Veganistan: A Vegan Tour of the Middle East by Sally Butcher

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    • Categories: Small plates - tapas, meze; Middle Eastern; Vegan; Vegetarian
    • Ingredients: aubergines; Aleppo pepper; lemons; pomegranate molasses; dukkah
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    • Categories: Small plates - tapas, meze; Cooking for 1 or 2; Middle Eastern; Vegan; Vegetarian
    • Ingredients: carrots; fresh ginger; red onions; sekanjabin; orange juice; mint
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    • Categories: Small plates - tapas, meze; Cooking for 1 or 2; Middle Eastern; Vegan; Vegetarian
    • Ingredients: okra; cherry tomatoes; Aleppo pepper; tomato paste; caster sugar
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    • Categories: Small plates - tapas, meze; Cooking for 1 or 2; Middle Eastern; Vegan; Vegetarian
    • Ingredients: olive oil; red onions; baby leeks; garlic; potatoes; paprika; Aleppo pepper; lemons; basil; coriander leaves
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    • Categories: Small plates - tapas, meze; Cooking for 1 or 2; Middle Eastern; Vegan; Vegetarian
    • Ingredients: mushrooms; coriander seeds; golpar; dried marjoram; parsley
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    • Categories: Small plates - tapas, meze; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried borlotti beans; onions; garlic; carrots; potatoes; tomato paste; cherry tomatoes; parsley; Aleppo pepper
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    • Categories: Small plates - tapas, meze; Side dish; Cooking for 1 or 2; Middle Eastern; Vegan; Vegetarian
    • Ingredients: Padrón peppers; garlic; smoked paprika; dried oregano; harissa paste; brown sauce
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    • Categories: Spice / herb blends & rubs; Middle Eastern; Vegan; Vegetarian
    • Ingredients: garlic powder; smoked paprika; ground cumin; dried oregano; dried red pepper flakes
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    • Categories: Spice / herb blends & rubs; Middle Eastern; Vegan; Vegetarian
    • Ingredients: Aleppo pepper; garlic granules; dried dill; coriander seeds; citric acid
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    • Categories: Spice / herb blends & rubs; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chillies; dried mint; cumin seeds; caraway seeds; pomegranate seeds; coriander seeds
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    • Categories: Lunch; Small plates - tapas, meze; Cooking for 1 or 2; Middle Eastern; Vegan; Vegetarian
    • Ingredients: samphire; broad beans; cherry tomatoes; ground saffron; dill; lemons
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    • Categories: Snacks; Vegan; Vegetarian
    • Ingredients: popping corn; nutritional yeast flakes; asafoetida powder
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    • Categories: Rice dishes; Dressings & marinades; Salads; Lunch; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: brown rice; cauliflower; celery; red onions; carrots; raisins; amardine sheets; miso paste; balsamic vinegar; garlic; Aleppo pepper
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    • Categories: Salads; Main course; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: corn couscous; courgettes; kale; green beans; red onions; coriander sprigs; preserved lemons; garlic; Aleppo pepper; ground cumin; smoked paprika; vegan ghee
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    • Categories: Salads; Dressings & marinades; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: salad potatoes; turmeric; onions; canned butter beans; pitted black olives; garlic; mint; tarragon; sunflower seeds; lemons
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    • Categories: Dips, spreads & salsas; Cypriot; Vegan; Vegetarian
    • Ingredients: coriander sprigs; tahini; Marmite; lemons
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    • Categories: Dips, spreads & salsas; Quick / easy; Middle Eastern; Vegan; Vegetarian
    • Ingredients: canned kidney beans; tomato paste; canned chopped tomatoes; harissa paste; garlic; ground cumin
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for 1 or 2; Iranian; Vegan; Vegetarian
    • Ingredients: tomatoes; dried mint; chargrilled aubergines; basil; ground golpar; walnuts; verjuice
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; tahini; garlic; curry paste; lemons; raisins; flaked almonds
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; tahini; lemons; pistachios; ground cardamom
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: vegan yogurt; limes; preserved lemons; sour oranges; coriander sprigs; mint; turmeric; Tabasco
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    • Categories: Salads; Dressings & marinades; Main course; North African; Vegan; Vegetarian
    • Ingredients: rainbow chard; canned chickpeas; red onions; carrots; red peppers; yellow peppers; beetroot; linseeds; rhubarb; ground ginger; ground cinnamon; fruit vinegar; Aleppo pepper
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    • Categories: Soups; Appetizers / starters; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: cucumbers; mint; parsley; sekanjabin; red chillies
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    • Categories: Beverages / drinks (no-alcohol); Middle Eastern
    • Ingredients: sugar; limes; mint
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    • Categories: Soups; Appetizers / starters; Middle Eastern; Vegan; Vegetarian
    • Ingredients: red onions; beetroot; juniper berries; ground cardamom; ground Urfa chillies; fresh ginger; apples; sour cherry juice; balsamic vinegar; rose water; soy cream; sour cherry jam; dried rose petals
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  • ISBN 10 1911682741
  • ISBN 13 9781911682745
  • Linked ISBNs
  • Published Dec 22 2022
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

The Middle East is a region lush in its vegetation, a gift to the non-meat-eater. Much of the cuisine is naturally vegetable based, with a lot of the flavour of recipes coming from the herbs, spices, cooking methods and sheer ‘joie de cuisiner’ traditional to Middle Eastern dining. Vegan diets can often be dismissed as lacking in certain nutrients, but there is no doubt that one thing a Middle Eastern kitchen teaches us is balance: every dish from a traditional kitchen is carefully crafted to offer a balance of ‘hot’ and ‘cold’ elements to satiate the four humours of medieval yore with pulses, grains, nuts and vegetables galore.

The original mission of Veggiestan was to celebrate vegetables in all their glory, rather than recreating meat dishes, and in Veganistan Sally Butcher starts to play more with seitan, tofu and tempeh using them as vehicles to showcase the wonderful range of flavour this cuisine offers. This is not a book written from a moral point of view, but primarily from a food angle, a way of bigging up and celebrating the wonders of Central Asian, Iranian, Turkish, Arabic and East African vegetable cookery and creating a volume of accessible dishes.

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