Plant-Based Cozy Comfort Recipes From Chef and Author Elly Smart’s ‘Elly’s Plate’ Cookbook

The beginning of the year can be a tricky time when it comes to cooking. We want to make smart choices that will set us up for a healthy year, but we’re also still craving comforting winter dishes. So we were thrilled to find the new cookbook Elly’s Plate, which is filled with nourishing plant-based recipes that feel hearty and rich and also taste delicious.

“My most cherished comment so far is, ‘Your food feels like walking into my favorite family restaurant,’ and that’s exactly what I want each page of the book to feel like,” shares chef and author Elly Smart, of how she develops her recipes. Indeed, these dishes will leave you feeling satisfied and better than before. Try one tonight!

Sweet Chili Carrots: Serves 6

1 Ib. 2 oz. Chantenay or baby carrots
1 tbsp. olive oil
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. cumin
A few sprigs of thyme, leaves stripped, plus extra to serve
1 tbsp. sweet chili sauce, plus extra to serve
1 tbsp. light soy sauce
14 oz. thick Greek-style vegan yogurt
1 3/4 oz. vegan feta, plus extra to serve

1. Heat oven to 400°F. Place carrots in a baking dish and toss with next 4 ingredients and some salt and pepper. Roast 30 to 35 minutes.
2. Add thyme leaves, sweet chili sauce and soy sauce to carrots, mix thoroughly, then return to the oven for a further 10 minutes.
3. Place the yogurt in a bowl, crumble in the feta, season well and stir to combine.
4. Spread yogurt on a large serving plate and top with carrots. Dot over more sweet chili sauce, then scatter over more crumbled feta and thyme leaves before serving.

Leek and Sausage Orzotto: Serves 4

Olive oil
6 vegan sausages, sliced into chunks
2 tbsp. whole-grain mustard
1 1/2 tbsp. agave syrup
3 tbsp. vegan butter
2 leeks, sliced
10 1/2 oz. orzo
4 garlic cloves, minced
1 tsp. dried thyme
2/3 cup white wine
4 1/5 cups hot vegetable stock
7 oz. Broccolini, roughly chopped 1 (14 oz.) can white beans, drained
6 1/2 tbsp. vegan light cream
2 tbsp. nutritional yeast
Zest and juice of 1⁄2 lemon

1. Add a drizzle of oil to a pan over medium; cook sausages 6 minutes. Mix in mustard, agave syrup and a pinch of salt; transfer to a plate.
2. Add 2 tbsp. butter, leeks and salt to pan; cook 10 minutes. Add orzo, garlic and thyme; cook 2 minutes. Add wine; allow liquid to disappear, then add stock. Bring to a boil; cook 12 minutes, stirring. Add Broccolini and beans; cook 6 minutes.
3. Stir in all remaining ingredients. Top with sausages. Garnish with chili flakes and grated Parmesan, if desired.

Raspberry Almond Crumble Bars: Makes 12

1 1/4 cups flour
1/2 cup brown sugar
1 1/4 cups rolled oats
1/2 tsp. baking powder
1 1/4 sticks cold vegan butter, cubed
10 1/2 oz. raspberries
1 tbsp. cornstarch
Zest and juice of 1 lemon
2 tbsp. superfine sugar
3 tbsp. almond butter
⅔ cup slivered almonds

1. Heat oven to 375°F and line an 8″ square baking pan with baking parchment. In a large bowl, place first 5 ingredients and a pinch of salt. Use your fingertips to rub until the mixture resembles coarse crumbs.
2. In a separate bowl, stir together next 4 ingredients, until some of the raspberries begin to break down.
3. Transfer 2⁄3 of crumble mixture to pan; press in firmly and evenly. Pour raspberry mixture on top and spread evenly. Drizzle almond butter on top, then sprinkle over the remaining crumble mixture and the slivered almonds.
4. Bake 35 to 40 minutes until golden. Leave to cool completely before slicing into 12 bars.