Vegan cuisine is no longer just an alternative fad: it has become a movement with growing strength, linked to health, sustainability, creativity and taste. These are the trends that are standing out right now:

1. More diverse and better textured vegetable protein ingredients.

Tofu or soybeans are not enough: proteins derived from peas, fermented lentils, hemp are taking off. They are often used to create burgers, meatballs, fillings, etc.
Fermentation brings not only flavor but also benefits for intestinal health; fermented vegetable cheeses, tempeh “sausages”, etc.

2. Less processed, clean labels

There is a growing demand for vegan foods made with recognizable ingredients, few additives, no excess sodium, no weird ingredients you can’t pronounce.
Priority on whole food plant-based products: legume pasta, whole vegetables, whole grains, spiralized vegetables, etc.

3. Global flavors and cultural fusions.

Middle Eastern, Southeast Asian and Latin American cuisines are influencing a lot. Currys, spices such as harissa, gochujang, sumac, sambal, etc.
There are also reinterpretations of traditional dishes, adapting them to vegan versions while maintaining cultural traits. For example, classic desserts, native dishes adapted with vegetable ingredients.

4. Technical innovations: fermentation, precision, marine ingredients.

Fermentation is increasingly used not only to preserve but also to generate complex flavors, textures, and also to improve nutritional profile.
Precision fermentation: producing proteins or components (such as casein, albumin, etc.) with microorganisms, replicating animal products without using animals.
Sea ingredients: seaweed, marine plants (seaweed, macroalgae) that provide minerals, umami, different texture.

5. Sustainability, zero waste and environmentally friendly practices.

Use of local, ecological products with a lower carbon footprint.
Zero waste in the kitchen: all parts of the plant used, peels for broths or infusions, skins for condiments, etc.
Sustainable packaging, ethical production. The merit is no longer just what you eat, but how it is produced and presented.

6. Convenient, ready-to-eat, quick but nutritious vegan food.

The public is looking for convenience: vegan dishes that are prepared, healthy, heated or ready in a short time.
Snacks and desserts with innovative vegetable ingredients (e.g. legumes) that provide protein and texture without sacrificing flavor.

7. More credible dairy alternatives and reinvented desserts.

New vegetable milks: in addition to almond, soybean, oat; use of less common seeds, added proteins to improve texture and nutritional value.
Cheeses, vegetable yogurts are better in taste, texture, melting, making them valid substitutes, not “only for those who tolerate it”.
Desserts with less sugar, use of legumes in sweet doughs, intense flavors (chocolate, spices, fruits).

Implications for chefs, restaurants and consumers.

Chefs are increasingly free to experiment with rarely used ingredients or recall forgotten ingredients, reinventing local or traditional recipes with a vegan twist.
Consumers are becoming more demanding: they not only want it to be vegan, they want it to be healthy, tasty, and transparent about what it contains.
Restaurants and brands that do not adapt their offer could be left behind: vegan demand is growing, especially among younger generations, flexitarians, and consumers sensitive to climate change, health and ethics.

In Spain, vegan cuisine is making a strong entry into bars, restaurants and supermarkets. Beyond the “vegetable plate”, here are some clear trends:

🥘 Dishes and recipes that look.

Vegan croquettes of mushrooms, spinach, chickpeas or seaweed.
Omelette without eggs, made with chickpea flour or aquafaba.
Vegan paella with heura, seitan or legumes.
Creative tapas: hummus sandwiches, tempeh skewers, vegetable pâtés.
Artisanal vegan cheeses with natural fermentation.

🥤 On a day-to-day basis.

Supermarkets already offer oat, soy, almond and pea milks.
Adapted traditional sweets: vegan roscón, ensaimadas with vegetable butter, flan with coconut milk.
Trendy bars serve coffees with vegetable milks and pastries without animal ingredients.

🔮 Future trends (2026 and beyond).

1. Cultured meat and precision fermentation.

Although still expensive, cultured meats and proteins “identical” to animals produced with microorganisms will begin to arrive.

Vegan menu by default.

Some restaurants will offer vegetable menus as a first choice and meat only on demand, responding to environmental pressure.

More ingredients from the sea.

Algae, spirulina and marine plants will be trendy: umami, nutrients and sustainability.

4. Reinvention of the pastry.

Pastry shops with high level gourmet vegan desserts, without anyone noticing the difference with the traditional ones.

5. Global merger.

Vegan fusion cuisines will grow: vegan ramen with heura, Mexican jackfruit tacos, Indian curry with black lentils.