Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
Thanks to Cat Lovett for the recipe photo. The recipe originally is from onegreenplanet.org
Cat couldn’t find any agave or brown rice vinegar at her local supermaket, so she used Maple Syrup and Rice Wine Vinegar instead. It worked well! 🙂
For the tofu
1 package extra-firm tofu, drained
3 Tbs. gluten-free tamari
1 Tbs. agave nectar
2 tsp. toasted sesame oil
1 tsp. cornstarch
2 tsp. oil
For the vegetables
1 tsp. safflower oil
2 large carrots, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 bell peppers, chopped
1 yellow squash, chopped
1/2 small purple cabbage, shredded
3 Tbs. tamari
2 Tbs. vegan mayonnaise
2 Tbs. peanut butter
2 Tbs. agave nectar
2 Tbs. rice wine vinegar (or brown rice vinegar)
2 tsp. toasted sesame oil
2 cloves garlic, minced
1 tsp. hot sauce (optional)
1/4 cup peanuts, toasted
Pepper to taste