Which three food groups are avoided on a vegan diet?

Veganism is defined as a way of living that attempts to exclude all forms of animal exploitation and cruelty, whether for food, clothing, or any other purpose. That's why a vegan diet avoids all animal products, including meat, eggs, and dairy .

Can vegans eat potatoes?

For a healthy vegan diet: eat at least 5 portions of a variety of fruit and vegetables every day. base meals on potatoes, bread, rice, pasta or other starchy carbohydrates (choose wholegrain where possible)

What food do vegans eat the most?

Fruits and vegetables, whole grains, nuts and seeds, and other vegan staples are rich in fiber, vitamins, minerals, and antioxidants that help protect against disease. Plant-based diets also tend to be lower in unhealthy saturated fat and cholesterol.

Most packaged pasta—including spaghetti, penne, and more—is vegan . It's worth checking the label to be sure, as some pasta contains eggs, but most of the pasta you see on the supermarket shelves is 100% vegan!

Is peanut butter vegan?

The bottom line. Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet . However, some varieties are made in facilities that also process animal products or contain refined sugar that was produced using bone char or non-vegan ingredients like honey or fish oil.

What are filling foods for vegans?

Healthful foods that are high in protein, fiber, or both tend to be filling. Rich sources of protein for vegans include foods such as soybeans, pulses, and some nuts and seeds . Oats, vegetables, nuts, seeds, legumes, and fruit are all good sources of fiber.

The simple answer is yes; vegans can eat bread . However, not all bread is created equal, and it's essential to check the ingredients list or labelling to ensure the bread is vegan-friendly. Some bread contains animal-derived ingredients such as eggs, milk, or honey, which are unsuitable for vegans.

Our Best Easy Veggie and Vegan Recipes for Autumn (2024)

We're cooking and eating more vegetarian and vegan food than ever before – but it can be pretty easy to get stuck in a rut week in, week out. The same old pastas, curries and stir-fries are easy to make, but when you want to push the boat out it can be hard to find the inspiration to create something both impressive and packed with flavour. That's why we've been working on exciting new vegetarian and vegan recipes for autumn, celebrating the best of the season's produce.

The ten recipes below are simple to cook, boast just as much flavour (if not more) than their meat- and fish-filled counterparts and celebrate the flavours of autumn at their peak. Take a look and add a bit of variety into your meat-free meals.

Puy lentil Bolognese

Puy lentil BolognesePuy lentil Bologneseby GBC Kitchen

Rich ragus were made for cool nights in. The most famous (outside of Italy) has to be spaghetti Bolognese; a dish most Italians wouldn't recognise (the original ragu alla Bolognese contains chicken livers and is always served with tagliatelle rather than spaghetti). There's no denying it's found a place on the British dinner table though, and this vegetarian version swaps out the mince for nourishing puy lentils for a fantastic dish that boasts all the flavour of its meaty counterpart.

Beetroot tarte Tatin

Beetroot tarte TatinBeetroot tarte Tatinby GBC Kitchen

Traditionally made with apples and served as dessert, tarte Tatin was the result of a kitchen accident. This version replaces slices of apple with beetroot, packing it full of earthy autumnal flavours. You can serve it hot or at room temperature, making it ideal for buffets, quick lunches or – if the weather holds – a picnic amongst the colour-changing leaves.

Vegan mushroom miso soup with udon noodles

Vegan mushroom miso soup with udon noodlesVegan mushroom miso soup with udon noodlesby GBC Kitchen

Mushrooms are a vegan's best friend – their umami-rich flavour and meaty texture make them a fantastic centrepiece to any vegan dish. In this recipe, beautiful little brown beech (or shimeji) mushrooms are cooked in an intense mushroom miso broth, with crunchy pak choi, slippery udon noodles and seaweed for a Japanese-inspired bowl of deliciousness.

Potato, olive and preserved lemon tagine

Potato, olive and preserved lemon taginePotato, olive and preserved lemon tagineby GBC Kitchen

Potatoes are fantastic carriers of flavour, absorbing sauces and spices with ease. This one-pot tagine sees slices of waxy potato paired with briny green olives, crunchy roast chickpeas and plenty of spices – a cracking dish to feed the family.

Red cabbage malfatti with brown butter and orange

Red cabbage malfatti with brown butter and orangeRed cabbage malfatti with brown butter and orangeby GBC Kitchen

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

Sweetcorn millet, king oyster mushrooms and crispy cavolo neroSweetcorn millet, king oyster mushrooms and crispy...by GBC Kitchen

Millet is a woefully underused ingredient, despite being packed with nutrition and fibre. For a few short weeks, as summer turns into autumn, you can find mushrooms and sweetcorn at their very best. This dish combines the two, using millet as the base. Finish off with a few crispy cavolo nero leaves and you've got a healthy, filling supper.

Celeriac croquettes

Celeriac croquettesCeleriac croquettesby GBC Kitchen

Croquettes have to be one of Spain's best inventions. Crunchy on the outside, fluffy in the middle and small enough to eat in one bite (so you can go back for plenty more). These are given the autumnal treatment, replacing some of the potato with celeriac. Serve on a blob of damson ketchup for a truly seasonal treat.

Chestnut gnocchi with mushroom veloute and wild mushrooms

Chestnut gnocchi with mushroom velouté and wild mushroomsChestnut gnocchi with mushroom velouté and wild mu...by GBC Kitchen

You can't get more autumnal than this dish, which combines wild mushrooms with a silky mushroom sauce and pillowy gnocchi made with chestnut flour. Best of all? It's vegan, thanks to the oat cream in the velouté. The oaty flavour of the cream actually complements the other flavours in the bowl, making this a fantastic dish to rustle up whether you're vegan or not.

Salt-baked beetroot with whipped ricotta, apple and hazelnut

Salt-baked beetroot with whipped ricotta, apple and hazelnutSalt-baked beetroot with whipped ricotta, apple an...by GBC Kitchen

Salt-baking beetroot ensures the vegetable has both a soft, yielding texture and is perfectly seasoned throughout. Paired with apple matchsticks, creamy ricotta and crunchy hazelnuts, it also makes use of beetroot leaves, eliminating food waste.

Curried squash tartlet with apple and chicory salad

Curried squash tartlet with apple and chicory salad Curried squash tartlet with apple and chicory sala...by GBC Kitchen

Butternut squash seems to take on curry spices better than any other vegetable, amping up the warm, sweet and comforting flavours of this little tart. The simple apple and chicory salad on the side provides contrasting crunch to the smooth puréed squash and the pastry tart can be made ahead, which makes this a good option for a dinner party.