Recipe postcard
Estonia – Seasonal Comfort Food from the Baltic RegionEstonia is a Northern European country on the Baltic Sea, known for its forests, islands and strong connection to seasonal ingredients. Traditional Estonian cuisine features potatoes, cabbage, root vegetables, rye bread and fresh herbs. Dill is particularly popular in soups, potato dishes and salads, while sour cream is a familiar accompaniment to many savory meals. Simple, warming dishes have long played an important role in everyday Estonian home cooking, especially during the colder months.
Estonian Kohlrabi Soup – A Creamy Vegan InterpretationThis Estonian-inspired Kohlrabisupp draws on the region's love of seasonal vegetables, potatoes and fresh dill rather than reproducing a specific traditional national dish. Kohlrabi and potatoes are simmered in vegetable stock and blended with soy cooking cream to create a smooth, comforting soup. Finely grated carrots provide a delicate texture, while nutritional yeast, crispy vegan bacon-style cubes and plant-based sour cream add savory richness. For Halloween, cooked kohlrabi is transformed into a handmade witch and spider, bringing a playful Via Veggie Vegan twist to this Baltic-inspired autumn recipe.
Cook this recipe →
Recipe postcard
Georgia – Where Europe and Asia MeetGeorgia lies in the Caucasus region, between the Black Sea and the mountains of the Greater Caucasus. Its cuisine is famous for generous hospitality, fresh herbs, walnuts, garlic, aromatic spices and a remarkable variety of vegetable and bean dishes. Traditional Georgian meals often feature several small plates shared around the table, creating a colorful combination of flavors and textures. Walnuts are especially important in Georgian cooking, appearing in sauces, spreads, vegetable dishes and fillings.
Charkhlis Pkhali & Mtsvane Lobio – Two Georgian SpecialtiesCharkhlis Pkhali (ჭარხლის ფხალი) is a beetroot variation of Pkhali, a family of Georgian vegetable dishes prepared with ground walnuts, garlic, herbs and spices. Beetroot Pkhali is commonly made with cooked beetroot, but this Via Veggie Vegan version uses fresh raw beetroot for a firmer texture and particularly earthy flavor. Mtsvane Lobio (მწვანე ლობიო) means green beans and refers to Georgian preparations centered on this vegetable. My interpretation combines green beans with red kidney beans, fresh coriander and a walnut dressing enriched with pomegranate molasses and lemon juice. Served together with toasted bread, the two dishes make a satisfying plant-based meal.
Cook this recipe →
Recipe postcard
France – A Country of Culinary TraditionsFrance is renowned for its diverse regional cuisine, centuries-old culinary traditions and appreciation of carefully prepared food. From rustic countryside dishes to refined restaurant cooking, French cuisine places great importance on developing flavor through ingredients and technique. Onions, butter, fresh herbs, cheese and rich stocks are familiar elements in many traditional preparations. One of the country's best-known comfort foods is Soupe à l'oignon, the classic French onion soup, especially associated with Parisian bistro cooking.
What Is French Onion Pasta?French Onion Pasta is not a traditional French dish. It is a modern pasta creation inspired by the flavors of French onion soup, particularly its slowly caramelized onions, thyme, savory broth and melted cheese. Viral versions reinterpret these familiar ingredients as a creamy pasta sauce. My vegan variation uses Edamame Spaghetti, homemade vegetable stock, vegan cheddar-style cheese, nutritional yeast and plant-based cream. Apple cider vinegar replaces the acidity sometimes provided by wine, while lemon zest, nutmeg, toasted pine nuts and pistachios add my own personal touch.
Cook this recipe →
Recipe postcard
Ecuador – From the Andes to the PacificEcuador is a South American country with an extraordinarily diverse landscape, stretching from the Pacific coast through the Andes to the Amazon rainforest. Its cuisine reflects these different regions and their agricultural traditions. In the Andean highlands, potatoes, corn, legumes and other locally cultivated ingredients have shaped everyday cooking for centuries. Ecuador is also home to the Galápagos Islands, famous for their remarkable biodiversity.
What Is Locro de Papa?Locro de Papa is one of Ecuador's best-known traditional potato soups, particularly associated with the Andean highlands. It is usually prepared with potatoes, onions, garlic, cumin, milk and fresh cheese, and is often served with avocado. The potatoes give the soup its characteristic thick, comforting texture. My vegan interpretation replaces dairy products with a vegan butter alternative, unsweetened plant-based drink and vegan cheddar. Nutritional yeast adds savory depth, while fresh coriander, spring onions and avocado complete the dish.
Cook this recipe →
Recipe postcard
Finland – Nordic Nature and Comforting CuisineFinland is a Nordic country famous for its forests, thousands of lakes, long winters and strong connection to nature. Finnish cuisine makes excellent use of seasonal ingredients, particularly potatoes, carrots, parsnips and other root vegetables that can be stored throughout the colder months. Simple, nourishing soups are an important part of everyday home cooking, offering warmth and comfort when temperatures drop.
What Is Porkkana-Palsternakkasosekeitto?The Finnish name describes the dish perfectly: "porkkana" means carrot, "palsternakka" means parsnip and "sosekeitto" means puréed soup. This creamy vegetable soup combines the natural sweetness of carrots with the earthy, aromatic flavor of parsnips. A small potato provides body, while plant-based cream creates a smooth texture. My vegan version is finished with fresh dill and given a spooky Halloween makeover with a homemade pizza dough witch's broom and decorative vegetable skewers.
Cook this recipe →
Recipe postcard
Finland – The Land of a Thousand LakesFinland is a Nordic country known for its forests, countless lakes, long winters and strong connection to nature. Its traditional cuisine reflects the country's geography and climate, with potatoes, root vegetables, rye bread, berries, mushrooms and fish playing important roles. Simple, warming soups are particularly popular, and fresh herbs such as dill bring characteristic Nordic flavors to many dishes.
What Is Lohikeitto?Lohikeitto is a traditional Finnish salmon soup made with fresh salmon, potatoes, leek, often carrots, cream and fresh dill. The name comes from the Finnish words "lohi" (salmon) and "keitto" (soup). My vegan interpretation replaces the salmon with homemade carrot lox, marinated in nori, soy sauce, lemon and liquid smoke. Oat cream and unsweetened oat drink create a rich, comforting broth without dairy, while the classic combination of potatoes, vegetables and dill remains.
Cook this recipe →
Recipe postcard
USA – A Country of Comfort Food and Halloween TraditionsThe United States has a wonderfully diverse food culture shaped by regional traditions and generations of immigration. Mac and Cheese is one of its most beloved comfort food classics, while Halloween has become a spectacular celebration of costumes, decorated houses, carved pumpkins and spooky creativity. Although many Halloween customs have European roots, the United States helped shape the pumpkin-filled celebration we recognize today.
What Is Mac and Cheese?Mac and Cheese is a classic American dish made with macaroni and a creamy cheese sauce, often prepared with a butter-and-flour roux and finished in the oven. My vegan version uses plant-based cheddar, vegan Parmesan, nutritional yeast and a creamy béchamel-style sauce. Roasted Hokkaido pumpkin adds extra flavor, while the hollowed-out pumpkin becomes an edible Jack-o'-Lantern serving bowl with a crispy panko topping.
Cook this recipe →
Recipe postcard
Germany – Where the Broiler Became an East German IconGermany's regional food culture reflects a fascinating mix of traditions and historical influences. During the years of the German Democratic Republic (DDR), the word Broiler became an everyday term for roast chicken. Borrowed from English, where broiling refers to cooking with intense direct heat and broiler also describes a chicken raised for meat, the term became firmly established in East German food culture. Goldbroiler restaurants and takeaway counters helped turn the dish into a familiar DDR favorite.
What Is a Goldbroiler?A Goldbroiler is a seasoned roast chicken with a characteristic golden-brown skin. Its popularity grew in the DDR during the 1960s, when poultry production and dedicated chicken restaurants expanded. My vegan version replaces the chicken with a plant-based alternative and recreates the crispy skin using seasoned rice paper. Homemade fries, white cabbage coleslaw and espresso ketchup complete this nostalgic East German-inspired meal.
Cook this recipe →
Recipe postcard
Belgium – A Country of Regional Culinary Traditions Belgium is famous for much more than waffles, chocolate and fries. Its regional cuisine combines French and Flemish influences with hearty home cooking, seasonal vegetables and flavorful sauces. Brussels sprouts have a particularly strong historical association with the region around Brussels, while warm salads are a familiar part of Belgian culinary tradition.
What Is Belgian Brussels Sprout Salad? This warm Brussels sprout salad is inspired by Salade Liégeoise, a traditional dish from the Liège region commonly prepared with green beans, potatoes, bacon and a tangy dressing. My Via Veggie Vegan version replaces those vegetables with tender Brussels sprout leaves, uses vegan ham instead of bacon and adds caramelized walnuts, pomegranate seeds and two edible pizza dough ghosts. It is a creative Belgian-inspired variation rather than a traditional Salade Liégeoise.
Cook this recipe →
Recipe postcard
Germany – A Country of Regional Food Traditions Germany's culinary heritage extends far beyond sausages and sauerkraut. Every region has its own specialties, and Thuringia in central Germany is particularly associated with hearty home cooking. During the years of the German Democratic Republic (DDR), many traditional regional dishes continued to be prepared in everyday kitchens, often with simple, affordable ingredients.
What Is Thüringer Malzbiersuppe? Beer soups have existed in German cooking for centuries, long before the DDR. This Thuringian-inspired malt soup draws on that tradition, using sweet malt flavors, bread and savory seasonings. While malt beer is commonly used for this type of preparation, my version uses Karamalz, an alcohol-free malt drink, because alcohol has no place in my cooking. Rosemary, plant-based cream and crispy croutons complete my vegan interpretation.
Cook this recipe →
