When cooking we all take our inspiration from different places, whether it be cookbooks, bloggers or recreating the recipes we grew up eating that remind us of our childhood. Food is the ultimate expression of who you are, and quite literally can be a reflection of who you are and where you come from.
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But in order to reflect your identity through culinary habits, you must understand your heritage. AncestryDNA allows you to uncover where your ancestors came from with a breakdown of your ethnicity, revealing your ethnic mix from the past 500-1000 years across 26 global locations. We have created the ultimate plant-based menu of diverse dishes from across the 26 global regions, so you can recreate meals in honour of your heritage and DNA breakdown.
Europe East, Vegan Moussaka
Moussaka is a popular dish amongst Eastern Europeans, especially amongst Croatians and Hungarians. Simply swap the mince for soya mince and make the béchamel sauce with plant-milk and vegan cheese.
Europe West, Vegan Tiramisu
This European classic can be modernised to be vegan-friendly, replacing the cream with soy or nut-milk and coconut cream and the ladyfingers layer with vegan cake slices.
European Jewish, Seitan Schnitzel
The vegan take on a schnitzel is the ultimate nod to your European Jewish heritage.
Finland/Northwest Russia, Vegan Pannukakku
These traditional Finnish baked pancakes can easily be modified to satisfy a plant-based diet, replacing the milk with dairy-free milk, and some recipes even use tofu.
Great Britain, Vegan Shepherd’s Pie
Shepherd’s pie is probably up there as one of the quintessentially British dishes, but if you’re following a plant-based diet, you can still enjoy this dish with a few switches. There are so many meat-free versions out there, using lentils or soya mince and replacing butter and milk with plant-based alternatives.
Iberian Peninsula, Migas
Migas is the Spanish/Portuguese dish of scrambled eggs with herbs, onion and fried tortilla. Swap the eggs for silken tofu and it’s a vegan-friendly meal with a nod to your Iberian ancestors.
Ireland, Vegan Colcannon
Ireland is known for its creamy and buttery colcannon but a vegan alternative is easy to make and still tastes delicious - use vegan spread and almond milk for added creaminess.
Italy/Greece, Vegan Biscotti
Simply by substituting the eggs with coconut oil to bind the ingredients, you can make vegan biscotti.
Scandinavia, Ärtsoppa
Ärtsoppa is a Swedish yellow pea and mustard soup. It is usually made with salt pork or ham so simply take them out and add a few extra flavours of pepper, thyme and ginger and it will be just as tasty.
Native America, Three Sisters Casserole
The Three Sisters Casserole nods to a Native American legend of the three sisters - corn, beans, and squash. Combining the sisters with tomatoes, onions and spices to make this legendary casserole.
Melanesia, Baked Breadfruit
Breadfruit trees grow on most Pacific islands and this recipe is probably the easiest to replicate. Simply season and oil the whole breadfruit and bake in the oven, once cooked cut out the seed and enjoy the rest.
Polynesia, Fried Jackfruit
Using Polynesian jackfruit, cover it in herbs and spices and coat it in breading before frying it – the perfect plant-based meal courtesy of your Pacific Island heritage.
Asia Central, Qorma-e-Sabzi
This spinach stew is an Afghan dish consisting of onions, spinach, herbs and spices, which makes the ideal side dish whilst giving a nod to your central Asian roots.
Asia East, Miso soup
Miso soup is the ultimate Japanese dish, and is easy to make vegan, simply swap out the traditional fish stock and top with tofu.
Asia South, Aloo Tamatar Ki Sabji
This potato with spicy tomato gravy is a popular North Indian dish and consists of potatoes, tomatoes and an abundance of spices.
Caucasus, Ajapsandali
This traditional Georgian dish is made with aubergine, potato, tomato, spices and bell pepper and is typical of a Caucasus-inspired dish.
Middle East, Baba Ganoush
Baba Ganoush has become popular in Western culture but originates from the Middle East, consisting of baked aubergines, garlic, tahini and olive oil.
Africa North, Harira Soup
Harira is a Moroccan soup that has made its way into Western culture and supermarkets but often has meat in. Simply remove the meat to make it vegan-friendly.
Africa Southeastern Bantu, Bunny Chow
Traditionally made with meat, this is a spicy curry served in bread but it can easily be swapped for chickpeas or lentils and is the perfect plant-based meal.
Benin/Togo, Acarajé
These are fritters made from black-eyed peas rooted in West African tradition and although traditionally made with shrimp paste, simply swap it out and the recipe is vegan.
Cameroon/Congo, Accra Cassava
Simply cassava, salt and mashed bananas create this delicacy from Cameroon.
Ivory Coast/Ghana, Aloko
Aloko is a popular street snack originating from The Ivory Coast, consisting of fried plantains with chilli pepper and onions.
Mali, Maasa
This sweet treat is a Mali classic dish, made from rice flour and millet flour – swap the milk for plant- milk instead to make it vegan-friendly.
Nigeria, Jollof Rice
This Nigerian rice dish is the most popular of rice dishes from the region, and can easily be made vegan.
Senegal, Salatu Niebe
Salatu Niebe is a Senegalese black-eyed pea salad made with tomato, cucumber, peppers and lots of fresh herbs.
Africa South-Central Hunter-Gatherers
*Ok, there are only recipes from 25 regions because the clue’s in the name with hunter-gatherers.
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