Congee (Rice Porridge with Ginger and Spring Onion)
Creamy jasmine rice congee with ginger and spring onion
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
Briam (Greek Olive Oil Roasted Vegetables)
Greek olive oil roasted vegetable traybake
Tinto de Verano (Red Wine Spritzer)
Red wine spritzer with lemonade, lemon and ice
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Arroz de Tomate (Portuguese Tomato Rice)
Portuguese tomato rice simmered with onion, garlic and stock
Apfelschorle (Sparkling Apple Juice and Water)
Apple juice mixed with sparkling water over ice
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
Baingan Bharta (Smoky Roasted Aubergine)
Roasted aubergine mashed into a spiced onion and tomato mixture with chilli
Vegan Tacos de Coliflor al Pastor (Cauliflower Tacos with Pineapple)
Cauliflower al pastor style tacos with pineapple, red onion, coriander and lime
Coban Salatasi (Turkish Shepherd Salad)
Turkish shepherd salad dressed with lemon juice, olive oil, parsley and oregano
Brazilian Black Bean Bowl
Brazilian-inspired bowl of black beans and rice with kale, orange and lime
Warm Chinese-Style Almond Milk
Almonds blended with water, strained smooth, then warmed and sweetened
Spicy Chilli Oil Noodles
Hot chilli oil noodles finished with spring onion and toasted sesame seeds
Salt and Pepper Crispy Tofu
Cornflour-coated tofu fried until crisp, then finished with salt and white pepper
Ensalada de Nochebuena (Christmas Eve Beetroot, Orange and Jícama Salad)
Mexican beetroot, orange and jícama salad with lettuce, peanuts and lime dressing
Calabacitas con Elote (Courgettes with Sweetcorn)
Courgettes and sweetcorn sautéed with onion, garlic and tomato, finished with lime and coriander
Umami Udon Noodle Bowl with Miso Broth and Shiitake
Savoury miso broth with udon noodles, shiitake mushrooms and spinach
Millet Biryani Bowl (Biryani-Style Spiced Millet with Vegetables)
Fragrant millet cooked with spices, tomatoes and onions, finished with vegetables, mint and lemon
Vegan Hutspot Bowl (Carrot and Onion Mash)
Dutch-style vegan mash of carrots, onions and potatoes with wholegrain mustard
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
Poffertjes (Dutch Mini Yeast Pancakes with Butter and Icing Sugar)
Mini yeast pancakes served with butter and icing sugar
Gluten
Pizza Margherita (Tomato, Mozzarella and Basil)
Classic pizza with tomatoes, mozzarella and fresh basil
Almonds
Caffè Leccese (Iced Coffee with Almond Milk)
Iced espresso with sweetened almond drink
Eggs
Naengmyeon (Cold Buckwheat Noodles)
Cold buckwheat noodles served in tangy chilled beef broth
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.
