Briam (Greek Olive Oil Roasted Vegetables)
Greek olive oil roasted vegetable traybake
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
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
Congee (Rice Porridge with Ginger and Spring Onion)
Creamy jasmine rice congee with ginger and spring onion
Air Fryer Crispy Tofu
Extra-crispy tofu with a soy and hoisin glaze.
Tofu Sweet Chili Poke Bowl
Sweet chilli tofu poke bowl with sushi rice and edamame.
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
Zucca al Forno con Aglio e Erbe (Roasted Pumpkin with Garlic and Herbs)
Roasted pumpkin with garlic, sage, rosemary and balsamic
Paletas de Mango con Chile (Mango Chilli Ice Lollies)
Mango and lime ice lollies with a pinch of chilli
Methi Thepla (Gujarati Fenugreek Flatbreads) with Mango Pickle
Spiced fenugreek flatbreads served warm with mango pickle
Sopa de Fideos (Mexican Tomato and Chipotle Noodle Soup)
Toasted fideo noodles simmered in tomato and chipotle broth
Arroz Meloso con Setas (Spanish Creamy Rice with Wild Mushrooms)
Creamy Spanish rice with wild mushrooms and parsley
Vegan Pasta al Pomodoro Fresco (Fresh Tomato Pasta)
Vegan spaghetti with fresh tomato, garlic and basil
Tinga de Setas (Mexican Mushroom and Chipotle Tacos)
Smoky chipotle tomato mushroom filling served in corn tortillas
Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil and Chilli Pasta)
Spaghetti with garlic, olive oil and chilli flakes
Cinnamon Coffee
Foamy coffee warmed with ground cinnamon
Tahini Noodle Bowl with Chickpeas and Lemon Dressing
Noodles with tahini lemon dressing, chickpeas and crisp vegetables
Manakish Zaatar (Middle Eastern Flatbread)
Soft flatbreads topped with zaatar and olive oil
Moroccan Carrot and Chickpea Salad (Modern)
Carrot and chickpea salad with lemon and toasted almonds
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
Milk
Sopes (Thick Masa Corn Cakes with Beans and Salsa)
Thick masa cakes topped with beans, lettuce, salsa and cotija
Soybeans
Buta no Kakuni (Braised Pork Belly)
Japanese braised pork belly simmered in soy, sake and mirin
Celery
Zupa Pomidorowa Lekka (Light Polish Tomato Soup)
Light tomato soup with carrots, celery, cream and dill
Eggs
Gorditas de Nata (Griddled Cream Pastries)
Tender griddled pastries made with cream and lightly sweetened dough
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.
