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Vegan Vegetarian106 Russian45 Main courses44 Desserts26 Side dishes25 British24 30 minutes23 Potatoes23 Tomatoes22 Soups21

26 recipes tagged Vegan · page 1 of 2

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Spaghetti Aglio e Olio

Garlic sliced thin and taken slowly to pale gold in olive oil, emulsified with pasta water into a sauce that is nothing but those two things.

15 minServes 2

15 minutesDinnerItalian

Chana Masala

Chickpeas simmered in a dark, sour tomato and onion masala, finished with amchur so the sourness sits behind the spice rather than on top of it.

55 minServes 4

CurriesIndianLunch

3 photos

Seeded Rye Loaf

A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.

Smashed Cucumber Salad

Cucumbers smashed rather than sliced so the torn faces grip a soy, vinegar and sesame dressing instead of shedding it.

40 minServes 4

ChineseSide dishesVegan

by velvetlapwing

3 photos

Kvass

A lightly fermented drink made from dried dark rye bread, sugar and yeast, sour and faintly sweet.

42 hr 40 minServes 8

BasicsRussianVegan

3 photos

Quick Pickled Red Onions

Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.

Garlicky Greens

Greens wilted in garlic oil in a single wide pan, on the table in under ten minutes and the default side for almost anything.

11 minServes 4

15 minutes30 minutesLeafy greens

by nimbleyak

3 photos

Lemony Chickpea and Herb Salad

Chickpeas dressed while they are still warm so they drink the lemon and oil, then turned through parsley, mint and dill by the handful.

35 minServes 4

30 minutesFresh herbsSide dishes

by dapperpelican

3 photos

Vegetable Stock

A light stock of leek, carrot, celery and onion simmered for only forty minutes, because long cooking turns vegetable stock bitter.

1 hr 15 minServes 8

BasicsVeganVegetarian

3 photos

Sourdough Boule

A lean loaf raised on starter alone, folded rather than kneaded, retarded overnight and baked covered so it steams itself.

15 hrServes 12

BreadFrenchVegan

3 photos

Vinegret

Beetroot, potato, carrot and sauerkraut dressed with oil rather than mayonnaise, with the beetroot oiled first to hold the colour.

2 hrServes 6

PotatoesRussianSide dishes

3 photos

Chickpea and Spinach Stew

Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.

14 hr 15 minServes 4

Leafy greensMain coursesSpanish

3 photos

Gazpacho

A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.

5 hr 5 minServes 6

SoupsSpanishTomatoes

3 photos

Hand-Rolled Bagels

A stiff low-hydration dough rolled by hand, retarded overnight and boiled before baking, which is what sets the chewy glossy crust.

14 hr 35 minServes 8

AmericanBreadJewish

3 photos

Braised White Beans with Sage

Dried beans soaked in salted water and held at a bare simmer, so the skins stay whole and the liquor turns silky.

10 hr 5 minServes 6

Fresh herbsItalianSide dishes

3 photos

No-Knead Sourdough Focaccia

A slow sourdough focaccia fermented overnight in the fridge, dimpled deep so the pockets fill with olive oil and flaky salt.

Herbed Farro Salad

Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.

9 hrServes 6

ItalianSide dishesVegan

3 photos

Quick Salted Cucumbers

Small cucumbers held a day or two in a dill and garlic brine, salted right through but still raw and crunchy.

26 hr 20 minServes 8

RussianSide dishesVegan

3 photos

Salted Tomato Salad

Ripe tomatoes salted twenty minutes ahead, then dressed with the juice that draws out of them rather than plain oil.

35 minServes 4

Side dishesTomatoesVegan

3 photos

Roasted Cauliflower with Tahini

Cauliflower roasted hot in wedges so the cut faces brown, served under a tahini sauce loosened to a pouring cream with water.

50 minServes 4

LebaneseSide dishesVegan

by zestykestrel

3 photos

Raspberry Sorbet

Sieved raspberry puree frozen with a measured sugar syrup and beaten every forty-five minutes, which is what keeps it scoopable.

25 minServes 6

30 minutesDessertsFrench

3 photos

Sauerkraut

Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.

30 minServes 20

30 minutesBasicsGerman

3 photos

Kissel

Fruit cooked with sugar and thickened with potato starch, served thin enough to drink or thick enough to eat with a spoon.

30 minServes 4

30 minutesDessertsPotatoes

3 photos

Wet Brine for Chicken and Pork

A five per cent salt brine for lean chicken and pork, chilled hard before the meat goes in, with the timings that stop it going spongy.

15 minServes 4

15 minutes30 minutesBasics