OUR FAVORITE VEGAN RECIPES
Discover delicious recipes that we and our customers love to prepare from the products available in our shop and find new ideas for your healthy vegan lifestyle. 🌿
Scrambled tofu 🍳
INGREDIENTS:
- 200 g natural tofu
- 200 g silken tofu
- 1pc of leek, onion or some spring onions
- some plant-based drink (soy, oat, rice, …)
- 3 teaspoons vegetable broth powder
- 2 teaspoons curcuma powder (or also more)
- 1 teaspoon paprika powder sweet
- a little bit ground pepper and if you like a little nutmeg ground
- some oil for frying
PREPARATION:
Step 1:
Cut the leek fine and roast it in a pan with a little bit of oil. Take it out of the pan into a pot and put aside.
Step 2:
Grate the natural tofu coarsely with a kitchen grater and roast it for a few minutes in the pan until it gets slightly brown. Add it to the pot with the leek already inside.
Step 3:
Put the silken tofu into a bowl and stir it until it is smooth. Then also add it to the pot with the leek and the roasted natural tofu.
Step 4:
Add all the spices and also a little bit of plant based drink. Stir everything together on medium heat. If the consistency is too firm you can add a little more of the plant-based drink.
Step 5:
As a topping you can roast some mushrooms with freshly chopped garlic. You can also put some parsley, chives or the green part of spring onions on top.
TIPS:
- For the egg-like taste you can add Kala Namak, a special kind of salt which tastes like eggs.
- We also love to add some olive oil and some balsamic vinegar and then enjoy it with our homemade sourdough bread. 😋
Enjoy an easy to cook yet delicious dish!
Zucchini Patties (vegan and gluten free) 🍔
INGREDIENTS:
- 1000-1300 g zucchini
- 300 g carrots
- 90g leeks or spring onions or onions
- 3 cloves of garlic
- 2 teaspoons salt
- 4 tablespoons chickpea flour or all purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons coarse ground flaxseed
- 1 teaspoon paprika powder sweet
- 1 teaspoon vegetables broth powder
- a little bit ground pepper and if you like a little nutmeg ground and cumin ground
- some oil for frying
- optional: a bunch of cut parsley
PREPARATION:
Step 1:
Grate the zucchini coarsely with a kitchen grater. Add the salt and leave it for about 10 minutes, then squeeze the water from the zucchini. Grate the carrots fine, peel and squeeze the garlic (or chop into very fine cubes). Chop parsley finely as well. Cut the leek, the spring onions or the onions fine.
Step 2:
Mix everything together with chickpea flour, flaxseed, cornstarch, pepper and paprika powder and other spices you like. Leave to infuse for another 5 minutes so that the flaxseeds can swell in the mass.
Step 3:
Form into patties and fry in olive oil, on medium heat, from both sides until golden brown.
TIPS:
They taste great with some Tzatziki or any other dip, you can also use them as your burger patties and they even are delicious if you eat them cold as a snack.
Bonus recipe for vegan Tzatziki
To make your own Tzatziki you need only a few ingredients and it’s very easy to prepare:
- fresh cucumbers
- garlic
- soy yogurt
- salt
The amount depends on how much Tzatziki you would like to prepare. As it is really delicious you can make a little bit more as it is also possible to store it in the fridge for a few days. 😋
First of all peel the cucumbers and grate them finely. Add salt and leave them for around 10 minutes so that they lose water. Squeeze the water from the cucumbers and then add the soy yogurt and the fine cut garlic. If you like you can also add some dill or other spices. 🌿🌶️
Vegan Chili sin carne 🌶️
INGREDIENTS:
- 2 onions cut into small pieces
- 2-3 cloves garlic finely chopped
- 2-3 carrots cut into cubes
- 3-4 potatoes cut into cubes
- 1 can of chopped tomatoes
- 1 bottle of tomato passata
- 1 can red kidney beans
- 1 can chickpeas
- 1 glass sweet corn or ½ pack frozen corn
- 1-2 teaspoons paprika powder sweet
- 1 teaspoon smoked paprika powder
- ½ teaspoon chili powder or cayenne pepper (be careful, better start with less and taste it first)
- pepper and salt
- some oil for frying
optional:
- 1 piece of smoked tofu cut into small pieces
- 1 can of black beans or other beans you like
- 1 green pepper cut into pieces
PREPARATION:
Step 1:
Heat some oil in a pot and fry the onions until they are lightly brown. Reduce the heat and add the garlic,
potatoes and carrots and fry them a little. If you would like to have peppers in your Chili then you can also fry
the green pepper. A special tip for you: We sometimes roast the carrots in a small pan and glaze them with a
little bit of agave syrup and put them into the pot afterwards. This adds a special taste to your Chili.
Step 2:
Next you add the spices, the chopped tomatoes and passata. Stir everything well and leave it on medium heat
until the carrots and potatoes are cooked.
Step 3:
Then you can drain all the canned goods you like and add them. We use red kidney beans, chickpeas, black
beans and sweet corn. You can also add smoked tofu which you can fry in a small pan with some oil before you
put it in the Chili. Taste the Chili and add some more spices if you want.
TIPS:
We love to eat the Chili with fresh baguette and some soy yogurt or vegan mayo as a topping.
Bonus recipe for vegan mayonnaise (1 glas)
- 100 ml soy drink
- 130 ml olive oil (or sunflower oil)
- 12g mustard
- 1TL apple cider vinegar
- salt, pepper
Mix 80ml of the oil with the mustard in a blender or with a hand blender on the lowest intensity. While you are
mixing, fill in the rest of the oil slowly over the opening on the top of your blender.
Raise the speed of your blender and fill in the soy drink. Then add the apple cider vinegar, salt and pepper (you
can also add one clove of garlic for some special taste or different spices). Mix it until you get a creamy but solid
mass.
Vegan spaghetti bolognese 🍝
INGREDIENTS:
- 500g pasta
- 150-200g soy granules
- 1 glass tomato passat
- 1 tin tomato pulp
- 2 carrots
- 1 clove of garlic
- 1 onion
- 1 green pepper
- 1 dash of soy sauce
- 3TL vegetable stock powder
- Oregano, thyme, basil, or Pizza and pasta spice from Sonnentor
- salt, pepper
- ● oil for frying
optional:
- cut parsley or chives as a topping
- vegan parmesan
PREPARATION:
Step 1:
Cook the pasta as written on the package.
Step 2:
Cut the onions, the garlic clove, the carrots and the green pepper in small pieces and fry them with some oil.
Step 3:
Put in the tomato passat and pulp and let it simmer for 10-20 minutes.
In the meantime boil the soy granules in the vegetable broth and leave it for 10 minutes to soak.
Squeeze it into a sieve to lose as much as possible of the liquid. Heat a pan with some oil and fry the soy granules in it and deglaze with some soy sauce.
Step 4:
Put the soy granules to the other things in the pot and let it simmer for another 10 minutes.
Flavor with salt and pepper, oregano, thyme, basil or the Pizza and Pasta spice mix from “Sonnentor”.
Step 5:
Serve with the cooked spaghetti or also small penne are really delicious. As a topping you can add fresh green like parsley and vegan parmesan.
A true kitchen classic recipe
We are adding new recipes every week during Veganuary. Stay tuned… 🙂