Want to add some more plant-based dishes to your repertoire? Whether you've been vegan for a while, are giving Veganuary a go or simply fancy trying something new and delicious, these recipes should inspire you. From treats and light meals to comfort food classics and indulgent desserts, here are our best recipes that are completely vegan.
Looking for something new to cook? Click or scroll through our ultimate collection of plant-based recipes that everyone will love.
Perfect for a weekend brunch, these vibrant tacos are packed full of punchy flavours. The tacos, with fried vegan sausage, pickled red onion, mushrooms and potato, are quick and easy to make. You could also bring all the elements to the table and let everyone build their own.
A burrito is an easy and filling idea to kickstart your day or to take to work for lunch. This recipe incorporates scrambled tofu, fried plantain, onion and peppers, and is served with a punchy tomato salsa. You could also take our basic recipe then add vegetables of your choosing, such as sweetcorn, black beans, diced green peppers and rocket.
Packed full of green goodness, this dish is perfect for a tasty brunch or breakfast. Using plant-based yogurt in place of traditional eggs, the mixture of leeks, garden peas, beans and lots of greens is topped with avocado and za'atar, a Middle Eastern blend of dried herbs. You'll feel both satisfied and super healthy after enjoying this.
Who doesn't love pancakes for breakfast? Luckily you don't have to skip them if you've gone vegan. Our plant-based version of classic fluffy pancakes is made with soy milk and apple cider vinegar and when served with maple syrup and fresh berries you won't even know the difference.
Simple, tasty and packed full of goodness, this easy recipe can be used as a side or as a main meal. Butternut squash, red onion, aubergine, nuts and butter beans are mixed with shop-bought tomato sauce and roasted. The crunch from the nuts gives a good texture and if you want to make it even more comforting, you could crumble some plant-based cheese over it once it's ready.
Get the recipe for roasted spicy squash, nuts and beans here
Bring the flavours of the Caribbean into your kitchen with this bright and punchy vegan take on a jerk chilli. Combining a selection of veg with filling red or kidney beans, this is a properly satisfying bowl of food and a perfect winter warmer. Serve it over white rice with some mango and coriander to help cut through the heat.
There's nothing quite like a hearty bowl of warming stew and creamy mash on a winter's day. There's plenty of comforting savoury flavour in the stew, with mushrooms, miso paste and balsamic vinegar all adding that umami hit. The cauliflower mash is a much lighter and fluffier side, but you can serve with potato mash too, if you prefer.
Packed with fresh thyme, rosemary, sage and parsley, this is a healthy tonic when it's cold out. It's packed with filling protein like lentils and beans and incorporates yeast extract and Dijon mustard for a savoury hit. And it's ready in just 45 minutes.
A real crowd-pleaser, this Italian-style dish is perfect when you fancy something indulgent, yet full of goodness. Gnocchi is usually made with potato, but this recipe uses pumpkin for the little dumplings – you can also use squash when pumpkin is out of season. To add extra flavour, the gnocchi is tossed with sun-dried tomatoes and a nutty pesto with a hint of garlic.
Add some spice to your menu with this one-pot vegan curry. Plantain and chickpeas are cooked in a spicy coconut sauce, and fresh spinach is stirred through at the end. It's really filling so needs no accompaniment, but you could serve a fresh salad on the side. Be mindful of the recipe's Scotch bonnet peppers if you don't like your curry too hot.
Much lighter than the classic cheesy and meaty dish, this uses a paste made with cashew nuts that resembles soft cheese but you could cut time and substitute for shop-bought plant-based soft cheese instead. Two different types of mushrooms give a pleasant savoury note and the crunchy texture of hazelnuts really makes the dish.
A fragrant Sri Lankan curry, this one-pot wonder has a creamy, coconutty base with cashews, chickpeas, sweetcorn and spinach. You could substitute the spinach for any other leafy green such as chard and, although it's quite filling on its own, it also tastes great with rice.
Perfect for quick midweek dinners, this simple one-pan Mediterranean recipe is loaded with healthy vegetables and made more filling with lentils. Some dried herbs and fresh basil add freshness to the hearty stew, and it's delicious served with crusty bread.
You need nothing more than flatbreads, naan or roti to mop up this moreish north Indian spiced lentil dish. Not only is it vegan and super comforting, it's also low in calories and saturated fat, making it a healthy meal option that's still extremely satisfying.
A pulao is a simple one pot dish of spiced rice with vegetables, which is perfect when you have several people to feed. Any selection of veggies can be used, depending on what you have at home, and it doesn't need any accompaniments. However, you could add raita if it's made with vegan plain yogurt and vegan sour cream.
Cook up a taste of Thailand with this crowd-pleasing tofu curry. The panang curry paste is bursting with wonderful flavours – ginger, lemongrass, chilli, lime, garlic and coriander. Everything is simply whizzed up in a blender, so it's worth making your own paste for the fresh, vibrant taste you won't find in a jar. Once you have your paste, the rest of the dish is a breeze.
It takes hardly any time at all to make this rich, creamy curry. Traditional chicken is replaced with wonderful fried tofu puffs and the curry sauce is made with dairy-free butter. It goes brilliantly with chapatis or a quick side salad.
Miss crispy Peking duck and pancakes? This jackfruit version mimics the flavours of this takeaway favourite very closely. The jackfruit is cooked on the hob first until it's ready to shred and then finished in the oven until it starts to crisp up. To serve, arrange all the pancake ingredients, like cucumber, spring onion and jackfruit, on a serving platter and let everyone assemble their own.
Now that good vegan substitutes for mozzarella are widely available, pizza is back on the menu. In this recipe with Brussel sprouts and lemon, there's a homemade pizza dough to make, but you can easily buy a ciabatta or shop-bought packet mix – just double check the ingredients to ensure it's vegan. You can also experiment with different toppings once you have your base made.
Dhansak is a Parsi dish, combining elements of Persian and Gujarati cuisines. It's often made with mutton or chicken, but this vegan version incorporates cauliflower and peas. It's quite hot, but the addition of coconut yogurt cools it down. Best of all, it only takes 15 minutes to prepare then it's left to simmer. Any leftovers are great cold for lunch the next day.
These amazing vegetable kebabs are inspired by suya, a spicy West African meat kebab that's traditionally cooked over firewood. They are then rubbed in suya spice – a peanut-based spice mix also called yaji. This recipe incorporates extra roasted peanuts to make a crunchy coating and is served with a spiced peanut butter sauce, called ose oji, originating from the Igbo people in Nigeria.
There's no need to stop eating your favourite dishes once you start following a vegan diet as most recipes can be easily adapted. This vegan protein-packed Caesar salad is a great example of how non-traditional ingredients like baked tempeh and creamy cashew dressing can be wonderfully evocative of the real deal.
Warming, hearty and ready in just 25 minutes, this vegan version of a popular Korean noodle dish called jjapaguri, features chunky smoked tofu, mushrooms and broccoli. The result is moreish, umami-rich and addictively spiced. Speed things up by using a food processor to chop all the aromatics and adding them straight to the wok.
In addition to its meaty texture, jackfruit is great because it takes on different flavours well. In this recipe, seaweed flakes, soy and lemon are added to enhance the taste and make it tuna-like. It's tossed through spaghetti with olives, capers and chopped tomatoes for a comforting pasta dish.
If you're after a winter warmer try this corn chowder, which has the magical ability to brighten up any meal thanks to its beautiful colour and zingy flavour. The sweetness of the corn and squash is wonderfully complemented by the warmth from the spice blend. It's both a filling and tasty bowl of soup.
Get the recipe for spiced corn, lentil and butternut squash chowder here
Fragrant with the aromas of cinnamon, garlic and ginger, a richly spiced and hearty lentil mix is spooned over perfectly fluffy sweet potatoes, taking the humble baked potato to another level. Although the ingredient list is lengthy, it's a very simple recipe and once you've made the tahini dressing, it will keep in the fridge for a week and can be used in a whole host of other dishes.
You can whip up this light and fresh stir-fry in just 15 minutes, so it's great for a quick after-work supper or speedy lunch. It's the peanut butter in the sauce which makes it so tasty, along with some crunchy greens. Do try tracking down straight-to-wok noodles – they make easy work of any stir-fry.
A few years ago, making a vegan cheesy pie would have been impossible, but now that cheese alternatives are much easier to find, you can give this one a go. Most shop-bought pastry not labelled as 'all butter' is usually vegan, but double check the pack to be sure. Serve with your favourite vegetables.
Mac 'n' cheese is always a crowd-pleaser, and this tangy, creamy and 'cheesy' version is just that but contains no cheese. Instead, a clever combination of ingredients, like nutritional yeast and mustard powder, help create a vegan version of this comfort food classic. It takes just over an hour to make, but you can also freeze it or prepare the filling a few hours ahead, then just add the crunchy breadcrumbs and bake.
This rich and relatively mild Thai curry is full of flavour, replacing the traditional chicken or prawns with tofu. The trick to making sure tofu keeps its texture is to shallow-fry it first and add it to the curry at the end. Most Thai curries can be adapted to a vegan diet because the base is coconut milk or cream, and there's no dairy involved, so it's great to have at least one recipe as part of your repertoire.
Jackfruit adds a welcome meaty texture to a vegan curry and this punchy sauce of spices, garlic, ginger and chillies is perfect for it. There's very little preparation here and it only needs 30 minutes of cooking time. It could be a little spicy for some, so have some coconut yogurt on hand to cool it down.
Our recipe will teach you how to make black bean sauce from scratch but if you're short on time, just use a shop-bought jar. The cashew nuts add essential protein while shiitake mushrooms bring that savoury, umami flavour.
A tasty treat in just 20 minutes, these burgers incorporate elements from both Lebanese and American Chinese cooking. The burger is filled with shawarma-spiced seitan and a refreshing sesame slaw with cabbage, onions and carrots. It's then finished with a touch of hoisin sauce, vegan mayo and sriracha for a little spice kick.
This mega burger uses tempeh for the patty – it's a meat protein substitute, similar to tofu (you can use tofu if you can't find tempeh). The kimchi in the recipe is homemade, which is worth a go if you have time, but now you can find good-quality kimchi in the supermarket. If you're not a fan of the taste of kimchi, you can substitute it with grated carrots and pak choi.
Thanks to its meaty texture, jackfruit is perfect in savoury vegan dishes and you can buy it ready-prepared in a tin in most supermarkets. In this recipe, jackfruit is fried in a smoky adobo sauce (a rich sauce made from dried chillies), topped with sweetcorn and avocado salsa and piled into tacos. You could also use ready-made tomato salsa or guacamole.
The comfort of a traditional biryani is hard to match, but this vegan version with cavolo nero will have everyone coming back for seconds. This recipe incorporates split peas, heady saffron and lots of tasty, crispy bits of cavolo nero – it's perfect when you want a spiced bowl of comfort food.
These black bean and mushroom burgers are ridiculously moreish. Cook them in the oven first, so they hold their shape better, and finish off on the grill for a smoky char. Chipotle in the patty mix adds depth of flavour and the burgers are topped with fresh coriander, salted peanuts for texture and a generous squeeze of lime juice.
Get the recipe for chipotle, mushroom and black bean burgers here
A perfect plant-based version of a bacon cheeseburger, this inventive recipe includes vegan bacon strips. Easy to make, rice wrappers are coated in soy sauce, balsamic vinegar and maple syrup to replicate the taste of caramelised bacon. The veggie burger itself is full of flavour with a firm texture and you could get away with using shop-bought vegan mayo to cut down on cooking time, although our homemade version is simple and delicious.
This decadent dessert takes just 10 minutes to make and is so rich and delicious it will be a real dinner party pleaser. The creamy chocolate pudding combines bananas, oat cream, cinnamon and cocoa powder into lush little chocolate pots that are great served with fresh berries, like blueberries, and mint.
This vegan cheesecake is a real centrepiece showstopper that will impress guests. Velvety smooth mango and coconut filling, a base made of blitzed chin chin (a West African snack of deep-fried dough) and fresh berries on top – you couldn't wish for a better vegan cheesecake. Made with cashews, coconut cream and frozen mango flesh, the filling is so smooth and creamy you wouldn't even know there's no dairy.
You'd never guess that puréed chickpeas are the magic ingredient to these bitesize treats. The recipe uses those along with peanut butter and dates – there's no butter added and only natural sugars, making this a healthy snack. They're also very rich so you only need a small portion to hit the spot – perfect with a cup of tea.
Get the recipe for chocolate and peanut butter fridge bars here
This yummy cake takes under an hour to whip up. A classic pairing of sweet and salty flavours, it's perfectly indulgent and will satisfy even the toughest of critics. When serving, make sure to finish with a light sprinkling of sea salt crystals to enhance and balance the sweet caramel flavour even more.
This British tea-time classic has been given a plant-based makeover and the resulting sponge is just as light, airy and delicious as the traditional recipe. It still has a creamy filling, made with icing sugar and dairy-free butter, and a generous spread of either raspberry, strawberry or apricot jam.
This homemade millionaire’s shortbread is super easy to make and indulgently delicious. It features a crumbly base, a thick layer of vanilla, lip-smacking Biscoff spread and date caramel, and is topped with smooth, dark chocolate – most people would be shocked that it's vegan if they didn't already know.
Incredibly indulgent, creamy and satisfying, no-one will guess this peanut butter pudding is vegan. Combining all of our favourite ingredients – peanut butter, chocolate and salted caramel – you can make both the puddings and the chocolate sorbet ahead of time and freeze until ready to serve.
This gorgeous tart looks like a real labour of love, but it's far easier to make than you think and is ready in around an hour. The cooked pastry case is spread with a layer of lightly salted caramel, then topped with a dark chocolate filling, which you simply leave to set.
Cheesecake may be stretching it a bit as this recipe doesn't contain cheese, but it does have the indulgent creaminess of a traditional cheesecake. The crunchy base is made with macadamia nuts, dates, coconut and pumpkin seeds, while the creamy filling is based on macadamias, although you could use cashews. Topped with a tart sauce of blueberries and dates, it's a winner, and is unbelievably ready in just 30 minutes.
If you're looking for a vegan show-stopper dessert, look no further than this recipe for tropical pavlova, topped with pineapple, kiwi fruit and passion fruit (or any of your favourite fruits). The secret to a meringue without egg whites is aquafaba – the liquid from a can of drained chickpeas. Trust us, it will beat up into peaks when you add the sugar gradually, just like an egg white meringue.
A brownie can still taste great and be vegan, and it's one of the easier plant-based bakes to make. There's still plenty of chocolate but the butter is replaced by a light oil such as sunflower, so they are still moist and fudgy. Add fresh berries and raspberry sauce to serve as a dessert.