Ingredients 1⁄2 red onion (diced) 2 cloves garlic (minced) 100 g shitake mushrooms 2 tbsp tamari or soy sauce 100g bread crumbs/oat flour 2 tbsp nutritional yeast 1 can of red kidney beans bread (Turkish, flat bread, or burger buns) Burger condiments, all optional: * avocado * gurkins * ketchup * vegan mayonnaise * sriracha * some form of lettuce Preparation Heat some oil in a baking pan, add the garlic and onion.

Ingredients 75 gram kokosolie (extra virgin) 60 gram cacao 75 gram meel (geen bloem!) 1 rijpe banaan 1 theelepel vanille extract (dr. Oetker) 1,5 a 2 theelepels bakpoeder (eerder minder dan 2 dan meer, anders wordt het nogal zout) 3 a 4 eetlepels ahornsirop (of dadelsiroop of andere zoetstroop) 50 ml water goede hand rozijnen handje gehakte walnoten (of iets anders) Preparation Alles behalve de rozijnen en noten door elkaar mixen (met staafmixer, gewone mixer of met de hand)

Ingredients 4 tblsp cacao 1 cup dates 1 cup cashew nuts 1 cup walnuts 3 tblsp ahorn syrup salt (coarse) 1 tbslp chia seeds 1 tblsp flaxseed Preparation Blend and roll. You can roll these over cacao, coconut flake

When I went vegan first I didn’t know how to make a proper white sauce without cheese. Then I discovered the roux is the secret. Roux is basically blending a fat (butter or oil) with flour. You can use this roux in various ways. However, there’s tons of ways to make a creamy alfredo sauce. I’ve seen recipes where people blend up tofu or soaked cashews. There’s a lot of ways to Rome.

This is a nice and gentle soup for when you or your loved ones are not feeling that well. Take it easy on the chili, maybe ;-) Make sure not to cook the miso paste, I’ve read it loses its healthy qualities (probiotics) when it’s heated to 100 degrees. Ingredients 150 grams brown rice noodles 3 teaspoons miso paste thumb size piece ginger 2 cloves garlic, minced 1⁄2 red onion, finely sliced 1 carrot, peeled large handful broccoli florets 6 mushrooms quartered handful baby leaf spinach 1 chili, deseeded + finely chopped 2 spring onions, chopped finely Preparation Cook the noodles according to packet instructions + set aside.

This recipe works with dried chickpeas. If you soak and sprout them yourself that will taste nicer than canned chickpeas. It is also cheaper. I got this recipe from a hummus chef I met at Burning Bär: Mishka, her real name is something else, in Hebrew, but I didn’t write that down. Ingredients This recipe will result in about 750 gr of hummus. 500 gr dried chickpeas 1 tsp baking soda 3 cloves garlic 4 tbsp tahini 2 lemons 1 tbsp cumin powder/seeds 6 tbsp olive oil water (optionally) 2 tsp smoky paprika powder (optional) salt pepper Tools Strong food processor Colander Preparation Put the chickpeas in a colander and rinse them real good.

Here’s an alfredo recipe where the white sauce is made with tofu. Interesting. Ingredients 500g fettuccine noodles 350g extra firm tofu (drained, not pressed) 1 cup plant based milk juice of 1 lemon 1 tbsp nutritional yeast 1.5 tsp dehydrated parsley 1 tsp salt 1⁄2 tsp pepper very small pinch of nutmeg 1 tsp garlic powder 3 large garlic cloves 1 small yellow onion (diced) 4 cups packed spinach 227g sliced cremini mushrooms 1.

Mac and cheese isn’t something that’s well known in the Netherlands. So basically think of it as a pasta with a white sauce. This version has a lot of flavor and it’s very cheesy for a vegan recipe. Sweet! Ingredients (2-3 servings) 1 small pumpkin or half a big one 2 cups uncooked macaroni or other pasta 2 tbsp olive oil 2 tbsp flour 1 cup unsweetened plant milk 1⁄4 cup nutritional yeast 1⁄4 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1⁄2 tsp salt 1-2 tsp mustard (optional, but very good) Tools Whisk, use a wooden/plastic one if your pan can scratch.

I got this recipe from Yvette and Andre, who are both lovely people and vegans with a taste for good food. Andre actually blogs about what he eats as a vegan. This stew thickens as it sits, to loosen it up, introduce additional warm vegetable broth as needed before serving. Be sure to rinse and dry the quinoa to remove its bitter coating (known as saponin) before cooking. Ingredients (for 6) onion, chopped fine 1 red bell pepper, roughly chopped 2 tsp oil salt and pepper 5 garlic cloves 1 tblsp paprika powder 2 tsp ground coriander 1 1⁄2 tsp ground cumin 6 cups vegetable broth 1 pound red potatoes, cut into 1cm pieces 1 cup quinoa, rinsed and dried 1 cup corn 2 tomatoes, without the core, chopped coarse 1 cup frozen peas 1⁄2 cup cilantro, minced 1 avocado, diced Tools Heavy (cast iron) pan with a fitting lid.

Ingredients 500g red lentils 2 red onions 3 cloves of garlic 1⁄2 a thumb-size piece of ginger 1 courgette (optional) sweet potatoes 4 medium ripe tomatoes 3 tsp sea salt 2 tsp ground cumin pinch of cayenne pepper 1 tsp ground turmeric 3 tsp medium curry powder 1 tsp freshly ground black pepper 3 tbsp tamari juice of 1 lime small bunch of fresh coriander Extras pitta bread/flat bread soy yoghurt spring onions Preparation Peel and finely slice the onions, garlic and ginger.

Ingredients 1 big yellow onion 1 clove garlic 3 tsp cumin seeds 1 liter vegetable stock 1 can diced tomatoes 2 cans of brown lentils coriander leaves 1 lemon bread Tools Immersion blender Preparation In a cooking pan heat oil and add garlic and onion. When this becomes translucent add the cumin seeds. This should not smoke. Add the first can of lentils, stir well.

This recipe is almost too easy. I make this when I don’t feel like cooking. The trick here is to take your time to let the onion become soft and let its sweet flavour go into the sauce. Ingredients coconut oil two white onions 3 or 4 cans of diced tomatoes (good quality ones) salt black pepper basil yeast flakes pasta (buy the best you can find, this really make a difference, I like buccatini) Preparation Peel and then cut the onions into halves, so half globes, no finer.

Ingredients red curry paste 200g tempeh, cubed sriracha sauce oil (sunflower) 4-5 tbsp soy sauce juice 3 limes 2 red chillies, 1 finely chopped, 1 sliced into rounds 2 tbsp vegetable oil 400ml can reduced-fat coconut milk 1 courgette, chopped into chunks 1 small aubergine, chopped into chunks ½ red pepper, deseeded and chopped into chunks 140g mushrooms, halved 140g sugar snap pea 20g pack basil, thai basil, leaves picked 1 tsp brown sugar jasmine rice, to serve Tools Preferably an oven with a plate, and a baking sheet.

Ingredients tomaat 6 normale grootte balsamico-azijn 3 avocados peper zout olijfolie basilicum Preparation Alle ingrediënten bij elkaar voegen, even laten intrekken, en smullen maar!

Ingredients (4 persons) 150⁄200 gr bulgur 3 bosuitjes 4 avocado’s bosje koriander 150 gr gepelde pistachenoten 2 limoenen olijfolie zout versgemalen zwarte peper Preparation Doe de bulgur in een lege pan, giet er kokend water bij, dek af en wacht 30 minuten. Afgieten als dat nodig is. Rooster de pistachenoten in een pannetje op laag vuur, leg ze op een bord en laat ze minstens 10 minuten afkoelen.

I got this recipe from “The Happy Pear”, aka Steven and David, two vegan cooks/chefs from Ireland. Think Jamie Oliver, but then twins and funny. The guacamole is an extra. It seems like you need a lot of ingredients for this recipe, but there’s a lot of repetition of ingredients and a lot of other stuff is just spices, which you probably already have. Ingredients (4 persons) For the spicy couscous:

Ingredients (4 persons) olijfolie 2 middelgrote uien, fijngehakt 2 teentjes knoflook, fijngehakt 2 middelgrote wortels, fijngehakt 2 stengels bleekselderij, fijngehakt 2 rode paprika’s, in grove stukken 1 volle theelepel chilipoeder 1 volle theelepel gemalen komijn 1 volle theelepel kaneel 1 blik kikkererwten van 400 g, uitgelekt 1 blik rode kidneybonen van 400 g, uitgelekt 2 blikken tomatenstukjes van 400 g 1 bosje verse koriander 2 eetlepels balsamicoazijn 500 g biologische yoghurt 2 avocado’s 1 limoen tortillachips Preparation Zet de grootste braadpan die je hebt op matig hoog vuur.

(“Gobi” means cauliflower and “Matar” means peas in Hindi and Urdu.) I came across this delicious and very affordable Indian curry on YouTube and I’ve been making it ever since. It’s an easy recipe to make too. The only thing that might be hard to get is the asafoetida, and definitely read the storage instructions on that page: “If the aroma escapes you will awake to find a house reeking of yesterday’s garlic”.

A simple soup with peanutbutter in it. I’m actually not sure whether this is Indonesian or African. Ingredients sunflower oil 2 onions 2 cloves of garlic 300 gr leek 5 potatoes 3⁄4 liter vegetable stock 7 tbsp peanutbutter sweet soy sauce sambal leaf celery Extras emping Preparation Chop the onions and garlic. Roughly wash the potatoes and dice them into 2cm cubes. Cut and wash the leek, don’t cut it too small.

Ingredients (4 persons) 3 tbsp olive oil 1 yellow onion, coarsely diced 2 cloves of garlic, finely chopped 2 tsp chilipowder 4 tsp cumin seeds 1 stick of cinnamon 2 stalks of celery 3 medium carrots, chopped 1 red bell pepper, chopped 250 gr cooked brown lentils 250 gr cooked red kidney beans 500 ml chopped tomatoes, from a can 300 ml vegetable stock 50 gr bulgur salt freshly ground black pepper soy yoghurt 2 limes, sliced koriander leaves, chopped tortilla chips avocado, sliced Preparation Heat the oil in a big cooking pan.

Ingredients voor de salade 1 kg aardappelen, vastkokend (iets minder kan ook), of krieltjes 30 gram boter 150 gram haricots verts (of sperziebonen) zout, peper 1 blik artisjokharten 150 gr cashewnoten 75 gr veldsla 200 gr gemengde sla 2 el verse tijm voor de dressing 1.5 el wijnazijn 1 tl mosterd 5 el zonnebloemolie Preparation Snij de geschilde en gewassen aardappels in blokjes en bak ze lekker bruin