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Welcome to Veggie Wanderlust!

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Creamy Mushroom and Sweet Potato Stew This creamy Creamy Mushroom and Sweet Potato Stew

This creamy mushroom and sweet potato stew is a cozy, plant-based dish bursting with earthy flavors and a zesty gremolata topping. Perfect for chilly days, it’s hearty, wholesome, and sure to satisfy!

✨ Serves: 4
⏱ Prep: 15 min 
⏲️ Cook: 1 hour

Ingredients:
- 2 red onions, chopped
- 4 garlic cloves, minced
- 400g mixed mushrooms 
- 400g chestnut mushrooms, halved
- 25g unsalted butter
- ½ tsp chili flakes
- 800g sweet potato cubes
- 2 tbsp flour
- 500ml water
- 1 vegetable stock cube
- 15g fresh flat-leaf parsley, chopped
- 1 lemon (zested and juiced)

Instructions:
1. Clean and chop the mushrooms into roughly 3cm pieces. Heat oil and butter in a large pot over medium heat.
2. Add the red onions and cook for 5 min until soft, stirring occasionally. Increase heat, add ¾ of the garlic, chili flakes, mushrooms, and sweet potato. Cook for 3 more min.
3. Sprinkle flour over the vegetables, stir to coat. Season with pepper and salt if desired. Pour in water, crumble in the stock cube, and mix well. Cover and let simmer until sweet potatoes are tender (about 45 min).
4. Mix chopped parsley, remaining garlic, and lemon zest.
5. Stir 1 tbsp lemon juice into the stew. Sprinkle gremolata on top and serve warm.

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#veganstew #mushroomlover #comfortfood #plantbasedrecipes #cozymeals #fallrecipes #healthycomfortfood #sweetpotato #onepotmeal #easyvegan
✨ Creamy Spiced Pumpkin Soup 🎃 Servings: 4 P ✨ Creamy Spiced Pumpkin Soup 🎃

Servings: 4
Prep Time: 15 mins
Cook Time: 40 mins

Ingredients:
- 1.5 kg butternut squash 
- 2 onions 
- 2 cloves garlic 
- 250 g carrots 
- 2 dried bay leaves 
- 2 tsp ground cumin 
- 1 vegetable bouillon cube 
- 1 liter water
- 2 tsp chili flakes
- 125 g crème fraîche

Instructions:
1. Halve the pumpkin and scoop out the seeds and stringy insides. Cut the flesh into chunks. Roughly chop the onions and garlic, and slice the carrots.
2. Heat oil in a large soup pot over medium heat. Add the pumpkin, onion, garlic, and carrots. Sauté for 5 minutes, stirring regularly. Add the bay leaves and ground cumin, and cook for an additional minute. Add the bouillon cube and water, then bring to a boil. Reduce the heat and let it simmer for 30 minutes.
3. Remove the bay leaves. Puree the soup until smooth using an blender. Season with chilli flakes, pepper, and salt to taste. Serve in bowls and top each portion with a dollop of crème fraîche.

Tip: 🌿 Garnish with fresh herbs or toasted pumpkin seeds for that extra crunch!

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#PumpkinSoup #CozyEats #FallFlavors #SoupSeason #YummyInMyTummy #FoodieHeaven #Deliciousness #HomeCooking #HealthyEats #RecipeOfTheDay

Enjoy your cosy bowl of deliciousness! 🥣✨
Mediterranean Couscous Salad 🥗 Servings: 4 P Mediterranean Couscous Salad 🥗 

Servings: 4 
Prep Time: 15 mins 
Cook Time: 15 mins

Ingredients:
- 2 onions
- 4 tomatoes
- 300 g pearl couscous
- 10 g fresh coriander
- 40 g pumpkin seeds (or any other nuts)
- 150 g white cheese (like feta)
- 2 avocados
- 2 red capsicums
- 100 g baby spinach
- 2 vegetable bouillon cubes
- 1 tsp honey
- 6 tbsp extra virgin olive oil
- 1 lemon
- 1 tbsp olive oil
- 2 tsp white wine vinegar
- Salt & pepper to taste

Instructions:
1. Bring 1200 ml water to a boil in a covered pan. Crumble the bouillon cubes into the water. Add the pearl couscous to the pan, cover, and cook for 12 minutes until tender. Stir occasionally to prevent sticking, then drain.
2. Finely chop the onions. Dice the tomatoes and avocados. Slice the capsicum into strips and chop the fresh coriander. In a dry pan over high heat, toast the pumpkin seeds until they start to pop. Remove and set aside.
3. Heat 1 tbsp olive oil in the same pan, then stir fry the onions and capsicum for 3-4 minutes. In a salad bowl, make a vinaigrette by combining extra virgin olive oil, balsamic vinegar, honey, and the juice of 1 lemon. Toss the cooked couscous, onions, and capsicum with the vinaigrette.
4. Add the tomatoes, avocado, coriander, and baby spinach to the salad. Toss well. Season with salt and pepper to taste. Serve the couscous on plates, crumble the white cheese on top, and garnish with toasted pumpkin seeds.

Tip: If you’re not a fan of coriander, feel free to omit it or serve it on the side!
✨Quick Miso Noodle Soup ✨ A comforting, flavo ✨Quick Miso Noodle Soup ✨

A comforting, flavourful quick soup loaded with veggies and soft-boiled eggs! 🍜 Perfect for a cozy dinner or lunch. 🌱

Servings: 4
Prep time: 10 min
Cook time: 10 min

Ingredients:

- 4 tsp fresh ginger, grated
- 250 g mushrooms, quartered
- 3 garlic cloves, minced
- 1½ bunches spring onions, sliced 
- 3 tbsp kecap manis (sweet soy sauce)
- 4 eggs
- 200 g ramen/udon noodles
- 2 pak choi, chopped
- 1 tbsp gomasio
- 2 carrots, thinly sliced
- 50 g white miso
- 1.6 l mushroom (or veggie) stock

Instructions:
1. Bring a pot of water to boil for the eggs. Prepare the mushroom stock. Grate the ginger and cut the garlic, slice the carrots into thin strips, quarter the mushrooms, and chop the pak cho and spring onions. 
2. Heat oil in a large pan over medium heat. Stir-fry the ginger and garlic for 1-2 minutes. Add 3/4 of the spring onions, mushrooms, and carrots. Cook for 4 minutes.
3. Stir in 3 tbsp kecap manis and 50 g white miso. Cook for another 2 minutes.
4. Boil the eggs for 4-6 minutes, cool under cold water, peel, and halve. Add the mushroom stock, noodles, and pak choi to the pan. Cover and cook for 4 minutes until the noodles are done.
5. Divide the noodles and broth into bowls. Top with the soft-boiled eggs and garnish with 1 tbsp gomasio and the spring onions.

Follow @veggie.wanderlust for more recipes 🌿

Tip: remove the eggs and replace them with tofu to make it vegan 🌱

Enjoy! 💚 #misonoodles #comfortfood #vegansoup #homecooking #easyrecipes #asiancuisine
Pasta with Spinach Pesto and Roasted Cherry 🍅🍝🌿✨

Want to impress your guests with a homemade pesto? I’ve got one with a little twist. Spinach pesto! I’m sure you’ll fall in love as well. Spinach is full of iron and very good for your body, you’ll get more energy and your headache will fade away.

Here’s the recipe:

Servings: 2 
Prep time: 15 min
Cook time: 10 min 

Ingredients:
- 200g long pasta 
- 375g red cherry tomatoes
- 2 garlic cloves
- 10g fresh basil
- 1 lemon
- 150g spinach
- 20g cashew nuts
- 30g Parmigiano Reggiano
- 30g arugula/rucola
- 2 tbsp balsamic vinegar
- 1½ tbsp olive oil
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste

Instructions:
1. Preheat your oven to 200°C
2. Bring a pot of salted water to a boil. Cook the linguine for 12-14 minutes, until al dente. Drain the pasta and let it steam off without a lid.
3. Halve the cherry tomatoes. Mince the garlic or press it. Pluck the basil leaves from the stems. Juice the lemon.
4. Place the cherry tomatoes in a baking dish. Drizzle with ¾ tbsp olive oil and 1 tbsp balsamic vinegar per person. Season generously with salt and pepper. Roast in the oven for 12-15 minutes. While the tomatoes are roasting, heat a pan over medium heat (without oil). Sauté the spinach for 3-4 minutes, or until fully wilted, saving the cooking water. In another pan, toast the cashew nuts over medium heat until they start to brown. Remove and set aside.
5. Coarsely grate the Parmigiano Reggiano. In a large bowl, combine the sautéed spinach, garlic, basil, ¾ of the grated Parmigiano Reggiano, and the cashew nuts. Add 1 tbsp lemon juice per person, 2 tbsp extra virgin olive oil, and ½ tbsp of the spinach cooking water. Blend everything with a hand blender until smooth. Season with salt and pepper to taste.
6. Divide the arugula between plates. Place the linguine on top and spoon over the spinach pesto. Add the roasted cherry tomatoes and drizzle with the remaining juice from the baking dish. Garnish with the remaining Parmigiano Reggiano. 

Follow @veggie.wanderlust for more recipes! 

#food #pasta #spinach #protein #nutrition #nourish #healthy #healthyfood #vegetarian #veggie #goodfood #enjoylife
🌍 Obsessed with all things food! After explorin 🌍 Obsessed with all things food! After exploring countless cuisines, I’ve been happily veggie for over 2 years now. 🌱 Daily intermittent fasting keeps me sharp in the kitchen, where I put to use everything I’ve learned from cooking classes around the world—top picks include South Korea, Indonesia, Vietnam, Morocco, and Thailand. 🇰🇷🇮🇩🇻🇳🇲🇦🇹🇭

No Michelin star here, but I’ve got plenty of delicious recipes and cooking tips to share. Follow along for a taste of my foodie adventures! #VeggieEats #FoodLover #CulinaryJourneys
Orzo with Spinach and Cherry Tomatoes 🍅🍝🌿 Orzo with Spinach and Cherry Tomatoes 🍅🍝🌿

Okay, face it. Around 20 years ago we didn’t know nothing about orzo and now you see it everywhere? I hear you thinking, why’s that? Well this recipe is a great example why orzo gained it’s popularity. The balance of the herbs, nutty flavour from the spinach and the sweetness from the cherry tomatoes makes you longing for more. I’m not lying, give it a go and you’ll join the orzo hype. Thank me later! 

Here’s the recipe: 

Servings: 2 
Prep time: 10 min 
Cook time: 20 min 

Ingredients:
- 1 small red onion
- 1 garlic clove
- 250g red cherry tomatoes
- 170g orzo
- 30g sliced almonds
- 2 tsp paprika powder
- 200g spinach
- 59g Grana Padano flakes
- 350ml vegetable broth
- 2 tbsp butter
- Salt and pepper to taste

Instructions:
1. Prepare the vegetable broth. Finely chop the onion and mince the garlic or press it. Halve the cherry tomatoes.
2. Heat half of the butter in a pan with a lid over low heat. Sauté the chopped onion and minced garlic for 2 minutes. Add the orzo and stir-fry for 1 minute. Pour the vegetable broth over the orzo, cover the pan, and cook on low heat for 10-12 minutes, stirring occasionally until the liquid is absorbed. If the orzo becomes too dry, add more water as needed.
3. While the orzo is cooking, heat a wok or deep pan over medium heat without any oil. Toast the sliced almonds until they begin to brown, then remove from the pan and set aside. In the same pan, melt the remaining butter and cook the cherry tomatoes with the paprika powder for 3 minutes over medium heat.
4. Tear the spinach into smaller pieces and add it to the pan with the tomatoes in batches, stirring until wilted. Season with salt and pepper, and cook for an additional 3 minutes over medium heat.
5. Stir half of the Grana Padano into the cooked orzo until melted. Add the orzo to the pan with the vegetables and heat for 1 more minute. Divide the orzo mixture between plates and garnish with the toasted almonds and the remaining Grana Padano.

Follow @veggie.wanderlust for more recipes ✨

#easydinner #easyrecipes #orzo #orzopasta #quickrecipes #healthyfood #italian #food #vegetarian #goodfood #enjoy
My hangover food 🌭🍕🍟 This dish is my go My hangover food 🌭🍕🍟

This dish is my go to dish if I’m absolutely not feeling like going to the supermarket or if there’s simply some leftovers hanging around in my pantry. Believe me, you usually have these ingredients ready. Eaten in the Middle Eastern as a breakfast but I usually make this for dinner! Dip the Shakshuka with bread or substitute the bread with sweet potato. Don’t skip the feta, it’s worth it! 

Here’s the recipe: 🥘
Shakshuka with Feta

Servings: 2 
Prep time: 10 min 
Cook time: 20 min 

Ingredients:
- 1 onion, finely chopped
- 1 red capsicum, chopped
- 2 garlic cloves, minced
- 400g canned diced tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp chili flakes (optional)
- 4 large eggs
- 100g feta cheese, crumbled
- 10g fresh parsley, chopped
- Salt and pepper to taste
- 1 small bunch fresh cilantro, chopped (optional)
- 1 small baguette or flatbread, for serving

Instructions:
1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and capsicum, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the ground cumin, smoked paprika, ground coriander, and chili flakes (if using). Cook for 1 minute to toast the spices. Add the canned diced tomatoes and season with salt and pepper. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
3. Make four small wells in the sauce and crack an egg into each well. Cover the pan and cook for 5-7 minutes, until the eggs are set to your liking.
4. Once the eggs are cooked, remove the skillet from the heat. Sprinkle the crumbled feta cheese over the top, along with the chopped parsley (and cilantro if using). 
5. Serve the shakshuka directly from the pan with a side of crusty baguette or flatbread for the sauce.

Follow @veggie.wanderlust for more recipes ✨

#middleeasternfood #shakshuka #easydinner #easyrecipes #vegetarian #goodfood #quickmeals #nutrition #eggs
✨ 🇰🇷🥢 kimchi ✨🇰🇷🥢 I wish ma ✨ 🇰🇷🥢 kimchi ✨🇰🇷🥢

I wish making kimchi was as easy as 24 seconds but sadly it’s not. Despite that, it’s definitely worth to try. I had a ‘formula 1 and kimchi making’ Sunday with my family and I can recommend!! Here’s the recipe:

Ingredients:
- 1 big napa cabbage/Chinese cabbage
- 1 daikon or big white radish
- About 200g big salt grains
- 1 Tbsp all-purpose flour
- 120ml water
- 1 apple
- 1 onion
- A handful of garlic (around 10-11 cloves)
- 1 Tbsp ginger
- 4 Tbsp chili powder
- 6 red chilies
- 4 Tbsp fish sauce
- 4 Tbsp plum syrup OR 1 Tbsp sugar
- 2 tablespoons sesame seeds

Instructions:
1. Remove the outer leaves of the cabbage and cut into bite-size pieces, then place them in a large mixing bowl. Wash and drain the cabbage about 4 times with water.
2. Cut the radish into thin slices, roughly the same size as the cabbage pieces.
3. Layer the cabbage and radish in the mixing bowl like a lasagna, starting with cabbage, daikon, and a handful of salt. Repeat the process. Let it rest for 1 hour.
4. After 1 hour, mix everything together, then let it sit for another hour.
5. Add some water and take handfuls of cabbage, squeeze out the liquid, and place them in a colander. Do this until all the cabbage is in the colander. Let it dry in the colander for 30 minutes.
6. Meanwhile, make the sauce. In a saucepan, mix the flour and water until well combined, then heat it up on the stove, stirring constantly until it forms a glue-like consistency.
7. In a blender, mix the onion, peeled apple, garlic, ginger, red chilies, fish sauce, and plum syrup or sugar until smooth.
8. Put on gloves and add 4 tbsp chili flakes to the cabbage, then mix. Add the flour glue and mix, then pour in the sauce and sesame seeds, and mix well.
9. Store the kimchi in an airtight container and enjoy!

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#KimchiRecipe #HomemadeKimchi #spicygoodness #KimchiRecipe #HomemadeKimchi #SpicyGoodness #HealthyEating #DIYKimchi #KoreanFood
🍅 Orzo with Spinach and Cherry Tomatoes 🍅 I 🍅 Orzo with Spinach and Cherry Tomatoes 🍅

Indulge in a delightful blend of flavours with this Orzo dish featuring tender spinach, vibrant cherry tomatoes, and nutty almond flakes, all brought together with a touch of savoury Grana Padano. Perfect for a quick and satisfying meal that’s both healthy and delicious!

Serves: 4 
Prep time: 10 min 
Cook time: 20 min

Ingredients:
- 2 red onions 
- 4 garlic cloves 
- 500g cherry tomatoes 
- 340g orzo
- 60g almond (flakes)
- 4 tsp paprika powder
- 400g spinach
- 100g Grana Padano flakes
- 700ml vegetable broth
- 4 tbsp butter
- Salt and pepper to taste

Instructions:
1. Prepare the vegetable broth. Finely chop the red onion and mince the garlic cloves. Halve the cherry tomatoes.
2. In a pot with a lid, melt half of the butter over low heat. Sauté the onion and garlic for 2 minutes. Add the orzo and stir-fry for 1 minute. Pour in the broth and cook covered for 10-12 minutes over low heat, stirring occasionally. Add more water if the orzo becomes too dry.
3. ⁠Meanwhile, heat a wok or frying pan over medium heat without oil. Toast the almond flakes until they begin to color. Remove from the pan and set aside. Melt the remaining butter in the same pan and cook the cherry tomatoes with paprika powder for 3 minutes over medium heat.
4. ⁠Tear the spinach into small pieces directly into a pan. Cook over medium heat, stirring until wilted. Season with salt and pepper and cook for 3 minutes.
5. ⁠Stir half of the Grana Padano into the orzo until melted. Add the orzo to the spinach mixture and heat through for 1 minute.
6. ⁠Divide the orzo mixture among plates. Garnish with toasted almond flakes and the remaining Grana Padano. Enjoy!

Be sure to follow @veggie.wanderlust for more recipes!​

#OrzoRecipe #SpinachOrzo #CherryTomatoes #HealthyEating #VegetarianRecipes #EasyMeals #QuickDinner #Foodie #Foodstagram #InstaFood #Delicious #HomeCooking #Yummy #RecipeOfTheDay #ItalianFood #ComfortFood #Tasty #FoodPhotography #FlavorfulEats #DinnerIdeas
🌶️ Tteokbokki (Korean Spicy Rice Cake) 🌶️

Serves: 4
Prep time: 15 min 
Cook time: 20 min

Ingredients:
- 500 ml water
- 1 cube vegetable stock
- 700g rice cakes, soaked in water for 1 hour
- 2 boiled eggs
- 1 handful of onion, sliced
- 1 handful of spring onion, chopped
- 2 handfuls of cabbage, chopped
- 2 tbsp chili paste
- 1 tbsp chili powder
- 1.5 tbsp soy sauce
- 0.5 tbsp sugar
- 1 tbsp rice syrup (or an additional 0.5 tbsp sugar)
- Pinch of pepper
- 0.5 tbsp curry powder for extra flavour

Instructions:
1. In a large pot, bring the water to a boil. Add the stock and simmer for about 10 minutes. 
2. While the broth is simmering, soak the rice cakes in water for about an hour. Boil the eggs, peel, and set aside. Slice the onion and chop the spring onion and cabbage.
3. In a small bowl, mix together the chili paste, chili powder, soy sauce, sugar, rice syrup (or sugar), and pepper. Optional to add the curry powder for an extra kick.
4. Add the soaked rice cakes to the prepared broth. Stir in the sauce mixture until well combined. Add the onion, spring onion, and cabbage to the pot. Stir well to ensure everything is coated with the sauce.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the sauce has thickened and the rice cakes are soft and chewy. Stir occasionally to prevent sticking.
6. Divide the Tteokbokki into bowls and add the boiled egg on top and enjoy this spicy, savoury Korean delight

✨ Tip ✨: Serve with your homemade kimchi! 🥬

#Tteokbokki #KoreanFood #SpicyRiceCakes #ComfortFood #AsianCuisine #Foodie #Foodstagram #InstaFood #EasyRecipes #Yummy #Delicious #HomeCooking #FoodPhotography #RecipeOfTheDay #Tasty #FlavorfulEats #StreetFood #DinnerIdeas #HealthyEating #GourmetCooking
🍝 Veggie Bolognese 🍝 Serves: 4 Prep time: 🍝 Veggie Bolognese 🍝

Serves: 4 
Prep time: 15 min 
Cook time: 30 min

Ingredients:
- 200g veggie mince
- 2 tbsp ghee or coconut oil
- 1 chopped onion
- 2 chopped carrots
- 2 chopped celery stalks
- 2 minced garlic cloves
- 2 tbsp minced capers
- 2 tbsp caper juice from the jar
- 200g chopped mushrooms
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 250ml red wine
- 240ml vegetable broth
- 2 bay leaves
- 400g cooked tagliatelle
- Grated Parmesan cheese

Instructions:
1. Heat the ghee or coconut oil in a large saucepan over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.
2. Add the minced garlic, capers, caper juice, and mushrooms. Continue to cook, stirring occasionally, for another 5-7 minutes until the vegetables are tender and most of the moisture has evaporated.
3. Add the veggie mince and cook until fragrant. Add the wine and simmer until reduced by half.
4. Stir in the crushed tomatoes and tomato paste. Add the dried oregano, basil, thyme, salt, and pepper. Cook for a few more minutes, allowing the flavors to meld.
5. Add the vegetable broth and bay leaves. Bring to a gentle simmer. Cover and cook for about 20-25 minutes, or until the sauce has thickened. If the sauce becomes too thick, you can add a little more vegetable broth. Taste and adjust the seasoning, adding more salt and pepper if needed.
6. Serve the Veggie Bolognese sauce over cooked tagliatelle. Garnish with grated Parmesan cheese and fresh basil leaves if desired.

Tip: For a vegan option, use a dairy-free Parmesan substitute.

Follow @veggie.wanderlust for more recipes ✨🌱

#VeggieBolognese #VegetarianRecipes #HealthyEating #MeatlessMonday #PlantBased #VeganOption #ComfortFood #PastaLovers #Foodie #Foodstagram #EasyRecipes #HomeCooking #InstaFood #Yummy #Delicious #ItalianFood #FoodPhotography #RecipeOfTheDay #Tasty #DinnerIdeas #FoodInspiration
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