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Plant-Based Indian Rajma Masala
Cook plant-based Indian rajma masala with kidney beans simmered in onion, tomato, ginger, garlic, cumin, coriander, garam masala, and fenugreek.
Plant-Based Serbian Prebranac
Bake plant-based Serbian prebranac with white beans, abundant caramelized onions, sunflower oil, sweet paprika, garlic, bay, and chilli.
Plant-Based Brazilian Banana-da-Terra Moqueca
Cook plant-based Brazilian banana-da-terra moqueca with firm ripe plantains, coconut milk, dendê oil, peppers, tomato, chilli, lime, and coriander.
Plant-Based Japanese Kenchinjiru
Make plant-based Japanese kenchinjiru with kombu-shiitake dashi, tofu, konnyaku, daikon, carrot, taro, burdock, soy, and sesame.
Plant-Based Jamaican Ital Stew
Cook plant-based Jamaican Ital stew with kidney beans, coconut milk, pumpkin, yam, sweet potato, taro, cabbage, okra, thyme, and chilli.
Plant-Based Ghanaian Red Red
Cook plant-based Ghanaian red red with black-eyed peas, red palm oil, tomatoes, onion, ginger, chilli, and ripe fried plantains.
Plant-Based Spanish Espinacas con Garbanzos
Make plant-based Spanish espinacas con garbanzos with spinach, chickpeas, fried bread, garlic, cumin, paprika, tomato, and sherry vinegar.
Plant-Based Lebanese Mujadara
Cook plant-based Lebanese mujadara with brown lentils, rice, cumin, olive oil, and deeply caramelized onions finished with lemon.
Plant-Based Chinese Di San Xian
Cook plant-based Chinese di san xian with fried potato, aubergine, green pepper, garlic, spring onion, soy sauce, and a glossy starch sauce.
Plant-Based Trinidadian Doubles
Make plant-based Trinidadian doubles from soft turmeric bara, curried channa, tamarind chutney, cucumber, chadon beni, and pepper sauce.