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Turkey – The Culinary Heritage of İmam BayıldıTurkey is located at the crossroads of Europe and Asia, with a rich culinary heritage shaped by Anatolian, Mediterranean and Ottoman traditions. Fresh vegetables, aromatic herbs, garlic and olive oil play an important role in Turkish cuisine. İmam Bayıldı is a classic example of the traditional zeytinyağlı dishes – vegetables gently cooked in olive oil and often served at room temperature. Its tender eggplant, sweet onions, ripe tomatoes and generous garlic filling make it a beloved part of Turkish home cooking.
What Is Vegan İmam Bayıldı – The Holy Trinity of Garlic?İmam Bayıldı is a traditional Turkish dish made with whole eggplants stuffed with slowly cooked onions, tomatoes, garlic and parsley, then gently braised in olive oil until exceptionally tender. The dish is naturally vegan and its name translates as “the imam fainted,” inspiring several entertaining culinary legends. For this Via Veggie Vegan interpretation, the classic stuffed eggplant is accompanied by two modern Turkish-inspired tofu spreads: a peppery Tofu Acuka and a creamy green olive cheese spread called Vegan Peynirli Yeşil Zeytin Ezmesi. Together with warm Turkish flatbread and six cloves of garlic across all three dishes, they create the ultimate vegan mezze feast – the Holy Trinity of Garlic.
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Tajikistan – Culinary Traditions Along the Silk RoadTajikistan is a mountainous country in Central Asia whose culinary heritage has been shaped by Persian influences, regional trade routes and centuries of cultural exchange along the Silk Road. Traditional Tajik cooking features bread, rice, legumes, vegetables, fresh herbs and aromatic spices. Eggplants, tomatoes, garlic and coriander are familiar ingredients across the wider Persian-influenced culinary region, where vegetable dishes are often paired with tangy yogurt sauces. Although Borani Banjan is particularly associated with Afghanistan rather than being a traditional Tajik national specialty, its combination of tender eggplant, richly seasoned tomatoes and cooling yogurt reflects flavors shared across neighboring culinary traditions.
Borani Banjan – Afghan Roots with a Vegan Central Asian TwistBorani Banjan is a beloved Afghan eggplant dish traditionally prepared with tender fried or cooked eggplants, a fragrant tomato sauce and a generous layer of garlic yogurt. My vegan interpretation takes inspiration from this classic while introducing a few personal Via Veggie Vegan touches. Instead of frying thick eggplant slices, I use six slender Japanese eggplants, carefully hollow them out, fill them with aromatic tomato sauce and bake them whole until wonderfully tender. Turmeric, cumin, coriander, cayenne pepper and black pepper give the sauce its warm, spicy character, while unsweetened soy yogurt and vegan crème fraîche create a cooling garlic topping with a hint of lemon zest. Fresh coriander, dried mint and jewel-like pomegranate seeds complete the dish. Rooted in Afghan cuisine, inspired by the wider culinary traditions of Central Asia and prepared as part of my journey through Tajikistan, this colorful creation brings together tradition, creativity and delicious plant-based flavors.
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Zimbabwe – A Land of Natural Beauty and Culinary Traditions
Zimbabwe is a landlocked country in Southern Africa, known for its spectacular landscapes, including Victoria Falls, vast savannas and beautiful national parks. Its cuisine is closely connected to local agriculture and seasonal ingredients. Staple foods include maize, leafy greens, pumpkins, beans and groundnuts, which are used in a variety of traditional dishes. Groundnuts are especially valued for their rich, nutty flavor and their ability to add creaminess to sauces and stews.
What Is Zimbabwe-Inspired Butternut Peanut Soup?
This creamy soup is a plant-based creation inspired by ingredients commonly used in Zimbabwean cooking rather than a specific traditional national dish. Sweet butternut squash meets juicy tomatoes, garlic, ginger, cumin, coriander and rich peanut butter for a wonderfully comforting combination. For my Via Veggie Vegan Halloween version, I've added a delicate oat cream spiderweb and two golden pumpkin bats made from reserved cooked squash and rolled oats. A little spooky creativity, plenty of flavor and absolutely no food waste!
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Malta – Mediterranean Islands with a Rich Culinary Heritage
Malta is a small island nation in the Mediterranean Sea, south of Sicily, known for its historic cities, beautiful coastlines and distinctive culinary traditions. Maltese cuisine reflects centuries of Mediterranean influences, particularly from Sicily, Italy and North Africa. Seasonal vegetables, legumes, tomatoes, olive oil and fresh herbs are central to many traditional dishes. Broad beans are especially popular in spring and feature in several beloved Maltese specialties.
What Is Kusksu bil-Ful?
Kusksu bil-Ful is a traditional Maltese springtime soup made with broad beans, vegetables and tiny pasta pearls called kusksu. Depending on the family recipe, it may also include poached eggs and fresh Maltese cheeselets known as ġbejniet. For my Via Veggie Vegan Halloween interpretation, I replaced the traditional pasta pearls with giant conchiglioni shells and transformed vegan mozzarella, black olives and delicate chili threads into spooky edible eyeballs. The thick tomato and vegetable broth, flavored with rosemary and nutritional yeast, makes this comforting Maltese classic a deliciously playful Halloween creation.
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Antarctica – A Frozen Continent Beyond the Culinary World MapAntarctica is the coldest continent on Earth, a vast landscape of ice, snow and extraordinary extremes. Unlike the 195 countries featured in my culinary journey around the world, Antarctica is not a sovereign nation and has no indigenous national cuisine. Food at Antarctic research stations reflects the international backgrounds of their crews, the challenges of transporting ingredients and the need for nourishing meals in an exceptionally harsh environment. During the Antarctic winter, the sun can remain below the horizon for months, creating the mysterious polar night that inspired this recipe. Antarctica therefore marks a special excursion beyond my world map – and the very first destination in Via Veggie Vegan Vunderland.
Antarktik Polar Night Gratin – A Vegan Comfort-Food CreationAntarktik Polar Night Gratin is my own imaginative creation rather than a traditional Antarctic dish. Inspired by the continent's freezing temperatures and long winter darkness, I combined floury potatoes and tender savoy cabbage in a hearty, lasagna-style casserole. Smoky vegan bacon-style cubes, a creamy tofu sauce with oat-based cooking cream, nutritional yeast, nutmeg and lemon zest, and generous layers of vegan Cheddar alternative make this gratin wonderfully comforting. Golden panko breadcrumbs and fresh thyme complete the bake, while a handmade Cyclops potato glove and oil-marinated red chilies add a playful Halloween twist. A warming, entirely plant-based adventure from Via Veggie Vegan Vunderland – where imagination knows no borders and even Antarctica gets a place at the dinner table.
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Italy – Tuscany and the Art of Cucina Povera
Italy is celebrated for its rich culinary heritage, where regional traditions and simple, seasonal ingredients play an essential role. Tuscany, in central Italy, is particularly famous for its rustic cuisine, featuring tomatoes, garlic, olive oil, fresh herbs and bread. The Tuscan philosophy of cucina povera transforms humble ingredients into delicious, satisfying dishes while making the most of every ingredient and minimizing food waste.
What Is Pappa al Pomodoro?
Pappa al Pomodoro is a traditional Tuscan tomato and bread soup made with ripe tomatoes, stale bread, garlic, extra virgin olive oil and fresh basil. The bread absorbs the tomato liquid and creates a wonderfully thick, rustic texture without cream or blending. This Italian classic is naturally vegan. For my Via Veggie Vegan Halloween interpretation, I've added a homemade basil pesto heart, crunchy pine nuts, a little skull made from vegan mozzarella alternative and crispy braided pastry twists prepared from leftover dough. A delicious combination of Italian comfort food, zero-waste creativity and a little spooky romance!
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Croatia – A Country of Culinary Traditions and Regional Flavors
Croatia is a country in southeastern Europe, known for its beautiful Adriatic coastline, historic cities and diverse regional cuisine. While coastal cooking is strongly influenced by Mediterranean traditions, northern Croatia is famous for hearty, rustic dishes, savory pastries and seasonal ingredients. Pumpkin and fresh cheese are particularly popular in the traditional cooking of Hrvatsko Zagorje and the Zagreb region, where homemade strudels have long been part of family food culture.
What Is Croatian Bučnica?
Bučnica is a traditional savory Croatian strudel filled with grated pumpkin or squash, fresh cheese, sour cream and often eggs, wrapped in thin, stretched pastry and baked until golden. For my Via Veggie Vegan Halloween interpretation, I replaced the dairy ingredients with creamy tofu, soy yogurt, plant-based cooking cream and vegan Cheddar. Instead of traditional strudel dough, I used flaky vegan puff pastry and shaped it into an oversized Halloween candy with twisted ends. Caramelized walnuts and a touch of maple syrup complete this playful combination of Croatian comfort food, autumn flavors and spooky creativity.
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