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
Italian Roasted Vegetable Traybake
Roasted vegetable traybake with garlic, olive oil and oregano
Miso Roasted Cauliflower with Sesame and Spring Onion
Roasted cauliflower glazed with miso, sesame oil and spring onion
Apfelschorle (Sparkling Apple Juice and Water)
Apple juice mixed with sparkling water over ice
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
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
Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)
Classic spaghetti aglio e olio with warmed garlic, olive oil, chilli, parsley and lemon
Farro Salad with Grilled Vegetables (Insalata di Farro con Verdure Grigliate)
Italian farro salad with grilled courgette, aubergine and peppers in a lemon dressing
Simit (Sesame Bread Rings)
Turkish simit are sesame-coated bread rings dipped in molasses before baking
Latin-Style Quinoa Bowl with Black Beans, Sweetcorn and Avocado
Latin-style quinoa topped with black beans, sweetcorn, avocado and tomato salsa with lime and coriander
Latin Black Bean Bowl with Rice, Avocado and Lime
Rice topped with spiced black beans, sweetcorn, avocado, tomato, lime and salsa
Lemongrass Tea
Gently simmered lemongrass tea, strained and brightened with lime and honey
Garlic Broccoli Bowl
Crisp-tender broccoli stir-fried with garlic and ginger, finished with soy and sesame
Cong You Bing (Scallion Pancakes)
Layered spring onion pancakes with sesame oil, pan-fried crisp and golden
Sheet-Pan Ratatouille
Roasted ratatouille with aubergine, courgette, tomatoes and red onion
Tofu Teriyaki Poke Bowl
Teriyaki tofu with sushi rice, cucumber, edamame, sesame and nori.
Acai Banana Smoothie
A thick açaí and banana smoothie blended with berries and apple juice.
Sindhi Kadhi with Rice
Thick tamarind kadhi with mixed vegetables, spooned over steamed basmati rice
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.
Modern Vegetable Paella (Saffron Rice with Artichokes and Peppers)
Vegetable paella with saffron rice, artichokes and roasted peppers
Apricot Yogurt Smoothie
Apricots and strained yoghurt blended into a thick smoothie.
Topfenstrudel (Quark Strudel with Vanilla and Lemon Zest)
Crisp pastry strudel filled with vanilla quark, lemon and sultanas
Eggs
Avgolemono Soup (Greek Chicken, Rice, Egg and Lemon)
Greek chicken and rice soup thickened with egg and lemon
Milk
Modern Pierogi Bowl (Potato, Quark and Bacon)
Pierogi-inspired potato and quark bowl topped with crisp bacon
Milk
Fluffy Idli Bowl with Chutney
Warm idli with coconut yoghurt chutney and tempering
Sesame
Modern Korean Cucumber Salad
Chilled Korean cucumber salad with gochugaru and sesame oil
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.
