Tag: vegan
46 recipes
Agurkesalat (Scandinavian Pickled Cucumber Salad)
Scandinavian pickled cucumber salad with dill and white vinegar. A 15-minute Nordic side for salmon and meatballs.
Aloo Gobi (Indian Potato and Cauliflower)
Aloo gobi — North India's beloved dry curry with potatoes, cauliflower, turmeric, and cumin.
Baba Ganoush
Baba ganoush with charred eggplant and tahini — smoky, creamy, and deeply savory.
Baba Ganoush
Baba ganoush — smoky charred eggplant dip with tahini, lemon, and garlic, served with warm pita.
Cà Tím Kho (Vietnamese Caramelized Eggplant)
Vietnamese caramelized eggplant in fish sauce and sugar. A savory-sweet side that pairs with any rice dish.
Callaloo (Caribbean Braised Greens)
Callaloo with coconut milk, scotch bonnet, and garlic. A silky Caribbean braised greens dish in 30 minutes.
Caponata (Sicilian Sweet and Sour Eggplant)
Caponata — Sicily's iconic sweet-and-sour eggplant with capers, olives, and pine nuts.
Cauliflower Steaks with Chimichurri
Thick-cut cauliflower roasted golden and topped with bright chimichurri — a plant-based centerpiece.
Chiles Toreados (Blistered Mexican Peppers)
Blistered serrano peppers with lime and soy sauce. A 10-minute Mexican taqueria condiment.
Classic Hummus
Classic hummus with tahini, lemon, and garlic — silky smooth with a cumin-olive oil drizzle.
Coconut Rice and Peas (Trinidadian Style)
Trinidadian coconut rice and pigeon peas with thyme and scotch bonnet. A one-pot Caribbean staple.
Crispy Falafel
Crispy falafel from dried chickpeas with fresh herbs — golden outside, bright green inside.
Dal Tadka (Indian Tempered Lentils)
Dal Tadka with yellow lentils and a sizzling spiced oil finish. A 35-minute Indian staple that pairs with any curry.
Đồ Chua (Vietnamese Pickled Carrots and Daikon)
Vietnamese pickled carrots and daikon in rice vinegar brine. A 15-minute condiment for banh mi and rice bowls.
Edamame with Sea Salt
Steamed edamame in the pod with flaky sea salt — the simplest Japanese appetizer.
Gigantes Plaki (Greek Baked Giant Beans)
Gigantes Plaki with giant white beans baked in tomato sauce, olive oil, and herbs. A Greek taverna classic.
Greek Lemon Roasted Potatoes (Patates Fournou)
Greek lemon roasted potatoes braised in olive oil, lemon, and oregano. Crispy edges, creamy centers.
Horta Vrasta (Greek Boiled Greens with Lemon)
Greek boiled greens dressed with olive oil and lemon. A 15-minute taverna staple that pairs with everything.
Japanese Cucumber Salad (Sunomono)
Sunomono — thinly sliced cucumber in a sweet rice vinegar and sesame dressing, refreshing and light.
Jeera Rice (Indian Cumin Rice)
Jeera rice with toasted cumin seeds and basmati. A fragrant 25-minute Indian rice side for any curry.
Khao Niao (Thai Sticky Rice)
Thai sticky rice steamed to chewy perfection. The essential base for larb, som tam, and grilled meats.
Kongnamul Muchim (Korean Seasoned Bean Sprouts)
Korean seasoned bean sprouts with sesame and scallion. A 15-minute banchan side that keeps all week.
Maduros (Sweet Fried Plantains)
Sweet fried plantains caramelized in oil until golden. A 15-minute Caribbean side for rice, beans, and grilled meats.
Mango Passion Fruit Kombucha
Mango passion fruit kombucha with natural fizz from a two-stage fermentation — tropical, tangy, and probiotic-rich.
Mapo Eggplant (Chinese Spicy Eggplant)
Mapo eggplant — silky eggplant in a fiery Sichuan doubanjiang chili-bean sauce over rice.
Miso-Glazed Eggplant (Nasu Dengaku)
Miso-glazed eggplant with caramelized white miso, mirin, and sesame — Japanese nasu dengaku.
Mushroom and Lentil Bolognese
Mushroom and Lentil Bolognese — an Italian main dish Ready in 90 minutes. Perfect for weeknight cooking. Great for meal prep.
Nam Jim Jaew (Thai Dipping Sauce)
Nam Jim Jaew — a tangy Thai dipping sauce with lime, fish sauce, and toasted rice. Ready in 10 minutes.
Oi Muchim (Korean Spicy Cucumber Salad)
Oi muchim — Korean spicy cucumber salad with gochugaru, sesame, and garlic as a banchan side dish.
Pai Huang Gua (Chinese Smashed Cucumber Salad)
Chinese smashed cucumber salad with garlic, chili oil, and black vinegar. A 15-minute Sichuan appetizer.
Panzanella (Tuscan Bread Salad)
Panzanella with stale bread soaked in ripe tomato juices and red wine vinaigrette — Tuscan summer.
Plant Protein Chocolate Mint Shake
Plant protein chocolate mint shake — vegan, tastes like a thin mint cookie, no dairy compromise.
Ratatouille (Confit Byaldi)
Thinly sliced vegetables fanned over piperade and slow-roasted — the elegant Provençal version from the film.
Rau Muống Xào Tỏi (Vietnamese Garlic Morning Glory)
Vietnamese garlic morning glory stir-fried in 10 minutes. Crisp, garlicky, and the fastest vegetable side in Southeast Asia.
Roasted Sweet Potato and Black Bean Tacos
Roasted sweet potato and black bean tacos with chipotle crema and pickled onion. A 30-minute vegetarian weeknight taco.
Sakura Mochi (Cherry Blossom Rice Cakes)
Sakura mochi — pink rice cakes filled with sweet red bean paste and wrapped in a cherry blossom leaf. A spring tradition.
Sambar (South Indian Lentil and Vegetable Stew)
Sambar with toor dal, tamarind, and seasonal vegetables. A tangy South Indian stew for rice or dosa.
Seaweed Salad (Wakame)
Wakame seaweed salad in a sesame-soy-ginger dressing — the classic sushi restaurant starter.
Smothered Okra (Cajun Stewed Okra and Tomatoes)
Cajun smothered okra with tomatoes, onion, and bell pepper. A Louisiana staple that eliminates the slime.
Stir-Fried Bok Choy with Garlic
Stir-fried bok choy with garlic, soy sauce, and sesame — the simplest Chinese vegetable dish.
Super Greens Power Smoothie
Super greens smoothie with greens powder, spinach, and tropical fruit — 20+ superfoods that taste good.
Sweet Potato and Peanut Stew (West African Style)
West African sweet potato and peanut stew with tomato, ginger, and greens. A one-pot vegan comfort dish.
Tabbouleh
Traditional tabbouleh — a Lebanese parsley salad with bulgur, tomatoes, lemon, and olive oil.
Takiawase (Simmered Vegetables in Dashi)
Takiawase — seasonal vegetables simmered separately in dashi and composed on a plate. A kaiseki technique.
Vinegret (Ukrainian Beet and Potato Salad)
Vinegret — a jewel-toned Ukrainian beet salad with potatoes, pickles, and sunflower oil. A make-ahead classic.
Za'atar Fattoush
Za'atar fattoush with crispy pita chips, sumac dressing, and fresh herbs — a Lebanese classic.