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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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Russian Fermented Pickles (Solyonye Ogurtsy) with cucumber, dill and garlic — Russia recipe

🇷🇺RussiaMedium

Appetizers and Sandwiches

Russian Fermented Pickles (Solyonye Ogurtsy)

Solyonye ogurtsy (солёные огурцы) are Russian sour pickles: small whole cucumbers fermented in a cold salt brine with dill, garlic and horseradish, blackcurrant and cherry leaves, and no vinegar. Russians call this the cold method, kholodny zasol, and pickles made this way in wooden barrels are called bochkovye ogurtsy, barrel pickles. This version fits one 3-litre jar. They are not malosolnye ogurtsy, the lightly salted cucumbers eaten within hours or days while still green, and not marinovannye ogurtsy, which get their sourness from vinegar. Here the acid is made by the ferment itself. This is the Russian home method: about a week in the warm, then the cold. It is shorter than the fermented pickle process tested in the United States, which runs 3 to 4 weeks at 21 to 24 °C, and US food safety services advise against the shorter one; the note below explains what that means and who should not eat these pickles. The hands-on work is about 40 minutes. The rest is waiting: 3 hours of soaking, 5 to 7 days of fermenting at room temperature and 4 weeks in the fridge, about 5 weeks in all. The jar is kept cold from the day the bubbling stops and is never stored in a cupboard.

40 min10 kcal15 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Russian Fermented Tomatoes (Solyonye Pomidory) with tomatoes, garlic and dill — Russia recipe

🇷🇺RussiaMedium

Appetizers and Sandwiches

Russian Fermented Tomatoes (Solyonye Pomidory)

Solyonye pomidory (солёные помидоры) are Russian fermented tomatoes: small whole tomatoes soured in a cold salt brine with dill, garlic and horseradish leaves, and no vinegar. Russians call this the cold method, kholodny zasol, and the same tomatoes are also called kvashenye pomidory. They are not marinovannye pomidory, marinated tomatoes, which get their sourness from vinegar or citric acid. Here the acid is made by the ferment itself. This version fits one 3-litre jar. This is the Russian home method: about a week in the warm, then the cold. It is not a process tested by a food safety service, and US food safety services advise against cucumber pickles made on the same schedule. The note below explains what that means and who should not eat these tomatoes. The hands-on work is about 40 minutes. The rest is waiting: 5 to 7 days of fermenting at room temperature and 4 weeks in the fridge, about 5 weeks in all. The jar is kept cold from the day the bubbling stops. It is never sealed airtight with a metal canning lid and never stored in a cupboard.

40 min20 kcal12 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Russian Sauerkraut (Kvashenaya Kapusta) with white cabbage and carrots — Russia recipe

🇷🇺RussiaMedium

Appetizers and Sandwiches

Russian Sauerkraut (Kvashenaya Kapusta)

Kvashenaya kapusta (квашеная капуста) is Russian sauerkraut: shredded white cabbage and grated carrot, salted dry and left to sour in their own juice, with no vinegar and no added water. In English it also goes by Russian sauerkraut or Russian fermented cabbage. This batch is 2.5 kg of shredded cabbage, 250 g of carrot and 65 g of salt, which comes to about 2.4 % of the vegetables by weight. Count on about 1 hour of work, then 5 days at room temperature and 2 days in the fridge. Many Russian kitchen recipes end the warm stage after 3 days; this one runs it for 5, so the cabbage has more time to turn sour before it goes into the cold. The USDA procedure for sauerkraut ferments for 3 to 4 weeks; this is the shorter Russian method, so the cabbage is kept in the fridge and never in a cupboard. It has no sugar and no spices in it.

60 min30 kcal24 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Salsa Macha with guajillo chiles, ancho chiles and peanuts — Mexico recipe

🇲🇽MexicoMedium

Sauces and Dips

Salsa Macha

Salsa macha is a Mexican chili oil from Veracruz — dried chiles, raw peanuts, sesame seeds, and garlic fried in oil, then coarsely blended into a thick, chunky paste. The name likely comes from macho ('bold' or 'strong'), though some cooks trace it to machacar, the pounding motion used to crush ingredients in a molcajete. Active cooking takes about 25 minutes; the salsa then needs at least an hour of hands-off resting for the flavors to settle before it's ready to eat. It tastes smoky, nutty, and fruity from the dried chiles, with a heat that builds slowly rather than hitting all at once, and keeps for up to a week in the fridge (never store it at room temperature), tasting better after the first day. Makes about 400 g; a serving is about 2 heaped tablespoons (40 g).

25 min240 kcal10 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Samosa with plain flour, ghee and potatoes — India recipe

🇮🇳IndiaAdvanced

Appetizers and Sandwiches

Samosa

Flaky, crispy pastry cones filled with spiced potato and peas, deep-fried until dark golden. The dough uses a technique called moyan dena — fat is rubbed into the flour until the mixture resembles wet sand before any water goes in. That step is what makes the crust flaky rather than bready. The filling is mashed potato with green peas, cumin, green chilli, coriander, and amchur powder for the characteristic sour edge. The frying is two-stage: low heat first to set the dough from the inside, then medium heat for color. Serve hot with mint chutney and tamarind chutney.

75 min310 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Satsebeli with tomatoes, walnuts and fresh cilantro — Georgia recipe

🇬🇪GeorgiaMedium

Sauces and Dips

Satsebeli

A Georgian tomato-and-walnut sauce whose name means for dunking. Ripe tomatoes are reduced and blended with walnuts, garlic, cilantro, basil, and Georgian spices like blue fenugreek into a tangy, pourable sauce served with grilled meat, potatoes, and bread.

30 min55 kcal12 serves

🌱Vegan🌾Gluten-free⚡Quick

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink) with tart cherry juice, magnesium glycinate powder and prebiotic soda — USA recipe

🇺🇸USAEasy

Beverages

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink)

The sleepy girl mocktail is a non-alcoholic bedtime drink built on tart cherry juice, magnesium glycinate powder, and prebiotic soda or sparkling water. Calee Shea first posted the drink on TikTok in January 2023, and it caught on from March 2023, when Gracie Norton shared her version with magnesium. It spread widely again during Dry January 2024. The evidence behind it is thin: tart cherry juice contains small amounts of natural melatonin, and studies of magnesium for sleep are few and weak. What you can count on is a pleasant evening drink and a steady bedtime cue. One serving, ready in 5 minutes.

5 min110 kcal1 serves

🌱Vegan⚡Quick🌾Gluten-free

Sorbet with fruit, lemon and sugar — France recipe

🇫🇷FranceEasy

Sweet Dishes

Sorbet

Sorbet is a light, refreshing dairy-free dessert perfect for hot days, suitable for vegans and those with lactose intolerance.

30 min200 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

Sourdough Bread with bread flour, water and salt — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Sourdough Bread

Real sourdough bread: four ingredients — bread flour, water, salt, active starter — and two to three days of patient fermentation. No yeast, no additives. The starter (a living culture of wild yeast and lactic acid bacteria) leavens the dough while simultaneously producing the organic acids that give sourdough its characteristic tang and dense, chewy crumb. The signature is the crust: baked inside a covered Dutch oven, it shatters when you cut it. The open crumb — an irregular network of large and small holes visible when sliced — comes from strong gluten development through stretch-and-folds and a long cold proof that slows fermentation and develops flavor. One of the most technically demanding home bakes; also one of the most rewarding.

1440 min180 kcal12 serves

🌱Vegan🌿Vegetarian

Spaghetti Aglio e Olio with spaghetti, garlic cloves and red pepper flakes — Italy recipe

🇮🇹ItalyEasy

Cereal and Pasta Dishes

Spaghetti Aglio e Olio

Spaghetti, olive oil, garlic, chili flakes, parsley. From pantry to table in 20 minutes. The pasta water is what turns the oil into a sauce — don't skip it.

20 min480 kcal4 serves

🌿Vegetarian⚡Quick🌶️Spicy

Spanish Red Sangria with dry red wine, brandy and fresh orange juice — Spain recipe

🇪🇸SpainMedium

Beverages

Spanish Red Sangria

Red wine, fruit, brandy, and eight hours in the fridge. The ratio matters less than the resting time — sangria made two hours ahead tastes like wine with fruit floating in it; sangria made overnight tastes like something worth a second glass. Garnacha or Tempranillo, a cinnamon stick, orange and apple, a splash of brandy. No fancy liqueurs needed.

15 min185 kcal6 serves

🌱Vegan🌾Gluten-free⚡Quick

Spinach in Sesame Sauce (Goma-ae) with fresh spinach, white sesame seeds and mirin — Japan recipe

🇯🇵JapanEasy

Vegetable and Mushroom Dishes

Spinach in Sesame Sauce (Goma-ae)

A classic Japanese side dish — blanched spinach tossed in a nutty sesame-soy dressing with a touch of mirin and sugar. Goma-ae (胡麻和え) means 'sesame-dressed' and is one of the most fundamental techniques in Japanese home cooking. Served chilled as a cold appetizer or side dish.

15 min90 kcal2 serves

🌿Vegetarian⚡Quick🌱Vegan

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