Glossary

A person who primarily eats a plant-based diet but occasionally incorporates meat, poultry, or fish.

A traditional vegetarian diet that excludes meat, poultry, and fish, but includes both dairy products and eggs.

A diet that excludes meat, poultry, seafood, and dairy, but includes eggs.

A diet that excludes red meat and poultry, but includes seafood along with plant-based foods, eggs, and dairy.

A general term for a diet consisting mostly or entirely of foods derived from plants, including vegetables, grains, nuts, seeds, legumes, and fruits, with little or no animal products.

A variation of veganism that consists only of unprocessed, uncooked plant foods (or foods cooked below 104°F–118°F) to preserve natural enzymes.

A philosophy and lifestyle that seeks to exclude—as far as possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing, or any other purpose.

A vegan diet with the addition of eggs — every other animal product remains excluded.

A plant-based diet focusing on unrefined, minimally processed foods, minimizing or eliminating oils, refined sugars, and processed ingredients.

The viscous water in which legumes, most commonly chickpeas, have been cooked.

Eggs from birds raised without battery cages. While they can walk around an indoor barn, they do not necessarily have access to the outdoors.

A popular plant-based egg replacement made by mixing ground flaxseed or chia seeds with water and letting it gel. Used primarily as a binder in baking.

Eggs from hens that are provided with continuous access to outdoor spaces during the day, though the size and quality of the outdoor area can vary.

A popular commercially available, plant-based egg replacement made primarily from mung bean protein that cooks, scrambles, and bakes similarly to liquid eggs.

A kiln-fired rock salt with a high sulfur content, widely used in plant-based cooking to give dishes an authentic, egg-like flavor and smell.

Eggs produced by hens fed a diet supplemented with omega-3 sources like flaxseed or algae, resulting in higher levels of healthy fatty acids in the yolk.

Whole eggs that have been heated in their shells to a temperature that destroys bacteria (like Salmonella) without cooking the egg itself, making them safer for raw or undercooked uses.

Eggs laid by hens that have regular access to outdoor pastures, allowing them to forage naturally for grass and insects.

The proportion of a nutrient that is absorbed and utilized by the body after ingestion. Combining non-heme plant iron with vitamin C, for example, increases its bioavailability.

An essential nutrient abundant in egg yolks that supports brain development, liver function, and cellular structure.

A protein source that contains adequate proportions of all nine essential amino acids necessary for the human body. Eggs are a classic complete protein, as are soy, quinoa, and buckwheat.

The concept of combining two plant foods with complementary amino acid profiles (such as rice and beans) to form a complete protein profile in a single meal or throughout the day.

Heme iron is found in animal flesh and is easily absorbed; non-heme iron comes from plants (and eggs) and is best absorbed when paired with Vitamin C.

Carotenoid antioxidants found abundantly in egg yolks and leafy greens that promote eye health and reduce the risk of macular degeneration.

Essential fats necessary for heart and brain health. Found in eggs (especially pastured or omega-3 enriched), flaxseeds, chia seeds, walnuts, and algal oil.

Antioxidant compounds found in seeds, grains, nuts, and legumes that can temporarily bind to minerals like zinc and iron, slightly reducing their absorption.

A crucial water-soluble vitamin essential for red blood cell formation and nervous system health.

Plant-derived beverages and foods designed to replace cow's milk products, such as almond milk, oat milk, soy milk, coconut yogurt, and cashew butter.

A tropical fruit whose young, unripened form has a fibrous texture resembling pulled pork or chicken, commonly used as a meat substitute in savory plant-based dishes.

A traditional Japanese seasoning paste made from fermented soybeans, salt, and koji, used to add depth, complexity, and umami to plant-based soups, dressings, and marinades.

Deactivated yeast sold as yellow flakes or powder. It has a savory, cheesy, and nutty flavor and is frequently fortified with B-vitamins.

A chewy, high-protein meat substitute made from hydrated vital wheat gluten (the main protein in wheat).

A dense cake made from fermented whole soybeans, offering a nutty flavor and high protein and fiber content.

A versatile protein made from curdled soy milk pressed into soft, firm, or extra-firm blocks. Used in everything from egg-free scrambles to desserts.

A dehydrated, high-protein soy product made from defatted soy flour, commonly used as a replacement for ground meat in sauces, chili, and tacos.

A third-party label indicating that farm animals, including egg-laying hens, were raised under strict welfare standards without cages, overcrowding, or routine antibiotics.

Products or ingredients that have been developed without testing on animals or causing harm to animals.

A labeling system ensuring that plant ingredients (like cocoa, coffee, and spices) were harvested under fair labor standards, supporting sustainable farming and equitable wages.

Foods that have added nutrients not originally present in high amounts, such as plant milks fortified with Calcium, Vitamin D, and Vitamin B12.

A certification indicating that a food item or its ingredients have been produced without genetic engineering.

Produce grown without synthetic pesticides or fertilizers, and animal products (like eggs) raised without routine antibiotics or synthetic hormones on organic feed.