70 Vegan Comfort Foods: All the Comfort. None of the Compromise.
Comfort food is not about nutrition. It is about warmth, satisfaction, and the specific feeling of being well fed. This book does not apologise for fat, carbohydrates, or generous portions — it uses cashew cream, vegan butter, dark chocolate, and proper pastry to produce results that satisfy in exactly the way comfort food is supposed to, without any animal products.70 original vegan comfort food recipes across five chapters — pasta and noodles, soups and curries, burgers and wraps, pies and roasts, and desserts — plus a complete comfort food guide covering the science of satisfaction, cashew cream ratios, and the browning rule that separates good vegan cooking from flat, disappointing vegan cooking.Every recipe includes: ✔ Protein, carbs, fat, and calories per serving ✔ Realistic prep and cook times ✔ Clear step-by-step directions ✔ Technique notes on what makes each recipe workWhat's inside: → Vegan Pasta & Noodle Comfort (10 recipes) — Cashew mac and cheese — the cashew cream sauce becomes genuinely creamy and rich, and can be baked with a breadcrumb topping for extra comfort. Creamy mushroom pasta — the mushrooms must be cooked until golden before any liquid is added. Lentil bolognese. One-pot tomato pasta, everything added raw and cooked together. Vegan carbonara with mushroom bacon made from marinated shiitake and kala namak in the sauce for the eggy note. Creamy pumpkin pasta with crispy sage. Vegan pad Thai. Spicy arrabbiata with chickpeas. Vegan ramen built from a proper miso broth. Gnocchi with sage vegan brown butter — vegan butter browns and produces the same nutty flavour as dairy. → Soups, Stews & Curries (11 recipes) — Classic French onion soup — the onions cook for 35-40 minutes over low heat and this cannot be rushed. Roasted tomato soup with vegan grilled cheese. Butternut squash soup with coconut milk. Lentil and coconut soup. Potato and leek soup. Vegan chicken noodle soup made with jackfruit — the jackfruit shreds and absorbs the broth. Thai red curry. Chana masala. Creamy white bean stew in the Tuscan style. Smoky black bean soup. Dal makhani vegan — the 30-minute final simmer is the recipe. → Vegan Burgers, Wraps & Sandwiches (10 recipes) — Ultimate black bean burger — refrigerate the patties 20 minutes before cooking. Jackfruit pulled pork sandwich with homemade BBQ sauce and coleslaw. Lentil and walnut tacos — walnut-lentil is the closest plant texture to ground beef. Crispy cauliflower tacos with lime crema. Chickpea shawarma wrap with roasted crispy chickpeas. BLAT sandwich with tempeh bacon. Mushroom and caramelised onion burger. Vegan club sandwich. Falafel pita — the falafel blended not too smooth, baked or air-fried. Buffalo cauliflower wrap. → Vegan Pies, Bakes & Roasts (10 recipes) — Vegan shepherd's pie with lentil filling and creamy mashed potato topping. Mushroom Wellington — the showstopper. Jackfruit pot pie, tastes like chicken pot pie. Stuffed portobello mushrooms. Vegan lasagne with cashew bechamel — the sauce is made by blending soaked cashews with nutritional yeast and oat milk until completely smooth. Full vegan roast dinner with nut roast, roast potatoes, roasted vegetables, and vegan gravy. Cauliflower steak. Vegan cottage pie. Stuffed butternut squash with wild rice and pecans. Vegan moussaka with lentil filling and cashew bechamel. → Vegan Desserts & Sweet Comfort (10 recipes) — Chocolate lava cake using flax eggs — bake exactly 10-11 minutes, the centre should wobble when you take it out. Sticky toffee pudding with Medjool dates and coconut cream toffee sauce. Banana bread. Apple crumble with oat topping. Fudgy chocolate brownies. Coconut panna cotta with berry coulis using agar agar. Vegan tiramisu with whipped coconut cream. Rice pudding in oat or coconut milk. Peanut butter cookies, three ingredients beyond pantry staples. Chocolate mousse from chilled coconut cream and dark chocolate. → The Vegan Comfort Food Guide — Why comfort food satisfies (fat, umami, texture, and the Maillard reaction), and how to achieve all four without animal products. Fat sources in vegan cooking ranked by application. Cashew cream ratios for every consistency from thick cream sauce to pourable. The browning rule: never add liquid until you have browning. Texture substitutes for meat mapped to their best applications — jackfruit for pulled dishes, walnuts pulsed to crumbles for ground meat, portobello for steaks, tempeh for chewy slices, lentils for bolognese and shepherd's pie. Umami builders ranked: nutritional yeast, soy sauce, tomato paste, miso, dried mushrooms, balsamic vinegar. Aquafaba and flax egg uses in baking. 46-page PDF. Instant download. Yours forever.
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