Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
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
Nimbu Pani (Indian Lemonade)
Indian lemonade with lemon juice, black salt and roasted cumin
Vegan Pasta e Fagioli
Italian vegan bean and pasta soup with tomatoes and herbs
Tinto de Verano (Red Wine Spritzer)
Red wine spritzer with lemonade, lemon and ice
Vegan Stuffed Aubergines with Spiced Chickpeas
Roasted aubergines stuffed with spiced chickpeas in tomato sauce
Mercimek Çorbası (Turkish Red Lentil Soup)
Smooth Turkish red lentil soup with vegetables and lemon
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
Carrot and Chickpea Tagine with Couscous and Harissa
Carrot and chickpea tagine served with couscous and harissa
Bissara (Moroccan Fava Bean Soup)
Moroccan fava bean soup blended smooth with cumin and garlic
Sigeumchi Namul (Korean Seasoned Spinach Side Dish)
Blanched spinach tossed with sesame oil, garlic and soy sauce
Sekihan (Japanese Adzuki Bean Rice)
Glutinous rice steamed with adzuki beans, sesame and salt
Jal Jeera (Spiced Cumin Drink)
Chilled jal jeera with roasted cumin, tamarind and mint
Patta Gobi Matar (Indian Cabbage and Peas Stir-Fry)
Indian cabbage and peas stir-fry with warming spices
Modern Lentil Curry Bowl
Creamy red lentil curry served over basmati rice
Modern Gemista Traybake (Stuffed Peppers and Tomatoes)
Traybaked stuffed peppers and tomatoes with herby lemon rice
Melitzanosalata (Greek Smoky Aubergine Dip)
Smoky Greek aubergine dip with garlic, lemon and parsley
Portuguese-Style Olive Oil Roasted Vegetables
Olive oil roasted vegetables with garlic, paprika, parsley and lemon
Ratatouille au Four (Oven-Baked Vegetables)
Oven-baked ratatouille with tender aubergine, courgette and tomatoes
Spanish-Style Grain Bowl with Chickpeas and Peppers
Spanish-style quinoa bowl with chickpeas and red peppers
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.
Poulet en Sauce Normande (Chicken in Cream and Apple Sauce)
Chicken simmered with apples, cider, mustard and double cream
Modern Vegetable Paella (Saffron Rice with Artichokes and Peppers)
Vegetable paella with saffron rice, artichokes and roasted peppers
Sweet Potato Bravas with Smoky Tomato Bravas Sauce
Roasted sweet potato wedges with smoky tomato bravas sauce
One-Pan Baked Gnocchi
One-pan gnocchi baked in tomato sauce with mozzarella
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
Gluten
Discada Norteña (Northern Mexican Mixed Meat Skillet)
Mixed meat skillet with bacon, beef, pork and beer
Eggs
Roast Rib of Beef with Yorkshire Pudding
Roast rib of beef with Yorkshire puddings and gravy
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.
