Quinoa and Roast Vegetable Salad
Quinoa salad with roasted courgette, pepper and 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
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Sima (Finnish Lemon May Day Drink)
Finnish lemon sima, lightly fermented and served chilled with raisins
Arabic Cardamom Coffee (Gahwa)
Arabic coffee gently brewed with green cardamom
Xoi Xeo (Savoury Mung Bean Sticky Rice)
Turmeric sticky rice with mung beans and fried shallots
Citron Pressé (Fresh Lemonade with Sugar Syrup)
Fresh lemon juice drink mixed with sugar syrup and cold water
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
Ratatouille Provençale (Slow-Simmered Vegetable Stew)
French ratatouille Provençale simmered until tender with garlic, olive oil and herbs
Chana Masala (Spiced Chickpea Curry)
Chana masala with chickpeas simmered in warm, spiced tomato gravy
Focaccia Barese con Pomodorini (Potato Focaccia with Cherry Tomatoes)
Focaccia Barese with potato-enriched dough, cherry tomatoes, oregano and olive oil
Ratatouille Niçoise (Provençal Vegetable Stew)
Silky Provençal vegetable stew simmered with tomatoes, garlic, olive oil and herbs
Pasta alla Zozzona (Rigatoni with Guanciale, Sausage and Egg)
Roman-style rigatoni tossed with browned meats, then finished with a creamy egg and pecorino sauce
Iftar Mezze Platter with Hummus, Baba Ganoush and Tabbouleh
Iftar mezze platter featuring hummus, baba ganoush, tabbouleh, olives and warm pita bread
Tabbouleh (Parsley and Bulgur Salad)
Fresh tabbouleh with bulgur, parsley, mint, tomatoes and spring onions
Spinach Fatayer (Triangular Filled Pastries)
Baked fatayer filled with spinach, onion, lemon and sumac, served warm or cool
Light Mercimek Soup (Turkish Red Lentil Soup)
Silky Turkish red lentil soup with carrot, cumin, lemon and olive oil
Turkish Chickpea Salad Bowl with Lemon and Parsley
Turkish-style chickpea salad with cucumber, tomato and red onion in a lemon and olive oil dressing
Imam Bayildi (Aubergine Braised with Tomato and Onion)
Tender imam bayildi with a tomato and onion filling, served with lemon
Moroccan Quick Tagine Bowl
Quick chickpea tagine bowl with tomatoes, apricots, spices and couscous
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
Fish
Branzino al Forno con Erbe e Limone (Whole Baked Sea Bass with Herbs and Lemon)
Whole baked sea bass with lemon, garlic and herbs
Milk
Grilled Entrecôte with Café de Paris Butter
Grilled entrecôte with melting Café de Paris butter
Crustaceans
Caribbean Shrimp Bowl
King prawns over coconut rice with pineapple and avocado
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.
