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
Spiced Carrot Soup with Coconut Milk and Lemon
Silky carrot soup finished with coconut milk and lemon
Xoi Xeo (Savoury Mung Bean Sticky Rice)
Turmeric sticky rice with mung beans and fried shallots
Apfelschorle (Sparkling Apple Juice and Water)
Apple juice mixed with sparkling water over ice
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
Arroz Caldoso (Spanish Brothy Rice)
Spanish brothy rice cooked in saffron stock with tomato sofrito
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
Japanese Veggie Bento Bowl with Miso Aubergine
Sushi rice bowl with miso aubergine, edamame and pickles
Modern Ramen Salad with Sesame Soy Dressing
Chilled ramen salad with cucumber, carrot and edamame
Bhuna Masala (Slow-Roasted Onion and Tomato Curry Base)
Slow-cooked onion and tomato masala with warming spices
Mazagran (Iced Coffee with Lemon)
Iced coffee with lemon juice, ice and a little sugar
Piri-Piri Veggie Bowl
Roasted veg and piri-piri chickpeas over brown rice
Caffè Shakerato (Iced Espresso Shake)
Frothy iced espresso shaken with sugar and strained
Caponata Siciliana (Sicilian Sweet and Sour Aubergine Stew)
Sweet and sour aubergine stew with capers and olives
Sangría (Spanish Fruit Wine Punch)
Chilled sangría with red wine, brandy, citrus and peach
Tropical Coconut Smoothie
Tropical coconut smoothie with mango, pineapple, lime and honey
Vegan Mango Avocado Poke Bowl
Vegan poke bowl with mango, avocado and sushi rice.
Batata Harra (Spicy Roasted Potatoes with Coriander and Chilli)
Crisp batata harra potatoes with garlic, chilli and lemon
Sprouted Moong Salad with Chaat Masala
Sprouted moong salad with lemon, chaat masala and vegetables
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 Keto Chicken Thighs
Keto air-fried chicken thighs with lemon butter and broccoli.
Modern Vegetable Paella (Saffron Rice with Artichokes and Peppers)
Vegetable paella with saffron rice, artichokes and roasted peppers
Glühwein (German Mulled Wine with Orange and Spices)
German mulled wine with orange and warming spices
Madeleines (French Shell Cakes with Lemon and Vanilla)
Buttery shell-shaped cakes with lemon zest and vanilla
Milk
Steak au Poivre with Pommes Frites
Pepper-crusted steak with cognac cream sauce and pommes frites
Milk
Solomillo al Pedro Ximénez (Pork Tenderloin in Pedro Ximénez Sauce)
Seared pork tenderloin finished in a glossy Pedro Ximénez sauce
Fish
Brandade de Morue Gratinée (Salt Cod and Potato Gratin)
Salt cod and potato brandade baked with a golden breadcrumb topping
Milk
Panna Cotta with Raspberry Coulis
Vanilla panna cotta served with a simple raspberry coulis
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.
