Austria's Plant-Based Cuisine Takes Centre Stage

From guide.michelin.com 

Creative, local, and popular: In just a few years, plant-based cuisine has moved from being a promising supporting act to the dazzling star of the evening. Even devoted meat-lovers are discovering the appeal of lighter, vegetable-forward dining

At dahoam by Andreas Herbst in Leogang, Salzburg, chef Andreas Herbst works and lives in what can only be described as a culinary paradise. His fruit and vegetable suppliers—led by the organic farm Stechaubauer—provide him with fresh treasures straight from garden beds, fields, and tunnels. Many of the hotel’s green spaces are also dedicated to growing food. In the herb garden alone, his team tends to 80 different varieties. Local foragers bring in mushrooms, berries, and other wild plants, all of which are either used fresh or preserved and fermented for the winter season.

This makes Herbst no exception in Austria’s fine-dining scene, but rather part of the norm. Small-scale farming has established itself as a key partner for sourcing ingredients—especially when it comes to vegetarian and vegan cuisine.

“There’s no doubt that demand for plant-based dishes has grown in recent years,” says Herbst, recognizing a true paradigm shift in the culinary world. At dahoam, this means not only offering more vegetarian options but also reducing the dominance of meat within traditional dishes, giving space to vegetable-forward components. “I pay close attention to creating balance between meat and plant-based elements in a menu. Guests really appreciate that!”

In his à la carte restaurant, Herbst even offers his signature eight-course menu in a fully vegetarian version, though the kitchen kindly asks guests to reserve it two days in advance for better planning. At the hotel restaurant, a vegetarian menu is available every single day. Around 15 percent of guests now choose it—a number that continues to rise.

Tian – Pioneers Have It Tough

                                                             Culinary Creation at Restaurant Tian © Ingo Pertramer

When Paul Ivic opened Tian in Vienna in 2011 as the city’s first high-end vegetarian restaurant, he faced fierce scepticism. “Many people told me fine dining without meat simply wasn’t possible, that the concept would never attract enough guests,” he recalls. “And besides, they said, you couldn’t really feel satisfied with such a meal.” Things turned out quite differently.

From the very beginning, Ivic and his team built a loyal following. The awarding of Tian’s first MICHELIN Star in 2014 became a turning point. “That recognition validated our concept and put Tian on the map well beyond Austria,” Ivic says.

At Tian, the line between vegetarian and vegan is fluid. Every menu features vegan dishes, and fully vegan menus are always available, making up about 15 percent of orders. “It’s important to me to show that vegan cuisine can deliver a complete and refined taste experience without any compromise on quality,” Ivic explains. Sustainability is also central to his approach: he deliberately keeps the CO₂ footprint of his elaborate cuisine as low as possible.

Oliver Mohl – Where Culinary Art Meets Mixology

                                                       Beetroot Starter at HAUSBAR Vienna © Lisa Oberscheider

Since 2020, HAUSBAR Vienna, located inside the Albertina Modern Museum, has been adding fresh competition to the city’s vegetarian fine-dining scene. Head chef Oliver Mohl—whose career includes renowned kitchens such as Vila Joya in Portugal, the Rote Wand in Zug am Arlberg, and New York’s NoMad—pairs plant-based menus with cocktails crafted to complement each course.

“We do offer the option of meat or fish for a single course if guests prefer,” Mohl explains, “but the heart of our cuisine is unmistakably vegetarian. Many people come specifically for that experience, even if they leave the door open to include one meat course.”

With this approach, HAUSBAR embodies a modern interpretation of the plant-based trend: a concept that blends indulgence with flexibility, enticing even the most committed omnivores to explore the lighter side of dining.

Josef Floh – A Radius as a Philosophy

                                                     Owner Josef Floh at Restaurant Floh © Helge Kirchberger

Just half an hour north of Vienna, in Langenlebarn, you’ll find the certified-organic Gasthaus Floh, one of the most beloved establishments in eastern Austria. Since 2008, owner Josef Floh has been guided by his “Radius 66” principle: the number stands for the maximum distance—66 kilometers—from which his suppliers may deliver. For local producers, being chosen as a supplier for Floh is something of a badge of honor, a mark of excellence in their craft.

“Many of our guests deliberately choose vegetarian dishes here, even if they aren’t vegetarians themselves,” Floh explains. “They value the quality of the ingredients we source and process regionally.” Over the years, the share of plant-based dishes on the menu has steadily increased—not imposed as a strict doctrine, but evolving organically in response to demand.

When it comes to vegan menus, Floh avoids meat and dairy substitutes, dismissing them as “complete nonsense.” Instead, he focuses on showcasing the integrity of local produce. Come autumn, guests look forward to two seasonal classics from his kitchen: einkorn risotto with deep purple carrots, and black cabbage (also known as cavolo nero) with porcini mushrooms.

Peter Fankhauser – Permaculture as a Foundation

                                                             Dish at Restaurant Guat z’Essen © Restaurant Guat z'Essen

Peter Fankhauser is another pioneer in Austria’s plant-based culinary scene. Together with his wife, he runs the vegetarian and vegan restaurant Guat z’Essen in Stumm, in the Zillertal Valley. The restaurant is surrounded by a permaculture garden that Fankhauser manages year-round, following the principles of natural ecosystems.

“We maintain a seed bank of 800 cultivated plant varieties, of which we grow 200 to 300 each year,” he explains, carefully designing a colorful mix for his menus—referred to here as a “complete experience,” which even includes a stroll through the garden between courses. About 80 percent of the ingredients come directly from their own garden, while the rest is sourced regionally, almost exclusively organic.

Fankhauser is thus not just a chef and restaurateur, but also a farmer. Guat z’Essen operates as a closed system, offering maximum transparency about ingredient origins while delivering unparalleled individuality on every plate.

Andreas Mayer – The Scent of Vegetables

                                                                         Chef Andreas Mayer at MAYER’s © MAYER's Wien

At Schloss Prielau on Lake Zell, in the heart of Pinzgau, Salzburg, Andreas Mayer has been celebrating plant-based diversity for two decades. The Bavarian-born chef, who spent many years working closely with Eckart Witzigmann, dedicates one of the two menus at MAYER’s Restaurant specifically to the “Scent of Vegetables”—also the title of his latest cookbook, which inspired the concept.

For some courses, Mayer enhances the aromatic experience by using self-made perfumes from herbs, vegetables, or fruits, sprayed directly onto the dish at the table. In autumn, for example, a forest mushroom perfume is used.

“Plant-based cuisine is incredibly diverse. Whether you roast, steam, grill, or fry, each technique brings out new flavors and aromas. It requires enormous creativity and precise technique from us chefs—but that’s exactly our job,” he says with a smile.

The “Scent of Vegetables” clearly appeals to diners: by summer 2025, nearly half of all menus at MAYER’s restaurant were dedicated to his refined plant-based cuisine.

Vitus Winkler – Between Alpine Herbs and MICHELIN Stars

                                                       Culinary Creation at Kräuterreich by Vitus Winkler © Jörg Lehmann

With two MICHELIN Stars and a Green Star, Vitus Winkler ranks among Austria’s most renowned chefs. His restaurant, Kräuterreich by Vitus Winkler, in St. Veit im Pongau, carries its mission in its name: the alpine landscape, with its abundance of mushrooms, herbs, berries, and fruits, serves as the source of his inspiration. Each year, Winkler personally gathers around 200 different varieties from the valleys and mountains of his hometown.

In his seven-course menu, typically only two dishes feature meat or fish—the rest are plant-based. For guests who prefer animal-based options, alternative courses are always available upon request. “Some weeks, half of all menus are completely vegetarian. Other weeks, offal, game, and beef are more in demand,” he notes, reflecting the natural fluctuations in guest preferences.

“The plant-based kitchen is more complex and demands greater craftsmanship. At the same time, it opens up more possibilities in preparation,” Winkler explains. With this approach, he successfully merges the best of both worlds: alpine tradition and contemporary sustainability, fine dining, and mindful eating.

https://guide.michelin.com/en/article/features/austria-s-plant-based-cuisine-takes-center-stage

These 10 countries are becoming go-to spots for vegan travellers (skipping the U.S.)

From vegoutmag.com

By Maya Flores

Ten rising destinations are quietly becoming vegan havens—none in the U.S. 

Two things nudged me to rewrite my travel list this year.

First, London just watched a fully vegan restaurant pick up a Michelin star—proof that plant-based meals aren’t a sideshow anymore; they’re headliners.

Second, I keep seeing city and national policies move from “nice idea” to measurable targets: meat consumption falling, supermarket goals for protein “splits,” and even laws that guarantee a vegetarian plate in public canteens.

Put together, that’s not a vibe—it’s infrastructure. It also explains why my last few trips felt easier: fewer “Can you make this without…?” conversations and more default options that were already vegan-friendly.

Below, ten countries (outside the U.S.) where the story isn’t just buzzy restaurants—it’s data, decisions, and festivals that stack the odds in your favour.

United Kingdom: a Michelin star and a mainstream moment

If you’ve ever tried to explain vegan travel to a sceptical aunt, “a starred vegan tasting menu in central London” ends the debate.

The UK’s scene isn’t new, but that Michelin nod confirms it’s mature—and resilient.

In practical terms, it means chefs are building entire menus that don’t treat vegan eaters as exceptions, and suppliers are keeping up.

For travellers, London and several regional hubs (Glasgow, Manchester, Brighton) make it easy to do breakfast-to-late-night without hunting.

If you want a sanity check on where to book, HappyCow’s annual city rankings continue to put London near the top globally; 2024’s list had London and Berlin leading the pack.

The big picture: the UK is no longer “accommodating” vegan travellers—it’s competing for them. 

Germany: record-low meat consumption, record-high confidence

Berlin has long felt like a vegan home base.

What’s new is the national data behind the vibe. Germany’s Federal Information Centre for Agriculture reports meat consumption fell to 51.6 kg per person in 2023 — the lowest since the early 1990s, continuing a long-term decline.

That drop shows up in supermarket shelves, street food, and festival line-ups, making it easier to travel between cities without reverting to fries and bread.

For visitors, it means the “default lunch” in places like Berlin, Hamburg, or Munich is as likely to be a hearty plant bowl as a schnitzel.

Translation: fewer compromises, more routine.

Netherlands: the protein transition is policy, not a trend

You’ll feel it at breakfast buffets and in Albert Heijn aisles: the Dutch aren’t just flirting with plant-based—they’ve set targets.

The Netherlands aims for a 50:50 plant-to-animal protein intake by 2030, with watchdogs and universities tracking progress.

Amsterdam went further, endorsing the Plant-Based Treaty and setting a city diet goal of 60% plant-based by 2030 — and local business groups now showcase “protein transition” companies as part of the city’s identity.

What that means for travellers: steady, affordable options across price points, from canal-side cafés to office-district lunch spots. 

Denmark: a national action plan for plant-based foods

Denmark became the first country to publish a National Action Plan for Plant-Based Foods, directing funds, research, and procurement toward greener plates.

This is nerdy policy with very practical consequences: more plant-based items in public kitchens, clearer labelling, and incentives for innovation that spill into restaurants you’ll actually eat at.

Copenhagen already punches above its weight for sustainable dining; the action plan widens that net to school canteens, hospitals, and everyday supermarkets you’ll visit as a traveller stocking up. 

Portugal: vegetarian options by law in public canteens

Years before “UPF” entered dinner-table chatter, Portugal mandated a vegetarian option in all public canteens — schools, hospitals, universities, even prisons.

It’s a simple policy with traveller-friendly ripple effects: trained kitchens, normalized plant-based plates, and broader ingredient pipelines.

In Lisbon and Porto, you’ll still eat your weight in caldo verde and pasteis-adjacent treats, but you’ll see more veggie mains in mom-and-pop places than you did a decade ago because the public sector helped normalize the demand.

Spain: Barcelona built a food strategy through 2030

Spain isn’t stereotypically “vegan,” yet Barcelona turned its year as World Sustainable Food Capital into a permanent Healthy and Sustainable Food Strategy 2030.

That civic scaffolding — 265 initiatives across nine goals — touches everything from public procurement to food-waste reduction.

For travellers, it’s a tailwind: more seasonal veg on menus, more market vendors thinking plant-first, and festivals that nudge eaters toward lower-impact choices.

If your itinerary is tapas-heavy, you’ll still find patatas bravas and pan con tomate — but it’s easier than ever to make the whole day plant-based without combing through niche blogs.

Israel: high vegan share, deep everyday availability

Whatever you call Tel Aviv—“vegan capital,” “veganista playground”—the everyday proof is simpler: a high percentage of Israelis identify as vegan, with longstanding estimates around 5%.

That culture shows up as default dairy-free breakfasts, falafel that needs no edits, and menus where “vegan” isn’t a footnote.

For travellers, the win is friction-less dining in mainstream spots, not just dedicated vegan cafés. (As with any destination, check advisories; conditions can change).

India: a national vegan logo brings clarity

India’s deep vegetarian traditions make it friendly territory, but dairy can surprise strict vegans.

A quiet game-changer arrived when India’s food regulator finalized the Vegan Foods Regulations, including an official vegan logo.

As more packaged foods and restaurant items adopt the mark, it’s easier to shop stations, supermarkets, and airports without decoding long ingredient lists.

Add to that the breadth of naturally plant-based regional cuisines (Idli-sambar breakfasts! Chole with bhatura, minus ghee!) and you can string together full travel days with very little friction.

Thailand: a country that turns vegan for nine days

If you’ve seen the yellow-and-red เจ (jay) flags in Thailand, you already know the signal: for the Nine Emperor Gods / Vegetarian Festival, cities and towns flood with stalls serving “pure” meat-free food.

Even outside festival weeks, that shared vocabulary (“gin jay?”) makes street-food ordering easier—especially in Bangkok, Phuket, and Chiang Mai.

The festival isn’t exactly Western veganism—there are additional purity rules like avoiding garlic and onions—but the practical result for travellers is a huge, delicious inventory of plant-based dishes you can point to and eat.

Taiwan: one of the world’s largest vegetarian populations

Taiwan quietly makes plant-based travel feel effortless: Buddhist and temple cuisines, thousands of vegetarian restaurants, and a population where about 13% identify as vegetarian.

Convenience stores label veggie items clearly; night markets have entire rows of plant-based snacks; and Taipei routinely appears on vegan-friendly city lists.

For travellers, the upside is consistency—no need to hope a single neighbourhood has options.

Every district does.

Final words

If you’re tired of spending half your trip Googling “vegan options near me,” choose destinations where the systems already lean plant-first.

Your future self will thank you at 8 p.m., when dinner is not a scavenger hunt but a stroll.

And if you want the big-picture payoff: these places aren’t just kinder to your itinerary — they’re testing the food policies and business models the rest of the world might copy next.

That means every great meal is also a preview of where travel—and dinner—are headed.

https://vegoutmag.com/travel/n-these-10-countries-are-becoming-go-to-spots-for-vegan-travelers-skipping-the-u-s/

Alicia Silverstone Says ‘Everything Changed’ About Her Health When She Went Vegan

From plantbasednews.org 

Alicia Silverstone says she experienced a range of health benefits after going vegan

Actor, animal advocate, and author Alicia Silverstone has said that “everything changed” about her health when she adopted a vegan diet in the late 1990s.

Silverstone appeared on a recent episode of the podcast Armchair Expert, where she told co-hosts Dax Shepard and Monica Padman about how veganism had a positive impact on her health, and how simply adjusting one’s diet can tackle multiple social issues at once.

Silverstone is known for her iconic roles as Cher in 1995’s Clueless and Batgirl in 1997’s Batman & Robin, but has also appeared in more than 40 major film roles, dozens of TV shows, several theatre productions, and more. She has written two books about plant-based health and consistently spoken out about veganism.

“Choosing this way of eating, you save so many animals,” Silverstone told Shepard and Padman. “I did this because I love animals. Period. End of story. But once I did, I ditched my asthma inhaler.”

“I had allergy shots twice a week. I was taking antibiotics two or three times a year for bronchitis, I had acne everywhere,” continued Silverstone. “And after Batman, was what they called a little pudgy. […] So here I am, and I’ve changed all of it. All of this went away.”

Silverstone also highlighted how some athletes have adopted plant-based diets to reduce inflammation and support recovery, and mentioned high-profile, rumoured vegetarians such as martial arts star Bruce Lee and tennis player Martina Navratilova. She added that the potential impact of vegan diets on health was what inspired her 2009 book, The Kind Diet, and 2014’s The Kind Mama.

“My skin was glowing, my eyes were white. My nails, you couldn’t bend them, it was like, so strong,” said Silverstone. “Everything changed about my health.”

‘You can’t solve everything, but you can solve a lot’

Abaca Press / Alamy StockSilverstone told Armchair Expert that ‘everything changed’ about her health after going vegan

After adopting a vegan lifestyle for the animals and experiencing a positive change in her health, Silverstone said that she began to learn about the food system’s impact on the environment, world hunger, and how diet intersects with social justice issues.

“I was like ‘oh my god,’ this choice is the most efficient way to knock out all these problems at once,” said Silverstone. “You can’t solve everything, but you can solve a lot here. And even if people just do it more than not, [that] is better, right?”

https://plantbasednews.org/news/celebrities/alicia-silverstone-everything-changed-health-vegan/

World Vegan Day 2025 on November 1 - Swikriti's Blog

From swikblog.com

World Vegan Day 2025 is a global celebration that highlights the benefits of adopting a vegan lifestyle —for our health, the planet, and animals. Observed every year on November 1, this day inspires millions of people around the world to explore vegan diets, learn about plant-based living, and take steps toward a more sustainable future.

In 2025, World Vegan Day is expected to be celebrated with greater enthusiasm, as awareness about climate change, animal rights, and healthy living continues to grow.

History and Origin of World Vegan Day

World Vegan Day was first celebrated in 1994 to mark the 50th anniversary of The Vegan Society in the United Kingdom. The term “vegan” was coined by Donald Watson, who founded the society in 1944.

The purpose of this day is to:

• Promote the ethical treatment of animals 
• Encourage people to reduce their environmental impact 
• Inspire others to adopt a plant-based lifestyle 

Since then, it has grown into a global movement, spreading awareness about veganism and its benefits.

Theme of World Vegan Day 2025

The official World Vegan Day 2025 theme will be announced by The Vegan Society closer to the date. Each year’s theme focuses on important aspects of vegan living—from sustainability to animal welfare to personal health.

 In previous years, themes have encouraged people to go vegan for a day, support vegan businesses, and make eco-friendly lifestyle choices.

Why World Vegan Day 2025 Is Important

World Vegan Day is not just about diet changes; it’s about creating a positive impact on health, animals, and the planet.

Health Benefits of Veganism: A balanced vegan diet is rich in fibre, antioxidants, and vitamins. It can lower the risk of heart disease, diabetes, and certain cancers.

Animal Welfare: Adopting a vegan lifestyle helps prevent animal cruelty and supports the ethical treatment of animals.

Environmental Benefits: A vegan diet significantly reduces carbon emissions, water consumption, and deforestation, making it a powerful tool against climate change.

By embracing veganism, individuals contribute to a healthier lifestyle and a more sustainable planet.

Inspirational Quotes and Slogans for World Vegan Day 2025

Use these powerful World Vegan Day quotes and slogans to inspire others:

• “Be the voice for the voiceless."
  
• “Eat plants, save lives, love the planet.”
• “Going vegan is not a sacrifice, it’s a joy!”
• “One person can make a difference. Go Vegan.”

These quotes are great for social media posts, banners, or school celebrations.

Global Celebrations and Events

Across the world, World Vegan Day events include:

• Vegan food festivals in cities like London, Los Angeles, and Mumbai
• Workshops on vegan cooking and sustainable living
• Awareness campaigns in schools, colleges, and communities
• Plant-based product launches by global brands

Social media plays a huge role in spreading awareness, with millions of people participating in online campaigns.

Conclusion

World Vegan Day 2025 is more than just a celebration—it’s a global call for conscious living. Whether you are already vegan or just curious, this day is a great opportunity to explore the power of plant-based choices.

 Small steps—like trying a vegan meal, reducing meat consumption, or learning more about ethical living—can create a big impact for animals, the planet, and future generations.

https://swikblog.com/world-vegan-day-2025/ 

These 6 comfort food recipes accidentally happen to be vegan—and no one notices

From vegoutmag.com

By Jordan Cooper

Comfort food doesn’t need meat or dairy to deliver nostalgia, flavour, and joy—these classics prove just how satisfying plant-based swaps can be 

Say “vegan” and most people picture kale salads, smoothie bowls, or maybe a tofu stir-fry.

But here’s the kicker: some of the best comfort foods we already love can be made without a single animal product—and people don’t even notice.

I realized this years ago when I brought a bubbling pot of lentil chili to a Super Bowl party. My friends demolished it. No one asked if it was vegan. No one missed the beef.

They just grabbed another bowl and a fistful of tortilla chips. That’s the magic of comfort food—it’s about flavour, warmth, and nostalgia, not labels.

And that’s good news, because swapping meat and dairy in comfort foods does more than make a cosy night in easier on your stomach. It’s also easier on the planet.

Beef and dairy rank among the top greenhouse gas emitters in the global food system. By leaning on beans, grains, and vegetables, you can slash your climate footprint while keeping everything indulgent and familiar.

So, let’s break down six classics that work beautifully vegan—without sacrificing the comfort factor.

1. Chili that’s all about the beans

The problem: Chili has a reputation for needing ground beef to feel “real.”

The solution: Lentils, kidney beans, and black beans bring chew, heft, and protein. Layer in smoky paprika, cumin, and chipotle, and you get the same savoury depth people expect. In fact, beans make chili more filling thanks to their fibre content.

It’s one of the easiest ways to serve a crowd and watch them “accidentally” go vegan for the night.

2. Creamy mac and cheese without the dairy crash

The problem: Comfort food lovers swear by cheese. But dairy-heavy mac can feel heavy on the stomach and has a massive carbon footprint.

The solution: Cashews to the rescue. When soaked and blended with nutritional yeast, garlic, mustard, and miso, cashews create a silky, tangy sauce that mimics the sharpness of cheddar. Pour it over elbow pasta, sprinkle with breadcrumbs, and bake until golden.

The upshot? You get the same cheesy satisfaction without the bloat—or the environmental baggage.

3. Shepherd’s pie with veggie-driven heft

The problem: Shepherd’s pie is traditionally lamb or beef under a blanket of mashed potatoes.

The solution: Swap in mushrooms and lentils for that rich, savoury filling. Add carrots, peas, and thyme for flavour and texture, then top with mashed potatoes whipped with oat milk and olive oil.

The result? A dish that’s hearty enough to fuel a winter night, but lighter and friendlier to both your arteries and the atmosphere.

4. Pizza night that passes the cheese test

The problem: Pizza without dairy cheese is a nonstarter for many.

The solution: Focus on what really makes pizza great: a chewy crust, tangy tomato sauce, and bold toppings. Think roasted peppers, caramelized onions, and artichokes. Add a dollop of cashew ricotta or one of the newer vegan mozzarellas that actually melt and stretch.

Most people are too busy fighting over the last slice to notice what’s missing.

5. Banana bread that skips eggs (and tastes better for it)

The problem: Eggs feel essential in baking for structure and moisture.

The solution: Overripe bananas step up to bind and moisten the batter, while a spoonful of flaxseed meal locks it all together. The bananas make the loaf extra rich and fragrant—so much so that even die-hard bakers often prefer it to the traditional version.

This one’s a low-effort, high-reward swap: once you make banana bread vegan, you rarely go back.

6. Ramen that comforts without pork broth

The problem: Rich bowls of ramen rely on meaty broths and fatty pork.

The solution: A base of kombu, dried shiitakes, and miso creates an umami-packed broth. Add soy sauce, ginger, and garlic for depth. Top with tofu, corn, scallions, and chili oil.

It hits all the same warming notes as a tonkotsu-style ramen, minus the heaviness. Perfect for a cosy night when you want comfort without compromise.

The best dish: smoky three-bean chili

If there’s one dish that wins people over every time, it’s chili. Why? Because chili is all about texture and spice. Beans deliver heartiness, veggies carry flavour, and smoky spices give the same depth people usually expect from meat. When I’ve served this version at parties, no one paused to ask “Where’s the beef?” They just went back for seconds.

Here’s a recipe you can make tonight:

Smoky three-bean chili (serves 6)

Ingredients

• 2 tbsp olive oil 
• 1 large onion, diced 
• 1 red bell pepper, diced 
• 3 cloves garlic, minced 
• 2 medium carrots, diced 
• 2 celery stalks, diced 
• 2 tsp ground cumin 
• 1 tsp smoked paprika 
• 1 tsp chili powder (adjust to taste) 
• ½ tsp ground cinnamon (optional, adds warmth) 
• 2 tbsp tomato paste 
• 1 (28 oz) can crushed tomatoes 
• 1 cup cooked lentils (green or brown) 
• 1 (15 oz) can kidney beans, drained and rinsed 
• 1 (15 oz) can black beans, drained and rinsed 
• 2 cups vegetable broth 
• 1 tbsp soy sauce or tamari 
• Salt and black pepper, to taste 
• Juice of 1 lime 
• Fresh cilantro, avocado slices, and tortilla chips for topping

Method

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, carrot, and celery. Sauté for 8 minutes, until softened. 
2. Stir in garlic, cumin, smoked paprika, chili powder, and cinnamon. Cook for 1 minute until fragrant. 
3. Add tomato paste and cook for 2 minutes to deepen flavour. 
4. Stir in crushed tomatoes, broth, lentils, kidney beans, and black beans. Mix well. 
5. Add soy sauce, bring to a simmer, cover, and cook for 25–30 minutes until thickened. Stir occasionally. 
6. Season with salt, pepper, and lime juice. Adjust spice to taste. 
7. Serve hot with toppings of choice.

Why it works: Lentils mimic ground beef, beans bring protein and texture, and smoky paprika with soy sauce adds that umami punch. It’s warming, filling, and 100% crowd-pleasing.

The bigger “why” behind vegan comfort food

Comfort food is more than calories. It’s about memory and belonging. When you veganize comfort classics, you’re still keeping the familiar textures and flavours—but you’re also tapping into something bigger:

• Health: Less saturated fat and cholesterol means you can indulge without the same crash. 
• Climate: Beans, grains, and veggies come with a fraction of the carbon footprint of meat and dairy. According to a 2016 Oxford study (cited in PNAS), adopting vegan diets could cut food-related greenhouse gas emissions by up to 70%. 
• Community: Vegan comfort food is inclusive. Friends with lactose intolerance, allergies, or ethical concerns can all share the same dish without missing out.

In other words, a bowl of chili or slice of pizza is never just food—it’s a statement of values, whether we realize it or not.

How to sneak more vegan comfort food into your rotation

1. Pick one dish from this list and make it your signature. (For me, it’s chili—high payoff, low stress.) 
2. Focus on flavour, not labels. Serve it, then mention it’s vegan later. People usually don’t notice until after the second helping. 
3. Lean on nostalgia. Seasonings and textures carry the memory, not the animal products. 
4. Keep it casual. Don’t overthink it. If it tastes good and makes you feel good, it works.

The upshot

Vegan comfort food isn’t about pretending.

It’s about proving that flavour, warmth, and joy don’t depend on animal products.

The next time you crave something cosy, try one of these swaps.

You might just discover your new favourite comfort dish—and bring a few sceptics along for the ride.

https://vegoutmag.com/recipes/c-these-6-comfort-food-recipes-accidentally-happen-to-be-vegan-and-no-one-notices/