Explore the world of vegan Ukrainian recipes with classics turned plant-based. Perfect for vegans and non-vegans alike.
If you’re looking for something different, try an “okroshka” – a Russian cold summer soup. It may not look like a traditional soup, but all of my students and customers absolutely love it! It is traditionally made with “kvass”, a beverage made from fermented bread or with something dairy-based, like kefir. I never liked kvass […]
These vegan piroshki with a cheese and dill filling are a plant based version of a popular Russian street food/comfort food. They are fluffy individual-sized pastries with a flavorful, cheesy filling, and are perfect as either a side dish or main course for special occasions.
Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour | Imagelicious
These vegan piroshki with a cheese and dill filling are a plant based version of a popular Russian street food/comfort food. They are fluffy individual-sized pastries with a flavorful, cheesy filling, and are perfect as either a side dish or main course for special occasions.
The ultimate Soviet classics - vegan Olivier or Russian salad.
I love pestos, obviously i make varieties of pestos at home.Bread with pesto filling definitely goes directly to our favourite bread list, i tried my hands in making this Russian braided bread for this month's We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen. As Aparna asked us to chose any stuffed bread with a savory filling, actually she said to make a different shaped bread, immediately i checked my bookmarked recipes and baked this green gorgeous looking pesto braided bread. This bread is definitely a keeper, very easy to shape. This bread can be enjoyed thoroughly just like that or simply along with a bowl of warm soup to have filling and satisfying dinner. Pesto filling is used in this bread is Coriander, cashew pesto. This pesto gives any excellent flavor to this vegan bread which is dangerously addictive. One cant just stop with a slice. This Russian braided bread, i picked from here, can be prepared even with cinnamon sugar filling, however i opted for a savoury version with a simple pesto. If you love pesto in your bread, trust me this bread will definitely satisfy your tastebuds. Since pestos gets ready in jiffy,you can make this bread easily at home. Also if you dont know how to shape, you can still make an easy breezy pesto rolls with this bread dough and with a homemade pesto.The choice is yours, however personally this braided bread is very easy to shape thats why i shared the stepwise pictures, check it and bake your own braided bread at home. 3+1/2cups All purpose flour 2+1/4tsp Instant yeast 2tsps Sugar 1+1/2tsps Salt 1+1/4cup Water 1/4cup Canola oil 1tbsp White vinegar 1/2cup Coriander Cashew Pesto In the bowl, take the flour, yeast, sugar, and salt. Heat water and canola oil until luke warm, add to flour mixture and add vinegar knead until well combined. Knead the dough for 10 minutes. Place in a greased bowl, grease the top. Cover, let rise in warm place until almost double. Grease springform pan, and line bottom with parchment paper or grease well. Set aside. Punch down the dough. On a floured surface, roll the dough into very thin rectangle, as thin as you can. Spread a thin layer of pesto on top of the dough. Start at the long edge and slowly, tightly and gently roll the dough into a log. Use a bench scraper or a knife to cut the dough in half lengthwise. Cross the two halves (layers facing up) to create an X shape. Braid top and bottom of dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Start at the thinner edge and slowly and very gently, roll the braid into large bun. Be careful to keep all the layers facing up. Pinch the end delicately. Carefully pick up the braid and place in the prepared springform. Cover; let rise in warm place until almost double. Preheat the oven at 400F, Bake at 400º for 5-10 minutes, lower oven temperature to 350º and bake for an additional 20-30 minutes. When the bread is out of the oven lightly brush olive oil on top and sides. Let cool on a rack. Slice and enjoy.
Get the full recipe for vegan Russian cheesecake, a fuss-free, pantry-friendly dessert, great for any budget and level of cooking skills, here.
Juicy Russian vegan dumplings with seitan filling.
These vegan apple pancakes are inspired by Russian Oladyi. Made with grated apple and aquafaba, they're incredibly fluffy, soft and perfect for a weekend breakfast or brunch.
Having a cake is always a good idea and especially when it's a mix of chocolate cake and cheesecake! My Russian Cheesecake is not only vegan but also gluten-free and super delicious!
I love making this vegan apple cake in Autumn, it's warming and makes the house smell delicious. And the texture is perfect! First, your fork breaks through a crisp, golden top into a soft, spicy sponge, then a layer of sweet, juicy apple. Recipe from veganrecipebowl.com
Fluffy dough and three hearty fillings are combined in this Russian coulibiac or kulebyaka. It tastes juicy, spicy, soft and is vegan. You can serve it as a main dish, as an appetizer or with soup instead of bread. According to the coulibiac recipe you make the Russian pie vegan yourself.
Veganized version of Russian crepes stuffed with cottage cheese - Vegan Nalisniki.
Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy - one of the Soviet symbols of the New Year. Veganized classic Russian salad.
Enjoy this veganised version of the classic Russian Olivier salad. It's creamy, tasty, and a popular dish to share with others.
Une boisson digne des fêtes de fin d'année, en version mocktail s'il vous plaît avec ce White Russian aux Épices. Une boisson fraîche et parfumée.
Vegan variation of Russian cottage cheese pancakes.
This classic and easy to make cookie recipe is made with simple ingredients and has a soft and buttery texture with a bit of crunch from the pecans.
This Vegan Olivier Salad aka Vegan Russian Salad is so fresh, creamy, delicious, and full of flavour. Perfect to enjoy for Easter, Midsummer, and during the warmer months, but honestly just as good all year round! It’s ready in half an hour and you only need 7 ingredients to make it. The perfect starter or side dish to enjoy along with your favourite mains. It's also amazing to enjoy in a sandwich along with The Best Vegan Tuna (Gluten-Free & Healthy).Although Olivier Salad is a traditional Russian dish, it is also very popular in Spain (where I'm originally from), being one of the most popular "tapas" served at bars along with Tortilla de Patatas (Spanish potato omelette). This is our vegan version of the vegan Olivier salad that's made in Spain. We hope you enjoy it as much as we do!
Perfect as a starter, a side or even as a filling for sandwiches or a topping for breads, this easy vegan Russian salad is smooth, creamy and refreshing.
Perfect to pair with a cup of tea or savor as an after dinner dessert, this vegan Russian tea cakes recipe is easy, fast, and delicious!
I don't know an Estonian, who doesn't like solyanka. Usually it's a thick Russian meat soup, but we also make it with mushrooms. My mom even makes preserved mushroom solyanka. So in the winter time, you just need to add some water, boil it and voila - you have a hearty homemade soup in minutes. What's not to love about this kind of soup? It's just thick enough, a little bit sour and really comforting. If you are not a fan of the mushrooms, leave them out. Or you can replace them with different vegan meats and sausage chunks. I always add some olives and some lemon slices too. Almost every tavern and diner in Estonia has a solyanka in the menu. Some people love it as a hangover food and they also sell it at the open air events. The quality varies (if I remember correctly, I haven't eaten meat solyanka in nine years). When my friend Anna came to visit and tasted my version, she said it was so good and actually tasted like solyanka, not like the version she ate a few days ago in some cafe. Also, my boyfriend really loved this. Since the cold season here continues, this kind of soup makes a perfect cozy lunch or dinner. I like to serve it with some homemade sunflower sour cream and fresh spring onions. Perfection in a bowl! Preparation time: 25 minutes Serves: 4 - 6 people Ingredients: 3 Tbsp oil 4 medium onions 2 ½ cups / 200 g chopped white mushrooms or other edible mushrooms 2 large garlic cloves 2 bay leaves ½ tsp ground black pepper 2 heaping tsp paprika powder 6 cups / 1L + 400 ml boiling water 3 medium potatoes 3 large pickles 3 Tbsp black olives (pitted) 3 Tbsp green olives (pitted) 5 Tbsp tomato sauce 1 slice of lemon, cut into four 2 - 2 ¼ tsp salt (fresh parsley and/or spring onions for serving) Directions: Heat up a thick-bottomed pot. Add oil, sliced onions and a pinch of salt. Cook for a couple of minutes. Add chopped white mushrooms, chopped garlic, bay leaves, ground black pepper and paprika powder. Cook for a couple of minutes. Add boiling water and boil for 5 minutes. Add sliced potatoes and boil another 5 minutes. Add chopped pickles, olives, tomato sauce, lemon pieces and salt. Cook for 5 minutes or until the potatoes are soft. Serve with chopped fresh parsley and/or spring onions and sunflower sour cream, if you like.
This Russian eggplant caviar recipe for ikra – also known as the ‘poor man’s caviar’ during the Soviet period – makes a deliciously-rich version of this traditional Russian dip, spread or side dish that’s somewhere in between the ikra my baboushka made that was sumptuous and velvety and that popularised during the Soviet era that more closely resembled a diced salad. You can serve your ikra as a dip or appetiser with toasted baguette slices or spoon it onto a plate as a side, as my baba did, with chicken cutlets or pelmeni or vareneki.
Vareniki is a very popular vegan dumpling from Russia and Ukraine. This tasty and easy dumpling has a filling of potatoes, mushrooms, and dill.
These vegan Russian tea cakes are buttery, soft, and with an incredible nutty and earthy flavor. They require just 30 minutes and 5 simple ingredients!
A buttery and rich holiday cookie with a melting powdered sugar coating. They truly take 9 minutes to make and 12 to cook. You could be eating them in half an hour :-)
Juicy Russian vegan dumplings with seitan filling.
Veganized Uzbek-style plov (Rice pilaf)
This carrot salad is very popular in the Russian cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.
This traditional Russian cheese piroshki is a great appetizer or side for any meal! A fast fry bread filled with cheese is ideal for any meal.
These vegan piroshki with a cheese and dill filling are a plant based version of a popular Russian street food/comfort food. They are fluffy individual-sized pastries with a flavorful, cheesy filling, and are perfect as either a side dish or main course for special occasions.
Get the full recipe for vegan Russian cheesecake, a fuss-free, pantry-friendly dessert, great for any budget and level of cooking skills, here.
Vegan Muraveynik Cake - crumbled shortbread pastry with condensed coconut milk.
Vegan Russian sprat toast with hearts of palm.
Juicy Russian vegan dumplings with seitan filling.
This Russian cabbage pie with a traditional braised cabbage and boiled egg filling is great as a vegetarian dinner or for a lunch with a cup of tea!
This Russian cabbage soup recipe makes shchi (Щи), the most Russian of soups. If my baboushka wasn’t cooking borscht, she was making a big pot of shchi. An old Russian dish dating to the 9th century, when cabbage came to the ‘Land of the Rus’ from Byzantium, shchi has long been eaten by nobles and peasants alike. While the rich included meat, the poor made a vegetarian broth (shchi vegetarianskiye). My easy Russian cabbage soup recipe makes a vegan shchi if you skip the sour cream. Like borscht, this comforting Russian soup tastes even better the next day.
A sweet, crumbly biscuit, perfect for a festive gift!
I love making this vegan apple cake in Autumn, it's warming and makes the house smell delicious. And the texture is perfect! First, your fork breaks through a crisp, golden top into a soft, spicy sponge, then a layer of sweet, juicy apple. Recipe from veganrecipebowl.com
Having a cake is always a good idea and especially when it's a mix of chocolate cake and cheesecake! My Russian Cheesecake is not only vegan but also gluten-free and super delicious!
Classic Russian dishes get a makeover in these Vegan Russian Recipes! From classic mushroom stroganoff to sweet Russian tea cakes to vegan borscht.
Borscht soup is a dish that best represents Ukrainian cuisine. It's a hearty, hot soup made with beetroot, which gives it a gorgeous red colour and sweetness. It's nutritious and healthy and is suitable to vegan, paleo, Whole30 and gluten-free diets.
