Recipes by Region/Cuisine

by on December 2, 2005
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Only recipes that fall into obvious categories are listed here. For all others, see the main index pages.

African:

African Pineapple Peanut Stew

Berberé Stew (Ethiopian Lentil Stew)

Chickpea and Turnip Stew with Ethiopian Spices

Chickpea Soup with Moghrabieh (Lebanese Couscous)

Ethiopian-Inspired Red Lentil Soup

Ful Medames (Fava Bean Dip)

Moin-Moin (Nigerian Savory Black-eyed Pea Cake)

Moroccan Eggplant Salad with Preserved Lemon

North African Chickpea and Kale Soup

Roasted Vegetables with Tomato Charmoula and Quinoa

Sweet Potato, Okra, and Chickpea Gumbo

Tunisian Bean and Chickpea Stew

Tunisian Vegetable Ragout with Quinoa

Vegetable Couscous


Chinese, Japanese, Korean, Thai:

Baked Spring Rolls

Bok Choy and Baked Tofu Stir-Fry in Ginger-Citrus Sauce

Brussels Sprouts Stir-Fry

Brown Rice and No-Rice Sushi

Cambodian Vegetarian Stew

Chinese Barbecued Tofu and Vegetables

Chinese Vegetarian Chicken with Simple Five-Spice Sauce

Double Mushroom Miso Soup and Sesame Broccoli

Dried Tofu and Vegetables in a Light Ginger-Garlic Sauce

Eggplant and Tofu in Spicy Garlic Sauce

Grilled Baby Eggplants with Korean Barbecue Sauce

Home-Style Tofu with Shiitake Mushrooms

Hot and Sour Shirataki Noodles with Tofu

Hurry-up Hoisin Tofu and Vegetables with Rice Noodles

Korean Noodle Stirfry

Korean Tofu and Vegetable Stew

Low-Fat Lo Mein

Inari Sushi and Kale with Mushrooms and Water Chestnuts

Maitake and Beech Mushrooms with Simmered Tofu on Sesame Rice

Nasu Dengaku (Japanese Eggplants Broiled with Miso)

Pasta and Vegetables with Peanut Sauce

Portabella Sushi Rolls

Sichuan Tofu with Garlic Sauce

A Simple Stir-fry

Somen with Tofu and Asparagus in a Chinese Dressing

Shiitake, Sweet Potato and Zucchini Foo Yung

Stir-fried Tofu and Vegetables with Miso Sauce

Sushi Salad

Teriyaki Tofu and Vegetable Kabobs

Thai-Inspired Chickpea Salad

Thai-Style Basil Tofu and Asparagus

Thai-Style Vegetable Curry

Tofu and Broccoli with Pineapple Sauce

Tofu and Vegetables with Lower-Fat Thai Peanut Sauce

Tofu with Lobster Mushrooms in Ginger Broth

Yaki-Fu Stew

Vegan Bibimbab (Korean Rice and Vegetables)

Vegetable Fried Quinoa

Yin & Yang Tofu


French:

French Lentil and Portabella Stew

Provençal Soupe au Pistou (Bean and Vegetable Soup with Pinenut Pesto)


Hungarian:

Eggplant Paprikash

Indian:

Anshu’s Red Lentil Sambar

Baked Spinach Kofta

Bhindi Masala (Dry-Fried Spiced Okra)

Black-eyed Pea Masala

Cauliflower Dal with Panch Phoran

Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce

Curried Cauliflower and Sweet Potato Soup

Curried Eggplant Soup

Dal Bhaji

Eggplant and Chickpea Curry

Kale and Toor Dal

Masoor Dal with Ajwain and Tomato

Okra and Lima Bean Masala

Palak Tofu (Tofu in Curried Spinach Sauce)

Pav Bhaji (Spicy Mixed Vegetables on Buns)

Pink Bean, Quinoa, and Spinach Soup

Rasedar Rajma (Kidney Beans in Curry Sauce)

Red Cabbage and Peas with Cumin and Mustard Seeds

Red Lentil Soup with Vadouvan

Ridiculously Easy Curried Chickpeas and Quinoa

Samosa Wraps

Spiced Moong Dal

Thai Eggplants and Chickpeas in Peanut Masala

Vindaloo Vegetables

Yellow Mung Beans with Summer Squash


Irish:

Colcannon Puffs

Dublin Coddle with Vegan Irish Sausages

Irish White Bean and Cabbage Stew

Vegan Corned Beef and Cabbage, Roasted Potatoes, and Soda Bread

Italian:

Asparagus Pesto Pasta Salad

Bucatini all’Amatriciana

Cannellini Beans with Fresh Basil and Oregano

Crockpot Eggplant and Tomato Stew with Garbanzo Beans

Dried Fava Bean and Fresh Fennel Soup

Easy Spinach and Mushroom Lasagna

Farmers’ Market Quinoa

Fennel and White Bean Stew

Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms

Gnocchi with Zucchini Ribbons and Portabella Mushrooms

Grilled Skewered Vegetables with Quick Polenta

Hasty Tasty Pasta with Broccoli, Olives, and “Chicken”

Italian Layered Vegetable Casserole

Pasta with Asparagus, Cannellini Beans, and Porcini Cream

Polenta with Lemony Asparagus and Chickpeas

Porcini Wonton Ravioli

Potato “Gatto”

Potato Pizzas

Rigatoni with Zucchini and Eggplant

Roasted Eggplant Pesto

Rotini All’Arrabbiata

Sicilian Market Pasta

Seitan Scaloppine with Lemon-Olive Sauce

Susan’s Fatfree Pasta Primavera

Tofu and Vegetable Cacciatore on Roasted Spaghetti Squash

Vegan Eggplant Parmesan

Zucchini Spirals with Fresh Vegetable Sauce


Louisiana/Cajun/Creole:

Black-eyed Pea Gumbo

Cajun 15-Bean Soup

Chickpea Gumbo

Collards Stuffed with Red Beans and Rice

Creamy Creole Eggplant Casserole

Creole Black-eyed Peas

Eggplant Creole

Garden Gumbo

Gumbo z’Herbes with Cajun Tempeh Bacon

Mirliton and White Bean Stew

Okara Crab Cakes

Patty Pan Squash Stuffed with Cajun White Beans

Pumpkin, Squash, or Cushaw Bake

Real Louisiana Red Beans and Rice

Seaside-Stuffed Mirlitons

Spicy Collards and Black-eyed Pea Soup

Stewed Okra and Tomatoes

Stuffed Eggplants and Not-So-Dirty Rice

Sweet Potato, Okra, and Chickpea Gumbo

Tofu Jambalaya


Middle Eastern:

Baba Ganoush Vegetable Plate

Chickpea Soup with Moghrabieh (Lebanese Couscous)

Ful Medames (Fava Bean Dip)

Hummus

Iraqi-Inspired Seitan and Eggplant Stew

Mussaka

Spiced Rice and Lentil Squares

Sweet Potato Falafel with Yogurt-Tahini Sauce

Turkish Pilaf with Pistachios and Chickpeas

Unstuffed Baby Eggplants


Southwestern/South American:

Black Bean Pupusas

Black Bean and Summer Squash Enchiladas

Black Bean Burgers

Chili Mac

Fresh Chile Sauce

Gold Rush Chili

International Quinoa Salad

Mexican Lasagna (or Enchilada Casserole)

No-Queso Quesadillas

Quinoa Vegetable Paella

Red Chile Rice with Black Beans and Dried Tofu

Red, Gold, Black, and Green Chili

Ridiculously Easy Lunchbox Enchilada Casserole

Santa Fe Spaghetti Squash Casserole

Southwestern Black Bean Potato Salad

Southwestern Split-Pea Soup

Southwestern Chayote Casserole

Thick and Hearty Pinto Bean Chili

Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole

Tortilla Soup with Pinto Beans

Winter Squash Stew with Pinto Beans and Corn

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