Recipe postcard
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.
Cook this recipe →
Recipe postcard
Mongolia – A Land of Endless Steppes and Nomadic Traditions
Mongolia is a landlocked country in East Asia, situated between Russia and China. Its vast landscapes include grasslands, mountains, deserts and freshwater lakes. Traditional Mongolian cuisine has been shaped by the country's continental climate and long history of nomadic pastoralism. Meat, dairy products and wheat-based foods have historically played important roles, while vegetables and other ingredients have become increasingly accessible through trade and changing food cultures. Hearty noodle dishes, dumplings and warming meals reflect the practical cooking traditions of a country known for its extraordinary landscapes and hospitality.
What Is Tsuivan?
Tsuivan is a traditional Mongolian dish made with wheat noodles, meat and vegetables. One of its defining features is the cooking technique: freshly prepared noodles are placed over the meat and vegetables and steamed in the covered pan before everything is mixed together. This Via Veggie Vegan version takes a different approach, using ready-made Japanese udon noodles, plant-based beef-style strips and a tomato-based vegetable sauce. Rosemary, thyme, parsley and vegan cheese introduce additional fusion influences. It is therefore a Mongolian-inspired vegan interpretation rather than a traditional preparation of Tsuivan.
Cook this recipe →
Recipe postcard
Argentina – The Land of AsadoArgentina is famous for its asado, a traditional grilling culture that brings family and friends together. Grilled dishes are often accompanied by fresh, aromatic condiments such as Salsa Criolla, reflecting the country's passion for bold flavours and shared meals.
What Is Salsa Criolla?Salsa Criolla is a traditional Argentinian condiment made with finely chopped tomatoes, onions, bell peppers, oil, vinegar and seasonings. Unlike herb-based chimichurri, it is fresh, chunky and colourful. My Via Veggie Vegan interpretation combines a juicy Planted Steak with homemade Salsa Criolla, green and black olives, spicy peppers and beetroot juice instead of vinegar. A plant-based twist on an Argentinian classic!
Cook this recipe →
Recipe postcard
Bolivia – Andean Traditions and the Love of PumpkinBolivia is a landlocked country in South America, known for its spectacular Andean landscapes, rich Indigenous heritage and diverse regional food traditions. Potatoes, corn, legumes and squash have played an important role in local cooking for generations. In southern Bolivia, particularly around Tarija, hearty vegetable preparations reflect the region's culinary traditions. Pumpkin, known as zapallo in Spanish, is a popular ingredient in comforting dishes that combine seasonal vegetables, aromatic spices and locally available produce.
What Is Carbonada de Zapallo?Carbonada de Zapallo is a pumpkin-based stew associated with Bolivian and broader South American culinary traditions. Related dishes, including Locro de Zapallo, combine pumpkin with ingredients such as potatoes, corn, peas and other vegetables, although recipes vary considerably between regions and households. My Via Veggie Vegan interpretation transforms this hearty vegetable stew into a colourful plant-based main course served inside two roasted Hokkaido pumpkins. Brushed with chili oil and filled with potatoes, corn, peas, aromatic vegetables, cumin, oregano and melted vegan cheese, the pumpkins become edible serving bowls. Their naturally sweet flesh and tender skin complement the savoury, spicy filling, creating a delicious zero-waste dish inspired by Bolivia.
Cook this recipe →
