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Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
4 recipes· photographs on this page are AI-generated images of our own recipes
MalaysianVegetarian Laksa (Malaysian Coconut Curry Noodle Soup)
A creamy, fragrant coconut-curry laksa made without shrimp or fish paste — packed with pan-fried firm tofu, chickpeas and greens so it's hearty and undeniably satisfying.
45 min·mediumVegetarian
IndonesianUrap Sayur — Indonesian Spiced Grated Coconut with Vegetables
Urap is a classic Indonesian side of steamed/blanched vegetables tossed with a fragrant, toasted grated coconut seasoned with shallot, garlic and chilies. It’s bright, textural and a great vegan accompaniment to rice or a mixed platter.
40 min·easyVegetarianVegan
- Vietnamese
Canh Chua Chay — Vietnamese Sweet–Sour Vegetarian Soup
A bright, plant-based version of the classic Vietnamese sweet–sour soup: tangy tamarind broth with pineapple, tomato, okra and pan-fried tofu. Light, quick, and great with rice or vermicelli.
45 min·easyVeganVegetarian
- Malaysian
Kacang Pool — Budget Malaysian Fava Bean Stew
Hearty, spicy-savoury Malaysian kacang pool made with canned fava (broad) beans — cheap, filling and ready in about 45 minutes. Serve with toast or steamed rice for four.
45 min·easyVegetarian