Mains - Hermann – Naturally Vegan Recipes

Bean Tempe Orek (Indonesian Stir-Fried Tempeh with Beans)

Bean Tempe Orek: A vibrant Indonesian dish with golden-roasted tempeh, green beans, and a sweet-savory tamarind-kecap manis sauce. Protein-packed!

Pasta e Ceci (Italian Pasta and Chickpea Stew)

Pasta e Ceci is a comforting Italian dish of chickpeas, short pasta, and a fragrant soffritto. Creamy, cozy, and traditionally vegan, it’s perfect any night.

Dal Tadka (Indian Restaurant-Style Dal)

Dal Tadka is a flavorful Indian dish of creamy lentils, aromatic spices and a smoky finish, bringing rich comforting traditionally vegan flavors to life.

Sarımsaklı Köfte (Turkish Bulgur Balls in a Garlicky Tomato and Pepper Paste Sauce)

Sarımsaklı Köfte is a comforting dish of Turkish bulgur balls in a garlicky tomato pepper sauce, turning simple ingredients into a hearty, flavorful dish.

Liang Pi (Chinese Spicy Cold Skin Noodles)

Liang Pi, or “cold skin noodles,” is a refreshing Shaanxi street food made with slippery noodles tossed in a tangy spicy sauce and topped with fresh veggies.

Lolli con Fave (Pasta with Fava Beans)

Lolli con Fave is a traditional Sicilian dish with creamy fava beans, veggies and homemade pasta, a hearty naturally vegan stew rooted in Cucina Povera.

Lotek (Indonesian Vegetable & Tofu Salad with Peanut Dressing)

Lotek is an Indonesian salad of blanched veggies mixed with tangy peanut sauce, delivering bold, refreshing flavors with a hint of sweetness and spice.

Tavče Gravče (Macedonian Baked Beans)

Macedonian Tavče Gravče elevates baked beans with onions, peppers and paprika. This rich, aromatic dish is traditionally vegan, hearty and full of bold flavors.

İmam Bayıldı (Turkish Stuffed Eggplants)

A Turkish plant-based dish of tender roasted eggplants stuffed with tomatoes, onions, garlic and peppers, slow-cooked perfectly.

Vada Pav (Indian Spiced Potato Fritters)

Vada Pav, a Mumbai street food icon, combines sweet, sour, spicy chutneys with a savory potato patty, crunchy chura and a soft bun—a symphony of flavors.

Dosa (South Indian Fermented Rice & Lentil Pancakes)

Dosa, a South Indian favorite, is a crispy, golden pancake made from fermented rice and lentils. Paired with chutneys or sambar, it’s simple and satisfying.

Ajo Blanco (Spanish Bread & Almond Soup)

Ajo Blanco, or “white gazpacho,” is a creamy cold soup from Andalusia made with almonds, bread and garlic. Refreshing, nutty and perfect for summer.

Mhajeb (Algerian Stuffed Flatbreads)

Mhajeb is an Algerian flatbread filled with caramelized onions, tomatoes, and spices. With its golden crust and savory filling, it’s a North African favorite.

Pappa al Pomodoro (Tuscan Tomato and Bread Soup)

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.

Kuzhi Paniyaram (Indian Crispy Lentil & Rice Balls)

Kuzhi Paniyaram, a South Indian snack or breakfast, combines fermented rice and urad dal batter with spices. Crispy outside, fluffy inside and naturally vegan.

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte, a Turkish dish from southeastern Türkiye, combines bulgur, walnuts, and spices. Once made with raw meat, it’s now a popular vegan street food.

Ndengu (Kenyan Mung Bean Curry)

Ndengu, a Kenyan mung bean curry, is rich in protein and fiber, simmered with tomatoes, onions and spices. Enjoy with rice, Chapati or Ugali—a hearty staple.

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos, a traditionally vegan Spanish stew, combines chickpeas, smoky paprika and veg for quick, hearty flavors of Mediterranean comfort.

Ugali (Tanzanian Maize Meal)

Ugali, a staple in East African cuisine, is a cornmeal dish made with Tanzanian Maize Meal. This guide helps you master its perfect texture.

Rishta bil Adas (Lebanese Pasta & Lentil Soup)

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 (Lebanese Lentil & Lemon Soup)

Adas Bil Hamod is the perfect example of how lentils can be turned into a delicious soup. Combined with spices, tangy lemon juice and an aromatic sizzling oil of dried mint and garlic, this traditional dish is comfort in a bowl. Plus, it’s incredibly easy to make!

Uttapam (Indian Rice & Lentil Pancakes)

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.

Kuru Fasulye (White Bean Stew)

Turkey’s national dish isn’t Kebab, Lahmacun, or Menemen but Kuru Fasulye—a fiery white bean stew slow-cooked in a rich tomato, pepper, and chili broth.

Sambar (South Indian Lentil & Veg Stew)

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.

Pane e Cazzilli

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.

Pane e Panelle

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 (Palestinian Aubergine & Lentil Stew)

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.

Roasted Cabbage with Tahini & Zhough

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 (Korean Vegetable Pancakes)

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

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.

Falafel Pita Sandwich

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.

Braised Wheat Gluten (Kao Fu 烤麩)

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 (Gochujang-Flavored Vegetable Pancakes)

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 Pancakes

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.

Chilli Bean Noodles

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.

Sichuan-Style Brussels Sprouts on Crispy Rice

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.

Tofu & Tohu Thoke Salad (Burmese Chickpea Tofu Salad)

Burmese Chickpea Tofu Salad is a dish from Burma’s Shan minority, made from chickpea flour, turmeric and water, differing from soy-based Chinese tofu.

Gudeg Jogja (Indonesian Jackfruit Stew)

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 (Tuscan Bean, Bread & Vegetable Stew)

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 (Persian Aubergine Stew)

Khoresh Bademjan is a comforting Persian aubergine stew, rich with fried aubergines and tangy black limes. Made with split peas, it’s a hearty vegan option.

Kısır (Turkish Bulgur Salad)

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 (Chinese Hot and Sour Noodle Soup)

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.

Lebanese Pumpkin Kibbeh

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.

Sopas Mallorquinas (Mallorcan Vegetable Bread Soup)

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.

Pulled Mushroom Tacos

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 (Turkish Lentil Balls)

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.

Harissa Spiced Tagliatelle & Puy Lentils

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.

Butter Bean Stew with Roasted Fennel & Crispy Shallots

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.

Roasted Aubergine with Tahini & Leftover Herb Pesto

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.

Pasta alla Norma (Sicilian Eggplant and Tomato Pasta)

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.

Grilled Peach Panzanella

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.

Panelle (Italian Chickpea Fritters)

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.

Chinese Mung Bean Jelly Noodles (Liang Fen 凉粉)

On a hot summer day, nothing beats a bowl of Mung Bean Jelly Noodles (Liang Fen 凉粉). Popular in Northern Sichuan, these 90% water noodles are pure refreshment.

Nettle Risotto

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.

Sun-dried Tomato Pasta

15 minutes sun-dried tomato pasta with wholemeal radiatori.

Taiwanese Sesame Noodles

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 (Naturally Gluten Free & Without Baking Soda)

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.

Mushrooms & Beans on Toast

15 minute Mushrooms & Beans on Toast

Asparagus Lentil Salad

A quick vegan lunch served in just 15 minutes.

Vegan Sunday Roast

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.

British Yellow Pea Stew

An Indian-inspired stew made with locally grown British split yellow peas.

Borscht (Ukrainian Beet Soup)

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.

Cavolo Nero & Marrowfat Pea Miso Spaghetti

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.

Peanut & Parsnip Cheat’s Laksa

An easy way to make a delicious laksa-inspired soup.

Beetroot Wraps with Zhough and Sunflower Seed Tahini

Beetroot Lentil Wraps with homemade flatbreads, zhough and plenty of herbs.

Biang Biang Noodles (Chinese Hand-Pulled Chili & Garlic Noodles)

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.

Slow-cooked Mushroom Ragù

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.

Tahini & Miso Cheat’s Ramen

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.