Tag: garlic

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 

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 of corn
  • 100 g soy granulat
  • 1 tbsp brown sugar
  • vegetable oil
  • 1 tbsp salt
  • 1/4 tsp pepper
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp dill

Method:

1. Soak red kidney beans overnight and cook them as instructed on the package. If you use canned beans skip this step 😉

2. Clean and prepare the vegetables and other ingredients.

3. In a large pot saute chopped onion in vegetable oil for about 5-10 minutes untill it softens (add a pinch of salt while stirring). Add chopped green and red pepper and minced garlic. (Be careful not to burn the garlic)

4. When the vegetables soften add corn, cooked red kidney beans, tomato sauce, spices and bay leaves. Add about 7 dl water and 1 tbsp brown sugar.

5. Add soy granulat and boil. Reduce the heat to medium and cook for about 40 minutes. Check every 10-20 minutes to stirr and add water if necessary.

6. Add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.

Add garlic to sauteed onion
Add corn and red kidney beans to sauteed peppers, onion and garlic
Add tomato sauce, spices, bay leaves and sugar
Add soy granulat
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 

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 tbsp tomato paste + 2 tbsp balsamic vinegar
  • 1 tbsp dark soy sauce
  • 1 dl red wine (Cabernet Sauvignon)
  • vegetable oil
  • 1 tbsp salt
  • 1/4 tsp pepper
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp dill
  • a pinch or two summer savory and thyme
Almost all the ingredients… 😉

Method:

  1. Soak soy “meat” for about half an hour in hot vegetable broth and 2 tbsp soy sauce. Meanwhile clean and prepare the vegetables and other ingredients.
  2. In a large pot saute chopped onion in vegetable oil for about 5-10 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, green pepper and minced garlic. (Be careful not to burn the garlic)
  3. When the vegetables soften add tomato paste with balsamic vinegar, soy sauce, spices and bay leaves.
  4. Add soy “meat” with vegetable broth, red wine and about 1 l of water and let it boil. Reduce the heat to medium and cook for about an hour. Check every 10-20 minutes to stirr and add water if necessary.
  5. After one hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.

After a few hours the liquid will reduce, so just add more water before warming it up and add spices if necessary.

As a side dish you can use semolina, cooked potatoes, mash potatoes or just bread.

Add tomato paste with soy sauce and balsamic vinegar to your sauteed vegetables (also, I added carrots later because I forgot about them :D)
Add the spices
After about half an hour cooking…
After a few hours, just add some water and reheat.

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 

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 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:

  1. 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.
  2. Meanwhile prepare the bechamel sauce.
  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 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.
  5. Bake for 25-30 minutes in oven preheated to 200 degrees Celsius / 392 degrees Fahrenheit.
sauteed vegetables, soy granulat and spices
bay leaves and sugar
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