🌱 Vegan Recipes — No Meat or Animal Products
Discover delicious vegan recipes with no meat or animal products. Complete meals, cocktails, and sauces made with only plant-based ingredients.
Ajvar
The Balkan roasted red pepper relish — long-cooked, oil-rich and jarred for the winter.
Hoisin Sauce
The sweet-savoury Chinese glaze, built from fermented bean paste rather than bought in a bottle.
Adjika
Georgian red chilli and spice paste — dry-toasted, pounded and used in spoonfuls rather than dollops.
Toum
Lebanese garlic sauce — a fierce white emulsion of nothing but garlic, oil, lemon and salt, with no egg at all.
Muhammara
Syrian roasted red pepper and walnut dip, sweet-sharp with pomegranate molasses.
Chermoula
North African marinade of coriander, cumin, garlic and preserved lemon — made for fish above all.
Zhoug
Yemeni green chilli and coriander relish — fiercely hot, fragrant with cardamom, and good on almost anything.
Kisir
Turkish bulgur salad with pepper paste, pomegranate molasses and a great deal of parsley.
Asian Slaw
Shredded cabbage and carrot in a sesame, ginger and lime dressing — crunchier and sharper than a mayonnaise slaw.
Wild Rice Salad
Chewy wild rice with dried cranberries, pecans and orange — a salad built for a cold table.
Roasted Cauliflower Salad
Cauliflower roasted hard until the edges blacken, with tahini, pomegranate and herbs.
Three Bean Salad
Green, kidney and cannellini beans in a sweet-sharp vinaigrette that keeps for days.
Quinoa and Black Bean Salad
Quinoa with black beans, corn, avocado and lime — a substantial salad that holds up for lunch the next day.
Patatas Bravas
Crisp fried potato cubes under a smoky, faintly spicy tomato sauce — the tapa every Spanish bar is judged on.
Tahini Sauce
Tahini loosened with iced water and lemon until it turns from stiff paste to pale, pourable cream.
Lyutenitsa
The Bulgarian autumn preserve — roasted peppers, tomatoes and carrot cooked down for hours into a thick, sweet, faintly smoky spread.
Tomatillo Salsa Verde
Mexican green salsa — tomatillos charred until blistered, blended with chilli, onion and coriander.
Tkemali
The Georgian sour plum sauce — unripe plums cooked down with garlic, coriander and the herb ombalo, served with meat.
Cranberry Sauce
Cranberries cooked with orange and sugar until they burst — sharp enough to cut through roast poultry.
Peri Peri Sauce
African birds eye chillies blended with garlic, lemon, paprika and vinegar into the Portuguese-Mozambican marinade.
Salsa Roja
Toasted dried chillies and roasted tomato blended into a deep red table salsa.
Kyopolou
Bulgarian roasted aubergine and pepper relish, sharp with garlic and vinegar — lighter and fresher than lyutenitsa.
Harissa
North African chilli paste — rehydrated dried chillies pounded with toasted spices, garlic and olive oil.
Baba Ganoush
Aubergine charred whole over a flame until the flesh collapses, then whipped with tahini, lemon and garlic.
Hummus
Chickpeas blended with a large amount of good tahini, lemon and garlic — smooth because the chickpeas are overcooked, not underblended.
Romesco Sauce
Catalan sauce of roasted peppers, tomatoes, almonds and fried bread — served with grilled spring onions or anything from the fire.
Moroccan Carrot Salad
Carrots cooked just soft, dressed warm with cumin, harissa and lemon, finished with coriander.
Sunomono
Japanese vinegared cucumber — thin slices salted, squeezed and dressed in sweetened rice vinegar with wakame.
Shirazi Salad
The Persian table salad — cucumber, tomato and onion in the finest possible dice, with dried mint and lime.
Fennel and Orange Salad
A Sicilian winter salad — shaved raw fennel against orange segments, olives and red onion.
Couscous Salad
Fluffy couscous with roasted peppers, chickpeas, herbs and preserved lemon.
French Lentil Salad
Puy lentils dressed warm with mustard vinaigrette, shallots and plenty of herbs.
Israeli Salad
Finely diced cucumber and tomato with lemon and olive oil — the smaller the dice, the better the salad.
Fattoush
A Levantine bread salad — crisp fried pita over chopped vegetables in a sumac and pomegranate molasses dressing.
Kachumbari
East African tomato and onion salad — three ingredients, sharp with lime and chilli, served alongside almost everything.
Panzanella
Tuscany's answer to stale bread — torn crusts soaked in tomato juice and vinegar, with ripe tomatoes and basil.
Tabbouleh
A Levantine parsley salad — overwhelmingly herbs, with bulgur as a seasoning rather than a base.
Sourdough Bread
A naturally leavened loaf — flour, water, salt and a starter, given time instead of yeast.
Lentil Soup
Brown lentils simmered with soffritto and finished with lemon — cheap, fast and better on the second day.
Focaccia
A high-hydration olive oil bread, dimpled with your fingertips and baked until the base fries in oil and the top blisters.
Falafel
Fried chickpea fritters — made from soaked raw chickpeas, never tinned, which is why they hold together and stay light.
Spaghetti Aglio e Olio
Garlic, chilli and good olive oil — the midnight pasta of Naples, made from a nearly empty cupboard in under fifteen minutes.
Ratatouille
Provencal summer vegetables cooked separately and only then brought together — the step that keeps each one tasting of itself.
Vegetable Gyuvech
The clay-pot vegetable bake that gave the dish its name — summer vegetables layered raw and left to cook slowly in their own juices.
Bob Chorba
Bulgarian bean soup — dried beans simmered slowly with peppers, tomato and a fistful of dried spearmint stirred in at the end.
Coconut Milk Ice Cream
Creamy, dreamy ice cream made with full-fat coconut milk. Naturally dairy-free and customisable with your favourite mix-ins.
Dairy-Free Mac and Cheese
Creamy, comforting macaroni and cheese made entirely without dairy, using cashew cream and nutritional yeast for a rich, cheesy flavour.
Cashew Cream Sauce
The ultimate dairy-free cream sauce made from blended cashews. Neutral and versatile — works as a base for pasta, soups, and dips.
Dairy-Free Tzatziki
The classic Greek cucumber dip made dairy-free using coconut yogurt. Just as cool and refreshing, with cucumber, garlic, and dill.
Avocado Chocolate Pudding
Thick, creamy chocolate pudding made entirely from avocado. Naturally dairy-free and ready in 5 minutes with only a handful of ingredients.
Creamy Coconut Chickpea Curry
A rich, fragrant curry simmered in coconut milk with tender chickpeas. One-pot, completely dairy-free, and ready in 30 minutes.
Dairy-Free Basil Pesto
Vibrant and aromatic basil pesto without Parmesan. Nutritional yeast and extra garlic deliver the same bold, savoury depth in this completely dairy-free version.
Dairy-Free Caesar Salad
A classic Caesar salad with a bold, creamy dressing made entirely without dairy or anchovies. Crispy romaine, crunchy croutons, and punchy flavour.
Creamy Dairy-Free Tomato Soup
Rich and velvety tomato soup with a creamy finish from coconut milk. Comforting, simple, and 100% dairy-free.
Dairy-Free Ranch Dressing
Tangy, herby ranch dressing without a trace of dairy. Made with a cashew base and fresh herbs — the perfect dip for veggies and salads.
Dairy-Free Chocolate Mousse
Silky smooth chocolate mousse made from chilled coconut cream and dark chocolate. Ready in minutes and completely dairy-free.
No-Bake Dairy-Free Cheesecake
A luscious no-bake cheesecake with a date-nut crust and a silky cashew filling. Entirely dairy-free and perfect for any celebration.
Fudgy Vegan Brownies
Intensely chocolatey and fudgy brownies made with coconut oil and flax eggs. Completely dairy-free and utterly irresistible.
Dairy-Free Mashed Potatoes
Incredibly creamy mashed potatoes made without a drop of butter or cream. Roasted garlic and olive oil create a deeply satisfying side dish.
Dairy-Free Alfredo Sauce
Velvety smooth Alfredo-style sauce made with cashews and nutritional yeast instead of cream and Parmesan. Pairs perfectly with fettuccine or any pasta.
Spring Vegetable Rolls
Rice paper rolls packed with spring vegetables, avocado and fresh herbs – a light and healthy Easter starter for everyone.
Southwest Avocado Salad
Vibrant salad with black beans, corn, avocado, and a lime-cumin dressing.
Marinara Sauce
The foundation of Italian-American cooking — crushed tomatoes, garlic, and fresh basil simmered into a deeply flavourful red sauce. Ready in 30 minutes.
Guacamole
Fresh, creamy guacamole with ripe avocados, lime, cilantro, and a kick of jalapeño.