Vegan Main Dishes

Ingredients

• 2 400g cans white beans
• 1 400g can kidney beans
• 3 onions
• 4 cloves garlic
• 4 tbsp paprika powder
• 1 splash apple cider vinegar
• 1 liter vegetable stock
• 3 tbsp tomato paste
• 2 tsp cumin
• to taste salt
• to taste pepper
• to taste gochugaru

Steps

1. Roast diced onions until soft
2. Add diced garlic
3. Add tomato paste
4. Add beans and roast for a minute
5. Add seasonings and roast for a minute
6. Add vinegar
7. Add soup
8. Let boil on low for 20 minutes

Ingredients

• 1 400g can white beans
• 1 bunch fresh green beans
• 1 onion
• 1 bell pepper
• 3 cloves garlic
• 500 g water/soup
• 200 g paella rice
• 1 lemon
• 1.25 g saffron
• salt
• pepper
• oil

Steps

1. Toast safron in a dry pan
2. Add safron to the water and microwave it until lukewarm
3. Heat oil in a pan
4. Add beans and season them with salt and pepper
5. Add roughly chopped beans and bell pepper
6. Add tomatopaste and roast for a bit
7. Add water with saffron
8. Add rice and stir it in
9. Let it boil on low heat until the rice has absorbed all the liquid
10. And a crust has formed at the bottm. DONT STIRR IT ANYMORE
11. Let it rest for 15 minutes before serving

Ingredients

• 500 g black beans
• 1 onion
• 1 bell pepper
• 2-3 tsp cumin
• 2-3 tsp oregano
• 1 tsp garlic powder
• 2 tsp rice vinegar
• 2 tsp sugar
• salt
• pepper
• oliveoil
• water

Steps

1. Soak the beans the night before
2. Dice the onion and bellpepper
3. Roast in a pan with some oil until soft
4. Add the beans with enough fresh water to cover everything
5. Add all seasonings except for the salt
6. Boil it on low for two hours until the beans are soft
7. Salt to taste
8. Let it rest for 15 minutes before serving
9. Serve with brown rice and pickled onions

Ingredients

• 2 bellpeppers
• 2 onions
• 2 cloves garlic
• 500 g mushrooms
• 200 g vegetable soup
• 200 g vegan cream
• 1 tbsp oil
• salt
• pepper
• 1 tbsp tomatopaste
• paprika powder
• lemon juice
• parsley

Steps

1. Wash the mushrooms, cut them into small slices and salt them
2. Add them to a pan on medium heat and let the water evaporate
3. Take the mushrooms out of the pan and put them aside
4. Dice onions, garlic and bell peppers
5. Add onions and garlic to a pan and roast until soft
6. Add paprika and mushrooms
7. Add tomatopaste
8. Add soup
9. Cover with a lid and let it cook for 15 minutes
10. Add cream, lemon juice and seasonings
11. Serve with spaetzle

Ingredients

• 500 g onions
• 250 g soy granulate
• oil
• 1 tsp paprika powder
• 2 bellpeppers
• 1 400g can tomatoes
• 6 cloves garlic
• 2 stock cubes
• 0.25 tsp cumin
• 1 tsp chili powder
• 2 400g cans kidney beans
• 1 can corn
• pepper
• parsley

Steps

1. Dice onion and garlic and cook until soft
2. Add beef and roast until brown
3. Add paprika powder and roast for a few seconds
4. Add tomato paste and roast for a few seconds
5. Add tomatoes, diced bell peppers, stock cubes, and seasonin
6. Add corn and cook for 10 minutes
7. Add beans and cook for 10 minutes
8. Season to taste

Ingredients

• 500 g pasta
• 300 g mushrooms
• 200 g vegan cream
• 1 tbsp creme vega
• 4 tbsp nutritional yeast
• 1 tbsp dark soy sauce

Steps

1. Boil pasta
2. Wash mushrooms and cut them into small slices
3. Add to a pan with salt and let the water evaporate
4. Add cream and sour cream
5. Add nnutritional yeast and soy sauce

Ingredients

• 300 g firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 80 g rice vinegar
• 120 g water
• 80 g maple sirup
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 head broccoli

Steps

1. Press the tofu and cut it into cubes
2. Add cornstarch and vegetable oil and soy sauce to the tofu
3. Bake the tofu until golden brown (15-20 minutes at 200°C)
4. In the meantime mix all liquid ingredients
5. Dice the garlic and put it into a pan with oil
6. Roast for 30 seconds
7. Add gochugaru and roast for 30 seconds
8. Add tomato paste and roast for 30 seconds
9. Add liquids an bring to a boil
10. Mix cornstarch and 2 tablespoons of water
11. Add the cornstarch slurry to the pan while stiring constantly
12. When it has thickened add the tofu
13. Cut the broccoli into florets and roast them in a pan with oil and salt
14. Serve the tofu and broccoli over rice with sesame seeds

Ingredients

• 200 g lentils
• 1 onion
• 1 bell pepper
• 1 can corn
• 1 tbsp taco seasoning
• 1 package vegan sour cream
• 1 lime
• tacco shells or tortillas
• cilantro

Steps

1. Wash lentils and cook until soft
2. Dice onion and bell pepper and roast in oil until soft
3. Add corn and lentils
4. Add taco seasoning
5. Mix vegan sour cream with the juice of the lime
6. Fill tacco shells or tortillas or whatever with lenitls and serve with sour cream and cilantro

Ingredients

• 200 g lentils
• 2 tbsp curry paste
• 500 g vegetable stock
• 1 tbsp tomato paste
• 1 400g can coconut milk
• 1/2 lemon lemonjuice
• cilantro

Steps

1. Roast curry paste in oil
2. Add vegetable stock
3. Add lentils and tomato paste
4. Boil for 20 to 25 minutes
5. Add coconut milkk or vegan cream
6. Cook for 5 to 10 minutes
7. Add lemon juice and cilantro

Ingredients

• 5 tbsp vegetable oil
• 2 large onions
• 1 400g can chickpeas
• 1 tbsp curry paste
• 1 tbsp tomato paste
• 500 g vegetable stock
• 1 400g can coconut milk
• 1 head broccoli
• 1 eggplant
• cilantro

Steps

1. Chop the broccoli and eggplant and roast in the oven at 200°C for 30 min
2. Meanwhile roughly chop the onions
3. Fry in vegetable oil until caramelized (about 10 minutes)
4. Add curry paste and fry for a bit
5. Add tomato paste and fry for a bit
6. Add vegetable stock and coconut milkk
7. Add chickpeas
8. Cook for a few minutes
9. Add roasted vegetables
10. Garnish with cilantro
11. Serve with rice and/or naan

Ingredients

• 120 g chickpea flour
• 1 pinch cumin
• 2 tbsp fresh parsley
• 1 onion
• 3 cloves garlic
• 0.5 tsp baking powder
• 1 tbsp salt
• 150 g water
• 1 tbsp olive oil
• 1 tbsp lemon juice

Steps

1. Dice onions and garlic
2. Mix chickpea flour, baking powder, parsley, cumin and salt in a bowl
3. Heat water and slowly add it to the mixture
4. Add oil and lemon juice and let it sit in the fridge for 15 minutes
5. Form fallafel and deepfry

Ingredients

• 450 g vegetable stock
• 1 onion
• 1 zuccini
• 1 king oyster mushroom
• 0.5 jalapeno pepper
• 2 cloves garlic
• 2 tbsp sessame oil
• 2 tsp gochugaru
• 400 g silken tofu
• salt
• 2 spring onions

Steps

1. Dice onions, zucchini, mushroom, garlic and jalapeno
2. Roast onion in sesame oil
3. Add zucchini, garlic and jalapeno
4. Add gochugaru
5. Add vegetable stock
6. Let it boil on low until the vegetables are soft
7. Add silken tofu and break it into smaller pieces
8. Season to taste with salt
9. Garnish with spring onions
10. Serve with rice

Ingredients

• 250 g Tofu
• 2 tsp nutritional yeast
• 1 tsp MSG
• 1 tsp garlic powder
• 0.5 tsp onion powder
• salt
• 1 tbsp lemon juice
• 250 g spinach

Steps

1. Add all ingredients except for spinach to a mixer
2. Mix and add water until it has a silky consistency
3. Add spinach and mix it in
4. Fill your pasta
5. Add pasta to a ovensave dish and cover with tomatoesauce
6. Bake for 15-20 minutes

Ingredients

• 1 onion
• 1 clove garlic
• 70 g olive oil
• salt
• pepper
• 2 spring onions
• 20 g dill
• 250 g risotto rice
• 150 g white wine
• 1 l vegetable stocl
• 1000 g spinach
• 2 lemons

Steps

1. Dice onions and garlic and roast in a pan with 2 tablespoons of olive oil
2. Season with salt and pepper
3. Add the white part of the spring onions and the stemps of the dill
4. Add rice and roast for 2 minutes while stiring
5. Add wine
6. Add vegetable stock in small portions until the rice is cooked
7. Add spinach and cook for 3 minutes
8. Add lemon juice and take off of the heat
9. Add chopped spring onions
10. Add zest of the lemon and olive oil

Ingredients

• 40 g basil
• 3 tbsp pinenuts
• 3 cloves garlic
• 2 tbsp lemon juice
• 5 tbsp nutritional yeast
• 1 pinch salt
• 3 tbsp olive oil
• 3-6 tbsp water

Steps

1. Put everything into a mixer and mix until smooth

Ingredients

• 2 tbsp spring onions
• 4 tbsp tahini
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp chili oil
• 1 tsp MSG
• 300 g ramen noodles
• 100 g enoki mushrooms
• 300 g silken tofu
• 1 head broccoli

Steps

1. Add Spring onions, tahini, rice vinegar, soy sauce, sesame oil, chili oil and MSG to a blender
2. Mix until smooth, add water if needed
3. Chop broccoli and enoki mushrooms
4. Boil ramen noodles
5. Add broccoli and mushrooms and boil until soft
6. Mix tare with vegetable stock
7. Add noodles and vegetables
8. Garnish with spring onions and chili oil

Ingredients

• 1 tsp oil
• 1 onion
• 2 cloves garlic
• 1 large carrot
• 1 large potato
• 1.5 l water
• 4 tbsp nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp oregano
• 2 stock cube
• 100 g soy curls
• 80 g farfalla pasta

Steps

1. Soak soy curls in hot vegetable soup
2. Dice onion, garlic, carrot and potato
3. Fry onions and garlic in oil until soft
4. Add carrot and potato and fry for a bit
5. Add water and bring to a boil
6. Add nnutritional yeast, garlic powder, onion powder, oregano and stock cubes
7. Add soy curls and pasta
8. Boil on low until pasta is cooked through

Ingredients

• 300 g pasta
• 2 lemons
• olive oil
• salt
• 1 tsp dijon mustard
• 2 shallots
• 4 cloves garlic
• 1 tsp gochugaru
• 300 g asparagus
• 60 g roasted walnuts
• 3 tbsp nutritional yeast
• 20 g fresh herbs (basil,parsley,...
• 1 can white beans
• olives

Steps

1. Boil the pasta, keep some of the pasta water (about 120g)
2. Chop asparagus into 3cm pieces and fry until soft in a pan with olive oil
3. Add diced onion and garlic and fry until soft
4. Add white beans and olives or not, you do you
5. Roast walnuts in the oven at 200°C for 6 minutes
6. Zest the lemon and press out the lemon juice
7. Mix lemon juice with 60g olive oil, Dijon mustard and 1 teaspoon of salt
8. Crush the roasted walnuts and mix them with nnutritional yeast
9. Add gochugaru to the pan and fry for 30 seconds
10. Add pasta and lemon juice mixture
11. Add nut mixture
12. Add some of the pasta water (about 120g) and stir it in on medium heat
13. Add herbs and olives
14. Season to taste with salt and pepper

Ingredients

• 300 g pasta flour
• 2 g salt
• 130 g water
• 5 g nutritional yeast
• chili oil
• sesame oil
• soy sauce
• 1 head broccoli
• 1 head cabbage
• chili oil

Steps

1. Mix flour, salt, nnutritional yeast and water
2. Knead for 10 minutes
3. Let the dough rest for 5 minutes
4. Knead for 5 minutes
5. Let rest for 5 minutes
6. Split dough into 6 parts and form rectangles
7. Brush with oil and let rest in the fridge for 1 hour to 3 days
8. Bring water to a boil, add some salt
9. Bang the dough on the table while stretching it
10. Add it to the water and cook for 2 minutes
11. Take out the noodles
12. Add the vegetables and cook until done
13. Mix noodles and vegetables with oils and soy sauce

Ingredients

• 250 g spaghetti
• 7 cloves garlic
• 10 g parsley
• 120 g olive oil
• 1 tbsp gochugaru
• 0.5 lemon
• salt
• pepper

Steps

1. Boil the pasta in less water than you would normally use and don´t make it too salty, we want it starchy
2. Save the pasta water
3. Chop the garlic into thin slices and fry them in oliveoil
4. When the garlic starts to brown add gochugaru
5. Add some pasta water and mix until it emulsifies
6. Add the pasta and mix everything together
7. Add lemon juice and parsley

Ingredients

• 2 red onions
• 2 white onions
• 6 cloves garlic
• 2 tsp ginger
• 100 g vegetable oil
• 30 g tomato paste
• 200 g water
• 30 g berbere
• 1 tsp salt
• 300 g lentils

Steps

1. Mix onions, garlic and ginger in a mixer to a paste
2. Fry the paste in oil for about 10 minutes
3. Add tomato paste, water, berbere and salt and cook for 15 minutes
4. Add lentils and cook with a lid for 20 minutes until the lentils are soft
5. If needed add more water
6. Season to taste
7. Serve with injera