From my kitchen to your plate.
Myanmar – Aromatic Curries and the Art of Si PyanMyanmar, also known as Burma, is a Southeast Asian country with a diverse culinary heritage shaped by regional traditions and neighbouring food cultures. Onion, garlic, ginger, turmeric and chili are important ingredients in many Burmese curries. A characteristic technique in several Burmese curry preparations is known as si pyan, often translated as "the oil returns". As the curry cooks and moisture evaporates, the seasoned oil becomes visible again, signalling that the sauce has reduced and its flavours have concentrated.
What Is Aloo Hin?Aloo Hin is a Burmese-style potato curry. The name combines aloo, meaning potato, with hin, a Burmese term for curry or a cooked dish. Traditional preparations vary, but potatoes are commonly cooked with aromatic ingredients and spices until tender and well coated in the sauce. My Via Veggie Vegan version takes a deliberately creative approach by replacing ordinary potato pieces with slow-baked Hasselback potatoes. Black mustard seeds, mustard oil, sesame oil, vegan fish sauce and a garnish of coriander, sesame seeds and fresh tomato complete this fully plant-based, Burmese-inspired interpretation.
From my kitchen to your plate.
France – The Culinary Traditions of AlsaceAlsace is a region in northeastern France, bordering Germany and Switzerland, with a distinctive culinary heritage influenced by both French and German traditions. One of its best-known specialities is Flammkuchen, called Tarte Flambée in French and Flammekueche in Alsatian. Traditionally prepared with an exceptionally thin dough base, cream, onions and bacon, it is baked at high temperatures until beautifully crisp. Today, countless modern variations celebrate the versatility of this rustic regional dish.
What Is Pumpkin-Shaped Vegan Flammkuchen?My Via Veggie Vegan interpretation gives the Alsatian classic a playful autumn makeover. A simple homemade dough made from flour, water, vegetable oil and salt is shaped into two pumpkins, complete with curved pastry ribs and rosemary stems. Chili oil adds gentle heat, while vegan sour cream mixed with nutritional yeast creates a savoury base. Muscat pumpkin purée, thinly sliced fresh figs and fragrant rosemary bring together the flavours of autumn. During the final minute of baking, a little maple syrup is carefully drizzled over the Flammkuchen using a food-safe syringe, adding a delicate sweet finish to this fully plant-based creation.
From my kitchen to your plate.
Hungary – A Country with a Sweet Culinary HeritageHungary is a Central European country known for its rich culinary traditions, including comforting soups, pastries, chocolate desserts and sweet specialities. Hungarian cuisine is particularly famous for its use of paprika, although sweet dishes often feature ingredients such as chocolate, vanilla, walnuts and poppy seeds. Chocolate-based desserts have a place in Hungarian confectionery, but this particular chili chocolate soup should be understood as a modern Hungarian-inspired creation rather than a documented traditional national dish.
What Is Csokoládéleves?Csokoládéleves literally means chocolate soup in Hungarian. My Via Veggie Vegan interpretation transforms dark chocolate, unsweetened cocoa powder and oat drink into a rich, velvety dessert soup. Brown sugar adds sweetness, vanilla contributes a delicate aroma and a small amount of cornstarch creates a smooth, lightly thickened consistency. A quarter teaspoon of chili powder gives the chocolate a pleasantly warming finish. Served in dessert glasses, with an optional skull-shaped espresso ice cube for Halloween, this completely plant-based creation combines chocolate indulgence with a playful spooky-season twist.
From my kitchen to your plate.
Laos – A Cuisine Built Around Fresh Herbs and Bold FlavorsLaos is a landlocked Southeast Asian country with a rich culinary heritage shaped by fresh herbs, fragrant aromatics and the balance of spicy, salty, sour and subtly sweet flavors. Lemongrass, galangal, chilies, makrut lime leaves and coriander play important roles in many dishes. One of the country's most important staples is sticky rice, known as khao niao, traditionally eaten with a wide variety of vegetables, dips, salads and savory dishes.
Lemongrass & Coconut Curry – A Lao-Inspired Vegan InterpretationThis Lemongrass & Coconut Curry is my own plant-based interpretation of characteristic Lao flavors rather than a recreation of one particular traditional dish. A homemade curry paste combines lemongrass, galangal, garlic, shallots and dried chilies, while coconut milk creates a silky, aromatic sauce. Mock Duck adds a satisfying, meaty texture, and fresh vegetables bring color and freshness. Instead of the more traditional sticky rice, I serve my curry with delicate rice noodles – a delicious little twist inspired by the contents of my kitchen.
From my kitchen to your plate.
Trinidad & Tobago – Where Indian and Caribbean Food Traditions MeetTrinidad and Tobago is a twin-island Caribbean nation whose cuisine reflects African, Indian, Indigenous, European and Chinese influences. Indian indentured labourers began arriving in Trinidad in 1845, bringing culinary techniques and food traditions that gradually became part of the islands' distinctive cuisine. Today, dishes such as roti, doubles and choka are closely associated with Indo-Trinidadian food culture. Garlic, hot peppers, fresh herbs and boldly seasoned vegetables play an important role in everyday cooking.
Tomato Choka – Smoky Roasted Tomatoes with a Sizzling FinishTomato Choka is a traditional Trinidadian preparation in which ripe tomatoes are roasted until soft and smoky, mashed and combined with garlic, onion and chili. One characteristic technique is known as chunkay: hot oil is poured over the seasoned vegetables to release their aromas. Tomato Choka is commonly enjoyed with Sada Roti, a simple unleavened flatbread. My Via Veggie Vegan version preserves the character of the tomato preparation but pairs it with creamy tofu scramble instead of the traditional bread accompaniment. The result is a completely plant-based breakfast combining authentic Trinidadian inspiration with a modern vegan twist.
From my kitchen to your plate.
Brazil – A Country of Culinary DiversityBrazil is the largest country in South America, renowned for its extraordinary biodiversity, tropical landscapes, vibrant cities and rich cultural heritage. Its cuisine reflects centuries of Indigenous Brazilian, African, Portuguese and other cultural influences, creating a fascinating variety of regional food traditions. From the Amazon rainforest to the Atlantic coastline, local ingredients and cooking techniques differ considerably. Coconut milk, cassava, beans, peppers, fresh herbs and tropical fruits all play important roles in Brazilian cooking. The northeastern state of Bahia is particularly famous for its aromatic, colourful dishes and strong Afro-Brazilian culinary heritage, making it a wonderful source of inspiration for my Via Veggie Vegan journey.
What Is Moqueca de Salsão-Raiz?Moqueca is a traditional Brazilian stew particularly associated with the coastal states of Bahia and Espírito Santo. Moqueca baiana typically combines fish or seafood with coconut milk, red palm oil, tomatoes, peppers, onions and coriander, while moqueca capixaba follows a different regional tradition without coconut milk or palm oil. My Moqueca de Salsão-Raiz is a contemporary, Brazilian-inspired vegan interpretation that gives celeriac the leading role. Tender pieces of this wonderfully earthy root vegetable are cooked with tomatoes, red bell pepper, garlic and chili in a rich coconut sauce. Fresh turmeric and a little orange zest create a beautiful golden-orange colour without using traditional red palm oil, while lime juice and plenty of fresh coriander provide a vibrant, aromatic finish. A colourful, comforting plant-based tribute to the flavours of Bahia – with a very personal Via Veggie Vegan twist!
From my kitchen to your plate.
Malaysia – A Country of Tropical Rainforests, Islands and Culinary Diversity
Malaysia is a Southeast Asian country divided between Peninsular Malaysia and Malaysian Borneo. Its culinary traditions reflect centuries of cultural exchange between Malay, Chinese, Indian and Indigenous communities, alongside influences from regional trade routes. Coconut milk, lemongrass, turmeric, ginger, galangal and chili are important ingredients in many Malaysian dishes. From bustling street-food markets to traditional family kitchens, Malaysian cuisine is celebrated for its aromatic spice combinations, rich sauces and remarkable regional diversity.
What Is Sayur Lodeh?
Sayur Lodeh is a vegetable dish cooked in a fragrant coconut milk broth, particularly associated with Indonesian and Malaysian cuisine. In Malaysia, it is also commonly known as Sayur Lemak Lodeh, referring to its rich, creamy character. Depending on the region and household, it may contain cabbage, long beans, carrots, tofu, tempeh and other vegetables. Some traditional preparations include shrimp-based seasonings for additional umami. This Via Veggie Vegan version uses white miso instead, creating a completely plant-based interpretation with a homemade rempah spice paste, golden coconut broth and a colorful mixture of vegetables.
From my kitchen to your plate.
Costa Rica – A Country of Rainforests, Volcanoes and Pura VidaCosta Rica is a Central American country bordered by Nicaragua, Panama, the Pacific Ocean and the Caribbean Sea. Famous for its extraordinary biodiversity, tropical rainforests, volcanic landscapes and protected national parks, the country is also known for its philosophy of Pura Vida, an expression associated with enjoying life and appreciating everyday moments. Costa Rican cuisine reflects its agricultural traditions, with rice, beans, plantains, potatoes, vegetables and fresh tropical ingredients playing important roles in everyday cooking.
What Is Bistec Encebollado con Papas?Bistec Encebollado is a popular Latin American dish consisting of thinly sliced steak cooked with onions. In Costa Rica, versions may be seasoned with garlic, cumin, oregano and Salsa Lizano, the country's distinctive sweet and savory table sauce. Papas simply means potatoes, making Bistec Encebollado con Papas a satisfying combination of steak, onions and potatoes. This Via Veggie Vegan interpretation replaces beef with plant-based steak, serves crispy golden potato slices alongside it and uses a generous coating of homemade Salsa Lizano instead of a traditional marinade.
From my kitchen to your plate.
Libya – A North African Country of Mediterranean and Desert Traditions
Libya is a North African country bordering the Mediterranean Sea, with a culinary heritage shaped by Amazigh, Arab, Mediterranean and historical Ottoman influences. Its cuisine combines grains, vegetables, legumes, meat and aromatic spices, with dishes varying across regions and households. Tomatoes, garlic, chilies, olive oil and warming spice blends feature prominently in many Libyan preparations. Pasta also holds an important place in everyday cooking, reflecting the country's long history of Mediterranean cultural exchange.
What Is Mbakbaka?
Mbakbaka, also written Imbakbaka, is a popular Libyan one-pot pasta dish traditionally prepared by simmering dry pasta directly in a seasoned tomato-based broth. Unlike conventional pasta recipes, the noodles absorb the flavors of the sauce while releasing starch, creating a rich consistency somewhere between pasta and stew. Many versions contain lamb, beef or chicken, while the spices and vegetables vary between families. This Via Veggie Vegan interpretation replaces meat with plant-based mince and uses a homemade Bzaar-inspired spice blend. Fresh parsley, lemon juice and vegan grated cheese complete this hearty, spicy dish.
From my kitchen to your plate.
Japan – A Culinary Tradition of Precision and Umami
Japan is an East Asian island nation celebrated for its diverse regional cuisines, seasonal ingredients and careful attention to flavor and presentation. Japanese cooking frequently highlights the natural character of ingredients, with fermented foods such as miso and soy sauce playing an important role. From traditional noodle shops to modern ramen restaurants, comforting bowls of noodles are an essential part of everyday food culture.
What Is Spicy Miso Ramen?
Ramen developed in Japan under the influence of Chinese wheat noodle traditions and has evolved into numerous regional styles. Miso ramen is particularly associated with Sapporo in Hokkaido, where miso-based ramen became popular during the twentieth century. This Via Veggie Vegan interpretation combines white miso, vegetable stock, soy milk, garlic, ginger and chili crisp to create a creamy, spicy broth. Ramen noodles, tofu, plant-based chicken and plenty of vegetables turn it into a generous, satisfying plant-based meal.
From my kitchen to your plate.
Jamaica – The Caribbean Island of Bold Flavours
Jamaica is a Caribbean island renowned for its vibrant culture, reggae music and distinctive culinary traditions. Its cuisine reflects Indigenous, African, European and Asian influences, combining tropical ingredients with aromatic herbs, warming spices and fiery chilies. Allspice, known locally as pimento, and Scotch Bonnet peppers are particularly characteristic of Jamaican cooking, alongside thyme, spring onions, garlic and ginger.
What Is Whole Roasted Jerk Cauliflower?
Jerk is one of Jamaica's most recognizable culinary traditions, traditionally associated with intensely seasoned meat cooked over fire or smoke. Whole Roasted Jerk Cauliflower is a modern plant-based interpretation inspired by those characteristic flavors. An entire cauliflower is coated in a homemade marinade of Scotch Bonnet chili, allspice, thyme, garlic, ginger, soy sauce and lime. Turmeric, fenugreek and a few drops of liquid smoke add my personal Via Veggie Vegan twist. Oven-roasted until deeply golden and tender inside, it becomes a wonderfully aromatic vegan centerpiece.
From my kitchen to your plate.
Italy – A Culinary Journey to Puglia
Italy is celebrated for its remarkable regional cuisine, where traditional recipes reflect local ingredients, history and culinary creativity. In the southern region of Puglia, olive oil, tomatoes, garlic, chili and pasta are essential ingredients. Bari, the region's lively coastal capital, is particularly famous for its distinctive pasta traditions and vibrant street-food culture.
What Are Spaghetti all’Assassina?
Spaghetti all’Assassina, meaning “Assassin’s Spaghetti,” originated in Bari and became known for a cooking technique that breaks the usual pasta rules. Instead of boiling spaghetti separately, the dry pasta is toasted directly in a hot frying pan with tomato sauce, garlic and chili. Hot tomato broth is gradually added and allowed to evaporate, creating deeply concentrated flavors and characteristic crispy, lightly charred patches. The traditional basic recipe is naturally vegan, making it a perfect addition to Via Veggie Vegan.
From my kitchen to your plate.
India – A Land of Spices and Culinary TraditionsIndia is a country of extraordinary culinary diversity, shaped by regional traditions, climate, agriculture, history and centuries of cultural exchange. From the aromatic dishes of North India to the coconut-rich cuisines of the south, spices play an important role in creating distinctive flavors. Cumin, coriander, turmeric, ginger, garlic and countless spice blends appear in a wide variety of regional preparations. Chickpeas are another important ingredient in Indian cooking, used in curries, snacks, salads, stews and soups. Their versatility makes them particularly suitable for satisfying plant-based dishes.
Chana Shorba – Indian Chickpea SoupChana means chickpeas, while shorba refers to soup or broth. Chana Shorba, also known as Chane Ka Shorba, is an Indian-style chickpea soup that can be prepared in several ways. Some versions are smooth and creamy, while others contain whole chickpeas in a fragrant broth. This Via Veggie Vegan interpretation combines chickpeas, tomatoes, onion, garlic, ginger, chili and aromatic spices. Blending a small portion of the soup creates natural creaminess without dairy or added cream. Fresh coriander and lemon bring brightness to the finished dish, while homemade Garlic Naan turns the soup into a delicious, satisfying meal.
From my kitchen to your plate.
China – A Culinary World of Regional DiversityChina has one of the world's most diverse culinary traditions, shaped by centuries of regional cooking techniques, ingredients and food culture. From delicate Cantonese preparations to the bold, spicy flavors of Sichuan and Hunan, vegetables play an important role in Chinese cuisine. Garlic, ginger, soy sauce and quick stir-frying techniques are especially familiar elements of Chinese home-style cooking.
What Is Suànróng Xīlánhuā?Suànróng Xīlánhuā (蒜蓉西兰花) literally means garlic broccoli. Traditionally, broccoli florets are briefly blanched or stir-fried with generous amounts of fresh garlic, creating a simple, aromatic vegetable dish. My Via Veggie Vegan version takes a different approach: an entire broccoli head is roasted with a glossy garlic-ginger glaze and served with water spinach, mung bean sprouts, sesame and coriander. The inspiration is Chinese; the whole-roasted presentation is my personal twist.
From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
The Philippines – A Culinary Love Affair with Coconut
The Philippines is an archipelago of more than 7,600 islands in Southeast Asia, with a wonderfully diverse culinary heritage shaped by regional traditions, tropical ingredients and centuries of cultural exchange. Coconut is an essential ingredient in many Filipino kitchens, particularly in regions where coconut palms grow abundantly. One beloved cooking technique is known as ginataan, which involves simmering vegetables, seafood, meat or even sweet ingredients in coconut milk. Combined with aromatic garlic, ginger, onions and chili, coconut milk creates wonderfully rich and comforting dishes. Squash and yardlong beans are especially popular vegetables in Filipino home cooking, making their combination a delicious example of the country's flavorful everyday cuisine.
Ginataang Kalabasa at Sitaw – Filipino Comfort Food with a Creative Twist
Ginataang Kalabasa at Sitaw translates roughly to squash and yardlong beans cooked in coconut milk. Kalabasa refers to squash, while sitaw describes the long, slender beans commonly used in Filipino cooking. Traditional preparations often include shrimp, pork or fish sauce, although the ingredients and seasonings vary between households. My completely vegan interpretation uses plant-based fish sauce, plenty of garlic, fresh ginger, chili and creamy coconut milk. Instead of traditional kalabasa, I roast a small Hokkaido squash and transform its two halves into edible serving bowls. Fresh coriander, lime and homemade lemongrass salt add my personal Via Veggie Vegan signature. The result is Filipino comfort food at heart, with a generous helping of Team Garlic, Team Spicy and a little zero-waste kitchen magic.
