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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Hungarian vegan goulash with rich red paprika sauce, vegan meat pieces, red bell peppers and fresh parsley, served with homemade golden egg-free Galuska dumplings topped with spring onions and a small green salad with tomatoes and sprouts on a turquoise ceramic plate.

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Hungarian Vegan Goulash with Galuska – Hearty Paprika Stew & Egg-Free Dumplings

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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Brazilian vegan celeriac moqueca served in a turquoise ceramic bowl, featuring tender celeriac cubes, red bell pepper strips, tomatoes and fresh coriander in a creamy orange coconut and turmeric sauce, accompanied by yellow sunflowers and vintage kitchen accessories.

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Brazilian Celeriac Moqueca – Vegan Moqueca de Salsão-Raiz

Brazil – A Country of Culinary DiversityBrazil is the largest country in South America, renowned for its extraordinary biodiversity, tropical landscapes, vibrant cities and rich cultural heritage. Its cuisine reflects centuries of Indigenous Brazilian, African, Portuguese and other cultural influences, creating a fascinating variety of regional food traditions. From the Amazon rainforest to the Atlantic coastline, local ingredients and cooking techniques differ considerably. Coconut milk, cassava, beans, peppers, fresh herbs and tropical fruits all play important roles in Brazilian cooking. The northeastern state of Bahia is particularly famous for its aromatic, colourful dishes and strong Afro-Brazilian culinary heritage, making it a wonderful source of inspiration for my Via Veggie Vegan journey. What Is Moqueca de Salsão-Raiz?Moqueca is a traditional Brazilian stew particularly associated with the coastal states of Bahia and Espírito Santo. Moqueca baiana typically combines fish or seafood with coconut milk, red palm oil, tomatoes, peppers, onions and coriander, while moqueca capixaba follows a different regional tradition without coconut milk or palm oil. My Moqueca de Salsão-Raiz is a contemporary, Brazilian-inspired vegan interpretation that gives celeriac the leading role. Tender pieces of this wonderfully earthy root vegetable are cooked with tomatoes, red bell pepper, garlic and chili in a rich coconut sauce. Fresh turmeric and a little orange zest create a beautiful golden-orange colour without using traditional red palm oil, while lime juice and plenty of fresh coriander provide a vibrant, aromatic finish. A colourful, comforting plant-based tribute to the flavours of Bahia – with a very personal Via Veggie Vegan twist!

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Thai Red Curry Hasselback Butternut Squash with homemade red curry paste, creamy coconut sauce, red bell pepper, fresh herbs and lime, served with tomatoes and Thai basil.

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Thai Red Curry Hasselback Butternut Squash – Homemade Curry Paste

Thai red curry, known as Kaeng Phet, is a popular part of Thailand's rich culinary tradition. Its characteristic flavour comes from a fragrant paste of dried red chilies, lemongrass, galangal, garlic, shallots and aromatic spices, traditionally combined with coconut milk. This vegan version replaces the traditional shrimp paste with red miso and uses homemade curry paste for an intensely aromatic sauce. Instead of preparing a conventional Thai curry with cubed vegetables, the butternut squash is roasted Hasselback-style and served as the centrepiece of the dish. The result is a creative fusion of Thai-inspired flavours and a European roasting technique, rather than a traditional Thai presentation.

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