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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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Narsharab with pomegranate juice, cinnamon and ground coriander — Azerbaijan recipe

🌍AzerbaijanMedium

Sauces and Dips

Narsharab

An Azerbaijani sauce of 100 percent pomegranate juice slowly reduced to a thick ruby syrup and seasoned with warm spices like cinnamon, coriander, and basil. Its name means pomegranate wine; this version is made without sugar, so it stays sharp and tart, and it is served with grilled meat and fish.

55 min35 kcal16 serves

🌱Vegan🌾Gluten-free

New York-Style Bagels with bread flour and yeast — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

New York-Style Bagels

A New York bagel is a ring of stiff wheat dough that is boiled and then baked — the New York take on a bread of Ashkenazi Jewish origin. The dough is lean, with no fat and no eggs: only bread flour, water, yeast, salt and barley malt syrup. With 58% water it is much stiffer than ordinary bread dough and has to be kneaded until smooth and elastic. After a night in the refrigerator, which builds flavour, the bagels are shaped and boiled for a minute a side in water with malt syrup, to which this home version adds a spoonful of bicarbonate of soda for a darker crust; the boil gelatinises the starch on the surface, sets the crust and gives the dense chew that separates a bagel from a roll. They are then baked in a hot oven until deep golden-brown and shiny. Seeds or 'everything' seasoning go on while the bagels are still wet from the pot, and they are eaten split with cream cheese and smoked salmon, or warm with nothing at all. Start the day before: the work and the oven take about 70 minutes, but the dough also rises for an hour, spends 8 to 24 hours in the refrigerator and rests for 30 to 45 minutes once shaped.

150 min280 kcal8 serves

🌿Vegetarian🌱Vegan

Pakora with chickpea flour, onion and cauliflower — India recipe

🇮🇳IndiaAdvanced

Appetizers and Sandwiches

Pakora

Crispy spiced fritters made by coating vegetables in a thick chickpea flour batter and deep-frying until audibly crunchy. The batter starts deliberately thick — when vegetables are added, the salt draws out their moisture and the batter reaches the right consistency on its own. The mix rests for 15 to 20 minutes before frying. Rice flour in the batter adds crunch and keeps the pakoras from soaking up oil. The vegetables here are onion, cauliflower and spinach; potato is another classic choice. Serve immediately with the quick mint-coriander chutney below and, if you have it, shop-bought tamarind chutney.

35 min290 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Panzanella (Tuscan Bread and Tomato Salad) with stale bread, tomatoes and red onion — Italy recipe

🇮🇹ItalyMedium

Salads

Panzanella (Tuscan Bread and Tomato Salad)

Panzanella is a classic Tuscan salad of stale bread and ripe summer tomatoes, dressed with olive oil and red wine vinegar, with red onion and basil. It is a summer dish of central Italy (Tuscany and around), and a clear example of cucina povera — a way to use up stale bread, like its relatives Pappa al pomodoro and Ribollita. The name comes from pane (bread) and zanella (a deep bowl), reflecting its humble roots, and the dish goes back to the Middle Ages and the Tuscan countryside. A curious fact: the first panzanella had no tomatoes at all — it was made with bread, onion, and purslane, and the tomato only became the central ingredient in the 20th century. Unlike ordinary salads, panzanella is built on bread as its base: pieces of stale bread soak up the tomato juice, olive oil, and vinegar, turning soft but springy — never soggy when made correctly. The technical keys: stale bread, not fresh; soak and wring it out rather than toasting it (the authentic Tuscan way); ripe seasonal tomatoes whose juice becomes part of the dressing; red wine vinegar, not balsamic; and a 15-30 minute rest so the flavors come together. Served at room temperature as an antipasto or a light summer meal, it is summer on a plate — and best eaten the same day it is made.

30 min280 kcal4 serves

🌱Vegan⚡Quick

Patatas Bravas with potato, olive oil and tomato — Spain recipe

🇪🇸SpainAdvanced

Vegetable and Mushroom Dishes

Patatas Bravas

Patatas bravas — literally 'fierce potatoes' — is one of the most ordered tapas dishes in Spain. The concept is simple: crispy fried or roasted potatoes served with a smoky, spiced tomato sauce called salsa brava and a drizzle of garlic aioli. The potatoes need two things to be genuinely good: a fluffy interior and a crisp exterior that holds up under the sauce. The baking soda trick in the parboiling water roughens the potato surface and dramatically improves crispiness whether you roast or fry. The bravas sauce is built on smoked paprika — pimentón de la Vera, the sweet-smoky Spanish kind — which is non-negotiable. The aioli is simply good mayonnaise with fresh garlic and lemon.

55 min380 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Piña Colada with white rum, cream of coconut and pineapple — Dominican Republic recipe

🇩🇴Dominican RepublicEasy

Beverages

Piña Colada

White rum, cream of coconut, and frozen pineapple blended until smooth and thick.

10 min380 kcal2 serves

🌱Vegan🌾Gluten-free⚡Quick

Piroshki with Potato (Russian Potato Pies) with potato, onion and wheat flour — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Piroshki with Potato (Russian Potato Pies)

Piroshki with potato are small Russian pies of soft yeast dough wrapped around mashed potato and fried onion, then cooked in a pan of oil that comes about halfway up them. In Russian they are пирожки с картошкой (pirozhki s kartoshkoy; one is a pirozhok) and in Japanese ピロシキ. Most of the Russian home recipes we read fry them, and they can also be baked in the oven. The dough here is a lean one, just water, oil, yeast, sugar, salt and flour, with no egg or dairy. That makes these piroshki vegan. The doughs of the meat piroshki on this site are richer: sour cream and eggs for the fried ones, milk, butter and egg for the baked ones. Allow about 2½ hours in all. For an hour of that the dough rises, and you make and cool the filling while it does.

80 min550 kcal8 serves

🌿Vegetarian🌱Vegan

Pita Bread with bread flour, yeast and olive oil — Lebanon recipe

🇱🇧LebanonAdvanced

Flour and Confectionery Products

Pita Bread

Pita (from the Greek πίτα) is the leavened flatbread of the Middle East and Eastern Mediterranean. Flatbreads like it have been baked in the Near East for thousands of years, though the steam-puffed pocket is thought to be a much later development. The pocket forms during baking: when a thin disc of well-hydrated yeast dough hits an extremely hot baking surface, the water in the dough converts instantly to steam, inflating the two layers of dough apart like a balloon. As the bread cools, the steam escapes and the pocket collapses — but the internal separation remains, creating the pocket that makes pita the ideal vehicle for falafel, shawarma, hummus, and mezze. The technique is simple but precise: the right dough hydration, the correct thickness (4 to 5 mm), and a screaming-hot baking surface are the three variables that determine whether a pita puffs completely or bakes flat.

90 min220 kcal8 serves

🌱Vegan🌿Vegetarian

Ribollita (Tuscan Reboiled Bread and Bean Soup) with cannellini beans, cavolo nero and stale bread — Italy recipe

🇮🇹ItalyAdvanced

Soups

Ribollita (Tuscan Reboiled Bread and Bean Soup)

Ribollita is a thick Tuscan soup of cannellini beans, cavolo nero (black kale), and stale bread — one of the central symbols of cucina povera (peasant cooking). The name means 'reboiled' (from the Italian ribollire), and that is the whole point of the dish: it is born from leftovers. Tuscan peasants would cook a simple vegetable soup called minestra early in the week, then the next day reheat what remained with the addition of stale bread, turning minestra into ribollita. The paradox of the dish is that it gets better the longer it sits and the more times it is reboiled. On day one it is still a brothy minestra di pane; on day two, after reboiling, it becomes true ribollita — dense and almost semi-solid. Its roots reach back to the Middle Ages in the plain of Pisa and the lands of Arezzo and Florence, where it was the main winter nourishment of the poorest. The three non-negotiable elements are cannellini beans, cavolo nero, and saltless Tuscan bread (pane sciocco), which stales within a day. By tradition the cavolo nero should have 'taken the frost,' which makes its leaves sweeter and more tender. Key techniques: blend half the beans for a creamy base without any cream, tear the stale bread by hand, and use potato plus bread as a double thickener until the soup is dense enough to serve almost on a plate. Yields 6 servings in about 2 hours of active and simmering time. Best the next day, served hot over garlic-rubbed toast with a generous pour of extra virgin olive oil and a glass of Chianti.

120 min280 kcal6 serves

🌱Vegan

Rice and Beans with rice, red kidney beans and coconut milk — Jamaica recipe

🇯🇲JamaicaMedium

Cereal and Pasta Dishes

Rice and Beans

Long-grain rice cooked together with red beans, coconut milk, thyme, garlic, and allspice in one pot. The Jamaican version — called rice and peas — uses coconut milk and whole Scotch bonnet pepper for fragrance without full heat. The same combination feeds most of the Caribbean and Latin America under different names. Whatever you call it, it is one of the most complete meals you can make from a pantry.

35 min420 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Roasted Pumpkin Seeds with pumpkin — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Roasted Pumpkin Seeds

Roasted pumpkin seeds are the whole seeds scooped out of a pumpkin, white hull and all, washed free of pulp, tossed with a little olive oil and salt, then baked until golden and crisp. In the US they are the snack made once the jack-o'-lantern is carved, in German they are geröstete Kürbiskerne, in Japanese かぼちゃの種, and the dark green pepitas sold in bags are the same seeds without the hull. We skip the salt-water boil some American recipes start with and roast the seeds low, at 150 °C, for 30 to 40 minutes. Cleaning, drying and roasting take just under an hour, plus cooling on the tray.

55 min100 kcal4 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Romesco Sauce with roasted red peppers, almonds and tomato — Spain recipe

🇪🇸SpainMedium

Sauces and Dips

Romesco Sauce

A thick, brick-red Catalan sauce of roasted red peppers, toasted almonds, garlic, tomato, stale bread, and sherry vinegar, pounded together into a rustic paste with smoked paprika and good olive oil. Romesco is one of those sauces that makes everything it touches better — grilled vegetables, fish, roasted chicken, even a fried egg. It comes from the fishermen of El Serrallo, the port quarter of Tarragona, and every family there still makes it a little differently. Keep it in the fridge and use it within 4 days, or freeze it.

25 min175 kcal6 serves

🌿Vegetarian⚡Quick🌱Vegan

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