Greek Lemon Ouzo Spritz
Ouzo spritz with lemon, syrup, sparkling water 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
Xoi Xeo (Savoury Mung Bean Sticky Rice)
Turmeric sticky rice with mung beans and fried shallots
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
Tofu Sweet Chili Poke Bowl
Sweet chilli tofu poke bowl with sushi rice and edamame.
Spiced Carrot Soup with Coconut Milk and Lemon
Silky carrot soup finished with coconut milk and lemon
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
Vegan Panna Cotta with Coconut Milk
Vegan coconut panna cotta set with agar-agar and vanilla
Insalata di Farro con Verdure (Italian Farro Salad with Roasted Vegetables)
Farro salad with roasted courgette, tomatoes and red onion
Garlic Toum (Middle Eastern Garlic Emulsion)
Thick garlic toum made with lemon juice and sunflower oil
Turkish Bulgur Bowl with Tomato, Cucumber and Parsley
Bulgur bowl with tomato, cucumber, spring onion and lemon
Orange Blossom Lemonade (Moroccan-Style)
Chilled lemonade scented with orange blossom water
Moroccan Mint Tea (Green Tea with Fresh Mint)
Green tea steeped with fresh mint and sugar, served hot
Moroccan Carrot Salad with Cumin, Lemon and Coriander
Tender carrots dressed with lemon, cumin and fresh coriander
Thai Coconut Chickpea Curry
Coconut chickpea curry with spinach, lime and coriander
Ginger Brown Sugar Tea
Hot ginger tea sweetened with light brown sugar
Fasolada (Greek White Bean and Tomato Soup)
Greek white bean and tomato soup with herbs
Ratatouille
French vegetable stew with aubergine, courgette, peppers and tomatoes
Air Fryer Crispy Baby Potatoes
Crispy air-fried baby potatoes with garlic and rosemary.
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.
Madeleines (French Shell Cakes with Lemon and Vanilla)
Buttery shell-shaped cakes with lemon zest and vanilla
Milk
Steak au Poivre with Pommes Frites
Pepper-crusted steak with cognac cream sauce and pommes frites
Eggs
Crema Catalana all’Italiana (Baked Vanilla Custard with Caramel)
Chilled baked vanilla custard with a crisp caramel crust
Gluten
Discada Norteña (Northern Mexican Mixed Meat Skillet)
Mixed meat skillet with bacon, beef, pork and beer
Eggs
Roast Rib of Beef with Yorkshire Pudding
Roast rib of beef with Yorkshire puddings and gravy
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.
