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About

About the veg wiki

Philosophy

Cooking is better with more hands in the pot.

A wiki gets more useful the more it's used. Every recipe links to the ingredients and techniques it uses — and every ingredient links back to the recipes built around it. Nothing here is static: pages grow as the household cooks, and what we learn goes straight back into the site.

No banner ads, no sponsored recipes, no tracking cookies. If something is here, it's because we actually cook it.

Who we are

A household that cooks together

This is a family project, not a publication. Everything is written by and for the people who cook from it, and every recipe is tested at least twice before it's published.

Why we built it

One connected place for what we cook

Most recipe sites are a pile of one-off pages. We wanted the recipes we've actually made, the ingredients and techniques behind them, and a meal planner that remembers everyone's allergies, preferences, and dislikes — all woven into a single system. A family cookbook that never goes out of date.

Partners

Who we link out to

We only link places we'd genuinely shop, and we never accept sponsored placements. Some links are affiliate links — if you buy through them, we may earn a small commission at no extra cost to you. It never affects what we feature or how we rate.

Bookshop.orgnew cookbooks · supports high-street indies · affiliate
Wobpre-loved cookbooks · affiliate
Bibliorare & vintage editions · affiliate
Amazon UKmarketplace · affiliate
Plausibleprivacy-friendly, cookieless analytics

Reference

Techniques

The methods behind the recipes — linked from every step that uses them.

Basic lacto-fermentation

Submerging vegetables in a salt brine (2-3% salt by weight) and allowing natural bacteria to ferment them over days to w…

Blooming spices in oil

Whole or ground spices release most of their flavour into fat, not water — so cooking them briefly in hot oil before a…

Julienne cutting

Cutting vegetables into thin, uniform matchstick-sized strips, typically 2-3mm wide and 5-6cm long. A blunt knife is mor…

Slow roasting vegetables

Cooking vegetables at 160-180C for 45-90 minutes, allowing natural sugars to caramelize without charring. Overcrowding t…

Slow-cooking onions

Cooking sliced onions gently over medium-low heat for 12–20 minutes, stirring occasionally, until they collapse and tu…

Tempering spices (tadka)

Heating whole spices in hot oil or ghee for 30-60 seconds until they sizzle and become fragrant, then pouring the mixtur…