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Afghanistan – A Country of Hospitality and Rich Culinary TraditionsAfghanistan lies at the crossroads of Central and South Asia, and its cuisine reflects centuries of cultural exchange. Fragrant spices, fresh herbs, vegetables, flatbreads and yogurt-based accompaniments play important roles in Afghan cooking, where sharing food is an expression of hospitality.
What Is Borani Kadoo?Borani Kadoo is an Afghan pumpkin dish featuring tender pumpkin cooked in a richly seasoned tomato sauce and served with garlic yogurt. Kadoo refers to pumpkin or squash, while borani describes a family of vegetable dishes accompanied by yogurt. The contrast between sweet pumpkin, savory tomato sauce and cool, tangy yogurt makes this dish particularly memorable. My version replaces dairy yogurt with a plant-based Chaka-inspired sauce and adds a few Via Veggie Vegan touches.
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Belgium – A Country of Culinary Comfort Belgium may be famous for its waffles, chocolate and fries, but its culinary traditions also include hearty vegetable dishes, warming soups and comforting home cooking. Brussels sprouts have a particularly close historical connection with the region around Brussels, where they have been cultivated for centuries. These little green cabbages eventually became known internationally by the name of the Belgian capital.
What Is Spruitjessoep? Spruitjessoep simply means Brussels sprout soup in Dutch, one of Belgium's official languages. There is no single definitive recipe: variations may include potatoes, onions, stock and cream. My Belgian-inspired version combines a silky Brussels sprout and potato soup with oat cream, nutritional yeast, crispy vegan ham and roasted sprouts. Maple-glazed Brussels sprout skewers add a slightly sweet, caramelized finishing touch.
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Potatoes, My One True LoveSome people fall in love with chocolate. Others can't live without pasta. Me? Potatoes! Absolutely, completely, unapologetically potatoes. Boiled, fried, roasted, baked, mashed or Hasselback-style – I love them all. Give me a potato and I'll find a way to turn it into something delicious. So when my culinary journey brought me to Belarus and its famous Draniki, I knew this was going to be a match made in potato heaven. After all, if there's one vegetable that deserves a little extra love, it's definitely the humble potato!
Love Is in the Shape of a PotatoTraditional Belarusian Draniki are usually round, but why settle for ordinary potato pancakes when you can turn them into little hearts? Exactly! I finely grated the potatoes and onion, added plenty of garlic, nutritional yeast and a pinch of nutmeg, then shaped the mixture into adorable potato hearts. A quick trip to the frying pan, a little finishing time in the oven, and there they were: golden, crispy on the outside and beautifully tender inside. Naturally, a generous spoonful of vegan sour cream and a shower of fresh chives had to join the party. Because even true love deserves a little seasoning. Team Garlic certainly approves!
There Is One Exception, Though...Now, I've said that I love potatoes in practically every possible form. Well, almost every form. Because there's one potato product I can happily live without: vodka! Since I don't drink alcohol, I'll gladly leave the potato spirits to somebody else. I'd much rather enjoy my potatoes golden, crispy and shaped like little hearts. No complicated ingredients, no fancy techniques – just potatoes, a little patience and a whole lot of love. Belarus, you've certainly found the way to my heart. Through my stomach, obviously! Via Veggie Vegan – A Culinary Journey Around the World.
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Bangladesh – A Country of Rivers and Rich Culinary TraditionsBangladesh lies in South Asia, where the mighty Ganges, Brahmaputra and Meghna river systems have shaped the landscape, agriculture and food culture for centuries. Rice, lentils, vegetables, mustard oil and aromatic spices are important ingredients in everyday Bangladeshi cooking.
What Is Aloo Bharta?Aloo Bharta, more commonly known as Alu Bhorta in Bangladesh, is a traditional mashed potato preparation. The word alu means potato, while bhorta refers to a family of mashed or crushed dishes mixed with seasonings.
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Ethiopia – A Rich Culinary HeritageEthiopia, located in the Horn of Africa, has a distinctive culinary tradition shaped by regional ingredients, agricultural practices and centuries of cultural history. Legumes, vegetables, aromatic spices and fermented flatbreads play important roles in many Ethiopian meals. Plant-based dishes are especially significant during religious fasting periods.
What Is Misir Wot?Misir Wot is a traditional Ethiopian red lentil stew, typically prepared with slowly cooked onions and berbere, a fragrant spice blend containing chilli and warming spices. Wot, also written wat, refers to a variety of Ethiopian stews made with vegetables, legumes or animal-based ingredients. My Via Veggie Vegan interpretation combines creamy, berbere-style red lentils with a golden Hasselback sweet potato, fresh coriander, vegan sour cream and lime. The Hasselback technique originates from Swedish cooking, making this colourful presentation a creative fusion rather than a traditional Ethiopian serving style.
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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!
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Egypt – A Rich Culinary TraditionEgyptian cuisine is known for its comforting vegetable dishes, aromatic spices and richly seasoned sauces. Eggplant plays an important role in many traditional recipes, often combined with tomatoes, garlic, onions and cumin. Egyptian home cooking offers numerous regional and family variations, including naturally plant-based dishes.
What Is Egyptian Messa'a?Egyptian Messa'a (مسقعة) is a traditional eggplant dish prepared with a richly seasoned tomato sauce. Unlike Greek moussaka, Egyptian versions often contain no potatoes and may be served warm or at room temperature. Some variations include meat or béchamel, while others focus on vegetables and aromatic spices. My Via Veggie Vegan interpretation transforms roasted eggplant halves into edible bowls filled with spiced tomato sauce and the scooped-out eggplant flesh. A generous layer of creamy vegan béchamel completes this Egyptian-inspired dish with a creative plant-based twist.
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Thai red curry, known as Kaeng Phet, is a popular part of Thailand's rich culinary tradition. Its characteristic flavour comes from a fragrant paste of dried red chilies, lemongrass, galangal, garlic, shallots and aromatic spices, traditionally combined with coconut milk.
This vegan version replaces the traditional shrimp paste with red miso and uses homemade curry paste for an intensely aromatic sauce.
Instead of preparing a conventional Thai curry with cubed vegetables, the butternut squash is roasted Hasselback-style and served as the centrepiece of the dish.
The result is a creative fusion of Thai-inspired flavours and a European roasting technique, rather than a traditional Thai presentation.
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Palava Sauce is a well-known dish in Ghanaian cuisine and part of the wider culinary traditions of West Africa. At its heart are leafy greens cooked in a rich, savory sauce with tomatoes, onions and aromatic seasonings.
In Ghana, Palava Sauce is commonly prepared with kontomire, the leaves of cocoyam. These leafy greens are widely used in Ghanaian cooking and contribute a distinctive flavor and texture to traditional vegetable dishes.
Recipes vary between regions and households. Depending on the preparation, Palava Sauce may contain additional ingredients such as ground seeds, fish or other sources of protein. It is commonly served with a starchy accompaniment that balances the rich vegetable sauce.
This plant-based version replaces traditional kontomire with fresh spinach, which is more readily available outside West Africa. Tomatoes, onions, garlic, ginger and chili create an aromatic base, while peanut butter adds creaminess and a nutty flavor.
Instead of serving the sauce with a traditional Ghanaian accompaniment, this version pairs it with roasted spaghetti squash. The squash develops tender, golden strands that resemble spaghetti when loosened with a fork.
Served directly inside the roasted squash halves, the dish combines a Ghanaian-inspired spinach sauce with a creative vegetable-based presentation. The mild sweetness of the squash complements the savory, slightly spicy Palava Sauce.
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Ukoy, also spelled Okoy, is a traditional Filipino fritter made with vegetables and often small shrimp. Popular variations include bean sprouts, squash, sweet potatoes and other locally available ingredients.
The vegetables are coated in batter and fried until golden and crispy. Ukoy is commonly enjoyed as a snack, appetiser or street food, traditionally accompanied by a tangy vinegar dipping sauce known as Sawsawang Suka.
My version takes a creative detour through the waffle iron. Butternut squash, zucchini and onions meet chickpea flour, while the familiar crispy texture gets a modern, oil-conscious twist.
Traditional Filipino inspiration, a brand-new kitchen gadget and a little Via Veggie Vegan mischief.
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