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21 vegan recipes: sweet and savory vegan

Simply vegan cooking - not so easy. And that's exactly why we have 21 vegan recipes for you

Refine your vegan recipes with pomegranate seeds: a deliciously aromatic bite.
Photo: RFF

put together, which are quickly stirred together and at least as fast plastered.

Those who eat vegan, do without any kind of animal products: no meat, no fish, no cheese and no eggs. But a lot of crisp vegetables, fruity fruits and aromatic tofu. With our vegan recipes, you do not have to do without anything - let alone enjoy it.

Sweet or hearty? Sugar or salt? Vegan recipes do not always have to be spicy. On the contrary! Do not miss out on delicious cakes and fine desserts. See for yourself how delicious vegan can be!

21 vegan recipes

Sweet potato dumplings with sauerkraut

Ingredients (4 people)

2 sweet potatoes (about 700 g), 1 glass (720 ml) sauerkraut, 1 red chili pepper, 1 vanilla pod, 1 onion, 4-5 tablespoons oil, 50 ml dry white wine, 200 ml vegetable broth, 4 tablespoons agave syrup + to taste, 1 / 4 teaspoons ground cumin, 3 threads saffron, 50 g dried cranberries, 100 g silk tofu, 1 teaspoon cinnamon, 150 g flour, 140 g cornstarch, salt, pepper, 200 ml oat drink, 175 g smoked tofu, 2 tablespoons soy sauce, flour for the Working surface and hands, baking paper

preparation

1. Place the sweet potatoes on a baking sheet lined with baking paper and cook for about 1 hour in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer).

2. Meanwhile drain the sauerkraut. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Cut the vanilla pod lengthways, scrape out the pith back with the knife. Peel onion and dice. Heat 1 tbsp oil in a saucepan. Braise onions for about 3 minutes. Add sauerkraut and fry for a short time. Pour in wine and stock. Add 4 tablespoons of agave syrup, cumin, saffron, chilli, vanilla pod and cream, bring to a boil and simmer for about 10 minutes. 3-4 minutes before the end of the cooking time, add cranberry and simmer, remove from heat.

3. Remove sweet potatoes from the oven and allow to cool for about 20 minutes. Peel sweet potatoes, cut into pieces and puree. Puree the silk tofu and add the cinnamon to the sweet potatoes. Add flour and starch, knead with the dough hooks of the hand mixer to a homogeneous dough. Season with salt and pepper vigorously. Make 4 rolls / strands on a well-floured work surface from the dough. Cut each roll into 3-4 cm pieces and roll it into shape with floured hands.

4. Boil plenty of salted water in a large saucepan, reduce heat. Cook in 2-3 servings of potato noodles in a simmering salted water for 5-7 minutes. Remove with a ladle and drain well. Heat 2-3 tablespoons of oil in a large pan. Fry the potato noodles for 4-5 minutes while turning.

5. Take the vanilla pod from the sauerkraut and reheat. Add the oat drink, bring to the boil and simmer for about 2 minutes. Season the sauerkraut with salt, pepper and agave syrup.

6. Cut the tofu into fine cubes. Heat 1 tbsp of oil in a second pan. Sauté the tofu cubes for about 3 minutes while turning. Deglaze with soy sauce. Remove the tofu cubes from the pan. Arrange the potato noodles and sauerkraut on plates. Sprinkle with the tofu cubes and garnish with mint at will.

Green tabbouleh with peas

Ingredients (4-6 people)

250 g bulgur, 300 g frozen peas, 1 small red pepper, 1 tomato, 2 spring onions, 1 organic lemon, salt, pepper, 3 stalks of smooth parsley, 2 stalks of mint, 2 stems of basil, about 4 tablespoons of olive oil, basil to Garnish

preparation

1. Prepare bulgur according to the package instructions. Cook the peas in boiling salted water for about 5 minutes. Drain and scald under cold water. Clean and wash the peppers and cut into small cubes. Wash, clean, quarter and core the tomatoes. Cut the pulp into small cubes. Wash the spring onions, clean and cut into thin rings. Wash the lemon and rub dry. Rub the skin thinly. Halve lemon, squeeze juice.

2. Drain the bulgur and allow to cool. Mix the bulgur, lemon zest and juice, season with salt and pepper.

3. Wash herbs, shake dry and cut small leaves. Mix bulgur, peas, peppers, tomatoes, spring onions and herbs. Season again with salt, pepper and possibly lemon juice. Garnish tabbouleh with basil.

Fruity Glass Noodle Salad (Yam Wun Sen)

Ingredients (4 people)

1 small red chili pepper, 1 pink grapefruit, 75 g peanut kernels, 200 g glass noodles, 3 stalks Thai basil, 2 shallots, 1 ripe small mango, 2-3 tablespoons roasted peanut oil, lime juice, salt

preparation

1. Clean chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Peel grapefruit so that the white skin is completely removed. Remove fillets with a sharp knife between the separating skins. Cut fillets into pieces.

2. Roast peanuts in a pan without fat. Remove, allow to cool and chop roughly. Pour noodles with boiling water (should be completely covered) and let simmer for about 10 minutes until the noodles are glassy. Wash the basil, shake dry and cut the leaves into thin strips. Peel the shallots and cut into thin slices.

3. Cut mango from the stone. Peel the flesh and cut into very thin strips (or use a julienne peeler). Drain the pasta. Mix noodles, nuts, basil, chilli, peanut oil and shallots and season with lime juice, salt and possibly a little peanut oil. Add mango and grapefruit and serve.

Coleslaw with beetroot dressing

Ingredients (4 people)

175g red cabbage, 175g white cabbage, 250g carrots, salt, sugar, 1-2 limes, 1 shallot, 40g pickled red beetroot, 1 tsp mustard, 2-3 tbsp walnut oil, pepper, 5 stalks of mint

preparation

1. Clean cabbage and cut into thin strips. Peel carrots and grate. Knead cabbage, carrots, pinch of salt and sugar. Leave the salad for about 10 minutes.

2. Halve limes, squeeze juice. Peel the shallot and dice it roughly. Dice beetroot. Puree beetroot, mustard, oil and shallots. Season the dressing with salt, pepper and lime juice.

3. Wash mint, shake dry and cut the leaves of 4 stems into thin strips. Mix lettuce and mint leaves, season with lime juice, salt and pepper. Mix the salad with the dressing or add the dressing separately. Garnish the salad with the remaining mint leaves.

Fried artichoke hearts with parsley

Ingredients (4-6 people)

2 lemons, 8 small purple artichokes (Poivrade), salt, 2 garlic cloves, 4 stalks of parsley, 3 tablespoons olive oil, 2-3 tablespoons light balsamic vinegar, pepper

preparation

1. Halve lemons, squeeze juice. Cut stems of artichokes to 1-2 cm. Cut off the top 1 / 2-2 / 3 of the artichokes. Remove outside hard leaves. Pour lemon juice and water into a saucepan. Immediately place artichokes in the lemon water. Possibly. Add water until the artichokes are covered with water.

2. Remove artichokes from the water. Boil lemon water with 1 teaspoon of salt. Boil artichokes for about 5 minutes until firm, remove, briefly fry under cold water and halve or quarter depending on size.

3. Peel garlic and finely chop. Wash the parsley, shake dry, peel off the leaves and cut into strips. Heat oil in a large pan. Fry the artichokes until golden brown for 3-5 minutes over medium heat. Add garlic about 2 minutes before the end of the cooking time. Deglaze artichokes with vinegar, season with salt and pepper. Add parsley and serve immediately.

Fruity risotto with cherries, herb patties and pistachios

Ingredients (4 people)

200 g of herb chanterelles, 200 g shiitake mushrooms, 250 g sour cherries, 2 slices, 4 tablespoons olive oil, 200 g risotto rice, 1/4 l dry white wine, 800 ml vegetable broth, 2 spring onions, salt, pepper

preparation

1. Clean, clean and halve mushrooms. Wash, clean and stone cherries. Peel the shallots and finely dice. Heat 2 tablespoons of oil in a pot and fry the shallots in glassy sauce over low heat. Add rice, sauté briefly. Gradually add the wine and stock, stirring occasionally. Only add the next portion of liquid when the rice has absorbed the liquid.

2. Clean the spring onions, wash and cut into thin rings, except for the upper leaves. Heat 2 tablespoons of oil in a pan and fry mushrooms for about 10 minutes. Season with salt and pepper.

3. Add cherries and mushrooms to the risotto and warm in it. Serve and sprinkle with spring onions and garnish.

Potato nests with redcurrant ginger chutney

Ingredients (4 people)

250 g red currants, 2 shallots, 2 red chili peppers, 20 g fresh ginger, 3 tbsp + 1 l sunflower oil, salt, 1 tbsp honey, 500 g broccoli, pepper, 2 tbsp fruit vinegar, 3 large grilled potatoes (à 400 g each), Sweet paprika

preparation

1. Wash currants for the chutney. Berries, except for garnish, sprinkle from the panicles. Peel the shallots and finely dice. Wash chili peppers and cut in half. Peel and finely grate ginger.

2. Heat 1 tbsp of oil and sauté the shallots for about 3 minutes. Add chili and redcurrants, bring to a boil and simmer for about 2 minutes. Season with salt, honey and ginger. Cool down.

3. Cut and wash the broccoli in florets from the stalk. Slice florets. Heat 2 tablespoons of oil in a pan and fry broccoli in a pan for about 5 minutes. Season with salt, pepper and vinegar.

4. Peel and wash the potatoes and cut into long strips with a peeler. Heat 1 liter of oil in a large, high pan to about 170 ° C. Divide the potato strips into 4 portions and fry for about 4 minutes in the hot oil until crispy. Form potatoes into nests. Remove from the oil, drain briefly, season with salt and paprika powder. Arrange broccoli, chutney and potatoes on plates. Garnish with redcurrants.

Flammkuchen tongues with tofu cream and gooseberries

Ingredients (8 pieces)

1/4 cube yeast, 1/2 tsp sugar, 300 g flour, salt, 150 g silk tofu, 1 tbsp granular mustard, 300 g gooseberries, 50 g rocket

preparation

1. For the yeast dough, mix the yeast and sugar until the yeast is liquid. Knead flour, 1/4 salt, mixed yeast and 125 ml lukewarm water into an elastic dough. Cover the dough and leave to rise in a warm place for about 1 hour until the volume has approximately doubled.

2. For the cream, puree the tofu and mustard with the blender. Season with salt. Wash gooseberries, clean. Slightly knead yeast dough and divide into 8 portions.

3. Roll out dough portions one after the other on floured work surface to form long tongues. Brush with cream and cover gooseberries. Bake in preheated oven (cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) in portions for about 10 minutes.

4. Meanwhile wash the rauke, shake dry and distribute to the finished tongues.

Asian rice soup

Ingredients (1 person)

25 g basmati rice, salt, 1 carrot (about 50 g), 1/2 yellow pepper, 50 g mangetout, 150 ml vegetable stock, soy sauce to taste, 2 stalks of coriander

preparation

1. Prepare rice in boiling salted water according to the package instructions. Peel carrot, cut in half and cut into fine sticks. Clean peppers and mangetouts, wash and cut into thin strips. Drain the rice and drain well in the sieve.

2. Bring the vegetable stock to a boil. Add vegetables and cook for 3-4 minutes. Season with soy sauce. Wash coriander, peel leaves and finely chop. Pour rice-vegetable soup into a bowl, sprinkle with cilantro. Garnish with sakura cress as desired.

Beetroot pear turrets with green lentils

Ingredients (4 people)

250 g of mung bean kernels, 50 g of walnut kernels, 1-2 pinch wasabi paste, 4 tablespoons of soy sauce, 5 tablespoons of dark balsamic vinegar, 400 grams of beetroot, 4 pears, 2 tablespoons of oil, salt, pepper, 8 leaves of lentil salad

preparation

1. Soak beans in plenty of water overnight. The next day boil beans in soaking water in a saucepan covered for about 30 minutes. Roughly chop walnuts. Roast in a pan without fat and remove. Drain beans, rinse and drain well. Mix beans with wasabi, soy sauce and 3 tablespoons of vinegar, set aside.

2. Peel and slice beetroot. Wash the pears, cut off the stem with about 2 cm of flesh, put aside. Use a core housing ejector to remove the core of the bulbs. Slicing pears. Heat the oil in a pan, sauté the pears in portions from each side, remove. Fry the beetroot in frying fat from both sides, season with salt and pepper. Remove from heat and drizzle with 2 tablespoons of vinegar. Wash and clean salad.

3. Season the beans. Salad, beetroot, beans and pears alternately stack on top of each other. Garnish with stalk ends set aside. Add remaining beetroot, pears and beans as a salad.

Herbal gnocchi on chanterelle cream

Ingredients (4 people)

300 g chanterelles, 800 g firming potatoes, salt, 500 g carrots, 2 garlic cloves, 3 tbsp vegan margarine, 250 ml vegetable broth, 1-2 tbsp agave syrup, pepper, 60 g silk tofu, 1/2 bunch chives, 1/4 cress, 1/2 bunch parsley, some stalks of chervil, 30 g + 2 tbsp. Flour, 40 g cornstarch, 2 shallots, 1 tbsp oil, cinnamon, 50 ml dry white wine, 150 ml oat drink, 1 / 2-1 tbsp light balsamic vinegar, Flour for the work surface

preparation

1. Wash mushrooms thoroughly, clean, drain in a sieve and let dry on a clean dishcloth. Peel and wash the potatoes, halve if necessary and cook with boiling salted water for 20-25 minutes.

2. Peel carrots and cut into 5 cm long pins. Peel garlic and press down with the palm of your hand. Heat margarine in a pot. Cover the carrots, garlic and 50 ml broth in it and simmer over low heat for about 15 minutes. 5-7 minutes before the end of the cooking time, remove the lid, add the agave syrup and lightly caramelize. Season with salt and pepper. Keep carrots warm.

3. Meanwhile, pour the potatoes into a sieve, drain well, put back in the pot and leave to evaporate for about 5 minutes. Press potatoes through a potato press. Puree tofu. Wash herbs, shake dry. Peel leaves from chervil and parsley and finely chop. Cut the chives into small rolls. Cut cress from the bed. Add herbs, tofu and 1 teaspoon salt to the potatoes. Add 30 g of flour and starch and knead with your hands to a smooth dough. Form the dough on a well-floured work surface into 4 rolls and cut into 2 cm pieces. Roll in shape with your hands and press in grooves with a fork from both sides.

4. Peel the shallots, cut in half and cut into rings. Heat oil in a large pan. Sauté the shallots for about 2 minutes. Add mushrooms and fry for 3-4 minutes. Dust with 2 tablespoons flour and cinnamon, briefly sauté. Pour in wine, 200 ml broth and oat drink, bring to the boil and simmer for 5-7 minutes. Season with salt, pepper, vinegar and agave syrup.

5. Cook gnocchi in a large, wide pot in boiling salted water for about 5 minutes. Drain well in a colander, serve with chanterelles and carrots on plates. Garnish with chervil at will.

Eggplant piccata with potato and rocket stew

Ingredients (4 people)

2 eggplants, 100 g smoked tofu, 5 tablespoons oil, 800 g predominantly firming potatoes, salt, 10 stems thyme, 3 sprigs of rosemary, 100 g + 3 tablespoons flour, 250 ml oat drink, 1 teaspoon baking powder, 60 g rocket salad, 50 g vegan margarine, grated nutmeg, 1 - 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, pepper, 2 tablespoons olive oil

preparation

1. Wash eggplants, clean and cut into 1 cm thick slices. Cut a bag into the eggplant slices horizontally. Cut the tofu into thin slices. Heat 1 tbsp oil in a pan. Fry the tofu slices in a golden brown on both sides for approx. 2 minutes, remove and drain on kitchen paper. Allow to cool slightly. Put 1 tofu slice into the eggplant pockets.

2. Peel potatoes, wash and cut into pieces. Cover the potatoes and cook in a little salted water for about 20 minutes.

3. Wash the thyme and rosemary for the batter, shake dry. Strip leaves and needles and chop. Add 100 g flour, 50 ml oat drink, 75 ml cold water, 1/2 tsp salt, baking powder, thyme and rosemary to a smooth dough. Put 3 tablespoons of flour in a plate. Roll the aubergine slices first one after the other into flour, then pull them through the baking batter. Portionwise heat 4 tablespoons of oil in a pan. Bake the aubergine slices, turning for 6-8 minutes.

4. Wash the rag, drain. Cut 50 g of rocket into pieces. Heat 200 ml of oat drink and margarine. Drain the potatoes, add the hot milk mixture and the rocket and stomp everything roughly. Season with salt, nutmeg and lemon juice.

5. Mix vinegar, salt and pepper. Emphasize olive oil drop by drop. Mix the remaining roast with the vinaigrette. Arrange 2 aubergine piccatas with potatoes and ravioli on plates.

Grilled aubergines with garlic, herbs and pomegranate seeds

Ingredients (4 people)

2 garlic cloves, 1 organic lemon, 2 eggplants (about 500 g), salt, pepper, 2-3 tablespoons olive oil, 1/2 pomegranate, 1/4 bunch of mint, 1/2 bunch of parsley, baking paper

preparation

1. Peel the garlic and cut into fine pieces. Wash the lemon hot, rub dry and shave off the skin thinly. Clean eggplants, wash and cut thinly into slices lengthwise.

2. Distribute eggplant slices on a baking sheet lined with baking paper. Spread garlic and lemon peel over the eggplant slices. Season with salt and pepper and drizzle with olive oil. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 30-40 minutes.

3. Knock out the pomegranate seeds with the spoon. Wash mint and parsley, shake dry and peel off leaves. Parsley leaves, except for something to garnish, cut small. Serve aubergine slices on plates. Sprinkle with pomegranate seeds, mint and parsley and serve.

Pumpkin cream soup with pumpkin seed mint pesto

Ingredients (4 people)

400 g hokkaido pumpkin, 1 onion, 1 clove of garlic, 5 tablespoons sunflower oil, 1 teaspoon curry paste, 100 ml apple juice, 1 teaspoon instant vegetable stock, 40 g pumpkin seeds, 4 stalks peppermint, salt, pepper, 2 carrots, 1 teaspoon sugar, 1 tin ( 165 ml) coconut milk

preparation

1. Thoroughly wash the pumpkin, clean it, cut it in half, remove the seeds and dice the pulp. Peel and dice the onion and garlic.

2. Heat 2 tablespoons of oil. Curry paste, onion, garlic and pumpkin, except for something as a deposit, simmer briefly in the wall. Deglaze with 400 ml of water and juice. Season with broth. Bring to a boil and cook in a closed pot for about 15 minutes.

3. Meanwhile, pumpkin seeds in a pan to roast under turns. Wash the mint, shake it dry, pluck the leaves from the stems and chop. Chop pumpkin seeds. Mint, pumpkin seeds and 2 tablespoons oil stir. Season with salt and pepper.

4. Peel carrot, clean and dice finely. Finely chop the remaining squash. Heat 1 tbsp of oil and steam the diced vegetables for about 5 minutes. Puree the soup, season with salt and sugar. Pour coconut milk into the soup and arrange, distribute the diced vegetables and pesto into the plates.

Lentil and beetroot salad with pomegranate and parsnip chips

Ingredients (4 people)

150 g Belugal lentils, 200 g parsnips, 1 liter + 2 tbsp sunflower oil, 200 g pickled beetroot balls, 2 red onions, 4 tbsp balsamic vinegar, salt, sumac, fenugreek, 1/2 pomegranate, 1 pot of cilantro

preparation

1. Soak the lenses in plenty of water overnight.

2. Peel and clean the parsnips and slice lengthwise into thin slices. Heat 1 liter of oil to approx. 150 ° C and fry the parsnips until crispy for approx. 8 minutes. Cut beetroot into slices. Peel onions and cut into slices.

3. Pour the lentils into a sieve and drain briefly. Heat 2 tablespoons of oil and sauté the lentils for about 5 minutes. Deglaze with vinegar and season with salt, sumac and fenugreek.

4. Remove the pomegranate seeds from the shell. Wash cilantro, shake dry, flake, chop until garnish. Add beetroot, pomegranate seeds and coriander to the lentils and season with vinegar and salt. Serve with parsnip chips and garnish with coriander.

Savoy cabbage rolls with vegetable rice filling

Ingredients (4 people)

2 onions, 1 garlic clove, 6 tablespoons olive oil, 1 tin (425 ml) chopped tomatoes, salt, pepper, 1 tbsp sugar, 1 tbsp balsamic vinegar, 1 carrot, 1 red pepper, 250 g red rice, 500 ml vegetable broth, 1 Head kale, 500 g oyster mushrooms, kitchen yarn

preparation

1. For the sauce peel 1 onion and garlic and finely dice. Heat 2 tablespoons of oil, sauté onions and garlic cubes. Deglaze with tomatoes, bring to a boil and simmer for about 10 minutes. Season with salt, pepper, sugar and vinegar.

2. Peel carrot. Clean and wash the peppers. Peel 1 onion. Finely chop prepared vegetables. Heat 1 tbsp of oil in a saucepan and sauté the cube and rice. Deglaze with broth, bring to a boil and cook in a closed pot for about 20 minutes.

3. Clean the savoy cabbage, remove 4 large leaves from the stalk, wash, cut the leaf trimmings flat and cook in boiling salted water for about 3 minutes. Remove and immediately scald in cold water. Use the rest of the cabbage elsewhere.

4. Clean mushrooms. Distribute about 4 tablespoons of rice on the cabbage leaves and wrap them into rolls. Tie with kitchen yarn. Keep the remaining rice warm. Heat 1 tbsp of oil in a large pan and sauté the roulades for about 4 minutes. Remove, keep warm, add 2 tablespoons of oil to the hot pan and fry the mushrooms in them for about 5 minutes, turning them over. Season with salt and pepper. Arrange sauce, mushrooms and roulades on plates.

Macadamia brownie with maple syrup

Ingredients (4 people)

200 g frozen raspberries, 6 Thai basil stalks, 1 organic lemon, 230 g palm sugar, 175 g flour, 50 g cocoa powder, 2 teaspoons baking powder, 300 ml rice milk, 75 g sunflower oil, 100 g salted, roasted macadamia nut kernels, oil and flour for the form

preparation

1. Lightly rasp the raspberries at room temperature. Wash basil, shake dry. Leaves, except for something to garnish, pluck from the stems and finely chop. Wash the lemon hot, rub dry and shave off the skin thinly. Puree raspberries and 80 g of sugar with the blender. Stir in the lemon zest and basil. Put ice in a bowl and freeze for at least 4 hours.

2. Mix flour, cocoa powder and baking powder. Add 150 g sugar, rice drink and oil and stir with the whisk of the hand mixer to a smooth dough. Stir in nuts, except for 2 pieces, briefly. Pour the dough into an oiled square flour pan (17 x 17 cm) spread with flour.

3. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Remove and allow to cool in the mold. Cut the cake into approx. 18 pieces. Chop the remaining nuts. Form ice into balls. Make 1 piece of cake and 1 scoop of ice cream. Sprinkle with nuts and decorate basil. Use the rest of the cake otherwise.

Cherry brownies from the plate

Ingredients (56 pieces)

1 glass (720 ml) cherries, 200 g vegan bittersweet chocolate, 600 g flour, 250 g sugar, 100 g cocoa powder, 2 sachets vanillin sugar, 2 teaspoons soda, 2 teaspoons baking powder, 250 ml soy drink, 250 ml sunflower oil, 250 ml maple syrup, cocoa for dusting, grease for the baking tray

preparation

1. Pour cherries into a colander and catch the juice. Chop chocolates small. Mix flour, sugar, cocoa, vanillin sugar, baking soda and baking soda. Mix soy drink, oil, syrup and 200 ml of cherry juice. Stir liquids with the whisk of the hand mixer under the flour mixture. Stir in cherries and chocolate.

2. Put dough on a greased baking sheet, smooth it out and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes. Remove and allow to cool on the plate. Cut the cake lengthwise into 7 equal strips and the width into 8 equal strips. Dust with cocoa. It tastes of whipped vegan cream.

Vegan Apple Cinnamon Marzipan Muffins

Ingredients (12 pieces)

4 tbsp meh, 1 tbsp sugar, 3 tbsp hearty oatmeal, 120 g margarine, 2 apples (125 g each), 1 tsp lemon juice, 1 vanilla pod, 200 g marzipan raw material, 100 g maple syrup, 200 g wholemeal spelled flour, 1 teaspoon ground cinnamon, 2 tablespoons (30 g) applesauce, 1 teaspoon (5 g) baking soda, 2 teaspoons (10 g) baking powder, salt, 150 ml almond drink (vegan), 12 muffin paper baking cups

preparation

1. For the crumble, knead flour, sugar, oatmeal, 1 tablespoon of water and 50 g of margarine first with the dough hook of the hand mixer, then sprinkle with your hands. Refrigerate.

2. Peel apples and grate. Stir in the lemon juice. Slice the vanilla pod lengthwise. Scrape out Mark. Grate marzipan in a large mixing bowl. Maple syrup, spelled flour, 70g margarine, cinnamon, vanilla pulp, applesauce, baking soda, baking soda, add a pinch of salt and almond milk. Mix with the whisk of the hand mixer. Add grated apples. Place in each trough of a muffin tray (12 troughs) paper baking cups and fill evenly with dough. Distribute the sprinkles on the dough. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Allow to cool on a wire rack.

Vegan Strawberry Cheesecake

Ingredients (12 pieces)

240 g cashew nuts, 100 g soft apricots, 120 g coconut fat, 200 g strawberries, 2 tbsp agave syrup, strawberries to decorate, baking paper

preparation

1. Roast cashews in a frying pan until golden brown. Allow to cool on a flat plate. Finely grind 100 g in a universal shredder. Finely chop the apricots. Melt 40 g of coconut oil in a saucepan. Knead apricots, ground cashews, 1 teaspoon of water and melted coconut oil. Lay out a springform pan (about 18 cm Ø) with baking paper. Spread the apricot mixture evenly on the bottom of the mold and press firmly. Approximately Refrigerate for 30 minutes.

2. Wash the strawberries, pat dry, clean and cut into pieces. Chop 1 tablespoon of cashews and set aside for decorating. Melt remaining coconut oil in a saucepan. Puree the strawberries, remaining cashews, 3 tablespoons water, coconut fat and agave syrup with the cutting stick. Distribute the cream evenly on the apricot cashew soil. Approximately 2 hours in the fridge. Decorate cake with chopped cashew nuts and strawberries.

Sweet coconut milk rice

Ingredients (1 person)

50 ml coconut milk, 40 g parboiled rice, 15 g sugar, 1 organic lime, 1 mango, 5 g pistachio nuts

preparation

1. Bring 200 ml of water and coconut milk to a boil. Add rice and simmer over low heat for about 10 minutes. Remove from heat and stir in sugar.

2. Meanwhile wash lime hot, rub dry and shave the peel of 1/2 lime thinly. Halve lime and squeeze 1/2 lime. Cut mango from the stone. Peel the pulp of 1/2 mango (otherwise use the remaining mango). Cut 3/4 of the pulp into small cubes. Puree remaining mango and lime juice. Mix mango cubes, puree and lime peel. Chop pistachios. Put coconut rice in a bowl. Pour some mango compote into serving the remaining mango compote. Sprinkle with pistachios.

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