Best Vegan Food In London
Best Vegan Food In London You’ll Love
London is a vibrant hub for plant-based cuisine, offering an exciting mix of traditional British fare with modern vegan twists. From cozy cafés to upscale dining, the city caters to every craving with bold flavours and sustainable choices.
Discovering the best vegan food in London means experiencing a vibrant mix of traditional and innovative plant-based dishes that celebrate botanical flavour and sustainability.
This article will uncover the best vegan spots that genuinely stand out in the capital.
8 Delicious London Vegan Recipes
1. Beetroot Wellington
This Beetroot Wellington is one of the best vegan dishes in London, offering a vibrant and elegant twist on a classic dish that delights both the eyes and the palate. It’s a perfect vegetarian centrepiece that’s both delicious and visually stunning.
Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 4
Ingredients
- Beetroots: 2 large, peeled
- Olive oil: 1 tablespoon
- Sea salt and pepper to taste
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Mushrooms: 1 cup, finely chopped
- Cooked lentils: ½ cup
- Thyme: 1 teaspoon
- Rosemary: 1 teaspoon
- Puff pastry: 1 sheet (about 8×8 inches)
- Dijon mustard: 1 tablespoon
- Plant-based milk: 1 tablespoon (for brushing)
Method
- Preheat oven to 400°F (200°C).
- Toss beetroots in olive oil, sea salt, and pepper. Tenderize by wrapping in foil and roasting for 35 to 40 minutes. Let it cool.
- In a pan, sauté the onion and garlic until translucent. Add mushrooms, thyme, rosemary, sea salt, and pepper. Cook until the mushrooms soften.
- Cook for two more minutes after adding the cooked lentils. Take off the heat.
- Peel the roasted beetroot and brush it with Dijon mustard.
- Roll out puff pastry and place the lentil mixture in the center. Put beetroot on top. Fold pastry over to enclose beetroot completely.
- Brush with plant-based milk and bake for 25-30 minutes or until pastry is golden brown.
- Let cool slightly before slicing and serving.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 8g
- Carbohydrates: 45g
- Fat: 10g
- Fibre: 7g
- Sugar: 7g
Health Benefits
Beetroot is rich in antioxidants, supports heart health, and boosts stamina. Lentils add protein and Fibre, promoting digestion and sustained energy. This dish is nutrient-dense and supports overall well-being.
2. Chickpea Scotch Eggs
A plant-based twist on the classic British Scotch Egg, these chickpea “eggs” are delicious, protein-packed, and perfect for snacks or brunch. Crispy on the outside and soft inside, they make a fun vegan comfort food.
Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 4
Ingredients
- Chickpeas: 1, 400g can, drained and rinsed
- Olive oil: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
- Cumin: ½ teaspoon
- Sea salt and pepper to taste
- Firm tofu: 200g (for the “egg” center)
- Nutritional yeast: 1 tablespoon (optional)
- Breadcrumbs: 1 cup (use gluten-free if needed)
- Chickpea flour: 2 tablespoons (or regular flour)
- Water: 3 tablespoons
- Fresh parsley, chopped (for garnish)
Method
- In a food processor, blend chickpeas, olive oil, smoked paprika, garlic powder, cumin, sea salt, pepper, and nutritional yeast until mostly smooth but slightly chunky.
- Cut tofu into 8 small oval shapes to resemble eggs.
- Wrap each tofu piece with a generous layer of chickpea mixture, shaping it evenly around the tofu.
- Mix chickpea flour and water to create a thick batter.
- Dip each chickpea-coated tofu ball into the batter, then roll in breadcrumbs until fully coated.
- Bake for 20 to 25 minutes at 200°C (390°F), turning halfway through, until golden and crispy, or deep-fried for 4–5 minutes at 175°C/350°F until crispy.
- Garnish with chopped parsley and serve warm with vegan mayo or mustard.
Nutrition Facts (per serving)
- Calories: 220
- Protein: 12g
- Fat: 7g
- Carbohydrates: 25g
- Fibre: 6g
- Sugar: 2g
Health Benefits
Chickpeas provide plant-based protein and Fibre, supporting digestion and muscle health. Tofu adds calcium and iron, while spices offer antioxidants. This snack is nutrient-dense, filling, and heart-healthy without any cholesterol.
3. Earl Grey Infused Vegan Cheesecake
This Earl Grey-infused vegan cheesecake is a standout among the best vegan food in London, combining elegant flavours and creamy texture in a perfect plant-based dessert. Ideal for tea lovers looking for a sophisticated plant-based treat.
Prep time: 20 minutes | Cook time: 5 minutes (plus chilling time) | Chilling Time: 4 hours or overnight | Servings: 8
Ingredients For The Crust
- Raw almonds or walnuts: 1½ cups
- Medjool dates: 1 cup, pitted
- Coconut oil: 1 tablespoon, melted
Ingredients For The Filling
- Raw cashews: 2 cups, soaked for 4+ hours or boiled for 15 minutes
- Coconut cream: ½ cup
- Maple syrup: ½ cup
- Earl Grey tea bags: 2
- Lemon juice: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Sea salt: ¼ teaspoon or to taste
Method
- Put the dates, nuts, and melted coconut oil in a food processor and pulse until the mixture is sticky and crumbly to make the crust. Press evenly into the base of a lined 8-inch springform pan.
- Heat the coconut cream until just warm and steep the Earl Grey tea bags in it for 10 minutes. Remove tea bags.
- Put the soaked cashews, coconut cream with Earl Grey infusion, maple syrup, lemon juice, vanilla, and sea salt in a high-speed blender and blend until smooth.
- Using a spatula, smooth the top of the filling after pouring it over the crust.
- Refrigerate for at least 4 hours or until set. For best texture, chill overnight.
- Remove from springform pan, slice, and serve chilled.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 6g
- Fat: 22g
- Carbohydrates: 28g
- Fibre: 4g
- Sugar: 18g
Health Benefits
Cashews provide healthy fats and plant protein, supporting heart health. Earl Grey tea contains antioxidants and calming bergamot, while coconut cream adds richness with medium-chain triglycerides for energy and metabolism support.
4. Cauliflower And Ale Pie
This hearty vegan pie combines tender cauliflower with rich, flavorful ale gravy, all encased in a flaky, golden pastry. It’s a comforting British classic made plant-based, perfect for cozy dinners or pub-style meals at home.
Prep time: 25 minutes | Cook time: 45 minutes | Total time: 1 hour 10 minutes | Servings: 6
Ingredients For The Filling
- Cauliflower: 1 large, cut into florets
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Vegan ale (such as a stout or bitter): 300ml
- Vegetable broth: 200ml
- All-purpose flour: 2 tablespoons
- Soy sauce or tamari: 1 tablespoon
- Dried thyme: 1 teaspoon
- Sea salt and pepper to taste
Ingredients For The Pastry
- All-purpose flour: 300g
- Vegan butter: 150g cold, cubed
- Cold water: 4-5 tablespoons
- Sea salt: ¼ teaspoon or to taste
Method
- Preheat oven to 200°C (390°F).
- To make pastry, rub vegan butter into flour and sea salt until mixture resembles breadcrumbs. Gradually add cold water, mixing until the dough forms. Chill for 20 minutes.
- Heat olive oil in a pan; sauté onion and garlic until soft. After five minutes of cooking, add the cauliflower florets.
- To create a roux, add the flour and simmer for two minutes. Add the vegetable broth and ale gradually, stirring continuously until the mixture thickens.
- Add soy sauce, thyme, sea salt, and pepper. For ten minutes, simmer until the cauliflower is soft and the sauce is thick.
- Line a pie dish with two-thirds of the rolled-out dough. Pour filling inside. Roll out the remaining dough for the lid, place it on top, and seal the edges. Cut a few slits to vent.
- Bake the pastry for 35 to 40 minutes, or until it is crisp and golden. Before serving, let it cool a little.
Nutrition Facts (per serving)
- Calories: 350
- Protein: 8g
- Fat: 15g
- Carbohydrates: 42g
- Fibre: 7g
- Sugar: 4g
Health Benefits
This cauliflower and ale pie ranks among the best vegan food in London, offering not only rich flavours but also valuable health benefits like vitamins, antioxidants, and fibre for overall wellness.
5. Vegan Eton Mess
Eton Mess, an excellent vegan take on the traditional British dessert, is a light and refreshing delicacy that's ideal for any special occasion or summertime. It blends crisp vegan meringue, fluffy coconut cream, and fresh berries.
Prep time: 15 minutes | Cook time: 1½ hours (for meringue baking) | Total time: 1¾ hours | Servings: 6
Ingredients For The Vegan Meringue
- Aquafaba (chickpea brine): ½ cup
- Cream of tartar: ½ teaspoon
- Caster sugar: ¾ cup
Ingredients For The Cream
- Full-fat coconut milk: 1- 400ml can (chilled overnight)
- Powdered sugar: 2 tablespoons
- Vanilla extract: 1 teaspoon
Ingredients For The Topping
- Mixed fresh berries: 2 cups
- Fresh mint leaves for garnish (optional)
Method
- Preheat oven to 230°F (110°C). Line a baking tray with parchment paper.
- Using an electric mixer, whip the cream of tartar and aquafaba until soft peaks form. Add sugar gradually while beating to create stiff, glossy peaks.
- Meringue can be piped or spooned onto the platter in tiny clusters. After baking the meringues for one and a half hours, turn off the oven and let them cool fully inside.
- Scoop solid coconut cream from the can and whip with powdered sugar and vanilla until fluffy.
- Crush some meringues roughly and gently fold into the whipped coconut cream.
- Layer cream mixture with fresh berries in serving bowls or glasses. Garnish with whole berries and mint leaves if desired. Serve immediately.
Nutrition Facts (per serving)
- Calories: 190
- Protein: 2g
- Fat: 12g
- Carbohydrates: 22g
- Fibre: 3g
- Sugar: 18g
Health Benefits
Aquafaba provides a low-fat, cholesterol-free alternative to egg whites. Coconut cream offers healthy fats for energy and skin health. Berries add antioxidants and vitamins, supporting immunity and overall well-being.
6. Black Pudding-Style Vegan Bites
These black pudding-style vegan bites are a unique example of the best vegan food in London, combining traditional flavours with wholesome, plant-based ingredients for a delicious and cruelty-free treat, perfect for breakfast or a tasty snack without animal products.
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 6
Ingredients
- Steel-cut oats: 1 cup
- Cooked black beans: 1 cup, mashed
- Mushrooms: 1 cup finely chopped
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Flax egg: 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- Soy sauce or tamari: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Dried thyme: 1 teaspoon
- Olive oil: 1 tablespoon
- Sea salt to taste
Method
- Turn the oven on to 180°C (350°F) and place a parchment paper-lined baking sheet inside.
- Sauté onion, garlic, and mushrooms in olive oil until soft and browned, about 7 minutes. Let cool slightly.
- In a large bowl, mix mashed black beans, steel-cut oats, sautéed veggies, flax egg, soy sauce, smoked paprika, thyme, black pepper, and sea salt. Combine well.
- Shape the mixture into small, bite-sized rounds or patties and place on the baking sheet.
- Bake for 20-25 minutes, flipping halfway, until firm and slightly crispy on edges.
- Serve warm with mustard or vegan ketchup.
Nutrition Facts (per serving)
- Calories: 180
- Protein: 8g
- Fat: 6g
- Carbohydrates: 24g
- Fibre: 7g
- Sugar: 2g
Health Benefits
Oats provide Fibre and slow-release energy, supporting digestion and heart health. Black beans add plant protein and antioxidants.
Mushrooms offer vitamins and minerals for immune support. This dish is nutrient-dense, low in fat, and cholesterol-free.
7. London Fog Chia Pudding
Inspired by the popular London Fog tea latte, this vegan chia pudding blends Earl Grey tea with creamy almond milk and vanilla for a comforting, antioxidant-rich breakfast or snack that’s both delicious and nutritious.
Prep time: 10 minutes | Cook time: 5 minutes (tea steeping) | Chilling time: 4 hours or overnight | Servings: 2
Ingredients
- Unsweetened almond milk: 1 cup
- Earl Grey tea: 1 bag
- Chia seeds: 3 tablespoons
- Maple syrup: 1-2 tablespoons or to taste
- Vanilla extract: 1 teaspoon
Ingredients For The Toppings (optional)
- Fresh berries
- Sliced almonds
- Coconut flakes
Method
- Heat almond milk in a small pot until just simmering. Remove from heat and steep the Earl Grey tea bag for 5 minutes. Remove the tea bag and let the milk cool slightly.
- In a bowl or jar, combine the steeped almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to mix.
- To ensure the pudding thickens and the chia seeds absorb the liquid, cover and refrigerate for at least 4 hours or overnight.
- Before serving, stir the pudding and add toppings like fresh berries, sliced almonds, or coconut flakes for extra texture and flavour.
Nutrition Facts (per serving)
- Calories: 180
- Protein: 5g
- Fat: 8g
- Carbohydrates: 22g
- Fibre: 9g
- Sugar: 9g
Health Benefits
This London Fog chia pudding is a nutritious example of the best vegan food in London, packed with omega-3s, antioxidants, and plant-based calcium for a healthy and delicious treat. Earl Grey tea adds antioxidants and calming bergamot, while almond milk offers a low-calorie, dairy-free calcium source.
8. Seitan & Ale Stew In Yorkshire Pudding Bowls
This hearty vegan stew features tender seitan simmered in a rich ale gravy, served inside traditional Yorkshire pudding bowls. It’s a comforting British classic reimagined plant-based, perfect for cozy dinners and sharing with friends.
Prep time: 30 minutes | Cook time: 1¼ hours | Total time: 1¾ hours | Servings: 4
Ingredients For The Stew
- Seitan: 300g, cut into bite-sized chunks
- Olive oil: 2 tablespoons
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Carrots: 2 large, diced
- Mushrooms: 200g, sliced
- Tomato paste: 2 tablespoons
- Vegan ale (stout or bitter): 400ml
- Vegetable broth: 300ml
- Soy sauce or tamari: 2 tablespoons
- Dried thyme: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Sea salt and pepper to taste
Ingredients For The Yorkshire Pudding Bowls:
- All-purpose flour: 140g
- Baking powder: ½ teaspoon
- Sea salt: ¼ teaspoon
- Unsweetened plant-based milk: 200ml
- Vegetable oil: 4 tablespoons
Method
- For the Yorkshire puddings, preheat the oven to 425°F (220°C).
- Heat olive oil in a large pot. Sauté onions and garlic until softened. Add carrots and mushrooms; cook 5 minutes.
- Stir in tomato paste, then add seitan pieces. Pour in ale and vegetable broth. Add soy sauce, thyme, smoked paprika, sea salt, and pepper. Simmer until the stew thickens, stirring regularly, for 1 hour.
- For Yorkshire puddings, whisk flour, baking powder, and sea salt. Gradually add plant milk and mix until smooth. Let batter rest 10 minutes.
- Pour vegetable oil into a 12-hole muffin tin (about 1 tsp per hole). For five minutes, heat the tin in the oven until the oil is extremely hot. Quickly pour batter into each hole, filling halfway. Bake 20-25 minutes until puffed and golden.
- Spoon stew into Yorkshire pudding bowls and serve immediately.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 25g
- Fat: 14g
- Carbohydrates: 45g
- Fibre: 8g
- Sugar: 7g
Health Benefits
Seitan provides high-quality plant protein essential for muscle repair. Mushrooms add antioxidants and vitamin D, supporting immunity. The ale offers B vitamins, while the fibre-rich veggies aid digestion and heart health.
Conclusion
London’s vibrant vegan food scene offers something for every taste—from innovative plant-based dishes to comforting classics reinvented.
With diverse restaurants, markets, and cafes across the city, vegans can enjoy an exciting culinary adventure that reflects London’s rich cultural tapestry.
Exploring the best vegan food in London means indulging in diverse, innovative, and flavorful plant-based dishes that celebrate the city’s rich culture and commitment to sustainability. London truly stands out as a top destination for vegan food lovers.
I trust you enjoyed this article about the Best Vegan Food In London You’ll Love. Stay tuned for more blog posts soon. Take care!
JeannetteZ
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