Vegan chocoshake


For about 7 dcl of drink:

5 ripe bananas

2 tablespoons of cocoa powder

2.5 dl of rice drink (or other)

1 tablespoon chia seeds (can be omitted)

1 teaspoon of vanilla flavoring

1 cup of ice (250 ml)


Peel the bananas and put all the ingredients in a blender.

Blend until smooth.

Vegan bread dumplings

Vegan bread dumplings


For 4 people:

400-500 g of bread (2-3 day old bread can be used)

1 large onion

2 cloves of garlic

4-6 tablespoons of olive oil

2 tablespoons of flax seeds

2 tablespoons of chopped parsley

½ cup of water

1 cup soy milk (always add gradually depending on the dryness of the bread!)

¼ teaspoon nutmeg

salt and pepper to taste

vegan ham or hot dog (optional)


Grind the flaxseed and add 1/2 cup of water to it and let the mixture stand for 10 minutes. Chop the onion and garlic and fry them in olive oil (garlic is added a little later than the onion). If you want to add vegan ham, chop it up or mix it in a food processor and fry it in a pan with a little oil. Cut the bread into small cubes, about 5 mm x 5 mm wide.

Mix all the prepared ingredients, except soy milk, in a large bowl. Gradually add soy milk and knead the mass with your hands until it starts to stick together nicely. Form a loaf (cut into slices after baking), patties or balls. The mass can also be used to stuff any vegetables (e.g. peppers). Place the prepared mixture on a baking sheet lined with baking paper and bake for 20-30 minutes at 180°C (or until nicely browned).

They can also be prepared by cooking. The shaped loaf, similar to a štruklje, is sprinkled with breadcrumbs, wrapped in a clean white kitchen towel and tied with sewing thread. Cook for 20 minutes. Before cutting, wait for the loaf to drain and cool slightly.

Bread dumplings can be served as a side dish to vegan goulash, soy steak in mushroom sauce or spinach with toasted patties from the store. We always add a big bowl of salad to the meal.

Great meal

Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Vietnamese sandwiches with seitan and lemongrass (Bahn mi)


For 8 people:

Preparation of seitan (wheat meat) from plain flour:

2 kg of wheat flour (type 500) and 1 L of water


1 ½ cups of gluten flour (special flour) and 1 cup of water

½ tsp ground white pepper

1 ½ tsp onion powder

½ teaspoon powder

1 tablespoon dark soy sauce with mushrooms

3 tablespoons light soy sauce

2 tablespoons of rapeseed oil

Marinade for seitan:

8 cups of water

2 onions (cut into medium-sized pieces)

2 medium-sized carrots (cut into medium-sized pieces)

2 stalks of celery (cut into small pieces)

¼ cup light soy sauce

1 tablespoon of molasses

1 tablespoon of dark soy with mushrooms

Preparation of Vietnamese sandwiches:

4 tablespoons of peanut or sesame oil

2 onions

4 cloves of garlic

¼ cup chopped fresh lemongrass (you can also use 1 tablespoon dry spice)

4 tablespoons light soy sauce

a few pinches of black pepper

a few chili flakes (optional)

a little water (if necessary)

2-3 French loaves (cut each into 3 or 4 oblong pieces, cut like a sandwich)

2 fresh cucumbers (cut into thin slices)

2 medium carrots (grated)

1 pot of vegan mayonnaise


Preparation of seitan from plain flour:
Mix flour and water and knead into a loaf. Fill a larger container with water. Place a loaf in it, which we will slowly rinse. Gently squeeze the bread in the water – gently press it against the bottom of the container (as if kneading it). When the water becomes cloudy, drain it and pour fresh water into the container. The process of wringing out the bread and changing the water is repeated until the water is no longer cloudy. At the beginning of wringing, we must be careful that the loaf does not fall apart. We try to keep it in its original form. During the squeezing process, the loaf will become more and more compact and its size will gradually decrease. Stir in the spices towards the end. When the loaf is completely washed, we are left with pure gluten – seitan.

Preparation of seitan from gluten flour:
Mix gluten flour, a cup of water and spices into a loaf, knead for 10 minutes.

Preparation (from seitan to Vietnamese sandwiches):
Cut the seitan bread into 2-3 cm wide slices, place them on a tray with baking paper and bake for 20 minutes at 180 degrees. In the meantime, prepare the marinade. When the seitan is cooked, remove any large pieces of vegetables from the marinade (they can be used for soup or sauce). Cook the seitan in the marinade for 20 minutes on medium heat. When it cools down, put it in a glass container, cover it with the marinade and leave it in the refrigerator overnight (or at least for a few hours). The seitan is then removed from the marinade and cut into thin slices. Fry the onion in oil, then add the garlic and lemon grass. Fry for 2 minutes, then add slices of seitan, pepper and soy sauce. Add water if necessary. Fry the seitan until it turns brown.
Spread the loaves with mayonnaise, fill with grated carrot, seitan, and thin cucumber slices. Before filling, the bread can be toasted to a crisp in the toaster.

Coconut hot chocolate

Coconut hot chocolate


For 2 people:

the rest of the chocolate paste (melt a rib of chocolate with a spoonful of coconut fat)

5 tablespoons of coconut milk

10 tablespoons of water

1 tablespoon of starch

a pinch of salt

coconut for garnish

round shavings for decoration


Melt the chocolate and fat. Add hot coconut milk and a pinch of salt.

In another cup, melt a spoonful of starch in water. Mix everything together. It can be heated in the microwave or on the stove. Probably also outside by the campfire (unverified). After adding the starch, heat for another minute and stir occasionally. When it starts to harden, we can serve. We don’t want a pudding that is quite hard, but a hot, still runny chocolate.

Let’s decorate. If in doubt, how much decorative shavings and coconut… Add a little more.

Sauerkraut with legumes

Sauerkraut with legumes


For 3 people:

2 onions

500 g of sauerkraut

400 g of legumes of your choice (can be cooked or canned, e.g. lentils and chickpeas)

about 2 dcl of water

Soy sauce

spices as desired (turmeric, thyme, chives, red pepper)

a few drops of oil (optional)


Fry chopped onions in a few drops of oil or water.

Rinse the cabbage with water and add it to the pan with the fried onions. Add spices as desired and about 1 dcl of water and soy sauce to taste. Stir and simmer for 10 minutes in a closed container. Add the legumes and another 1 dcl of water (you can add more if necessary) and simmer for about 10 more minutes.

Sauerkraut with legumes can be served as an independent dish, with bread or other side dish as desired (kus kus, bulgur, potatoes, etc.).

Tomato soup with vegan sauce

Tomato soup with vegan sauce

For 2 people:

4 large, ripe tomatoes

½  small, brown onion

a clove of garlic or a tablespoon of minced garlic



2 tablespoons of sunflower oil

5 leaves chopped, fresh or 1 tablespoon dried, crushed basil

1 pot of dry rice or fine pasta without eggs


Cook the rice or small pasta according to the instructions (about 15 minutes). Finely chop the onion and garlic. Heat the oil in a pan and quickly fry the garlic and onion. Cover with 3 dcl of water and cook for 3 minutes. In the meantime, cut the tomato and cook it together with the onion and garlic together with salt, pepper and basil. Cook for about 15 minutes, then set aside and mix with an immersion blender. Boil again and add rice or pasta. Set aside and serve.

Mashed potatoes with cauliflower

Mashed potatoes with cauliflower


For 4 people:

4 large potatoes

1 small head of cauliflower

1 tablespoon of vegetable oil


plant-based milk or vegan cream (optional)


Peel the potatoes, cut them into large pieces and boil them in salted water for about 10 minutes.

Add the cauliflower, which we previously washed and divided into small florets.

Cook for another 10 minutes, then drain and mash the potatoes and cauliflower. If desired, add a little vegetable milk and serve with stuffed peppers.

Sprinkle with yeast flakes (optional).

Love chocolate but are an animal lover and prefer not to eat it because of that?

Can chocolate be vegan?

This is a question that many people have probably asked themselves. The answer is, of course, yes – chocolate “comes” from a cacao tree, a bush or a tree, so it is inherently vegan. It only becomes “non-vegan” in a process where many additives are added to it, including sugar and milk or milk fat. Quality chocolate contains a higher proportion of cocoa, pure ingredients and absolutely no harmful additives. And the higher the cocoa content, the purer the chocolate.

Despite the fact that most chocolates are “non-vegan” because of all the possible additives, the good news is that some manufacturers are increasingly devoting themselves to the production of vegan chocolates, so the choice is increasing. For those who don’t like the somewhat stronger and bitter taste that comes with a high cocoa content, milk vegan chocolates are also available. Milk of animal origin in this case replaces, for example, almond or rice milk.

Many advantages

Eating high-quality vegan chocolate has many benefits. Research has shown, for example, that dark chocolate is rich in flavonoids, which have exceptional antioxidant properties, as they help protect our body from various diseases, such as cancer and heart disease, and at the same time slow down the aging process and thereby contribute to better well-being and a more youthful appearance.

Where to look?

If you have decided to try vegan chocolate, but you are not sure whether you will choose the right one, we advise you to pay attention to the appropriate labeling on the packaging when purchasing. There are also some vegan chocolates that do not contain ingredients of animal origin and harmful additives, but this is not specifically marked anywhere. Therefore, it is advisable to read the list of ingredients when buying, and it is recommended to avoid chocolates with a long list of ingredients, as they are often nothing more than low-quality and cheap fillers.

High proportion of cocoa

Vegan chocolate usually has a cocoa content higher than 55%, but of course the key ingredient in pure chocolate is cocoa butter. But don’t worry, cocoa butter, despite what it sounds like, is of vegetable origin, and therefore suitable for all animal lovers.

If you have been used to milk chocolate until now, we advise only the bravest to try chocolate with more than 70% cocoa for the first time, as the difference in the proportion of cocoa between milk and dark chocolate is considerable. A stronger and bitter taste goes hand in hand with a higher proportion of cocoa. Maybe for “beginners” chocolate with 55% cocoa is the most suitable, but in any case, do not forget to check the ingredients before buying, because even some chocolates with a high cocoa content contain ingredients derived from milk.

Choosing vegan chocolate will benefit not only your health, but also many people and the environment. Indeed, many manufacturers are committed to fair trade, which prohibits child labor, while at the same time promoting gender equality, safe, healthy and fair working conditions and environmental protection. The latter also ensures optimal conditions for life on Earth.

Vegan chocolate is becoming one of the most popular types of chocolate.

5 things you need to know before you decide to go vegan

Vegan food
  1. Enjoy the process of transitioning to a vegan way of eating The first and most important rule is that veganism should be a fun and stress-free thing. But like all other changes in your life, changing the way you eat takes time and patience, because things don’t happen overnight. When you’re researching new recipes and looking for new nutritional information, always keep in mind that all these changes will make you feel a lot better, and you’ll be in better shape at the same time. Maybe veganism will be just a temporary excursion from the world of vegetarianism for you.
  2. Will I really have more energy? The simple answer to this question is “yes”. When you replace harmful saturated fats and cholesterol with natural grains, seeds, fruits and vegetables, you will feel a real explosion of new energy and better balanced health. But, as with all other diets, the quality of the food you eat is crucial in veganism. Simply replacing meat, fish and dairy products with quick fixes such as packaged bread and packaged pasta will in no way provide you with the balanced meals and high energy doses that make up the core of veganism. Which, of course, does not mean that you have to give up your favorite food.
  3. Do I need to take nutritional supplements? You may need to take a dietary supplement containing vitamin B12, which you can buy over the counter at your nearest pharmacy. If you are consuming foods that are not rich enough in iron, you may also want to consider a natural iron supplement such as spirulina or chlorella. Remember that vitamin C helps with iron absorption.
  4. Will such a diet cost me more? A vegan diet should generally cost you less – after all, a kilo of meat is probably the most expensive thing in your shopping basket, but the final financial outcome depends on what kind of food you eat. Organic food is generally more expensive, but you’ll also be eating more fruits, grains, and vegetables… but eating healthy also means your body requires less food. But regardless of the cost, remember that an investment in a healthy diet is also an investment in your health, well-being and longer life.
  5. Be prepared for questions As you change your lifestyle and discuss your new habits, you may be surprised by the number of questions you will receive and the interest you will receive… This includes friends and family members who have not made the same decision as you. or they don’t know much about the subject.

Buckwheat porridge with pear and apple

Buckwheat porridge with pear and apple


For 1 person:

7 tablespoons of cooked buckwheat porridge

2 pears

1 apple

4 prunes*


  • Flax, sunflower and pumpkin seeds can be added instead of sli. Mangoes, raspberries, apricots, blueberries, almonds and/or pine nuts can also be added. Preparation Boil the buckwheat porridge in boiling salted water for about 15 minutes. For 1 pot of porridge we need 5 pots of water. Place the porridge, warm or chilled, on a plate, and grate the juicy pears and apple over it. Add the sliced ​​plums and mix everything together a bit. Sprinkle cinnamon on top.

Orange pumpkin soup

Orange pumpkin soup

Ingredients for 4 people:

700 g of orange pumpkin

1 small leek

1 pinch of dried parsley or a few sprigs of fresh parsley

1 teaspoon of nutmeg


3 tablespoons of oil

1 handful of roasted pumpkin seeds


Cut the pumpkin into small pieces. Cut the leek into wedges, heat the oil and fry the leek until fragrant. Add pumpkin, parsley, nutmeg, salt and cover with enough water to cover the vegetables. Cook for approx. 15 minutes, then set aside, mix with a hand mixer and cook for another 5 minutes. Serve sprinkled with pumpkin seeds and bread.

Coconut-pea soup

Coconut-pea soup


For 1 person:

1 handful (frozen) peas

2 tablespoons of coconut milk

spices to taste (I only had salt and pepper, cimra worked wonders with some oregano and thyme)


Boil the peas in salted water (about 10 minutes). Add 1 tablespoon of coconut milk and mix with a hand mixer. Serve garnished with milk and spices