During COVID-19, by now you’ve probably made all of your go-to plant-based dishes a couple of dozen times. For those of you who are getting a bit tired of your regular homemade vegan menu, we’ve pulled together some of our favorite traditional vegan dishes from around the globe that are easy to cook at home. So many cultures including Israeli, Indian, Thai, Spanish, and more have delicious traditional recipes that are completely devoid of all animal products. Add these to your recipe archive to bring new tastes to your repetitive cooking routine. Buen provecho!

1. Hummus from Israel

Hummus is a classic traditional food from Israel that is inherently vegan. There are many ways to add your flair to hummus such as blending in turmeric, roasted red peppers, or pine nuts. But, the classic garlic hummus is always delicious. Hummus is nutrient-dense and packed with protein and healthy fats from chickpeas. We love this recipe from Tourist Israel. Falafel is also vegan and goes great with homemade hummus.
Tel Aviv, Israel is often hailed as the unofficial vegan capital of the world as the bustling city has the largest percentage of vegans per capita on Earth and over 400 vegan or vegan-friendly restaurants. Kosher dietary laws ban the consumption of dairy and meat in the same meal. Look for items marked as parve, the Yiddish term for containing neither meat nor dairy.

2. Kitchari from India

Many ayurvedic dishes are naturally vegan including the delicious kitchari, a dish made of rice and lentils. Ayurveda is an ancient science from India focusing on a holistic diet and lifestyle practices that bolster the immune system and prevent disease.

Kitchari is one of the most important dishes in an Ayurvedic diet as it’s cleansing, healing, nourishing, and rejuvenating. Kitchari is easy to digest and believed to heal the gut and intestinal tract. Ayurveda states that a healthy digestive system supports a healthy mind and body.
The one-pot dish is composed of basmati rice and mung dal. Each chef puts their own spin on the dish, but we’re fans of this version from Art of Living that uses zucchini, carrots, celery, ginger, turmeric, cumin, coriander, Himalayan salt, olive oil, and cilantro.

3. Sarmale from Romania

Sarmale is a traditional Romanian dish eaten during the Christmas holiday season when those who observe Orthodox Catholic traditions fast from animal products. The original sarmale recipe was meat-free but today they’re sometimes served with minced meat.

It’s incredibly easy to make the stuffed cabbage rolls which are quite healthy as cabbage has plenty of nutrients and Vitamin C. Fermented cabbage leaves are stuffed with rice and whichever veggies the chef decides to add to the rice mix such as onions, carrots, and peppers. Yuzu Bakes recipe uses a mixture of buckwheat and wholegrain rice to make the dish extra healthy.

4. Pad Mee Korat from Thailand

Pad Mee Korat is a vegan version of pad Thai. The fried noodle dish is a local specialty of a Korat in Northeast of Thailand. Rice noodles contain no gluten, are egg-free, and have lower calories and carbs than other noodles. Recreate this version from Hot Thai Kitchen easily at home.
Built around its cruelty-free Buddhist tenets, Thai cuisine is often traditionally plant-based with modern renditions calling for meat and fish. Thai food rarely has any dairy. Thailand has over 330 vegan restaurants.
The Thai Vegetarian Festival in Phuket, also known as the Nine Emperor Gods Festival, is a nine-day celebration honored mostly by those of Chinese heritage. The festival is not for the faint of heart as devotees practice self-mutilation during the events.

5. Agatogo from Rwanda

Agatogo is a staple in Rwanda featuring local seasonal ingredients. In Rwanda, many of the ethnic groups follow plant-based diets. Agatogo typically calls for onion, garlic, tomato paste, green plantains, collard greens, peanuts, oil, salt, and water, but there are many variations of the dish based on what may be available or in season. The dish is full of vitamin-rich veggies and plantains which are a healthy source of carbohydrates. Because of the peanuts in the sauce, it also serves as a good source of protein. Try to replicate this version from Global Table Adventure at home.

6. Quinoa Solterito from Peru

Solterito is a typical entree from Arequipa, Peru. It usually calls for cheese but you can sub for a vegan version. Arequipa is recognized by UNESCO as a creative city in gastronomy. Quinoa is a key Peruvian ingredient that is now found around the globe as a great replacement for pasta or rice. Quinoa provides protein, unsaturated fatty acids, minerals (calcium, iron, and magnesium), and vitamins (E, B1, B2, and niacin). It also has a high content of total dietary fiber with 7 grams per 100 grams of raw quinoa. Recreate Marca Perú’s take on the dish.

7. Gallo Pinto from Costa Rica

Gallo Pinto is the national dish of Costa Rica and usually enjoyed for breakfast or as a side dish at lunch or dinner. It means spotted rooster but don’t worry, there’s no poultry in this sumptuous meal.

Everyone in Costa Rica has their variation of Gallo Pinto but the basics are white rice, black beans, peppers, onion, spices, and a lot of cilantro. In the Caribbean part of the country, they make the rice and beans with coconut milk. It’s a great source of fiber protein and will keep you full for hours! Follow the recipe on Minimalist Traveller.

Want something extra yummy and eye catching Checkout our top three highly rated natural vegan recipes below

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Source The Beet

Vegan lentil bolognese

This lentil bolognese loaded with vegetables and mushrooms is a delicious healthy and wholesome meal that comes together in less than 30 mins! It's a soy free and nut free recipe and can be made gluten free. Perfect for lunch, dinner and meal prep. Prep time: 5 mins, Cook time 20 mins. Total time 25 mins servings 3 calories 366kcal Ingredients For the lentil bolognese sauce 1tbsp olive oil 4.4 oz red lentils (125g) 1 onion chopped 1 carrot chopped 1 small stick celery optional 4 oz mushrooms 100g chopped 2 garlic cloves minced 1tbsp tomato paste 9 oz strained tomatoes 250 g 7 oz chopped tomatoes 200g 1 cup vegetable broth 250 ml 2tsp raw cane sugar to taste salt, pepper to taste Further ingredients 9oz spaghetti 125 g optional gluten free vegan parmesan or nutritional yeast flakes fresh herbs of choice Instructions 1. Heat oil in a skillet or pan over medium heat. Add the onion and saute until transluscent about 2 mins. 2. Stir in the carrots (celery if using), mushrooms, salt and pepper. Saute until mushrooms have cooked down and turning golden, about 5-7 mins. 3. Add tomato paste, spices and garlic. Roast for about 1-2 mins longer. 4. Then add lentils, tomatoes and vegetable broth and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15-20 minutes, until lentils are done and the bolognese sauce is thickened. Adjust consistency by adding more water if needed. Taste and adjust salt, pepper and spices. 5. In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain. 6. Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or yeast flakes and fresh herbs if you like. Enjoy! Notes For a lighter option, you can use Zucchini noodles , sweet potato noodles or spaghetti squash. Nutrition carbs 66.1g, protein 18.1 g, fat 2.1g

Source: @biancazapatka

Crispy Tofu Katsu

Prep time 20 mins cook time 10 mins Ingredients Tofu 1 300 g block firm tofu 10.5oz oil for frying Flour mixture 1/2 cup (80ml) soy milk or other non dairy milk 1/2 cup (40g) all purpose flour or sub gluten free flour. 1tbsp cornstarch 1tsp paprika powder 2/3 tsp salt Breadcrumb coating 3.5 oz (100g) panko bread crumbs or other gluten free breadcrumbs or crush cornflakes Sauce 4tbsp sweet chilli sauce or ketchup and garlic and chilli to taste 2 tbsp strained tomatoes 1-2 tbsp soy sauce or tamari 1/2 tbsp vegan worcestershire sauce optional For serving optional rice napa cabbage spring onions finely sliced to garnish sesame for garnish fresh limes Instructions 1. First cut the tofu into 3 slices. Then wrap it in paper towels (or in a clean tea towel) and squeeze out as much liquid as possible. It is best to place a heavy pan or another heavy object on top of it and set aside for about 1/2 hour until the tofu looks very dry. 2. Now take 2 shallow bowls. In one bowl, whisk together all the ingredients for the flour mixture (soy milk , flour, corn starch, paprika powder and salt). Place the panko breadcrumbs into the other bow. 3. Dip the tofu slices into the flour mixture first, then roll them in the panko breadcrumbs and finally place them on a plate. 4. Heat some oil in a large pan and fry the breaded tofu slices for about 5 minutes on each side until golden brown and crispy. 5. Meanwhile cook the rice, chop the napa cabbage and stir together all the ingredients for the sauce. 6. Cut the crispy tofu katsu into slices and serve it over rice and napa cabbage with the sauce. Sprinkle with fresh spring onions and sesame seeds as desired. Drizzle a splash of lime juice over your meal and enjoy it! Notes For a low fat option you can also bake the tofu katsu Nutrition facts are calculated without side dishes and sauce. Nutrition serving 1 calories 287 kcal carbs 40g protein 16g fat 7g saturated fat 1g sodium 777mg potassium 117 mg fiber 3g sugar 3g vitamin A 103iu Vit C 2 mg Calcium 222mg Iron 4mg

Source: @biancazapatka

Strawberry watermelon popsicles

Prep time 5 mins Calories 29.2 serving 6 popsicles Ingredients 8.8 oz strawberries fresh or frozen 8.8oz watermelon cut into pieces and deseeded 1 lime juice and a bit of zest Instructions 1. cut the watermelon into large chunks and remove the seeds. If using frozen strawberries, rinse under warm water to get rid of the ice crystals. Then cut into halves. 2. Add all ingredients to a blender and blend until smooth (or use an immersion stick blender) 3. Pour the smoothie mixture into popsicle molds, leaving a little space at the top for them to expand. Insert sticks and freeze for at least 4 hrs or until hard. 4. Run the mold under warm water for a few seconds to loosen them up as needed, then remove from the mold. 5. Enjoy Nutrition Carbs 7.5g Protein 0.6g fat 0.2g Saturated fat 0.1g Sodium 1.1. mg Potassium 121.8 mg Fiber 1.3 g Sugar 4.8g Vitamin A 247.7IU Vitamin C 31.1 mg calcium 13.3mg Iron 0.3mg

Source: @biancazapatka

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