Earth to Veg ⋆ vegan international recipes

small stockpot full of vegan avgolemono lemon rice soup, garnished with dill, with another bowl off to the side

Greek Lemon Rice Soup (Vegan Avgolemono)

400 Calories, Greek Cuisine, Recipe / soup, stovetop

Vegan avgolemono, or Greek lemon rice soup, is a truly comforting concoction—no chicken or eggs required. Creamy, tangy avgolemono hits the spot on a cold day.

6-Ingredient Coconut Milk Pumpkin Pie (Dairy-Free)

400 Calories, American Cuisine, British Cuisine, Recipe / blender, oven, sweet

This silky smooth coconut milk pumpkin pie is made with kabocha squash (Japanese pumpkin). Dairy-free, soy-free, and vegan. Just pure pumpkin goodness.

unbaked shortening pie dough with rolling pin and flower-shaped crust cut outs on the side

Easy Stand Mixer Pie Crust (Dairy-Free Recipe)

American Cuisine, British Cuisine, Recipe / mixer

This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.

dutch hutspot with vegan sausage in a dutch oven with a spoon and tea towel

Vegan Hutspot (Dutch Root Vegetable Mash)

300 Calories, European Cuisine, Recipe / stew, stovetop

Vegan hutspot is classic Dutch winter cuisine. This simple stew of mashed carrots, onions, and potatoes will warm you up, no matter how cold it is outside.

boule of fennel irish soda bread on a tile surface with whole fennel seeds scattered on one side

Whole Wheat Irish Soda Bread with Fennel Seeds

100 Calories, European Cuisine, Recipe / oven, side

This barebones Irish soda bread recipe is vegan-friendly and uses mostly pantry ingredients. Throw in some optional fennel seeds to add a pop of flavour.

Double Rhubarb Dream Loaf with Rhubarb Butter

300 Calories, Canadian Cuisine, Recipe / oven, sweet

Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!