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(2017-03-13 19:34:28)

You will need

1 can chickpea (drain and reserve the bean liquid)
2 cans black beans - drained
1 cup corn meal
1/2 cup sunflower seeds
1/2 cup of aquafaba (chickpea liquid)
3 tbsp liquid smoke
1 red onion, finaly chopped
1/2 cup + 2 tbsp water
1/3 cup of ketchup
2 tbsp Tamari soy sauce
1 tbsp dried Italian seasoning
1 tsp salt

2 tbsp tomato puree
2 tbsp agave syrup

Potato mash made from potatoes, oat cream and salt


Preheat the fan oven to 200 degrees and prepare the silicone muffin tin. Process the chickpea in a food processor until almost creamy and put it in a large bowl. Process one can of black bean in the processor until creamy, put in the bowl with the chickpea and then pulse the second can of black beans until lightly ground into small pieces. Put in the bowl with bean mixture, add corn meal, liquid smoke, sunflower seeds and aquafaba.
Heat a large skillet on medium heat and add 2 tbsp water and if is hot add the chopped onions. Stir well, add the Italian seasoning, salt, Tamari sauce and 1/2 cup of water and cook until the onions are soft and translucent. Add the ketchup and stir until the ketchup dissolves. Add the onion mixture to the bowl with bean mixture and mix until well combined. Spoon the mixture into the silicone muffin tin, press a little bit and bake for 10 minutes.
Meanwhile mix the tomato puree with agave syrup and after 10 minutes of baking spread this sauce on top of each muffin. Bake another 20-25 minutes or until the wooden toothpick is inserted and comes out clean. Leave to cool for a few minutes and meanwhile fill the pipping bag with smooth potato mash. Decorate every muffin with potato mash and serve.

(2017-01-02 18:55:05)

You will need

2 sweet potatoes, cubed
2 carrots, sliced
1 red onion, chopped
3 cup water
1 cup brown lentil
1 can chopped tomatoes
2 tsp herbs de Provence
2 tsp smoked paprika
2 tsp cider vinegar
1-2 tsp salt
1 tsp ground cumin

For cashew cream

1/3 cup cashew
2/3 cup water


First soak the cashew in the water. Place chopped onion, cubed potatoes and sliced carrots in a medium sauce pan. After about 3 minutes add the brown lentil, chopped tomatoes, smoked paprika, ground cumin, 1 tsp salt and herbs de Provence. Pour the water, cover and leave to cook about 25 minutes.
Put the soaked cashew with water in a blender and blend until smooth. Add the cashew cream into the stew, season with cider vinegar and more salt, if necessary. Leave to cook about 5 minutes and serve with grains.

(2016-12-19 09:31:58)

You will need


2 cups vital wheat gluten
1 1/2 cup water
1 can cannellini beans
1/3 cup oats
1/4 cup nutritional yeast
2 tablespoons soy sauce
3 teaspoon Provenšal herbs
1 teaspoon chia seed
1/4 - 1/2 tsp salt


250g Chestnut Mushrooms, chopped
120g Shiitake Mushrooms, chopped
2 rib celery, chopped
1 1/2 teaspoon Provenšal herbs
2 slices wholemeal bread, cubed
1/2 cup chopped walnuts
1/3 cup dried cranberries
1/3 cup chopped chestnut
1 teaspoon whole chia seeds
1 tablespoon soy sauce
1/2 cup water (more as needed)


4 big onions, sliced
3 cups water
1 tbsp white miso paste
salt to taste


First make the stuffing. In a non-stick pan saute chopped mushrooms until exude their juice. Add celery, herbs, walnuts, cranberries, chestnut, soy sauce and a little bit of water. Add cubed bread and leave about a few minutes. Then add chia seeds and leave to cool.
Meanwhile make the seitan. In a mixing bowl combine wheat gluten, oats, nutritional yeast, herbs, chia seeds and salt. Place the water, beans and soy sauce in a blender and process until liquefied. Add the bean mixture into the dry mixture and stir until the dough holds together in a ball.
Preheat fan oven to 200 degrees. Line your work surface with plastic wrap, place the dough in the center, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all place. Spread the stuffing evenly, leaving a 3 centimetre on all sides. Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. Pinch the ends sealed first and then pinch well to seal the long seam. Take care to make sure that the edges are completely sealed and no gaps or stuffing shows.
Transfer the sliced onion into the baking pan and lift the seitan roll carefully. Pour the mixture of water, miso paste and salt over it. Bake for 30 minutes, turn the seitan roll and bake for another 30 minutes. Turn again and bake for about 10 minutes. Remove from the oven and let cool for 5-10 minutes. Transfer the seitan roll carefully to a cutting board or serving platter and cut into 1 cm slices.
Transfer the onion with remaining water into the sauce pan and blend until smooth. Season with salt if necessary and serve with seitan roll.

(2016-11-14 21:42:15)

This is another great recipe from Dreena Burton's wonderful cookbook Plant-Powered Families. You can serve the Autumn loaf with gravy, baked potatoes and veggie like extra ordinary dinner (Christmas, Thanksgiving, etc), or with bread in the middle of the week. Every time it will be great choice and your friend and family will love you :D

You will need

2 cups cooked brown rice
1 cup + 2 tbsp porridge oats
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 carrots, peeled and diced
5 spring onions or shallots
2 tbsp nutritional yeast
2 tbsp lemon juice
2 tbsp fresh (or 1 tsp dried) rosemary
1 1/2 tsp dijon mustard
1 tsp salt
1/4 tsp dried sage
3 garlic cloves

Other 2 1/2 tbsp BBQ sauce 2 tbsp porridge oats OR 2 tbsp ground almond


In a food processor, add the carrots, almonds, green onions, nutritional yeast, Dijon mustard, salt, rosemary, sage, garlic and lemon juice. Process until the mixture smooths out and starts to become sticky. Scraping down the bowl as needed. Add the rice and puree. Now the mixture should be sticky enough to hold slightly when pressed. Add the porridge oats and mix several time again. Put the mixture to the prepared silicon loaf mould or loaf tin with baking paper and evenly distribute. Now mix the BBQ sauce with porridge oats (or ground almond) and spread over the top of the loaf. Cover with foil and bake in preheated oven for 160 C about 35 minutes. Remove the foil and bake for 10 minutes. Remove from the oven and let stand for about 10 minutes. Then you can slice the loaf and serve.

(2016-11-14 17:07:42)

This is very quick and easy dish. My all family are ill and I'm feeling bad too also I need something easy for our stomach and healthy. This is very very simple but tasty...yummy. If you don't want to make a Homemade seitan, you can use vegan sausages, smoked tofu or smoked tempeh...

You will need

1/2 of Homemade seitan
1/2 cup vegetable broth
3 peppers, chopped
10 cherry tomatoes, chopped
1 onion, chopped
4 cloves garlic, minced
2 tbsp oil


Pour oil into the big saucepan. Add chopped onion and fry about 5 minutes. Then add peppers, tomatoes with cubed seitan and garlic. Mix everything and pour the vegetable broth. Cook about 10-15 minutes and serve...for example with polenta, bread....

(2016-11-14 14:45:43)

I loved chilli con carne and sometimes I tried use a spice mix from Tesco or Sainsbury's. Why not, it was always tasty, but.....Because I have two children and they are too small for chilli and over spice food, I must make my own version. And this was definitely the best one

You will need

1 frozen mince
2 medium onion, chopped
5 cloves of garlic, chopped
2 peppers (I used green and red), sliced
1 can kidney beans in chilli sauce
1 can chopped tomatoes
1 cup water
2 tbsp smoked paprika
1 tbsp tomato pure
2 tsp ground cumin
1 tsp ground coriander
1 tsp granulated onion
1 tsp granulated garlic
1 tsp cocoa powder
salt to taste


In a large pan mix the onion, garlic and frozen mince. Add splash of water, cover and leave about 5 minutes. Then add the tomato pure, mix and season with smoked paprika, cumin, coriander, granulated onion and garlic, cocoa powder and about 2 tsp of salt. Add peppers, kidney beans with chilli sauce and chopped tomatoes with water, cover and leave to cook about 20 minutes. Season with salt, if necessary and serve with bread or grain.

(2016-11-14 14:31:54)

You will need

120g marinated or BBQ Tempeh, diced
2 big potatoes, peeled and diced
1 cup of buckwheat
3 onions, chopped
6 cloves of garlic, chopped
2 cups vegetable broth
1 tsp ground cumin
1 tsp smoked pepper


Pour vegetable broth to the saucepan, add buckwheat and cook about 5 minutes. Than turn the heat off, cover and leave about 15-20 minutes until soft. Place the diced potatoes into the steamer for 10 minutes. Meanwhile prepare onions and garlic. Pour oil into the pan, add onion and cook about 5 minutes. Then add garlic, steamed potatoes and tempeh. Season with cumin and red pepper, cover and leave to cook about 15 minutes. If the potatoes are soft, add cooked buckwheat and marjoram, season with salt and serve.

(2016-11-14 14:29:17)

You will need

600g potatoes, peeled and cubed (the same size like tofu)
500ml water
250g smoked tofu, cubed (the same size like potatoes)
1 onion, finally chopped
5 cloves of garlic, finally chopped
5 tbsp smoked paprika
1 tbsp tomato pure
1 tsp ground cumin
1 tsp salt
1 tsp dried marjoram


In a large pan mix the onion and garlic with a splash of water. Cover and leave about 5 minutes. Add tomato pure, smoked paprika and cumin and stir. Add cubed potatoes, tofu, mix and pour the water. Season with salt, marjoram, cover and leave to cook about 15-20 minutes or until the potatoes are soft. When we want the goulash thicker, mix the cornflour with a little bit of water and pour it to the mixture. Season, if necessary and serve with (flat)bread or Naan.

(2016-11-14 14:25:32)

You will need

2 cups vital wheat gluten
1,5 cups vegetable broth
4 tbsp nutritional yeast
4 tbsp smooth peanut butter
2 tbsp smoked paprika
2 tbsp soy sauce
4 tsp onion powder
2 tsp garlic powder
1/2 cup Barbecue sauce, plus more for serving


Preheat oven to 180 C and lightly grease baking dish. In a medium bowl stir together wheat gluten, nutritional yeast and spices. In a small bowl whisk broth with peanut butter and soy sauce. Pour mixture into bowl with the dry ingredients and stir until the mixture has formed a soft dough. Use your hands and knead gently about 3 minutes. Transfer mixture into greased baking dish and flatten so it's spread across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make about 10 slices. Place baking dish in preheated oven and bake for 25 minutes. Remove baking dish from oven and brush the top of the ribs with barbecue sauce. Then return ribs to oven and bake for 200 C or on heated grill until the bottom of the ribs are deeply browned (about 5 minutes). Remove from heat and serve with bread and a lots of veggie...and with mustard or more barbecue sauce.

(2016-11-14 14:25:20)

You will need

1 cup wheat gluten
3/4 cup water
1 spoon of vegan Worcester sauce
1/4 tsp vegetable broth (powder)

2 Tbsp oil
1/8 cup water
Worcester sauce
gyros spices
smoked paprika
herbs de Provence


Mix in a bowl wheat gluten and vegetable broth. Then pour water with worcester sauce and knead until soft.

Cut the seitan dough for pieces and leave about 10 minutes.

In a medium saucepan boil water with warcester sauce and vegetable broth. Add seitan pieces and cook about 15-20 minutes.

Meanwhile prepare the marinade. In a medium bowl mix oil with water and Worcester sauce. Add gyros spices, smoked paprika, turmeric and herbs de Provence and mix well. Drain cooked seitan pieces and give them into the marinade. Close everything with a lid and leave about 2 hours (more the better).

Fry in a pan and serve for example with baked veggie and giant couscous or bread. Enjoy

(2016-11-14 14:19:56)

You will need

4 medium sweet potatoes

for cashew sour cream
1 cup cashews, soaked and drained
1/2 cup water
2 tbsp lemon juice
1/2 tsp salt

for baked chickpea
1 can chickpea, rinsed and drained
1 tsp smoked paprika
1/2 tsp salt

for tomato salad
cherry tomatoes, halved
mix of herbs - I used two types of mint, oregano, flat leave parsley


Bake sweet potatoes in oven (180 C) about 40 minutes or until they are soft.

Meanwhile prepare cashew sour cream - Using a blender, puree the cashew, salt, water and lemon juice until very smooth. Add extra water if needed to thin sauce, and season to taste with additional salt if desired.

Prepare chickpea - Line a baking sheet with baking paper. Mix chickpea, smoked paprika and salt. Bake about 10 minutes.v
Tomato salad - Mix tomatoes with herbs. You can add a lemon juice or salt, if you want.

For serving, cut the skin of sweet potato and squeeze a little bit. Add cashew sour cream, baked chickpea and serve with tomato herb salad. Serve immediately.

(2016-11-14 14:18:54)

You will need

2 potatoes, cubed
4 carrots, cubed
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp ground unsalted cashews
1 (4 ounce) can tomato sauce
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 tbsp Mild curry powder
2 tbsp coconut milk (powder)
1 1/2 tbsp water


Heat the water in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and coconut milk powder into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve with rice and/or Naan bread (homemade is the best).

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

You will need

300g millet
600ml water
120g marinated tempeh - diced
2 big peppers (green and orange) - diced
1 red onion - chopped
4 garlic cloves - grated
1 can chopped tomatoes
1 can chickpeas - drained
1 tbsp dried basil
2 tbsp water
3 tsp bouillon powder
1 tsp smoked paprika
1/2 tsp of brown sugar
fresh chive


Place the millet in a fine mesh strainer and rinse and rinse 3 times with boiling water. Pour water into the large saucepan, add the bouillon powder and millet. Cook about 5 minutes than turn the heat off, cover and leave about 10-15 minutes until soft and fluffy. Meanwhile heat a 2 tbsp water in a large and deep pan and cook chopped onions for 5 minutes. Add diced peppers, tempeh and garlic.

Cook until slightly colored and then add drained chickpea, chopped tomatoes, dried basil, smoked paprika, sugar and 1 tsp bouillon powder. Cook about 5 minutes and then mix with cooked millet. Season with salt if you want and serve sprinkle with chive.