6 Vegan Recipes from Around the World on the Vegan Cooking Show New Day New Chef Lite

Hungry for global flavors? UNCHAINEDTV’s hit vegan cooking show New Day New Chef Lite serves up quick, creative plant-based recipes inspired by dishes from around the world.

New Day New Chef is back with another exciting season filled with delicious recipes, plenty of blender dances, and lots of fun in the kitchen. This season may be “Lite,” with short, bite-sized episodes, but it’s packed with flavor, including some dishes inspired by global traditions. Here are 6 of the recipes you’ll find in this season, brought to us by award-winning producer/director Eamonn McCrystal of Inspired, each one putting a plant-based spin on flavors from around the world.

Chef Gunn Pankum from Satdha Thai Vegan Restaurant shares her flavor-packed Thai Ecstatic Eggplant on New Day New Chef Lite

From Guatemalan street favorites to French café classics, these dishes featured on New Day New Chef Lite can be recreated right at home. You don’t have to travel far for the taste of international comfort foods. Just turn on this vegan cooking show, grab a few ingredients, and head into the kitchen.

1. Guatemalan Mixtas

Mixtas are a staple of Guatemalan street food, traditionally made with animal-based hot dogs tucked into corn tortillas and topped with slaw and sauces. On New Day New Chef Lite, Chef Sucely Montoya gives them a plant-based spin, using vegan franks, tangy pickled cabbage, creamy guacamole blended with vegan mayo, and a drizzle of ketchup and mustard.

The result is a handheld dish that’s crunchy, creamy, and festive. Perfect for a casual dinner or party platter.

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2. Thai Ecstatic Eggplant

Thai cuisine is all about bold balance, and Chef Gunn Pankum brings it alive with her “Ecstatic Eggplant.” Inspired by a traditional catfish dish, she swaps the fish for crispy, battered eggplant, then tosses it in a curry paste made with chilies, lemongrass, kaffir lime, and basil.

It’s smoky, spicy, and aromatic—a taste of Thai cooking you can make in your own kitchen.

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3. French Crepes

Crepes are iconic on the streets of Paris, usually made with eggs and milk. Chef Jonathan Ohayon of La Crêpe du Jardin shows viewers how simple it is to make them plant-based. His batter of flour, soy milk, and natural sweetener cooks into golden crepes ready for sweet or savory fillings.

He pairs them with cashew cream, strawberries, blueberries, and mint. Light and versatile, they’re as perfect for breakfast as they are for dessert.

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4. Vegan Goat Cheese Tarts with Pesto

Pastry chef Romuald “Romy” Guiot puts a vegan twist on French-inspired tarts. A crisp gluten-free shell holds creamy dairy-free cheese, colorful vegetables, and a chunky basil pesto.

Elegant yet approachable, these tarts are flexible enough to showcase whatever vegetables you have on hand. They’re a reminder that vegan recipes from around the world can be both simple and sophisticated.

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5. Vegan Ricotta Lasagna Rolls

Lasagna is an Italian comfort food classic, but here it’s reimagined as easy roll-ups. Pasta sheets are filled with almond-and-tofu ricotta, zucchini ribbons, and sun-dried tomatoes before being rolled, brushed with olive oil, and topped with breadcrumbs.

Smoky on the outside, creamy inside, and finished with basil pesto and walnuts, these lasagna rolls are a lighter, fresher take on a favorite.