Xoi Xeo (Savoury Mung Bean Sticky Rice)
Turmeric sticky rice with mung beans and fried shallots
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
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
Nimbu Pani (Indian Lemonade)
Indian lemonade with lemon juice, black salt and roasted cumin
Apfelschorle (Sparkling Apple Juice and Water)
Apple juice mixed with sparkling water over ice
Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
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
Sticky Rice (Khao Niao)
Thai sticky rice steamed from soaked glutinous rice
Sekihan (Red Bean Rice for Celebrations)
Glutinous rice cooked with adzuki beans and black sesame
Fava (Yellow Split Pea Purée)
Creamy Greek split pea purée topped with lemon and capers
Arroz de Tomate (Portuguese Tomato Rice)
Creamy Portuguese tomato rice with onion, garlic and parsley
Green Gazpacho (Spinach, Avocado and Cucumber)
Chilled green gazpacho with avocado, spinach and cucumber
Vegan Pasta al Pomodoro
Spaghetti with a quick tomato, garlic and basil sauce
Salted Lime Soda
Fizzy lime drink with sugar, salt and ice
Vietnamese Tofu Vermicelli Noodle Bowl with Fresh Herbs
Crisp tofu vermicelli bowl with herbs, peanuts and lime dressing
Kounoupidi Kapama (Greek Braised Cauliflower in Tomato Sauce)
Greek braised cauliflower in tomato and cinnamon sauce
Horchata de Chufa (Tiger Nut Drink)
Chilled tiger nut drink with cinnamon and lemon
Air Fryer Tofu and Vegetables
Crispy tofu and vegetables cooked quickly in the air fryer.
Palak Dal (Spinach and Lentil Curry)
Creamy palak dal with spinach and a cumin, garlic and chilli tarka
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
Madeleines (French Shell Cakes with Lemon and Vanilla)
Buttery shell-shaped cakes with lemon zest and vanilla
Eggs
Albóndigas en Salsa de Tomate (Spanish Meatballs in Tomato Sauce)
Spanish beef meatballs simmered in a tomato and onion sauce
Gluten
Chicken and Leek Pie
Chicken and leek pie with creamy sauce and puff pastry
Crustaceans
Arroz Caldoso con Bogavante (Brothy Spanish Rice with Lobster)
Brothy Spanish rice with lobster and saffron stock
Gluten
Sauerbraten with Gingersnap Gravy
Marinated beef pot roast with tangy gingersnap 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.
