VEGAN RECIPE BOX

I love trying vegan food from different cuisines and time periods. See all the recipes at Earth to Veg.

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Soondubu Jjigae (순두부찌개) is a hot, soupy Korean stew known for its comforting warmth. It’s often served with meat and seafood, but both are optional; this is a vegan version. It isn’t often you find a dish that is both hearty to eat and light on the stomach! 

Vegan Soondubu Jjigae (Korean Soft Tofu Stew) - Earth to Veg

Soondubu jjigae, a comforting Korean stew made with tangy kimchi and silken tofu, is the perfect vegan recipe that will keep you warm all wi

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Yubuchobap (유부초밥) is a Korean recipe of fried bean curd pockets stuffed with sushi rice. It’s basically the Korean version of inari sushi. Sweet, savoury, sour, and addictive! I recommend making more than you think you’ll need, because I guarantee you’ll end up eating some as you assemble them along the way.

Yubuchobap (Korean Bean Curd Pockets) - Earth to Veg

Yubuchobap are Korean fried bean curd pockets stuffed with sushi rice, basically the Korean version of inari. Sweet, savoury, sour, and addi

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These soft and fragrant Pandan Buns are stuffed full of Red Bean Paste. Sweet bean buns are so popular in Asia that they’ve even made a cameo in Kung Fu Panda. I grew up eating deliciously sweet homemade red bean buns for breakfast. 

Pandan Buns with Red Bean Paste - Earth to Veg

Fragrant pandan buns stuffed full of red bean paste. Deliciously soft and sweet and easy to make, only seven ingredients! Perfect for breakf

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Kalettes (also known as flower sprouts or kale sprouts) are a cross between kale and brussels sprouts. Brought to market since 2010, they’re becoming more and more common in stores around the world. 

How to Cook Kalettes (Flower Sprouts, Kale Sprouts) - Earth to Veg

The kalette is also known as the kale sprout or flower sprout. Learn about what kalettes are, and how to cook this vegetable in five differe

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Savoury No-Fish Ball Noodle Soup is my plant-based take on Asian fish ball noodles. It’s quick and easy with just five ingredients and ready in 30 minutes. Fish ball soup is a staple in my Chinese family, so I’m happy this vegan version comes close to the real thing!

No-Fish Ball Noodle Soup (Vegan) - Earth to Veg

A savoury plant-based take on Asian fish ball noodle soup. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan

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Slow cooked and slightly caramelized, this sweet and tangy Rhubarb Butter is the perfect spread for toast, biscuits, scones, and more. Made with just three ingredients—rhubarb, sugar, and water—this thick and luscious fruit butter is easy to make and can be stored in the refrigerator for several weeks. 

Slow Cooker Rhubarb Butter + Instant Pot Option - Earth to Veg

Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerato

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There’s something undeniably comforting about grilled cheese. From the gooey melted cheese to the crispy, buttery bread, biting into an old-fashioned grilled cheese sandwich is just damn satisfying. 

Tater Tot Grilled Cheese Melt - Earth to Veg

Ready for a twist on a classic comfort food? The tater tot grilled cheese melt combines crispy tater tots with the melty, gooey goodness of

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Past and present collide in Pink Pineapple Pie, which is inspired by a recipe from 1924 and uses Pink Pineapple, a modern biotech innovation. (Of course, it’s just as tasty if you make it with the more commonly available yellow pineapple.) 

Pretty in Pink Pineapple Pie - Earth to Veg

This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture

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Indulge in the irresistible delight of Crispy Pan-Fried Soft Tofu! Golden and crunchy on the outside, yet delicately tender inside, this dish tantalizes taste buds with its delightful contrast. Each bite offers a symphony of textures, a crispy exterior enveloping the soft, flavorful tofu. A mouthwatering sensation that's both wholesome and satisfying, leaving you craving for more.

Crispy Pan-Fried Soft Tofu + 3 Variations - Earth to Veg

For a quick, vegan, protein-packed dinner with tons of savoury flavour, I choose pan fried tofu. It uses the most basic ingredients and goes

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What’s Vegan Egg Roll in a Bowl? Well, you know the savoury filling inside a Chinese egg roll? Use the same ingredients, but instead of rolling them up and deep-frying, turn them into a dish in its own right. And now I’ve veganized it. 

Vegan Egg Roll in a Bowl (1-Pan Recipe) - Earth to Veg

Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low

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Vegetable Marrow Soup is a classic British soup recipe made with marrows, mixed vegetables, and simple spices. Adapted from Good Things in England, a cookbook published in 1932. Make it as written, or customize to your heart’s content.

Vegetable Marrow Soup - Earth to Veg

Vegetable Marrow Soup is a classic British soup recipe made with zucchini’s bigger cousin. Adapted from Good Things in England, a cookbook p

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Roasted Pumpkin Seed Butter is an allergen-free alternative to nut butters. Homemade pumpkin seed butter is so easy to make if you have a good blender.

Roasted Pumpkin Seed Butter - Earth to Veg

Roasted pumpkin seed butter is an allergen-free alternative to nut butter. Deliciously creamy and nutty spread that’s easy to make at home w

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Banana bread is the quintessential American quick bread. Its rise in popularity began during the Great Depression when overripe bananas were repurposed into this now classic treat. 

Rye Flour Banana Bread with Cream Cheese Frosting

This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or a

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Slow cooked and slightly caramelized, this sweet and tangy Rhubarb Butter is the perfect spread for toast, biscuits, scones, and more. Made with just three ingredients—rhubarb, sugar, and water—this thick and luscious fruit butter is easy to make and can be stored in the refrigerator for several weeks. 

Slow Cooker Rhubarb Butter + Instant Pot Option - Earth to Veg

Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerato

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Banana bread is the quintessential American quick bread. Its rise in popularity began during the Great Depression when overripe bananas were repurposed into this now classic treat. This hearty vegan banana bread uses rye flour and molasses for a rustic presentation and unique taste. 

Rye Flour Banana Bread with Cream Cheese Frosting

This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or a

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When it comes to miso soup, I keep it minimal to really let the miso paste shine through. This Bok Choy Miso Soup has only five ingredients so the flavours are clear, not muddy. Put this light and elegant side dish on your table in under 20 minutes.

Bok Choy Miso Soup - Earth to Veg

Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup. And you get a hit of savoury, fermented probiotic g

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Perok comes from the Armenian diaspora in Iran, and bears similarities to the pirog pastry popular in many Eastern European countries. The original family recipe comes from Redditor /u/flyGERTIfly. This is the veganized version.

Vegan Perok (Armenian Pirog Cake) - Earth to Veg

This veganized Armenian perok cake, which looks like a pie and tastes like a buttery pound cake, with a sticky layer of jam, has won approva