CheffEye is an AI vegan recipe generator that does the boring work for plant-based cooks. Set your diet to vegan once, and every photo you snap, every pantry list you build, and every TikTok or Instagram link you share comes back as a fully plant-based recipe, with no animal products hidden in the steps. The same AI runs nutrition for every recipe and adjusts to your allergens, skill level and cuisine preferences.
What makes a great vegan recipe with AI
The hard part of vegan cooking is not finding salads. It is the small, easy-to-miss ingredients that turn an otherwise vegan dish into a non-vegan one: a splash of fish sauce in a Thai curry, a knob of butter to finish a pasta, a touch of honey in a salad dressing, a parmesan rind in a soup. Traditional recipe blogs do not consistently flag these, and the average web recipe is written for omnivores.
AI recipe generation solves this by treating the diet as a constraint up front instead of a filter at the end. CheffEye's recipe model receives "vegan" as part of every prompt, alongside your allergens and skill level. The output is rewritten from scratch with plant-based substitutes selected to preserve the technique: nutritional yeast or cashew cheese instead of parmesan, aquafaba instead of egg white, miso or soy sauce instead of fish sauce, coconut cream or oat cream instead of dairy cream.
Because the AI also has your pantry context, it does not suggest tempeh you do not have or specialty vegan butter you cannot find. The result is recipes that are actually vegan, actually cookable, and actually built around the ingredients in your kitchen.
Sample vegan recipes
Three examples of what CheffEye's AI vegan recipe generator returns for typical prompts. These are teasers, not full recipes. To get the complete ingredient list, steps, nutrition and hands-free Cooking Mode, generate the recipe in the app.
Crispy chickpea shawarma wrap
Vegan | Middle Eastern | 30 min | 2 servings
A vegan take on the classic street-food shawarma. Chickpeas are tossed with shawarma spice and roasted until crisp, then wrapped in a warm flatbread with garlic-tahini sauce, pickled red onion and shredded lettuce. The AI version handles the rub so it tastes layered, not just spicy.
Ingredients
1 can (400 g) chickpeas, drained and patted dry
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
0.5 tsp garlic powder
2 large flatbreads or wraps
3 tbsp tahini
1 tbsp lemon juice
0.5 small red onion, thinly sliced and quick-pickled in 2 tbsp red wine vinegar
1 cup shredded lettuce
Steps
Heat the oven to 220 C (425 F) and line a baking tray with parchment.
Toss the dried chickpeas with olive oil, cumin, coriander, smoked paprika, garlic powder and a pinch of salt.
Spread on the tray and roast for 20 minutes, shaking the tray once, until the chickpeas are deep golden and crisp.
Whisk tahini with lemon juice, 2 tbsp warm water and a pinch of salt until creamy and pourable.
Warm the flatbreads in a dry pan for 20 seconds per side.
Spread tahini sauce on each flatbread, add lettuce, the hot chickpeas and pickled onion. Roll tightly and slice in half.
Nutrition (per serving): 520 kcal, 18 g protein, 62 g carbs, 22 g fat.
Smoky black bean tacos with cashew-lime crema
Vegan | Mexican | 30 min | 2 servings
Black beans simmered with chipotle, cumin and a touch of cocoa for depth, tucked into charred corn tortillas with a cashew-lime crema, pickled onion and fresh coriander. The crema replaces sour cream without losing the cooling contrast against the smoky beans.
Ingredients
0.5 cup raw cashews, soaked in hot water for 15 minutes
2 tbsp lime juice plus 1 tsp zest
1 can (400 g) black beans, drained but reserve 3 tbsp liquid
1 tbsp olive oil
0.5 small onion, finely diced
2 garlic cloves, minced
1 chipotle pepper in adobo, finely chopped, plus 1 tsp sauce
0.5 tsp ground cumin
0.5 tsp unsweetened cocoa powder
6 small corn tortillas
0.25 cup quick-pickled red onion
2 tbsp chopped fresh coriander
Steps
Drain the cashews and blend with lime juice, zest, 3 tbsp water and a pinch of salt until smooth and pourable.
Heat olive oil in a skillet over medium heat, then cook the onion for 4 minutes until softened. Add garlic and cook 1 minute more.
Stir in chipotle, adobo sauce, cumin and cocoa powder. Add the black beans with reserved liquid and simmer 6 to 8 minutes, mashing some beans to thicken.
Char the tortillas over a gas flame or in a dry pan for 20 seconds per side until lightly blistered.
Top each tortilla with smoky beans, a drizzle of cashew crema, pickled onion and fresh coriander. Serve immediately.
Nutrition (per serving): 560 kcal, 20 g protein, 72 g carbs, 22 g fat.
Tahini-miso buddha bowl
Vegan | Modern | 45 min | 2 servings
Roasted miso-glazed aubergine and sweet potato over brown rice with crispy pan-fried tofu, edamame and a creamy tahini-miso dressing. A high-protein, fibre-heavy bowl that holds up as meal prep without going soggy.
Ingredients
1 cup brown rice, rinsed
1 small aubergine, cut into 2 cm cubes
1 small sweet potato, peeled and cut into 2 cm cubes
2 tbsp white miso paste
2 tbsp neutral oil
200 g firm tofu, pressed and cubed
1 tbsp cornstarch
1 tbsp soy sauce
0.5 cup frozen shelled edamame
3 tbsp tahini
1 tbsp rice vinegar
1 tsp maple syrup
Steps
Cook the brown rice in 2 cups of salted water for 25 minutes, then rest 5 minutes off heat.
Heat the oven to 220 C. Toss aubergine and sweet potato with 1 tbsp miso and 1 tbsp oil, then roast for 25 minutes until caramelized.
Toss tofu with cornstarch and soy sauce. Pan-fry in 1 tbsp oil over medium-high heat for 8 minutes, turning, until golden on all sides.
Simmer the edamame in boiling water for 3 minutes, then drain.
Whisk tahini with the remaining 1 tbsp miso, rice vinegar, maple syrup and 3 tbsp warm water until pourable.
Divide rice between two bowls, top with roasted vegetables, tofu and edamame, and drizzle generously with the tahini-miso dressing.
Nutrition (per serving): 680 kcal, 26 g protein, 82 g carbs, 28 g fat.
Want full ingredient lists and step-by-step instructions? Generate the recipe in CheffEye, or browse more examples in the recipe hub.
How CheffEye generates vegan recipes
CheffEye uses a multimodal AI pipeline. When you take a photo, the image is read by a vision model that identifies the dish, the visible ingredients and the cooking method. That description is sent to the recipe model along with your stored profile: diet (vegan), allergens, skill level and cuisine preferences. The recipe model writes the final recipe from scratch, choosing plant-based substitutes where needed.
Pantry mode skips the photo and starts from your ingredient list. You can add items manually or photograph your fridge or pantry shelf, and the AI returns three recipes you can cook right now, all vegan, all matched to what you actually have. Social import works the same way for TikTok, Instagram and YouTube links: the AI extracts the original recipe and rewrites it for your vegan profile.
Every generated recipe includes nutrition (calories, protein, carbs, fat, fibre per serving) calculated from the ingredient list. Plant-based meals can run low on protein, so CheffEye highlights protein content and suggests adjustments. The numbers are estimates derived from the ingredient list, useful for tracking and meal planning rather than medical advice.
FAQ
Are CheffEye's vegan AI recipes actually 100% plant-based?
Yes. When the vegan diet is set in your CheffEye profile, every generated recipe is built without animal products. The AI excludes meat, fish, dairy, eggs, honey and gelatin from ingredient lists, and rewrites the steps so no animal-derived stock, butter or cheese sneaks in as a finishing touch.
Can CheffEye veganize a meat recipe I find on TikTok?
Yes. Share a TikTok, Instagram Reel or YouTube link with CheffEye and the AI extracts the original recipe, then rewrites it for your vegan profile: chicken becomes tofu or seitan, cream becomes cashew or oat cream, fish sauce becomes a soy-tamarind blend, and the steps are adjusted so the technique still works.
Does CheffEye calculate nutrition for vegan recipes?
Every generated vegan recipe shows estimated calories, protein, carbs, fat and fibre per serving. Plant-based meals often skew lower in protein, so CheffEye flags this and suggests adjustments (more tofu, tempeh, lentils or seitan) when protein looks low.
Will pantry mode work if I only have plant ingredients?
Pantry mode is ideal for vegan cooks. List or photograph the produce, grains, legumes and condiments you have, and CheffEye returns three vegan recipes you can cook right now, filtered by your allergens (gluten, soy, nuts) and the time you have.
Set your diet to vegan once and let CheffEye handle the rest. Photo, pantry, or social link, every recipe comes back fully plant-based.
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