Tag: vegetarian recipes

Categories
Lunch & Dinner

Meatless Loaf

Looking for a nice meatless loaf recipe that the whole family will LOVE?? Check out our new recipe, follow along, and enjoy!!!

Hi Everyone,

Welcome back to the blog!

In this post, we are going to show you how to make a Meat-Less-Loaf.
It’s packed with protein, serves 4 people and is ready in an hour and a half – and it’s more than worth it!

Also, it’s Gluten-Free!!

For the loaf, we will need a Texas BBQ glaze and you can find the video recipe on the following LINK.

INGREDIENTS:
– 50g of black beluga lentils
– 50g of lentil verts (but you can use any type of grains = 100g)
– 1 can of mixed beans
– 40g of sundried tomatoes
– 1 medium-sized carrot
– 1 medium-sized onion
– 1/2 red bell pepper
– 1 celery stick
– 2 garlic cloves
– 3 mushrooms
– 1 tbsp of salt
– 1,5 tsp of pepper
– 1 tsp of ground cumin
– 1,5 tsp of dried paprika
– 3 tbsp of nutritional yeast
– 3-4 tbsp of tomato paste
– 5 tbsp of milled chia seeds
– 1,5 cup of oats
– 1 cup of Texas BBQ sauce

PREPARATION:
To start off, go ahead and cook the lentils (once boiling, cook for 12-15 minutes on low heat).
Your next step is to cut all the vegetables – you don’t need to cut them super fine, as you will blend them afterwards.

Preheat a pan with some cooking oil and add: onion, carrot, bell pepper & celery – saute for 5 minutes. Add mushrooms and saute for an extra 2 minutes – add garlic and then all the spices (from the recipe list leave: mixed beans, sundried tomatoes, chia seeds & oats).
Once all warmed up, take off the stove and add the mixture to a food processor, together with the drained mixed beans and sundried tomatoes – blend well!
Place the mixture into a bowl and add the oats and chia seeds – mix well and place the mixture then into a Bread/Cake Mould (line it up with parchment paper) – press the mixture firmly and then brush some BBQ sauce on top – place in a preheated oven on 180°C (360°F) FAN for 25 minutes. Take it out from the mould and place it on a baking tray (this is really up to you how to do it – just be careful) – brush on with some BBQ sauce and put back into the oven for another 12-15 minutes.

All done! We recommend serving this meatless loaf with some homemade mash potatoes (you can find the recipe on the LINK) and some grilled spring onions!

Happy Thanksgiving and let us know your thoughts on this recipe!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Buffalo Cauliflower Wraps

Have no idea what to fill your lunch box with? Check out our new recipe, and make the buffalo cauliflower wrap for yourself, cheers!

Hi Everyone,

Welcome back to the blog!

In this post, I will show you how to make a Buffalo Cauliflower Wrap! A sweet and spicy taste that is surely on the very top of my comfort food list. For the filling, we will also use guacamole and the recipe for that you can find on my Youtube channel if you click on the LINK.

If you would like to serve some absolutely stunning homemade chips/crisps you can find a video on my Youtube channel if you click on the LINK.

INGREDIENTS:
For the Buffalo Cauliflower batter recipe, next to a few florets of cauliflower & some hot sauce (1/4 cup) it requires the following ingredients:
– 3/4 cup of all-purpose flour
– 1/4 cup of corn starch
– 1,5 tsp of salt
– 1,5 tsp of chili flakes
– 1 tbsp of cajun seasoning
– 1 tbsp of dried paprika
– 1 tbsp of garlic powder
– 1 tbsp of onion powder
– 1 cup of soy milk (or any other plant-based milk)
– 1 tbsp of lemon juice
– 1 tbsp of maple syrup

PREPARATION:
Go ahead and put all the dry ingredients into a bowl a mix it together. Then you can add the liquid components and whisk until you get a nice batter.
Cut the cauliflower florets smaller and than salt them; roll them into all-purpose flour; dip them into the batter; put them on a baking tray

Bake them in the oven 180°C (360°F) FAN option for 20 minutes – while brushing them with hot sauce halfway!

Done with the cauliflower, let’s get the wraps ready!

We filled our wraps with the following ingredients:
– gem lettuce
– red kidney beans & sweet corn
– homemade guacamole (link to the recipe video is above)
– buffalo cauliflower

To start off, we always quickly heat up the wraps in a pan (10 seconds each side) so they roll more easily.

Once on the table, we will put the ingredients in the middle of the wrap (don’t overdo it). Fold the sides to the middle and then the bottom (the closest side to you) over the filling – now you can get it firmly together by pulling the filling to yourself! Roll it and cut through the middle and you are done!

Thank you and enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Orange Cake

Craving for a mild but jet a dessert that will knock you off your feet!? It’s easy, check out our new recipe and make it yourself!

Hi Everyone,

I am so excited to share this vegan orange cake recipe, that is sooo delicious!

We will start off with the wet mix and you will need the following ingredients for that:
– 3 oranges (2 orange zests & 3/4 cup of orange juice)
– 1/2 cup of desiccated coconut
– 1/2 cup of soy milk
– 1 tbsp of lemon juice
– 80ml of olive oil
– 2 tbsp of agave syrup
– 1 tsp of vanilla extract

Get all your ingredients into a food processor and blend for 30 seconds, so the desiccated coconut gets nicely blended in.

For your dry components you will need the following ingredients:
– 2 cups of regular flour (optional 2 extra tablespoons can be added)
– 1,5 tbsp of baking powder
– 1 tbsp of baking soda
– 10 tbsp of light brown sugar

Sift the flour and add the rest of the ingredients into a bowl and whisk it so it mixes all evenly. now you can add the dry component and mix it together, but be careful, don’t overmix it as your cake won’t bake properly.

Preheat the oven to 180°C (360°F) and put the cake on the middle rack and bake it for 25 minutes.

In the meantime, you can make the glazing, and you will only need:
– 1/2 cup of orange juice
– 8 tbsp of sugar
– 1,5 tbsp of corn starch
– 1/2 tsp of vanilla extract

Put the orange juice and sugar into a saucepan and cook it on medium heat. Boil it for 5 minutes and then add 2 tbsp of water to the corn starch, mix it and then add to the saucepan. Cook it for another 5 minutes and let it cool down a bit.

Once your cake is done let it cool down and then you are ready to pour the glazing over the cake!

You can optionally serve it with some caramelized mandarines, just cut 6 of them in half and place them in a baking tray – put some sugar on top – and bake it in the oven for 25 minutes at 180°C (360°F).

You are ready to serve it, 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

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
Favourites Lunch & Dinner

Mushroom Risotto

Do you like risotto? Try this easy mushroom and leek recipe!!! It is so creamy and delicious you will want to cook it for days!

In this post, I’ll show you how to make a perfect creamy vegan risotto. It will take about 30 minutes for this and this is more than appropriate for those romantic candlelit dinners. Besides the ingredients, every risotto requires a lot of love and attention!

INGREDIENTS:
– 1 cup of Arborio rice
– 100g of the cut leak
– 1 medium-sized onion
– 2 garlic cloves
– 250g of champignons
– a bunch of parsley
– 100ml of vegan white wine
– 1,5 tbsp of olive oil
– 1 tbsp of vegan butter
– 2 tsp of salt
– 2 tsp of pepper
– 2 vegetable stock cubes

 

PREPARATION:

You can start off by choppin’ the onion (fine chop), leak (just rings), mushrooms, garlic, and parsley.
Once done, boil some water and pour 1 liter into a pot and add the 2 stock cubes to it (just keep it warm on the stove).
Preheat the pan (on high heat) and saute the onions, after that, you can add rice, stir it and heat it all up for 1-2 minutes and then you can add the white wine to it – stir and let it evaporate.
Now you can lower the heat to medium and slowly start adding stock to the risotto (stir often). It should take you about 10-13 minutes until you can add the mushrooms to the story (don’t add any more stock – you should be left with about 200ml of it still in the pot). Cook the mushrooms 3 – 4 minutes and turn off the stove – now add the rest of the ingredients (you want to keep a nice fresh kick to it): leak, garlic, parsley, olive oil, butter, salt, and pepper – one last stir and you are done!!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Jackfruit – Mexican Inspired

Are you wondering what to make for lunch today? Young jackfruit is a delicious option for you! Serve it with rice or make yourself a wrap!

Today we are making young jackfruit that you can find nearly in every grocery store nowadays. To prepare this it should take you around 25 – 30 minutes and should be fine for 3 – 4 people. It’s going to be Mexican inspired and served simply with some rice & roasted soybeans for crunchiness.

INGREDIENTS:
– 1 can of Young Jackfruit
– 1/2 can of Black Beans
– 1/2 small can of Sweetcorn
– 1 medium-sized Onion
– A handful of Green beans
– 1 medium-sized carrot
– 2 small sweet peppers
– Half a Lime (lime juice)
– 2 tsp of Salt
– 1 tsp of Chili (really up to you how spicy you would like it 🙂
– 1/2 tsp of Garlic Powder
– 1/2 tsp of Turmeric
– 1 tbsp of Coconut oil
– 1.5 tsp of Mustard
– 2 tsp of Liquid Smoke

Rice will require the following ingredients:
– bunch of Parsley (and I usually like a LOT)
– 1 tbsp of Vegan Butter
– 2 cups of Rice (I used Basmati this time as it is nice and quick to prepare)
– some Salt and a few drops of oil for the cooking part so the rice doesn’t stick!

PREPARATION:

Once you have gathered all these ingredients, you will start by draining the water from the can of Jackfruit and start taking the pits and hard bits out of it and putting it into a bowl.
The next step is to add all the ingredients: Salt, Chili, Garlic, Turmeric, Coconut Oil, Mustard, Lime Juice, and Liquid smoke – mix it all together, and let’s start choppin’ those veggies.
Chop the onion in nice small pieces and the rest in bigger ones. You are now ready for cooking! (You can now start cooking some rice)
Preheat the pan, and throw that onion into it. Let it fry for about 2 minutes and then add the cut vegetables and fry it for the same amount of time on high heat.
Now you can lower down the heat and add the Jackfruit mixture to it with 1/3 cup of water. Once it comes up to heat add the beans & corn and take it off the hob!

You are ready to serve it, Enjoy!!

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Burger

Are you vegan and craving a delicious burger? Well, you are at the right place!!! This amazing vegan burger is also gluten-free!!!

Today I am showing you a Classic, a delicious Vegan Burger that is also gluten-free! The preparation will take about 30 minutes and then it’s good to leave it in the fridge at least an hour so it gets a firmer shape. The mixture should be for 5 large or 10 smaller burgers.

INGREDIENTS:
– 2 tsp of dry paprika
– 1 tsp of turmeric
– 3 tsp of salt
– 1,5 tsp of chili flakes
– 1 tsp of pepper
– 1 tsp of garlic powder
– 2 tsp of dry thyme
– 1 tbsp of brown sugar
– 1 tbsp of coconut oil
– 6 tbsp of pea protein
– 5 tbsp of milled chia seeds
– 4 tbsp of tomato paste
– 2 tbsp of oil from sundried tomatoes (for umami flavor)
– 1 can of chickpeas
– 100g of soy mince
– 1 large cooked beetroot

PREPARATION:

Start off by cutting the beet into smaller pieces and put them in the blender. Get your chickpeas, as well as 1/2 cup of aquafaba (liquid out of the can), and add it to the blender – now blend it well!
Now you can soak the soy mince in water for about 5 – 10 minutes and then drain all the water out of it – give it all your power!!
Place the blended mixture a bowl and first add all the ingredients except soy mince, pea protein, and chia seeds – give it a good stir.
Now you can add the soy mince – give it a good stir – and add the protein and chia seeds at last and repeat the mixing.
Leave it to stay for 10 minutes just that the chia seeds and pea protein start working.
As it’s good to leave the burgers in the fridge for an hour you want to wrap up a chopping board in cling film – trust me 😉
Now for the burger mold, I have been creative and used a piece of an old plastic container – press them well.
Leave in the fridge and get them out whenever you are ready (you can freeze some of them, just put them on some baking paper).
Preheat your oven on 180°C (360°F) – place the burgers on some baking paper lightly sprayed with oil.
Cook for 20 – 30 minutes – you decide when you are happy.
The burgers won’t harden during the cooking BUT as you leave it outside the oven for a few moments they will get a nice crust!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below: