chickpea curry

for my quick chickpea curry with coconut milk, you only need ingredients from your pantry.

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ingredients

• 400 g chickpeas
• 1 onion
• 2 cloves of garlic
• 2 tbsp coconut oil
• 2 tsp curry
• 1 tsp cumin
• 400g tomatoes
• 400ml coconut milk
• salt
• pepper
• 1/2 lime

instructions

1. rinse the chickpeas with water and drain. finely chop the onion and garlic and dice the tomatoes.
2. heat oil in a pan and sauté the onions until translucent. then briefly fry the garlic, curry powder, and cumin.
3. add the chopped tomatoes, coconut milk, and chickpeas. bring to a boil and simmer over medium heat for 10 minutes. season with salt, pepper, and lime juice.

chili sin carne

with my chili sin carne, you can conjure up healthy, vegan comfort food in just 30 minutes. here’s the simple recipe with lentils and vegetables.

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ingredients

• 1 onion
• 2 bell peppers (yellow and red)
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 500ml vegetable stock
• 100g red lentils (dried)
• 1 can of kidney beans (drained weight 500g)
• 1 can of corn (drained weight 285g)
• 800g tomatoes
• salt and pepper
• 2 tsp sweet paprika
• 1/2 tsp cumin

instructions

1. finely chop the onion. dice the bell peppers and tomatoes.
2. heat the oil in a saucepan and sauté the onions and bell peppers. add the tomato paste and lentils and roast for 2 minutes. add the vegetable stock, kidney beans, corn, and chopped tomatoes and bring to a boil.
3. simmer the chili sin carne for 20 minutes over medium heat. then season with salt, pepper, cumin, and paprika.

kidney bean burger patties

once you’ve tried our recipe for juicy vegan burger patties, you won’t miss the meatballs anytime soon.

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ingredients

• 1 can kidney beans
• 1 bunch of flat-leaf parsley
• 1 red onion
• 1 clove of garlic
• 50g wholemeal wheat flour
• 1 tsp sambal oelek
• 2 tsp mustard
• salt
• pepper
• 2 tbsp oil

instructions

1. rinse the beans in a sieve with cold water and drain. wash the parsley and shake dry, then finely chop the leaves. peel and finely dice the onion and garlic clove.
2. place the beans in a bowl and mash lightly (e.g., with a potato masher or a fork). add the parsley, flour, sambal oelek, and mustard, and knead everything with your hands until a compact mass forms. season generously with salt and pepper. let stand for about 1 hour.
3. form the bean mixture into 4 round burger patties with your hands. heat 2 tablespoons of oil in a pan and fry the patties for about 3 minutes on each side. remove from the pan. place the patty on a burger or serve as a patty with side dishes.

noodle salad

unthinkable – a barbecue without noodle salad. vegan and quick to prepare, this delicious recipe is waiting for you to try. a colorful noodle salad with aromatic arugula and sweet cherry tomatoes that all your guests will love. thanks to chickpeas and crunchy cashews, this vegan pasta salad also impresses with an extra portion of protein.

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ingredients

• dressing

  • 1 tsp agave syrup
  • 2 tbsp vegetable oil, from the dried tomatoes
  • 1 tbsp warm water
  • 1 tbsp mustard
  • 1 tbsp fresh chives, or frozen chives
  • salt and pepper

• 250g pasta

protein pasta with chickpeas and lentils

delicious vegan pasta full of valuable ingredients.

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ingredients

• 2 shallots
• 1 tbsp olive oil
• 1 tbsp raw cane sugar
• 10 sun dried tomatoes
• 150g chickpeas
• 100g red lentils
• 2 tbsp tomato paste
• 1 tsp paprika powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 400ml vegetable stock
• 1 tsp oregano
• 150ml vegan cream
• 500g pasta of your choice

instructions

1. finely dice the shallots
2. heat the olive oil in a pan, add the shallots, sprinkle with sugar and let caramelize for 3-4 minutes
3. chop the dried tomatoes and add them, as well as the tomato paste
4. roast for another 2-3 minutes
5. add the chickpeas and lentils, as well as paprika and garlic powder
6. deglaze with the vegetable stock, cover and simmer over low heat for about 10-15 minutes until the lentils are soft
7. in the meantime, cook the pasta
8. season the sauce with salt, add oregano and cream and let it warm up briefly - pour over the pasta

roasted garlic vegetable stew with red lentils and tomatoes

easy to make, this hearty and nutritious roasted vegetable stew is a family favorite for chilly evenings. this vegan dinner is rich in flavor from roasting vegetables and garlic at a high heat which creates sweet undertones. enjoy with a thick slice of your favorite bread dipped in olive oil and balsamic vinegar.

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ingredients

• olive oil
• 1 medium cauliflower, cut into bite size pieces
• 1 sweet potato, peeled and diced
• 2 red bell peppers, chopped
• 1 head garlic
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tsp dried basil
• 1000g tomatoes
• 1500ml vegetable broth
• 250g red lentils
• 4 tbsp tomato paste
• 1 tbsp balsamic vinegar

instructions

1. preheat the oven to 220°c. line a large baking tray with parchment paper. place the roasting vegetables on the tray (except the garlic), drizzle with olive oil and toss well with a large spoon or your hands ensuring that all the veggies are evenly coated.
2. slice the pointed end of the garlic bulb off exposing the garlic cloves. drizzle with 1 tsp of oil. wrap tightly with foil and place on the baking tray with the vegetables. bake for 30-40 minutes, tossing every 15 minutes or so and checking the garlic at 25 minutes to make sure it doesn’t burn or dry out.
3. in a large pot over medium heat, sauté the onion and garlic in the olive oil for 3 or 4 minutes until the onion is softened. add the oregano, basil, thyme, tomatoes, vegetable broth and red lentils. turn the heat up to high until the stew comes to a boil, lower the heat, cover and let simmer for about 10 minutes or until the lentils are cooked, stirring occasionally to prevent lentils from sticking to the pot.
4. squeeze the roasted garlic out of its skins into a high-powered blender. add tomato paste, balsamic vinegar, about 1/2 of the roasted vegetables, and ladle in about 2 cups of the soup. blend on high until smooth. pour this mixture back into the soup pot with the other half of the roasted vegetables. enjoy!

tofu stir fry

a wonderfully aromatic, asian-inspired dish featuring marinated tofu stir-fry (30 minutes), which is pan-fried until crispy. combined with a delicate asian sweet and sour sauce, delicious vegetables, and rice, it’s a perfect, delicious lunch or dinner for all fans of vegan asian cuisine.

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ingredients

• sauce
  • 30 ml sesame oil
  • 2 tbsp cornstarch
  • 1 tbsp ginger (peeled and grated or finely chopped)
  • 2 garlic cloves (peeled and pressed or finely chopped (6g))
  • 15ml asian rice wine (or replace with white wine vinegar)
  • 45ml soy sauce
  • 45ml maple syrup
  • optional: some water to dilute
• 400g tofu
• 45ml soy sauce
• 15ml sesame oil
• 1-2 chilies
• 15ml maple syrup
• 4 tbsp cornstarch
• 30ml cooking oil
• one head of broccoli
• 1 bunch of spring onions
• 1 red bell pepper
• basmati rice
• fresh coriander
• sesame seeds

instructions

1. prepare rice in rice cooker, briefly sauté broccoli to soften if desired (optional, if desired).
2. for the sauce, combine sesame oil, cornstarch, ginger, garlic cloves, rice wine, soy sauce, and maple syrup in a bowl and whisk well. thin with a small splash of water, if desired.
3. cut the tofu into small square pieces.
4. place the tofu in a bowl, add the soy sauce, sesame oil, chilies, and maple syrup, and stir well. let it marinate for about 3-5 minutes.
5. after marinating, mix the tofu with cornstarch until it is evenly coated around the tofu pieces.
6. add oil to a preheated pan and fry the tofu until golden brown. don’t overcook; just fry the tofu briefly once on each side.
7. remove tofu from the pan and set aside.
8. now add the vegetables to the same pan and sauté for 1-2 minutes. deglaze with the sauce and continue simmering.
9. now add the tofu and simmer until the vegetables are soft but still firm to the bite and everything is well combined.
10. divide between two plates, garnish with basmati rice, coriander, lime, sesame seeds and chili sauce and enjoy!

vegan pancakes

with this simple recipe, you can make fluffy vegan pancakes quickly and easily! the pancake batter is made in 3 minutes with just 6 inexpensive ingredients and, of course, is dairy- and egg-free!

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ingredients

• 160 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 1 tsp cinnamon
• 120 ml plant-based milk
• 80 ml sparkling water
• 1-2 tbsp maple syrup
• 1-2 tbsp coconut oil

instructions

1. combine flour, baking powder, salt, and cinnamon in a bowl. then add plant-based milk, sparkling water, and maple syrup and mix briefly until a creamy batter forms (if you want the pancakes a little thinner, add a little more milk).
2. heat some coconut oil in a large pan over medium heat.
3. now add about 2 tablespoons of batter per pancake into the pan and spread it into a round shape with a spoon.
4. as soon as small bubbles form on the surface of the pancakes and the edges become firm (after about 3 minutes), you can carefully turn the pancakes and cook for another 2-3 minutes.
5. serve the pancakes immediately or keep them warm in the oven until ready to eat. serve with maple syrup, berries, or other toppings of your choice.