Monthly Archives: January 2026

Hearty jerusalem artichoke goulash with smoked tofu (vegan)

Ingredients for approx. 4 people:
300 g carrots
500 g Jerusalem artichokes – topinambur
2 onions
2 cloves of garlic
400 g smoked tofu
Rapeseed oil
Approx. 1/2 litre vegetable stock
⅛ litre soy cream
Herb salt
Freshly ground black pepper
Cumin
Also:
A little vegan sour cream, if desired.

Preparation:

1. For the topinambur goulash, wash the carrots with a vegetable brush, peel them and slice them.
2. Scrub the Jerusalem artichokes with a vegetable brush, clean and cut into cubes.
3. Peel and roughly chop the onions.
4. Peel the garlic, remove the germ and cut into thin slices.
5. Cut the smoked tofu into small cubes.
6. Fry the smoked tofu with the onion pieces and garlic slices in rapeseed oil in a saucepan.
7. Then add the topinamabur cubes and carrot slices, fry briefly and deglaze with the vegetable stock. Simmer for about 15 minutes.
8. Then add the soy cream and season with herb salt, freshly ground black pepper and a little cumin.
9. To serve, spoon the goulash into deep plates and add a dollop of vegan sour cream if desired.

My tips:

This recipe can also be prepared as a gratin. To do this, sprinkle with some grated vegan cheese and bake in the oven at 180 degrees C for about 15 minutes.
The ragout tastes even heartier if you add chopped celery.
Please note: consuming large quantities of Jerusalem artichoke can cause flatulence in some people. However, in all my years of teaching cookery classes, I have found that this is only the case for participants whose diet is low in fibre. So, always go for fibre!

Product description:

Topinambur (Jerusalem artichoke), a root vegetable with a distinctive nutty flavour, offers an alternative to potatoes. The Jerusalem artichoke tuber is related to the sunflower. Its appearance is somewhat reminiscent of a ginger root, while its flavour is similar to that of artichokes. This is why the plant is also known as Jerusalem artichoke, Indian tuber, horse potato or wild sunflower. The white flesh can be prepared in many different ways, e.g. as a salad, soup, casserole, purée, oven-baked vegetable or crisps, meaning that Jerusalem artichokes can be eaten raw or cooked. The tuber is large, low in calories and, unlike potatoes, Jerusalem artichokes contain inulin instead of starch. This is an important dietary fibre that prevents blood sugar levels from rising quickly. In addition, the tuber has a probiotic effect, which has a positive impact on metabolism and intestinal function.

Garlic, lupin and leek stir-fry with paneer cheese (lacto-vegetarian)

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Ingredients for approx. 4 people:

400–500 g lupins (jar)
2 large leeks
2 cloves of garlic
Rapeseed oil
200 g cream cheese
¼ l vegetable stock
200 g paneer cheese
Herb salt
Freshly ground black pepper
Cumin
Curry powder
Cardamom powder
Coriander powder

Preparation

1. Pour the lupins from the jar into a sieve, rinse with cold water and drain.
2. Clean the leeks, cut them in half lengthways and rinse thoroughly with water. Then cut into fine strips.
3. Peel the garlic, remove the germ and chop finely.
4. Heat the rapeseed oil in a pan and sauté the chopped garlic and leek strips for about 5 minutes.
5. Then add the drained lupins with the cream cheese and vegetable stock and simmer for a few minutes.
6. Cut the paneer cheese into cubes, fry in rapeseed oil and add to the leek and lupins.
7. Bring to the boil briefly and season with herb salt, freshly ground black pepper, cumin, curry powder, cardamom powder and coriander powder.

My tips:

The paneer cheese can also be replaced with halloumi cheese.
This leek dish can be prepared with chickpeas or lentils.

Product description:

Lupins used to be known mainly as animal feed. But today we enjoy lupins in various ways, as they are considered a reliable source of protein, ideal for vegans or vegetarians. The seeds are about the size of chickpeas and, in addition to protein, are also rich in fibre.

Paneer cheese is a typical cheese from Indian cuisine. It is a vegetarian protein pack with amino acids and a high calcium content. It can be baked, grilled and combined with many vegetables.

Orange carpaccio on leaf salad with chicory (vegan)

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Ingredients for approx. 6 people:

½ head of lettuce
2 chicory heads
6 oranges
2 pomegranates
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon nut oil
1 tablespoon pumpkin seed oil
4 tablespoons balsamic vinegar
1 clove of garlic
Herb salt
Freshly ground black pepper
Also:
Chilli flakes

Preparation:

Clean, wash and spin-dry the lettuce and arrange on flat plates.
Wash and clean the chicory and remove the leaves. Arrange on top of the lettuce.
Peel the oranges completely, then cut them crosswise into thin slices and arrange them in a circle on top of the salad.
Cut the two pomegranates in half, turn them inside out, scrape out the pomegranate seeds and scatter them over the oranges.
Peel the garlic, remove the germ and chop finely.
For the vinaigrette, mix the olive, nut and pumpkin seed oil with balsamic vinegar and finely chopped garlic. Season with herb salt and freshly ground black pepper. Spread over the carpaccio and sprinkle with chilli flakes.

My tip:

Replacing the lettuce with rocket gives it a spicy flavour.

Product description:

The orange is the fruit of the evergreen orange tree and is the most widely cultivated citrus fruit in the world. It has many culinary uses: as freshly squeezed orange juice, in fruit salads, jams, cakes, desserts and much more. The fruits ripen for several months before they are harvested. The white layer, the mesocarp, between the flesh and the peel, contains valuable secondary plant substances. There are different varieties of oranges, e.g. the navel orange, which is seedless and easy to peel. Or the Valencia orange, which has a distinctive red flesh and a unique taste.

Ginger and carrot soup with orange juice and zest (vegan)

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Ingredients for approx. 6 people:

1 onion
500 g carrots
A piece of fresh ginger
2 untreated oranges (juice and peel)
Coconut oil
Chilli flakes
3/4 l vegetable stock
Just under ½ l coconut milk
Cardamom powder
Coriander powder
Herb salt
Freshly ground black pepper

Preparation:

1. Peel and dice the onion.
2. Clean the carrots, wash them with a vegetable brush and dice or slice them.
3. Wash the ginger and chop or grate finely.
4. Wash the oranges, grate the zest and squeeze the juice.
5. Heat the coconut oil in a saucepan, sauté the diced onion and carrot pieces with the grated ginger. Add the chilli flakes.
6. Deglaze with the vegetable stock and squeezed orange juice.
7. Add the grated orange zest and simmer covered for about 15 minutes.
8. Then purée the soup and add the coconut milk.
9. Season with cardamom and coriander powder.
10. Reheat briefly before serving and season to taste with herb salt and freshly ground black pepper.

My advices :

The soup also tastes delicious if you replace the carrots with Hokkaido pumpkin.

Product description:

The orange is the fruit of the evergreen orange tree and is the most commonly grown citrus fruit worldwide. It has many culinary uses: as freshly squeezed orange juice, in fruit salads, jams, cakes, desserts and much more. The fruits ripen for several months before they are harvested. The white layer, the mesocarp, between the flesh and the peel, contains valuable secondary plant substances. There are different varieties of oranges, e.g. the navel orange, which is seedless and easy to peel. Or the Valencia orange, which has distinctive red flesh and a unique flavour.

Liebelei’s glazed reishi tofu with oranges (vegan)

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Ingredients:
2 packs of smoked tofu
For the marinade:
4 cloves of garlic
2 shallots
Approximately 3 tablespoons of olive oil
3 tablespoons of tamari sauce
2 tablespoons of maple syrup
2 tablespoons of whole cane sugar (Sucanat)
2 teaspoons medium-hot mustard
Smoked paprika powder
Freshly ground black pepper
For the glaze:
1-2 tablespoons cognac or whisky
Zest of ½ orange
Juice of 1 orange
1-2 tablespoons sucanat
Chilli peppers
2 tablespoons jam (any variety)
Ginger powder
Paprika powder
Freshly ground black pepper
Also:
1-2 cloves (optional)
1 orange
Baking paper

Preparation:

1. The day before, drain the smoked tofu and dry it thoroughly with a cloth, pressing firmly to remove any excess liquid. It is important that the smoked tofu is very dry.
2. For the marinade, peel the garlic, remove the germ and chop finely.
3. Peel the shallots and chop finely as well.
4. Mix both with the olive oil, tamari, maple syrup, whole cane sugar and medium-hot mustard. Season the marinade with black pepper and smoked paprika powder.
5. Place the two blocks of smoked tofu in flat containers, pour the marinade over them and cover. Leave to marinate for 2-3 days. Halfway through, turn the smoked tofu and cover again.
6. When the smoked tofu has marinated long enough, preheat the oven to 170 degrees C.
7. Line a small baking tin with baking paper.
8. Cover the bottom of the baking tin with the orange slices and place the smoked tofu on top. Use a sharp knife to score the top of the smoked tofu and press the whole cloves into the smoked tofu.
9. Bake the smoked tofu for about 60 minutes.
10. In the meantime, make the glaze by placing the cognac or whisky, orange zest and juice, whole cane sugar (Sucanat), chilli peppers, jam, ginger and paprika powder and freshly ground black pepper in a saucepan, stir well and simmer gently for about 25 minutes until the glaze is reduced by half, thick and shiny.
11. Remove the smoked tofu from the oven, pour the glaze over it and return to the oven for about 10 minutes until the glaze on the smoked tofu has thickened.
12. Remove from the oven and leave to rest for about 15 minutes.
13. Before serving, remove the cloves and orange slices.

My Tips:

- - This smoked tofu also tastes delicious cold if you have any leftovers.
  - The orange slices will turn dark during baking. This is normal. It’s all about the flavour; they will be removed after baking anyway.
  - The alcohol can also be replaced with any leftover marinade.

Product description:

Sucanat contains all of the molasses from sugar cane. I prefer Sucanat for various recipes because of its brown colour and intense, caramel-like, malty flavour. As it is less processed, it contains more minerals than refined sugar, but has a lower sweetness.