Egypt’s national dish, Koshary. Uses lots of pots and pans so make sure you have a few (and probably someone to help you do the dishes).

Also, Egypt’s most popular/commonly consumed dish, Ful Medames (Fava beans).

And, of course, Egyptian-style Falafel.

My favorite: Pot of pinto beans, batch of Mexican rice, fresh salsa, chopped toppings (cabbage, radish, cilantro) and some fresh masa tortillas. It’s not a vegan exclusive channel but I got a bunch of good recipes from the yt channel “Rachel cooks with love”.

Egyptian koshary is traditionally vegan. Have never had it, but it looks good

Ratatouille, a stew made from eggplant, zucchini, tomato, peppers and mushrooms.

Chana masala

Phở Chay

Tofu with spicy peanut sauce. Here’s the recipe I use for the peanut sauce:

Also, while not traditionally vegan, saag paneer can be made with tofu and it is good.

Since someone already mentioned chana masala, I’ll go with aloo palak. Love me some spinach, yum

Fried tofu basted in soy sauce, red peppers, green onions, garlic, and ginger.

Saw you mention making your own kimchi. You just need to skip out on using fish sauce when making your own. Just make sure to salt and red pepper in layers and if you’re doing Napa cabbage make sure to get the salt into the crevices.

https://www.koreanbapsang.com/kimchi-jeon-kimchi-pancake/

Fuchsia Dunlop has a recipe by Buddhist monks in her Hunan cookbook that’s simple and vegan. You cut some celery and smoked tofu into strips, you fry the tofu in a wok, take it out, fry the celery, put the tofu back in and season with soy sauce and chili flakes. Serve the whole thing over rice et voilà.

I love a tomato based lentil & veggie soup.

Chickpea curry.

And from my local foods pea soup is a favourite.

Yemista/gemista.

I’ve been enjoying recipes from Hermann. He’s got a youtube series making traditionally vegan recipes.

Also: masoor/red lentil dal

Just use vegan substitutes for non-vegan ingredients in recipes you already like. Or if it seems particularly difficult, look on YouTube (ie, vegan chile relleno).

Here’s a staple in our house: garlic and black pepper tofu. You can add it to other recipes or use it as is. We make it for thanksgiving as it goes great with mashed potatoes and gravy.

Tear a block of extra firm tofu into chunks (I prefer this to cubing it). Fry it in a pan with no oil, until all the water is evaporated. Then add oil and fry til golden brown. Move all the tofu to one side of the pan, and add some more oil to the empty space. Fry a bunch of minced garlic in that oil til it’s brown, then mix it up with the tofu. Add 5 or 6 good dashes of your favorite soy sauce and remove from heat. Add a generous amount of black pepper (preferably fresh ground). You’ll want to play with the amounts of garlic/soy sauce/pepper, but don’t be afraid to use a lot!

I love making pumpkin stew. While I’ve generally used a small amount of lard, it’s not required. The secret is cumin, black pepper, and some sort of kicker like cayenne. Basically sautee onions, carrots, and mushroom. Add in pumpkin and water. Once it starts simmering for about an hour, you hit it with the immersion blender. Additional spices I tossed in last time were things like celery seed and I think I used a little cardnamon and allspice. Making it vegan, a dash of MSG wouldn’t hurt. Just keep cooking till it’s ideal.

fideo seco is really tasty. the version i’ve been taught to make is really cheap too. only needs noodles, an onion, and some ketchup. but the traditional recipe has a more robust sauce that is probably even better!