From my kitchen to your plate.
Turkmenistan – A Country of Central Asian Food TraditionsTurkmenistan is a Central Asian country bordered by Kazakhstan, Uzbekistan, Afghanistan, Iran and the Caspian Sea. Much of its landscape is dominated by the Karakum Desert, while agriculture and food traditions are closely connected to fertile oases and irrigated regions. Bread, vegetables, grains, meat dishes and fresh herbs all have a place in Turkmen cuisine. Hospitality and sharing food are important elements of everyday life, and fresh salads provide a welcome contrast to richer dishes.
What Is Turkmen Chopped Summer Salad?This Turkmen-inspired summer salad combines finely chopped seasonal vegetables with aromatic dill, parsley and a simple dressing. Its fresh character is reminiscent of chopped vegetable salads found throughout Central Asia and neighboring culinary traditions. The combination of cabbage, cucumber, tomatoes, radishes and herbs creates a particularly crunchy texture. My version brings everything together with extra virgin olive oil, freshly squeezed lemon juice, a little vinegar and a gentle touch of chili. Simple ingredients, plenty of freshness and absolutely no complicated cooking required.
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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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Greece – A Mediterranean Tradition of Fresh, Simple IngredientsGreek cuisine is deeply rooted in the Mediterranean way of eating, with olive oil, vegetables, legumes, herbs and citrus fruits playing central roles. From the sun-soaked islands to the mountainous mainland, traditional Greek cooking celebrates seasonal ingredients and straightforward preparation. Chickpeas have been part of the region's food culture since ancient times and remain an important ingredient in many everyday dishes, from hearty stews to nourishing soups.
Greek Chickpea Lemon Soup – A Fresh Plant-Based InterpretationChickpea soups have a long tradition in Greece, where dishes such as revithosoupa are commonly prepared with chickpeas, olive oil, onions and lemon. This modern, plant-based interpretation combines the creamy texture of blended chickpeas with fresh lemon, carrots, oat cream and aromatic dill. The result is a comforting soup that captures the spirit of Mediterranean cooking while adding a few contemporary touches. Its balance of earthy legumes, bright citrus and fresh herbs makes it both satisfying and refreshing.
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Norway – Nordic Simplicity and Seasonal Comfort FoodNorwegian cuisine is deeply influenced by the country's northern climate, agricultural traditions and appreciation for simple, nourishing ingredients. Root vegetables, potatoes, cabbage and other cool-weather crops have long been important in everyday home cooking. Warming soups are especially popular during the colder months, when hearty, practical dishes bring comfort to the table. Norwegian cooking often allows the natural flavours of its ingredients to shine without overwhelming them with complicated seasonings.
Blomkålsuppe – Norway's Creamy Cauliflower SoupBlomkålsuppe literally means cauliflower soup and is a familiar favourite in Norwegian home kitchens. Traditionally prepared with cauliflower, broth, milk or cream and a delicate touch of nutmeg, it is often served with tender cauliflower florets and savoury toppings such as crispy bacon or ham. My Via Veggie Vegan interpretation replaces dairy milk, cream and butter with oat drink, soy cream and vegan butter, while crispy plant-based ham cubes and fresh spring onions provide a delicious finishing touch.
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Peru – A Culinary Treasure of the Andes and Pacific CoastPeruvian cuisine is one of South America's most diverse culinary traditions, shaped by the country's Andean heritage, Pacific coastline, Amazonian biodiversity and centuries of cultural exchange. Potatoes, corn, beans, quinoa and countless varieties of chili peppers have been essential ingredients for generations. Peru is particularly famous for its extraordinary potato diversity and its distinctive ají peppers, which give many traditional dishes their characteristic flavour, colour and heat.
What Is Seco de Frijoles y Papas?Seco is a traditional herb-rich stew enjoyed in Peru and Ecuador, commonly prepared with meat and flavoured with fresh coriander, onions, garlic and chili peppers. Despite its name, which literally means "dry", seco is known for its generous, aromatic sauce. My Via Veggie Vegan interpretation replaces the meat with creamy white giant beans, tender potatoes and green peas. Homemade yellow chili paste, fresh coriander and a splash of alcohol-free lager create a wonderfully fragrant base, while plant-based cream and nutritional yeast add a personal creamy twist. Served without the traditional white rice, this is a hearty, colourful and entirely plant-based interpretation of a Peruvian classic.
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Tunisia – North African Flavours with a Mediterranean SoulTunisia lies on the Mediterranean coast of North Africa, where Amazigh, Arab, Ottoman and Mediterranean influences have shaped a rich and distinctive culinary heritage. Olive oil, legumes, vegetables, garlic, cumin and chili peppers feature prominently in traditional cooking. Harissa, the country's famous chili paste, adds depth and heat to everything from soups and stews to vegetable dishes. Tunisian cuisine is known for its bold seasoning, comforting everyday meals and the wonderful ability to transform simple ingredients into something memorable.
Lablabi – Tunisia's Beloved Chickpea and Bread SoupLablabi is a traditional Tunisian dish made with tender chickpeas, their cooking broth, garlic, cumin, harissa and pieces of bread. Particularly popular during the colder months, it is widely enjoyed as an affordable, filling street food and everyday comfort meal. The bread absorbs the fragrant broth, gradually turning the soup into a thick, rustic mixture. Depending on the preparation, Lablabi may be served with additional toppings such as eggs, tuna, capers or olives. My Via Veggie Vegan version keeps the chickpeas, spices, bread and olives while leaving out the animal-derived toppings. Fresh coriander and spring onion greens provide a colourful finishing touch.
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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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Indonesia – A Culinary Journey to West JavaIndonesia is a vast Southeast Asian archipelago with an extraordinary diversity of regional cuisines, ingredients and culinary traditions. West Java is home to the Sundanese people, whose food culture is particularly associated with fresh vegetables, aromatic herbs, sambal and rice. Sundanese cuisine often celebrates the natural flavours and textures of vegetables, making it a wonderful source of inspiration for plant-based cooking. Fresh produce, chillies, garlic, peanuts and fragrant rhizomes such as kencur play important roles in many local preparations. Karedok is one of the region's best-known vegetable dishes and beautifully reflects this appreciation for freshness, texture and bold seasoning.
Karedok – A Traditional Sundanese Salad with a Vegan TwistKaredok is a traditional Sundanese vegetable salad from West Java, usually prepared with raw vegetables and a thick, aromatic peanut dressing. Common ingredients include cabbage, cucumber, bean sprouts, long beans and fresh herbs, while the dressing typically combines roasted peanuts, garlic, chilli, palm sugar, tamarind and kencur. Some versions also contain terasi, a fermented shrimp paste that adds savoury depth. My Via Veggie Vegan interpretation replaces terasi with white miso, adds carrot, Thai basil and fresh coriander, and uses thoroughly cooked ordinary green beans instead of raw long beans. The result is a colourful, crunchy and completely plant-based version inspired by the flavours of traditional Karedok.
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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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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 – A Mediterranean Island with a Rich Culinary Heritage
Cyprus is an island in the eastern Mediterranean, famous for its beautiful coastline, mountainous landscapes and a cuisine shaped by centuries of Greek, Turkish and wider Mediterranean influences. Olive oil, potatoes, pulses, fresh herbs, citrus fruits and sesame-based sauces play important roles in Cypriot cooking. Sharing several small dishes, known as meze, is an especially cherished part of the island's food culture.
Patátes Antinahtés – Cyprus's Famous Shaken Potatoes
Patátes Antinahtés are a traditional Cypriot potato speciality, typically prepared with crushed coriander seeds and dry red wine. The name refers to the shaking or tossing technique used to coat the potatoes in their aromatic cooking juices. My Via Veggie Vegan interpretation replaces the wine with pomegranate juice and balsamic vinegar, roasts the potatoes in the oven and pairs them with a creamy soy yoghurt and tahini dip. The result is a colourful, completely plant-based variation inspired by this beloved Cypriot classic.
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Colombia – A Country of Mountains, Coffee and Culinary DiversityColombia lies in northwestern South America and is known for its extraordinary geographical diversity, from the Andes Mountains and Caribbean coastline to the Amazon rainforest. Its cuisine reflects Indigenous, African and European influences, with regional specialties ranging from hearty soups and corn-based dishes to tropical fruits and colorful breakfast traditions. Breakfast is an important part of Colombian food culture, and savory dishes are particularly popular.
Huevos Pericos – Colombia's Colorful Scrambled EggsHuevos Pericos are a beloved Colombian breakfast dish traditionally made with scrambled eggs, tomatoes and spring onions. The name "pericos" is often associated with the colorful appearance of the dish. Huevos Pericos are commonly served with arepas, bread, avocado or other breakfast accompaniments. My Via Veggie Vegan version replaces the eggs with a combination of firm and silken tofu, soy milk, nutritional yeast, turmeric and Kala Namak. Instead of preparing the scramble in a frying pan, I bake it in the oven for a soft, creamy texture.
From my kitchen to your plate.
South Korea – A Culinary Culture of Balance and Fermentation
South Korea is an East Asian country renowned for its diverse culinary traditions, fermented foods and colorful vegetable dishes. Korean cuisine combines savory, spicy, sweet and aromatic flavors, with ingredients such as garlic, sesame oil, soy sauce and gochugaru playing important roles. A traditional Korean meal often includes banchan, small side dishes served alongside rice and other preparations. Vegetables, seasonal ingredients and fermentation are central elements of this rich food culture.
What Is Aehobak Bokkeum?
Aehobak Bokkeum (애호박볶음) is a traditional Korean stir-fried summer squash dish commonly served as banchan. Aehobak refers to Korean summer squash, while bokkeum means stir-fried. Traditionally, the squash is sliced and quickly cooked with ingredients such as garlic, spring onions and sesame oil. My Via Veggie Vegan interpretation replaces Korean aehobak with spiralized zucchini and transforms the vegetable side dish into a complete noodle meal with Udon, edamame and a savory miso-gochugaru sauce. Fresh coriander and sesame add the finishing touch.
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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.
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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.
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Haiti – The Caribbean Nation That Fought for FreedomHaiti occupies the western part of the Caribbean island of Hispaniola, which it shares with the Dominican Republic. Its culture reflects a rich heritage shaped by African traditions, Indigenous history, French colonial influence and the extraordinary struggle for independence. On 1 January 1804, Haiti declared its independence after a successful revolution against French colonial rule, becoming the first independent Black republic and the first state established through a successful revolt by enslaved people. Haitian cuisine is known for its vibrant seasonings, aromatic herbs, vegetables, rice, beans and deeply flavorful dishes. Food plays an important role in family gatherings, cultural identity and the preservation of traditions.
Soup Joumou – Haiti's Freedom Soup, Traditionally Eaten on 1 JanuarySoup Joumou is a traditional Haitian squash soup with profound historical and cultural significance. According to Haitian tradition, during French colonial rule, the richly prepared soup was associated with the colonial elite and denied to enslaved Haitians. Following independence on 1 January 1804, preparing and enjoying Soup Joumou became a powerful symbol of liberation, dignity and the freedom to enjoy what had previously been forbidden. Today, Haitian families and communities in Haiti and around the world traditionally prepare and share the soup on New Year's Day, which is also Haiti's Independence Day. Soup Joumou is often described as a soup of freedom, unity and peace. In 2021, UNESCO inscribed the knowledge and practices surrounding Joumou soup on its Representative List of the Intangible Cultural Heritage of Humanity. Traditional versions often contain meat, while this Via Veggie Vegan interpretation celebrates the dish with butternut squash, vegetables, pasta, homemade Haitian epis and vegetable broth.
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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.
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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.
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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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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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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.
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Cambodia – The Aromatic World of Khmer CuisineCambodia's culinary heritage is shaped by regional traditions, fresh ingredients and influences from neighbouring Southeast Asian countries. Khmer cuisine is known for its fragrant combinations of lemongrass, galangal, turmeric, garlic and fresh herbs. Cambodian curries often emphasise aromatic flavours and a balance of savoury, sweet and sour notes rather than intense chilli heat.
What Is Khmer Pumpkin Curry?Khmer Pumpkin Curry is a Cambodian-inspired dish combining tender pumpkin with fragrant aromatics and creamy coconut milk. My Via Veggie Vegan interpretation uses Hokkaido squash, fresh lemongrass, galangal, ginger, turmeric, garlic, vegan fish sauce and lime. The naturally sweet pumpkin complements the golden coconut sauce beautifully. This is a personal plant-based interpretation of Cambodian curry traditions rather than a reproduction of one specific traditional recipe.
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France – Alsace and Its Unique Culinary Heritage
Alsace is a beautiful region in northeastern France, bordering Germany and Switzerland. Its cuisine reflects centuries of French and German cultural influences, combining rustic traditions with hearty, comforting flavours. One of the region's most famous specialities is Flammkuchen, known in French as tarte flambée. Traditionally baked in intensely heated wood-fired ovens, this thin, crispy flatbread is a beloved part of Alsatian food culture. Its classic combination of crème fraîche, onions and bacon demonstrates how just a few simple ingredients can create something wonderfully satisfying.
What Is Vegan Halloween Flammkuchen?
Vegan Halloween Flammkuchen is my playful, plant-based interpretation of the traditional Alsatian tarte flambée. Instead of dairy crème fraîche and bacon, I use a creamy vegan alternative and savoury plant-based bacon cubes, combined with red onions, spring onions, nutritional yeast and freshly grated nutmeg. The homemade yeast-free dough is rolled out thinly and shaped into two adorable Halloween mummies, complete with crispy pastry bandages and spooky olive eyes. This creative Via Veggie Vegan version brings together authentic Alsatian inspiration, delicious vegan ingredients and a generous helping of Halloween imagination – proving that even a French culinary classic can enjoy a wonderfully spooky makeover!
