Tag: vegan recipes

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Lunch & Dinner

Seitan – Sweet & Spicy Glaze

Always wanted to make Roasted Seitan??? You are in the right place, as this is a great easy to follow the recipe and you will love it!

Hi Everyone,

In this post I am showing you how to make Roasted Seitan with Sweet and Spicy glazing – It can be eaten hot as part of the main course or cold as part of a sandwich – and both options are phenomenal!

To start off you will need to make a dry mixture so place the following ingredients into a bowl:
– 300g of vital gluten
– 250g of Gram (chickpea) flour
– 1,5 tbsp of garlic & 1,5 tbsp of onion powder
– 3 tbsp of nutritional yeast
– 1,5 tbsp of dried paprika
– 1 tbsp of cajun seasoning
– 1 tsp of cayenne pepper
– 2,5 tsp of salt

Mix all the ingredients together and start preparing the liquid component – place the following ingredients into a jug:
– 1,5 vegetable stock cube
– 2 tsp of soy sauce
– 3 tbsp of maple syrup

Top it up with a pint of hot water and mix it together and then add it to the dry mixture.
Knead the dough until it all combines nicely.

Now you will need another liquid component where the Seitan will be roasting in, which will eventually become a glaze once it thickens up.
The ingredients are as follow:
– 1,5 vegetable stock cube
– 1 tbsp of dried paprika & 1 tbsp of chili flakes
– 2 tsp of pepper
– 2 tbsp of brown sugar
– 3 tbsp of maple syrup
– a bunch of fresh thyme

Top it up again with a pint of hot water and mix together (that should be enough liquid to cover about half of the seitan).
Pour it into a baking tray and then shape the seitan into a few pieces and put them into the liquid.

Bake it in the oven for 45-55 minutes at 200°C (390°F) while turning the seitan over every 15 minutes – once the liquid reduces, brush the seitan over with the remaining liquid.

Cut it and serve it – Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Jackfruit ”Tuna” Salad

Are you craving a tuna salad while being vegan? It can still be done, and you will need jackfruit! Check out and make it yourself!

Hi Everyone,

In this post, I will show you how to make a great jackfruit ‘tuna’ salad that is done in only 15 minutes! I’ve been using homemade vegan mayonnaise. You can check the recipe on my Webpage or on my YouTube channel.

INGREDIENTS:
– a can of young jackfruit
– 1 tsp of salt & 2 tsp of seaweed
– 1 tsp of pepper
– 1,5 tsp of mustard
– 1 tbsp of vegan butter
– 2 tbsp of vegan cream cheese (I used Violife)
– 4 tbsp of vegan mayonnaise
– 1 celery stick
– 2-3 pickled gherkins
– 80g of sweetcorn (half of a small can)

PREPARATION:

To start off, get the jackfruit ready for your salad – take out the pits and separate it (the same way as when making pulled jackfruit).

Now mix up the following: Mayo, cream cheese, butter, mustard, salt, pepper, and seaweed – mix it all well together and add it to the jackfruit.

Now fine chop the celery & gherkins, and add them together with the sweetcorn to the jackfruit – mix it all well together!

Chill the salad in the fridge and you are ready to serve!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Cauliflower Snacks

Are you looking for a nice vegan snack for any occasion? Make yourself these nice cauliflower snacks in delicious coatings! Enjoy!

Hi Everyone,

In this video, I will show you how to make great cauliflower nuggets, that is a great snack for any occasion 🙂 You can bake or fry them, that is totally up to you (but I liked the healthier option of baking).

INGREDIENTS:
– 1 small cauliflower (approx. 700g)
– 1,5 tsp of salt
– 1/2 tsp of black salt
– 1,5 tsp of pepper
– 1,5 tbsp of nutritional yeast
– 1,5 tbsp of olive oil
– 1,5 tsp of egg replacer (with 50ml of water)
– 100g of regular flour (or gram flour if you want a gluten-free recipe)
– 3 coatings are used: Poppy seeds, sesame seeds, and bread crumbs

PREPARATION:

To start this recipe off, shred your cauliflower on the small-hole side of the box grater – once done, add the regular salt to it so the cauliflower can release its water!
In the meantime, prepare the egg replacer by adding 50ml of water to the powder and then give it a good whisk.
Now you can take a thin cloth (if you have it), or just a strainer and squeeze as much water as possible out of it!
Once done, add the cauliflower to the egg replacer along with the rest of the ingredients (except flour) and give it a good mix – now you can add flour and make a nice dough.
Your next step is to form small ball nuggets and then roll them into your favorite coating 🙂

In case you are baking them, place them on a baking tray with some baking paper, and preheat your oven to 180°C (360°F) – bake them for 15-20 minutes.

In case of frying them, just keep in mind not to heat up the oil too much, as they are fairly quickly done!

You are ready to serve it, Enjoy!!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Vegan Bolognese

Ever wondered how to make delicious bolognese since transitioning to a vegan diet? You are at the right place, check out our post.

Hi Everyone,

In this post, I am showing you how to make vegan bolognese, and it can be done in about 25 minutes, so is great as a quick lunch option and you can also freeze it for those busy days!

INGREDIENTS:
– 2 small onions
– 3 small carrots
– 1 eggplant
– 70g of red lentils
– 100g of soy mince
– 2 tsp of salt
– 2 tsp of pepper
– 1 tbsp of mixed herbs (or use fresh thyme, parsley, and basil)
– 1/2 tbsp of brown sugar
– 1,5 tbsp of nutritional yeast
– 1 tbsp of olive oil
– 6 tbsp of tomato paste

PREPARATION:

Start off with the red lentils – cook them on medium heat and once the water starts boiling, cook for about 8 minutes, so you don’t overcook them!
Soak the soy mince in water for 5 minutes and then try to squeeze as much water as possible out of it – otherwise, it becomes mushy – and you don’t want that with your bolognese 🙂
Now you can go over to the vegetables – finely cut the onions and carrots, and cut the eggplant into smaller cubes – now you can saute them for about 7-8 minutes on high heat.
Lower the heat on the vegetables and add your lentils and soy mince to in and mix it all well together.
And then add all the seasonings with a cup of water – and let it simmer for another couple of minutes!

You are ready to serve it, Enjoy!!

Serve it with pasta the original way, or make squash spaghetti (but it tastes great with rice as well).

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Sauerkraut Rolls

Hi Everyone, it’s nice to have you back!

Today I am showing you how to make a famous Balkan recipe, known as the Sauerkraut roll – but in a meatless way!

It will take about an hour and a half to prepare this dish and there is some work behind it – but it’s more than worth it as you can freeze them for those busy days for a quick lunch. This is usually served with mashed potatoes.

INGREDIENTS:
– 2 medium-sized carrots
– 2 medium-sized onions
– 2 tsp of pepper
– 2x 3 tsp of salt
– 2 tsp of dried paprika
– 1 tsp of chili flakes (knock yourself out if you like it spicier)
– 3 tbsp of tomato paste
– 4 Bay leaves
– 1/2 cup of green lentils
– 1/2 cup of rice
– 1/2 cup of buckwheat
– 50g of vital gluten (gluten flour) – but you can use another binder as pea protein instead
– 1 cup of passata
– and the queen of the day 1 whole Sauerkraut!

In case you can’t find a Sour cabbage, you can always do it with bell peppers.

PREPARATION:
You can start off with washing and cooking your grains in some salt – once you bring it up to boiling lower down the heat and cook for another 10 minutes.
Now you can chop the carrots and onions into small pieces. Heat up a pan and saute them for a few minutes. Place it into a bowl – the grains should be cooked by now, so drain them and add them to the bowl and give it a good stir.
The next step is to add the following ingredients: salt, pepper, dried paprika, chili, and tomato paste and mix it all together – the final step for the filling is to add the gluten flour.
Once done, start working on your Sour cabbage by carefully pealing of the leaves – don’t worry if you break some, just give them a wash and chop them up (they will be used).
Now, cut the hard stems from the middle of the leaves (if the leaves are bigger, you can cut them into half).
It’s rolling time!! This is the tricky part: take a leaf in your hand and take some filling on the upper edge of the leaf – fold the edges and start rolling – once rolled secure them by tucking in the sides with your thumb (this is tricky and don’t expect that they will all look perfect 🙂
Take a big pot and first place all the cut Sauerkraut on the bottom, follow with the cup of passata and salt and then start placing the rolls (but it’s important to squeeze them together as much as possible, so they don’t fall apart during cooking) – top it up with water, just that you cover all the rolls!
Put a lid on top and cook on medium heat for about 45 minutes.

In case you are doing this recipe with bell peppers, cut out the stem and fill them and then put them in a pot facing up!

You are ready to serve it, Enjoy!!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Vegan Mince – 3 Layered Pie

Today we are doing a nice 3 layer vegan oven-baked dish that consists of a soy mince and veg layer, followed by some ‘cheesiness’ (who doesn’t like that?! 🙂 and finished off with mash potato. Not to forget a sprinkle of breadcrumbs that will create a crunchy crust.#

INGREDIENTS:
– 1 zucchini
– 1/2 eggplant
– 2 medium carrots
– 1 sweet pepper
– 1 leek
– vegan butter
– vegan cheese
– 1 tbsp brown sugar (or just use regular)
– 3 tsp salt
– 2 tsp pepper
– 1 tsp chili flakes (or as spicy as you like it 🙂
– 2 tsp mixed herbs
– 1/3 cup breadcrumbs
– 50g red lentils
– 50g soya mince
– 1 cup passata

PREPARATION:

To start off, did you wash your hands?!? 🙂
Begin with washing your lentils and put them in a pot of cold water with some salt and start cooking them (this will take about 15 minutes).
The next step is to chop your vegetables into small cubes, once that is done, it will probably be time to rinse of those cooked lentils under some cold water.
Afterward, start prepping your sauce by adding your ingredients (salt, pepper, chili, sugar, and herbs) into the passata and mix it all together (for some more flavor, you can always add some olive oil).
Now, preheat your pan and start frying the vegetables (put some salt to take out the water more easily out of them), meanwhile wash of the soya mince. You will also have enough time to cut your leek into rings, once cut, separate them so you can wash it more easily.
It’s time to get back to your veg and add the sauce and a cup of water – cook for about 5 minutes. Afterward, add your lentils and soya mince to the pan and stir it all together. In a few minutes it will all thicken up, but if it is still not up to your satisfaction, add 2 tbsp of milled chia seeds that will for sure do the job!
Before taking it off the stove add the leek and mix it once more.
Now, preheat your oven on a 180°C (360°F) on the FAN option.
At last, take a baking tray and start putting your mince as the first layer, followed by cheese and then mash potato. On the mashed potatoes spread some butter and then sprinkle the bread crumbs on top.
After 15 minutes of baking, it’s time for why we are all here – to serve it and enjoy (or just straight out of the tray, that’s all up to you 😉

Enjoy!!

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Vegan Mashed Potatoes

Who said you can’t make delicious and plant-based mashed potatoes, well they were wrong! All you need is my secret ingredient…..

This VEGAN mash potato is a real favorite even among my non-veggie friends, so don’t miss on trying this one yourself!!

INGREDIENTS:

– 5 medium-sized potatoes

– 2x 2 tsp salt

– 2 tsp pepper

– 50g cashews

– 2 tbsp coconut oil

And my secret ingredient is….. homemade CASHEW MILK!

You will also need a hand-held blender to make your cashew milk.

PREPARATION:

How to make it: Peel and cut your potatoes into cubes and top them up with cold water and add 2 tsp of salt to it. Once you bring it up to boil, lower down the heat and let it cook for 8-10 minutes (this all depends on the types of potatoes). In the meantime, soak the cashews into warm water for about 10 minutes, you will just have enough time for that while your potatoes finish with cooking. Once you drain your cooked potatoes, blend your cashews in some fresh warm water for a minute, until you get a smooth compound. Now it is time to do your last steps, add salt, pepper, coconut oil, and your cashew milk to the potatoes and start mashing (may the force be with you on this one)!!

A quick tip: if you want your mash a bit more creamy, you can always add a bit of soy milk, or make more cashew milk (it’s important that it suits your taste buds).

Thank you for reading.

Vito

 

For a video tutorial, check the link below:

Categories
Snacks & Sides

Vegan Mayonnaise

Do you like sauces but couldn’t find any replacement for mayo? Make yourself this easy and delicious vegan mayo in only 5 minutes!

Hi Everyone!

Today I am showing you a quick, easy, and cheap way to make homemade vegan mayonnaise – made in less than 5 minutes!

The ‘secret’ ingredient is black salt that you can find in most Asian stores – it gives a very similar taste to eggs (also known as Kala namak or Himalayan black salt – that gets this taste and flavor mostly because of sulfur).

INGREDIENTS:

– 100ml of soy milk

– 1/2 tsp of regular salt

– 1/2 tsp of black salt

– 1 tbsp of lemon juice

– 1 tbsp of Apple cider vinegar

– 1,5 tsp of dijon mustard

– few drops of agave syrup

– 200ml of sunflower oil

PREPARATION:

First place all of the ingredients except the oil in a bowl, and quickly blend it (hand-held blender), keep the blender on the bottom and add the oil – start blending and keep it on the bottom for around 20 seconds while it emulsifies – than you can start going up and down with the blender to finish the mayo off!

You can also flavor it up later but I wouldn’t mix anything liquidy as it won’t bind!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link  below:

Categories
Desserts Favourites

Vegan Mousse

Curious how to make an irresistible dessert? Well, you are in the right place to learn how to make a plant-based chocolate mousse!

 

Hi Everyone,

Today it’s time to cover up a famous recipe in a vegan way and it is Chocolate Mousse – a dessert for any occasion!

To start off, get some Aquafaba chilled in the fridge (liquid from a can of chickpeas)!

INGREDIENTS:
– 1 can of chickpeas (aquafaba) – chilled (this is a must)
– 100g of dark chocolate (should be at least 70%)
– 200ml of canned coconut milk (try to scoop out the thicker parts)
– 1 tsp of vanilla extract
– 1 tsp of strawberry extract
– 1 tbsp of agave syrup
– 3 tbsp of sugar
– 1/2 orange (zest)

PREPARATION:

To start off drain the liquid from the chickpeas (it has to be chilled!) and place it into a bowl, add the sugar, and whisk it until you get a thick ‘eggwhite’ – don’t worry, you can’t over whisk it!
Now you can melt the chocolate in a bowl on a saucepan filled with some water – medium heat on the stove.
It’s time for mixing – a lot!
Once the chocolate is melted use another bowl where you will put about 1/3 of the aquafaba and add all the chocolate to it – whisk until the chocolate nicely incorporates.
Now you can add coconut milk and keep up the good work – once you get a proper mixture add the rest of the ingredients: vanilla & strawberry extract, agave syrup, and orange zest – you know what to do now.. 🙂
Now you can start adding the rest of the aquafaba and keep mixing it.
You are probably a bit tired, but don’t give up as the only thing that is left now is to fill up the glasses with the mixture, cover it up with some cling film and let it stay in the fridge overnight (it will take at least 8 hours to get a proper texture).
Once ready you can add some fresh strawberries to it and some homemade caramel!

Enjoy!!

 

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Sausages

Did you know that sausages can be made vegan, and extremely delicious at the same time? Well, they can! Check out my recipe today!

Today I am going to make yummy vegan sausages!

INGREDIENTS:
– 200g of sweet potatoes (peeled)
– 1 can of red kidney beans
– 40g of green lentils
– 40g of mixed quinoa (cook both for 10 min once up to boiling)
– 2 tsp of salt
– 2 tsp of pepper
– 1,5 tsp of dried paprika
– 1,5 tsp of garlic powder
– 1,5 tsp of onion powder
– 2,5 tbsp of nutritional yeast
– 2 tbsp of tomato paste
– 150g of vital gluten flour

PREPARATION:

To start off, cook the sweet potatoes (they will need about 8-10 min once the water is boiling), and also cook the lentils and quinoa (for 10 minutes once the water is boiling).
Place the beans into your blender with about half of the liquid out of the can together with the sweet potato and blend it well!
Once done, place the mixture into a bowl and add all the rest of the ingredients besides vital gluten flour and mix it well
Now you can add the flour and kneed it until it nicely incorporates.

The next step is to wrap them tightly into some cling film – you will see this step best in the video itself!

Leave them in the fridge for at least 1 hour, then you can unwrap them and put them into a preheated oven on 140 – 160C for about 20-25 minutes (turn them over after 10 minutes)

To get and extra crispy skin, you can dissolve some sodium alginate in water with a bit of sugar and dip the sausages in it before cooking.

Enjoy!

For a video tutorial, check the link below: