What London Taught Me About Cooking More Plant-Based Food

Plant-based meals have become a normal part of eating out in London. Categories or labels aren’t important anymore, it’s just good food that happens to be made from plants. Chefs are
getting creative, and the food is full of flavour. The best part? It’s starting to shape how we eat at home too, in small, easy, and enjoyable ways.

A City Embracing Plant-Based Eating

One thing I’ve loved seeing in London over the last few years is how plant-based food has gone from being a “special option” to just being part of the menu. You don’t have to search
hard or ask for changes anymore. That kind of food is already there. Not as a compromise, but as something exciting in its own right.

It’s not all lentil burgers and green salads, though I do like those when they’re done well. These days, you’ll see things like roasted cabbage with a rich, smoky sauce, chickpeas cooked slowly with lemon and loads of fresh herbs, or soft slices of aubergine topped with tahini and something sweet and sharp like pomegranate. Nothing fussy, just simple food with really good flavour.

There are all sorts of places serving this sort of cooking now, such as neighbourhood cafés and bakeries with a lunch menu, but also spots you’d go to for a proper night out. If you’re
curious about where to eat, some of the best restaurants to visit are scattered all over London, often tucked into corners you wouldn’t expect. Many of them make brilliant use of vegetables
without making a big deal about it.

How Plant-Based Food Went From Alternative To Everyday

I remember when the veggie option on a menu usually meant mushroom risotto. Or maybe a pile of steamed veg if you were unlucky. It felt like something added at the last minute, just in case someone asked. But now? It’s completely different. Plant-based dishes are some of the tastiest things on the menu. They’re rich, colourful, full of texture, and you don’t feel like anything is missing.

Part of the reason plant-based cooking has taken off, I think, is that it’s been led by flavour. And chefs in London have really taken that and run with it. They’ve been inspired by dishes from places where vegetables are just naturally a main focus of the meal, places like the Middle East, India, parts of Africa and Asia. These are dishes that don’t feel like they’re trying to replace anything, they just work on their own.

What London’s Menus Can Teach Us About Everyday Meals

One thing I really like about eating out in London is how simple the food often is. In the best possible way. You don’t need fancy ingredients or complicated sauces. Just some good things
on a plate, cooked properly and put together with a bit of care.

I’ve had lentils with sweet, soft carrots that tasted better than any Sunday roast. A bowl of roasted squash with some toasted seeds and a spoonful of something creamy on top. Nothing clever, just authentic food that made me want to go home and try it myself.

And it gets you thinking differently at home too. Instead of asking “what meat should I cook tonight?”, you start thinking “what veg have I got, and what can I do with it?” Maybe you roast it, maybe you mash it, maybe you turn it into a soup or a grain bowl. You don’t need a recipe for every meal. Just a few ideas to build on. That’s what I’ve taken from London’s restaurants.

Easy Ways To Bring Plant-Based Thinking Into Your Home

At home, I don’t really plan meals around being plant-based, but I do find myself cooking that way more and more. It usually starts with what’s already in the fridge. A couple of carrots, maybe a tin of beans, some odds and ends that need using up. It’s not fancy, but it’s amazing what you can make with a tray of roasted veg and a bit of something on the side like couscous, lentils, or just a chunk of bread.

Sometimes I build a meal around one thing. A cauliflower, say, or some mushrooms that look a bit tired. I roast them, season them well and add whatever else I’ve got to hand. It can be some yoghurt, a bit of pickle or a finely cut tomato. It doesn’t have to be perfectly balanced or complicated. Just filling and good.

I also try to keep a few easy bits in the cupboard. Tinned tomatoes, chickpeas, lentils, spices. That way there’s always the makings of something. And on days when I can’t be bothered, I’ll grab a veggie burger or heat up some soup. No pressure. No plan. Just good food, one meal at a time.