Mercimek Çorbası (Turkish Red Lentil Soup)
Smooth Turkish red lentil soup with vegetables and lemon
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
Air Fryer Crispy Tofu
Extra-crispy tofu with a soy and hoisin glaze.
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
Air Fryer Roast Potatoes
Crisp air fryer roast potatoes with rosemary and garlic.
Arroz de Tomate (Portuguese Tomato Rice)
Portuguese tomato rice simmered with onion, garlic and stock
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
Gaeng Massaman Tofu (Vegan Massaman Curry)
Vegan Massaman tofu curry with potatoes, coconut milk and peanuts
Zuppa di Farro e Legumi (Spelt and Mixed Legume Soup)
Spelt and legume soup with rosemary and vegetables
Tian Provençal (Baked Aubergine, Courgette and Tomato)
Baked aubergine, courgette and tomato with garlic and thyme
Iced Turkish Coffee
Strong iced Turkish coffee poured over ice after cooling
Turkish Roasted Vegetables with Sumac, Lemon and Parsley
Roasted aubergine, courgette, pepper and onion with sumac
Kisir (Turkish Bulgur Salad)
Turkish bulgur salad with lemon, herbs and pomegranate molasses
Moroccan Tomato Soup with Chickpeas and Spices
Smooth tomato and chickpea soup with Moroccan spices
Chimichurri Sauce (Herb and Garlic Sauce)
Parsley and garlic chimichurri with olive oil and red wine vinegar
Modern Korean Cucumber Salad
Chilled Korean cucumber salad with gochugaru and sesame oil
Mu Saengchae (Korean Spicy Radish Salad)
Crisp radish salad with gochugaru, vinegar and garlic
Miso Chilli Crispy Tofu
Crispy baked tofu tossed in miso chilli sauce
Coconut Pandan Smoothie
A creamy coconut milk and pandan smoothie with banana.
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
Sautéed Mussels with Herbs
Mussels with garlic, shallots, white wine and herbs
Garlic and Herb Chicken Bake
Baked chicken thighs with garlic, herbs and white wine
Madeleines (French Shell Cakes with Lemon and Vanilla)
Buttery shell-shaped cakes with lemon zest and vanilla
Milk
Sopes (Thick Masa Corn Cakes with Beans and Salsa)
Thick masa cakes topped with beans, lettuce, salsa and cotija
Sesame
Galbijjim (Korean Braised Beef Short Ribs with Carrots and Potatoes)
Korean braised beef short ribs with potatoes and carrots
Eggs
Sernik (Polish Baked Cheesecake with Quark)
Polish baked cheesecake made with quark and vanilla
Eggs
Katsu Curry (Pork Cutlet Curry)
Crispy pork katsu with mild curry sauce over rice
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.
