Vietnamese Xôi with Lotus Seeds
Steamed sticky rice with lotus seeds, a simple variety of Vietnamese xôi.
View recipeRecipes by category
Vegetarian recipes
Varied, flavourful vegetarian recipes with vegetables, pulses, grains and familiar ingredients.
Plant-focused cooking for every day
Discover complete vegetarian dishes, starters, soups and sweets to broaden your repertoire. Combine this selection with time, difficulty and cuisine filters.
KitchenPause
229Results
Saffron bastani sonnati
Traditional Iranian ice cream with milk, egg yolks, saffron, rosewater, pistachios, and pieces of frozen cream.
View recipe
Bangladeshi Chhana Roshogolla
Spongy chhana sweets cooked in light syrup with fine semolina. Makes about 18–20 pieces.
View recipe
Nigerian Akara
Nigerian black-eyed pea fritters, whipped to aerate the batter and fried until golden.
View recipe
Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
View recipe
ANZAC Biscuits
Australian oat and coconut biscuits, baked until golden and made without eggs. Makes 12.
View recipe
Pakistani aloo paratha
Spiced-potato-stuffed wheat flatbreads, cooked on a griddle with ghee until golden.
View recipe
Egyptian Umm Ali with croissants
An Egyptian dessert of croissants soaked in cinnamon-scented milk, enriched with coconut, almonds, pistachios and raisins, then browned in the oven with cream and brown sugar.
View recipe
Greek Gigantes Plaki
Giant beans in a tomato, garlic, and olive oil sauce, baked until the sauce thickens.
View recipe
Sri Lankan Hoppers (Appa)
Fermented rice pancakes enriched with coconut milk, crisp and thin at the edges and tender in the centre. Makes about 12 hoppers for 4 people.
View recipe
Lebanese Semolina and Turmeric Sfouf
An egg-free Lebanese cake made with semolina, turmeric, and pine nuts. Bake until golden, then cut into squares or diamonds.
View recipe
Samoan Spiced Puligi
A spiced Samoan pudding, darkened with caramelized sugar and baked in a Bundt pan.
View recipe
Ethiopian Firfir with Injera
An Ethiopian breakfast of torn injera folded into a tomato, onion, garlic, and berbere sauce, enriched with niter kibbeh.
View recipe
Moroccan Bissara with Dried Fava Beans
A thick Moroccan cream of dried fava beans, garlic, cumin, and paprika, served hot with olive oil.
View recipe
Classic Georgian Pelamushi with Grape Must
A Georgian dessert of grape must thickened with flour and a little sugar. This version follows the documented classic method using wheat flour.
View recipe
Turkish Walnut Baklava
A pastry made with layers of filo brushed with clarified butter, filled with walnuts, and finished with a syrup of sugar, water, and lemon.
View recipe
Argentinian Rogel Cake
A cake of nine thin, crisp layers filled with dulce de leche and topped with Italian meringue.
View recipe
Pakistani aloo paratha
Pakistani whole-wheat flatbread stuffed with spiced potato and cooked on a griddle with ghee.
View recipe
Traditional South African Vetkoek
Yeasted dough buns, fried until golden and tender inside; serve them plain or split them open for filling.
View recipe
Portuguese arroz doce with egg yolks
Round-grain rice is cooked first in water, then slowly in milk scented with lemon and cinnamon; egg yolks and butter give it a creamy texture.
View recipe