Luxury vegan travel: sustainable destinations, hotels + brands (Earth Day 2026 guide)

From vegansbaby.com

By Diana Edelman

From Michelin-starred plant-based tasting menus to ethical safaris in Rwanda, this is what luxury vegan travel looks like in 2026 

When I started Vegans, Baby, the phrase “luxury vegan travel” would have felt like an oxymoron. Back then, I stayed in hotels where the only options were fries, a side of veggies or salad. My how times have changed. Thankfully. Today, I get requests from vegan travellers who want five-star resorts, Michelin-starred restaurants and experiences like ethical safaris. 

And, I’m not the only one.

According to Market Intelo, the “Global Vegan Travel market size was valued at $1.8 billion in 2024, and is forecasted to hit $7.6 billion by 2033.” The reason? Consumer preferences are shifting toward ethical, sustainable, and plant-based lifestyles and influencing travel decisions across the world. 

TL;DR: It’s changing the way people travel. From ethical safaris like the ones I have taken people on, to eco-hotels, to tasting menus where ingredients are plucked from the restaurant’s garden, luxury travel is evolving into one that is more conscious and kind. 

This Earth Day, the question isn’t whether you can travel sustainably and luxuriously. The question is how to do it well, without giving up the food, the experience, or your values.

What defines luxury vegan travel

Luxury vegan travel goes way beyond a nice hotel with a tofu scramble on the breakfast buffet. At its best, it looks like:

• Fully plant-based or seriously plant-forward dining, done at a level that rivals anything you’d find in an omnivore fine-dining room
• Cruelty-free materials throughout the property, from the bedding to the toiletries to the furniture property-wide
• Sustainability built into how the place operates, like composting, water limits and more
• A real commitment to the local community, including fair wages, local hiring, local sourcing, and locally-made products in the rooms

Think oceanfront villas running on renewable energy. Tasting menus built from whatever’s growing that week. Safari lodges designed so carefully around the land that the local flora and fauna are part of the experience, and protected. Some of the best vegan hotels in the world fall into this, thankfully.

That’s the bar now, and it’s about time.

The luxury hotels raising the sustainability bar

More and more high-end hotels are proving that sustainability and world-class hospitality can live on the same property. In my itinerary planning, I always aim to connect travellers with these properties.

Six Senses

                                                                                                            PHOTO: Six Senses

One of my most favourite hotel groups, Six Senses runs one of the most thoughtful sustainability programs of any luxury group I’ve come across. It focuses on reducing carbon emissions, eliminating plastic, conserving water, and supporting biodiversity. Its strategy includes regenerative practices like on-site organic gardens, waste reduction systems, and expanding plant-based dining across its properties. Beyond environmental efforts, Six Senses invests in local communities through conservation funding, education, and guest programs and aims to create a positive impact with every stay.

Soneva

                                                                                                                  PHOTO: Soneva

The magnificent Soneva properties in the Maldives and Thailand ushered in a new type of luxury — barefoot. Operating with the philosophy of “No shoes, no news”, the resorts emphasize plant-based dining, complete with harvesting from their own gardens or source locally. They also use solar energy, operate the “waste to wealth” practice, and work in partnership with local communities.

The magnificent Soneva properties in the Maldives and Thailand ushered in a new type of luxury — barefoot. Operating with the philosophy of “No shoes, no news”, the resorts emphasize plant-based dining, complete with harvesting from their own gardens or source locally. They also use solar energy, operate the “waste to wealth” practice, and work in partnership with local communities.

Singita 

Considered to be the gold standard for conservation-driven safari in Africa. Singita operates 19 lodges and camps, blending high-end ethical safari experiences with a strong commitment to conservation, sustainability, and community empowerment. Their three core pillars are biodiversity, sustainability, and community. Singita invests in long-term environmental protection and local development. The company helps protect more than 1 million acres of wilderness through partnerships with conservation organizations, safeguarding critical ecosystems and wildlife. Its people-driven approach ensures guests experience not only luxury, but also meaningful cultural connection and a deeper understanding of conservation efforts across the African continent.

1 Hotels 

                                                                                          PHOTO: 1 Hotels Brooklyn Bridge

My urban pick for a brand focusing on sustainability, they focus on environment, people, and prosperity. 1 Hotels integrate eco-conscious practices into every aspect of its design and operations. Plus, they prioritize green building certifications, reclaimed and local materials, energy efficiency, and eliminating single-use plastics. In addition, it partners with organizations to reduce food waste, support communities, and fund environmental initiatives, while offering programs that allow guests to contribute to causes with each stay.

My point: the robe-and-slippers experience and your values can live in the same trip. You get both.

Vegan fine dining is having its moment

If you’re anything like me, food is the whole reason to travel. It used to be tough — like really tough — to find options unless you happened to be in a destination that was inherently vegan-friendly, like a lot of Asia. Today, vegan fine dining is in a different league and often you can experience vegan versions of local cuisine without missing a taste or texture.

Europe is definitely leading the way when it comes to vegan fine dining. First, there’s London’s Plates. It became the first fully vegan restaurant in the UK to earn a Michelin star in 2025, less than six months after opening. Over in Berlin, Bonvivant Cocktail Bistro went fully vegan in early 2026, and their brunch is now the first Michelin-starred vegan brunch in the world. They also hold a Michelin Green Star for sustainability. Then, there’s  De Nieuwe Winkel in the Netherlands, with two Michelin stars on an entirely plant-based menu, one of only a handful in the world. And, the list goes on.

Planning a trip around one of these is becoming the cornerstone of luxury vegan travel for a lot of my clients. And rightfully so. You’d fly to Copenhagen for Noma, so why not fly to Berlin for Bonvivant?

How to travel sustainably without the FOMO

Sustainable travel doesn’t mean scaling back. But, it does mean being a lot more intentional about how you plan. The first time I went to Europe backpacking solo, I crammed as much as I could into my month of travels. Every other day, I’d be on a train to the next place. Sometimes, it was even a plane. But, there are better and more sustainable ways to travel that are more than checking destinations off a map in the least amount of time. (Also, my body could never these days.)

When I plan trips now, I focus on these ideas:

Stay longer, travel slower

Spending seven days in one place instead of three cities in five days reduces your footprint and deepens the experience. It gives the opportunity to get the tourist stuff out of the way, if that’s what you wanted, and then really dive in. Explore neighbourhoods off the main drag. Take a local bus and wander somewhere. Pick a place to go for coffee every morning and talk to the locals. I know not everyone has the ability to travel for more than a few weeks, especially if you’re American, but even extending past the typical three days gives you such a deeper look into a destination.

Skip flights when you can

France outlawed short-haul domestic flights for journeys that can be done in under 2.5 hours by train, and I wish that rule was universal. Train travel is a fraction of the emissions of flying. Plus, you see the country you’re traveling through in a way you’d never from the sky. The Eurostar, the Shinkansen, and Italy’s Frecciarossa are all objectively nicer experiences than the airport. And far more comfortable.

Support local over global

Fast food chains may have vegan options abroad, but if there’s a locally-owned spot doing the same thing, go there. The goal is to put your money into the local economy rather than into billionaire pockets. The result? You become a more conscious consumer, and you eat better doing it. It also goes back to my first point — you get to see more of a local culture than you would going to Nobu (apologies to Nobu, because the food is excellent, but also I will always suggest going somewhere you can’t experience outside of the destination).

Pack a thermos

I know this sounds tiny, but hotels in destinations with drinkable tap water basically hand you a plastic bottle every time you turn around, unless they are like Six Senses or Soneva. So, yah, bring a thermos. In Japan, there’s the Mymizu app that maps every free water refill station in the country. Use it.

Ask where it came from

Ethical luxury travel means asking, politely, where your produce was grown, where your toiletries were made, who made your bedding, and who your porters and guides report to. The good properties will light up when you ask. The greenwashed ones will get awkward. 

The destinations leading the way

Certain destinations are miles ahead on sustainable luxury tourism. If you’re planning your Earth Day-inspired trip, these are the places I suggest:

Costa Rica

I forever am impressed with what Costa Rica did and wish more countries would follow in its steps. The country now operates on 99 percent renewable electricity and reversed its deforestation, with 50 percent forest cover. In 1948, it abolished its military and reinvested the funds into green, social, and eco-tourism initiatives. Pacuare Lodge and Origins Lodge are two of the standout sustainable luxury properties.

Bhutan

Bhutan’s philosophy is Gross National Happiness, which is something I can get behind. It is also the only carbon-negative country in the world and has intentionally kept tourism small-scale through a daily sustainable tourism fee. The result is an incredibly preserved culture, uncrowded trails, and incredible vegan food. Amankora and Six Senses Bhutan properties are considered among the most sustainable.

Rwanda

The tiny African country has emerged as a leader in responsible wildlife tourism. Permits for gorilla trekking are capped and expensive on purpose, with funds going back into conservation. Rwanda is one of my most incredible travel memories, and hiking to gorillas was magical. The country also does not allow plastic bags (so don’t pack toiletries in them). One&Only Gorilla’s Nest and Singita Kwitonda will blow you away.

The Maldives

The island nation near India is investing heavily in renewable energy and waste reduction (Soneva Fushi has run a zero-waste program for years). It is focused on an a large-scale effort to rebuild reefs that have become victim to the warming ocean. Many projects at luxury hotels work with local organizations like Save the Beach Maldives to involve the community and hotel guests to join the efforts.

Slovenia

I fell in love with Ljubljana back in 2014 when I first visited Slovenia. The country is the world’s first Green Destination and leads the way with its Slovenian Green certification recognizing destinations and service providers for meeting its high standards. Ljubljana cut off cars from its city center and was the first European city to adopt a Zero Waste strategy. In addition, in 2021, the country issued a €1 billion sustainability bond for funding environmental projects. Villa Planinka in Jezersko earned a Green Key in 2023. In Bled, there is Ribno Alpine Resort, which is the country’s first zero waste hotel (2018). Three years ago, it became the first hotel in the European Union to receive the European Zero Waste Business Certificate with two stars. Two years later, it earned all three.

The future is regenerative

The next evolution of sustainable luxury travel is regenerative travel, where the goal is to give back more to a destination than you take from it.

For a luxury vegan traveller, that can look like:

• Staying at a conservation-driven resort where a percentage of your nightly rate directly funds anti-poaching work or coral restoration
• Participating in an environmental restoration experience while on property, like tree planting, reef monitoring, or citizen science
• Choosing tour operators who reinvest in the communities you’re visiting instead of extracting from them

I’ve been a part of these experiences at Shamwari Reserve in South Africa, where the funds go to anti-poaching and conservation, and also planted trees there. It’s a shift from passive tourism to active contribution, and I think it is an incredibly exciting direction for luxury travel.

So, where are you going?

Luxury vegan travel, for me, comes down to refinement. It’s about choosing experiences that match your values while elevating every part of the trip. The future of luxury travel is intentional, plant-based, and deeply connected to the world.

Planning a sustainable luxury vegan trip and not sure where to start? I offer custom itinerary planning through Vegan Travel Planner. Forget the stress of planning; simply share your destination and preferences and I’ll create a seamless journey. From Michelin tasting menus in Berlin to ethical safaris in South Africa to slow travel through Italy, I’ll handle every detail so your trip aligns with your values without compromise. The world awaits, let’s plan your vegan adventure!

https://vegansbaby.com/luxury-vegan-travel/

10 classic French patisserie recipes made entirely vegan, and impossible to tell the difference

From eluxemagazine.com

You know what’s funny? The most traditional French pastry chefs would probably faint at the thought of vegan croissants, yet some of the best pastries I’ve tasted recently contained zero butter, eggs, or cream.

I discovered this during a recent trip to Paris, where I stumbled into a small patisserie near Montmartre. The owner, a third-generation baker, had started experimenting with plant-based versions after his daughter developed severe allergies. Watching customers unable to distinguish between his classic and vegan offerings was like watching people discover they’d been speaking in prose their whole lives without knowing it.

1. The perfect croissant that breaks all the rules

Let me tell you about croissants that shatter into a thousand buttery flakes without containing a single gram of dairy. The secret lies in using high-quality vegan butter with at least 82% fat content. Keep everything arctic cold, work faster than you think necessary, and trust the process.

For that golden shine, mix plant milk with a splash of apple cider vinegar instead of egg wash. The lamination follows the exact same rhythm as traditional croissants: fold, roll, chill, repeat. You’ll create 81 delicate layers that crack and flutter exactly as they should. I’ve served these to French friends who grew up in Lyon, and they had no idea.

2. Pain au chocolat worth waking up for

Using that same croissant dough, you can create pain au chocolat that would make any Parisian café proud. Wrap two batons of quality dark chocolate (most dark chocolate is naturally vegan anyway) in the dough before the final proof.

Brush with maple syrup mixed with plant milk for that bakery-window shine. When you bite through, the chocolate melts into perfect rivers while the pastry maintains its honeycomb structure. The contrast between crisp exterior and soft, chocolatey interior remains absolutely intact.

3. Crème brûlée that cracks just right

Who says you need cream for crème brûlée? Silken tofu blended with cashew cream creates a custard so silky, you’ll question everything you thought you knew about desserts. A pinch of turmeric gives that classic pale gold colour, while real vanilla bean provides the authentic flavour that makes this dessert legendary.

Set it with agar powder and add cornstarch for that signature wobble when you tap the ramekin. The sugar topping caramelizes exactly the same way, creating that satisfying crack when you tap it with a spoon. Use a kitchen torch and watch the magic happen.

4. Madeleines that would make Proust weep

Remember reading about Proust’s madeleines in literature class? These shell-shaped beauties trigger memories just as powerfully when made vegan. Aquafaba (that liquid from canned chickpeas you usually throw away) whips into peaks that rival any meringue.

Combine with almond flour, all-purpose flour, and a touch of baking powder. Add lemon zest and vanilla extract for that classic flavour that transports you straight to a French grandmother’s kitchen. The signature hump forms naturally during baking, just like it should. Brush your moulds with vegan butter and dust with flour, and they’ll pop out perfectly every time.

5. Éclairs that defy expectations

Choux pastry without eggs sounds impossible, right? Wrong. Aquafaba strikes again, combined with plant milk, vegan butter, and flour to create shells that puff up golden and hollow. Pipe them long and straight, bake until they’re sturdy enough to hold their filling.

Fill with vanilla custard made from coconut cream thickened with cornstarch. The chocolate glaze uses dark chocolate melted with coconut oil for that perfect sheen. The shells stay crisp, the filling stays creamy, and nobody questions what’s missing.

6. Tarte Tatin that caramelizes dreams

This upside-down apple tart becomes even more incredible when you realize how simple the swap is. The pâte brisée uses vegan butter cut into flour, bound with ice water. Same technique, same flaky result.

Caramelize sugar directly in your cast iron pan until it’s amber perfection. Arrange apple slices in overlapping circles, cover with pastry, and bake. The inversion moment reveals glossy caramelized fruit that could grace any Michelin-starred menu. Serve warm with coconut whipped cream and watch sceptics become believers.

7. Macarons with perfect feet

These temperamental cookies become slightly less intimidating when you use aquafaba. Reduce it by half through simmering, then whip to stiff peaks with cream of tartar. The macaronage technique remains crucial: fold in almond flour and powdered sugar until the batter flows like lava.

Pipe uniform circles, tap the tray to release bubbles, let them rest until they develop a skin, then bake. They’ll develop proper feet and smooth, shiny tops. Fill with ganache made from dark chocolate and coconut cream. The texture rivals any traditional macaron from Ladurée.

8. Mille-feuille in a thousand perfect layers

Whether you make your own puff pastry with vegan butter or buy it ready-made, the technique stays consistent. Bake between two sheet pans for ruler-straight layers. The pastry cream uses cornstarch, plant milk, and vanilla to achieve that perfect consistency.

Layer with fresh raspberries or strawberries for brightness. Top with fondant made from powdered sugar and plant milk, then create chocolate feathering with a toothpick. Each forkful delivers the perfect ratio of crisp pastry to smooth cream.

9. Profiteroles that melt hearts

Same choux pastry as éclairs, just piped smaller and rounder. Bake until they’re golden spheres with hollow centres. Cool completely, then slice horizontally and fill with premium dairy-free vanilla ice cream.

Drizzle with warm chocolate sauce made from dark chocolate and coconut cream. Serve immediately while the ice cream is firm and the sauce is warm. The temperature contrast and textural variety make these absolutely irresistible.

10. Opera cake that sings

This showstopper proves vegan baking can handle complexity. Joconde sponge made with aquafaba and almond flour creates delicate, flexible layers. Soak each with coffee syrup for moisture and flavour.

Alternate chocolate ganache (coconut cream and dark chocolate) with coffee buttercream (vegan butter whipped with espresso). The final chocolate glaze creates a mirror finish worthy of any patisserie window. Each bite delivers coffee and chocolate in perfect harmony.

Final thoughts

After years of helping people navigate change and transformation, I’ve learned that the most profound shifts often come from questioning assumptions we never knew we had. These recipes prove that excellence doesn’t require traditional ingredients, just understanding, technique, and quality substitutes.

The best part? You can serve these to anyone, regardless of dietary restrictions, and watch their faces light up with pure enjoyment. No disclaimers needed, no apologies required. Just beautiful pastries that happen to be vegan.

Try one recipe this weekend. Start with croissants if you’re ambitious, or madeleines if you want something quicker. Once you experience that moment when plant-based butter creates the same magical flakiness as dairy, you’ll understand why this isn’t about restriction or compromise. It’s about possibility.

https://eluxemagazine.com/recipes/l-bt-10-classic-french-patisserie-recipes-made-entirely-vegan-and-impossible-to-tell-the-difference/ 

3 Healthy Vegan Breakfasts You Can Make In 5 Minutes

From plantbasednews.org

Five minutes, three breakfasts, zero excuses 

Mornings tend to be where good intentions fall apart. When time is tight, we often default to whatever is fastest, even if it lacks nutrition. But in a recent video, plant-based creator Dénes Marton shows that quick vegan breakfasts can be both practical and nutrient-dense, without adding extra effort. His focus is simple: meals that take five minutes or less, use affordable ingredients, and still deliver strong nutritional value.

Marton, who runs the Daynesh YouTube channel, builds the video around three go-to meals and emphasizes that preparation starts before you even get home. “Half the battle is actually in the grocery store,” he says, explaining that finding the right ingredients makes everything else easy. From there, he walks through a chickpea omelette, a high-protein cereal bowl, and a batch-friendly overnight oats recipe, each designed to simplify busy mornings while supporting a balanced vegan diet.

Chickpea omelette: a high-protein egg alternative

Made with chickpea flour and nutritional yeast, this high-protein omelette delivers around 54 grams of protein and 23 grams of fibre when paired with tahini - Media Credit: YouTube / Daynesh

The first of these quick vegan breakfasts is a chickpea omelette built around chickpea flour and nutritional yeast. Marton begins by showing viewers how to source ingredients, noting that specialty items like chickpea flour can often be found in Middle Eastern grocery stores. “The Middle Eastern stores always be hooking it up,” he says.

Once in the kitchen, he mixes chickpea flour with nutritional yeast, water, and seasoning to form a batter. He stresses the importance of cooking it properly, warning, “Do not eat the batter. Do not put that batter in your mouth. It will be disgusting.”

The mixture cooks quickly in a pan, forming a firm, omelette-like texture that can be flipped once set. He adds spinach before folding it over and suggests finishing with tahini to improve nutrient absorption. “It’ll help you absorb some of the fat-soluble nutrients in the spinach,” he explains.

The result is both affordable and nutrient-dense. Marton notes that two omelettes with tahini provide “54 grams of protein and 23 grams of fibre,” along with iron and zinc. He also highlights the flexibility of the dish, encouraging additions like vegetables, vegan cheese, or kala namak for an egg-like flavour.

Simple but strategic high-protein cereal

YouTube / DayneshIn his video, Marton takes viewers grocery shopping because that’s “half the battle” when it comes to prepping these quick vegan breakfasts

The second option is highly convenient. Cereal, Marton argues, is often overlooked despite its potential to be one of the easiest quick vegan breakfasts available.

He focuses less on preparation and more on ingredient selection. Fibre content becomes his main benchmark. “One of the best ways to tell if a cereal is good is to check out how much fibre it has,” he says, pointing out that whole grain cereals tend to offer both fibre and protein.

Milk choice also plays a role. Marton opts for soy milk, explaining it offers the best nutritional balance. “It’s considered the best alternative nutritionally to cow’s milk,” he says, adding that almond milk is lighter in calories while oat milk can be higher in “empty calories.”

He builds the bowl with fruit and walnuts, the latter chosen for their omega-3 content. The final result is far from basic. “This is 31 grams of protein and 33 grams of fibre,” he says. “Y’all, this is cereal.”

For Marton, meals like this challenge the idea that plant-based diets lack protein. “An angel dies whenever someone still thinks it’s hard to get protein on a vegan diet,” he jokes.

Overnight oats: batch prep for busy mornings

The final recipe shifts from instant to pre-prepared. Overnight oats take a few minutes to assemble but are designed to save time across several days, making them a staple among quick vegan breakfasts.

Marton combines oats, protein powder, chia seeds, cocoa powder, and soy milk, then tops the mixture with fruit before refrigerating it overnight. He emphasizes efficiency, explaining that he typically prepares multiple servings at once. “I usually do like four or five jars at once and keep them in the fridge so I have breakfast for multiple days,” he says.

The next morning, the oats are ready to eat. He praises both the taste and the nutritional profile, noting: “It’s 54 grams of protein and 20 grams of fibre.”

Beyond macronutrients, he highlights broader health benefits. Oats are linked to heart health, chia seeds provide omega-3 and calcium, and fruit adds vitamin C. Even cocoa contributes antioxidants. “They are so much more than their macronutrients,” he says.

Marton also references research suggesting benefits from replacing animal protein with plant sources, adding context to why these meals may support long-term health.

Across all three recipes, the message remains consistent. Quick vegan breakfasts do not need to sacrifice nutrition, cost, or flavour. With the right ingredients and a small amount of planning, they can become one of the easiest habits to maintain.

For more vegan recipes, lifestyle and travel content, check out Marton’s YouTube channel.

https://plantbasednews.org/veganrecipes/breakfast/3-quick-vegan-breakfasts/

6 best vegan pizzas in UK supermarkets – tried and tested by vegans

From veganfoodandliving.com

Don't waste money on claggy cheese or soggy slices – we tested the UK's top vegan pizzas to find the best supermarket buys

When you don’t have the time or energy to cook from scratch, a ready-made vegan pizza is just so easy to throw in the oven. But with so many plant-based options in UK supermarkets, which dairy-free pizzas actually deliver that gooey, melt-in-the-mouth experience?

To help you avoid the ‘claggy’ cheese and cardboard bases, our expert vegan team has tried and tested the biggest names on the market. From vegan sourdough pizza to spicy ‘pepperoni’ treats, here are the best vegan pizzas worth adding to your next shop.

1. One Planet Pizza | Out-Of-This-World Sourdough Peppernomi

Best for gooey cheese

Score: 5/5 | RRP: £4 | oneplanetpizza.com

The first vegan pizza I ever tried was from One Planet Pizza at Vevolution festival in 2019, and it’s been fantastic watching the brand grow and enter the mainstream supermarkets. The passion shown by owners Mike and Joe Hill really does shine through in this product – from the quirky packaging to the quality of the pizza itself.

As a huge sourdough fan, I was excited to try this, and it didn’t disappoint. At first look, the pizza is a good size, has a generous covering of vegan cheese, and the ‘peppernomi’ looks extremely realistic. This is the kind of pizza you’d want to treat yourself to on a Friday night.

Once cooked, the cheese melted nicely, and the base was firm but not too crispy – just how I like it. The combination of smoky ‘peppernomi’, gooey cheese, rich tomato sauce and the slightly chewy sourdough makes this very moreish – I could easily have eaten the whole thing in one go!

You also get a hint of Italian seasoning from the basil and oregano in the sauce. I’d say this is the perfect pizza for new vegans, as it’s so close to what you’re used to eating as a carnivore.

Tester: Holly Johnson

2. Chicago Town | Stuffed Crust BBQ Jackfruit Pizza

Best for weeknight dinners

Score: 4/5 |RRP: £4 | chicagotown.com

This is a pizza to satisfy even the hardest-to-please pizza lovers (like me). The rich, herby tomato sauce stuffed crust is crispy on the outside and not too sweet inside. The pizza itself is generously topped with vegan mozzarella, red onion, green and red peppers and jackfruit.

The jackfruit complements the smoky, spicy hit of the tomato sauce with a sweet kick, although to be honest, I could have done with a little more jackfruit, as there were only around 2-3 small pieces per slice.

The vegan mozzarella is where some pizzas can fall short, but this dairy-free alternative is surprisingly authentic, and not claggy in the mouth like some vegan cheeses can be. Cooking 20 minutes from frozen in the oven means you get a lovely crispy crust, a firm base and deliciously melt-in-the-mouth toppings – it’s a real fiesta of flavours. Chicago Town could even go a little heavier on the spice if they wanted – I might drizzle a slice with chilli oil next time.

This is a delicious pizza, and the brand has really thought about the flavour combos here. I love that it’s easy to find in shops, too.

Tester: Jenny Davies

3. White Rabbit | Sourdough Vegana Pizza

Best for generous toppings

Score: 4/5 | RRP: £5.95 | whiterabbitpizza.co.uk

White Rabbit has reworked the recipe for its pizza, and the improvements are definitely noticeable. The sourdough base is gluten-free as well as vegan, which makes it even more inclusive, but this doesn’t affect the taste or texture in the slightest.

The dough is actually one of the highlights of the pizza, with a thick, well-defined crust, slightly salty flavour and good crisp texture. The fact that it’s sourdough makes such a difference and raises the quality a lot.

This pizza is topped with a roasted tomato sauce that’s lovely and rich, and a good covering of Mozzarisella cheese, chunks of red pepper, plenty of sliced mushrooms and a scattering of wild garlic.

The cheese melts brilliantly and is spread nicely across the whole of the pizza, and has a nice creamy flavour without being cloying. The wild garlic is scattered in patches so that it’s not overwhelming, but instead gives you an occasional subtle garlic hit that acts a bit like pesto.

The only downside is that you might expect it to be a little bigger due to the slightly higher price tag.

Tester: Sally FitzGerald

4. Meatless Farm | Spicy Pepperoni Sourdough Pizza

Best for those who like it hot

Score: 4.5/5 | RRP: £5 | meatlessfarm.com

Another all-vegan brand that we love to support when we’re out shopping, Meatless Farm launched its sourdough pizzas in October 2024.

My first impression of the Spicy Pepperoni is that it feels like a premium product – the base has a stonebaked feel reminiscent of something you’d find in a restaurant. It bakes well, retaining a slightly soft, chewable texture but with a crispier outside crust.

The toppings are generous, with oodles of spicy jackfruit pepperoni and green and red jalapeños. Personally, I’d be happier with slightly fewer jalapeños, as they add quite a sharp hit of spiciness that I found a bit too hot. Of course, you can pick them off, but I’d advise that this is not a pizza for anyone who doesn’t like spicy food, as the pepperoni is quite fiery, too.

At £5, this is one of the more pricey vegan pizzas on the market, but if you’re looking for a spicy meat feast with a tasty sourdough base, this will tick all the right boxes.

Tester: Holly Johnson

5. Wholecreations | Dairy and Gluten-Free Roasted Tomato & Basil Sheesy Pizza

Best for gluten-free vegans

Score: 4.5/5 | RRP: £4.15 | wholecreations.co.uk

Wholecreations make a range of gluten-free vegetarian products, and many of them are dairy- and egg-free too. Among them are two vegan and gluten-free pizzas, which can be hard to find!

The roasted tomato & basil pizza is small, more like a pizzette than a full pizza, and compared to some pizzas that do contain gluten, I found it to be a little on the bland side. However, the base is nice and thin (but not too thin or flimsy).

After cooking, the crust was lovely and golden, but it was quite soggy towards the middle. However, it’s more ‘bread-like’ than some other gluten-free bases I’ve tried, and I think the stodginess could be improved with a few extra minutes in the oven (the instructions say cook for 15-17 minutes; I cooked it for 15).

The Sheesy topping is a tasty cheese alternative and, combined with the juicy cherry tomato halves and blobs of herby basil sauce, it makes a simple but tasty pizza topping that feels more special than a plain old Margherita, without being too fussy.

Overall, it’s a small but satisfying pizza that makes a tasty option for gluten-free vegans.

Tester: Helen Greaves

6. Bosh! | Spicy No-Duja Sourdough Pizza + Margherita Sourdough Pizza

Best for whole food lovers

Score: 3.5/5 | RRP: £3.95 | bosh.tv

I’m a big fan of BOSH!’s creative, flavoursome recipes, so I was excited to try these new pizza offerings. Taking them out of the box, I was surprised by how small they are (approximately 23cm in diameter). However, with 16-17g of protein per pizza, they are surprisingly filling and make a satisfying meal with a side salad.

They come with a very generously sized sauce sachet to drizzle on top, and I found for both pizzas that I actually only needed to use half a sachet. The dough was absolutely delicious, and the sauces were very well-flavoured. I particularly enjoyed the hot maple oil as the sweetness and spiciness added an interesting complexity of flavours. However, I found the No-Duja pizza was quite bland without the sauce, as it had barely any cheese on, and was missing a textural element.

Both pizzas were very saucy, but it would’ve been nice to have some texture from vegetables or mock meats on the No-Duja pizza. But for £3.95, they’re a tasty, easy meal that you can customise with your own toppings for more of a wow factor.

Tester: Rachel Smith

How we tested these vegan pizzas

The Vegan Food & Living team sample offerings from various brands – both new launches and established products – rating them on visual appeal, taste, texture, packaging and health credentials. The overall rating awarded is based on all of these factors.

https://www.veganfoodandliving.com/products/best-vegan-pizzas-tried-and-tested-by-vegans/