Veganchilla – Page 2 – Vegan. Simple. Delicious.

February 27, 2021

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 …

Mains

by veganchilla

January 15, 2021

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 …

Finger food, Mains

by veganchilla

January 14, 2021

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:

Preheat your oven to 200 degrees Celsius / 392 degrees Fahrenheit.
Slice thinly all the vegetables.
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.
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.
Bake for 25-30 minutes.

Mains

by veganchilla

November 29, 2020

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 …

Decorating, Desserts

by veganchilla

November 13, 2020

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 …

Chinese, Finger food, Mains

by veganchilla

November 5, 2020

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:

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.
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.
Set aside about 2dl bechamel sauce and mix the rest with sauteed vegetables.
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.
Bake for 25-30 minutes in oven preheated to 200 degrees Celsius / 392 degrees Fahrenheit.

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

Mains

by veganchilla

June 25, 2020

Falafel yogurt sauce

Ingredients: 500ml soy yogurt 4-6 tbsp vegan mayonaisse 1-2 tbsp ketchup 1/4 small onion 1-2 large cloves garlic 1 tsp salt a pinch or two black pepper 1/2 tsp turmeric 1/2 tsp smoked paprika 1/2 tsp dill a pinch of cayenne pepper Method: Put all …

Finger food

by veganchilla

June 25, 2020

Falafel

Ingredients: (for cca 15 patties) 250g dry chickpeas (soak overnight) 1 small onion (chopped) 3 large cloves garlic (minced) a handful of parsley 4-6 tbsp chickpea flour 1,5 tsp salt a pinch or two black pepper 1 tsp turmeric 1 tsp cumin powder a pinch …

Finger food, Mains

by veganchilla

June 24, 2020

Mushroom soup

Ingredients: (for 3-4 persons)

400g mushrooms (I used fresh, you can also use frozen)
1 medium onion
3 cloves garlic
2 large carrots
2 celery sticks
4-6 medium potatoes (dice 4 potatoes and slice 2 thinly)
2 bay leaves
vegetable oil, salt, pepper, dill, cayenne pepper, a pinch of smoked paprika
a handful of parsley

Method:

Cut and slice all the vegetables and prepare all the ingredients.
Saute chopped onions in vegetable oil (you can use olive oil) and add chopped garlic cloves (make sure you don’t burn the garlic because it will give a bitter taste…)
Add thinly sliced mushrooms and mix.
Add carrots and potatoes in small pieces and put them in the stockpot over the onions, garlic and mushrooms..
Add 1,5l of water and 2 bay leaves and let it boil.
Add spices to your taste (we like it spicy so I use cayenne pepper) and simmer for 20-30 minutes on medium heat.
If you like your soup thicker just use hand mixer and pulse a few times. (IF YOU DO THAT DO NOT FORGET TO TAKE BAY LEAVES OUT OF THE POT FIRST! :))

If you slice potatoes with potato peeler, the soup will be thicker 😉

Soups

by veganchilla

June 24, 2020

Lentil minestrone with buckwheat

Ingredients: (for 4 persons) 250g brown lentils (soak overnight) 100g buckwheat 1 medium onion 3 cloves garlic 1 large leek 1/2 medium cauliflower (or broccoli) 3 medium carrots 1 cup frozen peas 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, …

Mains, Soups

by veganchilla

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