British cuisine doesn’t always get the credit it deserves — often written off as bland or heavy. But for those who know where to look, the UK offers some of the world’s most comforting, quirky, and characterful dishes. From Cornish pasties to chicken tikka masala, this island’s food culture is a mix of working-class staples, Sunday pub traditions, and multicultural mash-ups.
For vegans, the UK is a surprisingly rewarding place to eat. While you’ll still find smoothie bowls and falafel wraps in every major city, you don’t have to settle for café clichés. The real joy is in discovering the plant-based versions of traditional British fare — pies, puddings, roasts, and all — without missing out on the full experience.
This is your guide to the UK’s most iconic dishes, made vegan.
Snacks
British snacks are all about convenience, comfort, and flaky pastry. Found everywhere from bakeries and service stations to pub menus and football matches, these are the bite-sized flavours of everyday life.
Cornish Pasty (or Other Pasties)
Originally a portable lunch for miners in Cornwall, the Cornish pasty is a crimped, hand-held parcel filled with beef, potato, swede (rutabaga), and onion. Other regional pasties add cheese, onion, or seasonal fillings.
- Vegan version: Plant-based versions now use soy mince or lentils, root vegetables, and vegan pastry. Many Cornish bakeries now offer a vegan pasty — including The Cornish Bakery and Warrens Bakery chains across the UK.
- Look for: The official “Cornish pasty” has PGI status and must be made in Cornwall — but vegan versions are welcome in the club.
Macaroni Pie
A Scottish delicacy that’s crossed borders — creamy mac and cheese encased in a pastry shell. It’s comfort food with zero regard for restraint.
- Vegan version: Found in Scottish cafés like The Glasvegan and Considerit in Edinburgh, or made at home with vegan cheese and plant-based pastry.
- Tip: Try it stuffed into a morning roll if you want to truly live dangerously.
Pork Pie
A cold pie filled with seasoned pork and jelly, served in slices at picnics or pubs. Not the easiest to veganise — but it’s been done.
- Vegan version: Vegan butchers and plant-based delis have created mushroom and walnut versions, with vegan aspic or agar for that jelly layer. Try Sgaia’s Vegan Meats or The Vurger Co. for versions in shops.
- Serve with: English mustard or pickled onions.
Scotch Egg
A hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep fried. Popular at picnics, gastropubs, and corner shops alike.
- Vegan version: Vegan versions use a soft tofu or mushroom-based “egg” centre, surrounded by vegan sausage mix, and crumbed. Markie Dans in York and Hendersons in Edinburgh have both offered creative versions.
- Supermarket find: Vegan Delish and Squeaky Bean have sold pre-made vegan Scotch eggs.
Sausage Roll
Perhaps the most recognisable British snack of all — flaky pastry wrapped around seasoned sausage meat. It’s sold everywhere, from petrol stations to high-end bakeries.
- Vegan version: Usually made with soy- or pea-based sausage alternatives, wrapped in dairy-free puff pastry. Many bakeries offer their own version with herbs, spices, or even caramelised onion for extra flavour.
- Supermarket find: Greggs made the vegan sausage roll famous, and while it’s not the best in the UK, it’s the most widely available. You’ll also find versions in most major supermarkets, often in the chilled or frozen section.
Fish & Chips
The classic British seaside meal: battered fish, chunky chips, mushy peas, and a splash of vinegar. It’s still one of the country’s most popular takeaways, best eaten hot from a paper wrapper on a breezy bench.
- Vegan version: Banana blossom and tofu are the most popular substitutes, often marinated in seaweed, lemon, and spices to mimic the flavour of white fish. Beer batter keeps things crispy, and it’s usually served with mushy peas, tartar sauce, and pickled onions or gherkins.
- Supermarket find: Some supermarket freezer sections now stock battered banana blossom or vegan “fish fillets,” ideal for recreating the dish at home.
Afternoon Tea
Afternoon tea is a British institution — a tiered stand of finger sandwiches, warm scones with jam and cream, and an array of little cakes, served alongside pots of tea. It’s less a meal and more a mid-afternoon ritual.
- Vegan version: Many hotels, tearooms, and cafés now offer vegan afternoon teas with dairy-free scones, cashew or coconut clotted cream, and egg-free patisserie. Sandwiches might feature cucumber, hummus, or vegan “egg mayo.”
- Try it at: Farmacy in London, The Midland in Manchester, or The Acorn in Bath are known for fully vegan or vegan-optional teas. Some smaller cafés offer vegan options with 24–48 hours’ notice.
Full English (or Scottish, Irish, Welsh)
A full fry-up differs slightly by region, but the core ingredients remain the same: sausage, bacon, eggs, beans, mushrooms, tomatoes, toast, and maybe black pudding or a tattie scone. It’s big, greasy, and beloved.
- Vegan version: Most cafés and pubs now offer a plant-based take with vegan sausages, grilled mushrooms and tomatoes, scrambled tofu or chickpea “egg,” hash browns or tattie scones, and baked beans.
- Supermarket find: Plant-based sausages, hash browns, and scrambled “eggs” like OGGS or Crackd are available in most major supermarkets. Some even sell ready-made vegan breakfasts in their hot food counters.
Sunday Roast
Roast dinners are a Sunday staple across the UK — typically served with roasted meat, potatoes, Yorkshire pudding, stuffing, vegetables, and plenty of gravy. Traditionally eaten at home or in pubs.
- Vegan version: Nut roasts, lentil loaves, stuffed squash, or mushroom Wellingtons often replace the meat, served with roast potatoes, seasonal vegetables, and vegan gravy. Yorkshire puddings can be made with aquafaba or flax instead of eggs.
- Try it at: The Vurger Co., The Gate (London), or The Gardener’s Kitchen (Leicester) all do well-reviewed vegan roasts. Some pubs offer a plant-based option every Sunday — booking ahead helps.
Haggis
Scotland’s national dish — earthy, peppery, and rich — is made from minced offal, oats, suet, and spices. Often served with neeps and tatties (turnips and potatoes).
- Vegan version: Made from lentils, mushrooms, oats, and black pepper. Vegan haggis has become so popular it’s now available nationwide.
- Supermarket find: Macsween makes a vegan haggis sold in most major supermarkets. Also look for Simon Howie’s version, which comes pre-cooked and ready to heat.
Cottage Pie
A comforting baked dish made with minced beef in gravy, topped with mashed potato. The key difference between this and shepherd’s pie is that cottage pie uses beef, while shepherd’s uses lamb.
- Vegan version: Usually made with lentils, mushrooms, soy mince, or a mix of vegetables simmered in rich gravy, then topped with creamy mashed potato and baked until golden.
- Supermarket find: Wicked Kitchen, Plant Pioneers, and Aldi’s Plant Menu range all sell ready-made vegan cottage pies.
Shepherd’s Pie
Essentially the lamb-based cousin of cottage pie, topped with mash and sometimes cheese. It’s often served in pubs and family kitchens, especially in colder months.
- Vegan version: Lentils, jackfruit, or plant-based mince are common fillings, with optional vegan cheese melted on top. Many homemade versions also include peas or carrots for sweetness.
- Try it at: Look for it on pub menus with vegan offerings, especially during the autumn and winter months.
Pies (Steak & Kidney, Pie and Mash, etc.)
Britain’s love of pies runs deep — from steak and ale to chicken and leek to the classic pie and mash combo of London’s East End.
- Vegan version: Steak and kidney pies are often reimagined using seitan, mushrooms, and ale-based gravies. Chicken-style pies use jackfruit or soy-based chunks in creamy sauces. Look for shortcrust or puff pastry made with vegan margarine.
- Supermarket find: Pieminister and Clive’s Pies both offer excellent vegan options, available in supermarkets and health food stores.
Bangers and Mash
Sausages and mashed potatoes, served with gravy and sometimes peas or onions. A proper pub classic.
- Vegan version: Vegan sausages are easy to find, and mashed potatoes are made dairy-free with plant milk and vegan butter. Onion gravy ties it all together.
- Supermarket find: Linda McCartney, Heck, Richmond, and Beyond all make vegan sausages widely available in the UK.
Chicken Tikka Masala
Often called “Britain’s real national dish,” this creamy, tomato-based curry was created to suit British tastes, possibly in Glasgow or Birmingham, depending on who you ask.
- Vegan version: Vegan tikka masala can be made with tofu, soy chunks, chickpeas, or vegetables simmered in a spiced tomato and coconut cream sauce.
- Supermarket find: You’ll find vegan tikka masalas in the ready-meal sections of most major supermarkets. Look for brands like Bol, Plant Kitchen, and Wicked Kitchen.
Sweets
British desserts are often warm, nostalgic, and unapologetically rich. From steamed puddings to layered trifles, these sweets are steeped in history — and increasingly, available in plant-based form.
Victoria Sponge
A light, fluffy sponge cake filled with strawberry jam and whipped cream, named after Queen Victoria, who was said to enjoy a slice with her afternoon tea.
Vegan version: Made with plant-based milk, oil or vegan butter, and raising agents like baking soda and vinegar. The cream layer can be made with coconut whipped cream or oat-based alternatives, and fruit jams are usually vegan by default.
Supermarket find: Many supermarkets carry vegan Victoria sponges in the free-from or bakery section. You’ll also find them at vegan bakeries and cafés, especially in larger cities.
Eton Mess
A crushed mix of strawberries, whipped cream, and meringue — famously served at Eton College’s annual cricket match. It’s messy, sweet, and deceptively simple.
Vegan version: Aquafaba (chickpea brine) makes light, crispy meringues. Pair with coconut or oat whipped cream and fresh berries.
Supermarket find: Some vegan meringues are available in the baking aisle or free-from section. Oatly, Elmlea Plant, and other brands offer whippable creams to complete the dish.
Spotted Dick
A traditional suet pudding dotted with dried fruits (“spots”), usually steamed and served with custard. The name gets a laugh, but the dessert itself is a winter favourite.
Vegan version: Made with vegan suet or margarine and egg replacers like flaxseed or commercial vegan egg mixes. Still steamed the traditional way and served hot with dairy-free custard.
Supermarket find: Some specialist shops and health food stores stock microwaveable vegan puddings. Birds and Alpro both make widely available vegan custards.
Sticky Toffee Pudding
A moist sponge made with dates, soaked in toffee sauce and often served with ice cream or custard. Originally from Cumbria, it’s now a staple on pub dessert menus across the UK.
Vegan version: The sponge is easily made with plant-based ingredients, and the toffee sauce can be recreated using coconut cream, vegan butter, and brown sugar.
Try it at: Harmonium in Edinburgh, Mono in Glasgow, or numerous gastropubs with vegan dessert boards. Many bakeries now offer vegan versions, especially around winter.
Final Thoughts
From chippy teas to sticky puddings, the UK’s food culture is rich, varied, and proudly rooted in tradition — but it’s also evolving. Across cities, towns, and even remote villages, you’ll find creative chefs, forward-thinking pubs, and well-stocked supermarkets reimagining these familiar dishes for a new generation of eaters.
Whether you’re on the hunt for a vegan Scotch egg at a farmers market, grabbing a sausage roll from a service station, or sitting down to a fully plant-based Sunday roast in a London pub, the options are growing — and so is the flavour.
British food doesn’t have to mean heavy on the meat and light on the imagination. In fact, these vegan versions prove that comfort, tradition, and cultural pride can all fit beautifully on a plant-based plate.