Aromatic, spicy, refreshing and incredibly satisfying to eat – Liang Pi ticks all the boxes. It’s easily forgotten that both the noodles and wheat gluten are essentially two byproducts leftover after making and washing a simple bread dough. This recipe re-unites these two elements in a completely new way that is bound to become one of your favourite noodle dishes.
Lolli con Fave is a traditional Sicilian dish from Modica, featuring creamy fava beans, vegetables, and homemade pasta. This hearty, naturally vegan one-pot stew is a prime example of Cucina Povera, Italy’s “kitchen of the poor,” turning simple ingredients into a flavorful, rich meal.
Say hello to Gado Gado’s underrated cousin. Indonesian Lotek is nutty, tangy and spicy. It’s bold in flavor, but also refreshing thanks to the crunchy vegetables. If you like the combination of garlic, galangal, lime and peanuts, then you’re in for a treat, because this salad unites these aromas into a dressing you’ll want to bottle up and always have on hand.
Many cultures have long enjoyed the flavor boost achieved by finishing tender-cooked beans in a fragrant sauce in the oven. Tavče Gravče is the perfect example. Besides its rich flavors, it’s the method of how this dish is cooked that makes it stand out. By using a Macedonian roux, the liquid beautifully thickens into a creamy sauce that coats the beans and gives them a gnarly surface. This is baked beans taken to the next level.
Türkiye may be known for grilled meats and buttery desserts, but an entire part of Turkish cuisine actually happens to be vegan. Zeytinyağlılar are a treasure trove of Turkish dishes that are cooked in olive oil. Most of the dishes that fall under this name revolve around vegetables and one of my favourites examples is İmam bayıldı (often written Imam Bayildi).
Fill a table with these and I shall commit gluttony. This popular food from Mumbai is one of my favourite examples of how the simplicity of street food delivers a complex culinary experience through layers of flavours and textures. The three different chutneys balance sweet, sour and spicy flavour notes that beautifully accompany the savoury potato patty, while the chura adds a satisfying crunch amidst the soft bun. It’s a symphony that happens to be traditionally vegan and begs to be repeated again and again.
Dosa needs no introduction. It has long gained popularity around the world as a thin, cylinder-shaped, crispy pancake that is served so large, it reaches far over the edges of the plate. In South India’s Bengaluru, however, another version of dosa reigns supreme. Here, the batter is spread out into a smaller but thicker pancake that is fried until dark golden and simply folded in half. The result is a crispy exterior with a slighty softer interior. Whichever version you prefer, this easy Indian Dosa recipe takes you through all the steps on how to make dosa at home.
The first time I made Ajo Blanco was an absolute mess. I can’t recall what recipe I followed, but the ratios were completely off and it included unnecessary steps of passing the blended soup through a sieve. I faintly remember trying to squeeze a pulp-like mix of crushed almonds and wet bread through the fine mash, not knowing at the time what texture I should be expecting.
Upgrade your flatbread game with these Algerian Mhajeb. Flatbreads are delightful, especially when stuffed, but Mhajeb take it to the next level. The dough is stretched out so thin that you can literally see your hand through it. The result is incredible soft layered flatbreads that are only made better by the spicy onion stuffing.
Cucina Povera, Italy’s kitchen of the poor, has long been known for its use of simple, humble ingredients and frugal cooking methods. With a lack of expensive ingredients, resourcefulness became a priceless way to make food more flavoursome and nourishing. And often that resourcefulness would start with making use of leftover bread. Among poorer communities, bread was considered far too valuable to be thrown away. Instead, it was simply left to naturally dry out, at which point it became an entirely new ingredient for a whole range of dishes. Pappa al Pomodoro is one of them.
Ever since I made Idli for the first time, they have become a firm favourite. There is something magical about being able to mix together a simple batter made from rice and lentils and let it ferment all by itself without the need for any form of added yeast. A similar batter is used for Dosa, another Indian staple. With both Idli and Dosa having such a sacred place in Indian food culture, it comes to no surprise that there are a range of recipes that emerged from the need to use up any leftover batter. Kuzhi Paniyaram is one of them.
Who would have thought that the Turkish Health Ministry would play a part in creating one of the country’s most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a mixture of bulgur and raw meat, giving it its name, which literally translates to “raw meatballs”. In 2008, the Healthy Ministry banned the use of raw meat over safety concerns and vendors started using a mixture of bulgur and walnuts instead. Nowadays, it is widely known amongst Turks that Çiğ Köfte sold as street food happens to be plant-based, yet the dish remains a firm favourite with locals.
Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.
Potaje de Garbanzos, a traditional Spanish chickpea stew, is a soul-warming blend of tender garbanzo beans, vegetables and smoked paprika, simmered to perfection. It’s not only delicious, but with the help of a pressure cooker or ready-cooked legumes it’s also quick to prepare, making it perfect for weeknights or a cozy weekend meal.
Ugali is a staple of East African cuisine. This hearty cornmeal dish is quick to make, budget-friendly and pairs perfectly with a variety of sides, from savory stews to sautéed greens. Whether you’re new to Ugali or grew up with it, this recipe will show you how to achieve the perfect texture – soft, smooth and just the right amount of firmness.
Rishta bil Adas, a traditional Middle Eastern pasta and lentil soup, is as comforting as it is packed with flavor. This soul-warming recipe combines earthy lentils, silky pasta and aromatic spices to create a satisfying meal that’s both nutritious and delicious. It’s easy to make and full of wholesome ingredients that will leave you craving more.
Adas Bil Hamod is a classic Middle Eastern lentil stew that is both hearty and tangy, featuring tender lentils simmered in a broth of fresh herbs, chard, aromatic spices and fresh lemon juice. It’s a vibrant, comforting meal that’s as nutritious as it is delicious. Perfect as a wholesome meal for any occasion, Adas Bil Hamod offers a burst of flavor and a satisfying texture.
South Indian Uttapam are thick, fluffy pancakes loaded with fresh aromatics, offering a delightful alternative to idli and dosa. With its crispy edges and soft, flavorful center, Uttapam is perfect for breakfast, lunch or even a light dinner. Topped with tomatoes, onions and chilies, each bite is a burst of flavor.
Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth.
Sambar is a quintessential South Indian dish that is often served alongside Idli. It’s a tangy and spicy lentil-based stew that is made with a variety of vegetables, tamarind juice, and a blend of aromatic spices that give it a distinct aroma and taste.
Ask locals about traditional Palermo street food and Cazzilli will be high on the list. Also called Crocchè di Patate (potato croquettes), they are made from mashed potatoes, flavoured with pepper and mint and finally fried until golden and crispy.
When I travelled to Sicily to discover Italy’s traditional plant-based dishes for my series Vegan Cultures, Panelle was on the top of my list. It’s a popular street food in Palermo, but what surprised me was the use of chickpea flour to create thin chickpea fritters that are then served with a generous drizzle of lemon juice in a bread bun.
Rummaniyeh is a Palestinian aubergine and lentil stew that originated in Jaffa. When Palestinians fled historical Palestine, they took their culinary traditions with them, which is why Rummaniyeh is now often associated with Gaza.
This is my go-to recipe to use up leftover veg. Simply swap the cabbage for whatever you have lying around, roast it until golden and then serve it with the tahini, zhough and dukkah. It’s an unbeatable combination that will turn leftovers into a sensational lunch.
Yachaejeon, a beloved Korean vegetable pancake, is a delightful dish that combines a variety of fresh, colorful vegetables in a crispy, savory batter. This popular Korean recipe is perfect for anyone seeking a delicious, easy-to-make meal that’s packed with flavour and nutrition. Yachaejeon is often enjoyed as an appetiser, side dish, or even a light main course. It’s also a great way to use up any leftover vegetables you might have in the fridge.
Tahini & Miso Instant Ramen is a delightful fusion of flavours that brings together the creamy richness of tahini and the savoury depth of miso. This quick and easy recipe transforms ordinary instant ramen into a slightly more complex snack or light meal, perfect for busy days.
The Falafel Pita Sandwich is a beloved Middle Eastern classic that combines crispy falafel with fresh vegetables, a rich tahini sauce and soft pita bread. This delicious and nutritious sandwich is perfect for anyone looking to enjoy a hearty, naturally plant-based meal. Packed with protein and fibre, falafel is made from ground chickpeas mixed with aromatic herbs and spices, then fried to golden perfection, before stuffed into the soft pita.
Kao Fu, also known as Chinese braised wheat gluten, is a traditional Shanghainese dish that combines chewy wheat gluten with a flavorful mix of mushrooms, peanuts and wood ear fungus, all simmered in a savory, aromatic sauce. This classic dish is a staple in Chinese cuisine, celebrated for its unique texture and rich, umami flavors. Perfect as a main dish or a side, Kao Fu is often enjoyed during family gatherings and festive occasions.
Gochujang Yachaejeon is a flavorful twist on the classic Korean vegetable pancake, blending the savory taste of traditional yachaejeon with the spicy kick of gochujang, a fermented red chili paste. This Korean-style pancake is packed with a variety of fresh vegetables like courgette, carrots, and onions, all bound together with a light, crispy batter. The addition of gochujang not only adds a spicy depth of flavor but also gives the pancake a beautiful, rich color. Perfect as an appetizer, snack, or side dish, Gochujang Yachaejeon is a delicious way to enjoy the vibrant flavors of Korean cuisine.
Asparagus Chickpea Pancake is a delicious and healthy twist on Indian Besan Chilla – perfect for those looking to add more plant-based meals to their diet. Made with chickpea flour and fresh asparagus, this gluten-free and vegan-friendly recipe offers a savory alternative to sweet breakfast pancakes. Rich in protein and fiber, these pancakes are not only flavorful but also packed with nutrients, making them an excellent choice for a satisfying meal any time of day.
The sole purpose of this noodle dish is to get you to try out Pixian Doubanjiang (Chilli Broad Bean Paste), a powerful condiment that should have a permanent spot in your pantry.
Once the last chimes of Christmas ring out, the fanfare around Brussels Sprouts usually quietens down too. But did you know that sprouts are actually in season until March? If anything, it is post Christmas, free from the need to blend them into a Christmas spread, that we can get out some of their boldest flavours.
Burmese Tofu (Shan Tofu) is a common food from the Shan minority in Burma (Myanmar) that is made with finely milled chickpea flour, turmeric and water. It is different to traditional Chinese tofu, which involves curdling soy milk and pressing the curds into a firm block. For Burmese tofu, the liquid is heated until it begins to coagulate and is then left to set into a soft block.
Gudeg Jogja is an Indonesian jackfruit stew from the city of Yogyakarta. At the core of the dish is young, unripe jackfruit, which is slow-cooked together with palm sugar and coconut milk until all of the liquid has been absorbed.
Ribollita, Tuscany’s famous bread soup, dates back to the Middle Ages, when servants gathered leftover bread from the banquets of their superiors and combined it with vegetables into a nourishing meal. The name of the dish translates to ‘reboiled’.
Khoresh Bademjan is a comforting Persian aubergine stew that gets its distinctive flavours from the rich aroma of fried aubergines and tangy preserved black limes. Although it is traditionally made with meat, it is also common to use yellow split peas instead, turning this into a wholesome vegan option.
Here’s an easy yet wholesome dish that requires no cooking, comes together in under 30 minutes and is packed with flavour. Kisir, the Turkish Bulgur Salad, is in essence similar to a Tabbouleh. However, rather than a herb salad with a little bulgur, the bulk of Kisir consists of soaked fine bulgur which is then flavoured with a spicy red pepper paste alongside many other aromatic ingredients.
Suan La Fen (酸辣粉) is an experience for the palette and senses. The slippery noodles together with the spicy and tangy broth turn each mouthful into a fragrant and fun sensation.
This version of kibbeh combines the rich, earthy taste of pumpkin with bulgur wheat, onions and a blend of aromatic spices. The result is a savoury, golden-brown crust with a tender, spiced filling that’s perfect for a hearty meal or an impressive appetiser.
I recently travelled to Mallorca to find out what traditional vegan dishes are part of the local culture. The one that popped up on nearly every menu was Sopas Mallorquinas. It’s a rich vegetable soup that originated from the need to make use of whatever was currently growing in the garden, at a time when meat was not affordable or simply not available.
There is infinite joy in building your own taco, carefully lifting it up and biting into its many layers, all while trying not to drop anything from this delicate construction.
Mercimek Köftesi are naturally vegan lentil balls from Turkey that are made with a mix of red lentils and bulgur. They are different from the more common Çiğ Köfte, which are traditionally made with bulgur and raw meat or sometimes even only with bulgur. Besides the addition of lentils, Mercimek Köftesi also differ slightly in spices and method.
Pasta, in fact all carbs, have long gotten a bad rep. But the more I learn about food, the more I realise that carbs are not at fault here. In fact they too play a crucial role in a balanced diet as a source of energy. Rather, it’s the kind and quantity of carbs we consume that makes a difference.
With shallots being available all year round, it’s easy to forget that they too are seasonal. And September is the month when British new season shallots kick into gear. So here we go! Shallots are also brilliant at adding complexity to a dish.
One of summer’s delights is the availability of locally grown aubergines, in all their abnormal shapes and sizes, not adhering to commercial standard, but to nature’s guidance alone. The sight of these aubergines on a local farmer’s market beckons me to light up the barbecue and roast them whole, serving them with the simplest yet most powerful of all condiments, tahini and a homemade pesto.
There are few things as rewarding as making a homemade tomato sauce from scratch. The fragrance of the garlic gently frying in the oil, the scents of oregano and basil, the slow and satisfying blipping of the San Marzano tomatoes as they reduce. It is a process that encapsulates the joys of summer.
There are few dishes as summery as a panzanella. Heirloom tomatoes, fragrant basil and, in this case, the sweet flavour of ripe peaches. This is by no means a traditional panzanella. Besides peaches, you also most likely wouldn’t find lentils in a Tuscan or Umbrian recipe, yet they do an amazing job at soaking up the dressing and juices of summer’s ripest fruits. Adding the grilled peaches adds an exciting contrast to the acidity of the tomatoes and the tangy dressing.
One of my favourite ways to eat homemade chickpea tofu is this little twist. Panelle, in essence, is Burmese tofu spread out thinly and fried into crispy fritters. They are a traditional Sicilian street food from Palermo, where they are served in a bun with nothing else but a squeeze of lemon juice. Although not according to custom, I like to add a refreshing, tangy gremolata to cut through the textures and wake up the flavours.
On a hot summer’s day, a bowl of cold Mung Bean Jelly Noodles (Liang Fen 凉粉) feels like a much-needed remedy to the heat. Many dishes are a product of their surroundings and these noodles, popular in the Northern parts of Sichuan, are a favourite to combat the humid hot climate. In essence, the noodles consist of 90% water. They are served fridge-cold in a simple, tangy broth with a gentle spiciness from the chilli oil and the characteristic tongue-numbing sensation of Sichuan pepper.
Ever since I learned that you can eat nettles, I’ve been intrigued by their culinary potential. Here is a plant that grows plentiful wherever you go, but still rarely ends up on our plates. But as with many things that are easily accessible, we tend to hold off until a more convenient time… and so the seasons pass by.
15 minutes sun-dried tomato pasta with wholemeal radiatori.
These Sesame Noodles (Ma Jiang Mian) are a popular Taiwanese street food that are traditionally eaten cold amidst the hot and humid climate. In their simplicity, they achieve a perfect balance of sweet, tangy & nutty, creating a deep, rich and satisfying flavour that makes a perfect quick lunch. If you’re in a hurry, you can leave out the garlic and ginger, but taking the extra few minutes to peel and grate both into the sauce takes it to the next level.
Falafel has long conquered the culinary world as a flavoursome, naturally vegan, street food. By itself served with a simple tahini sauce, packed into a warm pita or served on salads, it makes a delicious showstopper of a meal. But as much as I loved having falafel out and about, I was never quite pleased when making it at home. It usually came out dense & dry, a texture that also seemed to drag the flavour of the herbs and spices into an inaccessible void. Over time, I’ve finally made a few changes that resulted in the crispiest and fluffiest falafel I have not only ever had at home, but that I have ever had, period.
15 minute Mushrooms & Beans on Toast
A quick vegan lunch served in just 15 minutes.
Not many arrivals in the veg world are as anticipated as the one of the British asparagus. As the first outside crop to be harvested each year in the UK, it truly celebrates the start of spring.
An Indian-inspired stew made with locally grown British split yellow peas.
This is my vegan version of Olia Hercules’ Borscht to support her and Alissa Timoshkina’s #CookForUkraine movement. Join the movement, raise awareness and show your support. Every bit helps.
This is my version of Jamie Oliver’s Super Green Spaghetti. When I cooked alongside him during a TikTok Live Event, he challenged me to create a plant-based version of his recipe.
An easy way to make a delicious laksa-inspired soup.
Beetroot Lentil Wraps with homemade flatbreads, zhough and plenty of herbs.
These noodles will single-handedly transform the way you look at homemade food. In their simplicity lies an enormous power to let a few aromatic ingredients shine and bring colour to a dish. It is said that they get their name, Biang Biang Noodles, from the sound it makes when the chef slaps the dough onto the worktop while stretching them out.
A vegan ragù with a rich sauce made from caramelised onions, slow cooked mushrooms, tinned cherry tomatoes and the gentle heat from a chipotle chilli.
This is an unapologetic cheat’s recipe. It is by no means an authentic ramen, nor an attempt to substitute tradition by cutting corners. It is merely called cheat’s ramen, because conceptually it gives an idea of what it’s closest to. The tahini, in its nutty richness, adds depth and substance to an aromatic broth that is flavoured and seasoned with white miso, brown sugar, soy sauce, chilli powder, garlic and ginger.
A vibrant green pasta sauce that makes a quick & delicious pasta sauce.
A garlicky onion & miso pasta with wholemeal spaghetti, white miso and slowly caremlised onions.
Indian-Inspired Christmas Cauliflower with homemade daal.
Get ready for the the European Youth Event 2021 and join the sustainability cook-along. This daal is a versatile guide to seasonal cooking. Swap the chard for peas in spring, aubergines in summer and squash in winter. Use fresh tomatoes instead of tinned when they are in abundance and use local legumes instead of green lentils to reflect what’s around you.
What makes the ultimate sandwich? First there is the bread. On an all-natural diet, it’s pretty much gotta be homemade (or from your trusted local bakery). The Sourdough Focaccia is the perfect balance between a soft bun and a hearty Country Loaf.