From my kitchen to your plate.
Russia – A Culinary Tradition of Refreshing Summer DishesRussian cuisine is known for its hearty soups, comforting potato dishes, fresh vegetables and seasonal ingredients. During the warmer months, cold soups provide a refreshing alternative to traditional hot meals. Okroshka is particularly associated with Russian summer cooking and is often enjoyed at family gatherings, in countryside homes and during hot afternoons.
What Is Okroshka?Okroshka is a traditional Russian cold soup made with finely chopped vegetables, herbs and a chilled liquid base. Classic versions often contain kvass, a fermented beverage, or kefir, and may also include eggs or meat. My Via Veggie Vegan interpretation uses unsweetened soy yogurt instead, creating a thicker, creamy salad-style version with potatoes, cucumber, radishes, spring onions, fresh dill and lemon. It preserves the refreshing character of Okroshka while giving the dish a completely plant-based twist.
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Pakistan – A Rich Tradition of Aromatic Home CookingPakistan's diverse culinary traditions feature fragrant spices, fresh vegetables, lentils, breads and richly seasoned curries. Everyday dishes often combine simple ingredients with carefully developed layers of flavour. Potatoes, cauliflower and spinach are familiar ingredients in Pakistani home cooking, while flatbreads such as naan and roti are popular accompaniments to vegetable curries.
What Is Aloo Gobi Palak?The name describes the three main ingredients: aloo means potato, gobi means cauliflower and palak means spinach. Aloo Gobi and Aloo Palak are both familiar vegetable preparations across Pakistan and the wider Indian subcontinent. This Via Veggie Vegan recipe combines all three vegetables in a fragrant tomato-based masala with cumin, coriander, turmeric, ginger, garlic and chilli. Homemade Garlic Naan, brushed with vegan butter and fresh garlic, completes this comforting plant-based interpretation.
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Nigeria – The Home of Suya and Bold West African FlavoursNigeria is a West African country with a remarkably diverse culinary heritage, shaped by its many ethnic communities and regional food traditions. Suya is one of its most recognisable street foods and is particularly associated with the Hausa culinary traditions of northern Nigeria. Traditionally, thin pieces of meat are coated in a fragrant, spicy peanut-based seasoning and grilled over charcoal. Suya is commonly served with sliced onions, tomatoes and other fresh accompaniments, creating a delicious contrast between smoky, spicy and refreshing flavours.
What Are Nigerian Suya Cauliflower Hearts?Suya Cauliflower Hearts are my creative Via Veggie Vegan interpretation of Nigerian suya flavours rather than a traditional Nigerian dish. Instead of meat, I use cooked cauliflower, remove the excess moisture and shape it into two decorative hearts. The cauliflower is coated with homemade Yaji, a seasoning inspired by Nigerian suya spice blends and made with roasted peanuts, chilli, ginger, garlic and aromatic spices. After baking, the golden hearts are served with vegan sour cream, red onion rings and fresh coriander. The result is a completely plant-based fusion dish with a nutty, spicy crust and a playful presentation.
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Myanmar – Aromatic Curries and the Art of Si PyanMyanmar, also known as Burma, is a Southeast Asian country with a diverse culinary heritage shaped by regional traditions and neighbouring food cultures. Onion, garlic, ginger, turmeric and chili are important ingredients in many Burmese curries. A characteristic technique in several Burmese curry preparations is known as si pyan, often translated as "the oil returns". As the curry cooks and moisture evaporates, the seasoned oil becomes visible again, signalling that the sauce has reduced and its flavours have concentrated.
What Is Aloo Hin?Aloo Hin is a Burmese-style potato curry. The name combines aloo, meaning potato, with hin, a Burmese term for curry or a cooked dish. Traditional preparations vary, but potatoes are commonly cooked with aromatic ingredients and spices until tender and well coated in the sauce. My Via Veggie Vegan version takes a deliberately creative approach by replacing ordinary potato pieces with slow-baked Hasselback potatoes. Black mustard seeds, mustard oil, sesame oil, vegan fish sauce and a garnish of coriander, sesame seeds and fresh tomato complete this fully plant-based, Burmese-inspired interpretation.
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France – The Culinary Traditions of AlsaceAlsace is a region in northeastern France, bordering Germany and Switzerland, with a distinctive culinary heritage influenced by both French and German traditions. One of its best-known specialities is Flammkuchen, called Tarte Flambée in French and Flammekueche in Alsatian. Traditionally prepared with an exceptionally thin dough base, cream, onions and bacon, it is baked at high temperatures until beautifully crisp. Today, countless modern variations celebrate the versatility of this rustic regional dish.
What Is Pumpkin-Shaped Vegan Flammkuchen?My Via Veggie Vegan interpretation gives the Alsatian classic a playful autumn makeover. A simple homemade dough made from flour, water, vegetable oil and salt is shaped into two pumpkins, complete with curved pastry ribs and rosemary stems. Chili oil adds gentle heat, while vegan sour cream mixed with nutritional yeast creates a savoury base. Muscat pumpkin purée, thinly sliced fresh figs and fragrant rosemary bring together the flavours of autumn. During the final minute of baking, a little maple syrup is carefully drizzled over the Flammkuchen using a food-safe syringe, adding a delicate sweet finish to this fully plant-based creation.
From my kitchen to your plate.
Bosnia & Herzegovina – A Country of Rich Balkan Food TraditionsBosnia & Herzegovina lies in southeastern Europe on the Balkan Peninsula. Its cuisine reflects a long history of cultural exchange, including Ottoman, Central European and Mediterranean influences. Traditional home cooking often features vegetables, grains, legumes, aromatic seasonings and slow-cooked dishes. Stuffed vegetables are particularly characteristic of the region, with peppers, cabbage leaves, onions and zucchini frequently used as edible containers for savory fillings. These dishes are closely associated with family kitchens, hospitality and comforting meals shared around the table.
What Are Punjene Tikvice or Dolma od Tikvica?Punjene Tikvice literally means stuffed zucchini, while Dolma od Tikvica refers to zucchini prepared in the wider tradition of stuffed vegetables known as dolma. Bosnian versions are commonly filled with minced meat, rice, onion and spices, then gently cooked in a tomato-based sauce. Some preparations use thick, hollowed-out zucchini cylinders, while others use zucchini halves or boats. My Via Veggie Vegan version follows the latter approach: the zucchini are halved lengthwise and filled with soy mince instead of beef. The traditional rice is omitted, and crispy oven-roasted potato slices provide a delicious accompaniment. Vegan sour cream replaces the dairy-based topping, creating a completely plant-based interpretation of this comforting Balkan favorite.
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South Africa – A Country of Diverse Culinary InfluencesSouth Africa is a country with an exceptionally diverse food culture shaped by Indigenous African traditions and influences from Europe, Asia and other parts of the world. Its cuisine includes everything from maize-based dishes and vegetable stews to curries, grilled foods and contemporary fusion cooking. Butternut squash is a familiar ingredient in South African home kitchens, appearing in soups, roasted vegetable dishes, salads and comforting family meals. Modern South African food magazines also celebrate creative combinations of seasonal vegetables and international cooking techniques, reflecting the country's evolving culinary landscape.
What Are Butternut & Spinach Stuffed Conchiglioni?This dish is inspired by the recipe “Pasta served with butternut, spinach and lemon sauce” from the South African food magazine Food & Home. Rather than presenting it as a traditional South African national dish, my Via Veggie Vegan version celebrates a contemporary South African-inspired flavor combination. I transformed the original concept into stuffed Italian conchiglioni, combining roasted butternut squash with spinach, garlic, vegan sour cream, oat cream, nutritional yeast, vegan mozzarella and freshly grated nutmeg. Lemon and orange zest bring a fresh citrus aroma, while toasted pine nuts and vegan Parmesan add the finishing touches. The result is a colorful meeting of South African inspiration, Italian pasta and entirely plant-based creativity.
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Sweden – Scandinavian Comfort Food and Culinary TraditionsSwedish cuisine is deeply influenced by the country's northern climate, agricultural heritage and long-standing traditions of home cooking. Potatoes, root vegetables, berries, fresh herbs and preserved ingredients have played an important role in everyday meals for generations. Swedish food culture is particularly known for its comforting dishes, balanced flavours and the tradition of husmanskost – simple, hearty home-style cooking. From cosy family kitchens to traditional restaurants, these dishes reflect Sweden's appreciation for satisfying meals made from familiar ingredients.
Köttbullar – Sweden's Famous MeatballsKöttbullar are among Sweden's most internationally recognised dishes. Traditionally made with minced meat, breadcrumbs, onion, milk or cream and warming spices, Swedish meatballs are commonly served with creamy gravy, mashed potatoes, lingonberry jam and sometimes pickled cucumber. Allspice is a particularly characteristic seasoning in many traditional recipes. This Via Veggie Vegan interpretation replaces the meat and dairy products with plant-based alternatives while preserving the essential flavours and classic accompaniments. Homemade vegan meatballs, rich gravy, fluffy potatoes, sweet-tart lingonberries and fresh dill cucumber salad create a completely plant-based version of this beloved Swedish comfort food.
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Eritrea – A Culinary Heritage of Spices and Shared TraditionsLocated in the Horn of Africa along the Red Sea, Eritrea has a diverse culinary heritage shaped by regional traditions, agriculture and centuries of cultural exchange. Aromatic spices, lentils, vegetables and richly flavoured stews play an important role in Eritrean cooking. Many traditional dishes are served with Injera, a soft, fermented flatbread that forms the foundation of a shared meal. Berbere, a distinctive chilli-based spice blend, is one of the country's most characteristic seasonings.
Zigni – Eritrea's Rich and Spicy Traditional StewZigni is one of Eritrea's best-known traditional dishes, typically prepared with beef simmered in a deeply flavoured tomato and onion sauce seasoned with Berbere. The generous quantity of slowly cooked onions creates natural sweetness and richness, while the spice mixture adds warmth, heat and complexity. My Via Veggie Vegan version replaces beef with plant-based steak strips and traditional spiced butter with vegan butter. Fresh tomatoes, homemade Berbere-inspired spices, plum syrup and a small piece of dark chocolate give the sauce its own deliciously intense character.
From my kitchen to your plate.
Slovenia – Alpine Traditions and Hearty Home CookingNestled between the Alps, the Mediterranean and the Pannonian Plain, Slovenia has a wonderfully diverse culinary heritage shaped by its neighbouring countries and regional farming traditions. Bread, potatoes, cabbage, herbs and seasonal vegetables feature prominently in Slovenian home cooking. Dumplings, known as cmoki, are particularly popular in Central European-inspired dishes, reflecting a tradition of turning simple, affordable ingredients into comforting family meals.
Kruhovi Cmoki – Slovenia's Traditional Bread DumplingsKruhovi cmoki are Slovenian bread dumplings traditionally prepared with stale bread, milk, onions, herbs and eggs. They are closely related to bread dumplings found throughout the Alpine and Central European regions. Their soft, rustic texture makes them ideal for soaking up rich sauces and gravies. My vegan interpretation replaces the traditional egg and dairy ingredients with plant-based alternatives and serves the dumplings with Čebulna Omaka, a deeply savoury onion gravy enriched with tomato paste and beetroot juice.
From my kitchen to your plate.
Peru – A Culinary Treasure of the Andes and Pacific CoastPeruvian cuisine is one of South America's most diverse culinary traditions, shaped by the country's Andean heritage, Pacific coastline, Amazonian biodiversity and centuries of cultural exchange. Potatoes, corn, beans, quinoa and countless varieties of chili peppers have been essential ingredients for generations. Peru is particularly famous for its extraordinary potato diversity and its distinctive ají peppers, which give many traditional dishes their characteristic flavour, colour and heat.
What Is Seco de Frijoles y Papas?Seco is a traditional herb-rich stew enjoyed in Peru and Ecuador, commonly prepared with meat and flavoured with fresh coriander, onions, garlic and chili peppers. Despite its name, which literally means "dry", seco is known for its generous, aromatic sauce. My Via Veggie Vegan interpretation replaces the meat with creamy white giant beans, tender potatoes and green peas. Homemade yellow chili paste, fresh coriander and a splash of alcohol-free lager create a wonderfully fragrant base, while plant-based cream and nutritional yeast add a personal creamy twist. Served without the traditional white rice, this is a hearty, colourful and entirely plant-based interpretation of a Peruvian classic.
From my kitchen to your plate.
Saint Lucia – A Caribbean Island of Culinary InfluencesSaint Lucia is a beautiful island nation in the eastern Caribbean, known for its volcanic landscapes, tropical climate and rich cultural heritage. Its cuisine reflects African, Indigenous Caribbean, European and South Asian influences, with fresh local produce, aromatic spices, root vegetables and chilies playing important roles. Pumpkin and other varieties of squash are familiar ingredients in Caribbean home cooking, appearing in soups, stews and hearty vegetable dishes. The island's culinary traditions combine comforting ingredients with bold, fragrant flavors.
Soupe de Citrouille – A Caribbean-Inspired Pumpkin SoupSoupe de Citrouille translates from French as pumpkin soup, although there is no single definitive Saint Lucian recipe under this name. My Via Veggie Vegan interpretation combines tender pumpkin with garlic, ginger, Caribbean-style curry spices, coconut milk and freshly squeezed orange juice. Instead of serving the soup in ordinary bowls, I hollowed out two small green Hokkaido pumpkins, roasted them with chili oil and transformed them into edible serving bowls. A swirl of vegan sour cream and pumpkin seed oil completes this warming, aromatic and entirely plant-based Caribbean-inspired creation.
From my kitchen to your plate.
North Macedonia – A Culinary Crossroads in the BalkansNorth Macedonia is a landlocked country in southeastern Europe whose cuisine reflects centuries of Balkan, Mediterranean and Ottoman influences. Fresh vegetables, peppers, tomatoes, beans, herbs and rustic breads are essential parts of its culinary traditions. Roasted vegetable preparations, savory spreads and small dishes known as meze are particularly popular. Seasonal ingredients and traditional preservation methods play an important role, especially when preparing vegetables for the colder months.
Pindjur – A Rustic Roasted Vegetable SpecialtyPindjur is a traditional North Macedonian vegetable relish typically prepared with roasted peppers, tomatoes, garlic and, in many variations, eggplant. Unlike the better-known Ajvar, Pindjur generally has a chunkier consistency and a particularly juicy tomato character. The vegetables are chopped or crushed rather than blended into a completely smooth purée. Pindjur is naturally vegan when prepared without animal-derived additions and can be enjoyed as a spread, side dish or part of a meze selection. It is sometimes served with traditional white brined cheese, but my Via Veggie Vegan version skips the cheese entirely. Instead, I serve the rich, aromatic vegetable relish generously on crispy roasted farmhouse bread, accompanied by green olives and fresh parsley.
From my kitchen to your plate.
Maldives – Island Cuisine Shaped by the Indian OceanThe Maldives is a tropical island nation in the Indian Ocean, southwest of India and Sri Lanka. Its culinary traditions are closely connected to the sea, with tuna, coconut, chili and aromatic ingredients playing central roles in everyday cooking. Indian and Sri Lankan influences have also shaped Maldivian food culture over generations. Simple, fresh ingredients and the combination of savory, spicy and citrus flavors are characteristic of many traditional dishes.
Mas Huni & Roshi – The Classic Maldivian BreakfastMas Huni is one of the Maldives' most beloved breakfast dishes. Traditionally prepared with finely shredded tuna, freshly grated coconut, red onion, green chili and lime juice, this refreshing salad is commonly served with Roshi, a thin, unleavened flatbread cooked in a hot pan. My Via Veggie Vegan interpretation replaces tuna with a plant-based alternative and adds three playful Halloween decorations made from silken tofu. The result combines the familiar flavors of a Maldivian breakfast with a little seasonal kitchen magic.
From my kitchen to your plate.
Ukraine – A Culinary Heritage of Hospitality and ResilienceUkraine is a country in Eastern Europe with a rich agricultural heritage and a deeply rooted food culture. Fertile farmland, seasonal vegetables, grains and traditional preservation methods have shaped Ukrainian cooking for generations. Beetroot, cabbage, potatoes, carrots, onions and dill are familiar ingredients in many everyday dishes. Soups hold a particularly important place in Ukrainian cuisine, bringing families together around the table. Ukrainian borscht is much more than a recipe: it represents hospitality, family traditions and cultural identity. In 2022, UNESCO inscribed the culture of Ukrainian borscht cooking on its List of Intangible Cultural Heritage in Need of Urgent Safeguarding, recognising the importance of protecting this living culinary tradition.
Ukrainian Borscht – A Beloved Beetroot Soup with Many VariationsBorscht is one of Ukraine's best-known traditional dishes. There is no single universal recipe: ingredients and preparation methods vary between regions, families and seasons. Many versions combine beetroot, cabbage, potatoes, carrots, onions and tomatoes in a flavourful broth. Some are prepared with meat, while others are vegetarian or suitable for periods of religious fasting. My Via Veggie Vegan version uses a rich vegetable broth instead of beef stock and finishes the soup with plant-based sour cream, fresh dill and garlic. The beetroot is gently sautéed with tomato paste and lemon juice before being added to the soup, helping to develop its earthy sweetness and beautiful red colour. Served with rustic rye bread, this is a comforting Ukrainian-inspired classic made entirely from plants.
From my kitchen to your plate.
Tunisia – North African Flavours with a Mediterranean SoulTunisia lies on the Mediterranean coast of North Africa, where Amazigh, Arab, Ottoman and Mediterranean influences have shaped a rich and distinctive culinary heritage. Olive oil, legumes, vegetables, garlic, cumin and chili peppers feature prominently in traditional cooking. Harissa, the country's famous chili paste, adds depth and heat to everything from soups and stews to vegetable dishes. Tunisian cuisine is known for its bold seasoning, comforting everyday meals and the wonderful ability to transform simple ingredients into something memorable.
Lablabi – Tunisia's Beloved Chickpea and Bread SoupLablabi is a traditional Tunisian dish made with tender chickpeas, their cooking broth, garlic, cumin, harissa and pieces of bread. Particularly popular during the colder months, it is widely enjoyed as an affordable, filling street food and everyday comfort meal. The bread absorbs the fragrant broth, gradually turning the soup into a thick, rustic mixture. Depending on the preparation, Lablabi may be served with additional toppings such as eggs, tuna, capers or olives. My Via Veggie Vegan version keeps the chickpeas, spices, bread and olives while leaving out the animal-derived toppings. Fresh coriander and spring onion greens provide a colourful finishing touch.
From my kitchen to your plate.
Fiji – A South Pacific Island Nation with a Remarkable Culinary HeritageFiji is an island nation in the South Pacific, consisting of more than 300 islands. Its cuisine reflects Indigenous Fijian traditions alongside Indian and other cultural influences. Root vegetables, tropical fruits, leafy greens and coconut feature in many local food traditions, while Indo-Fijian cuisine is especially known for aromatic vegetable curries, roti, dhal and carefully balanced spice mixtures. Beginning in 1879, Indian indentured labourers were brought to Fiji during the British colonial period. Over generations, their culinary traditions evolved alongside local ingredients and food cultures, creating the distinctive Indo-Fijian cuisine enjoyed today.
Kaddu Tarkari – Indo-Fijian Pumpkin Curry with a Creative Halloween TwistKaddu means pumpkin or squash in Hindi, while tarkari refers to a vegetable dish or curry. Indo-Fijian pumpkin curry is commonly prepared with pumpkin, onions, garlic, chilli and aromatic spices, often using relatively little liquid. As the pumpkin softens, some of the flesh breaks down and creates a naturally thick texture. My Via Veggie Vegan version takes inspiration from these flavours but introduces a few personal twists: a whole muscat pumpkin roasted with chilli oil, a creamy coconut milk sauce and two decorative pumpkins shaped from leftover basmati rice. The roasted pumpkin becomes both an ingredient and an edible serving vessel. This is a creative Indo-Fijian-inspired interpretation rather than a traditional Fijian presentation.
From my kitchen to your plate.
Madagascar – The Island of Extraordinary FlavoursMadagascar, the world's fourth-largest island, lies in the Indian Ocean off the southeastern coast of Africa. Its remarkable culinary heritage reflects African, Asian and European influences, shaped by centuries of migration, trade and local traditions. Rice is central to everyday Malagasy food culture and is commonly served with vegetables, legumes, sauces or meat. Fresh ingredients, ginger, garlic, chilli and aromatic herbs contribute to the distinctive flavours of the island's cuisine.
Lasary Voatabia – Madagascar's Refreshing Tomato SaladLasary Voatabia is a traditional Malagasy tomato salad, typically prepared with fresh tomatoes, onions and a tangy dressing. Depending on the household and region, ginger, lime juice, vinegar, chilli and herbs may be added. The salad is commonly served as a refreshing accompaniment to rice and other savoury dishes. My Via Veggie Vegan interpretation combines the traditional tomato salad with tender French green beans and fresh coriander. A handmade Halloween skull shaped from sticky white rice adds a playful seasonal twist while celebrating rice's important place in Malagasy food culture.
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Hungary – The Land of Paprika and Hearty Comfort FoodHungary is a Central European country with a rich culinary heritage shaped by agricultural traditions, regional influences and a deep appreciation for warming, satisfying food. Hungarian cuisine is particularly famous for its generous use of paprika, onions, peppers and slow-cooked dishes. From the banks of the Danube to the vast Hungarian Great Plain, traditional cooking reflects a love of bold flavours, nourishing meals and hospitality. Goulash, paprikash and various dumpling dishes are among the country's best-known culinary specialities.
Goulash and Galuska – A Hungarian-Inspired CombinationGulyás, commonly known internationally as goulash, originated in Hungary and is traditionally associated with the cooking of cattle herders. In Hungary, gulyás is usually a substantial soup, while thicker paprika-based meat stews are more closely related to pörkölt. This Via Veggie Vegan version follows the familiar international interpretation of a thick, hearty goulash, replacing meat with a plant-based alternative. It is served with Galuska, also known as nokedli, small Hungarian dumplings traditionally made with flour, water and eggs. My egg-free version uses sparkling water, Kala Namak and a little turmeric to create deliciously tender dumplings without animal ingredients.
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England – The Home of Fish and ChipsEngland is famous for its comforting pub food, seaside traditions and classic dishes enjoyed across generations. One of the country's best-known culinary symbols is fish and chips, traditionally consisting of battered fried fish served with thick-cut fried potatoes. The dish became especially popular during the nineteenth century, when fish-and-chip shops developed into an important part of British everyday food culture. Today, fish and chips remain closely associated with seaside holidays, takeaway meals and traditional British comfort food.
From Fish and Chips to Vegan Fish & CrispsTraditional British fish and chips usually features white fish such as cod or haddock, coated in batter and fried until golden. In this Via Veggie Vegan interpretation, firm tofu replaces the fish, while nori seaweed, lemon juice and soy sauce provide a savoury, sea-inspired flavour. Instead of a conventional batter-only coating, the tofu receives a crunchy breadcrumb crust. And here's the twist: British chips are thick-cut fries, whereas thin potato chips are called crisps. My accidental interpretation of the famous dish therefore became Vegan Fish & Crisps, served with homemade vegan remoulade.
From my kitchen to your plate.
Nepal – Culinary Traditions from the Himalayas
Nepal is a landlocked country in South Asia, home to the Himalayan mountains, including Mount Everest, and a remarkably diverse culinary heritage. Influenced by its geography, ethnic communities and neighbouring Tibetan and Indian food traditions, Nepalese cuisine features aromatic spices, rice, lentils, vegetables, pickles and freshly prepared breads. Food is an important part of family life, celebrations and hospitality.
Momos – Nepal's Beloved Steamed Dumplings
Momos are among Nepal's most popular dishes, with culinary roots closely connected to Tibetan dumpling traditions. These delicate parcels are typically filled with seasoned vegetables or meat, carefully folded by hand and steamed until tender. They are commonly served with a spicy dipping sauce known as achar, often prepared with tomatoes, sesame seeds and chillies. My Via Veggie Vegan version features a homemade vegetable filling, freshly ground Momo Masala and a fiery tomato sesame achar.
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Cyprus – An Island of Mediterranean Flavours
Located in the eastern Mediterranean, Cyprus has a rich culinary heritage shaped by its geography, agricultural traditions and centuries of cultural exchange. Fresh vegetables, olive oil, herbs, citrus fruits and legumes are essential ingredients in everyday cooking. Family meals often celebrate seasonal produce and dishes designed to be shared around the table.
Patates tou Fournou – Traditional Cypriot Oven Potatoes
Patates tou Fournou (Πατάτες του Φούρνου) literally means oven potatoes. Unlike ordinary roasted potatoes, this traditional Cypriot speciality is slowly cooked with olive oil, aromatic oregano, tomatoes, onions and a little liquid. The potatoes first become tender through gentle steaming and braising before developing beautifully golden edges during the final uncovered roasting stage. A wonderfully rustic Mediterranean dish that is naturally vegan when prepared with vegetable stock.
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Scotland – Hearty Comfort Food from the Scottish Borders
Scotland is famous for its rugged landscapes, rich traditions and hearty cuisine. Root vegetables, potatoes and cabbage have long played an important role in Scottish home cooking, particularly in the Scottish Borders, where simple, warming dishes are a treasured part of culinary heritage.
What Is Rumbledethumps?
Rumbledethumps is a traditional Scottish dish made from mashed potatoes, cabbage and onions, usually finished with a generous layer of cheese. Often compared to Irish Colcannon or English Bubble and Squeak, it can be served as a vegetarian main course or as a side dish alongside hearty meat dishes and sausages. This Halloween-inspired vegan version adds Brussels sprouts, layers of savoy cabbage and a playful spiderweb topping.
From my kitchen to your plate.
Austria – Alpine Landscapes and a Rich Culinary HeritageAustria is a landlocked country in Central Europe, famous for its spectacular Alpine landscapes, historic cities and diverse regional food traditions. Its cuisine reflects centuries of cultural exchange within the former Habsburg monarchy and neighbouring countries. Hearty dumplings, potato dishes, seasonal vegetables and traditional pastries play an important role in Austrian cooking. From Tyrolean mountain specialities to Viennese classics and the rustic cuisine of Upper Austria, the country's culinary heritage is wonderfully varied.
What Are Grammelknödel?Grammelknödel are traditional Austrian dumplings particularly associated with Upper Austria. The name combines Grammeln, meaning crispy pork cracklings, with Knödel, the German word for dumplings. Traditionally, a soft potato dough is filled with seasoned cracklings, onions and marjoram, then gently cooked and commonly served with sauerkraut. My Via Veggie Vegan interpretation replaces the traditional pork filling with savoury plant-based ham cubes and uses a completely vegan potato dough. Served with creamy sauerkraut and a refreshing cucumber-dill salad, this hearty Austrian classic becomes a delicious plant-based comfort meal.
