Via Veggie Vegan · From Micha’s kitchen

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Plant-based comfort food, colourful bowls and recipes inspired by kitchens around the world.

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Malaysian Sayur Lodeh with golden coconut curry broth, vegetables, fresh coriander and red chili threads in a black bowl, served with toasted flatbread and lime wedges.

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Malaysian Sayur Lodeh – Vegan Coconut Vegetable Curry

Malaysia – A Country of Tropical Rainforests, Islands and Culinary Diversity Malaysia is a Southeast Asian country divided between Peninsular Malaysia and Malaysian Borneo. Its culinary traditions reflect centuries of cultural exchange between Malay, Chinese, Indian and Indigenous communities, alongside influences from regional trade routes. Coconut milk, lemongrass, turmeric, ginger, galangal and chili are important ingredients in many Malaysian dishes. From bustling street-food markets to traditional family kitchens, Malaysian cuisine is celebrated for its aromatic spice combinations, rich sauces and remarkable regional diversity. What Is Sayur Lodeh? Sayur Lodeh is a vegetable dish cooked in a fragrant coconut milk broth, particularly associated with Indonesian and Malaysian cuisine. In Malaysia, it is also commonly known as Sayur Lemak Lodeh, referring to its rich, creamy character. Depending on the region and household, it may contain cabbage, long beans, carrots, tofu, tempeh and other vegetables. Some traditional preparations include shrimp-based seasonings for additional umami. This Via Veggie Vegan version uses white miso instead, creating a completely plant-based interpretation with a homemade rempah spice paste, golden coconut broth and a colorful mixture of vegetables.

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Antarktik Polar Night Gratin with creamy potato and savoy cabbage layers, smoky vegan bacon-style cubes, melted vegan Cheddar alternative and fresh thyme, served with a Halloween-inspired Cyclops potato glove and oil-marinated red chilies.

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Antarktik Polar Night Gratin – Vegan Potato & Savoy Cabbage Bake

Antarctica – A Frozen Continent Beyond the Culinary World MapAntarctica is the coldest continent on Earth, a vast landscape of ice, snow and extraordinary extremes. Unlike the 195 countries featured in my culinary journey around the world, Antarctica is not a sovereign nation and has no indigenous national cuisine. Food at Antarctic research stations reflects the international backgrounds of their crews, the challenges of transporting ingredients and the need for nourishing meals in an exceptionally harsh environment. During the Antarctic winter, the sun can remain below the horizon for months, creating the mysterious polar night that inspired this recipe. Antarctica therefore marks a special excursion beyond my world map – and the very first destination in Via Veggie Vegan Vunderland. Antarktik Polar Night Gratin – A Vegan Comfort-Food CreationAntarktik Polar Night Gratin is my own imaginative creation rather than a traditional Antarctic dish. Inspired by the continent's freezing temperatures and long winter darkness, I combined floury potatoes and tender savoy cabbage in a hearty, lasagna-style casserole. Smoky vegan bacon-style cubes, a creamy tofu sauce with oat-based cooking cream, nutritional yeast, nutmeg and lemon zest, and generous layers of vegan Cheddar alternative make this gratin wonderfully comforting. Golden panko breadcrumbs and fresh thyme complete the bake, while a handmade Cyclops potato glove and oil-marinated red chilies add a playful Halloween twist. A warming, entirely plant-based adventure from Via Veggie Vegan Vunderland – where imagination knows no borders and even Antarctica gets a place at the dinner table.

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