Slowly mix the semolina semolina and the dates cut into pieces into the boiling soy milk salted with a pinch of salt. Stir with a whisk while cooking to prevent lumps from forming. After 5 minutes, remove the dish from the stove and serve on a plate.
Peel the pears. Cut one pear into pieces, and puree the other with a stick blender. Pour them over the semolina porridge and sprinkle with cinnamon if desired.
750 ml of soup base (or 1 vegetable cube and 750 ml of water)
salt and pepper to taste
Cut the leek lengthwise and wash it well, as soil likes to hide between the layers, and cut it into thin strips. Chop the onion and fry it with the leek for about 20 minutes at a medium temperature on a spoonful of heated oil in a pan. Add a peeled and crushed clove of garlic. It can be crushed with the palm of your hand or with the broad side of a knife. Stir several times in between, add a little water if necessary or reduce the temperature so that the leeks and onions do not burn. They should be browned a little, as this will make the taste even more pronounced.
Cover the leeks and onions with the soup base. Add salt and pepper as desired, but we must remember that the cube or soup base is already salty. Cook for 10 minutes. Remove the garlic and serve the soup.
With the leek soup, we can offer bread with garlic, cheese or some other spices, which are baked in the oven until crispy.
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.
*you can also use frozen fruit – no need to wait for it to thaw
Turn on the oven at 180 degrees Celsius.
In the first bowl, mix flour, baking powder, salt and sugar.
In another bowl, mix the oil, vanilla sugar and rum.
In the third bowl, mix (with a stick or other mixer) the rice drink and bananas.
Add the dry ingredients to the wet ingredients, add the mashed bananas and mix everything gently to obtain a homogeneous and smooth mass.
Pour the mixture onto a greased baking sheet and sprinkle the fruit on top. Bake for 25 to 35 minutes, depending on the oven. It is best to do the toothpick test – the cake is baked when the toothpick comes out completely dry. Check on the thickest part of the cake. Leave it in the model for a few more minutes to cool down a bit. It can be cut when completely cooled.
In addition, fresh fruit goes well, and of course some tea, cocoa or hot chocolate.
Bring the water to a boil, add the flakes, a pinch of salt, vanilla and apricots. Reduce the temperature and cook for 5 minutes. Then add the chia or flax seeds and cook at a very low temperature for about 10 more minutes (so that the oats and seeds are well strained and soaked).
Shake in a cup, add 1-2 teaspoons of coconut milk and sprinkle with coconut flakes.
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
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.
400 g of legumes of your choice (can be cooked or canned, e.g. lentils and chickpeas)
about 2 dcl of water
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.).
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.
Boil the sweet potato (batato) with the skin on. If it is too thick, cut it in half. Use a knife to check if it is well cooked. When it is cooked, wait until it cools down a bit, peel it and blend it in a blender. The pudding does not need to be seasoned, because the taste of potatoes alone is delicious enough