Vegan Dinners from Around the World

A world of dinners that are naturally vegan: 35 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle vegan on any other recipe and it rewrites itself to match.
35 recipes
Nigerian Jollof RiceLagos, Nigeria · medium · 1 h 5 minLong-grain rice simmered in a smoky, slightly spicy pepper-and-tomato base until every grain is stained red.
KoshariCairo, Egypt · easy · 1 hCairo’s carb-on-carb street food: lentils, rice, and pasta under spiced tomato sauce and crispy onions.
Chakalaka & PapKwaZulu-Natal, South Africa · easy · 50 minA punchy curried vegetable-and-bean relish beside smooth white maize porridge, braai-day essentials.
Sukuma Wiki & UgaliNairobi, Kenya · easy · 40 minCollard greens braised with tomatoes and onion beside firm maize ugali, Kenya’s daily bread and greens.
Red RedGreater Accra, Ghana · easy · 50 minBlack-eyed peas stewed in red palm oil beside caramelized fried plantains, named twice for its two shades of red.
Shiro WotAddis Ababa, Ethiopia · easy · 30 minGround-chickpea flour whisked into a spiced, silky stew, the dish that feeds Ethiopia on fasting days and hard times alike.
IsombeKigali, Rwanda · easy · 1 h 20 minPounded cassava leaves stewed with spinach, eggplant, and peanut into a soft, savory green.
Nshima with IfisashiLusaka, Zambia · medium · 1 hStiff maize porridge served with greens simmered in a creamy ground-peanut sauce.
IbiharageBujumbura, Burundi · easy · 1 h 15 minBurundi's fried kidney beans with onion, garlic, and chili, served with plantain or rice.
DarabaN'Djamena, Chad · easy · 1 hA silky Chadian okra-and-greens stew enriched with peanut butter and tomato, eaten with millet.
DambouNiamey, Niger · medium · 1 hSteamed grain tossed with moringa leaves, tomato, and oil, a light, nourishing dish of Niger.
Matoke with Groundnut SauceKampala, Uganda · medium · 1 h 40 minSteamed green bananas (matoke) mashed soft, served with a rich purple groundnut sauce.
OshifimaWindhoek, Namibia · easy · 25 minNamibia's stiff pearl-millet porridge, beaten smooth, shaped into a mound, and eaten by hand with stews, greens, or soured milk.
AgatogoKigali, Rwanda · easy · 50 minA hearty Rwandan pot of green plantains simmered with tomato and greens and finished with crushed peanuts.
Kondowole with Greens RelishLilongwe, Malawi · medium · 45 minA sticky, elastic cassava-flour staple from northern Malawi, shaped into a smooth mound and served with a simple tomato-and-greens relish.
Mukimo (Mashed Greens, Maize and Potatoes)Nairobi, Kenya · easy · 50 minA soft, earthy Kikuyu mash of potatoes, green peas, maize and pumpkin leaves pounded into one bright green mound.
Rishda (Noodles in Onion and Chickpea Sauce)Tripoli, Libya · medium · 1 h 10 minFresh hand-cut noodles steamed and dressed with busla, a sweet onion and chickpea sauce warm with cinnamon and cloves.
Likhobe (Sorghum and Bean Grain Stew)Maseru, Lesotho · easy · 2 h 20 minSorghum, beans and cracked wheat simmered slowly into a thick, nutty mountain porridge, a hearty Basotho staple.
Punjabi Chole (Chickpea Masala)Punjab, India · easy · 55 minChickpeas simmered dark and tangy with tea-infused water, ginger, and a toasted spice blend.
LobioRacha, Georgia · easy · 55 minKidney beans simmered and half-crushed with walnuts, coriander, and Georgian spice, served in clay with cornbread.
Batar Da'anDili, Timor-Leste · easy · 1 h 30 minA humble Timorese stew of corn, mung beans, and pumpkin simmered soft in a light, comforting pot.
Aloo Tama Bodi (Potato, Bamboo Shoot and Black-Eyed Bean Curry)Kathmandu Valley, Nepal · easy · 1 h 5 minA tangy Newari one-pot curry of potatoes, fermented bamboo shoots, and black-eyed beans, soured by the tama and tempered in mustard oil.
Ratatouille NiçoiseProvence, France · medium · 1 h 30 minSummer vegetables stewed separately then united, Provence's answer to a garden at peak harvest.
Paella de Verduras (Valencian Vegetable Paella)Valencia, Spain · medium · 1 hSaffron rice cooked wide and shallow until it forms the prized socarrat crust, loaded with market vegetables.
Gemista (Stuffed Summer Vegetables)Crete, Greece · medium · 1 h 45 minTomatoes and peppers baked slowly around an herbed rice filling, with potatoes roasting in the juices.
Tavče GravčeSkopje, North Macedonia · easy · 1 h 35 minNorth Macedonia's national dish: white beans baked in a clay pan with paprika, peppers, and mint.
RibollitaTuscany, Italy · easy · 1 h 35 minA thick Tuscan "reboiled" soup of cannellini beans, cavolo nero, and day-old bread.
Jani me FasuleTirana, Albania · easy · 2 h 45 minThe Albanian white-bean stew: creamy beans slow-simmered with onion, paprika, tomato and olive oil, brightened with mint.
Louvi me LahanaNicosia, Cyprus · easy · 55 minA simple Cypriot Lenten staple: black-eyed beans simmered with chard and dressed warm with olive oil and lemon.
Porotos GranadosCentral Valley, Chile · easy · 1 hSummer stew of fresh beans, corn, squash, and basil, Chile’s pre-Columbian trinity in one pot.
Diri Kolé ak PwaOuest (Port-au-Prince), Haiti · easy · 1 h 5 minHaiti’s national rice and beans: red beans cooked into coconut-scented rice with thyme, clove, and Scotch bonnet.
Belizean Rice and BeansBelize City, Belize · easy · 8 h 55 minRed kidney beans and rice cooked together in coconut milk until fluffy and fragrant; the Sunday staple of Belize, quite distinct from stew beans served over rice.
Palusami (Baked Coconut Taro Parcels)Upolu, Samoa · easy · 1 h 20 minTaro leaves wrapped around rich coconut cream and onion, baked until silky, the crown of the umu feast.
Lap LapEfate (Port Vila), Vanuatu · medium · 2 h 10 minGrated root vegetables and coconut cream wrapped in banana leaf and baked in an earth oven, Vanuatu's national dish.
Kon (Chuukese Pounded Breadfruit)Palikir, Micronesia · medium · 1 hRipe breadfruit boiled and pounded hot with coconut milk into a creamy paste, a ceremonial food of Chuuk served with fish or chicken.
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