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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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Kissel (Russian Berry Kissel) with cranberries, red currants and potato starch — Russia recipe

🇷🇺RussiaEasy

Beverages

Kissel (Russian Berry Kissel)

Kissel is a classic Russian berry dessert-drink thickened with potato starch. Tart cranberries and red currants are simmered into a bright ruby juice, sweetened, then set to a glossy, spoonable consistency with a starch slurry. How much starch you add decides whether it's a warm sippable drink or a firm dessert you eat with a spoon. It's naturally vegan and gluten-free.

25 min160 kcal6 serves

🌱Vegan🌾Gluten-free⚡Quick

Korean Carrot Salad with carrot, onion and garlic — Korea recipe

🇰🇷KoreaAdvanced

Appetizers and Sandwiches

Korean Carrot Salad

A spicy marinated carrot salad where the carrots stay firm while vinegar, garlic and spices create a rich, tangy flavor. Best after marinating overnight in the refrigerator.

90 min150 kcal8 serves

🌿Vegetarian🌶️Spicy🌱Vegan

Korean Marinated Daikon with daikon radish, sesame oil and rice vinegar — Korea recipe

🇰🇷KoreaMedium

Salads

Korean Marinated Daikon

A refreshing Korean side dish of daikon sliced into rounds, salted to draw out moisture, then marinated in a sweet-tangy soy dressing with garlic and chili. Served cold as banchan alongside rice or grilled meats. It is a quick, one-hour home take on Korean soy-pickled radish (mu-jangajji), which is traditionally cured for a week. Hands-on time is about 15 minutes; the 15 minutes of salting and the hour in the fridge are not counted.

15 min70 kcal2 serves

🌿Vegetarian🌱Vegan

Korean Soy Asparagus with soy asparagus, garlic and scallion — Korea recipe

🇰🇷KoreaMedium

Salads

Korean Soy Asparagus

A Korean-style cold appetizer made from dried tofu skin sticks (fuchju, sold as soy asparagus): soaked, briefly boiled, and marinated in a savory soy-garlic-sesame dressing. Served cold alongside rice. Allow 5–6 hours for soaking and at least 1 hour in the fridge.

20 min270 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Kulish with millet, salo and potatoes — Ukraine recipe

🇺🇦UkraineMedium

Soups

Kulish

A hearty Ukrainian Cossack soup of millet cooked with salo and onion, somewhere between a soup and a porridge. Potatoes, carrot, and herbs round it out; rendered salo and golden onion give it its deep, smoky-savoury character. It is served hot with dill and cracklings.

45 min330 kcal6 serves

🌾Gluten-free🌿Vegetarian🌱Vegan

Kuri Gohan (Japanese Chestnut Rice) with chestnuts, glutinous rice and short grain rice — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Kuri Gohan (Japanese Chestnut Rice)

Kuri gohan (栗ご飯) is a Japanese rice dish cooked with fresh chestnuts, made in home kitchens from September through October when kuri come into season. The name is just chestnut plus gohan, cooked rice; a version with more glutinous rice is sometimes called kuri okowa, and the dish is also called kurimeshi (栗飯). Sake and salt do the seasoning instead of soy sauce, and a small share of mochigome mixed into the short-grain rice keeps the grains glossy and slightly chewy, so the chestnut's sweetness stays in front. The chestnuts steam directly on top of the rice and come out soft enough to break with chopsticks, closer in texture to a baked sweet potato than a raw nut. Active time here covers peeling and finishing the rice; the chestnuts need at least 20 minutes soaking before you can peel them and the rice needs another 30 minutes to soak before cooking, so allow about 2 hours 20 minutes start to finish, most of it soaking and waiting. Serves four alongside grilled fish, pickles and a bowl of miso soup.

50 min380 kcal4 serves

🌱Vegan🌾Gluten-free

Lebanese Falafel with dried chickpeas, flat leaf parsley and fresh cilantro — Lebanon recipe

🇱🇧LebanonAdvanced

Vegetable and Mushroom Dishes

Lebanese Falafel

Falafel is a deep-fried ball of ground soaked chickpeas, fava beans or both, mixed with herbs and spices and sold as street food across the Levant and Egypt. This version uses chickpeas only; in Lebanon the mixture is often half chickpeas and half dried fava beans. The dried chickpeas soak for 24 hours and the ground mixture chills for 1 hour, with no flour or egg; the hands-on work takes about 70 minutes. The shell cracks under the teeth and the centre stays moist, coarse and green. Eat it straight from the fryer with tahini sauce, pickles and warm flatbread.

70 min580 kcal4 serves

🌱Vegan🌾Gluten-free🌿Vegetarian

Lentil Bolognese with red lentils, crushed tomatoes and tomato paste — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Lentil Bolognese

Red lentils simmered with soffritto, tomato paste, crushed tomatoes, and red wine into a thick, deeply savory pasta sauce. No meat, no substitutes — just lentils doing what they do best when you give them enough time and heat. The sauce works because red lentils dissolve into the tomato base, thickening it while adding body and protein. Walnuts, added near the end, give the sauce a slight richness and something to chew on. The whole thing takes about 40 minutes and tastes better the next day.

45 min480 kcal4 serves

🌿Vegetarian🌱Vegan

Mochi with glutinous rice flour and sugar — Japan recipe

🇯🇵JapanEasy

Sweet Dishes

Mochi

Mochi is a traditional Japanese dessert with a unique, delicate texture made from glutinous rice, filled with fresh fruit — the taste varies with the filling but the exquisite chewy texture is always recognizable.

30 min85 kcal10 serves

🌿Vegetarian⚡Quick🌱Vegan

Muhammara with roasted red peppers, walnuts and pomegranate molasses — Lebanon recipe

🇱🇧LebanonMedium

Sauces and Dips

Muhammara

Muhammara is a roasted red pepper and walnut dip from Aleppo, Syria, thickened with breadcrumbs and sharpened with pomegranate molasses; the name is Arabic for 'reddened'. Its flavor is unlike anything else in the mezze world: sweet from the peppers, tangy from pomegranate molasses, earthy from toasted walnuts, with a slow heat from Aleppo pepper. Breadcrumbs give it body and a slightly grainy texture that holds up on pita. The recipe makes about 650 g (roughly 2½ cups), enough for 6 as part of a mezze. The dip improves overnight — the flavors round out and the texture firms slightly. Unlike hummus, which can be polarising, muhammara tends to win over everyone who tries it.

20 min240 kcal6 serves

🌿Vegetarian🌱Vegan⚡Quick

Mulled Wine with red wine, orange and cinnamon sticks — Germany recipe

🇩🇪GermanyEasy

Beverages

Mulled Wine

Glühwein is the hot spiced red wine poured from wooden huts at German Christmas markets: wine, sugar, orange and whole spices, and under EU rules nothing else — not even water. Orange and cinnamon carry the top of it, while cloves and star anise sit underneath and keep the drink from reading as syrup. Heat is the whole job here: hold the pot near 70°C and never let it bubble, or the wine browns and goes flat. Active work is about fifteen minutes, after which the pan sits on the lowest flame for another twenty to thirty while the spices open up.

15 min200 kcal4 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Mushroom Wellington with portobello mushrooms, chestnut mushrooms and puff pastry — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Mushroom Wellington

A log of portobello mushrooms, duxelles, wilted spinach, and caramelized onion wrapped in golden, shattering puff pastry. This is the dish that makes vegan holiday cooking feel genuinely festive rather than compensatory. The key is managing moisture at every stage — mushrooms that are properly dried, spinach that is squeezed out, a filling that is cold when it meets the pastry. Get those things right and the pastry bakes crisp and dry rather than soggy at the base. The scored top, the knife going through the layers, the steam that rises — it's one of those dishes that impresses the table before anyone has even tasted it.

75 min480 kcal6 serves

🌿Vegetarian🌱Vegan

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