Greek Loukoumades
Greek fermented-dough fritters, fried until golden and served with honey, cinnamon, and walnuts.
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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.
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Kiribath: Sri Lankan coconut milk rice
Rice cooked with water and coconut milk until tender, creamy, and slightly sticky, then pressed and cut into portions.
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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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Australian vanilla slice
An Australian pastry dessert with crisp puff pastry, thick vanilla custard and passionfruit icing.
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Kenyan Mandazi
Kenyan yeasted buns flavored with cardamom and cinnamon, cut into triangles, and fried. This version uses coconut milk; some sources call this variation mahamri.
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Simple Qatayef with Syrup
Porous qatayef pancakes, cooked on one side and served with ater syrup. This simple version is served without filling.
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Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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Brevas with arequipe
Fresh figs simmered in spiced syrup, rested in the syrup, and filled with arequipe. This version serves 4.
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Moroccan Semolina Baghrir
Moroccan semolina pancakes with a hole-filled surface, cooked on one side and served with a syrup of honey, butter, and orange blossom water.
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Georgian Kada
A layered Georgian pastry filled with toasted flour, butter, and sugar, baked until golden.
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Rēwena bread (parāoa rēwena)
A Māori bread from New Zealand made with a fermented potato, flour, and sugar starter. This recipe makes two small loaves and takes several days for the starter to become bubbly.
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Baked Cocoa Oats with Seeds
Oats baked with cocoa and milk, finished with seeds for decoration. Makes 6 servings.
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Yogurt and lemon cake
A light yogurt cake with lemon zest and juice, made with measured ingredients and baked at 180 °C.
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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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Crunchy Cabbage and Cucumber Salad
A fresh salad of finely cut cabbage and sliced cucumber, dressed with olive oil, vinegar, and salt. Serves 4.
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Smooth Carrot and Apple Soup
A smooth carrot and apple soup seasoned with cumin and vinegar and emulsified with olive oil. Serve it hot or cold.
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Stewed lentils with vegetables and tomato
A vegetarian stew of dried lentils with onion, carrot, pepper, and tomato, finished with a paprika sofrito.
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White Bean Salad with Fresh Cheese
Cooked white beans with tomato and fresh cheese, dressed with oil, vinegar, salt, and oregano.
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Roasted Beetroot and Roasted Garlic Soup
A smooth soup of roasted beetroot and garlic, blended with vegetable stock and fennel seeds.
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