Linked from

The 16 pages that link to Plant-based diet, each with the reason it gives.

• VegetarianismNarrower topic: Vegetarianism is one pattern within the broader family of plant-centered diets.

• Vegetarian cuisineRelated: This broader dietary idea overlaps with vegetarian cuisine but does not always impose the same exclusions.

• TempehRelated: Tempeh supplies a protein-rich plant food in meals that limit animal products.

• TofuRelated: Tofu supplies a versatile protein source in many plant-centered eating patterns.

• AgarRelated: Agar provides a gelling alternative to gelatin for many vegetarian and vegan foods.

• MargarineRelated: Many margarines use vegetable fats, though ingredients vary by product.

• Vegetable (food)Related: Vegetables are a core food group in plant-based eating patterns.

• VeganismCompared with: It describes food choices but does not necessarily cover veganism’s nonfood commitments.

• Oat milkNarrower topic: Oat milk is one option for replacing dairy within plant-based eating.

• Adzuki beanNarrower topic: Adzuki beans supply plant protein and fiber within plant-centered meals.

• LentilRelated: Lentils supply protein and other nutrients in meals built around plant foods.

• PescetarianismRelated: The label describes emphasis on plants, not the seafood boundary that defines pescetarianism.

• Lacto-ovo vegetarianismNarrower topic: Lacto-ovo vegetarian eating is commonly plant-centered but includes dairy and eggs.

• Meat alternativeRelated: Meat alternatives may support plant-centered eating without defining the whole diet.

• AnthoxanthinRelated: Anthoxanthins occur in edible plant foods as part of their flavonoid content.

• Vigna mungoRelated: Black gram is a versatile protein-rich ingredient in plant-centered meals.