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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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Australia – Native Flavours & Culinary DiversityAustralia's contemporary cuisine combines Aboriginal and Torres Strait Islander food traditions with influences from Europe, Asia and the Pacific. Lemon myrtle, a native Australian plant with an intense citrus fragrance, and macadamia nuts, known for their rich, buttery flavour, are two distinctive ingredients with deep roots in Australia's culinary heritage.
What Are Edamame Spaghetti with Lemon Myrtle & Macadamia?This Via Veggie Vegan creation combines protein-rich edamame spaghetti with fragrant Australian lemon myrtle, crunchy macadamias, pistachios and fresh vegetables in a creamy oat sauce. Finished with lime, vegan Parmesan alternative and homegrown sprouts, this colourful dish celebrates Australian native ingredients through modern plant-based fusion cooking rather than recreating a traditional Australian recipe.
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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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Algeria – A Culinary Journey Through the MaghrebAlgeria is the largest country in Africa, stretching from the Mediterranean coast across the Atlas Mountains and deep into the Sahara Desert. Its cuisine reflects a rich combination of Amazigh, Arab, Mediterranean and other regional influences. Vegetables, legumes, aromatic herbs and warming spices play important roles in Algerian home cooking. Potatoes are particularly versatile and appear in numerous comforting everyday dishes.
What Is Batata Mchermla?Batata Mchermla is an Algerian potato preparation in which potatoes are coated in a fragrant mixture of garlic, herbs and spices. The name refers to potatoes seasoned with chermoula, a North African preparation that varies considerably between regions and households. My Via Veggie Vegan version combines golden, crispy potatoes with garlic, cumin, paprika, harissa and fresh coriander, served on a cooling bed of unsweetened soy yogurt with cucumber, tomato and lemon zest. This creamy accompaniment is my personal plant-based interpretation rather than a traditional requirement of Batata Mchermla.
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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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Dominican Republic – Caribbean Flavours and Home CookingThe Dominican Republic is a Caribbean nation on the island of Hispaniola, known for its vibrant culinary traditions and comforting home-cooked dishes. Pumpkin, known locally as auyama, is a familiar ingredient in everyday cooking. Dominican cuisine makes generous use of aromatic vegetables, fresh herbs and warming seasonings, with recipes often varying from one household to another.
What Is Crema de Auyama?Crema de Auyama is a traditional Dominican pumpkin soup made with tender pumpkin, aromatic vegetables and fragrant herbs. The word "auyama" refers to several types of pumpkin and squash, with West Indian pumpkin being particularly popular. Some versions include milk for extra richness, while others rely on the pumpkin's naturally creamy texture. My Via Veggie Vegan interpretation uses Sombra pumpkin, white onion, green bell pepper, garlic, fresh thyme, coriander and nutritional yeast. The vegetables are gently sautéed, simmered in vegetable stock and blended until silky smooth. A touch of nutmeg, a dollop of vegan sour cream and freshly toasted bread complete this comforting Caribbean-inspired dish.
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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.
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Vegan Som Tam with Tofu Satay & Peanut Sauce brings together the bold flavours of Thailand in one colourful plant-based meal. Crunchy green papaya, carrot,
Bird's Eye chilies, fresh lime juice and roasted peanuts create a vibrant Thai salad, while golden tofu skewers marinated in peanut butter, chili and garlic add delicious savoury depth.
Served with a creamy coconut peanut sauce, this Thai-inspired recipe combines spicy, sour, sweet and salty flavours with plenty of texture and plant-based protein.
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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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