Tinto de Verano (Red Wine Spritzer)
Red wine spritzer with lemonade, lemon and ice
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
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
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
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
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
Moroccan Almond Energy Bites
Fudgy energy bites made from almonds, dates and cocoa with cinnamon and cardamom
Moqueca-Inspired Veggie Bowl with Coconut Milk and Tomato
Veggies and chickpeas in coconut milk and tomato, served over rice
Latin-Style Spicy Black Bean Rice Bowl with Avocado and Lime
Chipotle black beans over rice with sweetcorn, avocado, lime and coriander
Latin-Style Roasted Cauliflower Bowl with Black Beans and Avocado
Smoky roasted cauliflower with black beans, avocado and coriander lime dressing
Latin Chickpea Bowl
A fresh quinoa bowl topped with spiced chickpeas, avocado, cherry tomatoes and lime dressing
Latin Roasted Veg Bowl
Cumin and paprika roasted vegetables served over coriander-lime rice with black beans and avocado
Spiced Chickpea Bowl (Chana Masala with Basmati Rice)
Thick, spiced chickpeas simmered with tomatoes and onion, finished with lemon and coriander
Roasted Cauliflower Masala
Roasted cauliflower tossed in a tomato, onion, garlic and ginger masala
Greek Citrus Iced Tea
Greek-style iced tea flavoured with orange, lemon and honey, finished with fresh mint
Espresso Tonic (Espresso and Tonic Drink)
A crisp coffee drink made with espresso, tonic water and ice
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.
Galette des Rois (Puff Pastry Cake with Almond Frangipane)
Puff pastry cake filled with sweet almond frangipane
Festive Winter Fruit Salad
Winter fruit salad with honey, lime and fresh mint
Paling in Roomsaus (Belgian Eel in Cream Sauce)
Belgian eel poached in a creamy white wine herb sauce
Rojões à Minhota (Pork Fried in Lard with Potatoes)
Marinated pork fried in lard with crisp potatoes and lemon
Gluten
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
Eggs
Crostata di Limone (Italian Lemon Custard Tart)
Italian lemon custard tart with a crisp shortcrust base
Gluten
Savoury Tarte Tatin with Pork Belly and Caramelised Onions
Savoury tarte Tatin with pork belly and caramelised onions
Milk
Pork Tenderloin with Dijon Mustard and Cream Sauce
Pan-seared pork in a Dijon mustard and cream sauce
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.
