Vegan Recipes from Around the World, Page 5

Every dish here is naturally vegan, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle vegan and the ingredients rewrite themselves with regional swaps.
386 recipes · showing 193 to 240
Fa'ausiUpolu, Samoa · easy · 2 hWarm squares of grated-taro cake folded through a dark, salty-sweet coconut caramel, a Samoan Sunday favorite.
Saksak (Sago and Banana Dumplings)Highlands, Papua New Guinea · easy · 35 minPearls of sago and sweet banana set in coconut cream, the pudding that turns up at feasts across Papua New Guinea.
Faikakai TopaiTongatapu, Tonga · easy · 35 minSoft boiled dumplings drowned in a thick, dark coconut-sugar caramel, a Tongan after-feast sweet.
Fiji Roti ParcelViti Levu, Fiji · medium · 55 minA soft griddle roti wrapped around spiced potato-and-pea curry, the everyday one-handed lunch of Fiji's towns.
SimboroEfate (Port Vila), Vanuatu · easy · 45 minGrated cassava rolled in island-cabbage leaves and simmered in coconut cream, Vanuatu's everyday take on laplap.
Nalot (Pounded Breadfruit with Coconut Cream)Efate (Port Vila), Vanuatu · easy · 1 h 5 minRoasted breadfruit pounded to a smooth, heavy paste and served with a well of hot coconut cream poured into the middle.
Sweet Banana LaplapEfate (Port Vila), Vanuatu · easy · 1 h 20 minThe sweet, dessert cousin of Vanuatu's savory national dish: grated cassava and ripe banana bound in coconut cream, wrapped in banana leaves and baked until dense and pudding-like.
Pawpaw PokeRarotonga, Cook Islands · easy · 55 minThe orange poke of Rarotonga: ripe pawpaw thickened with arrowroot, baked into a soft pudding and eaten on its own under sweet coconut cream.
Seboseb (Tapioca Coconut Pudding)Ngerulmud, Palau · easy · 30 minA silky Palauan pudding of tapioca starch cooked slowly with sugar and coconut milk until glossy and chewy, served cool.
Buatoro (Pumpkin Coconut Cake)Tarawa, Kiribati · easy · 1 h 20 minA moist Kiribati cake of grated pumpkin or swamp taro baked with coconut milk and kamaimai, the islands' dark coconut toddy syrup.
Benben in Mokmok (Arrowroot and Coconut Sap Dumplings)Majuro, Marshall Islands · easy · 30 minMarshallese arrowroot simmered with sweet coconut sap into a soft jelly, shaped into little balls and rolled in fresh grated coconut.
Uht Sukusuk (Pounded Banana with Coconut Cream)Palikir, Micronesia · easy · 25 minA Pohnpeian sweet of ripe bananas boiled and pounded to a smooth, sticky mass, crowned with a pour of fresh coconut cream.
Nauruan Coconut MousseYaren, Nauru · easy · 2 h 25 minA light, cool Nauruan coconut mousse: coconut milk sweetened and set soft with agar and folded through whipped coconut cream, made for special days.
Solomon Islands Cassava PuddingHoniara, Solomon Islands · easy · 1 h 5 minA sticky, chewy Solomon Islands pudding of grated cassava baked with coconut cream and sugar, served at weddings and feast days.
Grilled Breadfruit with MitiFunafuti, Tuvalu · easy · 55 minWhole breadfruit roasted over coals until smoky and tender, torn into pieces and dipped into miti, a fresh coconut cream sauce sharpened with onion, chili and lime.
Puleleti (Coconut and Coconut Syrup Sweet)Funafuti, Tuvalu · easy · 25 minA chewy Tuvaluan coconut candy, fresh grated coconut cooked down with sweet coconut toddy syrup until thick, sticky and glossy.
Rēwena Parāoa (Māori Potato Bread)Waikato, New Zealand · advanced · 1 dayA traditional Māori sourdough raised with a fermented potato starter, baked into a soft, faintly sour loaf.
Dia (Sago and Banana in Coconut Cream)Highlands, Papua New Guinea · easy · 40 minRipe banana and sago wrapped in banana leaves and boiled, then served warm with thick coconut cream, a Central District delicacy.
Fafa (Kosraean Pounded Taro)Palikir, Micronesia · medium · 1 hSoft taro pounded smooth with a stone tok and mixed with coconut milk, the signature ceremonial food of Kosrae.
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.
Chukuchuk (Coconut Rice Balls)Majuro, Marshall Islands · easy · 35 minWarm sticky rice rolled by hand into balls and coated in freshly grated coconut, a Marshallese staple served with fish.
Talo Tokotokoi (Baked Taro with Coconut Cream)Funafuti, Tuvalu · easy · 1 h 50 minBaked taro broken into chunks and coated in a thick, sweet coconut cream cooked down until glossy, a favourite at Tuvaluan feasts.
DingonYaren, Nauru · easy · 50 minPounded breadfruit or banana worked with fresh coconut and fragrant pandanus, shaped into dense little patties and baked or pan-fried, a classic Nauruan savory food.
Alloco with Tomato-Chili SauceAbidjan (Lagunes), Côte d’Ivoire · easy · 30 minGolden fried sweet plantains with a punchy tomato-onion-chili sauce, Abidjan’s favourite street snack.
Muriwo Unedovi (Greens in Peanut Butter)Harare, Zimbabwe · easy · 35 minCollard greens folded into a creamy peanut-butter sauce, Zimbabwe’s everyday pairing for sadza.
Umbidvo Wetintsanga (Pumpkin Leaves with Groundnuts)Mbabane, Eswatini · easy · 40 minTender pumpkin leaves simmered with onion and tomato and made creamy with crushed groundnuts, a cherished Swazi dish.
MorohoMaseru, Lesotho · easy · 30 minLeafy greens cooked down with onion and tomato, the everyday vegetable that Basotho eat with papa at almost every meal.
KalembulaLusaka, Zambia · easy · 40 minTender sweet potato leaves simmered with pounded groundnuts into a creamy Zambian relish for nshima.
Mchicha wa Nazi (Greens in Coconut Milk)Zanzibar, Tanzania · easy · 35 minAmaranth greens slow-wilted with onion, tomato and chili, then made silky with coconut milk in the Zanzibari style.
Zaalouk (Moroccan Eggplant and Tomato Salad)Fès-Meknès, Morocco · easy · 1 hCharred eggplant cooked down with tomato, garlic, cumin, paprika, olive oil and fresh herbs into a smoky, spoonable cooked salad eaten with Moroccan bread.
Azifa (Ethiopian Green Lentil Salad)Addis Ababa, Ethiopia · easy · 1 h 45 minGreen lentils cooked until just tender, then chilled and tossed with red onion, green chili, lemon or lime and a sharp dressing of ground mustard seed.
Kelewele (Ghanaian Spiced Fried Plantain)Greater Accra, Ghana · easy · 55 minCubes of ripe plantain tossed in fresh ginger, onion, chili and warm spice, then fried until caramelized at the edges and eaten hot with roasted peanuts.
Chapati (Kenyan Soft Layered Flatbread)Nairobi, Kenya · medium · 1 h 45 minSoft, flaky wheat flatbreads, oiled, rolled up and coiled before a second rolling so they cook into tender layers on a hot pan, torn to scoop stews and beans.
Lasary Voatabia (Malagasy Tomato and Onion Relish)Analamanga (Antananarivo), Madagascar · easy · 30 minDiced firm tomatoes with onion, spring onion, grated ginger and chili, sharpened with lime juice, the fresh relish spooned beside rice and rich stews all over Madagascar.
Funge (Angolan Cassava Flour Porridge)Luanda, Angola · medium · 20 minCassava flour beaten into boiling water with a wooden spoon until it turns smooth, glossy and elastic, the swallow that carries muamba, calulu and every Angolan sauce.
Gâteaux Piment (Mauritian Chili Cakes)Port Louis, Mauritius · easy · 6 h 40 minLittle crisp fritters of soaked, coarsely ground yellow split peas with onion, spring onion, green chili, cumin and coriander, fried golden and eaten hot.
Muufo (Somali Corn Flatbread)Mogadishu, Somalia · easy · 1 h 50 minA soft, thick flatbread of white corn flour and wheat flour, briefly risen and cooked in a covered pan until golden underneath, torn to eat with stews.
Salatet Dakwa (Sudanese Peanut Salad)Khartoum, Sudan · easy · 15 minDiced tomato, cucumber, green pepper, red onion and green chili tossed in a tangy dressing of peanut paste loosened with lime juice, water and oil.
Ibirayi (Rwandan Spiced Fried Potatoes)Kigali, Rwanda · easy · 40 minSmall unpeeled potatoes halved, boiled in water seasoned with garlic and pepper, then deep-fried until brown and crisp, the classic partner to brochettes.
Hilbet (Eritrean Fava and Fenugreek Whip)Asmara, Eritrea · medium · 12 h 10 minFava beans, lentils and fenugreek cooked to a smooth paste, cooled and whipped into a pale, fluffy spread, with a well of spicy berbere tomato sils in the middle.
Klui-Klui (Beninese Peanut Sticks)Cotonou, Benin · medium · 1 h 15 minRoasted peanuts ground to a paste, kneaded with salted water to press out their oil, spiced with ginger and chili, shaped into sticks and rings and fried until hard and crunchy.
Mucapata (Zambezian Rice with Mung Beans and Coconut)Maputo, Mozambique · easy · 1 h 5 minRice and hulled mung beans cooked together, then simmered in fresh coconut milk until the liquid is absorbed and the pot turns soft, creamy and almost pudding-like.
Koliko (Togolese Fried Yam)Lomé, Togo · easy · 1 h 10 minThick chips of white yam, salted and fried until crisp and golden outside and fluffy inside, eaten hot with a raw pepper sauce of chili, tomato and onion.
Rice Akara (Sierra Leonean Banana Fritters)Freetown, Sierra Leone · easy · 55 minOverripe bananas beaten with rice flour, nutmeg and sugar into a soft batter, dropped by the spoonful into hot oil and fried into light, golden, gluten-free balls.
Achards de Légumes (Comorian Pickled Vegetables)Moroni, Comoros · easy · 12 h 45 minCarrot, cabbage, green beans and peppers blanched crisp, then tossed in hot oil with garlic, ginger, turmeric, mustard seed and chili, sharpened with vinegar and left to steep.
Gonré (Burkinabè Steamed Bean Cakes)Ouagadougou, Burkina Faso · medium · 2 h 10 minSkinned black-eyed peas ground to a paste with potash, salt, oil and dried chili, beaten light, wrapped in leaves and steamed into soft cakes eaten with a pour of groundnut oil and chili.
Amateke (Burundian Taro with Eggplant and Leeks)Bujumbura, Burundi · easy · 1 hTender boiled taro folded through white eggplant, tomato and leeks cooked soft in oil, a mild, gently sweet starchy side for Burundian beans.
Chikwangue (Kwanga, Congolese Fermented Cassava Loaf)Brazzaville, Republic of the Congo · advanced · 3.5 daysCassava soaked for days until it ferments, pressed, ground and part-cooked, then kneaded, rolled into batons, wrapped in leaves and boiled into firm, springy, tangy loaves.
← Browse all collections