Ann Hodgman Vegan Recipes for Delicious Plant-Based Meals

When it comes to classic comfort food with a modern, plant-based twist, few authors capture the spirit quite like Ann Hodgman. Her recipes have been cherished for their simplicity, wit, and reliability, and in recent years, many home cooks have found inspiration in veganizing her beloved dishes.

Whether you’re a long-time fan of Hodgman’s cookbooks or just love inventive vegan food, you’re in for a treat! In this post, we’ll dive into a hand-picked selection of Ann Hodgman vegan recipes—each one thoughtfully adapted to be 100% plant-based while preserving the homey flavors that make her creations so special.

From hearty stews to irresistible cookies, you’ll find recipes here that can become weeknight staples or crowd-pleasing party dishes. Let’s explore delicious, fuss-free vegan recipes inspired by Ann Hodgman that will satisfy vegans and omnivores alike!

Why You’ll Love This Recipe

There’s something truly magical about classic recipes that evoke nostalgia and warmth. By giving Ann Hodgman’s favorite dishes a vegan makeover, you get the best of both worlds: familiar flavors without any animal products.

These recipes are:

• Family-friendly – loved by kids and adults alike
• Simple and approachable – no complicated ingredients or techniques
• Customizable – easy to adapt for gluten-free, nut-free, or soy-free diets
• Perfect for gatherings – great for potlucks, holidays, and weeknight dinners
• Comforting – just like Ann Hodgman intended, but with a cruelty-free twist

Whether you’re vegan, vegan-curious, or just looking to expand your repertoire, you’ll find plenty to love in these recipes.

Ann Hodgman Vegan Recipes: A Plant-Based Listicle

Let’s get cooking! Here are five veganized Ann Hodgman-inspired recipes, each with detailed instructions, ingredient lists, and tips.

From hearty main dishes to delectable desserts, there’s something here for every craving.

Vegan Classic Lentil Shepherd’s Pie

Ingredients

Equipment

• Large saucepan
• Large skillet
• Potato masher
• Baking dish (9×13 inch recommended)
• Wooden spoon

Instructions

1. Cook the lentils: Rinse lentils. Place in a saucepan with 3 cups water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain and set aside.
2. Prepare the potatoes: Boil potatoes until fork-tender (about 15 minutes). Drain, add vegan butter and plant milk, and mash until creamy. Season with salt and pepper.
3. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 7-8 minutes until soft. Add garlic and cook another minute.
4. Build the filling: Stir in tomato paste and cook for 2 minutes. Add cooked lentils, vegetable broth, thyme, peas, salt, and pepper. Simmer for 5-10 minutes, until thickened.
5. Assemble: Pour lentil mixture into the baking dish. Top evenly with mashed potatoes. Smooth with a spatula or fork.
6. Bake: Bake at 400°F (200°C) for 20-25 minutes, until the top is slightly golden and filling is bubbling.
7. Serve: Let cool slightly before serving. Enjoy your hearty vegan shepherd’s pie!

Tips & Variations

For extra flavor, add a splash of vegan Worcestershire sauce to the lentil filling. You can also swap sweet potatoes for a twist on the classic mash!

• Use cauliflower mash for a lighter topping.
• Add mushrooms for a meaty texture.
• Make ahead and refrigerate for up to 3 days before baking.

Nutrition Facts

Serving Suggestions

• Pair with a crisp green salad or Green Goodness Juice for a complete meal.
• Serve alongside crusty bread or Green Chile Cheese Bread (sub vegan cheese for full vegan experience).
• Top with fresh chives or parsley for a pop of color.

Conclusion

There’s a reason this vegan shepherd’s pie is such a favorite. It’s packed with nourishing ingredients and delivers the ultimate comfort food experience, all while being entirely plant-based.

Simple to make, filling, and full of flavor, it’s a meal you’ll want to return to again and again. If you’re a fan of Ann Hodgman’s honest, heartwarming cooking, this vegan adaptation will not disappoint!

Now, let’s keep the plant-based inspiration going with more Ann Hodgman vegan recipes for every occasion.

Ann Hodgman’s Vegan Chocolate Chip Cookies

Ingredients

• All-purpose flour – 2 cups
• Baking soda – 1 tsp
• Salt – 1/2 tsp
• Vegan butter – 1/2 cup (softened)
• Brown sugar – 1 cup, packed
• Non-dairy milk – 1/4 cup
• Vanilla extract – 2 tsp
• Vegan chocolate chips – 1 cup
• Optional: 1/2 cup chopped walnuts or pecans

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream vegan butter and brown sugar until light and fluffy. Add non-dairy milk and vanilla, mix well.
4. Gradually add dry ingredients to the wet, mixing until just combined.
5. Fold in vegan chocolate chips (and nuts, if using).
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are golden. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

Tips & Variations

Chill the dough for 30 minutes for thicker cookies with crisp edges and chewy centers.

• Swap half the flour for whole wheat for a nuttier flavor.
• Add a sprinkle of sea salt on top before baking for a gourmet touch.

Nutrition Facts

Serving Suggestions

• Enjoy with a cold glass of almond or oat milk.
• Pair with vegan ice cream for an indulgent dessert.
• Pack in lunchboxes for a sweet treat.

Conclusion

These classic chocolate chip cookies are proof that you don’t need eggs or dairy to enjoy delicious, chewy, bakery-style treats. With simple swaps and pantry staples, you can recreate Ann Hodgman’s crowd-pleasers in a vegan-friendly way.

They’re perfect for sharing, gifting, or keeping all to yourself!

Ann Hodgman’s Vegan Creamy Tomato Basil Soup

Ingredients

• Olive oil – 2 tbsp
• Yellow onion, diced – 1 medium
• Garlic cloves, minced – 3
• Canned crushed tomatoes – 2 (28 oz) cans
• Vegetable broth – 2 cups
• Fresh basil, chopped – 1/2 cup
• Maple syrup – 1 tbsp (to balance acidity)
• Salt & pepper – to taste
• Unsweetened plant milk or coconut cream – 1/2 cup

Equipment

• Large pot
• Blender (stand or immersion)
• Wooden spoon
• Ladle

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 6 minutes. Add garlic and cook 1 more minute.
2. Add crushed tomatoes, vegetable broth, and maple syrup. Simmer uncovered for 20 minutes, stirring occasionally.
3. Stir in basil, salt, and pepper. Remove from heat.
4. Using a blender (or immersion blender), puree soup until smooth and creamy.
5. Return to pot. Stir in plant milk or coconut cream. Heat gently until just warmed through.
6. Serve hot, garnished with extra basil if desired.

Tips & Variations

If you like a chunkier soup, only blend half the mixture and combine with the rest for texture.

• Add roasted red peppers for extra depth.
• Use fresh summer tomatoes for a seasonal twist.

Nutrition Facts

Serving Suggestions

• Serve with grilled vegan cheese sandwiches or homemade sourdough bread.
• Top with a drizzle of olive oil and cracked pepper.
• Enjoy as a light lunch or cozy dinner starter.

Conclusion

This creamy tomato basil soup captures the essence of Ann Hodgman’s comforting style, now with a vegan upgrade. It’s rich, velvety, and bursting with fresh basil flavor—a timeless soup that’s as easy as it is satisfying.

Pair with your favorite bread for the ultimate cozy meal.

Ann Hodgman’s Vegan Banana Bread

Ingredients

• Ripe bananas – 3 large, mashed
• All-purpose flour – 2 cups
• Baking soda – 1 tsp
• Baking powder – 1/2 tsp
• Salt – 1/2 tsp
• Cinnamon – 1 tsp
• Brown sugar – 1/2 cup
• Unsweetened applesauce – 1/2 cup
• Non-dairy milk – 1/4 cup
• Vanilla extract – 1 tsp
• Walnuts, chopped (optional) – 1/2 cup

Equipment

• Mixing bowls
• Loaf pan (8×4 inch)
• Whisk and spatula
• Measuring cups and spoons

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
2. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix mashed bananas, brown sugar, applesauce, non-dairy milk, and vanilla extract.
4. Pour wet ingredients into dry, mixing gently until just combined. Fold in walnuts if using.
5. Transfer batter to prepared loaf pan. Smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes, then transfer to a rack to cool completely.

Tips & Variations

For a sweeter loaf, add chocolate chips or a swirl of peanut butter to the batter.

• Use spelt or whole wheat flour for a heartier bread.
• Add blueberries or chopped dates for a fruity twist.

Nutrition Facts

Serving Suggestions

• Spread with vegan butter or nut butter for breakfast.
• Serve as a snack with Lavender Frappe.
• Top with coconut whipped cream for dessert.

Conclusion

This vegan banana bread is moist, tender, and perfectly sweet—all the qualities you’d expect from a classic Ann Hodgman recipe. It’s a crowd-pleaser that’s equally suited for breakfast, dessert, or anytime snacking.

You won’t miss the eggs or dairy one bit!

Ann Hodgman’s Vegan Vegetable Stew

Ingredients

• Olive oil – 2 tbsp
• Yellow onion, diced – 1 large
• Carrots, sliced – 2
• Potatoes, cubed – 2 medium
• Parsnip, diced – 1
• Celery stalks, sliced – 2
• Green beans, trimmed and cut – 1 cup
• Canned diced tomatoes – 1 (14 oz) can
• Vegetable broth – 4 cups
• Bay leaf – 1
• Fresh thyme – 1 tbsp (or 1 tsp dried)
• Salt & pepper – to taste
• Fresh parsley, chopped – for garnish

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Ladle
• Chopping board and knife

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, parsnip, celery, and potatoes. Sauté for 8-10 minutes until slightly softened.
2. Add green beans, diced tomatoes (with juices), vegetable broth, bay leaf, and thyme. Stir to combine.
3. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
4. Season with salt and pepper to taste. Remove bay leaf.
5. Ladle stew into bowls and sprinkle with fresh parsley.

Tips & Variations

This stew is even better the next day—make a big batch and enjoy leftovers!

• Add chickpeas or white beans for protein.
• Use sweet potatoes or butternut squash for a fall flavor.
• Serve over cooked grains for a heartier meal.

Nutrition Facts

Serving Suggestions

• Serve with crusty bread or Kodiak Banana Muffins.
• Pair with a simple green salad or vegan coleslaw.
• Top with a dollop of vegan sour cream for richness.

Conclusion

If you’re looking for a recipe that delivers both nutrition and comfort, look no further than this vegan vegetable stew. Inspired by Ann Hodgman’s knack for one-pot wonders, this stew is brimming with hearty vegetables and herbs.

It’s easy to make, endlessly adaptable, and sure to become a regular feature at your table.

Final Thoughts on Ann Hodgman Vegan Recipes

Ann Hodgman’s recipes have stood the test of time because they’re approachable, practical, and—above all—delicious. By giving her classics a vegan spin, you can relive the magic of comfort food while nourishing your body and honoring your values.

Each recipe here is a testament to how simple swaps can yield mouthwatering results, whether you’re new to vegan cooking or a seasoned pro.

If you enjoyed these recipes, don’t miss our other plant-based favorites like Vegan Kool Aid Cake, Lazy Cookie Cake, and Kosher Vegetarian Recipes. Happy cooking, and remember: the best meals are the ones that bring people together—no matter what’s on the plate!

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