Vegan Recipes from Every Continent
Afghanistan: Fried Leek Patties
These fritters are reminiscent of pakora or bolani, an Afghan frybread that is stuffed with various vegetables.
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Mongolia: Spicy Udon
Who says vegan food has to be flavorless? Jury amps up the vegetable broth in this noodle soup with garlic, ginger and chili paste.
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Russia: Radish-Tomato-Mint Salad
“Russian Salad” may bring to mind a heavy mayonnaise-laden affair—but the spicy, crisp medley from Vegan is mixed with a light mustard and lemon dressing.
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Ireland: Colcannon
Once a staple in Ireland, this dish is a filling combo of potatoes and greens that could feed a family during lean times. This vegan version uses soy cream to give the potatoes a luxurious texture.
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Algeria: Vegetable Casserole
No tagine? No problem. You can make this smoky North African veggie-and-bean stew—perfect for ladling over couscous—in a saucepan or dutch oven.
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Rwanda: Fruit Curry with Peanuts
Tart apples and dried apricots mingle with sweet onions and roasted nuts in this Central African stew.
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Papua New Guinea: Coconut Cream and Sweet Potatoes
Upgrade your roasted sweet potatoes with this spicy, citrusy recipe that includes hints of orange juice and ginger.
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Peru: Inca Stew
This hearty dish highlights ancient American ingredients like potatoes, beans and tomatoes.
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Nicaragua: Corn Cake
This loaf—similar to perrerreque (Nicaraguan cornbread) and stuffed with veggies, olives and spices—is cooked inside a shroud of banana leaves.
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Find these and more recipes in Vegan: The Cookbook by Jean-Christian Jury, $49.95 at phaidon.com.