vegetarian comfort food

White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara.

White Beans with Mushrooms and Marinara

mushrooms (2.29)

olive oil (0.32)

salt and pepper (0.05)

garlic (0.16)

marinara (or more to your liking) (1.00)

15 butter beans (2.00)

basil (0.05)

red pepper (0.02)

mozzarella (0.65)

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!

<p>Vegetarian Shepherd's Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!</p>

Vegetarian Shepherd's Pie

olive oil

shallots, minced (or some onions and garlic)

mushrooms,

carrots, peeled and chopped (about 2 cups)

herbs

tomato paste

flour

red wine

veggie broth

salt (more

peas

Yukon gold potatoes (about 2 pounds)

full fat Greek yogurt

butter oil

salt

Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That&#8217;s what I do.)

Step One Mashed Potatoes

Make the veggies

In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.

Step Two Make Veggies

Make the gravy

Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.

Step Three Make the Gravy

Bake

 Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.

Stir in the peas. Add the mashed potatoes.

Step Four Add Peas and Mashed Potatoes

Scoop up a hearty serving and live your best cozy life. 

Step Five Bake & Finish

“Vegetable Pie” is too broad a term. There are thousands of pies out there that could be called “vegetable pie” how are people supposed to know what kind pie the author is referring to? I know both cottage and shepherds pie from before I went vegan. So I know what they are supposed to taste like. So adding the vegetarian before any recipe title is more than appropriate if not logical, I’d say ;)

They call vegetarian shepherd's pies "Shepherdess Pies" in England.

Actually, as an English grandma who’s been cooking for more years than I care to remember, I don’t think it matters one jot what you call it. I have heard it called shepherdess pie here in England, I think it could be regional. At the end of the day, so long as it tastes good, does it really matter?  Life’s too short to be shirty about the name of a dish of food.

Made this today for Memorial Day dinner.  My husband is a heart patient as well as a type II diabetic and we eat no meat, sugar, dairy and keep all fat to an absolute minimum.  He absolutely LOVED this pie!!  Thank you SO much!!

Can we use something else instead of wine?

I’m not a vegetarian but I absolutely adore this recipe it’s delicious and simple to make.

Who doesn't love Shepherds Pie? It's an American classic, even if we did 'borrow' it from the Irish;)

I made this last week after you posted it on Instagram Stories - really good and perfect for cold winter nights! Comfort food meets healthy real food is one of my fav combos!

We actually never have tried a Vegan shepheards pie before, but this does look so good to miss out. Gonna give it a try soon.

Thanks for sharing!!! I am def trying this out soon.

Wow, awesome recipe! I`m gonna try this out today :) Can it be cooked without the wine though?

https://www.youtube.com/watch?v=xw2V1Pb3U_c

Vegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!

Full recipe: https://pinchofyum.com/vegetarian-shepherds-pie

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Vegetarian Chili that's "meaty" and satisfying - without the meat! A hearty mixture of walnuts, mushrooms, and carrots as your base, with big flavors of onion, garlic, green chiles and spices. SO GOOD.

Vegetarian Chili

walnuts

carrots,

onion, finely diced

garlic,

green chiles (or fresh minced jalapeños)

chili powder

cumin

smoked paprika

soy sauce

tomatoes (with juices)

beans

water

Make the &#8220;meat&#8221; &#8211; pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Make the “meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Vegetarian Chili Step 1

Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.

Vegetarian Chili Step 2

Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. HELLO FLAVOR.

Vegetarian Chili Step 3

Add your &#8220;meat&#8221; to the pan &#8211; once it mixes in and starts cooking, it should start to resemble chili meat. Let the &#8220;meat&#8221; cook for 10 minutes or so to soften the vegetables. Season with salt.

Add your “meat” to the pan – once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.

Vegetarian Chili Step 4

Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.

Vegetarian Chili Step 5

Serve with your favorite chili toppings, and there it is! VEGETARIAN CHILI! You did it.

Vegetarian Chili Step 6

I just made this recipe and OMG it’s absolutely delicious! The “meat” crumble had a very similar consistency as the real thing. My family and I were a little skeptical at first about the walnut/mushroom/carrot combo but it was fantastic! Flavors were spot on. I added in a little more liquid but that’s simply due to personal preference.

I made this recipe exact 2 weeks ago. It was magical! My family loved it so much, I'm making it again tonight! They don't even realize that there's no meat in it! Crazy!

Have you tried tempeh in the meat part of the recipe?  I'm a big fan of tempeh, thats why I ask, but I am going to try this recipe the way it is. Looks fantastic!

Made a double batch tonight so that I could freeze lots of leftovers. Love this chili, it is so flavourful and the texture is great. I also added some corn near the end of the cooking time.

Fantastic! Tried it tonight, and score!!  Thank you so much for sharing this delish recipie!!

WOW! I was so skeptical of this recipe at first when I saw the “walnut meat” 😂 but I decided to give it a go because every pinch of yum recipe I have ever made has been a total knock-out!! Don’t hesitate to make this!! Doesn’t taste like “meat”... but has a very heart Chili taste that is sure to satisfy. Thanks again!

This was fantastic!!! I’m a vegetarian and my husband gave up meat for Lent (but doesn’t like beans) so this recipe was perfect for a Sunday dinner. Kids (7 and 3) devoured it!  Thank you!

I’m 5 mos Plant based now. I used to always make my Midwest beef red chili each winter and thought I wouldn’t find a plant based version to match. I made this tonight. I’m in love. I wasn’t a fan of too many beans in my chili and this 1 can of black beans was perfect. I did use double amount of vegetable broth (instead of water) but that’s just preference. Thank you thank you for this amazing recipe.

I made this recipe last night and REALLY enjoyed!  I so agree that vegetarian chili recipes often over-rely on beans.  I'm from southwest Ohio and the texture was so close to Cincinnati-style chili.  It made me so happy!  We often serve chili over spaghetti and topped with cheese.  This worked wonderfully.  Thanks! I also loved the gifs in the step-by-step :-)

Made this tonight and it was delicious! My hubby does not like chili with a ton of beans and he kept saying how he couldn’t believe this didn’t contain meat. The flavor is great and it’s very hearty. Adding it to our rotation! Even my 7year old picky eater loved it.

This was delicious! Sure to please meat lovers as well.

https://www.youtube.com/watch?v=k1kQSSGTc_s

Vegetarian Chili that's "meaty" and satisfying - without the meat! A hearty mixture of walnuts, mushrooms, and carrots as your base, with big flavors of onion, garlic, green chiles and spices. SO GOOD.

Full recipe: www.pinchofyum.com/vegetarian-chili

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

Chickpeas and kale become unctuous comfort food when you crisp everything up in brown butter and serve it on top of creamy polenta. This is vegetarian comfort food at its finest.

Brown Butter Spiced Chickpeas with Kale and Creamy Polenta

C polenta (not quick cook)

tsp salt

cream cheese,

chickpeas,

T unsalted butter

tsp kosher salt

tsp smoked paprika

tsp chili powder

garlic powder

tsp cumin

tsp ground cayenne pepper

C chopped kale

tsp red wine vinegar

Bring the water to a boil. Whisk in the polenta and salt. Cover and turn heat as low as it will go.

Let cook, undisturbed for ten minutes. Then whisk thoroughly for 30 seconds (breaking up any lumps). Cover again and cook for another 20 minutes.

Uncover and whisk in the cream cheese until completely melted. Season to taste with additional salt if necessary.

While the polenta cooks. drain your chickpeas on a few layers of paper towel and set aside.

Melt the butter in a large skillet set over medium heat. Once it begins to bubble up furiously, swirl the pan frequently to keep it moving. Keep an eye on it until you notice the butter solids drop to the bottom of the pan and begin to take on a nutty, brown color. Once this happens move pan off of the heat. Take out 2 tablespoons of the brown butter and set aside in a small bowl.

In the remaining brown butter, add chickpeas and kosher salt. Cook chickpeas for ten minutes over medium-high heat, tossing occasionally, until they turn golden brown and start to crisp up.

Add the paprika, chili powder, garlic powder, cumin, and cayenne. Toss to combine and cook for one minute. Transfer chickpeas to a plate and set aside.

Add 1 tablespoon of reserved brown butter to the skillet and saute kale until wilted &#8211; about 5 minutes. Drizzle in red wine vinegar and cook for one more minute.

Serve chickpeas and kale over a bed of polenta and drizzle each serving with some of your remaining brown butter.

I've never had polenta but now I want it! Also, please record yourself eating a cheeseburger on Instagram because YOUR FOLLOWERS NEED TO SEE THE JOY!!!

This quick and easy vegetarian toad in the hole uses heritage carrots instead of bangers and a touch of chilli and spice for heat and colour. For another veggie toad in the hole recipe, try this autumnal twist on toad in the hole, made with squash and Stilton.

Vegetarian carrot toad in the hole

plain flour

eggs

whole milk

tbsp wholegrain mustard

For the filling

baby heritage carrots

red onions, peeled,

red chilli, deseeded, finely sliced (or leave

tsp sumac or paprika

onion (optional)

You’ll also need

Deep 30cm x 20cm roasting tin

Heat the oven to 200°C/180°C fan/gas 6. Sift the flour into a large bowl with a good pinch of salt. Make a well in the centre, crack in the eggs and whisk to combine. Add the milk and mix to make a smooth batter. Stir in the mustard, season well, then set the batter aside to rest while you prepare the veg (see Make Ahead).

Toss the carrots and onions with the chilli, sumac and oil in the tin. Roast for 15 minutes, then increase the heat to 220°C/200°C fan/gas 7 and pour the batter over. Bake for 20 minutes until golden brown and risen.

Cut the bake into wedges and serve with warmed gravy, if using.

Vegetarian Lasagne

ricotta

mozzarella cheese

g Parmesan

Italian seasoning

egg, beaten

black pepper

cooking spray

250 g marinara sauce

no-boil lasagne pasta sheets

basil,

parsley,

Preheat oven to 180°C. In a medium bowl, stir ricotta, 200g mozzarella, Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper.&nbsp;

Grease a 22 x 33cm baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of lasagne sheets&nbsp;followed by some sauce and cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining mozzarella

Cover with foil and bake&nbsp;for 35 minutes. Remove foil and&nbsp;raise oven to 200°C. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.

Garnish with basil and parsley before serving.

https://streaming.hearstdigitalstudios.com/0daf07b0-7d17-4cec-9bf0-f2135f529187/video_rover_16x9_1080p_hd_1540520417_56212.mp4

Vegetarian Lasagna Means There's More Room For Cheese

Get Ready To Indulge With Vegetarian Lasagna

This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better!

Pastina with Egg and Cheese, Otherwise Known As Comfort Food

pastina

egg, lightly beaten

butter

Parmesan

pepper

Bring one cup of water to boil in small saucepan.

Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes or whatever the instructions on your box suggest.

Turn off heat and stir in egg, letting it cook in the hot pasta.

Add butter, cheese and pepper. Eat slowly out of your favorite bowl with your favorite spoon.

Well I made this for the very first time tonight for my kids. Hallelujah... They absolutely loved it!!! I did make just a few minor adjustments. Instead of water for the pastina to cook in, I used chicken broth, and I did cook up some bacon and added that in too. To the eggs, I seasoned them with onion powder, seasoned salt, pepper, Mrs Dash, &amp; lemon pepper powder. After frying up the bacon, I removed them and I sauteed some garlic in that bacon grease. YUM!!! I did drain the grease before adding it to the mixture. For cheese, I did pecorino romano and parmesan cheese. It was wonderful ty for this recipe 😊

Pastina in Italian essentially means “tiny/little”  pasta. I usually buy either the little star shaped Pastina or alphabet. There is also an even smaller one - acina de pepe, but for me it is too small! You could also use orzo but it’s thicker and takes longer to cook than the aforementioned.

Love this recipe. Better than when my mom and grandma made it for me growing up. The consistency is perfect when using the exact portions but when doubling I felt like it was too much water.  Have you tried doubling? Maybe next time I will try again with double pasta but only 1.5x the water.

My daughter had her wisdom teeth out. She loved it she is a very picky eater. I made with chicken broth instead of water it came out very tasty.

I made it for four. It was a serious hit. And freaking delicious. (I may have also added a hair more parm...don't judge.)

I feel the need to comment because I’ve been making this recipe ever since I found it three years ago. My mom had purached a box of pastina for soup, but she never ended up using it so I looked up different recipes for pastina and this one seemed the easiest (I’m lazy and a college student). I would just like to say that this recipe has been with me through so many obstacles in my life. I have cried over boys, cried over deaths (both fictional and real), cried over stress, and relaxed all while eating this pastina recipe. I have purchased far too many boxes of pastina at this point and I think it just might be my favorite recipe to ever exist. Cheese actually kind of messes with my stomach, but do I care? Hell no. I could be allergic to every component of this recipe and I would still eat it. I don’t even care. Whoever invented this recipe is my hero and you’re also my hero for publishing it online and allowing me to find it during MANY times of need. Most girls my age lose themselves in a bottle of some sort of alcohol when they’re feeling down, but I lose myself in a bowl of this magical stuff. I will break any diet to eat this stuff. I’m very very passionate about it. Thank you so much, again. 

P.S. None of this is exaggerated. I am dead serious.

This looks amazing!  I'm on a liquid/pureed diet for the next 3 months (due to some extensive dental work to correct my bite) -- is this something that I could eat without the ability to chew, like the mashed potatoes I'm getting so sick of?) or would I need to make it and then puree it with an immersion blender?  Thanks!!!

Yes, you can eat without chewing it! You might want to cook the pastina a bit more than normally called for, in this case. I had a serious jaw problem for several years and this is one of the things that sustained me!  I have gotten to the point where I make a big batch, store and then zap in microwave - including for breakfast!

My grandma always made pastina with chicken broth and spinach...to this day it is my favorite soup!  sprinkle a little Parmesana Reggiano on top and you have a 5 star soup!

Kate, t’s really awesome! This will quickly become a favorite in our house!

My nonna used to make almost this exact recipe for me when I was little and not feeling well! I couldn’t remember how she did it, so I never was able to make it, I only remembered parts. I can’t believe I stumbled across this recipe! The only thing she did different was to use a half teaspoon of chicken bullion in place of the salt. I’m under the weather today, and I made this, standing over the oven crying in happiness. It’s like she’s here with me. I even have the little bowl with pink roses she used to serve it to me in (her name was Rose). I cannot thank you enough! I’m so happy to be able to make this for other people now!

Oh how I love this recipe! I remember this or something similar that my grandmother or mother made for me. Would have never known how to make it if it weren’t posted here. I’m so thankful!!! I crave it a lot! It’s great to make you feel better when under the weather, pick you up when feeling down and my newest: if you have a little too much spirits to drink the night before this will make you feel good as new the next day while lounging on the couch! Thank you!!!!

Wow! I've never had pastina in any form but I love Italian cuisine. I made this with chicken broth and omitted the salt. Did everything else as written. This is so good!! Thank you for sharing! :)

Omg. This is sooooo good. Brings me back to my childhood.  I’m glad I finally have the recipe. Thank you. Will be making  this often. Such a nice dish for this snowy evening.

Delicious.  So comforting since I'm suffering with a upper respiratory problem.

I have never had anything like this, and it is delicious! Definitely comfort food - yum! A note to others that the tiny pasta I found actually takes about 8 min to cook, so check the box before just following the instructions here. I ended up with a delicious bowl of yum with a lot of bite to it! I also found I personally liked just a touch more flavor and added a little soup base to water the second time I made made it. Thanks for an awesome recipe!

I needed a recipe to make lunch for school and i did not have any pastina ready made that i could heat up in the fridge so i looked online.

i recently became sick so this is good, and I hope it turns out like how my great grandmother, grandmother and mother make it!

Thank you for the recipe, Kate!

I love this recipe.  I add a little milk, fresh parsley.  Delish !!!!   I’ve been eating this since I have been a child.  Still has the same result, comfort and satisfaction.

Tried it.  Love it.  Perfect comfort food when you are feeling less than 100%

I needed a hug today, so I made this.  THANK YOU, I haven't had this in years!!

Delicious! Super easy and a hit with the toddler.

Every time this recipe pops up I swear I'm going to try it.  I am going to try it, it looks so easy.

There are two things my Great Aunt Min (aka Grandma) introduced to my sister and I when we were kids, Pastina and Taylor Ham. do you have any recipes with Taylor Ham as an ingredient?

Sure, you could just make it with egg white. However, in all seriousness, unless you are on a starvation diet, the eggs aren’t going to be significant. The pastina itself is likely higher in carbs?! I’ve been dieting (lost 15#) and have included reasonable amount of eggs.

I made this tonight for my husband and I and it was very very good but if I wanted to add a little bit more juice to it for when it was done what are some ideas?

My only change was to add chicken broth instead of water to boil it in delicious!

Thank you! This tasted just like the way my Italian grandparents made Pastina for my cousins and I as children! And we never knew the measurements! Thanks!

Omg major comfort food!
I will make this again!

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The most viewed vegetarian comfort food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine