If there is one thing I love about the vegan community, it is the constant curiosity. Whether someone is fully plant based, vegan curious, or just trying to eat a little lighter because their stomach feels better that way, people are always searching for simple answers. And every single month certain questions start bubbling up on Google like popcorn. You can almost feel the collective energy of people trying to figure things out.

I have been vegan long enough to remember how intimidating it all felt at first. I still remember standing in my kitchen with a can of something in one hand and my phone in the other, googling questions like, “Is this ingredient actually dairy” or “What do people even put on pasta if they do not use cheese.” With two little kids now, I also have a new layer of Googling because I need things to be fast, kid approved, simple, and not too fussy. I am also the person my non vegan friends text when they are at the store trying to figure out what to buy for me when they host, so I hear their questions too.

This month I wanted to gather the vegan questions that so many people are searching for right now. Some are seasonal, some are about the basics, and some are the kind of questions everyone is embarrassed to ask out loud. So let me be the one who says them for you and gives you clear, real life answers that come from living this every single day.

Grab a cup of tea or the leftover cranberry beverage that is still in your fridge from last week and let’s dive in.

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1. Is teriyaki sauce vegan?

This one keeps popping up, probably because people are cooking at home more and want quick flavorful meals.

The short answer is this. Teriyaki sauce is usually mostly vegan, but not always. The ingredients you want to double check are honey and sometimes things like fish based seasonings that show up in certain brands. Most store bought teriyaki sauces rely on soy sauce, sugar, ginger and garlic, which are all vegan friendly. But I have absolutely picked up a bottle, turned it around, and found honey listed in tiny letters tucked between the sugar and the ginger.

When I first went vegan I did not even think to check. I assumed it was just a sauce. I remember sautéing a beautiful pan of tofu and broccoli and feeling like the smug domestic goddess who finally had her life together. My husband took a bite and said, “This is amazing, where did you get this sauce” and I proudly showed him the bottle. A minute later he showed me the ingredient list and I felt like a kid who got caught copying homework.

The fix is simple. Either double check the label or make your own. Making your own sounds like work, but it is one of the easiest sauces in the world. Soy sauce, a little brown sugar, fresh or powdered ginger, garlic, and a splash of cornstarch dissolved in water to thicken it. My six year old has made it with me. If a six year old can do it, it is not complicated.

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2. Is stuffing vegan?

This is a huge question every November and honestly it deserves more attention than it gets. Stuffing is one of those foods that looks very innocent. It is bread and vegetables, right. Except sometimes it is not. A lot of traditional stuffing recipes use chicken broth or butter. Some even use sausage or turkey drippings. So the classic version is not vegan.

The good news is that vegan stuffing tastes exactly like regular stuffing. Not sort of similar. Not almost there. Exactly the same. If you use vegetable broth and a neutral vegan butter, you will get that same cozy flavor. The trick is to add enough herbs and to let the bread soak properly.

A few years ago I hosted a small Friendsgiving and decided to make a vegan version and a regular one because I assumed people would want the regular option. At the end of the meal my friend picked up the nearly empty bowl and said, “This stuffing is insane. Which one is the vegan one.” She was actually eating the vegan batch.

There are very few vegan swaps I get evangelical about, but stuffing is definitely one of them.

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3. Is cranberry sauce vegan?

This one makes me laugh because it is so relatable. Cranberry sauce looks like fruit, so you would think it is vegan across the board. And it usually is. Homemade cranberry sauce is almost always cranberries, sugar, and water. No issues there. Canned cranberry sauce is also generally safe.

The one thing to keep in mind is whether the sugar used is processed with bone char. If you want to be extremely strict, you can buy organic sugar which is never processed that way. But for most people living in the real world, store bought cranberry sauce is fine.

In my own home, I almost always make it from scratch because the kids love watching the cranberries burst on the stove. My two year old calls them “popping berries” and treats it like a science experiment.

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4. What non dairy milk is best for cooking?

This question has been everywhere this month. I think it is because people are baking, making soups, and trying new recipes. The truth is there is no one best milk. It depends on what you are making. But I will give you the honest, mom in the kitchen answer.

Oat milk is the best, most reliable, most versatile option. It is creamy, cooks well, and does not separate. It also does not have an overpowering flavor the way coconut milk sometimes does.

If you are baking, soy milk is fantastic because the protein content helps things brown and rise more like dairy. If you are making savory dishes like casseroles or creamy soups, oat milk will always give you that silky texture without tasting like anything specific.

I remember making a vegan broccoli cheddar casserole one year and the recipe said to use any non coconut milk. I ignored that and used coconut milk anyway because that is what I had. It tasted like a tropical vacation with a hint of broccoli. Not my proudest moment. Ever since then I keep a shelf of oat milk on standby.

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5. Is bread vegan?

This one surprises people. Most bread is vegan but not all. The two ingredients to look for are honey and eggs. Certain sweet breads or brioche style breads contain eggs and butter. But your everyday sandwich bread, ciabatta, baguettes, and sourdough are usually completely plant based.

There was a time when I made everything overly complicated for myself. I would stand in the bread aisle and read every label like I was studying for a final exam. Once I relaxed, I realized that most basic breads are safe. If you buy fresh bakery bread, even better. Fewer ingredients and usually no dairy at all.

One tip is this. The simpler the bread, the more likely it is vegan.

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6. Is pasta vegan?

Most dry pasta is vegan. It is usually just wheat and water. Fresh pasta can contain eggs, especially in restaurants. So at home you are almost always fine. Out at dinner it is worth asking.

When I first became vegan, I ordered pasta at a restaurant and only halfway through did I realize something felt off. The texture was silkier than usual. Sure enough, the server checked with the kitchen and confirmed it had eggs. I was mortified but also learned a valuable lesson. Dry pasta is your friend. Fresh pasta is where you need to ask a question or two.

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7. Is wine vegan?

More people google this than you might expect. Wine is made from grapes, but many wineries use fining agents like fish bladder or egg whites when filtering. You will not see these on the label.

If you want to be absolutely sure, look for bottles that say vegan on the back or search the brand online. Lots of wineries have moved away from animal based filtration. I personally do not obsess about this, but I do check if I am serving guests who are strict.

There was a night when a friend brought a beautiful bottle of wine to dinner and I had no idea if it was vegan. She poured herself a glass and said, “Life is too short, let’s just drink it.” I remember laughing because that is the exact balance I try to keep. Be thoughtful, not stressed.

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8. Is honey vegan?

This is one of the ongoing big questions in the vegan world. Technically, traditional vegan guidelines say no to honey. But many people choose their own comfort level. The question is showing up on Google again this month because people are making sauces, marinades, and holiday desserts.

When I first went vegan, I was extremely strict with myself. Over time, I softened and gave myself permission to make choices that felt aligned rather than perfect. In my home we use maple syrup or agave almost every time because they give the same sweetness without any debate. When I go to someone else’s home and they serve a dish with a little honey in it, I focus more on connection than perfection.

That is my personal approach and everyone gets to choose their own.

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9. Is chocolate vegan?

Chocolate falls into the same category as bread. Most dark chocolate is naturally vegan because it relies on cocoa solids, cocoa butter, and sugar. Milk chocolate obviously contains dairy. The tricky part is that some dark chocolate brands add milk fat or butterfat, so it is worth scanning the ingredients.

My favorite parenting hack is keeping a bag of vegan chocolate chips in the cupboard. If the kids need a treat, or if a recipe calls for something sweet, or if I need a moment of sanity between errands, those chocolate chips have saved the day more than once.

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10. Is it hard to eat vegan around the holidays?

This is probably the most searched question every November. And the answer is different than you might expect.

It is only hard if you assume you have to make everything complicated. The moment you realize that most side dishes can become vegan with tiny tweaks, it gets easier. When you realize that you do not have to explain yourself at every gathering, it gets more peaceful. When you walk in with a dish you truly love and want to share, it becomes joyful.

One year I walked into a gathering feeling anxious because I assumed everyone would judge my food or ask questions in that overly curious way that does not feel curious at all. Instead, people were drawn to the dishes I brought. Someone even asked me for the recipe afterwards. The anxiety was entirely in my head.

Over time I learned that the key to being vegan during the holidays is confidence. Not perfection. Just confidence in the fact that you can show up fully as yourself and bring food that tastes good. That is really all anyone wants at a holiday table anyway.

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Final Thoughts

If you find yourself googling vegan questions at the last minute while standing in your kitchen, know that you are not alone. We have all done it. Even the people who look like they have been vegan forever have been right where you are, staring at a label, trying to make the right choice, and hoping it tastes good in the end.

You get to learn as you go. You get to make mistakes and laugh about them later. You get to find shortcuts that make your life easier. And most of all, you get to discover how delicious and freeing this lifestyle can be.

If you ever want me to answer more of these, send me the questions you keep Googling. If you are wondering about them, I guarantee thousands of others are too.