10 Home-Made Vegan Fast Food Recipes

Last Updated on January 16, 2024

Going vegan doesn’t mean you have to abstain from the pleasures of the fast food industry. These days, you can even have a plant-based Whopper Burger, also known as the impossible burger, when you long for a guilty pleasure. 

Everyone loves burgers, fries, tacos, and burritos, right? If you have dietary restrictions, loving these might not be as easy. But what if we told you that it doesn’t take much to veganize these fast food classics? You can easily replicate your all-time favorite fast foods and some spin-offs at home with plant-based ingredients.

Whether you’re an old-timer vegan looking for something nostalgic to have for dinner or a newbie missing the comfort of a cheeseburger, here are 10 mouth-watering vegan fast food recipes we put together for you.

1. Tofu Tacos With Jalapenos and Potatoes

Any vegan cook will tell you that tofu is like a blank slate whose flavor and texture you can alter with different cooking techniques. For instance, when you add some taco seasoning and combine your tofu with jalapenos and potatoes, you get a plant-based taco full of protein. Top these tacos with some salsa and enjoy the Mexican breeze. 

Prep time: 50 mins

Yield: 4 servings


  • 750 gr extra-firm tofu
  • 1 cup of finely chopped onion
  • 2 tbsp olive oil
  • 2 avocados
  • 3 garlic cloves
  • 3 tbsp soy sauce (less sodium)
  • 2 tbsp tomato paste
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 4 tsp chili powder
  • 2 medium russet potatoes
  • 4 large jalapeno peppers
  • Fresh green herbs to garnish


  1. Drain the tofu and wrap it in a piece of paper towel. Place a heavy skillet like a cast iron on top of it to squeeze out the excess water.
  2. Chop the potatoes and jalapenos into 1 cm pieces.
  3. Preheat the oven to 200 C.
  4. Line 2 baking trays with baking paper.
  5. Mix the finely chopped onions in a mixing bowl with 2 tbsp of olive oil, 3 tbsp of soy sauce, 2 tbsp of tomato paste, some cumin, chili powder, and smoked paprika. Combine all the ingredients, crumble the squeezed tofu in the bowl with your hands and toss slowly to coat the tofu with the mixture.
  6. Spread the mixture on the baking tray.
  7. Place the potatoes and jalapenos in the mixing bowl and add 1 tbsp of olive oil and salt and pepper to taste. Toss the mixture to coat the peppers and the potatoes with seasoned oil. 
  8. Spread the potatoes and jalapenos on a second baking tray.
  9. Place both trays in the oven and cook for 40 minutes, tossing halfway through and switching the places of the trays.
  10. Place the tortillas over the potatoes for a few minutes before taking them out of the oven.
  11. When you get the trays out of the oven, place 2 tortillas on 4 plates. Spread the avocado paste over each tortilla and add a layer of tofu, followed by the peppers and potatoes.
  12. Top each taco with a drizzle of salsa or any other toppings you want to add. Finish with a pinch of fresh green herbs like parsley, cilantro, or scallions.
  13. Serve while still hot, and enjoy!

2. Vegan Buttermilk Glazed Doughnuts

What if we told you, you could make your own vegan and gluten-free doughnuts that taste as delicious as the store-bought ones too? If it’s time to satisfy your sweet tooth, get a whip and start mixing. 

P.S.: You’ll need a doughnut pan for this recipe.

Prep time: 70 minutes

Yield: 6 doughnuts


For the doughnuts:

  • ½ cup gluten-free oat flour
  • ½ cup sweet rice flour
  • 2 tbsp coconut flour
  • 150 ml unsweetened almond milk
  • 2 tbsp white vinegar
  • ⅓ cup coconut sugar
  • 2 tbsp almond meal
  • 2 tbsp ground flax meal
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 3 tbsp sunflower oil

For the glaze:

  • Vegan sprinkles
  • 3 tbsp unsweetened almond milk
  • 1 cup powdered sugar


  1. Whisk the almond milk and white vinegar together until the mixture is curdled, and leave it to rest for 10 minutes. 
  2. Preheat the oven to 175 °C and oil your doughnut pan.
  3. Take a large mixing bowl and add oat flour, sweet rice flour, coconut flour, coconut sugar, almond meal, ground flax meal, baking soda, baking powder, and salt, and whisk them together.
  4. Whip the applesauce, sunflower oil, and vanilla extract in another large mixing bowl. 
  5. Pour the liquid into the powder mixture and whisk thoroughly.
  6. Get a large plastic bag and cut one corner off at about 1 cm deep. Squeeze the mixture into the molds in the doughnut pan leaving room at the rim of about 3 millimeters. You can also scoop the mixture into the tray and softly smooth it with a knife.
  7. Place the tray in the oven for about 20 minutes. The doughnuts will turn golden brown. Check with a toothpick to see if they are done (it should come out clean when you stick it into the doughnuts).
  8. Let the tray cool down for about 10 minutes, then slide the doughnuts’ edges with a lean spatula.
  9. Let them cool off longer if it’s hard to take them out.
  10. Stir the ingredients for the glaze in a saucepan. You can adjust its consistency by adjusting the amount of almond milk. 
  11. Take a doughnut and dip the upper half in the glaze. Let the excess liquid drip off and place it on a wire rack.
  12. Decorate with sprinkles and let it rest until the glaze holds. 
  13. Bon appetit!

3. Vegan Sushi

Sushi might not be the first thing that pops up in your mind when you think about fast food, but it’s definitely not a slow food kind of dish. If sushi is something you fancy but can’t enjoy because of the fish, we have an alternative recipe for you. It’s delicious, healthy, and a breeze to make too!

Prep time: 15 minutes

Yield: 45 pieces


For the filling:

  • 6 sheets nori (dried seaweed)
  • 1 avocado
  • 1 cucumber
  • 2 tbsp toasted sesame seeds
  • ¼ cup vegan mayo

For the rice:

  • 2 cups of cold water
  • 2 cups short-grain white rice
  • 5 tbsp rice vinegar
  • 2 tbsp brown sugar
  • ½ tsp fine salt

To serve:

  • Pickled ginger
  • Wasabi
  • Soy sauce


  1. Wash and drain the rice.
  2. Place the rice into a pan and cover it with 2 cups of cold water to cook it. Put the lid on and bring the rice to a boil over high heat. Turn the heat down when the water starts to boil and cook it with the lid on for about 10 to 15 minutes.
  3. Remove the pan from the stove and let it cool off for about 15 minutes, leaving the lid on.
  4. Mix the raw sugar and the rice vinegar in a small saucepan. Bring it to a boil over low heat, stirring all the way. Boil for 2 minutes more to make syrup, then set aside to rest. 
  5. When the syrup is cooled down, add it to the rice and mix. Spread the syrup rice mixture onto a flat surface and let it cool down to room temperature.
  6. Place the seaweed sheets on a sushi mat (shiny side down).
  7. Divide the lukewarm rice into 6 shares. Wet your hands to prevent the rice from sticking, and softly spread each share on a nori sheet. Don’t press down the rice, leaving some room on both ends.
  8. Smear some mayo in the middle of the rice, sprinkle toasted sesame seeds, and place a couple of cucumber stripes and avocado slices on top.
  9. Roll the sushi mat from the end closest to you towards the other, softly pressing the sushi roll as you go.
  10. Take a sharp knife and run it under cold water to have perfectly clean-cut rolls.
  11. Serve with pickled ginger, wasabi, and soy sauce
  12. Enjoy!

4. Vegan Cheese Burger

One of the ultimate classics – the all-mighty cheeseburger. It might look dirty, greasy, and nasty, which is right up our alley when it comes to burgers. Serve some french fries and plant-based condiments on the side, and you’ve got yourself a 90s kid nostalgia. Feed these burgers to an omnivore friend, and they’ll ask themselves: Why harm animals when we can have delicious plant-based junk food instead?

Prep time: 50 minutes

Yield: 1 burger


  • 150 gr plant-based meat
  • Dill pickles
  • 1 tomato
  • 1 tbsp vegan butter
  • 1 tbsp vegan mayo or aioli
  • 1 leaf lettuce
  • Vegan burger bun

For the cheese sauce:

  • 1 tbsp all-purpose flour
  • 1 tbsp vegan butter
  • ½ tbsp nutritional yeast
  • ⅓ cup soy milk
  • 75 gr vegan cheese shreds
  • 1 tbsp jalapeno pickle brine
  • 1 tsp turmeric
  • Salt and pepper to taste


  1. To make the cheese sauce, start by melting the vegan butter in a skillet over low-medium heat.
  2. Slowly add flour while whisking. 
  3. Pour in the brine from the jalapeno pickles and bring it to a simmer.
  4. Add the vegan cheese and mix. When the cheese melts, add turmeric, salt, and pepper. 
  5. Melt a little bit of butter in a medium pan and toast the burger buns on it. Then set them aside.
  6. Shape the vegan meat into a ball and place it on the hot pan. Press the meatballs with a spatula to form a burger patty. 

Tip: If your vegan meat is sticky, place a piece of baking sheet in between the meat and the spatula to form a clean patty.

  1. Cook for 3 to 5 minutes, depending on how thick your patty is. Flip the patties over and cook the other side for the same duration. 
  2. Assemble the burger. Add mayonnaise, pickle slices, a small leaf of lettuce, tomato slices, a burger patty, and cheese sauce from the bottom up. 
  3. Use the remaining cheese sauce — if any — to serve along with the burger. 
  4. Bon appetit!

5. Vegan Margherita Pizza

For some people, pizza is a standard Margherita with nothing but dough, tomato sauce, fresh basil leaves, mozzarella cheese, and seasoning. However, others think that pizza should also be cruelty-free. 

The closest you can get to a combination of the two is by making this vegan Margherita with a cashew-based mozzarella that will satisfy your cravings for one.

Prep time: 50 minutes

Yield: 4 servings


For the dough:

  • 2 cups all-purpose white flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1 tsp white sugar
  • ¾ cup water
  • Olive oil

For the cashew mozzarella:

  • 150 gr raw cashew nuts (soaked in water for 2 hours or more)
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For the other toppings:

  • 400 ml vegan pizza sauce or tomato sauce
  • Fresh basil leaves


  1. In a big mixing bowl, whisk the flour, yeast, sugar, and salt. Add 2 cups of tepid water, around 45 °C. Knead everything thoroughly and make a dough ball. Cover it with a damp towel and leave it to rest for 5 to 10 minutes for the yeast to activate.
  2. Flour your work surface and transfer the dough there. Knead for about 10 minutes оr until the dough appears sleek and smooth.

Tip: You can also transfer the dough into a stand mixer equipped with a dough hook and let it knead for 5 minutes.

  1. Take a big mixing ball and coat it with oil thoroughly. Transfer the dough to the bowl and cover it with a dry towel.

Tip: You can leave the dough in the refrigerator for a couple of days if you don’t intend to use it right away. When you’re ready to bake it, leave it in a warm place for about 2 hours for the dough to rise properly and double in size.

  1. Drain the soaked cashews and put them in a jug blender. Pulse until the nuts crumble into a coarse meal, then add lemon juice and ⅓ cup of water as you keep processing.
  2. Scrape the sides of the bowl if necessary and run the blender for about 1 or 2 minutes more until the consistency is similar to a crumbly hummus: smooth yet easily spreadable. You can adjust it by adding more water if needed. Lastly, add salt and pepper to your taste and pulse a few more times. 
  3. Preheat the oven to 260 °C and place the pizza stone in it if you have one. If not, place a baking tray in it upside down.
  4. Divide the dough into two equal pieces and roll them into balls. Flour your work surface and roll the dough balls out to 25 cm rounds.
  5. Transfer the dough to a well-floured pizza shovel or on baking paper.
  6. Spread the tomato or pizza sauce over the dough and add 6 tbsp of the cashew mixture, and spread them with the back of a spoon.
  7. Transfer both of the pizzas into the oven using either the pizza shovel or baking sheet.
  8. Bake for about 10 minutes. When the edges brown, take them out of the oven.
  9. Garnish with fresh basil leaves and serve while still smoking hot. 
  10. Bon appetit!

6. Vegan Black Bean Nachos

By Ginny

Traditional nachos are usually Mexican tortilla chips topped with ingredients like cheese and jalapenos. But today, there are many varieties, ranging from vegetable or fruit salsas to meat mixtures.

In other words, today, you can dip your tortilla chips into virtually any sauce you desire, like a piquant black bean mix with vegan cheddar cheese. This recipe is also very easy to put together and can be a great party food for your next gathering. Serve it with your favorite vegan salsa, and watch the chips and the mixture disappear.

Prep time: 80 minutes

Yield: 6 servings


For the bean mix:

  • 1 can (500 ml) organic black beans 
  • ½ small red onion
  • 1 tbsp coconut oil
  • 1 jalapeno pepper
  • 4 cloves garlic
  • ¼ tsp cayenne pepper
  • 1 tsp paprika
  • Juice of ½ lime
  • Salt and pepper to taste


  • Tortilla chips
  • 2 cups of vegan shredded cheddar 
  • 1 jalapeno pepper
  • 1 radish
  • Salt and pepper to taste


  1. Chop the red onion and jalapenos and mince the garlic in a mortar.
  2. Heat a medium pan on medium and add the coconut oil. Add the chopped onions, jalapenos, minced garlic, cayenne pepper, and paprika. Cook until the onions start to turn brown, and add the can of black beans. Mix and keep cooking for about 5 minutes and take the pan off the stove.
  3. Preheat the oven to 190 C. Line a baking tray with a baking sheet and scatter some tortilla chips on the tray. Add a layer of black beans mixture and shredded vegan cheddar. Layer all the ingredients in that order and end with a layer of vegan cheddar. 
  4. Place the tray in the oven and bake for about 10 minutes.
  5. Remove the tray from the oven, and let it cool.
  6. You can top the nachos with your choice of salsa, or serve it alongside the dish. 
  7. Bon appetit!

7. Baked Chimichangas

Is vegan Tex-Mex a thing? Now it is. Chimichangas are basically deep-fried burritos, but in this recipe, we’ll bake them for an even healthier spin-off. This chimichanga can be an excellent swaddle for your culinary imagination as you can wrap as many ingredients as you want in the tortilla bundle.

Here’s a straightforward recipe that’s not only easy to make but also delicious and super full of plant-based protein and nutrients.

Prep time: 60 minutes

Yield: 6 chimichangas


For chimichangas and the filling:

  • 6 large flour tortillas
  • 1 can (500 ml) black beans
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 small zucchini (or carrots, cauliflower, broccoli, onions, and cabbage)
  • 1 tbsp olive oil
  • 250 gr baby bella (cremini) mushrooms
  • A pinch of taco seasoning to taste
  • Salt and pepper to taste

For the vegan nacho cheese:

  • 1 medium russet potato
  • 1 medium carrot
  • ½ cup cashew nuts
  • ⅓ cup salsa
  • ½ tsp smoked paprika
  • 2 tbsp nutritional yeast
  • ½ tbsp lemon juice
  • 1 tbsp hot or sweet chili sauce of your choice
  • Salt and pepper to taste

For the avocado cream:

  • ¼ cup cashew nuts (soaked in water for 15 minutes)
  • 1 avocado
  • ½ tbsp lemon juice
  • 2 tbsp cilantro
  • Salt to taste


  1. Slice the red and green bell peppers lengthwise. Slice the mushrooms thinly and slice the zucchini in half lengthwise and then into small pieces.
  2. Rinse and drain the beans.
  3. Preheat the oven to 220 C.
  4. Heat a large pan over medium heat and add 1 tbsp of olive oil. Add the chopped peppers and cook for 10 minutes or until they start to soften. 
  5. Add the sliced mushrooms and continue cooking for 5 minutes.
  6. Add the sliced zucchini and cook for 3 more minutes. 
  7. The water from vegetables should be evaporated at this point. If not, cook on high heat until there’s no water at the bottom of the pan. 
  8. Add the drained black beans, taco seasoning, salt, and pepper, and mix thoroughly. 
  9. Once it’s hot, set the pan aside.
  10. Chop the potato and carrots into small pieces and add them to a pan.
  11. Add the soaked and drained cashews to the pan and cover with water.
  12. Bring the mixture to a boil and simmer for about 10 to 15 minutes. Check if the vegetables are soft enough by poking them with a fork. 
  13. Set aside ½ cup of the cooking water and drain the rest. 
  14. Add the boiled carrot potato and cashew mixture to a food processor. Add 4 tbsp of the cooking water, chipotle, salsa, nutritional yeast, hot or sweet spicy sauce, lemon juice, and salt. Blend the mixture well until you get a creamy paste. Adjust the texture by slowly adding the remaining cooking water.
  15. For the avocado cream, pour the soaked cashews into the food processor with the soaking water and run the processor until you get a fine cream. Add the sliced avocado, lemon juice, cilantro, and salt, and run the processor once again until it all mixes well. Adjust the consistency of the cream by slowly adding water. Store the cream in the fridge. 
  16. Warm the tortillas in the microwave or oven for a couple of minutes to soften them. Place them on plates and apportion the filling mixture and vegan nacho between them. Spare some nacho for the topping.
  17. Swaddle the tortillas into burritos and place them onto a baking tray lined with a baking sheet. Brush with some olive oil or your favorite aromatic cooking oil and bake for 20 minutes. 
  18. Take the tray out of the oven when the top of the burritos turns light brown.
  19. Top the baked burritos with the remaining vegan nacho and the other toppings. 
  20. Enjoy!

8. Vegan Chicken Nuggets

Chicken nuggets are one of the staple courses in fast food dining. If you’ve ever had some in a chain fast food restaurant, you must be familiar with the thought, “I wonder what I’m eating right now”.

Real chicken nuggets are always a gamble. They might be real ground chicken meat or not. With vegan chicken nuggets, at least you’ll know what you’re eating – tofu and chickpeas. They don’t exactly taste like chicken, but they’ll give you the same feeling as you dip a tray of them into your favorite sauces or salsas. 

Prep time: 30 minutes

Yield: 14 nuggets


  • 1 can (500 g) chickpeas
  • ½ all-purpose flour
  • 1 ½ tbsp tomato paste
  • 150 gr extra firm tofu
  • 1 tbsp tahini
  • ½ cup soy milk
  • ½ cup bread crumbs
  • 1 garlic clove
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ cup bread crumbs


  1. Preheat the oven to 180 °C and line a baking tray with baking paper.
  2. Take out your food processor and add the drained chickpeas, garlic, tomato paste, tahini, turmeric, flour, and salt. Process until you get a chunky cream.
  3. Transfer the mixture into a bowl and crumble the tofu on top. Mix everything using your hands until you get a hard dough.
  4. Make nugget-shaped pieces out of the dough and dip them first in soy milk, then in breadcrumbs, before placing them on the baking tray.
  5. Bake the chickpea nuggets in the oven for 15 minutes until they’re golden yellow and crispy.
  6. Serve with your favorite salsas or aioli. 
  7. Enjoy!

9. Roasted Potato Wedges and Vegan Ranch Dip

There is something fundamentally rewarding about salty food. The deep-fried, crispy, golden-yellow fries must have saved many of us from settling for salads. 

It’s also not a secret that fries are a vegan’s last resort when eating out, but if you’re making homemade fast food, let it be the healthier ones. Here’s a recipe for roasted potato wedges and a delicious vegan ranch dip for you to sacrifice to the potato gods.

Prep time: 45 minutes

Yield: 4 servings


For the roasted potato wedges:

  • 4 medium size potatoes
  • 1 tbsp vegetable oil
  • ½ tbsp garlic powder
  • ½ tsp onion powder
  • ½ tbsp paprika powder
  • Pinch of salt and pepper to taste

For the ranch dip:

  • ½ cup vegan mayo
  • 1 tsp nutritional yeast
  • 1 tsp dried parsley
  • ¼ tsp garlic powder
  • ¼ tsp dried chives
  • ¼ onion powder
  • ¼ tsp garlic powder
  • 1 tsp dried dill
  • A drizzle of olive oil
  • A pinch of salt and pepper


  1. Preheat the oven to 180 °C and line a baking tray with a baking sheet.
  2. Thoroughly wash the potatoes — we’ll keep the peels on.
  3. Cut the potatoes in lengthwise wedges of the thickness of your taste.
  4. In a large mixing bowl, mix the cut potatoes with olive oil, nutritional yeast, dried parsley, garlic powder, dried chives, onion powder, garlic powder, salt, and pepper.
  5. Toss until the wedges are evenly coated.
  6. Spread the seasoned potato wedges evenly on the tray. They should be on a single layer and have enough space to cook thoroughly.

Tip: If there’s not enough space in your tray, consider baking in two sessions. Overcrowding the tray doesn’t yield crispy results.

  1. Bake for about 30 minutes, turning the wedges over halfway. 
  2. While the wedges are browning in the oven, whip up all the ranch dip ingredients in a small mixing bowl.
  3. Serve the potatoes with the ranch sauce on the side. 
  4. Enjoy!

10. Buffalo Tofu Sticks

There are a few happy accidents in our culinary history. One is accidental fermentation, and the other one is buffalo sauce. The inventor of the almost cult sauce, Frank Bellisimo, owner of the Anchor Bar in Buffalo, New York, happily tells the story behind the sauce that made their chicken wings one of the most famous ones in the States.

We pay tribute to Frank as we turn some pieces of tofu into tangy, spicy, and utterly delicious bite-size snacks for your vegan guilty pleasure cravings. 

Prep time: 45 minutes

Yield: 20 strips


For the tofu base:

  • 450 gr extra firm tofu
  • ¼ cup cornstarch
  • ½ cup breadcrumbs
  • ½ cup unsweetened soy milk
  • ½ tsp ground cumin
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 tsp paprika powder

For the buffalo sauce:

  • ½ cup hot sauce
  • 1 tbsp white vinegar
  • ¼ cup refined coconut oil
  • ½ tsp onion powder


  1. Preheat the oven to 220 °C. Line a baking tray with a sheet of baking paper.
  2. Place the tofu in between paper towels. Place a heavy pan on top of it to squeeze out the excess liquid.
  3. Take out 3 plates and fill them with the unsweetened soy milk, corn starch, and a mixture of breadcrumbs, ground cumin, ground black pepper, garlic powder, and paprika powder each to dip the strips in a row.

Tip: Grinding whole spices in a mortar, the cumin and black pepper seeds, gives the best result in terms of aromatizing.

  1. Cut the tofu into lengthy sticks.
  2. Dip a stick in the cornstarch. Brush off the excess cornstarch.
  3. Dip the stick into the soy milk. Let it drip and roll in the seasoned breadcrumb mixture.
  4. Place the stick on the baking tray and repeat for all the tofu sticks.
  5. Bake for 30 minutes, turning the sticks upside down halfway.
  6. To make the buffalo sauce, place a small saucepan on medium heat and add coconut oil, hot sauce, white vinegar, and onion powder. Stir for about 3 minutes and take it off the heat. 
  7. Take the tofu sticks out of the oven after 30 minutes when they are golden brown. Let them cool off a bit, and dip them in the buffalo sauce when they are cooled enough to hold. Let the excess sauce drip off, and place the tofu sticks into a serving dish. 
  8. Bon appetit!

Over and Out!

These vegan fast food recipes are bound to satisfy every craving for the well-known, comforting textures and taste you’ve learned to love before turning vegan. And the best thing is that all of these recipes are so much healthier than regular fast food recipes with meat and dairy. Whether you’re a brand-new vegan missing buffalo wings or a longtime vegan looking for an adventurous dining party, we’re sure there’s at least one recipe above that’s right up your alley.

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