Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
What vegan means, and what it does not automatically imply
A vegan recipe is made without meat, fish, shellfish, dairy, eggs and other animal-derived ingredients. In everyday cooking, the practical challenge is that animal products are used in different roles: eggs set custards and bind batters; dairy adds richness and browning; gelatine sets some desserts; and cheese can be both seasoning and structure.
Vegan also does not automatically mean a recipe is free from other allergens such as nuts, sesame, soy or gluten. Many vegan staples rely on these ingredients for protein and texture. Treat vegan as one clear boundary, then make separate decisions for any additional needs in your kitchen.
Top picks in Vegan
Vegan Stuffed Aubergines with Spiced Chickpeas
Roasted aubergines stuffed with spiced chickpeas in tomato sauce
Tinto de Verano (Red Wine Spritzer)
Red wine spritzer with lemonade, lemon and ice
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Congee (Rice Porridge with Ginger and Spring Onion)
Creamy jasmine rice congee with ginger and spring onion
Choose vegan recipes by the job the animal ingredient used to do
When you are selecting vegan recipes, it helps to think about what would otherwise be doing the heavy lifting. For creamy textures, look for recipes built around blended vegetables, pulses, coconut, or plant-based creams, rather than those that simply omit dairy. For baking, notice whether the recipe depends on eggs for lift and structure, or whether it is closer to a quick bread or biscuit where other binders can work.
For savoury depth, many vegan dishes lean on slow-cooked onions, mushrooms, tomatoes, fermented ingredients and toasted spices. If you want a cheese-like finish, some recipes use nut or seed bases, while others rely on sharpness and salt from ingredients such as pickles, capers or olives. The best fit depends on the dish, not on a single universal substitute.
All recipes in Vegan
Vegan Black Bean and Plantain Bowl with Lime Salsa
Vegan bowl with black beans, plantain, rice and avocado
Vegan Pasta e Lenticchie (Italian Lentil Pasta Stew)
One-pot vegan pasta and lentil stew with rosemary
Rajma Chawal (Red Kidney Bean Curry with Rice)
Red kidney bean curry in spiced tomato gravy with basmati rice
Middle Eastern Lentil Rice with Caramelised Onions
Lentil rice topped with caramelised onions and lemon
Pomegranate Molasses Spritzer
Tangy pomegranate molasses spritzer with lime and sparkling water
Vegan Cauliflower Shawarma with Cabbage and Tahini Sauce
Cauliflower shawarma in pita with cabbage and lemon tahini sauce
Baba Ganoush (Smoky Aubergine Dip)
Smoky roasted aubergine dip with tahini and lemon
Taktouka (Moroccan Tomato and Pepper Salad)
Moroccan cooked tomato and pepper salad with warm spices
Latin Sweet Potato Bowl
Sweet potato, black beans and rice with avocado and lime
Korean Salad Bowl with Sesame Dressing
Crisp Korean salad with nutty sesame dressing
Japchae (Glass Noodles with Vegetables)
Glass noodles tossed with stir-fried vegetables and sesame dressing
Pineapple and Bok Choy Rice Bowl
Jasmine rice bowl with bok choy, pineapple and sesame
Label checks for packaged foods and “accidental” animal ingredients
Vegan suitability often hinges on packaged ingredients. Check labels for milk powders, whey, casein, egg, gelatine, honey and animal-derived colourings or flavourings, which can appear in sweets, crisps, sauces and bread products. Because formulations change, it is worth checking even familiar brands.
A vegan label also does not guarantee suitability for allergies. If you are avoiding allergens such as nuts, sesame or soy, read the full ingredient list and consider cross-contact statements where relevant to your household.
Where to look next
Ingredient pages can help you compare plant-based alternatives, such as different milks, creams and egg replacers, because they behave differently in sauces, baking and desserts. Allergen guidance is also a sensible next step if you need vegan recipes that are additionally mindful of nuts, sesame, soy or other common allergens.
Air Fryer Thai Chicken Satay Skewers
Air-fried chicken satay skewers with coconut marinade and peanut sauce.
Linseneintopf (German Lentil Stew)
German lentil stew with root vegetables, bacon and sausage
Glühwein (German Mulled Wine with Orange and Spices)
German mulled wine with orange and warming spices
One-Pan Baked Gnocchi
One-pan gnocchi baked in tomato sauce with mozzarella
Fish
Baked Cod with Parsley Sauce and Buttered Leeks
Flaky baked cod with warm parsley sauce and buttered leeks
Gluten
Venison Casserole with Red Wine and Juniper
Venison casserole with red wine, juniper, carrots and mushrooms
Gluten
Tahini Noodle Bowl with Chickpeas and Lemon Dressing
Noodles with tahini lemon dressing, chickpeas and crisp vegetables
Milk
Chicken Tostadas with Refried Beans and Pico de Gallo
Crisp tostadas topped with spiced chicken, beans and pico de gallo
Frequently asked questions
Is vegan the same as dairy-free?
No. Vegan avoids all animal-derived ingredients, including eggs and honey, not just dairy. A dairy-free recipe may still contain eggs, fish or meat.
Do vegan recipes contain honey?
Typically no. Honey is animal-derived, so it is usually excluded in vegan cooking. Check labels on dressings, granola and baked goods where honey is sometimes used.
What are common non-obvious animal ingredients to watch for?
Whey and milk powders, casein, egg in pasta or baked goods, gelatine in some desserts and sweets, and butter used for finishing are common examples.
Can I swap cow’s milk for any plant milk in a recipe?
Not always. Some plant milks are sweeter, thinner or more prone to splitting. For cooking, choose a plant milk that suits the job, and be cautious with flavoured or sweetened versions.
How do I replace eggs in baking?
It depends on the role of the egg. Some recipes use flax or chia “eggs” for binding, others use aquafaba for foaming, and some rely on baking powder and the right batter balance. It is often easiest to choose a recipe developed to be vegan rather than converting an egg-heavy bake.
Are vegan recipes automatically nut-free?
No. Nuts and seeds are common in vegan cooking for richness and protein. If you need to avoid nuts, treat that as a separate check.
Start with clear ingredients, then choose the right substitute
Vegan cooking is most reliable when the recipe is built around plant ingredients from the start, with substitutions chosen for function: setting, binding, emulsifying or adding richness. Keep label-checking in the routine, especially for packaged foods and finishing touches.
