Author: veganchilla

Persimmon with vanilla cream and cookies

Persimmon with vanilla cream and cookies

Ingredients: – 300 g of Tipo persimmons – 12 Gran Cereale Classic cookies – 3 dl oat drink – 1 package of vanilla pudding – 20 g of vanilla sugar – 2 tablespoons of brown sugar – 1 teaspoon of rum – 140 g of 

Vegan Spinach dumplings in mushroom sauce

Vegan Spinach dumplings in mushroom sauce

Ingredients: (phyllo (or filo) dough) (for about 6 large dumplings or 12 smaller) 450 g all purpose flour 100 g wholewheat spelt flour 350 ml warm water 3 tbsp olive oil 2 tsp apple cider vinegar 1,5 tsp salt Method: Place flour in a mixing 

Chow mein noodles in garlic soy sauce

Chow mein noodles in garlic soy sauce

Ingredients: (for 4 persons)

  • 250 g noodles
  • 200 g firm tofu (diced) – If you like tofu with more crisp cover it with 2 tbsp spelt flour before frying
  • 3-4 tbsp sesame oil for frying (or vegetable oil)
  • 1 large leek
  • 1 medium carrot
  • 1 zuchinni
  • 1 green pepper (you can use any color, I prefer the green one)
  • 3 large garlic cloves
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • chilli flakes
  • turmeric
There is a carrot missing in the picture 🙂

Method:

  1. Dice tofu and cut all the vegetables.
  2. Put tofu squares in a bowl and cover it with 1-2 tbsp light soy sauce. Mix well and add some flour if you want your tofu crispy.
  3. Fry tofu in a pan with some oil (I used sunflower and sesame oil) untill it gets just a little crispy.
  4. Put the noodles in hot water (prepare as said on the package, but usually it takes only 3 minutes to soften).
  5. Take out the tofu and put it aside so you can sautee the vegetables.
  6. When vegetables soften, add minced garlic cloves and soy sauce.
  7. Add noodles, turmeric and some chilli flakes (optional) and stirr. Add some water if the sauce is too strong and if you like softer noodles.
  8. Add the tofu, stirr again and serve.

You can always add some soy sauce if you like more salt and this recipe is a bit spicy so if you like it milder just use less chilli.

Diced tofu covered with light soy sauce and flour
Frying tofu in sesame oil and sunflower oil mix
Crispy fried tofu
Cooked noodles
Add carrots to sauteed leek, pepper and zuchinni
Add garlic to sauteed vegetables
Add soy sauce, noodles and turmeric (also chilli flakes if you like it spicy)
Add tofu at the end and mix once more. Serve and enjoy.
VEGAN PISTACCHIO DOUGHNUTS

VEGAN PISTACCHIO DOUGHNUTS

12 doughnuts Ingredients: 200 g spelt flour 25 g chopped pistacchios 1 tsp baking soda 20 g vanilla sugar (or 1 tbsp vanilla extract) (optional) 50-60 g brown sugar 150 g apple sauce 150 g oat milk 60 g sunflower oil 0,03 dl apple vinegar 

Chilli Sin Carne

Chilli Sin Carne

Preparation: 30 minutes Cooking: 40 minutes Ingredients: (for 4-6 persons) 250 g red kidney beans (uncooked) or 3 cans cooked red kidney beans 4 large chopped onions 3-4 cloves garlic 1 green pepper 3 red peppers 2 bay leaves 7 dl tomato sauce 1 can 

Pumpkin Chickpea Curry

Pumpkin Chickpea Curry

Ingredients: (for 4 persons)

  • 500 g hokaido pumpkin
  • 1 can of chickpeas
  • 1 large onion
  • 3-4 cloves garlic
  • 1 red pepper
  • 2 medium carrots
  • 2 tomatoes
  • 200 g spinach
  • 1/2 tsp grated ginger (optional)
  • 3 tbsp tomato paste
  • 3 tbsp soy sauce
  • 1 can of full fat coconut milk (if you are making naan bread take away 4 tbsp – recipe below)
  • 1 tbsp brown sugar
  • vegetable oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp curry
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika

Method:

  1. Clean and prepare the vegetables and other ingredients. Dice pumpkin and tomatoes into small pieces, chopp the onion, garlic, pepper and carrots.
  2. In a large pot saute chopped onion in vegetable oil for about 2-3 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, red pepper, grated ginger and minced garlic. (Be careful not to burn the garlic)
  3. After a quick stirr add diced tomatoes.
  4. When the vegetables soften add tomato paste with soy sauce.
  5. Add pumpkin, spices and sugar with about 7 dl of water, a can of chickpeas with liquid and let it boil. Add chopped spinach and coconut milk.
  6. Reduce the heat to medium and cook for about half an hour.
  7. After half an hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.

If you prefer thicker curry mix it a little bit with hand mixer or add some flour mixed with cold water to it.

I like it just a little bit more spicy so I used 1 tsp of grated ginger instead of 1/2 tsp.

Serve with rice, couscous or naan bread.

Add carrots and red pepper to sauteed onion
Add garlic with ginger
Add chopped tomatoes
Add tomato paste, soy sauce, spices and sugar
Add diced pumpkin
Add spices and sugar
Add water and can of chickpeas (with liquid)
Add chopped spinach and coconut milk
Let it simmer on medium heat for about half an hour

NAAN BREAD:

  • 1 tsp instant yeast
  • 2 dl warm water
  • 1 tbsp brown sugar
  • 330 g all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 4 tbsp coconut milk
  • 2 tbsp olive oil

  • Add the yeast and sugar to a large bowl and pour the warm water on top (not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
  • Now add the flour, salt, baking powder, coconut milk and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
  • Place the dough in a large bowl, cover with a kitchen towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
  • After it rises, flatten the dough and divide into 8 pieces.
  • Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick).
  • Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
  • Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve.

For Naan Bread I used the recipe from Nora Cooks and adjusted it a little bit –> https://www.noracooks.com/vegan-naan/

Bean minestrone with pasta

Bean minestrone with pasta

Ingredients: (for 4 persons) 1 kg cooked beans 300 g dry pasta 1 large onion 4 cloves garlic 3 medium carrots celery 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, dill parsley Method: Soak beans overnight and rinse them with 

Vegan goulash

Vegan goulash

Preparation: 30 minutes Cooking: 60-90 minutes Ingredients: (for 4-6 persons) 200 g soy “meat” (soak in 5 dl vegetable broth and 2 tbsp soy sauce) 320 g chopped onion 3-4 cloves garlic half green pepper (about 100 g) 3 medium carrots 2 bay leaves 3 

Pumpkin risotto with mushrooms

Pumpkin risotto with mushrooms

Preparation: 20 minutes

Cooking: 40-50 minutes

Ingredients: (for 2-3 persons)

  • 100 g onion (chopped)
  • 3 cloves garlic (chopped)
  • 350 g hokaido pumpkin
  • 220 g mushrooms sliced thinly (champignons in this recipe)
  • 1 medium carrot
  • 250 g brown rice
  • salt and pepper, turmeric, dill
  • 2 bay leaves
  • 3-4 tbsp nutritional yeast (optionally)

Method:

  1. Wash hokaido pumpkin (If you are sure that the pumpkin is not covered with pesticides you don’t even have to peel it), remove the seeds and chopp it into small pieces.
  2. Clean and chopp the onion, mushrooms, carrot and mince the garlic.
  3. Saute onion in 2-3 tablespoons olive oil then add garlic and mushrooms and keep stirring.
  4. Add the pumpkin with carrot and continue cooking for a few minutes until they soften.
  5. Add rice, bay leaves and 6-8 dl water (depending on the rice you use!).
  6. When the water boils add the spices and keep cooking on medium heat for about 40-50 minutes (depending on which rice you use). Stirr every few minutes and check if you need to add some extra water.
  7. If you like, you can also add some smoked paprika powder or/and cayenne pepper if you like it spicier.
  8. Serve and enjoy!

It tastes amazing if you add some homemade parmesan or nutritional yeast

You can also add some vegan sour cream at the end!

Sauteed onion, garlic and mushrooms
Add rice and bay leaves
Add spices and keep cooking
Almost done cooking..
Vegan basil pesto – pesto genovese

Vegan basil pesto – pesto genovese

Ingredients: (for about 480g) 115 g basil (stems removed) 100 g almonds 70 g pine seeds 6 garlic cloves 2 pinches of salt 40 g nutritional yeast 1/2 small lemon (juice only) 5 tbsp olive oil 0,8 dl cold water Method: Put all ingredients in