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).
This savory pilav combines fluffy rice with golden-browned orzo, creating a delightful texture and a rich, nutty flavor. It’s incredibly easy to make and pairs beautifully with a variety of main dishes, from slow-cooked beans to braised eggplants. Şehriyeli Pilav is every bit as comforting as it is delicious. A surefire way to bring a taste of Türkiye to your table.
For the longest time, smoky eggplants seemed like something unattainable in my own kitchen. Whenever I followed a recipe, I simply couldn’t get the flavor intense enough to taste it in the finished dish. This changed when I discovered Mutabal, a Middle Eastern dip that is often confused with Baba Ghanoush (more on that later on).
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.
Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.
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.
Crispy, golden and aromatic, this Tahdig-inspired saffron rice is the perfect side dish to any Persian meal. This dairy-free version of the classic Persian dish offers a beautiful contrast between fluffy, fragrant saffron rice and a perfectly crisped crust at the bottom. With its vibrant color and irresistible crunch, it turns a simple rice recipe into an unforgettable centerpiece.
Idli are steamed fluffy rice cakes that are made from a fermented rice and lentil batter. A South Indian specialty, they are traditionally eaten for breakfast, but make a fantastic lunch or dinner, especially when paired with a sambar & coconut chutney.
Schwäbischer Kartoffelsalat, or Swabian potato salad, is a traditional German dish from the Swabia region of southwest Germany. This classic salad features tender sliced potatoes dressed in a light and tangy vinaigrette made from vinegar, oil, and broth, with subtle hints of mustard and fresh chives. Unlike other potato salads, the Schwäbischer Kartoffelsalat skips the mayonnaise, making it a healthier and lighter option perfect for picnics, barbecues, or as a side dish for various meals.
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.
This is not a traditional tabbouleh, but rather a tabbouleh-inspired salad to be served alongside the Pumpkin Kibbeh and Stuffed Grape Leaves for a festive Christmas spread. That way, it offers a bright and refreshing contrast to the heartier dishes.
These Lebanese Stuffed Grape Leaves make a fun Christmas starter, served on individual plates with a drizzle of olive oil, or on a platter in the middle of the table. They are called Warak Enab, which literally translates to grape leaves, and are traditionally filled with either a mix of rice and meat or, like in this recipe, with rice and plenty of aromatics.
A vegan Saag Paneer, with a handful of wild garlic – my favourite way to use up the abundance of fresh spinach that spring brings along.
Sourdough Flatbreads with an aromatic oil.
Cooked like this, these beans make a wonderful side, or add substance to a salad or soup, but I served them with a tangy herb dressing and a mustardy tahini sauce with dijon mustard and tahini. Very much inspired by Noor Murad’s wonderful green bean recipe in Ottolenghi’s Shelf Love (by the way a beautifully unconfined book to learn more about the art of layering flavours in true Ottolenghi style).
Vegan mashed potatoes with roasted garlic, olive oil and a crispy sage topping, with carbon-neutral potatoes.
Why use five shallots where a single onion will do? You, like me, might have disregarded shallots as that tedious member of the onion family that is just too small to bother with. But what they lack in size, they give back in flavour.