Q&A: Chef Ana Morales on Crafting Plant-Based Comfort Food

Chef Ana Morales is known for translating traditional comfort classics into plant-based versions that maintain nostalgia and richness. We sat down to ask how she approaches technique, flavor, and accessibility.

Why comfort food?

Chef Ana: "Comfort food connects to memory. When I cook, I want people to feel held. Plant-based cooking can do that if we focus on texture and layered flavors."

How do you get richness without dairy?

Chef Ana: "Use nuts and seeds for creaminess—cashews, sunflower seeds, tahini. Also incorporate umami sources like miso, roasted vegetables, and caramelized onions. Acid at the end brightens and simulates the 'finished' quality that dairy often provides."

Favorite quick techniques?

Chef Ana: "Roasting transforms humble veg. Deglazing a pan with vinegar or wine adds complexity. And never underestimate the power of a quick pan-toast of spices to bloom their oils and aromas."

Whats your go-to comfort weeknight dish?

Chef Ana: "A smoky lentil stew with a cashew cream swirl and crunchy fried sage. Its fast if you use pre-cooked lentils and freezes well."

Ingredient substitutions for home cooks

Chef Ana: "If you dont have cashews, try sunflower seeds—soak and blend. No miso? Use a splash of soy sauce and nutritional yeast for umami. For creaminess, a small potato blended into soup works wonders."

How to make plant-based baking feel indulgent?

Chef Ana: "Layer textures. A soft crumb with a crunchy topping and a sauce or glaze creates indulgence. Use browned butter flavors with coconut oil and browned bits for a bakery-quality taste."

Tips for cooks trying their first plant-based main

• Start simple: roast veg, add a grain, and build a sauce.
• Focus on seasoning: salt, acid, and heat balance dishes.
• Replace rather than replicate: aim for satisfying textures, not exact copies.

Parting advice

"Be curious and generous with flavor experiments. Plant-based cooking rewards boldness and patience."

Chef Anas book, Rooted Comfort, launches this spring and includes weeknight adaptations and a chapter on pantry staples for plant-based cooking.