A Ploughman’s Lunch is a quintessential classic in pubs. But you can easily make a plant-based version at home, which is affordable and ideal with a glass of artisan vegan cider, ginger beer or English breakfast tea.
Choose organic apples (conventional ones are often sprayed with shellac to make them look waxy). Before cooking, read up on food safety for people & pets. Just bin pickled onion scraps, as acids could harm compost creatures.
Gather Your Fresh Ingredients
For 2 servings
You’ll find better vegan cheeses (like Kinda) in health shops and delis, than ‘coconut oil’ cheeses. Although some supermarkets now stock popular artisan brands like Honestly Tasty.
- Crusty bread or rolls, 2 thick slices or 2 small rolls
- Vegan cheese, 120 to 150 g
- Smoked tofu or plant-based cheddar slices, 100 g (optional for extra protein)
- Pickle or chunky chutney, 3 to 4 tbsp
- Pickled onions, 6 to 8 small, drained
- Gherkins or cornichons, 6 pieces
- Cox organic apple, 1 medium, cored and sliced, or seedless grapes
- Salad leaves, 2 generous handfuls (watercress, rocket, or mixed leaves)
- Cherry tomatoes, 8 to 10, halved
- Celery sticks, 2, cut into batons
- Radishes, 4, trimmed and halved
- Mixed nuts, 30 g (walnuts or almonds), for crunch
- Dairy-free butter (Flora has no palm oil), 2 tbsp
- Wholegrain mustard, 1 tsp (optional)
- Fresh herbs, a few sprigs (parsley or chives), for garnish
- Sea salt and cracked pepper, a pinch
Assemble Your Vegan Ploughman’s
You can plate this in about 15 minutes. Keep it simple and tidy, and it will look impressive without fuss.
Basic safety first:
- Wash all produce under cold water and pat dry.
- Use a sharp knife on a stable board, fingers tucked in.
- Keep nuts away from young children and pets.
Prep-ahead ideas:
- Slice cheese, wash leaves, and portion pickles the night before.
- Store in airtight containers in the fridge and assemble just before serving.
- Butter bread close to serving so it stays crisp.
Preparing the Base and Adding Flavours
- Lightly toast the bread if you like a warm base, then spread with dairy-free butter. Add a little mustard if you enjoy heat.
- Slice the vegan cheese into neat pieces. If using smoked tofu, pat it dry and cut into rectangles.
- Spoon chutney into a small bowl. This keeps the board clean and stops sogginess.
- Lay a bed of salad leaves on your plate or board, then add tomato halves and radishes around the edge for colour.
- Place the cheese and tofu next to the leaves. Keep pickles close by for easy mixing of flavours.
Plating Up for a Pub-Style Feast at Home
- Add the bread or rolls to one side, slightly overlapping
- Fan out the apple slices or cluster grapes near the cheese
- Tuck in celery batons and gherkins.
- Keep pickled onions in a small bowl to control the brine.
- Scatter walnuts over the leaves. Grind a pinch of black pepper on top.
- Finish with a few sprigs of parsley or chives.
Storage advice:
- Keep leftovers in separate containers. Bread at room temp for the day, everything else in the fridge.
- Cheese and pickles keep for several days. Apples brown fast, so slice fresh or toss with lemon juice.
- Refresh leaves with a quick rinse and pat dry if they soften.
For picnics, pack bread and spreads in separate containers and assemble on-site. Keep apple slices in lemon water to prevent browning. Wrap the board in greaseproof paper or use lightweight plates to cut down on washing up.
