For 4-6 servings: 300 g tempeh (can be replaced with tofu) 2 bell peppers 1 zucchini 2-3 onions 10 tiny tomatoes a few cloves of garlic (optional) For the marinade: 3-4 tablespoons olive oil juice of one lemon 2 tablespoons oregano 2 tablespoons thyme salt and pepper, to taste Prepare a marinade mixing the lemon juice,
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For approx. 12-15 pieces: seitan from 1 kg  flour (see recipe here) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup soy milk 4-5 tablespoons flour 6-7 tablespoons breadcrumbs 10 peppercorns 2-3 allspice berries 2-3 bay leaves 2 tablespoons grill/Italian mix seasoning  salt and pepper, to taste oil for frying Mix the garlic  and onion powder with flour
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For approx. 4 servings: 1 pack (350 g) silken tofu, well drained 100 g pure chocolate (> 70% cocoa) 10 dates 2-3 tablespoons fresh mint, to taste Blend the tofu with the dates and mint leaves until smooth. Melt the chocolate in bain-marie (steam bath). Pour  it over the tofu mix while the blender is running. Pour the chocolate mousse
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For 2 servings: 1 large eggplant 200 g smoked tofu, finely chopped 1 onion, finely chopped 3-5 garlic cloves, finely chopped 1 tsp. rosemary 1 tsp. oregano 1 tablespoon olive oil salt and pepper, to taste grated vegan cheese (optional) Wash the eggplant and cut in half lengthwise. Using a small knife, cut a border inside each eggplant about 1
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For a (spring) form with a diameter of 22 cm. 1 cup flour 1/2 cup water 1/2 cup raw sugar 3 tablespoons oil 1-2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon vinegar pinch of salt Mix the water with sugar, oil, salt and vanilla extract until the sugar has dissolved. Add the flour, little
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For approx. 1.5 l soy milk: 1 cup soy beans 6 cups water a pinch of salt Soak the soybeans overnight (10-16 hours). Wash and rub the soybeans between the hands to remove the shells as much as possible. Put them in the blender with 3 cups of water. Blend for about 2 minutes until smooth. Pour
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For a cake with a diameter of 20 cm 2 x spring form (20 cm) For the leafs: 350 g flour 250 ml of sunflower oil 200 g raw sugar 4 medium ripe bananas, mashed 1 tin pineapple chunks (450 g), drained 50 ml pineapple syrup  (from the pineapple tin) 1 teaspoon cinnamon powder 3 tsp. vanilla essence
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For 2-3 servings: 1 cup red lentils, rinsed well 1 bay leaf 1 onion 1 carrot 1 bell pepper chili pepper, finely chopped, to taste (optional) 2-3 cloves garlic, mashed 2 teaspoons oregano 1 tablespoon seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 2 tablespoons tomato paste 1 bunch dill, finely chopped 2 tablespoons olive
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1 cup red lentils 1 bay leaf 2-4 cloves garlic, mashed (to taste) 3 tablespoons olive oil salt and pepper, to taste For the topping: 2 (red) onions, finely sliced 1 tablespoon olive oil 1 tbsp. tomato puree/paste Wash the lentils thoroughly  and cook them  in 2 1/2 cups water, together with the bay leaf. Drain but keep the
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For 2-3 servings: 200 g beans (black) 2 large onions, finely chopped 3-4 carrots, sliced 1-2 green pepper, chopped 3-4 cloves of garlic, mashed 1-2 tablespoons olive oil 1 bay leaf 1 jalapeno / chili, chopped (or to taste) a pinch of cumin powder 1/4 teaspoon cocoa 1/4 teaspoon cinnamon 1 teaspoon oregano 1 can a
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