278 Vegan Recipes

Posted on 2025-07-31 In EN , Non Tech , Cooking Recipe

278 vegan recipes.

These recipes are taken from this PDF file available on this site.
The presentation has been adapted for better readability, and web access allows you to always have them at hand.

Abbreviations and quantities

“tbsp” = tablespoon = 15mL ;
“tsp” = teaspoon = 5mL ;
1 cup = 240mL ;
“L” = liter ;
“dl” = 0.1L ;
“cl” = 0.01L ;
“ml” = 0.001L ;
“cm” = centimeter ;
“mm” = millimeter ;
“g” = gram ;
“kg” = kilogram = 1000g ;
“th.” = oven thermostat.

🔗Some egg substitutes

Some egg substitutes to use in recipes to bind ingredients together:

2 tbsp cornstarch = 1 egg
2 tbsp potato starch = 1 egg
1 tbsp soy flour + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
2 tsp corn flour + 2 tsp water = 1 egg (for baked preparations).
In cakes:
- 1 small mashed banana.
- The following mixture can also be used: potato starch + tapioca flour + leavening agents. Tapioca alone is a good binder, as is agar-agar.

🔗Lentil balls

Ingredients:

100g red (or coral) lentils;
200 ml vegetable broth;
1 chopped onion;
1 clove garlic, minced;
parsley;
salt;
pepper;
breadcrumbs;
frying oil.

Preparation:
Bring the vegetable broth to a boil, add the lentils (after carefully rinsing and sorting them), and simmer for 15 to 20 minutes, stirring regularly, until the lentils are cooked.
Let the mixture cool, then add the onion, parsley, minced garlic, and spices.
Add breadcrumbs if the mixture is too wet, form balls, and fry them in oil.
Serve these balls with a millet gratin or another grain (bulgur, wheat, etc.) topped with tomato sauce.

🔗Millet balls

Ingredients:

100g millet;
250 ml water;
50g grated carrots;
50g grated zucchini;
1 chopped onion;
chopped parsley;
salt;
pepper;
breadcrumbs;
frying oil.

Preparation:
Bring the water to a boil, add the millet, and simmer for about 15 minutes, stirring regularly.
Let the mixture cool, then add the grated and chopped vegetables, as well as the spices.
If the mixture is too wet, add enough breadcrumbs to shape small balls.
Then deep-fry them until golden.
You can serve these balls with a green salad garnished with nuts, or with a white mushroom sauce.

Variation:

150g millet;
1 tbsp peanut oil;
2 carrots diced;
400 ml water;
a few green onion stalks;
0.25 tsp turmeric;
0.25 tsp cinnamon;
0.5 tsp curry powder;
0.5 tsp ground coriander;
breadcrumbs or bread crumbs;
salt, pepper.

Heat the oil in a saucepan and brown the spices until they release a strong aroma.
Add the millet grains and diced carrots and cook for a few moments.
Pour in the water, bring to a boil, then lower the heat and cook for 15 minutes over low heat.
Let cool completely.
Finely chop the green onion stalks, incorporate them into the mixture, and adjust the seasoning.
Add enough breadcrumbs to form 5cm diameter balls that do not stick to your hands.
Deep-fry the balls and serve immediately.

🔗Oat patties

Ingredients:

1 chopped onion;
1 diced tomato;
3 tbsp nutritional yeast flakes;
200g rolled oats;
salt;
pepper;
paprika;
water;
flour;
breadcrumbs;
peanut oil.

Preparation:
Mix the dry ingredients, adding water to obtain a dough.
Marinate in the fridge for a few hours.
Add a little flour to thicken the dough, drop it in small balls into the breadcrumbs, coat and flatten into patties.
Brown in oil for a few moments on each side.

🔗Cashew balls

Ingredients:

50g ground cashews;
25g bread crumbs;
1 onion;
1 celery stalk;
1 carrot;
2 tbsp tamari;
1 cup water;
thyme;
parsley.

Preparation:
Finely chop the onion and celery.
Grate the carrot.
Mix all ingredients and shape into balls.
Place each ball on a pre-oiled baking sheet.
Bake at 180°C (356°F) for 20 minutes, turning halfway through.

🔗Walnut and oat patties

Ingredients:

100g rolled oats;
50g crushed walnuts;
1 minced garlic clove;
250 ml vegetable broth;
0.5 tsp miso;
1 tsp soy sauce;
nutmeg;
salt;
pepper;
breadcrumbs;
peanut oil.

Preparation:
Bring the broth to a boil with the soy sauce, miso, and minced garlic.
Add the oats, bring to a boil, then simmer for 20 minutes over low heat.
Let cool.
Add the walnuts, spices, and enough breadcrumbs to form small patties. Fry in oil for a few minutes on each side.

You can serve these patties with an onion and curry sauce and boiled or fried potatoes.

🔗Tofu burgers

Ingredients:

300g firm tofu;
1 cup rolled oats;
0.5 cup wheat germ;
1 onion;
2 tsp onion powder;
2 tsp soy sauce;
0.5 tsp salt;
basil;
garlic powder;
black pepper;
oil.

Preparation:
Mix all ingredients together in a blender.
Once the mixture is ready, divide it into 6 portions.
Oil a baking sheet covered with foil and place these portions, flattened into patties, in a hot oven for 25 minutes.

Variation:

200g tofu;
1 minced garlic clove;
1 tbsp lemon juice;
1 chopped onion;
2 grated potatoes;
4 slices of bread;
2 tbsp nutritional yeast flakes;
1 tbsp tomato paste;
salt, pepper;
3 knife tips of curry powder;
vegetable oil.

Blend all ingredients into a fine, homogeneous purée.
Shape into small patties and brown in oil for a few minutes on each side.

🔗Lentil and seed patties

Ingredients:

100g coral (orange) lentils;
200 ml vegetable broth;
1 minced shallot;
25g sunflower seeds;
25g sesame seeds;
fennel seeds;
gomasio;
pepper;
breadcrumbs;
peanut oil.

Preparation:
Brown the shallot, add rinsed lentils and seeds.
Moisten with the broth, add the spices, bring to a boil then simmer for 12 minutes on low heat.
Let cool.
Add enough breadcrumbs to shape into small patties.
Fry in oil for a few minutes on each side.
Serve with a vegetable stew or with a sauced grain.

🔗Tofu patties

Ingredients:

250g tofu;
1 chopped onion;
1 crushed garlic clove;
1 bunch parsley;
salt;
pepper;
peanut oil.

Preparation:
Blend the tofu, garlic, onion, and parsley to obtain a soft paste.
Season to taste.
Shape into small round patties, 1cm thick.
Heat oil in a frying pan and brown the patties for 10 minutes on each side.

Variation:

250g tofu;
1 tbsp wholewheat flour;
1 glass rolled wheat, oats, or barley;
1 minced shallot;
2 chopped garlic cloves;
1 tbsp tamari;
2 tsp lemon mustard;
2 tsp sesame seeds.

Mix all ingredients thoroughly.
Cook on high heat on each side in a pan with very little oil.

🔗Millet patties

Ingredients:

100g millet;
250 ml vegetable broth;
1 grated carrot;
1 grated potato;
1 chopped shallot;
50g sesame seeds;
salt;
pepper;
gomasio;
breadcrumbs;
peanut oil.

Preparation:
Bring the broth to a boil, cook the millet for about 15 minutes, stirring regularly.
Let cool.
Mix the cooked millet with the grated potato and carrot, shallot, sesame seeds, and spices.
Add enough breadcrumbs to form small round patties.
Brown in peanut oil for a few minutes on each side.

🔗Potato patties

Ingredients:

4 potatoes;
2 onions;
chopped garlic and parsley;
oil.

Preparation:
Peel the potatoes and onions.
Coarsely grate with a stainless-steel grater.
In a bowl, mix the grated potatoes and onions, garlic, and parsley.
Salt and pepper.
Heat a little oil in a large frying pan.
Add the mixture, cook, and brown on both sides.
Check that the potatoes are well cooked.

Serve the patty with a salad.

🔗Multigrain cereal patty

Ingredients:

150g 5-grain flakes;
2 glasses water;
salt;
herbs de Provence;
garlic powder;
grated carrot or leftover vegetables or mushrooms or onions.

Preparation:
In a salad bowl, pour the 5-grain flakes.
Add water.
Salt, add some herbes de Provence, garlic powder, some grated carrot, or leftover vegetables.
Let swell for a few minutes.
Cook as not-too-thick patties in a frying pan.
Brown both sides well.
Serve with a green salad, a cooked vegetable, or just tomato sauce.

For a gluten-free patty, use rice or quinoa flakes.

🔗Quinoa patties

Ingredients:

1 bowl (Chinese bowl type) cooked quinoa;
1 shallot;
1 garlic clove;
nutmeg;
parsley;
salt;
1 tbsp soy flour;
a little wheat flour;
a little olive oil.

Preparation:
Gently fry the chopped shallot in a little olive oil or a tbsp of water.
Add the cooked quinoa and all ingredients.
Mix well, adding a little flour and water to obtain a firm dough.
Shape into small patties and brown on each side in a lightly oiled frying pan.

🔗Wheat escalope

Ingredients:

50g buckwheat;
50g wheat, rice, or barley flakes;
250g wheat;
300g various vegetables (zucchini, carrot, mushrooms, tomato, turnip, squash, etc.);
1 large finely chopped onion;
50g pitted and chopped black olives;
1 tbsp chopped parsley;
1 tbsp chopped garlic;
1 tbsp olive oil;
0.5 tsp salt;
1 tbsp yeast;
1 tsp almond purée.

Preparation:
Dice all vegetables very finely.
Grind the wheat and buckwheat.
In a salad bowl, mix the wheat, buckwheat, vegetables, flakes, olives, parsley, garlic, oil, salt, yeast, and almond purée.
Mix well and add a little water if needed.
The dough should be homogeneous and fairly thick.
Cook on both sides in vegan margarine.

🔗Quick buckwheat patty

Ingredients:

2 tbsp soy flour;
6 tbsp buckwheat flakes;
6 tbsp rice milk;
2 tsp dried seaweed or slivered almonds;
salt.

Preparation:
Dissolve the soy flour in the rice milk, add the flakes, seaweed, and salt.
Pour into a small oiled pan.

This patty is very quick to make and makes an excellent unsweetened breakfast.

🔗Buckwheat patties

Ingredients:

2 tbsp wheat flour;
350g buckwheat flour;
sea salt;
nutmeg;
1L water;
1 tbsp soy flour.

Preparation:
Put the flours in a bowl.
Add salt and enough water to make a thick dough.
Mix well to obtain a smooth dough a bit thicker than crepe batter.
Lightly oil a pan.
Pour in a small ladleful of batter and cook on both sides.
Stir the batter well before pouring into the pan.
Fill the patties as you wish: mushrooms, onions, eggplants, tomatoes, broccoli, …

🔗Red bean and corn patties

Ingredients:

200g cooked red beans;
150g corn;
1 chopped onion;
peanut oil;
breadcrumbs;
salt, pepper.

Preparation:
Blend the beans, mix with the onion, corn, seasoning, and enough breadcrumbs to shape small patties.
Brown in oil for a few minutes on each side.

You can serve these patties with a grain topped with red pepper coulis.

🔗Rice and millet or quinoa patties with vegetables

Ingredients:

1kg rice flour;
500g millet or quinoa flour;
1.5L finely sliced green vegetables (kale leaves, leeks, chard, spinach, lettuce, celery stalks, etc.);
2 onions, carrots, turnips, celeriac, red beetroot, finely grated;
herbs of choice: basil, tarragon, parsley, oregano, etc.;
olive oil;
8 heaping tbsp soy flour.

Preparation:
Put the flours in a bowl, add all the vegetables.
Fill individual molds.
You can sprinkle the surface with some cumin seeds or thyme leaves.
Preheat the oven to 200°C (392°F).
Put the patties in the oven.
After 50 minutes, turn off the oven and leave the patties for another 15 minutes inside.

🔗Carrot cereal patties

Ingredients:

250g wheat or barley flakes;
1 heaping tbsp soy flour;
3 carrots;
1 kohlrabi or 1 small white cabbage;
2 onions;
powdered rosemary;
paprika;
salt, pepper.

Preparation:
Mix the flours, salt, and water to obtain a crepe-like batter.
Grate the carrots and cabbage, finely chop the onions, place in a bowl with salt, paprika, and rosemary.
Mix well and incorporate into the batter.
Let rest for 30 minutes.
Make small patties and fry in a little fat.

These patties can be eaten plain or with tamari or tomato sauce.

🔗Cretons

Ingredients:

90g wheat flour;
70g ground sunflower seeds;
2 tbsp lemon juice;
150 ml nutritional yeast;
1 grated potato;
thyme, basil, sage;
75 ml oil;
1 garlic clove;
1 chopped onion;
4 tbsp tamari;
250 ml hot water;
salt and pepper.

Preparation:
Mix all ingredients well and add water until fairly liquid.
Pour into a pie dish (about 3 or 4 cm thick).
Bake at 180°C (356°F) for 1 hour.
Cool and unmold.

Very good on crusty bread with mustard.

🔗Cornbread

Ingredients:

300g polenta (cornmeal);
500g carrots;
500g onions;
1 sprig fresh coriander;
cumin;
olive oil;
sea salt.

Preparation:
Pour the cornmeal into 1L of boiling salted water.
Cook at a low simmer, stirring frequently.
Peel and grate the carrots.
In a pot, sauté the carrots in a little olive oil.
Add the chopped coriander.
Salt.
Add half a glass of water.
Cover and cook over very low heat for 20 minutes.
Peel and coarsely grate the onions.
Sauté them in a little olive oil.
Salt and flavor with cumin.

When the polenta is cooked, mix carefully with the onions.
Taste and adjust seasoning.
Line the bottom and sides of a well-oiled loaf pan with polenta.
Place the carrots in the center and cover with the rest of the polenta.
Press down with the back of a spoon.
Brush the top of the bread with olive oil.
Bake in a hot oven (th. 6) for 30 minutes and unmold immediately.

This surprise bread can be served hot, warm, or cold.
For variety, you can stuff your bread with pumpkin, leeks, or cabbage.

🔗Seitan Galantine in Jelly

For the seitan:

2 cups vital wheat gluten flour;
tamari;
1 branch kombu seaweed;
thyme;
savory or rosemary.

For the galantine:

350g mushrooms;
4 onions;
1 packet agar-agar;
vegan margarine;
thyme;
savory or rosemary.

Preparation:
In a bowl, mix the vital wheat gluten with 3 cups of cold water.
Form a ball and knead for 15 minutes.
It will become firm and elastic.
Make one or two balls with your gluten dough.
Heat 1.5L of water in a saucepan.
When the water boils, add 0.5 glass of tamari, the kombu seaweed, and 1 tbsp of herbs (thyme, savory or rosemary).
Drop the balls into the broth.
Simmer for 1 hour.

Meanwhile, trim the mushrooms and slice them.
Peel and coarsely chop the onions.
Sauté the vegetables in a little vegan margarine.
Add a little thyme and lightly salt.
Drain the seitan and return a good bowl of broth to the heat (keep the rest for soups).
Dissolve the agar-agar in the broth and stir constantly for 5 minutes.
Cut the seitan into small strips 1cm thick.

In a terrine or loaf pan, arrange a layer of seitan, pour in some broth, add a layer of vegetables, more broth, and so on, ending with vegetables.
Let the galantine “set” in the fridge for at least 3 hours.

The agar-agar will cause the broth to solidify into a jelly.
To unmold easily, dip the mold in hot water for a moment.

🔗Chickpea Pâté

Ingredients:

125g cooked chickpeas;
3 chopped red onions;
5 tbsp flour;
5 tbsp nutritional yeast flakes;
1 tbsp crushed coriander;
salt, pepper;
olive oil.

Preparation:
Blend the chickpeas with a little of their cooking water.
Sauté the onions in olive oil until golden.
Add them to the chickpeas, along with the other ingredients.
Pour into an oiled mold, decorate the top, and bake at high temperature for at least 30 minutes (a skewer inserted in the center should come out dry).

🔗Avocado Spread

Ingredients:

2 ripe avocados;
1 tbsp lemon juice;
1 tsp mustard;
2 chopped shallots;
salt, pepper.

Preparation:
Mash the avocado flesh with a fork, add the lemon juice, mustard, and shallots, and mix well. Salt and pepper to taste.

🔗Mushroom and Tofu Pâté

Ingredients:

500g mushrooms;
500g onions;
200g tofu;
40 to 50 cl oil;
1 dry baguette (soaked in hot water);
200g lentils;
100g brewer’s yeast;
salt, pepper.

Preparation:
Sauté the mushrooms, onions, and tofu in the oil for 30 minutes.
Mix with the soaked, crumbled bread, lentils, brewer’s yeast, season, blend, bake at 190°C (374°F) for about 45 minutes, and let cool.

🔗Pepper and Basil Spread

Ingredients:

1 large bunch fresh basil;
40g pine nuts;
1 chopped bell pepper;
1 diced tomato;
salt, pepper;
olive oil.

Preparation:
Blend the pine nuts and basil with a little olive oil.
Add the other ingredients and blend again if you want a smooth spread. Salt and pepper to taste.

🔗Mushroom Pâté

Ingredients:

100g chopped onions;
100g vegetable oil (olive);
100g finely chopped mushrooms;
100g malted yeast;
40g pitted black olives, chopped;
grated nutmeg;
8 wholemeal rusks;
1 tsp Herbes de Provence powder;
0.25 tsp ground fennel (or onion or shallot);
salt.

Preparation:
Sauté the onions and mushrooms in some of the oil.
Cover and cook for 30 minutes.
Soak the rusks in water, squeeze them well, and add them to the pot along with the oil and herbs.
Salt.
Cook, stirring constantly, for 15 minutes.
Add the yeast, mix well.
You can blend the pâté.
Let cool (in a mold or terrine).

🔗Azuki Ginger Spread

Ingredients:

1 bowl well-cooked azuki beans;
fresh ginger;
1 tbsp tahini (sesame paste);
2 tbsp lemon juice;
savory or kombu seaweed;
sea salt.

Preparation:
Cook the azuki beans for 2 hours with a piece of kombu or a handful of savory.
When the beans are soft, pass them through a food mill to obtain a thick puree.
Finely grate a 2cm piece of ginger.
Stir the ginger, tahini, and lemon juice into the azuki puree. Salt.
Let cool and use as a delicious spread for toast or simply on rye bread.

🔗Japanese Pâté

Ingredients:

350g stale wholemeal bread;
soy milk;
250g tofu;
250g shallots;
sesame seeds;
miso;
tamari;
sesame oil;
1 nori seaweed sheet.

Preparation:
Soak the bread in soy milk.
Drain the tofu and grate it coarsely.
Peel and chop the shallots.
Sauté them in 3 tbsp sesame oil.
Drain the bread and mix it with the tofu, the transparent shallots, a handful of sesame seeds, 1 tbsp miso, and 1 tbsp tamari.
Heat the mixture over low heat in a large pot, stirring with a wooden spoon for 10 minutes to obtain a compact ball.
Oil a loaf pan and fill it with the mixture.
Bake at high temperature (th. 6-7) for 30 minutes.
Meanwhile, cut the nori sheet into 1.5cm wide strips.
When the pâté is cooked, unmold it immediately.
Arrange the nori strips on the three visible sides of the pâté to delineate slices.
Let cool before serving, accompanied by neatly cut raw vegetables.

🔗Tahini Spread

Ingredients:

3 tbsp tahini (sesame paste);
1 tbsp rice vinegar;
3 shallots;
10 fresh coriander leaves.

Preparation:
Finely chop the shallots and coriander.
Mix all ingredients and add a little water if needed.
You should obtain a smooth, thick paste.
Fill a small ramekin and let sit for 2 hours before serving.

🔗Tofu Butter Spread

Ingredients:

125g soft tofu;
1 tbsp miso;
1 tbsp lemon juice;
6-7 black olives.

Preparation:
Pit and finely chop the olives.
Mix all ingredients.
Place in a small ramekin and let set in the refrigerator.

🔗Oat Flake and Spinach Pâté

Ingredients:

250g oat flakes;
4 dl soy milk;
700g spinach;
2 onions;
2 tbsp nutritional yeast;
nutmeg;
cayenne pepper (optional);
2 tbsp vegan margarine;
sea salt.

Preparation:
Soak the oats in the soy milk.
Wash and drain the spinach.
Wilt the spinach in a heavy-bottomed pot, stirring occasionally.
Chop and sauté the onions in the vegan margarine.
Roughly chop the spinach and mix with the soaked oats.
Add the yeast, onions, a flat tsp of grated nutmeg, a pinch of cayenne, and salt.
Preheat the oven (th. 6).
Place the mixture in a large pot and cook over low heat for about 10 minutes.
Stir until you obtain a compact ball that easily detaches from the sides of the pot.
Taste and adjust seasoning.
Lightly oil a loaf pan and fill it with the mixture.
Bake at high temperature (th. 6) for 30 minutes.
Let the pâté cool before serving in slices with vegan mayonnaise.
You can replace the spinach with cooked lettuce.

🔗Lentil Pâté

Ingredients:

2 cups lentils;
1 cup coarse bulgur;
3 sage leaves;
8 shallots;
roasted whole sesame seeds;
sesame oil;
sea salt.

Preparation:
Put the lentils in 6 cups of water.
Add the sage and cook on low for 1 hour 15 minutes.
Salt 5 minutes before the end of cooking.
Put the bulgur in 1.5 cups of boiling salted water.
Cook over low heat for 10 minutes, then let swell off the heat.
In a large skillet, sauté the shallots over low heat in 3 tbsp sesame oil.
When they are soft, add the lentils and bulgur.
Mix and cook gently for 5 to 10 minutes.
Pass the mixture through a food mill.
Add a handful of sesame seeds, then stir with a wooden spoon until you have a homogeneous paste.
Oil a loaf pan before filling it with the mixture.
Sprinkle the top of the pâté with sesame seeds.
Tap to embed the seeds in the paste.
Bake at high temperature (th. 6-7) for 30 minutes.
Unmold the pâté and let cool.

The pâté is even better the next day; serve it with tahini sauce.

🔗Pepper and Chickpea Flour Pâté

Ingredients:

125g chickpea flour;
1 finely chopped red bell pepper;
125g chopped tomatoes;
0.5 cup breadcrumbs;
1 tbsp olive oil;
1 tsp almond purée;
6g yeast;
chives, parsley, paprika;
salt, pepper.

Preparation:
Mix all ingredients, making sure the mixture is moist enough (add water if necessary).
Pour into an oiled loaf pan or individual ramekins.
Bake for 1 hour (or 20 minutes for ramekins) at 180°C (356°F).

You can serve the individual pâtés (unmolded) as a starter with green salad, use the pâté on your toast, or as stuffing for grilled vegetables.

🔗Vegetable Terrine

Ingredients:

1 small celeriac;
1 pumpkin (about 1kg);
250g stale wholemeal bread;
flour;
nutmeg;
cumin, pepper, sea salt.

Preparation:
Soak the bread in water.
Peel the celeriac and cut into small pieces.
Cook it in a saucepan with a little water. Cover.
Do the same with the pumpkin.
Drain the celeriac and pass through a food mill.
Add 3 tbsp flour to the celeriac.
Salt and flavor with nutmeg.
Mix well.
Drain and blend the pumpkin.
Drain and squeeze the bread in a cloth.
Crumble it and mix with the pumpkin.
Add a pinch of cumin. Salt and pepper to taste.
In a lightly oiled loaf pan, put half the pumpkin, then the celeriac, then the rest of the pumpkin.
Bake at high temperature (th. 6-7) for about 30 minutes.
Let cool and serve warm or cold.

🔗Bread and Olive Pâté

Ingredients:

350g stale wholemeal bread;
10 black olives;
2 fennel bulbs;
2 garlic cloves;
2 onions;
olive oil;
nutritional yeast;
coarse sea salt.

Preparation:
Soak the bread in water.
Meanwhile, peel and chop the onions.
Prepare the fennel and cut into 3 or 4 pieces.
In a pot, sauté the onions in a little olive oil and add the fennel.
Cover and cook over low heat.
Pit the olives and slice them.
In a mortar, crush the garlic with a pinch of coarse salt.
Squeeze the bread in a cloth and crumble it.
In a large pot, mix the bread, olives, garlic, 2 heaping tbsp nutritional yeast, and 3 tbsp olive oil.
When the fennel is soft, cut into small pieces.
Add the onions and fennel to the mixture.
Preheat the oven (th. 6-7).
Put the pot on low heat and stir the mixture vigorously with a wooden spoon.
The whole should form a compact ball.
Taste and adjust seasoning.
Pour into a lightly greased loaf pan.
Bake at high temperature for 40 minutes (th. 6-7).
Unmold and let cool.
Serve this vegan pâté with a raw vegetable salad or tomato coulis.

🔗Vegan Pâté

Ingredients:

1 cup ground sunflower seeds;
0.5 cup wheat flour;
0.5 cup nutritional yeast;
1 large chopped onion;
2 tbsp lemon juice;
1 grated potato;
0.5 cup vegetable oil;
1.5 cup water;
thyme, basil, sage, salt.

Preparation:
Mix everything together.
Pour into a Pyrex dish.
Bake for 1 hour at 190°C (374°F).
Once the mixture has cooled, unmold.

🔗Potato Croquettes

Ingredients:

6 large potatoes, diced;
a small glass unsweetened soy milk;
salt, pepper, nutmeg;
2 tsp cornstarch dissolved in 0.25 cup unsweetened soy milk;
breadcrumbs;
frying oil.

Preparation:
Boil the potatoes for 20 minutes in salted water.
Mash with the soy milk to obtain a smooth but firm paste.
Season with salt, pepper, and plenty of nutmeg.
Let cool.
Prepare two plates, one with the cornstarch/soy milk mixture, the other with breadcrumbs.
Shape croquettes with your hands, dip them successively in the soy milk then the breadcrumbs.
Deep-fry for a few minutes.

You can prepare a large batch and freeze them.

🔗Pie or Tourte Dough

Ingredients:

500g type 65 or 45 flour;
250g vegan margarine;
0.15 of water in a graduated glass or 1.5 mustard glasses.

Preparation:
Put the flour in a bowl.
Cut the margarine into small pieces over the flour.
Using a long knife, chop the mixture to start mixing.
When the margarine is in smaller pieces, crumble with your hands, leaving some large lumps like peas.
Start adding the water little by little, knead by hand, first coarsely, then more finely, splitting the moistened dough in two to avoid hand fatigue, then bringing the two pieces together and kneading thoroughly until it no longer sticks and is supple.
Let the dough rest in a bowl, covered with a cloth, at least 30 minutes before use.
Preheat oven: 10 minutes at 225°C / 250°C (th. 6).
Baking time: 25 to 30 minutes at 210°C / 225°C (th. 5) depending on the amount of fruit.

This dough keeps perfectly in the fridge for about a week, floured and in a dry place; bring to room temperature to make it pliable under the rolling pin.

🔗Puff Pastry

Ingredients:

200g flour;
150g vegan margarine;
2 to 3 tsp brown sugar (if using for a sweet dish; otherwise, omit);
salt;
water.

Preparation:
Pour the flour into a mixing bowl (with the sugar if using), a pinch of salt, and 10cl cold water.
Mix into a homogeneous, smooth dough.
Weigh this dough to know the exact weight of fat to add: half the weight of the dough.
Let rest 20 minutes in the fridge. For good puff pastry, several things are important:

The margarine must be the same consistency as the dough, neither harder nor softer.
All utensils (including hands) should be very cold.

Flour the work surface and roll the dough into a thick rectangle.
Place the margarine in one block in the center.
Fold the edges of the dough over to enclose the margarine.
Roll out into a new rectangle. Fold into thirds, first the bottom third up, then the top third down.
Turn the dough a quarter turn to the right.
Give the second turn: roll out into a rectangle, fold as before, and turn a quarter turn.
Let rest 20 minutes in the fridge.
Repeat this operation twice more (classic puff pastry is 6 turns, i.e., 3 sets of 2 turns with resting after every 2 turns).

🔗Pie Crust

Ingredients:

1 tsp salt;
125g whole wheat flour;
30g sesame seeds;
60ml vegan margarine;
2 tbsp water;
1 tbsp brown sugar (for a dessert crust).

Preparation:
Mix all ingredients together.
Press the mixture into a lightly greased pie dish.
Prebake in a 180°C (356°F) oven for 10 minutes before filling.

🔗Onion and Mushroom Tart

Ingredients:

250g pie crust;
5 sliced onions;
250g sliced button mushrooms;
olive oil;
thyme;
salt, pepper.

Preparation:
Roll out the dough with a rolling pin into a circle, dust the table and rolling pin with flour to prevent sticking.
Spread the dough in a greased tart pan.
Sauté the onions in oil until golden (30 min), then add the mushrooms and cook a few more minutes.
Season (salt, pepper, thyme).
Spread the filling over the dough and bake the tart for 30 min at 235°C (455°F).

🔗Carrot-Filled Tart

Ingredients:

250g pie crust;
300g carrots;
80g grated tofu (optional);
thyme, chives, salt, pepper.

Preparation:
Cut the carrots into rounds and cook them for 15 min in a pot with a dash of oil, add a ladle of water, flavor with thyme leaves, salt and pepper.
Mash the carrots into a fine puree, reduce over high heat if too liquid (too much juice would make the crust soggy).
Add tofu and plenty of finely chopped chives.
Cut the dough into four, roll out each piece, and fill each with the mixture.
Fold the dough over to enclose the filling and seal the edges well.
Bake at 235°C (455°F) for 12 min.

Serve as a starter or main dish with a green salad.

🔗Eggplant Tart

Ingredients:

350g pie crust;
1 eggplant, diced;
1 sliced onion;
1 clove garlic, minced;
50g dried tomatoes;
salt, pepper, oregano;
olive oil.

Preparation:
Place the diced eggplant in a colander, sprinkle with salt, and let drain.
Sauté the onion and garlic in oil, add the (rinsed) eggplant, sliced dried tomatoes, and spices, simmer for 20 min.
Roll out 250g of dough into a circle, dusting with flour to prevent sticking.
Spread in a greased tart pan.
Roll out the remaining 100g dough.
Place the filling on the pastry in the mold and cover with the rest, sealing the edges.
Bake for 20 min at 235°C (455°F).

🔗Red Lentil Tart

Ingredients:

250g puff pastry;
150g red lentils;
2 sliced onions;
1 bunch chopped parsley;
150g plain soy yogurt;
400ml water;
cumin seeds, mustard seeds, curry, cayenne pepper, salt, pepper;
peanut oil.

Preparation:
Sauté the onion in oil and simmer for 30 min.
Meanwhile, sauté the seeds, curry, and cayenne, add the lentils and water.
Bring to a boil, then simmer for ~20 min.
Mix the parsley with the yogurt, add to the lentils with the onions after cooking.
Roll out the dough in a mold, fill with mixture and bake for 30 min at 180°C (356°F).

🔗Carrot Tart

Ingredients:

Shortcrust: 250g flour, 1dl oil, 1dl hot water, 0.5 tsp salt;
Filling: 400g carrots, 2 plain soy yogurts, ground coriander, salt.

Preparation:
Put all dough ingredients in a tightly sealed box.
Shake vigorously for a few minutes. Let rest.
Wash and grate the carrots.
Whisk the soy yogurts with 0.5 tsp ground coriander and salt to taste.
Mix with carrots.
Prepare your tart base.
Pour the filling on the dough, flatten with a fork.
Bake at medium heat for about 20 min.
When the dough is baked, remove from oven.

The carrots should remain raw to keep maximum vitamins. Eat hot or cold.

🔗Leek Tart

Ingredients:

1kg leeks;
125g smoked tofu;
1 tbsp olive oil;
2 juniper berries;
salt, curry, Herbes de Provence;
pie crust.

Preparation:
Wash and cut leeks into 2cm pieces.
Heat 1 tbsp olive oil in a pan.
Add leeks by handful, stir, add water if needed.
Add juniper, salt, curry.
Cover and steam 10 min.
Meanwhile, roll out dough in greased mold, sprinkle with herbs.
Mix leeks with 125g tofu cut into cubes.
Bake for about 20 min, ensuring crust is cooked.

Enjoy with green salad.

🔗Vegetable and Buckwheat Pie

Ingredients:

Dough: 100g buckwheat flour, 100g wheat flour, 100g vegan margarine, 2 pinches salt, 150ml water;
Filling: 100g mushrooms, 250g onions, 250g leeks, 1 tbsp flour, 30g vegan margarine, sesame seeds, sea salt, pepper.

Preparation:
Dough:
Mix both flours, salt, and margarine by hand to a sandy texture.
Make a well, gradually add water, work into a firm ball. Rest 20 min in fridge.
Filling:
Peel and slice onions, sauté without fat over low heat.
Cut leeks into 3cm lengths and steam with 0.5L water, reserve cooking water.
Slice mushrooms and reduce in a little oil.
White sauce:

In a heavy pan, melt margarine with flour.
Stir constantly until foamy.
Add all the leek cooking water (~4dl).
Stir, bring to boil, simmer 5 min.

Divide sauce in three, mix each with vegetables. Salt, pepper.
Roll out dough, line a greased/floured tart pan.
Spread vegetables on dough. Sprinkle with sesame, bake at medium heat (th. 6) for 30 min.

🔗Vegetable Pie

Ingredients:

1 puff pastry;
1 carton tomato coulis (25cl);
1 tomato;
0.5 bell pepper (red, green, or yellow);
0.5 eggplant;
0.5 zucchini;
1 large onion;
soy cooking cream;
basil-flavored olive oil;
grape seed oil;
salt, pepper, nutmeg.

Preparation:
Preheat oven to 160°C (320°F).
Dice tomato, half pepper, half eggplant; cut half zucchini into sticks.
Chop onion into strips, separate layers.
Spread tomato coulis on pastry - distribute diced tomato (without juice), diced eggplant, zucchini sticks, then onion.
Salt, pepper, add nutmeg.
Drizzle with soy cream (just a little), then both oils.
Bake.

🔗Pasta with Peanuts and Roasted Vegetables

Ingredients:

2 bell peppers (1 red, 1 yellow);
7ml dried oregano;
salt and pepper to taste;
45ml olive oil;
3 tomatoes, cut into 8 wedges each;
750ml whole wheat short pasta;
3 cloves garlic, finely chopped;
1 finely sliced onion;
1 green bell pepper, sliced;
175ml roasted peanuts, chopped;
15ml fresh parsley, chopped.

Preparation:
Preheat oven to 200°C (392°F).
In a bowl, mix red/yellow peppers, oregano, bay leaves, a pinch of salt/pepper, olive oil (minus 10ml).
Spread on a baking sheet. Bake in upper oven for 15 min.
Add tomatoes. Bake 10 min more, until lightly charred. Remove bay leaves.
Boil the pasta.
In a large skillet, heat remaining oil over medium-high; add garlic, onion, green pepper and sauté ~6 min, until onions golden and pepper soft.
Toss cooked pasta with peanuts, roasted vegetables, and onion mix. Salt/pepper to taste. Sprinkle with parsley.

🔗Thai Mango Salad with Roasted Peanuts

Ingredients:

2 limes;
15ml soy sauce;
15ml sugar;
1 small jalapeño, seeded and finely chopped (or 2ml hot pepper flakes);
30ml peanut oil;
salt to taste;
2 ripe but firm mangoes;
2 bell peppers (preferably 1 red, 1 yellow);
1 medium carrot;
2 green onions;
125ml chopped fresh mint or coriander;
2L assorted lettuce;
75ml roasted peanuts*, coarsely chopped.

Preparation:
Grate lime zest and put in a cup with 60ml lime juice. Whisk in soy, sugar, and chiles until sugar dissolves. Gradually whisk in peanut oil. Salt to taste. Set aside.
Peel mangoes, remove pit, cut flesh into strips and put in bowl. Seed and slice peppers, add to bowl. Grate carrot, slice green onions, add with mint. Mix gently.
Combine in a large bowl with lettuces. Add dressing, toss. Garnish with peanuts (see below) and serve in a platter or large salad bowl.

*To roast peanuts: Spread on a baking sheet in a single layer, roast in preheated 180°C oven for 7-10 min, stirring occasionally until fragrant.

🔗Vegetables with Peanut-Ginger Sauce

Ingredients:

45ml soy sauce;
30ml peanut butter;
15ml brown sugar;
45ml fresh ginger, peeled and finely chopped;
2 garlic cloves, minced;
2ml hot sauce;
15ml peanut oil;
2 medium carrots, thinly sliced;
2 bell peppers (ideally 1 red, 1 green), thinly sliced;
375ml snow peas;
roasted peanuts, chopped, for garnish.

Preparation:
Mix soy sauce, peanut butter, brown sugar, ginger, garlic, and hot sauce in a small bowl until smooth. Set aside.
In a large frying pan, heat oil over medium-high. Add carrots, sauté 2 min.
Add sauce, peppers, and snow peas. Sauté until veggies are tender-crisp, about 2 min.
Sprinkle with peanuts. Serve over rice or noodles.

🔗Lasagna

Ingredients:

9 to 12 sheets of eggless lasagna;
2 zucchinis;
2 carrots;
1 bell pepper;
1 large onion;
400g tomato sauce;
300g silken tofu;
2 tbsp nutritional yeast;
2 tbsp cashew (or almond) butter;
1 tbsp olive oil;
nutmeg, Herbes de Provence, salt, pepper.

Preparation:
Preheat the oven to 180°C (356°F).
Wash, peel, and dice the vegetables.
Sauté in olive oil, salt, pepper, add Herbes de Provence, simmer for 15 min.
Blend the silken tofu with nut butter, yeast, and nutmeg.
In a baking dish, layer tomato sauce, lasagna sheets, vegetables, then tofu cream.
Repeat until ingredients are used up, ending with tofu cream.
Bake for 40 min.

🔗Potato and Vegetable Gratin

Ingredients:

1kg potatoes;
2 carrots;
2 leeks;
1 onion;
1 garlic clove;
2 tbsp nutritional yeast;
1 tbsp flour;
350ml soy or oat milk;
Herbes de Provence, nutmeg, salt, pepper;
olive oil.

Preparation:
Peel and slice potatoes thinly.
Wash and cut other veggies into small pieces.
Sauté onion and garlic in olive oil, add veggies, sweat on low for 10 min, salt, pepper, season.
Grease a gratin dish.
Layer potatoes and veggies.
Mix flour and yeast into the milk, add nutmeg, pour over gratin.
Bake at 200°C (392°F) for 40 min.

🔗Zucchini and Rice Gratin

Ingredients:

4 zucchinis;
200g rice;
1 onion;
2 garlic cloves;
4 tomatoes;
1 tbsp nutritional yeast;
1 tbsp Herbes de Provence;
olive oil;
salt, pepper.

Preparation:
Cook rice in salted water.
Slice zucchinis, chop onion and garlic.
Sauté onion and garlic in olive oil, add zucchini, cook 10 min.
Add chopped tomatoes, herbs, salt, pepper, cook 10 min more.
Mix veggies with rice, pour into a gratin dish, sprinkle with yeast.
Grill in a hot oven for 20 min.

🔗Moussaka

Ingredients:

3 eggplants;
4 potatoes;
2 onions;
2 garlic cloves;
3 tomatoes;
1 can tomato coulis;
400g firm tofu;
2 tbsp nutritional yeast;
1 tbsp tahini (sesame butter);
olive oil;
Herbes de Provence, salt, pepper.

Preparation:
Slice eggplants, salt and drain.
Peel and slice potatoes, boil for 10 min.
Sauté onions and garlic in oil, add diced tomatoes, coulis, salt, pepper, herbs, cook 10 min.
Blend tofu with yeast and tahini.
Grease a dish, layer potatoes, tomato sauce, tofu, eggplants; repeat.
Bake at 200°C (392°F) for 40 min.

🔗Pizza

Ingredients:

1 vegan pizza dough;
1 can tomato coulis;
2 tomatoes;
1 bell pepper;
1 onion;
black olives;
1 tbsp nutritional yeast;
oregano, Herbes de Provence;
olive oil, salt, pepper.

Preparation:
Spread pizza dough on a greased tray.
Top with tomato coulis, sliced tomatoes, pepper strips, sliced onion, olives.
Salt, pepper, sprinkle with yeast and herbs, drizzle with olive oil.
Bake in hot oven for 15–20 min.

🔗Lentil Loaf

Ingredients:

250g green lentils;
2 carrots;
1 onion;
1 garlic clove;
2 tbsp flour;
3 tbsp nutritional yeast;
1 tbsp tahini;
Herbes de Provence, salt, pepper;
olive oil.

Preparation:
Cook lentils 30 min in water. Drain.
Grate carrots, chop onion and garlic.
Mix all ingredients, mash with fork (or blend roughly).
Pour into an oiled loaf pan, bake at 180°C (356°F) for 40 min.

🔗Vegetable Soufflé

Ingredients:

2 medium potatoes;
2 carrots;
1 small zucchini;
1 onion;
2 tbsp chickpea flour;
3 tbsp nutritional yeast;
1 tbsp cashew butter;
soy milk;
turmeric, nutmeg, salt, pepper.

Preparation:
Steam peeled, diced vegetables.
Mash.
Add flour, yeast, nut butter, spices, salt, pepper, a bit of soy milk for a soft dough.
Pour into a greased mold, bake at 200°C (392°F) for 30 min.

🔗Shepherd’s Pie

Ingredients:

1kg potatoes;
2 onions;
2 carrots;
1 zucchini;
1 can chopped tomatoes;
100g textured soy protein (TSP);
2 tbsp nutritional yeast;
soy milk;
nutmeg, salt, pepper.

Preparation:
Boil potatoes, mash with milk, salt, nutmeg.
Rehydrate TSP in boiling water.
Sauté onions, carrots, zucchini, add tomatoes, TSP, cook 10 min.
In a dish, layer filling, cover with mashed potatoes.
Sprinkle with yeast, bake for 15 min.

🔗Vegan Gratin Dauphinois

Ingredients:

1kg potatoes;
2 garlic cloves;
1 onion;
50cl soy milk;
1 tbsp vegan margarine;
nutmeg, salt, pepper.

Preparation:
Peel and slice potatoes thin.
Rub a gratin dish with garlic, grease.
Layer potatoes, salt, pepper, nutmeg.
Add sliced onion.
Pour soy milk over.
Bake at 180°C (356°F) for 1 hour.

🔗Coconut Carrot Flan

Ingredients:

500g carrots;
200ml coconut milk;
2 tbsp chickpea flour;
2 tbsp cornstarch;
1 tbsp nutritional yeast;
1 tbsp chopped coriander;
salt, pepper.

Preparation:
Cook carrots, puree.
Mix all ingredients.
Pour into a greased mold, bake at 180°C (356°F) for 40 min.

🔗Zucchini Flan

Ingredients:

600g zucchinis;
100g chickpea flour;
2 tbsp nutritional yeast;
1 onion;
1 garlic clove;
soy milk;
Herbes de Provence, salt, pepper.

Preparation:
Grate zucchinis, chop onion and garlic.
Mix all, add milk for a soft dough.
Pour into a greased mold, bake at 180°C (356°F) for 45 min.

🔗Eggless Quiche

Ingredients:

1 vegan pie crust;
300g silken tofu;
2 tbsp flour;
3 tbsp nutritional yeast;
1 tbsp cashew butter;
200ml soy milk;
1 onion;
2 leeks (or other filling);
nutmeg, salt, pepper.

Preparation:
Blend tofu with flour, yeast, cashew, milk, nutmeg, salt, pepper.
Sauté onion and leeks.
Fill crust, pour batter on top, bake at 180°C (356°F) for 35 min.

🔗Garden Vegetable Soup

Ingredients:

3 carrots;
2 potatoes;
1 leek;
1 turnip;
1 celery stalk;
1 onion;
1 bouquet garni;
salt, pepper.

Preparation:
Wash, peel, and chop vegetables.
Put in a large pot with bouquet garni, cover with water, salt, pepper.
Bring to a boil, simmer 40 min.
Remove herbs, blend if desired.

🔗Zucchini Coconut Cream

Ingredients:

4 zucchinis;
2 potatoes;
1 onion;
200ml coconut milk;
1 vegetable bouillon cube;
salt, pepper.

Preparation:
Peel and chop vegetables.
Put in a pot, cover with water, add bouillon.
Cook 25 min.
Add coconut milk, blend, season.

🔗Red Lentil Soup

Ingredients:

200g red lentils;
2 carrots;
1 onion;
1 garlic clove;
1 tbsp olive oil;
1L water;
1 vegetable bouillon cube;
cumin, coriander, salt, pepper.

Preparation:
Peel and chop carrots, onion, garlic.
Sauté onion and garlic, add carrots, spices, lentils, water, bouillon.
Cook 20 min.
Blend, adjust seasoning.

🔗Pumpkin Cream Soup

Ingredients:

1 small pumpkin;
2 potatoes;
1 onion;
1 tbsp olive oil;
1L water;
salt, pepper.

Preparation:
Wash and cut pumpkin (with skin) into pieces.
Peel potatoes and onion.
Sauté onion in oil, add veggies, cover with water, cook 30 min.
Blend, season.

🔗Split Pea Soup

Ingredients:

250g split peas;
2 carrots;
2 potatoes;
1 leek;
1 onion;
1 bouquet garni;
salt, pepper.

Preparation:
Soak peas for 2 hours. Drain.
Put peas and chopped veggies in a large pot, cover with water, add bouquet garni, bring to boil, simmer 1h.
Blend, season.

🔗Miso Soup

Ingredients:

1L water;
2 tbsp miso (white or red);
100g firm tofu;
2 scallions;
1 wakame seaweed;
1 carrot.

Preparation:
Heat water with chopped seaweed.
Add carrot slices, chopped scallions, cook 10 min.
Add tofu cubes, cook 2 more min.
Off heat, dissolve miso in a little broth, return to soup.
Do not boil after adding miso.

🔗Chestnut Soup

Ingredients:

500g cooked, peeled chestnuts;
1 leek;
2 potatoes;
1 onion;
1L vegetable broth;
salt, pepper.

Preparation:
Sauté onion and leek in oil.
Add diced potatoes, chestnuts, cover with broth, cook 30 min.
Blend, season.

🔗Vegan Béchamel Sauce

Ingredients:

40g vegan margarine;
40g flour;
0.5L soy milk;
nutmeg;
salt, pepper.

Preparation:
Melt the margarine, add the flour, stir.
Gradually add the milk while whisking.
Thicken over low heat.
Salt, pepper, add nutmeg.

🔗Tomato Sauce

Ingredients:

1 can peeled tomatoes or 6 fresh tomatoes;
1 onion;
2 garlic cloves;
1 tbsp olive oil;
thyme, oregano, bay leaf;
salt, pepper.

Preparation:
Sauté the chopped onion and garlic in oil.
Add tomatoes, herbs, salt, pepper.
Simmer for 30 min over low heat.
Blend if desired.

🔗Curry Coconut Sauce

Ingredients:

1 onion;
1 tbsp curry powder;
20cl coconut milk;
1 tbsp olive oil;
salt, pepper.

Preparation:
Sauté the chopped onion in oil, add curry, then coconut milk, salt, pepper.
Simmer for 5 min.

🔗Creamy Tofu Sauce

Ingredients:

200g silken tofu;
1 tbsp mustard;
1 tbsp lemon juice;
1 tbsp tamari;
salt, pepper.

Preparation:
Blend all ingredients until smooth.
Perfect for veggies, grains, or as a dip.

🔗Green Avocado Sauce

Ingredients:

1 ripe avocado;
2 tbsp lemon juice;
2 tbsp olive oil;
1 garlic clove;
parsley, coriander, chives;
salt, pepper.

Preparation:
Blend all ingredients.
Serve chilled on raw veggies, potatoes, or toast.

🔗Vegan Mayonnaise

Ingredients:

100ml plain soy milk;
200ml sunflower oil;
1 tbsp mustard;
1 tbsp vinegar or lemon juice;
salt, pepper.

Preparation:
Put all ingredients in a tall container, blend with an immersion blender while slowly pouring in the oil.
Mayonnaise sets quickly.

🔗Spicy Soy Yogurt Sauce

Ingredients:

1 plain soy yogurt;
1 tbsp strong mustard;
1 tbsp curry powder;
lemon juice;
salt, pepper.

Preparation:
Mix all ingredients.
Serve with cooked or raw vegetables.

🔗Chocolate Cream

Ingredients:

400ml soy milk;
2 tbsp cornstarch;
100g dark chocolate (baking);
2 tbsp sugar.

Preparation:
Dissolve cornstarch in a bit of cold milk.
Heat remaining milk with sugar and chocolate in pieces.
Add the diluted cornstarch, thicken over low heat while stirring.
Pour into ramekins, let cool.

🔗Coconut Flan

Ingredients:

400ml coconut milk;
2 tbsp brown sugar;
2g agar-agar (1 level tsp);
1 heaping tbsp cornstarch.

Preparation:
Dissolve cornstarch in a bit of cold coconut milk.
Heat the rest with sugar.
Add the cornstarch then agar-agar dissolved in a bit of water.
Boil 1 min.
Pour into ramekins, chill until set.

🔗Vegan Rice Pudding

Ingredients:

100g round rice;
1L soy or oat milk;
80g sugar;
1 vanilla bean or cinnamon stick.

Preparation:
Boil milk with vanilla or cinnamon.
Add rice, cook on low for 35 min, stirring.
Add sugar at the end.

🔗Apple Compote

Ingredients:

1kg apples;
50g sugar;
1 packet vanilla sugar;
1 tbsp lemon juice.

Preparation:
Peel and chop apples, put in saucepan with a little water, sugar, and lemon.
Cook 20 min on low.
Blend for a smooth texture.

🔗Vegan Yogurt Cake

Ingredients:

1 pot plain soy yogurt;
2 pots sugar;
3 pots flour;
1/2 pot oil;
1 packet baking powder;
1 tsp vanilla extract;
1 pinch salt.

Preparation:
In a bowl, mix yogurt, sugar, flour, baking powder, salt, vanilla, and oil.
Pour into a greased pan.
Bake at 180°C (356°F) for 35 min.

🔗Vegan Muffins

Ingredients:

250g flour;
100g sugar;
1 packet baking powder;
1 pinch salt;
200ml soy milk;
60ml oil;
1 tsp vanilla extract;
berries, chocolate chips, etc.

Preparation:
Mix dry ingredients.
Add liquids, then fruit or chips.
Pour into greased muffin molds.
Bake at 180°C (356°F) for 20 min.

🔗Vegan Chocolate Mousse

Ingredients:

150g dark chocolate;
150ml aquafaba (chickpea water);
2 tbsp sugar.

Preparation:
Whip aquafaba to stiff peaks.
Melt chocolate, gently fold in with sugar.
Divide into cups, chill 2 hours.

🔗Vegan Crepes

Ingredients:

250g flour;
50g sugar;
1 packet vanilla sugar;
500ml soy milk;
2 tbsp oil;
1 pinch salt.

Preparation:
Whisk all ingredients together.
Let rest 30 min.
Cook crepes in an oiled skillet.

🔗Homemade Almond Milk

Ingredients:

100g almonds;
1L water.

Preparation:
Soak almonds overnight.
Peel, blend with water.
Strain.

Keeps 2–3 days refrigerated.

🔗Banana-Berry Smoothie

Ingredients:

2 bananas;
200g fresh or frozen berries;
200ml plant milk;
1 tbsp agave syrup (optional).

Preparation:
Blend all ingredients.
Serve chilled.

🔗Vegan Hot Chocolate

Ingredients:

500ml soy or almond milk;
2 tbsp cocoa powder;
2 tbsp sugar;
1 pinch cinnamon.

Preparation:
Heat milk, add cocoa, sugar, cinnamon. Whisk and serve hot.