4 nostalgic vegan recipes that taste exactly like Sunday dinner at Grandma’s

Some flavors never fade. Even years later, I can still remember the clatter of pots in my grandmother’s kitchen, the smell of onions caramelizing in butter, and the way she’d hum while tasting the gravy.

Sunday dinners weren’t fancy, but they carried a quiet sense of ritual. Everyone had a job: someone mashed the potatoes, someone set the table, and someone was always sneaking a taste before the meal was ready.

These recipes are my way of keeping those memories alive, reimagined through a plant-based lens.

The flavors are just as rich, the textures just as comforting, and the kitchen still smells like home.

Food, after all, is memory you can taste. And by cooking these dishes with plant-forward ingredients, we also cook with care for our health, our families, and the planet.

According to Harvard Health, diets with a higher ratio of plant protein to animal protein are linked with a lower risk of cardiovascular disease.

The Harvard T.H. Chan School of Public Health also reports that the production of animal-based foods tends to have higher greenhouse gas emissions than producing plant-based foods, showing how dietary choices can influence environmental impact.

So, if you’ve ever wondered how to bring those familiar Sunday flavors back to your table, this time with a little more heart and sustainability, start here.

1. Creamy “chicken” and mushroom pot pie

When I was a child, I loved watching my grandmother roll out pie dough. She always said, “Don’t rush the crust. Good things take their time.” That lesson has followed me into every corner of life and every pie I bake.

This vegan version uses oyster mushrooms and chickpeas for a meaty, satisfying filling. The result is a pot pie that tastes every bit like the one I remember, just a little kinder to the earth.

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups oyster mushrooms, roughly torn
• 1 cup cooked chickpeas, drained and rinsed
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons all-purpose flour
• 1 ½ cups unsweetened oat milk
• 1 cup vegetable broth
• Salt and pepper to taste

For the crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold vegan butter, cubed
• 3–4 tablespoons ice water

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant. Stir in mushrooms and sauté until golden and reduced, about 8 minutes.
2. Add carrots, peas, chickpeas, thyme, and rosemary. Sprinkle flour over the mixture and stir to coat evenly.
3. Gradually add oat milk and broth, stirring until thickened. Season with salt and pepper. Remove from heat and let cool slightly.
4. In a bowl, combine flour and salt. Cut in vegan butter until crumbly. Add ice water a tablespoon at a time until dough comes together. Shape into a disc, cover, and chill for 20 minutes.
5. Preheat the oven to 400°F (200°C). Roll out the dough and place over a baking dish filled with the cooled filling. Seal edges and cut small slits on top for steam.
6. Bake for 30–35 minutes or until the crust is golden. Let rest for 10 minutes before serving.

The savory filling and flaky crust taste exactly like Sunday dinner, but with ingredients that tread more lightly on the planet.

2. Slow-simmered lentil loaf with maple glaze

My grandmother’s meatloaf was legendary in our family. It always appeared in the center of the table, glossy with glaze and surrounded by roasted vegetables. This plant-based version captures that same sense of homecoming with a wholesome mix of lentils, oats, and walnuts.

It holds its shape beautifully, slices cleanly, and offers a tender bite that pairs perfectly with creamy mashed potatoes.

Ingredients

For the loaf:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked green or brown lentils
• ½ cup rolled oats
• ½ cup breadcrumbs
• ½ cup chopped walnuts
• 2 tablespoons ground flaxseed + 5 tablespoons water (flax “egg”)
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• Salt and pepper to taste

For the glaze:

• 3 tablespoons ketchup
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar

Instructions

1. Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a skillet, heat olive oil. Sauté onion and garlic until softened.
3. In a food processor, pulse lentils, oats, breadcrumbs, walnuts, and seasonings until combined but still textured. Transfer to a bowl.
4. Stir in flax mixture, tomato paste, soy sauce, and balsamic vinegar. Mix well.
5. Press mixture into the loaf pan. Combine glaze ingredients and spread evenly over the top.
6. Bake for 40–45 minutes, until firm and slightly caramelized on top. Let cool for 10 minutes before slicing.

According to the Cleveland Clinic, lentils are rich in protein, iron, and folate, making them a nutrient-dense substitute for meat. This loaf fills the kitchen with the same aroma I grew up with, proof that comfort and conscience can share a plate.

3. Buttery mashed potatoes with mushroom gravy

No Sunday dinner is complete without mashed potatoes. My grandmother whipped hers with a handheld mixer until they were silky smooth. I still use her same ceramic bowl, though the ingredients have changed a little.

This version swaps dairy for olive oil and oat milk, creating a lighter texture that still feels indulgent. The mushroom gravy, simmered slowly until rich and savory, ties it all together.

Ingredients

For the potatoes:

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 3 tablespoons olive oil or vegan butter
• ½ cup unsweetened oat milk (warm)
• Salt and pepper to taste

For the gravy:

• 1 tablespoon olive oil
• 1 cup cremini mushrooms, finely chopped
• 1 tablespoon flour
• 1 ½ cups vegetable broth
• 1 teaspoon soy sauce
• ½ teaspoon thyme
• Salt and pepper to taste

Instructions

1. Boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot. Mash with olive oil and warm oat milk until smooth. Season to taste.
2. In a small saucepan, heat olive oil and sauté mushrooms until browned. Sprinkle with flour and stir for 1 minute.
3. Gradually whisk in broth, then add soy sauce and thyme. Simmer until thickened, about 8 minutes. Adjust seasoning.
4. Spoon gravy over the mashed potatoes and serve immediately.

The result is creamy, earthy, and deeply comforting, the kind of side dish that brings everyone back for seconds.

4. Warm apple crumble with oat-almond topping

Dessert was always my grandmother’s quiet finale. No big fuss, just something sweet enough to end the day well. Her apple crumble was my favorite, warm and fragrant with cinnamon.

This vegan version keeps her spirit alive with simple ingredients and a golden oat-almond topping that crisps beautifully in the oven.

Ingredients

For the filling:

• 5 medium apples, peeled and sliced
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice

For the topping:

• ¾ cup rolled oats
• ½ cup almond flour
• ¼ cup chopped almonds
• ¼ cup coconut oil, melted
• 3 tablespoons brown sugar
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. In a large bowl, toss apples with maple syrup, cornstarch, cinnamon, nutmeg, and lemon juice. Spread evenly in the baking dish.
3. In another bowl, mix oats, almond flour, almonds, coconut oil, sugar, and salt until crumbly. Sprinkle over the apples.
4. Bake for 35–40 minutes or until the topping is golden and the apples are bubbling.
5. Serve warm with a scoop of coconut or cashew vanilla cream.

The smell of apples baking still makes me feel eight years old again, waiting at the kitchen table with a spoon in hand.

Cooking memory into the future

Food connects generations.

Every time I make these recipes, I feel my grandmother’s presence, a reminder that comfort doesn’t have to mean compromise.

By cooking plant-based versions of old favorites, we pass down more than recipes. We pass down care, stewardship, and the belief that home-cooked food can still change the world in small, delicious ways.

The ingredients may have evolved, but the heart of Sunday dinner remains the same: love served warm, shared around the table.