8 foods that seem vegetarian but usually aren’t (always check the label!)

Let me guess — you’ve grabbed something “safe” at the shop, only to spot a tiny word on the back and feel your heart sink.

Been there. I still remember hosting a casual pasta night, blitzing a jar of pesto to loosen it, and then realizing mid-dinner that the parmesan inside wasn’t vegetarian.

Cue me quietly pushing the dish toward my husband and making a mental note to triple-check next time.

Labels can be a minefield—even when you cook mostly at home and swear you’re vigilant.

The truth is, a lot of pantry staples and “everyday” foods look vegetarian on the surface and… aren’t. Some contain fish. Some hide animal enzymes. Some are clarified with animal products you’ll never see listed in the ingredients.

If you’re newly vegetarian — or you’re just tired of reading ingredient lists with a magnifying glass—this guide is for you. Think of it as a friendly checklist you can keep in your head.

I’ll share what to watch for, why it happens, and what to buy instead so you don’t have to miss out.

 

1. Parmesan and other traditional cheeses

Here’s a sneaky one: parmesan, grana padano, pecorino romano, and many “old-school” hard cheeses typically use animal rennet—enzymes extracted from the stomach lining of calves or other young ruminants.

Delicious? Absolutely. Vegetarian? Usually not.

Why it trips people up: cheese feels like a safe zone. But “enzymes,” “rennet,” or “animal rennet” on the label means exactly that—animal-derived.

Some brands switch to “microbial rennet” or “vegetable rennet,” which is suitable for vegetarians. Others stick with tradition.

What I do: I look for the keywords “vegetarian rennet,” “microbial enzymes,” or a little “V” logo. If I’m grabbing pre-grated cheese, I still check the fine print—cheese blends sometimes mix types, and one non-veg component sneaks in.

For pesto, I buy brands that say “vegetarian parmesan-style” or simply “hard cheese (vegetarian rennet).” A small note, big difference.

2. Marshmallows, gummy candies, and “set” desserts

If it jiggles, it might be gelatin. Marshmallows, gummies, jelly cups, panna cotta, and even some light yogurts use gelatin to get that bouncy texture. Gelatin is made by boiling animal connective tissue — definitely not vegetarian.

Why it trips people up: the front of the pack screams fruit! clouds! berry blast! The back whispers “gelatin.” Some gummy vitamins, chewable meds, and capsule shells also use gelatin. Even the health aisle gets a little tricky.

What I do: I scan for “gelatin” and swap to plant-based gelling agents like pectin (fruit-derived), agar-agar (seaweed), or carrageenan. For supplements, “vegetable capsule,” “pullulan,” or “HPMC” indicates a non-gelatin shell.

It’s rare that I genuinely can’t find a veggie alternative anymore—even for marshmallows. The texture varies slightly, but the campfire payoff is the same.

3. Worcestershire sauce and Caesar dressing

Two beloved flavor bombs with a fishy secret: anchovies. Classic Worcestershire sauce is steeped with anchovies; traditional Caesar dressing gets its depth from anchovy fillets or paste.

Both seem like condiments in the “safe” aisle, yet they’re not vegetarian by default.

Why it trips people up: they live in the savory section, not the seafood aisle. Also, “natural flavors” can mask what’s actually inside.

What I do: I buy clearly labeled vegetarian Worcestershire (there are excellent versions made without anchovies) and check Caesar bottles for “anchovy,” “fish,” or “fish sauce.”

When in doubt, I grab a Caesar labeled vegetarian/vegan or make a quick stand-in at home with lemon, Dijon, capers, a little miso, and olive oil. Same vibe, no fish.

4. Kimchi (and some pickled favorites)

I adore kimchi’s crunch and heat, but here’s the catch: most traditional kimchi includes fish sauce, salted shrimp, or anchovy extract. That goes for many jars at the supermarket and nearly all restaurant versions unless they say otherwise.

Why it trips people up: it looks like cabbage, chili, and garlic. Fish doesn’t seem obvious. The same “gotcha” shows up in some pickled vegetables or sauces that are seasoned with bonito flakes (dried fish), especially in Japanese and Korean cuisines.

What I do: I look for “vegan” or “vegetarian” on the front, and scan for “fish sauce,” “shrimp,” “anchovy,” or “bonito.” Plenty of brands use kombu (kelp), tamari, or miso to bring that savory depth instead.

When we host friends, I keep a jar of clearly vegan kimchi on the table and label it—no awkward “wait, can I eat this?” moments.

5. Thai curry pastes and restaurant curries

If you’ve ever wondered why your homemade curry tastes softer than your favorite takeaway, you’re not imagining it—classic Thai curry pastes (red, green, massaman) often include shrimp paste or fish sauce.

Many restaurants also season vegetarian curries with fish sauce for salt and umami.

Why it trips people up: curry pastes are a blend—chili, lemongrass, galangal, garlic—and shrimp paste disappears into the list. When ordering out, you’ll rarely see “fish sauce” disclosed unless you ask.

What I do: I read the back of the jar for “shrimp paste,” “fish sauce,” or “krill.” There are vegetarian pastes; I keep one brand I trust in the pantry.

In restaurants, I ask if the curry and the paste are fish-free and if fish sauce is used at the end. Two questions, kinder than sending a dish back later.

If they can’t do it, I pivot to a dish that’s easier to make vegetarian without compromise—stir-fried veggies with tofu, pad see ew, or a tamarind-based curry.

6. Miso soup, ramen broth, and “simple” noodle bowls

Miso is usually plant-based, but miso soup commonly starts with dashi—a stock traditionally made from kombu (seaweed) and katsuobushi (bonito flakes).

Likewise, shoyu or shio ramen broths may include chicken, pork, or fish even when there’s no meat topping in sight. That “simple veggie bowl”? It might be swimming in fish-based stock.

Why it trips people up: the broth is clear, the toppings are tofu and greens, and the menu says “vegetable.” You trust it. I used to, too.

What I do: I ask if the dashi is kombu-only. If it’s a ramen spot, I ask whether the base broth is vegetarian (no bonito, no chicken, no pork), and if the tare (seasoning) is fish-free.

At home, I keep kombu and dried shiitakes on hand for a deeply savory, truly vegetarian stock. It takes ten minutes and saves a lot of guesswork.

7. Refried beans and Mexican rice

Refried beans are a comfort staple in my house—creamy, salty, spread-on-everything good. But in many traditional recipes and restaurants, they’re cooked with lard.

Mexican rice (the orange, tomato-tinged one) is often simmered in chicken broth. The result is delicious… and not vegetarian.

Why it trips people up: the menu says “beans and rice,” and our brains go, “Ah yes, plants!” Meanwhile, the fat and stock are doing their savory work behind the scenes.

What I do: I ask specifically for “vegetarian refried beans (no lard)” and “rice cooked in vegetable broth.” If the answer’s fuzzy, I swap to whole pinto or black beans, which are more likely to be vegetarian.

For tinned refrieds, I look for “vegetarian” or “cooked in vegetable oil.” Small question, big win for your plate.

8. Beer, wine, and “clear” juices

“Wait—grapes and grains aren’t vegetarian?”

They are. The wrinkle is in how drinks are clarified. Many wineries and breweries use fining agents like isinglass (from fish bladders), gelatin (animal), casein (milk), or egg whites to pull out haze. These don’t have to be listed as ingredients, so the label might never tell you.

Why it trips people up: beverages feel like a separate category. Plus, the label rules don’t always require disclosure of processing aids.

What I do: I look for “vegan friendly” on the bottle, check the producer’s website, or choose brands that state they use bentonite clay or pea protein for fining—or no fining at all.

If I’m out and unsure, I ask if they have a vegan wine by the glass, or I stick to options I know are unfined/unfiltered. And for juices, I glance at the color—some reds and pinks use carmine (from cochineal insects), which will appear on the ingredients list as “carmine,” “cochineal extract,” or “E120.”

 

Final thoughts

If reading labels feels like a chore, you’re not alone. I cook a lot, I host a lot, and I still have “oops” moments. The goal isn’t to turn every grocery run into a stakeout; it’s to build a mental map so those moments become rare.

My three-part system looks like this:

1. Assume little, verify quickly. If a food gets its punch from umami, salt, or silky texture, I check for anchovy, fish sauce, rennet, gelatin, or sneaky animal stock. Two seconds, done.

2. Find your “safe brands.” When I discover a vegetarian Worcestershire or a curry paste I trust, I stick with it. Fewer decisions = less friction.

3. Ask with confidence. At restaurants, I no longer apologize for clarifying. A simple “Is the broth/stock/rennet fish-free?” saves their time and mine.

Here’s the upside: once you know these eight hotspots, the rest gets so much easier. You keep enjoying your favorites, you avoid the landmines, and you get to focus on what actually matters — cooking food you love and sharing it with people you love.

And if you do get caught out? Shake it off, learn the label cue you missed, and move on. Vegetarian or not, we’re all just doing our best in the snack aisle.