youDRESSED Editor[DISPLAY_ULTIMATE_SOCIAL_ICONS]Autumn is barely over and the first snow is on our doorstep. It makes you want to hole up at home and stay warm. So it’s only right to try out new recipes! Here we have warm and delicious ideas for just this case – and the good thing is, everything is vegan.From main courses to desserts, there are plenty of vegan alternatives that we want to show you. Even the most delicious standard dishes have a vegan recipe.
TOFU VEGETABLE – MILLET BOWL
Ingredients for two people:
- 300g cooked millet
- one carrot
- tomato
- whole packet of natural tofu
- a tablespoon mustard
- a tablespoon pesto green
- spices
- cornflour
- soy sauce
Cut the millet and the tofu into cubes and fry them in the pan. Then add the soy sauce and simmer briefly. Thicken with the cornflour. Finally, grate the carrot and chop the tomato. Put everything together in a bowl and enjoy!
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MEXICAN TORTILLA LASAGNE
- 2 tsp olive oil
- one red onion chopped
- one clove garlic chopped
- red pepper (diced)
- tsp paprika powder or chilli powder
- a can of black beans
- 2/3 can of corn (approx. 190g)
- 360 ml tomato sauce or enchilada sauce
- 2/3 tsp salt (or to taste)
- 6 corn tortillas
- 80 ml vegan mayonnaise (alternative: sour cream or aioli)
- 1 chipotle jalapeno in adobo sauce
- 170g vegan cheese (grated)
- Guacamole to serve
Prepare the vegetables: Preheat the oven to 200 degrees and grease a baking dish a little. Heat the oil in a large pan and add the onions, garlic, diced peppers, cumin and paprika powder.Fry for about 3-5 minutes, stirring occasionally, until the vegetables are already browned on the outside and the spices are fragrant. Then stir in the drained beans and the maize, season with salt and set aside.Layer the casserole: Spread some tomato sauce on the base, then spread half of the tortilla strips on top so that they overlap. Spread half of the vegetables on top. Add the Vegan Chiplote Aioli and half of the remaining tomato sauce, smooth over the top and spread the cheese over the top. Repeat for another layer. Cover with aluminium foil, bake for about 20 minutes. Then leave to cool, cut and enjoy.
vegan bananabread
- 160g wheat or spelt flour
- 1 tbsp corn starch
- 50g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ teaspoon salt
- 2 very large ripe bananas
- 100ml vegetable milk
- 75g oil
- 115g sugar (or to taste)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Chocolate chips (optional)
Preheat the oven to 175 degrees. Grease a loaf tin first and then line it with baking paper. Put the flour, cornflour, cocoa, baking powder, bicarbonate of soda and salt in a bowl and mix with a whisk.
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Mash the bananas with a fork and put them in a measuring cup. Add the vegetable milk, oil, sugar, vanilla extract and apple cider vinegar and mix well. Now pour this mixture into the bowl with the flour mixture and mix just until combined.Pour the batter into the prepared loaf tin and optionally sprinkle chocolate chips on top. Bake the banana bread for about 40-50 minutes. Then leave to cool in the tin. Now slice the bread and enjoy.
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miso soup
- 2 l water
- 2 tsp vegetable stock powder
- 5 tsp miso paste (light)
- 12 shitake mushrooms, dried (Asian market)
- 1 package tofu, in small cubes
- 4 spring onions, cut into rings
- 30 leaves wakame, dried (type of seaweed, available in the Asian market)
- 200 g udon noodles, the pre-cooked ones (Asian market)
- 2 tsp chives
- 2 tbsp soy sauce
- Salt
Pour hot water over the shitake mushrooms in a bowl and leave to soak for 20 minutes. Squeeze them out and then cut them into thin strips.Bring the water to the boil in a saucepan and stir in the vegetable stock. Add the miso paste to the soup piece by piece. Caution: Add piece by piece, as the miso may clump together. Always whisk well after each addition of the paste. Simmer for 2 – 3 minutes.Dice the tofu and add the shitake strips – simmer uncovered for about 10 minutes. Stir in the spring onion rings and simmer for another 5 minutes. Finally, stir in the wakame leaves, noodles, chives and soy sauce. Cook for a further 2 minutes. If necessary, sprinkle the soup with a little salt.Preparing vegan food is not that complicated! The right nudge in the right direction is all you need. These recipes are easy to make and can be used for the upcoming Veganuary! Stay tuned.
Source cover image: Unsplash / Victoria Shes
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