Everything is plant-based. Filter to what you can make tonight.
92 recipes
South Asian · 35 min · Easy
The classic dry curry of potato and cauliflower — steamed gently under a lid with turmeric and coriander, then finished uncovered so the edges catch and crisp. The side dish that quietly steals the plate.
African · 60 min · Easy
A silky, gently spiced stew where peanut butter melts into tomato and stock to make something deeply savory. Sweet potato and chickpeas make it a full meal in one pot.
North American · 20 min · Easy
The most shareable thing in the booklet: a tray of tortilla chips scattered with cumin-spiced black beans, drizzled with blender cashew queso, then loaded with salsa, avocado, pickled jalapeños and cilantro.
Latin American · 15 min · Easy
Dried hibiscus steeped briefly, sweetened while hot and chilled hard — tart, cranberry-deep and an almost unreasonable red. The most common agua fresca in Mexico.
South Asian · 30 min · Easy
Green mango simmered soft, pulped, and spiced with cumin and black salt into a pale, tart-savory cooler. Drunk across North India specifically to survive the summer.
Tamarind loosened in hot water and sweetened into a sour-brown cooler with a long, mouth-watering finish. Sharper and more savory than it looks.
Latin American · 40 min · Medium
Griddled corn cakes with a crisp shell and a soft, steamy middle, split open and stuffed with cumin-spiked black beans and mashed avocado.
Middle Eastern · 50 min · Easy
Eggplants burnt black over a flame until the flesh collapses, then beaten with tahini, lemon and garlic. Smoky, loose and nothing like a puree of raw eggplant.
East Asian · 60 min · Easy
Chewy, dense squares of glutinous rice flour and coconut milk, baked rather than pounded, with a clean bitter edge from good matcha.
North American · 5 min · Easy
Chia seeds left to swell in vanilla-sweetened plant milk until thick and spoonable, layered with crushed berries. Five minutes of work the night before.
Chickpea flour toasted in butter until it smells like biscuits, then rolled into sweet cardamom balls. No baking, no setting — just patience at the pan.
Latin American · 40 min · Easy
Smoky roasted sweet potato, spiced black beans, and enough lime to wake it all up. The roasting tray does most of the work.
Mediterranean · 45 min · Easy
A cheap, batch-friendly workhorse: mixed peppers cooked down until silky with sweet onions and tomato, then folded through chickpeas and finished with red wine vinegar and parsley.
Southeast Asian · 25 min · Medium
Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.
Caribbean · 40 min · Easy
Greens stewed down with coconut milk, thyme and okra until soft and glossy. Mellow, rich and green — the Caribbean answer to creamed spinach.
Red lentils collapsing into coconut milk with Caribbean curry powder, thyme and sweet potato. Ready in half an hour and thick enough to eat with a fork.
Caribbean · 20 min · Easy
A fierce, unfermented ginger beer: fresh ginger blended, steeped and strained into a syrup, then topped with soda water. All of the heat, none of the waiting.
Rice cooked in coconut milk with kidney beans, thyme, allspice and a whole chili left in for perfume rather than heat. The side dish that turns any plate Caribbean.
South Asian · 45 min · Medium
The Punjabi chickpea curry that earns its place in every weeknight rotation — deeply spiced, made almost entirely from the store cupboard, and better on day two.
Mediterranean · 30 min · Easy
A revithada-style chickpea stew — soft, warming and quietly spiced with cumin and smoked paprika. Ready in half an hour and lovely spooned over rice.
North American · 10 min · Easy
Five minutes, one blender, no cooking — ripe avocado and cocoa whipped into a mousse so dark and silky nobody will guess the base. Chill it and it sets like the real thing.
East Asian · 15 min · Easy
Dried chrysanthemum flowers and goji berries steeped into a pale gold, honeyed-floral tea, served cold with the softened berries still in the glass.
Middle Eastern · 10 min · Easy
Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.
Caribbean · 25 min · Easy
Chickpeas simmered in coconut milk with thyme and allspice, finished with spinach. Mellow, quick, and entirely from cans and a bag of leaves.
Caribbean · 45 min · Easy
Chunks of fresh coconut boiled in ginger sugar until the syrup thickens, then dropped in spoonfuls and left to set hard. Chewy, sticky and very Jamaican.
North American · 45 min · Easy
Short-grain rice simmered slowly in coconut milk until it collapses into something thick, creamy and barely sweet, scented with cinnamon and vanilla.
North American · 90 min · Easy
Sweet potatoes baked until they slump, scooped out and whipped with butter, maple and cinnamon, then folded through with sharp apple, cranberries and toasted walnuts and sent back into the oven until the tops catch. The second bake is what makes it worth doing.
European · 45 min · Easy
Sweet, slowly-sweated leeks and floury potatoes blended into a thick, comforting soup. No cream needed — the potato does all of it.
European · 25 min · Easy
Canned tomatoes and white beans simmered with garlic then blended smooth, so the beans do the work of cream. Fifteen minutes of cooking and almost nothing to chop.
Mediterranean · 35 min · Easy
A crunchy swap for chips: chickpeas dried hard, roasted until deep golden, then tossed hot with smoked paprika, cumin and garlic powder. Protein and fiber for very few calories.
Smoky, garlicky and thick enough to stand a spoon in. Cheap store-cupboard beans turned into something that tastes like it simmered all day.
South Asian · 40 min · Easy
Cauliflower roasted with curry powder until the edges char, then folded through warm lentils and yogurt. One tray, one can, very little attention.
South Asian · 45 min · Easy
Soft yellow lentils finished with a tadka — whole spices bloomed in hot oil and poured over at the last second, so it hits the surface and sizzles.
East Asian · 8 min · Easy
Frozen edamame pods boiled for five minutes and tossed with flaky salt, chili flakes and a little toasted sesame oil. One of the highest-protein snacks you can make from a freezer bag.
European · 5 min · Easy
Elderflower cordial cut with lemon, cucumber and mint over a lot of ice. Barely a recipe, and the most refreshing thing in the book.
Latin American · 20 min · Easy
Everything good about Mexican street corn, taken off the cob and into a bowl — charred kernels, a tangy lime dressing, chili, and a shower of herbs.
African · 40 min · Easy
Collards braised slowly with onion, garlic, ginger and turmeric until they turn silky and sweet. Mild, garlicky and green — the calm dish on an Ethiopian plate.
African · 35 min · Easy
Chickpea flour whisked into a spiced onion base until it becomes a thick, smoky, deeply savory stew. One of the fastest genuinely great things you can cook from a cupboard.
European · 40 min · Easy
Firm green lentils dressed while warm in a sharp Dijon vinaigrette, with plenty of shallot, herbs and walnuts. Good hot, better after an hour, excellent from the fridge.
South Asian · 60 min · Easy
Carrots grated fine and cooked down slowly in sweetened plant milk until the whole pan turns glossy and orange, with chopped cashews and raisins folded all the way through. Deeply sweet, faintly floral, and better the next day.
European · 35 min · Easy
Warm waxy potatoes, sliced into thick rounds and dressed while still hot in a sharp mustard-and-vinegar dressing loosened with stock, sharpened with finely diced yellow onion. No mayonnaise anywhere near it.
Mediterranean · 65 min · Easy
Giant white beans baked slowly in a sweet tomato sauce with dill and plenty of olive oil, until the top catches and the beans turn to cream. Greek taverna cooking at its simplest.
Mediterranean · 50 min · Easy
Fakes — the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.
African · 25 min · Easy
Peppers and onions softened down with harissa and white beans until jammy. One pan, big flavor, and almost entirely from cupboard and freezer.
Latin American · 10 min · Easy
Rice and cinnamon soaked overnight, blended and strained into a cloudy, faintly sweet, milky drink. Served very cold, it is the standard partner to anything spicy.
South Asian · 10 min · Easy
A dark, herby, aggressively savory spiced water — mint, cilantro, tamarind and roasted cumin. Drunk as an appetiser, and it genuinely works as one.
Curry powder bloomed in oil until it perfumes the whole kitchen, then chickpeas and potato simmered in coconut until soft and golden. Warming, cheap and quietly fiery.
Hibiscus steeped with ginger, clove and orange peel — the Caribbean Christmas drink, deep red and warmly spiced rather than simply tart.
Southeast Asian · 30 min · Easy
Bananas simmered in coconut milk with palm sugar and pandan until the syrup goes thick and caramel-brown. A bowlful of warm comfort.
Southeast Asian · 25 min · Easy
Bruised lemongrass and ginger simmered into a fragrant, faintly citrus syrup, then chilled and lengthened with lime. Clean and grassy rather than sweet.
Lemon juice and a whole bunch of mint blitzed with ice into a pale-green frozen slush. The drink of every Levantine summer street.
South Asian · 5 min · Easy
Ripe mango blended with plant yogurt and a pinch of cardamom into a thick, cold, barely-sweet drink. The traditional partner to anything fiery.
Southeast Asian · 50 min · Easy
Warm coconut-sweetened glutinous rice with cold ripe mango and a salty coconut sauce poured over. The salt is what makes it.
Mediterranean · 15 min · Easy
No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.
African · 50 min · Easy
The Ethiopian red lentil stew. Almost nothing in it, and yet — the berbere and a genuinely long onion cook do all the heavy lifting.
African · 55 min · Easy
Chickpeas and sweet potato in a warmly spiced tomato sauce, with dried apricots melting into it for a sweetness that plays against the cumin and cinnamon.
African · 15 min · Easy
Gunpowder green tea brewed strong over a fistful of spearmint, sweetened hot and poured over ice. Bracing, fragrant and very sweet, as it should be.
Mediterranean · 55 min · Easy
Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set — the lentils make it stick with you far longer than rice alone.
Indian lemonade, made savory with black salt and roasted cumin. Sweet, sour, salty and faintly smoky — the fastest cure there is for a hot afternoon.
A silky, deep green spinach curry with cubes of golden pan-fried tofu folded through it. All the comfort of palak paneer with none of the dairy.
European · 55 min · Easy
Whole pears simmered in spiced red wine until stained crimson to the core, then served in their own reduced syrup. Almost no work and looks like a great deal of it.
Latin American · 55 min · Easy
A thick, gently spiced lentil stew softened with squash-sweet carrot and finished with a hard squeeze of lime. Everyday Peruvian home cooking — cheap, filling and quietly excellent.
Caribbean · 10 min · Easy
Fresh pineapple blended with ginger and lime into a thick, golden punch. Sweet, sour and hot all at once, and it takes ten minutes.
Plant milk cooked down with cardamom and pistachio, then frozen hard in molds. Denser and slower-melting than ice cream because it is never churned.
Latin American · 55 min · Medium
A tangy green broth built from blistered tomatillos and chilies, poured over chewy hominy and white beans. The raw garnishes — cabbage, radish, lime — are half the dish, not decoration.
The North Indian kidney bean curry that's built for batch cooking — onions taken deep golden, tomatoes cooked until the oil separates, and a few beans mashed against the pan for a thick, creamy gravy without a drop of cream.
European · 60 min · Medium
The Provençal summer-vegetable stew, cooked the honest way — each vegetable browned so it keeps its character, then folded together to melt into a glossy, herby whole.
Red lentils collapsed into coconut milk with cumin and ginger. No soaking, no technique, and it thickens itself while you set the table.
Middle Eastern · 40 min · Easy
A tray of vegetables roasted hard, spooned over shop-bought hummus with lemon and parsley. Assembly more than cooking, and endlessly adaptable.
Middle Eastern · 15 min · Easy
A pale, fragrant cordial of lemon, sugar and rose water, diluted to order. Floral and cold and old-fashioned, and it keeps for weeks.
South Asian · 25 min · Easy
Thin, lacy gram-flour pancakes studded with onion, tomato, chili and cilantro. High-protein, naturally gluten-free, and on the plate in twenty-five minutes.
North American · 60 min · Easy
Whole carrots roasted buried in salt until they collapse to a silky, translucent texture, then peeled, sliced on a long diagonal and steeped in smoke, oil and vinegar. The salt crust does the work: it seasons and dehydrates at once.
Mediterranean · 20 min · Easy
Raw almonds roasted low until fragrant, then tossed warm with smoked paprika, cumin and a pinch of cayenne. Filling and full of healthy fats — portion them out.
A spicy vegetable relish of onion, pepper, carrot and beans in a curried tomato base. Served hot or cold alongside almost anything, and better the next day.
European · 50 min · Medium
Soft olive-oil-poached potatoes and onion set in a chickpea-flour batter, cooked slowly until the middle is just custardy. Good hot, better at room temperature.
North American · 15 min · Easy
Strawberries crushed into lemonade with a handful of basil. The basil sounds odd and is the entire reason to make it.
Mediterranean · 70 min · Medium
Sweet peppers packed with a lemony rice, pine-nut and herb filling and baked until they slump and blister. As good at room temperature as they are hot.
Caribbean · 15 min · Easy
Very ripe plantains fried until the sugars caramelize into dark, sticky edges and the middles turn to custard. Three ingredients and about ten minutes.
North American · 30 min · Easy
A hearty one-skillet breakfast: sweet potato diced small and browned until tender, then folded through smoky paprika, cumin and black beans. High-fiber, high-protein, and it holds you well into the afternoon.
Caribbean · 80 min · Easy
Grated sweet potato baked slowly with coconut milk and warm spice into a dense, sliceable pudding with a dark, sticky top.
Middle Eastern · 25 min · Easy
Sesame paste and hot sugar syrup worked together until it sets into a dense, flaky slab that melts on the tongue. Three ingredients, one critical temperature.
Southeast Asian · 40 min · Easy
Green curry paste fried in thick coconut cream until it splits and turns fragrant, then loosened into a fresh, hot, herby curry with eggplant, beans and tofu.
A fragrant, coconut-rich curry that comes together in the time it takes to cook rice. Sweet, salty, sour and hot, all balanced in one pan.
A smooth, golden lentil soup finished with paprika butter and a hard squeeze of lemon. Cheap, fast, and one of the most comforting bowls there is.
South Asian · 70 min · Project
Spiced vegetables and part-cooked basmati layered in a pot and steamed together so the rice takes on the masala from below while staying separate and fragrant on top.
Southeast Asian · 5 min · Easy
Soda chanh — lime juice and sugar syrup in a tall glass, topped with soda water and stirred at the table. Three ingredients, correctly assembled.
Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.
Ripe watermelon blended with water and lime into something lighter and more drinkable than juice. Five minutes of work and it tastes like the middle of summer.
Watermelon and mango cut small and salted early so they give up their water in a colander rather than in the bowl, then tossed with red onion, chili, lime and cilantro. Sweet, sharp and hot at once, and it stays a salsa instead of collapsing into juice.
Gnamakoudji — raw ginger blended, steeped and strained, then sharpened with lime and sweetened. Sold ice-cold on every roadside from Bamako to Abidjan.
Garlicky white beans wilted down with kale and lemon in a single pan. Substantial, cheap, and on the table in twenty minutes.
European · 120 min · Easy
A whole celeriac scored deep, rubbed with oil and thyme and roasted slowly until the outside goes mahogany and crackling and the inside turns sweet and custardy. It comes to the table whole and gets carved like a joint.
