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Vegetarian recipes

No meat, no apology. Dishes that earn their place on the table without leaning on a fake-meat crutch — vegetables, grains, dairy, eggs cooked with intent.

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Käsespätzle with flour, eggs and Emmental cheese — Germany recipe

🇩🇪GermanyMedium

Cereal and Pasta Dishes

Käsespätzle

Swabia's answer to macaroni cheese: fresh egg noodles layered hot with two kinds of grated cheese and buried under slowly caramelised onions. There is no sauce and no oven required — the cheese melts on the residual heat of the noodles, which is exactly why the layering has to happen fast.

50 min680 kcal4 serves

🌿Vegetarian

Kataifi Pistachio Parfaits with kataifi, pistachio cream and mascarpone — UAE recipe

🇦🇪UAEMedium

Sweet Dishes

Kataifi Pistachio Parfaits

Individual dessert glasses layered with whipped mascarpone cream, toasted kataifi mixed with pistachio cream, and a drizzle of chocolate ganache. The Dubai chocolate bar flavors in a glass, assembled to order so the kataifi stays crunchy. No baking.

30 min450 kcal4 serves

⚡Quick🌿Vegetarian

Khvorost (Ukrainian Fried Pastry) with flour, egg and milk — Ukraine recipe

🇺🇦UkraineAdvanced

Flour and Confectionery Products

Khvorost (Ukrainian Fried Pastry)

Khvorost ('brushwood') is a crisp fried pastry made across Russia and Ukraine (in Ukraine it is called verhuny or khrusty): thin strips of dough twisted into a bow and dusted with powdered sugar (the Poles make the same thing and call it chruściki or faworki). The dough is rolled almost see-through, and a splash of brandy weakens the gluten, which is what makes the pastry brittle and crisp. The dough rests for 30 minutes before rolling.

90 min275 kcal10 serves

🌿Vegetarian

Kimchi Fried Rice with kimchi, short grain rice and gochujang — Korea recipe

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Kimchi Fried Rice

The definitive Korean way to use up sour kimchi and day-old rice: the kimchi is fried until it caramelises, seasoned with gochujang, tossed with cold rice, and topped with a runny fried egg. It's a five-minute weeknight plate built entirely from fridge and pantry staples, and it lives or dies on how fermented the kimchi is.

20 min480 kcal2 serves

⚡Quick🌶️Spicy🌿Vegetarian

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 min120 kcal6 serves

🌱Vegan🌾Gluten-free⚡Quick

Knafeh with Pistachios and Orange Blossom with kataifi, akkawi cheese and pistachios — Lebanon recipe

🇱🇧LebanonAdvanced

Flour and Confectionery Products

Knafeh with Pistachios and Orange Blossom

Knafeh is the great sweet of the Levant: a layer of mild, stretchy cheese buried between two layers of buttered kataifi pastry, baked until the shredded strands turn deep gold, then drenched in cold orange blossom syrup the moment it leaves the oven. Salty and sweet, crisp and molten at once, it's eaten warm while the cheese still pulls, scattered with green pistachios. In Lebanon it's as much a breakfast, tucked into sesame bread, as a dessert.

90 min610 kcal8 serves

🌿Vegetarian

Kokosmakronen (German Coconut Macaroons) with egg whites and desiccated coconut — Germany recipe

🇩🇪GermanyMedium

Flour and Confectionery Products

Kokosmakronen (German Coconut Macaroons)

Kokosmakronen are small German coconut macaroons made from whipped egg white, sugar and desiccated coconut, baked in golden-tipped mounds on thin wafer discs called Oblaten. English recipes often just call them German coconut macaroons, and despite the name they have nothing to do with the French macaron. The egg white is beaten into a stiff meringue before the coconut goes in, and the mass is then warmed briefly over a water bath, which thickens it enough to hold a tall dome instead of spreading flat in the oven. Baked low and slow, the tips turn crisp and golden while the centre stays soft and chewy, closer to a coconut meringue than a biscuit.

45 min200 kcal10 serves

🌿Vegetarian

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

Kürbissuppe (German Pumpkin Soup) with pumpkin, onion and garlic — Germany recipe

🇩🇪GermanyMedium

Soups

Kürbissuppe (German Pumpkin Soup)

Kürbissuppe is the pumpkin soup Germans cook from late September through November, built on Hokkaido squash, onion, ginger and a little cream. The Hokkaido goes into the pot unpeeled: its skin is thin, cooks away completely in twenty minutes and carries a good share of the colour and of the chestnut taste that separates this from a soup made with peeled butternut. The cubes are browned in butter first, otherwise the sweetness has nothing underneath it. It gets finished at the table with toasted seeds and a spoonful of dark green pumpkin seed oil.

40 min340 kcal4 serves

🌿Vegetarian🌾Gluten-free

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