The Daily Dose of Vegan

Description A creamy and comforting curry featuring red lentils, spinach, and warming spices, simmered in a rich coconut milk broth. Cuisine : Indian Servings : 4 Ingredients 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon red curry paste 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) 1 cup red lentils, rinsed 4 cups vegetable broth 1 can (14 ounces) coconut milk 4 cups baby spinach 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice, for serving Instructions Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, red curry paste, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender. Stir in coconut milk and spinach. Cook until spinach is wilted. Season with salt and pepper to taste. Garnish with cilantro and serve over

Description Sweet and savory skewers featuring grilled tofu and pineapple glazed with a homemade teriyaki sauce. Cuisine: Hawaiian Servings: 4 Ingredients 1 block (400 g) extra-firm tofu, pressed and cubed 1 pineapple, cored and cut into chunks 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 red onion, cut into chunks Teriyaki Sauce 1/4 cup soy sauce 1/4 cup mirin (sweet rice wine) 2 tablespoons maple syrup 1 tablespoon rice vinegar 1 teaspoon grated ginger 1/2 teaspoon garlic powder Instructions In a small saucepan, combine teriyaki sauce ingredients and bring to a simmer. Cook until thickened slightly, about 5 minutes. Thread tofu, pineapple, bell peppers, and onion onto skewers. Brush skewers with teriyaki sauce and grill or broil for 5-7 minutes per side, or until tofu is golden brown and vegetables are tender. Serve skewers over rice or quinoa, drizzled with remaining teriyaki sauce. Suggested Drinks Mai Tai : This classic tiki cocktail, with its rum, lim

Description A colorful and nutritious salad featuring roasted vegetables, protein-rich lentils, and a vibrant lemon tahini dressing. Cuisine : Mediterranean Servings : 4 Ingredients 1 cup dried brown lentils, cooked according to package directions 1 red bell pepper, diced 1 yellow bell pepper, diced 1 zucchini, diced 1/2 red onion, sliced 2 tablespoons olive oil Salt and pepper to taste 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill Lemon Tahini Dressing 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons water 1 tablespoon olive oil 1 clove garlic, minced Salt and pepper to taste Instructions Preheat oven to 400°F (200°C). Toss diced vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. While vegetables are roasting, whisk together tahini dressing ingredients. In a large bowl, combine cooked lentils, roasted vegetables, parsley, and dill. Toss with lemon tahini dressing and serve. Suggested Drinks Greek Assyrtiko :

Description A hearty and fragrant stew featuring tender chickpeas, sweet apricots, and vibrant spices, served over fluffy couscous. Cuisine : Moroccan Servings : 4 Ingredients 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1 (14-ounce/400 g) can diced tomatoes, undrained 1 cup (240 ml) vegetable broth 1 can (15 ounces/425 g) chickpeas, drained and rinsed 1/2 cup (70 g) dried apricots, chopped 1/4 cup (15 g) chopped fresh cilantro Salt and pepper to taste 1 cup couscous, cooked according to package directions Instructions Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper; cook for 1 minute. Stir in diced tomatoes, vegetable broth, chickpeas, and apricots. Bring to a simmer, then reduce heat and cover. Simmer for 20-25 minutes, or u

Description Jumbo pasta shells filled with a creamy spinach and artichoke mixture, baked in marinara sauce and topped with vegan mozzarella. Cuisine : Italian American Servings : 4 Ingredients 12 jumbo pasta shells 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1 (14 ounce) canartichoke hearts, drained and chopped 1 (8 ounce) package vegan cream cheese 1/2 cup grated vegan Parmesan cheese 1/4 cup chopped fresh basil Salt and pepper to taste 1 jar (24 ounces) marinara sauce 1 cup shredded vegan mozzarella cheese Instructions Preheat oven to 375°F (190°C). Cook pasta shells according to package directions. Drain and set aside. In a large bowl, combine spinach, artichoke hearts, cream cheese, Parmesan cheese, basil, salt, and pepper. Mix well. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Fill each pasta shell with spinach and artichoke mixture. Arrange shells in baking dish. Pour remaining marinara sauce over shells. Top with vegan

Description A rich and flavorful vegan version of the classic French beef stew, featuring tender and juicy mushroom-based trips, slow-cooked in a rich vegetable broth with aromatics and spices. Cuisine : French-Vegan Fusion Servings : 4-6 Ingredients 250g (8.8 oz) cremini mushrooms 100g (3.5 oz) shiitake mushrooms 50g (1.7 oz) fresh thyme, chopped 25g (0.9 oz) fresh rosemary, chopped 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup vegetable broth 1/4 cup red wine (optional) 2 cups water 2 carrots, peeled and sliced 2 celery stalks, sliced 1 can (14.5 oz) diced tomatoes 2 bay leaves Salt and pepper, to taste Fresh parsley, chopped (optional) Instructions In a food processor or blender, combine the cremini and shiitake mushrooms, thyme, rosemary, and garlic. Process until the mixture resembles a good blend. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the mushroom mixture and cook, breaking it up with a spoon, until brown

Description By marinating red lentils in a rich and aromatic spice blend, we're creating a taste profile that's reminiscent of traditional Moroccan cuisine. The combination of crispy taco shells, creamy hummus, and crunchy chopped herbs is a perfect homage to the bustling souks of Marrakech. Cuisine : Moroccan-Inspired Vegan Servings : 4-6 Ingredients 1 cup red lentils 2 cups vegetable broth 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cayenne pepper Salt and pepper to taste 6-8 corn tortillas, for serving Hummus (see below), for serving Chopped fresh parsley, cilantro, or scallions, for garnish Instructions In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the lentils, vegetable broth, cumin, smoked paprika, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat and simmer for

Description A quick and flavorful stir-fry combining crispy tofu, colorful vegetables, and a spicy peanut sauce. Cuisine : Asian Fusion Servings : 4 Ingredients 1 block (400 g) extra-firm tofu, pressed and cubed 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 onion, sliced 2 cloves garlic, minced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 cup broccoli florets 1/2 cup chopped peanuts Spicy Peanut Sauce 1/4 cup peanut butter 2 tablespoons soy sauce 2 tablespoons lime juice 1 tablespoon maple syrup 1 teaspoon chili garlic sauce (adjust to taste) 1/4 cup water Instructions Toss tofu with cornstarch. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and crispy. Set aside. Add remaining oil to the pan. Add onion and cook until softened. Add garlic, bell peppers, and broccoli. Stir-fry until vegetables are tender-crisp. In a small bowl, whisk together peanut sauce ingredients. Add tofu and sauce to the pan with veget

Description A hearty and nutritious bowl packed with roasted sweet potatoes, black beans, fluffy quinoa, and vibrant toppings inspired by South American flavors. Cuisine : South American Servings : 4 Ingredients 2 large sweet potatoes (about 600 g), peeled and diced 1 tablespoon olive oil 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/4 teaspoon chili powder Salt and pepper to taste 1 cup quinoa, rinsed 2 cups vegetable broth 1 can (15 ounces/425 g) black beans, rinsed and drained 1/2 red onion, thinly sliced 1/2 avocado, diced 1/4 cup chopped cilantro 1 lime, cut into wedges Instructions Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. While potatoes are roasting, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked through. Fluff quinoa with a fork and divide

Description A comforting and flavorful lentil soup with a creamy coconut milk base and warming Indian spices. Cuisine : Indian Servings : 4 Ingredients 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon curry powder 1 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper (optional) 1 cup red lentils, rinsed 4 cups vegetable broth 1 can (14 ounces/400 ml) coconut milk 1/2 cup chopped cilantro Salt and pepper to taste Instructions Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, curry powder, turmeric, ginger, and cayenne pepper (if using). Cook for 1 minute. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Stir in coconut milk and heat through. Season with salt and pepper to taste. Garnish with cilantro before serving. Suggested Drinks Riesling : The floral and fruity notes of Riesling complement the fragra

Description A decadent and healthy dessert featuring rich chocolate avocado mousse topped with a sweet and tangy raspberry coulis. Cuisine : French Servings : 4 Ingredients 2 ripe avocados 1/4 cup cocoa powder 1/4 cup maple syrup 1 teaspoon vanilla extract 1/4 cup raspberries 1 tablespoon sugar 1 tablespoon water Instructions In a food processor or blender, combine avocados, cocoa powder, maple syrup, and vanilla extract. Blend until smooth and creamy. In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat, mashing berries with a spoon, until mixture thickens slightly. Divide the avocado mousse evenly among four small bowls or ramekins. Top each with raspberry coulis. Chill for at least 30 minutes before serving. Suggested Drinks Pinot Noir : The light body and red fruit flavors of Pinot Noir complement the chocolate without overwhelming the avocado's creaminess. Crémant de Bourgogne : A sparkling wine from Burgundy, its delicate bubbles and fruity notes

Description Flavorful and filling pita wraps packed with roasted vegetables, creamy hummus, and fresh herbs. Cuisine : Mediterranean Servings : 4 Ingredients: 1 red bell pepper, diced 1 yellow bell pepper, diced 1 zucchini, diced 1/2 red onion, sliced 2 tablespoons olive oil Salt and pepper to taste 4 pita breads 1 cup hummus 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint Instructions Preheat oven to 400°F (200°C). Toss diced vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Warm pita breads in the oven for a few minutes. Spread hummus on each pita bread. Top with roasted vegetables, parsley, and mint. Roll up and serve. Suggested Drinks Lebanese Red Wine (e.g., Chateau Musar): The earthy, complex flavors of this wine complement the roasted vegetables and hummus. Non-Alcoholic Option Arak : A Lebanese anise-flavored spirit often mixed with water and ice, its refreshing character contrasts with the richness of the

Description A creamy and flavorful rice pudding with a tropical twist, infused with coconut milk and topped with fresh mango and lime zest. Cuisine : Thai Servings : 4 Ingredients 1 cup white rice 2 cups coconut milk 1/4 cup sugar 1/4 teaspoon salt 1 ripe mango, peeled and sliced Zest of 1 lime Instructions Combine rice, coconut milk, sugar, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let cool slightly. Divide rice pudding among four bowls. Top with mango slices and lime zest. Serve warm or chilled. Suggested Drinks Riesling : The floral and tropical fruit aromas of Riesling complement the mango while its acidity balances the sweetness of the dessert. Non-Alcoholic Option Coconut Water : The naturally sweet and refreshing flavor of coconut water complements the coconut milk in the pudding. Thai Iced Tea : The sweet and creamy notes of Thai iced tea perfectly c

Description A comforting and creamy vegan stroganoff featuring tender mushrooms in a rich sauce served over pasta. Cuisine : Russian Servings : 4 Ingredients 8 ounces (225g) dried wide egg noodles 2 tablespoons olive oil 1 onion, chopped 16 ounces (450g) mixed mushrooms (e.g., cremini, shiitake, oyster), sliced 3 cloves garlic, minced 1/4 cup all-purpose flour 2 cups vegetable broth 1 cup unsweetened plain almond milk 1 tablespoon Dijon mustard 1 teaspoon smoked paprika Salt and pepper to taste Chopped fresh parsley, for garnish Instructions Cook noodles according to package directions. Drain and set aside. While noodles cook, heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid. Stir in flour and cook for 1 minute. Gradually whisk in vegetable broth and almond milk until smooth. Add Dijon mustard and smoked paprika. Season with salt and pepper. Bring sauce to a si

Description Flavorful and hearty black bean burgers with a kick of spice, perfect for grilling or pan-frying. Cuisine : Mexican Servings : 4 Ingredients 1 can (15 ounces) black beans, rinsed and drained 1/2 cup cooked brown rice 1/2 cup chopped onion 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1/4 cup chopped cilantro 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) Salt and pepper to taste 1/4 cup breadcrumbs Olive oil, for cooking Instructions In a large bowl, mash black beans with a fork until mostly smooth but still slightly chunky. Add brown rice, onion, red bell pepper, garlic, cilantro, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to combine. Stir in breadcrumbs. Form mixture into 4 patties. Heat olive oil in a skillet over medium heat. Cook patties for 5-7 minutes per side, or until golden brown and heated through. Serve on buns with your favorite toppings. Sug

Description A flavorful and satisfying Thai stir-fry dish featuring wide rice noodles, crispy tofu, tender broccoli, and a savory-sweet sauce. Cuisine : Thai Servings : 4 Ingredients 12 ounces (340 g) wide rice noodles 1 block (400 g / 14 oz) extra-firm tofu, pressed and cubed 1 tablespoon (15 ml) cornstarch 2 tablespoons (30 ml) vegetable oil, divided 2 cloves garlic, minced 1/2 onion (75 g), sliced 2 cups (250 g) broccoli florets 1 red bell pepper (150 g), sliced 3 tablespoons (45 ml) soy sauce 2 tablespoons (30 ml) dark soy sauce (or regular soy sauce) 1 tablespoon (15 ml) brown sugar 1/4 teaspoon (1.25 ml) white pepper 1/4 cup (60 ml) water 1 tablespoon (15 ml) rice vinegar 2 green onions, sliced Chopped peanuts, for garnish (optional) Instructions Prepare the noodles: Soak the rice noodles in warm water for 10-15 minutes until softened. Drain and set aside. Marinate the tofu: Toss the tofu cubes with cornstarch. Stir-fry: Heat 1 tablespoon of oil in a wok or large skillet over hig

Description A comforting and flavorful Italian classic made vegan, featuring layers of thinly sliced eggplant, rich tomato sauce, and a creamy cashew ricotta, baked to golden perfection. Cuisine : Italian Servings : 4 Ingredients For the eggplant: 2 large eggplants (about 600 g), sliced into 1/4-inch rounds 1/4 cup (60 ml) olive oil Salt and pepper to taste For the tomato sauce: 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 3 cloves garlic, minced 1 (28-ounce/800 g) can crushed tomatoes 1 teaspoon (5 ml) dried oregano 1/2 teaspoon (2.5 ml) dried basil Salt and pepper to taste For the cashew ricotta: 1 cup (130 g) raw cashews, soaked for at least 4 hours 1/4 cup (60 ml) water 2 tablespoons (30 ml) lemon juice 1 tablespoon (15 ml) nutritional yeast 1/2 teaspoon (2.5 ml) garlic powder Salt and pepper to taste For assembly: 1/2 cup (50 g) grated vegan Parmesan cheese Fresh basil leaves, for garnish Instructions Prepare the eggplant: Preheat oven to 400°F (200°C). Brush eggplant

Description A fragrant and flavorful vegan tagine featuring tender vegetables, sweet apricots, and protein-rich chickpeas, simmered in a rich and aromatic broth infused with traditional Moroccan spices. Cuisine : Moroccan Servings : 4 Ingredients 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 1 tablespoon (15 g) grated ginger 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) ground coriander 1/2 teaspoon (2.5 ml) turmeric powder 1/4 teaspoon (1.25 ml) cinnamon Pinch of saffron threads (optional) 1 (14-ounce/400 g) can diced tomatoes, undrained 1 cup (240 ml) vegetable broth 1 sweet potato (250 g), peeled and cubed 1 zucchini (200 g), diced 1 cup (150 g) chopped carrots 1 cup (160 g) cooked chickpeas, drained and rinsed 1/2 cup (70 g) dried apricots, halved 1/4 cup (15 g) chopped fresh parsley 1/4 cup (15 g) chopped fresh cilantro Salt and pepper to taste Cooked couscous, for serving Instructions Heat olive oil in a tagine or Dutch oven over medium heat.

Description Spicy and sweet vegan tacos featuring tender, slow-cooked jerk jackfruit, topped with a refreshing mango salsa and creamy avocado crema. Cuisine : Caribbean Servings : 4 Ingredients For the Jerk Jackfruit: 20 ounces (565g) young green jackfruit in brine or water, drained and shredded 2 tablespoons (30ml) olive oil 1 onion (150g), chopped 3 cloves garlic, minced 2 tablespoons (30g) jerk seasoning 1 teaspoon (5ml) smoked paprika 1/2 teaspoon (2.5ml) ground allspice 1/4 teaspoon (1.25ml) cayenne pepper 1/4 cup (60ml) vegetable broth 2 tablespoons (30ml) lime juice Salt and pepper to taste For the Mango Salsa: 1 ripe mango, diced 1/2 red onion, finely diced 1/2 red bell pepper, finely diced 1/4 cup (30g) chopped cilantro 1 jalapeño pepper, seeded and finely diced (optional) Juice of 1 lime Salt and pepper to taste For the Avocado Crema: 1 ripe avocado 1/4 cup (60ml) plant-based milk (such as almond or soy milk) 1 tablespoon (15ml) lime juice Salt and pepper to taste To serve: 8

Description A delicate and aromatic Middle Eastern milk pudding infused with rosewater and topped with a crunchy pistachio crumble. Cuisine : Middle Eastern Servings : 4 Ingredients For the Mahalabia: 2 cups (480 ml) plant-based milk (such as almond or soy milk) 1/4 cup (50 g) sugar 1/4 cup (30 g) cornstarch 1 teaspoon (5 ml) rose water Pinch of salt For the Pistachio Crumble 1/4 cup (30 g) raw pistachios, chopped 1/4 cup (30 g) rolled oats 2 tablespoons (28 g) vegan butter, melted 2 tablespoons (25 g) brown sugar Pinch of salt Instructions Make the Mahalabia: In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in rose water. Divide the mixture evenly among four small bowls or ramekins. Refrigerate for at least 2 hours, or until set. Pistachio Crumble While the Mahalabia is chilling, preheat oven to 350°F (175°C). In a small bowl, combine pistachios, oats, melt

Description A vibrant and flavorful Brazilian stew featuring tender plantains simmered in a creamy coconut milk broth infused with fragrant herbs, spices, and the tangy heat of lime. Cuisine : Brazilian Servings : 4 Ingredients 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 1 red bell pepper (150 g), diced 1 green bell pepper (150 g), diced 1 tablespoon (15 ml) tomato paste 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) smoked paprika 1/4 teaspoon (1.25 ml) cayenne pepper (adjust to taste) 1 (14-ounce/400 ml) can coconut milk 1 cup (240 ml) vegetable broth 2 ripe plantains (450 g), peeled and sliced into 1-inch rounds 1/2 cup (75 g) chopped cilantro Juice of 1 lime Salt and pepper to taste Cooked white rice, for serving Instructions Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, red bell pepper, and green bell pepper; cook until softened. Stir in tomato paste, cumin, smoked paprika, and cayenne pepper. Cook for 1 min

Description  A hearty and flavorful vegan baked bean dish inspired by the sunny flavors of the Mediterranean, featuring cannellini beans, sun-dried tomatoes, Kalamata olives, and fragrant herbs. Cuisine : Mediterranean Servings : 4 Ingredients 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 3 cloves garlic, minced 1/2 cup (50 g) chopped sun-dried tomatoes packed in oil 1/2 cup (75 g) pitted Kalamata olives, halved 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) dried thyme 1/4 teaspoon (1.25 ml) red pepper flakes 1 (15-ounce/400 g) can cannellini beans, drained and rinsed 1 (14-ounce/400 g) can diced tomatoes, undrained 1/2 cup (120 ml) vegetable broth 2 tablespoons (30 ml) balsamic vinegar Salt and pepper to taste Fresh parsley or basil, for garnish Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened. Add garlic, sun-dried tomatoes, olives, oregano, thyme, and red pepper fl

Description A refreshing and flavorful Vietnamese noodle salad featuring grilled lemongrass-marinated tofu, fresh herbs, crunchy vegetables, and a tangy dipping sauce. Cuisine : Vietnamese Servings : 4 Ingredients For the tofu: 1 block (400g/14oz) extra-firm tofu, pressed and cubed 2 stalks lemongrass, finely minced 2 cloves garlic, minced 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) maple syrup 1/2 teaspoon (2.5 ml) ground turmeric Pinch of salt and pepper For the salad: 8 ounces (225g) dried rice vermicelli noodles 1 cucumber, thinly sliced 2 carrots, julienned or grated 1/2 cup (45g) shredded lettuce or cabbage 1/2 cup (50g) bean sprouts 1/4 cup (10g) chopped fresh mint 1/4 cup (10g) chopped fresh cilantro 1/4 cup (15g) chopped fresh basil For the dipping sauce (nước chấm chay): 1/4 cup (60 ml) warm water 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) lime juice 1 tablespoon (15 ml) maple syrup 1 tablespoon (15 ml) rice vinegar 1 clove garlic, minced 1/2 teaspoon (2.5

Description A hearty and comforting vegan stew featuring lentils, sauerkraut, and vegetables simmered in a flavorful broth, topped with fluffy mustard dumplings. Cuisine : German Servings : 4 Ingredients For the stew: 1 tablespoon (15 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 2 carrots (200 g), diced 1 celery stalk (80 g), diced 1 cup (200 g) green lentils, rinsed 4 cups (950 ml) vegetable broth 1 cup (200 g) sauerkraut, drained and rinsed 1 bay leaf 1 teaspoon (5 ml) dried thyme 1/2 teaspoon (2.5 ml) caraway seeds Salt and pepper to taste Chopped fresh parsley, for garnish For the dumplings: 1 cup (125 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon (15 ml) Dijon mustard 1/4 cup (60 ml) plant-based milk 2 tablespoons (30 ml) olive oil Instructions Prepare the stew: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened. Stir in lentils, vegetable broth, sauerkraut, bay leaf, thyme,

Description A fusion of Maltese pastizzi and Indian samosas, these savory pastries are filled with a spiced mixture of chickpeas, potatoes, and fragrant Indian spices, baked to golden perfection. Cuisine : Maltese-Indian Fusion Servings : 4 (8 pastizzi) Ingredients For the dough: 2 cups (250g) all-purpose flour 1/2 teaspoon salt 1/2 cup (120ml) olive oil 1/2 cup (120ml) water For the filling: 1 tablespoon (15ml) olive oil 1 onion (150g), chopped 2 cloves garlic, minced 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground coriander 1/2 teaspoon (2.5g) turmeric powder 1/4 teaspoon (1.25g) cayenne pepper 1 cup (240g) cooked chickpeas, drained and rinsed 2 medium potatoes (300g), peeled and diced 1/4 cup (60ml) vegetable broth 1/4 cup (30g) chopped cilantro Salt and pepper to taste Instructions Prepare the dough: In a large bowl, combine flour and salt. Add olive oil and water, and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes. Ma

Description  A fusion dish that combines the umami-rich broth of Japanese ramen with the vibrant flavors of Mexican street corn and creamy avocado. Cuisine : Japanese-Mexican Fusion Servings : 4 Ingredients 4 servings (340g/12 oz) dried ramen noodles 8 cups (1.9 liters) vegetable broth 4 tablespoons (60 ml) white miso paste 2 tablespoons (30 ml) soy sauce 2 teaspoons (10 ml) sesame oil 2 ears of corn, shucked 1 avocado, sliced 1/2 cup (60 g) crumbled vegan feta or cotija cheese 2 limes, cut into wedges 4 green onions, chopped 1/2 cup (30 g) chopped cilantro Sriracha or chili flakes, for serving (optional) Instructions Preheat oven to 400°F (200°C). Brush corn with olive oil and roast for 15-20 minutes, or until kernels are tender and lightly charred. While corn is roasting, bring vegetable broth to a simmer in a saucepan. Whisk in miso paste until dissolved. Add soy sauce and sesame oil. Cook ramen noodles according to package directions. Drain and set aside. Cut kernels off the cob. I

Description  A rich and flavorful West African-inspired stew featuring tender sweet potatoes, hearty vegetables, and a creamy peanut-based broth infused with warm spices and a touch of heat. Cuisine : West African Servings : 6-8 Ingredients 1 tablespoon (15 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 1 tablespoon (15 g) grated ginger 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper (adjust to taste) 1 (14-ounce/400 g) can diced tomatoes, undrained 4 cups vegetable broth 2 large sweet potatoes (600 g), peeled and cubed 1 cup (125 g) chopped carrots 1 cup (100 g) chopped green beans 1 cup (65 g) chopped kale or spinach 1/2 cup (120 g) creamy peanut butter Salt and pepper to taste Chopped peanuts, for garnish Fresh cilantro, for garnish Cooked brown rice or quinoa, for serving (1 cup/200g cooked) Instructions Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened. Add garlic, ginger, cumin, smoked pap

Description A comforting and fragrant Thai-inspired curry featuring crispy tofu cubes simmered in a creamy coconut milk broth infused with lemongrass, ginger, and red curry paste. Cuisine : Thai Servings : 4 Ingredients 1 block extra-firm tofu, pressed and cubed 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon red curry paste 1 stalk lemongrass, bruised and chopped 1-inch piece ginger, grated 1 (14-ounce) can coconut milk 1/2 cup vegetable broth 1 tablespoon soy sauce 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup broccoli florets 1/2 cup cauliflower florets 1/4 cup chopped red bell pepper Lime wedges, for serving Chopped cilantro, for serving Jasmine rice, for serving Instructions Toss tofu cubes with cornstarch. Heat oil in a large skillet over medium heat. Add tofu and cook until golden brown and crispy. Set aside. In the same skillet, sauté onion until softened. Add garlic, red curry paste, lemongrass, and ginger. Cook for 1 minu

Description A classic Namibian dish gets a vegan twist! This Peri-Peri tofu is a flavorful and spicy stew inspired by the traditional Peri-Peri Chicken with African spices, and a hint of citrus, served with a side of creamy mashed potatoes. Cuisine : Namibian Servings : 4-6 Ingredients For the stew: 1 pack tofu 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon peri-peri spice blend 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 can diced tomatoes 1 cup vegetable broth Salt and pepper to taste For the mashed potatoes: 3-4 large potatoes, peeled and chopped 1/4 cup vegan butter or oil 1/2 cup plant-based milk (such as soy or almond milk) Salt and pepper to taste Instructions Preheat your oven to 375°F (190°C). In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. Add the peri-peri spice blend, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes. Add the tofu and coo

Description A classic Austrian dish gets a vegan twist! Our Wiener Würstel are tender and flavorful sausages made with plant-based ingredients, served with a side of tangy sauerkraut and potato dumplings. Cuisine : Austrian Servings : 4-6 Ingredients For the Wiener: 1 cup cooked lentils 1/2 cup breadcrumbs 1/4 cup nutritional yeast 1 tablespoon smoked paprika 1 teaspoon garlic powder Salt and pepper to taste 1 tablespoon olive oil For the potato dumplings: 2 large potatoes, peeled and grated 1/4 cup all-purpose flour 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon vegan butter or oil For the sauerkraut: 1 head of cabbage, shredded 1 tablespoon caraway seeds 1 tablespoon apple cider vinegar 1/2 cup water Salt and pepper to taste Instructions Preheat your oven to 375°F (190°C). In a mixing bowl, combine the lentils, breadcrumbs, nutritional yeast, smoked paprika, garlic powder, salt, and pepper. Add the olive oil and mix until the ingredients are well combined. Sha

Description A vibrant and flavorful blend of traditional Brazilian ingredients, this dish combines the creaminess of cashew cream with the spiciness of malagueta peppers, all wrapped in a crispy cassava flour tortilla. Cuisine : Vegan Brazilian Servings : 4-6  Ingredients For the filling: 1 cup canned black beans 1/2 cup roasted malagueta peppers, chopped 1/4 cup cashew cream (see notes) 2 cloves garlic, minced 1 tablespoon lime juice Salt and pepper to taste Note : Malagueta peppers can be found in some specialty stores or online. If unavailable, substitute with jalapeño or Serrano peppers. For the cassava flour tortilla: 2 cups cassava flour 1/2 cup water 1/4 teaspoon salt For the cashew cream:  1 cup of cashews Instructions Soak 1 cup of cashews in water for at least 4 hours. Drain and blend with 1/2 cup fresh water until smooth. Preheat your oven to 375°F (190°C). In a mixing bowl, combine the black beans, malagueta peppers, cashew cream, garlic, lime juice, salt, and pepper. For t