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Recipes
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Plant-Based Peruvian Tacu Tacu
Cook plant-based Peruvian tacu tacu with canary beans, rice, onion, garlic, ají amarillo, cumin, oregano, salsa criolla, and avocado.
Plant-Based Costa Rican Gallo Pinto
Make plant-based Costa Rican gallo pinto with chilled rice, black beans and broth, onion, sweet pepper, garlic, Salsa Lizano, and coriander.
Plant-Based French Ratatouille
Cook plant-based French ratatouille with aubergine, courgette, peppers, tomatoes, onions, garlic, thyme, bay, basil, and olive oil.
Plant-Based Turkish Mercimek Köftesi
Make plant-based Turkish mercimek köftesi with red lentils, fine bulgur, onion, tomato and pepper pastes, cumin, pul biber, herbs, and lemon.
Plant-Based Tunisian Lablabi
Cook plant-based Tunisian lablabi with chickpeas, garlic, cumin, caraway, harissa, stale bread, lemon, olive oil, capers, and herbs.
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.