The Vegan Atlas

Vegan Shepherd’s Pie with Lentils and Mushrooms

February 21, 2020 By Nava Atlas Leave a Comment

There are no words to describe this vegan shepherd’s pie, with a richly flavored filling of lentils and mushrooms, other than as a deep dish of comfort.

This hearty shepherd’s pie is probably my most internet-famous recipe, hailing from my 2011 book Vegan Holiday Kitchen. It’s all over the web, so those who are searching for this or something like it may or may not wind up here.

Perfect as a winter holiday vegan main dish: A particularly popular Thanksgiving main dish for the plant-based crowd, this shepherd’s pie is a fantastic choice for the festive Christmas table as well.

Easy Chickpea and Eggplant Curry

February 21, 2020 By Nava Atlas Leave a Comment

An easy and warming chickpea and eggplant curry, this stew is a great choice for chilly weeknight meals.

This delectable stew is a Westernized mash-up of two Indian favorites, chana masala, a dish that highlights chickpeas, and baingan bharata, which features eggplant.

Green beans, which are presented as an option in the notes section of the recipe box, aren’t traditionally used in either dish, but they work well in tandem with the chickpeas and eggplant, adding color as well as flavor. There’s also an option for adding a bit of spinach.

Vegan Chicken Noodle Soup

February 20, 2020 By Nava Atlas Leave a Comment

Vegan chicken noodle soup, or chick’n noodle soup if you prefer, is truly a bowl of comfort. You can make this recipe with a variety of plant proteins.

This simple, soothing soup recalls a comfort soup from my childhood, but one that’s like the kind kind my mom made, minus the bird. It proves that cool-weather soups need not always be thick to provide a sense of warmth.

Quick Thai Coconut Corn Soup

February 19, 2020 By Nava Atlas Leave a Comment

When you’re craving soup in a hurry, here’s a sunshine-hued Thai coconut corn soup that takes minutes to make and minutes to cook. And, it’s naturally vegan.

When I first came up with this soup, I was looking to make something quick to serve with a main-dish salad. And speedy it is, taking only about 20 minutes from start to finish, yet tastes like it’s been simmering all day.

This doesn’t make a huge pot full of soup, but the 6 servings it yields for the little effort are quite satisfying.

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