Category Archives: vegan

Naya’s vanilla cake with sugar cream (vegan)

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.

Aubergines stuffed with walnut, bulgur and lentils (vegan)

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Ingredients for 4 people:
2 large aubergines
Olive oil
For the filling:
120 g lentils, Puy, Beluga or mountain lentils
Whole sea salt
100 g bulgur
A little vegetable stock
2 shallots
3 cloves of garlic
Rapeseed oil
100 g chopped walnuts
Rosemary
Thyme
Herb salt
Freshly ground black pepper
A few sprigs of parsley
In addition:
1-2 tomatoes
Herbes de Provence

Preparation:

1. For the stuffed aubergines, wash and clean the aubergines, cut them in half and score the flesh crosswise with a sharp knife. Grease a shallow baking dish and place the halved aubergines in the dish with the cut surface facing down. Brush with a little olive oil and bake in the middle of the oven for about 30 minutes until soft. Allow to cool slightly, then carefully remove the aubergine flesh and chop it up a little.
2. In the meantime, rinse the lentils and cook them in a little sea salt until soft. Simmer the bulgur in a little vegetable stock until soft.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Heat the rapeseed oil in a deep frying pan and fry the diced shallots with the finely chopped garlic.
6. Add the cooked lentils, cooked bulgur and aubergine flesh to the pan, mix well and fry for a few minutes, stirring continuously.
7. Add the chopped walnuts and season with rosemary, thyme, herb salt and freshly ground black pepper.
8. Stuff the prepared aubergines with this filling.
9. Wash 1-2 tomatoes, remove the stalks and slice the tomatoes. Top the stuffed aubergines with the tomato slices, sprinkle with a little herbes de Provence and bake in the oven at 180 degrees C for about 10 minutes.

My recommendations:

This filling is also suitable for stuffing courgettes, kohlrabi, onions, etc.
The bulgur wheat can also be replaced with couscous, quinoa or millet.

Product description:

Bulgur is light and has a strong nutty flavour. It is usually made from durum wheat, spelt or barley. Bulgur is steamed, then dried, separated from the outer husk and finely chopped. This process preserves many vitamins and minerals. Bulgur can be prepared in many different ways, from savoury to sweet, as a salad, side dish, casserole or dessert. It also has many valuable nutritional properties and is ideal for preparing a quick side dish.

Linguine with courgette cream sauce (vegan)

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Ingredients for 4 people:

A pinch of sea salt
Approximately 400 g linguine pasta
2 courgettes
2 shallots
4 cloves of garlic
Rapeseed oil
⅛ litre white wine
¼ litre soy cream
125 g vegan cream cheese
Herb salt
Freshly ground black pepper
Cumin
Nutmeg
A pinch of chilli powder
Thyme
In addition:
A few sprigs of fresh basil

Preparation:

1. Bring a pot of water to the boil, add a pinch of sea salt and cook the linguine until al dente. Drain and set aside a little of the cooking water.
2. Meanwhile, wash and clean the courgettes, then cut them into small strips or cubes.
3. Peel and finely chop the shallots.
4. Peel the garlic, remove the central germ and cut into thin slices.
5. Heat the rapeseed oil in a frying pan and fry the chopped shallots and garlic slices.
6. Then add the courgette pieces and continue to fry everything.
7. Deglaze with the white wine and a little of the pasta cooking water.
8. Simmer for a few minutes, add the soy cream and vegan cream cheese, then add the linguine cooked al dente.
9. Season the pasta with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
10. Dry the fresh basil and chop it finely.
11. Divide the pasta between deep plates and sprinkle with freshly chopped basil.

My suggestions:

- This is an ideal recipe when your garden is overflowing with courgettes ;o).
- For an autumn or winter recipe, replace the courgettes with leeks.
- This pasta dish is even tastier if you add some toasted pine nuts.

Product description:

Courgettes bring a touch of summer to your plate. Their flesh is at its most tender when they measure between 15 and 20 cm. Thanks to their neutral or slightly nutty flavour, courgettes are very versatile in the kitchen and are an easily digestible fruit vegetable. Raw, they are often eaten in salads or as appetisers with a sauce. Boiled, steamed or pan-fried, they are a versatile ingredient for vegetable-based dishes.

Puff pastry swirls with apple filling (vegan)

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Ingredients for approx. 20 pieces :

80 g sultanas, or currants
2 tablespoons orange liqueur (optional), or apple juice
2 packs of puff pastry (egg-free)
4 apples
1 tablespoon vegetable margarine
Approximately 60 g whole cane sugar
Approximately 80 g ground and roasted nuts
1 tablespoon ground cinnamon
Additionnally :
Baking paper
2-3 tablespoons plant-based milk

Preparation :

1. Soak the sultanas or currants in the orange liqueur or apple juice.
2. Remove the puff pastry from the packet.
3. Preheat the oven to 180 degrees C.
4. Wash the apples, quarter them and remove the cores. Then dice the apple quarters into very small pieces.
5. Melt the plant-based margarine, add the whole cane sugar and brown. Then add the chopped apples and fry briefly.
6. Line a baking tray with baking paper.
7. Place one sheet of puff pastry on the baking paper. Sprinkle with the ground and roasted nuts. Then mix the apple filling with the soaked sultanas and currants and spread over the nuts. Dust the whole thing with cinnamon powder.
8. Cover with the second sheet of puff pastry and carefully roll up the whole thing lengthwise.
9. Cut the roll into finger-thick slices and place them back on the baking tray. Leave some space between the different rolls, as the puff pastry will spread a little.
10. Brush the rolls with plant milk and bake in the oven at 190 degrees for about 15 minutes.

My recommendations:

⇒ ⇒Other fruits are also suitable as a filling, e.g. strawberries, plums, pears, peaches, etc.

Product description:

Sultanas come from the Sultana grapevine and are therefore larger than raisins. They also have a thin skin and no seeds. They are very light brown in colour and still come from Turkey or Greece today. Sultanas are softer than raisins and have an intense fruity flavour. They have a high sugar content due to glucose and fructose, but are low in fat and rich in fibre. They also contain valuable minerals, especially magnesium.

Pointed cabbage and seitan gnocchi with red lentils (vegan)

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Ingredients for 4 people:

1 pointed cabbage
2 red onions
3 cloves of garlic
sesame oil
approx. 120 g red lentils
1 packet of gnocchi
approx. ½ l vegetable stock
250 g seitan
rapeseed oil
approx. 2 tablespoons tamari or shoyu
Herb salt
Freshly ground black pepper
Smoked paprika powder
¼ litre coconut milk
Cumin
Curry powder
Coriander powder
Cardamom powder
Ginger powder

Preparation:

1. For the gnocchi, clean and wash the pointed cabbage, quarter it and cut it into finger-thick pieces.
2. Peel the red onions, halve them and slice them.
3. Peel the garlic, remove the germ and chop it.
4. Heat the sesame oil in a wok pan. Fry the pointed cabbage with the red onions and garlic for a few minutes, stirring frequently.
5. Rinse the red lentils with cold water and add to the pan.
6. Remove the gnocchi from the packet and add to the wok pan. Mix everything together well.
7. Add the vegetable stock and simmer for about 10 minutes.
8. In the meantime, cut the seitan into strips and fry in rapeseed oil until crispy. Deglaze with tamari and season with herb salt, freshly ground black pepper and smoked paprika powder.
9. Pour the coconut milk and, if necessary, a little vegetable stock into the gnocchi. Mix in the fried seitan.
10. Season with herb salt, freshly ground black pepper, cumin, curry powder, coriander, cardamom and ginger powder and simmer for another 5 minutes.
11. Serve immediately.

My recommendations:

Product description:

With its characteristic cone shape, pointed cabbage is easy to tell apart from other types of cabbage. Whether sautéed, baked in the oven or eaten raw, pointed cabbage is very versatile.It is the earliest type of cabbage to be harvested each year. Pointed cabbage tastes particularly mild in spring and summer, but has a stronger flavour in autumn. Like all other types of cabbage, pointed cabbage is a very healthy vegetable, particularly rich in vitamin C.

Cauliflower and mushroom vegetables accompanied by thyme potatoes (vegan)

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Ingredients for about 4 people:

500 g potatoes
1 cauliflower
400 g fresh mushrooms (mixed)
1 onion
4 cloves of garlic
rapeseed oil
herb salt
freshly ground black pepper
caraway
chilli flakes
ginger powder
curry powder
mustard oil
In addition:
a few stalks of fresh thyme

Preparation:

1. For the thyme potatoes, scrub the potatoes with a vegetable brush, wash, clean if necessary and boil in a little salted water until soft.
2 In the meantime, clean and wash the cauliflower and cut into florets. Roughly chop the stalk. Blanch the chopped cauliflower in water with granulated vegetable stock. Then drain, collect the cooking water and set aside.
3 Wipe the mushrooms with a damp cloth, clean and cut into slices or quarters.
4 Peel and finely dice the onion.
5 Peel the garlic, remove the centre and chop very finely.
6. heat the rapeseed oil in a deep pan, fry the diced onion until translucent, then add the garlic and fry briefly.
7. Add the drained cauliflower florets with the chopped mushrooms and fry lightly.
8. Add a little of the cauliflower water and simmer everything together for about 15 minutes.
9. Season with herb salt, freshly ground black pepper, cumin, chilli flakes, ginger powder and curry powder.
10. Peel the potatoes and toss briefly in a pan with a little mustard oil and fresh thyme.
11. To serve, arrange the cauliflower and mushroom pan with the thyme potatoes on flat plates and sprinkle with some fresh thyme leaves.

My suggestion:

Product description:

Thyme is native to the Mediterranean region. People have been using thyme as a medicinal plant for thousands of years, as it can help with coughs, bronchitis, hoarseness and sore throats. If you rub the thyme leaves in your fingers when cooking, the typical, intense odour wafts into your nose, as the small leaves on the woody stalk are full of essential oils.

Tomato and watermelon salad with olives and pine nuts (vegan)

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Tomato and watermelon salad with olives and pine nuts

Ingredients for approx. 4 servings:

For the salad:

400 g cocktail tomatoes

1 small watermelon

1 packet of feta cheese

1 red onion

approx. 50 g green olives

For the dressing:

1 tablespoon olive oil

1 tablespoon nut oil

½ tablespoon linseed oil

2 tablespoons white balsamic vinegar

1 tablespoon sherry vinegar

Herb salt

Freshly ground black pepper

Oregano

Basil

Thyme

Also

Approximately 2 tablespoons pine nuts

A few sprigs of fresh herbs, if desired.

Preparation

For the tomato and watermelon salad, wash the cocktail tomatoes and cut them in half.
Cut the watermelon in half, slice it and then cut it into bite-sized pieces.
Crumble the feta cheese.
Pit the olives, if necessary.
Place all the ingredients in a bowl and mix together.
For the dressing, mix the olive oil, nut oil and linseed oil with the white balsamic vinegar and sherry vinegar. Season the dressing with herb salt, freshly ground black pepper, oregano, basil and thyme.
Pour the dressing over the salad and stir gently.
Toast the pine nuts in a pan without oil and mix into the salad.
Garnish with chopped fresh herbs.

My tips:

Another type of melon is also suitable for this salad.
Prepare this raw food just before serving, as the melon and tomatoes quickly release their juices.
Try replacing the pine nuts with roasted walnuts for a different taste experience ;o)

Product description:

Watermelon, like other types of melon, is a member of the pumpkin family and is therefore actually a vegetable. It is in season in summer and, with an average water content of 90-95 per cent, is a great thirst-quencher. In addition to being enjoyed on its own, watermelon is also great in smoothies, punch, summer cakes or, as in our recipe, in a fruity salad.

Produktbeschreibung:

Die Wassermelone, sowie andere Melonensorten, ist ein Kürbisgewächs, also eigentlich ein Gemüse. Im Sommer hat sie Hochsaison, da sie durch den hohen Wasseranteil von durchschnittlich 90-95 Prozent sind sie nämlich ein guter Durstlöscher. Neben dem puren Fruchtgenuss eignet sich die Wassermelone auch hervorragend für Smoothies, Bowlen, sommerliche Torten oder wie hier in unserem Rezept, als fruchtigen Salat.

Seasonal Brussels sprouts stew with smoked tofu (vegan)

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Ingredients for about 4 people:

about 400 g Brussels sprouts
300 g potatoes
1 leek
300 g carrots
1 onion
1 pack of smoked tofu
1 tablespoon of coconut oil
curry powder
smoked paprika powder
savory
thyme
fennel seeds
cumin
1 bay leaf
1 litre vegetable stock
1 bay leaf
Tamari or Shoyu
herb salt
freshly ground black pepper
a few sprigs of parsley

Preparation:

1. For the Brussels sprouts stew, wash and trim the sprouts and make a small incision in the stalk.
2. Scrub the potatoes with the vegetable brush, clean if necessary and dice.
3. Clean the leek, wash and cut into coarse rings.
4. Scrub the carrots with the vegetable brush, clean and slice.
5. Peel and finely chop the onion.
6. Drain the smoked tofu and cut into large cubes.
7. Heat the coconut oil in a high-sided pan and fry the onion cubes in it until translucent.
8. Add the smoked tofu, curry powder, smoked paprika powder, savoury, thyme, fennel seeds, cumin and bay leaf and fry briefly.
9. Then add the potatoes, leeks, carrots and bay leaf, stir briefly to mix and deglaze with the vegetable stock.
10. Allow the whole mixture to simmer for about 20 minutes.
11. Then remove the bay leaf and season with the tamari or shoyu, the herb salt and freshly ground black pepper.
12. Wash the parsley, spin it dry, chop it finely and mix it into the stew.
13. Serve immediately in deep bowls.

My recommendations:

You can also substitute diced kohlrabi or turnip for the Brussels sprouts.

Product description:

Brussels sprouts, like all other types of cabbage, are full of nutrients such as vitamins, phytochemicals and minerals. Brussels sprouts and other varieties are a good source of vitamin C. However, not everyone tolerates cabbage equally well – bloating in particular can be an unpleasant but harmless side effect. There is an effective way to counteract this, as various spices such as thyme, caraway and fennel make cabbage easier to digest.

Hokkaido pumpkin rigatoni with smoked tofu (vegan)

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Ingredients for 4 people:

some whole sea salt
about 400 g rigatoni pasta
1 small Hokkaido pumpkin
2 shallots
3 garlic cloves
1 pack of smoked tofu
rapeseed oil
⅛ l white wine
herb salt
freshly ground black pepper
cumin
nutmeg
A little chilli powder
Thyme
In addition:
A few sprigs of fresh coriander and thyme$

Preparation:

1. Bring a pan of water to the boil, add a little whole sea salt and cook the rigatoni pasta until al dente. Drain, keeping a little of the pasta water aside.
2. In the meantime, wash, trim and quarter the Hokkaido pumpkin, remove the seeds and cut into small cubes.
3. Peel and finely chop the shallots.
4. Peel the garlic, remove the centre sprout and cut into thin slices.
5. Finely dice the smoked tofu.
6. Heat the rapeseed oil in a pan and sauté the shallot cubes with the garlic slices.
7. Add the finely diced smoked tofu and fry.
8. Then add the diced Hokkaido pumpkin and continue to fry.
9. Deglaze with the white wine and some of the pasta water.
10. Simmer for a few minutes before adding the cooked rigatoni pasta.
11. Season the stir-fry with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
12. Wash the coriander, spin it dry and chop it finely.
13. Divide the pasta into bowls and sprinkle with freshly chopped coriander and a little fresh thyme.

My picks:

Product description:

The Hokkaido pumpkin, like other pumpkin varieties, is in season during the autumn. If you store it correctly, you can enjoy it for even longer. To do this, store the whole pumpkin in a cool, dry environment and make sure the stem is intact. Damage to the pumpkin will affect how long it can be stored. The Hokkaido pumpkin can weigh several kilos and is therefore considered a giant pumpkin. You can tell whether it is ripe by tapping it with your finger. You should hear a hollow sound. The bright colour of the Hokkaido pumpkin is due to its high beta-carotene content, which is converted into vitamin A in our body. A special feature of the Hokkaido pumpkin is the fact that it does not need to be peeled before consumption.

Celery lamb’s lettuce with roasted walnuts (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
1 small celeriac
For the dressing:
2 shallots
1 clove of garlic
a few sprigs of fresh parsley, dill and coriander
1/8 l soy cream
2 tablespoons of lemon juice
1 tablespoon of apple vinegar
1-2 tablespoons medium-hot mustard
herb salt
freshly ground black pepper
1 tablespoon safflower oil
½ tablespoon flaxseed oil
1 tablespoon sunflower oil
In addition:
about 80 g walnuts

Preparation:

1. If necessary, clean the lamb’s lettuce, wash it and spin it dry.
2. Clean the celeriac, scrub it with the vegetable brush and wash it, then grate or chop it coarsely.
3. For the dressing, peel the shallots and the garlic. Remove the centre sprout from the garlic and finely dice with the shallots.
4. Wash the parsley, dill and coriander, squeeze them dry and finely chop them.
5. Blend the soy cream with the lemon juice, apple cider vinegar, mustard, herb salt, freshly ground black pepper, thistle, linseed and sunflower oil, the diced shallots and garlic with the chopped herbs in a blender.
6. Mix the prepared lamb’s lettuce with the grated or chopped celery and place on plates or in a bowl. Pour the herb cream over it.
7. Roast the walnuts in a dry pan and sprinkle over the celery lamb’s lettuce.

My picks:

Product description:

The walnut is a high-quality and healthy food that can be used in a variety of ways, e.g. in muesli, salads, vegetable dishes, dips, pestos, confectionery, etc. The walnut is a healthy appetite suppressant and a delicious snack because it is rich in vitamins and minerals. Compared to other nuts, the walnut has a high omega-3 fatty acid content and is therefore an important plant-based source of this essential fatty acid. It is also rich in fibre and thus aids digestion.

My recommendations:

This filling is also suitable for stuffing courgettes, kohlrabi, onions, etc.

The bulgur wheat can also be replaced with couscous, quinoa or millet.

My suggestions:

This is an ideal recipe when your garden is overflowing with courgettes ;o).

For an autumn or winter recipe, replace the courgettes with leeks.

This pasta dish is even tastier if you add some toasted pine nuts.