carrot – Veganchilla

May 30, 2022

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 …

Chinese, Mains

by veganchilla

December 10, 2021

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 …

Mains, Soups, Thai

by veganchilla

November 8, 2021

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

You can also add other vegetables to minestrone like pepper or leek.

Method:

Soak beans overnight and rinse them with water before cooking. Cook beans in water with salt and 2 bay leaves.
If you are in a hurry just use beans in a can. I always use at least 2 diffrenet kind of beans.
In a large pot saute chopped onion, add sliced carrots and celery. Add minced garlic (be careful not to burn the garlic), beans and bay leaves.
Pour in 1l of water and let it boil (you can add more later if you need to..).
Add spices to your taste and let it simmer on medium heat for about 20 minutes.
While the bean minestrone is cooking, cook pasta by instructions on the box.
When the minestrone is cooked take out bay leaves and pulse with a few times with hand mixer. Add parsley.
Serve with cooked pasta and enjoy!

Adding garlic to sauteed onion with carrots and celery.

Mains, Soups

by veganchilla

November 1, 2021

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 …

Mains, Soups, Uncategorized

by veganchilla

May 6, 2021

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 …

Mains, Soups

by veganchilla

March 31, 2021

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 tsp salt, 1/2-1 tsp pepper, 1 tsp smoked paprika)
1 tbsp brown sugar
2 bay leaves
200g grated vegan cheese (I always use GreenVie – gauda flavor)

Bechamel sauce:

1 dl water
2 dl oat milk (or any other plant milk)
1-2 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 5 minutes. Add soy granulat and spices and then pour in the tomato sauce with water. Add sugar, 2 bay leaves and let it simmer for about 5-10 minutes.
Meanwhile prepare the bechamel sauce.
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 lasagna put 3 lasagna leaves at the bottom of the baking tray, cover them with sauce and then with grated cheese. Repeat until you run out of lasagna leaves. Cover the top with bechamel sauce and finish with grated cheese.
Bake for 25-30 minutes in oven preheated to 200 degrees Celsius / 392 degrees Fahrenheit.

sauteed vegetables, soy granulat and spices

Mains

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

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 …

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, dill

Almost all the ingredients… I added buckwheat while cooking 🙂

Method:

Soak lentils overnight and rinse them with water before cooking.
In a large pot saute chopped onion and leek in vegetable oil (you can use olive oil) and add minced garlic. (be careful not to burn the garlic)
Add sliced carrots, cauliflower, peas, lentils and buckwheat.
Add 1,5l of water and let it boil (add more if you need to..)
Add spices to your taste with bay leaves and let it simmer for 20-30 minutes.
Serve and enjoy!

Mains, Soups

by veganchilla

May 12, 2020

Pasta with soy “bolognese” sauce

Ingredients: (for 4 persons) 400g whole wheat spaghetti (or any other pasta) 2 medium onions 2-3 large cloves garlic (minced) 2 medium sized carrots (grated) 1 green pepper (diced in small pieces) 700ml tomato puree 100g soy granulat 1 can peas (or frozen) – optional …

Mains

by veganchilla

Tag: carrot