AI Recipe Converter

How it works

You paste a URL to any recipe — on Chefkoch, BBC Food, Allrecipes, NYT Cooking, Marmiton, or thousands of other sites. Veganise.it fetches the page, extracts the recipe, and sends it to a purpose-built AI model trained specifically on ingredient substitution.

Within seconds, you get back a complete vegan version of that recipe. Not just a list of swaps — the full ingredient list, updated quantities, revised cooking instructions where needed, and a plain-language explanation for every single change.

What makes it different

Most ingredient substitution tools give you a simple find-and-replace: eggs → flax eggs. Done. No context, no explanation, no consideration of how the swap affects the dish.

Veganise.it explains the why behind every substitution. Why silken tofu instead of firm tofu for a cream sauce. Why cashew cream works better than oat milk for certain textures. Why smoked paprika helps replicate the depth of a meat-based broth. You learn as you cook.

The Veganisability Score

Every converted recipe gets a score from 1 to 10 — the Veganisability Score. It reflects how closely the vegan version replicates the original in taste, texture, and cooking effort.

A 9/10 means the vegan version is nearly indistinguishable from the original with available substitutes. A 6/10 might mean the dish is excellent but tastes noticeably different. A 4/10 might mean the dish works well as a vegan dish in its own right, but diverges significantly from the original.

The score helps you set expectations before you start cooking, and helps the community surface the best conversions.

Supported sites

The converter works with any recipe URL on any website — not just a curated list. As long as the page has a structured recipe (ingredient list and instructions), it will be extracted and converted. This includes:

• Chefkoch.de
• BBC Food / BBC Good Food
• Allrecipes
• NYT Cooking
• Betty Bossi
• Marmiton
• Delish, Epicurious, Food Network, and thousands more

Even handwritten recipe blog posts often work — the AI is good at finding the structure even without formal markup.

Examples of difficult conversions handled well

Classic Spaghetti Carbonara is a good example of a conversion that seems impossible — the creaminess entirely comes from eggs and Parmesan, with no added cream. The vegan version uses silken tofu blended with pasta water and nutritional yeast to recreate the same glossy, coating sauce texture. The result scores 9/10.

French croissants — highly butter-dependent for lamination — score around 7/10. The converter suggests vegan butter (Naturli or Miyoko's) with adjusted resting times, and notes that the internal texture will be slightly denser. It does not pretend the difference doesn't exist.

Beef bourguignon scores 8/10 with oyster mushrooms, lentils, and a rich vegetable stock substitution — a dish that arguably gains complexity in the vegan version.