From my kitchen to your plate.
Pakistan – A Rich Tradition of Aromatic Home CookingPakistan's diverse culinary traditions feature fragrant spices, fresh vegetables, lentils, breads and richly seasoned curries. Everyday dishes often combine simple ingredients with carefully developed layers of flavour. Potatoes, cauliflower and spinach are familiar ingredients in Pakistani home cooking, while flatbreads such as naan and roti are popular accompaniments to vegetable curries.
What Is Aloo Gobi Palak?The name describes the three main ingredients: aloo means potato, gobi means cauliflower and palak means spinach. Aloo Gobi and Aloo Palak are both familiar vegetable preparations across Pakistan and the wider Indian subcontinent. This Via Veggie Vegan recipe combines all three vegetables in a fragrant tomato-based masala with cumin, coriander, turmeric, ginger, garlic and chilli. Homemade Garlic Naan, brushed with vegan butter and fresh garlic, completes this comforting plant-based interpretation.
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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.
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Dominica – The Nature Island of the CaribbeanDominica is a mountainous Caribbean island known for its lush rainforests, fertile volcanic landscapes and rich culinary heritage. Local cooking draws on fresh vegetables, tropical produce, herbs, root crops and traditional Caribbean seasonings. Callaloo is an important part of Dominican food culture, with recipes varying between families and households.
What Is Callaloo?Callaloo is a traditional Caribbean dish prepared with leafy greens and aromatic ingredients. In Dominica, dasheen leaves are traditionally associated with callaloo soup, although spinach can be used as an alternative. Okra contributes a characteristic texture, while coconut milk, thyme, onion, garlic and chilli create a fragrant, comforting combination. My Via Veggie Vegan version uses fresh spinach instead of dasheen leaves and adds broccoli, green peas, potato and a lighter coconut milk base. Crispy spinach leaves, two coconut cream hearts and optional rolled flatbread complete this colourful, fully plant-based interpretation.
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Syria – A Rich Culinary Heritage in the Heart of the LevantSyria is a Middle Eastern country with a culinary history shaped by centuries of trade, agriculture and cultural exchange. Its cuisine shares many ingredients and traditions with neighboring Lebanon, including lentils, chickpeas, olive oil, fresh herbs, garlic, lemon and aromatic spices. Soups, stews, vegetable dishes and flatbreads are important parts of Syrian home cooking. Shorbat Adas is especially appreciated as an affordable, warming and satisfying dish, often enjoyed during cooler months and at Iftar, the evening meal that breaks the Ramadan fast.
What Is Shorbat Adas – And How Does the Syrian Version Differ from the Lebanese One?Shorbat Adas literally means lentil soup: shorba refers to soup, while adas means lentils. The dish belongs to the shared culinary heritage of Syria, Lebanon and the wider Levant rather than exclusively to one country. Both Syrian and Lebanese preparations commonly feature lentils, onions and warming spices, often finished with fresh lemon juice. Some traditional recipe interpretations distinguish between cumin-forward Syrian versions and Lebanese variations seasoned with cinnamon. However, these are family and recipe variations, not strict national rules: cumin, turmeric, coriander and other spices appear in recipes from both countries. My Syrian-inspired Shorbat Adas uses cumin, turmeric, ground coriander, garlic and carrot, creating a beautifully aromatic soup that celebrates the close culinary connection between Syria and Lebanon.
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Vietnam – A Country of Extraordinary Street FoodVietnam is a Southeast Asian country celebrated for its vibrant food culture, fragrant herbs, fresh vegetables and distinctive balance of sweet, salty, sour and spicy flavors. Hanoi, the capital, is particularly famous for its lively street-food scene, where small stalls and family-run eateries serve freshly prepared dishes throughout the day. Its historic Old Quarter is a fascinating maze of narrow streets, traditional shops and countless opportunities to discover Vietnamese food.
What Is Bánh Mì Trứng?Bánh mì refers to Vietnamese bread and is also commonly used for the filled baguette sandwiches that have become an iconic part of the country's cuisine. Trứng means egg. Bánh Mì Trứng is therefore an egg-filled Vietnamese baguette, with preparations and accompaniments varying between vendors. This recipe takes inspiration from Hanoi's simple egg sandwiches but replaces the egg with a combination of firm and silken tofu. Turmeric provides the golden color, Kala Namak contributes an egg-like aroma, and fresh coriander and sweet chili sauce complete this Via Veggie Vegan interpretation.
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Sweden – Scandinavian Comfort Food and Culinary TraditionsSwedish cuisine is deeply influenced by the country's northern climate, agricultural heritage and long-standing traditions of home cooking. Potatoes, root vegetables, berries, fresh herbs and preserved ingredients have played an important role in everyday meals for generations. Swedish food culture is particularly known for its comforting dishes, balanced flavours and the tradition of husmanskost – simple, hearty home-style cooking. From cosy family kitchens to traditional restaurants, these dishes reflect Sweden's appreciation for satisfying meals made from familiar ingredients.
Köttbullar – Sweden's Famous MeatballsKöttbullar are among Sweden's most internationally recognised dishes. Traditionally made with minced meat, breadcrumbs, onion, milk or cream and warming spices, Swedish meatballs are commonly served with creamy gravy, mashed potatoes, lingonberry jam and sometimes pickled cucumber. Allspice is a particularly characteristic seasoning in many traditional recipes. This Via Veggie Vegan interpretation replaces the meat and dairy products with plant-based alternatives while preserving the essential flavours and classic accompaniments. Homemade vegan meatballs, rich gravy, fluffy potatoes, sweet-tart lingonberries and fresh dill cucumber salad create a completely plant-based version of this beloved Swedish comfort food.
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Portugal – The Rustic Culinary Heritage of AlentejoPortugal's Alentejo region stretches across the country's sun-drenched south, where rolling plains, olive groves and traditional villages have shaped a cuisine rooted in simplicity and resourcefulness. Bread, olive oil, garlic and fresh coriander are central to many regional dishes. Rather than relying on elaborate ingredients, Alentejan cooking transforms everyday staples into deeply comforting meals. This tradition reflects generations of rural households where wasting food was rarely an option and yesterday's bread was far too valuable to throw away.
Açorda à Alentejana – A Portuguese Bread Soup with HistoryAçorda à Alentejana is one of Portugal's most distinctive traditional bread soups. Unlike thicker versions of açorda found elsewhere in the country, the Alentejan preparation typically consists of rustic bread served in a fragrant broth seasoned with garlic, coriander, olive oil and salt. A poached egg is a common traditional addition. The dish's name is often linked to Arabic culinary influences, reflecting the historical presence of Moorish culture on the Iberian Peninsula. This Via Veggie Vegan interpretation replaces the egg with smoky vegan bacon and adds fresh spring onion, while preserving the essential combination of bread, coriander, garlic and aromatic broth.
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The Netherlands – A Country of Hearty, Practical Home CookingDutch cuisine has traditionally made excellent use of affordable, locally grown vegetables, especially potatoes, leeks, carrots, onions and cabbage. The Netherlands has a long agricultural history, and simple, nourishing dishes have been part of everyday family cooking for generations. From hearty stamppot to warming vegetable soups, Dutch comfort food is all about making the most of seasonal ingredients and transforming them into satisfying meals.
Aardappel-preisoep – Traditional Dutch Potato Leek SoupAardappel-preisoep literally translates to potato leek soup. This familiar Dutch home-style dish combines potatoes and leeks in a warming, gently flavoured soup. Some versions are blended until completely smooth, while others retain chunks of vegetables for a more rustic consistency. My Via Veggie Vegan interpretation combines both textures and adds plant-based cooking cream, nutritional yeast, crispy vegan bacon and a spoonful of vegan sour cream for an extra comforting finish.
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Slovenia – Alpine Traditions and Hearty Home CookingNestled between the Alps, the Mediterranean and the Pannonian Plain, Slovenia has a wonderfully diverse culinary heritage shaped by its neighbouring countries and regional farming traditions. Bread, potatoes, cabbage, herbs and seasonal vegetables feature prominently in Slovenian home cooking. Dumplings, known as cmoki, are particularly popular in Central European-inspired dishes, reflecting a tradition of turning simple, affordable ingredients into comforting family meals.
Kruhovi Cmoki – Slovenia's Traditional Bread DumplingsKruhovi cmoki are Slovenian bread dumplings traditionally prepared with stale bread, milk, onions, herbs and eggs. They are closely related to bread dumplings found throughout the Alpine and Central European regions. Their soft, rustic texture makes them ideal for soaking up rich sauces and gravies. My vegan interpretation replaces the traditional egg and dairy ingredients with plant-based alternatives and serves the dumplings with Čebulna Omaka, a deeply savoury onion gravy enriched with tomato paste and beetroot juice.
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Romania – A Country of Hearty Soups and Culinary TraditionsRomanian cuisine is shaped by regional traditions, seasonal vegetables and influences from the Balkans, Central Europe and the Ottoman world. Soups are an important part of everyday food culture, particularly ciorbă, a family of soups known for their pleasantly tangy flavour. Fresh herbs such as lovage and parsley, root vegetables and homemade vegetable broths give these dishes their distinctive character. Orthodox Christian fasting traditions have also influenced Romanian cooking, inspiring a rich variety of naturally plant-based dishes.
What Is Ciorbă de Praz de Post?Ciorbă de praz de post is a Romanian fasting-style leek soup. The word "praz" means leek, while "de post" indicates a dish prepared according to religious fasting traditions, generally without meat, dairy products or eggs. Traditional versions combine tender leeks, root vegetables, vegetable broth and fresh herbs, often finished with a pleasantly sour note. My Via Veggie Vegan version uses lemon juice, a little plant-based sour cream for creaminess and fresh chives for a colourful finish. The soup is entirely plant-based and inspired by Romania's tradition of simple, nourishing fasting dishes.
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Saint Lucia – A Caribbean Island of Culinary InfluencesSaint Lucia is a beautiful island nation in the eastern Caribbean, known for its volcanic landscapes, tropical climate and rich cultural heritage. Its cuisine reflects African, Indigenous Caribbean, European and South Asian influences, with fresh local produce, aromatic spices, root vegetables and chilies playing important roles. Pumpkin and other varieties of squash are familiar ingredients in Caribbean home cooking, appearing in soups, stews and hearty vegetable dishes. The island's culinary traditions combine comforting ingredients with bold, fragrant flavors.
Soupe de Citrouille – A Caribbean-Inspired Pumpkin SoupSoupe de Citrouille translates from French as pumpkin soup, although there is no single definitive Saint Lucian recipe under this name. My Via Veggie Vegan interpretation combines tender pumpkin with garlic, ginger, Caribbean-style curry spices, coconut milk and freshly squeezed orange juice. Instead of serving the soup in ordinary bowls, I hollowed out two small green Hokkaido pumpkins, roasted them with chili oil and transformed them into edible serving bowls. A swirl of vegan sour cream and pumpkin seed oil completes this warming, aromatic and entirely plant-based Caribbean-inspired creation.
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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.
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Ukraine – A Culinary Heritage of Hospitality and ResilienceUkraine is a country in Eastern Europe with a rich agricultural heritage and a deeply rooted food culture. Fertile farmland, seasonal vegetables, grains and traditional preservation methods have shaped Ukrainian cooking for generations. Beetroot, cabbage, potatoes, carrots, onions and dill are familiar ingredients in many everyday dishes. Soups hold a particularly important place in Ukrainian cuisine, bringing families together around the table. Ukrainian borscht is much more than a recipe: it represents hospitality, family traditions and cultural identity. In 2022, UNESCO inscribed the culture of Ukrainian borscht cooking on its List of Intangible Cultural Heritage in Need of Urgent Safeguarding, recognising the importance of protecting this living culinary tradition.
Ukrainian Borscht – A Beloved Beetroot Soup with Many VariationsBorscht is one of Ukraine's best-known traditional dishes. There is no single universal recipe: ingredients and preparation methods vary between regions, families and seasons. Many versions combine beetroot, cabbage, potatoes, carrots, onions and tomatoes in a flavourful broth. Some are prepared with meat, while others are vegetarian or suitable for periods of religious fasting. My Via Veggie Vegan version uses a rich vegetable broth instead of beef stock and finishes the soup with plant-based sour cream, fresh dill and garlic. The beetroot is gently sautéed with tomato paste and lemon juice before being added to the soup, helping to develop its earthy sweetness and beautiful red colour. Served with rustic rye bread, this is a comforting Ukrainian-inspired classic made entirely from plants.
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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.
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Fiji – A South Pacific Island Nation with a Remarkable Culinary HeritageFiji is an island nation in the South Pacific, consisting of more than 300 islands. Its cuisine reflects Indigenous Fijian traditions alongside Indian and other cultural influences. Root vegetables, tropical fruits, leafy greens and coconut feature in many local food traditions, while Indo-Fijian cuisine is especially known for aromatic vegetable curries, roti, dhal and carefully balanced spice mixtures. Beginning in 1879, Indian indentured labourers were brought to Fiji during the British colonial period. Over generations, their culinary traditions evolved alongside local ingredients and food cultures, creating the distinctive Indo-Fijian cuisine enjoyed today.
Kaddu Tarkari – Indo-Fijian Pumpkin Curry with a Creative Halloween TwistKaddu means pumpkin or squash in Hindi, while tarkari refers to a vegetable dish or curry. Indo-Fijian pumpkin curry is commonly prepared with pumpkin, onions, garlic, chilli and aromatic spices, often using relatively little liquid. As the pumpkin softens, some of the flesh breaks down and creates a naturally thick texture. My Via Veggie Vegan version takes inspiration from these flavours but introduces a few personal twists: a whole muscat pumpkin roasted with chilli oil, a creamy coconut milk sauce and two decorative pumpkins shaped from leftover basmati rice. The roasted pumpkin becomes both an ingredient and an edible serving vessel. This is a creative Indo-Fijian-inspired interpretation rather than a traditional Fijian presentation.
From my kitchen to your plate.
Hungary – The Land of Paprika and Hearty Comfort FoodHungary is a Central European country with a rich culinary heritage shaped by agricultural traditions, regional influences and a deep appreciation for warming, satisfying food. Hungarian cuisine is particularly famous for its generous use of paprika, onions, peppers and slow-cooked dishes. From the banks of the Danube to the vast Hungarian Great Plain, traditional cooking reflects a love of bold flavours, nourishing meals and hospitality. Goulash, paprikash and various dumpling dishes are among the country's best-known culinary specialities.
Goulash and Galuska – A Hungarian-Inspired CombinationGulyás, commonly known internationally as goulash, originated in Hungary and is traditionally associated with the cooking of cattle herders. In Hungary, gulyás is usually a substantial soup, while thicker paprika-based meat stews are more closely related to pörkölt. This Via Veggie Vegan version follows the familiar international interpretation of a thick, hearty goulash, replacing meat with a plant-based alternative. It is served with Galuska, also known as nokedli, small Hungarian dumplings traditionally made with flour, water and eggs. My egg-free version uses sparkling water, Kala Namak and a little turmeric to create deliciously tender dumplings without animal ingredients.
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Poland – A Country of Hearty Traditions and Regional CuisinePoland is a Central European country with a rich culinary heritage shaped by regional traditions, seasonal produce and generations of home cooking. Polish cuisine is particularly well known for its comforting soups, potato dishes, cabbage preparations, dumplings and hearty stews. Vegetables such as carrots, potatoes, onions, beetroot and kohlrabi have long played an important role in everyday meals. From the Baltic coast to the mountainous south, Polish cooking celebrates familiar ingredients transformed into satisfying dishes that bring families together around the table.
Silesian Oberiba – A Traditional Kohlrabi SoupOberiba is a regional name associated with kohlrabi in Silesian culinary traditions. Kohlrabi soup, known more generally in Polish as zupa z kalarepy, is a rustic vegetable preparation that can feature tender kohlrabi, potatoes, carrots, broth and cream. In traditional versions, meat-based broth may provide additional depth, while the tender young kohlrabi leaves can be cooked alongside the vegetables. My Via Veggie Vegan interpretation replaces animal-based ingredients with homemade vegetable broth, oat cream and vegan ham cubes. Crispy kohlrabi leaves and a little vegan sour cream give this comforting Silesian-inspired soup a delicious finishing touch.
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Sri Lanka – The Pearl of the Indian OceanSri Lanka is an island nation in South Asia, situated in the Indian Ocean southeast of India. Often called the Pearl of the Indian Ocean, the country is known for its tropical landscapes, tea plantations, diverse wildlife and rich culinary traditions. Sri Lankan cooking makes extensive use of coconut, rice, vegetables, chillies, curry leaves and aromatic spices. Regional and cultural influences have shaped a cuisine that combines bold flavours with everyday ingredients, creating dishes that are both vibrant and deeply comforting.
Carrot Mallum – A Colourful Sri Lankan Vegetable ClassicMallum, also spelled mallung, refers to a Sri Lankan preparation of finely chopped or shredded vegetables or leafy greens mixed with grated coconut and seasonings. Unlike a creamy coconut curry, mallum is generally relatively dry and retains more texture. Carrot Mallum brings together naturally sweet carrots, coconut, mustard seeds, curry leaves and fresh chillies. My Via Veggie Vegan version uses mustard oil for an additional aromatic note and finishes with fresh lime juice. Served alongside rice, it makes a colourful and satisfying plant-based meal.
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Vatican City – The World's Smallest Independent StateVatican City is an independent city-state surrounded by Rome, Italy. It is the smallest sovereign state in the world by both area and population and serves as the headquarters of the Roman Catholic Church. Its culinary surroundings are unmistakably Roman: pasta, seasonal vegetables, olive oil and traditional Italian cooking are part of the wider food culture of the region. Vatican City does not have a completely separate everyday cuisine from Rome, making Roman dishes with papal associations particularly fitting for this destination.
Fettuccine alla Papalina – Pasta Fit for a PopeFettuccine alla Papalina, meaning fettuccine in the papal style, is a Roman pasta dish traditionally associated with Pope Pius XII, although the exact circumstances of its creation are not firmly documented. The classic preparation typically combines egg pasta, cured ham, onion, butter, cheese and eggs, sometimes with cream. My Via Veggie Vegan interpretation replaces the animal-derived ingredients with plant-based alternatives, while sweet peas, vegan ham strips and a delicate creamy sauce give the dish its own colourful character.
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Czechia – A Country with a Rich Soup Tradition
Czechia, also known as the Czech Republic, lies in the heart of Central Europe and is famous for its historic cities, rolling countryside and hearty culinary traditions. Soups, known as polévky, play an important role in Czech home cooking and are frequently served as the first course of a traditional meal. Potatoes, root vegetables, legumes, garlic and aromatic herbs are common ingredients, while marjoram, or majoránka, is one of the country's characteristic soup seasonings.
What Is Brokolicová Polévka s Bílými Fazolemi?
Brokolicová polévka means broccoli soup, while bílé fazole are white beans. This Via Veggie Vegan creation brings these ingredients together in a creamy, satisfying soup inspired by Czech home cooking. White beans provide natural creaminess, nutritional yeast adds savoury depth, and garlic croutons – česnekové krutony – deliver a wonderfully crispy contrast. Instead of using fresh bread, my version gives leftover homemade naan a delicious second life.
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Nepal – Culinary Traditions from the Himalayas
Nepal is a landlocked country in South Asia, home to the Himalayan mountains, including Mount Everest, and a remarkably diverse culinary heritage. Influenced by its geography, ethnic communities and neighbouring Tibetan and Indian food traditions, Nepalese cuisine features aromatic spices, rice, lentils, vegetables, pickles and freshly prepared breads. Food is an important part of family life, celebrations and hospitality.
Momos – Nepal's Beloved Steamed Dumplings
Momos are among Nepal's most popular dishes, with culinary roots closely connected to Tibetan dumpling traditions. These delicate parcels are typically filled with seasoned vegetables or meat, carefully folded by hand and steamed until tender. They are commonly served with a spicy dipping sauce known as achar, often prepared with tomatoes, sesame seeds and chillies. My Via Veggie Vegan version features a homemade vegetable filling, freshly ground Momo Masala and a fiery tomato sesame achar.
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Cyprus – An Island of Mediterranean Flavours
Located in the eastern Mediterranean, Cyprus has a rich culinary heritage shaped by its geography, agricultural traditions and centuries of cultural exchange. Fresh vegetables, olive oil, herbs, citrus fruits and legumes are essential ingredients in everyday cooking. Family meals often celebrate seasonal produce and dishes designed to be shared around the table.
Patates tou Fournou – Traditional Cypriot Oven Potatoes
Patates tou Fournou (Πατάτες του Φούρνου) literally means oven potatoes. Unlike ordinary roasted potatoes, this traditional Cypriot speciality is slowly cooked with olive oil, aromatic oregano, tomatoes, onions and a little liquid. The potatoes first become tender through gentle steaming and braising before developing beautifully golden edges during the final uncovered roasting stage. A wonderfully rustic Mediterranean dish that is naturally vegan when prepared with vegetable stock.
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Scotland – Hearty Comfort Food from the Scottish Borders
Scotland is famous for its rugged landscapes, rich traditions and hearty cuisine. Root vegetables, potatoes and cabbage have long played an important role in Scottish home cooking, particularly in the Scottish Borders, where simple, warming dishes are a treasured part of culinary heritage.
What Is Rumbledethumps?
Rumbledethumps is a traditional Scottish dish made from mashed potatoes, cabbage and onions, usually finished with a generous layer of cheese. Often compared to Irish Colcannon or English Bubble and Squeak, it can be served as a vegetarian main course or as a side dish alongside hearty meat dishes and sausages. This Halloween-inspired vegan version adds Brussels sprouts, layers of savoy cabbage and a playful spiderweb topping.
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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!
