Category Archives: vegan

Puff pastry parcels filled with red onion and leek (vegan)

Ingredients for approx. 4 people:

1 pack of puff pastry (vegan)
2 leeks
2 red onions
3 garlic cloves
cumin
smoked paprika powder
herb salt
freshly ground black pepper
2 tablespoons of hot mustard
Piment d’Espelette
2 tablespoons of soy cream
In addition:
Baking paper

Method:
1. For the puff pastry parcels, remove the vegan puff pastry from the packet and leave to rest at room temperature.
2. In the meantime, trim and wash the leeks, cut them in half and slice into fine rings.
3. Peel the red onions, cut them in half and slice into fine strips.
4. Peel the garlic, remove the central germ, then finely slice the garlic.
5. Heat a little rapeseed oil in a frying pan and briefly sauté the prepared vegetables. Season with cumin, smoked paprika, herb salt and freshly ground black pepper.
6. Line a baking tray with baking paper and place the puff pastry on top. Prick the base a few times with a fork.
7. Spread the hot mustard over the entire puff pastry base.
8. Spread the sautéed vegetables in the centre of the puff pastry base, fold the edges of the pastry over and press down firmly.
9. Sprinkle the whole thing with Piment d’Espelette, brush with a little soya cream and place immediately on the lowest shelf of the oven. Bake at 180°C for about 20 minutes.
10. To serve, cut the pastry parcel into 4 pieces and enjoy straight away.

My tips:

- - - To serve as finger food, cut the pastry parcels into small squares or place the puff pastry in small ramekins.

Product description:

Leek is a member of the onion family and is packed with vitamins, minerals and fibre. It is a versatile vegetable that can be boiled, braised, steamed, grilled or finely chopped and used in raw vegetable dishes. As a general rule, the gentler the cooking method, the more of these valuable nutrients are retained in the leek.

Spicy pea stew with smoked tofu (vegan)

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Ingredients for about 4 people:

about 300 g dried peas
250 g potatoes
1 leek
250 g carrots
1 stick of celery
1 onion
1 clove of garlic
a few coriander seeds
1 pack of smoked tofu
1 tablespoon coconut oil
smoked paprika
savory
thyme
cumin
chilli flakes
ginger powder
a good 1 litre vegetable stock
1 bay leaf
tamari or shoyu
herb salt
freshly ground black pepper
In addition:
a little soy cream

Method:

1. For the pea stew, wash the dried peas thoroughly under running water using a sieve and leave to soak in fresh water overnight. The next day, once they have swollen, drain off the soaking water and then cook the dried peas – depending on the variety – for about 1 hour, i.e. until they are soft.
2. In the meantime, scrub the potatoes with a vegetable brush, trim if necessary, and dice.
3. Trim and wash the leek, then cut into thick rings.
4. Scrub the carrots with a vegetable brush, trim and dice.
5. Wash and trim the celery stalks, then cut them into rough strips.
6. Peel and finely chop the onion.
7. Peel the garlic, remove the central germ, then finely chop the garlic.
8. Crush the coriander seeds in a mortar.
9. Drain the smoked tofu and cut it into rough cubes.
10. Heat the coconut oil in a deep saucepan and gently fry the diced onion with the crushed coriander seeds.
11. Add the smoked tofu, chopped garlic, smoked paprika, savory, thyme, cumin, chilli flakes and ginger powder, and continue to fry the mixture.
12. Add the cooked dried peas along with the potatoes, carrots, celery, leek and bay leaf, mix briefly whilst stirring, then deglaze with the vegetable stock.
13. Leave to simmer for about 20–25 minutes.
14. Remove the bay leaf and season to taste with the tamari or shoyu, herb salt and freshly ground black pepper.
15. Serve in soup bowls and finish with a dash of soy cream.

My tips:

- You can also prepare a larger portion. When reheated, the stew tastes even more flavourful.
- This recipe can also be made with other dried pulses

Product description:

Organic shops mainly stock yellow or green dried peas. However, white, brown, grey, red, purple and marbled varieties are also available. Unpeeled varieties have the advantage of being particularly high in fibre. They are also available in a peeled form, as this makes them cook faster and makes them easier to digest. Dried peas, which can be bought split or halved, are sold as split or half peas. They are rich in protein and fibre. They are mostly used in soups, stews and purées. However, there are many other Middle Eastern recipes in which you can enjoy them.

Tofu-Spinat-Reispfanne mit Kichererbsen (vegan)

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Tofu-Spinat-Räispan mat Pois-chiche

Zutaten für etwa 4 Personen:

400 g Kichererbsen
250 g Langkornreis
etwa 700 g frischen Spinat
250 g Naturtofu
3 Schalotten
1 Knoblauchzehe
Rapsöl
Kräutersalz
frisch gemahlener schwarzer Pfeffer
Korianderpulver
Kardamompulver
Ingwerpulver
rotes Currypulver
geräuchertes Paprikapulver
Auβerdem:
Piment d’espelette

Zubereitung:

1. Für die Tofu-Spinat-Reispfanne die Kichererbsen aus dem Glas in einen Sieb geben und mit kaltem und klarem Wasser abspülen.
2. Den Langkornreis ebenfalls mit kaltem Wasser abspülen und in Salzwasser garen. Danach ab-gieβen und in einem Sieb abtropfen lassen.
3. Den Spinat putzen, waschen, von den Rippen zupfen und evtl. etwas zerkleinern.
4. Den Naturtofu in kleine Würfel schneiden.
5. Die Schalotten schälen und fein würfeln.
6. Den Knoblauch schälen, Mittelkeim entfernen und fein hacken.
7. In einer tiefen Pfanne das Rapsöl erhitzen und die zerkleinerten Schalotten mit dem gewürfel-tem Naturtofu anbraten.
8. Danach die abgetropften Kichererbsen und mit dem Langkornreis, dem gehacktem Knoblauch und dem abgetropften Spinat hinzufügen und während einigen Minuten garen.
9. Das Ganze mit Kräutersalz, frisch gemahlenem schwarzem Pfeffer, Koriander-, Kardamom-, Ingwer-, rotem Currypulver und dem geräucherten Paprikapulver kräftig würzen.
10. Noch kurz aufkochen lassen mit Piment d’espelette bestäuben und sofort servieren.

Meine Tipps:

Getrocknete Kichererbsen über Nacht in kaltem Wasser einweichen. Am nächsten Tag das Wasser abgieβen und die Kichererbsen in frischem Wasser weich garen. Danach bis zur Weiterverarbeitung im Kochwasser ausquellen lassen.
Den Langkornreis läβt sich auch durch eine andere Reissorte ersetzen. Oder man probiert das Gericht mit Hirse, Gerste oder Hafer aus.

Produktbeschreibung:

Kichererbsen hängt namentlich von »cicer« ab, dem lateinischen Wort für Erbse. Sie sind ein Multitalent in der Küche und lassen sich rösten und dämpfen, als Zutat in Suppen, Eintöpfen, Salaten. Ebenfalls lassen sie sich auch pürieren, die Basis für eine Vielzahl von Spezialitäten, zum Beispiel Falafel und Humus. Das Abgieβwasser (Aquafaba), eine tierleidfreie Ei-Alternative. Aquafaba hat einen relativ neutralen Eigengeschmack und seine bindenden Komponenten gelten als Eiweissalternative zum Kochen und Backen. Die Kichererbsen sind reich an Eiweiss, Vitamin B und Ballaststoffen, d.h. sehr beliebt in der vegetarischen und veganen Ernährung.

Spicy vegetable seitan with whole grain basmati rice (vegan)

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Ingredients for approx. 4 people:

250 g wholemeal basmati rice
Whole sea salt
400 g seitan
Sesame oil
1-2 tablespoons tamari
3 onions
2 cloves of garlic
2 red peppers
1 aubergine
Rapeseed oil
Approx. 250 ml hot tomato sauce
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Cardamom powder
Curry powder
Fresh or dried Thai basil
In addition:
Piment d’Espelette

Preparation
1. For the vegetable seitan, simmer the whole grain basmati rice in water with a pinch of sea salt until cooked.
2. Roughly dice the seitan and fry in sesame oil in a pan until crispy, then carefully deglaze with the tamari and set aside.
3. Peel and chop the onions.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the red peppers, remove the seeds and cut into large cubes.
6. Wash and clean the aubergine and also cut into large cubes.
7. Heat the rapeseed oil in a deep pan. Add the chopped onions, peppers, aubergine cubes and seitan and fry.
8. Add the diced tomato sauce with the tamari and finely chopped garlic.
9. Season with herb salt, freshly ground black pepper, chilli flakes, smoked paprika, cardamom and curry powder, and Thai basil.
10. Briefly heat the whole grain basmati rice, place in deep plates and top with the vegetable and seitan mixture.
11. Sprinkle with Piment d’Espelette and serve immediately.

My tips:

It also tastes delicious if you replace the wholemeal basmati rice with jacket potatoes.

Product description:

Seitan is the water-insoluble gluten protein found in wheat flour. To produce seitan, a dough is made from wheat flour and water, which is then washed in water. This removes the starch from the dough, leaving only the tough, sticky wheat protein. The substitute product gets its consistency, colour and taste by cooking or simmering the raw mixture in a marinade, traditionally in a mixture of tamari or shoyu. Seitan can be used and prepared in many different ways. Seitan is significantly richer in protein and lower in fat than tofu, and it is also almost cholesterol-free. Unfortunately, however, people with coeliac disease (gluten intolerance) cannot enjoy this vegan meat alternative.

Cabbage rolls stuffed with lentils, served with herb-fried potatoes (vegan)

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Ingredients for approx. 4 people:

For the fried potatoes:
500 g potatoes
Whole sea salt
Rapeseed oil
Herb salt
Freshly ground black pepper
Smoked paprika powder
Chopped rosemary needles
Thyme
Marjoram
For the white cabbage rolls:
1 white cabbage
Whole sea salt
For the lentil filling:
200 g beluga lentils
1 clove of garlic
2 shallots
Rapeseed oil
Herb salt
Freshly ground black pepper
Cumin
Marjoram
Curry powder
Paprika powder
A little tamari or shoyu
Sesame oil
A little turmeric gomasio
For the sauce:
3-4 tablespoons tamari or shoyu
2 teaspoons cornflour for the soy sauce
In addition:
A little vegetable margarine for greasing the baking dish
Sesame oil for brushing the cabbage rolls

Preparation:

1. For the herb-fried potatoes, scrub the potatoes with a vegetable brush, wash them, peel them if necessary, and boil them in a little whole sea salt water until soft. Then drain, dry and slice them.
2. In the meantime, clean and wash the white cabbage and remove or cut off about 8-10 leaves. Cut the remaining cabbage in half, remove the stalk and finely chop or slice the remaining cabbage.
3. Blanch the 8-10 cabbage leaves in boiling water for a few minutes, drain and rinse with cold water. Cut the stalks off the cabbage leaves and leave to drain on a cloth.
4. Grease a flat baking dish with a little vegetable margarine.
5. For the lentil filling, rinse the Beluga lentils with cold water and cook until soft for 20-30 minutes. Then drain.
6. Peel the garlic, remove the germ and chop finely.
7. Peel and finely dice the shallots.
8. Sauté the shallots and finely chopped garlic in rapeseed oil in a pan. Then add the chopped white cabbage and cooked lentils and fry gently for a few minutes. Season with herb salt, freshly ground black pepper, cumin, marjoram, curry powder, paprika and a little tamari.
9. Place this lentil filling in the prepared white cabbage leaves. To do this, place 1-2 tablespoons of filling in the centre of each white cabbage leaf, fold in the sides and roll up carefully. Place them seam-side down in the greased baking dish. Brush each cabbage roll with a little sesame oil, sprinkle with turmeric gomasio and bake in the middle of the oven at 180 degrees C for about 10 minutes.
10. Slice the potatoes and fry in rapeseed oil in a deep pan until crispy. A few minutes before serving, season with herb salt, freshly ground black pepper, smoked paprika powder and chopped rosemary needles, thyme and marjoram, and fry briefly.
11. For the sauce, mix 2 teaspoons of cornflour with cold water in a saucepan, add a little tamari or shoyu, bring to the boil briefly and season with freshly ground black pepper.
12. To serve, brush a flat plate with a little tamari or shoyu, top with 1 or 2 cabbage rolls and the herb-fried potatoes, and add a little sauce to the rolls.

My tips:

The white cabbage leaves can also be replaced with other cabbage leaves, e.g. savoy cabbage, red cabbage, pointed cabbage.
Another variety of lentils is also suitable for the lentil filling, e.g. mountain lentils or Puy lentils.
If you don’t have any turmeric gomasio to hand, gomasio without turmeric seeds is also suitable, of course.

Product description:

Gomasio is an important part of Japanese and Korean food culture. It consists of goma (= sesame) and shio (= salt), which in our culture usually means sesame salt. Gomasio is made from roasted sesame seeds (traditionally black sesame) and whole sea salt. Outside Japan, it is usually made with light sesame seeds. Due to its spicy flavour and health benefits, this seasoning is gaining more and more fans. Turmeric seeds are also ground into turmeric gomasio.

Hearty jerusalem artichoke goulash with smoked tofu (vegan)

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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.

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.

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.

Pudding and plum tartlets with crumble topping (vegan)

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Ingredients for approx. 6 tartlet tins:

For the shortcrust pastry:
200 g wholemeal spelt flour
1 pinch of sea salt
½ teaspoon cream of tartar baking powder
approx. 50 g whole cane sugar
100 g plant-based butter, e.g. Alsan
2-3 tablespoons cold plant-based milk
For the custard:
1 packet vegan vanilla custard powder
1 tablespoon whole cane sugar
1 packet vanilla sugar
approx. ¼ litre almond or oat milk
For the crumble topping:
150 g spelt flour (80%)
75 g whole cane sugar
1 packet vanilla sugar
100 g plant-based butter, e.g. Alsan
In addition:
Approximately 500 g plums
Ground cinnamon
A little butter for greasing the tart tins
Approximately 60 g ground nuts for sprinkling on the tart base
A little whole cane icing sugar for dusting the tart, if desired

Preparation:

1. For the shortcrust pastry, knead the wholemeal spelt flour with the whole sea salt, cream of tartar baking powder, whole cane sugar, plant-based butter and plant-based milk to form a smooth dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. In the meantime, wash, stone and quarter the plums. Set aside.
3. For the custard, mix the vanilla custard powder with the whole cane sugar and vanilla sugar in about 4 tablespoons of plant-based milk. Then bring to the boil in the remaining plant-based milk, stirring continuously, to form a custard. Allow to cool slightly.
4. For the crumble topping, knead the spelt flour, whole cane sugar, vanilla sugar and plant-based butter together into crumbs of the desired size.
5. Grease the tartlet tins. Roll out the shortcrust pastry on a floured work surface, place it in the greased tartlet tins and pull up a rim.
6. Sprinkle the ground nuts over the pastry base, spoon the vanilla pudding into the cases, press in the quartered plums, dust with cinnamon powder and top with the prepared crumble.
7. Bake the tartlets on the middle shelf of the oven at 175 degrees C for about 45-50 minutes.
8. Remove from the oven, leave to cool in the tins and dust with a little whole cane icing sugar before serving.

My advice:

Instead of plums, you can of course top these tartlets with other seasonal fruits, e.g. damsons, cherries, mirabelle plums, greengages, etc.

Product description:

Plums belong to the same family as damsons, mirabelle plums and greengages. Plums are usually described as round, blue, red or yellow fruits with smooth, shiny skin. Regardless of which variety you choose, they are all bursting with vitamins, minerals and fibre.

Naya’s vanilla cake with sugar cream (vegan)

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Ingredients for a springform pan approx. 30 cm in diameter:

Approx. 500 ml plant-based milk
1 tablespoon lemon juice
500 g spelt flour (80%)
½ packet cream of tartar baking powder
1 teaspoon baking soda
A pinch of sea salt
Approx. ⅛ l chickpea water (aquafaba)
180 g soft plant-based butter
a good ⅛ l neutral oil
250 g whole cane sugar
½ teaspoon ground vanilla
zest of ½ lemon
For the sugar cream:
200 g plant-based butter
125 g vegan cream cheese
180 g whole cane icing sugar
2 tablespoons lemon juice
In addition:
Oil for greasing the springform pan
Baking paper

Preparation:

1. For the vanilla cake, mix the plant milk with the lemon juice and set aside until it curdles into vegan buttermilk.
2. Grease a springform pan and line the bottom with baking paper.
3. In a mixing bowl, combine the spelt flour, cream of tartar baking powder, bicarbonate of soda and sea salt.
4. Pour the liquid from a jar of chickpeas into a mixing bowl and beat with a hand mixer for one minute until frothy.
5. In a second bowl, beat the soft vegan plant-based butter, oil and whole cane sugar for about 3 minutes until creamy and fluffy. Add the beaten aquafaba and ground vanilla and mix well.
6. Add the flour mixture and vegan buttermilk spoonful by spoonful and fold in.
7. Spread the batter into the cake tin and bake at 180 degrees C for about 30-35 minutes. (Test with a toothpick to see if it’s done!). Then leave the cake to cool in the tin.
8. For the sugar cream, beat the plant butter with a hand mixer until creamy. Add the cream cheese and mix until everything is well combined. Gradually add the whole cane icing sugar and a little lemon juice and mix until creamy.
9. Cut the cake once or twice across the middle and spread with the sugar cream.
10. Finally, spread the remaining sugar cream on and around the cake. Garnish the cake as desired.
11. Refrigerate for a few hours or overnight before serving.

My recommendations:

Aquafaba is similar to egg whites, i.e. it makes the cake lighter.
The cake can also be baked in advance. Wrapped in foil, it can be stored in the refrigerator for up to three days.
If the icing becomes too thick, stir in a little more lemon juice. Or if it is too soft, add more whole cane icing sugar.

Product description:

Aquafaba is the cooking water from legumes such as chickpeas and beans. The water from chickpeas is best suited for this purpose. The longer the cooked chickpeas soak in the water, the easier it is to whip up the cooking water afterwards. Compared to beaten egg whites, aquafaba takes significantly longer to stiffen. Aquafaba is also sensitive to oil. Care should be taken to ensure that there are no traces of oil on kitchen utensils. Aquafaba can also be used without any problems for unheated dishes.