Vegetarian Dinner Ideas

Afghan Bolani Potato Flatbread with Mint Yogurt

Thin flatbreads stuffed with spiced mashed potato and scallion, griddled crisp, with mint yogurt.

• 45 min
• Serves 2
• Vegetables

Albanian Baked Feta and Peppers

Roasted peppers, tomatoes, feta and olives bake together for a bright Albanian-inspired vegetarian dinner.

• 35 min
• Serves 4
• Feta

Albanian Fërgesë Peppers and Cheese

Albanian Fërgesë Peppers and Cheese is a practical 30-minute dinner for 2, layering 2 bell peppers, diced with 5 oz feta cheese, crumbled and bright sweet paprika.

• 30 min
• Serves 2
• Cheese

Albanian Qifqi Rice Herb Bites with Tomato Sauce

Crisp rice-and-herb bites with peppery tomato sauce become a fun 45-minute Albanian-inspired vegetarian dinner for two.

• 45 min
• Serves 2
• Rice

Algerian Doubara Bean and Chickpea Bowl

Warm fava beans and chickpeas in a cumin and harissa broth, poured over bread and finished with olive oil and lemon.

• 40 min
• Serves 3
• Beans

Algerian Mhadjeb Red Lentil Flatbreads

Crisp semolina parcels with a warmly spiced red-lentil and tomato filling make a satisfying handheld dinner for two.

• 50 min
• Serves 2
• Lentils

Alsatian Tarte Flambée with Leeks

Alsatian Tarte Flambée with Leeks is a practical 30-minute dinner for 2, layering 2 thin flatbreads with 1 large leek, thinly sliced and bright caraway seeds.

• 30 min
• Serves 2
• Vegetables

Andalusian Espinacas con Garbanzos with Egg

Spinach, chickpeas, warm paprika, and a soft egg become a robust 30-minute Andalusian-style vegetarian supper for two.

• 30 min
• Serves 2
• Chickpeas

Andes Mediterranean Quinoa Feta Stuffed Peppers

Bell peppers roasted and filled with quinoa, feta, and olives, then baked until the tops brown.

• 50 min
• Serves 3
• Quinoa

Andorran Trinxat with Mushrooms

Andorran Trinxat with Mushrooms is a practical 35-minute dinner for 2, layering 1 lb potatoes, cubed with 3 cups shredded cabbage and bright fresh thyme.

• 35 min
• Serves 2
• Vegetables

Antiguan Fungee and Peppery Lentils

Creamy cornmeal fungee and peppery tomato lentils make a colorful, vegan Caribbean-style plate.

• 35 min
• Serves 3
• Lentils

Appalachian Pinto Bean Skillet with Cornbread Crumbs

Smoky pinto beans simmered thick in a skillet under a layer of toasted cornbread crumbs.

• 30 min
• Serves 2
• Beans

Argentine Humita Corn Skillet

A creamy baked corn and cheese skillet with roasted pepper is an easy vegetarian comfort dinner.

• 35 min
• Serves 2
• Corn

Argentine Humita Croquettes with Herb Yogurt

Sweetcorn and cheese croquettes fried until crisp, served with a paprika herb yogurt.

• 45 min
• Serves 4
• Vegetables

Argentine Provoleta Mushroom Toasts

Provolone melted in a hot pan until it forms a crust, spooned over garlicky mushrooms on toast.

• 20 min
• Serves 3
• Mushrooms

Argentine Zapallitos Rellenos with Quinoa

Round zucchini hollowed out and baked with a quinoa, tomato, and cheese filling.

• 45 min
• Serves 2
• Vegetables

Armenian Eech Apricot Bulgur Bowls

Tomato bulgur, herbs, apricots, and toasted almonds make a vivid 30-minute vegan Armenian-inspired dinner for two.

• 30 min
• Serves 2
• Grains

Armenian Jingalov Hats Herb Flatbreads

Armenian Jingalov Hats Herb Flatbreads is a practical 35-minute dinner for 2, layering 4 small flour tortillas with 4 cups mixed herbs and greens, chopped and bright ground sumac.

• 35 min
• Serves 2
• Vegetables

Armenian Pasuts Dolma Lentil Stuffed Cabbage

Armenian Pasuts Dolma Lentil Stuffed Cabbage is a practical 55-minute dinner for 3, layering 8 cabbage leaves with 1 cup cooked green lentils and bright ground allspice.

• 55 min
• Serves 3
• Lentils

Armenian Spas Yogurt Barley Soup

Armenian Spas Yogurt Barley Soup is a practical 40-minute dinner for 2, layering 3/4 cup pearl barley with 1 cup plain yogurt and bright dried mint.

• 40 min
• Serves 2
• Yogurt

Armenian Tanapur Yogurt Wheat Soup

Yogurt, wheat berries, mint, and herbs make a gently tangy 40-minute Armenian vegetarian soup for two.

• 40 min
• Serves 2
• Grains

Armenian Vospov Kofte Lentil Patties with Yogurt

Red lentil and bulgur patties with lemony yogurt turn Armenian-inspired vospov kofte into a satisfying meal for two.

• 45 min
• Serves 2
• Lentils

Assamese Khar Chickpea Pumpkin Stew

A gentle Assamese-inspired chickpea and pumpkin stew balances warm spices, greens, and a tangy lime finish.

• 35 min
• Serves 2
• Chickpeas

Australian Bush Tomato Mushroom Damper Toasts

Skillet damper-style bread topped with mushrooms, greens, and a bush-tomato-inspired relish makes an unusual vegetarian dinner.

• 45 min
• Serves 2
• Mushrooms

Austrian Eiernockerl with Peas and Chives

Tender egg noodles with peas, caramelized onion, and chives make a bright 25-minute Austrian-style dinner for two.

• 25 min
• Serves 2
• Eggs

Austrian Erdäpfelgulasch with Paprika

Austrian Erdäpfelgulasch with Paprika is a practical 45-minute dinner for 3, layering 1 lb waxy potatoes, cubed with 1 red bell pepper, diced and bright sweet paprika.

• 45 min
• Serves 3
• Potatoes

Austrian Käsespätzle with Crispy Onions

Soft egg noodles, melted cheese and crunchy onions make a rich Austrian alpine-style vegetarian dinner.

• 40 min
• Serves 4
• Egg Noodles

Azerbaijani Dovga Yogurt Herb Soup

Azerbaijani Dovga Yogurt Herb Soup is a practical 35-minute dinner for 2, layering 1 cup plain yogurt with 1 can chickpeas, drained and bright dried mint.

• 35 min
• Serves 2
• Yogurt

Azerbaijani Kutab Pumpkin Flatbreads

Azerbaijani Kutab Pumpkin Flatbreads is a practical 40-minute dinner for 2, layering 4 small flour tortillas with 2 cups grated pumpkin or butternut squash and bright ground sumac.

• 40 min
• Serves 2
• Vegetables

Azerbaijani Qoyut Ash Herb Soup

Azerbaijani Qoyut Ash Herb Soup is a practical 40-minute dinner for 3, layering 1 can white beans, drained with 1 cup cracked wheat and bright fresh cilantro.

• 40 min
• Serves 3
• Beans

Bahamian Johnnycake Breakfast Sandwiches

Soft johnnycake split and filled with folded eggs, cheese, and tomato.

• 35 min
• Serves 3
• Eggs

Bajan Macaroni Pie with Spiced Tomatoes

A compact baked macaroni pie with browned cheese and warmly spiced tomatoes on the side.

• 45 min
• Serves 2
• Pasta

Bangladeshi Bhuna Khichuri with Egg

A warmly spiced rice and lentil pot becomes dinner with a jammy egg, fried onion, and lemon.

• 40 min
• Serves 2
• Lentils

Bangladeshi Dal Puri with Aloo Curry

Split peas ground and sealed inside puri dough, fried until they balloon, with a potato curry.

• 50 min
• Serves 3
• Lentils

Barbadian Cou-Cou with Tomato Lentils

Okra-studded cornmeal cou-cou and richly seasoned tomato lentils make a quick meat-free Bajan-inspired supper.

• 40 min
• Serves 4
• Lentils

Belizean Coconut Bean Rice with Roasted Pumpkin

Rice and beans cooked in coconut milk with allspice, served with caramelised roast pumpkin.

• 45 min
• Serves 2
• Beans

Belizean Fry Jacks with Beans and Eggs

Puffy fried dough, black beans and softly cooked eggs turn a Belizean breakfast classic into a hearty dinner.

• 35 min
• Serves 2
• Eggs

Belizean Garnaches with Black Beans

Crisp fried tortillas spread with refried black beans and topped with pickled cabbage and cheese.

• 25 min
• Serves 3
• Beans

Belizean Salbutes with Black Beans

Crisp corn tortillas topped with black beans, cabbage, tomato, and avocado bring Belizean salbute-inspired crunch to dinner.

• 35 min
• Serves 4
• Black Beans

Bengali Dhokar Dalna Lentil Cake Curry

Seared lentil cakes absorb a fragrant Bengali-style tomato gravy for a special vegetarian dinner without meat.

• 55 min
• Serves 2
• Split Peas

Beninese Amiwo Tomato Cornmeal Bowls with Black-Eyed Peas

Tomato-tinted cornmeal and gingery black-eyed peas create a bright, plant-based West African-inspired bowl.

• 35 min
• Serves 3
• Black Eyed Peas

Bhutanese Ema Datshi Mushroom Skillet

A quick, chile-forward Bhutanese-inspired skillet of mushrooms, peppers, and cheese for a cozy small dinner.

• 35 min
• Serves 2
• Mushrooms

Bhutanese Kewa Datshi Potato Cheese Stew

Potatoes simmered with chilies and melted into a loose cheese sauce, served with red rice.

• 35 min
• Serves 2
• Vegetables

Bhutanese-Inspired Chile Cheese Stew with Red Rice

Tender green chiles and tomatoes melt into a simple cheese sauce served with earthy red rice.

• 40 min
• Serves 4
• Cheese

Bolivian Aji de Lentejas with Quinoa

Lentils stewed in a red aji and cumin sauce with potato, served over quinoa.

• 45 min
• Serves 3
• Lentils

Bolivian Silpancho Mushroom Bowls

Crisp mushrooms, rice, potatoes, tomato salsa, and a runny egg make an approachable Silpancho-inspired dinner bowl.

• 45 min
• Serves 2
• Mushrooms

Botswanan Morogo Bean Stew with Pap

Greens and beans stewed with tomato and onion, served with stiff maize pap cooked until it pulls from the pan.

• 45 min
• Serves 3
• Beans

Brazilian Acaraje-Inspired Black-Eyed Pea Fritters

Whipped black-eyed pea fritters fried until puffed, split and filled with a chili and pepper relish.

• 45 min
• Serves 2
• Beans

Brazilian Black Bean and Collard Rice Bowls

Garlicky rice, smoky black beans, tender collards, orange, and crisp cassava farofa make a colorful vegan bowl.

• 35 min
• Serves 4
• Black Beans

Brazilian Cuscuz Paulista Vegetable Cups

Steamed cornmeal packed into a mould with vegetables, hearts of palm, and olives, then turned out.

• 50 min
• Serves 2
• Vegetables

Brazilian Moqueca de Banana with Coconut Rice

Plantains, peppers, tomatoes, coconut milk, and lime create a fast vegan Moqueca-inspired supper over coconut rice.

• 40 min
• Serves 4
• Plantains

Brazilian Moqueca de Banana with Rice

Green banana simmered in a coconut, tomato, and pepper moqueca finished with palm oil.

• 35 min
• Serves 3
• Vegetables

Brazilian Tapioca Crepes with Cheese and Greens

Tapioca starch hydrated and sieved, then cooked into pale crepes that set around melting cheese.

• 25 min
• Serves 4
• Vegetables

Bulgarian Gyuveche Vegetable Egg Bake

Eggplant, peppers, tomato, feta, and eggs bake into a 50-minute Bulgarian vegetarian dinner for two.

• 50 min
• Serves 2
• Vegetables

Bulgarian Mish-Mash Egg and Pepper Skillet

Bulgarian Mish-Mash Egg and Pepper Skillet is a practical 25-minute dinner for 2, layering 4 large eggs with 2 bell peppers, diced and bright fresh parsley.

• 25 min
• Serves 2
• Eggs

Bulgarian Spinach Banitsa with Feta

Crisp phyllo pockets of spinach, feta and egg pair with a tomato-cucumber salad for two.

• 40 min
• Serves 2
• Spinach

Burkinabe Riz Gras Vegetable Skillet

Rice cooked directly in a reduced tomato and vegetable broth so every grain takes on colour and flavour.

• 45 min
• Serves 3
• Rice

Burmese Laphet Thoke Chickpea Salad

A raw tea-leaf salad tossed with chickpeas, crisp nuts, and cabbage, dressed with lime and fish sauce.

• 20 min
• Serves 2
• Lentils

Burmese Shan Tofu Noodle Salad

Chickpea tofu set until firm, then sliced over noodles with a garlicky chili dressing.

• 30 min
• Serves 2
• Tofu

Burmese Tea Leaf-Inspired Cabbage Tofu Salad

Crunchy cabbage, crisp tofu, peanuts and a tangy green-tea dressing make a quick composed salad.

• 30 min
• Serves 4
• Tofu

Burundian Bean and Plantain Stew

Red beans, tender plantain, tomato, and greens cook into a colorful vegetarian stew for two.

• 35 min
• Serves 2
• Beans

California Walnut Mole Enchiladas

Tortillas rolled around black beans and vegetables under a quick walnut and chili mole.

• 45 min
• Serves 2
• Vegetables

Californian Avocado and Black Bean Tostadas

Crisp tostadas layered with cumin black beans, mashed avocado, and salsa verde.

• 20 min
• Serves 4
• Beans

Cambodian Samlor Machu Kroeung Tofu Soup

A tangy Cambodian-inspired tofu soup layers lemongrass, tomato, pineapple, and herbs in a quick, light dinner.

• 40 min
• Serves 2
• Tofu

Cameroonian Koki Bean Cakes

Black-eyed peas blended to a batter, whipped with palm oil until light, and steamed in leaves or foil into savoury cakes.

• 55 min
• Serves 3
• Beans

Cape Verdean Cachupa Quick Skillet

Hominy, beans, and sweet potato simmered with bay and paprika until thick, then crisped in the pan the next-day way.

• 55 min
• Serves 4
• Beans

Cape Verdean Cachupa-Inspired Bean and Corn Stew

Beans, corn, sweet potato, and greens create a hearty plant-based stew inspired by Cape Verdean comfort food.

• 50 min
• Serves 4
• Beans

Caribbean Jerk Jackfruit Flatbreads

Jackfruit tossed in jerk spice and roasted until edges crisp, piled onto flatbread with pineapple slaw.

• 30 min
• Serves 2
• Jackfruit

Catalan Calçots with Romesco Lentil Salad

Charred scallions, nutty romesco, and lentils make a smoky 35-minute Catalan-inspired vegan dinner for two.

• 35 min
• Serves 2
• Vegetables

Catalan Escalivada with Romesco Lentils

Charred peppers, eggplant and onions sit over lentils with a nutty Catalan-style romesco sauce.

• 45 min
• Serves 4
• Lentils

Chamorro Red Rice Tofu Skillet

Rice coloured and seasoned with achiote, cooked with tofu and vegetables into a single skillet dinner.

• 35 min
• Serves 2
• Tofu

Chhattisgarhi Chila Rice Pancakes with Tomato Chutney

Thin rice-and-lentil pancakes pair with a smoky tomato chutney for an easy Chhattisgarhi-inspired meatless supper.

• 40 min
• Serves 2
• Rice Flour

Chiapas Chipilin Corn Soup

A brothy corn and greens soup finished with masa dumplings and crumbled fresh cheese.

• 35 min
• Serves 2
• Vegetables

Chilean Charquican Squash Skillet

Squash, potatoes, corn, and green beans become a colorful Chilean-inspired Charquican-style skillet finished with a soft egg.

• 45 min
• Serves 3
• Squash

Chilean Charquican Vegetable Hash

Squash, potato, corn, and green beans cooked down and crushed into a soft, savoury hash.

• 35 min
• Serves 2
• Vegetables

Chilean Porotos Granados with Corn

Creamy cranberry beans, squash and sweet corn form a satisfying vegetarian Chilean-style bowl.

• 35 min
• Serves 2
• Beans

Chinese Clay Pot Tofu with Mushrooms

Silky tofu, mushrooms, and napa cabbage simmer in a glossy garlic-ginger sauce for a cozy vegetarian meal.

• 30 min
• Serves 2
• Tofu

Chinese Hakka Lei Cha Vegetable Rice Bowl

A pounded green tea, peanut, and herb broth poured over rice and stir-fried vegetables.

• 35 min
• Serves 2
• Vegetables

Chinese Hakka Stuffed Tofu with Greens

Tender tofu pockets filled with mushroom and minced vegetables braise briefly with greens in a fragrant Hakka-inspired sauce.

• 45 min
• Serves 2
• Tofu

Chinese Hunan Cumin Tofu Stir-Fry

Tofu fried until crisp and tossed with whole cumin seed, chili, and garlic over high heat.

• 20 min
• Serves 2
• Tofu

Chinese Shaanxi Liangpi Chilled Noodles

Cold wide noodles dressed in chili oil, black vinegar, and garlic water with cucumber and sprouts.

• 25 min
• Serves 2
• Vegetables

Chinese Sichuan Yuxiang Eggplant with Rice

Eggplant fried soft then coated in a sweet, sour, and spicy yuxiang sauce.

• 35 min
• Serves 2
• Vegetables

Chinese Suan La Fen Sweet Potato Noodles

Slippery sweet potato noodles in a hot and sour broth with chili oil, peanuts, and pickled greens.

• 25 min
• Serves 2
• Vegetables

Chinese Yunnan Mushroom Rice Noodles

Rice noodles in a mushroom broth with browned wild mushrooms, chili, and herbs.

• 30 min
• Serves 2
• Vegetables

Chipotle Black Bean and Corn Stuffed Peppers with Cilantro Lime Crema

Chipotle Black Bean and Corn Stuffed Peppers with Cilantro Lime Crema bring a unique and plant-based twist to classic Mexican flavors.

• 30 min
• Serves 3
• Vegetables

Colombian Arepa de Huevo-Inspired Egg Tostadas

Corn arepas puffed in hot oil, split, filled with a whole egg, and fried again until set.

• 30 min
• Serves 3
• Eggs

Colombian Hogao Lentil Arepas

Griddled corn arepas topped with lentils and hogao, the slow-cooked Colombian tomato and scallion sauce.

• 35 min
• Serves 2
• Lentils

Colombian Patacones with Hogao and Cheese

Crisp plantain rounds topped with cooked tomato-onion hogao and queso fresco make a quick vegetarian plate.

• 35 min
• Serves 2
• Vegetables

Comorian Coconut Lentil Pilaf

Rice and lentils steamed together in spiced coconut milk with cardamom, cinnamon, and ginger.

• 45 min
• Serves 3
• Lentils

Congolese Pondu Mushroom Stew

Greens and mushrooms slow-cooked into a peanut butter sauce until thick, dark, and glossy, served over rice.

• 50 min
• Serves 3
• Mushrooms

Congolese-Inspired Saka Saka with Peanut Beans

Dark greens, beans, tomatoes, and peanut butter make a rich plant-based stew inspired by Saka Saka.

• 40 min
• Serves 4
• Beans

Corsican Pulenda with Mushrooms and Greens

Chestnut polenta, garlicky mushrooms, and greens form a distinctive 40-minute vegan Corsican-inspired supper for two.

• 40 min
• Serves 2
• Mushrooms

Costa Rican Casado Lentil Plates

A plated casado of rice, stewed lentils, fried plantain, and a sharp tomato and cabbage salad.

• 40 min
• Serves 4
• Lentils

Costa Rican Casado with Black Beans and Plantains

Rice, seasoned black beans, sweet plantains, cabbage salad and avocado share one balanced plate.

• 45 min
• Serves 4
• Black Beans

Costa Rican Gallo Pinto with Plantain and Eggs

Day-old rice fried with black beans and their liquid until stained and savoury, with eggs and plantain.

• 30 min
• Serves 4
• Eggs

Crispy Sesame Tofu Rice Bowls with Ginger Cucumber Slaw

Golden sesame-glazed tofu, steamed rice, and a crisp ginger cucumber slaw make a fresh, practical weeknight bowl.

• 35 min
• Serves 4
• Tofu

Croatian Soparnik Chard Flatbread

Croatian Soparnik Chard Flatbread is a practical 40-minute dinner for 2, layering 2 thin pizza bases with 5 cups swiss chard, chopped and bright olive oil and garlic.

• 40 min
• Serves 2
• Vegetables

Cuban Black Bean Soup with Orange Cumin

Black beans simmered with cumin and bell pepper, finished with orange juice and vinegar.

• 40 min
• Serves 3
• Beans

Cuban Picadillo Lentil Stuffed Plantains

Roasted plantains filled with olives, raisins, tomatoes, and lentils deliver a bright Cuban Picadillo-inspired vegan dinner.

• 45 min
• Serves 4
• Plantains

Curacao Pumpkin Pancakes with Goat Cheese

Sweet pumpkin pancakes fried in butter and topped with tangy goat cheese and chives.

• 30 min
• Serves 2
• Vegetables

Cypriot Halloumi Grain Bowls with Lemon Herbs

Seared halloumi, lemony grains and crunchy vegetables make a fresh Mediterranean bowl.

• 35 min
• Serves 4
• Halloumi

Cypriot Louvi Beans with Chard and Lemon

Black-eyed peas, tender chard and plenty of lemon make a simple Cypriot-inspired vegan supper for two.

• 30 min
• Serves 2
• Beans

Cypriot Trachanas Halloumi Soup

Cypriot Trachanas Halloumi Soup is a practical 35-minute dinner for 2, layering 3/4 cup cracked wheat with 4 oz halloumi, cubed and bright fresh mint.

• 35 min
• Serves 2
• Cheese

Czech Kulajda Mushroom Dill Soup

Czech Kulajda Mushroom Dill Soup is a practical 35-minute dinner for 2, layering 10 oz mushrooms, sliced with 12 oz potatoes, cubed and bright fresh dill.

• 35 min
• Serves 2
• Mushrooms

Czech Smazeny Syr with Potato Wedges

Crisp breaded cheese, oven potato wedges and a tart cabbage salad make a Czech pub-style dinner for two.

• 40 min
• Serves 2
• Cheese

Danish Biksemad Root Vegetable Egg Skillet

Crisp potatoes, beets, cabbage, and fried eggs make a colorful 35-minute Danish-style vegetarian skillet for two.

• 35 min
• Serves 2
• Vegetables

Danish Smørrebrød Beetroot Egg Open Sandwich

Danish Smørrebrød Beetroot Egg Open Sandwich is a practical 20-minute dinner for 2, layering 4 slices rye bread with 3 large eggs and bright fresh dill.

• 20 min
• Serves 2
• Eggs

Detroit Coney-Style Lentil Dogs

A fine-textured lentil chili spooned over hot dogs with mustard and raw onion, Detroit style.

• 30 min
• Serves 4
• Lentils

Dominican Mangu with Eggs and Pickled Onion

Green plantains boiled and mashed smooth with their own cooking water, topped with pickled onion and eggs.

• 30 min
• Serves 2
• Eggs

Dominican Sancocho Vegetable Bowls

A thick root-vegetable sancocho with corn, cilantro, and lime, thickened by the starches themselves.

• 50 min
• Serves 3
• Vegetables

Dominican Sancocho-Style Chickpea Soup

Root vegetables, corn, chickpeas, and herbs create a speedy vegan soup inspired by the comforting flavors of Dominican Sancocho.

• 50 min
• Serves 4
• Chickpeas

Dungan Spicy Cold Noodles

Cold wheat noodles with cucumber, vinegar, and a cumin-scented chili oil.

• 25 min
• Serves 2
• Vegetables

Ecuadorian Llapingachos with Avocado and Peanut Sauce

Golden cheese-filled potato cakes with creamy peanut sauce, avocado and tomato salad make a memorable vegetarian plate.

• 60 min
• Serves 4
• Potatoes

Ecuadorian Llapingachos with Peanut Sauce

Cheese-stuffed potato cakes griddled until crisp, served with a peanut sauce and avocado.

• 45 min
• Serves 4
• Vegetables

Ecuadorian Locro de Papa with Avocado

A thick Andean potato and cheese soup coloured with achiote, served with avocado.

• 40 min
• Serves 2
• Vegetables

Egyptian Feteer Spinach Cheese Folds

Layered pastry folded around spinach and salty white cheese, baked until the layers separate and crisp.

• 40 min
• Serves 2
• Spinach

Egyptian Koshari Express with Crispy Onions

Lentils, rice, and macaroni layered under a cumin tomato sauce and a heap of crisp fried onions.

• 50 min
• Serves 4
• Lentils

Egyptian Koshari with Crispy Onions

Lentils, rice, pasta and chickpeas are layered with spiced tomato sauce and crisp onions.

• 55 min
• Serves 4
• Lentils

Emirati Chebab Cardamom Pancakes with Labneh

Emirati Chebab Cardamom Pancakes with Labneh is a practical 30-minute dinner for 2, layering 3/4 cup flour with 2 large eggs and bright ground cardamom.

• 30 min
• Serves 2
• Eggs

Emirati Regag Chips with Chickpea Tomato Stew

Emirati Regag Chips with Chickpea Tomato Stew is a practical 35-minute dinner for 2, layering 2 flatbreads, crisped and broken with 2 cans chickpeas, drained and bright ground cardamom.

• 35 min
• Serves 2
• Beans

English Bubble and Squeak with Fried Egg

English Bubble and Squeak with Fried Egg is a practical 25-minute dinner for 2, layering 2 cups cooked mashed potatoes with 2 cups shredded cabbage and bright ground nutmeg.

• 25 min
• Serves 2
• Eggs

Eritrean Fitfit Tomato Yogurt Salad

Torn injera folded through a warm berbere-spiced tomato saute and cool yogurt, served straight away while the bread still has bite.

• 20 min
• Serves 2
• Bread

Eritrean Shiro with Tomatoes

Chickpea flour and tomato cook into a velvety, berbere-scented stew for a fast and hearty meal.

• 25 min
• Serves 2
• Chickpeas

Eritrean Zigni Lentil Stew

Red lentils cooked down with berbere, fenugreek, and slow-melted onions into a deep, fiery stew.

• 45 min
• Serves 3
• Lentils

Estonian Kama Savory Buckwheat Pancakes

Estonian Kama Savory Buckwheat Pancakes is a practical 25-minute dinner for 2, layering 3/4 cup buckwheat flour with 2 large eggs and bright fresh dill.

• 25 min
• Serves 2
• Eggs

Estonian Mulgipuder with Roasted Root Vegetables

A buckwheat-potato mash with roasted roots and dill makes a hearty 50-minute vegan Estonian-inspired dinner for two.

• 50 min
• Serves 2
• Vegetables

Estonian Mushroom Barley Soup

Nutty barley, earthy mushrooms and dill make a simple Estonian-inspired soup with enough body for two.

• 45 min
• Serves 2
• Mushrooms

Eswatini Sishwala Pumpkin Peanut Stew

Pumpkin stewed with peanut butter until silky, served with stiff maize sishwala beaten smooth.

• 50 min
• Serves 3
• Pumpkin

Ethiopian Atakilt Wat Cabbage Potato Stew

Turmeric-scented cabbage, potatoes, carrots, and green beans make a bright vegetarian dinner with flatbread.

• 35 min
• Serves 2
• Vegetables

Ethiopian Azifa Lentil Salad with Berbere Potatoes

Tangy lentils and crisp berbere-roasted potatoes turn the classic Azifa flavor profile into a fast vegan dinner.

• 40 min
• Serves 3
• Lentils

Ethiopian Gomen Beet Bowl

Collard greens cooked slowly with garlic and cardamom alongside earthy roasted beets and chickpeas.

• 35 min
• Serves 2
• Greens

Ethiopian Misir Wat with Teff Flatbread

Red lentils simmered into a thick berbere stew over slowly melted onions, scooped up with flatbread.

• 45 min
• Serves 3
• Lentils

Ethiopian Mushroom Tibs Skillet

Mushrooms and peppers seared hard over high heat and tossed with berbere and rosemary butter.

• 30 min
• Serves 2
• Mushrooms

Ethiopian-Inspired Misir Wot with Braised Cabbage

Berbere-spiced red lentils pair with turmeric-braised cabbage, carrots, and potatoes for a deeply warming vegan meal.

• 45 min
• Serves 4
• Lentils

Fijian Rourou Coconut Taro Leaf Curry

Taro leaves or spinach slowly stewed in turmeric coconut milk until dark, silky, and thick.

• 45 min
• Serves 3
• Greens

Fijian Vakalolo Savory Pumpkin Coconut Bowl

Pumpkin and chickpeas simmered in coconut milk with ginger, lime, and chili until thick and sweet-savoury.

• 40 min
• Serves 2
• Pumpkin

Filipino Ginisang Munggo Squash Stew

Mung beans, squash, tomato, and greens make a satisfying Filipino-style stew that tastes even better with rice.

• 40 min
• Serves 2
• Mung Beans

Filipino Laing Coconut Taro Leaves

Taro leaves or spinach simmered undisturbed in coconut milk with chili and shrimp paste.

• 35 min
• Serves 2
• Vegetables

Filipino Tortang Talong Eggplant Omelet

Whole eggplants charred, peeled, flattened, and fried inside a seasoned egg batter.

• 35 min
• Serves 2
• Eggs

Finnish Karelian Pie Egg Butter Bowls

Warm rye Karelian pies over rice, topped with munavoi, the Finnish egg butter of chopped hard-boiled egg mashed into softened butter.

• 35 min
• Serves 2
• Eggs

French Pissaladiere Mushroom Flatbreads

French Pissaladiere Mushroom Flatbreads is a practical 30-minute dinner for 2, layering 2 small naan flatbreads with 8 oz mushrooms, thinly sliced and bright fresh thyme.

• 30 min
• Serves 2
• Vegetables

French Ratatouille with Herbed Couscous

Slow-softened summer vegetables and herbed couscous deliver a colorful, vegetable-forward dinner for two.

• 40 min
• Serves 2
• Vegetables

French Socca with Ratatouille Relish

French Socca with Ratatouille Relish is a practical 40-minute dinner for 2, layering 3/4 cup chickpea flour with 1 small zucchini, diced and bright herbes de Provence.

• 40 min
• Serves 2
• Vegetables

Gambian Benechin Vegetable Rice

Rice cooked in a concentrated tomato broth with cabbage, carrot, and black-eyed peas so it takes on the colour of the pot.

• 50 min
• Serves 4
• Rice

Georgian Adjaruli Khachapuri with Tomato Salad

Boat-shaped bread with molten cheese and fully baked egg joins a crisp tomato salad in a Georgia-inspired dinner for two.

• 45 min
• Serves 2
• Cheese

Georgian Elarji Cornmeal Cheese Pull

Georgian Elarji Cornmeal Cheese Pull is a practical 35-minute dinner for 2, layering 3/4 cup quick-cooking polenta with 5 oz mozzarella, grated and bright fresh herbs.

• 35 min
• Serves 2
• Cheese

Georgian Lobiani Red Bean Flatbreads

Crisp store-bought flatbreads stuffed with spiced red beans make a useful 35-minute vegan Georgian-style dinner for two.

• 35 min
• Serves 2
• Beans

Georgian Lobio Beans with Herbed Corn Cakes

Creamy red beans seasoned with coriander and herbs pair with crisp, quick skillet corn cakes.

• 45 min
• Serves 4
• Beans

Georgian Pkhali Spinach Walnut Toasts

Georgian Pkhali Spinach Walnut Toasts is a practical 25-minute dinner for 2, layering 10 oz spinach, blanched and squeezed with 1/2 cup walnuts, toasted and bright ground coriander.

• 25 min
• Serves 2
• Vegetables

German Schupfnudeln Sauerkraut Apple Skillet

Pan-crisp potato noodles, tangy sauerkraut, and apple create a fast 30-minute German-inspired vegetarian skillet for two.

• 30 min
• Serves 2
• Pasta

Ghanaian Kelewele Chickpea Bowl

Ripe plantain tossed in ginger, cayenne, and nutmeg and fried crisp, served with warm chickpeas and lime rice.

• 25 min
• Serves 2
• Chickpeas

Ghanaian Red Red Bean Stew with Plantains

Black-eyed peas simmer in a gingery tomato stew and are served with caramelized ripe plantains.

• 45 min
• Serves 4
• Black Eyed Peas

Ghanaian Red Red Plantain and Beans

Black-eyed peas stewed in red palm oil and tomato, served with sweet fried plantain and avocado.

• 35 min
• Serves 3
• Beans

Ghanaian Waakye with Egg and Tomato Stew

Rice and black-eyed peas are served with egg, tomato stew, and sweet plantain in a bright two-person bowl.

• 40 min
• Serves 2
• Beans

Goan Uddamethi Mushroom Coconut Curry

Mushrooms simmer with coconut, fenugreek, and tomato in a fragrant Goan-inspired curry that is ready in one pan.

• 35 min
• Serves 2
• Mushrooms

Golden Crispy Gnocchi with Truffle Honey Glaze and Citrus Ricotta

This dish takes a classic Italian gnocchi and transforms it into a completely new experience with contrasting textures and flavors.

• 30 min
• Serves 2
• Pasta

Greek Bouyourdi Baked Feta with Tomatoes

Greek Bouyourdi Baked Feta with Tomatoes is a practical 25-minute dinner for 2, layering 6 oz feta cheese, sliced with 2 tomatoes, chopped and bright dried oregano.

• 25 min
• Serves 2
• Cheese

Greek Briam with Crispy Chickpeas

Roasted zucchini, eggplant, tomato, and chickpeas make a bright 55-minute Greek vegan sheet-pan dinner for two.

• 55 min
• Serves 2
• Vegetables

Greek Gigantes Beans with Feta

Tender giant beans bake in tomato and herbs, then get a salty feta finish for a filling dinner for two.

• 35 min
• Serves 2
• Beans

Greek Spanakopita Skillet with Egg

Crisp phyllo, spinach, feta and fully baked eggs turn spanakopita flavors into a one-skillet dinner for two.

• 35 min
• Serves 2
• Spinach

Grenadian Callaloo Coconut Noodles

Callaloo greens stewed in coconut milk with ginger and tossed through noodles.

• 30 min
• Serves 4
• Vegetables

Grenadian Nutmeg Lentil Patties

Flaky pastry turnovers filled with nutmeg-spiced lentils and carrot, baked until golden.

• 35 min
• Serves 3
• Lentils

Grenadian Oil Down-Inspired Coconut Vegetable Pot

Coconut milk, plantain, greens, beans, and dumplings make a one-pot vegan supper inspired by Grenada's oil down.

• 55 min
• Serves 4
• Plantains

Guadeloupe Accras Vegetable Fritters

Herb and chili vegetable fritters fried until puffed, with a lime yogurt for dipping.

• 35 min
• Serves 4
• Vegetables

Guatemalan Black Bean Tamalitos Skillet

Small masa tamalitos steamed with black beans and served under a roasted salsa roja.

• 40 min
• Serves 2
• Beans

Guyanese Cook-Up Rice with Coconut Greens

Rice and black-eyed peas cooked together in coconut milk with thyme and greens, all in one pot.

• 45 min
• Serves 2
• Beans

Haitian Mayi Moulen Black Bean Bowls

Creamy cornmeal, citrusy black beans, cabbage, and avocado make a colorful Haitian-inspired vegan bowl.

• 35 min
• Serves 3
• Black Beans

Haitian Mayi Moulen with Mushroom Ragout

Soft Haitian cornmeal cooked with coconut milk, topped with a thyme mushroom ragout.

• 45 min
• Serves 2
• Mushrooms

Honduran Baleadas with Beans and Eggs

Soft tortillas spread with creamy beans, eggs and avocado make an inexpensive, speedy Honduran-inspired dinner.

• 20 min
• Serves 2
• Beans

Honduran Cheese Baleada Quesadillas

Soft flour tortillas folded around refried beans, cheese, and crema, griddled until crisp.

• 20 min
• Serves 2
• Beans

Honey Chipotle Cauliflower Steak with Cilantro Lime Quinoa

The Honey-Chipotle Cauliflower Steaks with Cilantro-Lime Quinoa were inspired by the rising popularity of plant-based dishes and the desire to create an exciting vegetarian meal that sati…

• 30 min
• Serves 2
• Vegetables

Hunan Steamed Eggplant with Garlic and Rice

Silky steamed eggplant is dressed with a spicy garlic, black-vinegar, and chili oil sauce for a bold meatless dinner.

• 30 min
• Serves 4
• Eggplant

Hungarian Mushroom Paprikash with Buttered Noodles

Browned mushrooms in a silky paprika sauce top broad buttered noodles for a cozy vegetarian dinner.

• 40 min
• Serves 4
• Mushrooms

Indian Akki Rotti Vegetable Flatbreads

Rice flour patted straight into thin flatbreads with grated vegetables and cooked on a griddle.

• 30 min
• Serves 2
• Vegetables

Indian Aloo Gobi with Flatbread

Turmeric-gold potato and cauliflower cook with tomatoes, peas, and warming spices in one pan.

• 35 min
• Serves 2
• Vegetables

Indian Amritsari Kulcha with Chole

Stuffed griddled flatbreads with a dark, tangy chickpea chole.

• 50 min
• Serves 2
• Lentils

Indian Bhindi Masala with Roti

Okra fried dry with onion and spices so it stays crisp rather than slimy.

• 30 min
• Serves 2
• Vegetables

Indian Bombay Masala Toastie

Spiced potato and chutney sandwiches pressed and griddled until crisp.

• 20 min
• Serves 2
• Vegetables

Indian Dal Makhani with Jeera Rice

Creamy black lentils and kidney beans slowly cook with tomato, butter, and warm spices, then meet fragrant cumin rice.

• 95 min
• Serves 4
• Black Lentils

Indian Gatte ki Sabzi with Rice

Chickpea flour dumplings steamed then simmered in a spiced yogurt gravy.

• 45 min
• Serves 3
• Vegetables

Indian Goan Mushroom Xacuti with Rice

Mushrooms in a xacuti sauce built on freshly toasted whole spices and grated coconut.

• 40 min
• Serves 2
• Vegetables

Indian Gujarati Handvo Vegetable Cake

A fermented rice and lentil batter baked with grated vegetables under a sesame mustard tempering.

• 50 min
• Serves 4
• Lentils

Indian Kanda Poha with Peanuts

Flattened rice rinsed and steamed briefly with onion, turmeric, and peanuts.

• 20 min
• Serves 2
• Vegetables

Indian Kashmiri Haakh Paneer with Rice

Kale cooked whole-leaf in a clear, chili-and-asafoetida broth with fried paneer.

• 30 min
• Serves 2
• Cheese

Indian Kerala Vegetable Ishtu with Appam

A pale, gently spiced coconut stew pairs with lacy appam pancakes for a soothing Kerala-style meal.

• 35 min
• Serves 2
• Vegetables

Indian Kothu Parotta with Egg

Flaky parotta shredded and tossed on a hot griddle with egg, onion, and masala gravy.

• 30 min
• Serves 2
• Eggs

Indian Mangalorean Neer Dosa with Coconut Chutney

Very thin lacy rice crepes poured from a watery batter, with a fresh coconut chutney.

• 35 min
• Serves 2
• Vegetables

Indian Misal Pav with Sprouts

Sprouted beans in a fiery kat gravy, topped with crisp farsan and served with soft rolls.

• 40 min
• Serves 2
• Lentils

Indian Palak Paneer with Roti

Creamy spinach curry surrounds browned paneer cubes, with roti ready for scooping.

• 35 min
• Serves 2
• Paneer

Indian Paneer and Pea Tikka Masala

Seared paneer and sweet peas simmer in a creamy tomato masala sauce for a satisfying vegetarian dinner.

• 40 min
• Serves 4
• Paneer

Indian Pesarattu Green Gram Crepes

Whole green mung beans soaked and ground into a batter, spread thin into savoury crepes.

• 35 min
• Serves 2
• Lentils

Indian Pithla with Bhakri

Chickpea flour whisked into a spiced broth until it thickens into a soft, savoury porridge.

• 30 min
• Serves 2
• Lentils

Indian Ragi Mudde with Lentil Sambar

Finger millet flour cooked into a dense ball, served with a tamarind lentil sambar.

• 45 min
• Serves 3
• Lentils

Indian Rajma Chawal with Pickled Onion

Kidney beans simmer in a spiced tomato gravy and meet rice with a sharp pickled onion topping.

• 35 min
• Serves 2
• Beans

Indonesian Gado-Gado with Peanut Sauce

Blanched vegetables, tofu, eggs, and rice cakes are tied together with a warm, tangy peanut sauce in this hearty Indonesian salad.

• 35 min
• Serves 4
• Tofu

Indonesian Nasi Uduk Coconut Rice with Egg

Rice steamed in coconut milk with lemongrass and pandan, served with fried eggs and sambal.

• 30 min
• Serves 2
• Eggs

Indonesian Pepes Tofu Tomato Parcels

Seasoned tofu, tomato, and herbs steam in parchment parcels for an Indonesian-inspired dinner with intense aroma and little cleanup.

• 45 min
• Serves 2
• Tofu

Indonesian Sayur Asem Tamarind Vegetable Soup

Tamarind, corn, green beans, and cabbage create a bright Indonesian-style vegetable soup for a fresh plant-based supper.

• 45 min
• Serves 2
• Mixed Vegetables

Indonesian Sayur Lodeh Coconut Vegetables

Mixed vegetables simmered in a spiced coconut broth until tender but still distinct.

• 35 min
• Serves 2
• Vegetables

Iranian Kashk-e Bademjan Eggplant Dip

Iranian Kashk-e Bademjan Eggplant Dip is a practical 45-minute dinner for 2, layering 1 large eggplant, diced with 1/2 cup greek yogurt and bright dried mint.

• 45 min
• Serves 2
• Eggplant

Iraqi Shorbat Adas Red Lentil Soup

Iraqi Shorbat Adas Red Lentil Soup is a practical 35-minute dinner for 3, layering 1 cup red lentils with 2 cups vegetable stock and bright ground cumin.

• 35 min
• Serves 3
• Lentils

Iraqi Tashreeb Bamia Okra Chickpea Bread Bowl

Iraqi Tashreeb Bamia Okra Chickpea Bread Bowl is a practical 40-minute dinner for 2, layering 1 can chickpeas, drained with 10 oz okra, sliced and bright ground coriander.

• 40 min
• Serves 2
• Beans

Irish Boxty Mushroom Skillet

Irish Boxty Mushroom Skillet is a practical 35-minute dinner for 2, layering 12 oz potatoes, coarsely grated with 8 oz cremini mushrooms, sliced and bright fresh thyme.

• 35 min
• Serves 2
• Vegetables

Israeli Malawach-Inspired Tomato Egg Flatbread

Israeli Malawach-Inspired Tomato Egg Flatbread is a practical 25-minute dinner for 2, layering 2 flaky flatbreads with 3 large eggs and bright zhug-style green chile.

• 25 min
• Serves 2
• Eggs

Israeli Sabich Eggplant Pitas

Roasted eggplant, egg, chickpeas, crunchy vegetables, and tahini fill warm pitas for an easy dinner for two.

• 35 min
• Serves 2
• Eggplant

Israeli Shakshuka Verde with Feta

Israeli Shakshuka Verde with Feta is a practical 30-minute dinner for 2, layering 4 large eggs with 4 cups spinach, chopped and bright ground cumin.

• 30 min
• Serves 2
• Eggs

Italian Cacio e Pepe with Peas

Peppery pecorino spaghetti and sweet peas make a fast, silky dinner for two.

• 25 min
• Serves 2
• Pasta

Italian Focaccia di Recco-Inspired Cheese Flatbread

Italian Focaccia di Recco-Inspired Cheese Flatbread is a practical 30-minute dinner for 2, layering 2 thin pizza bases with 6 oz stracchino or mozzarella, torn and bright rosemary.

• 30 min
• Serves 2
• Cheese

Italian Pasta alla Norma with Eggplant

Roasted eggplant, tomato sauce and ricotta salata turn rigatoni into a bright Sicilian-inspired vegetarian dinner.

• 40 min
• Serves 4
• Eggplant

Italian Pizzoccheri with Greens and Potato

Italian Pizzoccheri with Greens and Potato is a practical 40-minute dinner for 2, layering 7 oz buckwheat pasta with 8 oz potatoes, cubed and bright sage.

• 40 min
• Serves 2
• Pasta

Italian Sicilian Caponata Toasts with Burrata

Sweet-sour eggplant caponata, burrata and crisp toast make a generous Sicilian-inspired dinner for two.

• 35 min
• Serves 2
• Eggplant

Jamaican Ackee-Style Chickpea Toasts

Chickpeas crushed and cooked with thyme, Scotch bonnet, and tomato to stand in for ackee, piled on toast.

• 20 min
• Serves 2
• Chickpeas

Japanese Goya Chanpuru Tofu Scramble

Bitter melon, tofu, egg, and vegetables become a balanced Okinawan-style chanpuru suitable for a quick dinner.

• 30 min
• Serves 2
• Bitter Melon

Japanese Kabocha Korokke with Cabbage

Mashed kabocha croquettes crumbed in panko and fried crisp, with shredded cabbage.

• 40 min
• Serves 3
• Vegetables

Japanese Takikomi Gohan Mushroom Rice

Rice cooked in seasoned dashi with mushrooms so every grain takes on the flavour.

• 35 min
• Serves 3
• Vegetables

Japanese Tamago Kake Gohan with Furikake

A raw egg beaten into piping hot rice with soy sauce and furikake.

• 15 min
• Serves 1
• Eggs

Japanese Yaki Onigiri with Miso Vegetables

Rice balls grilled until the surface crisps, brushed with miso glaze, with charred vegetables.

• 25 min
• Serves 2
• Vegetables

Japanese-Inspired Miso Mushroom Udon

Chewy udon, browned mushrooms, and spinach come together in a savory miso-butter sauce for a fast meatless dinner.

• 25 min
• Serves 4
• Mushrooms

Jordanian Mansaf-Inspired Mushroom Bowls

Mushrooms, rice, toasted nuts, and a tangy yogurt sauce make a fast vegetarian nod to the flavors of Mansaf.

• 40 min
• Serves 3
• Mushrooms

Jordanian Rashouf Lentil Yogurt Soup

Jordanian Rashouf Lentil Yogurt Soup is a practical 40-minute dinner for 2, layering 1 cup brown lentils with 1 cup plain yogurt and bright dried mint.

• 40 min
• Serves 2
• Lentils

Kashmiri Nadru Monje Lotus Stem Fritters with Chutney

Spiced lotus stem fritters, crisp outside and tender within, become a quick Kashmiri-inspired dinner with a herb chutney.

• 40 min
• Serves 2
• Lotus Root

Kenyan Coconut Bean Stew with Chapati

Creamy coconut beans with tomatoes and greens make a soothing East African-inspired supper.

• 40 min
• Serves 4
• Beans

Kenyan Githeri Sweet Corn and Beans

Beans, corn, and potato stewed in curried tomato until thick, finished with avocado and lime.

• 45 min
• Serves 3
• Beans

Kenyan Irio Mash with Sautéed Greens

Potato, peas, corn, and greens are mashed into a comforting Kenyan-inspired plate with a quick tomato relish.

• 40 min
• Serves 4
• Potatoes

Kenyan Viazi Karai Potato Fritters

Boiled potatoes coated in a turmeric chickpea-flour batter and deep-fried until the shell shatters.

• 45 min
• Serves 3
• Potatoes

Kerala Olan Coconut Pumpkin Bean Stew

Pumpkin, black-eyed peas, coconut milk, and curry leaves create a mild Kerala-style stew for an easy plant-based supper.

• 35 min
• Serves 2
• Pumpkin

Kiribati Pumpkin Coconut Rice Bowl

Pumpkin and chickpeas steamed with rice in coconut milk, brightened with ginger, lime, and chili.

• 35 min
• Serves 2
• Pumpkin

Korean Doenjang Jjigae with Tofu and Zucchini

An earthy soybean-paste stew packed with tofu, zucchini, potato, and mushrooms for a comforting weeknight bowl.

• 30 min
• Serves 4
• Tofu

Korean Dubu Jorim Braised Tofu

Tofu slabs pan-fried then braised in a soy and gochugaru sauce until it clings.

• 25 min
• Serves 2
• Tofu

Korean Gamja Jorim Potato Bento

Potato cubes braised in soy and sugar until glazed and glossy.

• 30 min
• Serves 2
• Vegetables

Korean Gyeran Bap with Sesame Spinach

A fried egg over buttery soy rice with sesame-dressed spinach.

• 15 min
• Serves 1
• Eggs

Korean Hobakjeon Zucchini Pancakes

Zucchini coins dipped in flour and egg and fried into thin golden pancakes.

• 25 min
• Serves 2
• Eggs

Korean Kongguksu Soy Milk Noodles

Cold noodles in a chilled soybean broth blended with sesame, topped with cucumber.

• 20 min
• Serves 2
• Tofu

Korean-Mexican Gochujang Mushroom Burrito

Mushrooms glazed in gochujang wrapped with rice, black beans, and kimchi in a warm tortilla.

• 30 min
• Serves 2
• Mushrooms

Kosovan Flija-Inspired Layered Flatbread with Cheese

Tender layered flatbread brushed with yogurt and cheese, plus a tomato-herb salad, offers a compact Kosovan-inspired meal.

• 45 min
• Serves 2
• Cheese

Kosovan Pite with Leeks and Feta

Kosovan Pite with Leeks and Feta is a practical 45-minute dinner for 4, layering 6 sheets phyllo dough with 2 leeks, sliced and bright black pepper.

• 45 min
• Serves 4
• Cheese

Kurdish Kubbeh Hamusta-Inspired Beet Soup

Kurdish Kubbeh Hamusta-Inspired Beet Soup is a practical 50-minute dinner for 3, layering 2 medium beets, diced with 1 cup cooked bulgur and bright ground coriander.

• 50 min
• Serves 3
• Vegetables

Kuwaiti Balaleet Saffron Noodles with Eggs

Kuwaiti Balaleet Saffron Noodles with Eggs is a practical 30-minute dinner for 2, layering 6 oz vermicelli noodles with 3 large eggs and bright ground cardamom.

• 30 min
• Serves 2
• Eggs

Kyrgyz Ashlan Fu Cold Noodles

Cold mung bean noodles and set starch jelly in a tangy chili and vinegar broth.

• 30 min
• Serves 2
• Vegetables

Kyrgyz Jarma Barley Soup

Toasted barley simmered into a thick soup with chickpeas and finished with yogurt or herbs.

• 45 min
• Serves 3
• Lentils

Ladakhi Chutagi Vegetable Dumpling Stew

Hand-cut bow-shaped dumplings cook directly in a hearty Ladakhi-style vegetable broth for a comforting meal.

• 55 min
• Serves 2
• Whole Wheat Flour

Lao Jeow Bong Eggplant Dip with Rice

Charred eggplant pounded with garlic, chili, and toasted rice powder into a smoky dip.

• 30 min
• Serves 2
• Vegetables

Lao Or Lam Mushroom Stew

A herbal Lao stew of mushrooms and eggplant thickened with roasted chili wood and dill.

• 45 min
• Serves 3
• Vegetables

Latvian Grey Pea Soup with Dill

Latvian Grey Pea Soup with Dill is a practical 35-minute dinner for 3, layering 2 cans chickpeas, drained with 1 carrot, diced and bright fresh dill.

• 35 min
• Serves 3
• Beans

Lebanese Batata Harra Spicy Potatoes with Yogurt

Lebanese Batata Harra Spicy Potatoes with Yogurt is a practical 35-minute dinner for 2, layering 1 lb potatoes, cubed with 1 cup greek yogurt and bright Aleppo pepper.

• 35 min
• Serves 2
• Potatoes

Lebanese Kousa Bil Laban Zucchini Yogurt Skillet

Lebanese Kousa Bil Laban Zucchini Yogurt Skillet is a practical 35-minute dinner for 2, layering 2 zucchini, thickly sliced with 1 cup plain yogurt and bright dried mint.

• 35 min
• Serves 2
• Zucchini

Lebanese Manakish Za'atar Flatbreads

Lebanese Manakish Za'atar Flatbreads is a practical 20-minute dinner for 2, layering 2 pita breads with 3 tbsp za'atar and bright extra-virgin olive oil.

• 20 min
• Serves 2
• Vegetables

Lebanese Mujadara with Cucumber Tomato Salad

Lentils and rice are topped with deeply caramelized onions and paired with a crisp lemony cucumber tomato salad.

• 50 min
• Serves 4
• Lentils

Lemon Basil Ricotta Gnocchi with Garlic Butter Sauce

Lemon Basil Ricotta Gnocchi with Garlic Butter Sauce is a fresh and vibrant twist on traditional Italian gnocchi.

• 30 min
• Serves 2
• Pasta

Lesotho Moroho Spinach Bean Stew

Greens and white beans stewed with tomato, garlic, and lemon, served with pap or rice.

• 40 min
• Serves 3
• Spinach

Libyan Bazin-Inspired Tomato Egg Skillet

Eggs baked into a cumin tomato and pepper sauce, served with a stiff barley porridge in the bazin manner.

• 40 min
• Serves 2
• Eggs

Ligurian Farinata with Rosemary Onions

Ligurian Farinata with Rosemary Onions is a practical 35-minute dinner for 2, layering 3/4 cup chickpea flour with 2 onions, thinly sliced and bright rosemary.

• 35 min
• Serves 2
• Vegetables

Ligurian Pansotti with Walnut Herb Sauce

Fresh herb ravioli, spinach, and a creamy walnut sauce make a 25-minute Ligurian-inspired vegetarian dinner for two.

• 25 min
• Serves 2
• Pasta

Lithuanian Kugelis Potato Skillet

Lithuanian Kugelis Potato Skillet is a practical 55-minute dinner for 3, layering 1 1/2 lb potatoes, grated with 1 small onion, grated and bright marjoram.

• 55 min
• Serves 3
• Potatoes

Luxembourgish Gromperekichelcher with Herb Yogurt

Luxembourgish Gromperekichelcher with Herb Yogurt is a practical 35-minute dinner for 2, layering 1 lb potatoes, grated with 1/2 cup greek yogurt and bright fresh parsley.

• 35 min
• Serves 2
• Potatoes

Macedonian Tavče Gravče Bean Bake

White beans, peppers and paprika bake into a richly flavored Macedonian-style vegetarian casserole.

• 50 min
• Serves 4
• White Beans

Madagascar Lasary Voatabia Green Bean Salad

Blanched green beans and raw tomato tossed in a sharp ginger-lime dressing with crushed peanuts.

• 20 min
• Serves 2
• Green Beans

Maharashtrian Zunka Chickpea Scramble with Millet Flatbread

A spicy chickpea flour scramble and quick millet flatbread make a deeply satisfying Maharashtrian-inspired vegetarian dinner.

• 35 min
• Serves 2
• Chickpea Flour

Malagasy Achard de Legumes Rice Bowl

Crisp vegetables quick-pickled in turmeric, ginger, and vinegar, piled over rice with roasted peanuts.

• 30 min
• Serves 2
• Vegetables

Malagasy Mofo Gasy Corn Fritters with Bean Salad

Soft cornmeal fritters fried in a hot pan and served with a sharp tomato and black bean salad.

• 45 min
• Serves 3
• Corn

Malawian Nsima Mushroom Bean Relish

Browned mushrooms and black beans in a smoky tomato relish, served with stiff maize nsima.

• 50 min
• Serves 3
• Mushrooms

Malawian Nthochi Potato and Bean Stew

Sweet potato, tomatoes, beans, and peanut butter make a hearty Malawian-inspired one-pot vegetarian supper.

• 45 min
• Serves 4
• Sweet Potatoes

Malaysian Nasi Ulam Herb Rice Bowl

Cooled rice tossed with a large quantity of finely shredded raw herbs and toasted coconut.

• 25 min
• Serves 2
• Vegetables

Malaysian Sambal Tempeh Green Bean Bowl

Crisp tempeh and green beans cook quickly in a sweet-hot sambal glaze for an affordable Malaysian-inspired dinner.

• 30 min
• Serves 2
• Tempeh

Mallorcan Coca de Trampó Vegetable Flatbread

Crisp flatbread piled with tomato, pepper, onion, and olives makes a colorful 40-minute vegan Mallorcan-style dinner for two.

• 40 min
• Serves 2
• Vegetables

Manipuri Kangshoi Vegetable Broth with Rice

A light Manipuri-style vegetable broth lets fresh greens, beans, and herbs lead a restorative weeknight dinner.

• 30 min
• Serves 2
• Mixed Vegetables

Maple Chipotle Tempeh Rice Bowls

Steamed and glazed tempeh with maple and chipotle over rice with a quick cabbage slaw.

• 30 min
• Serves 2
• Tempeh

Marshallese Coconut Breadfruit Curry

Breadfruit or potato and chickpeas simmered in turmeric coconut milk until tender and thick.

• 45 min
• Serves 3
• Breadfruit

Martinique Colombo Vegetable Curry

Vegetables and chickpeas simmered in colombo spice and coconut milk with lime.

• 40 min
• Serves 3
• Vegetables

Mauritian Dholl Puri Lentil Flatbread Wraps

Ready flatbreads warmed and filled with cumin split peas, curried potato, and tomato chutney.

• 60 min
• Serves 3
• Lentils

Mauritian Mine Frite Vegetable Noodles

Noodles stir-fried hard with cabbage and tofu in a soy, ginger, and chili sauce.

• 25 min
• Serves 2
• Noodles

Mauritian Rougaille Tomato Bean Stew

White beans stewed in a thyme and chili tomato rougaille cooked down until the oil separates.

• 35 min
• Serves 3
• Beans

Mayan Pumpkin Seed Pepian Vegetable Stew

Vegetables in a pepian sauce thickened with toasted pumpkin seeds and charred tomato.

• 45 min
• Serves 2
• Vegetables

Mayotte Mataba Coconut Cassava Leaf Stew

Cassava leaves or spinach pounded and slow-cooked in coconut milk until dark, thick, and silky.

• 50 min
• Serves 3
• Greens

Mexican Calabacitas with Corn and Queso Fresco

Tender zucchini, sweet corn and poblano make a bright vegetable skillet dinner in under half an hour.

• 25 min
• Serves 2
• Vegetables

Mexican Chilaquiles Verdes with Fried Eggs

Crunchy tortillas briefly simmered in tangy green salsa make a quick, comforting breakfast-for-dinner bowl.

• 25 min
• Serves 2
• Eggs

Mexican Enfrijoladas with Roasted Vegetables

Roasted vegetables tucked into corn tortillas and covered in velvety black bean sauce make a satisfying meatless meal.

• 45 min
• Serves 4
• Vegetables

Mexican Esquites and Black Bean Tortas

Charred corn esquites with lime and cotija piled into rolls with black beans.

• 25 min
• Serves 3
• Beans

Mexican Nopales and Egg Skillet

Cactus paddles cooked until their sliminess cooks off, then folded through soft eggs with tomato.

• 20 min
• Serves 3
• Eggs

Mexican Rajas Poblanas with Creamy Corn

Roasted poblano strips simmered with corn, crema, and melting cheese.

• 30 min
• Serves 4
• Vegetables

Mexican Sopa Seca de Fideo with Avocado

Fideo noodles toasted golden then cooked in tomato broth until it is fully absorbed.

• 25 min
• Serves 4
• Pasta

Michoacan Corundas-Inspired Bean Cakes

Masa and bean cakes steamed until firm, served with a fresh tomato salsa and crema.

• 45 min
• Serves 4
• Beans

Moldovan Placinte Cheese and Herb Pockets

Moldovan Placinte Cheese and Herb Pockets is a practical 40-minute dinner for 4, layering 4 small flour tortillas with 5 oz farmer cheese or ricotta and bright fresh dill.

• 40 min
• Serves 4
• Cheese

Montenegrin Cicvara with Greens and Honey

Creamy cornmeal and cheese with garlicky greens and a touch of honey make a special 30-minute Montenegrin vegetarian dinner for two.

• 30 min
• Serves 2
• Cheese

Montenegrin Kačamak Corn and Potato Bowl

Montenegrin Kačamak Corn and Potato Bowl is a practical 40-minute dinner for 2, layering 10 oz potatoes, cubed with 3/4 cup quick-cooking polenta and bright fresh parsley.

• 40 min
• Serves 2
• Potatoes

Montreal Spiced Mushroom Bagel Melts

Mushrooms seared with Montreal steak spice, piled on bagels under melted cheese.

• 20 min
• Serves 4
• Mushrooms

Moroccan Bissara Fava Bean Soup

Silky fava bean soup gets cumin, garlic, olive oil, and a bright squeeze of lemon for a cozy small-batch supper.

• 40 min
• Serves 2
• Beans

Moroccan Harira Lentil Chickpea Soup

Tomatoes, lentils, chickpeas, and tiny noodles turn into a fragrant, satisfying soup.

• 45 min
• Serves 4
• Lentils

Moroccan Harira Lentil Soup

Lentils and chickpeas simmered with cinnamon, turmeric, and tomato, thickened at the end with a flour slurry.

• 45 min
• Serves 3
• Lentils

Moroccan Zaalouk Toasts with Chickpeas

Eggplant and tomato cooked down to a smoky, spiced jam, piled on toast with warm chickpeas.

• 30 min
• Serves 2
• Chickpeas

Mozambican Matapa Cashew Greens with Rice

Greens simmered with ground cashews and coconut milk into a thick, nutty stew served over rice.

• 45 min
• Serves 3
• Greens

Namibian Mahangu Porridge with Mushrooms

Creamy millet porridge, savory mushrooms, and a sharp tomato-onion relish form a fast Namibian-inspired dinner.

• 35 min
• Serves 3
• Millet

Namibian Oshifima Spinach Peanut Bowl

Spinach stewed with peanut butter and tomato, served with stiff maize oshifima beaten smooth.

• 50 min
• Serves 3
• Spinach

Nashville Hot Cauliflower Sliders

Battered cauliflower fried crisp then brushed with a cayenne oil glaze, stacked in buns with slaw.

• 35 min
• Serves 2
• Vegetables

Nepali Aaloo Tama Bamboo Shoot Curry

Tender potatoes and bamboo shoots simmer in a bright Nepali-style tomato curry that is easy to make for two.

• 40 min
• Serves 2
• Potatoes

Nepali Aloo Ko Achar with Beaten Rice

Warm potato salad dressed with sesame paste, lemon, and fenugreek, with beaten rice.

• 25 min
• Serves 2
• Vegetables

Nepali Aloo Tama Mushroom Curry

Potato, bamboo shoots, and mushrooms simmer in a tangy tomato-spice broth for a distinctive vegetarian curry.

• 35 min
• Serves 2
• Vegetables

Nepali Bara Black Lentil Pancakes with Tomato Achar

Crisp-edged black lentil pancakes with a sharp tomato achar make a substantial vegetarian Nepalese-inspired dinner.

• 45 min
• Serves 2
• Black Lentils

Nepali Dal Bhat with Spinach

Comforting lentils, rice, spinach, and a simple potato side make a complete Nepali-style plate for two.

• 35 min
• Serves 2
• Lentils

Nepali Gundruk Soup with Potato

Dried fermented greens rehydrated and simmered with potato into a sour, savoury broth.

• 35 min
• Serves 2
• Vegetables

New Mexican Blue Corn Breakfast Tacos

Soft eggs and crisped potato in blue corn tortillas with roasted green chile.

• 20 min
• Serves 3
• Eggs

Nicaraguan Vigoron Yuca Cabbage Bowls

Tender yuca, crunchy cabbage, lime, and crisp mushroom chicharron-style topping make a fresh Vigoron-inspired vegan dinner.

• 45 min
• Serves 3
• Yuca

Nigerian Akara Black-Eyed Pea Fritters

Peeled black-eyed peas blended and whipped until light, then deep-fried into airy fritters with pepper sauce.

• 40 min
• Serves 3
• Beans

Nigerian Efo Riro Tofu with Rice

Spinach cooked into a rich blended pepper base with fried tofu, kept thick rather than watery.

• 45 min
• Serves 3
• Tofu

Nigerian Yam Porridge with Spinach

Yam simmered in a spiced red pepper broth until it thickens itself, finished with spinach and palm oil.

• 50 min
• Serves 3
• Yam

Nigerian-Inspired Efo Riro with Tofu

A vibrant leafy tomato-pepper stew with crisp tofu offers a plant-based take on bold Nigerian flavors.

• 35 min
• Serves 4
• Tofu

Niuean Takihi Taro Papaya Bake

Layers of taro and green papaya baked under coconut milk until tender and set.

• 55 min
• Serves 3
• Taro

Northern Irish Champ with Mushroom Lentils

Creamy scallion potato champ and savory mushroom lentils make a cozy 40-minute vegetarian dinner for two.

• 40 min
• Serves 2
• Potatoes

Nova Scotia Hodge Podge with Herb Biscuits

New potatoes, peas, and beans barely cooked in cream, with drop biscuits alongside.

• 45 min
• Serves 3
• Vegetables

Oaxacan Tlayuda with Mushroom Chorizo

A large crisp tortilla spread with bean paste and topped with spiced mushroom chorizo and cheese.

• 35 min
• Serves 4
• Mushrooms

Odia Dalma Lentil Vegetable Stew

Red lentils and seasonal vegetables make this mild Odia-style dalma a quick, hearty plant-based meal.

• 45 min
• Serves 2
• Red Lentils

Okinawan Mozuku Tempura Rice Bowl

Crisp seaweed-and-vegetable fritters bring a seaside Okinawan feel to a fast rice bowl with citrusy dipping sauce.

• 40 min
• Serves 2
• Mozuku Seaweed

Omani Khubz Rakhal-Inspired Egg Flatbreads

Omani Khubz Rakhal-Inspired Egg Flatbreads is a practical 25-minute dinner for 2, layering 2 thin flatbreads with 3 large eggs and bright ground cardamom.

• 25 min
• Serves 2
• Eggs

Omani Shuwa-Spiced Chickpea Traybake

Warm whole spices, chickpeas, pumpkin, and quick flatbread make an easy Omani Shuwa-inspired plant-based tray dinner.

• 45 min
• Serves 4
• Chickpeas

One-Pot Coconut Red Lentil Curry with Spinach

Red lentils simmer with coconut milk, tomatoes, warm spices, and spinach for a comforting one-pot dinner.

• 35 min
• Serves 4
• Lentils

Oregon Hazelnut Chickpea Grain Bowls

Roasted chickpeas and massaged kale over grains with a cider vinaigrette and toasted hazelnuts.

• 30 min
• Serves 2
• Chickpeas

Pakistani Aloo Anday Curry with Roti

Hard-boiled eggs simmered in a potato and tomato masala, served with roti.

• 35 min
• Serves 2
• Eggs

Pakistani Bun Kebab with Chutney

Lentil and potato patties fried crisp, tucked into buns with egg and green chutney.

• 35 min
• Serves 2
• Lentils

Pakistani Chana Chaat with Yogurt

Chickpeas, potato, yogurt, and tangy chutneys make a bright, filling chaat for two.

• 20 min
• Serves 2
• Chickpeas

Pakistani Daal Chawal Tadka

Red lentils cooked to a soft daal and finished with a sizzling cumin and chili tadka.

• 35 min
• Serves 3
• Lentils

Palauan Coconut Vegetable Noodle Bowl

Rice noodles in a ginger coconut broth with cabbage, finished with lime and fresh herbs.

• 30 min
• Serves 2
• Noodles

Palestinian Ka'ak Jerusalem Sesame Egg Sandwich

Palestinian Ka'ak Jerusalem Sesame Egg Sandwich is a practical 20-minute dinner for 2, layering 2 sesame bagels or rolls with 3 large eggs and bright ground sumac.

• 20 min
• Serves 2
• Eggs

Palestinian Maftoul Couscous with Roast Vegetables

Palestinian Maftoul Couscous with Roast Vegetables is a practical 45-minute dinner for 3, layering 1 cup pearl couscous with 3 cups mixed roast vegetables and bright ground allspice.

• 45 min
• Serves 3
• Vegetables

Palestinian Maqluba-Inspired Eggplant Rice

A skillet version of eggplant, cauliflower, tomato, and rice brings Maqluba-inspired layers to a weeknight table.

• 55 min
• Serves 4
• Eggplant

Palestinian Musakhan-Inspired Sumac Chickpea Flatbreads

Palestinian Musakhan-Inspired Sumac Chickpea Flatbreads is a practical 35-minute dinner for 2, layering 2 pita breads with 1 can chickpeas, drained and bright ground sumac.

• 35 min
• Serves 2
• Beans

Palestinian Rummaniyeh Eggplant Lentil Stew

Palestinian Rummaniyeh Eggplant Lentil Stew is a practical 45-minute dinner for 3, layering 1 small eggplant, cubed with 1 cup brown lentils and bright ground coriander.

• 45 min
• Serves 3
• Lentils

Panamanian Patacones with Black Bean Picadillo

Crisp smashed plantains topped with peppery black bean picadillo become a lively vegan Panamanian-inspired supper.

• 40 min
• Serves 3
• Plantains

Papua New Guinean Sago Pancakes with Mushroom Relish

Sago or tapioca pancakes cooked until translucent and chewy, topped with a browned mushroom and tomato relish.

• 45 min
• Serves 2
• Mushrooms

Paraguayan Cheese and Corn Spoon Bread with Tomato Salad

A tender cheesy corn bake is balanced by a juicy tomato and herb salad.

• 45 min
• Serves 4
• Corn

Paraguayan Mbeju Cheese Crisp with Tomato Salsa

A cassava starch and cheese flatbread pressed in a dry pan until it fuses into a crisp round.

• 25 min
• Serves 3
• Vegetables

Paraguayan Sopa Paraguaya Corn Skillet

A dense cornmeal and cheese cake baked in a skillet, despite the name never a soup.

• 45 min
• Serves 2
• Vegetables

Parsi Akuri Masala Eggs with Toast

Softly scrambled Parsi-style eggs, tomatoes, and herbs turn pantry staples into a fast, flavourful dinner for two.

• 20 min
• Serves 2
• Eggs

Persian Adas Polo Lentils with Dates

Fragrant rice, lentils, dates, raisins, and crisp onion give this Persian-inspired vegetarian dinner a sweet-savory balance.

• 40 min
• Serves 2
• Lentils

Persian Ash Reshteh with Herbs and Beans

Herbs, beans, noodles, fried onions, and yogurt create a fragrant Persian-inspired soup for a satisfying vegetarian dinner.

• 55 min
• Serves 4
• Beans

Persian Baghali Polo-Inspired Dill Bean Rice with Egg

Persian Baghali Polo-Inspired Dill Bean Rice with Egg is a practical 40-minute dinner for 2, layering 3/4 cup basmati rice with 1 cup fava beans or edamame and bright fresh dill.

• 40 min
• Serves 2
• Eggs

Persian Borani Esfenaj Spinach Yogurt Toasts

Persian Borani Esfenaj Spinach Yogurt Toasts is a practical 20-minute dinner for 2, layering 8 oz spinach, chopped with 1/2 cup greek yogurt and bright dried mint.

• 20 min
• Serves 2
• Spinach

Persian Kuku Sabzi with Cucumber Yogurt

A herb-packed Persian-style egg cake bakes until tender and is served with cool cucumber yogurt.

• 35 min
• Serves 4
• Eggs

Persian Mirza Ghasemi with Warm Bread

Smoky roasted eggplant, tomato, garlic, and egg make a deeply savory Persian-style skillet supper for two.

• 40 min
• Serves 2
• Eggplant

Peruvian Lomo Saltado with Tofu

Tofu and vegetables stir-fried hard with soy and vinegar, tossed with crisp fried potatoes.

• 30 min
• Serves 2
• Tofu

Peruvian Papa a la Huancaina Stuffed Potatoes

Baked potatoes filled with a creamy aji amarillo and cheese sauce, served with egg and olives.

• 40 min
• Serves 4
• Vegetables

Peruvian Quinoa Chaufa with Mushrooms

Cooked quinoa stir-fried hard with mushrooms, ginger, soy, and scallion.

• 30 min
• Serves 3
• Mushrooms

Peruvian Quinoa Stuffed Peppers with Aji Verde

Quinoa, black beans and corn fill sweet peppers, with a bright cilantro-aji verde yogurt sauce alongside.

• 50 min
• Serves 4
• Quinoa

Peruvian Seco de Frijoles with Rice

Beans stewed in a deep green cilantro sauce with squash, served with rice.

• 45 min
• Serves 3
• Beans

Philadelphia Broccoli Rabe and Provolone Hoagies

Garlicky broccoli rabe piled into rolls under melted sharp provolone.

• 25 min
• Serves 2
• Vegetables

Poblano Potato and Corn Tetelas

Triangular masa parcels filled with poblano, corn, and cheese, griddled until crisp.

• 45 min
• Serves 3
• Vegetables

Pohnpeian Breadfruit Tofu Stir-Fry

Parboiled breadfruit crisped in the pan with tofu and green beans in a ginger garlic sauce.

• 35 min
• Serves 2
• Tofu

Polish Potato Cheese Pierogi with Caramelized Onions

Homemade potato-cheese pierogi and sweet caramelized onions make a cozy Polish dinner for two.

• 50 min
• Serves 2
• Potatoes

Polish Zapiekanka Mushroom Baguettes

Polish Zapiekanka Mushroom Baguettes is a practical 25-minute dinner for 2, layering 1 small baguette, halved with 10 oz mushrooms, sliced and bright dried oregano.

• 25 min
• Serves 2
• Mushrooms

Portuguese Açorda Garlic Bread Soup with Egg

Portuguese Açorda Garlic Bread Soup with Egg is a practical 25-minute dinner for 2, layering 4 slices stale crusty bread with 2 large eggs and bright cilantro.

• 25 min
• Serves 2
• Eggs

Puerto Rican Gandules and Calabaza Rice

Rice cooked with pigeon peas and squash in sofrito until a crust forms at the bottom.

• 45 min
• Serves 2
• Beans

Qatari Balaleet with Eggs

Saffron vermicelli, raisins, pistachios, and a folded omelet bring a sweet-savory Qatari comfort meal to two plates.

• 25 min
• Serves 2
• Eggs

Qatari Regag Egg Cheese Crepes

Qatari Regag Egg Cheese Crepes is a practical 25-minute dinner for 2, layering 4 thin crepes or tortillas with 3 large eggs and bright ground cardamom.

• 25 min
• Serves 2
• Eggs

Qatari Thareed Vegetable Bread Stew

Qatari Thareed Vegetable Bread Stew is a practical 40-minute dinner for 3, layering 2 pieces flatbread, torn with 3 cups mixed vegetables and bright ground turmeric.

• 40 min
• Serves 3
• Vegetables

Quebec Maple Mustard Tofu Poutine

Crisp oven fries under a maple mustard gravy with cheese curds and browned tofu.

• 40 min
• Serves 2
• Tofu

Reunion Bringelles Eggplant Curry

Eggplant browned hard and simmered with chickpeas in a turmeric and ginger masala.

• 40 min
• Serves 3
• Eggplant

Romanian Fasole Batuta with Toasted Bread

Creamy whipped white beans, sweet paprika onions and crisp toast create a fast Romanian-inspired vegan dinner for two.

• 30 min
• Serves 2
• Beans

Romanian Ghiveci Summer Vegetable Stew

Eggplant, beans, zucchini, and tomato simmer into a fragrant 50-minute vegan Romanian dinner for two.

• 50 min
• Serves 2
• Vegetables

Romanian Mamaliga with Mushroom Ragout

Romanian Mamaliga with Mushroom Ragout is a practical 35-minute dinner for 2, layering 3/4 cup quick-cooking polenta with 10 oz mixed mushrooms, sliced and bright sweet paprika.

• 35 min
• Serves 2
• Mushrooms

Rwandan Isombe Cassava Leaf and Peanut Stew

Cassava leaves or spinach cooked down slowly with peanut butter until dark, thick, and rich.

• 55 min
• Serves 3
• Greens

Rwandan-Inspired Isombe with Plantains

A creamy greens-and-peanut stew with golden plantains and rice makes a bright, plant-based plate.

• 45 min
• Serves 4
• Plantains

Salvadoran Bean and Cheese Pupusas with Curtido

Griddled masa cakes hold refried beans and cheese and come with a crisp tangy cabbage slaw.

• 60 min
• Serves 4
• Beans

Salvadoran Curtido Bean Tostadas

Crisp tostadas with refried beans, oregano curtido, and avocado.

• 20 min
• Serves 4
• Beans

Salvadoran Loroco and Cheese Pupusa Skillet

Masa pupusas stuffed with cheese and loroco, griddled until blistered, with curtido.

• 40 min
• Serves 3
• Vegetables

Samoan Palusami Spinach Coconut Parcels

Greens wrapped into parcels with thick coconut cream and onion, baked until the cream sets into a sauce.

• 50 min
• Serves 3
• Spinach

Samoan Palusami-Inspired Coconut Spinach with Rice

Creamy coconut spinach and mushrooms, inspired by palusami, make a quick, comforting vegetarian rice bowl.

• 40 min
• Serves 4
• Spinach

Samoan Sapasui Mushroom Noodles

Rice noodles, mushrooms, cabbage, and a peppery soy sauce make a speedy vegetarian Sapasui-inspired supper.

• 30 min
• Serves 3
• Mushrooms

Saudi Jareesh with Mushrooms and Herbs

Cracked wheat simmered until creamy with mushrooms, yogurt, and herbs makes a cozy Saudi Jareesh-inspired vegetarian bowl.

• 55 min
• Serves 3
• Bulgur

Saudi Qursan Vegetable Bread Stew

Saudi Qursan Vegetable Bread Stew is a practical 45-minute dinner for 3, layering 2 pieces flatbread, torn with 3 cups mixed vegetables and bright ground cardamom.

• 45 min
• Serves 3
• Vegetables

Scottish Rumbledethumps with Crispy Kale

Scottish Rumbledethumps with Crispy Kale is a practical 45-minute dinner for 3, layering 1 lb potatoes, cubed with 3 cups shredded savoy cabbage and bright black pepper.

• 45 min
• Serves 3
• Vegetables

Senegalese Thiou Vegetable Stew

Root vegetables and chickpeas braised in a fried tomato paste broth until thick and glossy.

• 40 min
• Serves 3
• Vegetables

Serbian Gibanica Spinach Cheese Rolls

Coiled phyllo rolls filled with feta, spinach, and a yogurt-egg custard, baked until the layers are crisp and the centre is set.

• 60 min
• Serves 4
• Cheese

Serbian Prebranac Baked Beans

Slow-sweetened onions and paprika-coated beans bake into a richly savory Serbian-style dinner for two.

• 40 min
• Serves 2
• Beans

Seychellois Cari Coco Vegetable Curry

Sweet potato and green beans simmered in a lightly spiced coconut curry finished with lime.

• 35 min
• Serves 3
• Vegetables

Seychellois Lentil and Breadfruit Stew

Lentils and breadfruit simmered in a mild coconut curry until thick and tender.

• 45 min
• Serves 3
• Lentils

Sheet-Pan Harissa Chickpeas with Roasted Cauliflower and Lemon Tahini

Harissa-spiced chickpeas, caramelized cauliflower, and red onion roast together on one pan, then finish with a bright lemon tahini sauce.

• 40 min
• Serves 4
• Chickpeas

Sichuan-Inspired Mapo Tofu with Mushrooms

Silky tofu and minced mushrooms simmer in a bold chile-bean sauce with tingling Sichuan pepper.

• 35 min
• Serves 4
• Tofu

Sierra Leonean Sweet Potato Leaf Peanut Stew

Sweet potato leaves or spinach stewed with peanut butter and chili until thick, dark, and glossy.

• 45 min
• Serves 3
• Greens

Sikkimese Shabaley Spinach Potato Pies

Pan-fried Sikkimese-style half-moon pies filled with potato, spinach, and warming spices are crisp and satisfying.

• 55 min
• Serves 2
• Potatoes

Singaporean Carrot Cake with Egg

Cubes of radish cake fried hard until crusted, then bound with egg and preserved radish.

• 25 min
• Serves 2
• Eggs

Slovak Lokše Potato Flatbreads with Cabbage

Slovak Lokše Potato Flatbreads with Cabbage is a practical 45-minute dinner for 2, layering 1 lb potatoes, mashed with 2 cups shredded cabbage and bright caraway seeds.

• 45 min
• Serves 2
• Potatoes

Slovenian Bograč Mushroom Paprika Stew

Mushrooms, beans, potatoes, and three paprikas turn Slovenian-style bograč into a warming 55-minute vegan dinner for two.

• 55 min
• Serves 2
• Mushrooms

Slovenian Idrija Žlikrofi-Inspired Potato Dumpling Skillet

Slovenian Idrija Žlikrofi-Inspired Potato Dumpling Skillet is a practical 45-minute dinner for 2, layering 1 package potato gnocchi with 8 oz mushrooms, sliced and bright fresh chives.

• 45 min
• Serves 2
• Potatoes

Solomon Islands Taro Leaf Peanut Stew

Taro leaves or spinach simmered slowly with peanut butter, ginger, and chili into a thick stew.

• 45 min
• Serves 3
• Greens

Somali Canjeero Egg and Tomato Breakfast

Soft eggs folded through a cumin tomato base, served over warm canjeero flatbread.

• 30 min
• Serves 2
• Eggs

Somali Canjeero Lentil Wraps

Ready-made canjeero or injera wraps a fragrant lentil, tomato, and spinach filling for a quick vegan dinner.

• 30 min
• Serves 4
• Lentils

South African Bobotie Lentil Bake

Curried lentils with raisins and chutney baked under a savoury egg custard until set and golden.

• 55 min
• Serves 4
• Lentils

South African Bunny Chow Chickpea Curry

A thick chickpea and potato curry ladled into a hollowed bread loaf, with the torn crumb for dipping.

• 45 min
• Serves 3
• Chickpeas

South African Chakalaka and Pap Bowls

Spicy vegetable relish, creamy maize porridge and beans make a colorful everyday bowl.

• 40 min
• Serves 4
• Beans

South African Chakalaka Bean Toasts

Curried peppers, carrot, and beans cooked into a spicy relish and piled onto toast.

• 30 min
• Serves 2
• Beans

Spanish Mushroom Paella with Peas

Saffron rice, browned mushrooms, peas and roasted peppers give a compact paella big flavor without seafood.

• 40 min
• Serves 2
• Mushrooms

Spanish Pisto with Fried Eggs

A jammy tomato, zucchini and pepper skillet topped with fully set eggs makes a hearty Spanish vegetable dinner for two.

• 35 min
• Serves 2
• Vegetables

Spanish Tortilla Espanola with Tomato Salad

Tender potatoes, sweet onions and eggs form a thick Spanish tortilla with a bright tomato salad on the side.

• 35 min
• Serves 2
• Potatoes

Spanish Tumbet Vegetable Stack with Fried Egg

Spanish Tumbet Vegetable Stack with Fried Egg is a practical 45-minute dinner for 2, layering 1 small eggplant, sliced with 1 zucchini, sliced and bright smoked paprika.

• 45 min
• Serves 2
• Vegetables

Spicy Sun-Dried Tomato Pesto Pasta with Burrata

Spicy Sun-Dried Tomato Pesto Pasta with Burrata is a modern, flavor-packed twist on traditional Italian pesto dishes.

• 30 min
• Serves 2
• Pasta

Sri Lankan Cashew Curry with Green Beans

Plump cashews and green beans simmer in a sunny coconut curry scented with curry leaves.

• 40 min
• Serves 4
• Cashews

Sri Lankan Egg Hoppers with Coconut Sambol

Crisp-edged bowl-shaped pancakes cradle set eggs, with bright coconut sambol on the side.

• 35 min
• Serves 2
• Eggs

Sri Lankan Kiri Hodi Coconut Noodle Bowl

Soft noodles, vegetables, and a gentle coconut-lime broth make a bright Sri Lankan-inspired dinner for two.

• 35 min
• Serves 2
• Rice Noodles

Sri Lankan Parippu Curry with String Hoppers

Red lentils simmered in coconut milk with curry leaves and pandan, finished with a fried tempering.

• 35 min
• Serves 2
• Lentils

Sri Lankan Polos Curry with Coconut Rice

Young jackfruit simmered in a dark roasted-spice curry with coconut milk.

• 45 min
• Serves 3
• Vegetables

Sri Lankan Wambatu Moju Eggplant Rice Bowl

Fried eggplant pickled in a sweet-sour mustard and vinegar dressing, served over rice.

• 40 min
• Serves 2
• Vegetables

Sudanese Ful Medames with Cumin Flatbread

Fava beans warmed and crushed with cumin, garlic, and lemon, finished with olive oil and a fresh tomato salad.

• 25 min
• Serves 2
• Fava Beans

Sudanese Ful Medames with Tomato and Egg

Warm fava beans, tomatoes, tahini, and soft eggs make an aromatic Sudanese-inspired pantry dinner.

• 25 min
• Serves 2
• Fava Beans

Sudanese Ful Medames with Tomato Salad

Creamy fava beans, cumin, lemon, and a fresh tomato topping make a fast, filling plant-based dinner.

• 30 min
• Serves 4
• Fava Beans

Surinamese Roti with Long Beans and Potato

Curried long beans and potato wrapped in soft roti with a masala kick.

• 45 min
• Serves 2
• Vegetables

Swedish Kroppkakor with Mushroom Butter

Shortcut potato dumplings with forest mushrooms and lingonberry make a 40-minute Swedish-inspired vegetarian dinner for two.

• 40 min
• Serves 2
• Mushrooms

Swedish Raggmunk Potato Pancakes with Lingonberry

Swedish Raggmunk Potato Pancakes with Lingonberry is a practical 30-minute dinner for 2, layering 1 lb potatoes, grated with 2 large eggs and bright ground nutmeg.

• 30 min
• Serves 2
• Potatoes

Swiss Alplermagronen with Apples

Creamy pasta and potatoes with cheese, caramelized onions and apples bring Alpine comfort to two bowls.

• 35 min
• Serves 2
• Pasta

Swiss Cholera Pie Hand Pies

Buttery puff-pastry hand pies filled with potato, melting Swiss cheese, and a little tart apple, baked until deep golden.

• 50 min
• Serves 4
• Cheese

Swiss Mushroom Rösti with Herbs

Crisp Swiss-style potato rösti supports creamy browned mushrooms for a simple vegetarian supper.

• 45 min
• Serves 4
• Potatoes

Syrian Batata B'Harra Potato Herb Skillet

Syrian Batata B'Harra Potato Herb Skillet is a practical 30-minute dinner for 2, layering 1 lb potatoes, cubed with 1 red bell pepper, diced and bright Aleppo pepper.

• 30 min
• Serves 2
• Potatoes

Syrian Freekeh Chickpea Pilaf with Roasted Cauliflower

Smoky freekeh, chickpeas and caramelized cauliflower form a hearty plant-based pilaf.

• 45 min
• Serves 4
• Chickpeas

Syrian Hummus Fatteh with Spiced Chickpeas

Syrian Hummus Fatteh with Spiced Chickpeas is a practical 30-minute dinner for 2, layering 2 cans chickpeas, drained with 2 pita breads, torn and bright ground cumin.

• 30 min
• Serves 2
• Beans

Syrian Muhammara Walnut Pepper Toasts

Syrian Muhammara Walnut Pepper Toasts is a practical 25-minute dinner for 2, layering 1 jar roasted red peppers, drained with 1/2 cup walnuts, toasted and bright Aleppo pepper.

• 25 min
• Serves 2
• Vegetables

Syrian Musabaha Warm Chickpeas

Syrian Musabaha Warm Chickpeas is a practical 25-minute dinner for 2, layering 2 cans chickpeas, drained with 4 pita wedges and bright ground cumin.

• 25 min
• Serves 2
• Beans

Taiwanese Guabao Mushroom Buns

Steamed folded buns filled with braised oyster mushrooms, pickled greens, and peanut powder.

• 30 min
• Serves 2
• Vegetables

Taiwanese Scallion Pancake Egg Rolls

Flaky scallion pancakes wrap around golden egg and chile crisp for a fast savory dinner.

• 25 min
• Serves 2
• Eggs

Taiwanese Tainan Coffin Toast with Vegetables

Thick bread hollowed into a box, fried crisp, and filled with a creamy vegetable stew.

• 30 min
• Serves 2
• Vegetables

Taiwanese Three Cup Tofu with Basil

Tofu braised in equal measures of sesame oil, soy sauce, and rice wine with ginger and basil.

• 25 min
• Serves 2
• Tofu

Taiwanese Three-Cup King Oyster Mushrooms

King oyster mushrooms absorb a basil-sesame glaze in this fast Taiwanese-inspired three-cup style skillet.

• 35 min
• Serves 2
• King Oyster Mushrooms

Tajik Osh Mosh Rice with Lentils

Rice and mung beans steamed together over a base of browned onion and carrot.

• 45 min
• Serves 3
• Lentils

Tajik Oshi Burida White Bean Soup

Creamy white beans, noodles, and herbs give this Tajik-style soup enough substance for a simple chilly-night meal.

• 40 min
• Serves 2
• White Beans

Tajik Qurutob-Inspired Tomato Bread Salad

Warm flatbread, tangy yogurt, tomatoes and fresh herbs layer into a quick Tajik-inspired vegetarian meal.

• 25 min
• Serves 4
• Flatbread

Tajik Sambusa Potato Pastries

Cumin potato filling wrapped in flaky pastry triangles and baked until crisp.

• 45 min
• Serves 2
• Vegetables

Tanzanian Vitumbua Coconut Rice Pancakes with Bean Relish

Cardamom coconut rice-flour pancakes fried until crisp-edged, served with a tomato bean relish.

• 50 min
• Serves 3
• Rice

Tanzanian Zanzibar Urojo Potato Soup

A tangy turmeric and tamarind potato soup, layered at the table with chickpeas and crisp fried noodles.

• 50 min
• Serves 3
• Potatoes

Texan Brisket-Style Mushroom Quesadillas

Mushrooms cooked down with smoked chile until dense and meaty, folded into cheesy quesadillas.

• 30 min
• Serves 4
• Mushrooms

Thai Khao Pad Sapparod Pineapple Fried Rice

Day-old rice fried hard with pineapple, cashews, and curry powder.

• 25 min
• Serves 2
• Vegetables

Thai Khao Soi Tofu Noodles

Curry noodle soup with fried tofu, topped with a nest of crisp fried noodles.

• 35 min
• Serves 2
• Tofu

Thai Miang Kham Coconut Bites

Leaf-wrapped bites of toasted coconut, lime, peanut, and ginger with a palm sugar sauce.

• 20 min
• Serves 2
• Vegetables

Thai Pad Pak Boong Tofu Rice Bowl

Garlicky water spinach and crisp tofu form a fast Thai-inspired rice bowl with chile and lime.

• 25 min
• Serves 2
• Tofu

Tibetan Tingmo with Mushroom Curry

Twisted steamed bread rolls served with a tomato and mushroom curry.

• 55 min
• Serves 3
• Vegetables

Tibetan Tsampa Vegetable Porridge

Roasted barley flour whisked into a vegetable broth into a quick savoury porridge.

• 25 min
• Serves 2
• Vegetables

Tibetan Vegetable Thukpa Noodle Soup

A ginger-garlic broth brims with noodles, cabbage, mushrooms and carrots for a warming vegan bowl.

• 40 min
• Serves 4
• Vegetables

Togolese Ablo Coconut Rice Cakes with Bean Stew

Steamed coconut rice cakes served with a slow-cooked black-eyed pea and tomato stew.

• 55 min
• Serves 3
• Beans

Tongan Faikakai Coconut Dumpling Curry

Soft flour dumplings poached directly in a turmeric coconut curry with chickpeas.

• 55 min
• Serves 3
• Dumplings

Trinidadian Aloo Pie with Channa

Crisp potato-filled dough pockets and warmly spiced chickpeas make a Trinidadian-style handheld dinner.

• 55 min
• Serves 2
• Potatoes

Trinidadian Callaloo with Coconut Dumplings

Creamy greens and coconut broth with tender dumplings make a warming vegetarian Trinidadian-inspired bowl.

• 35 min
• Serves 2
• Vegetables

Trinidadian Chickpea Doubles Bowls

Curried chickpeas, quick cucumber relish and turmeric flatbread pieces turn street-food flavors into bowls.

• 40 min
• Serves 4
• Chickpeas

Trinidadian Curry Channa and Aloo Roti

Chickpeas and potato in a fried curry masala, wrapped in roti with culantro.

• 40 min
• Serves 3
• Chickpeas

Tunisian Lablabi Chickpea Soup

Chickpeas, toasted bread, harissa, cumin, and a jammy egg make a boldly seasoned two-bowl soup.

• 30 min
• Serves 2
• Chickpeas

Tunisian Shakshuka with Harissa and Feta

Eggs poach in a harissa-spiked tomato and pepper sauce with a salty feta finish.

• 35 min
• Serves 4
• Eggs

Turkish Çılbır Eggs with Garlic Yogurt

Turkish Çılbır Eggs with Garlic Yogurt is a practical 20-minute dinner for 2, layering 4 large eggs with 1 cup greek yogurt and bright Aleppo pepper.

• 20 min
• Serves 2
• Eggs

Turkish Gözleme Spinach Cheese Flatbreads

Turkish Gözleme Spinach Cheese Flatbreads is a practical 30-minute dinner for 2, layering 4 small flour tortillas with 4 cups spinach, chopped and bright Aleppo pepper.

• 30 min
• Serves 2
• Cheese

Turkish Imam Bayildi with Herbed Rice

Roasted eggplant filled with tomato, onion, and parsley is paired with lemony herbed rice for two.

• 50 min
• Serves 2
• Eggplant

Turkish Kuymak with Herb Tomato Salad

Stretchy cheese cornmeal with a sharp herb tomato salad creates a special 25-minute Turkish Black Sea-style vegetarian dinner for two.

• 25 min
• Serves 2
• Cheese

Turkish Manti-Inspired Yogurt Chickpea Dumplings

Turkish Manti-Inspired Yogurt Chickpea Dumplings is a practical 35-minute dinner for 2, layering 1 package potato gnocchi with 1 can chickpeas, drained and bright Aleppo pepper.

• 35 min
• Serves 2
• Beans

Turkish Menemen with Feta Toast

Soft tomato-and-pepper eggs with feta and crisp toast make a fast Turkish-inspired supper for two.

• 20 min
• Serves 2
• Eggs

Turkish Mercimek Köfte Lentil Lettuce Cups

Turkish Mercimek Köfte Lentil Lettuce Cups is a practical 35-minute dinner for 3, layering 1 cup red lentils with 3/4 cup fine bulgur and bright Aleppo pepper.

• 35 min
• Serves 3
• Lentils

Turkish Red Lentil Çorba with Sumac Toast

Velvety red lentil soup, lemon, and sumac toast make a fast 35-minute vegan Turkish dinner for two.

• 35 min
• Serves 2
• Lentils

Turkish Red Lentil Soup with Aleppo Pepper

Red lentils cook into a silky, lemon-bright soup finished with warm Aleppo pepper oil and dried mint.

• 35 min
• Serves 4
• Lentils

Turkish Zeytinyağlı Barbunya Bean Plate

Olive-oil braised borlotti beans with carrot and dill make a light 40-minute vegan Turkish dinner for two.

• 40 min
• Serves 2
• Beans

Tuscan Ribollita with White Beans

A thick Tuscan bread, kale and cannellini bean stew makes a deeply comforting vegetarian dinner.

• 55 min
• Serves 4
• White Beans

Tuvalu Pulaka Coconut Chickpea Curry

Taro and chickpeas simmered in a turmeric coconut curry until thick and tender.

• 45 min
• Serves 3
• Chickpeas

Ugandan Groundnut Sweet Potato Stew

Sweet potatoes and chickpeas simmer in a tomato-peanut broth with tender greens.

• 45 min
• Serves 4
• Sweet Potatoes

Ugandan Luwombo Mushroom Parcels

Mushrooms and ground peanuts sealed in leaf or foil parcels and steamed until the sauce thickens itself.

• 55 min
• Serves 3
• Mushrooms

Ugandan Matoke Groundnut Stew

Green plantains steamed until soft and folded into a groundnut and tomato sauce.

• 50 min
• Serves 3
• Plantains

Ugandan Rolex Egg Chapati Rolls

Soft chapati wraps a tomato-cabbage omelet for a quick, satisfying street-food-inspired dinner for two.

• 25 min
• Serves 2
• Eggs

Ukrainian Banosh with Mushrooms and Brynza

Creamy cornmeal with browned mushrooms and salty cheese turns Ukrainian-style banosh into a 35-minute vegetarian dinner for two.

• 35 min
• Serves 2
• Mushrooms

Ukrainian Deruny Mushroom Pancakes

Ukrainian Deruny Mushroom Pancakes is a practical 35-minute dinner for 2, layering 1 lb potatoes, grated with 8 oz mushrooms, sliced and bright fresh dill.

• 35 min
• Serves 2
• Potatoes

Uruguayan Chivito-Inspired Portobello Sandwich

Seared portobello stacked with egg, cheese, and roasted pepper in a soft roll.

• 30 min
• Serves 2
• Mushrooms

Uruguayan Lentil Milanesa with Tomato Salad

Breaded lentil patties fried crisp and served with a sharp parsley tomato salad.

• 40 min
• Serves 3
• Lentils

Uyghur Laghman Vegetable Noodles

Hand-pulled style noodles under a cumin-scented pepper and tomato sauce.

• 40 min
• Serves 2
• Vegetables

Uyghur Manta Pumpkin Dumplings

Large steamed dumplings filled with grated pumpkin and onion, served with yogurt or chili oil.

• 55 min
• Serves 3
• Vegetables

Uzbek Achichuk Tomato Salad with Flatbread

Thinly sliced tomato and onion salted and left to draw their own dressing.

• 20 min
• Serves 2
• Vegetables

Uzbek Khanum Pumpkin Rolls

Thin dough spread with grated pumpkin, rolled into a spiral, and steamed whole.

• 55 min
• Serves 3
• Vegetables

Uzbek Moshkichiri Mung Bean Rice

Mung beans and rice cooked together with browned onion and cumin into a thick porridge.

• 45 min
• Serves 3
• Lentils

Uzbek Somsa Pumpkin Pastries

Spiced pumpkin and onion sealed in flaky pastry triangles and baked until crisp.

• 50 min
• Serves 3
• Vegetables

Vanuatuan Simboro Greens Cassava Parcels

Grated cassava wrapped in greens and steamed in coconut milk until it sets into soft dumplings.

• 55 min
• Serves 3
• Greens

Venezuelan Cachapas with Cheese

Sweet corn pancakes fold around melting cheese and black beans for a sunny, satisfying supper.

• 30 min
• Serves 2
• Corn

Venezuelan Pabellon Black Bean Plantain Bowls

Rice, stewed black beans, and sweet fried plantain plated side by side with avocado.

• 45 min
• Serves 4
• Beans

Venezuelan Tequeno Cheese Sticks with Guasacaca

Cheese batons wrapped in dough spirals and fried crisp, with an avocado herb guasacaca.

• 40 min
• Serves 2
• Vegetables

Vietnamese Banh Cuon Mushroom Rolls

Thin steamed rice sheets rolled around seasoned mushrooms, with a dipping sauce.

• 40 min
• Serves 2
• Vegetables

Vietnamese Banh Mi Op La Egg Sandwich

Fried eggs with runny yolks in a crisp baguette with pickled vegetables and herbs.

• 20 min
• Serves 2
• Eggs

Vietnamese Lemongrass Tofu Noodle Bowls

Golden lemongrass tofu, rice noodles, crisp vegetables, herbs, and peanuts make a fresh plant-based bowl.

• 35 min
• Serves 4
• Tofu

Welsh Glamorgan Sausages with Tomato Barley

Cheesy leek-and-oat Glamorgan-style patties pair with quick tomato barley for a 45-minute meat-free supper for two.

• 45 min
• Serves 2
• Vegetables

Welsh Rarebit Potato Toasts with Apple Salad

Welsh Rarebit Potato Toasts with Apple Salad is a practical 25-minute dinner for 2, layering 4 slices sturdy sourdough bread with 4 oz sharp cheddar, grated and bright English mustard.

• 25 min
• Serves 2
• Cheese

Yapese Cassava Leaf Peanut Stew

Cassava leaves or spinach slow-cooked with peanut butter and coconut until thick and dark.

• 50 min
• Serves 3
• Greens

Yemeni Aseedah-Inspired Tomato Lentil Bowl

Yemeni Aseedah-Inspired Tomato Lentil Bowl is a practical 40-minute dinner for 2, layering 3/4 cup quick-cooking polenta with 1 cup cooked brown lentils and bright ground fenugreek.

• 40 min
• Serves 2
• Lentils

Yemeni Fasolia White Bean Stew

Tomato, cumin, and tender white beans make a fragrant, economical dinner with warm flatbread.

• 35 min
• Serves 4
• White Beans

Yemeni Shafout Yogurt Bread Layers

Yemeni Shafout Yogurt Bread Layers is a practical 25-minute dinner for 2, layering 2 pieces flatbread, torn with 1 cup plain yogurt and bright dried mint.

• 25 min
• Serves 2
• Yogurt

Yucatecan Sikil Pak Pumpkin Seed Dip Platters

A toasted pumpkin seed and charred tomato dip served with beans and raw vegetables.

• 20 min
• Serves 2
• Beans

Yukon Mushroom and Barley Skillet

Barley toasted and simmered with browned mushrooms and root vegetables into a thick skillet supper.

• 45 min
• Serves 2
• Mushrooms

Yunnan Potato Pickled Green Bean Stir-Fry

Crisp potato, tangy pickled green beans, and chile make an unfussy Yunnan-inspired vegetable dinner with rice.

• 30 min
• Serves 2
• Potatoes

Yunnan Rubing Cheese Mushroom Stir-Fry

Firm Yunnan-style cheese, mushrooms, and peppers sear quickly into a salty-savoury vegetarian stir-fry.

• 25 min
• Serves 2
• Firm Cheese

Zambian Ifisashi Greens with Peanut Nshima

Tender greens in a creamy peanut sauce meet smooth maize porridge in this vegetarian Zambian-style dinner.

• 30 min
• Serves 2
• Vegetables

Zimbabwean Dovi Mushroom and Peanut Stew

A rich peanut, tomato, mushroom, and greens stew gives Zimbabwean-inspired Dovi flavors a speedy vegetarian treatment.

• 35 min
• Serves 3
• Mushrooms

Zimbabwean Maputi Peanut Corn Salad

Popped corn tossed with black beans, peanuts, and a lime chili dressing, assembled at the last minute.

• 20 min
• Serves 2
• Corn

Zimbabwean Peanut Greens with Sadza

Tender greens in a savory peanut sauce pair with smooth maize porridge for a satisfying plant-based meal.

• 40 min
• Serves 4
• Collard Greens