As the new year rolls in, many of us are trying to figure out how to balance healthy eating with the comforting meals we crave during colder months. It's tough, right? You want to start the year off strong with nutritious choices, but you also don’t want to sacrifice flavor or satisfaction. That’s why we’re so excited about the latest cookbook, Elly’s Plate. This gem is packed with plant-based recipes that are not only good for you but also feel indulgent and comforting. Chef Elly Smart has done an incredible job of creating meals that will leave you feeling full and happy without any guilt.

Elly shares that her favorite feedback so far has been, “Your food feels like walking into my favorite family restaurant.” And that’s exactly the vibe she’s going for. These recipes are designed to make you feel at home, no matter what’s happening outside. Whether you're cooking for yourself or hosting friends, these dishes are sure to impress. So why not try one tonight? Your taste buds—and your body—will thank you.

Roasted Sweet Chili Carrots: A Hearty Veggie Delight

Let’s start with something simple yet oh-so-satisfying: roasted sweet chili carrots. These vibrant veggies are a perfect side dish for any meal, but they’re hearty enough to stand on their own as a main course. Here’s what you’ll need:

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Ingredients:
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

Instructions:
1. Preheat your oven to 400°F. Toss the carrots with olive oil, smoked paprika, garlic powder, cumin, and a pinch of salt and pepper in a baking dish. Roast them for about 30 to 35 minutes, or until they’re tender and golden.
2. Once the carrots have roasted, add the thyme leaves, sweet chili sauce, and soy sauce. Stir everything together and return the dish to the oven for an additional 10 minutes.
3. While the carrots are finishing up, prepare the yogurt mixture. Place the vegan yogurt in a bowl, crumble in the feta, and season it well. Stir everything together until it’s creamy and combined.
4. Spread the yogurt on a large serving plate, top it with the roasted carrots, and drizzle more sweet chili sauce over the top. Finish by scattering extra crumbled feta and thyme leaves for that final touch of elegance.

Leek and Sausage Orzotto: A Creamy Comfort Dish

For those who love creamy, hearty dishes, the Leek and Sausage Orzotto is a must-try. This plant-based orzo dish is packed with flavor and will warm you up from the inside out. Here’s how you make it:

Ingredients:
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

Instructions:
1. Heat a drizzle of olive oil in a pan over medium heat. Cook the sausage chunks for about 6 minutes until they’re golden and crispy. Remove them from the pan and mix in the mustard, agave syrup, and a pinch of salt. Transfer the sausages to a plate.
2. In the same pan, add two tablespoons of vegan butter, the sliced leeks, and a pinch of salt. Cook for about 10 minutes until the leeks are soft and translucent. Add the orzo, minced garlic, and dried thyme, stirring for another 2 minutes. Pour in the white wine and let the liquid evaporate before adding the hot vegetable stock. Bring it to a boil and cook for about 12 minutes, stirring occasionally.
3. Add the Broccolini and white beans to the orzo mixture and cook for an additional 6 minutes. Once everything is cooked through, stir in the remaining ingredients—vegan cream, nutritional yeast, lemon zest, and juice. Top the orzo with the sausages, and garnish with chili flakes or grated Parmesan if you’re feeling adventurous.