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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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Chimichurri with parsley, garlic and red wine vinegar — USA recipe

🇺🇸USAEasy

Sauces and Dips

Chimichurri

Bright, herby Argentine chimichurri sauce — flat-leaf parsley, garlic, oregano, red wine vinegar, and olive oil, chopped by hand and left to rest for 30 minutes so the flavors bloom. The best thing you can put on grilled meat.

10 min170 kcal6 serves

🌿Vegetarian🌱Vegan⚡Quick

Chimichurri Rojo (Argentine Red Chimichurri) with roasted red bell pepper, fresh flat leaf parsley and red wine vinegar — Argentina recipe

🇦🇷ArgentinaMedium

Sauces and Dips

Chimichurri Rojo (Argentine Red Chimichurri)

Chimichurri rojo is the red version of Argentina's chimichurri, the uncooked sauce of parsley, garlic, oregano, wine vinegar and oil that goes on grilled meat. The red comes from pimentón dulce (sweet paprika) and ají molido, the crushed dried chili of the Argentine pantry; some cooks there also add chopped red bell pepper (morrón), and this recipe takes that route, charring the pepper over a flame first. Everything is chopped by hand, stirred with the vinegar, then covered with oil. Hands-on time is about 30 minutes; the pepper steams under a plate for 10 minutes while you chop the rest, and the finished sauce needs 30 minutes on the counter before it tastes right. Makes about 350 ml (1½ cups); a serving is about 3 tablespoons.

30 min110 kcal8 serves

🌱Vegan🌾Gluten-free⚡Quick

Chuka Seaweed Salad with wakame, sesame oil and rice vinegar — Japan recipe

🇯🇵JapanMedium

Salads

Chuka Seaweed Salad

Chuka is a seaweed salad served as a cold starter in sushi restaurants outside Japan, made here from rehydrated dried wakame leaves in a sesame-soy dressing. The name is misleading: 'chuka' (中華) means 'Chinese-style' in Japanese and describes the dressing, not a type of seaweed. The seaweed is wakame, sold dried as cut wakame (カットわかめ). The dried strands soak in cold water until silky, then get tossed with rice vinegar, chili paste, and grated ginger. It comes together in under 15 minutes and keeps well chilled for a day or two.

10 min55 kcal2 serves

🌿Vegetarian⚡Quick🌱Vegan

Classic Ajvar with bell pepper, eggplant and garlic — Macedonia recipe

🇲🇰MacedoniaAdvanced

Sauces and Dips

Classic Ajvar

Ajvar is a sauce popular in the Balkans. It is a paste of roasted red peppers, often with eggplant, garlic, oil and vinegar; this version also has a spoonful of tomato paste.

90 min120 kcal12 serves

🌿Vegetarian🌾Gluten-free🌱Vegan

Classic French Vinaigrette with olive oil, red wine vinegar and dijon mustard — France recipe

🇫🇷FranceEasy

Sauces and Dips

Classic French Vinaigrette

A classic French vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and a hint of garlic. The 3-to-1 oil-to-acid ratio and a spoonful of mustard create a silky emulsified dressing that clings to every leaf and holds together through the meal. Makes about 120 ml (½ cup) — 2 tablespoons a serving, enough for four side salads.

5 min190 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

Classic Homemade Lemonade with fresh lemon juice and granulated white sugar — USA recipe

🇺🇸USAEasy

Beverages

Classic Homemade Lemonade

Three ingredients and a pitcher. Freshly squeezed lemons, sugar dissolved into a proper syrup so it actually blends, and cold water added gradually until the balance is exactly right.

15 min115 kcal6 serves

⚡Quick🌱Vegan🌿Vegetarian

Classic Margarita with blanco tequila, Cointreau or triple sec and fresh lime juice — Mexico recipe

🇲🇽MexicoEasy

Beverages

Classic Margarita

Three ingredients, one rule: fresh lime juice only. The classic margarita is built on the 2:1:1 ratio — tequila, orange liqueur, lime — shaken hard with ice until the shaker frosts over, then strained into a salt-rimmed glass.

5 min185 kcal1 serves

⚡Quick🌿Vegetarian🌱Vegan

Classic Mojito with white rum, fresh lime juice and fresh mint leaves — Cuba recipe

🇨🇺CubaEasy

Beverages

Classic Mojito

The mojito is a Cuban highball of white rum, lime juice, sugar, fresh mint (hierbabuena in Cuba) and soda water over ice. The Cuban original is made with granulated sugar; this version uses simple syrup, which needs no dissolving. The mint is pressed only enough to release its oils, so the drink stays fresh and never bitter. Restraint matters at every step: gentle muddling, modest sugar, plenty of ice.

5 min170 kcal1 serves

⚡Quick🌱Vegan🌿Vegetarian

Cold Brew Coffee with whole coffee beans and cold filtered water — USA recipe

🇺🇸USAEasy

Beverages

Cold Brew Coffee

Coarsely ground coffee steeped in cold water for 16 hours. No heat involved, which means the acids that make hot coffee sharp and bitter never fully develop. The result is smooth, chocolate-forward, and easy to drink black. Takes fifteen minutes of actual work the night before and pays off every morning for two weeks.

15 min10 kcal4 serves

🌱Vegan🌾Gluten-free⚡Quick

Cranberry Sauce (Homemade, from Fresh Cranberries) with cranberries and orange — USA recipe

🇺🇸USAEasy

Sauces and Dips

Cranberry Sauce (Homemade, from Fresh Cranberries)

Cranberry sauce, here the whole-berry kind made from fresh cranberries, is a sweet-tart American sauce of cranberries, sugar and orange juice that sits next to roast turkey on the Thanksgiving table; the jellied version from a can is its supermarket cousin. You simmer the berries for about 8 minutes until two thirds of them have burst, stir in the orange zest off the heat, and let the sauce cool, when the pectin in the berries sets it to a soft jam. It makes about 500 ml, 8 servings. The 15 minutes are active time; cooling takes about an hour, and the sauce keeps in the fridge for up to 10 days, so you can make it 3 days before the dinner.

15 min130 kcal8 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Crispy Fried Tofu with firm tofu, cornstarch and garlic cloves — Japan recipe

🇯🇵JapanEasy

Appetizers and Sandwiches

Crispy Fried Tofu

Japanese golden fried tofu with a crispy cornstarch crust, served with a simple soy-garlic sauce, sesame seeds, and scallion. A dish that wins over even tofu skeptics.

30 min190 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

Daigaku Imo (Japanese Candied Sweet Potatoes) with sweet potato, sesame seeds and soy sauce — Japan recipe

🇯🇵JapanMedium

Sweet Dishes

Daigaku Imo (Japanese Candied Sweet Potatoes)

Daigaku imo (大学芋, literally "university potato") is a Japanese snack and bento side of bite-size sweet potato pieces fried until crisp at the edges, then coated in a thin, glossy syrup of sugar, mirin and soy sauce and finished with black sesame. Where the name comes from is not settled: there are several stories, most of them about students, and none is proven. The potatoes are fried in a shallow layer of oil rather than deep-fried, slowly at first so the middle turns soft and sweet, then hotter for a crisp skin. The syrup takes about three minutes and sets into a thin shell as it cools. Active time is about 35 minutes including a 10-minute soak, and the pieces rest another 5 minutes on parchment. Serves four as a snack or a bento side.

35 min220 kcal4 serves

🌱Vegan🌿Vegetarian

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