Here is a showcase of 20 dishes from all over the world, that require no veganising whatsoever because they were “born” vegan, wherever they were created. I love these dishes because they present how easy it is to eat vegan and live a vegan lifestyle. All of us eat and love certain dishes that are naturally already vegan. Here are some of the highlights.


Shiro Spread

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Shiro is an essential part of the Ethiopian and Eritrean cuisine. It’s often prepared with minced onions and garlic, and some regions even add ground ginger, chopped tomatoes and chili peppers to the smooth, chickpea flour-based mixture. Best served with injera (Ethiopian flat bread).

Recipe by Ashley Beck featured on ‘Marcus Samuelsson’. Photo by Johnny Stiletto

shiro spread vegan


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Matoke is a Kenyan/Ugandan stew made with plantains or green bananas. Variations include coconut milk, ground peanuts or tomatoes.

Recipe by Simply Food. Photo by Hai Afrika

vegan matoke

Báhn Cam / Báhn Ran

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A crispy golden shell of sesame studded rice flour protecting a sweet and moist mung bean coconut centre.

Recipe and photo by ‘The Ravenous Couple’.

banh cam by the ravenous couple


Shiitake-and-Scallion Lo Mein

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Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls. Lo mein are thick flat wheat noodles which are traditional Chinese noodles and perform well in soups as well as added to a vegetable stir-fry dish. In this recipe they’ve been presented in banana leaves to keep it authentic.

Recipe by Melissa Rubel Jacobson

veagn shiitake-and-scallion-lo-mein

Man Tou Chinese Plain Steamed Bun Dough

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Man Tou are cloud-like fluffy buns that are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. These steamed buns/bread can be eaten sweet or savoury. They go well served with dishes such as veggie stir-fry or dipped in different sauces like sweet & sour sauce, soy sauce, BBQ sauce.  They can also be stuffed either with savoury fillings (like spinach & ginger) or with sweet fillings (such as red or black bean sweet paste). They can be eaten for breakfast, lunch or dinner!

Recipe by Bill, Judy, Sarah and Kaitlin from ‘The Woks of Life’

vegan Chinese steamed buns man-tou


Thai Coconut Sticky Rice and Mango ข้าวเหนียวมะม่วง

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Aromatic coconutty sticky Thai rice made to complement ripe and juicy mango. This recipe is a must during mango season!

Recipe by Leela on ‘She Simmers’

Thai mango sticky coconut rice cover


Pulao (Indian Rice Pilaf)

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This amazing recipe for aromatic rice originated in Persia and carried over to India. It’s rich with vegetables, cashews and spices.

Recipe by 

pulao by Puja Thomas-Patel



Garlic Confit

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Deliciously soft and sweet cloves of garlic slowly baked in olive oil.

Recipe by ‘Apronclad’

garlic confit by Apronclad



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This is a very common Slavic canned vegetable salad. The flavors are so simple, but nevertheless, very satisfying. It is great to have on hand to serve as a side dish and is also delicious by itself as a snack with a hearty slice of fresh bread.

Recipe by ‘Olga’s Flavor Factory’

Lecho vegan

Apple-Pear Kompot (Fruit Drink) Яблочно-Грушевый Компот

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Fruit kompot is a traditional Russian drink, which is made by cooking fruit and then drinking the liquid. It can be made from just about any combination of fruits or berries, fresh, frozen or dried.

Recipe by ‘Olga’s Flavor Factory’

orchard Russian compot


Bulgarian Potato Salad

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A light and healthy fresh potato salad upgraded with herbs.

Recipe by Lauren Aiken

Bulgarian potato salad vegan


Sicilian Eggplant and Pine Nut Caponata

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This is a typical Sicilian dish based on vegetables, with a focus on the aubergine/eggplant . The vegetables are fried and then simmered in a sweet-and-sour sauce. It can be served cold as an antipasto, which is now popular all over Italy or it can also be eaten warm as a pasta sauce.


Sicilian Eggplant and Pine Nut Caponata vegan


Raspeballer / Komler

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The Norwegian twist on potato dumplings, which are one of the most traditional dishes you can find in Norway.

Recipe by veganinternational

Norwegian komler vegan


Mexican Fava Bean Soup (sopa de habas)

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A rich and flavourful Mexican soup with an aromatic base of tomatoes, garlic, and onions—called a recado—which is pureed and reduced before the beans go into the pot.

Recipe by ‘Saveur’ photo by Todd Coleman

fava bean soup by saveur


Brazilian Grilled Pineapple

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An amazing Brazilian desert–super sweet, tender and delicious. This will be the highlight of any event you make it for.

Recipe by Lavender Lynn, photo by Center Cut Cook

Brazilian grilled-pineapple



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Falafel balls are a classic Middle Eastern street dish made of fresh herbs and chickpeas, crispy on the outside and tender and warm on the inside, stuffed in a pita with tahini and salads.

Recipe by Joan Nathan from book ‘The Foods of Israel Today’, photo by ‘

falafel by


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A Middle Eastern salad made with a variety of fresh herbs and wheat bulgur all soaked in the zingy flavours of a lemon and olive oil dressing.

Recipe by ‘Bettay The Vegan Gourmet’. Photo by ‘

tabbouleh by veg.anonymous


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Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy or caramelised onions. This dish is considered “laborers’ food” as it’s very cheap and easy to make and incredibly tasty. I enjoy it with a hearty piece of bread, freshly chopped salad with lemon squeeze and tahini.

Recipe by Ginny from ‘Vegan in the Freezer’

vegan mujadra, majadra

Baba Ganoush

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This is a Levantine dish (area covering Israel, Jordan, Lebanon, Palestine and Syria. This dish is also popular in Armenia) of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings. The Arabic preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.
This recipe allows you to prepare baba ganoush with no open flame.

Recipe by Minimalist Baker


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A popular dish throughout the Middle East which can either be an appetizer or dip, scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, paprika, sumac, ful (fava beans), olives, pickles and pine nuts.

Recipe by VegaNoga



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20 Naturally Vegan Recipes From All Over The World
20 Naturally Vegan Recipes From All Over The World
by vegaNoga