For 4 servings: 300 g tempeh, sliced 5-6 tablespoons breadcrumbs oil for frying For the marinade: 3-4 teaspoons mustard 3-4 tablespoons water 1 teaspoon thyme pepper, to taste Mix all ingredients for the marinade and pour over the tempeh. Allow to marinate for at least 2 hours. Roll each  piece of tempeh in the breadcrumbs until evenlycoated and fry in hot oil on each side until golden brown. Serve with various side dishes and/or salads/pickles. Pentru 4 porții: 300 g tempeh, tăiat felii 5-6 linguri pesmet ulei pentru prăjit Pentru marinată: 3-4 lingurițe muștar 3-4 linguri apă 1 linguriță cimbru piper, după gust Se amestecă toate ingredientele pentru marinată și se toarnă peste bucățile de tempeh. Se
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For 12-15 pieces: 300 g tempeh, cubbed 6-7 tablespoons teriyaki sauce sesame seeds (optional) skewers Marinate the tempeh in the teriyaki sauce for at least 2-3 hours. Soak the skewers in water for 15-20 minutes. Thread the  tempeh on skewers and  grill for a few minutes on each side. Sprinkle sesame seeds on top. Serve with Asian side dishes and salads like: noodles, rice etc.. Pentru 12-15 frigarui: 300 g tempeh, taiat bucatele  6-7 linguri sos teriyaki seminte susan (optional) betisoare pentru frigarui Tempehul se lasa la marinat in sosul teriyaki pentru cel putin 2-3 ore.  Betisoarele se lasa la inmuiat in apa 15-20 minute. Se infig bucatele de tempeh pe betiosare si se
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Per serving: 100 g tempeh, sliced ​​approx. 0.5 cm thick For the marinade: 2 teaspoons soy sauce 1-2 cloves of garlic, mashed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon olive oil pepper, to taste Mix all ingredients. Pour over the tempeh and let it marinate in the refrigerator for at least 2-3 hours. Heat the grill and grill the tempeh for a few minutes on each side. For the potatoes: 150-200 g potatoes, peeled and cubed parsley, finely cut 1 teaspoon olive oil salt and pepper, to taste Cook the potatoes in water with a pinch salt. Drain  and mix carefully with the other ingredients. Per porție: 100 g tempeh, tăiat felii
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For 3-4 servings: 1 kg (2.2 lbs.) potatoes , peeled and cuted lenghtwise 3 onions, finely chopped 5-6 cloves of garlic, sliced 2 cans of diced tomatoes (2 x 400g/2 x 14 oz) / fresh tomatoes finely chopped 1 glass of white wine 3-4 bay leaves 1 ½ teaspoon thyme 10-15 peppercorns 2 tablespoon  olive oil salt, to taste Fresh parsley, finely cut Cook the potatoes in water with a pinch of salt. Drain. Stir fry the onions in oil for 2-3 minutes. Add the tomatoes, wine, bay leaves, thyme and the peppercorns. Simmer until the sauce is reduced, stirring occasionally. Add the garlic and the potatoes and continue cooking for
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3 cups soy granules 2 carrots, finely grated 2 tablespoons  flour 2 teaspoons  paprika powder 5 spring onions, finely chopped 5 green garlic, finely chopped 1 bunch parsley, finely chopped 1 bunch dill, finely chopped salt and pepper oil to grease the ovenpan Prepare the soy granules according to the instructions  on the package. If the granules are too big than mince. Mix all the ingredients by hand until you get a paste. Grease a ovenpan with a little bit of oil, pour the mix  and spread evenly pressing slightly. Bake in the preheated oven, approx. 25-30 minutes at medium heat (175C). Serve as appetizer or with various side dishes and/or
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For 4-5 servings: 1.5 kg (3 lb 3 oz) potatoes, peeled and cubed 2 onions , finely chopped 3-4 tomatoes, finely chopped / 1 tin diced tomatoes (400 g ) 5-6 cloves garlic, finely chopped 2 cm fresh ginger, grated (1 teaspoon ginger powder) 1 teaspoon mustard seeds 2 tsp coriander powder 1/2 teaspoon turmeric 1 teaspoon garam masala 1/2 teaspoon chili powder, to taste 1 tablespoon oil salt and pepper, to taste Half cook the potatoes. Drain and set aside. Heat the oil in a pan and add the mustard seeds. Fry for 2-3 minutes until they begin to pop. Add the onions, stir fry for few minutes then add the potatoes, garlic, coriander, ginger, chili and the tomatoes
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For 2-3 servings: 1 cup beluga lentils (or brown/green) 1 carrot 1 onion 1 leek 2-3 cloves of garlic 1 can diced tomatoes (400g/14 oz) 2 bay leaves 1 teaspoon thyme 1 teaspoon oregano 5 tablespoons red wine 2 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash the lentils and cook them in water with the bay leaves. Drain. Chop all the vegetables very, very fine. Stir fry the vegetables (except garlic) in oil for 2-3 minutes than add the tomatoes, the wine and the spices. Cover and simmer on medium heat until the sauce reduced. Add the garlic, the lentils, the lemon juice, salt and pepper to taste and
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For 2 servings: 250 g mushrooms 1-2 cloves of garlic, mashed 2 tablespoons nutritional yeast dill, finely cut salt and pepper, to taste Wash the mushrooms and remove the stems. Chop the stems finely and mix with the rest of the ingredients. Fill each mushroom cap with the mix. Bake in the oven on medium heat (175C) for 15 minutes. Serve warm. Pentru 2 porții: 250 g ciuperci 1-2 căței de usturoi, pisați 2 linguri drojdie inactivă mărar, tăiat fin sare, piper Ciupercile se spală și li se scot codițele. Codițele se toacă mărunt și se amestecă cu restul ingredientelor. Se umple ciupercile cu acestă compoziție. Se coc în cuptor, la foc potrivit, 15 minute.
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For 5-6 servings: Seitan from 1 kg flour (see recipe here) 100 ml teriyaki sauce After cooking cut the seitan into pieces of approx. 2 cm x 2 cm. Mix it with the teriyaki sauce and  marinate for at least one hour. Thread the seitan pieces on skewers. Heat the grill and grill them for about 2-3 minutes on each side. For the noodles: 400 g rice noodles 5 tablespoons soy sauce 5 tablespoons sesame seeds 2 ½ tablespoons rice vinegar 1 tablespoon raw sugar 2-3 green onions, finely chopped (optional) Cook the noodles  according to the packet instructions. Drain. In a bowl, prepare a dressing of soy sauce,  rice vinegar and  raw sugar. Mix it with the noodles, sesame seeds and the green onions. Pentru 5-6 porții:
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For 4 servings: 4-5 pieces leeks, only the white part 200 g black/calamata olives 5 tablespoons tomato paste 2 bay leaves salt and pepper, to taste Wash the leeks  and cut into pieces of approx. 3 cm. Put the leeks in a pan and cover with water. Cook them for 5 minutes  together with the bay leaves.  Add the olives and the tomato paste and stir. When the leeks are done add  salt and pepper. Serve with bread or boiled potatoes. Pentru 4 porții: 4-5 bucăți praz, numai partea albă 200 g măsline 5 linguri bulion de roșii 2 foi de dafin sare, piper Prazul se spală și se taie
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