The Daily Dose of Vegan

Description A comforting Vietnamese noodle soup with a flavorful broth, rice noodles, tofu, and fresh herbs. Cuisine: Vietnamese Servings: 4 Ingredients 8 cups (1.9 liters) vegetable broth 1 onion, halved 4-inch piece ginger, sliced 4 cloves garlic, smashed 2 star anise 1 cinnamon stick 1/4 teaspoon cloves 1 tablespoon soy sauce 1 teaspoon sugar 8 ounces (225 g) dried rice noodles 1 block (400 g) extra-firm tofu, pressed and sliced Bean sprouts Fresh basil leaves Fresh mint leaves Lime wedges Sriracha or chili garlic sauce, for serving (optional) Instructions In a large pot, combine vegetable broth, onion, ginger, garlic, star anise, cinnamon stick, cloves, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain broth and discard solids. While broth is simmering, cook rice noodles according to package directions. Drain and divide among four bowls. Add tofu slices to hot broth and cook until heated through. Arrange bean sprouts, basil, and mint leaves o

Description A hearty and flavorful vegan twist on the classic Louisiana dish, featuring rice, vegetables, and smoky spices. Cuisine: Cajun Servings: 4 Ingredients 1 tablespoon olive oil 1 onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1 (14.5-ounce) can diced tomatoes, undrained 1 cup vegetable broth 1 cup long-grain rice 1 (15 ounce) can kidney beans, drained and rinsed 1 cup frozen or fresh corn kernels 1/4 cup chopped fresh parsley Salt and pepper to taste Instructions Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened. Add garlic, smoked paprika, cayenne pepper, thyme, and oregano. Cook for 1 minute more. Stir in diced tomatoes, vegetable broth, rice, kidney beans, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice

Description A fun and flavorful twist on traditional falafel, served as crispy waffles topped with a refreshing Mediterranean salad and tahini dressing. Cuisine: Middle Eastern Servings: 4 Ingredients For the Falafel 1 (15 ounce) can chickpeas, drained and rinsed 1/2 cup chopped onion 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 2 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon baking powder Salt and pepper to taste 1/4 cup all-purpose flour For the Mediterranean Salad 2 cups chopped romaine lettuce 1/2 cucumber, diced 1/2 cup cherry tomatoes, halved 1/4 cup Kalamata olives, pitted and halved For the Tahini Dressing 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons water 1 clove garlic, minced Salt and pepper to taste Instructions In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, lemon juice, cumin, coriander, baking powder, salt, pepper, and flour. Pulse until well combined b

Description A hearty and comforting vegan twist on the classic shepherd's pie, featuring a rich jackfruit and root vegetable filling topped with creamy mashed potatoes. Cuisine: British Servings: 4 Ingredients 20 ounces (565 g) young green jackfruit in brine or water, drained and shredded 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, chopped 2 parsnips, chopped 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 cup vegetable broth 2 tablespoons tomato paste Salt and pepper to taste 2 pounds potatoes, peeled and quartered 1/4 cup plant-based milk (such as almond milk) 2 tablespoons vegan butter Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, carrots, parsnips, thyme, and rosemary; cook for 5 minutes more. Add jackfruit, vegetable broth, and tomato paste. Bring to a simmer, then reduce heat and cook for 20-30 minutes, or until jackfru

Description A hearty and satisfying soup made with black beans, corn, tomatoes, and spices, topped with avocado and a squeeze of lime. Cuisine: Mexican Servings: 4 Ingredients 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 can (15 ounces) black beans, drained and rinsed 1 can (14 ounces) diced tomatoes, undrained 4 cups vegetable broth 1 cup frozen or fresh corn kernels 1 avocado, diced 1 lime, cut into wedges Chopped cilantro, for garnish Salt and pepper to taste Instructions Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, bell pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute. Stir in black beans, diced tomatoes, vegetable broth, and corn. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until flavors have melded. Season with

Description A hearty and flavorful curry made with lentils, vegetables, and a blend of aromatic spices. Cuisine: Indian Servings: 4 Ingredients 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon curry powder 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) 1 sweet potato, peeled and cubed 1 cup (150 g) chopped cauliflower florets 1 cup green beans, trimmed and cut into 1-inch pieces 1 can (14 ounces) diced tomatoes, undrained 1 cup (240 ml) vegetable broth 1 cup (200 g) red lentils, rinsed 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, for serving Instructions Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute. Add sweet potato, cauliflower, green beans, diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until l

Description A simple and satisfying sandwich filled with a flavorful chickpea salad made with mashed chickpeas, celery, onion, herbs, and a creamy dressing. Cuisine: American Servings: 4 Ingredients 1 can (15 ounces) chickpeas, drained and rinsed 1/2 cup chopped celery 1/4 cup chopped red onion 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill 1/4 cup vegan mayonnaise 2 tablespoons Dijon mustard 1 tablespoon lemon juice Salt and pepper to taste 8 slices bread of your choice Instructions In a large bowl, mash chickpeas with a fork until mostly smooth but still slightly chunky. Add celery, onion, parsley, dill, mayonnaise, mustard, lemon juice, salt, and pepper. Mix well. Spread chickpea salad on bread slices and top with remaining bread slices. Suggested Drinks American Pale Ale : The hoppy bitterness and citrusy notes of a pale ale complement the creamy chickpea salad and fresh herbs. California Chardonnay : This medium-bodied white wine with its buttery and oaky notes pairs wel

Description A show-stopping vegan main course featuring a savory mushroom and lentil filling encased in flaky puff pastry. Cuisine: British Servings: 4 Ingredients 1 package (17.3 ounces) puff pastry, thawed 1 tablespoon olive oil 1 onion, chopped 16 ounces (450 g) mixed mushrooms (e.g., cremini, shiitake, oyster), chopped 3 cloves garlic, minced 1/2 cup (100 g) cooked lentils 1/4 cup chopped walnuts 1/4 cup chopped fresh thyme Salt and pepper to taste 1 tablespoon Dijon mustard 1 egg replacer, whisked with 1 tablespoon water (for egg wash) Instructions Preheat oven to 400°F (200°C). 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 lentils, walnuts, thyme, salt, and pepper. Cook for 5 minutes more. Remove from heat and stir in Dijon mustard. Let cool completely. On a lightly floured surface, roll out puff pastry into a large rectangle. Spread mushroom

Description A delicious pizza topped with a creamy spinach and artichoke mixture, vegan mozzarella, and a sprinkle of red pepper flakes. Cuisine: Italian-American Servings: 4 Ingredients 1 batch pizza dough (store-bought or homemade) 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1 (14 ounce) can artichoke hearts, drained and chopped 1 (8 ounce) package vegan cream cheese, softened 1/2 cup grated vegan Parmesan cheese 1/4 cup chopped onion 2 cloves garlic, minced 1/4 teaspoon red pepper flakes Salt and pepper to taste 1 cup shredded vegan mozzarella cheese Olive oil, for brushing Instructions Preheat oven to 450°F (230°C). Lightly grease a baking sheet or pizza stone. Roll out pizza dough to desired thickness and place on prepared baking sheet. In a large bowl, combine spinach, artichoke hearts, cream cheese, Parmesan cheese, onion, garlic, red pepper flakes, salt, and pepper. Mix well. Spread spinach mixture evenly over pizza dough. Top with vegan mozzarella chee

Description A flavorful Vietnamese sandwich filled with marinated and grilled tofu, pickled vegetables, fresh herbs, and a spicy mayonnaise. Cuisine: Vietnamese Servings: 4 Ingredients 1 block (400 g) extra-firm tofu, pressed and sliced 1/4 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon sesame oil 1/2 cucumber, julienned 1 carrot, julienned 1/4 cup rice vinegar 1 tablespoon sugar 4 baguettes or sub rolls Vegan mayonnaise Sriracha or chili garlic sauce Fresh cilantro, mint, and basil leaves, for serving Instructions Whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Marinate tofu slices for at least 30 minutes. In a separate bowl, combine julienned cucumber and carrot with rice vinegar and sugar. Let sit for 15 minutes. Grill or pan-fry tofu slices until golden brown on both sides. Slice baguettes open and spread with vegan mayonnaise and sriracha or chili garlic sauce. Fill baguettes with grilled tofu, pickled vegetables, and fresh herbs.

Description A hearty and flavorful curry featuring tender sweet potatoes, creamy peanut butter, and warming spices. Cuisine: West African Servings: 4 Ingredients 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon curry powder 1 teaspoon ground ginger 1/4 teaspoon cayenne pepper (optional) 2 large sweet potatoes (about 600 g), peeled and cubed 1 can (14 ounces/400 g) diced tomatoes, undrained 1 cup (240 ml) vegetable broth 1/2 cup (120 g) creamy peanut butter 1/4 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, curry powder, ginger, and cayenne pepper (if using). Cook for 1 minute. Stir in sweet potatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until sweet potatoes are tender. Remove from heat and stir in peanut butter until smooth. Season with salt and pepper to tas

Description A savory Turkish pastry filled with spinach, vegan feta, and herbs, baked to golden perfection. Cuisine: Turkish Servings: 4 Ingredients 1 package (10 ounces) filo dough, thawed 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 10 ounces (280 g) frozen chopped spinach, thawed and squeezed dry 4 ounces (115 g) vegan feta cheese, crumbled 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley Salt and pepper to taste Melted vegan butter, for brushing Instructions Preheat oven to 375°F (190°C). Lightly grease a baking dish. Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic, spinach, feta, dill, parsley, salt, and pepper. Cook until spinach is wilted. Lay a sheet of filo dough in the prepared baking dish, brushing with melted vegan butter. Repeat with 5 more layers of filo. Spread half of the spinach filling over the filo. Top with another 6 layers of filo, brushing each with butter. Spread remaining spinach filling over

Description A hearty and flavorful French stew featuring mushrooms, pearl onions, carrots, and a rich red wine sauce. Cuisine: French Servings: 4 Ingredients 1 tablespoon olive oil 1 onion (150g), chopped 16 ounces (450g) mixed mushrooms (e.g., cremini, shiitake, oyster), sliced 3 cloves garlic, minced 1/2 cup (120 ml) dry red wine 2 cups (480 ml) vegetable broth 1 tablespoon tomato paste 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 bay leaf 10 pearl onions, peeled 2 carrots, sliced Salt and pepper to taste Chopped fresh parsley, for garnish Instructions Heat olive oil in a large pot or Dutch oven 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 red wine, vegetable broth, tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer. Add pearl onions and carrots. Simmer for 20-25 minutes, or until vegetables are tender. Season with salt and pepper to taste. Discard bay leaf. G

Description A flavorful and aromatic curry with tender sweet potatoes, chickpeas, spinach, and a blend of warming 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 sweet potato, peeled and cubed 1 can (15 ounces) chickpeas, drained and rinsed 1 (14-ounce) can diced tomatoes, undrained 1 cup vegetable broth 4 cups baby spinach 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, for serving 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 sweet potato, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until sweet potato is tender. Stir in spinach and cook until wilted. Season

Description A vibrant and flavorful Spanish rice dish packed with vegetables, saffron, and smoked paprika. Cuisine: Spanish Servings: 4 Ingredients 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup chopped green beans 1 cup frozen peas 1 teaspoon smoked paprika Pinch of saffron threads 1 1/2 cups Arborio rice 3 cups vegetable broth 1/4 cup chopped fresh parsley Lemon wedges, for serving Instructions Heat olive oil in a large skillet or paella pan over medium heat. Add onion and cook until softened. Add garlic, bell peppers, and green beans. Cook until vegetables are tender-crisp. Stir in smoked paprika and saffron. Add rice and stir to coat. Add vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Stir in peas and cook for 2 minutes more. Remove from heat and let stand for 5 minutes. Garnish with parsley and serve with lemo

Description Crispy tofu coated in a tangy sweet and sour sauce with pineapple, bell peppers, and onions. Cuisine: Chinese Servings: 4 Ingredients For the Tofu: 1 block (400 g) extra-firm tofu, pressed and cubed 1/2 cup cornstarch Vegetable oil, for frying 1 onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 (20 ounce/565 g) can pineapple chunks in juice, drained (reserve juice) 2 cloves garlic, minced For the Sweet and Sour Sauce: 1/2 cup reserved pineapple juice 1/4 cup rice vinegar 1/4 cup soy sauce 1/4 cup ketchup 2 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon red pepper flakes Instructions Toss tofu cubes in cornstarch. Heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and crispy. Set aside. Add onion, bell peppers, and garlic to the pan. Stir-fry until vegetables are tender-crisp. Add pineapple chunks and stir-fry for another minute. In a small bowl, whisk together sweet and sour sauce ingredients. Add to the p

Description A creamy and flavorful dip made with spinach, artichoke hearts, vegan cream cheese, and spices, perfect for parties or snacking. Cuisine: American Servings: 4 Ingredients 1 (10 ounce/285 g) package frozen chopped spinach, thawed and squeezed dry 1 (14 ounce/400 g) can artichoke hearts, drained and chopped 1 (8 ounce/225 g) package vegan cream cheese, softened 1/2 cup grated vegan Parmesan cheese 1/4 cup chopped onion 2 cloves garlic, minced 1/4 cup vegan mayonnaise 1/4 teaspoon red pepper flakes Salt and pepper to taste Tortilla chips, pita bread, or vegetables, for serving Instructions Preheat oven to 350°F (175°C). In a large bowl, combine spinach, artichoke hearts, cream cheese, Parmesan cheese, onion, garlic, mayonnaise, red pepper flakes, salt, and pepper. Mix well. Transfer mixture to a baking dish and bake for 20-25 minutes, or until hot and bubbly. Serve warm with tortilla chips, pita bread, or vegetables. Suggested Drinks Sauvignon Blanc : The crisp acidity and cit

Description Portobello mushroom caps filled with a creamy spinach and vegan feta mixture, baked until tender and flavorful. Cuisine: Greek Servings: 4 Ingredients 4 large portobello mushroom caps 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 10 ounces (280 g) frozen chopped spinach, thawed and squeezed dry 4 ounces (115 g) vegan feta cheese, crumbled 1/4 cup breadcrumbs 1/4 cup chopped fresh dill Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). Remove stems from mushroom caps and brush caps with olive oil. Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more. Stir in spinach and cook until wilted. Remove from heat and stir in vegan feta, breadcrumbs, dill, salt, and pepper. Stuff mushroom caps with spinach and feta mixture. Bake for 20-25 minutes, or until mushrooms are tender and filling is heated through. Suggested Drinks Greek White Wine (e.g., Assyrtiko) : The crisp acidity and c

Description A flavorful stir-fry of rice noodles, tofu, vegetables, and a tangy-sweet sauce, topped with crushed peanuts and fresh herbs. Cuisine: Thai Servings: 4 Ingredients 8 ounces (225 g) dried rice noodles 1 block (400 g) extra-firm tofu, pressed and cubed 1 tablespoon cornstarch 2 tablespoons vegetable oil 2 cloves garlic, minced 1/2 onion, sliced 1 cup bean sprouts 1/2 cup chopped scallions 1/4 cup chopped cilantro 1/4 cup chopped peanuts For the Pad Thai Sauce: 1/4 cup tamarind paste 2 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoon rice vinegar 1/4 teaspoon chili powder (adjust to taste) Instructions Cook rice noodles according to package directions. Drain and set aside. 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. Remove tofu from pan and set aside. Add remaining oil to the pan. Add garlic and onion, and stir-fry until fragrant. Add bean sprouts and stir-fry unt

Description Tacos filled with tender, slow-cooked jackfruit seasoned with Mexican spices and topped with a vibrant pineapple salsa. Cuisine: Mexican Servings: 4 Ingredients 20 ounces (565 g) young green jackfruit in brine or water, drained and shredded 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1/2 cup orange juice 1/4 cup lime juice Salt and pepper to taste 8 corn or flour tortillas, warmed Pineapple salsa, for serving Chopped cilantro, for serving Instructions Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute. Stir in jackfruit, orange juice, and lime juice. Bring to a simmer, then reduce heat and cook for 20-30 minutes, or until jackfruit is tender and sauce has thickened. Season with salt and pepper. Fill tortillas with

Description A vibrant and flavorful French vegetable stew, featuring eggplant, zucchini, bell peppers, tomatoes, and herbs. Cuisine: French Servings: 4 Ingredients 1 eggplant, sliced into rounds 2 zucchini, sliced into rounds 2 bell peppers (any color), sliced 2 tomatoes, sliced 1 onion, sliced 4 cloves garlic, minced 2 tablespoons olive oil 1 can (14 ounces/400 g) diced tomatoes, undrained 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh basil Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). In a large bowl, toss together eggplant, zucchini, bell peppers, tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread vegetables in a single layer in a 9x13 inch baking dish. Pour diced tomatoes over vegetables. Sprinkle with thyme and basil. Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes, or until vegetables are tender and lightly browned. Suggested Drinks Provence Rosé : This dry and refreshing rosé with no

Description A flavorful and creamy Indian curry made with cauliflower florets simmered in a rich tomato-based sauce infused with aromatic spices. Cuisine: Indian Servings: 4 Ingredients 1 head cauliflower, cut into florets 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon garam masala 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional) 1 can (14 ounces/400 g) diced tomatoes, undrained 1 can (14 ounces/400 ml) coconut milk 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, for serving Instructions Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned. While cauliflower is roasting, heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute. Stir in diced tom

Description A comforting and hearty vegan twist on a classic Shepherd's Pie, featuring a flavorful lentil filling topped with creamy sweet potato mash. Cuisine: British Servings: 4 Ingredients For the lentil filling: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 1 cup brown lentils, rinsed 2 cups vegetable broth 1 tablespoon tomato paste 1 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste For the sweet potato mash: 2 large sweet potatoes (about 600 g), peeled and cubed 1/4 cup plant-based milk (such as almond milk) 2 tablespoons vegan butter Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; cook until softened. Add lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Meanwhil

Description A refreshing and creamy dip made with white beans, lemon, fresh herbs, and garlic, perfect for serving with pita bread or vegetables. Cuisine: Mediterranean Servings: 4 Ingredients 1 can (15 ounces/425g) cannellini beans, drained and rinsed 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill Salt and pepper to taste Paprika, for garnish Instructions In a food processor or blender, combine all ingredients except paprika. Process until smooth and creamy, scraping down sides as needed. Transfer to a serving bowl, garnish with paprika, and serve with pita bread or vegetables. Suggested Drinks Assyrtiko : This crisp, dry white wine from Santorini with its minerality and citrus notes complements the lemony flavors of the dip. Pinot Grigio : A light and refreshing Italian white wine, it pairs well with the herbs and creamy texture of the dip. Non-Alcoholic Option Sparkling Cucumber Mint Lemonade : The c

Description Corn tortillas filled with a sweet potato and black bean mixture, covered in enchilada sauce, and baked until golden brown. Cuisine: Mexican Servings: 4 Ingredients 2 large sweet potatoes (about 600 g), peeled and diced 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 can (15 ounces) black beans, rinsed and drained Salt and pepper to taste 8 corn tortillas 1 jar (16 ounces) red enchilada sauce 1/2 cup shredded vegan cheese Instructions Preheat your oven to 375°F (190°C). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. While potatoes are roasting, heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute. Stir in black beans and cooked sweet po

Description A deconstructed sushi roll in a bowl, featuring sushi rice, marinated tofu, fresh vegetables, and a drizzle of soy sauce and sesame oil. Cuisine: Japanese Servings: 4 Ingredients * 2 cups sushi rice, cooked according to package directions 1 block (400 g) firm tofu, pressed and cut into cubes 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 avocado, sliced 1 cucumber, sliced 1/2 cup shredded carrots 1/4 cup edamame (shelled) Nori seaweed sheets, cut into strips Pickled ginger, for serving Wasabi paste, for serving Instructions In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Toss tofu in the marinade and let sit for 15 minutes. Divide sushi rice among four bowls. Top with marinated tofu, avocado, cucumber, carrots, edamame, and nori strips. Serve with pickled ginger, wasabi paste, and additional soy sauce, if desired. Suggested Drinks Sparkling Sake : The effervescence and subtle sweetness of sparkling sake cuts through the ri

Description  A hearty and flavorful lentil stew made with red lentils, spinach, coconut milk, and warming spices. 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/400 ml) coconut milk 4 cups baby spinach 1/2 cup chopped cilantro Salt and pepper to taste Cooked rice or naan, 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 rice o

Description A smoky and spicy tofu scramble infused with chipotle peppers and topped with a creamy vegan crema. Cuisine: Mexican Servings: 4 Ingredients 1 block (400g) firm tofu, crumbled 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1/2 teaspoon chipotle powder 1/4 teaspoon smoked paprika 1/4 teaspoon cumin Salt and pepper to taste 1/4 cup chopped cilantro Chipotle Crema 1/2 cup vegan mayonnaise 1 chipotle pepper in adobo sauce, chopped 1 tablespoon lime juice Instructions Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, bell pepper, chipotle powder, smoked paprika, and cumin. Cook for 1 minute. Add crumbled tofu and cook until heated through, about 5 minutes. Season with salt and pepper. In a small bowl, combine chipotle crema ingredients. Serve tofu scramble topped with chipotle crema and cilantro. Suggested Drinks Paloma : A refreshing tequila-based cocktail with grapefruit soda, lime juic

Description A flavorful and colorful Spanish rice dish packed with vegetables, saffron, and smoked paprika. Cuisine : Spanish Servings : 4 Ingredients 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup (150 g) chopped green beans 1 cup (100 g) frozen peas 1 teaspoon smoked paprika Pinch of saffron threads 1 1/2 cups (300 g) Arborio rice 3 cups (720 ml) vegetable broth 1/4 cup chopped fresh parsley Lemon wedges, for serving Instructions Heat olive oil in a large skillet or paella pan over medium heat. Add onion and cook until softened. Add garlic, bell peppers, and green beans. Cook until vegetables are tender-crisp. Stir in smoked paprika and saffron. Add rice and stir to coat. Add vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Stir in peas and cook for 2 minutes more. Remove from heat and let stand for 5 minutes. Garn

Description  Flavorful and satisfying pita sandwiches filled with crispy falafel, fresh vegetables, and a creamy tahini sauce. Cuisine : Middle Eastern Servings : 4 Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 1/2 cup chopped onion 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 2 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon baking powder Salt and pepper to taste Olive oil, for frying 4 pita breads Your favorite toppings (e.g., lettuce, tomato, cucumber, pickled turnips) Tahini Sauce 1/4 cup tahini 2 tablespoons lemon juice 2 tablespoons water 1 clove garlic, minced Salt and pepper to taste Instructions In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, lemon juice, cumin, coriander, baking powder, salt, and pepper. Pulse until mixture is well combined but still slightly coarse. Form mixture into 1-inch balls. Heat olive oil in a skillet over medium heat. Fry falafel b

Description A hearty Greek casserole featuring layers of eggplant, potatoes, lentils, and a creamy béchamel sauce. Cuisine : Greek Servings : 4 Ingredients 1 large eggplant, sliced into 1/2-inch rounds 2 large potatoes, sliced into 1/4-inch rounds 2 tablespoons olive oil Salt and pepper to taste 1 onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1 cup brown lentils, cooked according to package directions Béchamel Sauce 3 tablespoons vegan butter 3 tablespoons all-purpose flour 2 cups unsweetened plain almond milk 1/4 cup nutritional yeast Salt and pepper to taste Instructions Preheat oven to 375°F (190°C). Brush eggplant and potato slices with olive oil and season with salt and pepper. Arrange on baking sheets and bake for 20-25 minutes, or until tender. While vegetables are baking, make the béchamel sauce: Melt vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in almond milk until