vegetarian Recipes
408 delicious vegetarian recipes from around the world
Tostones (Twice-Fried Green Plantains)
Tostones are a classic Venezuelan appetizer or side dish made from twice-fried green plantains. They are first fried until tender, then smashed flat, and finally fried again until golden brown and crispy. The result is a delightful contrast of textures and a satisfyingly savory snack.
Ads (Egyptian Red Lentil Soup)
A simple yet deeply comforting Egyptian red lentil soup, flavored with aromatic cumin and brightened with fresh lemon. This dish, known as 'Ads' in Egypt, is a staple for its nourishing qualities and ease of preparation.
Akara (Nigerian Bean Fritters)
Akara are delicious and crispy Nigerian bean fritters, often enjoyed as a popular breakfast street food. They are made from blended black-eyed peas, seasoned and deep-fried to golden perfection.
Amadumbe (African Taro)
A simple and nutritious preparation of Amadumbe (African taro root), which can be boiled and served whole or mashed. It's a staple root vegetable in many parts of Africa, similar in texture and starchiness to potatoes.
Amala (Nigerian Yam Flour Swallow)
A traditional Nigerian 'swallow' made from dried yam flour (elubo), characterized by its deep brown color and smooth, dough-like texture. It's a staple in Yoruba cuisine, typically served with rich, flavorful soups like Ewedu or Gbegiri.
Ayib (Ethiopian Fresh Cheese)
Ayib is a traditional Ethiopian fresh cheese, known for its mild, slightly tangy flavor and crumbly texture. It's often compared to a very fresh, unsalted farmer's cheese or a mild cottage cheese. Ayib serves as a cooling contrast to the rich, spicy flavors of many Ethiopian stews.
Ayib Be'gomen (Ethiopian Cheese with Collard Greens)
A simple yet flavorful Ethiopian dish featuring fresh, crumbly ayib cheese gently folded into tender, sautéed collard greens infused with aromatic niter kibbeh and garlic. It's a protein-rich, vegetarian side dish often served as part of a larger platter.
Azifa (Ethiopian Green Lentil Salad)
A refreshing and flavorful cold salad made with tender green lentils, finely diced vegetables, and a zesty mustard-lemon dressing. Traditionally enjoyed during fasting periods, Azifa is a light yet satisfying dish.
Batbout (Moroccan Stuffed Pita Bread)
Batbout is a soft, thick, and pliable Moroccan pita bread, perfect for stuffing with your favorite fillings. Cooked on a griddle, it puffs up beautifully, creating a pocket ideal for sandwiches or wraps.
Beghrir (Moroccan Thousand-Hole Pancakes)
Beghrir, also known as 'thousand-hole pancakes', are light, spongy Moroccan crepes riddled with tiny holes. These delicate pancakes are perfect for soaking up sweet sauces, traditionally served drizzled with honey and butter.
Besara (Egyptian Fava Bean Dip)
A vibrant and flavorful Egyptian dip made from tender fava beans and a generous amount of fresh herbs. This vegetarian classic is perfect as an appetizer or a light meal, served with crusty bread.
Bissara (Moroccan Fava Bean Soup)
A hearty and comforting Moroccan street food classic, Bissara is a thick, pureed soup made from dried fava beans, seasoned with cumin and garlic, and finished with a generous drizzle of olive oil. Traditionally enjoyed as a breakfast dish, it's perfect for a chilly morning.
Boli (Roasted Plantain)
Boli is a popular Nigerian street food made from roasted plantains, often served with groundnuts, grilled fish, or a spicy sauce. The roasting process caramelizes the natural sugars in the plantain, creating a delicious smoky and sweet flavor.
Bonteboon Slaai (Sugar Bean Salad)
A classic South African sugar bean salad, dressed in a simple sweet and sour vinaigrette. Perfect as a side dish for a 'braai' (barbecue) or any casual meal.
Buticha
A vibrant and tangy Ethiopian chickpea dip, similar to hummus but distinguished by its zesty lemon and sharp mustard flavors. Perfect as a side dish or appetizer, especially within the context of Ethiopian fasting traditions.
Chakchouka
A vibrant and flavorful Moroccan breakfast staple featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a hearty start to the day.
Chechebsa (Ethiopian Fried Flatbread)
A popular Ethiopian breakfast dish made from torn pieces of freshly cooked flatbread (kita) tossed in a fragrant spiced clarified butter (niter kibbeh) infused with berbere spice. It's a comforting and hearty start to the day.
Couscous bil Khodra (Moroccan Seven Vegetable Couscous)
A traditional Moroccan Friday dish, this hearty couscous is slow-cooked with a medley of seven vegetables, tender chickpeas, and fragrant spices. It's a comforting and visually stunning meal perfect for sharing.
Creamy Butternut Squash Soup with Ginger
A rich and creamy butternut squash soup, subtly spiced with fresh ginger. Perfect for a comforting meal.
Dan Wake (Nigerian Bean Dumplings)
Dan Wake are savory, steamed dumplings made from bean flour, a popular Northern Nigerian street food. They are typically served with a flavorful pepper sauce and a drizzle of palm oil.
Dodo (Fried Plantain)
Dodo is a popular Nigerian side dish made from ripe plantains that are fried until sweet, tender, and beautifully caramelized. It's a delightful accompaniment to savory dishes like rice and beans.
Dukkah (Egyptian Nut and Spice Blend)
An ancient Egyptian condiment, Dukkah is a fragrant and textural blend of toasted nuts, seeds, and spices. It's traditionally served as a dip for bread, by first dipping the bread in olive oil and then into the dukkah.
Eba
Eba is a staple Nigerian dish made from fermented cassava flakes (garri) cooked into a stiff dough. It's a 'swallow' food, meaning it's typically eaten by hand, rolled into a ball, and dipped into various rich Nigerian soups like Egusi, Ogbono, or Efo Riro.
Eba (Garri)
Eba, a staple Nigerian dish, is a quick and easy 'swallow' made from fermented cassava flakes (garri). It's a versatile accompaniment to various Nigerian soups and stews.