From vegoutmag.com
By Maya Flores
Even the most plant-forward menus can hide surprising animal ingredients—here’s what to watch for before you take that first bite
It was the “plant-based” pizza that got me.
House-made crust. Roasted veggies. Cashew ricotta. And then, just before it left the kitchen—brushed with a garlic-butter glaze “for shine.”
I didn’t realize until halfway through the slice.
That buttery sheen? Real dairy.
It was one of those moments where you stare at your fork, wondering how many bites were “accidentally” not vegan—and how often it’s happened without you noticing.
If you’ve been eating vegan for a while, you’ve probably had one of these moments. A surprise ingredient. A detail no one thought to mention. A well-meaning chef who assumed a little bit of cheese wouldn’t count.
Most of the time, it’s not malicious. But it is common.
So whether you’re brand new to eating plant-based or just want to level up your order-savvy, here are some of the most common ways restaurants unintentionally (or quietly) serve non-vegan food—and what to do about it.
1. Broths and stocks that sound “vegetable-adjacent”
Let’s talk soup. Or risotto. Or that comforting bowl of pho.
What sounds veggie-forward on the menu—miso soup, mushroom ramen, wild rice pilaf—isn’t always plant-based behind the scenes.
Why? Because the base might be chicken stock, beef broth, or a seafood blend.
I once ordered a lentil stew from a farm-to-table spot that swore up and down it was vegan. It wasn’t until I asked a third time that the server checked—and came back to say, “Oh! The kitchen uses veal demi-glace in the broth, is that okay?”
Not exactly.
What to do:
Always ask what the base of a dish is made with—especially for soups, sauces, and rice dishes. “Is the broth 100% vegetable-based, no meat or seafood ingredients at all?” is a good way to phrase it without sounding accusatory.
2. “Vegetarian” cheese that’s not actually animal-free
Cheese is tricky—not just for your stomach, but for your ethics.
A lot of cheeses (especially imported ones) are made with animal-derived rennet, which comes from the stomach lining of calves. That means even if it’s technically vegetarian, it’s not vegan—or cruelty-free.
Some popular offenders? Parmesan, Pecorino Romano, Gruyère, and traditional feta. Unless it says “microbial rennet” or “vegan cheese,” you can’t assume.
What to do:
If you're at a restaurant offering “plant-based” or “vegan” items with cheese, double-check the source. Ask: “Is the cheese made with non-dairy ingredients or plant-based enzymes?”
If they don’t know, you can always skip the cheese and zhuzh things up with a drizzle of olive oil, avocado, or a side of roasted nuts.
3. Sugar-coated surprises in sauces and glazes
Sweet chili sauce, teriyaki glaze, hoisin, BBQ drizzle—they sound harmless, but many of them hide animal ingredients in plain sight.
Some sauces include honey, fish sauce, or even anchovy paste as flavour enhancers. Others are made with bone-char filtered sugar, which isn’t vegan depending on your standards.
I’ve had “vegan” stir-fries that weren’t technically vegan because the soy glaze had oyster sauce. I’ve also seen agave-based drinks topped with honey foam. Details matter.
What to do:
Ask about house-made sauces and glazes—especially the sweet-savoury ones. A simple, “Does the sauce contain any fish, honey, or dairy?” is usually enough to flag potential issues. Bonus points if you ask before the kitchen’s in full dinner rush mode.
4. Bread and baked goods with hidden eggs or dairy
The bread basket is a sneaky zone. That rustic sourdough or olive-studded focaccia might be made with butter or brushed with egg wash for colour. And don’t get me started on biscuits, cornbread, or naan.
Even “vegan” muffins or cookies can be made with butter replacements that aren’t actually dairy-free (like margarine containing whey).
What to do:
When in doubt, ask: “Is the bread 100% dairy- and egg-free?” For desserts or baked treats, follow up with: “Is it made with plant-based butter or oil, not margarine or ghee?” A good pastry chef will know exactly what’s in their recipe.
5. Fried foods cooked in animal fat or shared oil
Fries, falafel, tofu bites—they seem safe, right? But here’s the catch: if they’re fried in the same oil as chicken tenders or fish sticks, you’re getting the flavour and the fat of whatever came before.
Some spots even use beef tallow or lard to fry things like hash browns or doughnuts.
What to do:
Ask two things:
“What type of oil do you fry in?”
“Is it a dedicated fryer, or shared with meat and dairy?”
If you’re not too strict, shared oil might not bother you. But it’s always good to know what you’re working with.
6. “Veggie” burgers that are actually made with egg or dairy
Not all veggie burgers are vegan.
Some brands bind their patties with egg, milk powder, or whey protein. Even house-made versions can include cheese or mayo in the mix—or slather it on top without mentioning it.
I once bit into a black bean burger that came with melted cheddar inside the patty. Surprise!
What to do:
Ask how the patty is made and if any animal ingredients are used in the mix or toppings. A good server will either know or happily check with the kitchen.
Better yet, support restaurants that clearly label their plant-based options with full transparency—ingredient lists, prep methods, the works.
7. The “one drop won’t hurt” mentality
This isn’t an ingredient—it’s a mindset.
Sometimes the kitchen or staff assumes a tiny bit of dairy, honey, or meat broth is fine if the rest of the dish is “basically vegan.” This usually comes from a place of habit or misunderstanding, not malice.
But if you’re committed to eating fully plant-based, those tiny bits matter.
What to do:
Lead with kindness but clarity. “I eat vegan for personal reasons, so I just want to make sure there’s no meat, dairy, eggs, or honey in this dish—do you mind checking?”
That tone goes a long way. Most people will appreciate your thoughtfulness—and your tip.
Why this matters
At its core, eating plant-based is about more than just swapping steak for seitan.
It’s about aligning our choices with values—compassion, sustainability, health. And while a stray drop of butter or trace of honey isn’t going to undo your impact, knowing what’s in your food empowers you to stay intentional.
Plus, asking the right questions helps educate restaurants. It nudges the food world toward clearer labels, more transparent sourcing, and better options for everyone.
A few quick tips to level up your restaurant game
If all of this feels like a lot to remember while you’re just trying to enjoy a meal out, don’t worry—I’ve got you. With a little prep and a few go-to questions in your back pocket, eating vegan at restaurants gets way easier.
Here are some simple tips I’ve learned (sometimes the hard way) that can help smooth out the process:
Call ahead. Especially for small, family-run or fine-dining restaurants. A quick call can give the kitchen time to offer a plant-based workaround.
Use vegan-friendly apps. Apps like HappyCow, Vanilla Bean, or abillion crowdsource helpful insights from other plant-based diners.
Check the “allergy” menu. Many restaurants have one even if they don’t show it up front. These often list hidden ingredients in sauces, breads, and beyond.
Ask for “build-your-own” options. Custom bowls, salads, or tacos let you choose your base, toppings, and sauces—easier to control and clarify.
Don’t stress the slip-ups. If you find out later that something wasn’t vegan, give yourself grace. Learning is part of the process.
Final words
The truth is, navigating a non-vegan world while trying to eat compassionately isn’t always straightforward. But it is possible—with curiosity, a few smart questions, and a little practice.
Restaurants are catching up. Menus are evolving. And every time you ask for a dairy-free dressing or a plant-based broth, you’re helping raise the bar.
Not just for yourself—but for every future diner who’s hungry for something better.
https://vegoutmag.com/food-and-drink/r-think-its-vegan-7-restaurant-tricks-that-might-say-otherwise/
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