Vegan Glossary

This glossary of veganism defines terms commonly encountered in discussions of veganism, vegan food and animal ethics. Ingredients of animal origin are covered in more detail in hidden animal ingredients.

A

Abolitionism – In animal ethics, the position that the use of animals should be ended entirely rather than regulated. Associated particularly with the legal scholar Gary Francione.

Ahimsa – A Sanskrit term meaning non-violence or non-harming, central to Jainism, Buddhism and Hinduism, and often cited as an inspiration for vegetarian and vegan diets.

Animal rights – The view that animals have moral rights, such as a right not to be used as property, that should be respected regardless of the benefits to humans.

Animal welfare – An approach concerned with the wellbeing of animals in human care, which generally accepts animal use provided that suffering is minimised.

Aquafaba – The liquid from cooked chickpeas or other legumes, used as an egg-white substitute. See aquafaba.

C

Carmine – A red dye, also called cochineal or E120, made from crushed scale insects.

Carnism – A term coined by the psychologist Melanie Joy for the belief system that conditions people to eat certain animals.

Casein – A protein found in milk, used in some cheeses and processed foods, including some products labelled "non-dairy".

Cruelty-free – Describes products not tested on animals. Cruelty-free products are not necessarily vegan. See cruelty free cosmetics and vegan certifications and labels.

D

Dietary vegan – A person who follows a vegan diet without necessarily applying vegan principles to clothing, cosmetics or other areas.

E

Ethical vegan – A person who avoids animal products in all areas of life for moral reasons. See ethical veganism.

F

Factory farming – Intensive animal agriculture in which large numbers of animals are kept in confined conditions. See factory farming.

Flexitarian – A person whose diet is mainly plant-based but who occasionally eats meat or fish.

Freegan – A person who obtains food and goods that would otherwise be discarded, sometimes including animal products, as a protest against waste.

G

Gelatin – A gelling agent made from animal skin, bones and connective tissue, found in some sweets, desserts and capsules. Plant alternatives include agar and pectin.

H

Honey – Produced by bees and avoided by most vegans because it is an animal product.

I

Isinglass – A substance obtained from fish swim bladders, historically used to clarify some wines and beers. See vegan wine and beer.

L

Lacto-ovo vegetarian – A vegetarian who eats dairy products and eggs.

Lanolin – A wax obtained from sheep's wool, used in cosmetics and as a source of some vitamin D3 supplements.

N

Nutritional yeast – Deactivated yeast with a savoury, cheese-like flavour, often fortified with vitamin B12. See nutritional yeast.

P

Pescatarian – A person who eats fish and seafood but no other meat.

Plant-based – Describes a diet or product made mainly or entirely from plants. See plant based vs vegan.

R

Raw vegan – A vegan who eats mainly or exclusively uncooked foods, usually defined as foods not heated above a certain temperature.

Reducetarian – A person who aims to reduce, rather than eliminate, their consumption of animal products.

S

Seitan – A protein-rich food made from wheat gluten. See seitan.

Shellac – A resin secreted by the lac insect, used as a glaze on some sweets, fruit and pills.

Speciesism – Discrimination based on species membership. See speciesism.

T

Tempeh – A fermented soybean product originating in Indonesia. See tempeh.

Tofu – Soybean curd made by coagulating soy milk. See tofu.

TVP – Textured vegetable protein, a dried meat substitute usually made from defatted soy flour.

V

Vegan – A person who avoids animal products as far as is possible and practicable. See veganism.

Veganuary – A campaign and non-profit organisation encouraging people to try a vegan diet in January. See veganuary.

Vegetarian – A person who does not eat meat, poultry or fish. Most vegetarians eat dairy products and eggs.

V-Label – A European labelling scheme for vegan and vegetarian products. See vegan certifications and labels.

W

Whey – The liquid by-product of cheese making, used as an ingredient and in protein powders.

Whole-food, plant-based (WFPB) – A diet based on minimally processed plant foods, often limiting added oil, sugar and salt.

See also

• history of veganism
• how to go vegan