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 Margaret Johns for this recipe. She got the recipe from this page, but she changed the tofu to the Veggie Delights Not-Bacon and the Tonzu Vegan Sausages.
This soup uses green split peas and is very thick. It’s typically a winter dish, but can be used any time as it’s very filling.
Serves 6 people as a meal
500g green split peas
2 ½ litres water
250g (marinated) tofu (or 1 pkt Vegie Delights Not-Bacon slices), cut into rectangular pieces
2 medium onions, diced
1 medium to large carrot, diced
1 leek, cut in rings
2 medium to large sticks of celery (or ¼ root celery, cut into cubes)
3 potatoes, peeled and cut into cubes
Salt and pepper to taste]
1 or 2 vegan sausages (optional ) (I used the Tonzu garlic & chilli vegan sausages)