Via Veggie Vegan · From Micha’s kitchen

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Libyan Vegan Mbakbaka with short pasta, vegan mince, rich spicy tomato sauce, fresh parsley and grated vegan cheese, served on a turquoise ceramic plate with a decorative cucumber, vegan cheese, tomato and olive skewer, fresh basil and a red chili.

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Libyan Vegan Mbakbaka – Spicy One-Pot Tomato Pasta

Libya – A North African Country of Mediterranean and Desert Traditions Libya is a North African country bordering the Mediterranean Sea, with a culinary heritage shaped by Amazigh, Arab, Mediterranean and historical Ottoman influences. Its cuisine combines grains, vegetables, legumes, meat and aromatic spices, with dishes varying across regions and households. Tomatoes, garlic, chilies, olive oil and warming spice blends feature prominently in many Libyan preparations. Pasta also holds an important place in everyday cooking, reflecting the country's long history of Mediterranean cultural exchange. What Is Mbakbaka? Mbakbaka, also written Imbakbaka, is a popular Libyan one-pot pasta dish traditionally prepared by simmering dry pasta directly in a seasoned tomato-based broth. Unlike conventional pasta recipes, the noodles absorb the flavors of the sauce while releasing starch, creating a rich consistency somewhere between pasta and stew. Many versions contain lamb, beef or chicken, while the spices and vegetables vary between families. This Via Veggie Vegan interpretation replaces meat with plant-based mince and uses a homemade Bzaar-inspired spice blend. Fresh parsley, lemon juice and vegan grated cheese complete this hearty, spicy dish.

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Vegan Italian Pappa al Pomodoro served in a black bowl, topped with a green basil pesto heart and pine nuts, accompanied by a handmade vegan mozzarella skull, cherry tomatoes and golden braided pastry twists for a creative Halloween presentation.

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Vegan Pappa al Pomodoro – Tuscan Tomato Bread Soup with a Halloween Twist

Italy – Tuscany and the Art of Cucina Povera Italy is celebrated for its rich culinary heritage, where regional traditions and simple, seasonal ingredients play an essential role. Tuscany, in central Italy, is particularly famous for its rustic cuisine, featuring tomatoes, garlic, olive oil, fresh herbs and bread. The Tuscan philosophy of cucina povera transforms humble ingredients into delicious, satisfying dishes while making the most of every ingredient and minimizing food waste. What Is Pappa al Pomodoro? Pappa al Pomodoro is a traditional Tuscan tomato and bread soup made with ripe tomatoes, stale bread, garlic, extra virgin olive oil and fresh basil. The bread absorbs the tomato liquid and creates a wonderfully thick, rustic texture without cream or blending. This Italian classic is naturally vegan. For my Via Veggie Vegan Halloween interpretation, I've added a homemade basil pesto heart, crunchy pine nuts, a little skull made from vegan mozzarella alternative and crispy braided pastry twists prepared from leftover dough. A delicious combination of Italian comfort food, zero-waste creativity and a little spooky romance!

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