Whether they’re childhood favorites, restaurant staples, or party snacks, so many classic dishes we grew up eating and loving seem inaccessible to those eating a strictly plant-based diet. It’s easy for the herbivore at the table to start feeling left out, unable to partake in what’s supposed to be a bonding experience over everyone’s most beloved foods.
Thanks to the taste buds (and kitchen skills) of talented and creative bloggers all over the Internet, we’ve rounded up meatless and dairy-free versions of some of the most popular, most un-vegan dishes out there. Not only do these recipes eliminate animal products, but many introduce healthier alternatives and more nutritionally beneficial swaps for flavors that not only resemble, but maybe even surpass the originals. From breakfast to dinner and everything in between, here are 33 dishes you never thought you could vegan-ize.
Chia seeds aren’t just a thickening agent in this eggless take on a breakfast classic; they also provide your morning dose of protein, calcium, fiber, and omega-3’s, packing in a nutritional punch and yielding the same fluffy-yet-chewy texture as the traditional version. Check out the link for the basic recipe, ideas on how to top your toast, such as peanut butter, berries, or an airy coconut whipped cream.
It resembles that greasy-spoon staple we all love, but this fresh, veggie-packed meal is actually made of folate-rich and gluten-free instead of beaten eggs. Just like regular omelets, feel free to customize it with whatever produce you’ve got on hand, from spinach and mushrooms to onions and tomatoes. Sure, it may not taste exactly like a typical omelet, but with its subtle nuttiness and savory bite, this is a tasty (and cholesterol-free!) AM treat in its own right.
Usually made with eggs, milk or cream, and cheese, there is absolutely nothing vegan about a standard quiche. This recipe takes all that out while using ingredient swaps that preserve the creamy texture, classy appearance, and satiating substance of the traditional dish. It’s an inventive yet simple preparation that calls for pureeing tofu for “custard” and using tortillas instead of pastry for the crust. Perfect for impressing guests at your next brunch!
Crepes can give off the air of being too fancy to attempt at home, but with just a few ingredients and the handy how-to video embedded in the link, they go from eggy intimidation to easy-peasy vegan. Check out the blog’s instructions for the crepe “template” and, once made, fill ‘em up with one of the three sweet or savory suggestions (or your own favorite ingredients). Bonus: There’s a recipe for a yolk-less Hollandaise sauce!
If you assumed that going vegan meant never being able to enjoy this quintessential brunch favorite again, The Sweet Life’s recipe will urge you to think again. Tofu replaces the egg, while a vegan take on Hollandaise gives the dish its familiar “Benedict-y” flavor. Take it a step further by topping the whole thing with sliced avocado for a pop of green color and healthy fat.
The idea of making an anchovy-studded, cheese-and-egg-yolk-infused Caesar salad vegan seems inconceivable, but this whole-foods-filled version suggests otherwise. Satisfyingly salty Kalamata olives step in for the anchovies and blended cashews provide the creaminess of the missing yolks. Whisked together with other classic Caesar Salad ingredients, it’s now this blogger’s go-to salad dressing. Try it out and it could become yours, too!
Make lunchtime your most fun meal of the day with this vibrant, produce-packed Cobb Salad. Hearts of palm tossed with superfood turmeric make a clever imitation of chopped hard-boiled eggs; crisped tempeh mimics the savory bite of bacon bits; and mandarin oranges add a refreshingly juicy twist. Line them all up on a bed of spinach for a kaleidoscope of colors and nutrients.
Thinly sliced and marinated tofu masquerades wonderfully as bacon for a meat-free but still high-protein version of this deli classic. The rest of the recipe is nothing but an assembly job that comes together quickly and easily. Use whatever bread, lettuce, and tomato varieties you like best for a sandwich that’s forgiving and flexible, but still “soy, soy good” (Sorry, we couldn’t resist).
Nothing beats a simple but satisfying sandwich for lunch, and this one, reminiscent of a brown-bag staple, more than fits the bill. Using chickpeas instead of chicken, the low-glycemic legumes are mashed with hummus or tahini, carrots and celery for a filling that’s part smooth, part crunchy. Lather a generous layer between slices of thick whole wheat bread for a hearty and super-tasty midday meal.
Another effortless and fairly fast preparation for busy weekdays. Mashed avocado spread onto bread and then browned in a skillet not only gives this sandwich its “melty” factor, but racks up its nutritional profile as well with fiber, potassium, and skin-softening monounsaturated fats. The roasted red peppers this recipe calls for can be found in the pickle section of most grocery stores.Add some “coconut bacon” (essentially seasoned and toasted coconut flakes) for some crunch and added satiety. The result is unique, wholesome, and almost too pretty to eat!
This blogger forgoes soy substitutes more commonly found in veggie dogs, opting instead for vital wheat gluten and flax (both found in the organic aisle) to serve as binding agents. Wheat gluten is , so you can rest assured that your body won’t be missing the meat. Oatmeal, beans, and a variety of spices round out the ingredients for a tender yet substantial filler for your hot dog bun. All you need next is tickets to a baseball game.
Take street food in a new direction with this vegan version of tacos. Fiber-filled black beans, cubes of lightly roasted , and pico de gallo are folded into soft corn tortillas and topped with a tofu-based cilantro cream for a dollop of protein. It’s a colorful, powerfoods-loaded way to quench a craving, especially when food trucks are out of reach.
A popular stand-in for cheese, go for a spin in the food processer to form the “ricotta” in this non-dairy eggplant parmigiana, giving the dish an uncanny resemblance to the look and flavor of the original. Make it in the summer when fiber-rich and vitamin-E-rich are in their prime, or save it for a warming meal in colder months.
Lasagna is a comfort food favorite for many, but with tiers of veggies nestled between the pasta sheets, this one is a winner in the nutrition department, too. The ever-reliable cashew steps in yet again for the cheese, this time infused with lemon and basil for even deeper flavor. Try crumbling in some pre-cooked veggie burgers (even better if they’re homemade!) between the layers, as the blogger suggests, for some extra protein.
From the bacon to the peas to the silky texture, all the bases are covered for a classic Carbonara while keeping it vegan. Gluten-free penne and smoked, pan-fried tempeh (a meat-replacing soy protein) are swathed in a sauce built from cashew butter, tahini, and almond milk instead of Parmesan and eggs. It may even rival the original.
Sautéed mushrooms make a meaty filling for this occasion-worthy ravioli dish, and are a welcome departure from cheese. (They also contain , which boost immune system function.) When the whole shebang is blanketed in a luxurious, coconut-milk-based sauce, there’s no missing the dairy here! Make an event of it by rolling out the pasta from scratch (the link includes step-by-step directions), or, if you’re in a pinch, spoon the mushroom mixture into store-bought pasta shells instead.
First, blend superfood spinach with calcium-rich tofu for a dose of iron, then gently pack the mix into jumbo conchiglie pasta. Slather with a that’s brimming with cholesterol-fighting lycopene and vitamins for optimal eye health, and these may just be the most nutritious stuffed shells out there. Don’t forget to flavor them up with plenty of inflammation-beating garlic for even more healthful tastiness!
We love this awesome alternative to Bolognese so much that it’s the second time we’re featuring it! This version takes advantage of summer’s produce bounty, including eggplants and the “holy culinary trinity” of carrots, onions, and celery. Not feeling the sauce over pasta? Enjoy it atop brown rice, or amp up its protein content by serving it over quinoa.
In the time it takes to pick up the phone, place an order, and wait for your delivery, you could whip up your own delicious Chinese food at home. Pieces of seitan act as the soy-free meat substitute here; they’re lightly dusted with ground sunflower seeds and nutritional yeast, then fried up and added to a sweet and slightly sour sauce to resemble the typical take-out meal. If General Tso actually existed, we’re thinking this could’ve turned him vegan too.
Firm tofu holds up impressively well in these herbivore-friendly enchiladas, which are accompanied by black beans and spinach for a multicolored trifecta of iron and fiber. Use whole-wheat wraps (or corn tortillas for gluten-free eaters) and top it all off with a homemade enchilada sauce that’s as easy as it is all-natural—it even contains a spoonful of cocoa powder for a kick of taste and antioxidants! Easily doubled for a crowd, this is a perfect party recipe.
Snacks and Apps
No scary meat substitutes or processed cheeses here! These plant-based nachos are actually a wholesome option for snack time, stacking tomatoes, black beans, and corn onto baked tortillas. Drizzle them with a vegan sauce that looks as fluorescently yellow as the regular stuff, but is made with the natural goodness of cashews and B-vitamin-boasting . We’d recommend taking the blogger up on her suggestion to serve these up with diced avocados for additional creaminess.
This blogger surprised even herself with how authentic her take on this bar food favorite tastes, despite ditching the mayo, cheese, and sour cream. A combination of almond milk and—you guessed it—cashews lends itself to a velvety, almost gratin-like consistency into which the artichokes and the spinach are gently mixed. Couple that with the knowledge that you’re getting a hefty dose of in each serving, and it’s irresistible to scoop up a second helping of this dip.
An old potluck standby, stuffed mushrooms get a nutritional makeover as tofu replaces cream cheese and chopped pecans sub in for the Parmesan topping. Both swaps increase the whole-foods factor while preserving the dish’s nostalgia-inducing flavor. Bake them up for a batch of miniature pre-dinner morsels that are tasty, not to mention pretty adorable.
It’s nutritional improvement enough that these poppers are baked instead of fried, and contain no eggs or dairy. But it doesn’t stop there—free of, corn, soy, and yeast, and including the option for gluten-free breadcrumbs to coat the jalapenos, a notoriously unhealthy appetizer is turned into one of the most allergy-aware recipes on this list. Pair them with the blogger’s dip recipe for a snack that’s as addictive as its non-vegan counterpart.
We’ve all eaten cookie dough straight from the mixing bowl, salmonella be darned. But the best thing about vegan cookie dough is that there’s no risk of adverse effects from consuming raw egg. And while most cookie batters are baked into a final product, this one, as the blogger puts it, “you’re supposed to eat by the spoonful.” Better yet, by using chickpeas (don’t worry, you can’t tell!) and nut butter as its base, along with only a modest amount of sugar, this sweet treat provides a mid-afternoon instead of a sugar high.
You read that right—cheesecake. It really can be made vegan! Unlike some other recipes, which can contain unrecognizable filling ingredients that make us squeamish, this one uses the trusty, no-bake combo of cashews and coconut cream. Don’t be afraid of the saturated fat in coconut; the lauric acid in coconut oil has been shown to improve cholesterol levels. Swirl in some blueberries (Frozen works just as well as fresh!) for a gorgeous, purple-tinted “cheese” layer atop a traditional graham cracker crust that’s just waiting to be sliced into.
Few cravings are as strong as one for an old-fashioned milkshake—even vegans aren’t immune to it. Next time it strikes, go all out with this dairy-free, cake-batter-flavored version. Frozen bananas, coconut butter, and coconut milk combine to create that thick, spoonable texture and offer healthy fats for staying power. A splash of vanilla, a spattering of rainbow sprinkles (because let’s be honest, everything is better with sprinkles on top), and you’re on your way to slurp-tastic satisfaction.
The conventional espresso-soaked tiramisu may offer a quick pick-me-up, but the crash from all that sugar could end up compromising the coffee’s impact. This recipe turns to agave syrup rather than refined sweeteners, the heartiness of assorted nuts instead of ladyfingers for the cake layer, and a cashew/coconut milk mixture to take the place of mascarpone. Tiramisu is intended for dessert, but with ingredients like that, this one is healthy enough for breakfast!
Four little ingredients are all that stand between you and this luscious mousse. Antioxidant-packed dark chocolate (try for 60 percent or darker—remember, the bitterer, the better for your blood flow) and the brainpower-boosting powers of avocado are whipped with shavings of orange zest and a touch of non-dairy into a glossy, citrus-tinged concoction. With this in your repertoire, dessert is always a good idea.
They’ll bring back childhood memories, but these Twinkies are all grown up when it comes to what they’re made of. Wheat flour is traded in for , a grain dense with iron, fiber, and phosphorous. Pipe the cakes with a banana-macadamia pastry cream and you’ve got yourself a sophisticated upgrade on a snack from the good old days.
Paying homage to a beloved candy bar, this vegan spin on Snickers looks strikingly like the real deal and contains all-natural ingredients to boot. Dates are an ideal replacement for the caramel; coconut oil and peanuts form the nougat; and the sticky, sweet, and chewy layers are encased in a thick coating of flavonoid-filled dark chocolate. Our mouths are watering just looking at the pictures.
In this registered nutritionist’s playful (and pretty!) update on a signature summer drink, coconut milk plays the starring role yet again—and why wouldn’t it? Its richness is perfect for achieving that fluffy-yet-silky ice cream consistency without the fuss of a machine. A burst of freshly squeezed, vitamin C-laden and a squirt of maple syrup provide a sunny sweetness without being cloying.
Another retro treat is revisited in this recipe, where buttery Earth Balance (vegan “butter”) and powdered sugar create a vegan “cream” sandwiched between two chewy oatmeal cookies. Despite swapping in healthy whole-wheat flour and flaxseeds, these crème pies’ looks and taste stay true to the originals—people won’t be able to tell the difference!