Vegan Recipes

Testing Meals from different Countries! (vegan, so yummy)

Hi there! Here’s me sharing six recipes for tasty vegan meals inspired by different countries. Thank you so much for all your suggestions and ideas! What’s a …

Custom Keto Diet

Related Articles



    ✨ Disclaimer ✨of course none of these recipes are 100% authentic representations of the original meals or the countries as a whole. Just had a bit of fun with testing out different cuisines and flavors! Much love!

    #1 Vegan Pierogi

    2 cups all purpose flour (240g)
    ½ tsp salt
    3 tbsp aquafaba = chickpea water
    2 tsp oil
    100 ml warm water (⅓ cup + 1-2 tbsp)

    a bit of extra flour for the surface
    salted water for boiling
    vegan butter for frying and serving
    optional 1 clove of garlic, minced for frying
    chopped chives and fried onion for serving

    → yields about 20 pierogi

    for the savory filling:

    250g potatoes, cooked with skin on, then peeled and mashed (8.8 oz)
    ¼ cup store bought fried onions (15g) or 1 onion, fried and salted at home
    75g vegan cream cheese* (½ cup + 1 tbsp)
    salt and pepper to taste

    *for the cashew cream cheese:

    1 ⅓ cup cashews, soaked in water overnight (200g)
    a generous pinch of salt or to taste
    juice of half a lemon, add more to taste if desired
    ½ cup vegan yogurt (125g)
    1-2 tsp agave or maple syrup

    → you won’t need all the cream cheese for the filling, keep the rest sealed in the fridge and use it up during the next 2-3 days!

    or go for the sweet filling:

    1 apple, peeled and cut into chunks
    ¼ tsp cinnamon
    1 ½ tbsp sugar
    1 tbsp lemon juice
    75g vegan cream cheese* (½ cup + 1 tbsp)

    → serve with vegan cream, fresh berries, maple syrup and tea

    How to Fold Pierogi:

    #2 Vegan Okonomiyaki

    1 cup + 2 Tbsp flour (120g + 2 tbsp)
    1 ½ tsp baking powder
    ½ tsp salt

    ⅔ cup vegan fish broth* or veggie broth (160ml)
    1 tsp apple cider vinegar
    3 tbsp unsweetened applesauce

    add ins:
    2 handfuls of pointed cabbage, chopped
    1 small carrot, grated
    1 spring onion, minced
    a large handful of soaked shiitake mushrooms, chopped

    oil for the pan
    toppings of choice
    optional: sprinkle with a pinch of kala namak before serving for that egg-like flavour

    → yields 2-3 large pancakes

    *for the vegan dashi broth:
    1 small handful of dried shiitake mushrooms
    1-2 sheets of roasted seaweed
    1 tbsp soy sauce
    1 cup water (250ml), more if needed

    for the vegan tonkatsu sauce:

    2 tbsp ketchup
    1 tbsp vegan worcestershire sauce
    2 tsp agave
    1 tbsp vegan dashi broth

    #3 Vegan Swedish Meatballs

    1 flax egg (1 tbsp semi ground flaxseeds + 3 tbsp water)
    ⅔ cup canned black beans, rinsed (115g)
    1 clove of garlic
    ½ cup almonds (75g)
    1 tsp mustard
    2 tsp soy sauce
    ½ cup small cut oats (45g)
    salt, pepper to taste

    vegan butter for frying

    → yields ~13 beanballs

    serve with cranberry jam, pickles, pasta and ketchup, fresh dill …

    homemade pickles:

    1 cucumber (200-300g) (7 -10.5oz)
    1-2 spring onions
    1 handful of fresh dill
    2 bay leaves
    1 tsp salt
    ½ cup water (125ml)
    2-3 tsp agave syrup
    ⅓ cup white wine vinegar (80ml)
    2 tbsp apple cider vinegar

    1 big jar (make sure the veggies are all submerged in the liquid, if that’s not the case for you add more liquid, but try to keep the same water, vinegar, sugar ratio)

    #4 Tofu and Spinach Flatbreads – Vegan Paratha

    1 cup whole wheat flour (120g)
    ½ cup all purpose flour (60g)
    ½ tsp salt
    1 tsp oil
    water – I used ⅓ cup + 1 tsp (84ml) start with ¼ cup then add the rest bit by bit until the dough comes together nicely

    a bit of flour for the surface

    for the “paneer”

    1 block firm tofu (200g = 7 oz)
    ¼ tsp salt
    ¼ tsp garam masala powder
    2-3 spring onions, chopped
    1 inch piece of ginger, peeled chopped
    oil for the pan
    1-2 handfuls of fresh spinach
    a splash of water (helps the spinach wilt down)
    a pinch of chili flakes, more to taste
    2-3 tsp white wine vinegar

    oil for cooking the flat breads
    → yields 6 flatbreads, you’ll have enough tofu mix leftover to serve it up next up the breads OR make twice the amount of breads to use up the rest of the tofu, they freeze and reheat super nicely, freeze the breads AFTER you’ve fried them

    #5 Vegan Tortilla de Patatas

    2 onions, cut into rings
    olive oil for frying the onions
    600g of potatoes, peeled if you prefer, cut into super fine circles (21 oz)
    salt and pepper to season the onion and potatoes
    olive oil for greasing your round springform pan (mine was a 26cm one)

    400g silken tofu (14 oz)
    2 tbsp cornflour or cornstarch
    2 tbsp nutritional yeast
    ¼ tsp turmeric
    1 tsp salt
    1 tbsp white wine vinegar
    2 tbsp vegan butter, measure out cold, then melt

    bake for about 40 min @190C

    #6 Black Lentil or Bean Filled Coxinhas

    Larissa’s website:

    for the dough:

    1 cup soy milk (250ml)
    ½ cup water (125ml)
    ¾ tsp salt
    ¼ tsp vegetable broth powder
    ¼ cup minus 1 tbsp vegetable oil (50ml)
    2 cups flour (240g)

    about 700ml frying oil (about 3 cups) (use enough oil so the coxinhas are submerged fully)

    for the lentil/bean mix:

    1 onion, chopped
    ½ block of smoked tofu, chopped (3.5oz)
    oil for frying
    1-2 cloves garlic
    2 bay leaves
    ½ cup dried black lentils (70g)
    1 ½ cup water (310ml), more if needed
    after the lentils are cooked add: a heavy pinch of salt, pepper, fresh parsley, cilantro, soy sauce, chili flakes to taste

    also: if you’re using 1 can of black beans instead go for only ½ cup of water (125ml), add more if needed; cook the beans for about 20 minutes

  2. Please do as a series from around the world!!! Food is a way of connecting to people and vegans often miss out on that, this is a great way to reconnect and make food for loved ones and experience other cultures. Love vegan country videos, they are my favorite!!!

  3. You should try danish koldskål 😀 Its this awesome mix of yoghurt and milk with kammerjunkere in it (which are kind of like round biscuits, also delicous) perfect for eating on warm days, as it has that lemony freshness but also vanilla sweetness. Can recommend!

  4. You can actually make quite a few other pretty authentic and vegan pierogi fillings: sauerkraut with mushrooms is very popular, brown lentils with onions are really good too, or even fruit like cherries or strawberries, so try them out if you don't like cream cheese 😀

  5. Hello deyerli can arkadaşım my dear friend very nice video maşaallah çok güzel menü olmuş afiyet olsun super like 🙏🙏🌹🌹🌹🌹💝💝💝💝🌺🌺🌺🌺☕☕💕💖👈👍👍👍👍

  6. now I'm sad that my country (the Netherlands) doesn't have delicious and interesting food, it's so boring. But we do have bitterballen, but idk how to recreate those, maybe you can?

  7. in sweden there is also a thing called formbar färs from a company called anamma. they make some yummy vegan/vegetarian substitues (not sure everything is vegan but that is). basically what it is is mince thats vegan and frozen but when you thaw it its easy to shape (which you know vegan mince tends to ehm not be haha) theyre really easy to make swedish meatballs with because you just swap the meat and the veggie mince! idk if you can get your hands on it, but if you cant i know of a danish company called naturli that also have some great vegan options and since theyre danish maybe they also are avaliable in germany…? the nut balls seem great tho!! its just a lil tip because theyre really really easy to make with the mince!!! and tastes great. have never eaten meat so idk how they compare to the real deal but theyre good anyway!

  8. You HAVE to try Finnish Christmas rice porridge! With both cinnamon, sugar and milk on top but also the more traditional/old "sekametelisoppa", doesn't have translation but it's a yummy compote made from all kinds of fruits and berries. (When we do it vegan the best plantmilk to use is rice milk! Because well, RICE porridge!)

  9. Recipe for vegan Panamanian Cocada (dessert)🇵🇦

    3 cups of grated coconut
    400 gr of agave
    ½ cup of water
    1 cinnamon stick
    Orange peel zest

    1. In a saucepan place the agave with the water and cinnamon, and cook for 5 minutes.
    2. Add the grated coconut, the orange zest and cook over low heat for about 30 minutes, stirring constantly.
    3. The preparation is ready when the caramel no longer sticks from the bottom of the pan and firm grooves form in the mixture. Remove the cinnamon and the orange zest.
    4. With the help of two spoons, take part of the preparation and form small balls that must be placed on a tray. Let cool.
    5. You can take them to the refrigerator so that the mixture compacts more.
    6. Taste cold or at room temperature

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button