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Vegan recipes

Every vegan recipe on RecipenKitchen. Narrow them down with the filters.

9 recipes

Miso-glazed aubergine halves topped with sesame seeds and spring onions, served with steamed riceJapanese

Nasu Dengaku

Aubergine halves roasted until creamy, then glazed with a sweet-savoury miso sauce and grilled until bubbling. A simple vegetarian main to serve over steamed rice.

55 minServes 4
Golden lacy appams with fluffy white centres served with vegetable stew on a banana leafIndian

Appam

Soft, bowl-shaped rice and coconut pancakes from Kerala, with a fluffy white centre and crisp lacy edges. Start the batter the day before for a gentle sweet-sour flavour.

1 hServes 4
Golden medu vada doughnut-shaped fritters on a plate with coconut chutney and sambar, one broken open to show a soft centreIndian

Medu Vada

Crisp-shelled, fluffy-centred South Indian doughnut fritters made from ground urad dal, black pepper and curry leaves. A satisfying breakfast to dunk in chutney and sambar.

4 h 55 minServes 4
A bowl of red-orange tomato tamarind rasam topped with curry leaves and coriander, served with rice and a papadIndian

Tomato Tamarind Rasam

A thin, peppery South Indian soup of tomato, tamarind and lentil water, finished with a sizzling mustard and curry leaf tempering. Quick to make and good with rice or on its own.

50 minServes 4
Bowl of bright green hari chutney with fresh coriander, green chillies and lemon on a wooden boardPakistani

Hari Chutney

A bright, sharp green chutney of fresh coriander, green chilli, garlic and lemon, blended in minutes. Serve it beside samosas, kababs and pakoras, or spread it in sandwiches.

10 minServes 8
Pot of tinday masala with apple gourd pieces in a thick red onion-tomato gravy, garnished with coriander and ginger, served with rotiPakistani

Tinday Masala

Tender apple gourds simmered in a thick onion-tomato masala with cumin, coriander and green chilli. A simple everyday sabzi that goes well with hot roti.

55 minServes 4
A brass bowl of dark Lahori chickpea curry topped with ginger and coriander, served with puri and lemon wedgesPakistani

Lahori Chanay

A thick, deeply coloured chickpea curry in the style of Lahore's breakfast stalls, simmered with black tea and finished with ginger and lemon. Scoop it up with puri, kulcha or hot naan.

1 h 30 minServes 4
Overhead view of chana masalaIndian

Chana Masala

Chickpeas in a dark, tangy onion-tomato masala with amchur and garam masala. Pantry cooking at its best.

40 minServes 4
Overhead view of silky hummusMiddle Eastern

Silky Hummus

Very smooth hummus from canned chickpeas, blended with tahini, lemon and ice water.

10 minServes 6