This vegetarian tajine takes its inspiration from traditional Algerian dishes. With tangy preserved lemons and oodles of olives, this meal packs a flavourful punch, while the heaps of root vegetables will keep your stomach feeling full.
A vegetarian twist on traditional couscous. Lighter and less overbearing than rich meaty sauces, the sweet and melting vegetables in this dish are pure heaven.
No changes are needed to “veggie-up” this traditional dish that hails from the capital Algiers. It’s already vegetarian and is packed with fresh flavours so it’s as tasty as they come.
Found in the deserts of North Africa, terfez truffles are often used as a finishing touch in meat dishes. But they actually have enough flavour to carry a meal all by themselves, especially when complemented with fragrant herbs. View recipe
A cousin of couscous, these fat semolina balls are an Algerian classic. This vegetarian recipe substitutes the meat for a handful of spinach to create a low-fat yet nutritious meal.
Another comforting classic from Kabylie, the heartland of Algerian vegetarian recipes. This one couldn’t be easier!
Vegetables stuffed with delicately spiced minced meat are a mainstay of Algerian cooking. But there is another way! These peppers are stuffed with delicious Mediterranean ingredients, so you won’t even miss the meat.
A simple and traditional recipe straight out of Kabylie. Today, with modern techniques and ingredients, this comforting and well-rounded dish is easier to prepare than ever.
Whole roasted cauliflowers are making a splash on the international vegetarian food scene. This Algerian-inspired version features herbs and spices traditionally used for roasting lamb, but they work perfectly with the crunchy cauliflower too. It’s the first ever vegetarian mechoui!