Behind the recipes and philosophy
Who cooks these meals
My name is Lesia Hrytsenko, and I started cooking plant-based meals in 2014 after realizing how much food choices affect energy levels and overall wellbeing. What began as personal curiosity turned into years of experimenting with ingredients, techniques, and flavors that make vegetables the centerpiece rather than an afterthought.
I founded Sorlute in 2023 to share tested recipes and practical guidance for anyone exploring vegetarian and vegan cooking without the pressure of perfection. This space exists to show that plant-focused eating can be varied, satisfying, and realistic for everyday life.
Every recipe here has been made multiple times in my own kitchen, adjusted for ease and flavor, then documented with clear steps. I believe good cooking comes from understanding why ingredients work together, not from following rigid formulas or chasing trends that fade quickly.
How this approach developed
First experiments
Started removing meat from meals to see what changed. Learned that vegetables need different cooking methods than I had been using, and that flavor builds in layers rather than coming from one central ingredient.
Study phase
Spent two years reading about plant nutrition, cooking science, and global cuisines that have relied on vegetables for centuries. Realized that technique matters more than following exact ingredient lists.
Recipe testing
Began documenting what worked and what didn't. Made the same dishes multiple times with small changes to understand how each variable affected the outcome. Started sharing results with friends who wanted to cook more plant-based meals.
Building Sorlute
Launched this platform to collect tested recipes and practical advice in one place. Focused on clear instructions and realistic expectations rather than aspirational images that don't match everyday cooking.
Then and now
Early days
My first plant-based meals were bland and repetitive because I treated vegetables as substitutes for meat rather than ingredients with their own character. I relied on recipes that promised quick results but rarely explained why certain steps mattered.
Current approach
Now I understand how to build flavor through roasting, layering spices, and balancing textures. Each recipe starts with why the technique works, not just what to do. Meals feel complete because they're designed around plants, not around missing something.
Core principles that guide this work
Understanding why a method works means you can adapt it to whatever ingredients you have. I focus on teaching the logic behind cooking decisions rather than promoting specific products or fashionable ingredients that might disappear next year.
Good food takes time, but not endless hours. Every recipe includes actual prep and cooking duration based on repeated testing. I avoid shortcuts that compromise results, but I also skip unnecessary complexity that adds labor without improving flavor.
Instructions should explain what to look for and why, not just list steps. I include visual cues and common mistakes because knowing what can go wrong helps prevent it. Each recipe reflects how I actually cook, not an idealized version.
Nothing gets published without multiple rounds of cooking. I test with different tools, adjust for variable ingredient quality, and revise instructions based on what actually happens in the kitchen. Recipes should work the first time someone tries them.