Gelato al Limone (Italian Lemon Gelato)
Italian lemon gelato made with fresh zest and juice
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
Aubergine and Feta Bake with Tomato Sauce
Roasted aubergine baked in tomato sauce with feta and oregano
Multekrem (Norwegian Cloudberry Cream)
Cloudberries folded into lightly sweetened whipped cream
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
Modern Greek Yoghurt Cheesecake
Baked Greek yoghurt cheesecake with a digestive biscuit base
Tarte Tatin (Caramelised Apple Tart)
Upside-down caramelised apple tart with puff pastry
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
Grilled Halloumi Skewers with Courgette and Red Pepper
Grilled halloumi skewers with courgette, red pepper and oregano
Revithokeftedes (Greek Chickpea Fritters with Herbs)
Greek chickpea fritters with herbs, fried until crisp
Tarte au Riz (Belgian Rice Pudding Tart)
Belgian rice pudding tart in a shortcrust case
Stoemp (Belgian Mashed Potatoes with Vegetables)
Belgian mashed potatoes with carrots, leeks, butter and milk
Aligot de l’Aubrac (Stretchy Potato and Cheese Purée)
Stretchy potato purée beaten with Tomme cheese and crème fraîche
Rosquillas (Spanish Lemon and Aniseed Doughnuts)
Spanish lemon and aniseed ring doughnuts with a sugar coating
Air Fryer Muffins
Air fryer muffins with blueberries in a simple sweet batter.
Polenta Cremosa con Uova (Creamy Polenta with Fried Eggs)
Creamy polenta with butter, Parmesan and fried eggs
Polvorones (Spanish Shortbread Biscuits)
Crumbly Spanish shortbread biscuits with almonds and icing sugar
Kheer (Indian Rice Pudding with Cardamom and Saffron)
Creamy kheer made with basmati rice, milk, cardamom and saffron
Conchiglie Ripiene (Stuffed Pasta Shells with Ricotta and Spinach)
Stuffed pasta shells baked with ricotta, spinach and melted mozzarella
Arroz con Pollo a la Mexicana (One-Pot Chicken and Rice)
One-pot chicken and rice with tomato, peas and sweetcorn
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
Shakshuka with Feta
Eggs poached in tomato and pepper sauce with feta
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
Mustard
Hollandse Linzenstoof (Dutch Lentil Stew) with Smoked Sausage
Dutch lentil stew with smoked sausage and vegetables
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
Gluten
Kongguksu (Cold Soy Milk Noodles)
Cold noodles in creamy soy milk broth with cucumber
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.
