Vegetarian is not vegan, and a converter that treats them the same will strip the butter out of your gratin for no reason. RecipeFix removes only meat, poultry, fish, and seafood, keeps eggs and dairy unless you select another profile that excludes them, and picks a replacement that matches what the meat was doing in the dish. Paste a recipe link, text, or photo and it takes about 20 seconds.
The most common failure in vegetarian conversion is over-substitution. Eggs, milk, butter, cheese, and yogurt are all vegetarian, so they stay exactly as written unless you also select Vegan or Dairy-Free. What does come out is anything that was an animal: meat, poultry, fish, seafood, and the ingredients people forget, like anchovy in Worcestershire and Caesar dressing, gelatin in desserts and marshmallows, lard in pastry and refried beans, and animal rennet in traditional parmesan.
Ground beef in a bolognese becomes lentils, because the job is texture in a sauce. Ground beef in a burger becomes plant-based mince, because the job is binding and shape. Chicken chunks become pressed extra-firm tofu or chickpeas depending on the dish, steak strips become portobello or seitan, and bacon becomes smoked tempeh. Naming the role first is why the result tastes deliberate rather than improvised.
Swapping meat for vegetables can quietly halve the protein in a main course. When the meat was the dish's main protein, RecipeFix says so and offers a protein-forward alternative such as lentils, tofu, tempeh, or seitan, so you can choose texture or nutrition knowingly instead of finding out later.
Once converted, Cook Mode walks you through the recipe one step at a time with per-step ingredient checklists and built-in timers that keep running when your screen locks. Plant proteins brown differently from meat, and the rewritten steps say so.
It reads recipes straight from a link, from pasted text, or from a photo. It changes only what conflicts with the profiles you picked. And it tells you when a substitution genuinely changes the character of a dish rather than pretending every swap is invisible.
Remove meat, poultry, fish, and seafood and replace each one based on what it was doing in the dish rather than its name. Keep eggs and dairy, which are vegetarian. Then check for hidden animal ingredients: Worcestershire and Caesar dressing contain anchovy, many desserts contain gelatin, refried beans and some pastry contain lard, and traditional parmesan uses animal rennet.
Vegetarian excludes meat, poultry, fish, and seafood but allows eggs and dairy. Vegan excludes every animal product, including eggs, dairy, honey, and gelatin. Converting a recipe to vegan is a much larger change, which is why the two need separate handling.
It depends on the role. Lentils for saucy ground-meat dishes, plant-based mince where shape and binding matter, pressed tofu or chickpeas for chicken chunks, portobello or seitan for steak, smoked tempeh for bacon, and hearts of palm for flaky fish.
Traditional Parmigiano-Reggiano is not, because it uses animal rennet. Many supermarket parmesan-style cheeses use microbial rennet and are vegetarian, so check the label or use a vegetarian hard cheese or nutritional yeast.
Yes. Select as many profiles as you need and the converter finds substitutes that satisfy all of them at once. That matters because seitan solves a vegetarian problem but breaks gluten-free.
How to Make Any Recipe Vegetarian · How to Make Any Recipe Vegan · Vegan Recipe Converter · Ground beef substitutes · How to adapt any recipe · Mexican Vegan Recipes
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