Recipes
Recipes
This is the place where the Vegan Society’s committee shares their favorite recipes, which you can prepare at home.
Time:
25 minutes of working time + 90 minutes of rest time + 40 minutes of baking time
Ingredients:
- 350 g spelt flour (type 630)
- 85 g cane sugar
- 50 g ground almonds
- 1 pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 85 ml oat drink
- 70 g margarine
- 1 packet of dry yeast (7 g)
- 40 g of dried apricots
- 50 g candied ginger
- 20 g dried cranberries or raisins
- The peel of an untreated organic lemon
- 2 tbsp coconut yoghurt
- 4-5 tablespoons of powdered sugar for sprinkling
Preparation:
- Mix the spelt flour, cane sugar, ground almonds, a pinch of salt, cinnamon and cardamom in a bowl.
- Heat the oat drink and melt 70 g margarine in it. Dig a well in the middle of the flour, pour the warm vegetable drink with the dissolved margarine into it and stir in a packet of dry yeast. Wait a few minutes for small bubbles to form.
- Finely chop the dried fruits (used here: apricots, candied ginger and cranberries/raisins). Slice off the lemon zest. Add the dried fruit, lemon zest and coconut yoghurt to the dough and quickly knead an even dough on a lightly floured work surface. Then let the dough rise in a warm place for around 60 minutes.
- After about an hour, knead the slightly risen dough (it does not rise as strongly as a pizza dough), roll out into an oval and fold in lengthways so that the typical stollen shape is created.
- Place the pre-formed Stollen on a baking sheet lined with baking paper and cover again for at least 30-40 minutes in a warm place.
- Preheat the oven to 175 °C top and bottom heat. Bake the stollen in the preheated oven for about 40 minutes. Make sure to cover the stollen with baking paper. Important: A stollen has to bake very slowly and carefully.
- Sprinkle heavily with powdered sugar.
Ingredients for the pesto:
- 2x kales
- Basil
- 2x lemons (juice and zest)
- 50-60g of pine nuts and/or pistachios
- 50-60g of cashew nuts
- Nutritional yeast
- A garlic clove (optional)
- 10ts extra virgin olive oil
Ingredients for the “spaghetti”
- Spaghetti squash
Preparation
The Pesto:
- Take the leaves of 2 nice kales and boil them for 2-4min in boiling water.
- You can add a little bit of sodium bicarbonate to the water in order to keep the deep green colour of the kale.
- As soon as the kale leaves soften, put them directly in cold water.
- Soak them when cold by pressing them to extract the water.
- Add all the ingredients into a blender: the soaked kale, the pine nuts, the cashews, the nutritional yeast, the olive oil, the basil, the garlic clove (if wanted), the salt and pepper (quantity depends on your preference).
- Blend until very smooth. You can add a bit of kale water, lemon juice and/or olive oil if the mixture is too dry.
The Spaghetti:
- Preheat the oven to 200 degrees Celcius.
- Take a spaghetti squash and cut it into two halves. Remove the seeds (you can grill them if you like them as an appetizer).
- Salt the inside of the cleaned halves a bit and place them skin-up onto a plate.
- Drill some holes through the skin to let the steam get out.
- Bake it for 30-40min depending on the size of your squash. The rule is less is more if you want to have them “al dente”.
- After baking, use a fork in order to peel the inside of the squash. That way spaghettis will form.
- Place the spaghetti into a pan and add your fresh pesto.
- Cook some more if necessary and serve with grilled pistachios and some more pine nuts. Enjoy!
This is a basic recipe, which lets your baking creativity roam free and which may inspire you to try out some variations!
Ingredients: for the basic dough
- 250 g spelt flour
- 250 ml of plant based milk
- 40 g. raw cane sugar
- 5 tbsp. canola or sunflower oil
- 1 pck. baking powder
- Grease for the cake mould
Preparation
- Mix these 5 ingredients together in a food processor or with a large spoon.
- Pour the mix into a greased sheet pan and bake it in a preheated oven at 180 degrees for about 25 minutes.
- Let it cool briefly and take it out of the cake mould.
This basic dough can be spiced up according to taste. You can mix in for example:
- Plants such as elderflower, lemon verbena, lavender flowers….
- Cinnamon
- Vanilla
- Liqueurs like Amaretto, Rum,…
- Chopped hazelnuts or almonds
- 10 percent of the flour can be replaced by hemp flour, chia flour or others
- Syrup of flowers (elderberry, rose, violet…)
The topping:
Variation 1
Ingredients
- 1 pck pudding powder
- 1 tbsp. agave syrup
- 450 ml. plant based milk
- Strawberries (or other fruits like raspberries, blueberries, or a mixture of several)
- Dark chocolate (or chopped almonds, hemp seeds peeled…)
Preparation
- For the pudding, mix the 3 ingredients with the help of a whisk and then boil it. Then the pudding will take on the desired consistency.
- Now spread it evenly on the cooled cake.
- Spread the fruit evenly over the pudding.
- Melt the chocolate in a water bath and pour it over the fruit.
Variation 2
Ingredients
- 1 pck. whipped cream (Alpro, Schlagfix, Soyatoo…)
- 2 tbsp. cream stabilizer
- 500 g. strawberries (or other berries)
- 1 tsp. carob bean gum
- 2 handfuls of rose petals or other edible flowers (unsprayed)
Preparation
- Whip the cream until stiff, letting the cream stabilizer do its work.
- Puree the berries with a hand blender. Fold half of them into the cream.
- Add the locust bean gum to the rest and mix in. It makes the consistency a little firmer.
- Spread the berry cream on the baked, cooled base dough. Now you can spread the fruit on top for a more substantial cake.
- Then add the berry puree and decorate it with flowers.
- You may spice it up with some chocolate chips or chopped almonds.
Be inspired by the diversity of the plant world and try it out. Enjoy!
Lentils are rich in fibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. Pomegranate seeds add beautiful colour, texture and bright juicy pops of flavour to the dish as well as many nutrients and antioxidants.
Ingredients:
- 3 cups cooked lentils (black caviar or French green)
- 1 cup pomegranate seeds
- 1 cup chopped cilantro
- 1 finely diced apple
- ½ cup finely diced red onion
- ⅓ cup olive oil
- 1 lime, zest and juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon salt
Preparation:
Mix all the ingredients in a medium bowl and you are done!
This is one of the simplest and yet very tasty recipes you can make in spring or summer. You can adjust this recipe very easily depending on your taste and mood.
Ingredients: Depending on your taste and preference
Spring Rolls:
- 6 rice paper sheets
- 1 bell pepper
- 2 carrots
- 1 avocado
- ¼ Red cabbage
- Some bean sprouts
- ½ package of glass noodles
- 1 mango
- 1 cucumber
- Some lettuce
- Some mint leaves
- 1 package of tofu
- Some soy sauce
- 1 spoon of sesame seeds
For the sauce:
- ¼ cup of peanut butter (unsweetened)
- 1 tsp tamari soy sauce
- 1 garlic clove
- ¾ sp. of warm water
- Optional: ¼ tsp. Sriracha sauce
Preparation:
Sauce:
To make the sauce, simply combine all ingredients briefly in a blender and season to taste
Spring Rolls:
- Cut the tofu into thin strips and pan fry for about 4 minutes with a little soy sauce until brown and crispy. Then add the sesame seeds and fry for 1 minute longer.
- Boil the glass noodles briefly (see package).
- Cut the vegetables and mango into long thin strips.
- Remove the rice paper from the package. Pour warm water into a low bowl and briefly pull the rice paper through the water to soften it (see package for more information). You can’t let it soak too long or you won’t be able to roll it afterwards.
- Then place the rice paper on a plate and fill it with the tofu, the glass noodles and vegetables of choice.
- To close the spring rolls, it is best to fold the top side inward over the ingredients, then the right and left sides. After that, you can roll the whole thing.
- Now you can dip the rolls in the sauce and enjoy 🙂
Ingredients:
- 100 dandelion flowers (collect on a dry day)
- 1 litre of water
- 1 kg of sugar
Preparation:
- Check the dandelion flowers for dirt and insects. Do not wash them off with water. Otherwise, the pollen will be removed. Only use the yellow flowers of the dandelion, the stem and everything that gives off milk must be removed.
- Add 1 litre of water and cook for 30 minutes.
- Then leave it covered for 2 days. After that, strain the flowers and add the sugar.
- Warm-up slowly until the syrup boils. Cook over low heat until the mixture has a honey-like consistency and colour. The process takes around 2 hours.
- Stir and test regularly. Keep in mind that the honey will thicken as it cools.
- Then fill it into sterilized jars.
Bami Goreng – Indonesian noodles with soy mince and vegetables
Bami Goreng – a classic dish from the Indonesian kitchen in a vegan version. This recipe is fast and easy to prepare. Only the soy mince should be marinated – but if this is too much work for you, it can also be omitted. In that case, you should add more vegetables. If you marinate the soy mince the night before or in the morning, it is not much work and the preparation of the vegan Bami Goreng will be very quick.
Ingredients: 2-3 portions
- 1 package Mie noodles
- 50 gr. dry soy mince (medium size pieces)
- 1 cube vegetable broth
- 1 yellow bell pepper
- 1 half zucchini
- 2 carrots
- 100 gr. of mushrooms (shiitake mushrooms or others)
- 50 gr. sugar snaps
- 1 chilli
- soy sprouts (optional)
- fresh coriander
- fresh Thai basil (optional)
- juice of half a lemon
- 4 spring onions
- soy sauce
- peanut oil
- sunflower oil
- 3 tablespoons sugar
- chilli sauce
- 2 ts peanut butter
- 1 ts tomato paste
- turmeric powder
- chilli powder
- salt
Preparation:
Soy marinade:
- Boil the soy meat/mince according to the packaging instructions together with a cube of vegetable broth until soft.
- Drain the soy mince and squeeze out the water very well
- Add peanut butter, tomato paste, some chilli sauce and some splashes of soy sauce to the bowl
- Add about 2 tbs of sunflower oil and 2 tbs of peanut oil and mix well until combined
- Add 1 sliced spring onion and a tbs of lemon juice
- Add the soy mince to the bowl and stir well
- Marinate the soy mince with some freshly chopped herbs (e.g. coriander) in the seasoning sauce for at least 2 hours
Bami Goreng:
- Cook the Mie noodles according to the packaging instructions
- Wash the vegetables (bell peppers, carrots, spring onions, chilli peppers, zucchini and sugar snaps) well and cut them into fine strips
- Clean the mushrooms and cut them into fine strips
- Heat some peanut oil in two frying pans
- In the first pan, fry the cooked and drained Mie noodles briefly until crispy and set aside
- In the second pan, fry the marinated soy meat pieces together with the marinade.
- When the soy meat/mince has a nice crust, gradually add the vegetables and mushrooms and let them cook.
- Make a marinade with about 5 tbsp of soy sauce, 2 tbsp of chilli sauce, 3 tbsp of sugar and 1 tbsp of freshly squeezed lemon juice.
- When the vegetables are still firm to the bite, add the noodles to the pan
- Season with salt, a little chilli powder and turmeric and mix well; optionally also carefully fold in the soy sprouts
- Finally, pour the marinade over the Bami Goreng and mix everything together once more and let it reduce if necessary – taste again and season if necessary
- To serve, sprinkle some freshly chopped coriander over the vegan Bami Goreng.
Stromboli
This type of bread is said to have been invented by Italian immigrants in the USA in the 1950s. In the name, you can see the connection with the Italian island with the volcano of the same name. Apart from the resting time of the yeast dough, it is a very quick and easy to prepare recipe. Ideal companion at parties, barbecues or when visiting dear people. Of course, you can vary the filling to your liking, e.g. with tomatoes, arugula, spinach, vegan feta, fresh wild herbs, etc.
Ingredients:
Dough:
- 500g flour
- 2,25 tsp dry yeast
- 2 tsp. sea salt
- 3 tbsp. olive oil
- 350 ml lukewarm water
Filling:
- 1 package vegan cold cuts
- 1 package vegan grated cheese
- 25g fresh basil
- 2 red peppers cut into strips
Preparation:
- Mix flour, yeast and 1,5 tsp. salt in a bowl. Add oil and water and mix until a smooth dough is formed, which should not be sticky. If it is, add a little bit of flour.
- Knead the dough for 10 minutes on the work surface or with the help of a food processor and then leave it covered in a warm place for an hour until the dough has doubled in volume.
- Knead again for 2-3 minutes and let rise again, covered for another 10 minutes.
- Then roll out the dough to 40×25 cm rectangular to one cm.
- Preheat the oven to 200 degrees Celsius. Cover the dough evenly with the filling and season if necessary.
- Cover a baking tray with baking paper. Roll the covered dough tightly and fold in the ends. Place the roll, seam side down, on the baking sheet and let it rise, covered, for another 10 minutes.
- Prick the roll several times with a wooden skewer, brush with oil and sprinkle with the first salt. Bake the bread for 30-35 minutes until firm and golden brown. Leave to cool slightly on a cooling rack and then serve lukewarm or cold.
Ingredients:
- 6 potatoes
- 4 carrots
- 4 pickled cucumbers
- 200g green peas from the can
- 300g seitan
- 1 onion
- 250 ml vegan mayo
Preparation:
- Cook the potatoes and the carrots for 25 minutes.
- Peel and dice them.
- Dice the cucumbers and the seitan.
- Fry the onion in a lot of oil and add the seitan.
- Put all the ingredients in a bowl add the vegan mayo.
- Season with salt and pepper.
- Don’t forget the vegan vodka shot
Stroganora
Bœuf Stroganoff (French spelling Stroganov, Russian бефстроганов) is first recorded in a Russian cookbook in 1871 – while Buddhist monks have been using seitan for their vegan lifestyle for a thousand years. Why not even try both together?
Ingredients:
- Oil (e.g. Alba oil or another oil with buttery taste)
- 400 g mushrooms (in slices)
- 2 packs seitan (thinly sliced)
- 1 large onion (cut into strips)
- 150 ml vegetable broth
- 250 ml plant cream
- Pepper
- Salt
- 1 tbs corn starch (if required)
- Chives
Preparation:
- Heat oil in a pan and fry the mushrooms.
- Put the fried mushrooms aside.
- Heat oil in a second pan and fry the seitan strips vigorously.
- Remove the seitan strips from the pan and fry the onion in the remaining oil.
- Place the mushrooms and the seitan with the onion in the pan.
- Add the vegetable stock and let it boil gently.
- Stir in the (oat) cream and season to taste with salt and pepper.
- Thicken the mixture with starch if necessary.
- Simmer everything at low temperature for 10 minutes until the sauce has a creamy consistency.
- Serve with potatoes, pasta or rice and sprinkle with chives rolls.
We have bought the seitan for this recipe in an Asian store in Luxembourg city. The seitan is also called "fried gluten". Nowadays, more and more big supermarkets also sell seitan.
Flatbread
Perfect to enjoy with some hummus or dips, or with a warm curry. Who would have thought making your own bread could be so easy?
Ingredients: for 4 pieces of bread
- 150 gr all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 75 ml of water
- 2 tablespoons vegan unsweetened yoghurt
Preparation:
- Mix the flour, the baking powder and the salt in a bowl.
- Add the water and the yoghurt. Then mix everything to combine.
- On a floured board, knead a handful of dough until it becomes a big ball.
- Heat a pan to medium heat with some oil.
- Divide the dough ball in 4 and flatten each ball with your hand.
- Put the flatbread in the pan and cook it on both sides until slightly golden. Eat warm.
Pizza Pinwheels
A tiny adorable snack, that is quickly prepared and will be a pleasure for your lovely friends
Ingredients:
- Puff pastry
- Tomato sauce
- Grated ”cheese”
- Spices and herbs
Preparation:
- Preheat the oven (as recommended on the product packaging).
- Roll out the puff pastry and spread the sauce thinly over it. Sprinkle the “cheese” and the spices on top.
- Roll up the puff pastry, cut it into 2cm thin slices and place them with a little distance between each other on a piece of baking paper.
- Bake them until golden brown.
The filling can be varied such as plant-based sour cream, tofu, vegan cold cuts, fresh wild herbs, pesto… Be creative 🙂
summer smoothie trio
To deal with the extreme heatwave this month, we decided give you some refreshing summer smoothie recipes.
They are very easy to make and take very little time.
ingredients:
Blueberry Delight Smoothie
- Ingredients: blueberries, soy (or almond) milk, 1-2 ts almond butter, 1 fresh or frozen banana
Watermelon Strawberry Smoothie
- Ingredients: fresh watermelon, strawberries (or raspberries), 3-4 leaves of fresh mint, 1 tsp lime or lemon
Vitamin C Explosion Smoothie
- Ingredients: canned peaches, 1-2 bananas, pineapple (or mango) and a bit of water
Preparation:
Blend all the ingredients together in a high-speed blender and that’s basically it. You can decorate the Smoothie with a piece of the fruit that you used, to make it look nicer. Feel free to use frozen ingredients, which will make the smoothie even more refreshing.
If you use only frozen ingredients, add some water to the blender. The smoothie will turn out more like a slushie.
ingredients:
- Kale
- 3 ts oil
- Salt
- Pepper
- Optional: Chili
Preparation:
- Wash the kale and cut it in small pieces.
- Add 3 ts of oil, salt, pepper (& chilli).
- Spread the kale pieces on a baking pan.
- Bake for 7 minutes at 170°.
- Crispy appetite!
Pizza Pinwheels
A tiny adorable snack, that is quickly prepared and will be a pleasure for your lovely friends
Ingredients:
- Puff pastry
- Tomato sauce
- Grated ”cheese”
- Spices and herbs
Preparation:
- Preheat the oven (as recommended on the product packaging).
- Roll out the puff pastry and spread the sauce thinly over it. Sprinkle the “cheese” and the spices on top.
- Roll up the puff pastry, cut it into 2cm thin slices and place them with a little distance between each other on a piece of baking paper.
- Bake them until golden brown.
The filling can be varied such as plant-based sour cream, tofu, vegan cold cuts, fresh wild herbs, pesto… Be creative 🙂
summer smoothie trio
To deal with the extreme heatwave this month, we decided give you some refreshing summer smoothie recipes.
They are very easy to make and take very little time.
ingredients:
Blueberry Delight Smoothie
- Ingredients: blueberries, soy (or almond) milk, 1-2 ts almond butter, 1 fresh or frozen banana
Watermelon Strawberry Smoothie
- Ingredients: fresh watermelon, strawberries (or raspberries), 3-4 leaves of fresh mint, 1 tsp lime or lemon
Vitamin C Explosion Smoothie
- Ingredients: canned peaches, 1-2 bananas, pineapple (or mango) and a bit of water
Preparation:
Blend all the ingredients together in a high-speed blender and that’s basically it. You can decorate the Smoothie with a piece of the fruit that you used, to make it look nicer. Feel free to use frozen ingredients, which will make the smoothie even more refreshing.
If you use only frozen ingredients, add some water to the blender. The smoothie will turn out more like a slushie.
ingredients:
- Kale
- 3 ts oil
- Salt
- Pepper
- Optional: Chili
Preparation:
- Wash the kale and cut it in small pieces.
- Add 3 ts of oil, salt, pepper (& chilli).
- Spread the kale pieces on a baking pan.
- Bake for 7 minutes at 170°.
- Crispy appetite!
