15 Vegan Recipes To Make When You’re Craving Takeout

From plantbasednews.org

These recipes, inspired by classic takeout dishes, are all plant-based and delicious 

Vegan takeout-style recipes are easier to find than you might think. For many plant-based eaters, takeout can be hit or miss – limited options, hidden ingredients, or heavy meals that leave you feeling sluggish. These homemade recipes offer a fresh alternative.

Each one brings big flavour, simple prep, and that comfort food feel you’d expect from your favourite restaurant. Think sticky cauliflower, crispy tofu, spicy noodles, and saucy curries. Some are ready in 30 minutes or less. Others let you batch-cook for easy leftovers.

You’ll find everything from Asian-style mains to American-inspired sandwiches and tacos. No need to scroll delivery apps or worry about substitutions – just straightforward meals that taste like a treat. Whether you’re trying to save money, be more healthy, or just enjoy better food at home, these vegan dishes deliver.

Kung pao chickpeas stir fry

Maya SozerForget takeaway – make this quick and easy kung pao chickpeas stir fry instead

Try these kung pao chickpeas by Maya Sozer for a quick and easy take on the Chinese dish. Chickpeas stand in for chicken, soaking up a tangy marinade before hitting the pan. Cook them with garlic, ginger, and crunchy peanuts, then coat in a sticky, sweet-and-sour sauce. Serve with rice for a weeknight treat.

Find the recipe here.

Chipotle BBQ mushroom tacos with charred corn salsa

Elaine SkiadasTacos make for an excellent at-home treat

Tacos are a must-have when you’re craving Mexican food. This recipe from Elaine Skiadas transforms cremini mushrooms and pinto beans into a smoky, chipotle-spiced taco filling with just the right amount of heat. A charred corn salsa with lime and cilantro adds crunch and brightness. These tacos deliver big flavour, fast – no takeout required.

Find the recipe here.

Korean bulgogi mushrooms

Jeeca UyLove Korean food? Try these vegan bulgogi mushrooms

Bulgogi is one of the most popular Korean dishes and this veganized mushroom bulgogi by Jeeca Uy gives you that beloved flavour without the meat. Thick slices of king oyster mushroom are marinated in a mix of soy sauce, pear, gochujang, and sesame oil. Once pan-fried with onions, the mushrooms turn golden and flavourful. Serve with rice, kimchi, and lettuce.

Find the recipe here.

Vegan teriyaki tofu rice bowl

Manon GouhierThis vegan twist on the classic Japanese bowl dish is made with tofu and a vegan Japanese mayo

This teriyaki tofu rice bowl or tofu “don” is a typical speedy Japanese meal that you can make at home. Don means bowl, and this version layers crispy tofu over steamed rice with a glossy teriyaki glaze. A touch of sesame oil adds depth, and a spoonful of vegan mayo brings extra richness. Scatter with sesame seeds and scallions to finish. This recipe comes from Julia Boucachard.

Find the recipe here.

Vegan aubergine and harissa pizza

Natlicious FoodThis vegan pizza is an excellent weekend treat

Pizza is a takeout classic but many people love making it at home. This vegan aubergine and harissa pizza by Natlicious Food should definitely be your Friday night treat. Roasted aubergine slices meet spicy harissa on a crisp base. After baking, it’s topped with vegan feta and basil for a flavourful finish.

Find the recipe here.

Sweet and sour cauliflower

Christine WongCauliflower is an excellent plant-based meat alternative

Make a vegan sweet and sour cauliflower dish if you’re in the mood for Chinese takeout. This recipe from Christine Wong uses citrus juice in place of vinegar or ketchup, giving the sauce a bright, tangy edge. Crispy battered cauliflower soaks up the orange-lemon glaze, creating a vibrant twist on a Chinese classic.

Find the recipe here.

‘Fish’ fillet sandwich

Kim-Julie HansenHearts of palm and cashew nuts make the ‘fish’ fillet in this sandwich

For the ultimate veganized treat, make this ‘fish’ fillet sandwich by Kim-Julie Hansen. Cashews and palm hearts form the flaky, seasoned fillet, crisped up in a skillet and tucked into a soft bun with melty vegan cheddar. A homemade tartar sauce brings everything together for a yummy plant-based take on the classic sandwich.

Find the recipe here.

30-minute sticky vegan orange cauliflower

Megan SaddFaster than a takeaway, this vegan orange cauliflower is perfect for a Friday night

This 30-minute sticky vegan orange cauliflower recipe is super speedy with plenty of payoff. The recipe is from Megan Sadd and uses crispy battered cauliflower tossed in a sweet, tangy orange sauce made with tamari, ginger, chili, and fresh juice. Serve it over rice with scallions and sesame seeds for a fun, citrusy meal.

Find the recipe here.

Vegan butter chickpea curry

Romy LondonThis vegan butter chickpea curry is packed with protein

Better than butter chicken, this Romy London recipe uses the same comforting flavours with chickpeas instead of chicken. Coconut milk and blended chickpeas create a silky, dairy-free sauce that clings to every bite. With warming spices like garam masala, paprika, and cinnamon, it’s the kind of meal that hits the spot after a long day.

Find the recipe here.

Indo-Chinese Pulao

Melissa HomMaking fried rice is a great way to use leftover rice and vegetables

Indo-Chinese pulao is a combination of Indian and Chinese cuisine. The recipe comes from Priyanka Naik and blends leftover rice with a medley of vegetables, green chilies, garlic, and ginger. Cashews add crunch while sesame oil, soy sauce, and vinegar give it that familiar takeout-style depth. Finished with scallions and cilantro, it’s quick, punchy, and full of contrast.

Find the recipe here.

Char siu tofu

Jeeca UyThis dish is ideal with rice, noodles, or veggies

Jeeca Uy’s char siu tofu is inspired by Chinese BBQ pork, retaining all the deep flavours but made with vegan-friendly tofu. The tofu is pan-fried, then simmered in a rich sauce made from hoisin, soy sauce, brown sugar, and Shaoxing wine. With hints of five-spice, ginger, and sriracha, it’s savoury, sweet, and packed with umami.

Find the recipe here.

Vegan fried chicken

Ed AndersonThis Mobby vegan fried chicken is great on a sandwich or with your favourite sides

Make some vegan fried chicken next. This Toriano Gordon recipe is bound to be a hit with its ultra-crispy coating and authentic Southern flavour. Made with plant-based chicken and seasoned with Cajun spices, garlic, and onion, it delivers on crunch and comfort. Try it with fries, greens, or packed into a sandwich.

Find the recipe here.

Butter bean tikka curry

Sasha GillNext time you make curry, why not replace meat with beans?

Try this butter bean tikka curry with naan by Sasha Gill for a rich and flavourful twist on a classic. Baked butter beans stand in for meat, absorbing a creamy tomato-spice sauce loaded with garam masala, cumin, and ginger. It’s cosy, aromatic, and perfect for scooping up with warm naan.

Find the recipe here.

Easy vegan drunken noodles

Alie SuvélorDrunken noodles is a great dish to make on a Friday night

Easy vegan drunken noodles or Pad Kee Mao is a Thai favourite perfect for a takeout replacement. This recipe from Cheynese Khachame is packed with wide rice noodles, crisp vegetables, and an umami-rich sauce made from soy, sesame oil, garlic, and ginger. Finished with scallions, chilis, and a squeeze of lime, it’s a spicy, saucy meal that delivers serious flavour.

Find the recipe here.

Crispy orange sesame brussels sprouts

Lauren Boehme and Julie GraceThese orange chicken-style brussels sprouts are a must-try

Crispy orange sesame brussels sprouts are a game changer. Try this recipe from Lauren Boehme Hartmann for a plant-based twist on a popular takeout dish, using oven-baked sprouts tossed in a sweet, tangy orange glaze. The sprouts are battered, breaded with panko, and baked until golden, then coated in a sesame-studded sauce with garlic, ginger, and orange zest. Serve it over jasmine rice for a cosy meal.

Find the recipe here.

https://plantbasednews.org/veganrecipes/vegan-recipes-better-than-takeout/