👌 Easy vegetarian recipes
231 recipes
Easy does not mean dull. On Vegetive, a recipe is filed as easy when it calls for no particular technique, no specific equipment and no constant watching: you chop, you assemble, you let it simmer. Nothing that can fail because you looked away for two minutes.
A great many everyday dishes around the world fall into this category. In India, a chana masala comes down to frying spices in oil, adding chickpeas and tomatoes, then waiting. In Côte d'Ivoire, alloco asks for nothing beyond properly ripe plantains and a pan of hot oil. In Greece, horiatiki involves no cooking at all: the quality of the tomatoes and the olive oil does all the work.
This is also a sound way in for anyone starting to cook vegetarian. These recipes teach the basic moves you will meet again everywhere: waking whole spices in hot fat, salting a salad at the right moment, cooking pulses without breaking them, building a sauce around olive oil. Once those reflexes are in place, the dishes marked medium become approachable in turn.
Every recipe below gives its preparation time, its cooking time, the number of servings and the country the dish comes from, and flags whether it is vegan or gluten-free. Enough to fill a week of meals without going beyond what you already know how to do.
The recipes
Japan⏱ 35 minCabbage okonomiyaki
Osaka's shredded-cabbage pancake, pan-cooked then covered in sweet-savoury sauce, mayonnaise and nori, here without dried bonito.
Mexico⏱ 35 minHuevos rancheros
The Mexican farmhouse breakfast: fried eggs on crisp corn tortillas, covered in a tomato and chili salsa, with black beans and avocado.
Italy⏱ 75 minMinestrone
Italy's big vegetable soup, thickened with borlotti beans and small pasta, finished with olive oil and Parmesan.
India⏱ 40 minVegetable pakoras
Indian fritters of onion, spinach and potato in a spiced chickpea-flour batter, crisp and naturally gluten-free.
France⏱ 45 minCarrot soup, smooth French velouté
A simple, smooth carrot soup: carrots, onion and one potato simmered in vegetable stock, then blended into a silky French velouté.
France⏱ 25 minCeleriac remoulade with homemade sauce
Celeriac remoulade: raw celeriac cut into fine matchsticks and dressed in a homemade mustard mayonnaise with lemon. A French bistro starter.
France⏱ 55 minCherry clafoutis
French cherry clafoutis, whole cherries set in a soft baked batter of eggs and milk, served warm with a dusting of icing sugar.
France⏱ 115 minGratin dauphinois, creamy garlic potato bake
Classic French gratin dauphinois: thinly sliced potatoes baked slowly in garlicky milk and cream until golden, with no cheese at all.
Spain⏱ 50 minPatatas a lo pobre, Spanish poor man's potatoes
Potatoes, onion and green pepper slowly confited in olive oil with garlic: the classic Spanish side dish, vegan and gluten-free.
Italy⏱ 30 minTiramisu
Classic coffee tiramisu with mascarpone cream and espresso-soaked ladyfingers, plus a chocolate variation and optional liqueur.
France⏱ 35 minFrench potato salad with shallot vinaigrette
French potato salad with no mayonnaise: waxy potatoes dressed warm in a mustard and shallot vinaigrette with parsley and chives.
France⏱ 45 minCreamy leek fondue
A French leek fondue: sliced leeks cooked slowly in butter until soft and silky, then finished with a little crème fraîche.
Spain⏱ 45 minHomemade lentil burger
Spanish-style lentil burgers: cooked lentils, softened onion, cumin and sweet paprika, bound with breadcrumbs and seared on the griddle. Vegan option.
Spain⏱ 25 minNatillas, Spanish custard with cinnamon
Homemade natillas: a Spanish custard of milk, egg yolks, lemon and cinnamon, cooked on the stove and served well chilled.
Spain⏱ 70 minSpanish baked cheesecake (tarta de queso al horno)
Spain's everyday baked cheesecake: cream cheese, eggs and cream on a biscuit base, with a creamy centre and a golden top.
Spain⏱ 65 minSpanish egg flan (flan de huevo casero)
Homemade Spanish egg flan: milk, eggs and vanilla baked in a water bath under a golden caramel, smooth and free of holes.
Spain⏱ 40 minSpanish green beans with potatoes and garlic
Green beans and potatoes boiled together, then tossed with garlic and smoked paprika in olive oil. A simple Spanish dish, vegan and gluten-free.
France⏱ 65 minSwiss chard gratin with béchamel
A French Swiss chard gratin: stalks and leaves cooked separately, covered in béchamel and grated cheese, then baked until golden.
France⏱ 45 minCrispy vegetable fritters
Grated zucchini, carrot and potato bound with egg and a little flour, then pan-fried into small golden, crispy vegetable fritters.
Italy⏱ 105 minVegetarian lasagne with vegetables and béchamel
An Italian-style vegetarian lasagne: courgettes, mushrooms, carrots and spinach in tomato sauce, homemade béchamel, scamorza and grated cheese in five layers.
France⏱ 80 minVegetarian savoury cake with courgette, pepper and feta
A French vegetarian savoury cake made to the classic proportions, filled with pan-fried courgette and red pepper, black olives, feta and Emmental.
France⏱ 85 minVegetarian shepherd's pie with lentils and mushrooms (hachis parmentier)
A vegetarian shepherd's pie in the French hachis parmentier style: green lentils and mushrooms simmered with tomato, carrot and celery under a buttery, nutmeg-scented mash browned in the oven.
France⏱ 80 minVegetarian stuffed courgettes with rice
Vegetarian stuffed courgettes with rice, their own flesh, red pepper, tomato, herbs and parmesan, baked until golden. A meat-free filling that holds together when cut.
France⏱ 75 minVegetarian stuffed tomatoes with rice and lentils
Vegetarian stuffed tomatoes baked in the oven: a filling of rice, green lentils, mushrooms and fresh herbs, meat-free and gluten-free.
Lebanon⏱ 85 minBalila, warm chickpea salad
Warm chickpea salad, the chickpeas barely crushed, with pounded garlic, lemon, olive oil and cumin, served in Lebanon as part of a morning or midday mezze.
South Africa⏱ 50 minButternut squash soup
South African butternut squash soup, blended with onion and a tart apple, seasoned with nutmeg and served as a starter.
United States⏱ 70 minStuffed acorn squash
Stuffed acorn squash baked in halves with butter and paprika, filled with creamed spinach and hard-boiled egg, from an American recipe printed in 1936.
Japan⏱ 50 minSpaghetti squash sunomono
Strands of boiled, well-squeezed spaghetti squash dressed in sweetened rice vinegar, salt and a little soy sauce, a common way of eating it in Noto.
United States⏱ 30 minTraditional Succotash
An indigenous North American heritage dish pairing sweet blistered corn with creamy lima beans, crisp bell peppers, and fragrant fresh herbs.
Greece⏱ 40 minSpanakorizo
The beloved Greek home classic combining tender medium-grain rice with wilted fresh spinach, abundant dill, fragrant olive oil, and bright lemon.
Italy⏱ 22 minSpaghetti aglio, olio e peperoncino
Neapolitan minimalist perfection, where slowly warmed garlic and fiery chilli oil emulsify with starchy pasta water into a glossy, velvety coating.
Tunisia⏱ 45 minKafteji
Vegetables fried one by one then chopped on a board with eggs, a Tunisian cheap-eats dish served in an earthenware bowl.
Ghana⏱ 35 minHausa koko
The ginger and chilli millet porridge Ghana drinks at breakfast, with fried dough balls to dip in it.
Senegal⏱ 45 minMillet lakh with peanut cream
Steamed millet couscous drowned in a peanut cream, eaten at breakfast or at the end of the day in Senegal.
Senegal⏱ 70 minVegetarian black-eyed peas with vegetables
Black-eyed peas simmered with carrot, cabbage and sweet potato, the everyday pot in Senegalese homes.
Algeria⏱ 105 minCherchem
Cracked wheat and dried broad beans simmered together, eaten in the Aurès mountains to mark the end of winter.
Ivory Coast⏱ 30 minClaclo
This claclo recipe fries fritters of very ripe mashed plantain to a deep brown, sold on street corners across Abidjan.
Ghana⏱ 30 minKelewele
Cubes of very ripe plantain marinated in ginger and chilli, then fried until the edges turn dark and caramelised.
Syria⏱ 15 minShanklish Salad
Syrian thyme-aged cheese crushed with tomato, onion and olive oil, scooped up with bread at mezze time.
Philippines⏱ 40 minEnsaladang Talong
Filipino aubergine charred over a flame, peeled and topped with tomato, red onion and chopped hard-boiled egg.
Philippines⏱ 30 minCrispy Kangkong
Filipino water spinach leaves in a light batter, fried and served with a cane vinegar dipping sauce.
Sri Lanka⏱ 15 minLunu Miris
A Sri Lankan paste of red onion and chilli pounded in a mortar, spooned onto milk rice and morning hoppers.
Sri Lanka⏱ 35 minKiribath
Sri Lankan rice cooked in coconut milk, pressed flat and cut into diamonds for new months and new babies.
Nepal⏱ 40 minMula ko Achar
A Nepali relish of white radish simmered in a sesame tomato sauce, set beside rice at every meal.
Nepal⏱ 30 minBhatmas Sadheko
A Nepali salad of roasted soybeans dressed with lime, red onion and green chilli, eaten alongside afternoon tea.
Israel⏱ 95 minPotato Kugel
An Ashkenazi bake of grated potato and onion, cooked long enough to build a brown crust and caramelised edges.
Israel⏱ 55 minPotato Bourekas
Israeli puff pastries filled with cumin-scented mashed potato, glazed and seeded, sold in every bakery in the country.
Cuba⏱ 35 minTachinos
Green plantain rounds fried twice and flattened between the baths, the savoury staple of the Cuban table.
Cuba⏱ 35 minMalanga Fritters
Grated taro fritters seasoned with garlic and parsley, sold on Havana street corners for generations.
Argentina⏱ 40 minTortas Fritas
Puffed rounds of fried dough that Argentines start making the moment rain settles in for the day.
United States⏱ 50 minCheese Grits
White corn grits cooked into a creamy porridge and enriched with cheddar, breakfast across the American South.
United States⏱ 50 minMacaroni and Cheese
Elbow pasta folded into a cheddar béchamel and baked under a crumb crust, the comfort dish of American kitchens.
United States⏱ 35 minSkillet Cornbread
Corn bread baked in a searing cast iron skillet, golden crust outside and soft crumb within, straight from the American South.
Guatemala⏱ 30 minChirmol
Fire-charred tomatoes chopped by knife with onion and mint, a sauce no Guatemalan table sits down without.
Guatemala⏱ 65 minChickpeas in Panela Syrup
Chickpeas candied in a cinnamon panela syrup, the Lenten dessert served across Guatemala during Holy Week.
Guatemala⏱ 55 minRed Beans with Chanterelles
Red beans simmered with chanterelles and tomato, the rainy-season dish of the Guatemalan highlands.
Costa Rica⏱ 35 minChorreadas
Large fresh corn pancakes cooked in a pan and served with sour cream, breakfast across the Costa Rican countryside.
Costa Rica⏱ 55 minHeart of Palm Rice
Creamy rice baked with hearts of palm under a cheese crust, a Costa Rican party dish born of Pacific palm groves.
Chile⏱ 20 minChilean Tomato Salad
Ripe tomatoes and salt-soaked onion dressed with oil and coriander, the salad that opens every Chilean summer table.
Norway⏱ 40 minVeiled Farm Girls
A Norwegian layered dessert of apple compote, toasted sweet breadcrumbs and vanilla whipped cream built in glasses.
Russia⏱ 70 minVinegret
A Russian salad of beetroot, potato and pickled cucumber cut into small even dice and dressed with sunflower oil.
Finland⏱ 115 minLanttulaatikko
A Finnish baked mash of swede sweetened with molasses and nutmeg, cooked slowly until the top caramelises.
Finland⏱ 35 minOhrarieska
A Finnish unleavened barley flatbread baked hot and fast, served warm under a thick layer of egg butter.
Hungary⏱ 50 minLecsó
A Hungarian stew of peppers and tomatoes softened with paprika, finished with beaten eggs that set in the sauce.
Portugal⏱ 55 minArroz Doce
Portuguese rice pudding scented with lemon, enriched with egg yolks and finished with cinnamon patterns drawn on top.
Ukraine⏱ 80 minKapusniak
A Ukrainian soup of sauerkraut and millet simmered with carrot and potato until the broth thickens on its own.
Sweden⏱ 80 minHasselback Potatoes
Potatoes sliced into thin fans, brushed with butter and roasted until every slice separates into a crisp ridge.
Poland⏱ 30 minChłodnik
A bright pink cold soup of beetroot and kefir, sharpened with dill and lemon, served with a halved boiled egg.
Poland⏱ 45 minPlacki Ziemniaczane
Grated potato pancakes fried until the edges turn lacy and brown, served with sour cream as every Polish kitchen does.
Australia⏱ 15 minAvocado toast
Two rounds of toasted sourdough under smashed avocado sharpened with lemon, scattered with chilli and sesame.
South Africa⏱ 45 minPampoenkoekies
Small pumpkin fritters fried in a pan and rolled in cinnamon sugar, the way Cape farm kitchens have made them for generations.
Papua New Guinea⏱ 55 minKaima bona gatoi
Grilled aubergine and sweet potato marinated in lime, coconut and chilli, served warm across Papua New Guinea.
Fiji⏱ 50 minAloo boda tarkari
A potato and black-eyed bean curry with cumin and turmeric, cooked the way Indo-Fijian families cook it at home.
Colombia⏱ 20 minChangua
The Bogotá breakfast: milk let down with water and brought to the boil, eggs poached whole in it, spring onion and stale bread.
Brazil⏱ 45 minQuibebe
A pumpkin purée from north-eastern Brazil melted down with onion and garlic, seasoned with cumin and scattered with coriander.
Peru⏱ 55 minMushroom cau cau
Potatoes and mushrooms in a turmeric and ají amarillo sauce, finished with fresh mint and served over white rice.
Dominican Republic⏱ 20 minDominican 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 Tobago⏱ 40 minBaigan choka
Aubergine roasted over an open flame then mashed with slivers of garlic, onion and chadon beni, finished with smoking hot oil.
Spain⏱ 35 minSpanish Patatas al Alioli
The Spanish tapas bar standard: boiled potato cubes turned in a homemade garlic alioli, with flat-leaf parsley over the top.
Hungary⏱ 55 minHungarian Paprikás Krumpli
The classic Hungarian potato and sweet pepper stew, infused with rich, ruby-red sweet Szeged paprika in a comforting rustic broth.
Mexico⏱ 40 minTlayuda
Oaxaca's large thin tortilla, spread with black bean paste and quesillo, topped with cabbage and avocado, then grilled until crisp.
Indonesia⏱ 40 minPecel
Blanched vegetables under a peanut and kencur sauce, served with crisp rice crackers on the side.
Vietnam⏱ 55 minCơm tấm chay
Broken rice served with grilled marinated tofu, pickled vegetables, scallion oil and a fish-free nuoc cham.
South Korea⏱ 40 minDoenjang jjigae
Korean stew built on fermented soybean paste with tofu, courgette and potato, over a kelp and shiitake broth.
Italy⏱ 45 minTuscan Pappa al Pomodoro
The quintessential Tuscan bread and tomato soup, slowly stewed into a comforting, velvety mash infused with fruity olive oil, garlic, and sweet basil.
China⏱ 18 minSichuan hot and sour cabbage
Flat cabbage torn by hand and seared over high heat with dried chillies, Sichuan pepper and Zhenjiang black vinegar.
Japan⏱ 20 minSunomono
Salted and squeezed cucumber tossed with wakame seaweed, dressed in sweetened rice vinegar and toasted sesame.
Japan⏱ 20 minYudofu
Silken tofu warmed in kombu water and dipped in ponzu sauce, a winter dish from the temples of Kyoto.
Nigeria⏱ 40 minPuff puff
Sweet yeasted batter scented with nutmeg, dropped in balls into hot oil until they swell and turn golden.
Kenya⏱ 105 minGitheri
Maize kernels and kidney beans boiled together, then fried with onion, tomato and cumin. The Kikuyu everyday pot.
Ethiopia⏱ 25 minButicha
Chickpea flour whisked into water off the heat, sharpened with lemon and jalapeño, finished with olive oil.
Ethiopia⏱ 40 minAzifa
Green lentils cooled then dressed with mustard and lemon, with red onion and jalapeño, served cold.
Ethiopia⏱ 15 minTimatim salata
Ethiopian salad of tomato and red onion with jalapeño, built around torn injera that soaks up the juices.
India⏱ 30 minUpma
Coarse semolina dry-roasted then swelled in water, with a tempering of mustard seed and curry leaf.
India⏱ 95 minSaag
Mustard greens and spinach stewed for an hour, thickened with maize flour and lifted by ginger and green chilli.
Jamaica⏱ 40 minFestival
Jamaican sweet fried dumplings made with cornmeal, scented with nutmeg and vanilla, fried to a deep golden crust.
Kenya⏱ 15 minEast African Kachumbari
The vibrant everyday salad of Kenya and Tanzania, tossing crisp sweet tomatoes, salt-massaged red onions, fiery fresh chillies, and lime juice.
Morocco⏱ 20 minMoroccan Orange and Cinnamon Salad
Cold orange rounds dusted with cinnamon and scented with orange blossom water, the standing dessert of Moroccan tables.
Algeria⏱ 60 minChorba frik
An Algerian soup of cracked green wheat and chickpeas built on a tomato base scented with cinnamon and celery.
Italy⏱ 10 minInsalata Caprese
The pride of the island of Capri, celebrating peak summer ripeness with juicy garden tomatoes, creamy buffalo mozzarella, sweet basil, and olive oil.
Australia⏱ 45 minDamper
Australian bush bread raised without yeast, baked under a lid and torn apart warm with butter and golden syrup.
Philippines⏱ 40 minGinataang kalabasa
This ginataang kalabasa recipe simmers squash and long beans in coconut milk with garlic, ginger and chilli, an everyday Filipino stew.
Denmark⏱ 30 minRødgrød med fløde
Summer red berries cooked down and set with potato starch, then served cold under a pour of single cream.
Romania⏱ 75 minFasole bătută
White beans beaten to a purée with softened onion and finished with paprika oil, spread by Romanians on rye bread.
Denmark⏱ 50 minÆblekage
Layered Danish dessert of apple compote alternating with buttered rye crumbs, finished with whipped cream and redcurrant jelly.
Finland⏱ 115 minHernekeitto
Finnish yellow split pea soup simmered with onion and carrot, scented with marjoram and served with strong mustard on the side.
Syria⏱ 55 minOkra in tomato sauce
Okra simmered in a garlic and coriander tomato sauce, sharpened at the end with pomegranate molasses and lemon juice.
Réunion⏱ 35 minVegetable achards
Carrot, green bean and cabbage blanched then marinated in turmeric, ginger and garlic oil, eaten cold across Réunion.
Réunion⏱ 15 minTomato rougail
A Réunion condiment of raw tomato, onion, ginger and chilli crushed in a mortar and set beside a plate of rice.
South Africa⏱ 55 minMalva pudding
A South African apricot jam sponge raised with bicarbonate and vinegar, soaked in hot cream sauce the moment it leaves the oven.
Ivory Coast⏱ 30 minAlloco
Very ripe plantain fried in red palm oil, served with a raw onion and chilli sauce pounded in a mortar.
French Caribbean⏱ 65 minChayote gratin
French Caribbean chayote cooked then bound in a thyme béchamel, browned under gruyère and breadcrumbs.
Costa Rica⏱ 50 minVegetarian casado
The Costa Rican plate lunch, rice and black beans gathered around a fried ripe plantain and a fried egg.
Cuba⏱ 20 minPlátanos maduros fritos
Blackened ripe plantains fried until their edges caramelise, the sweet and salty side dish of the Cuban table.
Cuba⏱ 50 minYuca con mojo
Cassava boiled until tender, then drenched in a Cuban sauce of garlic and sour orange bloomed in hot olive oil.
Haiti⏱ 20 minPikliz
Haitian condiment of shredded cabbage and carrot pickled in vinegar with scotch bonnet chilli and shallot.
France⏱ 45 minVichyssoise
This vichyssoise is a sieved velvet soup of leeks and potatoes, enriched with cream and served ice cold under a scatter of chives.
France⏱ 85 minTian Provençal
Thin rounds of courgette, aubergine and tomato fanned tightly over a bed of thyme-scented softened onions.
Spain⏱ 20 minSalmorejo
A chilled Cordoban tomato cream thickened with stale bread and emulsified with olive oil until pale pink and velvety.
Spain⏱ 65 minPisto Manchego
Courgette, aubergine and peppers cooked separately then folded into a slow-reduced tomato sauce rich with olive oil.
Italy⏱ 35 minTrofie al Pesto
Ligurian trofie cooked with potato and green beans, coated in basil pesto pounded in a mortar.
Greece⏱ 135 minRevithia
Chickpeas baked slowly with masses of onion, rosemary and lemon, swimming in good Greek olive oil.
Greece⏱ 115 minBriam
Thinly sliced summer vegetables slow-roasted in olive oil until sweet, collapsing and caramelised at the edges.
Greece⏱ 15 minHoriatiki
Ripe tomatoes, cucumber, green pepper and Kalamata olives under a whole slab of feta and crushed oregano.
Iran⏱ 20 minShirazi Salad
Cucumber, tomato and onion in tiny dice, brightened with lime juice and a generous pinch of dried mint.
Turkey⏱ 30 minMenemen
Eggs barely set into a soft stew of green peppers and melting tomatoes, sharpened with Turkish chilli flakes.
Israel⏱ 20 minIsraeli Salad
Cucumber and tomato cut into tiny dice, lifted with parsley, lemon juice and a generous pour of olive oil.
Syria⏱ 45 minMuhammara
A smoky purée of roasted red peppers and walnuts, sharpened with pomegranate molasses and warmed by Aleppo pepper.
Ivory Coast⏱ 40 minAttiéké with vegetables
Ivorian cassava couscous served warm with a sharp tomato and onion salad and slices of fried sweet plantain.
Kenya⏱ 55 minMaharagwe
Kenyan red kidney beans simmered in coconut milk with tomato and curry powder, mellow and filling, served with rice or ugali.
Ethiopia⏱ 60 minKik alicha
A gentle Ethiopian stew of yellow split peas with turmeric, onion, garlic and ginger, and not a trace of chilli.
Ethiopia⏱ 45 minShiro wat
A velvety Ethiopian sauce of chickpea flour and berbere, simmered with melted onion, garlic and tomato.
Algeria⏱ 60 minKarantika
An Algerian baked chickpea flour custard, browned on top and creamy within, served in bread with cumin and harissa.
Tunisia⏱ 50 minSlata mechouia
A Tunisian salad of fire-charred peppers and tomatoes, hand-chopped with garlic, caraway and olive oil.
Tunisia⏱ 90 minLablebi
This lablebi recipe is a Tunisian cumin-scented chickpea broth poured over torn stale bread, sharpened with harissa, garlic and capers.
Morocco⏱ 50 minMaakouda
Moroccan mashed potato patties with garlic, parsley and turmeric, breadcrumbed and fried until deeply golden and crisp.
Egypt⏱ 25 minDukkah
An Egyptian blend of toasted hazelnuts, sesame and spices, coarsely crushed for dipping bread dunked in olive oil.
Egypt⏱ 105 minFul medames
This ful medames recipe slow-simmers fava beans crushed with cumin, lemon and garlic under a pool of olive oil: Egypt's national breakfast.
Brazil⏱ 50 minVegetable moqueca
A Bahian stew of coconut milk and red palm oil layered with peppers, tomatoes and tender hearts of palm.
Peru⏱ 40 minPapa a la huancaína
Warm yellow potatoes under a cold Peruvian sauce of ají amarillo, fresh cheese and evaporated milk.
Chile⏱ 70 minPorotos granados
A Chilean summer stew of fresh cranberry beans, melting squash and sweetcorn, perfumed with handfuls of basil.
Argentina⏱ 50 minHumita
A creamy stew of fresh sweetcorn simmered with onion, sweet pepper and basil, enriched with milk and melting cheese.
Colombia⏱ 35 minPatacones
Green plantain rounds fried twice, smashed flat and salted with garlic, served with a cool avocado dip.
Colombia⏱ 35 minArepas
Griddled corn cakes with a crackly crust and a soft centre, split open and stuffed with melting cheese.
Jamaica⏱ 55 minItal stew
A Rastafari coconut milk stew of sweet potato and greens, lifted with fresh thyme and a whole scotch bonnet.
Cuba⏱ 65 minMoros y cristianos
Cuba's black beans and rice, simmered together in a sofrito of onion, pepper and garlic with cumin and oregano.
Costa Rica⏱ 25 minGallo pinto
Costa Rica's breakfast of choice: day-old rice tossed with black beans, onion, sweet pepper and tangy Lizano sauce.
Thailand⏱ 35 minVegetarian tom kha
A Thai coconut soup singing with galangal, lemongrass and kaffir lime, loaded with mushrooms and finished with lime.
Indonesia⏱ 30 minVegetarian nasi goreng
Indonesian fried rice glazed with sweet kecap manis and sambal heat, with crisp tempeh and a runny fried egg.
China⏱ 85 minVegetable congee
Rice simmered for an hour into silk, scented with shiitake and ginger, peppery with white pepper and spring onion.
South Korea⏱ 30 minPajeon
A large golden Korean pancake laid thick with whole spring onions, crisp at the edges, with a soy-vinegar dip.
Japan⏱ 15 minSpinach goma-ae
Blanched, well-squeezed spinach dressed in a toasted sesame paste, lightly sweetened and salted with soy sauce.
Japan⏱ 30 minZaru soba
Ice-cold buckwheat noodles dipped into a kombu and shiitake sauce, with nori, spring onion and a dab of wasabi.
India⏱ 50 minChana masala
Chickpeas coated in a tight tomato sauce, built on whole spices and sharpened with dried green mango powder.
India⏱ 22 minPoha
A turmeric-yellow breakfast of flattened rice studded with crunchy peanuts, curry leaves and plenty of lemon.
India⏱ 50 minPav bhaji
A buttery, spiced mash of mixed vegetables served scalding hot with soft rolls griddled in butter.
India⏱ 40 minKhichdi
This khichdi recipe cooks rice and moong lentils down together until soft, turned gold with turmeric and finished with cumin ghee.
India⏱ 40 minPalak paneer
This palak paneer recipe is a deep green spinach purée scented with ginger and garam masala, holding cubes of softly browned paneer.
Philippines⏱ 45 minVegetarian pinakbet
A Filipino stew of garden vegetables, bitter melon, aubergine, okra and squash, bound in a savoury miso broth.
Nepal⏱ 55 minDal bhat
Steamed rice with a turmeric lentil soup, finished with a sizzling tempering of ghee, garlic and cumin.
Sri Lanka⏱ 10 minPol sambol
A bright relish of freshly grated coconut worked with chilli, red onion and lime, ready in ten minutes flat.
Sri Lanka⏱ 35 minSri Lankan dhal curry
Soft red lentils simmered in coconut milk and scented with curry leaves, pandan and a stick of cinnamon.
Russia⏱ 50 minDraniki
Crisp grated potato and onion fritters fried until deep brown, topped with soured cream and buttery sautéed mushrooms.
Russia⏱ 40 minOkroshka
A cold kefir soup crowded with diced cucumber, radish, potato and egg, sharp with mustard and green with dill.
Russia⏱ 35 minSyrniki
Little pan-fried quark cakes with a golden crust and a soft, tangy centre, eaten with soured cream and cherry jam.
Denmark⏱ 20 minVegetarian Smørrebrød
A Danish open sandwich on dense rye, layered with beetroot, quick-pickled cucumber and radish, finished with feathery dill.
Sweden⏱ 45 minRaggmunk
Swedish grated potato pancakes fried in butter until the edges turn lacy and crisp, served with cold lingonberry jam.
Sweden⏱ 105 minÄrtsoppa, Swedish split pea soup
Sweden's Thursday yellow pea soup, thick and savoury with thyme and marjoram, sharpened at the table with strong mustard.
Hungary⏱ 80 minHungarian vegetarian stuffed peppers
Whole peppers filled with paprika-spiced rice and lentils, stood upright and poached in a sweet-sour tomato sauce.
Romania⏱ 45 minRomanian Aubergine Salad
Flame-charred aubergines chopped by hand and beaten with oil into a smoky, creamy spread eaten cold on bread.
Romania⏱ 35 minMămăligă
Romania's golden cornmeal porridge, stiff enough to slice, enriched with butter and served with soured cream and salty cheese.
Portugal⏱ 30 minAçorda Alentejana
A garlic and coriander bread soup enriched with olive oil and finished with a soft poached egg on top.
Portugal⏱ 45 minCaldo Verde
A silky potato soup scattered with hair-thin ribbons of kale, lifted at the table by a generous swirl of green olive oil.
Australia⏱ 45 minPumpkin soup
An Australian winter staple of pumpkin simmered with coconut milk, ginger, garlic and mild curry powder, velvety and ready within the hour.
United States⏱ 55 minBBQ jackfruit sandwich
Shredded young jackfruit simmered in smoky barbecue sauce, piled into a toasted brioche bun with crunchy vegan coleslaw.
Trinidad and Tobago⏱ 45 minCallaloo
Dasheen or spinach leaves melted into coconut milk with okra, pumpkin, thyme and a whole scotch bonnet, Trinidad-style.
Puerto Rico⏱ 30 minTostones
Green plantain slices fried twice, flattened and salted, served with a punchy garlic and lime dipping sauce.
Jamaica⏱ 45 minJamaican rice and peas
Coconut rice scented with thyme and allspice, cooked with kidney beans and a whole scotch bonnet for fragrance without fire.
Peru⏱ 45 minMushroom ceviche
Oyster mushrooms cured in lime, chilli and red onion, served Peruvian-style with warm sweet potato and sweet corn kernels.
Mexico⏱ 15 minGuacamole
Ripe avocados fork-mashed with lime, coriander, white onion and jalapeño. Fresh, creamy and ready in fifteen minutes.
France⏱ 25 minSocca
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.
Spain⏱ 65 minEscalivada
Peppers, aubergines and onions roasted whole until smoky and collapsing, then peeled and served in strips with garlic and olive oil.
Spain⏱ 15 minPan con tomate
Thick slices of toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and finished with flaky salt.
Spain⏱ 20 minGazpacho
Andalusian chilled soup of ripe tomatoes, pepper, cucumber and garlic, thickened with bread and olive oil and sharpened with sherry vinegar.
Greece⏱ 90 minFasolada
Greek white bean soup simmered with carrot, celery and tomato, finished with a generous pour of olive oil and a handful of parsley.
Italy⏱ 25 minPanzanella
Tuscan salad of stale bread soaked in the juice of ripe tomatoes, with red onion, cucumber, basil and a sharp olive oil dressing.
Italy⏱ 55 minPasta 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.
Turkey⏱ 50 minRed lentil köfte (mercimek köftesi)
Fresh patties of red lentils and bulgur, seasoned with cumin and tomato, shaped by hand and served in lettuce leaves.
Turkey⏱ 30 minKısır
The Turkish bulgur salad, fine bulgur swollen in tomato and pepper paste, brightened with mint, parsley and pomegranate molasses.
Iran⏱ 55 minMirza ghasemi
The smoky aubergine mash of the Caspian coast, cooked down with plenty of garlic, tomatoes and turmeric, made for scooping with bread.
Iran⏱ 45 minVegan kookoo sabzi
The Persian green herb cake, a mountain of fresh herbs bound with a chickpea-flour batter, with walnuts and barberries.
Lebanon⏱ 45 minBaba ganoush
Flame-charred aubergine flesh beaten with tahini, garlic and lemon into a silky, smoky dip finished with parsley and olive oil.
Lebanon⏱ 30 minFattoush
Crunchy salad of lettuce, tomato, cucumber and radish tossed with toasted pita shards, tangy sumac and pomegranate molasses.
Lebanon⏱ 30 minLebanese tabbouleh
A mound of finely chopped parsley and mint scattered with tomato and a little bulgur, dressed with lemon juice and olive oil.
Lebanon⏱ 75 minClassic 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.
South Africa⏱ 40 minChakalaka
Spicy relish of white beans, grated carrot, peppers and tomato with curry powder and chilli. The essential companion to a South African braai.
Kenya⏱ 40 minUgali with sukuma wiki
Firm white maize porridge served with kale sautéed with tomato and onion, the everyday meal on most Kenyan tables.
Ghana⏱ 60 minGroundnut soup
Velvety Ghanaian peanut and tomato soup with a scotch bonnet kick, thick with sweet potato and sliced okra.
Morocco⏱ 55 minTaktouka
Roasted peppers and tomatoes simmered with garlic, cumin and paprika into a soft, glossy relish. The Moroccan cooked salad made for scooping with bread.
Morocco⏱ 70 minBessara
Thick, silky dried broad bean soup with garlic and cumin, finished with olive oil and paprika. Morocco's warming street breakfast.
Morocco⏱ 60 minZaalouk
Smoky grilled aubergine and tomato cooked down with garlic, cumin and paprika, eaten cold with bread. Morocco's best-loved cooked salad.
Morocco⏱ 70 minVegan harira
Thick tomato soup with lentils and chickpeas, fragrant with coriander and celery, bound with flour, finished with lemon. Morocco's Ramadan essential.
Ethiopia⏱ 55 minAtakilt wat
Potatoes, carrots and cabbage stewed soft in a golden turmeric sauce with a restrained hand of berbere.
Ethiopia⏱ 45 minGomen (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 Korea⏱ 40 minVegan kimchi jjigae
Korea's fiery, tangy stew, well-fermented kimchi simmered with tofu, mushrooms and chilli, eaten with plain rice.
Indonesia⏱ 20 minTempeh goreng
Slices of tempeh marinated with garlic and coriander seed then fried until crisp, the quintessential Javanese snack.
Indonesia⏱ 45 minGado-gado
Indonesia's great salad, steamed vegetables with golden tofu and tempeh, coated in a spicy peanut sauce and served with krupuk crackers.
Vietnam⏱ 40 minFresh spring rolls (gỏi cuốn)
Translucent rice-paper rolls filled with vermicelli, tofu, lettuce and mint, dipped in a creamy peanut sauce.
Thailand⏱ 25 minSom tam
Green papaya salad pounded in a mortar with cherry tomatoes, long beans, lime, chilli and toasted peanuts, sharp and fiery.
Thailand⏱ 45 minVegan 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.
India⏱ 95 minRajma
Kidney beans simmered in a rich, silky sauce of tomato, onion and garam masala, the Sunday comfort dish of Punjab.
India⏱ 55 minBaingan bharta
A smoky mash of flame-roasted aubergine simmered with tomato, onion, garlic and warm North Indian spices until soft and rich.
India⏱ 50 minAloo gobi
A dry curry of potatoes and cauliflower turned golden with turmeric, cumin and coriander, caramelised at the edges and soft inside.
Japan⏱ 25 minMiso soup
A clear kombu broth with miso stirred in at the last moment, cubes of silken tofu and tender ribbons of wakame.
China⏱ 35 minVegetable 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.
Thailand⏱ 25 minThai fried rice
The khao pad of street canteens, this Thai rice is day-old rice wok-fried with egg, crunchy vegetables, soy sauce and Thai basil.
Lebanon⏱ 10 minBeetroot hummus
Lebanese hummus in bright pink, chickpeas and cooked beetroot blended with tahini, lemon and cumin.
France⏱ 65 minVegetarian tartiflette
The Savoyard gratin without bacon, potatoes, melted onions and cream under a layer of oozing reblochon cheese.
France⏱ 120 minVegetarian garbure
The great peasant soup of south-west France, savoy cabbage, turnips, carrots, potatoes and white beans slow-simmered in a thyme broth.
Algeria⏱ 40 minAmekfoul
The Kabyle steamed-vegetable couscous, grains rolled in olive oil with peas and carrots, served with a hard-boiled egg.
Turkey⏱ 55 minMercimek çorbası
Turkey's silky red lentil soup, thickened by the lentils themselves and scented with dried mint and paprika, served with lemon.
Tunisia⏱ 50 minChakchouka
Peppers, tomatoes and onions simmered with cumin and ras el hanout, with eggs poached straight in the sauce. Made for mopping up with bread.
Réunion⏱ 60 minTwo-lentil carrot cari
A plant-based Réunion cari, green and red lentils simmered with carrots and sweet potato in a curry and coconut broth.
Mexico⏱ 50 minVegetarian red bean chili sin carne
The meat-free Mexican chili, kidney beans, peppers and soy mince in a cumin and chilli tomato sauce.
India⏱ 50 minCoconut chickpea curry
Chickpeas, courgette and peppers in a tomato and coconut sauce scented with cumin, turmeric and coriander. Ready in under an hour.
French Caribbean⏱ 65 minRed kuri squash colombo
The Caribbean curry in a mellow autumn version, red kuri squash, aubergine and mushrooms simmered in a creamy colombo sauce.
Mexico⏱ 35 minRefried bean tacos
Mashed, fragrant black beans on warm corn tortillas with avocado, red onion and salsa verde.
Ethiopia⏱ 55 minMisir wot
Ethiopia's red lentil stew, deep and fiery red with berbere, made to be scooped up with injera.
Lebanon⏱ 55 minMujaddara
Cumin-scented lentils and rice crowned with a mountain of crisp fried onions. The Levant's beloved everyday dish.
Morocco⏱ 70 minVegetable tagine with olives
Seasonal vegetables slow-cooked in a saffron and preserved lemon broth, the way it is done in Marrakech kitchens.
India⏱ 45 minDal tadka
The great Indian classic, soft yellow lentils finished with a sizzling spiced butter poured over at the last moment.