From fast-food bagels to your favorite breakfast cereal, these non-vegetarian eats might sneak up on you.
Shutterstock / Olexiy Bayev
If you’ve ever started an animal-free diet or tried your hand at serving vegetarian relatives you know that it can be difficult to tell if a product is truly vegetarian or not. Fresh produce and homemade meatless recipes are usually a safe bet, but sometimes animal products can sneak their way into a few unexpected items. Whether you’re serving a vegetarian guest or going vegetarian yourself, here are a few surprising foods you should avoid.
1. Vegetable Soups
Though you’d think most veggie soups are vegetarian, many canned varieties and cafe recipes include beef or chicken stock. Even French onion or split pea soup is prone to this treatment. Be sure to check the label before you serve. Still trying to get your soup fix? Make a batch of easy homemade vegetable broth for one of our vegetarian soup recipes.
2. Frosted Mini-Wheats and Lucky Charms
A lot of cereals are safe for vegetarians to eat, but two of Kellogg’s most popular brands contain gelatin: Frosted Mini-Wheats and Lucky Charms. Yes, those delicious little charms and frosty-sweet toppings feature the ingredient. What’s so wrong with gelatin? Well, it’s typically made from the skin, hooves and bones of animals–definitely not vegetarian! For a homemade substitute, learn how to make granola with this easy guide.
3. Altoids
Surprisingly, Altoids also contain gelatin. I guess they aren’t mint for vegetarians!
4. Candy Corn
With the Halloween season coming up, vegetarians should stay clear of this tricolor candy snack because it is another culprit of that sneaky gelatin. My suggestion? Try a recipe with actual corn. We have 75 delicious recipes here.
5. Tortillas
Next time you go out for Mexican, ask your server if the tortillas contain lard–most varieties do. (Hint: lard isn’t vegetarian, but we’ll spare you the details.) The most tasty pre-made pie crusts also are guilty of this ingredient. Luckily, we have some substitutions. Check out our recipe for vegetarian-friendly homemade tortillas. And our Super-Easy Graham Pie Crust is a veggie-friendly winner!
6. Certain Vitamins
Most “gel cap” vitamins get their telltale squish from–you guessed it–gelatin. In addition, many vitamins proclaiming “heart health” or “omega 3s” get the claim from fish oils. To make sure your vitamins are vegetarian, avoid anything with gelatin, omega 3 or hydrolyzed collagen protein. Instead, look for options listing carrageenan or agar, two vegetarian-friendly options.
7. Processed Sugar
It doesn’t matter if it’s white, brown or powdered. Most types of processed sugar are refined with a product known as bone char. That’s exactly what it sounds like: the burnt remains of cow bones. This ingredient is used to remove impurities from raw sugar. The bone char won’t show up in the final product of your sugar; it’s just used in the refining process. But if you’re a strict vegetarian, stick to some safer options: organic sugar, beet sugar or raw cane sugar.
Also, note that C&H Sugar Co. and Imperial Sugar have vowed not to use animal products in their processes, so they are also safe bets for loading into any one of our vegetarian desserts. Did somebody say strawberry-rhubarb coffee cake?
8. Red Candies
If you’ve ever eaten hard, red candies or vibrantly colored red foods or drinks, you’ve probably had natural red #4, a dye made from crushed beetle shells. To avoid, check your food ingredient lists for carmine, crimson lake, cochineal or natural red #4. Instead, opt for plant-based dyes like lycopene and anthocyanin.
9. Certain Beers and Wines
Most beers and wines don’t use isinglass, a product derived from fish bladders, to filter out yeast. But Guinness and many British beers (like Samuel Smith Stout, Fuller’s London brew and Black Sheep beer) do. Seek out American or German beers or do research to find vegetarian spirits.
10. Parmesan Cheese
The process converting liquid milk into solid cheese isn’t easy, and that’s why some cheese makers use rennet to streamline the process. Rennet is made from lamb and calf stomachs, and it’s another sneaky ingredient that vegetarians should avoid. While not all cheeses contain rennet, the popular Parmigiano-Reggiano brand does. To be safe, look for specially labeled “vegetarian” cheese. Kraft Parmesan is one of them.
11. Pesto Sauce
Parmesan cheese is a common ingredient in pesto sauce. Unless you know specifically that your pesto doesn’t contain rennet, swap out pesto for a different sauce or learn how to make your own pesto at home.
12. Bagels
Frequent Einstein Bros. or Dunkin Donuts? Both of these companies have admitted to using l. cysteine in their bagels. This scientific-sounding ingredient is a conditioning agent made from chicken and duck feathers or human hair. Yuck! My tip? Bypass the fast food and make your own bagels from scratch. (Other products with this ingredient include Pizza Hut’s garlic bread and McDonalds’ cinnamon rolls and apple pies.)
13. Natural Vanilla Ice Cream
Even ice cream isn’t safe for vegetarians. Castoreum, a musky brown liquid that beavers use to mark their territory, has a rich vanilla-like scent that some companies use to flavor vanilla ice cream without using artificial flavoring. It’s safe to eat, so the FDA ruled that manufacturers don’t have to list it on the packaging. This makes it difficult to identify. Our answer: Stick to vegetarian and vegan-approved ice cream brands. You can usually find that label on the lid.
There are a lot of boxed cake mixes out there with lard in them, so check the ingredient list before you bake.
15. Hard Candies
If you’ve ever had your nails done, you’ve probably heard of shellac, a shiny glaze produced by lac bugs that makes your nails look polished. The same thing is used to coat hard candies like jelly beans, Whoppers, Milk Duds and some sprinkles. To be safe, stick to M&M’s–they’re one notable exception.
Did you know that all 15 of these foods contain animal products? With so many strange ingredients in the fine print, it can be difficult to tell. Keep it safe with our five-ingredient vegetarian recipes. They’re all surefire ways to impress your guests!
Quinoa with Peas and OnionEven picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Acorn Squash SlicesRoasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. —Richard Lamb, Williamsburg, Indiana
Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Spinach-Mushroom Scrambled EggsMy husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Contest-Winning Roasted Tomato SoupJust before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
Spinach-Parm CasseroleFor those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
Jeweled Endive SaladEvery Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
Mediterranean OmeletThis fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
Sauteed Radishes with Green BeansI’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri
Grilled Eggplant Parmesan StacksWe love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey
Portobello & Onion TartThis fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California
Spinach-Artichoke RigatoniI love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. —Yvonne Starlin, Hermitage, Tennessee
Spanakopita Mashed PotatoesI learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, but you also save on prep time. —Ashley Levy, Columbia, Maryland
Tomato & Garlic Butter Bean DinnerOn the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas
Swiss Chard with Onions & GarlicI like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
Kale SaladI love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, Washington
Balsamic Zucchini SauteThis super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
Spaghetti with Fresh Tomato SauceWhen my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
Insalata CapreseA classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC
Sweet Potato & Bean QuesadillasSweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
Fresh Corn OmeletI throw in homegrown corn and from-scratch salsa when I make this super summertime omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. —William Stone, Robson, West Virginia
Southwest Tortilla ScrambleHere’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California
Toasted Ravioli PuffsI call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California
Broccoli & Chive Stuffed Mini PeppersThere's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Muffin-Tin LasagnasThis is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
Tomato & Avocado SandwichesI'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
Bean & Cheese QuesadillasMy son doesn't eat meat, so I created this recipe as a way for me to cook one meal for the family instead of two. It's so easy, my toddler grandson helps me make it! —Tina McMullen, Salina, Kansas
Roasted Greek Potatoes with Feta CheeseLemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, New Jersey
Confetti QuinoaIf you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
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