This study aims to examine the local cuisine of Yenice district of Karabük province within the scope of "Vegan cuisine". In this study, in which the qualitative research method was adopted, 7women who lived in Yenice and had full knowledge of the local cuisine were interviewed and the data were analyzed using the descriptive analysis method. The study shows that the meals consumed in Yenice are vegan foods. In the diet of the people living in the region, herbs such as Nettle, Mallow, Tatala, Borage (Kabalak), vegetables such as black cabbage (mancar) and foods rich in carbohydrates such as broad beans and corn are also used. Within the scope of the study,the meals were cooked by the participants, standard recipes were prepared and photographed by the authors, thus local dishes were recorded. The study is important in terms of preserving the intangible cultural heritage and contribution to the sustainability of local cuisine.