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Bulgaria – Fresh Flavours from the BalkansBulgaria is a country in southeastern Europe with a rich culinary heritage influenced by Balkan, Mediterranean and Ottoman traditions. Fresh vegetables, herbs, peppers, yogurt and white brined cheese play an important role in Bulgarian cooking. Shopska Salata became widely popular during the 1950s and developed into one of the country's most recognisable dishes. Its combination of red tomatoes, green cucumber and peppers, and white cheese is often associated with the colours of the Bulgarian flag.
What Is Shopska Salata?Shopska Salata is a traditional Bulgarian salad usually made with tomatoes, cucumber, peppers, onion, parsley and generously grated Sirene, a white brined cheese. My Via Veggie Vegan interpretation replaces the dairy cheese with a vegan feta alternative and adds leafy greens, radishes, carrots, black olives and mild pickled peppers for extra colour and crunch. Instead of a classic oil-and-vinegar dressing, I prepare a creamy Zero-Waste cucumber dressing using the reserved cucumber peel, unsweetened soy yogurt, garlic, mustard and apple cider vinegar. The result is a refreshing, colourful and fully plant-based version of this beloved Bulgarian classic.
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Denmark – Nordic Comfort Food and Seasonal IngredientsDenmark is a Scandinavian country known for its coastal landscapes, agricultural traditions and appreciation of simple, seasonal food. Danish cuisine has long made use of root vegetables, potatoes, cabbage, rye bread, fresh herbs and creamy sauces. From traditional home cooking to modern Nordic cuisine, familiar ingredients are often transformed into satisfying dishes that celebrate flavour, texture and seasonality. Celeriac is particularly well suited to this style of cooking, offering a delicate, earthy flavour and a wonderfully tender texture when prepared correctly.
From Danish Dildsovs to Crispy Celeriac with Curry MayoDildsovs is a traditional Danish dill sauce, often prepared with a light roux, fresh dill and a creamy liquid. It is commonly associated with fish and other classic Danish meals. This Via Veggie Vegan recipe began with the idea of pairing celeriac with a Danish-inspired sauce, but the final plate took a different direction: breaded, golden-fried celeriac served with homemade vegan curry mayonnaise. Curry-flavoured dressings and remoulade-style sauces are familiar accompaniments in Danish food culture, particularly with certain sandwiches, fish dishes and fried foods. My version combines that flavour inspiration with a completely plant-based, egg-free mayonnaise and a fresh green salad.
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England – The Home of Fish and ChipsEngland is famous for its comforting pub food, seaside traditions and classic dishes enjoyed across generations. One of the country's best-known culinary symbols is fish and chips, traditionally consisting of battered fried fish served with thick-cut fried potatoes. The dish became especially popular during the nineteenth century, when fish-and-chip shops developed into an important part of British everyday food culture. Today, fish and chips remain closely associated with seaside holidays, takeaway meals and traditional British comfort food.
From Fish and Chips to Vegan Fish & CrispsTraditional British fish and chips usually features white fish such as cod or haddock, coated in batter and fried until golden. In this Via Veggie Vegan interpretation, firm tofu replaces the fish, while nori seaweed, lemon juice and soy sauce provide a savoury, sea-inspired flavour. Instead of a conventional batter-only coating, the tofu receives a crunchy breadcrumb crust. And here's the twist: British chips are thick-cut fries, whereas thin potato chips are called crisps. My accidental interpretation of the famous dish therefore became Vegan Fish & Crisps, served with homemade vegan remoulade.
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Côte d’Ivoire – A Taste of West Africa
Located along the Atlantic coast of West Africa, Côte d’Ivoire, also known as Ivory Coast, is a country of vibrant markets, tropical landscapes and wonderfully diverse culinary traditions. From the bustling streets of Abidjan to the historic coastal town of Grand-Bassam, food plays an important role in everyday life and social gatherings. Cassava, plantains, rice, fresh vegetables, fish and aromatic seasonings feature prominently in Ivorian cooking. One particularly distinctive specialty is attiéké, a fermented cassava product with a light, couscous-like texture. Often served with fresh vegetables and fish, it reflects the coastal food culture that inspired my colorful plant-based interpretation.
What Is Salade Bassamoise?
Salade Bassamoise takes its name from Grand-Bassam, a historic coastal town in southeastern Côte d’Ivoire. The dish is associated with fresh, colorful ingredients and the refreshing flavors of Ivorian coastal cuisine. My version takes inspiration from salads combining attiéké, vegetables and fish, but gives the idea a completely plant-based twist. Instead of traditional cassava-based attiéké, I use colorful wheat couscous, combined with vegan tuna, cucumber, green pointed pepper, red onion, green peas and plenty of fresh herbs. Olive oil and lime juice bring everything together in a bright, refreshing dressing. And because Halloween is just around the corner, a homemade snake made from leftover pizza dough has slithered onto the plate! It's a playful, zero-waste adaptation rather than an authentic traditional preparation.
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