French cuisine is known for its sophistication, rich flavors, and artful presentation—and going vegan doesn’t mean you have to miss out.
These 15 French vegan recipes bring classic elegance to plant-based cooking with dishes full of taste, texture, and style.
From creamy soups and hearty stews to delicate pastries and vibrant salads, every recipe delivers authentic French charm without animal products.
Whether you’re planning a cozy dinner or a special occasion, these vegan versions celebrate the timeless beauty of French culinary tradition.
15 Easy French Vegan French Recipes You’ll Adore
These 15 French vegan recipes capture the essence of French cuisine while keeping it compassionate and plant-based.
Each dish brings a balance of flavor, texture, and elegance that makes vegan dining feel luxurious.
Perfect for any occasion, they show that French food can be indulgent yet completely cruelty-free.
From appetizers to desserts, you’ll discover how delicious and refined vegan cooking can be.
Enjoy creating plant-based French meals that are both sophisticated and full of heart.
Ratatouille Provençale
Ratatouille Provençale is a vibrant, aromatic vegetable medley from the south of France.
It combines fresh summer vegetables with fragrant herbs to create a wholesome, vegan-friendly dish.
The vegetables are gently sautéed to bring out their natural sweetness while preserving their texture.
This dish pairs beautifully with crusty bread or as a side to grain-based meals.
Ingredients:
- 1 medium eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, finely sliced
- 3 cloves garlic, minced
- 4 ripe tomatoes, diced
- 3 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the onion and garlic, sautéing until translucent.
- Stir in the eggplant and cook for 5 minutes, stirring occasionally.
- Add the zucchinis and bell peppers, cook for another 5–7 minutes.
- Mix in the tomatoes, thyme, rosemary, salt, and pepper.
- Reduce heat to low and simmer for 15–20 minutes until vegetables are tender.
- Adjust seasoning to taste and serve warm.
Ratatouille Provençale is a perfect example of rustic French cuisine.
It delivers rich flavors, textures, and aromas that feel both comforting and sophisticated.
It can be enjoyed as a main dish or side.
It pairs wonderfully with fresh bread or grains for a complete vegan meal
French Lentil Salad with Dijon Vinaigrette
This French Lentil Salad is a protein-packed vegan dish bursting with earthy flavors.
It showcases tender green lentils paired with crisp vegetables and a tangy Dijon vinaigrette.
The salad is refreshing yet filling, making it perfect for lunch or a light dinner.
It reflects the elegance of French cuisine while keeping it completely plant-based.
Ingredients:
- 1 cup green lentils, rinsed
- 1 small carrot, diced
- 1 celery stalk, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tsp fresh thyme
- Salt and pepper, to taste
Instructions:
- Cook the lentils in 3 cups of water for 20–25 minutes until tender.
- Drain and set aside to cool slightly.
- In a bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper.
- Add diced carrot, celery, red onion, and red bell pepper.
- Mix in the cooled lentils and fresh thyme.
- Toss everything gently to combine evenly.
- Adjust seasoning and serve chilled or at room temperature.
This French Lentil Salad is hearty, nutritious, and perfectly balanced.
It delivers a refreshing combination of textures and tangy flavors.
It is ideal for meal prep or a quick plant-based lunch.
It embodies the simplicity and elegance of French cuisine.
Tofu Provençal with Herbs
Tofu Provençal is a savory vegan twist on traditional French cuisine.
The tofu is marinated with olive oil, garlic, and fresh herbs for a flavorful experience.
It is pan-seared until golden and slightly crispy on the edges.
This dish is perfect served with roasted vegetables or a fresh side salad.
Ingredients:
- 400g firm tofu, sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp fresh oregano
- Salt and pepper, to taste
- 1 tbsp lemon juice
- 1 small zucchini, sliced
- 1 small eggplant, sliced
Instructions:
- Press the tofu to remove excess water.
- In a bowl, mix olive oil, garlic, lemon juice, thyme, rosemary, oregano, salt, and pepper.
- Marinate the tofu slices in the mixture for at least 30 minutes.
- Heat a skillet over medium heat and pan-sear the tofu until golden on both sides.
- In the same skillet, sauté zucchini and eggplant until tender.
- Serve the tofu on a plate with the sautéed vegetables.
- Garnish with extra fresh herbs if desired.
Tofu Provençal is a flavorful and satisfying vegan main course.
It delivers a rich, herb-infused taste reminiscent of southern France.
The dish is versatile and pairs beautifully with grains or crusty bread.
It is a simple yet elegant option for plant-based dining.
Vegan French Onion Soup
Vegan French Onion Soup is a comforting classic made entirely plant-based.
Caramelized onions create a deep, rich flavor, simmered in a savory vegetable broth.
Toasted bread and vegan cheese provide a satisfying finish to this elegant soup.
It is perfect as a starter or a cozy main dish during colder months.
Ingredients:
- 4 large onions, thinly sliced
- 3 tbsp olive oil
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp fresh thyme
- 1 tsp balsamic vinegar
- Salt and pepper, to taste
- 4 slices crusty bread
- ½ cup vegan cheese
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté slowly for 25–30 minutes until golden and caramelized.
- Stir in garlic, soy sauce, balsamic vinegar, thyme, salt, and pepper.
- Pour in vegetable broth and bring to a simmer for 15 minutes.
- Toast the bread slices until crispy.
- Ladle the soup into bowls, top with toasted bread and vegan cheese.
- Place under a broiler for a few minutes until the cheese melts slightly.
Vegan French Onion Soup is rich, flavorful, and deeply satisfying.
It captures the essence of a classic French dish while remaining plant-based.
It makes a perfect starter or hearty main course.
It is a comforting and elegant choice for any vegan meal.
Vegan Quiche Lorraine
Vegan Quiche Lorraine offers a creamy, savory delight without eggs or dairy.
Silken tofu and plant-based cream create a smooth, custard-like texture.
Smoky tofu bacon and sautéed onions add depth and flavor to this French classic.
It is perfect for brunch, lunch, or as a light dinner.
Ingredients:
- 1 pre-made vegan pie crust
- 400g silken tofu
- ¼ cup unsweetened plant-based milk
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- Salt and pepper, to taste
- 1 onion, thinly sliced
- 100g vegan tofu bacon, chopped
- 1 tbsp olive oil
- 1 tsp fresh thyme
Instructions:
- Preheat oven to 180°C (350°F).
- Heat olive oil in a pan and sauté onion until soft.
- Add chopped tofu bacon and cook for 3–4 minutes.
- In a blender, combine silken tofu, plant-based milk, nutritional yeast, turmeric, salt, and pepper.
- Spread the onion and tofu bacon mixture evenly in the pie crust.
- Pour the tofu mixture over the top and smooth evenly.
- Bake for 35–40 minutes until the filling is set and golden.
- Garnish with fresh thyme before serving.
Vegan Quiche Lorraine is creamy, flavorful, and satisfying.
It perfectly replicates the taste and texture of a traditional quiche.
It works beautifully for brunch or a light dinner.
It is elegant, simple, and entirely plant-based
Vegan Nicoise Salad
Vegan Nicoise Salad is a colorful and refreshing plant-based version of the classic French salad.
It combines tender green beans, cherry tomatoes, olives, and roasted potatoes.
Marinated tofu or chickpeas replace the traditional tuna for protein.
A tangy vinaigrette ties all the flavors together perfectly.
Ingredients:
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup baby potatoes, boiled and halved
- 1 cup chickpeas or marinated tofu
- ¼ cup black olives, pitted
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp fresh thyme
- Salt and pepper, to taste
Instructions:
- Boil the green beans and potatoes until tender.
- Arrange green beans, cherry tomatoes, potatoes, chickpeas, and olives on a plate.
- Whisk together olive oil, Dijon mustard, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad.
- Sprinkle fresh thyme on top before serving.
- Toss gently if desired and serve chilled or at room temperature.
Vegan Nicoise Salad is light, nutritious, and full of textures.
It offers a perfect balance of flavors for a refreshing meal.
It is easy to prepare and ideal for summer lunches.
It embodies the elegance of French cuisine in a plant-based way.
Mushroom Bourguignon
Mushroom Bourguignon is a hearty, vegan version of the classic French stew.
It features earthy mushrooms simmered in a rich, savory wine-infused sauce.
Carrots, onions, and herbs enhance the depth of flavor.
It pairs beautifully with mashed potatoes or crusty bread.
Ingredients:
- 400g mushrooms, sliced
- 2 carrots, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a pot over medium heat.
- Add onions and garlic, sauté until translucent.
- Stir in carrots and mushrooms, cook for 5–7 minutes.
- Add tomato paste, thyme, rosemary, salt, and pepper.
- Pour in red wine and vegetable broth, simmer for 30 minutes.
- Adjust seasoning and serve hot with mashed potatoes or bread.
Mushroom Bourguignon is rich, comforting, and deeply flavorful.
It offers a plant-based alternative to a classic French dish.
The sauce is velvety, with mushrooms absorbing all the herbs and wine.
It is perfect for cozy dinners or special occasions.
Vegan Crepes
Vegan Crepes are delicate, thin pancakes made without eggs or dairy.
They can be filled with sweet or savory ingredients for versatility.
The batter is smooth and light, creating perfect crepes every time.
They are an elegant treat for brunch, dessert, or snacks.
Ingredients:
- 1 cup all-purpose flour
- 1 ½ cups plant-based milk
- 2 tbsp vegetable oil
- 1 tbsp maple syrup or sugar
- ½ tsp salt
- 1 tsp vanilla extract (optional)
Instructions:
- Whisk flour, plant-based milk, oil, maple syrup, salt, and vanilla into a smooth batter.
- Heat a non-stick pan over medium heat.
- Pour a small amount of batter and swirl to coat evenly.
- Cook 1–2 minutes until edges lift, then flip and cook 1 more minute.
- Repeat with remaining batter.
- Fill with fruits, vegan chocolate, or savory vegetables as desired.
Vegan Crepes are light, versatile, and elegantly thin.
They can be customized for any meal or occasion.
They are easy to make once the batter is ready.
They embody French culinary finesse without any animal products.
Provencal Vegetable Gratin
Provencal Vegetable Gratin is a baked dish featuring layered summer vegetables.
Zucchini, eggplant, and tomatoes are flavored with herbs and a vegan béchamel sauce.
It is golden, creamy, and bursting with Mediterranean flavors.
It works beautifully as a main or side dish.
Ingredients:
- 1 zucchini, sliced
- 1 eggplant, sliced
- 3 tomatoes, sliced
- 2 tbsp olive oil
- 1 cup vegan béchamel sauce
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper, to taste
Instructions:
- Preheat oven to 180°C (350°F).
- Lightly oil a baking dish.
- Layer zucchini, eggplant, and tomato slices alternately.
- Pour vegan béchamel sauce over the top.
- Sprinkle fresh thyme, rosemary, salt, and pepper.
- Bake for 30–35 minutes until vegetables are tender and top is golden.
- Serve hot as a side or main dish.
Provencal Vegetable Gratin is creamy, flavorful, and comforting.
It showcases the best of Mediterranean vegetables in a vegan format.
It is simple to prepare yet elegant for any meal.
It pairs wonderfully with grains or a fresh green salad.
Vegan Tarte Tatin
Vegan Tarte Tatin is a caramelized apple tart turned upside down after baking.
The crust is flaky and plant-based, complementing the sweet, tender apples.
It is a classic French dessert made completely vegan.
It is perfect for dessert or a special brunch treat.
Ingredients:
- 4 large apples, peeled, cored, and sliced
- ¼ cup coconut sugar or brown sugar
- 3 tbsp vegan butter
- 1 pre-made vegan puff pastry
- 1 tsp cinnamon (optional)
Instructions:
- Preheat oven to 190°C (375°F).
- Melt vegan butter in a skillet and add sugar, cooking until caramelized.
- Arrange apple slices in the caramel, cook 5 minutes.
- Cover apples with puff pastry, tucking edges around fruit.
- Bake for 25–30 minutes until pastry is golden.
- Let cool slightly, then invert onto a serving plate.
Vegan Tarte Tatin is sweet, caramelized, and elegant.
It perfectly replicates the classic French dessert in a plant-based way.
The combination of soft apples and flaky pastry is irresistible.
It is ideal for festive occasions or an indulgent treat.
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Ratatouille Provençale
Ratatouille Provençale is a vibrant, aromatic vegetable medley from the south of France.
It combines fresh summer vegetables with fragrant herbs to create a wholesome, vegan-friendly dish.
The vegetables are gently sautéed to bring out their natural sweetness while preserving their texture.
This dish pairs beautifully with crusty bread or as a side to grain-based meals.
Ingredients:
- 1 medium eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, finely sliced
- 3 cloves garlic, minced
- 4 ripe tomatoes, diced
- 3 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the onion and garlic, sautéing until translucent.
- Stir in the eggplant and cook for 5 minutes, stirring occasionally.
- Add the zucchinis and bell peppers, cook for another 5–7 minutes.
- Mix in the tomatoes, thyme, rosemary, salt, and pepper.
- Reduce heat to low and simmer for 15–20 minutes until vegetables are tender.
- Adjust seasoning to taste and serve warm.
Ratatouille Provençale is a perfect example of rustic French cuisine.
It delivers rich flavors, textures, and aromas that feel both comforting and sophisticated.
It can be enjoyed as a main dish or side.
It pairs wonderfully with fresh bread or grains for a complete vegan meal.
French Lentil Salad with Dijon Vinaigrette
This French Lentil Salad is a protein-packed vegan dish bursting with earthy flavors.
It showcases tender green lentils paired with crisp vegetables and a tangy Dijon vinaigrette.
The salad is refreshing yet filling, making it perfect for lunch or a light dinner.
It reflects the elegance of French cuisine while keeping it completely plant-based.
Ingredients:
- 1 cup green lentils, rinsed
- 1 small carrot, diced
- 1 celery stalk, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tsp fresh thyme
- Salt and pepper, to taste
Instructions:
- Cook the lentils in 3 cups of water for 20–25 minutes until tender.
- Drain and set aside to cool slightly.
- In a bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper.
- Add diced carrot, celery, red onion, and red bell pepper.
- Mix in the cooled lentils and fresh thyme.
- Toss everything gently to combine evenly.
- Adjust seasoning and serve chilled or at room temperature.
This French Lentil Salad is hearty, nutritious, and perfectly balanced.
It offers a refreshing combination of textures and tangy flavors.
It is ideal for meal prep or a quick plant-based lunch.
It embodies the simplicity and elegance of French cuisine.
Tofu Provençal with Herbs
Tofu Provençal is a savory vegan twist on traditional French cuisine.
The tofu is marinated with olive oil, garlic, and fresh herbs for a flavorful experience.
It is pan-seared until golden and slightly crispy on the edges.
This dish is perfect served with roasted vegetables or a fresh side salad.
Ingredients:
- 400g firm tofu, sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp fresh oregano
- Salt and pepper, to taste
- 1 tbsp lemon juice
- 1 small zucchini, sliced
- 1 small eggplant, sliced
Instructions:
- Press the tofu to remove excess water.
- In a bowl, mix olive oil, garlic, lemon juice, thyme, rosemary, oregano, salt, and pepper.
- Marinate the tofu slices in the mixture for at least 30 minutes.
- Heat a skillet over medium heat and pan-sear the tofu until golden on both sides.
- In the same skillet, sauté zucchini and eggplant until tender.
- Serve the tofu on a plate with the sautéed vegetables.
- Garnish with extra fresh herbs if desired.
Tofu Provençal is a flavorful and satisfying vegan main course.
It delivers a rich, herb-infused taste reminiscent of southern France.
The dish is versatile and pairs beautifully with grains or crusty bread.
It is a simple yet elegant option for plant-based dining.
Vegan French Onion Soup
Vegan French Onion Soup is a comforting classic made entirely plant-based.
Caramelized onions create a deep, rich flavor, simmered in a savory vegetable broth.
Toasted bread and vegan cheese provide a satisfying finish to this elegant soup.
It is perfect as a starter or a cozy main dish during colder months.
Ingredients:
- 4 large onions, thinly sliced
- 3 tbsp olive oil
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp fresh thyme
- 1 tsp balsamic vinegar
- Salt and pepper, to taste
- 4 slices crusty bread
- ½ cup vegan cheese
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté slowly for 25–30 minutes until golden and caramelized.
- Stir in garlic, soy sauce, balsamic vinegar, thyme, salt, and pepper.
- Pour in vegetable broth and bring to a simmer for 15 minutes.
- Toast the bread slices until crispy.
- Ladle the soup into bowls, top with toasted bread and vegan cheese.
- Place under a broiler for a few minutes until the cheese melts slightly.
Vegan French Onion Soup is rich, flavorful, and deeply satisfying.
It captures the essence of a classic French dish while remaining plant-based.
It makes a perfect starter or hearty main course.
It is a comforting and elegant choice for any vegan meal
Vegan Quiche Lorraine
Vegan Quiche Lorraine offers a creamy, savory delight without eggs or dairy.
Silken tofu and plant-based cream create a smooth, custard-like texture.
Smoky tofu bacon and sautéed onions add depth and flavor to this French classic.
It is perfect for brunch, lunch, or as a light dinner.
Ingredients:
- 1 pre-made vegan pie crust
- 400g silken tofu
- ¼ cup unsweetened plant-based milk
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- Salt and pepper, to taste
- 1 onion, thinly sliced
- 100g vegan tofu bacon, chopped
- 1 tbsp olive oil
- 1 tsp fresh thyme
Instructions:
- Preheat oven to 180°C (350°F).
- Heat olive oil in a pan and sauté onion until soft.
- Add chopped tofu bacon and cook for 3–4 minutes.
- In a blender, combine silken tofu, plant-based milk, nutritional yeast, turmeric, salt, and pepper.
- Spread the onion and tofu bacon mixture evenly in the pie crust.
- Pour the tofu mixture over the top and smooth evenly.
- Bake for 35–40 minutes until the filling is set and golden.
- Garnish with fresh thyme before serving.
Vegan Quiche Lorraine is creamy, flavorful, and satisfying.
It perfectly replicates the taste and texture of a traditional quiche.
It works beautifully for brunch or a light dinner.
It is elegant, simple, and entirely plant-based.
