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No onion, no garlic recipes (Swaminarayan and sattvic)

3,470

3470 vegetarian recipes cooked without onion or garlic, as in Swaminarayan and sattvic kitchens, with no meat, fish, eggs or alcohol. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 45 minutes.

Filter these by time, diet or cuisine · Make No onion & garlic your diet to see only these recipes everywhere on the site.

RuispuuroRye porridge

In Finnish homes and school canteens, ruispuuro is the plain, filling porridge of winter mornings, from Helsinki flats to farmhouses in Ostrobothnia. Rye flakes or coarse rye meal simmer in salted water until thick and slightly tangy, and the classic topping is a pool of melting butter, called a voisilmä or 'butter eye'. This version is vegan: use a plant butter, or tart lingonberries and a little oat milk. A common mistake is serving it too soon, when the flakes are still chewy. Chef's tip: let the porridge rest off the heat with the lid on for 5 minutes — the rye swells and turns creamy.

20 minScandinavianBreakfast & BrunchVegan
by KrazyBadal 0 views

Kheera raitaCucumber yogurt dip

From Lucknow dinner tables to the biryani counters of Old Delhi, a bowl of cucumber raita is the cooling answer to anything spicy, and in summer it is eaten on its own with a paratha. Grated cucumber is folded into smooth, whisked yogurt with freshly roasted cumin, mint and a pinch of black salt. A portion is about 70 kcal. The common mistake is using yogurt straight from the pot without whisking, which gives a lumpy raita; whisk it smooth first and thin it with a spoon of cold water if needed. Chef's tip: roast whole cumin seeds in a dry pan and crush them yourself just before serving; the smoky smell is what makes a raita sing.

11 minIndianSidesGluten free
by KrazyBadal 0 views

Kakdi koshimbirCucumber peanut salad

Koshimbir is the cool, crunchy salad that sits on the left side of a Marathi thali in Pune and Nashik, eaten at lunch with varan-bhaat and served at every festival meal. This one is grated or finely chopped cucumber mixed with crushed roasted peanuts, green chilli and a little yogurt, then finished with a fizz of mustard seeds and asafoetida in hot oil. A portion is about 110 kcal. The common mistake is not squeezing the cucumber, which makes the salad watery within minutes; press out the juice (and drink it). Chef's tip: add the crushed peanuts at the last moment so they stay crunchy, and use a pinch of sugar only if your yogurt is very sour.

12 minIndianSaladsGluten free
by KrazyBadal 0 views

Zupa mlecznaMilk soup with noodles

Ask anyone who grew up in Poland about zupa mleczna and you will hear about winter mornings before school, or about the steaming bowls ladled out at breakfast in Warsaw milk bars long before cafés served porridge. It is simply warm milk with small noodles or rice, sweetened lightly and sometimes finished with a knob of butter or cinnamon. Kids like it with lane kluski, egg drops poured straight into the milk. A common mistake is boiling the noodles in the milk over a high heat, so it catches and tastes scorched; cook them in water first. Chef's tip: warm the milk with a strip of lemon peel and a pinch of salt, which makes it taste rounder without adding more sugar.

15 minPolishBreakfast & Brunch
by KrazyBadal 0 views

Makaron z truskawkamiPasta with strawberries

When the first Kashubian and Mazovian strawberries flood the stalls in June, Polish children get makaron z truskawkami for lunch: warm pasta tossed with crushed sweetened strawberries and cream. Milk bars in Kraków and Łódź put it on the summer board too, and it surprises visitors who expect pasta to be savoury. The berries are mashed with sugar until they turn into a loose pink sauce, then folded through hot ribbon pasta or bow ties with soured cream or yoghurt. A common mistake is crushing the strawberries too far ahead, so they turn dull and syrupy; mash them while the pasta cooks. Chef's tip: let the drained pasta cool for a minute before adding the cream, so it coats the pasta instead of splitting into thin streaks.

20 minPolishPasta & Noodles
by KrazyBadal 0 views

BürliCrusty bread rolls

Walk into a bakery in St. Gallen, Appenzell or Thurgau in the morning and you will find trays of Bürli, rough, flour-dusted rolls baked in clusters of two or four that you tear apart at the table. Their dough is wet and lightly handled, so the crust bakes up thin and crackling while the inside stays open and chewy. In eastern Switzerland they are the classic partner for a grilled St. Galler Bratwurst at football matches and markets, and they're just as good with butter and cheese. Chef's tip: don't add extra flour to the sticky dough; the high water content is what gives Bürli their big holes, so use wet hands and a scraper instead.

175 minSwissBreads & ParathasVegan
by KrazyBadal 0 views

SpargelcremesuppeCream of asparagus soup

During Spargelzeit, from April to 24 June, kitchens around Schwetzingen, Beelitz and Schrobenhausen fill with white asparagus, and nothing is wasted. The peelings and woody ends are simmered into a light stock, which becomes this velvety cream soup with a few tender tips floating on top, served as a starter before the big asparagus platter or as lunch on its own. Its flavour is delicate, slightly sweet and nutty. Using a strong stock cube is the mistake to avoid; it drowns the asparagus. Chef's tip: a pinch of sugar and a squeeze of lemon in the stock balance the faint bitterness of the peel.

55 minGermanSoups
by KrazyBadal 0 views

KochkäseCooked cheese spread

In Hesse, the Odenwald and Franconia, Kochkäse is the spreadable cooked cheese that farm kitchens made from leftover sour-milk curd. Dry quark is left to ripen for a day or two until it turns slightly yellow and smells tangy, then melted with butter, bicarbonate and caraway into a glossy, stretchy spread. It is eaten on rye bread for Abendbrot, often with onion and vinegar on top, and in Hessian pubs alongside cider. Most quark is set without animal rennet, but check the label if that matters. The common mistake is heating it too fast, which makes it grainy instead of smooth. Chef's tip: keep stirring over a low heat until no white flecks remain, then pour it into a jar while it is still runny.

40 minGermanChutneys & DipsGluten free
by KrazyBadal 0 views

Ueong jorimBraised burdock root

Thin sticks of burdock root braised in soy and sugar until they are dark, glossy and chewy are one of the banchan Korean mothers make in a big batch on a weekend; they keep for a week and go into the lunch boxes of schoolchildren in Seoul and into gimbap rolls. The flavour is earthy, sweet and savoury, with a little stickiness from rice syrup. A portion is about 95 kcal. The common mistake is adding the sweetener too early, which makes the burdock hard; braise in the soy first, and add the syrup at the end for the shine. Chef's tip: soak the cut burdock in water with a splash of vinegar for 10 minutes; it stops it turning grey and takes away the bitter edge.

45 minKoreanSidesVegan
by KrazyBadal 0 views

Majjige huliAsh gourd in buttermilk

Majjige huli is part of the Udupi and Mangaluru lunch, served with rice on banana leaves at temple meals and weddings and made at home on hot days: chunks of ash gourd (or cucumber, or chayote) cooked tender and then simmered gently in sour buttermilk thickened with a paste of coconut, green chilli, ginger and soaked chana dal. It is mild, tangy and pale yellow, and very cooling. A portion is about 150 kcal. The most common mistake is boiling it after the buttermilk goes in; it splits into curds and whey. Heat it until just steaming and then take it off. Chef's tip: use buttermilk that is a day or two old and properly sour; fresh buttermilk tastes flat in this dish.

35 minIndianCurriesGluten free
by KrazyBadal 0 views

Isubgul sharbatPsyllium lemon drink

Many Bangladeshi grandmothers insist on a glass of isubgul sharbat at iftar or before sehri, and in Dhaka's old neighbourhoods it is sold from shops alongside tokma and lebu sharbat throughout Ramadan; the psyllium is valued for keeping digestion comfortable during the fast. Stirred into sweetened lemon water, the husk swells into a soft, slightly thick drink with a mild, neutral taste. The classic mistake is letting it stand: psyllium keeps absorbing water and sets into a jelly within minutes, so mix it just before drinking. Drink plenty of water as well, and anyone taking regular medication should space it at least two hours away from psyllium. Chef's tip: sprinkle the husk on top and whisk immediately with a fork rather than spooning it in a heap, so it disperses without lumps.

5 minBangladeshiDrinksVeganGluten free
by KrazyBadal 0 views

Brunost on breadBrown cheese on bread

Brunost, the brown cheese of Norway, is not really cheese but whey boiled for hours until its milk sugars caramelise into a fudge-like block. In Gudbrandsdalen and across the country it is shaved paper-thin with a cheese slicer onto buttered bread at breakfast, packed into school lunch boxes (matpakke) and laid on hot heart-shaped waffles at weekends. The whey comes from cheesemaking that often uses animal rennet, so strict vegetarians should check the label. A common mistake is cutting it in thick chunks; it is sweet and rich and meant to be almost see-through. Chef's tip: use a proper flat cheese slicer, and add a few slices of tart apple or jam on top to balance the sweetness.

5 minScandinavianBreakfast & Brunch
by KrazyBadal 0 views

Ryż z jabłkamiBaked rice with apples

Every Polish school canteen and milk bar from Gdańsk to Rzeszów has served ryż z jabłkami, and many grown-ups still bake it on a cold Sunday afternoon when autumn apples fill the market. Rice is cooked slowly in milk until creamy, layered in a dish with grated sharp apples, sugar and cinnamon, then baked until the top turns golden and the apple juices soak into the rice. It is eaten warm with soured cream or cold the next day from the fridge. A common mistake is using sweet dessert apples, which go mushy and bland; tart apples like Antonówka, Bramley or Granny Smith keep their bite. Chef's tip: squeeze a little of the juice out of the grated apples, or the bottom layer turns watery.

60 minPolishDessertsGluten free
by KrazyBadal 0 views

PatjukRed bean porridge

On Dongji, the winter solstice, Korean families eat a bowl of deep red patjuk: the colour was believed to drive away bad spirits on the longest night, and grandmothers still flick a little on the gate. Adzuki beans are boiled soft, pushed through a sieve and simmered with rice into a thick, earthy porridge, and little balls of glutinous rice dough called saealsim, one for each year of your age by tradition, are cooked in it. It is lightly salted; in Jeolla people add sugar. A bowl is about 380 kcal. The most common mistake is not stirring the bottom once the rice goes in; the thick porridge catches and burns quickly. Chef's tip: throw away the first boiling water of the beans; it removes bitterness and makes the porridge taste cleaner.

100 minKoreanRice & GrainsVeganGluten free
by KrazyBadal 0 views

ApfelschorleApple juice spritzer

At any German beer garden, from Munich's Chinese Tower to the cider taverns of Frankfurt, the drink for children, drivers and anyone on a hot afternoon is Apfelschorle: cloudy apple juice topped up with sparkling mineral water. Germans drink it at family lunches, after sport and at school summer parties, and it is far less sweet than juice alone. The usual mix is half and half, but many people go lighter on the juice. The common mistake is pouring the water first, which knocks out the bubbles. Chef's tip: use naturally cloudy apple juice and very cold, strongly sparkling water, and pour the water in slowly down the side of the glass.

2 minGermanDrinksVeganGluten free
by KrazyBadal 0 views

Filmjölk with muesliSoured milk with muesli

Swedish breakfast tables, from Stockholm flats to Norrland cabins, almost always have a carton of filmjölk: a mild, pourable cultured milk that is less sour than yogurt and thinner than kefir. It goes into a deep plate, never a glass, with muesli, fresh berries and a dusting of cinnamon. Here you can make your own filmjölk by culturing milk with a few spoons of shop-bought filmjölk or buttermilk. A common mistake is warming the milk too much, which kills the culture. Chef's tip: let it set at warm room temperature, about 20–22 °C, for 24 hours until it wobbles like soft custard.

5 minScandinavianBreakfast & Brunch
by KrazyBadal 0 views

MagenbrotSpiced gingerbread bites

The smell of Magenbrot drifts over every Volksfest, Kirchweih and Christmas market in Bavaria, Baden and Swabia, where it is sold warm in paper cones. The name means stomach bread, because the spices were once thought to help digestion. Small diamonds of honey-spiced cake with cocoa are dipped in a shiny chocolate glaze that sets with a slight crunch. They keep for weeks in a tin, so they are made in big batches. The common mistake is overbaking, which makes the pieces hard instead of soft and chewy. Chef's tip: cut the cake while it is still warm, then glaze the pieces once they are cool so the glaze stays glossy.

60 minGermanSnacks & Starters
by KrazyBadal 0 views

Gajar matarCarrot and pea stir-fry

Come December, the carts in Delhi and Lucknow are full of long red Delhi carrots and pods of fresh peas, and gajar matar becomes the everyday sabzi of the season, packed into tiffins with paratha or eaten with dal and rice. Diced carrot and peas are cooked with cumin, a little ginger and dry spices until just tender and sweet. Children tend to like it for its colour and mild taste. A portion is about 120 kcal. The usual mistake is cutting the carrot too big, so the peas go wrinkly before the carrot is cooked; dice it to the size of a pea. Chef's tip: if you can find the red winter carrots, use them; they are sweeter and juicier than orange ones, so you need no sugar at all.

25 minIndianVegetarianVeganGluten free
by KrazyBadal 0 views

JapgokbapMultigrain rice

In Korean homes today, the bowl of rice beside the stew is more often japgokbap than plain white: short-grain rice cooked with a handful each of barley, brown rice, black rice, millet and beans, which turns it purple-grey, chewy and nutty. Supermarkets in Seoul sell ready-mixed bags of japgok for the rice cooker, and the habit goes back to times when rice was rationed and stretched with other grains. A portion is about 270 kcal, with far more fibre than white rice. The beans and brown grains need soaking: 4 hours or overnight (not counted). The common mistake is cooking it with the water for white rice; whole grains need about a quarter more. Chef's tip: soak the beans and brown grains separately from the white rice, which only needs 20 minutes; that way nothing ends up hard or mushy.

50 minKoreanRice & GrainsVegan
by KrazyBadal 0 views

ØllebrødRye bread and beer porridge

Øllebrød was the everyday breakfast of Danish farmhouses long before oats took over, a thrifty way to use up stale rye bread in the long Jutland winters. The bread is soaked and simmered with dark, sweet malt beer (hvidtøl), lemon and orange peel and a little sugar into a thick brown porridge, then served with cold cream or whipped cream. Hvidtøl is a very low-alcohol beer; use an alcohol-free malt beer or malt drink so it suits everyone, and for a fully alcohol-free version use half water and half apple juice with 1 tbsp black treacle. A common mistake is using fresh, seeded bread, which turns gluey. Chef's tip: soak the bread overnight so it collapses into a smooth porridge in minutes.

30 minScandinavianBreakfast & Brunch
by KrazyBadal 0 views

HallongrottorRaspberry thumbprint cookies

Hallongrottor, 'raspberry caves', are the cookie Swedish children learn to bake first, pressing a thumb into each ball of buttery dough and filling the hollow with raspberry jam. They turn up at birthday parties, school bake sales and every proper fika in homes from Malmö to Luleå. Baked in paper cases, they keep their shape and the jam bubbles into a glossy jewel. A common mistake is overfilling the hollows, which makes the jam boil over and burn. Chef's tip: use a thick, set jam and fill only to the rim.

30 minScandinavianBaking
by KrazyBadal 0 views

Mooli ki sabziRadish stir-fry

In Punjab and western Uttar Pradesh, radishes are bought with their leafy tops in the winter months, and nothing is wasted: the root is grated and the greens chopped, and both are cooked down with ajwain and green chilli into a soft, slightly sweet sabzi. It is eaten with makki or wheat roti and a spoon of white butter for those who are not counting, and it is very light without it. A portion is about 80 kcal. The usual mistake is skipping the squeeze: grated radish holds a lot of sharp-tasting water, so press it out first, or the sabzi turns soupy and bitter. Chef's tip: ajwain is the classic partner for radish; it softens the pungency and helps digestion, so don't leave it out.

25 minIndianVegetarianVeganGluten free
by KrazyBadal 0 views

Sukhe kale chaneDry black chickpeas

On Ashtami, the eighth day of Navratri, homes in Delhi, Punjab and Uttar Pradesh invite young girls for kanjak puja and feed them puri, sooji halwa and these dry black chickpeas, cooked without onion or garlic. The kala chana are boiled until tender and then tossed in a hot, dry masala of cumin, coriander, amchur and green chilli until every chickpea is coated and the edges catch slightly. Outside festivals they make a protein-rich side or a snack with a squeeze of lemon. A portion is about 240 kcal. Soak the chickpeas overnight first. The common mistake is undercooking them: black chickpeas need longer than white, and should squash easily between two fingers. Chef's tip: keep 3 tablespoons of the cooking water and add it with the spices; it helps the masala cling to each chickpea.

45 minIndianSidesVeganGluten free
by KrazyBadal 0 views

BarankiTea bread rings

Strings of baranki once hung on poles at every Russian fair, and you still see them threaded on twine in Moscow markets and station kiosks. The dough is boiled briefly like a bagel, then baked until hard, golden and glossy, so the rings keep for weeks and soften only when dunked in hot, sweet tea from the samovar. This version is vegan, made with oil instead of butter and eggs. The common mistake is a soft, wet dough, which makes puffy bread rolls instead of crunchy rings. Chef's tip: knead the dough stiff and leave the shaped rings uncovered for 20 minutes to form a skin before boiling; that gives the shine.

100 minRussianBakingVegan
by KrazyBadal 0 views

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