The work aims to study the preservation effect of essential oil composite treatment on plant-based meat, to provide a basis for the development of new preservation methods for plant-based meat. In this study, the plant-based meat was used as the research object; and the changes of plant-based meat qualities, including sensory score, color difference, thiobarbituric acid value, juice loss rate, total number of colonies, number of Escherichia coli, Staphylococcus aureus, Salmonella, etc., after being coated with cinnamon essential oil, clove essential oil, honeysuckle essential oil at 4 ℃, were investigated respectively. The results showed that the blank control group samples had a loose organizational structure and a noticeable sour taste after being stored for 14 days. The sensory score decreased from 90 points to 52 points, and the total number of colonies exceeded the national standard threshold, indicating that the samples were deteriorated. However, the shelf life of plant-based meat treated with 1% cinnamon essential oil, 1% clove essential oil and 10% honeysuckle essential oil was significantly longer than that of the control sample. In all experimental groups, the shelf life of the samples treated with three essential oils reached 98 days. After 98 days of storage, the sensory score of plant-based meat treated with three composite essential oils decreased to 60 points, with total number of colonies, Escherichia coli count, and Staphylococcus aureus count of 4.95, 1.98, and 2.95 lg(CFU/g), respectively, close to the national standard threshold. Based on various indicators, it can be concluded that the treatment with composite essential oils is an effective way to extend the shelf life of plant-based meat.