Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
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
Citron Pressé (Fresh Lemonade with Sugar Syrup)
Fresh lemon juice drink mixed with sugar syrup and cold water
Tofu Sweet Chili Poke Bowl
Sweet chilli tofu poke bowl with sushi rice and edamame.
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Xoi Xeo (Savoury Mung Bean Sticky Rice)
Turmeric sticky rice with mung beans and fried shallots
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
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
Fattoush (Toasted Pitta Salad)
Crunchy salad with toasted pitta, vegetables and sumac
Vietnamese Iced Tea
Strong black tea sweetened and served over ice
Tết Pickled Carrot and Daikon
Crisp pickled carrot and daikon in sweet vinegar brine
Patjuk (Korean Red Bean Porridge)
Korean red bean porridge with rice flour dumplings
Lotus Root Salad (Modern Chinese Cold Dish)
Chilled lotus root salad with black vinegar, soy and chilli oil
Mexican Lentil Bowl with Rice, Salsa and Avocado
Lentil and rice bowl with salsa, avocado and lime dressing
Revithada (Slow-Baked Greek Chickpeas)
Slow-baked Greek chickpeas with bay and oregano
Fasolada (Greek White Bean Soup)
Greek white bean soup simmered with tomato, onion, carrots and celery
Barszcz Czerwony (Polish Clear Beetroot Soup)
Clear Polish beetroot soup with a gently tangy finish
Agurkesalat (Danish Cucumber Salad in Sweet Vinegar Dressing)
Danish cucumber salad in a sweet and tangy vinegar dressing
Buddha Bowl (Roasted Veg and Grains)
Quinoa bowl with roasted sweet potato, broccoli and tahini dressing
Tofu Poke Bowl
Tofu poke bowl with sushi rice, avocado and edamame.
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.
Poulet en Sauce Normande (Chicken in Cream and Apple Sauce)
Chicken simmered with apples, cider, mustard and double cream
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
Crustaceans
Crab Cakes with Old Bay Aioli
Crisp pan-fried crab cakes with lemony Old Bay aioli
Gluten
Pestiños (Honey-Glazed Pastry Fritters)
Crisp pestiños pastry fritters dipped in warm honey
Eggs
Oeufs Mimosa (French Devilled Eggs)
French devilled eggs with a creamy Dijon and chive filling
Eggs
Spinach and Ricotta Gnudi with Butter and Sage
Soft spinach and ricotta gnudi finished with butter and sage
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.
