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If you love spicy vegan recipes, you’ll enjoy the cookbook Vegan Eats World!

Spicy vegan recipes: Flourless chocolate torte from Vegan Eats World

A key to embracing and enjoying vegan food is definitely to learn a few spicy vegan recipes. Ever try to eat tofu without spicing it up or soaking it in a marinade? Yeah, it’s pretty and gross.

Spicy vegan recipes from all corners of the world!

I guess I was motivated to test some spicy vegan recipes, because the first cookbook that caught my attention was Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero, who is also the author of another vegan cookbook I own: Veganomicon: The Ultimate Vegan Cookbook.

Vegan Eats World: 300 International Recipes for Savoring the PlanetVegan Eats World: 300 International Recipes for Savoring the Planet

This cookbook has probably the best selection of vegan international recipes I’ve seen so far. Yeah, most vegan cookbooks dab a bit in Indian or Mexican cuisine (you do have to season those vegan dishes, right), but here, you are invited on a journey that takes you from Jamaica to Thailand, from Sri Lanka to Germany, passing through Ethiopia, Korea and Lebanon.

You’d think it would mostly cover main dishes, but no. It explores sweets, breads, side dishes and breakfast items as well. After all, flavor can be a part of our entire day, and spices are also a healthy addition to any vegan meal (especially spices such as turmeric).

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Spicy vegan recipes from Vegan Eats World: what I liked about the book

  • It includes an entire section on specialty ingredients. Ever wondered what pandan leaves were or what you could use as a substitute to teff flour? It’s all in the book.
  • International really means international here, there are recipes inspired by dishes from every corner of the world. Talk about having access to a variety of tastes and smells!
  • Most of the recipes are fairly easy to make, and provide helpful, practical substitutions. Because sometimes, you do not have the time to make your own Berbere spice mix and do not have any on hand!

Spicy vegan recipes from Vegan Eats World: what I thought could be improved

  • More pictures! Don’t get me wrong, there are photos in the book and they are gorgeous, but I tend to pick recipes based on the look of the final product, and not all recipes in the book have a corresponding photo.
  • Suggestions on ways to complete your meal. Some of the dishes, for example, provide you everything you need in terms of protein and veggies, but do not make any suggestions on a grain to serve the dish with. I ended up picking my own complementary side dishes, but sometimes it’s fun to get other ideas.

So here are the three recipes I tested from the book.

Spicy vegan recipe #1: Lebanese Moussaka Stew

Lebanese Moussaka Stew

It’s still winter in Montreal, and quite cold, so the idea of a hearthy stew for dinner really appealed to me. The moussaka part of the stew is the grilled aubergine, which gives a nice density to the dish. I found the stew to be rich and filling, but too heavy on the tomato taste. I could barely taste the cumin and coriander, even if they were roasted and freshly grinded before being added to the dish. If I were to make this again, I would add more pomegranate molasses to cut the acidity of the tomatoes.

I served this dish with couscous. It reheated well for lunch.

Spicy vegan recipe #2: Yassa Lemon Mustard Tofu

Yassa lemon mustard tofu

The tofu in this dish is baked in a lemon-lime-soy sauce marinade, along with the carrots and onions. I had never tried baking tofu and was quite pleased with the result! I found this dish to be incredibly easy to make, and filled with flavor. If I were to make this again, I would cut the lemon juice in half, as the taste of lemon was a bit potent. I served this dish with steamed broccoli and a whole wheat pita. It also reheated well for lunch.

Spicy vegan recipe #3: Ethiopian Chocolate Flourless Torte

(photo at the beginning of the post) Ding! Ding! Ding! We have a winner! I had a friend coming over for tea Wednesday night, and I made this torte for the occasion. Really, no, REALLY easy recipe, and the result was fantastic. I did not have Berbere spice mix on hand, so I made what the author called a Mexican version of the torte with cayenne pepper instead. The torte is rich and has the texture of a molten cake. Eating it just as it came out of the oven was heavenly. The following day, I simply popped a piece in the microwave for 30 seconds before enjoying it all over again.

Definitely a must-have cookbook if you enjoy spicy vegan recipes!

Spicy vegan recipes: my review of Vegan Eats World

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