Oct 8, 2025
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I veganized 12 comfort classics and these 4 truly tasted like the originals

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I’ve been quietly veganizing my way through the greatest hits of comfort food—twelve in total.

Some were close-but-not-quite. A few were… experiments I won’t repeat.

But four of them? If I served them to my pre-vegan self, I’d be fooled.

Before we dive into the recipes, here are the eight runners-up I tested but didn’t fully crack (yet): pancakes, tuna melt, French onion soup, queso dip, buttermilk biscuits, chocolate chip cookies, caesar salad, and banana bread.

Tasty, but not indistinguishable.

Now, the winners. These are weeknight-ready, pantry-friendly, and built to satisfy a mixed crowd.

1. Crispy fried “chicken”

This nails the shattering crust, juicy center, peppery hit, and that faint tang you expect from buttermilk brine.

The secret is oyster mushrooms (their fibers mimic meat), a quick marinade, and a double-dredge.

Yields: 4 servings
Active time: 35 minutes
Total time: 1 hour (includes rest)

Ingredients

  • 1 pound oyster mushrooms (clusters intact if possible)

  • 1 cup plain unsweetened vegan yogurt

  • 1 tablespoon lemon juice or apple cider vinegar

  • 1 tablespoon hot sauce

  • 1 teaspoon kosher salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 cup all-purpose flour

  • ½ cup cornstarch

  • 2 teaspoons paprika

  • 1 teaspoon freshly cracked black pepper

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • Neutral oil, for shallow frying

Instructions

  1. In a bowl, whisk yogurt, lemon juice, hot sauce, 1 teaspoon salt, garlic powder, and onion powder. Toss in mushrooms, gently massaging to coat. Rest 20 minutes.

  2. In a shallow dish, mix flour, cornstarch, paprika, black pepper, baking powder, and ½ teaspoon salt.

  3. Working with a cluster at a time, lift from marinade (let excess drip), coat in dry mix, dip back into the marinade, then coat again. Press so craggy bits form.

  4. Heat ½ inch oil in a heavy skillet to 350°F. Fry mushrooms in batches 3–4 minutes per side until deep golden. Drain on a rack and salt lightly.

  5. Rest 5 minutes for the crust to set, then serve with lemon wedges or hot sauce.

Why it works

  • Oyster mushrooms bring striated, meaty texture.

  • The “buttermilk” tang plus cornstarch = ultra-crisp shell.

  • Baking powder aerates the crust for that classic crag.

Make it a meal
Toss into a toasted bun with dill pickles and shredded lettuce. Or slice over mashed potatoes with gravy (miso + veggie broth + black pepper).

Storage
Best fresh, but leftovers re-crisp at 400°F for 8–10 minutes.

2. Baked mac and cheese

I wanted the stovetop silk and the baked top crust. This version uses a two-part approach: a blender “milk” that gets velvety on the stove, then a final bake with a breadcrumb lid.

Yields: 6 servings
Active time: 25 minutes
Total time: 45 minutes

Ingredients

  • 12 ounces elbow macaroni

  • 1 cup raw cashews (soaked in hot water 20 minutes, drained)

  • 1 cup peeled diced Yukon gold potato (about 1 small)

  • ½ cup diced carrot (adds color, optional but recommended)

  • 2 cups unsweetened plant milk (soy or oat)

  • ¼ cup nutritional yeast

  • 2 tablespoons neutral oil or vegan butter

  • 1 tablespoon white miso

  • 2 teaspoons Dijon mustard

  • 1 teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon ground turmeric (for color)

  • 1 teaspoon kosher salt, plus more to taste

  • 1 cup vegan cheddar shreds (optional, but helps stretch)

Topping

Instructions

  1. Boil potato and carrot until fork-tender, 8–10 minutes. Drain.

  2. Cook pasta in salted boiling water to just shy of al dente. Drain and set aside.

  3. In a blender, add cashews, cooked potato and carrot, plant milk, nutritional yeast, oil/butter, miso, mustard, onion powder, garlic powder, turmeric, and 1 teaspoon salt. Blend until perfectly smooth, 1–2 minutes.

  4. Pour the sauce into a pot over medium heat. Stir until it gently bubbles and thickens to a glossy nappe, 3–5 minutes. Taste and adjust salt. Stir in vegan cheddar if using.

  5. Toss sauce with pasta and transfer to a lightly oiled 9×13-inch dish.

  6. Mix panko with olive oil, paprika, and salt. Scatter over the top.

  7. Bake at 400°F for 12–15 minutes until the top is golden. Rest 5 minutes before serving.

Why it works

Variations
Stir in roasted broccoli, peas, or smoked paprika. Top with crushed Ritz-style vegan crackers for a retro vibe.

3. Slow-simmered bolognese

Rich, clingy, and deeply savory. This one convinced my most carnivorous friend. The texture comes from a trio of mushrooms, lentils, and finely chopped walnuts. The depth comes from a proper soffritto and a long simmer with wine.

Yields: 6 cups sauce (6–8 servings)
Active time: 30 minutes
Total time: 1 hour 30 minutes

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, very finely chopped

  • 1 small carrot, very finely chopped

  • 1 small celery stalk, very finely chopped

  • 8 ounces cremini mushrooms, minced

  • ½ cup raw walnuts, finely chopped

  • 3 cloves garlic, minced

  • ½ teaspoon red pepper flakes (optional)

  • 2 tablespoons tomato paste

  • ½ cup dry red wine

  • 1 (28-ounce) can crushed tomatoes

  • 1 cup cooked brown lentils (or ½ cup dry, cooked until tender and drained)

  • 1 tablespoon soy sauce or tamari

  • 1 teaspoon balsamic vinegar

  • ½ teaspoon dried oregano

  • 1 bay leaf

  • ½ cup unsweetened plant milk (oat or soy)

  • Salt and black pepper, to taste

Instructions

  1. Warm oil over medium heat. Cook onion, carrot, and celery with a pinch of salt until tender and lightly golden, 8–10 minutes.

  2. Add mushrooms and a pinch of salt. Cook until they release and reabsorb their liquid, 6–8 minutes. Stir in walnuts and toast 1 minute.

  3. Add garlic and red pepper flakes; cook 30 seconds. Clear space, add tomato paste, and cook until rusty red, 1–2 minutes.

  4. Deglaze with wine, scraping up browned bits. Reduce by half.

  5. Add crushed tomatoes, lentils, soy sauce, balsamic, oregano, bay leaf, and ½ cup water if it looks thick. Simmer gently, partially covered, 45–60 minutes, stirring occasionally.

  6. Finish with plant milk for silkiness. Season with salt and black pepper. Remove bay leaf.

Why it works

  • Mushrooms bring glutamates; walnuts mimic the crumbly chew.

  • Wine plus tomato paste deliver that slow-simmered depth.

  • A splash of plant milk softens acidity like dairy would.

Serve with
Pappardelle or tagliatelle, a snowstorm of fresh basil, and a squeeze of lemon. I’ve mentioned this before but finishing saucy pasta with a splash of starchy cooking water helps it cling like a pro.

4. New York–style cheesecake

Tall, dense, lemony, with clean slices and no chalkiness. Two keys: a blend of vegan cream cheese and silken tofu for structure, and a gentle bake in a water bath.

Yields: 10–12 slices
Active time: 30 minutes
Total time: 6 hours (includes cooling)

Ingredients
Crust

Filling

  • 24 ounces vegan cream cheese, room temp

  • 14 ounces silken tofu (drained), room temp

  • ¾ cup sugar

  • ¼ cup cornstarch

  • ¼ cup lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon vanilla extract

  • ¼ teaspoon kosher salt

  • ½ cup coconut cream (just the thick part)

Instructions

  1. Heat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of foil.

  2. Mix crust ingredients, press into the pan’s base, and bake 8 minutes. Cool slightly.

  3. In a powerful blender or food processor, blend cream cheese and silken tofu until smooth. Add sugar, cornstarch, lemon juice, zest, vanilla, salt, and coconut cream. Blend until completely silky—no graininess. Tap to release air bubbles.

  4. Pour filling over crust. Place pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

  5. Bake 55–65 minutes until edges are set and the center wobbles like Jell-O. Turn off oven, crack the door, and cool 1 hour inside.

  6. Remove from water bath. Cool to room temp, then chill at least 4 hours—overnight is best.

  7. Slice with a hot, dry knife for clean edges.

Why it works

  • Silken tofu provides structure without flavor; vegan cream cheese brings tang.

  • Cornstarch prevents weeping and sets the custard gently.

  • The water bath avoids cracks for that iconic top.

Toppings
Cherry compote, lemon curd (vegan), or a slick of strawberry jam loosened with a little water.

Tips that make all four taste “like the originals”

  • Lean on umami. A splash of soy sauce in sauces, a dab of miso in cheese-style bases, or a touch of tomato paste can make a dish feel complete.

  • Balance fat, acid, and heat. Samin Nosrat’s core idea—“fat, acid, heat, and salt” drive flavor—maps perfectly to vegan swaps. Use acid (lemon, vinegar) to brighten rich sauces and fried foods.

  • Texture is half the battle. Double-dredging and using cornstarch for shatter. Simmering bolognese until it clings. Blending cheesecake fully to avoid grit. Small technique moves add up.

  • Season at every step. A pinch in the marinade, a pinch in the dredge, a pinch when it lands on the rack. That’s how restaurants do it.

  • Don’t fear the blender. Silky sauces and custards are your friend. Fully hydrated cashews and hot liquid equal luxury.

FAQs (quick hits)

Can I air-fry the mushrooms?
Yes. Spray generously and cook at 390°F for 10–12 minutes, flipping once, until golden and crisp.

Nut-free mac and cheese?
Skip cashews and increase potato to 1½ cups. Add 2 tablespoons olive oil for richness.

Gluten-free tweaks?
Use a 1:1 gluten-free flour in the dredge, GF panko for topping, GF pasta, and certified GF grahams.

Can I make the cheesecake without tofu?
Use an extra 8 ounces vegan cream cheese and ¼ cup extra coconut cream. Texture will be slightly softer.

What I learned along the way

Swapping ingredients is easy.

Recreating behavior—how food melts, stretches, crisps, sets—is the real work.

That’s why this list looks the way it does: two crispy/creamy icons, one slow-simmered sauce, and a custard dessert. They each tested a different “behavior” and passed.

Also, crowd-testing matters. I served these to mixed groups (vegans, omnivores, picky cousins).

Quiet plates and second helpings were the best feedback.

What’s Your Plant-Powered Archetype?

Ever wonder what your everyday habits say about your deeper purpose—and how they ripple out to impact the planet?

This 90-second quiz reveals the plant-powered role you’re here to play, and the tiny shift that makes it even more powerful.

12 fun questions. Instant results. Surprisingly accurate.

 





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