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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Vegan Scottish Rumbledethumps layered with savoy cabbage, Brussels sprouts and mashed potatoes, topped with a Halloween spiderweb made from plant-based cheese, served with pan-fried vegan cheese sausages and a crispy pizza dough spider.

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Spooky Scottish Rumbledethumps – Vegan Cabbage & Potato Gratin with Cheese Sausages

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.

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Heart-shaped vegan Andorran Trinxat made with potatoes, savoy cabbage and vegan ham, baked until golden and crispy, served with Halloween tomato dentures featuring roasted garlic chip teeth on a blue ceramic plate.

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Vegan Trinxat with Savoy Cabbage, Crispy Potato Crust & Halloween Garlic Teeth

Andorra – A Tiny Mountain Country with Hearty Culinary TraditionsNestled high in the Pyrenees between France and Spain, Andorra is one of Europe's smallest countries. Its mountain cuisine reflects centuries of Catalan influence, cold winters and a love of simple, nourishing ingredients. Potatoes, cabbage, beans and rustic vegetable dishes have long been staples of traditional Andorran cooking. What Is Trinxat?Trinxat is one of the best-known traditional dishes of Andorra and the Catalan Pyrenees. Its name comes from the Catalan word meaning chopped or mashed. Traditionally prepared with potatoes, winter cabbage and pork fat or bacon, the mixture is pressed into a thick, tortilla-like cake and pan-fried until beautifully golden. The result is a wonderful contrast between a crispy exterior and a soft, comforting centre. This vegan version replaces the bacon with plant-based ham, uses aromatic mustard oil and finishes in the oven rather than the frying pan.

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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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Vegan Irish Colcannon – Creamy Potato & Cabbage Mash

Ireland – A Land of Celtic Traditions and Hearty Comfort FoodIrish cuisine is deeply rooted in the country's agricultural heritage, rural traditions and seasonal ingredients. Potatoes, cabbage, root vegetables and spring onions have long played an important role in everyday cooking, especially in simple, warming dishes prepared for family gatherings. Ireland is also famous for its ancient Celtic traditions, including Samhain, the festival marking the end of the harvest season and the beginning of winter. Many of these customs have influenced modern Halloween celebrations around the world. Colcannon – Ireland's Traditional Halloween Comfort FoodColcannon is one of Ireland's most beloved traditional dishes, combining fluffy mashed potatoes with tender cabbage or kale, butter and sometimes spring onions. Particularly associated with Halloween, it was traditionally served during Samhain celebrations, sometimes with small charms hidden inside to predict the recipient's future. My vegan Via Veggie Vegan interpretation uses Savoy cabbage, plant-based butter and milk, while black mustard seeds, nutritional yeast and caramelized walnuts add a delicious combination of creamy, savoury and nutty flavours. A comforting Irish classic with a little modern plant-based magic!

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