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
Silky, caramelised mashed sweet potato baked beneath a golden, crunchy pecan crown — this is comfort food at its most generous. Every spoonful is warmly spiced, buttery-rich and deeply satisfying, and it comes together without a single animal ingredient. Gorgeous as a centrepiece side for a Sunday roast or a holiday table, and lovely alongside a glass of tawny Port.
HealthScore 76
Silky, golden and deeply savoury, this plant-based mash is built on Yukon Gold potatoes and a whole head of slowly roasted garlic, folded through with fruity olive oil and warm oat milk until luxuriously smooth. Every spoonful is rich with mellow garlic sweetness and a clean, herbaceous finish from fresh parsley. Brilliant alongside a Sunday roast or a hearty stew, and a glass of dry Pinot Noir is the ideal companion.
HealthScore 74
Tender green beans smothered in a velvety, umami-rich mushroom and oat milk sauce, crowned with a generous layer of golden crispy fried onions — this is comfort food that earns its place at any table. It is wonderfully rich without being heavy, and works beautifully as a side for a Sunday roast or a holiday spread. Pour a glass of off-dry Riesling alongside and it sings.
HealthScore 81
Billowing with sweet corn and finished with fresh chives, this silky Southern-style pudding is soft, spoonable and deeply comforting — golden on top, custardy within. It's a brilliant side dish for a Sunday spread or festive table, and pairs beautifully with a glass of sparkling apple juice.
HealthScore 75
Glossy, charred tenderstem broccoli tossed with crisp golden garlic and jewel-bright slices of fresh red chilli — this is a side dish that earns its place at the table. The stems stay tender with just enough bite, and the fruity heat of the chilli cuts beautifully through the richness of the olive oil. Ready in under fifteen minutes, it is brilliant alongside pasta or a grain bowl.
HealthScore 85
Golden, creamy and deeply savoury, this one-pan skillet piles seared tofu and king oyster mushroom strips into a smoky paprika sauce with sun-blushed tomatoes and a cloud of wilted spinach — comfort food that looks as good as it tastes. It's rich without heaviness, making it a brilliant midweek supper. Pour a glass of chilled Verdejo or serve with crusty bread to mop up every last drop.
HealthScore 87
Pillowy handmade pasta parcels filled with creamy cashew ricotta, vibrant wilted spinach, and a whisper of nutmeg — this is Italian comfort food at its most inviting. The filling stays delicately green against the golden dough, making it as beautiful to look at as it is satisfying to eat. Lovely as a weekend lunch or an elegant weeknight supper paired with a crisp Pinot Grigio.
HealthScore 73
Deep, savoury and steaming hot, this Japanese-inspired rice is threaded with tender shiitake, king oyster and shimeji mushrooms, then crowned with golden-seared chestnut mushrooms and a shower of fresh herbs. Every grain is glossed with vegan butter and perfumed with kombu dashi, mirin and sake, making it rich enough to serve as a centrepiece. It pairs beautifully with a chilled glass of dry sparkling water or a light Japanese lager.
HealthScore 87
A glossy, golden sage butter coats pillowy vegan ravioli and heaps of wilted baby spinach in this quick Italian-inspired skillet dish — the kind of weeknight dinner that looks and tastes far more indulgent than it has any right to. Starchy pasta water emulsifies with the butter into a sauce that clings to every fold, whilst crisp sage leaves add a whisper of herbal crunch. Serve straight from the pan with a generous grating of vegan Parmesan-style cheese.
HealthScore 72
Golden butternut squash and caramelised Brussels sprouts are roasted in a sticky maple and Dijon glaze alongside hearty slabs of marinated tofu — a tray bake that fills the kitchen with sweet, tangy warmth. The vegetables emerge glossy and tender-edged, with the shallots and garlic melting into the sauce. Brilliant as a weeknight supper or a relaxed Sunday centrepiece, and lovely alongside a glass of crisp dry cider.
HealthScore 86
A vibrant, glossy risotto of slow-cooked Carnaroli rice in rich tomato passata, crowned with golden frizzled red onion and torn fresh basil — deeply savoury, silky, and arrestingly red on the plate. It is as satisfying and nourishing as any classic Italian primo, made entirely from plants. Serve it as a weeknight centrepiece or a relaxed dinner-party starter with a glass of chilled Sicilian white.
HealthScore 70
Deep garnet in the bowl and alive with the sharp, fermented tang of beet kvas, this 1830-style Ukrainian borsch layers earthy red beetroots, tender cabbage, and woodsy mushrooms into something that tastes ancient and nourishing all at once. A blizzard of fresh dill and a swirl of oat cream finish it beautifully. It is the kind of soup worth making on a grey afternoon — serve it with thick slices of dark rye and, if you like, a small glass of cold kvass on the side.
HealthScore 91
A quietly extraordinary broth — amber-clear, deeply savoury and faintly of the sea — that transforms any dish it touches. Built from nothing but dried kombu and shiitake mushrooms, it delivers the kind of clean, lingering umami that makes ramen, noodle soups and simmered vegetables taste truly considered. Make a batch, freeze it in portions, and you will always have something remarkable to hand.
HealthScore 80
Deep amber and fragrant with cinnamon and cardamom, this Persian pumpkin stew layers seared squash, sweet potato and root vegetables in a sweet-sour sauce of tomato, sour golden prunes and lemon — rich enough to feel celebratory, bright enough to keep you coming back for more. It is genuinely good for you too, packed with fibre and slow-release energy from the root vegetables and split peas. Serve it piled over saffron rice on a Friday night with a glass of chilled pomegranate juice alongside.
HealthScore 88
Deep garnet and glossy, this slow-braised red cabbage is heady with red wine, warm spice and the sharp sweetness of tart apples — a classic German side dish that fills the kitchen with an irresistible, wintry fragrance. A spoonful of redcurrant jelly stirred in at the end gives it a jewel-bright finish and beautiful balance of sweet and sour. It is the perfect partner to roast celeriac or lentil dumplings, and holds up wonderfully alongside a glass of Spätburgunder.
HealthScore 88
A fiercely crimson, bubbling Korean stew that delivers deep heat, funk and umami in every spoonful — silken tofu trembles in a scarlet broth alongside fermented kimchi and meaty mushroom strips. It looks dramatic straight from the stone pot to the table, and tastes like pure comfort with a slow, gochugaru burn. Ladle it over steamed rice on a cold evening and pour a cold Korean lager or barley tea alongside.
HealthScore 86
A thick, golden Peruvian stew that glows in the bowl — sweet winter squash melting into a fragrant broth heady with aji amarillo heat and the anise-dark whisper of huacatay. Creamy oat milk rounds every spoonful, whilst sweet corn, broad beans and peas make it a proper meal in itself. Brilliant for a midweek supper, and lovely alongside a crisp lager or a cold glass of chicha morada.
HealthScore 91
A vivid, herb-scented Mexican broth that arrives at the table steaming and brick-red, loaded with silky mushroom strips and bright green purslane. The chile de árbol brings a clean, lingering heat that the epazote cuts through with its wild, citrusy sharpness. Deeply comforting yet light enough for a weeknight supper, it pairs beautifully with warm corn tortillas.
HealthScore 85
A warmly spiced, tender loaf with a golden crust and a moist, fragrant crumb — grated courgette keeps every slice beautifully soft while cinnamon weaves through each bite. This gluten-free bake is wholesome enough for breakfast and handsome enough for an afternoon spread. Slice it thick, eat it as it is, or take it with a flat white.
HealthScore 86
Golden, savoury bites packed with smoky roasted red pepper and tender kale, these muffin-tin cups have a satisfyingly eggy flavour from kala namak and a richness from nutritional yeast. They come out of the tin beautifully set — crisp at the edges, custardy within — and are equally at home on a brunch table or tucked into a lunchbox. A fresh green smoothie alongside makes them a brilliant start to the day.
HealthScore 87
A velvety, golden sauce clings to every ridge of wholemeal elbow macaroni, delivering deep, savoury comfort with a hint of tang — proper weeknight food that happens to be entirely plant-based. Broccoli and kale bring colour and a little welcome bite to the bowl. Good enough to serve straight from the pot, and genuinely high in fibre to boot.
HealthScore 91
A classic Tex-Mex pot of tender pinto beans simmered low and slow with Roma tomatoes, jalapeño, garlic, white onion and fresh coriander — no meat, no fuss, just pure plant-based comfort. Known in Mexico as *frijoles de olla* ("pot beans"), this crowd-pleasing dish is as at home on a weeknight table as it is at a party spread. Serve as a hearty side, spoon over rice, or ladle into warm tortillas. Love bold beans? Try our [Spicy Vegan Refried Pinto Beans](https://www.cuisinesavvy.com/recipe/spicy-vegan-refried-pinto-beans) next — they start exactly here.
HealthScore 91
A stunning plant-based adaptation of traditional Mexican birria de hongos silvestres, featuring meaty king oyster, maitake, lion's mane, and shiitake mushrooms simmered in a rich chile-adobo consommé. Served with warm corn tortillas and cups of deeply savoury broth for dipping.
HealthScore 88
A fully plant-based take on the beloved Mexican taquería classic, alambre de res. Meaty oyster and portobello mushrooms stand in for beef, marinated in a bold blend of lime, orange juice, soy sauce, and dark beer for deep, savoury flavour. Smoked coconut bacon delivers that irresistible crispy, smoky bite, whilst melted vegan Oaxaca-style cheese (or vegan Manchego) brings everything together into a gloriously gooey, sizzling tray. Pile it all into warm corn or flour tortillas and serve straight from the pan. Perfect for casual weeknight dinners or scaled up for a crowd — simply prepare the tray the day before and finish it on the barbecue grill or in the oven at 190 °C (375 °F) for 15 minutes, topping with vegan cheese for the last 5 minutes until molten and bubbling.
HealthScore 78
A vibrant, fully plant-based take on the classic Mexican salpicón de res — traditionally a chilled shredded beef salad served on crispy tostadas. Here, tender rehydrated soy curls (or shredded king oyster mushrooms) stand in brilliantly for the meat, soaking up a tangy oregano-vinegar dressing spiked with a touch of nutritional yeast for savoury depth. Tossed with crisp romaine, juicy tomato, peppery radishes, briny green olives, and sweet onion rings, this refreshing salad is assembled at the table — guests simply pile the chilled filling onto crunchy corn tostadas and top with creamy avocado and pickled jalapeños. Because everything is served at room temperature or straight from the fridge, it is the ideal make-ahead dish for outdoor parties and summer buffets.
HealthScore 83
These golden, shatteringly crisp taquitos dorados are a completely plant-based take on the beloved Mexican street-food classic. Thin corn tortillas are tightly rolled around a smoky, well-seasoned filling of shredded jackfruit and hearty black beans, then fried until deeply golden and irresistibly crunchy. Perfect party finger food — roll and fry the day before, refrigerate, then blast in a hot oven or reheat on a barbecue grill rack just before serving. Lay them out buffet-style alongside bowls of cool cashew soured cream, vibrant fresh salsa, crisp shredded cabbage, creamy avocado slices, and crumbled salted pressed tofu for a stunning, crowd-pleasing spread that is 100% animal-free from filling to garnish.
HealthScore 80
A fully plant-based take on the beloved Mexican classic, Pastel Azteca. Layers of soft corn tortillas are stacked lasagne-style with smoky poblano strips (rajas), sweet corn, a rich roasted-tomato caldillo, tender shredded jackfruit in place of chicken, silky cashew crema, and a melty tapioca-based vegan cheese. Every bite delivers the deep, comforting flavours of traditional Mexican home cooking — entirely free from animal products. Perfect for a midweek family dinner or assembled a day ahead as a crowd-pleasing party centrepiece.
HealthScore 80
A fully plant-based take on a beloved Mexican breakfast classic. Crispy fried corn tortilla wedges (totopos) are bathed in a bold, smoky red tomato and serrano chile sauce, then garnished with dairy-free crema, crumbled vegan cheese, fresh coriander, and sliced white onion. Ready in under 30 minutes, this vibrant dish is hearty, satisfying, and completely free from animal products — without sacrificing a single drop of authentic flavour.
HealthScore 75
A fully plant-based twist on a classic heart-healthy breakfast from the Pritikin 14-Day Meal Plan. A fluffy mung-bean-based vegan omelette — made from the CuisineSavvy JustEgg Copycat mixture — is folded over a colourful trio of yellow onion, cremini mushrooms, and red pepper, all sautéed dry with no additional oil or salt. It is served alongside half a gluten-free wholegrain bagel spread with a no-added-sugar 100% fruit spread. Low in saturated fat and cholesterol-free, this breakfast supports cardiovascular health without sacrificing satisfaction.
HealthScore 87
A vibrant, entirely plant-based take on a classic Mexican breakfast. Crumbled firm tofu is sautéed with onion, garlic, fresh tomato, serrano chilli and fragrant coriander — a colourful trio that gives the dish its "a la Mexicana" name, echoing the red, white and green of the Mexican flag. Spooned into warm corn tortillas and topped with tangy salsa verde, these tacos deliver a satisfying, high-protein morning meal that is as nourishing as it is delicious.
HealthScore 89
A vibrant, wholly plant-based take on Costa Rica's beloved national breakfast dish. Smoky black beans and nutty brown rice are sautéed together with yellow onion, red pepper, cumin and garlic, then piled into a bowl with wilted kale, creamy diced avocado and a bright squeeze of fresh lime. Hearty, colourful and naturally high in plant protein, this bowl brings the flavours of a Tico morning straight to your table — no eggs, no dairy, no compromise.
HealthScore 92
Golden and shatteringly crisp on the outside, fluffy and earthy within, these waffles press whole waxy potatoes against a nutritional-yeast crust while shiitake and oyster mushrooms bring deep, savoury punch to every bite. They are substantial enough for a weekend brunch yet elegant enough for a light supper — pour a cold glass of dry cider or a pale ale alongside and they need nothing else.
HealthScore 87
Golden on the outside and tender within, this chickpea-flour tortilla española is packed with silky potatoes, umami-rich mushrooms, and sweet red pepper — every wedge holds its shape beautifully on the plate. The batter delivers a rounded, savoury depth that makes it genuinely satisfying, and it's light enough to be a virtue of a lunch. Serve warm or at room temperature alongside a crisp green salad and a glass of chilled Albariño.
HealthScore 88
Silky, golden and satisfying, this homemade liquid vegan egg scrambles and folds into omelettes with uncanny resemblance to the real thing — savoury, lightly eggy from a whisper of black salt, and rounded out with a barely-there sweetness that makes the flavour feel complete. It is built on whole soaked mung beans rather than any commercial protein isolate, so every portion comes with the quiet bonus of genuine plant protein and fibre. Pour a glass of something bright and citrusy alongside and you have a breakfast worth waking up for.
HealthScore 81
A vibrant, tangy jar of classic Mexican pickled vegetables, featuring tender carrot slices, crisp cauliflower florets, and fiery jalapeños bathed in a lightly spiced apple cider vinegar brine. This wholly plant-based escabeche is wonderfully versatile — serve it alongside tacos, rice dishes, or grilled corn, or simply enjoy it straight from the jar as a punchy, low-sodium condiment. The brine is naturally acidic and beautifully aromatic, with whole garlic cloves, bay leaves, and black peppercorns lending depth without a single drop of anything animal-derived.
HealthScore 90
A hearty, fully plant-based take on the classic French-Canadian tourtière. A richly spiced filling of vegan mince (or black beans), aubergine, leek, carrots and mushrooms is nestled inside a golden, gluten-free pastry crust. Warm, comforting and deeply satisfying — perfect for a festive centrepiece or a cold-weather family dinner.
HealthScore 78
A vibrant, plant-based take on the classic Texas starter. This high-protein salsa features black beans, black-eyed peas, and crisp vegetables tossed in a zesty chipotle-lime dressing. Perfect as a dip with tortilla chips, a topping for grains, or a light main course salad.
HealthScore 90
A fully plant-based twist on the classic Green Eggs & Ham breakfast sandwich. Fluffy, golden English muffins are piled high with velvety mashed potato "eggs", a vibrant blended kale and cashew green sauce, a smear of herby rocket pesto, and savoury slices of smoky vegan ham — finished with fresh chives and a generous handful of peppery rocket. Wholesome, hearty, and completely animal-free, this brunch showstopper is as fun to make as it is to eat.
HealthScore 74
Smoky chipotle-roasted cauliflower florets piled into warm corn tortillas and topped with a vibrant purple-cabbage and carrot slaw dressed in creamy vegan lime-chipotle mayo. This fully plant-based take on a Mexican street-food classic brings bold BBQ flavour, satisfying crunch, and a stunning colour contrast to the table — all in under 35 minutes.
HealthScore 85
Smoky, charred aubergine layered with fierce tomato sauce, a savoury cannellini cream and torn basil — this is a parmigiana that earns its name without any dairy, and tastes deeply of fire and the garden. The white bean layer melts into the sauce as it bakes, setting into something rich and almost molten beneath a crisped wholemeal crumb. Serve it straight from a cast-iron dish at the table, with a glass of Sicilian red or something cold and fizzy alongside.
HealthScore 90
Scarlet, ice-cold and electric with ripe tomato and sherry vinegar, this is one of the great soups of the world — silky from the emulsion, faintly grassy from the green pepper, and deeply refreshing in a way that nothing cooked can quite replicate. It is already entirely plant-based, already raw, and entirely as it should be. Serve in small bowls with diced garnishes alongside, or drink it from a glass as they do in Seville in August.
HealthScore 80
Crisp-edged gnocchi, smoky from the barbecue, tumbled with sweet late-summer tomatoes, caramelised squash and a toasted za'atar and nutritional yeast crumb that delivers every savoury note the dish needs — this is late September on a plate, and it is as good as it looks. A cold glass of dry rosé or a pale ale alongside would not go amiss.
HealthScore 82
A plant-based, low FODMAP adaptation of IBS Game Changer's Chimichurri Flank Steak. Thick tempeh planks are marinated overnight in a tangy, herb-forward bath of vegan red wine, garlic-infused olive oil, tamari and lime, then griddled until deeply charred and sliced on the diagonal. A vibrant, less-oily chimichurri — just half a cup of oil for six servings rather than the conventional cup-plus — is spooned generously over the top. Three key swaps make this version both fully plant-based and low FODMAP: tempeh replaces flank steak because it slices into sturdy planks, holds a marinade beautifully and sits within the Monash University low FODMAP threshold at 83 g per serve; vegan Worcestershire sauce (free of onion and garlic) replaces conventional Worcestershire sauce, which is neither vegan (it contains anchovies) nor low FODMAP (most versions contain onion and garlic); and the red wine is specifically a vegan wine, since conventional wines are often fined with animal-derived agents such as isinglass or casein. Garlic flavour comes entirely from garlic-infused olive oil — safe on a low FODMAP diet because fructans do not dissolve in oil — and the gentle onion note comes from the green tops of spring onion only, never the high-FODMAP white bulb.
HealthScore 84
A fully plant-based, low FODMAP take on Monash University's classic BBQ Chicken Skewers with Lemon Sauce. Cubes of pressed firm tofu are threaded onto skewers with courgette rings and red pepper chunks, grilled until golden and lightly charred, then finished with a silky lemon, rosemary and maple syrup pan sauce. Garlic-infused olive oil stands in for fresh garlic — the standard Monash substitution — delivering rich allium flavour without a single fructan. Bright, smoky and weeknight-fast.
HealthScore 84
A hearty, plant-based take on traditional Mexican charro beans. Browned mushrooms replace bacon, delivering deep umami and smokiness alongside fire-roasted tomatoes, jalapeños, and warming spices. Serve this brothy, flavor-packed bean dish in bowls with fresh cilantro for an authentic and satisfying meal.
HealthScore 90
Crispy, golden panisse-style chickpea fries — naturally vegan and gluten-free — finished on the barbecue for smoky char and brushed with a clear, fragrant lemongrass-maple marinade. The secret is two-stage cooking: a pan-fry builds the crust that lets them hold on the grate, and the light marinade goes on at the grill, not before. Plan ahead — the base needs at least 2 hours in the fridge (overnight is better) before it can be cut and cooked.
HealthScore 78
A bold, plant-based adaptation of Mediterranean grilled whole branzino. Extra-firm tofu is pressed, soaked in a kelp-and-sea-salt brine for genuine marine depth, then wrapped in nori — which crisps and chars on the grill exactly as fish skin does — and grilled over high heat until golden. The vibrant tomato-caper salsa, bright with Kalamata olives, balsamic, and fresh parsley, is kept exactly as in the original. Aromatic lemon slices, rosemary, and flat-leaf parsley frame the slabs on the grate. Fully vegan; no flavour compromises.
HealthScore 81
A fully plant-based take on Over The Fire Cooking's grilled carne asada, swapping flank steak for tempeh. Steamed first to open up the bean cake and cut through bitterness, then soaked for just one to two hours in the classic carne asada marinade — amber beer, citrus, white vinegar, coriander, cumin, garlic and jalapeño — and finished over a screaming-hot grill for real char and grill bars. Sliced into strips and served in warm corn tortillas with lime, chopped onion and fresh coriander, it delivers everything the original promises.
HealthScore 88
A fully plant-based, gluten-free riff on Gran Luchito's chipotle BBQ pork ribs. King oyster mushrooms, halved lengthways, stand in for the rib shape and hold up beautifully to the grill, while torn oyster, shiitake and chestnut mushrooms add texture and earthy depth. The original two-stage method is preserved — braise first so the mushrooms absorb all that smoky, spiced liquid, then finish over high heat with the chipotle sauce brushed on — because that is precisely what makes the dish. Three common gluten traps in the original (dark beer, Worcestershire sauce and taco seasoning) have each been addressed with named substitutes, with the reasoning called out in the method so a coeliac cook never has to guess.
HealthScore 78
Smoky, flame-kissed pulled jackfruit fajita bites made entirely on the BBQ — no oven, no hob, no indoor steps needed. Young green jackfruit stands in brilliantly for beef: dried well after rinsing so it chars and crisps at the edges rather than steaming. Pepper and onion strips go straight onto the grill grates for that essential fajita char, tortillas warm on the grill in seconds, and everything is finished with fresh lime and creamy avocado. Sized for a party — makes 24 one-or-two-bite hors d'oeuvres that guests can grab with one hand while mingling.
HealthScore 84
A fully plant-based take on Joshua Weissman's classic tamales. Smoky ancho and guajillo chillies are rehydrated in warm vegetable broth, then blended with garlic and cumin into a vibrant red sauce that flavours both the black bean filling and the table. The masa is built the right way — vegetable shortening whipped until light and airy before the masa harina and broth are folded in — so every tamale steams up tender and fluffy, never dense. Wrapped in softened corn husks and steamed until firm, these are weeknight-friendly in effort but serious in flavour.
HealthScore 75
A hearty, one-pot vegan chilli that swaps every animal product for bold plant-based flavours. Chipotle in adobo and smoked paprika deliver a deep, smoky warmth, while cubed sweet potatoes finish in the oven so their edges caramelise beautifully. A squeeze of fresh lime juice added off the heat keeps every bowl bright and vibrant. Ready in under an hour and naturally gluten-free.
HealthScore 90
A bold, smoky, and fiery plant-based take on grilled Mexican-spiced "chicken." Whole cauliflower steaks and florets stand in for chicken pieces, marinated in a punchy chipotle-ancho chili paste with cumin, smoked paprika, and lime, then charred over an open BBQ flame alongside caramelized carrots and broccoli. Fresh jalapeños and cilantro finish the dish with brightness and heat. 100% vegan, totally satisfying, and packed with flavor from every angle.
HealthScore 88
Light, lacy, and completely plant-based, these gluten-free crepes are made with rice flour and flax "eggs" for a delicate, tender texture. Filled with melty vegan chocolate chips and fresh strawberries, they make a stunning breakfast, brunch, or dessert that no one will believe is 100% dairy-free and egg-free.
HealthScore 24
A vibrant and spicy vegan Thai green curry featuring tofu, mushrooms, and bok choy simmered in a creamy coconut milk sauce infused with green curry paste, ginger, garlic, and fresh herbs. Perfect with jasmine rice or rice noodles.
HealthScore 85
A fragrant and spiced Moroccan-inspired chickpea dish, packed with sweet potatoes, herbs, and warming spices. Perfect for a cozy, hearty vegan meal.
HealthScore 89
A protein-packed vegan salad featuring lentils, mixed beans, cherry tomatoes, herbs, and a light vinegar dressing. Perfect for a wholesome, post-workout meal or quick lunch.
HealthScore 91
A light, refreshing, and vegan-friendly cold sesame noodle dish made gluten-free by using rice noodles. Paired with spiralized vegetables, chickpeas, and a zesty almond butter sauce, it’s perfect for meal prep and a quick, nourishing lunch.
HealthScore 88
These savory vegan chickpea pancakes are crispy on the outside, tender on the inside, and filled with a flavorful fennel-olive-tofu mixture. Topped with a tangy mustard sauce, they’re perfect for a quick and nourishing meal.
HealthScore 88
A vegan spin on a comforting one-pot meal, featuring seasoned vegan chick’n thighs, fragrant rice, caramelized lemon slices, olives, and fresh herbs. All baked together for a flavorful Mediterranean-inspired dinner.
HealthScore 84