9 Vegan Recipes With an Old-Fashioned Soul

There’s something about the smell of freshly baked bread or a simmering pot of stew that takes me right back to my grandmother’s kitchen.

But as I shifted to a plant-based lifestyle, I worried I’d have to leave those comforting, homey flavors behind.

Spoiler alert: I didn’t. These 9 vegan recipes are proof that you can have all the cozy, old-fashioned goodness—without a drop of dairy or meat.

Vegan Chili

Chili dates back to the 1700s in what is now northern Mexico and southern Texas. Cowboys, soldiers, and pioneers relied on it because it was easy to cook in large batches. The earliest versions weren’t even heavy on meat but used dried chili peppers, garlic, and beans.

Over time, chili became a staple in the American Southwest, especially in Texas, where chili cook-offs are a serious tradition. Today, the vegan twist takes it back to its roots, focusing on beans, spices, and veggies.

Vegan Pancake

Pancakes are one of the oldest forms of bread, dating back to ancient Greece and Rome. They’ve been found in nearly every culture—whether it’s French crêpes, Russian blini, or Ethiopian injera

In America, pancakes became a breakfast icon, especially during the 1800s with the rise of cornmeal and buckwheat varieties. Removing eggs and milk from the mix? That’s just returning to simpler times when people used what they had—grains and water.

Vegan Brownie

Brownies were a happy accident in the United States around the late 1800s. The story goes that a baker in Chicago forgot to add baking powder to a chocolate cake, and the dense, fudgy brownie was born.

Initially served at high-society teas, brownies became the go-to bake sale and home dessert in America. The vegan version swaps eggs and butter for plant-based goodness without losing that rich texture.

Vegan Cornbread

Cornbread has roots deep in Native American cuisine. Indigenous tribes across North America ground corn into meal and baked it into flatbreads long before European settlers arrived

Later, cornbread became a staple in Southern cooking, especially during the Civil War when wheat was scarce. Vegan cornbread feels closer to its origins, focusing on cornmeal without relying on dairy.

Vegan Cheesecake

The earliest cheesecakes go back to ancient Greece, where athletes were fed a version of this dessert at the Olympic Games. But the creamy cheesecake we know today comes from 19th-century New York, where cream cheese became the star.

Vegan cheesecake rewrites that history by using nuts and plant milks, bringing a fresh twist to an old classic.

Banana Bread

Banana bread came into popularity in America during the Great Depression. People hated wasting food, so overripe bananas were mashed into bread recipes to avoid throwing them out.

It became a symbol of thrift and comfort, baked in kitchens across the country. Today, the vegan version keeps that same spirit alive—making do with what you have and turning it into something delicious.

Vegan Scone

Scones originated in Scotland in the early 1500s. Originally made with oats and baked on a griddle, they became a key part of British afternoon tea by the 1800s.

Vegan scones ditch the butter and cream but keep that flaky, tender texture that pairs perfectly with jam.

Vegan Coleslaw

Coleslaw comes from the Dutch settlers in New York during the 18th century. The word itself comes from the Dutch koolsla, meaning cabbage salad. Originally dressed with oil and vinegar, it later adopted mayonnaise in the U.S.

The vegan take leans into the older versions, often using tangy vinaigrettes or plant-based mayo.

Vegan Ranch

Ranch dressing was created in the 1950s by a plumber-turned-cowboy named Steve Henson in California. It quickly became America’s favorite salad dressing, especially in the Midwest.

The vegan spin takes away the dairy but keeps the creamy, herby punch that made it famous.