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Pakistan – A Rich Tradition of Aromatic Home CookingPakistan's diverse culinary traditions feature fragrant spices, fresh vegetables, lentils, breads and richly seasoned curries. Everyday dishes often combine simple ingredients with carefully developed layers of flavour. Potatoes, cauliflower and spinach are familiar ingredients in Pakistani home cooking, while flatbreads such as naan and roti are popular accompaniments to vegetable curries.
What Is Aloo Gobi Palak?The name describes the three main ingredients: aloo means potato, gobi means cauliflower and palak means spinach. Aloo Gobi and Aloo Palak are both familiar vegetable preparations across Pakistan and the wider Indian subcontinent. This Via Veggie Vegan recipe combines all three vegetables in a fragrant tomato-based masala with cumin, coriander, turmeric, ginger, garlic and chilli. Homemade Garlic Naan, brushed with vegan butter and fresh garlic, completes this comforting plant-based interpretation.
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Myanmar – Aromatic Curries and the Art of Si PyanMyanmar, also known as Burma, is a Southeast Asian country with a diverse culinary heritage shaped by regional traditions and neighbouring food cultures. Onion, garlic, ginger, turmeric and chili are important ingredients in many Burmese curries. A characteristic technique in several Burmese curry preparations is known as si pyan, often translated as "the oil returns". As the curry cooks and moisture evaporates, the seasoned oil becomes visible again, signalling that the sauce has reduced and its flavours have concentrated.
What Is Aloo Hin?Aloo Hin is a Burmese-style potato curry. The name combines aloo, meaning potato, with hin, a Burmese term for curry or a cooked dish. Traditional preparations vary, but potatoes are commonly cooked with aromatic ingredients and spices until tender and well coated in the sauce. My Via Veggie Vegan version takes a deliberately creative approach by replacing ordinary potato pieces with slow-baked Hasselback potatoes. Black mustard seeds, mustard oil, sesame oil, vegan fish sauce and a garnish of coriander, sesame seeds and fresh tomato complete this fully plant-based, Burmese-inspired interpretation.
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Bosnia & Herzegovina – A Country of Rich Balkan Food TraditionsBosnia & Herzegovina lies in southeastern Europe on the Balkan Peninsula. Its cuisine reflects a long history of cultural exchange, including Ottoman, Central European and Mediterranean influences. Traditional home cooking often features vegetables, grains, legumes, aromatic seasonings and slow-cooked dishes. Stuffed vegetables are particularly characteristic of the region, with peppers, cabbage leaves, onions and zucchini frequently used as edible containers for savory fillings. These dishes are closely associated with family kitchens, hospitality and comforting meals shared around the table.
What Are Punjene Tikvice or Dolma od Tikvica?Punjene Tikvice literally means stuffed zucchini, while Dolma od Tikvica refers to zucchini prepared in the wider tradition of stuffed vegetables known as dolma. Bosnian versions are commonly filled with minced meat, rice, onion and spices, then gently cooked in a tomato-based sauce. Some preparations use thick, hollowed-out zucchini cylinders, while others use zucchini halves or boats. My Via Veggie Vegan version follows the latter approach: the zucchini are halved lengthwise and filled with soy mince instead of beef. The traditional rice is omitted, and crispy oven-roasted potato slices provide a delicious accompaniment. Vegan sour cream replaces the dairy-based topping, creating a completely plant-based interpretation of this comforting Balkan favorite.
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Turkmenistan – A Country of Central Asian Food TraditionsTurkmenistan is a Central Asian country bordered by Kazakhstan, Uzbekistan, Afghanistan, Iran and the Caspian Sea. Much of its landscape is dominated by the Karakum Desert, while agriculture and food traditions are closely connected to fertile oases and irrigated regions. Bread, vegetables, grains, meat dishes and fresh herbs all have a place in Turkmen cuisine. Hospitality and sharing food are important elements of everyday life, and fresh salads provide a welcome contrast to richer dishes.
What Is Turkmen Chopped Summer Salad?This Turkmen-inspired summer salad combines finely chopped seasonal vegetables with aromatic dill, parsley and a simple dressing. Its fresh character is reminiscent of chopped vegetable salads found throughout Central Asia and neighboring culinary traditions. The combination of cabbage, cucumber, tomatoes, radishes and herbs creates a particularly crunchy texture. My version brings everything together with extra virgin olive oil, freshly squeezed lemon juice, a little vinegar and a gentle touch of chili. Simple ingredients, plenty of freshness and absolutely no complicated cooking required.
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Eritrea – A Culinary Heritage of Spices and Shared TraditionsLocated in the Horn of Africa along the Red Sea, Eritrea has a diverse culinary heritage shaped by regional traditions, agriculture and centuries of cultural exchange. Aromatic spices, lentils, vegetables and richly flavoured stews play an important role in Eritrean cooking. Many traditional dishes are served with Injera, a soft, fermented flatbread that forms the foundation of a shared meal. Berbere, a distinctive chilli-based spice blend, is one of the country's most characteristic seasonings.
Zigni – Eritrea's Rich and Spicy Traditional StewZigni is one of Eritrea's best-known traditional dishes, typically prepared with beef simmered in a deeply flavoured tomato and onion sauce seasoned with Berbere. The generous quantity of slowly cooked onions creates natural sweetness and richness, while the spice mixture adds warmth, heat and complexity. My Via Veggie Vegan version replaces beef with plant-based steak strips and traditional spiced butter with vegan butter. Fresh tomatoes, homemade Berbere-inspired spices, plum syrup and a small piece of dark chocolate give the sauce its own deliciously intense character.
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Fiji – A South Pacific Island Nation with a Remarkable Culinary HeritageFiji is an island nation in the South Pacific, consisting of more than 300 islands. Its cuisine reflects Indigenous Fijian traditions alongside Indian and other cultural influences. Root vegetables, tropical fruits, leafy greens and coconut feature in many local food traditions, while Indo-Fijian cuisine is especially known for aromatic vegetable curries, roti, dhal and carefully balanced spice mixtures. Beginning in 1879, Indian indentured labourers were brought to Fiji during the British colonial period. Over generations, their culinary traditions evolved alongside local ingredients and food cultures, creating the distinctive Indo-Fijian cuisine enjoyed today.
Kaddu Tarkari – Indo-Fijian Pumpkin Curry with a Creative Halloween TwistKaddu means pumpkin or squash in Hindi, while tarkari refers to a vegetable dish or curry. Indo-Fijian pumpkin curry is commonly prepared with pumpkin, onions, garlic, chilli and aromatic spices, often using relatively little liquid. As the pumpkin softens, some of the flesh breaks down and creates a naturally thick texture. My Via Veggie Vegan version takes inspiration from these flavours but introduces a few personal twists: a whole muscat pumpkin roasted with chilli oil, a creamy coconut milk sauce and two decorative pumpkins shaped from leftover basmati rice. The roasted pumpkin becomes both an ingredient and an edible serving vessel. This is a creative Indo-Fijian-inspired interpretation rather than a traditional Fijian presentation.
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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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Nepal – Culinary Traditions from the Himalayas
Nepal is a landlocked country in South Asia, home to the Himalayan mountains, including Mount Everest, and a remarkably diverse culinary heritage. Influenced by its geography, ethnic communities and neighbouring Tibetan and Indian food traditions, Nepalese cuisine features aromatic spices, rice, lentils, vegetables, pickles and freshly prepared breads. Food is an important part of family life, celebrations and hospitality.
Momos – Nepal's Beloved Steamed Dumplings
Momos are among Nepal's most popular dishes, with culinary roots closely connected to Tibetan dumpling traditions. These delicate parcels are typically filled with seasoned vegetables or meat, carefully folded by hand and steamed until tender. They are commonly served with a spicy dipping sauce known as achar, often prepared with tomatoes, sesame seeds and chillies. My Via Veggie Vegan version features a homemade vegetable filling, freshly ground Momo Masala and a fiery tomato sesame achar.
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Cyprus – An Island of Mediterranean Flavours
Located in the eastern Mediterranean, Cyprus has a rich culinary heritage shaped by its geography, agricultural traditions and centuries of cultural exchange. Fresh vegetables, olive oil, herbs, citrus fruits and legumes are essential ingredients in everyday cooking. Family meals often celebrate seasonal produce and dishes designed to be shared around the table.
Patates tou Fournou – Traditional Cypriot Oven Potatoes
Patates tou Fournou (Πατάτες του Φούρνου) literally means oven potatoes. Unlike ordinary roasted potatoes, this traditional Cypriot speciality is slowly cooked with olive oil, aromatic oregano, tomatoes, onions and a little liquid. The potatoes first become tender through gentle steaming and braising before developing beautifully golden edges during the final uncovered roasting stage. A wonderfully rustic Mediterranean dish that is naturally vegan when prepared with vegetable stock.
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Colombia – A Country of Mountains, Coffee and Culinary DiversityColombia lies in northwestern South America and is known for its extraordinary geographical diversity, from the Andes Mountains and Caribbean coastline to the Amazon rainforest. Its cuisine reflects Indigenous, African and European influences, with regional specialties ranging from hearty soups and corn-based dishes to tropical fruits and colorful breakfast traditions. Breakfast is an important part of Colombian food culture, and savory dishes are particularly popular.
Huevos Pericos – Colombia's Colorful Scrambled EggsHuevos Pericos are a beloved Colombian breakfast dish traditionally made with scrambled eggs, tomatoes and spring onions. The name "pericos" is often associated with the colorful appearance of the dish. Huevos Pericos are commonly served with arepas, bread, avocado or other breakfast accompaniments. My Via Veggie Vegan version replaces the eggs with a combination of firm and silken tofu, soy milk, nutritional yeast, turmeric and Kala Namak. Instead of preparing the scramble in a frying pan, I bake it in the oven for a soft, creamy texture.
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