World Heritage Day is a time to celebrate cultural and natural heritage, and what better way to do so than through the lens of food? Veganism is a growing trend around the world, and it is exciting to see how many cultures have created delicious plant-based dishes over time. In honor of World Heritage Day, we are sharing five vegan dishes from around the world that you can make in your own kitchen.

Bangladesh

Our first recipe is Vegan Bangladeshi Dahl, a classic comfort food that is perfect for a chilly evening. Red lentils are cooked in a fragrant blend of spices, including cumin, coriander, turmeric, garam masala, and chili powder, to create a warming and flavorful dish. Serve it over rice or with naan bread for a satisfying meal.

Vegan Bangladeshi Dahl recipe:

Ingredients:

• 1 cup of red lentils
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp of grated ginger
• 2 tbsp of vegetable oil
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1 tsp of ground turmeric
• 1 tsp of paprika
• 1 tsp of garam masala
• 1 tsp of chilli powder
• 1 can of diced tomatoes
• 2 cups of vegetable broth
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

1. Rinse the red lentils and soak them in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until they are soft and translucent.
3. Add the garlic and ginger, and cook for 1-2 minutes, stirring constantly.
4. Add the ground cumin, coriander, turmeric, paprika, garam masala, and chilli powder, and stir to combine. Cook for 1-2 minutes until fragrant.
5. Drain the lentils and add them to the pot. Stir to coat them in the spices.
6. Add the diced tomatoes and vegetable broth, and stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. Serve the curry over rice or with naan bread, and garnish with chopped cilantro.
   

Greece

Next up is a Greek Vegan Gyros recipe, featuring roasted chickpeas and a delicious tzatziki sauce. The chickpeas are coated in a blend of spices, including paprika, oregano, basil, and garlic powder, before being roasted to crispy perfection. The sauce is made with grated cucumber, vegan Greek yoghurt, olive oil, red wine vinegar, and lemon juice, resulting in a creamy and tangy addition to the dish.

Greek Vegan Gyros recipe;

Chickpeas

• 1 can chickpeas
• 2 tablespoons olive oil
• 2 teaspoons EACH: paprika, dried oregano
• 1 teaspoon EACH: dried basil, garlic powder
• Fine sea salt & cracked pepper
• 2 pita breads
• Optional: prepared hummus
• For serving: green leaf lettuce, halved or thinly sliced cherry tomatoes, thinly sliced cucumber, vegan feta cheese, fresh lemon wedges

Sauce

• 1/4 cup grated cucumber
• 1/4 cup plain vegan Greek yoghurt
• 2 and 1/4 teaspoon olive oil
• 3/4 teaspoon red wine vinegar
• 1 and 1/2 teaspoon freshly squeezed lemon juice + 1/4 teaspoon zest

Instructions

1. PREP: Preheat oven to 200 C. Drain and rinse chickpeas and then dry them in a salad spinner or with paper towels (wet chickpeas won't roast as nicely). Generously grease a sheet pan with cooking spray.
2. CHICKPEAS: Add chickpeas to the prepared pan. Drizzle on oil, seasonings, salt, and pepper to taste. With your hands, toss everything until well coated; spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. Roast until they're crisp, but not hard. Remove and set aside. (See Note 1 for Air Frying Directions)
3. TZATZIKI: Meanwhile, grate cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber to keep the sauce from being watery. Once it's drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper. Cover the bowl and place in the fridge until ready to serve.
4. CHAR THE PITA BREAD: Spray both sides of the pita bread with olive oil cooking spray and "grill" the bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10-15 seconds per side (flip with tongs). Once charred, immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm (covered with a damp paper towel) in the microwave.
5. ASSEMBLY: Spread hummus or tzatziki sauce on one side of the warmed pita bread. Add half of the chickpeas (press into sauce to help them stay better) and then add desired toppings such as thinly sliced red onions, thinly sliced cucumbers, diced cherry tomatoes, and vegan feta cheese. Drizzle tzatziki sauce generously over everything. If desired, squeeze fresh lemon on top. Fold up and enjoy immediately!

Kenya

For a taste of East Africa, try our Vegan Kenyan Bharazi Coconut Curry. Green peas are cooked in a creamy coconut milk sauce, flavored with a blend of aromatic spices, including cumin, coriander, cinnamon, and cardamom. Garnish with fresh cilantro and serve with rice or flatbread for a satisfying and nourishing meal.

Vegan Kenyan Bharazi Coconut Curry recipe:

Ingredients:

• 2 cups of fresh or frozen green peas
• 1 cup of coconut milk
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp of grated ginger
• 2 tomatoes, chopped
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1/2 tsp of ground turmeric
• 1/2 tsp of ground cinnamon
• 1/2 tsp of ground cardamom
• 1/2 tsp of paprika
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1 tbsp of vegetable oil
• 2 tbsp of chopped fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onions and cook until they are soft and translucent.
3. Add the garlic and ginger, and cook for 1-2 minutes, stirring constantly.
4. Add the chopped tomatoes, ground cumin, coriander, turmeric, cinnamon, cardamom, paprika, salt, and black pepper. Stir to combine and cook for 5-7 minutes until the tomatoes are soft and mushy.
5. Add the green peas and coconut milk. Stir to combine and bring the mixture to a boil.
6. Reduce the heat to low and let the curry simmer for 20-25 minutes, or until the peas are tender and the sauce has thickened.
7. Season with additional salt and pepper to taste.
8. Garnish with chopped fresh cilantro before serving.
9. Serve hot with rice or flatbread.

Colombia

Our next dish takes us to South America with a Vegan Colombian Ajiaco recipe. This hearty soup features baby potatoes, corn, and carrots, all simmered in a flavorful broth with onions, garlic, and a blend of spices, including cumin, oregano, smoked paprika, and turmeric. Serve it with sliced avocado and lime wedges for a fresh and zesty finish.

Vegan Colombian Ajiaco recipe that you might enjoy:

Ingredients:

• 3 cups of vegetable broth
• 3 cups of water
• 1 lb of baby potatoes, peeled and cut into bite-sized pieces
• 1 lb of yukon gold potatoes, peeled and cut into bite-sized pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tbsp of vegetable oil
• 1 tbsp of ground cumin
• 1 tbsp of dried oregano
• 1 tsp of smoked paprika
• 1/2 tsp of ground turmeric
• 1/4 tsp of black pepper
• 1/4 tsp of salt
• 1 lb of fresh corn, cut into rounds
• 2 large carrots, peeled and sliced
• 1/2 cup of fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions:

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the onions and cook until they are soft and translucent.
3. Add the garlic, ground cumin, oregano, smoked paprika, turmeric, black pepper, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the vegetable broth, water, baby potatoes, and yukon gold potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Add the corn and carrots, and let the mixture simmer for an additional 10-15 minutes.
6. Remove the pot from the heat and stir in the chopped cilantro.
7. Serve the Ajiaco hot, with sliced avocado and lime wedges on the side.
8. Enjoy your delicious vegan Colombian Ajiaco!

Note: You can also serve the Ajiaco with rice, plantains, or cassava for a more filling meal.

Israel

Finally, we travel to the Middle East for a Vegan Israeli Mujadara recipe. Brown lentils and rice are cooked with caramelized onions and a blend of warming spices, including cumin, coriander, smoked paprika, cinnamon, and allspice. This dish is both simple and delicious, and can be served with fresh herbs and vegan yogurt or tahini sauce for added flavor.

Vegan Israeli Mujadara recipe:

Ingredients:

• 1 cup of brown lentils, rinsed and drained
• 1 cup of long-grain brown rice
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp of olive oil
• 2 tsp of ground cumin
• 1 tsp of ground coriander
• 1/2 tsp of smoked paprika
• 1/4 tsp of ground cinnamon
• 1/4 tsp of ground allspice
• 3 cups of water
• Salt and black pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and cook until they are soft and caramelized, occasionally stirring, for about 20 minutes.
3. Add the garlic, ground cumin, coriander, smoked paprika, cinnamon, and allspice. Stir to combine and cook for another 2-3 minutes until fragrant.
4. Add the brown lentils and rice to the pot and stir to combine with the onion mixture.
5. Add the water, salt, and black pepper, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Let the mejadra simmer for 30-35 minutes, or until the lentils and rice are tender and the water has been absorbed.
8. Once the mejadra is done, let it sit for 5-10 minutes before serving.
9. Serve hot and enjoy your delicious vegan Israeli mejadra!

Note: You can also top the mujadara with chopped fresh herbs, like parsley or cilantro, and serve with vegan yoghurt or tahini sauce.

These five vegan dishes from around the world are a testament to the diversity of plant-based cuisine and the creativity of cultures around the globe. Whether you are a seasoned vegan or just starting out, these recipes are sure to inspire you to try new ingredients and flavors. So why not celebrate World Heritage Day by exploring the world through your taste buds?