For 4 servings: 350 g tempeh 4-5 tablespoons soy sauce 3 tablespoons Chinese 5 spices 4-5 tablespoons sweet chili sauce 3-4 tablespoons sesame seeds 4-5 tablespoons oil, for frying Mix the soy sauce and spices. Cut the tempeh  into slices approx. 1-1.5 cm thick. Pour the mix over tempeh, spread evenly and leave to marinate, in the fridge, for a
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For 10 pieces: 10  rice paper sheets 200 g vegetables: carrot, cabbage, cucumber, green onion, bell pepper (red), cut julienne 1 cm ginger, grated 1 clove of garlic, mashed 2 tablespoons fresh lemon juice 2 tablespoons soy sauce 2 tablespoons fresh cilantro (or parsley), finely chopped Prepare a marinade of soy sauce, lemon juice, garlic and
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For 4 servings: 500 g spaghetti 1 onion, finely chopped 3-4 garlic cloves, finely chopped 600 g tomato passata 250 g cherry tomatoes 2 teaspoons dried basil 1 tablespoon olive oil fresh basil salt and pepper, to taste Cook the spaghetti as directed on package. Drain. Stir fry the onion and garlic in oil, for
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150 g soybeans 3 bay leaves 3 tablespoons olive oil 1 teaspoon mustard juice of one large lemon 1 small onion, finely chopped salt, to taste Soak the soybeans overnight. Wash them and cook them with the bay leaves. Drain but keep a little bit of the moisture. Mash the cooked soybeans with a food processor (or mash crusher) until you
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For 3-4 servings: 3 eggplants, cut it into approx. 1 cm (1⁄2-inch)-thick slices 1/2 cup flour 1/2 cup soy milk 1 cup bread crumbs salt and pepper, to taste  oil for frying Mix the flour with  salt and pepper. Dredge the eggplant slices through flour, shake off the excess, dip into soy milk and finally cover evenly with breadcrumbs.
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For 4 servings: 300 g tempeh, cubed 7-8 cloves of garlic, mashed 6 tablespoons soy sauce chilli flakes (optional) 3-4 tablespoons oil, for frying Mix the garlic with soy sauce and chilli flakes. Pour over the tempeh and mix well. Allow 2-3 hours to marinate. Heat the oil in a pan and fry until golden-brown. Serve
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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
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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
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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
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For 2-3 servings: 1 zucchini, sliced 1 sweet pepper, sliced 2-3 onions, ​​thick sliced tomatoes, sliced handful of  olives dried basil and oregano, to taste 1 tablespoon olive oil 1 tablespoon balsamic vinegar salt and pepper, to taste Heat the grill and grill the zucchini, the sweet pepper and the onions a few minutes on each side. Mix with the rest
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