6 Classic Comfort Foods That Got a Vegan Makeover (And You Won’t Miss a Thing)

No shade to kale, but sometimes you just want a meal that feels like a warm hug from your childhood.

We’re talking mac and cheese, pot pie, and other cozy classics—reborn with a plant-based twist so good, even your meat-loving uncle might ask for seconds.

Vegan Lasagna

Lasagna started in Italy, and like all good Italian comfort food, it was born to feed a crowd. The earliest versions came from Naples and used layers of flat pasta with sauce and cheese, cooked in wood-fired ovens.

During tough times like World War II, people would stretch ingredients—swapping meat for lentils or using thin vegetable slices when pasta was scarce.

Vegan lasagna keeps this spirit alive. It’s flexible, forgiving, and just as hearty. Plant-based versions often rely on cashew cream or tofu ricotta, layered with tomato sauce and veggies.

Vegan Donut

Donuts have deep roots across many cultures. Dutch settlers brought the fried dough trend to America in the 1700s. Back then, they were simple cakes, fried in animal fat and sometimes filled with fruit.

They got their modern ring shape from sailors poking holes to avoid gooey centers. By the 20th century, donuts were a staple in American diners.

Vegan versions ditch the eggs and dairy but keep the fluff. Some even use mashed potatoes or aquafaba to get that classic airy bite.

Vegan Waffles

Waffles began in medieval Europe as simple pressed cakes cooked over open flames. Belgian waffles made them fancy, but in the U.S., they turned into a sweet breakfast treat—especially after boxed mixes took off post-WWII.

In vegan form, the crunch stays. The fluff stays. It’s the egg and milk that quietly sneak out the back door, replaced by baking soda tricks and plant milk.

Vegan Ice Cream

Ancient China and Persia had early versions of iced desserts. But it was Italy that turned it into gelato, and France and America helped make it mainstream by the 18th century.

Ice cream became a treat for the masses when machines came into play. But dairy was always the base—until now.

Vegan versions use coconut, oat, or cashew milk. Still cold, still creamy, still spoon-worthy on a summer day.

Vegan Gravy

Gravy was born from thrift. Drippings from meat or roasts were whisked into flour to stretch flavor for the poor. It’s been a staple in British, American, and French kitchens for centuries.

Southern kitchens made sausage gravy famous. British Sunday roasts made onion gravy a thing.

Vegan gravy pays tribute without needing any meat. Mushrooms, miso, or soy sauce bring the same umami depth that once came from animal bits.

Vegan Muffin

Muffins took off in 19th-century England and the U.S. as quick breads—easy to whip up without yeast. Sweet or savory, they were breakfast or tea-time favorites, often sold by vendors in the street.

American-style muffins ballooned into cake-like wonders after baking powder came along.

Vegan muffins carry on the ease but with flaxseed instead of egg, and applesauce or banana for moisture. Still fluffy. Still grab-and-go.