Let’s be real — the minute someone says “plant-based,” there’s always that one person who looks like you’ve just suggested eating a shoe. And then the questions start: But what about cheese? But what about Sunday dinner? But what about my grandma’s mac & cheese?
I get it. Comfort food is life. It’s the stuff that warms your belly, makes you feel like you’re home, and some days it’s the only thing standing between you and a bad mood. So the idea of swapping out your favourites for something that tastes like cardboard? No thanks.
Here’s the good news — you don’t have to give up the creamy, cheesy, crispy, flavour-packed dishes you love just because you’re going plant-based. You just need to know how to flip them. And once you do, you’ll see this whole plant-based thing isn’t about restriction — it’s about reinvention.
Step 1: Keep the Comfort, Switch the Base
The biggest myth about plant-based eating? That it’s all salads and smoothies. Nope. We’re talking stews, curries, pies, pasta bakes — all still on the menu. The trick is swapping the “base” without losing the soul of the dish.
- Love creamy pasta? Swap dairy cream for oat or cashew cream — still silky, still rich.
- Sunday roast fan? Try jerk-spiced mushrooms or BBQ jackfruit instead of meat, and keep the trimmings.
- Stuck for appetisers? Impress your guests with a fried plantains recipe they’ll never forget!
You’re not taking away comfort — you’re just giving it a plant-powered makeover.
Step 2: Upgrade Your Flavour Game
Let’s be honest — plant-based food without seasoning is the fastest way to send people running back to chicken wings. Herbs, spices, marinades… they’re not optional, they’re essential.
If you grew up on Caribbean food like me, you already know the drill: garlic, thyme, pimento, Scotch bonnet, fresh herbs — ride-or-die flavours. Even a humble bowl of mac & cheese gets an upgrade with smoked paprika or a pinch of nutmeg.
Season plants properly and they don’t just taste good for vegan food — they taste good, period.
Step 3: Get Creative with the “Cheesy” Factor
Ah, cheese. The hill many are willing to die on. But before you panic, let me introduce you to the plant-based cheese world. It’s come a long way since those sad, rubbery slices.
You can make your own with cashews, nutritional yeast, and lemon juice (trust me, easier than it sounds), or grab store-bought options that melt and stretch just like dairy. I’ve even made plantain-topped garlic bread with gooey vegan cheese that had people asking for seconds — no one missed the dairy.
Step 4: Keep the Rituals
Comfort food isn’t just about taste — it’s about moments. Sunday dinners, rainy-day soups, Friday night pizza. Going plant-based doesn’t mean ditching those traditions.
If mac & cheese was always on your holiday table, keep it there — just make it with dairy-free milk, vegan cheese, and maybe sneak in some roasted butternut squash for creaminess. If Friday night curry is your thing, make it with chickpeas, sweet potatoes, or lentils, and still serve it with fluffy rice and warm roti.
You’re keeping the joy — you’re just changing what’s on the fork.
Step 5: Find Your Go-To Recipes
When you start out, it’s easy to feel overwhelmed. That’s why you need a handful of recipes that hit every single time.
For me, that’s:
- Spicy jerk mushroom tacos with creamy slaw
- Creamy plant-based mac & cheese with crispy breadcrumb topping
- Sweet and sticky BBQ jackfruit wraps
- Coconut curry chickpeas with rice and peas
Once you’ve got your “greatest hits,” you’ll always have an answer to “What’s for dinner?” — and you’ll never feel like you’re missing out.
The Bottom Line
Going plant-based doesn’t mean saying goodbye to the flavours, textures, and dishes you love. It means recreating them in a way that’s better for you, better for the planet, and still absolutely delicious.
Here’s my little secret — when you make a killer plant-based version of someone’s favourite comfort food, and they clear the plate without realising it’s vegan? That’s the best feeling.
So next time someone tells you plant-based food is boring, serve them creamy, smoky mac & cheese and watch them eat their words.
If you want more recipes that prove plant-based can be bold, beautiful, and full of Caribbean flavour, you know where to find me — over at Plant Based Sis. From weekday quick wins to Sunday showstoppers, I’ve got you covered.
