Helping you understand plant-based language, an A-Z guide to vegan terminology.
As much as veganism isn’t a passing fad, there are a lot of buzzwords and unusual ingredients that might be just a bit confusing. But, whether you’re a new vegan, a curious vegetarian, or simply wondering what all the fuss is about, we have you covered in this A-Z of plant-based terminology.
A - Aquafaba
Aquafaba is the leftover liquid from a tin of chickpeas. OK, I appreciate this does sound a bit weird. But, whipped up, it makes a fantastic egg replacement and can be used to make meringues, mousse, or cakes!
B - B12
B12 deficiency can cause fatigue, pins and needles, and dizziness so it’s important to make sure you’re having enough. Levels of B12 are high in meat, fish, and dairy so a vegan diet often needs supplementing with B12.
This can be achieved through tablets, plant milk fortified with B12, and nutritional yeast.
Although B12 is found in animal products, it is in fact produced by bacteria. Farmed animals are given it as an additional vitamin in their food or exposed to it through their living conditions. So there’s no need to worry that a vegan diet is depriving you of anything you need.
C - Casein
This is one to watch out for if you're choosing to leave animals off your plate. It's present dairy products, but also used in protein powders or supplements, this is derived from cow’s milk and not vegan.
D - D3
Most vitamin D3 comes from either fish oil or lanolin, which is a substance secreted by sheep. Therefore many multivitamins that contain D3 are not vegan. Holland & Barrett do offer vegan supplements though so you won’t miss out.
E - Environment
People choose the vegan lifestyle for many different reasons, including caring for animals, personal health, and the environment.
Awareness is growing of the world around us and our impact on it and the environmental impact of animal agriculture can not be underestimated.
A vegan diet is probably the single biggest way to reduce your impact on planet Earth
Joseph Poore, the University of Oxford
Joseph Poore, at the University of Oxford, led research into how farming is impacting the planet. Even setting aside the contribution of livestock to greenhouse gases and the huge amount of water used - the sheer space that raising animals for food takes up means that land is being taken over and deforested.
F - Flax seeds
Also known as linseed, flax seeds are another great egg replacement. If you buy them ground, they are more easily digested.
How to use them? Mix with a little water, set aside and they will take on the gloopy texture that’s a little like egg. This works great in heavier bakes like brownies.
Or you can add them to your smooothies or cereal. Flaxseeds are really good for you, packed with protein, fibre, omega 3 as well as a host of important vitamins and minerals.
G - Gram flour
Made from chickpeas, this flour is often used in Indian cookery. It’s got higher levels of protein than most flour and is gluten free! You can use it in pancakes, flatbreads, or as an egg substitute in baking.
H - Happy Cow
Something that every vegan needs, Happy Cow is a website and app that will locate your nearest vegan food, all over the world. So you’ll never go hungry again!
I - Isinglass
Another one to watch out for - Isinglass is gelatine from fish and is often used when producing wine and ale. There are loads of alternatives and Barnivore is a really useful website that will let you know what’s safe to drink.
J - Jackfruit
As the name suggests, jackfruit is a fruit! It comes from Asia and has a texture that mimics shredded meat perfectly so it’s often used to substitute pulled pork. It’s high in antioxidants and vitamin C.
K - Kala Namak (or Himalayan black salt)
Black salt originates from Himalayan pink salt and is heated and mixed with spices and herbs. It tastes eggy and is therefore perfect for adding to tofu to make a substitute for scrambled eggs.
L - Liquid Smoke
Liquid smoke is often listed as a staple for a vegan store cupboard. It can be added to marinades or sauces and adds a BBQ-like flavour.
M - Maple Syrup
Vegans don’t eat honey, so maple syrup can replace honey in a vegan diet.
N - Nut Butter
Peanut butter is the obvious one here, but there are also loads of other tasty options. Why not try almond or cashew nut butter, or seed butters like pumpkin seed butter? Depending on your choice, these options can contain protein, zinc, iron and healthy fats. Plus they can easily be made at home!
O - Omnivore
Like a ‘muggle’ to a wizard, vegans call meat-eaters ‘omnivores’ or ‘omnis’.
P - Plant-based
There are lots of nuances in the labels for diet and lifestyle choices that can cause lively debate. ‘Plant-based’ is usually used when someone eats a diet free of animal products, but doesn’t change up their cosmetics or clothing for vegan options. It can also mean that their diet is mostly free of animal products, but not wholely.
Q - Quinoa
Pronounced ‘keenwah’, this is a grain that’s packed with protein so it’s a great option for those not eating meat. It works well to bulk out summer salads.
R - Resinous glaze
Often called shellac or E904, this is added to confectionary to make it shiny. Unfortunately it’s made from beetles so is not vegan.
S - Seitan
Pronounced ‘say-tan’, this meat replacement is made from gluten and full of protein. It’s gained popularity in recent years and you'll often find it as a tasty alternative to chicken on restaurant menus.
T - Tempeh
Most often sold in blocks, tempeh is made from whole soya beans that have been fermented. It’s packed with protein and fibre (and tastes better than it sounds!). Like tofu, you can marinate and fry it and it’s great used in salads.
U - Up
OK, the letter U may have been a tricky one. But there’s no denying veganism is on the ‘up’ in the UK and across the world. The number of people taking part in veganuary in 2020 was over 400,000, in 2023 this was over 700,000.
V - Vinegar
Apple cider vinegar is such a good replacement for eggs in vegan baking and makes the most fluffy cupcakes. Simply mix with plant-based milk to get a batter-like mixture and add to your dry ingredients.
W - White Miso
Miso is used a lot in soups and sauces. It’s a paste made from fermented soy beans. The only way to explain the flavour is 'umami.’ Spread it on aubergine slices and bake - you’ll never miss meat again!
X - Xantham gum
A thickener for foods usually made by fermenting soy or wheat. It can be made from whey or eggs as well, so it’s important to check the source if you’re following a vegan diet.
Y - Yeast
Nutritional yeast, or ‘nooch’ is a vegan hero. Containing B12, it’s a deactivated yeast and comes in dried flakes or powder.
It has a cheesy taste so is great added to sauces, on top of beans on toast, in scrambled tofu, with ground cashews to make vegan parmesan - the options are endless!
Z - Zero waste
You don’t have to be zero waste to be vegan, but the movements are closely aligned. Many vegans try to follow a low waste or zero waste lifestyle to minimise their impact on the world around them. Zero waste is primarily about avoiding packaging, and there are now zero waste shops all over the country that let you fill up reusable jars with nuts, seeds, and even shampoo.
So there it is, your A-Z of veganism. Hopefully the lingo isn’t quite so scary now! If you do decide to give plant-based or veganism a go, or even just want to reduce your consumption of animal products, check out our food and lifestyle page.
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