3 Vegan Comfort Food Recipes (Featuring Sproud Plant-Based Milks!)

Today’s video is another one of my “What I Ate in a Day” videos — this time, it’s a comfort food edition! I’m sharing everything I ate in a day as well as what I like to do for self-care. Check out the video below, and don’t forget to scroll down for the recipes!

It’s been a while since I came up with some comfort food recipes, so I thought now is a really good time to make new ones, especially since the days are getting colder during the holiday season! Comfort foods also get me in the cozy mood which is perfect for this time of year.

For this blogpost, I decided to share the 3 yummy recipes I made while attempting to “romanticize” my life. Have you heard of this trend? It’s where we try to make our regular lives more “romantic”, try to see the beauty in our regular routine and live more intentionally.

My inspiration stems from the fact that far too often, we’re too busy with work, school, and other stuff that we forget to slow down and appreciate what we already have. 

Being a full-time YouTuber and a cafe owner, there are days when I’m simply going through the motions and forget to slow down to appreciate the little things. This is why I make sure to have days where I “romanticize” my life — taking in every simple moment and making it “romantic”. 

Like having coffee in this beautiful piece of china! Drinking coffee out of this beautiful cup makes it extra special, don’t you think? (BTW, I used the Sproud Barista Blend to make that nice foamy “milk” on top — read more to earn more about this brand!)

Just remember, romanticizing your life doesn’t mean spending lots of money, going on romantic vacations, or going for luxurious spa sessions. It can be as simple as enjoying a good  Netflix movie with some candles lit, or buying yourself flowers (because why not?!).

3 Vegan Comfort Food Recipes 

Because this is a What I Ate in a Day video, I could not pass up the opportunity to share how I romanticize my life with my most favourite thing in the world: FOOD! To help me make the recipes below, I used Sproud plant-based milks so make sure to read more about them below.

Here’s what I ate on this self-care day: 

Vegan Choco Chip Waffles

I simply used an older pancake recipe and repurposed it to make these delicious waffles! Of course, I could not have breakfast without any protein, so I just threw in some vegan chicken fingers with a very simple sauce. To top it all off, I added some raspberries and maple syrup, of course. YUM!

Vegan Mac & Cheese

Ah Mac & Cheese — the ultimate comfort food! I added in some smoked tofu pieces, leveling up the flavour. Highly recommended!

Cream of Mushroom Soup

During my childhood in Korea, I distinctly remember eating a delicious creamy soup with my family. The memory is so distinct that I often go for a bowl of creamy vegan mushroom soup whenever I am craving for some comfort food!

Before I share the recipes with you, let me talk about today’s sponsor — Sproud Plant-Based Milk!

Sproud: Plant-based Milks Powered by Peas

Let me tell you a little bit about Sproud — who are sponsoring today’s post.

Sproud is a plant-based milk company from Sweden, but their milks are produced in Canada.

Here’s what sets Sproud apart from other plant-based milk brands:

  • Made using yellow split peas — which is one of the most sustainable plant-based milk sources because it uses minimal water, land, and carbon to produce
  • Aside from being 100% dairy-free and non-GMO, it is also nut-, soy-, and gluten-free
  • It is shelf-stable — meaning it can remain fresh even if unrefrigerated for 365 days (if unopened).
  • The consistency and taste, even the nutritional value, is so close to that of traditional dairy that it is ideal to use for beverages or for cooking and baking.

In addition to the list above, Sproud also aims to continue becoming the one of the world’s most sustainable dairy alternative sources, their primary goals being carbon footprint reduction and sustainability. 

How I Used the Sproud Plant-Based Milks

I decided to test how the Sproud Plant-Based Milks would fare when used in cooking, so I used them to make the the following:

  1. The batter for the vegan waffle I had for breakfast
  2. The steamed milk I topped over my espresso for after breakfast
  3. The cheesy sauce I used for the vegan mac & cheese recipe
  4. The creamy soup base for the vegan mushroom soup I had for dinner

Sproud is absolutely delicious and it is available in four different varieties:

  • Original
  • Unsweetened
  • Chocolate
  • Barista Blend

Where Can You Find Sproud?

Glad you asked! Sproud products can be purchased online on Amazon and in-store at retailers across North America. In Canada, you can find it at Loblaws retailers (including Superstore!) and a number of other major grocery stores. You can easily find a retailer near you using the Sproud locator feature on their website. 

You can also follow Sproud on Facebook, Instagram, Twitter, and Pinterest!

Now that you’ve discovered Sproud, let’s get to the good part — making these delicious, yummy meals!

Vegan Choco Chip Waffles


  • 1 cup non-dairy milk (I used Sproud Original Pea Milk)
  • 1 tbsp apple cider vinegar
  • 1 cup flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips
  • 1 tbsp vegan butter or vegetable oil
  • Toppings of choice (I used frozen raspberries, thawed, and maple syrup)


  1. Mix non-dairy milk and apple cider vinegar in a small bowl to make the vegan buttermilk. 
  2. In a large mixing bowl, add in flour, sugar, baking powder, and salt. Mix. 
  3. Add vanilla to the buttermilk mixture, then pour into the dry ingredients and mix well until smooth. 
  4. Add in the chocolate chips (make sure they’re vegan-friendly!). Mix well to make the batter. 
  5. Heat up the waffle iron and spray a little bit of oil on it. Spoon in the batter and let it cook for 2-3 minutes, depending on the waffle maker. 
  6. Top waffle with raspberry and drizzle with maple syrup. Enjoy!

Creamy Vegan Mac & Cheese

Ingredients (4-5 servings):

  • 500g macaroni (or any pasta of choice)
  • 1 package (around 180g) smoked tofu, chopped into small pieces (optional)

For the sauce:

  • 1.5 cups raw cashews
  • 1/2 cup unsweetened non-dairy milk (I used Sproud Unsweetened Pea Milk)
  • 1/4 cup water (or more if needed)
  • 3 cloves garlic (minced)
  • 1-2 tsp salt
  • 1/2 cup nutritional yeast
  • 1 tbsp dijon mustard 
  • Juice of 1 whole lemon (or 3 tbsp of lemon juice)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tbsp garlic powder 
  • Salt & pepper to taste


  1. Soak cashews overnight OR you can put the cashews in a pot of water and bring it to a boil. Let it boil for about 15-20 minutes on medium to low heat or until they become soft enough to blend.
  2. Cook pasta according to package instructions.
  3. While the pasta is cooking, saute minced garlic on a frying pan with a little oil. 
  4. Once cashews are softened, add all sauce ingredients into a blender and blend until smooth. Add more water to help blend if necessary. 
  5. Cook smoked tofu on the frying pan slightly, then add the cooked pasta. Pour in the sauce and mix. 
  6. Add salt & pepper if needed.
  7. Serve warm. Enjoy!

Cream of Mushroom Soup


  • 300g mushrooms, chopped finely (3-4 cups)
  • 2 tbsp vegan butter or oil
  • 1/4 onion, diced
  • 1 tbsp minced garlic
  • 2 tbsp flour
  • 2 cups unsweetened non-dairy milk (I used Sproud Unsweetened Pea Milk)
  • 1 cube vegetable bouillon
  • 1 cup chickpeas (optional)
  • Water or vegetable broth, if needed (if you want a thinner consistency) 
  • Salt & pepper to taste


  1. Chop mushrooms into smaller chunks. 
  2. Heat vegan butter in a pot. Add in diced onion and minced garlic and cook for a couple of minutes. 
  3. Add in the chopped mushrooms and let them sweat. 
  4. Add in thyme and mix well. 
  5. Throw in the flour and mix until everything is well-coated. 
  6. Slowly pour in the non-dairy milk while mixing.
  7. Add in the veggie bouillon cube, pepper, and garlic powder. Mix and bring to a boil before turning the heat down to medium low. Let it simmer for a few minutes. 
  8. If it’s too thick, feel free to add some vegetable broth or water to thin out the mixture. 
  9. If using, add in the chickpeas for additional protein. 
  10. Add salt & pepper if needed.
  11. Serve warm. Enjoy!

📌Did you enjoy these comforting recipes? Don’t forget to watch the video above and to check out the Sproud website if you want to try their plant-based milks!

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