vegan recipes with a slavic touch
Basic Tahini Dressing that you can use in salads, falafel or Buddha Bowls.
Super creamy, rich and refreshing roasted carrot and red lentil soup.
Vegan Banosh - Ukrainian Carpathian corn grits with sautéed wild mushrooms and vegan brynza cheese.
Rich and briny artichoke crab-like cakes with vegan caper tartar sauce.
Veganized version of Russian crepes stuffed with cottage cheese - Vegan Nalisniki.
Meaty vegan King Oyster Mushroom Ragu that you can serve with almost anything.
Finger-licking vegan appetizer! Seared king oyster mushroom scallops with creamy truffle celery root purée.