Are There Vegan Recipes On What S Gaby Cooking?

Yup — I’ve experimented a lot with recipes from 'What's Gaby Cooking' and there are definite vegan options sprinkled throughout, plus many more that are easily adapted. I tend to focus on weeknight meal hacks, so what I like is that the majority of Gaby’s vegetable-forward dishes only need a few changes: swap dairy for plant milk or coconut cream, replace eggs with flax or applesauce, and use olive oil in place of butter.

Beyond swaps, I keep a mental checklist when I'm adapting recipes: texture (can I use tofu, tempeh, or chickpeas?), umami (nutritional yeast, tamari, miso), and fat (avocado, tahini, or olive oil). There are also plenty of simple vegan mains like grain bowls, roasted veggie salads, and taco fillings that deliver big on flavor without much fuss. For desserts, I’ll often use vegan chocolate or mashed banana to replace eggs and butter. I’ve found that building a small pantry of staples—canned beans, good olive oil, tahini, a block of firm tofu, and a jar of preserved lemons—makes it trivial to turn many of her recipes vegan-friendly, which is a relief on busy nights.

Skimming through 'What's Gaby Cooking' with a methodical eye made me realize there's a two-tier approach: find recipes that are naturally plant-based, and then apply a consistent set of swaps for ones that aren’t. My go-to swap list: unsweetened plant milk for cow’s milk at a 1:1 ratio, 1 cup cashews blended with a little water for cream, 1 tbsp ground flax + 3 tbsp water for one egg in most baked goods, and 3 tablespoons aquafaba if you need a lighter egg white replacer. For cheeses, nutritional yeast plus a little lemon and salt gives umami; for butter, use vegan margarine or coconut oil but reduce slightly if the recipe already has a lot of liquid. I also treat texture-sensitive recipes (like custards or mousse) more cautiously — some require testing because texture changes with plant ingredients. Beyond swaps, Gaby’s recipes often hinge on acid (vinegar, citrus) and fresh herbs, which carry flavor beautifully in vegan versions. I keep a note file of favorite conversions and always read the comments on each recipe page; the community edits and suggestions often reveal the best tweak. I enjoy how adaptable many of her dishes are — they hold up well to plant-based twists and still feel lively.

Curious about vegan options on 'What's Gaby Cooking'? I dug through the site and through my own experiments adapting several of the recipes, and the short version is: yes — there are definitely vegan-friendly recipes and lots that are super easy to convert.

Gaby leans toward bright, California-style food with lots of fresh produce, grains, beans, and bold sauces, so salads, grain bowls, salsas, roasted veggie plates and many of her side dishes are already vegan or only need small swaps. Where dairy or eggs appear, I usually swap in simple things: plant milk for dairy, cashew or coconut cream for heavy cream, vegan butter or olive oil for butter, and flax or aquafaba for eggs. I also keep nutritional yeast handy to give that cheesy, umami kick in pastas and dressings. A practical tip that saved me time: use the site’s search and tags for terms like 'vegetarian' or 'gluten-free' and then mentally remove or replace the dairy — often the flavors and technique stay completely intact. I like checking the comments on recipes too; other home cooks often post their vegan tweaks and timings. Overall, it's a great resource if you enjoy vibrant, ingredient-forward cooking, and I’ve been pleasantly surprised by how many dishes I can make vegan without losing the soul of the recipe.

I often tell friends that 'What's Gaby Cooking' is surprisingly friendly for vegan cooks. There are tons of vegetable-centered recipes and bowls that already fit the bill, plus many posts that are two or three tweaks away from being vegan. I lean on simple trickery: swap milk for almond or oat, turn cream into blended cashews, and replace eggs with flax or aquafaba depending on the texture I want. Salsa, chimichurri, marinades, and roasted veggie dishes rarely need changes, and I’ve found that desserts can be veganized with coconut oil or vegan butter without losing too much. Pro tip: use the site search and tags, and check the comments because readers often add their own vegan versions — that saved me from a few experiments. It’s a fun place to get inspiration when I want bright, unfussy meals that travel well into plant-based territory.

Totally — I’ve dug through 'What's Gaby Cooking' quite a bit and yes, there are vegan-friendly recipes there, plus a whole lot of dishes that are super easy to make vegan. I love how Gaby often leans into fresh produce, bright citrus, and herb-forward flavors, which already lends itself to plant-based swaps. I’ve bookmarked several salads, grain bowls, and taco ideas from the site that either are vegan already or only need one or two tweaks.

For a practical sense: expect things like roasted vegetable bowls, citrusy slaws, marinated beans or lentils, vibrant salsas, and pasta dishes that can be dairy-free with olive oil, lemon, and toasted nuts. Desserts sometimes use butter or eggs, but I’ve turned a few into vegan versions using coconut yogurt, applesauce, or flax eggs with great results. The site’s search and tags help — look for the 'vegan' or 'vegetarian' filters, and also check ingredient-focused recipes (think chickpeas, mushrooms, roasted cauliflower) because those scale into full vegan meals fast.

If you’re just starting, my favorite tactic is to pick one of her crowd-pleasing dishes and map swaps: butter -> olive oil or vegan butter, cream -> canned coconut milk or cashew cream, cheese -> nutritional yeast or a melting vegan cheese. I get excited cooking from her pages because the flavors are never boring, and going vegan with those recipes feels surprisingly simple and satisfying.

Yes — 'What's Gaby Cooking' definitely has vegan recipes and a lot of adaptable dishes. I usually scan for tags like 'vegetarian' or 'vegan' and then pick recipes that rely on beans, roasted vegetables, grains, or vibrant dressings, since those are the easiest to veganize. My go-to tricks: swap butter for olive oil or vegan butter, use aquafaba or flax egg for binding in baking, and add nutritional yeast or miso for cheesy depth. I’ve converted a couple of her salads into full meal bowls by adding roasted chickpeas and a tahini dressing, and veganized a pasta dish by skipping cheese and finishing with toasted breadcrumbs and lemon zest. It’s surprisingly fun to play around with her flavors, and I always end up impressed with how fresh and punchy the results are.

I got into 'What's Gaby Cooking' because of the big, fun flavors, and I can tell you there are plenty of recipes that work for vegans or are easily veganized. I’ve bookmarked salads, roasted veggie tacos, lots of grain bowls and salsas that need zero changes. For the ones that call for cheese or sour cream, I swap in cashew cream or store-bought vegan yogurt, and for baked goods I’ll use a flax egg (1 tbsp ground flaxseed plus 3 tbsp water) or applesauce depending on the recipe. Sauces and dressings are often the key — a dash of miso, tahini or nutritional yeast can replace depth lost from dairy. Also, search the site for keywords like 'vegan' or look through the tags; sometimes recipes aren’t labeled vegan but are plant-forward. I love trying the suggested variations and reading the comments where other cooks share their vegan versions, which saves me trial and error and keeps dinner quick and tasty.