Six Hungry Feet

Six Hungry Feet is a blog that focuses on plant-based recipes inspired by global cuisines. Our dishes are shaped by our adventures throughout Asia, along with Laura's upbringing in Spain and Astra's in Ireland. Parenthood has also played a significant role in our journey, leading us to create more family-friendly recipes that everyone can enjoy.

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10 Vegan Spring Soups

1 month ago | sixhungryfeet.com | Laura Arteaga

Spring is here, and I love all the seasonal ingredients that it brings. This time of the year is the perfect time to start eating more colorful. After a long winter, I feel like celebrating the arrival of this season with vegan spring soups filled with fresh vegetables that will brighten up your day. If you're like me and have a little garden, spring is such an exciting time of the year for us, right?
Zucchini, Pea and Basil Soup

1 month ago | sixhungryfeet.com | Laura Arteaga

Preheat the air fryer or oven to 400°F (200°C). Chop the zucchini and onion into large chunks. Drizzle with olive oil and place in the air fryer basket or on a baking sheet. Cook for 15 minutes or until tender and lightly caramelized. Meanwhile, in a medium saucepan, heat the vegetable stock and add the frozen peas. Simmer for 2-3 minutes, then remove from heat and set aside. Once the zucchini and onion are cooked, transfer them to a blender.
Vegan Bao Buns with Hoisin Cauliflower

2 months ago | sixhungryfeet.com | Laura Arteaga

Cut the cauliflower into bite-sized florets. 1 medium cauliflowerThen, mix the rice flour, chickpea flour, salt, and water in a bowl. One by one, start coating your cauliflower florets in the wet mixture. ½ cup rice flour, ½ cup chickpea flour, ¼ teaspoon salt, 1 cup waterThen, transfer the cauliflower florets to the breadcrumbs bowl and coat with breadcrumbs until fully covered.
Middle Eastern Vegan Recipes

2 months ago | sixhungryfeet.com | Laura Arteaga

Discover our 16 favorite Middle Eastern dishes that are naturally vegan or slightly twisted into a plant-based creation. From classic Hummus or Tabbouleh to Lebanese Moussaka, Tahini Pasta, or colorful Beetroot Falafels, you can find different recipes to satisfy your cravings for flavorful and fragrant food. At home, we love cooking Middle Eastern vegan recipes from all different countries.
Zucchini Noodle Salad with Peanut Sauce

Jan 15, 2025 | sixhungryfeet.com | Laura Arteaga

If you love Asian flavors, crunchy veggies, and a rich peanut sauce, you just found a recipe for your next meal! This Zucchini Noodle Salad served with our popular Peanut Sauce is easy to prepare, a great salad to enjoy all year round, and simply delicious. Learn how to make the classic noodle salad using zoodles (zucchini noodles). I first made this Zucchini Noodle Salad Recipe during the summer when I had so many zucchini growing in my veggie garden.
16 Tofu Recipes To Convert a Meat Lover

Jan 14, 2025 | sixhungryfeet.com | Laura Arteaga

Tofu is one of my favorite proteins to add to our dishes. It's versatile, easy to season, inexpensive, easy to find, and perfect to incorporate into your recipes. I made a list with 16 delicious recipes that will forever change the way you see this plant-based protein.
Vegan Ramen Recipes

Jan 9, 2025 | sixhungryfeet.com | Laura Arteaga

If you're looking for the best Vegan Ramen recipes, you've come to the right place on the internet. I'm a Ramen lover, and for a long time, I've wanted to create a list of the best plant-based Ramen out there, so here you go; I hope you find what you're looking for here!When I discovered Ramen, I was already vegan for a long time, so no, I haven't tried the meat-based broth ramen, but I don't think it's something you need to do to enjoy the culture of ramen.
Butternut Squash Mac and Cheese

Oct 14, 2024 | sixhungryfeet.com | Laura Arteaga

Peel and cut the butternut squash, potatoes, and carrots into pieces of similar size. 7 oz butternut squash, 1 potato, 1 carrotBring a pot of salted water to the boil and add the cut vegetables, and cashews. Boil for about 12 minutes or until the vegetables are fork-tender. 3 oz cashewsDrain the water and leave to cool for 2 minutes. Add the boiled vegetables and cashews into a blender with the smoked paprika, turmeric, olive oil, yeast flakes, and lemon juice. Season with salt, and add some water.
Hearty Appetizer: Mixed Vegetable Tempura

Oct 9, 2024 | sixhungryfeet.com | Laura Arteaga

You want the batter consistency to be light but thick enough to be able to coat the vegetables, similar to heavy cream.
Mixed Vegetable Tempura with Homemade Dipping Sauce

Oct 3, 2024 | sixhungryfeet.com | Laura Arteaga

Wash and cut the vegetables: For the asparagus, we only cut the hard bottom part. We slice the sweet potato, leave the mushrooms whole, and cut the red pepper into thick slices. Combine all the dry ingredients for the tempura batter in a large mixing bowl. Slowly pour in the sparkling water while mixing. Combine the batter gently, avoiding whisking. It’s fine if you can still see some dry flour pockets in the mixture, this will make the tempura extra crispy.