How to Stop Apologising for Your Food Choices at Family Dinners
You do not owe the table an explanation for what is on your plate. Ways to handle the questions, the jokes and the relative who wants a debate.
Everything on the site in one place, newest first. Vegan recipes written in metric, ingredient guides and substitutions, straight answers to the is-it-vegan questions, the gut and hormone side with Trish Tucker-May, and the mindset articles with Rob Edmonds.
345 recipes, guides and mindset pieces
You do not owe the table an explanation for what is on your plate. Ways to handle the questions, the jokes and the relative who wants a debate.
Anxiety, irritability and a low-level guilt spiral often follow going vegan. Here is what is actually going on beneath a values-aligned choice.
Sunday night cravings are not a willpower problem. There is a reason the pattern repeats every week, and naming it beats another Monday reset.
The viral molten cheese potato, made plant-based. A cashew and miso filling melts inside a caramelised Japanese yam and stretches like the original.
A vegan crunchwrap supreme with a crisp tostada centre and cashew queso, about 30 grams of protein a serve and roughly two dollars to put together.
A vegan butterbeer with the thick, moustache-forming foam the drink is known for. Dairy-free, ready in 10 minutes, with aquafaba or soy whip on top.
Fudgy cosmic brownies with the rainbow sprinkles on top, made without eggs or dairy. Here is the recipe and how to get that dense, chewy texture.
Roasted butternut squash filled with a savoury grain and vegetable stuffing, all plant-based. Here is the method plus a few variations worth trying.
Discover a refreshing Fresh Spring Pea and Mint Soup recipe. Learn how to create a delightful meal bursting with seasonal flavour.
Three vegan meal prep bowls that keep for four days: Mediterranean quinoa, spicy peanut tofu and black bean burrito. Four serves each, under 45 minutes.
Discover a simple recipe for easy vegan hot cross buns for Easter brunch that requires no yeast, eggs, or nuts. Bake healthy treats at home
Discover a simple recipe for vegan chocolate nests made with cornflakes. Have delightful surprises perfect for kids and adults alike.
Discover a remarkably moist and flavourful vegan carrot cake recipe. Delight your sweet tooth with an easy and healthy plant-based dessert.
The Marry Me butter beans doing the rounds on TikTok, made fully plant-based. Creamy, one pan, and quick enough for a weeknight dinner.
Discover the best vegan pistachio smoothie recipes. Learn options for weight loss and no bananas for a creamy treat at home.
Discover a delicious vegan pistachio-stuffed dates recipe perfect for a guilt-free treat. Learn how to make these trending dates with pistachios.
Discover the viral sensation of vegan pistachio ice cream with our easy-to-follow recipe. Create this creamy with and without an ice cream maker.
Impress your loved one this Valentine's Day with vegan Lasagna Verde. Discover a complete guide for creating a memorable and romantic meal.
Warm chocolate cobbler with sweet, tart cherries and no dairy anywhere in it. A romantic dessert you can get into the oven without much fuss.
This chocolate panna cotta is sweetened with dates instead of refined sugar. Rich and creamy, and it sets in the fridge while you cook dinner.
Layers of rich vegan chocolate mousse and tangy raspberries, with no baking needed. A parfait that looks far fancier than the effort involved.
Create a romantic dinner with easy vegan gnocchi for Valentine's date night. Make a creamy and comforting dish to impress your loved one.
Moist vegan strawberry cupcakes with a fresh strawberry flavour and a thick frosting. Simple enough to bake as a homemade gift for someone.
Indulge in decadent vegan raspberry truffle brownies this Valentine's Day. Enjoy a rich, fudgy dessert for a romantic and guilt-free treat.
Small vegan blueberry tartlets with a smooth custard filling in flaky pastry. Simple enough for a first attempt and tidy enough for a dinner party.
Baby spinach with pineapple and strawberries in a poppy seed dressing. Light, sweet and savoury at once, and quick enough to throw together for two.
Broccoli and wild rice casserole baked in individual portions, fully plant-based. A tidy Valentine's Day dinner you can get ready ahead of time.
A vibrant kale salad built for a dinner for two, light rather than heavy. Simple ingredients, smart on the plate and quick to put together.
Tender eggplant cooked in the air fryer with pasta and a rich tomato sauce, and no breading needed. A saucy dinner without much standing about.
Impress your Valentine with Provençal stuffed onions with lentils, quinoa, and kale. Making a perfect romantic meal with a vegan recipe.
A creamy butternut squash risotto that looks the part and is simpler than it seems. A cosy dinner for two without leaving the house.
Homemade ravioli with a kale and sweet potato filling, sized for a dinner for two. The pasta dough, the filling and how to shape it without tearing.
Creamy grits under a spiced Cajun vegetable hash, a savoury Valentine's breakfast instead of pancakes. The spice mix, the grits and how to time both.
A vegan purple sweet potato pie with a creamy filling and a deep violet colour. Covers the baked classic, a no-bake version and serving ideas.
Crispy Sicilian rice balls shaped into hearts and filled with mushroom and pea. A vegan starter that takes some effort and looks the part.
Crisp French toast cups filled with a warm bananas foster topping, made in individual servings. A dessert-style breakfast that is easy to pull off.
Palacinky are thin Czech crepes, and this vegan version is gluten-free as well. Delicate and sweet enough to serve for breakfast, brunch or dessert.
Lentil balls in a rich marinara over spaghetti, a plant-based dinner that feels special without much work. Good for Valentine's Day or any night in.
Discover the best vegan shoulder bags on the market. Explore stylish crossbody bags and luxurious totes for your needs.
Discover the best vegan backpacks for every need. Explore top brands, materials and styles that align with your ethical and stylish standards.
Ten vegan boots worth a look, from recycled PU knee-highs to cactus leather workers, with the materials, sizing and care notes for each pair.
Discover the best vegan tote bags for every style and budget. Explore top brands and features for a perfect sustainable and stylish companion.
Discover the best vegan sandals for every style and occasion. Find the perfect sustainable pair of footwear for everyday options.
Discover the best vegan sneakers for every style and budget. Explore top brands and innovative materials for sustainable footwear.
A creamy tomato fusilli with Indian-inspired spices, fully plant-based. Easier than booking a table and it comes together for a quiet night in.
Crumbed vegan mozzarella sticks that turn crisp outside and gooey in the middle. A simple Valentine's Day starter made with plant-based cheese.
A rich, creamy alfredo fettuccine with no dairy in it at all. Simple enough for a weeknight and still good enough for a dinner for two.
Saag tofu, also known as palak tofu curry, is a comforting vegan spinach curry. Straightforward to cook at home instead of booking a table.
A tofu and vegetable stir-fry sized for two people. Fresh veg, savoury tofu and a hot pan, so dinner is done in minutes rather than most of an evening.
Vegan spring rolls done properly, from crisp vegan pastry to fresh, punchy fillings. A step-by-step recipe worth making for a dinner that matters.
Tender tortellini simmered in a rich, creamy plant-based broth. A warming one-pot dinner that comes together with very little work.
Air-fried tofu tossed through a sweet chilli glaze, crisp outside and sticky all over. A simple Valentine's dinner for two that skips the deep fryer.
Vegan bruschetta done properly, with ripe tomatoes, garlic, basil and good olive oil on toasted bread. An easy starter for a dinner at home.
Discover a flavourful twist on a classic with vegan Shepherd's Pie recipe. Learn how to make this delicious dish with the fascinating history behind it.
Learn how to make crispy rice salad at home with easy-to-follow recipes. Get inspiration from popular food bloggers and restaurants.
Vegan banana oat pancakes blend ripe banana, rolled oats and plant milk into a naturally sweet, fibre-rich batter with no eggs or dairy needed.
Discover a world of flavourful possibilities with delicious vegan stuffed bell peppers. Explore easy-to-follow instructions for creating a healthy meal.
Discover the vibrant flavours of Thailand with vegan Thai peanut noodles. Learn a quick and easy dish for a healthy and satisfying weeknight meal.
Have a hearty plant-based twist with this quick and easy vegan lentil bolognese recipe. Create a delicious dish for a weeknight dinner.
Indulge in the deliciousness of these crispy vegan cauliflower tacos. Transform roasted cauliflower into flavourful taco shells for a satisfying meal.
Discover how to make a delicious and easy vegan mushroom risotto at home. Create a creamy and flavourful dish that's perfect for a cozy dinner.
This vegan spinach and artichoke dip is creamy without cashews or dairy. Spinach, artichoke hearts and a simple base, ready for parties or a snack.
Discover a flavourful and satisfying vegan sweet potato and black bean chili recipe. Enjoy the warmth and comfort of this delicious protein dish.
Discover the top online retailers for stylish and sustainable vegan leather fashion. Find a curated selection of websites offering cruelty-free items.
Discover how a vegan diet can improve your digestion in this guide. Explore the benefits of a plant-based lifestyle to improve the digestive system.
A medium jalapeño weighs about 14 grams, so one pound holds roughly 32 of them. Full charts for pounds, ounces, cups, quarts and canned.
Learn how to make delicious homemade jalapeño juice with this simple recipe. Discover the surprising versatility of this spicy liquid.
Oat milk wins on cereal for creaminess and because it does not go watery. Seven plant milks ranked on taste, texture and how they hold up in the bowl.
Discover the hottest trends in vegan leather fashion, from edgy jackets and chic handbags to stylish boots. Explores brands for a stylish wardrobe.
Watermelon flesh is red, pink, yellow or white depending on the cultivar's pigment: lycopene turns it red, beta-carotene yellow, white means unripe.
A rundown of plant-based swaps for meat, dairy and eggs, what each one is made from and where it works best in everyday cooking.
Discover the best vegan-friendly restaurants across the United States. Explore a diverse range of plant-based dining experiences.
One medium jalapeño gives 2 to 3 tablespoons diced, or 20 to 25 thin slices. Conversions for fresh, canned and powdered.
The creators shaping plant-based eating online, what they post and why their recipes and campaigns reach millions of people every single week.
A plant-based diet may ease eczema by lowering inflammation and improving gut health. Here are the foods to focus on and how to make the switch.
Discover the power of a gluten-free vegan diet for weight loss. Learn expert tips, delicious recipes, and a detailed meal plan to achieve your goals.
Durian, rambutan, soursop, horned melon and eight more. What each tastes like, where it grows, and how to open it safely.
Mushy rice is almost always too much water, no rinse, or lifting the lid. Five common mistakes and how to rescue a pot that has already gone wrong.
Learn how to transform your large yard into a productive food oasis. Choose the right plants to grow your own food and enjoy the fruits of your labor.
Peach gum is a resin from peach trees that swells into a soft jelly after 8 to 12 hours soaking. It has almost no flavour and is used for texture.
Plant-based eating is linked with a longer life in a fair bit of research, though not always for the reasons people assume. What the studies show.
Discover the secrets to successful vegan weight loss with our comprehensive guide. Learn how to create delicious and nutritious meal plans.
Croaker is mild and slightly sweet with tender flaky flesh and little fishy edge. Closer to whiting than snapper.
You can grow food in a few square metres or a balcony pot. What to plant first, how to prepare your soil and what to expect from a first season.
Create a healthier and more sustainable home with our guide to non-toxic homewares. Discover eco-friendly products that prioritize your well-being..
Stanford put identical twins on vegan and omnivorous diets and tracked the difference. What the Netflix study measured and what the results actually mean.
BPA-free water bottles that suit vegans, including glass and fully plastic-free options. What BPA-free means, plus a look at brands such as Owala.
Whole food plant-based meats run from lentils and chickpeas to tempeh and seitan. A guide to how they compare on nutrition and where each one fits.
Gut health comes down to a few daily habits. Here are four simple steps to improve it naturally, the signs of an unhealthy gut and the foods to avoid.
Discover the power of the vegan paleo plan for women over 40. Learn effective strategies, delicious recipes, and expert tips.
The paleo vegan diet drops animal products and processed food, leaving whole plant ingredients. What you eat, what it rules out and a sample meal plan.
Paleo and keto both cut processed carbs, but they handle fibre very differently and your gut bacteria notice. How each affects the microbiome.
3D printed meat builds a cut layer by layer from cultured animal cells or plant proteins. Here is how it works, what it costs and where it is legal.
A growing body of research links plant-based eating to slower cognitive decline, though it is not proof. Here is what the evidence actually shows.
Hu, Endangered Species, Alter Eco, Raaka, Loving Earth, Theo and Vego make the best vegan chocolate, plus what to check on the label before you buy.
An acai bowl is blended frozen acai fruit topped with granola, fruit and nuts. Here is what goes in one, the health benefits and how to build your own.
Embark on a compassionate and sustainable journey with our 2024 Vegan Starter Kit. Discover expert tips and tricks to a plant-based lifestyle.
Most Mentos are not vegan. Beeswax runs through the range, carmine colours the mint rolls and gelatin turns up in the chewy varieties.
Most Zapp's flavours contain no animal ingredients, but Salt & Vinegar lists lactose from milk, so check the packet before you buy.
Panda Express eggplant tofu is fried tofu, eggplant and red capsicum in a dark ginger and garlic sauce, and this copycat takes about 30 minutes.
Vegan cake pops are crumbled sponge cake bound with vegan cream cheese, rolled into balls, set on sticks and dipped in melted dairy-free chocolate.
This vegan tres leches cake is simpler than it looks, a light sponge soaked in three plant milks and finished with foamy vegan whipped cream.
Traditional mochi is already dairy-free. Make chewy vegan mochi from mochiko flour, sugar and water in the microwave, filled with azuki paste.
Vegan poached eggs use a silken tofu white set with agar agar and a soy milk yolk, seasoned with kala namak for that unmistakable eggy flavour.
Crispy cucumber fritters made in the air fryer in under 15 minutes, with barely any oil and no preheating. Crunchy outside, soft in the middle.
Vegan shrimp are made from king oyster mushroom stalks, crumbed and then fried or baked until golden, with a dipping sauce and a cocktail version.
Vegan marshmallows use aquafaba and agar agar in place of egg white and gelatin, and this recipe walks through every step, from whipping to drying.
Crispy outside, soft in the middle. These baby potatoes go in the air fryer with plant-based butter, garlic, salt, pepper and parsley as a quick side.
A dairy-free blue cheese that is creamy enough to spread and firm enough to slice, with a bold tangy flavour. Works in dressings and dips too.
Soft, flaky butter biscuits made without milk or eggs, from a few basic ingredients. Water does the job, so they suit any dairy-free table.
The Turkish delight from the Narnia stories, made at home step by step. Soft, chewy squares dusted in icing sugar, with tips for setting it right.
Vegan takoyaki swaps octopus for king oyster mushroom and uses a kombu and shiitake dashi, so the balls stay crisp outside and molten inside.
Vegan white chocolate ganache is a rich mixture made from just a couple of ingredients. Here is how to get it smooth and what to use it on.
The Din Tai Fung cucumber salad recreated at home, crunchy and salty with a tangy garlic dressing. Quick to make and hard to stop eating.
Vegan angel food cake swaps egg whites for whipped aquafaba, giving you the same tall, cloud-like crumb from just six simple ingredients.
How to make traditional Korean kimchi at home, with vegan swaps and tips on salting, spicing and letting the ferment develop properly.
Are Crumbl Cookies Vegan? This question has been on the minds of many vegan dessert cookie-eating fans.
Mott's Gummies are set with pectin, not gelatin, so they are plant-based. The only catch is the refined sugar.
Traditional vegan crepes that stay tender without dairy or eggs, served with a homemade chocolate hazelnut spread. Plain or gluten-free flour both work.
Homemade vegan Nutella from hazelnuts, dark chocolate and coconut milk, plus a look at the shop-bought spreads worth picking up if you would rather not.
Vegan Florentine cookies, also called lace cookies, are thin, crunchy and sweet. An Italian biscuit that is far simpler to make than it looks.
Vegan evaporated milk is coconut milk simmered with sugar until reduced by half, a simple dairy-free swap for recipes that call for evaporated milk.
Gluten-free vegan oat bars layered with strawberry jam and built on almond flour, quinoa flour and flax. A sturdy slice that travels in a lunchbox.
Chia seeds set this strawberry jam in about 15 minutes, so there is no pectin and no refined sugar. Good on toast, waffles or straight from the jar.
Vegan Tom Kha simmers coconut milk with lemongrass, ginger and lime, using tofu and mushrooms instead of chicken and tamari instead of fish sauce.
Blueberry chia jam takes 15 minutes and three or four ingredients. Chia seeds set it instead of pectin, and it keeps about a week in the fridge.
Blueberry jam layered between a crumbly oat base and topping, gluten-free and plant-based. Good with a cuppa or as an afternoon pick-me-up.
Vegan sloppy joes work on three things: tomato for body, a sweet element to round it out and an acid to cut through. Here is how to balance them.
A vegan version of Spanish paella, packed with vegetables and cooked in the one pan. All the flavour of the original with no seafood or meat in it.
Four ingredients make these flourless bars: rolled oats, mashed banana, peanut butter and dark chocolate chips. No flour, no eggs and no added sugar.
A vegan tuna sandwich built on mashed chickpeas and a tangy sauce. It gets close to the texture and the salty bite, and takes minutes to put together.
Vegan tzatziki takes five minutes: grated cucumber, plant yoghurt, fresh dill and garlic. Good with falafel, veggie skewers or just torn bread.
Shredded marinated tofu, pinto beans, grilled veg and two sauces, rolled and frozen for up to six weeks. High in protein and easy to change to your taste.
A Greek-style vegan gyros made with ultra-firm tofu, herbs and spices, finished with tangy marinated onions. No meat and nothing complicated about it.
A vegan take on Jamie Oliver's toffee apple cinnamon buns. Soft, fluffy dough wrapped around sticky toffee apples and baked until golden on top.
Extra firm tofu in a panko and cornflake crumb, shallow fried and stacked in a bun with a sriracha curry slaw. On the table in about 30 minutes.
A vegan mushroom swiss burger with sauteed mushrooms and melted dairy-free swiss in a soft bun. Big enough to handle a serious appetite.
Vietnamese grilled eggplant with scallion oil is smoky, savoury and quick. A fresh way to cook eggplant when you want big flavour with little effort.
Ripe avocado does the work here, giving this chocolate mousse a thick, creamy texture with no dairy. Five ingredients and no cooking involved.
This Vegan Chili Ramen is an easy trick to make the most delicious vegan broth that fills the ramen with tons of flavour!
Chakalaka is a spicy South African relish of onion, carrot, capsicum and curry powder. Serve it as a side, a salsa or the base of a main meal.
Impossible Foods and not-for-profit Beyond Benign built Plate to Planet, a K-12 module linking animal agriculture to the climate crisis for classrooms.
Leonardo DiCaprio and Lewis Hamilton have both put money into plant-based food and leather alternatives. Where the investments went and what they back.
Bringing back meat-free Fridays across the Catholic Church could cut millions of tonnes of carbon emissions a year, according to Cambridge researchers.
Fried baby corn chilli can be an accompaniment and is a typical Indo-Chinese fusion snack. It is made up of tender and sweet corn pieces, battered,
No five spice? Star anise with a pinch of cinnamon and cloves is the closest swap. Eight ranked, plus a homemade blend.
Marinated firm tofu and nori stand in for tinned spam in this vegan musubi. You get the same look and the same salty-sweet hit, without the meat.
Sweet potato is what makes this vegan chocolate cake dense and fudgy, and you cannot taste it. Serve it with chocolate buttercream or leave it plain.
Puddings, trifles, cookies and cakes, all plant-based. Forty-odd vegan Christmas desserts sorted by how much time you actually have.
Vegan palmiers are heart-shaped cookies made from puff pastry, sugar and ground almonds, no butter or egg needed, ready in about 15 minutes.
With only five ingredients, some of which you probably already have in your cupboard, this Vegan Fudge can be made quickly and easily. Compared to the
Sweet caramelised onions and savoury soy chunks stacked into a soft roll. This vegan Philly cheesesteak holds its own against the original.
Matcha, strawberries and plant milk layered in a glass, our copycat of the Boba Guys drink. Ready in about five minutes, over ice or hot.
Tofu tikka masala swaps chicken for baked tofu cubes in a spiced tomato and coconut sauce, ready in about 45 minutes with rice or naan.
Inari sushi is seasoned aburaage tofu pockets stuffed with sushi rice. Naturally vegan, no rolling mat needed, and ready in about an hour.
Aburaage is Japanese deep-fried tofu, fried twice so the slices puff into hollow pouches. Here is how to make it at home with two ingredients.
Only four ingredients make these gluten-free vegan bounty bars: coconut milk, desiccated coconut, maple syrup and dark chocolate.
Thinly sliced onions in a chickpea flour batter, fried until golden. Naturally gluten free and vegan, good as a side dish or as a snack.
Tofu scramble is a vegan alternative to scrambled eggs made from crumbled tofu, turmeric and spices, cooked in about 15 minutes with five flavour options.
A flax egg replaces one whole egg: mix 1 tbsp ground flaxseed with 3 tbsp water and chill for 15 minutes until it thickens like an egg.
Vegan banana muffins use mashed banana, plant milk, oil and vinegar instead of eggs and dairy, ready in one bowl in under 30 minutes.
One pot, pantry spices and no hard-to-find ingredients. This vegan chickpea curry is high in protein and fibre, and filling enough for meat eaters.
Oat milk is made by blending rolled oats with water, then straining out the pulp. It's smooth and creamy in under five minutes, no soaking needed.
These vegan doughnuts are baked, not fried, ready in about 20 minutes, and finished with a simple vanilla glaze for a soft, cakey texture.
These vegan blueberry muffins use apple cider vinegar instead of eggs for a light, fluffy crumb, ready in about 35 minutes with simple pantry ingredients.
Edible cookie dough with a solid hit of protein and fibre, and no baking at all. Tastes like classic chocolate chip dough and is gluten free.
This vegan gumbo recipe is delicious and has an intense flavour that is derived from a slow-cooked stew and lots of vegetables.
McDonald's fries are neither vegan nor vegetarian in the US. Here is what goes into them and why the answer shifts depending on where you order.
Most donuts are not vegan because the dough is usually made with milk, eggs or butter. Here is what to look for and which options are worth ordering.
A mushroom pate built on umami-rich ingredients in place of the real thing. Ready in about 30 minutes and smooth enough to spread on anything.
Only one US Doritos flavour, Spicy Sweet Chili, is confirmed vegan; most others contain dairy. The UK has a couple of borderline vegan options too.
Most bagels are vegan, but some brands add honey, egg wash, or L-cysteine derived from feathers. Check the ingredients list before you buy to be sure.
This vegan menudo swaps tripe for oyster mushrooms in a red chile broth, keeping the same spicy, warming flavour as the traditional Mexican soup.
Nine substitutes for almond extract, including vanilla, amaretto and orange zest, with ratios to use for baking and desserts.
Soy curls rehydrate in about 9 minutes, then fry until crisp and soak up BBQ sauce. Here is the method, plus how they differ from TVP.
Yes, Fruit Gushers are vegan. General Mills confirms no animal by-products in the recipe, but check the label yourself as recipes can change.
Vegan japchae is a Korean sweet potato glass noodle stir-fry, ready in under 30 minutes. Plant-based, gluten-free and just as good served cold as hot.
Most Lemonheads carry confectioner's glaze, a shellac made from insect resin, so they are not usually vegan. Here is what to check on the label.
This vegan panna cotta sets silky and smooth with no dairy and no gelatine. It looks like a restaurant dessert but takes very little time to put together.
AIP banana pancakes use cassava flour, tiger nut flour and ripe banana instead of eggs and grains, and they cook in a few minutes in coconut oil.
Rava appe, also called paddu or paniyaram, is a semolina snack from South India. Golden and crisp outside, soft inside, and best with chai and chutney.
Vegan hibachi is cold day-old fried rice, teriyaki tofu and garlic-butter vegetables cooked hot and fast, finished with homemade yum yum sauce.
Ragi pancakes are made with finger millet flour, mashed banana and no eggs. Naturally gluten free, dark and nutty, and on the plate in about 15 minutes.
Nippattu is a crisp, spicy South Indian rice flour cracker from Karnataka, deep-fried with peanuts and gram until golden. Here's the classic recipe.
Veganism is growing across France, with more vegan cheese shops, cafes and menu options appearing each year, though attitudes still vary by region.
Malaysia's national dish without the anchovies or egg. Coconut rice, a spicy sambal, toasted peanuts and fresh cucumber, all on the one plate.
Taiyaki is a fish-shaped Japanese street cake filled with red bean paste. Here is how to make a vegan version fresh and hot in your own kitchen.
Banana blossom makes a convincing vegan fish and chips: its flaky, stacked petals are battered, fried and served with tartar sauce and chips.
Carob flour brings the chocolate flavour and calcium, dried figs bring sweetness and fibre. Combine the lot for a simple, well balanced pie.
This one-bowl vegan banana bread is moist, egg-free and dairy-free, made with ripe bananas, spelt flour and no refined oil for a golden, tender crumb.
Yes, Skittles Original are vegan. Gelatin was removed from the recipe, and the current ingredients are entirely plant-based, with no animal ingredients.
Rigatoni in a creamy sun-dried tomato sauce, smoky and generously spiced. A 15-minute pasta that is dairy free and still properly filling.
Vegan tigernut flour pancakes blend tigernut, rice and buckwheat flours for a soft, gluten-free stack with no added sugar, ready in about 15 minutes.
Tofu puffs need firm tofu, properly pressed, and oil at the right heat so the cubes inflate instead of browning. Two methods, deep fried and oven baked.
Homemade vegan pepperoni that is bold, smoky and a little spicy, close enough to the real thing for pizza, sandwiches or a charcuterie board.
Only original Airheads Bars and Airheads Xtremes are vegan; other lines contain beeswax, gelatin, shellac or carmine, so check ingredients first.
Okonomiyaki is a savoury Japanese cabbage pancake, and it goes vegan easily. Shredded cabbage and spring onion, vegan mayo and a tangy sauce on top.
Almond tofu contains no tofu at all. It is a cool, springy almond jelly, also called annin tofu, and it sets in the fridge as a light after-dinner sweet.
Jamaican patties with a flaky turmeric pastry and a spiced chickpea and quinoa filling, baked until golden. A plant-based take on the beef original.
A vegan chimichanga wraps pinto beans, rice and jackfruit crumbles in a tortilla, baked or air-fried until crisp, topped with green chilli sauce.
A vegan copycat of Olive Garden's chicken gnocchi soup, made creamy with full-fat coconut milk, spinach and carrot. Ready in about 30 minutes.
Detroit-style pizza is a thick, rectangular pan pizza with a crisp, cheesy edge and sauce spooned over cheese. This vegan version uses a no-knead dough.
Vegan ribs are made from jackfruit and vital wheat gluten, seasoned with smoky spices and BBQ sauce, then grilled or baked until tender and charred.
A copycat KFC-style vegan fried chicken made with frozen and thawed tofu, seasoned flour and cornflakes. Crisp outside, shreddable inside.
Vegan lasagna layers cashew-tofu ricotta, red lentil marinara and vegan mozzarella between noodles, baked until bubbling and set in about an hour.
Crispy baked vegan borek you can fill with spinach and vegan feta, cashews or tomato. Easy enough for a weeknight and good for feeding a crowd.
Vegan Korean corn dogs are vegan mozzarella or hot dogs on a skewer, battered, rolled in panko, deep-fried and dusted with sugar.
A vegan take on the Turkish doner kebab, heavy on spice and lighter than the lamb version. Doubles or triples easily if you are feeding a crowd.
Washed flour seitan needs only flour and water, and it turns out fork-tender vegan chicken. The washing, resting and cooking steps are all covered.
Banana peel bacon is made from ripe banana skins, scraped of their white pith, sliced into strips, marinated, fried and finished in the oven until crisp.
Creamy, tangy vegan tartar sauce made in five minutes from things you already have. Good with vegan fish sticks, crab cakes or plain vegetables.
Vegan bacon bits are TVP marinated in soy sauce, liquid smoke and maple syrup, then baked until crisp and smoky, great on salads and jacket potatoes.
Mike and Ike's list no animal-derived ingredients, so most vegans eat them. Stricter vegans avoid them over the confectioner's glaze.
Vegan white chocolate cookies you can bake in one batch and keep for the week. Simple pantry ingredients and a texture that beats the shop-bought sort.
Eggs bind and foam, so replacing them takes the right stand-in. Here are 10 vegan egg substitutes and the job each one handles best in the kitchen.
Vegan souvlaki is grilled marinated tofu served in warm pita with tzatziki, a plant-based take on the Greek dish made with olive oil, lemon and oregano.
Vegan rasta pasta is a Caribbean-inspired dish of pasta tossed with bell peppers, coconut milk and jerk seasoning, ready in about 35 minutes.
Vegan Biscoff brownies are fudgy chocolate brownies topped with melted Biscoff spread and crumbled biscuits, made without butter, eggs or dairy.
Vegan calamari made from king oyster mushrooms sliced into rings. The bite is close to the real thing, with no seafood and no animal products at all.
Vegan Biscoff biscuits are made by sandwiching Biscoff spread between two spiced vegan biscuit rounds, using pantry staples, ready in under 30 minutes.
Vegan shredded chicken is a seitan recipe made from kneaded flour dough, washed and simmered in vegetable stock, then shredded. Egg-free and low in carbs.
Mongolian tofu is a vegan take on Mongolian beef: crispy cornstarch-coated tofu tossed in a sweet, garlicky soy and hoisin sauce, ready in 30 minutes.
These vegan coconut macaroons swap condensed milk for full-fat coconut milk. A recipe handed down the family, with only a handful of ingredients.
A homemade vegan Big Mac with the special sauce, patties, pickles and shredded lettuce. A few simple ingredients used well get you very close.
Vegan shakshuka swaps fried eggs for spiced firm tofu poached in a chunky tomato, capsicum and onion sauce, ready in under 90 minutes.
Vegan mozzarella sticks made at home, crisp on the outside and stretchy in the middle. A takeaway-style snack with no dairy involved.
Carrot lox is thin strips of carrot marinated in nori, caper brine, miso and rice vinegar until silky and briny. Serve it on bagels with cream cheese.
Plenty of traditional Spanish tapas are already vegan. Here are four easy ones built on chickpeas, beans and smoked paprika, with the full method for each.
Bicol Express without the pork, a spicy Filipino stew of coconut milk and chillies. Lighter than the original and just as full of flavour.
Yes, Twizzlers are vegan. They contain no animal ingredients, though some vegans avoid the refined sugar, palm oil and artificial colours used in them.
Skips contain no animal ingredients and the prawn cocktail flavour is synthetic, but they carry a may contain milk warning and recipes differ by market.
Vegan marzipan is a five-minute almond paste made from ground almonds, icing sugar and water, with no egg whites, unlike the traditional version.
Vegan yakisoba swaps pork and Worcestershire sauce for tofu and a soy-based sauce, stir-fried with noodles and vegetables in under 30 minutes.
Shedding more than 100 strands a day is usually stress related. Here is what the treatments involve and how to tell normal shedding apart.
Vegan arroz caldo is Filipino rice porridge made with vegan chicken strips and mushrooms instead of meat and fish sauce, ready in under an hour.
Vegan Jamaican ginger cake uses a plant-based block and flax instead of butter and eggs, keeping the sticky, dense crumb and treacle glaze intact.
This vegan tteokbokki recipe swaps traditional fish cakes and eggs for vegetables, using chewy rice cakes in a spicy gochujang and chili sauce.
A vegan sausage casserole you can throw together with whatever is in the fridge. Hearty cold-weather comfort food and simple enough for a beginner.
A creamy pea salad coated in vegan ranch dressing and ready in 20 minutes. Easy to throw together, even for people who usually skip salads.
Dum Dums are considered vegan, though a few ingredients divide opinion. Here is what is in the lollipops and which parts vegans tend to question.
A three-layer vegan Neapolitan cake with vanilla, chocolate, and strawberry sponges, all dairy-free and egg-free, topped with a simple vegan buttercream.
Vegan English pancakes use aquafaba instead of egg and baking powder instead of yeast, giving a thin, light batter that rests for about 10 minutes.
Sourdough discard brings the tang to these vegan muffins, while baking powder does the lifting. One bowl, no eggs or dairy, ready in about 40 minutes.
Vegan sourdough pancakes come out crisp at the edges and fluffy inside, and they use up starter discard. Soy-free, with a hint of apple sauce.
Vegan olive oil cake replaces butter and eggs with olive oil and applesauce, giving a moist crumb with a subtle savoury edge from the oil.
Vegan sourdough waffles use up unfed starter discard. Discard adds tang but will not rise on its own, so the batter needs bicarb and baking powder too.
A vegan gingerbread house swaps butter, egg and honey for sunflower oil, soy milk and molasses, keeping the same spiced dough and royal icing finish.
Vegan unicorn cake is a rainbow layer cake made with almond milk, coconut oil and dairy-free butter, decorated with pastel buttercream and fondant.
Maruchan Ramen noodles are vegan, but most seasoning packets contain chicken fat, beef fat or dairy, so only a few flavours, like Chili, are vegan.
Some Monster Munch flavours are vegan-friendly while others contain animal ingredients, so check each flavour before buying.
Vegan M&M cookies are soft, chewy oat-flour cookies loaded with vegan chocolate candies, ready in about 30 minutes including a short chill before baking.
Vegan Boston cream donuts are yeasted dough donuts topped with a dairy-free chocolate glaze, made with soy milk, vegan butter and apple sauce.
Vegan dill pickle soup blends dill pickles, pickle juice and coconut milk into a creamy, tangy stovetop soup ready in about 30 minutes.
Vegan avocado toast is smashed ripe avocado on toasted bread with vegan parmesan and chilli flakes, ready in about 5 minutes using just 3 ingredients.
A vegan cheese board needs three to five plant-based cheeses, crackers, bread, fruit, something tangy and a spread, arranged by texture and colour.
Rice and lentils cooked together in a rice cooker, so the machine does the work. The lentils come out tender and the whole lot is gluten free.
Mazapanes need two ingredients and about 15 minutes. This Mexican peanut sweet is blitzed, pressed into rounds and set to melt in the mouth.
Vegan custard thickens with cornflour instead of eggs. Bring it to a full boil for a minute, then stop whisking hard or it thins back out.
A no-bake vegan tiramisu with a walnut and date crust, an almond flour ladyfinger layer and whipped cashew cream, dusted with cacao.
Most Takis flavours are vegan, since the corn base has no animal ingredients, though a few flavours like Guacamole contain milk or cheese.
A vegan Swiss roll is a thin cocoa sponge baked in 15 minutes, spread with dairy-free whipped cream and rolled while still warm so it does not crack.
US Starburst is not vegan because it contains gelatin, but UK Starburst has no gelatin and is vegan-friendly. Here is the full ingredient breakdown.
Avocado stands in for the butter in these cocoa brownies, so they stay rich and soft in the middle. Vegan, quick to mix and best warm from the oven.
A vegan yule log made from soft chocolate sponge rolled around creamy chocolate ganache. Easier than it looks, and it works for birthdays too.
The cheese flavouring is the sticking point with Walkers Wotsits. Here is a look at what goes into each variety and which ones vegans can eat.
The cities where eating vegan is simple whatever your budget. Where to go, what the local food scene is like and what is worth ordering in each one.
These vegan frittata muffins use chickpea flour instead of eggs, so they bake up fluffy and hold plenty of vegetables. High in fibre and protein too.
Vegan flapjacks are chewy oat bars you can flavour however you like. Cheaper than the shop-bought version and they hold up well in a lunchbox.
Vegan tapioca flour pancakes use a flax egg and coconut milk instead of egg and dairy, and cook on a medium-high pan until golden. Ready in 25 minutes.
Vegan stracciatella ice cream blends cashews and coconut milk into a creamy base, then swirls through melted dark chocolate for the classic flaky texture.
Shop-bought puff pastry rolled around a simple almond filling and baked for 15 minutes, so you get flaky almond croissants without laminating dough.
Vegan Tim Tams are chocolate biscuits filled with a malt cream and coated in chocolate, a dairy-free take on the Aussie classic made in three steps.
Vegan lamingtons made with light sponge, a chocolate layer and plenty of coconut. An Australian classic that is quick to make and good with a cuppa.
M&M's are not vegan. The milk chocolate contains dairy, and M&M's UK has confirmed the colours carry traces of animal products.
This vegan bundt chocolate cake is gluten-free and oil-free, made with banana and applesauce instead of eggs, then topped with chocolate ganache.
Traditional focaccia is already vegan, so nothing needs swapping. A wet dough proved twice for 45 minutes and baked at 200C with rosemary and tomato.
Classic canvas Converse contain no animal materials, but Converse certifies nothing as vegan and leather styles exist. Here is what to check first.
Copycat Greggs vegan sausage rolls made with vegan sausages and ready-rolled puff pastry, baked until golden and flaky in about 30 minutes.
The European cities where vegan food is easy to find rather than a hunt. What the scene is like in each, and what to eat once you get there.
Vegan purin is an eggless Japanese pudding made with soy milk, agar and maple syrup, topped with caramel sauce. It sets in the fridge in about 9 hours.
Vegan puff pastry is made by folding cold vegan butter into a simple flour dough, then rolling and folding it repeatedly to create flaky, crisp layers.
Vegan matcha brownies are gluten-free, dairy-free brownies made with cocoa, matcha green tea powder, and coconut milk instead of eggs or butter.
Vegan tofu Milanese is thinly sliced tofu coated in seasoned chickpea flour and breadcrumbs, then pan-fried until golden and crispy.
Vegan banoffee pie layers a biscuit crust, date caramel, banana and whipped coconut cream, no dairy, egg or gluten needed, and no baking for the filling.
Vegan einkorn pancakes skip the eggs and dairy, using almond milk, maple syrup and coconut oil, with baking powder for a light, fluffy result.
Vegan Swiss meringue buttercream is a dairy-free frosting made by whipping aquafaba with sugar, then beating in butter until smooth.
Vegan hummingbird cake is a moist spiced cake made with pineapple, banana, pecans and dairy-free cream cheese frosting, using no eggs or dairy.
Vegan sourdough shokupan is a soft, fluffy Japanese milk bread made with the yudane method, a sourdough starter, and no butter, dairy or eggs.
Vegan mochi waffles use glutinous rice flour instead of wheat, so they cook up crisp outside and chewy inside. Six ingredients and about 10 minutes.
Vegan matcha cupcakes are dairy-free, egg-free cupcakes made with matcha powder, almond milk and pastry flour, topped with matcha frosting.
Spirulina balls are a no-bake vegan snack made from toasted coconut, oats, chia seeds, dates and spirulina powder, chilled until firm and ready to eat.
Vegan red velvet cupcakes get their colour from beetroot rather than dye, with cocoa powder, almond milk and a simple vegan cream cheese frosting on top.
These vegan sourdough croissants are egg-free, sugar-free and carry three times the fibre of the usual pastry. Full method and folding tips inside.
Two ways to make vegan mochi donuts, also known as pon de ring. Chewy, fluffy and dairy-free, with no eggs needed in either version of the recipe.
The Starbucks lemon loaf made vegan at home, moist with a fresh lemony flavour. Cheaper than the cafe version and no queue to stand in.
Vegan apple galette is a rustic free-form tart with a buttery crust and thinly sliced apples, no eggs or dairy needed, ready in about 40 minutes.
A vegan Oreo cheesecake is a no-bake dessert with a crushed Oreo crust, a vegan cream cheese filling and a buttercream and Oreo topping.
The US cities with the deepest vegan scenes, from dedicated restaurants to everyday supermarket options. Where to go and what to order in each one.
A dairy-free copy of Red Lobster's cheddar bay biscuits, cheesy and buttery without the butter. Lower in fat and easy enough to make at home.
A dairy-free home copycat of Panera broccoli cheddar soup, built on blended potato, cashews and nutritional yeast instead of cheese and cream.
A vegan coconut loaf cake swaps dairy for plant milk, oil and yoghurt, with a coconut glaze on top instead of buttercream. Ready in about an hour.
The USA, UK and Poland lead for vegan travel, with Israel, Thailand and Taiwan close behind. Ten countries ranked on restaurants, supermarkets and cuisine.
Ten UK cities where eating plant-based is easy, ranked by the number of vegan restaurants, cafes and grocers, with the standout spots in each one.
Vegan matcha tofu cheesecake sets with blended silken tofu and vegan cream cheese instead of eggs, on a biscuit crust. Bake, chill and serve.
Vegan Mexican pinwheels mix cream cheese and sour cream with chilli, capsicum and spring onion, rolled in tortillas and chilled before slicing.
Buffalo jackfruit tacos use shredded young jackfruit simmered in buffalo sauce, piled into taco shells with slaw, avocado and vegan blue cheese.
Chickpeas in buffalo sauce rolled into crisp gluten-free tortillas. These vegan taquitos take about half an hour and use simple ingredients.
Vegan gluten-free snickerdoodles use almond flour, tapioca starch and maple syrup instead of butter, egg and sugar, ready in under 20 minutes.
Vegan Texas caviar (cowboy caviar) is a chunky bean and corn salad in a light vinegar dressing, served as a dip with tortilla chips or as a side salad.
Broccoli fritters bound with chickpea flour and ground flaxseed, so they are gluten free and about 3g of carbs each. Crisp outside, soft inside.
Jackfruit fajitas use young green jackfruit shredded to mimic pulled pork, cooked with capsicum and onion, then wrapped in a warm tortilla.
Vegan pineapple chips are thin pineapple slices dried in a dehydrator or oven with no added sugar, giving a sweet, chewy to crisp snack that keeps well.
A five minute copycat of the creamy avocado salsa: avocado, jalapeno, coriander, onion, vinegar and water blended smooth. No dairy, so it is vegan.
Vegan population estimates range from about 2 to 8 percent of the world, and around 6 to 8 percent in the US, though figures vary by country and survey.
Steamed seitan steaks, dredged in seasoned flour and shallow fried until crisp, then served with a smooth vegan pan gravy. About an hour, start to finish.
This vegan pineapple upside-down cake is juicy and rich, with tinned pineapple, cherries and brown sugar caramel on top. Good any time of year.
This vegan buffalo chicken dip is creamy, dairy-free and properly spicy. A tasty stand-in for the original and an easy one to hand round at a party.
Vegan cottage cheese is silken tofu broken into curds and folded through a blended cashew dressing with nutritional yeast, lemon and a little vinegar.
Vegan chicken salad replaces chicken with mashed chickpeas, cranberries and walnuts in a tangy vegan mayo dressing, ready in about ten minutes.
Vegan Toblerone copycat bars mix protein powder, agave, sunflower butter and cinnamon, then get a dark chocolate coating. No baking needed.
Rich, fudgy vegan chocolate brownies made from scratch with everyday ingredients. Crisp on top, soft in the middle and best eaten slightly warm.
A vegan take on the Vietnamese noodle soup, with an aromatic broth, sauteed mushrooms, fried tofu and plant-based beef. A full meal in a bowl.
Vegan Raffaello balls are coconut and almond truffles with no dairy. Six ingredients, no baking, and about 20 minutes plus chilling time.
Falafel with a better name. These baked chickpea nuggets have the crunch and texture of a chicken nugget, and kids eat them without asking questions.
This vegan chili copies Walt Disney’s Carnation Cafe recipe using beefy mushrooms, beans, tomatoes and smoky spices in one pot, ready in about 40 minutes.
Lobster mushrooms are a parasitic fungus with a savoury, seafood-like flavour, and they turn vegan mac and cheese into something far richer than usual.
Vegan Ferrero Rocher is a hazelnut ganache truffle made from dark chocolate, hazelnut butter and coconut cream, chilled and rolled in crushed hazelnuts.
Baked seitan made from vital wheat gluten with no boiling required. Mix, knead briefly, bake and sear for a chewy meat-free protein. Not gluten-free.
Homemade vegan bagels need only flour, yeast, water, salt and seeds. Boil them briefly, then bake for 25 minutes for a chewy, dairy-free crumb.
Dry strawberries thoroughly, dip them in melted dairy-free chocolate with a little coconut oil, then chill until set for an easy two-ingredient treat.
Vegan chocolate ganache is dairy-free chocolate and hot coconut cream: 1:1 by weight for spreading, 2:1 for truffles, 1:1.5 for a pourable glaze.
Vegan German chocolate cake is a double-layer cocoa sponge with coconut-pecan filling. The name comes from Samuel German, not from Germany.
Vegan lemon bars on a biscuit base, sweeter and firmer than key lime pie. Fresh tasting, easy to slice and they hold up well as a snack.
Vegan jerky is made from soy curls marinated in soy sauce, liquid smoke, vinegar and spices, then baked until chewy, smoky and full of savoury flavour.
Vegan eggs benedict on toasted English muffins with vegan ham, tofu scramble and a smooth dairy-free hollandaise. A savoury breakfast worth the effort.
Vegan strawberry cake is a moist, egg-free sponge made with pureed fresh strawberries, dairy-free yoghurt and a simple cream cheese frosting on top.
Vegan pound cake uses plant milk soured with vinegar in place of eggs and bakes in a loaf tin at 180 C for about an hour. Here is the method.
This BBQ tempeh sandwich layers barbecue-marinated grilled tempeh, tomato and lettuce between grilled bread, finished with a lemony vegan yoghurt sauce.
Vegan ham is made from seasoned vital wheat gluten (seitan) simmered in vegetable broth, then glazed with pineapple juice and mustard before a short bake.
A soft, cinnamon-scented king cake made without eggs or dairy, finished with white icing and coloured sugar. Makes eight generous servings.
This vegan filet o fish uses tofu, chickpeas, nori and wakame seaweed for a plant-based burger patty with an oceanic flavour, no fish required.
Vegan McChicken is a jackfruit-seitan patty coated in seasoned panko and fried until crisp, then served in a bun with lettuce and mustard-mayo dressing.
This no-bake vegan key lime pie blends ripe avocado into a crushed biscuit base and a tangy lime filling, set with agar-agar instead of gelatine.
These vegan Chick-fil-A nuggets use extra firm tofu for the crunch and bite of the original. About 25 minutes prep and 10 minutes cooking, start to finish.
Vegan fish tacos get their sea flavour from wakame seaweed marinated in soy sauce, paired with sesame tofu, lettuce and tomato in a warm taco.