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(2017-01-02 18:41:17)


You will need

4 big sweet potatoes
4 tbsp oats
2 tbsp buckwheat flour
2 tbsp tomato puree
2 tbsp fresh dill, chopped
1 tbsp tahini
1 tbsp lemon juice
2 garlic cloves, crushed
1 tsp ground cumin
1-2 tsp salt

Method

Peel the sweet potatoes and cut them into smaller chunks. Place these in a steamer and steam until they are very soft. Place the soft potatoes in a bowl and leave them cool. Preheat the oven to 200 degrees (fan oven). Then mash them until nearly smooth. Stir the flour, oats, tomato puree, garlic, dill, cumin, tahini, lemon juice and 1 tsp salt. Mix together and taste. Season with more salt or lemon juice if necessary. Water your hands and make a burgers - about 12. Place the burger into the silicon baking tray. Put them it to the oven and bake about 20 minutes. Then flip the burgers over and bake another 15 minutes. Serve with a bun or with mash potatoes and veggie.


(2016-12-08 22:18:48)


You will need

1 small cauliflower (about 300g)
1 small broccoli (about 300g)
2 carrots, grated
1 can chickpea
1 1/2 cup oat flour
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 flax eggs (2 tbsp ground flaxseed mix with 6 tbsp hot water)
2 tsp granulated garlic
2 tsp granulated onion
salt

Method

In the small bowl mix flaxseed with water and let is sit about 15 mins. Preheat oven to 180 C. Steam broccoli florets for about 2 minutes, then add cauliflower florets and leave another 2 minutes. Leave to cool. Place cold broccoli and cauliflower in a food processor and pulse for 30 seconds, add the chickpea and pulse several time again until well combined. In the medium bowl mix the grated carrot with broccoli & cauliflower & chickpea mixture, add ground sunflower and pumpkin seeds, granulated garlic and onion and about 1 tsp of salt. Mix and then add flax eggs and oat flour. Mix until well combined. Season with salt, if necessary. Mixture should form easily into a nuggets. If itís too crumbly, add water one teaspoon at a time until you achieve the desired consistency. Form mixture into nuggets (or balls, cutlets etc), about a half tablespoon each. Arrange the nuggets on a silicone baking sheet (or baking paper) and bake for 15 minutes from one side, then flip over and bake another 15 minutes or until golden brown.



(2016-11-14 16:30:29)


You will need

2 cans chickpeas, rinsed and drained
2 cups oats
3 medium carrots
1 medium red pepper
4 garlic cloves
1/2 cup nutritional yeast
1 tbsp tomato puree or ketchup
1/4 cup fresh basil leaves
1/4 cup fresh flat leave parsley
1 tsp salt
1 tsp red wine vinegar
1/2 tsp mustard

Method

In a food processor, process the carrots, red pepper and garlic until crumbly. Add chickpea, oats, nutritional yeast, tomato puree/ketchup, herbs, salt, mustard and vinegar and process through. Stop the processor a few times and scrape down the sides. Then add the outs and pulse through. Remove the bowl from the processor and place in the fridge to chill for about a 30 minutes. After chilling, form burgers in your wet hands. Place the burgers into the pan with little oil and let cook on one side for 7-8 minutes or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side. If you want to bake, place burgers on a baking sheet lined with parchment paper and bake at 200 C for about 20 minutes. Serve on buns or with baked potatoes/ bread and salad.

Note: The smaller one is fried, the bigger is baked. I prefer the fried version, but, you know, baking is healthier ;)


(2016-11-14 16:28:40)


You will need

1 can chickpea, drained
1 onion, diced
60g breadcrumbs
50g soy single cream
2 tbsp cornflour
1 tbsp mustard
2 tsp capers
1 tsp paprika
1 tsp bouillon powder
oil

Method

Put everything (without oil) into the blender and mix until smooth. Leave rest about 10 minutes in the fridge. Make a little cutlets and fry them on the pan with oil until golden or bake them in the oven (180 C) about 20 minutes. Serve with veggie, bread or mash.


(2016-11-14 16:11:30)


You will need

500g raw red lentils, soaked for 30 mins in water
2/3 cup wheat gluten
5 cloves garlic, finally chopped
1 tbsp fresh rosemary, finally chopped
2 tsp ground cumin
2 tsp granulated garlic
2 tsp granulated onion
2 tsp salt
2 tsp lemon zest
1/2 tsp baking powder

Method

Place red lentil into the food processor and mix until almost smooth. Add wheat gluten, garlic, rosemary, cumin, granulated garlic and onion, salt, lemon zest and baking powder and mix. Leave about 30 minutes.


Preheat fan oven to 180 degrees. Wet your hand and make small nuggets. Bake them for 15 minutes and serve.


(2016-11-14 16:09:57)

I really love Dreena Burton's recipes. And this is one very good and quick. When you have nut allergy or you must omit the nuts (because of school, for example), replace the walnuts and almond with 1/2 cup of pumpkin seeds and 1/3 cup of hemp seeds. You can try forming patties with this mixture for quick and scrumptious burgers.



You will need

1 cup rolled oats
3/4 cup cooked and cooled sweet potato, skins removed
1/2 cup walnuts
1/2 cup almonds
2 tbsp nutritional yeast
1 1/2 tbsp tamari
1 tsp mustard
1/2 tsp fresh rosemary or thyme
1 clove garlic (or more for extra garlic bite)

Method

Place the walnuts, almonds, oats and garlic to the food processor and process through until crumbly. Then add the sweet potato, nutritional yeast, mustard, herb and tamari and process until just well combined. Transfer the mixture to a large bowl and refrigerate for about 30 minutes. When ready to bake, preheat oven to 180 degrees and line a baking sheet with parchment paper. Take scoops of the mixture and place on the prepared baking sheet. Bake for 20 minutes until golden and just firm to the touch. Remove, and serve with pasta or tomato sauce, or as an appetizer with dipping sauce.



(2016-11-14 16:07:56)


You will need

2 medium aubergines, cubed
2 cups cooked quinoa
1 cup oats
1/2 cup fresh parsley
5 garlic cloves
1 tsp granulated onion
salt

Method

Place cubed aubergine in a baking tin and bake at 200 degrees about 20 minutes. Leave it cool. Put cooled aubergine, cooked quinoa, oats, parsley and granulated onion in a food processor and mix about 2 minutes. Add minced garlic, season with salt and leave about 15 minutes. Make a burger, and place them on a baking tin with parchment paper.





Put it to the oven and bake about 20 minutes. Then flip the burgers over and bake another 10 minutes. Serve with avocado guacamole, flatbread and veggie. Or you can make a "meat-less-balls" and serve them with mash or marinara sauce.


(2016-11-14 16:04:59)


You will need

small vegan sausages
2 cans chickpea, drained
1 cup chickpea flour
1/4 cup flat leaf parsley (or coriander if you like it)
4 tbsp nutritional yeast
2 tbsp milled linseed
4-6 garlic cloves
1 small red onion
2 tsp turmeric
1 1/2 tsp ground cumin
1 tsp smoked paprika
salt

Method

Place all ingredients (except sausages) in a food processor and pulse until smooth (but there still can be a small pieces of chickpea). Divide up your mixture, flattening it out and add small vegan sausages. Form the batter around the sausage and make it as even as you can. Leave at room temperature about 10 minutes.



Preheat your oven (fan) to 200 degrees. Line a baking tin with parchment paper. Place all falafel dogs in the baking tin, put them to the oven and bake about 20-30 minutes. Serve with veggie salad.




(2016-11-14 16:02:15)


You will need

250g natural tofu (or wild garlic tofu), mashed
1 can kidney beans in water, drain and mash in hand
1 small can corn, drain
100g oat flakes
1 onion, chopped
8 cloves of garlic, chopped
breadcrumb
smoked paprika
salt

Method

Mix mashed tofu, beans, oat flakes, onion and garlic. Season with smoked paprika and salt and pour a little bit of breadcrumb. Make burgers with wet hands and fry in a pan with oil or give them on lightly oiled baking paper and bake in the oven for 180 degrees about 30 minutes. Serve warm for example with potato mash.


(2016-11-14 15:59:25)


You will need

4 portobello mushrooms
4 tbsp oil
4 tbsp dark soy sauce
8 cloves of garlic
1-2 maple or golden syrup
fresh thyme
burger buns and veggie (I used young pea leaves and tomatoes)

Method

In the bowl mix oil, soy sauce, grated garlic, syrup and fresh thyme. Clean the mushroom and cut the mushroom's leg off. Put the mushrooms into the marinade and leave it in the fridge for minimum 2 hours. You will have three way to cook it - first is on the grill, second is in the oven and the third is on the pan. I choose the third way. While the mushroom is cooking, prepare the burger buns - cut open it to the half, spread with margarine (vegan butter) and put it to the oven (grill). Fill it with veggie and portobello mushroom and then - ENJOY :D