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So MUCH of what happens as 'multicultural' or 'ethnic' cuisine is local substrate and 'ethnic' spices.

In that frame of reference, why not merely create vegan recipes on several tiers:
vegetable cuisine (popular in parts of Asia

grain-based cuisine

bean cuisines

'the same old same old' substrates (the faux meats): wheat gluten, tofu, meat substitutes, etc.

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