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Vibrant vegan dishes

Embrace veganism with our wonderfully vibrant vegan recipes. Who needs cheese?
Harissa, chickpea and lentil stew
by Xavier Bramble

This vegan chickpea and lentil stew gives a warming kick from the harissa. Packed full of veggies, it will brighten a winter's day.

Main course

Vegan pulled jackfruit

by Emily Angle
Main course

Vegan lasagne

by Justine Pattison
Main course

Vegan chilli

by Justine Pattison
Main course

Vegan paella

by Matt Pritchard
Main course

Vegan Thai larb

by Izy Hossack
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Vegan pizza

by Justine Pattison
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Vegan French toast

by Justine Pattison
Brunch

Vegan pavlovas

by Matt Pritchard
Desserts

Vegan 'chicken' gyros

Main course

Vegan fried breakfast

by Matt Pritchard
Brunch

Vegan pasties

by Annie Rigg
Main course

Vegan burgers

by Matt Tebbutt
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Easy butternut squash curry with chickpeas

by Rachel Ama
Main course

Root vegetable Thai curry

by Aiden Byrne
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Vegan Wellington

by Justine Pattison
Main course

Vegetarian paella

by Simon Rimmer
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Butternut squash curry with chickpeas

by Tom Kerridge
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Peppers with chickpeas and harissa

by Nigel Slater
Main course

Lighter spinach and cherry tomato dal

by Fiona Hunter
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Tofu scramble breakfast bagel

by Lucy Parker
Brunch

Lokanta stew

by Nigel Slater
Main course

Sweet potato soup

by Rachel Phipps
Light meals & snacks

Potato and pepper bake

by Nigella Lawson
Side dishes

Vegan hot ‘honey’ tempeh tacos

by Elly Smart
Main course

Gigantes with tomatoes and greens

by Rick Stein
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Tofu mee goreng noodles

by Justine Pattison
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Vegan Buddha bowl

by Lucy Parker
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Shredded tofu peanut ramen

by Elly Smart
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Vegan black bean enchiladas

by Rachel Phipps
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Sweet potato and black bean burritos

by Tom Kerridge
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Mediterranean tofu clusters

by Elly Smart
Main course

Tofu sushi bowl

by Sunil Vijayakar
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Sweet potato oven chips

by Ching-He Huang
Side dishes

Miso mushroom burgers with crispy rice paper ‘crackling’

by Elly Smart
Main course

Slow cooker vegan bean chilli

by Justine Pattison
Main course

The ultimate vegan breakfast

by Roxy Pope and Ben Pook
Brunch

Baked aloo gobi with flatbreads

by Anna Jones
Main course

Vegan cinnamon buns

by Annie Rigg
Cakes and baking

Tumbet

by The Hairy Bikers
Side dishes

Malaysian-spiced noodles with tofu

by Simon Rimmer
Main course

Falafel burger

by Paul Rankin
Main course

Vegan elote

by Gaz Oakley
Side dishes

Nadiya's dal

by Nadiya Hussain
Main course

Freekeh salad

by Rick Stein
Side dishes

Vegan spicy sausage casserole

by Portia Spooner
Main course

Matcha pancake stack with coconut yoghurt and fresh berries

by Luke Boatright
Brunch

Super spring salad

by John Torode
Light meals & snacks

Socca pancakes with roasted peppers and avocado

by Pippa Kendrick
Light meals & snacks

Pea kachori

by Nita Sodha and Meera Sodha
Starters & nibbles

Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy

by Hemsley + Hemsley
Main course

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