Berenjenas con Miel (Fried Aubergine with Honey)
Crisp fried aubergine batons finished with honey and salt
What vegetarian means, and the common grey areas
Vegetarian recipes exclude meat and fish. Many vegetarian dishes include dairy and eggs, but not all do, so it is worth checking if you cook for a mixed table. The most common grey areas are ingredients used in small amounts for flavour: fish sauce, anchovies, shrimp paste and meat-based stocks can appear in otherwise vegetable-led dishes. Some cheeses are made with animal rennet, and gelatine can appear in certain desserts.
Because definitions vary by household and by culture, the most dependable approach is to read the ingredient list with an eye for “background” ingredients, not just the headline components.
Top picks in Vegetarian
Air Fryer Cherry Pie
Air fryer cherry pie with lemon and cornflour-thickened filling.
Frittata di Patate (Potato, Onion and Parmesan Frittata)
Potato frittata with onion and parmesan
Strawberry Shortcake
Tender shortcakes with macerated strawberries and whipped cream
Kaaskroketten (Belgian Cheese Croquettes)
Belgian cheese croquettes with cheddar béchamel and a crisp coating
Tarte à la Tomate (French Tomato Mustard Tart)
Puff pastry tart with Dijon mustard, tomatoes and Gruyère
Substitutions that match the job meat was doing
For dishes where meat provides bite and substance, choose ingredients that hold their shape: lentils, chickpeas and beans for stews and ragù-style sauces; mushrooms or aubergine for a meaty chew; or firm tofu and tempeh where you want clean slices or cubes. For mince-like textures, finely chopped mushrooms, lentils, or a mix of pulses and grains can give a similar spoonable body.
When meat is mainly there for savoury depth, build flavour in other ways: brown onions well, toast spices, use tomato paste, soy sauce, miso, hard cheese, olives or smoked ingredients as appropriate. If a recipe relies on chicken stock, vegetable stock is the simplest swap; if it relies on fish sauce, consider a vegetarian alternative or a different seasoning route altogether.
All recipes in Vegetarian
Crema di Semolino con Frutta (Semolina Porridge with Fresh Fruit)
Creamy semolina porridge with butter and mixed berries
Leche Asada (Chilean Baked Milk Custard)
Chilean baked milk custard with a caramelised browned top
Tarator (Walnut Yoghurt Sauce)
Chilled walnut and yoghurt sauce with garlic and lemon
Gajar ka Halwa (Carrot Halwa with Milk and Ghee)
Carrot halwa cooked in milk with ghee, cardamom and nuts
Scottish Tablet (Crumbly Butter Sweets)
Crumbly Scottish tablet made with butter and condensed milk
Pflaumenkuchen (German Yeast Plum Cake)
German yeast plum cake topped with fresh plums and cinnamon sugar
Mango Kulfi
Dense mango kulfi with reduced milk and cardamom
Tartine au Chèvre et Miel (Goat’s Cheese and Honey Open Sandwich)
Toasted sourdough tartine with goat’s cheese and honey
Sopa Paraguaya (Savoury Cornbread with Cheese and Onion)
Savoury cornbread baked with cheese and softened onions
Thai Peanut Rice Noodle Bowl with Cucumber and Carrot
Rice noodles in chilli peanut sauce with crunchy veg
Modern Light Minestrone Soup with Cannellini Beans and Pasta
Brothy minestrone with vegetables, cannellini beans and small pasta
Topfenstrudel (Quark Strudel with Vanilla and Lemon Zest)
Crisp pastry strudel filled with vanilla quark, lemon and sultanas
Check for fish, meat extracts and “hidden” non-vegetarian ingredients
Vegetarian suitability can hinge on packaged ingredients. Stocks, bouillon, sauces and seasoning mixes may contain meat or fish extracts even when the front label looks vegetable-forward. If you avoid fish, check for anchovy and fish sauce in condiments and dressings. For desserts, look out for gelatine.
Vegetarian is not an allergen claim. If you also need to avoid allergens such as nuts, sesame, dairy or eggs, treat those as separate checks and read labels accordingly.
Where to look next
Ingredient pages are the most useful next step when you want a specific swap, such as choosing between lentils, mushrooms and tofu for texture, or finding alternatives to fish sauce and meat-based stocks. Allergen guidance can also help if your vegetarian cooking needs to avoid dairy, eggs, nuts or sesame at the same time.
Samak Harra (Spiced Whole Roasted Fish)
Whole roasted fish with garlic chilli coriander sauce
Cha Gio (Fried Spring Rolls)
Crisp rice paper rolls with pork, prawns and vermicelli.
Coca de Llardons (Catalan Pork Crackling Pastry)
Crisp puff pastry with pork cracklings, pine nuts and sugar
Zucchine Trifolate con Uova e Pecorino (Courgettes with Eggs and Pecorino)
Sautéed courgettes with softly scrambled eggs and pecorino
Milk
Ginger Milk Tea
Hot ginger milk tea brewed with black tea, milk and sugar
Fish
Salmon and Beetroot Salad with Dill and Wholegrain Mustard
Hot-smoked salmon salad with roasted beetroot and dill
Crustaceans
Latin American Seafood Stew with Tomato, Pepper and Lime
Seafood stew with prawns, fish, mussels and lime
Milk
Panna Cotta (Italian Set Cream Dessert) with Berry Compote
Vanilla panna cotta served with a simple berry compote
Frequently asked questions
Do vegetarian recipes include eggs and dairy?
Often they do, but not always. Vegetarian generally means no meat or fish; whether eggs and dairy are included depends on the recipe and the cook’s definition.
Is fish vegetarian?
No. Fish and shellfish are not considered vegetarian. Diets that include seafood but not meat are usually described as pescatarian.
What are common non-vegetarian ingredients in small amounts?
Fish sauce, anchovies, shrimp paste, meat-based stocks and gelatine are common examples. They can appear in sauces, soups, dressings and desserts.
How do I replace mince in a vegetarian recipe?
It depends on the dish. Lentils can mimic the spoonable texture in sauces; finely chopped mushrooms add savouriness; and a mix of pulses and grains can give body without becoming mushy.
Can I just use vegetables instead of meat?
Sometimes, but consider structure and protein. A stew built around potatoes and carrots will eat differently from one built around beans or lentils. Choose the substitute based on the texture you want.
Are vegetarian recipes automatically healthier?
Not necessarily. Vegetarian describes ingredients, not nutrition. A vegetarian dish can be light or rich depending on fats, sugars and cooking method.
Swap with intention, not by habit
The most satisfying vegetarian cooking usually comes from matching the substitute to the recipe’s needs: bite, body, or savoury depth. Start by checking for hidden fish and meat ingredients, then choose a replacement that suits the method and the final texture.
