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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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Tabbouleh with bulgur, parsley and tomato — Lebanon recipe

🇱🇧LebanonMedium

Salads

Tabbouleh

Tabbouleh is a Lebanese herb salad — not, as many Western recipes would have it, a grain salad with herbs in it. The correct ratio is roughly four parts chopped parsley to one part bulgur by volume. The bulgur is present for texture and a gentle nuttiness, but the parsley is the point: the salad should be intensely green, assertively flavoured, and taste like fresh herbs dressed with lemon rather than wheat dressed with garnish. Fine bulgur (#1) soaks directly in the lemon-olive oil dressing without any cooking, which keeps the texture light. The tomatoes are salted and drained before going in so they don't flood the salad with watery juice. Everything is finely chopped by hand — a knife, not a food processor, which turns the parsley to paste.

30 min165 kcal4 serves

🌿Vegetarian🌱Vegan⚡Quick

Tahini Sauce with tahini, lemon and garlic — Israel recipe

🇮🇱IsraelEasy

Sauces and Dips

Tahini Sauce

Simple tahini sauce — sesame paste thinned with water, brightened with lemon and garlic. Five minutes, no cooking. The trick is adding water gradually until it goes from thick paste to pourable silk.

5 min80 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

Tanghulu (Chinese Candied Fruit) with strawberries and sugar — China recipe

🇨🇳ChinaEasy

Sweet Dishes

Tanghulu (Chinese Candied Fruit)

Tanghulu has been sold on Beijing streets since the Song dynasty, but most people outside China discovered it through TikTok — where the cracking sound became its own genre. Fresh fruit on a stick, sealed in boiling sugar that sets like glass. Three ingredients. You will probably mess it up the first time. The instructions below exist so you don't.

30 min145 kcal5 serves

🌿Vegetarian🌱Vegan⚡Quick

Tempeh Stir-Fry with tempeh, soy sauce and sesame oil — Indonesia recipe

🇮🇩IndonesiaAdvanced

Vegetable and Mushroom Dishes

Tempeh Stir-Fry

Crispy-edged tempeh cubes and stir-fried vegetables in a savory-sweet soy, ginger, and garlic sauce. Tempeh is one of the few plant proteins that genuinely crisps when fried — the dense, fermented structure browns at the edges while staying chewy in the center, which is exactly what a stir-fry needs. The sauce caramelizes against the hot pan in the last minute of cooking, coating everything in a glossy layer. Serve over jasmine rice or soba noodles with sesame seeds and spring onion.

30 min420 kcal3 serves

🌿Vegetarian🌱Vegan⚡Quick

Tepache (Mexican Fermented Pineapple Drink) with pineapple, piloncillo and cinnamon sticks — Mexico recipe

🇲🇽MexicoEasy

Beverages

Tepache (Mexican Fermented Pineapple Drink)

Tepache is a traditional Mexican fermented pineapple drink built on pineapple rinds, piloncillo (unrefined Mexican cane sugar), Mexican cinnamon, and cloves. Wild yeast living on the pineapple peel does the work over 48 to 72 hours, producing a mildly sweet, lightly tangy, naturally carbonated drink with a little alcohol — usually around 1 percent, up to about 2 with a long, warm ferment. It goes back to pre-Hispanic Mexico, where the drink was first made from corn (the name comes from Nahuatl 'tepiatl', meaning corn drink); today street vendors in Mexico City sell it in big glass jars with ice. Active work is 20 minutes, fermentation handles the rest. Makes 2 liters, 8 servings of about 250 ml each.

20 min110 kcal8 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Tkemali with sour plums, fresh cilantro and fresh dill — Georgia recipe

🇬🇪GeorgiaMedium

Sauces and Dips

Tkemali

A Georgian sour plum sauce, the country's answer to ketchup: plums simmered soft, sieved smooth, and seasoned with garlic, chili, cilantro, dill, and mint. Tart and herbal, it is served with grilled meat, chicken, and potatoes.

40 min35 kcal12 serves

🌱Vegan🌾Gluten-free🌶️Spicy

Tomato Salad with tomato, red onion and garlic — Mediterranean recipe

🌊MediterraneanEasy

Salads

Tomato Salad

The simplest salad in the world — when tomatoes are truly ripe. Thick wedges of juicy tomatoes with red onion, garlic and oregano, dressed with olive oil and sherry vinegar. The tomatoes release juice that blends with the dressing into an extraordinary sauce.

20 min150 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

Toum with garlic and lemon juice — Lebanon recipe

🇱🇧LebanonEasy

Sauces and Dips

Toum

Toum is a Lebanese garlic sauce whipped into a fluffy white emulsion with just garlic, lemon juice, oil, and salt. It pairs with grilled chicken, shawarma, falafel, or roasted vegetables. The recipe makes about 500 g, and a serving is 2 tablespoons (about 30 g). Chill it for an hour before serving. Toum lives in the fridge only: use it within 4 days and freeze the rest in portions.

15 min195 kcal16 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Turkish Coffee with coffee and cardamom — Turkey recipe

🇹🇷TurkeyEasy

Beverages

Turkish Coffee

Turkish coffee is not a type of coffee — it's a method. Powder-fine grounds are simmered unfiltered in a small long-handled pot called a cezve, never boiled, and poured straight into the cup without straining. The grounds settle at the bottom. You drink down to them, then stop. The foam that forms on top is not incidental — it's the measure of a well-made cup. Getting it consistently requires a cold water start, low heat, and patience. The process takes about three minutes once you know what to watch for.

10 min5 kcal2 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Vegan Brownies with dark chocolate, vegan butter and flaxseed — USA recipe

🇺🇸USAMedium

Sweet Dishes

Vegan Brownies

Fudgy, deeply chocolatey brownies made without eggs or dairy — with a thin, glossy, crackled top and a dense, squidgy center. The technique that makes the difference: dissolving the sugar in the warm chocolate mixture before combining with the dry ingredients. This is what creates the shiny surface. The flax egg binds without adding lift, keeping the texture dense rather than cakey. These are not a compromise version of brownies. They are just brownies.

45 min280 kcal16 serves

🌿Vegetarian🌱Vegan

Vegan Buddha Bowl with chickpeas, sweet potato and quinoa — USA recipe

🇺🇸USAAdvanced

Salads

Vegan Buddha Bowl

Quinoa, crispy spiced chickpeas, roasted sweet potato, fresh avocado, and shredded purple cabbage, all brought together with a tahini-lemon dressing. Buddha bowls follow a five-part formula: grain base, plant protein, roasted vegetables, fresh raw vegetables, and sauce. There's no fixed recipe — the whole point is that you can swap nearly every component based on what's in season or what's in your fridge, and the bowl still works. What makes this version reliable: the chickpeas are properly dried before roasting, the sweet potato is cut small enough to caramelize rather than steam, and the tahini dressing is thinned down enough to actually coat everything rather than sitting on top.

40 min540 kcal2 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Vegan Cheesecake with cashews, coconut cream and lemon juice — USA recipe

🇺🇸USAMedium

Sweet Dishes

Vegan Cheesecake

A no-bake cheesecake built on a date-and-nut base, filled with blended cashews, lemon, vanilla, and coconut cream, then set in the freezer until firm. The texture is rich and silky — somewhere between a classic New York cheesecake and a frozen cream dessert. The tang from the lemon juice is what makes it taste like a cheesecake rather than just a sweet cashew cream. This recipe requires a high-speed blender and patience: soaked cashews and several hours of chilling. In exchange, it produces something that looks and tastes considerably more impressive than its ingredient list suggests.

30 min390 kcal10 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

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