Tarte à la Tomate (French Tomato Mustard Tart)
Puff pastry tart with Dijon mustard, tomatoes and Gruyère
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
Stilton and Walnut Salad with Pear
Salad with Stilton, pear and toasted walnuts
Goat’s Cheese and Beetroot Salad
Roasted beetroot salad with goat’s cheese, rocket and walnuts
Salade Niçoise Végétarienne (Vegetarian Niçoise-Style Salad)
Niçoise-style salad with potatoes, eggs, tomatoes and olives
Multekrem (Norwegian Cloudberry Cream)
Cloudberries folded into lightly sweetened whipped cream
Gâteau Breton (Breton Butter Cake)
Dense Breton butter cake with vanilla and egg yolks
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
Clafoutis aux Cerises (Baked Cherry Custard)
Baked cherry custard made with a simple vanilla batter
Soufflé au Fromage (Gruyère Cheese Soufflé)
Puffed Gruyère soufflé made with béchamel and egg whites
Modern Tortilla Española Bowl with Garlic Aioli
Tortilla española style bowl with potatoes, eggs and garlic aioli
Eggnog (Spiced Milk Punch)
Chilled eggnog with milk, cream, vanilla and nutmeg
Mango Pineapple Smoothie
Tropical mango and pineapple smoothie with banana and Greek yoghurt
Buffalo-Style Cauliflower Bowl with Brown Rice and Avocado
Roasted buffalo-style cauliflower bowl with brown rice and avocado
Baked Brie in Puff Pastry with Cranberry and Pecans
Baked Brie in puff pastry with cranberry sauce and pecans
Mashed Potatoes with Butter, Milk and Sour Cream
Creamy mashed potatoes with butter, milk and sour cream
Portobello ‘Steak’ Burger with Cheddar, Rocket and Mustard
Seared portobello burger with Cheddar, rocket and English mustard
Kaiserschmarrn (Torn Pancake) with Apple Compote
Fluffy torn pancake with raisins, icing sugar and apple compote
Blackberry Yogurt Smoothie Bowl
Blackberry smoothie bowl with Greek yoghurt, banana and granola.
Coffee Banana Protein Smoothie Bowl
A thick coffee banana protein bowl with Greek yoghurt.
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.
Matcha Banana Almond Smoothie Bowl
Banana and matcha smoothie bowl topped with almonds.
Pad Pak Ruam (Thai Stir-Fried Mixed Vegetables)
Thai mixed vegetable stir-fry with garlic, soy and oyster sauce
Semur Daging (Indonesian Beef in Sweet Soy Stew)
Indonesian beef stew braised in sweet soy with potatoes
Sopa de Elote con Crema (Mexican Sweetcorn Soup)
Creamy Mexican sweetcorn soup finished with crema and lime
Mustard
Hollandse Linzenstoof (Dutch Lentil Stew) with Smoked Sausage
Dutch lentil stew with smoked sausage and vegetables
Eggs
Katsu Curry (Pork Cutlet Curry)
Crispy pork katsu with mild curry sauce over rice
Gluten
Yiouvetsi (Greek Lamb with Orzo in Tomato and Red Wine)
Greek lamb yiouvetsi with orzo in tomato and red wine
Eggs
Filhoses (Portuguese Fried Christmas Pastries)
Portuguese fried pastries coated in cinnamon sugar
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.
