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Vegan recipes

Fully plant-based — no dairy, no eggs, no hidden fish sauce. Dishes built from grains, legumes, vegetables, and real cooking, not packaged substitutes.

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Acai Bowl with frozen acai, banana and frozen blueberries — Brazil recipe

🇧🇷BrazilEasy

Breakfast and Brunch

Acai Bowl

An acai bowl is a Brazilian bowl of frozen acai pulp blended thick enough to eat with a spoon, served under granola, fruit and seeds. Getting it thick is about temperature, not blender power: freeze the banana solid (at least 2 hours, or keep a bag of frozen slices ready), use no more than 60 ml of liquid, and blend on low, stopping often to push the mixture back down with the tamper or a spatula.

10 min630 kcal1 serves

🌱Vegan⚡Quick🌿Vegetarian

Achichuk with tomatoes, onion and green chili pepper — Uzbekistan recipe

🇺🇿UzbekistanEasy

Salads

Achichuk

An Uzbek salad of paper-thin ripe tomatoes and onion with hot green chili and fresh herbs, dressed simply with salt, pepper, and a little unrefined sunflower oil. It is the classic fresh companion to plov, cutting the richness of the rice with bright acidity and a touch of heat.

15 min50 kcal6 serves

🌱Vegan🌾Gluten-free⚡Quick

Adjika with hot red peppers, blue fenugreek and ground coriander — Georgia recipe

🇬🇪GeorgiaEasy

Sauces and Dips

Adjika

A fiery Georgian-Abkhazian spice paste of hot red peppers, garlic, salt, walnuts, and Caucasian spices like blue fenugreek and coriander. Authentic adjika has no tomatoes; it is ground raw into a red pesto-like paste and used as a rub or condiment. It needs a day or two in the fridge before the flavors come together. Makes about 750 g; a serving is 1 tablespoon.

25 min25 kcal50 serves

🌱Vegan🌾Gluten-free🌶️Spicy

Ajapsandal with eggplant, tomato and garlic — Georgia recipe

🇬🇪GeorgiaAdvanced

Vegetable and Mushroom Dishes

Ajapsandal

Ajapsandal (also spelled Adzhapsandali or Ajapsandali) is a Georgian vegetable stew of eggplants, bell peppers, tomatoes and potatoes, seasoned with cilantro, basil, parsley, garlic and hot pepper. The eggplant is fried first, then everything simmers together under a lid for 20 to 25 minutes. It is served hot as a main course or cold as an appetiser, and many people think it tastes better the next day. The quantities here (about 1 kg of eggplant, 350 g of peppers, 600 g of tomatoes and 400 g of potatoes) make four generous main-course portions, or six as a side. The 70 minutes cover chopping, frying and stewing; salting the eggplant adds 20 to 30 minutes of waiting, and the finished stew rests another 15 to 20.

70 min470 kcal4 serves

🌿Vegetarian🌶️Spicy🌾Gluten-free

Aperol Spritz with Aperol, Prosecco and soda water — Italy recipe

🇮🇹ItalyEasy

Beverages

Aperol Spritz

Three parts Prosecco, two parts Aperol, one part soda water, poured in that order over ice in a large wine glass. The 3-2-1 ratio is the official recipe and it works — bitter, lightly sweet, sparkling, orange. The drink originated in the Veneto region of northeastern Italy as an aperitivo, meaning it's designed to be drunk before a meal to open the appetite. It's not complicated. What kills it at home is the wrong order of pouring and warm prosecco.

5 min195 kcal1 serves

🌱Vegan🌾Gluten-free⚡Quick

Bazhe with walnuts, blue fenugreek and ground coriander — Georgia recipe

🇬🇪GeorgiaMedium

Sauces and Dips

Bazhe

Bazhe is a cold, uncooked Georgian walnut sauce, often called the king of Georgian sauces. Ground walnuts, garlic, and spices like blue fenugreek and marigold are loosened with vinegar and water into a creamy, tangy sauce served with poultry, fish, and vegetables. The recipe makes about 450 g (roughly 2 cups), and a serving is 3 tablespoons. Chill it before serving.

15 min130 kcal10 serves

🌱Vegan🌾Gluten-free⚡Quick

Black Bean Burger with black beans, rolled oats and flaxseed — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Black Bean Burger

Black beans mashed to a chunky paste, mixed with sautéed onion and garlic, smoked paprika, cumin, chipotle, oats, and a flax egg, then shaped into patties, chilled until firm, and pan-fried until dark and crisp on the outside. The key textures in a good black bean burger: a proper crust on the outside, and enough whole or partially mashed beans inside to give it a real bite rather than a uniform paste. Two things that determine success: dry the beans before mashing, and don't skip the resting time in the fridge.

45 min380 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Cashew Cream Pasta with cashews, nutritional yeast and pasta — USA recipe

🇺🇸USAMedium

Cereal and Pasta Dishes

Cashew Cream Pasta

Raw cashews soaked and blended with garlic, lemon, and nutritional yeast into a thick, silky cream that coats pasta like a dairy-free alfredo. This is the recipe that converts people to nutritional yeast. The sauce itself takes about 5 minutes once the cashews are soaked, and it genuinely tastes like something made with cream and Parmesan — without either. Spinach and cherry tomatoes go in at the end for color and texture. The pasta water is the secret to making the sauce flow: add it a splash at a time until the sauce coats the pasta without pooling.

30 min670 kcal4 serves

🌿Vegetarian🌱Vegan⚡Quick

Cauliflower Buffalo Wings with cauliflower, hot sauce and vegan butter — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Cauliflower Buffalo Wings

Cauliflower florets dipped in a seasoned batter, baked at high heat until golden and crisp, then tossed in a tangy, spicy buffalo sauce and served with celery, carrots, and vegan ranch. The appeal of this dish is in the contrast: the hot, sticky sauce against the crunchy coating, the cool creamy dip on the side. Two things determine whether they work or not — dry florets before battering, and enough space between pieces on the tray. Everything else is forgiving.

45 min210 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Chermoula with cilantro, parsley and garlic — Morocco recipe

🇲🇦MoroccoMedium

Sauces and Dips

Chermoula

Chermoula is Morocco's answer to chimichurri — a herb sauce built on cilantro and parsley, sharpened with lemon, warmed by cumin and paprika, cut through with raw garlic. It's used three ways in Moroccan cooking: as a marinade before cooking, a sauce spooned over at the end, and a condiment on the side. The fish version, where whole fish are stuffed and grilled with chermoula, is the most famous application. But it works equally well on chicken thighs, roasted cauliflower, fried eggs, grilled bread, or anything else that could use a hit of brightness. Make it in a food processor for speed, or by hand with a knife if you want more texture.

10 min140 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Chickpea and Spinach Curry with chickpeas, spinach and tomatoes — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Chickpea and Spinach Curry

Two cans of chickpeas, a bag of spinach, tomatoes, coconut milk, and a handful of spices. One pan, 35 minutes. The kind of meal that costs almost nothing, reheats perfectly, and somehow gets better the next day. The spice list looks long but everything on it is standard pantry — once you have them, this recipe costs next to nothing per portion.

35 min340 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Chickpea Tikka Masala with chickpeas, coconut milk and garam masala — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Chickpea Tikka Masala

Chickpeas simmered in a creamy, deeply spiced tomato and coconut sauce. The flavor builds in layers: caramelized onion as the base, garlic and fresh ginger for sharpness, bloomed spices for depth, tomato paste cooked until it darkens, then coconut milk pulled in at the end to soften everything into something rich and velvety. This is the version of tikka masala that makes people think vegan food is actually good. It reheats better than almost anything and tastes noticeably better the day after you make it.

40 min420 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

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