Recipes Tagged “vegan”

A wide terracotta bowl of thick ribollita on a pale grey stone table: a khaki-green bread and bean soup with dark ribbons of cavolo nero, whole white cannellini beans, carrot and potato, topped with a pool of green-gold olive oil, black pepper and rings of raw red onion, with a spoon in it and a jug of oil and a torn loaf behind

Italian

Ribollita: Tuscan Bread, Bean and Cavolo Nero Soup

6 bowls · 3 hr 15 min

A shallow off-white enamel bowl with a thin red rim of Egyptian ful medames on a pale-green painted table: soft brown fava beans with wrinkled, split skins in a moist half-mashed bean paste, a pool of golden olive oil in the centre topped with chopped tomato, parsley and scallion, ground cumin on the rim, beside two puffed brown flatbreads, a saucer of pink pickled turnips and green chillies, and lemon wedges

Egyptian

Ful Medames: Egyptian Slow-Stewed Fava Beans for Breakfast

6 servings · 5 hr 50 min

A wide steel bowl of Egyptian koshary on a pale-blue table: rice speckled with dark lentils and toasted vermicelli, elbow macaroni and broken spaghetti, chickpeas, orange-red tomato sauce poured over one side and a tall tangle of dark brown crisp onions, beside a bottle of garlic vinegar, chili oil, a spoon and half a lemon

Egyptian

Koshary: Egyptian Rice, Lentils and Pasta with Crisp Onions

6 servings · 1 hr 30 min

Fattoush in a wide pale clay bowl: torn romaine, chunks of tomato, cucumber half-moons, pink radish slices, green pepper, whole parsley and mint leaves and small glossy purslane leaves, glistening with a brown dressing and dusted with dark red sumac, with curled golden shards of crisp pita on top

Lebanese

Fattoush: Lebanese Bread Salad with Sumac and Crisp Pita

4 servings · 35 min

A deep ochre-glazed earthenware bowl of Greek fasolada on a pale blue wooden table: plump white beans in a thick orange-red broth with carrot rounds, celery, a sheen of olive oil and chili flakes, a spoon in the bowl, with country bread, feta with oregano, Kalamata olives and a quartered red onion beside it

Greek

Fasolada: Greek White Bean Soup with Olive Oil and Tomato

6 bowls · 2 hr 15 min

Glossy, peeled wedges of candied pumpkin piled on a pale blue-green plate, tahini poured over them and crushed walnuts scattered on top, a little amber syrup around them, beside a bowl of clotted cream and half a gray-green pumpkin

Turkish

Kabak Tatlısı: Turkish Candied Pumpkin, Tahini and Walnuts

6 servings · 15 hr 5 min

Javanese tempe bacem on a round woven bamboo tray lined with banana leaf: twelve thick slabs of tempeh braised in palm sugar and coconut water, glossy and deep caramel brown, one cut open at the front to show the packed soybeans inside, with a stone mortar of red sambal, a bowl of white rice, salam leaves and sliced galangal beside it

Indonesian

Tempe Bacem: Javanese Sweet Tempeh Braised in Palm Sugar

6 servings · 1 hr 30 min

Thai mango sticky rice on a jade-green plate: a mound of glossy white sticky rice under a ribbon of thick salted coconut cream sprinkled with toasted sesame seeds, beside a fanned, peeled cheek of ripe yellow mango, with a bowl of coconut sauce and a whole mango behind

Thai

Mango Sticky Rice: Thai Khao Niao Mamuang Made at Home

4 servings · 5 hr 15 min

Mujadara in a charcoal-grey enameled Dutch oven: fluffy rice and brown lentils under a pile of dark fried onions and a few parsley leaves, with a bowl of plain yogurt beside the pot and a cucumber and tomato salad behind it

Lebanese

Mujadara: Lebanese Lentils and Rice with Fried Onions

6 servings · 1 hr 40 min

Black sesame soup in a pale celadon bowl on a matching saucer, smooth and jet black under a wisp of steam, a white porcelain soup spoon resting beside it, with a small dish of raw black sesame seeds in front and a steel saucepan of more soup behind

Chinese

Black Sesame Soup (Zhi Ma Hu), a Cantonese Sweet Soup

4 servings · 3 hr 35 min

Frijoles de la olla in a glazed clay pot, pinto beans in their broth with a sprig of epazote, a small bowl of beans topped with chopped onion and cilantro beside it

Mexican

Frijoles de la Olla: Mexican Pot Beans with Epazote

8 servings · 7 hr 45 min