247 plant-based recipes
Explore CuisineSavvy recipes and articles tagged Vegan.
This collection brings together CuisineSavvy recipes explicitly tagged Vegan. It is a focused way to explore the catalogue without scrolling through every plant-based recipe on the site. Tags describe the recipe as published; they are not inferred from a title or from a search phrase. That makes the recipes here a more dependable match for the topic, while still leaving room for different cuisines, courses, cooking methods and levels of complexity.
Use the filter below to narrow these vegan recipes by an ingredient, dish or cooking style, then sort the complete set by newest, oldest or HealthScore. Each recipe links to its full ingredients, method, declared allergens and nutrition panel, so you can compare the details that matter to you rather than relying on a label alone. Nutrition needs vary from person to person; where a category relates to a medical condition or prescribed diet, use the recipe data as a starting point and follow advice from your qualified healthcare professional.
A velvety, golden bowlful of roasted pumpkin and potato, fragrant with rosemary and a whisper of nutmeg — this Italian-inspired vellutata is rich, warming and deeply satisfying. Silky smooth with a beautiful amber colour, it looks as good as it tastes. Perfect for a cosy autumn lunch or an elegant starter.
HealthScore 85
Deep, earthy and satisfyingly savoury, this slow-braised stew brings together tangy sauerkraut and smoky dried forest mushrooms in a rich, amber broth that fills the kitchen with the scent of allspice and bay. It looks wonderfully rustic in the bowl — dark, glossy and hearty. A brilliant cold-weather supper that keeps and reheats beautifully, and is just as good the next day.
HealthScore 87
A hearty, golden bowlful of tender swede, potato and leek simmered in a fragrant caraway-spiced broth — warming, deeply savoury and satisfying on a cold day. The vegetables melt into one another while keeping their character, making this a proper cold-weather supper worth coming home to.
HealthScore 88
Golden and fragrant from the oven, this gluten-free loaf is packed with earthy toasted walnuts and aromatic fresh sage in every slice. The crumb is tender and moist, with a satisfying nuttiness that makes it equally at home on a weekend brunch table or alongside a hearty bowl of soup.
HealthScore 81
Golden and fragrant from the oven, this gluten-free loaf is studded with jewel-bright cranberries and laced with earthy sage — a combination that is tart, savoury-sweet, and deeply satisfying. The crumb is tender and moist thanks to a whole-food plant-based method built on almond flour, teff, and oats. Serve it warm alongside a festive spread or sliced thick for a next-day toast.
HealthScore 80
Golden butternut squash melts into a silky, naturally creamy sauce laced with roasted garlic and fragrant rosemary — no cream required. Every bowlful is richly coloured, warmly spiced and deeply satisfying, with the squash doing all the work. A brilliant midweek supper that comes together in under 35 minutes.
HealthScore 78
Golden and gloriously silky, this Neapolitan-style pasta wraps every tube of ditalini in a velvety butternut squash sauce that is sweet, savoury, and deeply comforting. A scattering of optional plant-based parmesan adds a salty, umami finish. It comes together in half an hour and is exactly the kind of bowl you want on a cool weeknight.
HealthScore 78
Golden, velvety and deeply savoury, this plant-based mac and cheese wraps tender pasta in a silky butternut squash sauce laced with melted plant cheddar and a whisper of nutmeg. The squash gives the sauce its famously orange hue and a natural sweetness that balances the sharp, tangy cheese. It is hearty enough for a midweek dinner and comforting enough to bring to the table on a cold weekend.
HealthScore 75
Silky ribbons of pasta cloaked in a golden, velvety butternut squash cream, finished with a generous cloud of cashew burrata and a shower of toasted pistachio granules — this is autumn comfort at its most elegant. It comes together in under 30 minutes and looks genuinely stunning on the plate. A brilliant weeknight centrepiece that satisfies without heaviness.
HealthScore 83
Golden ribbons of handmade tagliatelle, tinted and flavoured with sweet butternut squash, toss beautifully with a light sage-butter-style sauce made from olive oil and fresh herbs. The pasta is silky, subtly sweet and satisfying in a way that feels both rustic and elegant. A stunning centrepiece for an autumn Sunday lunch.
HealthScore 72
Golden ribbons of tagliatelle tossed with sweet, silky butternut squash, fragrant rosemary and crispy smoked tofu that shatters like the best pancetta — this is autumn comfort food at its most inviting. The contrast of caramelised squash and savoury, smoky bites makes every forkful deeply satisfying. It comes together in under 30 minutes, making it an ideal weeknight supper.
HealthScore 79
Silky, flame-kissed butternut squash melds with a smoky tomato vodka sauce to coat every ridge of al dente rigatoni in deep, warming flavour. The finished bowl glows a rich amber-orange, crowned with a swirl of plant-based cream and a dusting of smoked paprika. Hearty enough for a midweek dinner yet impressive enough for a dinner-party table.
HealthScore 78
Deeply savoury and gloriously jewel-toned, this Sicilian classic layers tender fried aubergine, briny olives, sweet-sour agrodolce and fragrant basil into something far greater than the sum of its parts. It is one of those dishes that genuinely improves overnight, making it the ideal prepare-ahead centrepiece or antipasto for a summer spread.
HealthScore 83
A deeply savoury Italian soup built on golden soffritto, sweet peeled tomatoes and tender chickpeas, finished with a glug of grassy extra-virgin olive oil — hearty enough for a midweek supper yet quietly elegant. Partially blending half the chickpeas gives the broth a silky, voluptuous body without a drop of cream. Serve it over fluffy pilau rice on a cool evening for a bowlful that genuinely satisfies.
HealthScore 84
Bubbling, golden and deeply savoury, this gratin layers tender wilted spinach in a silky garlic sauce beneath a crisp, herb-flecked breadcrumb crust — comfort food at its most elegant. It is rich in iron and folate from the spinach, yet lighter than a classical gratin. Serve alongside roasted potatoes or grilled sourdough with a glass of dry Riesling.
HealthScore 80
Pillowy, golden and folded in the classic Parker House style, these rolls have a feather-soft crumb, a glistening plant-fat crust and that irresistible pull-apart tenderness. A flax binder and oat milk keep them every bit as rich and supple as the original. Lovely warm from the oven alongside a dry cider.
HealthScore 72
Golden, herb-fragrant and deeply savoury, this stuffing bakes into a dish of crisp-edged cubes and a tender, flavour-soaked centre — the kind that earns the loudest praise at the table. Mushroom and walnut mince brings meaty richness whilst fresh sage and parsley keep every mouthful bright. Serve it alongside your Sunday roast or holiday spread and pour a glass of dry Pinot Noir.
HealthScore 77
Crispy, caramelised Brussels sprouts meet smoky, umami-rich chestnut mushrooms in a golden hash that's as satisfying on a weeknight as it is on a weekend brunch table. A squeeze of lemon at the end lifts every savoury note and keeps the colours vivid. Serve it alongside a glass of dry Riesling for a pairing that sings.
HealthScore 87
Deep, glossy and intensely savoury, this plant-based gravy is built on a double hit of cremini and dried porcini mushrooms that give it a rich, meaty depth you'll want to pour over everything. It clings beautifully to mashed potatoes, roasted vegetables or a Sunday nut roast, and it's good enough to make all year round — not just for the holidays. Pour a glass of dry Pinot Noir alongside and you're set.
HealthScore 75
Tall, golden and shattering at the edges, these scones pull apart in buttery, steam-lifted layers that are hard to believe are entirely plant-based. The oat-milk "buttermilk" gives a gentle tang, whilst ice-cold vegan fat keeps every fold distinct and impossibly light. Bake a batch for a lazy weekend brunch and pair with a crisp dry cider.
HealthScore 69