askchapo

Egypt's national dish, Koshary. Uses lots of pots and pans so make sure you have a few (and probably someone to help you do the dishes).

Also, Egypt's most popular/commonly consumed dish, Ful Medames (Fava beans).

And, of course, Egyptian-style Falafel.

My favorite: Pot of pinto beans, batch of Mexican rice, fresh salsa, chopped toppings (cabbage, radish, cilantro) and some fresh masa tortillas. It's not a vegan exclusive channel but I got a bunch of good recipes from the yt channel "Rachel cooks with love".

Egyptian koshary is traditionally vegan. Have never had it, but it looks good

Ratatouille, a stew made from eggplant, zucchini, tomato, peppers and mushrooms.

Chana masala

Phở Chay

Tofu with spicy peanut sauce. Here's the recipe I use for the peanut sauce:

Also, while not traditionally vegan, saag paneer can be made with tofu and it is good.

Since someone already mentioned chana masala, I'll go with aloo palak. Love me some spinach, yum

Fried tofu basted in soy sauce, red peppers, green onions, garlic, and ginger.

Saw you mention making your own kimchi. You just need to skip out on using fish sauce when making your own. Just make sure to salt and red pepper in layers and if you're doing Napa cabbage make sure to get the salt into the crevices.

https://www.koreanbapsang.com/kimchi-jeon-kimchi-pancake/

I've been enjoying recipes from Hermann. He's got a youtube series making traditionally vegan recipes.

Also: masoor/red lentil dal

I love a tomato based lentil & veggie soup.

Chickpea curry.

And from my local foods pea soup is a favourite.

Yemista/gemista.

Fuchsia Dunlop has a recipe by Buddhist monks in her Hunan cookbook that's simple and vegan. You cut some celery and smoked tofu into strips, you fry the tofu in a wok, take it out, fry the celery, put the tofu back in and season with soy sauce and chili flakes. Serve the whole thing over rice et voilà.

Just use vegan substitutes for non-vegan ingredients in recipes you already like. Or if it seems particularly difficult, look on YouTube (ie, vegan chile relleno).

Here's a staple in our house: garlic and black pepper tofu. You can add it to other recipes or use it as is. We make it for thanksgiving as it goes great with mashed potatoes and gravy.

Tear a block of extra firm tofu into chunks (I prefer this to cubing it). Fry it in a pan with no oil, until all the water is evaporated. Then add oil and fry til golden brown. Move all the tofu to one side of the pan, and add some more oil to the empty space. Fry a bunch of minced garlic in that oil til it's brown, then mix it up with the tofu. Add 5 or 6 good dashes of your favorite soy sauce and remove from heat. Add a generous amount of black pepper (preferably fresh ground). You'll want to play with the amounts of garlic/soy sauce/pepper, but don't be afraid to use a lot!

I love making pumpkin stew. While I've generally used a small amount of lard, it's not required. The secret is cumin, black pepper, and some sort of kicker like cayenne. Basically sautee onions, carrots, and mushroom. Add in pumpkin and water. Once it starts simmering for about an hour, you hit it with the immersion blender. Additional spices I tossed in last time were things like celery seed and I think I used a little cardnamon and allspice. Making it vegan, a dash of MSG wouldn't hurt. Just keep cooking till it's ideal.

fideo seco is really tasty. the version i've been taught to make is really cheap too. only needs noodles, an onion, and some ketchup. but the traditional recipe has a more robust sauce that is probably even better!

I am just gonna copy my bulgur salad comment because bulgur salad is GOAT

My lunch when I'm not at home and even typically at home is bulgur salad:

• 3 parts of the coarsest bulgur to 4 parts water by volume. Add salt and bring to boil, then turn off, let it cool on the stove with a lid on.
• dice: tomato, leek, pickled cucumber, red paprika and/or whatever else you like
• once bulgur is at most luke-warm stir it so the drier bulgur ln top gets mixed in with the wetter bulgur. It still takes water while cold, so don't worry about homogeniety. -mix in a good amount of olive oil so the grains separate. Like a goooooood amount. This kind of food is what olive oil is for dont be shy about it.
• Add loads of tomato paste and paprika paste (I go for half paprika half tomato but it's up to you). Like loads. Bulgur salad has a red/orange hue, sated colors=sated belly.
• Whatever spices you want, I typically go for pepper, rose paprika, the mediterranean combo (thyme, basil, oregano and rosemary) and cumin. Gotta watch out with the cumin though, you can't really overdo the other spices but cumin has a very strong flavor. Also pul biber because I like it spicy.
• Add your souring agent: lemon juice, vinegar or my favorite variant: pickle juice.
• Parsley. Loads of it. Impossible to overdo, the arabic variant is mainly parsley with some bulgur. Doesn't matter which type or how finely diced, I buy deep frozen because it's already cut up and I dump half a box into it, but obviously fresh is better.
• mix it all and taste it. It should be a bit too spicy and salty since we're gonna add all the veg and a bit too dry since it will soak up the veg juices later. You don't want a weird slosh later at the bottom but you can dump it or try to mix it in if there is.
• mix in the diced veg and some chickpeas and let it sit on the fridge. I typically go for 50/50 veg and bulgur.

There are loads of variants obviously, but the main ingredients are tomato&paprika paste, olive oil, some kind of souring agent, PARSLEY(important!), veg. Seriously though don't forget the parsley.

It keeps at least a week in the fridge so it's perfect for meal prepping, it's eaten cold so perfect to pack while away, it has carbohydrates veg and protein (mainly the chickpeas but bulgur has a bit as well), and it doesn't make me feel drowsy like when I eat too much of some other carbs (looking at you noodles).

I love my bulgur salad.

地三鲜 di san xian (braised potato, eggplant and capsicum) is vegan if you leave out the oyster sauce. You can sub with kecap manis.

Peas paneer with a bunch of spices on basmati rice