Japanese Dorayaki with Anko
Two soft Japanese pancakes make each dorayaki, enclosing a filling of anko, a sweet azuki bean paste.
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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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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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Indonesian Klepon
Indonesian glutinous-rice sweets filled with palm sugar and coated in grated coconut. This recipe makes approximately 12–14 pieces.
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Tunisian Slata Mechouia
A Tunisian salad of flame-grilled peppers, tomatoes, onion, and garlic, peeled and chopped with olive oil and spices.
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Colombian choclo arepas
Colombian sweet-corn arepas, lightly sweetened and browned in butter. Makes 4 arepas.
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Nepalese Gundruk Soup
A Nepalese broth of fermented, dried leafy greens with mustard oil, onion, garlic, and turmeric.
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Ethiopian Spiced Dabo Bread
An Ethiopian wheat loaf with honey, oil, and spices: a simple version of dabo, distinct from the flatbread injera.
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Montreal Bagels
Canadian bagels with a dense, slightly sweet crumb: dough with egg and malt, poached in honey water and coated with sesame seeds.
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Sri Lankan Wattalappam
A spiced coconut-milk and palm-sugar custard, baked in a water bath and finished with cashews.
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Mexican tres leches cake
An airy sponge soaked with condensed milk, evaporated milk and cream, then topped with whipped cream.
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Rice kheer
A creamy Indian dessert of rice slowly cooked in milk with cardamom, saffron, raisins, and nuts.
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Ghanaian Kelewele
Ripe plantain fried with ginger, cayenne, lemon and salt; serve hot as a snack.
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Polish Pączki
Polish yeasted doughnuts, fried until golden, filled with raspberry jam, and finished with a light glaze.
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Vietnamese Xôi with Lotus Seeds
Steamed sticky rice with lotus seeds, a simple variety of Vietnamese xôi.
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Saffron bastani sonnati
Traditional Iranian ice cream with milk, egg yolks, saffron, rosewater, pistachios, and pieces of frozen cream.
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Bangladeshi Chhana Roshogolla
Spongy chhana sweets cooked in light syrup with fine semolina. Makes about 18–20 pieces.
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Nigerian Akara
Nigerian black-eyed pea fritters, whipped to aerate the batter and fried until golden.
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Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
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ANZAC Biscuits
Australian oat and coconut biscuits, baked until golden and made without eggs. Makes 12.
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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.
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