginger, minced
  • 1 jalepeno pepper, seeded and minced
  • 4 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1 tsp sea salt
  • 3 medium carrots, peeled and sliced thin
  • 1 small head cauliflower, cut into small florets
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 2 (14 oz) cans diced tomatoes, drained
  • 14 oz can coconut milk
  • 2 - 4 cups vegetable broth (depending on the consistency you want your stew)
  • 10 oz baby spinach


  1. Heat oil in a large nonstick pan. Add onion and cook until translucent (about 7 minutes). Add ginger, jalepeno, garlic, curry powder and salt. Stir continuously for about 1 minute.
  2. Add carrots and 2 Tbsp water. Cover and cook until the carrots have softened (about 10 mins, stirring occasionally). Add more water if the pan becomes dry.
  3. Add cauliflower, cover and cook for about 10 minutes more until the cauliflower starts to become tender (add water if the pan becomes dry).
  4. Stir in chickpeas, tomatoes, coconut milk and vegetable broth. Bring to a low boil. Reduce heat, cover and simmer for about 15 minutes. Taste and adjust seasoning as necessary. Stir in spinach and heat through.


Instant Pot Lentil Chili

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 8


  • 1 large yellow onion
  • 1 Tbsp olive oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, minced
  • 4 cloves garlic, minced
  • 1 cup frozen corn
  • 15oz can chili beans (with sauce)
  • 1/2 (15oz) can black beans
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1 cup dried lentils
  • 15 oz can crushed tomatoes


  1. Place your pressure cooker on the saute setting. Add olive oil and heat. Then add onions and cook for about 5 minutes or until they start to brown. Add garlic, peppers and corn. Cook for about 5 minutes or until the veggies start to slightly soften.
  2. Add lentils, broth, chili beans, black beans, chili powder, cumin, oregano, smoked paprika and sea salt.
  3. Place your pressure cooker on high pressure for 15 minutes (allow to come to pressure) and then allow a natural pressure release.
  4. Once the pressure has been released, stir in the crushed tomatoes. Taste and adjust seasoning as needed.

What are some of your favorite comfort foods? 

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