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
Greek Lemon Ouzo Spritz
Ouzo spritz with lemon, syrup, sparkling water and ice
Garbanzos con Espinacas (Spanish Chickpeas with Spinach)
Spanish chickpea stew with spinach, cumin and paprika
Sima (Finnish Lemon May Day Drink)
Finnish lemon sima, lightly fermented and served chilled with raisins
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Arabic Cardamom Coffee (Gahwa)
Arabic coffee gently brewed with green cardamom
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
Fagioli all’Uccelletto (Tuscan White Beans with Sage and Tomato)
Tuscan-style cannellini beans cooked until rich and saucy with tomato, garlic and sage
Minestrone Verde Primaverile (Spring Green Minestrone Soup)
Light green minestrone with courgette, peas, spinach, beans and pastina
Harissa Chickpea Bowl with Couscous and Tahini Dressing
Couscous bowl with harissa-roasted chickpeas, salad veg, and tahini lemon dressing
Turkish Basmati Rice Bowl with Fresh Herbs and Lemon
Fluffy basmati rice bowl mixed with fresh herbs, lemon juice and olive oil
Latin-Inspired Quinoa Grain Bowl with Black Beans and Avocado
Latin-inspired quinoa grain bowl with black beans, tomato salsa, avocado and lime coriander dressing
Latin American Fruit Punch with Citrus and Spices
Juice-based fruit punch warmed with spices, then cooled and served over ice
Tacu Tacu (Peruvian Rice and Bean Cakes)
Peruvian tacu tacu cakes, crisp edged and golden from the frying pan
Braised Tofu with Shiitake Mushrooms (Light Soy-Braised Tofu)
Tofu and shiitake mushrooms braised with garlic, ginger, spring onions and sesame oil
Mexican Cauliflower Mole Bowl with Rice and Black Beans
Mexican-style cauliflower mole bowl with basmati rice, black beans and red cabbage slaw
Mexican Cauliflower Taco Bowl (Roasted Cauliflower with Rice and Salsa)
Mexican cauliflower taco bowl with roasted cauliflower, rice, lettuce and avocado
Indian Sweet Potato Bowl (Spiced Sweet Potatoes)
Tender, lightly caramelised sweet potatoes finished with lemon and coriander over rice
Bhindi Masala (Okra Curry)
Indian dry-style okra curry sautéed with onion, tomato, ginger and spices
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
Steak au Poivre with Pommes Frites
Pepper-crusted steak with cognac cream sauce and pommes frites
Eggs
Crema Catalana all’Italiana (Baked Vanilla Custard with Caramel)
Chilled baked vanilla custard with a crisp caramel crust
Fish
Citrus-Glazed Salmon with Orange, Soy and Honey
Pan-seared salmon with an orange, soy and honey glaze
Sesame
Chè Trôi Nước (Vietnamese Floating Rice Balls in Ginger Syrup)
Glutinous rice balls with mung bean in ginger syrup
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.
