Arroz Caldoso (Spanish Brothy Rice)
Spanish brothy rice cooked in saffron stock with tomato sofrito
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
Italian Roasted Vegetable Traybake
Roasted vegetable traybake with garlic, olive oil and oregano
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Tofu Sweet Chili Poke Bowl
Sweet chilli tofu poke bowl with sushi rice and edamame.
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
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
Paprika Roasted Cauliflower
Roasted cauliflower with sweet paprika, garlic and sherry vinegar
Pisto Manchego (Slow-Cooked Vegetables with Tomato and Peppers)
Slow-cooked vegetables with tomato, peppers, courgette and aubergine
Cranberry Sauce with Orange
Cranberry sauce simmered with orange, then chilled until thick
Tofu Sesame Poke Bowl
Sesame tofu poke bowl with sushi rice, cucumber and edamame.
Vegan Black-Eyed Pea Stew
Vegan black-eyed pea stew with tomatoes and smoked paprika
Tamarind Paletas (Chilli Tamarind Ice Lollies)
Tamarind and chilli ice lollies with lime
Vegan Stamppot with Lentils and Mushrooms (Dutch Potato Mash)
Vegan Dutch mash with lentils, mushrooms and mustard
Lentil Salad with Dijon Dressing (Salade de Lentilles)
Green lentil salad with Dijon dressing, shallots and parsley
Lemon Rice with Roasted Peanuts
Lemon rice with mustard seeds, curry leaves and roasted peanuts
Vegan Pasta Primavera
Vegan penne with sautéed spring vegetables and lemon
Caribbean Fried Plantains (Pan-Fried Ripe Plantain Slices)
Golden, caramelised plantain slices fried in oil
Rose Water Lemonade
Chilled lemonade scented with rose water
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.
Sopa Castellana (Castilian Garlic and Bread Soup with Paprika)
Garlic and bread soup with paprika and poached eggs
Sautéed Mussels with Herbs
Mussels with garlic, shallots, white wine and herbs
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
Milk
Boudin Noir met Appels (Blood Sausage with Apples)
Pan-fried blood sausage with buttery apples and onions
Gluten
Tempura Veggie Bowl with Sushi Rice and Tentsuyu Sauce
Crisp tempura vegetables over sushi rice with tentsuyu
Eggs
Katsu Curry (Pork Cutlet Curry)
Crispy pork katsu with mild curry sauce over rice
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.
