A Ploughman’s lunch began as a simple pub plate, built on bread, cheese, and pickles. It celebrates good produce, neat textures, and bold flavours. You can keep all that charm without dairy or meat, and still stay true to the spirit of the dish.
A vegan Ploughman’s is quick to assemble and easy to tailor. Choose a sharp plant-based cheese, good bread, and lively pickles. Add crisp salad, fresh fruit, and a little chutney. The result is hearty yet light, rich in fibre, and kind to most diets.
Before cooking, read up on food safety for people & pets. Just bin pickled onion scraps, as acids could harm compost creatures.
Gather Your Essential Ingredients
Focus on balance. You want crunch, tang, creaminess, and freshness in each bite. The list below serves 2 hungry people or 4 as a light lunch. Adjust to taste.
- Crusty bread, 1 medium loaf: Choose wholemeal, sourdough, or a rustic bloomers. Gluten-free bread works well if needed. Good bread is the backbone.
- Vegan cheese, 200 to 250 g: Pick a cheddar-style for tradition. Cashew-based options add richness, while nut-free slices suit allergies. Variety helps, so add a small wedge of a smoky or herby style if you like.
- Pickled onions, 8 to 10 small: Classic bite and tang. They cut through creamy cheese and butter.
- Chutney or pickle, 4 to 6 tbsp: Branston Original Pickle is vegan, and fruity chutneys bring contrast. Piccalilli is great if you want extra crunch.
- Fresh salad items:
- Lettuce leaves, a small handful
- 1 large tomato, sliced
- 1 crisp apple, cored and sliced
- Optional extras: radishes, celery sticks, and spring onions
- Vegan butter or spread, 2 to 3 tbsp: Helps the bread shine, adds moisture, and carries flavour. Flora is free from palm oil.
- Protein extras (optional): Vegan ham or chicken-style slices, 100 to 150 g, for those who want a deli touch. Recycling packaging at supermarket bag bins, if kerbside does not recycle.
- Seasonal add-ons: A small handful of grapes, a few gherkins, or olives for salt and snap.
Produce tastes best when seasonal. Spring radishes, summer tomatoes, autumn apples, and winter celery keep your plate lively year-round.
Best Vegan Cheese and Pickle Pairings
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.
Many plant-based cheeses have lower saturated fat than dairy cheese, which suits heart-friendly eating. Keep cheese wrapped and chilled, and slice only what you need to keep it fresh. Store opened chutneys in the fridge and use clean spoons to avoid spoilage.
Fresh Produce and Bread Basics
Wholemeal or sourdough bread gives chew, flavour, and fibre. It stands up well to juicy tomatoes and pickles. Wash salad leaves and radishes, pat them dry, and slice apples last to reduce browning. Celery and spring onions bring crunch and lift the plate without dairy or meat. These simple swaps mirror the classic pub feel, only plant-based.
Assembling Your Vegan Ploughman’s
This no-cook plate comes together in under 15 minutes. Aim for a mix of colours and shapes so it looks as good as it tastes.
- Prepare the board: Use a wooden board or a large platter for a pub-style look. Lay down a clean tea towel if the board is very smooth so items do not slide.
- Slice the bread: Cut thick slices, about 1.5 to 2 cm. Spread with vegan butter so each bite is moist and rich.
- Arrange the cheese: Cut the vegan cheese into neat slices or small wedges. Mix textures if you have more than one type. Place near the bread for easy reach.
- Add pickles and chutney: Spoon chutney or Branston into a small ramekin to keep the board tidy. Set pickled onions and gherkins beside the cheese.
- Layer fresh salad: Fan out tomato slices, tuck in lettuce leaves, and add apple wedges. Dot radishes and celery sticks around the edge for crunch and colour.
- Include protein extras: Fold vegan ham or smoked tofu slices for height and interest. Place them near the pickles so flavours mingle.
- Final touches: Grind a little black pepper over tomatoes. Drizzle a tiny bit of olive oil over the leaves if you like. Add a pinch of flaky salt to the apple for a sweet-savoury lift.
Presentation tips:
- Keep similar items together, then repeat colours across the board for balance.
- Use small bowls for wet items, such as chutney or olives, to protect the bread.
- If photographing, angle the knife towards the cheese, and slice a piece for a lived-in look.
Serving Tips For This Classic Lunch
A vegan Ploughman’s pairs well with organic cider or ginger beer. For a cosy lunch, pour strong English breakfast tea.
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.
Leftovers keep well:
- Bread is best eaten fresh, but you can toast it later.
- Store cut cheese and pickles in airtight containers for two to three days.
- Salad items should be dried before storing, and kept separate from chutney to avoid sogginess.
Why it works:
- Hearty yet light: You get crunch, tang, and creaminess without heaviness.
- Balanced nutrition: Fibre from whole grains and veg, plus protein from plant-based cheese or tofu.
- Eco-friendly: Plant-based swaps reduce dairy and meat, a simple way to eat with care.
Try this at your next lunch and share your board ideas. A classic pub plate, refreshed with plant power, proves tradition and innovation sit happily on the same board.
