Cuisines
Country, region, and culinary tradition pages for vegan recipes.
All recipesMore Cuisines
Clickable WordPress taxonomy archivesRecipe collection
This is a real WordPress taxonomy archive, so recipes can be discovered by cuisine, method, meal type, diet, ingredient, and intent.
Towering, moist, lemon-scented blueberry sourdough discard muffins crowned with a buttery cinnamon-oat crumb streusel—using a 20-minute room-temperature batter rest and a 425°F initial oven blast to launch sky-high bakery domes without eggs.
Dense, truffle-fudgy dark chocolate brownies with a glossy, tissue-thin crinkle top: whipping aquafaba with cane sugar dissolves sucrose crystals for the signature papery sheen, while 120 grams of sourdough discard supplies pre-digested wheat structure and subtle lactic tang that intensifies dark cocoa.
The moistest, most deeply flavored banana bread you will ever bake: roasting four spotty bananas in their skins for 15 minutes concentrates their sugars and evaporates excess water before whisking with 150 grams of tangy sourdough discard, dark brown sugar, bourbon vanilla, and toasted walnuts.
Crisp caramelized edges, chewy toffee centers, and zero cakey puff: simmering vegan block butter with 1 tablespoon of finely ground pecans or oat milk powder creates toasted brown-butter solids while evaporating excess water to balance 100 grams of tangy sourdough discard and pools of 70% dark chocolate.
Goodbye dense, crumbly vegan burger buns: by cooking a 2-minute Japanese tangzhong flour-and-oat-milk roux and emulsifying it with aquafaba, sweet sourdough levain, and vegan butter, these golden-domed sesame buns compress like a pillow and spring right back.
A tall, pillowy, sliceable sourdough sandwich loaf with a tender golden crust—enriched with creamy unsweetened oat milk, extra virgin olive oil (or vegan butter), and pure maple syrup so every slice bends without cracking for lunchbox sandwiches and toast.
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