sustainable products and lifestyle
VEGAN RECEPIES
our favorite vegan meals
Fast and practical recipes and
the best vegan steaks and cakes for your next barbeque with your neighbours and friends birthday party for the kids
or your next to-go meal when you are coming home late from work
5 minute vegan recepies fast easy recepies
Quick Spinach and Chickpea Dish
0.5 Pck. Spinach leaves, FROZEN, about 400 - 450 g
1.01 Onion(s)
1.01 Garlic Clove(s)
1.01 Tomato(s), fresh, or 1/2 can of lumpy tomatoes (from a 400 g can)
0.5 kl. Canned chickpeas, well drained, 400 g canned
0.5 kl. Piece(s) of ginger, about the size of half a clove of garlic
0.5 Can of coconut milk, creamy, 400 g
1.01 Tbsp coconut oil
0.25 Tsp salt
0,25 Tsp paprika powder
0.25 Tsp turmeric powder
0,25 Tsp coriander leaves, grated
Chili flakes
Thaw the spinach leaves (possibly in the microwave) and drain the water. Peel the onion, garlic and ginger. Cut the tomatoes at the base of the stem, pour hot water over them and after a short time peel off the peel. If you want to do it very quickly, you can also take chopped canned tomatoes. For this, use 1/2 can, but be sure to drain the juice so that the dish does not acquire a tomaty taste and reddish color.
Cut the onion and tomatoes into cubes, (drain canned tomatoes), chop the garlic and ginger very finely.
In a high frying pan, heat the coconut oil, put the onion, garlic and ginger in it and stew until glassy. Spinach, tomatoes and coconut milk (incl. add to the water), season, stir well once and cover.
Simmer everything over low heat, bubbling slightly, for about 10 min. Finally, add the chickpeas, stir and let it brew for a while. If necessary, taste again and serve sprinkled with chili flakes.
ÜBER MICH
My vegan lentil fritters
200 g lentils (soak in the pre-dough)
100 g onion(s)
100 g of leeks
100 g carrot(s)
100 g mushrooms
4 Tbsp Wheat flour Type 1050
1 tsp curry powder
a little salt and pepper
some herbs
Chilli powder
Olive oil for fryingPreparation
Working time about 30 minutes
Rest time is about 12 hours.
Cooking/baking time about 10 minutes
Total time approx. 12 hours 40 minutes
Soak lentils overnight. Then pour it off and let it drain.
Roughly chop the onions, leeks, carrots, mushrooms and herbs.
Puree with the lentils, salt, pepper, curry, and chilli. Add the flour and mix in.
The mass is quite sticky.
Pierce with a tablespoon of mass and bake out "Röstis" in olive oil. The group does not fall apart despite being "vegan"!
If you don have lentils at home, try the same with chickpeas.
Use these ingredients for 2 persons chickpea patties.
220 g chickpeas, already cooked
75 ml of water, hot
1 small onion(s), red
1 Garlic Clove(s)
1 tbsp parsley, fresh
30 g oat flakes, tender
60 g wholemeal spelt flour or wholemeal wheat flour
1 tsp paprika powder, sweet
1 tbsp sesame seeds
½ tsp salt
2 Pinch(s) of pepper
some oil for frying the patties
1 Mango(s)
250 g tofu
1 Onion(s)
1 tsp vegetable broth, instant
¼ Liter of water
2 tbsp peanut butter
Herbal salt
Herbs, fresh chopped , e.g. parsley
Pepper
Chillies
Curry
1 Tbsp oil
Working time about 10 minutes
VEGAN SCRAMMBLED EGG YOU MUST TRY THIS
Ingredient4
Servings
800 g soft natural tofu2
tbsp sunflower oil
1 tsp turmeric2
tbsp mineral water,
still3 tbsp almond butter,
whiteSaltPepper from the mill
2 Wholemeal rolls
Chive rolls and tomato quarters for garnish
Preparation
1Crumble tofu with a fork
.2Heat sunflower oil in a frying pan and fry the tofu
with turmeric for about 3 minutes. Add mineral water
and almond butter, season with salt and pepper.3
Cut the whole grain bun in half. Serve tofu scrambled
eggs on top, garnished with some chive rolls and tomato quarters.
Total time about 10 minutesFirst, cut the tofu into cubes and fry in the hot oil until crispy from all sides. In the meantime, peel the mango, cut it from the core and cut the pulp into pieces. When the tofu is golden yellow, remove it from the pan and set it aside.Add the onion cubes and the mango pieces to the pan and simmer until the onion is glassy. Dust everything with the broth and deglaze with the water. Stir in the peanut butter and bring everything to a boil, stirring, until the peanut butter has dissolved and the sauce reaches a creamy consistency.Season as desired and finally add the tofu cubes to the sauce.Serve with rice or bread.
Preparation
Working time about 10 minutes
Total time about 10 minutes
First, cut the tofu into cubes and fry in the hot oil until crispy from all sides. In the meantime, peel the mango, cut it from the core and cut the pulp into pieces. When the tofu is golden yellow, remove it from the pan and set it aside.
Add the onion cubes and the mango pieces to the pan and simmer until the onion is glassy. Dust everything with the broth and deglaze with the water. Stir in the peanut butter and bring everything to a boil, stirring, until the peanut butter has dissolved and the sauce reaches a creamy consistency.
Season as desired and finally add the tofu cubes to the sauce.
Serve with rice or bread.
try these 5 Minute
cinnemon roll Recepie
1 3/4 tablespoons unsweetened almond milk and 4 tablespoons spelt flour
pinch of cinnamon, a pinch of salt
Brown sugar, optional, 1/2 tsp.
12 teaspoon of baking powder
Mix it up roll it out
Filling
1 teaspoon vegan butter or maple syrup
2 teaspoons of brown sugar
Cinnamon pinch
A dash of salt
Spread Dough with the filling
Sweet Glaze, a choice
12 a cup of tahini
1 teaspoon lemon juice
1 teaspoon maple syrup
1 teaspoon of water
You can add a teaspoon of coconutmilk in the mug before Microwaving it 1 Minute
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