Vegan Recipes
Exciting vegan cooking: big on flavor, rich in nutrients.
Vegan Huancaina Potato
Imagine a deliciously cooked potato, perfectly done, topped with a creamy and spicy sauce that makes your taste buds dance. The combination of textures and flavors is absolutely irresistible, from the softness of the potato to the spicy kick of the sauce, passing through the freshness of the…
Vegan Chilean-Style Seafood Stew
Imagine a steaming, aromatic dish full of grilled mushrooms and vegetables, bathed in a spiced broth and served with a sprinkle of fresh cilantro. Each bite is an explosion of flavors and textures that will transport you to the Chilean coast.
Black Bean Soup with Epazote
Imagine a hot and comforting soup, full of tender black beans and an aroma of epazote that transports you to the streets of Oaxaca. Each spoonful is an explosion of flavors and textures.
Roasted Poblano Peppers Stuffed with Quinoa and Baked Vegetables
Imagine a roasted poblano pepper, its soft and slightly smoky flesh, stuffed with a crunchy mixture of cooked quinoa with fresh vegetables and spices. When you take a bite, the combination of textures and flavors transports you to the vibrant cuisine of Puebla.
Venezuelan Lentil Pavacake
Imagine a juicy lentil cake with a crispy outside and soft inside, full of onion, garlic, and spice flavor. When you bite into it, the texture collapses in your mouth, releasing an intense aroma that makes you feel like home.
Grandma's Lentils with Vegetables
Imagine a comforting, flavorful dish where tender lentils blend with fresh vegetables and spices, creating an aroma that transports you to your grandmother's kitchen. Every bite is a burst of textures and flavors that leaves you craving more.
Roasted Spiced Sweet Potato Airfryer
Spiced sweet potato cubes in the air fryer: smoked paprika and cumin form a flavourful crust on the sweet orange flesh, which caramelizes outside and stays creamy inside in about 20 minutes. A seasonal autumn-winter side dish that also works as a snack or bowl base.
Homemade Falafel
Homemade falafel is the fried chickpea fritter of the eastern Mediterranean. Unlike hummus, the chickpeas here are never cooked — soaked overnight and ground raw with parsley, cilantro, cumin, and garlic, which gives the interior that characteristic green flecked colour and the outside that…
Lebanese Tabouleh
Tabbouleh is the most refreshing salad in Lebanese mezze: fine bulgur soaked until tender and mixed with large quantities of chopped flat-leaf parsley, tomato, spring onion, mint, lemon juice and olive oil. It is really a herb salad with a little grain — the bulgur plays a supporting role. Light,…
Cordoban Salmorejo
Salmorejo is the creamier, more concentrated cousin of gazpacho. Without cucumber or pepper, and made with more bread and tomato, it achieves a uniquely velvety texture. Córdoba proudly claims it as its own culinary heritage.
Wrinkled Potatoes with Red and Green Mojo
The secret to wrinkled potatoes lies in the salt concentration of the cooking water: so salty that it barely boils. As the water evaporates, the salt crystallizes on the skin, creating the characteristic wrinkled and slightly crunchy texture.
Warm Lentil Salad with Mustard Vinaigrette
The warm brown lentils absorb the mustard vinaigrette like a sponge, creating a flavorful salad with contrasting textures: creamy lentils, crunchy cucumber, and fresh tomato.
Chickpea Vegan Burger
A vegan burger built on chickpeas, tahini, and smoked spices — more satisfying than most meatless patties. The chickpeas bring protein and texture, smoked paprika adds depth, and cumin gives it warmth. Comes together in 30 minutes and holds up well on the grill or in a pan.
Traditional Andalusian Gazpacho
Andalusian gazpacho is the quintessential cold soup of southern Spain: a blended emulsion of ripe tomatoes, cucumber, green pepper, garlic, and extra virgin olive oil, served well chilled. Born in the fields of Andalusia as sustenance for farm workers, it is now the most refreshing and nutritious…
Perfect Airfryer French Fries
Air fryer chips done right — crispy outside, fluffy inside, with barely any oil. The secret is drying the potato pieces thoroughly, cutting them evenly, and not overcrowding the basket. A touch of olive oil, garlic powder, and salt is all you need. Ready in about 25 minutes and goes with just about…
Sourdough Bread at Home
Sourdough bread uses natural fermentation with lactic bacteria, without commercial yeast. The result is a bread with an alveolated crumb, a crispy crust, and a slightly acidic, incomparable flavor.
Beet Gazpacho
Beetroot gazpacho updates the Andalusian classic with roasted beets, which bring a vivid fuchsia-pink color and an earthy sweetness that plays off the sharpness of sherry vinegar. Served cold, with a drizzle of olive oil and a few mint leaves. Ten minutes of prep, no cooking, and a striking result…
Classic Andalusian Gazpacho
Andalusian gazpacho is the cold soup of southern Spain: ripe tomatoes, green pepper, cucumber, garlic, sherry vinegar, and olive oil blended and strained until silky smooth. No cooking needed — just good summer tomatoes and quality olive oil. Serve very cold; it keeps well in the fridge for up to…
Authentic Homemade Hummus
Smooth, creamy Lebanese-style hummus made the right way: tahini and lemon beaten first to form a silky emulsion, then chickpeas added gradually. This is the recipe that makes you stop buying the shop-bought version.
Chickpea and Spinach Curry
Chana Saag is a classic Indian curry that pairs chickpeas with fresh spinach in a base of onion, garlic, ginger, tomato and warming spices — garam masala, turmeric and cumin. It's naturally vegan, packed with plant protein and ready in under 40 minutes, making it as practical as it is satisfying.
Buddha Bowl with Quinoa and Avocado
A buddha bowl is a single-bowl meal from the macrobiotic tradition: grains, plant protein, raw or roasted vegetables, and a nourishing dressing all in balanced proportion. This version brings together quinoa, chickpeas, baby spinach, cooked beetroot, and avocado, finished with a tahini-lemon-garlic…
Genovese Focaccia with Olives and Rosemary
Authentic Genovese focaccia is not a pizza. It is an olive oil bread with a tender, airy crumb inside, a crispy crust outside, and the characteristic dimples that trap the oil and give it its unmistakable texture. This recipe stays true to the Ligurian original.
Homemade Hummus with Toasted Pita
Hummus is a Levantine staple shared across Lebanese, Israeli, Palestinian, and Syrian tables. Cooking and peeling the chickpeas before blending is the small effort that makes all the difference — the result is a silky, lightly tangy cream of chickpeas, quality tahini, lemon, and garlic. Serve with…
Falafel with Tahini Sauce and Pita Bread
Falafel is the vegan croquette of the eastern Mediterranean: dried soaked chickpeas — never canned — ground with parsley, coriander, onion and spices, then fried until the crust is crackling and the inside is fluffy and green. The rule is raw soaked chickpeas, not cooked, so the mixture holds…
Vegan Recipes: cooking guide
Modern vegan cooking is much more than boiled vegetables. Plant proteins like tofu, tempeh, legumes and nuts, combined with spices and techniques from around the world, create powerful, satisfying and delicious dishes. These vegan recipes are designed for those who want health without giving up flavour.