Today, we are making some really yummy, delicious, and healthy comfort food recipes. Make sure to watch the video below and don’t forget to scroll down for the written recipes!
Finally, some healthy comfort food recipes!
When people hear about “comfort food”, most of us would immediately assume desserts (anything sweet), creamy pasta, a hot bowl of soup, or even a fully loaded noodle dish. While it’s definitely okay to treat ourselves with our delicious guilty pleasures, most of the time, we might unknowingly consume too much saturated fat (coconut oil, plant-based butter, etc.) and refined carbs (such as white flour or sugar!).
However, the good news is that you don’t have to eat unhealthy foods to call it comfort food… there is such a thing as “healthy comfort food”, which is the main theme for today’s recipe video!
Say hello to my (1) high-protein potato salad, (2) kale & bean soup, and (3) oatmeal yogurt brownies! Not too high in calories, minimal amount of oil (like a really small amount), and a balanced dose of sweetness (for the third recipe!). Healthy, delicious, and vegan — the perfect formula for guilt-free comfort food!
Excited to try out these healthy comfort food recipes? Don’t forget to watch the video above and head over to the recipes below for the ingredients~
High Protein Potato Salad
- 1kg potatoes
- 2 dill pickles
- 1/4 red or sweet onion
- 1 stalk celery
- Silken Tofu Mayo
- 1 package silken tofu (12 ounce)
- Juice of 1 lemon or 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard (or yellow)
- 1 tbsp minced garlic
- 1 tsp salt
- salt & pepper to taste
- Boil potatoes (with skin still on) for around 30 minutes or so until completely cooked and you can easily stick a fork in.
- Add silken tofu, lemon juice, nutritional yeast, dijon mustard, minced garlic (or garlic powder), and salt into a blender. Blend until the consistency becomes nice and smooth.
- Dice up dill pickles, onion, and celery. Set aside.
- Once potatoes are cooked, drain out the water and let potatoes cool (enough to peel) before peeling and dicing into bite-sized chunks.
- Add in diced veggies and potato chunks into a large bowl. Pour in the dressing and mix well.
- Transfer to a serving dish and top with black pepper and diced green onions. Serve cool. Enjoy!
Kale & Bean Soup
- 1/2 tbsp oil
- 1/2 onion, diced
- 1 tbsp minced garlic
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 small can of tomato paste 156g
- 6 cups water
- 2 tbsp Italian seasoning
- 1/4 cup nutritional yeast
- 1 vegetable stock cube (or use vegetable stock instead of water)
- 2 cans beans, rinsed & drained
- 1 tbsp coconut aminos or soy sauce
- 6 cups chopped kale
- salt & pepper to taste
- Add oil into a large pot and heat over medium high heat.
- Add in diced onion and minced garlic. Saute for a couple of minutes.
- Add diced carrots and chopped celery stalks and cook for a few more minutes.
- Mix in tomato paste, making sure everything is coated.
- Add in water and give it a little mix. Cover the pot and let it boil over high heat.
- Once the mixture has come to a boil, add in the seasonings — nutritional yeast, Italian seasoning, and a veggie stock cube.
- Add in beans and coconut aminos (or soy sauce) and mix well.
- Let the soup come to a boil and cook for around 15 minutes.
- Add in the kale and let it cook for another couple of minutes.
- Add some salt or pepper if needed. Top with vegan cashew parmesan, if desired.
- Serve and enjoy!
Vegan Oatmeal Yogurt Brownies
- 2 tbsp chia seeds
- 6 tbsp water
- 1 cup rolled oats, blended into oat flour (approx ¾ cup oat flour)
- 3/4 cup cacao or cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tbsp melted vegan butter or coconut oil
- 1 tsp vanilla extract
- 1/3 cup plain vegan yogurt
- 1/3 cup maple syrup
- Preheat oven to 300°F.
- Make chia eggs by mixing chia seeds and water in a small bowl. Let it sit for 10 minutes until the mixture turns into a gel-like consistency. Set aside.
- Add in rolled oats into a food processor and blend until fine. Add into a large mixing bowl along with some cacao powder, baking powder, and salt. Mix well.
- In a separate mixing bowl, add in chia eggs, melted vegan butter (or coconut oil), maple syrup, and vanilla extract. Mix well.
- Add in the plain vegan yogurt and mix well.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until everything is well-combined.
- Grease a baking pan and add in the brownie batter. Flatten the batter using your fingers (I find this to be easier than when I’m using a spatula or any utensil). Feel free to top with vegan chocolate chips if you wish.
- Place in the oven and bake for 15-19 minutes depending on how soft or fudgy you want it.
- Take out of the oven and let it cool around 10 minutes before taking it out of the pan. Cut into slices.
- Sprinkle on some powdered sugar and top with raspberries (optional). Enjoy!