Vegetarian Recipes from Around the World, Page 17

Every dish here is naturally vegetarian, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle vegetarian and the ingredients rewrite themselves with regional swaps.
844 recipes · showing 769 to 816
Gibanica (Serbian Cheese Pie)Šumadija (Belgrade), Serbia · easy · 1 h 15 minSheets of filo crumpled into a baking dish with a mixture of white cheese, eggs, yogurt, oil and sparkling water, baked until puffed, crisp and golden on top and soft inside, eaten warm with yogurt.
Blitva (Dalmatian Swiss Chard and Potatoes)Dalmatia, Croatia · easy · 40 minPotatoes and Swiss chard boiled together until soft, then turned in plenty of olive oil warmed with garlic and roughly crushed, the green side dish that goes with grilled fish all along the Dalmatian coast.
Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)Sofia, Bulgaria · medium · 2 h 40 minRoasted red peppers and eggplant cooked down with grated ripe tomatoes, garlic and sunflower oil into a thick, sweet and gently spicy relish, eaten beside meat, cheese and bread at nearly every Bulgarian meal.
Cesnaková Polievka (Slovak Garlic and Potato Soup)Bratislava, Slovakia · easy · 40 minA clear, garlicky Slovak soup of potatoes simmered with paprika, caraway and marjoram, ladled over toasted bread and finished with grated cheese.
Belokranjska Pogača (Bela Krajina Flatbread)Ljubljana, Slovenia · easy · 1 h 10 minA soft, round yeast flatbread from Bela Krajina, scored in a criss-cross pattern, glazed with egg and scattered with caraway and coarse sea salt, torn apart warm and never cut with a knife.
Pindžur (Macedonian Roasted Pepper, Eggplant and Tomato Spread)Skopje, North Macedonia · medium · 1 h 40 minRoasted red peppers, eggplant and tomatoes chopped coarsely and simmered briefly in oil with garlic and onion into a chunky, orange-red spread, served as meze with bread and white cheese.
Ballokume (Albanian Cornmeal Cookies from Elbasan)Tirana, Albania · easy · 45 minCrumbly, melt-in-the-mouth cookies from Elbasan made from fine cornmeal, butter, sugar and eggs beaten together hard and baked until the tops crack, the treat of the Albanian spring festival, Dita e Verës.
Malosolnye Ogurtsy (Russian Lightly Salted Dill Cucumbers)Moscow, Russia · easy · 12 h 20 minSmall, crisp cucumbers packed with dill and garlic and covered with hot salt brine, ready overnight: bright green, crunchy, garlicky and only lightly salted, the summer pickle of the Russian table.
Pirozhki s Kapustoy (Russian Fried Cabbage Buns)Moscow, Russia · medium · 3 h 20 minSoft, enriched yeast dough wrapped around buttery braised cabbage with onion and carrot, pinched into ovals and fried golden, the Russian hand pie sold on the street and made at home.
Marineeritud Kõrvits (Estonian Sweet Pickled Pumpkin)Tartu, Estonia · easy · 40 minCubes of yellow pumpkin simmered in a spiced sweet-sour syrup with cinnamon, cloves, allspice and ginger until glassy but still firm, the sparkling orange side for roast pork and blood sausage on the Estonian Christmas table.
Kohuke (Estonian Chocolate-Glazed Curd Bars)Tartu, Estonia · easy · 2 hFresh curd cheese beaten with sugar, butter and vanilla, shaped into little bars, frozen firm and dipped in dark chocolate, a homemade take on the curd snack every Estonian grows up with.
Roșii Murate (Moldovan Fermented Pickled Tomatoes)Chișinău, Moldova · easy · 2 weeksFirm, half-green tomatoes layered in a jar with dill, garlic, horseradish and cherry leaves and left to ferment in salted, lightly sweetened brine until tangy and fizzy, the winter pickle beside Moldovan sarmale, meat and mămăligă.
Tahinosalata (Cypriot Tahini Dip)Nicosia, Cyprus · easy · 10 minSesame tahini whisked with lemon juice, lukewarm water, garlic and olive oil until pale, thick and creamy, the dip that opens every Cypriot meze with warm bread, pitta and olives.
Eliópittes (Cypriot Olive and Mint Breads)Nicosia, Cyprus · medium · 2 h 45 minSoft yeast breads enriched with olive oil and studded with black olives, spring onion, fresh coriander and mint, shaped into small rounds and baked golden, eaten with coffee as a snack or through the Lenten fast.
Speca Turshi (Kosovar Pickled Peppers)Pristina, Kosovo · easy · 7 daysWhole pale green sweet peppers packed into jars with garlic, peppercorns and bay and covered with a hot, lightly sweet vinegar brine, the sharp, crunchy pickle set beside winter meals in Kosovo.
Kifli me Djathë (Kosovar Cheese Crescent Rolls)Pristina, Kosovo · medium · 1 h 55 minSoft, golden yeast rolls shaped into little crescents around a filling of salty white cheese and egg, brushed with yolk, scattered with sesame and baked until puffed, a bakery favourite with coffee.
Kvashanaja Kapusta (Belarusian Sauerkraut with Carrot)Minsk, Belarus · easy · 3 daysFinely shredded white cabbage and carrot rubbed with salt and left to ferment in their own juice for a few days, then served cold with sunflower oil and onion beside potatoes, draniki and meat.
Tsybryki (Belarusian Fried Potato and Cheese Balls)Minsk, Belarus · medium · 1 hFinely grated raw potato squeezed dry, shaped around a cube of cheese, rolled in flour and fried until crisp and golden, a Belarusian bar snack served hot with sour cream.
Orelletes (Andorran Fried Sugar Pastries)Andorra la Vella, Andorra · medium · 1 h 55 minA soft dough of flour, milk, egg and a little sugar, rested, then stretched paper-thin by hand, fried until crisp and blistered and dusted with sugar.
Macaroni PieBridgetown, Barbados · easy · 55 minBaked macaroni bound in a sharp, mustardy cheese custard and cut into firm squares, the Bajan Sunday-lunch staple.
Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
Chipa GuasúAsunción, Paraguay · easy · 1 h 10 minA soft, savoury Paraguayan casserole of fresh sweet corn, eggs and fresh cheese, baked until golden, the juicier cousin of sopa paraguaya.
Papa a la Huancaína (Potatoes in Spicy Cheese Sauce)Lima, Peru · easy · 45 minCold slices of boiled yellow potato on lettuce, blanketed in a smooth sauce of ají amarillo, queso fresco and evaporated milk, garnished with egg and black olives.
Elote (Mexican Street Corn)Puebla, Mexico · easy · 25 minCharred corn on the cob on a stick, spread with mayonnaise, rolled in salty cotija cheese, dusted with chile piquín and finished with a squeeze of lime.
Tostones con Mojo (Cuban Twice-Fried Green Plantains)Havana, Cuba · easy · 35 minThick rounds of green plantain fried soft, smashed flat, fried again until crisp and salted, served with a garlicky sour-orange mojo for dipping.
Festival (Jamaican Sweet Fried Dumplings)Kingston (Surrey), Jamaica · easy · 35 minA lightly sweet dough of flour and fine cornmeal rolled into fingers and deep-fried until golden, crisp outside and soft inside, served with escovitch fish and jerk.
Provoleta (Argentine Grilled Provolone)Mendoza, Argentina · easy · 30 minA thick disc of provolone seared on the grill or in a hot cast-iron pan until crusted outside and molten within, sprinkled with oregano and chili flakes and eaten with bread.
Ensalada Chilena (Chilean Tomato and Onion Salad)Central Valley, Chile · easy · 27 minWedges of ripe tomato and paper-thin onion, soaked to tame its bite, dressed with oil and salt and scattered with cilantro, the salad beside every Chilean asado.
Fainá (Uruguayan Chickpea Flour Flatbread)Montevideo, Uruguay · easy · 1 h 5 minA thin batter of chickpea flour, water, olive oil and salt baked in a very hot, oiled pan until golden with crisp edges, cut in wedges and eaten with pizza.
Belizean Potato SaladBelize City, Belize · easy · 40 minSoft cubes of boiled potato and chopped egg with peas and carrots in a creamy mayonnaise and mustard dressing, the cool scoop beside stew chicken and rice and beans.
Empanadas de Viento (Ecuadorian Fried Cheese Empanadas)Pichincha (Andes), Ecuador · medium · 1 h 30 minPuffy fried half-moons of buttery dough filled with fresh cheese and chopped white onion, dusted with sugar while hot so every bite is salty and sweet.
Tequeños (Venezuelan Cheese Sticks)Caracas, Venezuela · medium · 1 h 25 minBatons of firm, salty white cheese wrapped in a spiral of buttery wheat dough and fried until crisp and golden, the snack no Venezuelan party is without.
Pholourie (Guyanese Split Pea Fritters)Demerara (Georgetown), Guyana · medium · 9 h 40 minAiry, golden fried balls of soaked yellow split peas blended with garlic and hot pepper, spiced with turmeric and cumin, dipped in sour mango or tamarind chutney.
Bakabana (Surinamese Plantain Fritters with Peanut Sauce)Paramaribo, Suriname · easy · 40 minLong slices of ripe plantain dipped in a light, crisp batter and fried golden, served with a warm Javanese-style peanut sauce spiked with garlic, chili, sweet soy and galangal.
Akra (Haitian Malanga Fritters)Ouest (Port-au-Prince), Haiti · easy · 1 h 10 minGrated malanga blended with garlic, scallion, green pepper, thyme, parsley and Scotch bonnet, fried in spoonfuls into craggy golden fritters and eaten hot with pikliz.
Pastechi (Curaçao Fried Cheese Turnovers)Willemstad, Curaçao · medium · 1 h 30 minCrescents of soft, slightly sweet dough folded over grated Gouda, crimped and deep-fried until puffed and golden, the breakfast and party snack of Curaçao.
Guacamole con TotoposMichoacán, Mexico · easy · 30 minRipe avocados crushed in a molcajete over a paste of white onion, serrano chile, cilantro and salt, folded with tomato and served at once with warm fried corn tortilla chips.
Boiled PeanutsLowcountry (South Carolina), United States · easy · 13 h 10 minRaw peanuts in their shells soaked and then simmered for hours in heavily salted water until the kernels are soft as cooked beans, eaten warm from the shell.
Saheena (Trinidadian Split Pea and Dasheen Leaf Fritters)Port of Spain, Trinidad & Tobago · medium · 2 h 20 minA spiced split pea and flour batter packed with shredded young dasheen or spinach leaves, dropped by the spoonful into hot oil and fried golden, served with green mango chutney.
Aloo Pie (Trinidadian Fried Potato Pie)Port of Spain, Trinidad & Tobago · medium · 1 h 40 minA soft yeasted dough folded round mashed potato seasoned with garlic, geera and hot pepper, then deep-fried until puffed and golden and eaten with chutney.
Mariquitas (Cuban Green Plantain Chips with Mojo)Havana, Cuba · easy · 35 minGreen plantains shaved lengthwise into long, paper-thin ribbons, fried in small batches until crisp and curled, salted at once and dipped in garlicky lime mojo.
Diri Djon Djon (Haitian Black Mushroom Rice)Ouest (Port-au-Prince), Haiti · easy · 1 hLong-grain rice cooked in the inky, earthy liquor of dried Haitian djon djon mushrooms with garlic, thyme, clove and peas, turning grey-black and fragrant, served beside meat or fish on special days.
Chirmol (Guatemalan Charred Tomato and Mint Salsa)Sacatepéquez (Antigua), Guatemala · easy · 25 minTomatoes charred over a flame until blistered and soft, chopped with their skins and mixed with onion, fresh mint, cilantro, lime and salt, the salsa that goes beside every Guatemalan grill.
Bollitos de Yuca (Dominican Cheese-Filled Cassava Balls)Cibao, Dominican Republic · medium · 3 h 10 minBoiled cassava mashed smooth with butter, milk and parsley, wrapped round cubes of cheese, rolled in egg and flour and fried until golden, crisp outside and molten in the middle.
Chenchén (Dominican Savoury Cracked Corn)Cibao, Dominican Republic · easy · 1 hCoarse cracked corn simmered slowly with garlic, butter, evaporated milk, coconut milk and broth until soft, creamy and thick, the south-western side for stewed goat.
Pan de Coco (Honduran Garifuna Coconut Bread)San Pedro Sula, Honduras · medium · 2 h 25 minSoft, dense, barely sweet yeast rolls made with coconut milk and grated coconut instead of milk and eggs, baked golden and served warm beside seafood soups and stews.
Catrachitas (Honduran Fried Tortillas with Beans and Cheese)San Pedro Sula, Honduras · easy · 25 minSmall corn tortillas fried until crisp, spread with warm refried red beans and showered with grated dry white cheese, sometimes with pickled onion or hot sauce.
Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters)San Juan, Puerto Rico · easy · 45 minLittle fingers of cornmeal cooked with butter and a touch of sugar, mixed with grated Edam, rolled and fried until crisp and golden, served with a dish of garlicky mayoketchup.
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