The Ultimate Guide To Delicious Vegan Recipes In The UK

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The UK’s vegan scene is exploding with flavour and creativity. Whether you’re a seasoned plant-based pro or dipping your toes into the world of vegan cuisine for the first time, there’s something delicious waiting to be discovered. This comprehensive guide explores some of the best vegan recipes the UK has to offer, complete with easy-to-follow instructions, readily available ingredients, and a breakdown of their nutritional value.

The Flavourful Feast: A Vegan Adventure

Best Vegan Comfort Food Recipes  Healthy UK Meal Ideas
Best Vegan Comfort Food Recipes Healthy UK Meal Ideas

Here, we delve into a variety of crowd-pleasing vegan dishes perfect for any occasion:

1. Lentil Shepherd’s Pie: This hearty classic gets a plant-based makeover with protein-packed lentils replacing the usual lamb. Brown lentils simmer in a rich gravy with vegetables and topped with creamy mashed potatoes for a comforting and satisfying meal.


2 cups brown lentils, rinsed

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (vegan option)
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 4 large potatoes, peeled and cubed
  • 1/2 cup unsweetened plant-based milk
  • 1/4 cup vegan butter

  • Directions:

    1. In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the onion, carrots, and celery for 5 minutes until softened.
    2. Add the garlic and cook for an additional minute.
    3. Stir in the lentils, vegetable broth, chopped tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper.
    4. Bring to a boil, then reduce heat and simmer for 30-35 minutes or until the lentils are tender.
    5. While the lentil mixture simmers, prepare the mashed potatoes. Boil the cubed potatoes in salted water until fork-tender. Drain and mash with the plant-based milk and vegan butter until smooth and creamy.
    6. Preheat oven to 190°C (375°F).
    7. Transfer the lentil mixture to a baking dish. Top with the mashed potatoes, spreading evenly.
    8. Bake for 20-25 minutes, or until the potatoes are golden brown.

    Nutrition Facts (per serving):

    Calories: 450

  • Protein: 18g
  • Fat: 15g
  • Carbs: 55g

  • 2. Creamy Coconut Curry with Chickpeas and Vegetables: This vibrant curry boasts a delightful blend of fragrant spices and creamy coconut milk simmered with chickpeas and a medley of colourful vegetables. Serve it over rice for a satisfying and wholesome meal.


    1 tablespoon coconut oil

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1 (14-ounce) can coconut milk
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup chopped bell peppers (any colour)
  • 1 cup broccoli florets
  • 1 cup chopped sweet potato
  • 1 cup chopped zucchini
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Cooked rice, for serving

  • Directions:

    1. Heat coconut oil in a large pot or Dutch oven over medium heat. Sauté the onion for 5 minutes until softened.
    2. Add the garlic, curry powder, ginger, and turmeric. Cook for an additional minute, stirring constantly, to release the flavours.
    3. Pour in the coconut milk, chickpeas, bell peppers, broccoli, sweet potato, and zucchini. Season with soy sauce, lime juice, salt, and pepper.
    4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
    5. Serve hot over cooked rice.

    Nutrition Facts (per serving):

    Calories: 400

  • Protein: 15g
  • Fat: 18g
  • Carbs: 40g

  • 3. Vegan Fish and Chips: Don’t miss out on this classic British dish! Crispy tofu “fish” gets dipped in a light and airy batter, served with golden brown chips (fries) and creamy vegan tartare sauce for the ultimate comfort food experience.


    For the Tofu “Fish”:

  • 1 block extra-firm tofu, drained and pressed