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Veggie Fest Recipes

We are dedicated to providing you with some of the best vegan and vegetarian recipes from cuisines all over the world. Enjoy our growing collection of recipes from renowned chefs who just love food!

Mediterranean Herbed Feta from the Non-Dairy Evolution Cookbook by Chef Skye (The Gentle Chef)By Veggie Fest TeamChef Skye Michael Conroy kindly gave his recipe to the Veggie Fest team. This and other delicious cheese recipes can be found on the website www.thegentlechef.com or in his cookbook, Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods. Chef Conroy explains: “This tofu-based cheese is simple to make and is reminiscent of dairy feta cheese in both taste and texture. It has a very tangy, salty flavor and is wonderful for topping Mediterranean salads, pizza, or for using in recipes such as Greek Spanakopita.” A food processor is recommended for efficient processing. You will also need a silicone, glass, ceramic, metal or BPA-free plastic container that will hold a minimum of 2 cups liquid to act as a form to shape the cheese. Line the form with plastic wrap, leaving plenty of excess hanging over the sides. This will help lift the cheese from the form after firming. This recipe yields about 8 ounces.
RatatouilleBy Veggie Fest TeamRatatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.
Asparagus RarebitBy Veggie Fest TeamTender asparagus in a delightful sauce is served over crisp toast for a satisfying hot open-faced sandwich.
Smoked Country SoupBy Veggie Fest TeamInspired by a Spanish chickpea soup, our version embodies the rich, smoky flavor prized in the Spanish countryside.
OatcakesBy Veggie Fest TeamIn Great Britain, crisp, thin oatcakes are often served with butter and preserves or cheese.
WassailBy Veggie Fest TeamHot, spiced cider is always a seasonal favorite.
Classic SconesBy Veggie Fest TeamYou’ll find these wedge-shaped Scottish biscuits perfect for a light luncheon or tea.
Swiss MuesliBy Veggie Fest TeamThis elegant muesli gets the day off to a healthful and delicious start. In Europe, it is often served for brunch or as a light evening meal.
Orzo with PeasBy Veggie Fest TeamTiny rice-shaped orzo are tossed with sautéed fresh mushrooms, ginger, and peas in this delightfully light pasta dish.
German Potato SaladBy Veggie Fest TeamFor many decades Germany has shared delectable potato recipes with the world. Variations on this salad, which can be served warm or cold, are some of the most popular.
Dolmas (Stuffed Grape Leaves)By Veggie Fest TeamGrape leaves stuffed with tender rice and fragrant spices are one of Greece’s outstanding appetizers.
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