Recent Posts

Vegan Ričet – Barley stew

Vegan Ričet – Barley stew

Ingredients: (for 4 persons – for 2 days 😉 ) 300g barley (soak overnight) 5 medium potatoes (400 g) 3-4 medium onions (300 g) 4-5 cloves garlic 4 medium carrots (180 g) 2 cans of baked beans 1 can of brown beans (with water) 2,5 

Vegan Meatless Lasagna

Vegan Meatless Lasagna

Recipe for 3-4 persons Ingredients: (for 20x30cm glass baking tray) 15 lasagna leaves 1 large onion (chopped) 2-3 cloves minced garlic 3 tbsp celery (chopped) 2 grated carrots 100g soy granulat 7 dl tomato sauce (+ 2dl water) spices (1 tsp oregano, 1tsp basil, 2 

KNJIGA: VEGANSKO PREPROSTO OKUSNO – veganske sladice

KNJIGA: VEGANSKO PREPROSTO OKUSNO – veganske sladice

  • 50 enostavnih veganskih receptov, ki vam ne bodo vzeli veliko časa. Vsi recepti vsebujejo znane in dostopne sestavine, ki jih lahko dobite v bližnji trgovini.
  • Trda vezava, A5 format, 128 strani, barvne fotografije
  • Z nakupom podpirate moje sanje in nadaljnje ustvarjanje, prav tako pa tudi društvo Mestni mačjak v Kranju, ki bo od vsakega prodanega izvoda prejelo 10% (več informacij o društvu: https://www.mestnimacjak.com/)

Knjiga je izšla 01.03.2021

Cena: 24,90 €

Za naročilo pošljite mail na: narocila@veganchilla.com

Corn semolina with vegetables

Corn semolina with vegetables

Ingredients: (for 3-4 persons) 250 g corn semolina 1 medium onion (chopped) 2-3 cloves garlic (chopped) 1 medium leek 1 large zuchinni 200 g mushrooms sliced thinly (champignons in this recipe) 1 can diced tomatoes fresh parsley, oregano, basil salt and pepper, turmeric Method: Cook corn 

Pizza

Pizza

Ingredients: (for 2 large pizza’s) The dough: 20g fresh yeast (or 1 package dry yeast) 250 ml warm water 1 tbsp brown sugar 250g all purpose flour 200g whole wheat spelt flour 1 tbsp of salt 2 tbsp olive oil The sauce: 1 can of 

Zuchinni and mushroom moussaka

Zuchinni and mushroom moussaka

Ingredients: (for 4 persons)

  • 4 large potatoes sliced thinly
  • 1 large zuchinni sliced thinly
  • 200 g mushrooms sliced thinly (champignons in this recipe)
  • 100 g grated vegan cheese (GreenVie Gouda)

Bechamel sauce:

  • 6 dl water
  • 2 dl oat milk (or any other plant milk)
  • 2 tablespoons all purpose flour
  • spices (salt, pepper, turmeric, dill, cayenne pepper)
  • 2 large spoons nutritional yeast (optional)

Method:

  1. Preheat your oven to 200 degrees Celsius / 392 degrees Fahrenheit.
  2. Slice thinly all the vegetables.
  3. Mix all the ingredients for bechamel sauce in a large pan and whisk until it boils. Let it simmer for a few minutes so that sauce thickens a little.
  4. To assemble moussaka put sliced potatoes at the bottom of the baking tray, cover them with vegetables and bechamel mix, then cover with grated cheese. Repeat until you run out of vegetables. Cover the top with potatoes, bechamel sauce and finish with grated cheese.
  5. Bake for 25-30 minutes.
Simple Vegan Sugar Cookies

Simple Vegan Sugar Cookies

This recipe is sufficient for about 2 baking trays (60 – 80 cookies depending on the thickness and size) Ingredients: 270g all purpose flour 6g baking powder 60g powder sugar pinch of vanilla (or 1 vanilla sugar) 125g vegan butter (room temperature) 4 tbsp oat 

Vegan Spring Rolls

Vegan Spring Rolls

Ingredients: (for about 24 small spring rolls) 20 – 25 rice paper wrappers water 1 small leek (60g) 2 medium carrots (80g) 1/4 cabbage (500g) 2 cloves garlic (finely chopped) 180g mungo beans (1 jar) 50g soy granulat (before cooking soak in water) black pepper, 4-6 

Vegan Vegetable Lasagna

Vegan Vegetable Lasagna

Recipe for 3 persons

Ingredients: (for 20x30cm glass baking tray)

  • 12 lasagna leaves
  • 1 large leek (chopped)
  • 2 cloves minced garlic
  • 250g fresh mushrooms (champignon)
  • 1-2 grated carrots
  • 1 broccoli
  • 1 pepper (I like green pepper, sometimes I use red)
  • 1 can of red beans
  • 1 cup frozen peas
  • 125g grated vegan cheese (I always use GreenVie – gauda flavor)
You can also add onion and zucchini if you like more vegetables..

Bechamel sauce:

  • 6 dl water
  • 2 dl oat milk (or any other plant milk)
  • 3 tablespoons all purpose flour
  • spices (salt, pepper, turmeric, dill, cayenne pepper)
  • 2 large spoons nutritional yeast (optional)

Method:

  1. Chop and grate all the fresh vegetables and sautee in a large pan or vok for about 5minutes (meanwhile prepare the bechamel sauce). At the end add beans and peas.
  2. Mix all the ingredients for bechamel sauce in a large pan and whisk until it boils. Let it simmer for a few minutes so that sauce thickens a little.
  3. Set aside about 2dl bechamel sauce and mix the rest with sauteed vegetables.
  4. To assemble lasagna put 3 lasagna leaves at the bottom of the baking tray, cover them with vegetables and bechamel mix, then cover with grated cheese. Repeat until you run out of lasagna leaves. Cover the top with 2dl bechamel sauce and finish with grated cheese.
  5. Bake for 25-30 minutes in oven preheated to 200 degrees Celsius / 392 degrees Fahrenheit.
Before baking
Baked and almost ready to eat

I always add some homemade vegan parmesan at the end! 🙂

Vegan Crepes

Vegan Crepes

Ingredients: (for about 8-10 crepes) 230g all purpose white flour 100g rice flour 600 ml cold water 2 – 3 tablespoons vegetable oil 2 pinches of salt Method: Mix all the ingredients with hand mixer and set aside for about 30 minutes. Heat a lightly