Are you searching for the best vegan recipe book in the UK? Whether you’re a lifelong vegan, experimenting with a plant-based lifestyle, or simply looking to introduce more meat-free meals into your week, finding the right vegan cookbook can be a total game changer.
The UK is brimming with creative culinary talents, and their cookbooks offer a delightful range of fuss-free, flavour-packed, and nourishing recipes that are designed for British kitchens and pantries.
From classic comfort foods with a vegan twist to adventurous dishes that’ll impress your guests, the right vegan cookbook makes cooking at home simple, vibrant, and fun. In this post, I’ll share my top pick for the best vegan recipe book UK and walk you through a signature recipe inspired by its pages—so you can taste the magic for yourself!
Why You’ll Love This Recipe
This recipe, inspired by the much-loved “BOSH! The Cookbook” by Henry Firth and Ian Theasby, truly embodies what makes British vegan cooking special.
It’s simple, accessible, and bursting with flavour, making it perfect for beginners and seasoned plant-based cooks alike.
- Quick and easy: No fancy techniques or obscure ingredients needed.
- Family-friendly: Kids and adults will both love it.
- Budget-conscious: Uses affordable, everyday UK supermarket ingredients.
- Customisable: Easily adapt with your favourite veg or herbs.
- Healthy and filling: Packed with whole foods, nutrients, and protein.
“Vegan food isn’t about sacrifice—it’s about abundance and creativity.”
Ingredients
This vegan shepherd’s pie is a hearty, comforting dish that’s always a crowd-pleaser. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Potatoes (Maris Piper or King Edward, peeled and cubed) | 1 kg |
| Olive oil | 2 tbsp |
| Onion (finely chopped) | 1 large |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 sticks |
| Garlic cloves (minced) | 3 |
| Chestnut mushrooms (chopped) | 200g |
| Frozen peas | 100g |
| Lentils (cooked, green or brown) | 400g tin or 250g cooked |
| Tomato purée | 2 tbsp |
| Vegetable stock | 400ml |
| Soy sauce | 2 tbsp |
| Thyme (dried or fresh) | 1 tsp |
| Oat milk (or any unsweetened plant milk) | 100ml |
| Vegan butter | 2 tbsp |
| Salt and black pepper | To taste |
Equipment
- Large saucepan
- Frying pan
- Ovenproof baking dish (approx. 2L capacity)
- Colander
- Potato masher
- Wooden spoon or spatula
- Measuring jug
- Kitchen knife and cutting board
Instructions
-
Preheat your oven to 200°C (fan 180°C) / 400°F / Gas Mark 6.
Get your oven nice and hot so the pie will bake evenly and develop that gorgeous golden crust.
-
Cook the potatoes.
Place the peeled and cubed potatoes in a large saucepan. Cover with cold water and add a pinch of salt.
Bring to the boil, then simmer for 15-20 minutes until fork-tender.
-
Prepare the filling.
While potatoes cook, heat 2 tbsp olive oil in a large frying pan over medium heat. Add the chopped onion, carrots, and celery.
Sauté for 5 minutes until softened.
-
Add garlic and mushrooms.
Stir in the garlic and mushrooms. Cook for another 5 minutes until mushrooms are browned and any liquid has evaporated.
-
Build the sauce.
Add the tomato purée, lentils, soy sauce, and thyme to the pan. Stir well, then pour in the vegetable stock.
Simmer for 10 minutes, stirring occasionally.
-
Add peas and season.
Stir in the frozen peas. Season with salt and pepper to taste.
Simmer 2 more minutes, then remove from heat.
-
Drain and mash the potatoes.
Once the potatoes are soft, drain and return to the pot. Add vegan butter and oat milk.
Mash until creamy and smooth. Season with salt and pepper.
-
Assemble the pie.
Spoon the lentil-mushroom filling into the base of your baking dish. Top with the mashed potatoes, smoothing the surface with a spoon or fork for rough peaks (which will crisp up nicely).
-
Bake.
Place the dish in the oven and bake for 25-30 minutes, until the top is golden brown and the filling is bubbling at the edges.
-
Serve and enjoy.
Let the pie rest for 5-10 minutes before serving. Enjoy with steamed greens or a fresh salad.
Tips & Variations
- Make it gluten-free: Double-check your soy sauce is gluten-free, or use tamari.
- Add extra veg: Chopped parsnip, swede, or sweet potato work beautifully in the filling.
- Cheesy topping: Sprinkle with your favourite vegan cheese before baking for a savoury crust.
- Batch cook: Double the recipe and freeze one pie for busy weeknights.
- Swap lentils: Use cooked chickpeas or mixed beans if that’s what you have on hand.
Tip: Let the pie cool slightly before slicing for neater servings.
If you love this recipe, you might also enjoy my Costco Vegan Mushroom Stew Recipe or hearty Collard Green Casserole Recipes for more plant-based comfort food ideas.
Nutrition Facts
This vegan shepherd’s pie is as nourishing as it is satisfying. Here’s an approximate breakdown per serving (based on 4 servings):
| Nutrient | Amount per serving |
|---|---|
| Calories | 370 kcal |
| Protein | 14 g |
| Fat | 8 g |
| Carbohydrates | 62 g |
| Fibre | 10 g |
| Sugar | 7 g |
| Sodium | 600 mg |
These values are estimates and will vary depending on your specific ingredients and brands.
Serving Suggestions
- Classic combination: Serve with steamed green beans, broccoli, or sautéed kale for extra colour and fibre.
- Fresh and zesty: Pair with a crisp mixed leaf salad dressed in lemon and olive oil.
- British-style feast: Add a dollop of vegan gravy and a side of minted peas.
- For a comforting meal: Enjoy with a slice of crusty sourdough bread.
- Finish with a sweet treat like Chocolate Heaven Cake Recipe for dessert!
Conclusion
When it comes to choosing the best vegan recipe book in the UK, titles like “BOSH!” stand out for their creativity, flavour, and user-friendly approach. With recipes like this vegan shepherd’s pie, you’ll discover that plant-based eating is anything but bland.
These cookbooks make vegan cooking approachable, exciting, and deeply satisfying—ideal whether you’re cooking for one, feeding a family, or entertaining friends.
Don’t be afraid to experiment and make the recipes your own. The best vegan books offer inspiration and guidance, but your kitchen is where the real magic happens.
If you’re hungry for more, explore other comforting classics like Clam Chowder San Francisco Recipe (with vegan swaps!), or try a sweet treat with the Cinnamon Pecan Ice Cream Recipe. Happy cooking—and happy reading!
📖 Recipe Card: Creamy Vegan Mushroom Stroganoff
Description: A rich and comforting plant-based take on the classic stroganoff. Perfect for weeknight dinners and packed with flavour.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 400g chestnut mushrooms, sliced
- 1 tsp smoked paprika
- 200ml vegetable stock
- 150g vegan sour cream
- 200g dried pasta
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and mushrooms, cook until mushrooms are browned.
- Sprinkle in smoked paprika, stir to combine.
- Pour in vegetable stock and simmer for 8 minutes.
- Cook pasta according to package instructions.
- Stir vegan sour cream into the mushroom mixture and simmer for 2 minutes.
- Season with salt and pepper.
- Serve mushroom stroganoff over cooked pasta.
- Garnish with chopped parsley.
Nutrition: Calories: 370 kcal | Protein: 10 g | Fat: 10 g | Carbs: 55 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Creamy Vegan Mushroom Stroganoff”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and comforting plant-based take on the classic stroganoff. Perfect for weeknight dinners and packed with flavour.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 large onion, diced”, “3 garlic cloves, minced”, “400g chestnut mushrooms, sliced”, “1 tsp smoked paprika”, “200ml vegetable stock”, “150g vegan sour cream”, “200g dried pasta”, “2 tbsp chopped fresh parsley”, “Salt and pepper, to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and cook until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and mushrooms, cook until mushrooms are browned.”}, {“@type”: “HowToStep”, “text”: “Sprinkle in smoked paprika, stir to combine.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable stock and simmer for 8 minutes.”}, {“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions.”}, {“@type”: “HowToStep”, “text”: “Stir vegan sour cream into the mushroom mixture and simmer for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Serve mushroom stroganoff over cooked pasta.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped parsley.”}], “nutrition”: {“calories”: “370 kcal”, “proteinContent”: “10 g”, “fatContent”: “10 g”, “carbohydrateContent”: “55 g”}}
