All recipes
Vegetarian recipes from around the world, free for everyone.
342 recipes
TunisiaKafteji
Vegetables fried one by one then chopped on a board with eggs, a Tunisian cheap-eats dish served in an earthenware bowl.
GhanaHausa koko
The ginger and chilli millet porridge Ghana drinks at breakfast, with fried dough balls to dip in it.
SenegalMillet lakh with peanut cream
Steamed millet couscous drowned in a peanut cream, eaten at breakfast or at the end of the day in Senegal.
SenegalBlack-eyed peas with vegetables
Black-eyed peas simmered with carrot, cabbage and sweet potato, the everyday pot in Senegalese homes.
AlgeriaCherchem
Cracked wheat and dried broad beans simmered together, eaten in the Aurès mountains to mark the end of winter.
KenyaKenyan chapati
A wheat flatbread rolled into a spiral then flattened, which pulls apart into thin layers once cooked.
Ivory CoastClaclo
Fritters of very ripe mashed plantain, fried to a deep brown, sold on street corners across Abidjan.
Ivory CoastAttoukpou
Fermented cassava pressed into a cake and steamed, served as an accompanying bread across southern Ivory Coast.
GhanaKelewele
Cubes of very ripe plantain marinated in ginger and chilli, then fried until the edges turn dark and caramelised.
SyriaAnkinar bil Zeit
Syrian artichoke hearts braised in olive oil with peas and carrots, served cold with a wedge of lemon.
SyriaShanklish Salad
Syrian thyme-aged cheese crushed with tomato, onion and olive oil, scooped up with bread at mezze time.
PhilippinesEnsaladang Talong
Filipino aubergine charred over a flame, peeled and topped with tomato, red onion and chopped hard-boiled egg.
PhilippinesCrispy Kangkong
Filipino water spinach leaves in a light batter, fried and served with a cane vinegar dipping sauce.
MalaysiaCendol
An iced Penang dessert of green pandan noodles, coconut milk, red beans and palm sugar syrup.
MalaysiaKuih Ketayap
Malaysian green pandan crepes rolled around coconut caramelised in palm sugar, eaten at afternoon tea.
Sri LankaLunu Miris
A Sri Lankan paste of red onion and chilli pounded in a mortar, spooned onto milk rice and morning hoppers.
Sri LankaKiribath
Sri Lankan rice cooked in coconut milk, pressed flat and cut into diamonds for new months and new babies.
NepalMula ko Achar
A Nepali relish of white radish simmered in a sesame tomato sauce, set beside rice at every meal.
NepalKwati
A Newar stew of nine sprouted pulses, cooked at the Janai Purnima full moon to mark the end of the monsoon.
NepalBhatmas Sadheko
A Nepali salad of roasted soybeans dressed with lime, red onion and green chilli, eaten alongside afternoon tea.
IsraelPotato Kugel
An Ashkenazi bake of grated potato and onion, cooked long enough to build a brown crust and caramelised edges.
IsraelJachnun
Yemenite dough rolls baked overnight at the lowest heat, served with grated tomato and zhug on Saturday morning.
IsraelPotato Bourekas
Israeli puff pastries filled with cumin-scented mashed potato, glazed and seeded, sold in every bakery in the country.
JamaicaCoco Bread
A folded Jamaican roll enriched with coconut milk, soft and faintly sweet, built to wrap around a patty.
JamaicaBammy
A pressed cassava flatbread soaked in coconut milk and browned in a pan, Jamaica's Taíno inheritance.
CubaTachinos
Green plantain rounds fried twice and flattened between the baths, the savoury staple of the Cuban table.
CubaMalanga Fritters
Grated taro fritters seasoned with garlic and parsley, sold on Havana street corners for generations.
ColombiaBollo Limpio
A white corn roll steamed inside a corn husk, the everyday side of Colombia's Caribbean coast since pre-Columbian times.
ColombiaColombian Buñuelos
Balls of fresh cheese and cassava starch fried to deep brown, a fixture of Colombian December celebrations.
ArgentinaTortas Fritas
Puffed rounds of fried dough that Argentines start making the moment rain settles in for the day.
ArgentinaTarta Pascualina
A chard and spinach pie with whole eggs nested inside the filling, served at Easter across Argentina.
United StatesCheese Grits
White corn grits cooked into a creamy porridge and enriched with cheddar, breakfast across the American South.
United StatesMacaroni and Cheese
Elbow pasta folded into a cheddar béchamel and baked under a crumb crust, the comfort dish of American kitchens.
United StatesSkillet Cornbread
Corn bread baked in a searing cast iron skillet, golden crust outside and soft crumb within, straight from the American South.
GuatemalaChirmol
Fire-charred tomatoes chopped by knife with onion and mint, a sauce no Guatemalan table sits down without.
GuatemalaChickpeas in Panela Syrup
Chickpeas candied in a cinnamon panela syrup, the Lenten dessert served across Guatemala during Holy Week.
GuatemalaRed Beans with Chanterelles
Red beans simmered with chanterelles and tomato, the rainy-season dish of the Guatemalan highlands.
Costa RicaEnyucados
Cassava croquettes stuffed with cheese and fried until crisp, a fixture of Costa Rican roadside sodas.
Costa RicaChorreadas
Large fresh corn pancakes cooked in a pan and served with sour cream, breakfast across the Costa Rican countryside.
Costa RicaHeart of Palm Rice
Creamy rice baked with hearts of palm under a cheese crust, a Costa Rican party dish born of Pacific palm groves.
ChileCalzones Rotos
Twisted ribbons of dough fried to a honey colour and buried under icing sugar, the Chilean teatime sweet.
ChileMilcao
Potato cakes made from raw and cooked potato browned in a pan, the everyday bread of the Chiloé archipelago.
ChileChilean Tomato Salad
Ripe tomatoes and salt-soaked onion dressed with oil and coriander, the salad that opens every Chilean summer table.
NorwayVeiled Farm Girls
A Norwegian layered dessert of apple compote, toasted sweet breadcrumbs and vanilla whipped cream built in glasses.
NorwaySkolebrød
Norwegian cardamom buns with a well of vanilla custard, iced around the rim and rolled in desiccated coconut.
RussiaBlini
Russian yeast pancakes, thin and pliable, rolled up and served with melted butter and soured cream.
RussiaVinegret
A Russian salad of beetroot, potato and pickled cucumber cut into small even dice and dressed with sunflower oil.
FinlandLanttulaatikko
A Finnish baked mash of swede sweetened with molasses and nutmeg, cooked slowly until the top caramelises.
FinlandOhrarieska
A Finnish unleavened barley flatbread baked hot and fast, served warm under a thick layer of egg butter.
HungaryGundel Pancakes
Hungarian crêpes filled with walnuts, raisins and orange zest, then covered in a glossy dark chocolate sauce.
HungaryLecsó
A Hungarian stew of peppers and tomatoes softened with paprika, finished with beaten eggs that set in the sauce.
PortugalArroz Doce
Portuguese rice pudding scented with lemon, enriched with egg yolks and finished with cinnamon patterns drawn on top.
PortugalPastéis de Nata
Portuguese custard tarts in puff pastry, baked at fierce heat until the tops blister and darken in patches.
UkraineKapusniak
A Ukrainian soup of sauerkraut and millet simmered with carrot and potato until the broth thickens on its own.
UkraineNalysnyky
Thin Ukrainian crêpes rolled around a sweet curd cheese filling, then browned in butter until the edges crisp.
UkraineBanosh
Cornmeal cooked in soured cream the Hutsul way of the Carpathians, topped with fried mushrooms and crumbled brynza.
SwedenVästerbotten Pie
A Swedish shortcrust tart filled with aged northern cheese and cream, baked until just set and served with cherry tomatoes.
SwedenHasselback Potatoes
Potatoes sliced into thin fans, brushed with butter and roasted until every slice separates into a crisp ridge.
SwedenKanelbullar
Swedish cinnamon and cardamom buns twisted into knots and scattered with pearl sugar before they go in the oven.
PolandChłodnik
A bright pink cold soup of beetroot and kefir, sharpened with dill and lemon, served with a halved boiled egg.
PolandKopytka
Polish potato dumplings cut into little diamonds from a soft dough, poached and folded through a paprika tomato sauce.
PolandPlacki Ziemniaczane
Grated potato pancakes fried until the edges turn lacy and brown, served with sour cream as every Polish kitchen does.
AustraliaAvocado toast
Two rounds of toasted sourdough under smashed avocado sharpened with lemon, scattered with chilli and sesame.
SenegalFonio couscous with vegetables
Fonio steamed twice and served with carrots and cabbage stewed in groundnut oil, with olives dropped in at the end.
South AfricaSweet potato peanut stew
Sweet potato and kidney beans simmered in a tomato and peanut butter sauce, finished with a handful of spinach.
South AfricaPampoenkoekies
Small pumpkin fritters fried in a pan and rolled in cinnamon sugar, the way Cape farm kitchens have made them for generations.
Papua New GuineaKaima bona gatoi
Grilled aubergine and sweet potato marinated in lime, coconut and chilli, served warm across Papua New Guinea.
GuamGollai hågon suni
Young taro leaves simmered in coconut milk with turmeric and onion, a Chamorro dish cooked across Guam.
FijiAloo boda tarkari
A potato and black-eyed bean curry with cumin and turmeric, cooked the way Indo-Fijian families cook it at home.
ColombiaChangua
The Bogotá breakfast: milk let down with water and brought to the boil, eggs poached whole in it, spring onion and stale bread.
BrazilQuibebe
A pumpkin purée from north-eastern Brazil melted down with onion and garlic, seasoned with cumin and scattered with coriander.
PeruMushroom cau cau
Potatoes and mushrooms in a turmeric and ají amarillo sauce, finished with fresh mint and served over white rice.
PeruTacu tacu
Day-old rice and canary beans mashed together and pan-fried into a browned oval with ají amarillo, served with salsa criolla.
Dominican RepublicDominican okra salad
Okra boiled whole then dressed with lime, red onion and olive oil, the salad Dominican families put on the Sunday table.
Trinidad and TobagoBaigan choka
Aubergine roasted over an open flame then mashed with slivers of garlic, onion and chadon beni, finished with smoking hot oil.
Trinidad and TobagoBaiganee
Aubergine slices dipped in a split pea flour batter with turmeric and cumin, fried till crisp and served with tamarind chutney.
MexicoSopa de lima
The Yucatán lime broth, scented with oregano and sweet pepper, buried under crisp fried tortilla strips, made without chicken.
MexicoTlayuda
Oaxaca's large thin tortilla, spread with black bean paste and quesillo, topped with cabbage and avocado, then grilled until crisp.
MexicoVegetable enchiladas
Corn tortillas dipped in guajillo chilli sauce, filled with courgette and black beans, then baked under a layer of melted cheese.
MexicoChiles rellenos
Poblano peppers charred and peeled, stuffed with queso fresco, coated in whipped egg batter and fried, then served in a tomato broth.
IndonesiaPecel
Blanched vegetables under a peanut and kencur sauce, served with crisp rice crackers on the side.
IndonesiaSayur lodeh
Javanese coconut milk vegetable stew with chayote, long beans and tempeh, thickened by a candlenut spice paste.
VietnamCơm tấm chay
Broken rice served with grilled marinated tofu, pickled vegetables, scallion oil and a fish-free nuoc cham.
VietnamMì Quảng chay
Turmeric-stained rice noodles in a shallow broth with tofu, peanuts and shards of toasted sesame rice cracker.
South KoreaMayak gimbap
Mini seaweed rolls of rice with carrot, yellow pickled radish and spinach, dipped in a mustard soy sauce.
South KoreaDoenjang jjigae
Korean stew built on fermented soybean paste with tofu, courgette and potato, over a kelp and shiitake broth.
ChinaVegetable baozi
White yeasted buns pleated by hand around a cabbage and mushroom filling, then cooked in a steamer basket.
ChinaVegetable wontons
Small dumplings in thin wrappers filled with cabbage, shiitake and carrot, served in a clear ginger broth.
ChinaSichuan hot and sour cabbage
Flat cabbage torn by hand and seared over high heat with dried chillies, Sichuan pepper and Zhenjiang black vinegar.
JapanSunomono
Salted and squeezed cucumber tossed with wakame seaweed, dressed in sweetened rice vinegar and toasted sesame.
JapanYudofu
Silken tofu warmed in kombu water and dipped in ponzu sauce, a winter dish from the temples of Kyoto.
JapanSekihan
Glutinous rice stained pink by the cooking liquid of azuki beans, steamed and served with toasted sesame salt.
JapanChawanmushi
Savoury egg custard steamed in a cup, scented with kombu and shiitake dashi, holding mushrooms and edamame.
JapanKappamaki
Thin rolls of vinegared rice and cucumber wrapped in half a nori sheet, the plainest maki on any sushi counter.
NigeriaPuff puff
Sweet yeasted batter scented with nutmeg, dropped in balls into hot oil until they swell and turn golden.
NigeriaVegetarian egusi soup
Ground melon seeds cooked in red palm oil with tomato and chilli until they set into curds, then finished with spinach.
KenyaGitheri
Maize kernels and kidney beans boiled together, then fried with onion, tomato and cumin. The Kikuyu everyday pot.
EthiopiaButicha
Chickpea flour whisked into water off the heat, sharpened with lemon and jalapeño, finished with olive oil.
EthiopiaAzifa
Green lentils cooled then dressed with mustard and lemon, with red onion and jalapeño, served cold.
EthiopiaTimatim salata
Ethiopian salad of tomato and red onion with jalapeño, built around torn injera that soaks up the juices.
EthiopiaInjera
Teff flour and water fermented for three days, poured onto a hot plate and set with a surface of small eyes.
IndiaChole bhature
Chickpeas simmered in black tea water and sharpened with amchur, served with deep-fried leavened breads.
IndiaUpma
Coarse semolina dry-roasted then swelled in water, with a tempering of mustard seed and curry leaf.
IndiaSaag
Mustard greens and spinach stewed for an hour, thickened with maize flour and lifted by ginger and green chilli.
IndiaVegetable biryani
Basmati parboiled with whole spices, layered over spiced vegetables and fried onions, then sealed in a pot to finish.
IndiaIdli sambar
Steamed cakes of fermented rice and urad dal, served with a tamarind sambar of toor dal and drumstick.
JamaicaFestival
Jamaican sweet fried dumplings made with cornmeal, scented with nutmeg and vanilla, fried to a deep golden crust.
TurkeyVegetarian Lahmacun
Dough rolled paper thin under a red lentil and pepper topping, baked in a fierce oven then rolled around parsley.
MoroccoMoroccan Orange and Cinnamon Salad
Cold orange rounds dusted with cinnamon and scented with orange blossom water, the standing dessert of Moroccan tables.
MoroccoVegetable Pastilla
A Moroccan warqa pie filled with pumpkin and onion under toasted almonds, dusted with icing sugar and cinnamon.
VanuatuNalot
Cooked taro or breadfruit pounded with hot coconut cream into a smooth elastic paste, a Vanuatu dish for shared meals.
TunisiaBrik à l'œuf
A sheet of malsouka folded over crushed potato and a whole egg, fried for seconds and eaten with the fingers.
AlgeriaChorba frik
An Algerian soup of cracked green wheat and chickpeas built on a tomato base scented with cinnamon and celery.
AlgeriaMahjouba
An Algerian semolina pancake stretched until translucent, filled with slow-cooked tomato and onion, folded and griddled.
AustraliaLamingtons
Australian sponge squares dipped in a thin chocolate icing and rolled in desiccated coconut until every side is coated.
AustraliaDamper
Australian bush bread raised without yeast, baked under a lid and torn apart warm with butter and golden syrup.
NorwayLefse
Norwegian potato flatbreads rolled paper thin and cooked on a dry griddle, folded over butter and cinnamon sugar.
PhilippinesGinataang kalabasa
Squash and long beans simmered in coconut milk with garlic, ginger and chilli, an everyday Filipino stew served over rice.
DenmarkRødgrød med fløde
Summer red berries cooked down and set with potato starch, then served cold under a pour of single cream.
PhilippinesLumpiang gulay
Filipino vegetable spring rolls filled with cabbage, carrot and tofu, fried until golden and dipped in spiced cane vinegar.
RomaniaFasole bătută
White beans beaten to a purée with softened onion and finished with paprika oil, spread by Romanians on rye bread.
DenmarkÆblekage
Layered Danish dessert of apple compote alternating with buttered rye crumbs, finished with whipped cream and redcurrant jelly.
DenmarkDanish caramelised potatoes
Small boiled potatoes rolled in melted sugar and butter until they glaze and shine. The Danish Christmas table side dish.
PolandBarszcz czerwony
A clear, sharp beetroot broth scented with marjoram, served scalding in a cup with small Polish dumplings.
FinlandMustikkapiirakka
Finnish blueberry pie on a short cardamom crust, topped with a soured cream and quark custard that sets as it cools.
PortugalAlentejo Migas
Stale bread torn by hand then worked into olive oil with plenty of garlic and coriander until it forms a soft cake.
ItalySupplì
Tomato risotto balls hiding a core of mozzarella, crumbed and fried, sold in every friggitoria across Rome.
FinlandHernekeitto
Finnish yellow split pea soup simmered with onion and carrot, scented with marjoram and served with strong mustard on the side.
SyriaOkra in tomato sauce
Okra simmered in a garlic and coriander tomato sauce, sharpened at the end with pomegranate molasses and lemon juice.
SyriaMakdous
Baby aubergines cured in salt then stuffed with walnut, red pepper and garlic, and kept under a blanket of olive oil.
RéunionVegetable achards
Carrot, green bean and cabbage blanched then marinated in turmeric, ginger and garlic oil, eaten cold across Réunion.
RéunionTomato rougail
A Réunion condiment of raw tomato, onion, ginger and chilli crushed in a mortar and set beside a plate of rice.
South AfricaMalva pudding
A South African apricot jam sponge raised with bicarbonate and vinegar, soaked in hot cream sauce the moment it leaves the oven.
South AfricaLentil bobotie
A South African bake of curried brown lentils with dried apricot and chutney, under an egg custard studded with bay leaves.
Ivory CoastPlantain foutou with peanut sauce
Plantain and cassava pounded into a smooth elastic dough, served with a peanut sauce simmered with aubergine and chilli.
Ivory CoastAlloco
Very ripe plantain fried in red palm oil, served with a raw onion and chilli sauce pounded in a mortar.
NigeriaAkara
Nigerian fritters of peeled black-eyed beans whipped airy with onion and chilli, then fried until they puff and turn golden.
NigeriaMoi moi
A savoury pudding of peeled black-eyed beans blended with pepper and onion, then steamed in banana leaves or ramekins.
French CaribbeanVegetable accras
Caribbean fritters of seasoned batter with chives and parsley, bulked with grated chayote and lifted by chilli.
French CaribbeanChayote gratin
French Caribbean chayote cooked then bound in a thyme béchamel, browned under gruyère and breadcrumbs.
GuatemalaRellenitos de plátano
Guatemalan fritters of mashed ripe plantain filled with sweetened black bean paste, fried and rolled in sugar.
Costa RicaVegetarian casado
The Costa Rican plate lunch, rice and black beans gathered around a fried ripe plantain and a fried egg.
Puerto RicoArroz con gandules
Puerto Rican rice with pigeon peas, tinted by achiote oil and seasoned with sofrito, olives and capers.
Puerto RicoMofongo
Green plantains fried then pounded in a pilón with garlic and olive oil, packed into a dome.
CubaPlátanos maduros fritos
Blackened ripe plantains fried until their edges caramelise, the sweet and salty side dish of the Cuban table.
CubaYuca con mojo
Cassava boiled until tender, then drenched in a Cuban sauce of garlic and sour orange bloomed in hot olive oil.
HaitiPikliz
Haitian condiment of shredded cabbage and carrot pickled in vinegar with scotch bonnet chilli and shallot.
HaitiLegim
Haitian aubergine and chayote stew cooked long over an epis base until it collapses into a thick brown purée.
FranceVichyssoise
A sieved velvet soup of leeks and potatoes, enriched with cream and served ice cold under a scatter of chives.
FranceTian Provençal
Thin rounds of courgette, aubergine and tomato fanned tightly over a bed of thyme-scented softened onions.
FranceVegetarian Quiche
A crisp shortcrust shell filled with softened leeks, mushrooms, a creamy egg custard and melting gruyère.
FranceFrench Onion Soup
Onions caramelised for a patient fifty minutes, a white wine broth, and a lid of baguette under bubbling gruyère.
SpainSalmorejo
A chilled Cordoban tomato cream thickened with stale bread and emulsified with olive oil until pale pink and velvety.
SpainPisto Manchego
Courgette, aubergine and peppers cooked separately then folded into a slow-reduced tomato sauce rich with olive oil.
ItalyFocaccia Genovese
A soft, open-crumbed focaccia dimpled deeply and flooded with salty brine and fruity olive oil.
ItalyTrofie al Pesto
Ligurian trofie cooked with potato and green beans, coated in basil pesto pounded in a mortar.
ItalyPizza Margherita
A slow-risen dough topped with raw San Marzano tomato, torn fior di latte and a few leaves of basil.
ItalyCacio e Pepe
Three ingredients and a glossy pecorino cream bound with starchy pasta water, peppered right to the edge.
GreeceRevithia
Chickpeas baked slowly with masses of onion, rosemary and lemon, swimming in good Greek olive oil.
GreeceBriam
Thinly sliced summer vegetables slow-roasted in olive oil until sweet, collapsing and caramelised at the edges.
GreeceHoriatiki
Ripe tomatoes, cucumber, green pepper and Kalamata olives under a whole slab of feta and crushed oregano.
GreeceTiropita
A Greek pie of shatteringly crisp filo wrapped around a soft filling of feta, ricotta and dill.
IranShirazi Salad
Cucumber, tomato and onion in tiny dice, brightened with lime juice and a generous pinch of dried mint.
IranVegetarian Ghormeh Sabzi
A long-simmered herb stew, dark and tangy, built on kidney beans, mushrooms and sour dried black limes.
TurkeySigara Böreği
Slim filo cigars filled with feta and parsley, fried until golden and noisily crisp from end to end.
TurkeyÇılbır
Poached eggs set on warm garlicky yoghurt, finished with nutty Aleppo pepper butter and a shower of dill.
TurkeyMenemen
Eggs barely set into a soft stew of green peppers and melting tomatoes, sharpened with Turkish chilli flakes.
LebanonKnafeh
A molten cheese centre between two layers of golden shredded pastry, drenched in orange blossom syrup.
LebanonZa'atar Manaqeesh
Soft flatbreads spread with za'atar and olive oil and baked fiercely hot, the Lebanese breakfast everybody grows up on.
IsraelIsraeli Salad
Cucumber and tomato cut into tiny dice, lifted with parsley, lemon juice and a generous pour of olive oil.
IsraelSabich
A generous pita of fried aubergine, hard-boiled egg, hummus and tahini, with a bright streak of mango amba.
SyriaMuhammara
A smoky purée of roasted red peppers and walnuts, sharpened with pomegranate molasses and warmed by Aleppo pepper.
Ivory CoastAttiéké with vegetables
Ivorian cassava couscous served warm with a sharp tomato and onion salad and slices of fried sweet plantain.
KenyaMandazi
East African fried triangles made with coconut milk and cardamom, barely sweet, pillowy and fragrant.
KenyaMaharagwe
Kenyan red kidney beans simmered in coconut milk with tomato and curry powder, mellow and filling, served with rice or ugali.
EthiopiaKik alicha
A gentle Ethiopian stew of yellow split peas with turmeric, onion, garlic and ginger, and not a trace of chilli.
EthiopiaShiro wat
A velvety Ethiopian sauce of chickpea flour and berbere, simmered with melted onion, garlic and tomato.
AlgeriaKarantika
An Algerian baked chickpea flour custard, browned on top and creamy within, served in bread with cumin and harissa.
TunisiaSlata mechouia
A Tunisian salad of fire-charred peppers and tomatoes, hand-chopped with garlic, caraway and olive oil.
TunisiaLablebi
A Tunisian cumin-scented chickpea broth poured over torn stale bread, sharpened with harissa, garlic and capers.
MoroccoMaakouda
Moroccan mashed potato patties with garlic, parsley and turmeric, breadcrumbed and fried until deeply golden and crisp.
EgyptDukkah
An Egyptian blend of toasted hazelnuts, sesame and spices, coarsely crushed for dipping bread dunked in olive oil.
EgyptTaameya
Egyptian falafel made with split fava beans, vivid green with herbs, crusted in sesame and soft at the centre.
EgyptFul medames
Slow-simmered fava beans crushed with cumin, lemon and garlic under a pool of olive oil: Egypt's national breakfast.
BrazilAcarajé
Bahian black-eyed pea fritters fried in red palm oil, split open and filled with a spiced peanut and coconut cream.
BrazilVegetable moqueca
A Bahian stew of coconut milk and red palm oil layered with peppers, tomatoes and tender hearts of palm.
PeruPapa a la huancaína
Warm yellow potatoes under a cold Peruvian sauce of ají amarillo, fresh cheese and evaporated milk.
ChileSopaipillas
Small fried pumpkin discs, golden and pillowy, served hot with a sharp coriander and chilli pebre sauce.
ChilePorotos granados
A Chilean summer stew of fresh cranberry beans, melting squash and sweetcorn, perfumed with handfuls of basil.
ArgentinaVegetarian locro
A long-simmered Argentine winter stew of white maize, beans and squash, finished with a fiery paprika oil.
ArgentinaHumita
A creamy stew of fresh sweetcorn simmered with onion, sweet pepper and basil, enriched with milk and melting cheese.
ArgentinaSpinach empanadas
Golden Argentine baked pastries filled with silky spinach, sweet onion and ricotta, finished with a grating of nutmeg.
ColombiaPatacones
Green plantain rounds fried twice, smashed flat and salted with garlic, served with a cool avocado dip.
ColombiaArepas
Griddled corn cakes with a crackly crust and a soft centre, split open and stuffed with melting cheese.
Trinidad and TobagoPholourie
Fluffy split pea flour fritters spiced with turmeric and cumin, served piping hot with a tangy tamarind chutney.
JamaicaItal stew
A Rastafari coconut milk stew of sweet potato and greens, lifted with fresh thyme and a whole scotch bonnet.
CubaMoros y cristianos
Cuba's black beans and rice, simmered together in a sofrito of onion, pepper and garlic with cumin and oregano.
HaitiDiri ak pwa
Haitian rice simmered in its own red bean broth, scented with thyme, clove and a whole scotch bonnet chilli.
GuatemalaVegetable pepián
A deep, velvety Guatemalan stew thickened with toasted pumpkin and sesame seeds and smoky dried chillies.
Costa RicaGallo pinto
Costa Rica's breakfast of choice: day-old rice tossed with black beans, onion, sweet pepper and tangy Lizano sauce.
ThailandMango sticky rice
Warm glutinous rice steeped in sweet-salty coconut, served with ripe mango and toasted mung beans for crunch.
ThailandVegetarian tom kha
A Thai coconut soup singing with galangal, lemongrass and kaffir lime, loaded with mushrooms and finished with lime.
IndonesiaVegetarian nasi goreng
Indonesian fried rice glazed with sweet kecap manis and sambal heat, with crisp tempeh and a runny fried egg.
VietnamBánh xèo
A turmeric-yellow rice crêpe, crisp at the edges, folded over beansprouts and mushrooms and wrapped in lettuce.
ChinaVegetable congee
Rice simmered for an hour into silk, scented with shiitake and ginger, peppery with white pepper and spring onion.
ChinaChinese garlic aubergine
Meltingly soft aubergine seared in the wok and lacquered in a sweet, vinegared garlic sauce with chilli bean paste.
South KoreaPajeon
A large golden Korean pancake laid thick with whole spring onions, crisp at the edges, with a soy-vinegar dip.
South KoreaJapchae
Translucent sweet potato noodles tossed with spinach, carrot and mushrooms, glossy with sesame oil and soy.
JapanSpinach goma-ae
Blanched, well-squeezed spinach dressed in a toasted sesame paste, lightly sweetened and salted with soy sauce.
JapanZaru soba
Ice-cold buckwheat noodles dipped into a kombu and shiitake sauce, with nori, spring onion and a dab of wasabi.
IndiaChana masala
Chickpeas coated in a tight tomato sauce, built on whole spices and sharpened with dried green mango powder.
IndiaPoha
A turmeric-yellow breakfast of flattened rice studded with crunchy peanuts, curry leaves and plenty of lemon.
IndiaPav bhaji
A buttery, spiced mash of mixed vegetables served scalding hot with soft rolls griddled in butter.
IndiaKhichdi
Rice and moong lentils cooked down together until soft, turned gold with turmeric and finished with cumin ghee.
IndiaMasala dosa
A thin, crisp fermented rice crêpe rolled around a soft turmeric potato filling, straight from South India.
IndiaPalak paneer
A deep green spinach purée scented with ginger and garam masala, holding cubes of softly browned paneer.
PhilippinesVegetarian pinakbet
A Filipino stew of garden vegetables, bitter melon, aubergine, okra and squash, bound in a savoury miso broth.
MalaysiaRoti canai
A Malaysian flatbread stretched by hand until translucent, then folded and griddled into flaky, crisp-edged layers.
MalaysiaVegetarian laksa
A fragrant, spicy coconut broth poured over rice noodles with puffed tofu, beansprouts and a squeeze of lime.
MalaysiaVegetarian nasi lemak
Coconut and pandan rice served with a sweet-hot sambal, toasted peanuts, golden tofu and a jammy boiled egg.
NepalSel roti
Rings of fried rice-flour bread sweetened with ripe banana and cardamom, crisp outside and tender within.
NepalDal bhat
Steamed rice with a turmeric lentil soup, finished with a sizzling tempering of ghee, garlic and cumin.
Sri LankaPol sambol
A bright relish of freshly grated coconut worked with chilli, red onion and lime, ready in ten minutes flat.
Sri LankaVegetable kottu roti
Chopped roti tossed with cabbage, carrot and egg, loosened with spiced curry sauce. Sri Lanka's loudest street food.
Sri LankaSri Lankan dhal curry
Soft red lentils simmered in coconut milk and scented with curry leaves, pandan and a stick of cinnamon.
UkraineVarenyky
Ukrainian dumplings stuffed with cheesy mashed potato, boiled until tender and tumbled through butter-fried onions.
RussiaDraniki
Crisp grated potato and onion fritters fried until deep brown, topped with soured cream and buttery sautéed mushrooms.
RussiaOkroshka
A cold kefir soup crowded with diced cucumber, radish, potato and egg, sharp with mustard and green with dill.
RussiaSyrniki
Little pan-fried quark cakes with a golden crust and a soft, tangy centre, eaten with soured cream and cherry jam.
FinlandKarjalanpiirakka
Finland's Karelian pasties: a paper-thin rye crust pinched around a creamy rice porridge and brushed with hot butter.
DenmarkVegetarian Smørrebrød
A Danish open sandwich on dense rye, layered with beetroot, quick-pickled cucumber and radish, finished with feathery dill.
SwedenRaggmunk
Swedish grated potato pancakes fried in butter until the edges turn lacy and crisp, served with cold lingonberry jam.
SwedenÄrtsoppa
Sweden's Thursday yellow pea soup, thick and savoury with thyme and marjoram, sharpened at the table with strong mustard.
HungaryHungarian Stuffed Peppers
Whole peppers filled with paprika-spiced rice and lentils, stood upright and poached in a sweet-sour tomato sauce.
HungaryLángos
Hungary's market-stall fried bread: a potato yeast dough, puffed golden in oil, rubbed with garlic and heaped with cream and cheese.
HungaryVegetable Paprikash
Peppers and mushrooms stewed in a sweet paprika sauce enriched with soured cream, spooned over little Hungarian dumplings.
RomaniaRomanian Aubergine Salad
Flame-charred aubergines chopped by hand and beaten with oil into a smoky, creamy spread eaten cold on bread.
RomaniaZacuscă
A Romanian spread of roasted aubergine and red pepper, cooked down slowly until dark, thick and gently smoky.
RomaniaMushroom Sarmale
Cabbage leaves rolled around rice, mushrooms and dill, then simmered slowly in a gentle tomato broth until meltingly tender.
RomaniaMămăligă
Romania's golden cornmeal porridge, stiff enough to slice, enriched with butter and served with soured cream and salty cheese.
PortugalAçorda Alentejana
A garlic and coriander bread soup enriched with olive oil and finished with a soft poached egg on top.
PortugalCaldo Verde
A silky potato soup scattered with hair-thin ribbons of kale, lifted at the table by a generous swirl of green olive oil.
VanuatuLaplap
Vanuatu's national dish, a dense cake of grated taro or yam with coconut milk and island greens, baked in a banana leaf parcel.
AustraliaPumpkin soup
An Australian winter staple of pumpkin simmered with coconut milk, ginger, garlic and mild curry powder, velvety and ready within the hour.
United StatesSweet potato pie
A Southern classic of silky roasted sweet potato, coconut milk, cinnamon and nutmeg baked in a golden vegan shortcrust.
United StatesBBQ jackfruit sandwich
Shredded young jackfruit simmered in smoky barbecue sauce, piled into a toasted brioche bun with crunchy vegan coleslaw.
Trinidad and TobagoCallaloo
Dasheen or spinach leaves melted into coconut milk with okra, pumpkin, thyme and a whole scotch bonnet, Trinidad-style.
Puerto RicoTostones
Green plantain slices fried twice, flattened and salted, served with a punchy garlic and lime dipping sauce.
JamaicaJamaican rice and peas
Coconut rice scented with thyme and allspice, cooked with kidney beans and a whole scotch bonnet for fragrance without fire.
PeruMushroom ceviche
Oyster mushrooms cured in lime, chilli and red onion, served Peruvian-style with warm sweet potato and sweet corn kernels.
PeruCausa limeña
A chilled terrine of yellow potato whipped with ají amarillo and lime, layered with avocado, olives and a creamy hearts of palm filling.
BrazilVegan pão de queijo
Brazilian tapioca rolls, crisp outside and stretchy inside, with mashed potato and nutritional yeast standing in for the cheese.
BrazilVegan feijoada
Slow-simmered black beans with smoked tofu, bay and orange, served with rice, garlicky greens and crunchy toasted farofa.
MexicoVegan red pozole
A brick-red hominy and mushroom soup in a guajillo and ancho chilli broth, piled high with radish, cabbage and lime.
MexicoVegan tamales
Fluffy corn dough wrapped around a chilli-spiked black bean and mushroom filling, folded in corn husks and gently steamed.
MexicoGuacamole
Ripe avocados fork-mashed with lime, coriander, white onion and jalapeño. Fresh, creamy and ready in fifteen minutes.
PolandPotato pierogi
Polish dumplings in a soft eggless dough, filled with mashed potato and sweet slow-cooked onion and served under a heap of fried onions.
UkraineVegan borscht
Ruby-red Ukrainian soup of beetroot, cabbage, carrot and potato, sharpened with garlic and vinegar and showered with fresh dill.
FranceSocca
A large chickpea flour pancake from Nice, baked in a searing-hot oven until crisp and blistered at the edges and tender in the middle.
FranceSoupe au pistou
Provençal soup of white and green beans, courgette, potato and small pasta, finished at the table with a pounded basil and garlic pistou.
SpainEscalivada
Peppers, aubergines and onions roasted whole until smoky and collapsing, then peeled and served in strips with garlic and olive oil.
SpainPatatas bravas
Crisp roasted potato cubes smothered in a fiery smoked paprika tomato sauce and dolloped with a garlicky plant-based aioli.
SpainPan con tomate
Thick slices of toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and finished with flaky salt.
SpainGazpacho
Andalusian chilled soup of ripe tomatoes, pepper, cucumber and garlic, thickened with bread and olive oil and sharpened with sherry vinegar.
GreeceDolmades
Vine leaves rolled around herby rice with dill, mint and pine nuts, gently simmered in olive oil and lemon and served cold.
GreeceImam bayildi
Whole aubergines stuffed with slow-cooked onions, tomatoes and garlic, then braised in olive oil until meltingly soft and sweet.
GreeceGigantes plaki
Giant white beans baked in a garlicky onion and tomato sauce until creamy inside and caramelised on top, scattered with fresh dill.
GreeceFasolada
Greek white bean soup simmered with carrot, celery and tomato, finished with a generous pour of olive oil and a handful of parsley.
ItalyPanzanella
Tuscan salad of stale bread soaked in the juice of ripe tomatoes, with red onion, cucumber, basil and a sharp olive oil dressing.
ItalyCaponata
Sicilian stew of silky aubergine, celery, olives and capers bound in a sweet-and-sour tomato sauce sharpened with vinegar and sugar.
ItalyRibollita
Thick Tuscan soup of cannellini beans, cavolo nero and vegetables, thickened with stale bread and reheated until it is almost a stew.
ItalyPasta e fagioli
A thick soup of borlotti beans and small pasta, scented with rosemary and garlic and finished with a swirl of raw olive oil.
TurkeyRed lentil köfte (mercimek köftesi)
Fresh patties of red lentils and bulgur, seasoned with cumin and tomato, shaped by hand and served in lettuce leaves.
TurkeyKısır
The Turkish bulgur salad, fine bulgur swollen in tomato and pepper paste, brightened with mint, parsley and pomegranate molasses.
IranMirza ghasemi
The smoky aubergine mash of the Caspian coast, cooked down with plenty of garlic, tomatoes and turmeric, made for scooping with bread.
IranVegan kookoo sabzi
The Persian green herb cake, a mountain of fresh herbs bound with a chickpea-flour batter, with walnuts and barberries.
IranAsh-e reshteh
The Persian New Year soup, thick with beans, herbs and noodles, crowned with fried onions and crisp dried mint.
LebanonChickpea fatteh
Layers of toasted pita, warm chickpeas and garlicky plant yoghurt with tahini, crowned with golden pine nuts. A festive Levantine breakfast.
LebanonBaba ganoush
Flame-charred aubergine flesh beaten with tahini, garlic and lemon into a silky, smoky dip finished with parsley and olive oil.
LebanonFattoush
Crunchy salad of lettuce, tomato, cucumber and radish tossed with toasted pita shards, tangy sumac and pomegranate molasses.
LebanonLebanese tabbouleh
A mound of finely chopped parsley and mint scattered with tomato and a little bulgur, dressed with lemon juice and olive oil.
LebanonClassic hummus
Ultra-smooth chickpea purée whipped with tahini, lemon and garlic, lightened with iced water and pooled with olive oil. The foundation of every mezze.
LebanonFalafel
Fritters of raw soaked chickpeas ground with parsley, coriander, garlic and cumin, fried to a crackling crust around a soft green centre.
South AfricaChakalaka
Spicy relish of white beans, grated carrot, peppers and tomato with curry powder and chilli. The essential companion to a South African braai.
KenyaUgali with sukuma wiki
Firm white maize porridge served with kale sautéed with tomato and onion, the everyday meal on most Kenyan tables.
GhanaRed red
Black-eyed beans stewed in a tomato and ginger sauce glossy with red palm oil, served with sweet fried plantain. Ghana's favourite street food.
GhanaGroundnut soup
Velvety Ghanaian peanut and tomato soup with a scotch bonnet kick, thick with sweet potato and sliced okra.
NigeriaJollof rice
Rice cooked in a blended tomato and red pepper sauce with scotch bonnet, thyme and curry powder until the bottom catches and smokes. West Africa's icon.
MoroccoTaktouka
Roasted peppers and tomatoes simmered with garlic, cumin and paprika into a soft, glossy relish. The Moroccan cooked salad made for scooping with bread.
MoroccoBessara
Thick, silky dried broad bean soup with garlic and cumin, finished with olive oil and paprika. Morocco's warming street breakfast.
MoroccoZaalouk
Smoky grilled aubergine and tomato cooked down with garlic, cumin and paprika, eaten cold with bread. Morocco's best-loved cooked salad.
MoroccoVegan harira
Thick tomato soup with lentils and chickpeas, fragrant with coriander and celery, thickened with flour and finished with lemon. Morocco's Ramadan essential.
MoroccoSeven-vegetable couscous
Fluffy steamed couscous under a saffron broth of pumpkin, courgette, turnip, carrot and chickpeas. Morocco's great Friday family dish.
EthiopiaAtakilt wat
Potatoes, carrots and cabbage stewed soft in a golden turmeric sauce with a restrained hand of berbere.
EthiopiaGomen (Ethiopian collard greens)
Collard greens simmered with onion, garlic, ginger and turmeric, brightened with a split green chilli. The gentle, fragrant side for injera.
South KoreaVegan kimchi jjigae
Korea's fiery, tangy stew, well-fermented kimchi simmered with tofu, mushrooms and chilli, eaten with plain rice.
South KoreaVegan bibimbap
The Korean mix-it-yourself bowl, hot rice, sautéed vegetables fanned on top, golden tofu and a sesame gochujang sauce.
IndonesiaTempeh goreng
Slices of tempeh marinated with garlic and coriander seed then fried until crisp, the quintessential Javanese snack.
IndonesiaGado-gado
Indonesia's great salad, steamed vegetables with golden tofu and tempeh, coated in a spicy peanut sauce and served with krupuk crackers.
VietnamFresh spring rolls (gỏi cuốn)
Translucent rice-paper rolls filled with vermicelli, tofu, lettuce and mint, dipped in a creamy peanut sauce.
VietnamVegan phở
Vietnam's great noodle soup gone plant-based, a broth scented with star anise and cinnamon, rice noodles, tofu and a pile of fresh herbs.
ThailandSom tam
Green papaya salad pounded in a mortar with cherry tomatoes, long beans, lime, chilli and toasted peanuts, sharp and fiery.
ThailandVegan green curry
A creamy Thai curry of coconut milk and green paste with golden tofu, crunchy Thai aubergines and a handful of fragrant Thai basil.
IndiaRajma
Kidney beans simmered in a rich, silky sauce of tomato, onion and garam masala, the Sunday comfort dish of Punjab.
IndiaBaingan bharta
A smoky mash of flame-roasted aubergine simmered with tomato, onion, garlic and warm North Indian spices until soft and rich.
IndiaVegetable samosas
Crisp pastry triangles filled with spiced potatoes and green peas, fried or baked until golden, served with a tangy chutney.
IndiaAloo gobi
A dry curry of potatoes and cauliflower turned golden with turmeric, cumin and coriander, caramelised at the edges and soft inside.
ChinaVegetable dumplings
Translucent steamed dumplings stuffed with cabbage, shiitake, carrot and ginger, for dipping in a sharp black vinegar sauce.
ChinaVegan mapo tofu
Silken tofu in a fiery red sauce of doubanjiang, fermented black beans and tingling Sichuan pepper, with mushrooms in place of meat.
ChinaBuddha's delight
A monastery-style braise of tofu, shiitake, wood ear, water chestnuts and glass noodles in a fragrant, glossy brown sauce.
JapanVegan ramen
A deep kombu, shiitake and miso broth with springy noodles, golden tofu, seared mushrooms and blanched pak choi.
JapanVegetable onigiri
Warm triangles of Japanese rice filled with pickled vegetables and umeboshi, wrapped in a crisp strip of nori seaweed.
JapanMiso soup
A clear kombu broth with miso stirred in at the last moment, cubes of silken tofu and tender ribbons of wakame.
ChinaVegetable noodles with coconut soy sauce
Chow mein with crunchy vegetables, tofu or plant-based strips, coated in a soy and coconut sauce and topped with sesame and coriander.
ThailandThai fried rice
The khao pad of street canteens, day-old rice wok-fried with egg, crunchy vegetables, soy sauce and Thai basil.
ItalyMushroom and chickpea risotto
A creamy risotto with button mushrooms and dried porcini, with chickpeas added to make it a full meal.
LebanonBeetroot hummus
Lebanese hummus in bright pink, chickpeas and cooked beetroot blended with tahini, lemon and cumin.
FranceVegetarian tartiflette
The Savoyard gratin without bacon, potatoes, melted onions and cream under a layer of oozing reblochon cheese.
FranceVegetarian garbure
The great peasant soup of south-west France, savoy cabbage, turnips, carrots, potatoes and white beans slow-simmered in a thyme broth.
AlgeriaAmekfoul
The Kabyle steamed-vegetable couscous, grains rolled in olive oil with peas and carrots, served with a hard-boiled egg.
TurkeyMercimek çorbası
Turkey's silky red lentil soup, thickened by the lentils themselves and scented with dried mint and paprika, served with lemon.
JapanRolled Japanese omelette with chard
Tamagoyaki, the lightly sweet soy-seasoned rolled omelette, here enriched with finely shredded chard. It goes into a bento box.
SpainVegetable paella
Saffron rice cooked in a fragrant broth with peppers, green beans, artichokes and peas, right down to the golden crust at the bottom.
SpainSpanish potato tortilla
The thick, tender Spanish omelette, potatoes and onions slowly cooked in olive oil then bound with eggs.
TunisiaChakchouka
Peppers, tomatoes and onions simmered with cumin and ras el hanout, with eggs poached straight in the sauce. Made for mopping up with bread.
SenegalVegetable tiep rice
Senegal's national dish without the fish, red rice cooked in the tomato broth of the vegetables, with cabbage, carrot and sweet potato.
SenegalVegetable mafé
The Senegalese peanut stew, root vegetables and kidney beans slow-simmered in a velvety tomato and peanut sauce.
RéunionTwo-lentil carrot cari
A plant-based Réunion cari, green and red lentils simmered with carrots and sweet potato in a curry and coconut broth.
MexicoRed bean chili sin carne
The meat-free Mexican chili, kidney beans, peppers and soy mince in a cumin and chilli tomato sauce.
IndiaCoconut chickpea curry
Chickpeas, courgette and peppers in a tomato and coconut sauce scented with cumin, turmeric and coriander. Ready in under an hour.
French CaribbeanRed kuri squash colombo
The Caribbean curry in a mellow autumn version, red kuri squash, aubergine and mushrooms simmered in a creamy colombo sauce.
EgyptKoshari
Egypt's national dish, rice, lentils, macaroni and chickpeas under a vinegar-sharpened tomato sauce and crisp fried onions.
FranceRatatouille niçoise
Summer vegetables cooked separately then brought together, the Nice way, so each keeps its own flavour.
ThailandTofu pad thai
Wok-fried rice noodles with golden tofu, egg, beansprouts, tamarind and crushed peanuts.
GreeceSpanakopita
The Greek spinach and feta pie, layered between golden, shattering sheets of filo pastry.
JapanAgedashi tofu
Tofu that is crisp outside and silky inside, sitting in a sweet-savoury dashi broth with grated daikon and spring onion.
MexicoRefried bean tacos
Mashed, fragrant black beans on warm corn tortillas with avocado, red onion and salsa verde.
EthiopiaMisir wot
Ethiopia's red lentil stew, deep and fiery red with berbere, made to be scooped up with injera.
ItalyPasta alla Norma
Catania's pride, fried aubergines, a basil-scented tomato sauce and a shower of grated salted ricotta.
LebanonMujaddara
Cumin-scented lentils and rice crowned with a mountain of crisp fried onions. The Levant's beloved everyday dish.
MoroccoVegetable tagine with olives
Seasonal vegetables slow-cooked in a saffron and preserved lemon broth, the way it is done in Marrakech kitchens.
IndiaDal tadka
The great Indian classic, soft yellow lentils finished with a sizzling spiced butter poured over at the last moment.
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