Veggie & Vegan Recipes — The Flexible Chef's Casa Adora Collection
I didn't plan to build a veggie recipes collection. It accumulated.
Friends came to dinner a few weeks ago — two vegetarians and one vegan — and it pushed me into that familiar dance of what can I cook that everyone will actually enjoy. I made a Hungarian-style goulash with tofu and sweet paprika. Nobody missed the meat. A few days later I had fermented black beans, Sichuan peppercorns and a bundle of soba noodles in the cupboard and made a bowl of noodles that tasted like considerably more effort than it was. Still vegan, still accidental.
And then I started looking back through the archive. The buckwheat breakfast jar. The chickpea and buckwheat bread. The lacto-fermented courgette kraut. The sauerkraut scrambled eggs. The onion tagine, slow-braised with saffron until it becomes something jammy and golden and serious. The cucumber avocado gazpacho, blended cold in the Casa Adora kitchen on a 41°C afternoon. None of it was made as "vegetarian cooking." It was just cooking — good ingredients, proper technique, no shortcuts.
These are veggie recipes from a kitchen in rural Andalucía. Some are vegan. Some are vegetarian. All of them are properly good.
Veggie Recipes — What You'll Find Here
This collection covers the full range of plant-based cooking at Casa Adora — from fermented breakfast jars to slow oven braises, from one-pan noodle bowls to chickpea bread proved overnight. Each spoke is labelled: [V] for vegetarian, [Ve] for vegan.
Vegan Mains — Easy Veggie Recipes Worth Making
[Ve] Vegan Goulash with Tofu — A Hungarian-Style Recipe Pan-fried tofu, sweet Spanish paprika, mushrooms and potato — a vegan goulash that started as a dinner-party problem and became a regular. Hearty, single-portion, properly good.
[Ve] Sichuan Black Bean Soba Noodles — A One-Pan Vegan Recipe Fermented black beans, Sichuan peppercorns, crispy tofu and white cabbage tossed through soba noodles in one pan. The sort of bowl that tastes like you've made an effort even when you haven't.
[Ve] Beetroot & Black Bean Burger — Casa Adora Black beans, grated beetroot, mushrooms, walnuts, cumin and smoked paprika. Pan-fried, makes four, freezes two. Vegan with a flax egg. The burger that surprised everyone who tried it, including me.
[Ve] Ta'mia — Egyptian Fava Bean Falafel Egypt's original falafel — split dried fava beans soaked overnight, blended with parsley, coriander and dill, whipped for a light interior, sesame-crusted and fried. Vivid green inside, deeply crisp outside. Served with tahini sauce.
[V] Roasted Cauliflower Orzo with Chickpeas and Feta One pan, thirty minutes, Mediterranean. Roasted cauliflower, chickpeas and feta over orzo — vegetarian, easily scaled, genuinely satisfying.
[V] Trattoria Mushroom Ragù with Penne Rigate Trompette de la mort mushrooms, slow-cooked with tomato and red wine into a ragù that has no business being this good without meat in it.
Campervan Tofu and Soba Noodles in Black Bean Sauce – a vegan tofu and soba noodle supper, cooked on two rings in a campervan.
Sides & Salads
[Ve] Black Bean Salsa — Mango, Red Onion and Lime Fresh mango, red onion, lime and parsley. Five ingredients, ten minutes, no cooking. Alongside grilled fish, or as a dip with flatbread.
[Ve] Sunomono — Japanese Cucumber Salad Thinly sliced cucumber in a rice vinegar, soy and sesame dressing. Crisp, clean, and ready in ten minutes.
[Ve] Onion Tagine — A Slow Oven Braise with Saffron A whole Le Creuset of onions, braised low and slow with saffron, cinnamon and ginger until jammy, golden and deeply aromatic. A Moroccan classic that earns its place alongside anything slow-roasted.
[Ve] Cucumber Avocado Gazpacho Blended cold, served cold, finished with a thread of olive oil. The gazpacho for a 41°C Andalucían afternoon.
[Ve] Quick Pickled Pepinos with Apple Cider Vinegar Andalucían pepinos pickled in raw ACV with mother, garlic, dill and peppercorns. Crisp, tangy and ready in 24 hours. Alongside tapas, in bocadillos or straight from the jar.
[V] Harissa Carrots – Inspired by Nigel Slater Young carrots blanched whole and dressed warm with mashed garlic, egg yolk, olive oil, Dijon and a good spoonful of homemade harissa. Bold, slightly sharp, with that slow harissa heat underneath. Proper alongside anything off the grill.
Vegetarian Breakfasts & Ferments
[V] Casa Adora Overnight Buckwheat Jar Buckwheat soaked overnight with kefir, topped in the morning. High in resistant starch, ten minutes of actual work, and the kind of breakfast that keeps you going until dinner.
[V] Sauerkraut Scrambled Eggs on Sourdough Soft scrambled eggs, homemade sauerkraut, buckwheat sourdough. The gut health breakfast that doesn't taste like a health food.
[V] Homemade Organic Kefir Kefir made at Casa Adora from organic whole milk and live grains. The base for the buckwheat jar, the overnight oats, and a good deal else.
[V] Overnight Oats with Kefir Rolled oats soaked overnight in homemade kefir — resistant starch, live cultures, and no cooking required.
Fermentation & Preserves
[Ve] Homemade Sauerkraut — Caraway, Juniper and Bay White cabbage, caraway, juniper berries and bay. Lacto-fermented in a Kilner jar, ready in two weeks. The base for the scrambled eggs and a dozen other things.
[Ve] Lacto-Fermented Courgette Kraut — Casa Adora A small-batch courgette kraut made when the garden runs ahead of the kitchen. Bright, tangy, and useful alongside almost anything.
Bread & Bakes
[Ve] Rosemary and Sea Salt Chickpea and Buckwheat Bread A dense, flavourful loaf made with chickpea and buckwheat flour — no wheat, no yeast, no kneading. Ready in an hour.
[V] Posh Fried Bread — Sourdough with Tomato, Garlic & Olive Oil Sourdough rubbed with garlic, crushed with ripe tomato and finished in olive oil. The Andalusian version of a breakfast classic.
Pâtés & Spreads
[V] Chestnut and Mushroom Pâté Fresh porcini, girolles and dried cèpes with chestnuts, white wine and crème fraîche, kept coarse and sealed with butter. An autumn pâté remembered from the Haute-Vienne.
[Ve] Mushroom & Walnut Pâté Brown chestnut mushrooms, toasted walnuts, soy, parsley and lemon, blitzed smooth. Vegan made with olive oil – and not a starter anyone feels short-changed by.
Soups
[Ve] Cabbage Soup — White Cabbage, Casa Adora A simple, honest white cabbage soup. The kind of thing that costs almost nothing and tastes considerably better than it has any right to.
[Ve] Casa Adora Minestrone Soup A daily gut health bowl — whatever vegetables are in the fridge, a handful of pulses, good stock, proper olive oil.
[V] Hungarian Mushroom Soup Brown mushrooms, paprika and dill, finished with sour cream and a squeeze of lemon. A friend's family recipe that earns its place on a cold evening. Vegetarian when made with vegetable stock.
[Ve] Magic Mushroom Soup Mushrooms left in the Andalucían sun for a vitamin D boost, then blended with whatever the vegetable drawer has to offer. Vegan when made with vegetable stock.
[V] Mushroom and Pearl Barley Soup Dried and fresh mushrooms with pearl barley, simmered in vegetable stock and blitzed to a thick, almost stew-like finish. Rainy-day autumn cooking from Casa Adora. Vegan if you swap the butter for olive oil.
Footnote
These veggie recipes are part of my Veg, Fruit & Pulses hub – a broader collection of plant-forward cooking from Casa Adora and the road. For wild and vegetarian mushroom cooking, see my Mushroom Recipes.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef
