Every recipe, vegan.

What vegan really means

Veganism removes every animal-derived ingredient from a recipe — and the question is always: what role did the animal product play, and what fills that role now? Eggs in a custard play a totally different role than eggs in a pancake. Adapteats reads the role from the recipe context, then picks the right swap.

How Adapteats handles vegan adaptation

Role-aware substitution is the entire point. The pipeline knows:

• Eggs as a binder → flax egg or chia egg
• Eggs as leavening → aquafaba whipped
• Eggs as richness in custard → silken tofu blended smooth
• Butter in baking → vegan butter (1-to-1)
• Butter for sautéing → olive oil or refined coconut
• Milk in baking → unsweetened oat (closest mouthfeel)
• Milk in a sauce → soy (highest protein, best emulsion)
• Cream in a curry → coconut cream
• Cream in a sauce → cashew cream
• Cheese as a topping → vegan parm or hemp-seed mix
• Cheese in a melt → vegan mozzarella (cashew-based)
• Meat as a stew protein → mushrooms + lentils
• Meat as a centrepiece → tempeh, seitan, or a commercial alt

The result is a recipe that doesn't taste like a missing ingredient. It tastes like its own thing.

Going from vegetarian to vegan

Many of our users start as vegetarian and toggle on "vegan" later — Adapteats handles that progression. The substitution rulebook stacks: every vegetarian rule plus the dairy and egg rulebooks fire at once. Existing recipes in your library automatically re-adapt when your profile changes.

A note on B12

Plant-based diets need B12 supplementation — it's the one nutrient that isn't reliably available from plants. Adapteats is a recipe-adaptation tool, not a nutritionist. Talk to a GP before changing diet for the first time.