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🌱 Creamy One-Pan Veggie Skillet

(Dairy-Free Comfort Food)

🌱 Creamy One-Pan Veggie Skillet (Dairy-Free Comfort Food)

This is the kind of earthy, cosy comfort dish that makes fall cooking so satisfying. Think tender potatoes, colourful veggies, and mushrooms all wrapped in a silky, dairy-free sauce made with cashews and tofu. It’s filling, flavourful, and nourishing — the kind of dish that proves creamy comfort food can be 100% plant-based.

Ingredients (4 servings)

For the sauce:

  • 1 cup raw cashews, soaked 4+ hours

  • ½ block (200 g) extra-firm or silken tofu (silken gives a lighter texture)

  • ½ cup nutritional yeast

  • 1 Tbsp white miso paste

  • 1 Tbsp Dijon mustard

  • 2–3 Tbsp fresh lemon juice (adjust to taste)

  • 1 cup water or low-sodium veggie broth

  • 2 cloves garlic, raw or roasted

  • 1 tbsp onion powder

  • 1 tbsp dried oregano (or Italian blend)

  • 1 tsp turmeric + 1/4 tsp black pepper

For the skillet:

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 3 cups baby potatoes or mini potatoes, halved

  • 2 carrots, sliced

  • 1 cup mushrooms (cremini or button), sliced

  • 2 cups broccoli florets (fresh or frozen)

  • 1 cup cauliflower florets (fresh or frozen)

  • 2 cups leafy greens (spinach, kale, or Swiss chard)

  • ½–1 cup veggie broth for sautéing

Optional swaps & additions:

  • Sweet potatoes or butternut squash instead of white potatoes

  • Zucchini or peas for extra colour

  • Fresh herbs like parsley or dill for brightness

Directions

  1. Blend the sauce: Drain cashews and blend with tofu, nutritional yeast, miso, mustard, lemon juice, water/broth, and spices until smooth and creamy.

  2. Cook the base veggies: In a large skillet, sauté onion and garlic in a splash of broth until softened. Add potatoes and carrots, cover with a lid, and cook for 10 minutes.

  3. Add remaining veggies: Stir in mushrooms, broccoli, and cauliflower. Add a splash more broth if needed. Cover and cook another 5–7 minutes until just tender.

  4. Combine: Pour in the creamy sauce. Stir gently and lower the heat — let it simmer for 3–5 minutes until heated through. (Keep heat low to prevent sauce from sticking.)

  5. Finish: Stir in leafy greens and let wilt. Adjust lemon juice or herbs to taste. Serve warm, over rice, quinoa, or on its own.

Nutrition Commentary

This dish is:

  • 🌿 Plant-strong comfort food – creamy without dairy, made from cashews + tofu.

  • 💪 Protein-rich – about 18–20 g of protein per serving from tofu, cashews, nutritional yeast, and veggies combined.

  • 🥕 Nutrient-dense – rich in beta-carotene (carrots, sweet potatoes), vitamin C (broccoli, cauliflower), antioxidants (mushrooms, greens), and fibre for gut health.