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
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
Miso Roasted Cauliflower with Sesame and Spring Onion
Roasted cauliflower glazed with miso, sesame oil and spring onion
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
Briam (Greek Olive Oil Roasted Vegetables)
Greek olive oil roasted vegetable traybake
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
Moroccan Spiced Carrots with Lemon and Coriander
Simmered carrots tossed with olive oil, garlic, cumin, paprika, lemon and coriander
Lime Mint Cooler (Citrus Mint Drink)
Muddled mint and lime topped with water, sweetened and served over ice
Acarajé (Black-Eyed Pea Fritters)
Bahian black-eyed pea fritters, crisp outside and fluffy inside
Chinese Cabbage Stir-Fry Bowl (Napa Cabbage and Jasmine Rice)
Quick stir-fried napa cabbage with garlic and ginger, served with jasmine rice
Sencha (Steamed Green Tea)
Steamed green tea leaves brewed in hot water, then strained and served immediately
Chole (Punjabi Chickpea Curry)
Chickpeas simmered with tomato, onion, spices, lemon and fresh coriander
Fusion Tofu Rice Bowl
Jasmine rice topped with tofu, cucumber, carrot and a soy dressing.
Spinach Avocado Smoothie Bowl
Spinach and avocado blend into a creamy bowl topped with raspberries.
Modak (Steamed Rice-Flour Dumplings with Coconut and Jaggery)
Pleated modak dumplings with a coconut and jaggery filling, steamed until tender
Nasi Uduk (Jakarta-Style Coconut Rice with Accompaniments)
Fluffy coconut rice with lemongrass and pandan, topped with crunchy garnishes
Ensalada de Pimientos Asados (Spanish Roasted Red Pepper Salad)
Roasted red peppers with garlic, parsley, olive oil and sherry vinegar
Farro and Borlotti Bean Soup (Minestra di Farro e Borlotti)
Rustic farro and borlotti soup simmered with tomato, stock and rosemary
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
Turkish Spiced Salmon Bowl with Bulgur and Lemon
Spiced salmon over bulgur with cucumber, tomato and lemon
Eggs
Egg Curry with Basmati Rice
Eggs simmered in spiced tomato gravy with basmati rice
Fish
Tuna and White Bean Salad with Dijon Dressing
Tuna and white bean salad with Dijon dressing
Gluten
Grilled Cheese Sandwich with Tomato Soup
Cheddar grilled cheese served with smooth tomato soup
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.
