Earth to Veg (previously Real Ordinary Food) is all about making international recipes accessible to the vegan home cook. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.
This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl.
Use an Instant Pot to perfectly cook the base of this Turkish kısır salad while you chop the veggies.
Here's my quick and easy poke bowl recipe featuring vegan sashimi and vegan unagi.
Lily bulbs (百合) are cooked with cashews in a variety of Chinese stir fries; this vegan recipe adds snow peas and carrots for a deliciously crunchy side dish.
This veganized Armenian perok cake, which looks like a pie and tastes like a buttery pound cake, with a sticky layer of jam, has won approval from everyone who's eaten it.
Muhallebi, a smooth and silky rice pudding with just three ingredients, was invented by a 7th-century Persian cook.
This vegan dump-and-go red lentil soup is one of my mom's favourites.
Borani banjan is an Afghan eggplant dish baked with spicy tomato gravy.
Spicy, garlicky cucumber bean curd salad is a classic Chinese cold dish.
For a quick, vegan, protein-packed dinner with tons of savoury flavour, I choose pan fried tofu.
This Thai curry recipe (kaeng phet) uses store-bought red curry paste.
This is my eggless scramble recipe using black salt that's never failed.
Feeling left out by all those decadent brownie-cookie pics floating around? This vegan brookie pie recipe will banish any fomo you may have.
Want to make curry but don't have any coconut milk? Kaeng pa got your back.
This barebones vegan soda bread recipe can be made with soy milk, coconut milk, or others.
This vegan pandan bread loaf has a super tender crumb thanks to tangzhong and coconut milk.
Rhubarb is the star of this tasty, inexpensive vegan recipe, which uses both fresh rhubarb and rhubarb butter to make a fresh and fruity loaf.