For 4 servings: 750 g of tomato passata 1 1/2 cup water 2 red bell peppers 1 onion,  finely chopped 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 teaspoon oregano salt and pepper, to taste fresh basil / parsley, finely chopped Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven,
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1 cup green lentils 2 bay leaves 10-15 peppercorns 2 tablespoons oil 1 onion, chopped 3-4 cloves garlic, finely chopped 2 teaspoons thyme 1 teaspoon paprika powder 1 tbsp. tomato puree 1 cup dry white wine salt and pepper, to taste Wash the lentils thoroughly and cook them together with the bay leaves and peppercorns in 3
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For 4 servings: 250 g green lentils 1 bell pepper, finely chopped 1 onion, finely chopped 4 cloves of garlic, finely chopped 2 bay leaves 1 teaspoon thyme 3-4 tablespoons tomato paste 1 tablespoon oil salt and pepper, to taste Wash the lentils well and cook them in water with the bay leaves.  Drain but  keep the water separate. Heat the
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For 4 servings: 1 kg sauerkraut, finely cut 100 g smoked vegan bacon (or smoked tofu), finely cut 2 bay leaves 10-15  peppercorns 5 allspice berries (juniper corns) 2-3 tablespoons olive oil Rinse the cabbage  with cold water to remove the excess of salt. Put the sauerkraut  in a saucepan, add the bay leaves, peppercorns, juniper corns
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For 4-6 servings: 1 onion, finely chopped 2 large  leeks, sliced 3 medium potatoes, cubed 1 cup unsweetened soy milk 1 tablespoon olive oil salt and pepper, to taste parsley or chives, for garnish Heat the oil in a soup pan  and add the onion. Stir fry for about 2-3 minutes then add the leeks. Cover  and simmer for a
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For 4-6 servings: 1 kg frozen peas 2 onions, finely chopped 2 tablespoons oil salt and pepper, to taste Heat the  oil in a saucepan and add the onions. Stir fry for about 2-3 minutes than add the peas. Cover and simmer. Stir often. If needed, add a tablespoon of water. When the onions and peas are
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For 3-4 servings: 3 large eggplants 1 head of garlic, finely chopped 1 can diced tomatoes (or 1/2 kg tomatoes, finely chopped) 2-3 tsp. oregano (dried or fresh) 2 tablespoons olive oil salt and pepper, to taste Wash the eggplants and slice them lengthwise, about 1 cm thick. Grill each slice about 2-3 minutes per side. Grease an oven tray
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For 3-4 servings: 1 cauliflower 1 onion, finely chopped 1/2 kg tomatoes,  chopped or 1 can of chopped tomatoes or 2-3 tablespoons tomato paste 1 tablespoon oil parsley, finely chopped salt and pepper, to taste Wash the cauliflower and cut it into florets. Heat the oil in a large pan and add the onion. Fry for 3-4 minutes,
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For 6 servings: For the vegetable stock: 1 carrot 1 onion, cut into large pieces 1 parsnip 1/2 celeriac or 2 stalks celery, cut 2 potatoes, cut in half 2-3 bay leaves 10 peppercorns Put all ingredients in a soup pot  with  2 liters  water. When the vegetables are done remove them from the water (they can be served
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For 6 servings: 1 cup red lentils 1 large onion 1 carrot 1/2 celeriac or 2 stalks celery 2 potatoes 1 bell pepper 2 tomatoes 2 bay leaves 4-5 cloves of garlic fresh chili / chili flakes (optional) salt and pepper, to taste Wash the lentils thoroughly . Wash the vegetables and cut into medium
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