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Garlicky Vegan Comfort Food

I enjoy sharing delicious traditional recipes that have been modified to meet the needs of those who are vegan or gluten-sensitive.

Glorious Garlic, the Stinking Rose

Garlic Festival Braided Garlic at the Merville Hall, Vancouver Island, BC

Garlic Festival Braided Garlic at the Merville Hall, Vancouver Island, BC

Garlic is a love-hate herb. There are people in almost every ethnic group on the planet who love garlic and have developed recipes over the ages that turn up in their kitchens, lunch boxes, and at significant cultural events.

Then there are people who cannot stand garlic-- the smell, the taste, the "reek" exuded from garlic eaters and garlicky food.

But that abhor-er is likely not you, since you are reading this to get some garlicky recipe ideas.

You might be craving the garlic venue of your meat-eating past that included garlic chicken, garlic sausage, garlic shrimp, and any variety of garlic recipe cooked up with butter, cream, milk, cheese or eggs. Well, that ship has sailed (if you are sincere about becoming a vegan), but I am happy to let you know that there are thousands of replications of those comfort foods in the vegan world for you to explore. Along with a gaggle of comments about garlic and veganism, I offer here these simple but delicious and comforting garlic recipes to gorge on:

Roasted Garlic and Onion Jam

Creamy Garlicky Cauliflower Soup

Roasted Garlic, Red Bell Pepper and Potato Salad

Glorious Garlicky Mashed Potatoes

Delicious Roasted Garlic - Onion Jam

Delicious Roasted Garlic-Onion Jam

Delicious Roasted Garlic-Onion Jam

This succulent relish is the sort of complex flavour panel that most adults look for: a little bit sweet, somewhat tart, satisfactorily savoury, and just-right salty with a spark of pepper (or not).


2 crowns of garlic

2 sweet onions

small amount of water (1/4 cup)

1/4 cup maple syrup

3 tablespoons Balsamic vinegar

salt and pepper to taste


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1. Slice off the top 1/6 of the garlic crowns. Place the garlic in a foil package (a large enough of square of aluminum foil to accommodate both garlic, folded to cover the top of the crowns). I airfried my garlic for this recipe. (Preheat airfryer to 360F./180C. Place foil package in with garlic crowns facing upward. Airfry for 16-20 minutes. Cool.) You can also roast in the larger oven, in the microwave-- see below-- or in an Instant Pot

2. Peel and cut the onions into 6ths. Chop semi-fine in a food processor (or by hand).

3. Heat a heavy-bottom pot, like stainless steel. When ready, cook the onion by putting a small amount of the water in the pot (should sputter) and then pushing the onions around in the pot, watching them melt and sauce up-- for about 5 minutes. If the seem to be dry or stick to the pot, add a little more water. Peel the roasted garlic, or squeeze it into the onions. Cook, stirring, for another 5 minutes.

4. Add in the maple syrup and mix more. Finally, add in the last of the ingredients.

5. Put in a bowl with a lid. Refigerate.

6. Can be used to flavour many recipes-- pasta, pizza, as a roti or naan bread topping, etc., but our favourite is inside a toasted (vegan) cheese sandwich-- heaven!

Creamy Garlicky Cauliflower Soup

Creamy Garlicky Cauliflower Soup

Creamy Garlicky Cauliflower Soup

Ingredients for 4 - 6 servings of Garlicky Cauliflower Soup

  • 1/2 cup (64 g) cashew bits, uncooked, pre-soaked for 2 hours
  • 1 head cauliflower
  • 1 small potato, I used Yukon Gold
  • 1 bulb (the whole Mama) garlic, use more garlic if desired
  • 2 tablespoons (30 g/ 30 ml) oil, olive oil is the classic
  • 1/2 cup (119 ml) roasted garlic hummus, your favorite brand or homemade
  • 1/2 cup (119 ml) cooked quinoa
  • 2 cups (473 ml) broth, vegan vegetable
  • 2 cups (473 ml) water, plus more if needed
  • 2 teaspoons (10 g) miso paste
  • 2 teaspoons (10 g) nutritional yeast, not brewer's or baking yeast
  • salt and pepper, to taste


  1. Soak the cashew bits for at least 2 hours before using in the recipe.
  2. While soaking the cashew bits, preheat the oven to 425 F/ 220 C
  3. Chop up the cauliflower into small florets and peel and chop the potato up into small, equal sized cubes. (The looks of the chopped vegetables has no significance-- they will later be blended).
  4. Arrange chopped vegetables on a baking tray/cookie sheet/broiler pan with a sheet of parchment paper under the vegetables.
  5. Spray or drizzle about 1 1/2 Tbsp. (20 g) of the Oil over the vegetables. Sprinkle on salt and pepper, as to your taste.
  6. Roasting the Garlic Bulb: Slice the top off the bulb so that you can see the tops of the cloves. Add in the remaining oil, sprinkle on salt and pepper, and then wrap the bulb in aluminum foil and place in the middle of the vegetable pan to roast with the potato and cauliflower. Slide the tray into the oven.
  7. Roast 20-25 minutes until everything is a little browned and softened. It might be a good idea to check to make sure the garlic is not burning at the 15 minute mark. After the potatoes and cauliflower have cooled somewhat, transfer them to a high power blender (or in batches to a blender with less power). Carefully, maybe wearing oven-proof gloves, squeeze the garlic out of the garlic cloves and also add to the blender.
  8. Drain and rinse the cashew bits. Add them along with the quinoa and hummus to the blender. Add in the remaining items: vegetable broth, water, miso, and nutritional yeast. Blend on high using the tamper (if using a Vitamix) to make sure the mixture moves and becomes silky smooth. Aim for baby-food smooth!
  9. Taste and adjust spices. Add more garlic, salt or pepper if needed. Serve when warm with a grating of black pepper.

Microwave "Roasted" Garlic

Roasted Garlic, Red Bell Pepper and Potato Salad

A simple, delicious recipe with basically 5 ingredients: red potatoes, red peppers, garlic, balsamic vinegar, and olive oil. Fantastic at the summer barbecue and so welcome at potluck feasts or family dinners!

A simple, delicious recipe with basically 5 ingredients: red potatoes, red peppers, garlic, balsamic vinegar, and olive oil. Fantastic at the summer barbecue and so welcome at potluck feasts or family dinners!

This delectable 'roasted' vegetable salad is simple enough for beginning cooks, and so delicious and nourishing that gourmands will want to add it to their repertoire.

Find all the details here without having to hop around and dodge lengthy story llines when you get there.

Ancient Ethnic Secret- Nut Butter Helps the Garlic To Go Down

If you are a big fan of roasted garlic and garlic in cooked foods, but not terribly fond of the "medicinal" raw garlic concoctions that everyone tells you will help with colds or earache or viruses or whatever where it seems like a natural antibiotic--allicin in garlic-- might help, here is a delicious tip:

Add one clove of well-minced garlic to 1-3 tablespoons of nut butter (almond butter is my favorite but some people prefer peanut butter). Eat it from the spoon or on a piece of bread or a cracker. Repeat throughout your ''sick day".

I personally don't wait to be sick to eat garlic nut butter as a spread on a wrap or in a sandwich.

Glorious Garlicky Mashed Potatoes

Glorious Garlicky Mashed Potatoes

Glorious Garlicky Mashed Potatoes

Ingredients for 4 to 6 servings:

2 pounds / 4-5 medium

potatoes, chopped small

peeled or with jackets

1 medium white

onion, diced


1/3 cup (75 ml)

vegetable broth


1 bulb (the whole Mama)


top chopped off

1 cup (225 ml) unsweetened

non-dairy milk

almond, rice, hemp, soy, oat, etc.

3 tablespoons (42 g)

nutritional yeast

not brewer's or baker's yeast

1 teaspoon granulated (3 g)



1/2 teaspoon (1.5 g)

ground pepper



  1. Cover the chopped potatoes in a pan with cold water and bring to a boil, lowering heat and cooking for about 20 minutes until tender but not falling apart.
  2. Drain the potatoes and return to the pot.
  3. Stir for about 5 minutes until potatoes are falling apart and quite dry.
  4. Remove potatoes from pot and mash with masher or ricer (not with an immersion blender nor in a blender-- makes them too starchy.
  5. In microwave, roast the bulb of garlic by chopping off top, pouring on oil and sprinkling with salt (as shown in video in how to roast garlic, above. You can also just mince very finely about 5 cloves of garlic. The roast garlic is superior.
  6. Heat a fry pan over medium heat and add broth. Cook, stirring the onion (and raw garlic if doing it this method) until the onion is transparent and fragrant.
  7. Add the non-dairy milk. If you roasted the garlic, squeeze it into the mashed potato. Also stir in the nutritional yeast and granulated onion, and grate the pepper in. Stir well into one wonderful dish.
  8. Top with chopped chives, parsley, rosemary or dillweed.
  9. Serve immediately. Only 250 calories per serving. If making with minced garlic in water, there is only about .5 grams of fat a serving.

Garlic and Lemons

Garlics and Lemons go together well as harmonic flavours and medicinal benefits.

Garlics and Lemons go together well as harmonic flavours and medicinal benefits.

Many healings are anecdotally attributed to drinking a glass of water with fresh-squeezed lemon and juiced garlic every morning. Sometimes ginger is also included.

  1. Both garlic and lemons have high levels of antioxidants, which helps in detoxification.
  2. Garlic contains the compound allicin which helps in keeping arteries cleared of plaque that can precipitate heart attack, stroke, and other unpleasant end-of-life events.
  3. Garlic helps lower the "bad cholesterol" (LDL) and raises the "good cholesterol" (HDL).If you are interested in all of the benefits that are said to arise from the lemons and garlic water combination, google "Quora lemons and garlic water" to read more. Some of the contributors are nutritionists and physicians, some are just folks who drink this every morning and want to share how great they feel.

Read more about the amazing qualities of garlic in the Medical Medium's Life-Changing Foods

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2019 Cynthia Zirkwitz


Cynthia Zirkwitz (author) from Vancouver Island, Canada on September 10, 2019:

Dianna, thank you for dropping by and commenting!

Dianna Mendez on September 09, 2019:

As a garlic lover, these recipes are wonderful for a comfort meal any day!

Cynthia Zirkwitz (author) from Vancouver Island, Canada on September 02, 2019:

Hi Peggy, thanks for checking out the recipes and for the comments. The salad dressing is, in my opinion, a pleasant change from the overly salty commercial dressings with similar ingredients. Happy Labour Day!

Cynthia Zirkwitz (author) from Vancouver Island, Canada on September 02, 2019:

Besarien-- I am keeping an eye on the hurricane news-- devastating for the Bahamas-- and thinking about, and praying for, your safety and welfare. I hope, like you, that it spends itself in the ocean.

Peggy Woods from Houston, Texas on September 02, 2019:

My husband and I love garlic and use it in many dishes. He often makes a garlic mashed potato but does not use the nutritional yeast in it. Cannot wait to try your soup recipe and the garlic-tahini salad dressing. Thanks!

Besarien from South Florida on September 01, 2019:

Speaking for the whole State of Florida (which absolutely no one has elected me to do) thank you for your kind thoughts and prayers, Techygran!

Supposedly Hurricane Dorian is going to turn and stay off land. That would be our best scenario. However, it is enormous and slow-moving and will likely cause a lot of damage to the east coast anyway. There have been gas shortages here for days. Bottled water is scarce for those who still aren't prepared. I worry about them and the new residents who have never experienced hurricanes before.

Luckily, my husband is still in Toronto, my son is in NY. This will be the first hurricane I ride out all on my own. I have my dog for company but she wasn't much help with the heavy lifting. I know the drill and am stocked up, locked down, and well-prepared for any eventuality. Don't worry if you don't hear from me for a while after. Last time (Hurricane Irma, I think) we were without power for five days which was nothing compared to outages in Puerto Rico.

Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 29, 2019:

Oh wow Besarien, so much love from one so deluged! Upcoming hurricane? Should I be scared and praying for you? I will pray anyhow. Please let me know how things go! Thank you for reading this and commenting so kindly, as well. I hope that when you finally try the cauliflower soup that you are suitably impressed. All the best! God bless you and keep you safe!

Besarien from South Florida on August 29, 2019:

I love garlic. Okay, maybe not on the breath of a stranger in a crowded elevator. I'm going to try your Garlicky Cauliflower Soup recipe when we get power back again after our upcoming hurricane. It sounds like pure love in a bowl! I will let you know how good it came out, but I can tell just by reading your recipe that it is going to be delicious. Thanks for sharing this one, TechyGran!

Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 28, 2019:

Hi Flourish,

Nice to see you here! I confess, that like your husband, I continually get mixed up between bulb and clove and crown and whatever other words are used to describe portions of the garlic constellation. Speaking of strong recipes using garlic, our son was vegan at a very young age (16) and when he left home he had a few recipes he cycled, one of them being a fairly garlicky hummus. What he found out at his house that he shared with other students was that they also liked his hummus-- a lot. So, to prevent it from being gobbled from the fridge, he told us he really amped up the garlic content. He still liked it... sort of ate it in small daily quantities, medicinally... but his roomies left it alone from that time on.

Thanks for dropping by with your wit and charm and helpful suggestion about adding carrot to the cauliflower soup-- I think that would work very nicely! I heard, also, that carrot is a sort of block to garlic breath. Check that out, okay? lol

Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 28, 2019:

Hi Linda!

Always nice to taste stuff in your mind before going ahead and trying it for real! Thanks for your usual kind comments and for dropping by!

Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 28, 2019:

Dear Denise--

Nice to hear about another on-board fan for the stinking rose! I am so happy that over the years I have grown to love the taste of garlic because you are right-- it is a healthy herb to get to know! All the best!

Linda Crampton from British Columbia, Canada on August 28, 2019:

Your recipes sound and look delicious. I could taste some of the ingredients in my mind, which is always a good sign when I'm reading recipe articles. Thanks for sharing the information, Cynthia.

FlourishAnyway from USA on August 28, 2019:

I laughed when I saw your notation about the garlic bulb being the whole Mama. When I was working full-time, my husband typically cooked dinner and wasn't familiar with the difference between a single garlic clove and the entire bulb. We had some really strong recipes as a result. I pity those who could smell it in our pores, on our breath, etc. for the next day or two. I like that soup idea you have. I could also see adding carrots or broccoli.

Denise McGill from Fresno CA on August 28, 2019:

This is awesome information. I am only just beginning to discover the many benefits of garlic in my diet. Last year I decided to go vegan and that's when I found so many recipes with garlic in it. When the summer came I discovered that I had not suffered even one mosquito bite and usually they love me. I hear mosquitoes don't like garlic. That's good. I especially appreciate the roasted garlic in the microwave. I wanted to try this but didn't want to fire up my oven in this heat. Great alternative. Thanks.



Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 28, 2019:

Hello Ms. Dora! So great to see you here!

I'm sorry but I have to chuckle at the "gourmet" descriptor-- none of my dishes are very formal-- generally made to stick to the ribs or at least leave one feeling satisfied after eating them. The garlicky mashed potatoes are pretty much mashed potatoes with roasted garlic (that you can cook up in the microwave I just found out) mixed in. I like to think of them as 'comfort food' and I think you might find them tasty-- on the other hand, garlic is not always a favourite ingredient. I would say, if you have pause, to decrease the garlic by half-- maybe add in some other favoured herb. Thank you for coming over and for commenting!

Dora Weithers from The Caribbean on August 28, 2019:

Not very knowledgeable about gourmet dishes like these. I learned a few things and maybe I'll try the garlic soup Thanks!

Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 28, 2019:

Hi Chitrangada Sharan--

Thank you for dropping by and for your lovely comments.

I agree with the 'immense health benefits' from eating garlic daily. I remember a time when we were oh-so-delicate about not wanting to eat garlic for fear of breathing garlic fumes on someone who might be offended. No more. I cannot remember the last time when that idea crossed my mind. (Well, other than just now.) I also contend that when people mutually consume garlic, then the nose of either is indifferent to the fragrance from the other eater.

I hope you like the recipes you try. I am now going to go and look at some of yours, since I have not been to your site for a while.

Have a great garlicky day!

Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 28, 2019:

Hi Eric --

I agree with you that the day loses much of its creative pungency without garlic in it! I grew up not knowing much about garlic except that I did like those greasy Ukrainian garlic sausages that turned up at every event in our community. My first cooking experiences with garlic were through the use of some pretty stinky and inauthentic granulated powders. But, through the years, and after marrying a garlic-lover, I've become quite taken by it as well and definitely use the live bulb of the Stinking Rose. Have a happy, garlicky day today!

Chitrangada Sharan from New Delhi, India on August 28, 2019:

An excellent article about garlic. We consume it almost everyday and also like it’s taste. It has immense health benefits.

I liked the recipes, you have suggested in this article and would like to try some of them.

Thanks for sharing.

Eric Dierker from Spring Valley, CA. U.S.A. on August 28, 2019:

Wonderful, I can only add that a day without garlic is no day at all. I am going to go roast some right now to use every meal --- well almost.

Cynthia Zirkwitz (author) from Vancouver Island, Canada on August 27, 2019:

Hi Lisa Bean,

Thanks for dropping by. I agree that roast garlic is sweet and perhaps just coming into its' own. If you try thrse recipes, please come back and tell me what you think!

Lisa Bean from Virginia on August 27, 2019:

Love roasted garlic! The flavor and sweetness is awesome!

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