Via Veggie Vegan – A Culinary Journey Around the World

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 Som Tam with Tofu Satay and Peanut Sauce, featuring crunchy green papaya and carrot salad, golden pan-fried tofu skewers, roasted peanuts and a red chili on a rustic ceramic plate.

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Vegan Som Tam with Tofu Satay & Peanut Sauce

Vegan Som Tam with Tofu Satay & Peanut Sauce brings together the bold flavours of Thailand in one colourful plant-based meal. Crunchy green papaya, carrot, Bird's Eye chilies, fresh lime juice and roasted peanuts create a vibrant Thai salad, while golden tofu skewers marinated in peanut butter, chili and garlic add delicious savoury depth. Served with a creamy coconut peanut sauce, this Thai-inspired recipe combines spicy, sour, sweet and salty flavours with plenty of texture and plant-based protein.

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Vegan Filipino Ginataang Kalabasa at Sitaw with creamy coconut sauce, yardlong beans, garlic, ginger and chili, served inside a roasted Hokkaido pumpkin bowl with fresh coriander and spring onion.

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Ginataang Kalabasa at Sitaw – Creamy Filipino Coconut Squash in a Roasted Pumpkin Bowl

The Philippines – A Culinary Love Affair with Coconut The Philippines is an archipelago of more than 7,600 islands in Southeast Asia, with a wonderfully diverse culinary heritage shaped by regional traditions, tropical ingredients and centuries of cultural exchange. Coconut is an essential ingredient in many Filipino kitchens, particularly in regions where coconut palms grow abundantly. One beloved cooking technique is known as ginataan, which involves simmering vegetables, seafood, meat or even sweet ingredients in coconut milk. Combined with aromatic garlic, ginger, onions and chili, coconut milk creates wonderfully rich and comforting dishes. Squash and yardlong beans are especially popular vegetables in Filipino home cooking, making their combination a delicious example of the country's flavorful everyday cuisine. Ginataang Kalabasa at Sitaw – Filipino Comfort Food with a Creative Twist Ginataang Kalabasa at Sitaw translates roughly to squash and yardlong beans cooked in coconut milk. Kalabasa refers to squash, while sitaw describes the long, slender beans commonly used in Filipino cooking. Traditional preparations often include shrimp, pork or fish sauce, although the ingredients and seasonings vary between households. My completely vegan interpretation uses plant-based fish sauce, plenty of garlic, fresh ginger, chili and creamy coconut milk. Instead of traditional kalabasa, I roast a small Hokkaido squash and transform its two halves into edible serving bowls. Fresh coriander, lime and homemade lemongrass salt add my personal Via Veggie Vegan signature. The result is Filipino comfort food at heart, with a generous helping of Team Garlic, Team Spicy and a little zero-waste kitchen magic.

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