Vegan cuisine

Veganism
Clockwise from top left: Seitan pizza; roasted sprouts, tofu and pasta; cocoa–avocado brownies; leeks and beans with dumplings.
Pronunciation	/ˈviːɡənɪzəm/ VEE-gə-niz-əm
Description	Elimination of the use of animal products, particularly in diet
Earliest proponents	Al-Maʿarri (973–1057) Roger Crab (1621–1680) Johann Conrad Beissel (1691–1768) James Pierrepont Greaves (1777–1842) Amos Bronson Alcott (1799–1888) Sarah Bernhardt (1844–1923) Donald Watson (1910–2005)
Term coined by	Donald Watson, November 1944
Notable vegans	List of vegans

Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan (pronounced VEE-gən).

Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animals for any purpose. Another term is environmental veganism, which refers to the avoidance of animal products on the premise that the harvesting or industrial farming of animals is environmentally damaging and unsustainable.

Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England. At first he used it to mean "non-dairy vegetarian", but from 1951 the society defined it as "the doctrine that man should live without exploiting animals". Interest in veganism increased in the 2010s. More vegan stores opened, and vegan options became increasingly available in supermarkets and restaurants in many countries.

Vegan diets tend to be higher in dietary fibre, magnesium, folic acid, vitamin C, vitamin E, iron and phytochemicals, and lower in dietary energy, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc and vitamin B₁₂. Well-planned vegan diets can reduce the risk of some types of chronic disease, including heart disease. They are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics. The German Society for Nutrition cautions against vegan diets for children, and during pregnancy and lactation. Because uncontaminated plant foods do not provide vitamin B₁₂ (which is produced by microorganisms such as bacteria), researchers agree that vegans should eat B₁₂-fortified foods or take a supplement.