Bean Stew
2 cans of white beans
1 can of kidney beans
3 small onions
4 cloves of garlic
4 tablespoons paprika powder
1 splash apple cider vinegar
1l vegetable soup
3 tablespoons tomato paste
3 teaspoons cumin
salt
pepper
chili powder (gochugaru)
roast diced onions until soft
add diced garlic
add tomato paste
add beans and roast for a minute
add seasonings and roast for a minute
add vinegar
add soup
let boil on low for 20 minutes
Paella
1 can of white beans (400g)
1 bunch of fresh green beans
1 small onion
1 bellpepper
3 cloves of garlic
500g water or soup
200g paella rice
1 lemon
2 teaspoons tomato paste
1.25g saffron
salt
pepper
oil
toast safron in a dry pan
add safron to the water and microwave it until lukewarm
heat oil in a pan
add beans and season them with salt and pepper
add roughly chopped beans and bell pepper
add tomatopaste and roast for a bit
add water with safran
add rice and stirr it in
let it boil on low heat until the rice has absorbed all the liquid
and a crust has formed at the bottm. DONT STIRR IT ANYMORE
let it rest for 15 minutes before serving
This recipe was very much inspired by Adam Ragusea,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://www.youtube.com/watch?v=WfYjmrH9gSw
Black Beans
500g black beans
1 onion
1 bell pepper
2-3 teaspoons cumin
2-3 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons rice vinegar
2 teaspoons sugar
salt
pepper
oliveoil
water
Soak the beans the night before
Dice the onion and bellpepper
roast in a pan with some oil until soft
add the beans with enough fresh water to cover everything
Add all seasonings except for the salt
boil it on low for two hours until the beans are soft
salt to taste
let it rest for 15 minutes before serving
serve with brown rice and pickled onions
This recipe was very much inspired by Adam Ragusea,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://www.youtube.com/watch?v=xnhTVwNMeFI&list=PL9eNOgJfQKVkyE4ZEHCGv_tjkDIMG7qK1
Mushroom gulasch
2 bell peppers
2 onions
2 cloves of garlic
500g mushrooms
200ml vegetable soup
200ml vegan cream
1 tablespoon oil
salt
pepper
1 tablespoon tomatopaste
paprika powder
lemon juice
parsley
wash the mushrooms, cut them into small slices and salt them
Add them to a pan on medium heat and let the water evaporate
Take the mushrooms out of the pan and put them aside
Dice onions, garlic and bell peppers
Add onions and garlic to a pan and roast until soft
Add paprika and mushrooms
add tomatopaste
add soup
cover with a lid and let it cook for 15 minutes
Add cream, lemon juice and seasonings
serve with spaetzle
This recipe was very much inspired by a recipe online,
but a few steps were simplyfied and adjusted to my personal preferences
The recipe can be found here:
https://www.gutekueche.at/pilzgulasch-rezept-32275
Chili sin Carne
500g onions
500g soy granulate
oil
1 teaspoon paprika powder
2 bellpeppers
one can of tomatoes (400g)
2 tablespoons of tomatopaste
6 cloves of garlic
2 stock cubes
0.25 teaspoons of cumin
1 teaspoon chili powder
2 cans of kidbey beans (800g)
1 small can of corn
pepper
parsley
Dice onion and garlic and cook until soft
add beef and roast until brown
add paprika powder and roast for a few seconds
Add tomato paste and roast for a few seconds
Add tomatoes, diced bell peppers, stock cubes, and seasonings
Add corn and cook for 10 minutes
Add beans and cook for 10 minutes
Season to taste
Noodles with mushroom sauce
300g pasta flour
9 tablespoons aquafaba
salt
1 Tablespoon olive oil
300g mushrooms
200ml vegan cream
1 tablespoon vegan sour cream
4 teaspoons nutritional yeast
1 tablespoon dark soy sauce
Mix flour, aquafaba, salt and olive oil
knead until a solid dough forms
wrap in foil and put into the fridge
put it through a noodle machine and cook your noodles
Wash mushrooms and cut them into small slices
Add to a pan with salt and let the water evaporate
Add cream and sour cream
Add nutritional yeast and soy sauce
Put the noodles into the sauce and serve
Sweet and sour tofu
1 package of tofu
2 tablespoons of cornstarch
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons cornstarch and 2 tablespoons water
2 tablespoons vegetable oil
2 cloves of garlic
1 teaspoon gochugaru
80g rice vinegar
120g water
120g maple sirup
2 tablespoons tomato paste
2 tablespoons soy sauce
1 pinch of salt
1 brokkoli
Press the tofu and cut it into cubes
Add cornstarch and vegetable oil and soy sauce to the tofu
bake the tofu until golden brown (15-20 minutes at 200°C)
In the meantime mix all liquid ingridients
dice the garlic and put it into a pan with oil
roast for 30 seconds
add gochugaru and roast for 30 seconds
add tomato paste and roast for 30 seconds
add liquids an bring to a boil
mix cornstarch and 2 tablespoons of water
add the cornstarch slurry to the pan while stirring constantly
When it has thickend add the tofu
Cut the brokkoli into florets and roast them in a pan with oil and salt
Serve the tofu and brokkoli over rice with sesame seeds
This recipe was very much inspired by a recipe online,
but a few steps were simplyfied and adjusted to my personal preferences
The recipe can be found here:
https://www.hotforfoodblog.com/recipes/2015/9/8/crispy-sweet-sour-tofu/
Lentil tacos
200g Lentils
1 onion
1 bell pepper
1 small can corn
1 tablespoon taco seasoning
vegan sour cream
1 lime
tacco shells, tortillias,…
wash lentils and cook until soft
dice onion and bell pepper and roast in oil until soft
add corn and lentils
add taco seasoning
mix vegan sour cream with the juice of the lime
Fill tacco shells or tortillias or whatever with lenitls and serve with sour cream and cilantro
This recipe was very much inspired by Adam Ragusea,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://www.youtube.com/watch?v=RbDmrCloQK4
https://zakruti.com/food/aragusea/video-1750
Lentil curry
200g lentils
2 tablespoons curry paste (or how much you can handle)
500g vegetable stock
1 can crushed tomatoes
1 can coconut milk or vegan cream (vegan cream is less sweet)
juice of half a lemon
cilantro
Roast curry paste in oil
Add vegetable stock
Add lentils and tomato paste
boil for 20 to 25 minutes
add coconut milk or vegan cream
cook for 5 to 10 minutes
Add lemon juice and cilantro
This recipe was very much inspired by rainbowplantlife,
but a few steps were simplyfied and adjusted to my personal preferences
Her recipe can be found here:
https://rainbowplantlife.com/vegan-red-lentil-curry/
Chickpea Curry
5 tablespoons vegetable oil
2 large onions
1 can of chickpeas (400g)
1 tablespoon curry paste
1 tablespoon tomato paste
500g vegetable stock
1 can coconut milk
1 head broccoli
1 eggplant
Cilantro
Chop the broccoli and eggplant and roast in the oven at 200°C for 30 min
meanwhile roughly chop the onions
fry in vegetable oil until caramelized (about 10 minutes)
add curry paste and fry for a bit
add tomato paste and fry for a bit
add vegetable stock and coconut milk
add chickpeas
cook for a few minutes
add roasted vegetables
garnish with cilantro
serve with rice and/or naan
Falafel made from chickpea flour
120g chickpea flour
a pinch of cumin
2 tablespoons fresh parsley
1 onion
3 cloves of garlic
0.5 teaspoons baking powder
1 teaspoon salt
150g water
1 tablespoon oliveoil
1 tablespoon lemon juice
dice onions and garlic
Mix chickpea flour, baking powder, parsley, cumin and salt in a bowl
heat water and slowly add it to the mixture
add oil and lemon juice and let it sit in the fridge for 15 minutes
form fallafel and deepfry
This recipe was very much inspired by a recipe online,
but a few steps were simplyfied and adjusted to my personal preferences
The recipe can be found here:
https://www.gutekueche.at/falafel-mit-kichererbsenmehl-rezept-25746
Sundubu Jjigae
450g vegetable stock
1 small onion
1 small zuccini
1 king oyster mushroom
1/2 jalapeno pepper
2 cloves of garlic
2 teaspoons sessame oil
2 teaspoons gochugaru
400g silken tofu
salt
2 spring onions
dice onions, zuccini, mushroom, garlic and jalapeno
roast onion in sesame oil
add zuccini, garlic and jalapeno
add gochugaru
Add vegetable stock
let it boil on low until the vegetables are soft
add silken tofu and break it into smaller pieces
season to taste with salt
garnish with spring onions
serve with rice
This recipe was very much inspired by cheaplazyvegan,
but a few steps were simplyfied and adjusted to my personal preferences
Her recipe can be found here:
https://www.thecheaplazyvegan.com/vegan-sundubu-jjigae/
Tofu-Spinach ravioli
250g Tofu
2 teaspoons nutritional yeast
1 teaspoon MSG
1 teaspoon garlic powder
1/2 teaspoon onion powder
salt
juice of one lemon
250g spinach
Add all ingredients except for spinach to a mixer
Mix and add water until it has a silky consitency
Add spinnach and mix it in
Fill your pasta
Add pasta to a ovensave dish and cover with tomatosauce
bake for 15-20 minutes
Spanakorizo
1 onion
1 clove of garlic
70g olive oil
salt
pepper
2 spring onions
20g dill
250g risotto rice
150g white wine
1 liter vegetable stock
1000g spinach
2 lemons
Dice onions and garlic and roast in a pan with 2 tablespoons of olive oil
season with salt and pepper
add the white part of the spring onions and the stemps of the dill
Add rice and roast for 2 minutes while stirring
add wine
add vegetable stock in small portions until the rice is cooked
add spinach and cook for 3 minutes
add lemon juice and take off of the heat
Add chopped spring onions
Add cest of the lemon and olive oil
This recipe was very much inspired by Akis Petretzikis,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://akispetretzikis.com/en/recipe/5261/spanakoryzo
vegan pesto
40g fresh basil
3 tablespoons pinenuts
3 large cloves of garlic
2 tablespoons lemon juice
5 tablespoons nutritional yeast
1 pinch of salt
3 tablespoons olive oil
3-6 tablespoons water
Put everything into a mixer and mix until smooth
Tantanmen Ramen
chili oil:
330g oil
1/2 spring onion
8 cloves of garlic
3 tablespoons gochugaru
add all ingredients but the gochugaru in a pan and heat until the garlic starts to brown
pour the hot oil over the gochugaru and let it cool down
Tare:
2 tablespoon spring onions
4 tablespoons tahini
1 tablespoon rice vinegar
2 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons chili oil
1 teaspoon MSG
Ramen noodels:
2 teaspoons baking powder
100g water
200g pasta flour
1 pinch of salt
bake the baking powder for one hour at 130°C
let it cool
Add baking powder to water
Mix flour, salt and water and knead for 5 minutes
let dough rest for 15 minutes wrapted in cling film
knead for 5 minutes
let rest one hour
run it through a pasta maker using the spaghetti setting
add cornstarch to prevent them sticking together
cook in saltwater for 1 minute
Mix the tare with vegetable stock until it reaches the desired consitency
add noodles and other desired toppings (roasted vegetables, silken tofu)
add some chili oil
This recipe was very much inspired by a redditor,
but a few steps were simplyfied and adjusted to my personal preferences
Their recipe can be found here:
https://www.reddit.com/r/VeganRamen/comments/f5xrqj/comment/fidbouk/?utm_medium=android_app&utm_source=share
Vegan „Chicken“ Potato Soup
1 tablespoon oil
1 small onion
2 cloves of garlic
1 large carrot
1 large potato
1.5l water
4 tablespoons nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 stock cube
100g soy curls
80g pasta
soak soy curls in hot vegetable soup
dice onion, garlic, carrot and potato
fry onions and garlic in oil until soft
add carrot and potato and fry for a bit
add water and bring to a boil
add nutritional yeast, garlic powder, onion powder, oregano and stock cubes
Add soy curles and pasta
boil on low until pasta is cooked through
This recipe was very much inspired by cheaplazyvegan,
but a few steps were simplyfied and adjusted to my personal preferences
Her recipe can be found here:
https://www.thecheaplazyvegan.com/low-calorie-recipes/
Lemon asparagus pasta
300g pasta
2 large lemons
olive oil
salt
1 teaspoon dijon mustard
2 shallots
4 cloves of garlic
1 teaspoon gochugaru
300g asparagus
60g roasted walnuts
3 tablespoons nutritional yeast
20g fresh herbs (basil, parsley,..)
optional olives and white beans
boil the pasta, keep some of the pasta water (about 120g)
chop asparagus into 3cm pieces and fry until soft in a pan with olive oil
Add diced onion and garlic and fry until soft
add white beans or not, you do you
roast walnuts in the oven at 200°C for 6 mintues
cest the lemon and press out the lemon juice
mix lemon juice with 60g olive oil, Dijon mustard and 1 teaspoon of salt
crush the roasted walnutts and mix them with nutritional yeast
add gochugaru to the pan and fry for 30 seconds
add pasta and lemon juice mixture
add nut mixture
Add some of the pasta water (about 120g) and stir it in on medium heat
Add herbs and olives
season to taste with salt and pepper
This recipe was very much inspired by rainbowplantlife,
but a few steps were simplyfied and adjusted to my personal preferences
Her recipe can be found here:
https://rainbowplantlife.com/creamy-lemon-asparagus-pasta/
Biang Biang noodles
300g pasta flour
2g salt
130g water
5g nutritional yeast
Mix flour, salt, nutritional yeast and water
knead for 10 minutes
let the dough rest for 5 minutes
knead for 5 minutes
let rest for 5 minutes
split dough into 6 parts and form rectangles
brush with oil and let rest in the fridge form 1 hour to 3 days
bring water to a boil, add some salt
bang the dough on the table while streching it
add it to the water and cook for 2 minutes
chili oil:
330g oil
1/2 spring onion
8 cloves of garlic
3 tablespoons gochugaru
add all ingredients but the gochugaru in a pan and heat until the garlic starts to brown
pour the hot oil over the gochugaru and let it cool down
vegetables (brokkoli, Pok Choi,…)
steam the vegetables
Mix the noodles with vegetables, chili oil and sesame oil
This recipe was very much inspired by Ethan Chlebowski,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://www.youtube.com/watch?v=UBxNd-E2sP0
Aglio e olio
250g spaghetti
7 cloves of garlic
10g parsely
120g olive oil
1 teaspoon gochugaru
1/2 lemon
Salt
Pepper
Boil the pasta in less water than you would normally use and don´t make it too salty, we want it starchy
save the pasta water
chop the garlic into thin slices and fry them in oliveoil
When the garlic starts to brown add gochugaru
Add some pasta water and mix until it emulsifies
Add the pasta and mix everything together
Add lemon juice and parsley
Misir Wot
2 red onions
2 white onions
6 cloves of garlic
2 teaspoons ginger
100ml vegetable oil
30g tomato paste
200ml water (you will have to add more later)
30g berbere
1 teaspoon salt
300g lentils
Mix onions, garlic and ginger in a mixer to a paste
fry the paste in oil for about 10 minutes
add tomato paste, water, berbere and salt and cook for 15 minutes
add lentils and cook with a lid for 20 minutes until the lentils are soft
if needed add more water
season to taste
serve with injera
This recipe was very much inspired by a recipe online,
but a few steps were simplyfied and adjusted to my personal preferences
The recipe can be found here:
https://www.thedailymeal.com/recipes/ethiopian-messer-wot
Buddhas Delight
3EL soy sauce
3 EL dark soy sauce
0.5 TL sugar
3 TL cornstarch
300 ml water
vegetables
rice
cook rice
fry vegetables in oil until soft
Mix together all sauce ingredients
add sauce to vegetables while mixing
Gyros Spice Mix
1 EL Oregano
1 EL Korrianderpowder
1 EL Paprika powder
1 TL Garlic Powder
1 TL Gochugaru
1 TL Cumin
1 TL Salt
Manuel Ganahl 