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World Vegan Cuisine

16 hand-picked plant-based recipes in this collection

Recipes in World Vegan Cuisine

World Vegan Cuisine

Thai Green Curry (Vegan)

Prep: 25 mins · Serves: 3

Aromatic, creamy and deeply satisfying — a restaurant-quality Thai curry at home.

Ingredients

  • 1 can coconut milk
  • 2 tbsp green curry paste
  • Tofu cubes
  • Zucchini
  • Bell pepper
  • Baby corn
  • Kaffir lime leaves
  • Thai basil
  • Jasmine rice

Steps

  1. Fry curry paste 1 min.
  2. Add coconut milk, bring to simmer.
  3. Add vegetables and tofu.
  4. Cook 15 mins, add basil, serve over rice.
World Vegan Cuisine

Mexican Black Bean Tacos

Prep: 20 mins · Serves: 2

Smoky, spiced black beans in warm corn tortillas with fresh mango salsa.

Ingredients

  • 2 cans black beans
  • Corn tortillas
  • Mango
  • Red onion
  • Cilantro
  • Lime
  • Cumin
  • Chili powder
  • Avocado
  • Chipotle sauce

Steps

  1. Season beans with cumin and chili, cook 10 mins.
  2. Dice mango, onion and cilantro for salsa.
  3. Warm tortillas.
  4. Assemble with beans, salsa and avocado.
World Vegan Cuisine

Indian Dal Tadka

Prep: 30 mins · Serves: 4

A comforting Indian yellow lentil dish bursting with spice and served with fluffy rice.

Ingredients

  • 1.5 cups yellow lentils
  • 1 onion
  • 3 tomatoes
  • Garlic
  • Ginger
  • Cumin seeds
  • Turmeric
  • Garam masala
  • Coriander
  • Coconut oil

Steps

  1. Cook lentils until soft.
  2. Fry cumin seeds in oil, add onion, garlic and ginger.
  3. Add tomatoes and spices, cook 5 mins.
  4. Combine with lentils, garnish with coriander.
World Vegan Cuisine

Italian Mushroom Risotto

Prep: 35 mins · Serves: 3

Creamy, silky risotto studded with earthy mushrooms — pure comfort in a bowl.

Ingredients

  • 1.5 cups arborio rice
  • 400g mixed mushrooms
  • 1 onion
  • 3 garlic cloves
  • 1/2 cup white wine
  • 5 cups warm vegetable stock
  • 3 tbsp nutritional yeast
  • 2 tbsp vegan butter
  • Fresh thyme

Steps

  1. Sauté mushrooms until golden, set aside.
  2. Cook onion and garlic, add rice, toast 2 mins.
  3. Deglaze with wine, then add stock a ladle at a time.
  4. Stir in mushrooms, yeast, butter and thyme.
World Vegan Cuisine

Ethiopian Misir Wot

Prep: 30 mins · Serves: 4

A rich, spicy Ethiopian red lentil stew traditionally served with injera flatbread.

Ingredients

  • 1.5 cups red lentils
  • 2 onions (finely diced)
  • 4 garlic cloves
  • 1 tbsp berbere spice
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 4 cups water
  • Salt
  • Injera or flatbread

Steps

  1. Sauté onions in oil until deeply caramelized (15 mins).
  2. Add garlic, berbere and tomato paste, cook 2 mins.
  3. Add lentils and water, simmer 20 mins.
  4. Season and serve with warm injera.
World Vegan Cuisine

Japanese Teriyaki Tofu Donburi

Prep: 20 mins · Serves: 2

Glossy teriyaki-glazed tofu over fluffy sushi rice with quick-pickled cucumber.

Ingredients

  • 1 block firm tofu
  • 1/4 cup soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp mirin
  • 1 tsp grated ginger
  • 1 tsp cornstarch
  • 1.5 cups sushi rice
  • 1 cucumber
  • Rice vinegar
  • Sesame seeds

Steps

  1. Cook rice; slice cucumber and dress with rice vinegar.
  2. Cube and pan-fry tofu until golden.
  3. Simmer soy, maple, mirin, ginger and cornstarch into a glaze.
  4. Coat tofu, serve over rice with cucumber and sesame.
World Vegan Cuisine

Delicious Vegan Wrap Falafel Recipe

Prep: 20 mins · Cook: 20 mins · Serves: 2

Crispy homemade falafel wraps bursting with herbs, tahini sauce and fresh vegetables for a Middle Eastern feast.

Ingredients

  • 1 can chickpeas (drained)
  • 1/2 cup parsley (fresh)
  • 1/4 cup cilantro (fresh)
  • 1/4 cup onion (diced)
  • 3 cloves garlic
  • 2 tbsp flour
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne
  • Salt and pepper
  • Oil for frying
  • Large wraps or pita
  • Tahini sauce
  • Lettuce, tomato, cucumber

Steps

  1. Pulse chickpeas, herbs, onion and garlic in a food processor until crumbly.
  2. Add flour and spices, pulse until combined but still chunky.
  3. Refrigerate mixture for 30 minutes.
  4. Heat oil in a deep pan to 180°C.
  5. Form mixture into balls and flatten slightly.
  6. Fry for 2–3 minutes per side until golden brown.
  7. Drain on paper towels.
  8. Warm wraps, fill with falafel, veggies and tahini sauce.
World Vegan Cuisine

Delicious Quinoa Salad Bowl Recipe

Prep: 15 mins · Cook: 15 mins · Serves: 2

A complete-protein salad bowl with fluffy quinoa, roasted vegetables and a zesty lemon-tahini dressing.

Ingredients

  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (diced)
  • 1 bell pepper (diced)
  • 1/2 red onion (thinly sliced)
  • 1/4 cup kalamata olives
  • 1/4 cup fresh parsley
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp tahini
  • 1 clove garlic (minced)
  • Salt and pepper

Steps

  1. Cook quinoa according to package directions and let cool.
  2. Whisk together olive oil, lemon juice, tahini and garlic for dressing.
  3. Combine cooled quinoa with tomatoes, cucumber, bell pepper, onion and olives.
  4. Pour dressing over and toss well.
  5. Season with salt and pepper.
  6. Top with fresh parsley and serve at room temperature or chilled.
World Vegan Cuisine

Delicious Buddha Bowl Kale Recipe

Prep: 15 mins · Cook: 20 mins · Serves: 1

A nourishing Buddha bowl packed with roasted chickpeas, massaged kale, sweet potato and creamy tahini dressing.

Ingredients

  • 2 cups fresh kale (chopped)
  • 1/2 cup roasted chickpeas
  • 1 medium sweet potato (cubed)
  • 1/2 cup shredded beets
  • 1/4 cup shredded carrots
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 clove garlic (minced)
  • Sesame seeds
  • Olive oil
  • Salt and pepper

Steps

  1. Massage kale with a pinch of salt and olive oil until tender, about 2 minutes.
  2. Toss sweet potato cubes with olive oil, salt and pepper; roast at 200°C for 20 minutes.
  3. Whisk tahini, maple syrup, apple cider vinegar and garlic into a dressing.
  4. Arrange kale as the base of a bowl.
  5. Top with roasted sweet potato, chickpeas, beets and carrots.
  6. Drizzle with tahini dressing and sprinkle sesame seeds.
World Vegan Cuisine

Delicious Vegan Sushi Rolls Recipe

Prep: 20 mins · Cook: 15 mins · Serves: 2 (8 rolls)

Homemade sushi rolls loaded with avocado, cucumber, pickled vegetables and wrapped in crispy nori seaweed.

Ingredients

  • 1 cup sushi rice
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • Nori seaweed sheets (4)
  • 1 avocado (sliced)
  • 1 cucumber (julienned)
  • 1 carrot (julienned)
  • 1/2 cup pickled daikon radish
  • Soy sauce (for serving)
  • Wasabi (optional)
  • Sesame seeds

Steps

  1. Cook rice and season with rice vinegar, sugar and salt while warm.
  2. Let rice cool to room temperature.
  3. Place nori on a bamboo mat, spread a thin layer of rice.
  4. Arrange avocado, cucumber, carrot and pickled radish in a line across the rice.
  5. Using the mat, roll tightly away from you, sealing the edge with water.
  6. Slice into 8 pieces with a sharp, wet knife.
  7. Sprinkle with sesame seeds and serve with soy sauce and wasabi.
World Vegan Cuisine

Delicious Vegan Tomato Basil Soup Recipe

Prep: 10 mins · Cook: 25 mins · Serves: 2

A silky, aromatic tomato soup infused with fresh basil and a hint of garlic — comfort in a bowl.

Ingredients

  • 2 tbsp olive oil
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 can crushed tomatoes (400g)
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • 1/4 cup fresh basil (chopped)
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • Salt and pepper
  • Red pepper flakes
  • Fresh basil (for garnish)

Steps

  1. Heat olive oil and sauté onion until soft, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes, vegetable broth and sugar.
  4. Simmer for 15 minutes to let flavours meld.
  5. Stir in coconut milk and fresh basil, simmer another 2 minutes.
  6. Add balsamic vinegar and season with salt, pepper and red pepper flakes.
  7. Blend until smooth if desired, or leave slightly chunky.
  8. Serve hot garnished with fresh basil.
World Vegan Cuisine

Delicious Vegan Plant-Based Burger Recipe

Prep: 15 mins · Cook: 10 mins · Serves: 2

A hearty, flavourful vegan burger patty made from beans and grains, perfect for grilling or pan-frying.

Ingredients

  • 1 can black beans (drained and mashed)
  • 1/2 cup cooked brown rice
  • 1/4 cup oats (ground into flour)
  • 1/4 cup onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 2 tbsp oil
  • Burger buns
  • Lettuce, tomato, pickles
  • Vegan mayo

Steps

  1. Mix mashed black beans, cooked rice, ground oats, onion and garlic in a bowl.
  2. Add soy sauce, tomato paste, cumin and paprika; mix until combined.
  3. Form into 2 patties and refrigerate for 30 minutes.
  4. Heat oil in a skillet over medium-high heat.
  5. Cook patties for 4–5 minutes per side until crispy outside.
  6. Toast buns and spread with vegan mayo.
  7. Assemble burgers with lettuce, tomato, pickles and patty.
World Vegan Cuisine

Delicious Vegan Tacos Pulled Jackfruit Recipe

Prep: 15 mins · Cook: 15 mins · Serves: 2 (4 tacos)

Tender, shredded jackfruit seasoned with smoky spices and served in soft tortillas with vibrant toppings.

Ingredients

  • 1 can young jackfruit in brine (400g, drained)
  • 2 tbsp olive oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 cup vegetable broth
  • Corn tortillas (4)
  • Salsa
  • Cilantro
  • Lime wedges
  • Avocado

Steps

  1. Shred jackfruit with two forks into pulled-meat-like pieces.
  2. Heat olive oil and sauté onion until soft, about 5 minutes.
  3. Add garlic and tomato paste, cook 1 minute.
  4. Stir in jackfruit, paprika, cumin and chilli powder.
  5. Add vegetable broth and simmer for 10 minutes.
  6. Taste and adjust seasonings.
  7. Warm tortillas and fill with jackfruit, salsa, cilantro and avocado.
  8. Serve with lime wedges.
World Vegan Cuisine

Delicious Lentil Bolognese Recipe

Prep: 10 mins · Cook: 30 mins · Serves: 2

A rich, meaty lentil sauce simmered with tomatoes and herbs, perfect over pasta for a cosy Italian dinner.

Ingredients

  • 1 tbsp olive oil
  • 1 onion (diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 4 cloves garlic (minced)
  • 1 cup brown lentils
  • 1 can crushed tomatoes (400g)
  • 1 can tomato paste (70g)
  • 1 cup vegetable broth
  • 2 bay leaves
  • 1 tsp oregano
  • 1 tsp basil
  • Salt and pepper
  • Balsamic vinegar
  • Pasta (for serving)

Steps

  1. Heat olive oil and sauté onion, carrot and celery until soft, about 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Stir in lentils, crushed tomatoes, tomato paste and vegetable broth.
  4. Add bay leaves, oregano and basil.
  5. Bring to a simmer and cook for 25–30 minutes until lentils are tender.
  6. Season with salt, pepper and a splash of balsamic vinegar.
  7. Cook pasta according to package directions.
  8. Serve lentil bolognese over hot pasta.
World Vegan Cuisine

Delicious Vegan Pizza Recipe

Prep: 10 mins · Cook: 20 mins · Serves: 2

A crispy, wood-fired inspired pizza with homemade dough, vibrant vegetables and creamy vegan cheese.

Ingredients

  • 1 ball pizza dough (store-bought)
  • 1/2 cup tomato sauce
  • 1 tbsp olive oil
  • 1 cup vegan mozzarella (shredded)
  • 1 bell pepper (sliced)
  • 1 red onion (thinly sliced)
  • 1 cup mushrooms (sliced)
  • 1 cup baby spinach
  • 1/4 cup black olives
  • Fresh basil
  • Red pepper flakes
  • Garlic (minced)

Steps

  1. Preheat oven to 220°C.
  2. Stretch pizza dough onto a baking sheet and brush edges with olive oil.
  3. Spread tomato sauce evenly, leaving a border.
  4. Scatter vegan mozzarella, then layer vegetables.
  5. Sprinkle with minced garlic and red pepper flakes.
  6. Bake for 18–20 minutes until crust is golden and cheese is melted.
  7. Top with fresh basil and serve hot.
World Vegan Cuisine

Delicious Vegan Mushroom Risotto Recipe

Prep: 10 mins · Cook: 25 mins · Serves: 2

A luxurious, creamy risotto loaded with sautéed mushrooms, garlic and a hint of white wine.

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion (diced)
  • 2 cloves garlic (minced)
  • 200g mixed mushrooms (sliced)
  • 1 cup arborio rice
  • 1/4 cup white wine (optional)
  • 4 cups vegetable broth (warm)
  • 1/4 cup nutritional yeast
  • 2 tbsp vegan butter
  • Salt and pepper
  • Fresh parsley (chopped)
  • Truffle oil (optional)

Steps

  1. Heat olive oil and sauté mushrooms until golden, about 5 minutes. Set aside.
  2. In the same pan, sauté onion until soft, about 3 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add arborio rice and stir for 2 minutes to toast lightly.
  5. Deglaze with wine if using, then add warm broth one ladle at a time.
  6. Stir constantly and wait for liquid to absorb before adding more broth.
  7. After 18–20 minutes, rice should be creamy and just tender.
  8. Stir in mushrooms, nutritional yeast and vegan butter.
  9. Season with salt and pepper, garnish with parsley and a drizzle of truffle oil.
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