Other Vegan Cooking Recipes

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🔗Various Tips

🔗Vegan Mayonnaise

Ingredients

• 4 tbsp oil (of your choice);
• 1 tbsp almond butter;
• 1 tsp mustard;
• 1 tbsp lemon juice;
• salt;
• pepper.

Preparation
Mix the almond butter with the mustard, salt, and lemon juice.
Add the oil little by little while stirring.
A few drops of water to bind it, and if necessary, to restore if it splits.

To make a “rouille,” add chili pepper, 4 cloves of garlic and make it with olive oil (you can replace the almond butter with a cooked potato).
Otherwise, flavor it as you like.

🔗Vegan Parmesan

Ingredients

• 2 handfuls of shelled hazelnuts;
• salt.

Preparation
Toast the hazelnuts for a few minutes in a dry pan or on a baking sheet in the oven.
Let cool.
Blend in a small food processor with a bit of salt until you get a fine powder.

🔗Pesto

Ingredients

• 2 cloves of garlic;
• 8 tbsp almond powder;
• 8 tbsp olive oil;
• 4 handfuls of basil leaves;
• salt;
• pepper.

Preparation
Crush the garlic cloves and mix with the almond powder.
Add salt, pepper, and oil to obtain a paste.
Blend the basil very finely and add it to the sauce or blend all the ingredients in a blender or small food processor.

🔗Plant-based Milk

Ingredients

• soy, rice, oat, quinoa, almond, or hazelnut milk.

Preparation
Replace cow’s milk with one of the plant-based milks suggested.
The same recipes will have a slightly different taste depending on the milk used.
Choose the one that best suits your taste.

🔗To Replace Eggs

Ingredients

• raw grated vegetables and small cereal flakes for patties;
• breadcrumbs and vegetable purée for a pâté;
• agar-agar to gel a dessert, a savory or sweet flan;
• rice cream or arrowroot for custards and pastry creams.

Preparation
To bind, depending on the preparation, adjust the ingredients mentioned.
Agar-agar allows you to gel desserts or flans.
Rice cream or arrowroot make creamy custards.

🔗One-pot Dishes

🔗Walnut Dumplings Stew

Ingredients

• 1 chopped onion;
• 1 sliced bell pepper;
• 4 diced potatoes;
• 100 g coarsely crushed walnuts;
• 6 tbsp flour;
• 1 tbsp walnut oil;
• 1 tsp paprika;
• 1/5 cup unsweetened soy milk;
• salt;
• pepper;
• 1 tbsp olive oil;
• 3 tsp cornstarch diluted in a little water.

Preparation
Sauté the paprika in olive oil, then brown the chopped onion in it.
Add the sliced bell pepper, diced potatoes, and cover with water (or vegetable broth).
Season, bring to the boil then lower the heat and simmer for about half an hour.
In a mixing bowl, combine the walnuts, flour, walnut oil, and soy milk and knead to obtain a homogeneous dough.
Divide this mixture into small balls (2.5 cm in diameter) and add them to the pot, immersing them in the broth.
Leave the pot on low heat for another half hour, or, if you can, stop the cooking and reheat the dish the next day, it will be even better.
When serving, add the diluted cornstarch to the pot to thicken the sauce.

This dish is even better prepared the day before and reheated gently before serving.

🔗Asparagus Bundles with Shallot Butter

Ingredients

• 12 asparagus spears;
• 200 g puff pastry;
• 3 finely chopped shallots;
• 1 bay leaf;
• 15 cl dry white wine;
• 100 g vegan margarine;
• 1 small bunch of chopped parsley;
• salt;
• pepper;
• mixed salad.

Preparation
Cook the asparagus in boiling water or steam until cooked but still firm.
Divide the puff pastry into four portions and roll each into a rectangle.
Place 3 asparagus spears in the center of the rectangle, fold over the edges, and seal with a little water.
Bake in a preheated oven for about 12 minutes at 220°C.
Boil the white wine with the shallots and bay leaf and reduce by a third.
Off the heat, add the margarine in pieces while whisking.

Serve the asparagus with the sauce and mixed salad.

🔗Vegan Couscous

Ingredients

• 500 g whole wheat couscous;
• 2 turnips;
• 4 carrots;
• 1 eggplant;
• 1 zucchini;
• 1 onion;
• 3 tomatoes;
• 1 can chickpeas;
• 1 celery stalk;
• 1 small green cabbage;
• 2 tbsp olive oil;
• 1 tsp ground coriander;
• 1 tsp cumin;
• 1 tsp paprika;
• 1 tsp ras-el-hanout;
• salt;
• pepper.

Preparation
Cut all vegetables into pieces.
Fry the onion in olive oil in a large pot.
Add the spices and mix.
Add the carrots, turnips, celery, cabbage, eggplant, zucchini, tomatoes, and chickpeas with their juice.
Cover with water, salt, pepper, and simmer over low heat for one hour.
Prepare the couscous according to the package instructions.

Serve the vegetables and broth over the couscous.

🔗Chili sin carne

Ingredients

• 2 onions;
• 2 red bell peppers;
• 2 green bell peppers;
• 4 carrots;
• 400 g cooked red beans;
• 400 g diced peeled tomatoes;
• 2 cloves garlic;
• 1 red chili pepper;
• 2 tbsp olive oil;
• 1 tsp cumin;
• 1 tsp ground coriander;
• 1 tsp paprika;
• salt;
• pepper.

Preparation
Peel and thinly slice the onions, carrots, bell peppers, and garlic.
Sauté the onion and garlic in olive oil.
Add the bell peppers and carrots, cook for a few minutes.
Add the spices, chili, tomatoes, red beans and mix.
Simmer over low heat for 45 minutes.

Serve hot with brown rice.

🔗Vegetable Curry

Ingredients

• 2 potatoes;
• 2 carrots;
• 1 zucchini;
• 1 eggplant;
• 1 onion;
• 2 cloves garlic;
• 200 ml coconut milk;
• 2 tbsp curry paste;
• olive oil;
• salt;
• pepper.

Preparation
Peel and cut all vegetables into pieces.
Sauté the chopped onion and garlic in olive oil.
Add the vegetables and brown them.
Add the curry paste, mix, then pour in the coconut milk.
Salt, pepper, cover and simmer on low for 30 minutes.

Serve with basmati rice or quinoa.

🔗Composed Dishes

🔗Vegan Dauphinoise Gratin

Ingredients

• 1 kg potatoes;
• 2 cloves garlic;
• 50 cl soy cream;
• 25 cl soy milk;
• 1 pinch nutmeg;
• salt;
• pepper;
• vegan margarine.

Preparation
Preheat the oven to 180°C (th. 6).
Peel the potatoes and slice them thinly.
Rub a gratin dish with garlic, then grease with vegan margarine.
Arrange the potatoes in layers in the dish.
In a bowl, mix the soy cream, soy milk, nutmeg, salt, and pepper.
Pour this mixture over the potatoes.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for another 15 minutes to brown.

Serve hot as a side dish or main course with a salad.

🔗Vegan Lasagna

Ingredients

• 12 egg-free lasagna sheets;
• 1 eggplant;
• 2 zucchinis;
• 2 carrots;
• 1 onion;
• 2 cloves garlic;
• 800 g tomato purée;
• 20 cl soy cream;
• 2 tbsp olive oil;
• salt;
• pepper;
• herbes de Provence.

Preparation
Preheat the oven to 180°C.
Wash and dice the vegetables.
Sauté the onion and chopped garlic in olive oil.
Add the vegetables, salt, pepper, herbes de Provence and simmer for 15 minutes.
Add the tomato purée and simmer for another 10 minutes.
In a gratin dish, put a layer of sauce, a layer of lasagna, then alternate sauce and lasagna.
Finish with a layer of sauce, top with soy cream.
Bake for 40 minutes.

Let stand for a few minutes before serving.

🔗Vegan Moussaka

Ingredients

• 2 eggplants;
• 2 potatoes;
• 1 onion;
• 2 cloves garlic;
• 400 g chopped tomatoes;
• 200 g textured soy protein (TSP);
• 30 cl soy milk;
• 2 tbsp flour;
• 2 tbsp olive oil;
• salt;
• pepper;
• nutmeg.

Preparation
Preheat the oven to 180°C.
Soak the TSP in hot water for 10 minutes, then drain.
Slice the eggplants and potatoes and precook them by steaming or in a pan.
Sauté the onion and garlic in olive oil, add the TSP, then the chopped tomatoes, salt, pepper, and simmer for 10 minutes.
In a saucepan, heat the soy milk, add the flour, whisk to thicken, season with salt, pepper and nutmeg.
In a dish, layer potatoes, eggplants, the TSP sauce, repeat, and finish with the béchamel.
Bake for 30 minutes.

Serve hot with a green salad.

🔗Vegan Paella

Ingredients

• 300 g long-grain rice;
• 1 red bell pepper;
• 1 green bell pepper;
• 2 tomatoes;
• 1 zucchini;
• 1 onion;
• 2 cloves garlic;
• 100 g peas;
• 100 g pitted green olives;
• 2 tbsp olive oil;
• 1 dose saffron;
• 1 tsp paprika;
• salt;
• pepper.

Preparation
Slice the onion and garlic, dice the vegetables.
Sauté the onion and garlic in olive oil in a large pan or sauté pan.
Add the bell peppers, zucchini, and tomatoes, cook for a few minutes.
Add the rice, mix well until translucent.
Add saffron, paprika, salt, pepper, then cover with water to just cover the rice.
Add peas and olives.
Cook over low heat until the liquid is absorbed and the rice is cooked (20 to 25 minutes).

Serve hot, with lemon if desired.

🔗Vegan Pizza

Ingredients

• 1 animal-product-free pizza dough;
• 200 g tomato purée;
• 1 onion;
• 1 bell pepper;
• 1 tomato;
• black olives;
• oregano;
• olive oil;
• salt;
• pepper.

Preparation
Preheat the oven to 220°C.
Roll out the dough on a baking sheet.
Spread the tomato purée over the dough.
Arrange the sliced onion, bell pepper and tomato, and olives.
Salt, pepper, sprinkle with oregano and drizzle with olive oil.
Bake for 15 to 20 minutes.

Enjoy hot, possibly with a salad.

🔗Egg-free Quiche

Ingredients

• 1 vegan shortcrust pastry;
• 200 g silken tofu;
• 20 cl soy cream;
• 1 leek;
• 1 onion;
• 1 tbsp mustard;
• salt;
• pepper;
• nutmeg.

Preparation
Preheat the oven to 180°C.
Slice the leek and onion and sauté in a pan.
In a bowl, mix the silken tofu, soy cream, mustard, salt, pepper, nutmeg.
Add the vegetables.
Roll out the pastry in a tart tin, pour in the mixture.
Bake for 35 minutes.

Let cool slightly before slicing.

🔗Vegan Cantonese Rice

Ingredients

• 250 g cooked rice;
• 100 g smoked tofu;
• 1 carrot;
• 1 onion;
• 100 g peas;
• soy sauce;
• sesame oil.

Preparation
Slice the onion, dice the carrot and tofu.
Sauté the onion in sesame oil, add the carrot, cook for a few minutes.
Add the smoked tofu, peas and rice, mix well.
Add the soy sauce, mix again and serve hot.

🔗Sauces

🔗Vegan Béchamel Sauce

Ingredients

• 50 cl soy milk;
• 2 tbsp flour;
• 30 g vegan margarine;
• salt;
• pepper;
• nutmeg.

Preparation
Melt the margarine in a saucepan.
Add the flour and whisk.
Gradually pour in the soy milk, whisking to avoid lumps.
Salt, pepper, add nutmeg.
Let thicken over low heat, stirring constantly.

Use for gratins, lasagna, moussaka, etc.

🔗Homemade Tomato Sauce

Ingredients

• 1 kg ripe tomatoes;
• 2 onions;
• 2 cloves garlic;
• 1 tbsp olive oil;
• 1 tsp sugar;
• herbes de Provence;
• salt;
• pepper.

Preparation
Peel the tomatoes, then cut into pieces.
Sauté the sliced onions and garlic in olive oil.
Add the tomatoes, herbs, sugar, salt, and pepper.
Simmer over low heat for 45 minutes, stirring occasionally.
Blend if you want a smooth sauce.

Keeps for a few days in the fridge.

🔗Quick Curry Sauce

Ingredients

• 20 cl soy cream;
• 1 tsp curry powder;
• 1 pinch salt.

Preparation
In a small saucepan, heat the soy cream.
Add the curry, salt, mix well.
Let heat gently for 2 to 3 minutes.

Ideal for topping vegetables, grains, tofu, or seitan.

🔗Mustard Sauce

Ingredients

• 20 cl soy cream;
• 2 tsp mustard;
• salt;
• pepper.

Preparation
Heat the soy cream in a saucepan.
Add the mustard and mix well.
Salt, pepper.
Let heat for a few minutes over very low heat.

Goes perfectly with vegetables, potatoes or grains.

🔗Mushroom Sauce

Ingredients

• 250 g white mushrooms;
• 1 onion;
• 20 cl soy cream;
• 1 tbsp olive oil;
• salt;
• pepper.

Preparation
Clean and slice the mushrooms and onion.
Sauté the onion in olive oil.
Add the mushrooms and cook until they release their water.
Add the soy cream, salt, pepper.
Simmer for a few minutes over low heat.

This sauce is great with pasta, rice, or veggie patties.

🔗Green Herb Sauce

Ingredients

• 1 bunch parsley;
• 1 bunch chives;
• 1 bunch chervil;
• 1 clove garlic;
• 20 cl soy cream;
• 1 tbsp olive oil;
• salt;
• pepper.

Preparation
Wash and finely chop all the herbs.
Peel and finely chop the garlic.
Heat the soy cream in a small saucepan with the olive oil.
Add the herbs and garlic.
Salt, pepper, let heat for 2 to 3 minutes on low.

Perfect with steamed potatoes or green vegetables.

🔗Vegan “Cheese” Sauce

Ingredients

• 100 g cashews soaked 4 h;
• 15 cl soy milk;
• 2 tbsp nutritional yeast;
• 1 tbsp lemon juice;
• 1 tbsp neutral oil;
• salt;
• pepper.

Preparation
Blend all ingredients together until smooth and creamy.
Adjust seasoning.

Ideal for topping vegetables, gratins, pasta, or as a dip for appetizers.

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🔗Desserts and Treats

🔗Vegan Crêpes

Ingredients

• 250 g flour;
• 50 g sugar;
• 1 packet vanilla sugar;
• 60 cl plant milk (soy, oat, etc.);
• 2 tbsp neutral oil;
• 1 pinch salt.

Preparation
Mix the flour, sugars, and salt in a bowl.
Gradually add the plant milk while whisking to avoid lumps.
Add the oil and mix well.
Let the batter rest for 1 hour.
Cook in a very hot, lightly oiled pan.

Enjoy with sugar, jam, melted chocolate or any topping of your choice.

🔗Vegan Chocolate Cake

Ingredients

• 200 g dark chocolate;
• 100 g sugar;
• 80 g flour;
• 10 cl soy milk;
• 50 g almond powder;
• 1 packet baking powder;
• 50 g vegan margarine.

Preparation
Preheat the oven to 180°C.
Melt the chocolate with the margarine.
In a bowl, mix the flour, baking powder, almond powder and sugar.
Add the melted chocolate, then the soy milk.
Mix well until you get a smooth batter.
Pour into a greased or lined tin.
Bake for 25 to 30 minutes.

Let cool before unmolding.

🔗Vegan Apple Pie

Ingredients

• 1 vegan shortcrust pastry;
• 4 apples;
• 50 g sugar;
• 2 tbsp applesauce;
• cinnamon.

Preparation
Preheat the oven to 180°C.
Roll out the pastry in a pie dish.
Spread the applesauce on the pastry.
Peel and thinly slice the apples.
Arrange the slices over the applesauce.
Sprinkle with sugar and cinnamon.
Bake for 35 to 40 minutes.

Serve warm or cold.

🔗Vegan Rice Pudding

Ingredients

• 100 g round rice;
• 1 L plant milk (rice, almond, soy…);
• 80 g sugar;
• 1 vanilla bean.

Preparation
Bring the milk to a boil with the split vanilla bean.
Add the rice, lower the heat and cook on low for 35 to 40 minutes, stirring regularly.
Add the sugar 5 minutes before the end of cooking.
Remove the vanilla bean.

Serve warm or cold, plain or with a bit of cinnamon.

🔗Vegan Chocolate Mousse

Ingredients

• 200 g dark chocolate;
• 150 ml aquafaba (chickpea brine);
• 2 tbsp icing sugar.

Preparation
Melt the chocolate in a bain-marie.
Whip the aquafaba into stiff peaks (like egg whites).
Add the icing sugar to the whipped aquafaba.
Gently fold the melted chocolate into the whipped aquafaba.
Spoon into ramekins, refrigerate for at least 3 hours.

The mousse will become airy after a few hours in the fridge.

🔗Vegan Cookies

Ingredients

• 200 g flour;
• 100 g sugar;
• 80 g vegan margarine;
• 50 g chocolate chips;
• 1/2 packet baking powder;
• 1 tbsp plant milk;
• 1 pinch salt.

Preparation
Preheat the oven to 180°C.
Mix the margarine, sugar, plant milk and salt.
Add the flour and baking powder, mix well.
Fold in the chocolate chips.
Form small balls and place them on a baking tray lined with baking paper.
Slightly flatten each ball.
Bake for 10 to 12 minutes.

Let cool before eating.

🔗Plant-based Drinks

🔗Homemade Almond Milk

Ingredients

• 100 g blanched almonds;
• 1 L water;
• 1 tbsp agave syrup (optional).

Preparation
Soak the almonds in water for 8 to 12 hours.
Drain and rinse the almonds.
Blend the almonds with the water in a powerful blender for 2 minutes.
Strain using a cheesecloth or clean cloth to collect the milk.
Optionally add the agave syrup.
Store in the fridge and consume within 3 days.

The remaining pulp (okara) can be used in cakes or patties.

🔗Quick Oat Milk

Ingredients

• 100 g rolled oats;
• 1 L water;
• 1 pinch salt;
• 1 tbsp maple syrup (optional).

Preparation
Blend the oats with the water and salt for 1 to 2 minutes.
Strain using a cloth or fine sieve.
Sweeten if desired with maple syrup.
Keeps for 2 to 3 days in the fridge.

Shake well before each use.

🔗Homemade Rice Milk

Ingredients

• 100 g raw rice;
• 1 L water;
• 1 tbsp sugar or syrup (optional).

Preparation
Rinse the rice then cook it in 400 ml water until absorbed.
Blend the cooked rice with 600 ml water.
Strain, sweeten if needed.
Keeps for 2 to 3 days in the fridge.

Perfect for breakfast or desserts.

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🔗Custards and Sweet Treats

🔗Vegan Vanilla Flan

Ingredients

• 50 cl vanilla soy milk;
• 35 g cornstarch;
• 50 g sugar;
• 1 tsp liquid vanilla.

Preparation
Dissolve the cornstarch in a little cold milk.
Heat the rest of the milk with sugar and vanilla.
Add the dissolved cornstarch, bring to a boil and cook for 2 to 3 minutes, stirring.
Pour into ramekins, let cool then refrigerate.

🔗Quick Chocolate Cream

Ingredients

• 50 cl soy milk;
• 100 g dark chocolate;
• 40 g sugar;
• 30 g cornstarch.

Preparation
Heat the milk and broken chocolate pieces.
Add the sugar and cornstarch dissolved in a little cold water.
Bring to a boil, stirring until thickened.
Pour into bowls, let cool then refrigerate.

🔗Vegan Panna Cotta

Ingredients

• 40 cl soy cream;
• 10 cl plant milk;
• 2 g agar-agar;
• 40 g sugar;
• vanilla.

Preparation
Mix all ingredients in a saucepan.
Bring to a boil and keep for one minute.
Pour into glasses, let set in the fridge.

Serve with red fruit coulis.

🔗Apple-Pear Compote

Ingredients

• 4 apples;
• 4 pears;
• 1 tbsp sugar;
• cinnamon (optional).

Preparation
Peel and cut the fruit into pieces.
Put in a saucepan with the sugar and a little water.
Cook over low heat, stirring regularly until the fruit is soft.
Blend or mash to the desired texture.
Add cinnamon at the end of cooking.

Serve warm or cold, plain or with plant-based yogurt.

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🔗Appendices and Extra Tips

🔗Replacing Fresh Cream

Tip
Use soy, rice, oat, or almond cream to replace fresh cream in all your savory or sweet recipes.
It’s easy to find in organic stores and increasingly in supermarkets.

🔗Replacing Butter

Tip
For cooking: prefer non-hydrogenated vegan margarine or olive, canola, or sunflower oil depending on use.
For baking: vegan margarine gives excellent results.

🔗Replacing Condensed Milk

Tip
Blend 100 g cashews with 20 cl hot water until you get a smooth, creamy consistency.
Suitable for sweet or savory recipes requiring a rich texture.

🔗Replacing Gelatin

Tip
Use agar-agar (a plant-based gelling agent from seaweed) for your desserts, jellies, jams, and flans.
Use about 2 g agar-agar for 500 ml liquid, dissolve cold then bring to a boil.

🔗Replacing Whipped Cream

Tip
Whip very cold coconut cream or special soy whipping cream until firm.
Add icing sugar, vanilla or cocoa depending on use.