Follow this recipe to make Lentil Sambusas, a savory dish of mashed plantains.

Vegan ethiopian food is one of the most flavorful and vegan-friendly cuisines. Injera and shiro are just a few of our favorite vegan Ethiopian dishes.

Check out these 10 amazing vegan Nigerian recipes made with ingredients that you'll be able to find outside Nigeria too!

This Lahmacun recipe is 100% vegan and tastes just like the real deal! While Lahmacun (pronounced Lah-ma-jun) may look like pizza, it is actually very different. Extra thin, round pieces of dough are topped with spiced soya mince and cooked in an oven until crisp. Traditionally it is filled with salad and eaten rolled up - it's the perfect on-the-go meal!

Misir wot is an Ethiopian styled stew spiced with niter kibbeh and berbere.

Check out these 10 amazing vegan Nigerian recipes made with ingredients that you'll be able to find outside Nigeria too!

This hearty and tasty Bambara bean and plantain traybake is a delicious way to enjoy Africa's rich and nutritious ingredients. Simply bake and serve on its own, with rice, or with flatbreads. It's Gluten-free, nutrient-dense, and packed with flavour!

This milk tart is a traditional South African comfort food and is usually served chilled as a dessert or afternoon tea treat.

Weeka is an Egyptian Okra Soup that Okra hails from Ancient Egypt. It is vegan, wholesome and very easy to make.

Unser Kidneybohnen-Erdnuss-Eintopf gehört zu unseren all time favorites! Cremige Erdnussbutter, zarte Kidneybohnen, fruchtige Tomaten und wenig Aufwand – wer kann dazu schon Nein sagen?

Chapati Flatbread - An easy flatbread recipe made from just 3 simple ingredients. Also known as roti, this flatbread is popular across India, East Africa, and more.

Moroccan Cauliflower with Tahini-Honey is a 5 ingredient side dish with fiery flavor and a sweet sesame finish. Serve with your protein of choice for holiday entertaining or easy weeknight dinners.

Le chakalaka est un plat sud africain composé essentiellement de légumes et de légumineuses, très épicé, mais pour sa version maison on peut bien entendu doser les épices en fonction de son palais. C'est un plat végétarien complet riche en protéines...

These delicious fried potato patties have all the goodness of an Indian samosa, but none of the gluten!

Le chakalaka est un plat sud africain composé essentiellement de légumes et de légumineuses, très épicé, mais pour sa version maison on peut bien entendu doser les épices en fonction de son palais. C'est un plat végétarien complet riche en protéines...

Von Mezze bekommen wir nie genug. Ganz neu zu unseren Lieblingen gehört Zaalouk, der aufregende marokkanische Auberginen-Tomaten-Dip.

Bobotie is so traditionally South Africa and this easy bobotie recipe has just what our long lost friends around the world need to feel at home. Bobotie recipe

This vegan enchilada lasagna recipe combines two of the best comfort foods ever into one great dish – it's enchiladas in lasagna form!

Piles. Mounds. Messes. All of the food I make for myself lately seems to come in shapeless blobs. Now, blobs are not very pretty to photograph. They don’t exactly inspire me to refine them into semi-attractive non-blobs worthy of sharing. But sometimes a big ol’ mess of food is so delightful that

The ultimate vegan rusks are just my absolute favorite rusk recipe that I had to share. Rusks is a very well known breakfast must have in South Africa. Our parents and their parents grew up knowing this dried sweet bread as a meal that can't go without. Till today my husband and I enjoy rusks with our breakfast and shares a few bites here and there with our son. There is few that comes close to a good nostalgic rusk!

One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!

Do you need inspiration for going vegan? We list 15 famous vegan athletes who thrive on a plant-based diet at the highest level of sport.

The recipe for a Vegan Bobotie is a mushroom rich variant of a traditional South African dish. It has a combination of hearty flavors, with hot spices and a fruity component. Only 6 ingredients and 4 easy steps.

Source: Cal Peternell's Twelve Recipes The original recipe calls for chopped or grated tomatoes or 1/2 cup of roasted tomato puree. I find the canned, crushed tomatoes to work just as well. If you don't feel like using dried chickpeas and cooking them from scratch, you can use canned chickpeas, drained and rinsed. You'll need 6 cups (about three 15-oz cans). Peternell suggests a few other serving ideas: croutons, a poached egg or hard-boiled egg, a sprinkling of ground cumin, oil and capers. I keep it simple and swirl in some harissa, which is now readily available at most markets. You also can make your own: See Simple Homemade Harissa. Peternell offers two simple recipes as well: Make a paste with 2 tablespoons paprika and 3 tablespoons hot water. Add 2 teaspoons crushed garlic, 3 tablespoons olive oil, a splash of vinegar, and, if you wish, ground cumin and cayenne. Mix together 3 tablespoons sambal oelek, 1 to 2 cloves crushed garlic, and 6 tablespoons olive oil.

VEGAN ETHIOPIAN TRIO w/ QUICK INJERA Ethiopian has been on the kitchen to do list for a really long time now, and I committed to attempting it early last week. I researched multiple variations of dishes, vegetarian and non-vegetarian, and compared dozens of different recipes for injera, trying to balance out authenticity and time efficiency. Naturally, the first semi-conscious thought I had this morning in the waking minutes between denial and reality was "this is not the day to make Ethiopian." I dozed for another few minutes settled on the thought that it would be much wiser to put this off until June, when time would cease to matter. It would be crazy to commit to a cooking adventure that was really four recipes to tackle in a narrow window of time between the day's more pressing activities. But since I only allow a window between 10am and noon for blogging, and by 9:30 no better ideas had occurred to me, off I went to the store to scrounge together a few ingredients I needed to pull off and Ethiopian feast. Of course, there was no sign of teff flour (the traditional stuff for injera), and as I expected, no fenugreek or yellow split peas, so I had to make due with a few substitutions. At this point Garrett wisely decided to head down the street to a coffee shop to get work done, and out of the way of any potential kitchen meltdowns. As it turns out, this whole process was so much easier than I anticipated. The three separate dishes pretty much come together in the exact same process of layering flavors on top of an onion base, so as long as you have a food processor that can quickly mince onions and a stove top with four burners, you're set. I expected that my first attempt at injera would surely end with a pile of burnt, ripped crepes that were impossible to remove from the pan. But no, they cooked up quickly and slid right off the pan and on to the plate. I even did the dishes while I cooked so the kitchen wasn't a complete disaster when all was said and done. It was the zen of kitchen. So, how did this compare to going out to an Ethiopian restaurant? First, Garrett and I agreed that the end result was much better than either of us expected. We assumed it would be tasty, but not all that reminiscent of the real deal. We were wrong about that, too. If anything, these versions are a bit less rich because they're vegan, specifically because they swap the Ethiopian spiced butter (niter kebbeh) for oil as a flavor base. As a positive trade-off, we didn't feel like total worthless crap the rest of the day after eating a large portion. The slightly bigger difference was the taste and texture of the injera. Despite the addition of vinegar and lemon juice, the crepe didn't have as much of the characteristic sourdough flavor of authentic injera (or as many bubbles). Given that the real deal would have taken a whole day to ferment with yeast, I think this quick version is a completely acceptable compromise. The final assessment was a resounding "exceeded expectations," if you're going for a healthier, faster Ethiopian meal. Thank you to the following for hints and inspiration for these recipes: American Food Roots, Wild Greens and Sardines, Home in Disarray, A Spicy Perspective, Our Journey to Africa, and Food.com. Together, these recipes would make a hearty feast to serve 5-6. Ingredients for Red Lentils (Mesir Wat): 2 cups red lentils 1 medium yellow onion, minced 4 cloves of garlic, minced 1 tbsp. freshly grated ginger 3 tbsp. berbere spice mix (see below) 1/2 cup tomato puree 4 cups stock (or water) 2 tbsp. olive oil salt to taste Ingredients for Berbere Spice Mix: 3 tbsp. paprika 4.5 tsp. cayenne pepper 1 tsp. ground cumin 1 tsp. tumeric 1 tsp. ground ginger 1 tsp. ground coriander 1 tsp. salt 1 tsp. black pepper 1/2 tsp. ground cinnamon 1/2 tsp. allspice 1/4 tsp. ground clove 1/4 tsp. ground cardamom Ingredients for Split Peas (Kik Alicha): 1 cup green or yellow split peas 1 small yellow onion, minced 2 whole garlic cloves 1.5 tsp. freshly grated ginger 1.5 tsp. tumeric 1/4 tsp. ground cardamom (or 1 cardamom pod) 3 cup vegetable stock (or water) 2 tbsp. olive oil salt to taste Ingredients for Collard Greens (Gomen): 4-5 cups fresh collard greens, chopped 1 small yellow onion, minced 3 cloves of garlic, minced 1 serrano chili (or jalapeno), minced 1 tbsp. freshly grated ginger 1/2 cup stock or water 2 tbsp. olive oil salt to taste Ingredients for Injera: 2 cups whole wheat flour 1 cup all-purpose flour 1/2 tsp. baking soda 4 cups club soda 1/4 cup white vinegar juice of 1 lemon An easy way to approach these dishes is to realize that they are all assembled essentially the same way: the onion (salted) is cooked in hot oil until translucent, the wet flavorings are added and cooked for another 2 minutes, the dry spices are added and cooked for 1 minute, and then the wet ingredients and main ingredient are added. The pot is brought to a simmer and cooked until done. Additional seasoning is added at the end, to your liking. That being said, if you are making more than one of the dishes, start by mincing all the onions, grating all the ginger, chopping all the garlic cloves/peppers, and measuring all the spices first. That way, the dishes come together quite quickly, each in its own pot. For example, for the split peas or the red lentils, start by heating the olive oil in a large pot. Add the onion and season with salt, cooking for about 5-6 minutes. Add the garlic and ginger, and cook for another 2 minutes. Introduce the dry spices, and stir for 1 minute. Add the stock/water and either the split peas or lentils, bring to a simmer, and allow to cook for about 40 minutes (or until thick and soft). You may notice that as these dishes cook, too much liquid has evaporated but the peas/lentils are still too firm. If that's the case, just keep adding a bit of additional water until the peas/lentils have softened, and then you can continue to cook off extra liquid to achieve the consistency you like. Each dish will need additional salt when done, and you can add additional ginger/cardamom to the peas or additional berbere to the lentils. For the collard greens, start the same way: cook the salted onions in oil, add the ginger/garlic/pepper, then stock and collard greens (no spices in this one). Cook covered until greens are dark and soft. Uncover and continue cooking to reduce the liquid. Lastly, make the injera. In a large bowl blend the flours and baking soda. Add the club soda and vinegar and whisk into a thin batter (should be much thinner than pancake batter). Heat a large non-stick pan on medium-high heat and spray/coat well with oil. Ladle about 3/4 cup of batter into the pan and quickly shake it around to coat the bottom. Cover and allow to cook through for 2 minutes. Uncover and cook until you can see tiny air bubbles coming through. It should slide right off the pan onto a plate, where you can brush it with a bit of lemon juice. To serve, lay a piece of injera on each plate. Place a serving of each dish on top, and serve with additional pieces of rolled injera on the side.

Afrikanische Kidneybohnen mit Erdnuss-Soße ist ein veganes, schnelles Rezept, das scharfe mit süßen und bitteren Aromen kombiniert.