Category: Main course

Name: Vegan chicken fricassee - a German traditional dish
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 90 g vital wheat gluten (seitan powder); 1/2 tsp salt; 1 tbsp soy sauce; 125 ml water; 1 tbsp sesame oil; 1 liter broth; 2 cans/packages of mock chicken, chicken chunks, or other ready-made vegan chicken alternatives; 2 tbsp vegan butter; 2 heaped tbsp flour; 300 ml broth; 100 ml vegan cream; 1 small jar/can of sliced mushrooms; 1 tbsp capers; 500 g Leipziger Allerlei (German frozen mixed vegetables: asparagus pieces, peas, carrots. Alternatively, you can use 350 g frozen or fresh peas and carrots and add 150 g asparagus pieces from a jar or frozen); 1 tbsp lemon juice; 1 tsp sugar; Salt; Pepper; 1 cup (approx. 250 ml) basmati or jasmine rice; Chef's knife; Kitchen scale; Measuring cup; 2 saucepans; Bowls; Chopping board

Here you will find the entire variety of vegan meals, or main dishes in countless recipes.

Main courses form the culinary heart of the day and they offer a variety of possibilities.

These dishes can comprise and range from simple everyday dishes to sophisticated gourmet creations.

Vegan recipes? Check out Daily Vegan!

Vegan chicken fricassee – a German traditional dish
Chicken fricassee? Of course, I’ve veganized it, and it tastes just like the original!

When I’m a bit stressed and short on time, I prefer to cook dishes that are quick and easy, ideally using ingredients I already have in my freezer or pantry. My vegan chicken fricassee recipe is perfect for those situations! And it’s made with homemade seitan! It’s ready in just 20 minutes! And if you make enough, you’ll even have some left over to reheat the next day!

Vegan chicken fricassee tastes like the original.

Traditional German cuisine: what is chicken fricassee?

Chicken fricassee is a delicious German dish that’s very popular in many homes and restaurants. It’s a creamy stew traditionally made with tender pieces of chicken, peas, carrots, asparagus, and capers, all served in a creamy sauce.

As you can see in this recipe, chicken fricassee can also be easily made vegan. You don’t have to miss out on the chicken! I make the seitan myself using a very simple basic recipe that you can, of course, also use for other dishes.

Chicken fricassee is a delicious dish of German cuisine.

Vegan chicken fricassee tastes just like the original

My vegan chicken fricassee is remarkably close to the original, with its mild yet rich flavour. The creamy sauce is pleasantly mild and slightly sweet and sour, while the vegan chicken, capers, and vegetables provide a delightful texture and savoury aromas.
Just like the original, but completely plant-based.

Vegan chicken fricassee delights young and old and is climate-friendly.

Vegan chicken fricassee is a joy for everyone and is climate-friendly

Chicken fricassee is a delicious, comforting dish that delights young and old alike. The combination of tender chicken – in this recipe, entirely plant-based and homemade from seitan – creamy sauce, and fresh vegetables makes it a delicate meal that has been cherished in many German families for generations and is often served on festive occasions or Sundays.

With my modern, vegan adaptation of this traditional classic, you can enjoy chicken fricassee in a climate-friendly and cruelty-free way.

Vegan chicken fricassee is a fantastic winter meal.

Vegan chicken fricassee is a fantastic winter meal

Chicken fricassee is delicious all year long, of course. But, since this recipe uses only frozen vegetables and jarred mushrooms, you can enjoy this meal with local ingredients even in winter.

And because chicken fricassee is so beautifully colourful, it instantly brightens up even the darkest winter days.

Chicken fricassee is a delicious, home-style dish.

Vegan chicken fricassee with homemade seitan chicken or with a store-bought alternative

In this recipe for chicken fricassee, I’ll show you how to quickly and easily create a tasty chicken alternative made from seitan. The seitan is kneaded in just a few minutes, then simply needs to cook in broth for 10-15 minutes before being cut into small pieces for the fricassee. It’s worth making your own vegan chicken because it tastes better, is much cheaper, and reduces packaging waste.

If that’s too much work for you, or if you’re in a real hurry, you can also use store-bought vegan chicken alternatives for this recipe.

Vegan chicken fricassee with homemade seitan chicken

French Hodgepodge

Nerd Fact: The term fricassee originally comes from French cuisine. Fricassee (French: fricassée) means “hodgepodge” or “hodgepodge.”

In French cuisine, fricassee is also a type of ragù. Similar to blanquette, it can be prepared in various ways with different ingredients.

Chicken fricassee? Of course I veganized it and it tastes just like the original!

More recipes with homemade, vegan pultry to cook at home:
When I’m a bit stressed and short on time, I prefer to cook dishes that are quick and easy

Show me your homemade vegan chicken fricassee

Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan fricassee and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Pleas show me your homemade vegan chicken fricassee

Vegan chicken fricassee – preparation in pictures

The following photos show me step by step how to prepare my vegan fricassee. Then I’ll jump straight to the recipe.

Preparing seitan chicken:

First, I prepare the vegan chicken made from seitan. The finished seitan meat freezes very well and keeps for several days in the refrigerator. So you can easily make a supply.

1. All ingredients for the vegan chicken.

2. Mix vital wheat gluten and salt. Separately, add the soy sauce to the water.

3. Knead the vital wheat gluten mix with the liquid. Then prepare the broth with the sesame oil.

4. Cut the seitan dough into several slices and cook them in the broth.

5. Cut the cooked vegan chicken into bite-sized pieces.

Vegan chicken fricassee:

As you can see on the following photos, preparing vegan chicken fricassee is very easy and requires only a few steps.

1. All ingredients for the vegan chicken fricassee.

2. First, I prepare a roux.

3. This is then deglazed with the broth, thickening the broth in the process.

4. Then the vegan chicken and vegetables are added to the pot.

5. Now add vegan cream, lemon juice, and capers. Finally, season with salt and pepper.

6. Arrange on a plate and serve. The chicken fricassee is ready – vegan recipe.
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Vegan chicken fricassee – a German traditional dish
Recipe by Sean MoxieCourse: MainCuisine: GermanDifficulty: Easy
Serves
4
Portionen
Preparation time
5
minutes
Cooking time
15
minutes
Gesamtzeit
20
minutes
Vegan chicken fricassee made with homemade seitan chicken tastes just like the original! Easy and delicious to serve in 20 minutes!
Ingredients for 4 servings of vegan chicken fricassee
Simple, homemade vegan seitan chicken:
90 g vital wheat gluten (seitan powder)
1/2 tsp salt
1 tbsp soy sauce
125 ml water
1 tbsp sesame oil
1 liter broth
For an even simpler and quicker option:
2 cans/packages of mock chicken, chicken chunks, or other ready-made vegan chicken alternatives
Vegan fricassee:
2 tbsp vegan butter
2 heaped tbsp flour
300 ml broth
100 ml vegan cream
1 small jar/can of sliced mushrooms
1 tbsp capers
500 g Leipziger Allerlei (German frozen mixed vegetables: asparagus pieces, peas, carrots. Alternatively, you can use 350 g frozen or fresh peas and carrots and add 150 g asparagus pieces from a jar or frozen)
1 tbsp lemon juice
1 tsp sugar
Salt
Pepper
Rice:
1 cup (approx. 250 ml) basmati or jasmine rice
Kitchen utensils:
Chef’s knife
Kitchen scale
Measuring cup
2 saucepans
Bowls
Chopping board
Preparation
Simple, homemade vegan seitan chicken:
Mix the vital wheat gluten with the salt.
Stir the water with the soy sauce.
Now knead both together to form a firm dough. Gradually add the water until a firm dough without any dry spots is formed. Adjust the amount of water as needed.
Bring the broth and sesame oil to a boil.
Cut the seitan dough into slices about one centimeter thick.
Cook the seitan in the broth for 10-15 minutes, remove, and let cool.
Then cut the seitan chicken slices into bite-sized pieces for the fricassee.
Vegan fricassee:
Heat the vegan butter in a saucepan.
Then whisk in the flour.
Gradually whisk in 300 ml of broth until you have a smooth roux.
Add the homemade or store-bought vegan chicken, vegetables, and mushrooms.
Bring to a boil briefly and simmer until all the frozen vegetables are gone.
Then add the cream and capers and simmer again for 2-3 minutes.
Stir in the sugar and lemon juice, season with salt and pepper, and serve the vegan chicken fricassee with the rice.
Cook the rice:
Cook the rice while the vegan fricassee is cooking. Place the rice in a small saucepan and add twice the amount of water. In this case, 2 cups. Also add 1/2 teaspoon of salt.
Bring the rice to a boil uncovered. Once boiling, reduce the heat and simmer until the water has evaporated, stirring occasionally.
29. January 2026
Brussels sprouts in peanut sauce – Brussels sprouts with a twist
Roasted Brussels sprouts in peanut sauce. Sounds unusual, but I highly recommend it! The slightly bitter, earthy flavours of the Brussels sprouts create a wonderful contrast to the nutty, creamy, and spicy peanut sauce. The result is a harmonious flavour pairing that you wouldn’t expect.

Sometimes I devlope recipe ideas that make me wonder why I didn’t think of them earlier. I could have been enjoying this fantastic combination for much longer! This recipe for Brussels sprouts covered in a creamy, nutty peanut sauce is one of those ideas!

Roasted Brussels sprouts deep-fried in peanut sauce. Sounds unusual, but I highly recommend it!

Brussels sprouts in peanut sauce – a dish that surprises

This is a dish that surprises – in a good way. The small, often underestimated winter vegetable is given a whole new dimension by the creamy, aromatic peanut sauce. Where Brussels sprouts are usually accompanied by hearty accompaniments, here they encounter a warm, slightly unusual flavor that showcases their best qualities.
This combination elevates Brussels sprouts to a new level: warm, savory, creamy, and with a touch of freshness.

Peanut Brussels sprouts – a dish that surprises

Brussels sprouts in peanut sauce – perfect as a main component, as a side dish, in bowls and with Asian dishes

This Brussels sprouts recipe is not only incredibly delicious, but also very versatile:
- As the main component of a dish, for example, on rice, bulgur, or buckwheat groats.
- As a side dish to hearty, savoury meals. The intense peanut sauce adds a fantastic twist to many dishes.
- In bowls. A flavorful highlight with rice, salad, raw vegetables, and other bowl components.
- With Asian dishes. Satay sauce (peanut sauce) is an important part of some Asian cuisines. It’s especially popular in Singapore. With my Brussels sprouts in satay sauce, you can create amazing fusion dishes.
- As a snack. This recipe is so delicious that you can simply enjoy the peanut-roasted Brussels sprouts on their own.
Perfect as a main component with various side dishes.

Do Brussels sprouts lead to disagreement at your table? Try them like this!

Team Brussels Sprouts? Or Team “Keep that away from me!”? If you have both of them at home, try feeding this recipe to the Brussels sprout haters!
It’s guaranteed to change a few opinions! And anyone who already likes Brussels sprouts will love this recipe!

Does Brussels sprouts divide opinions at your table? Try them like this!

More vegan recipes with Brussels sprouts

You might also want to try this tasty Brussel sprouts recipe. Right here on Daily Vegan.
- Crispy Brussels Sprouts from the Oven with Balsamic Honey Glaze
Brussels sprouts in peanut sauce – Roasted Brussels sprouts with a twist

More sweet and savory recipes with peanuts

Do you love peanuts? Both sweet and savory? Then you absolutely must try these peanut recipes from me (Sean Moxie)!
Please show me your Brussels sprouts in peanut sauce

Please follow me on Instagram or Facebook. And I’d be delighted if you made my yummy vegan Brussels sprouts in peanut sauce and posted a photo of them, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Please show me your Brussels sprouts in peanut sauce sometime.

Roasted Brussels Sprouts in Peanut Sauce – Preparation in Photos

In the following pictures, you’ll see step-by-step how I prepare this dish. Then we’ll continue directly with the recipe.

1. All the ingredients for the roasted Brussels sprouts.

2. Mix the Brussels sprouts with the olive oil and salt.

3. Arrange the Brussels sprouts, cut side down, on a baking sheet lined with parchment paper. Then roast them in the oven.

4. All the ingredients for the peanut sauce.

5. Mix the peanut butter with the boiling hot water.

6. Then stir in all the remaining sauce ingredients.

7. Add the hot, roasted Brussels sprouts to half of the peanut sauce.

8. Mix with the peanut sauce.

9. Fry in a pan. Then arrange on plates and serve with the remaining peanut sauce.
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Brussels sprouts in peanut sauce – Brussels sprouts with a twist
Recipe by Sean MoxieCourse: Main, SnacksCuisine: Seasonal, Autumn, WinterDifficulty: Easy
Portions
4
Portions
Prep time
10
minutes
Cooking time
40
minutes
Total
50
minutes
Roasted Brussels sprouts fried in peanut sauce. Sounds unusual, but I highly recommend it! Creamy and delicious.
Ingredients
Ingredients for 4 servings of Brussels sprouts in peanut sauce
600 g Brussels sprouts, trimmed and halved
60 ml olive oil
1 heaped tsp salt
Peanut sauce:
8 tbsp peanut butter
180 ml hot water
2 garlic cloves, pressed or finely chopped
2 tbsp ginger, finely grated
1/4 tsp chili flakes
4 tbsp rice vinegar
2 tbsp lime juice
4 tsp agave syrup
2 tbsp soy sauce (gluten-free if needed)
Also:
A little oil for frying
Kitchen utensils:
Chef’s knife
Kitchen scale
Measuring cup
Bowls
Frying pan
Saucepan
Parchment paper
Preparation
Prepare the Brussels sprouts:
Preheat the oven to 200°C (390°F).
Toss the halved Brussels sprouts with the olive oil and 1.5 teaspoons of salt in a bowl.
Then spread them out on a baking sheet lined with parchment paper, cut-side down.
Roast the Brussels sprouts on the middle rack of the oven for 25-30 minutes, until the leaves are brown and crispy.
While the Brussels sprouts are roasting, prepare the peanut sauce.
Peanut sauce:
For the peanut sauce, stir the peanut butter with the hot water until smooth.
Add all the remaining sauce ingredients and continue stirring until well combined.
Prepare the Brussels sprouts in peanut sauce:
Place the hot Brussels sprouts in a bowl and toss with about half of the peanut sauce.
Heat the oil in a deep skillet and sauté the peanut-marinated Brussels sprouts.
Reheat the remaining peanut sauce in a small saucepan.
Divide onto plates or bowls and spoon the remaining peanut sauce over the top.
23. January 2026
Fennel spaghetti with garlic and lemon
Today I’m sharing my simple recipe for delicious fennel spaghetti. It features a delightful garlicky lemon flavor, parsley, and of course, sautéed fennel.
This recipe is healthy, inexpensive to buy, low in calories, and, of course, delicious.

My recipe for fennel spaghetti is healthy, inexpensive to buy, low in calories and of course delicious.

Fennel spaghetti – on the table in just 20 quick minutes

On the table in just 20 quick and easy minutes! This dish brings a welcome change to the world of pasta. It’s perfect for a quick weeknight meal or when you don’t feel like spending ages in the kitchen but still want something special.
My spaghetti recipe with fennel, lemon and garlic is ideal for anyone who likes their food light, aromatic, and sophisticated – Mediterranean cuisine at its finest.

On the table in just 20 quick minutes

Spaghetti with fennel and lemon – light, aromatic and sophisticated

Fresh, fragrant, and surprisingly light – spaghetti with fennel and lemon brings the taste of an Italian summer to your plate. Gently braised fennel lends the dish a delicate anise note, while lemon zest and a squeeze of lemon juice provide a fresh, bright acidity that perfectly balances the flavors.

Enhanced with good olive oil, a touch of garlic, pepper, and a hint of vegan Parmesan, this dish requires few ingredients – yet bursts with flavor.

Spaghetti with fennel and lemon – light, aromatic and sophisticated

Fennel spaghetti – with regional fennel and a touch of holiday feeling

This dish is, of course, most delicious when prepared with fresh, locally produced fennel. Vegetables that haven’t traveled far still possess their full aroma.
Yet, the aroma and taste of this dish perfectly evoke the feeling of cooking in a small kitchen somewhere on the Ligurian coast. Fresh, fragrant fennel from the market –
crisp, with delicate, green fronds.
As you slice the fennel into thin strips and slowly braise it in olive oil, you can imagine the window open and the sound of the sea outside. The kitchen, while cooking, is filled with a sweet, spicy, sunny, southern fragrance.
Some dishes need no words. Just time, sunshine, fennel – and love. They just soothe your wanderlust.

With regional fennel and a touch of holiday feeling

Are you craving more vegan pasta recipes?

I can understand that. Pasta is always a good idea! Try my delicious vegan kinchi mac and cheese recipe, right here on Daily Vegan:
- Vegan Kimchi Mac’n’Cheese, Kimchi Macaroni and Cheese
Fresh, fragrant and surprisingly light – spaghetti with fennel and lemon brings the feeling of an Italian summer to your plate.

Please show me your fennel spaghetti

Please follow me on Instagram or Facebook. And I’d be delighted if you made my yummy vegan fennel spaghetti and posted a photo of them, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Please show me your fennel spaghetti

Fennel Spaghetti – Preparation in Pictures

In the following photos, you can see step by step how I prepare this pasta recipe. Then we’ll continue directly with the recipe.

1. All the ingredients for the fennel spaghetti.

2. Chop the fennel, mince the garlic and chop the parsley.

3. Fry the fennel seeds until they puff up.

4. Add the garlic and sauté briefly.

5. Grate 2 tablespoons of lemon zest and stir this, along with half of the fennel, into the pan.

6. Add the pasta and the remaining fennel to the pan and sauté. Then stir in the parsley and lemon juice. Finally, season generously with salt and pepper.
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Fennel spaghetti with garlic and lemon
Recipe by Sean MoxieCourse: MainCuisine: Italian, SeasonalDifficulty: Easy
Portions
4
Portionen
Preparation time
5
minutes
Cooking time
15
minutes
Total time
20
minutes
Fennel spaghetti with garlic, a hint of lemon, and parsley. On the table in just 20 minutes! Vegan, healthy, and low in calories.
Ingredients for 2 servings of fennel spaghetti
1 fennel bulb, thinly sliced
1 organic, untreated lemon
2 garlic cloves, one crushed, one thinly sliced
1 tsp fennel seeds
Olive oil
3-4 sprigs flat-leaf parsley, leaves only, roughly chopped
Salt
Pepper
200 g spaghetti
A little vegan shredded cheese or vegan Parmesan
Kitchen utensils:
Kitchen knife
Grate
Saucepan
Pan
Preparation
Heat a little olive oil in a pan over medium heat.
Then sauté the fennel seeds until they puff up.
Add the garlic and sauté briefly.
Zest 2 tablespoons of lemon zest and stir it, along with half of the fennel, into the pan.
Simmer over low heat for 10-12 minutes, until the fennel is soft and lightly browned.
Meanwhile, cook the spaghetti in boiling salted water until al dente.
Drain the pasta and add it to the pan. Deglaze with about 50 ml of water.
Increase the heat in the pan and stir in the remaining fennel. Mix well.
Then stir in the parsley and the juice of the lemon.
Finally, season generously with salt and pepper.
Divide between two bowls or plates. Drizzle the portions with a little olive oil and sprinkle with fennel fronds and vegan cheese.
9. January 2026
Vegan pierogi with 3 fillings – easy to make yourself
My recipe for vegan pierogi, the famous polish and russian dumplings. With homemade, all-plant-based pierogi dough and three savory, aromatic, and delicious fillings!
First, a hearty sautéed mushroom and mince filling made with vegan soy mince.
Second, I make the Polish classic among pierogi fillings: a quark and potato filling. Of course, this one is also vegan.
And third, there’s a rich sauerkraut and mushroom filling, bursting with flavor and umami.

Homemade pierogi: a hearty winter meal

Vegan pierogi – homemade filled in three traditional ways

Pierogi – vegan – filled with mushrooms and minced meat

A classic pierogi stuffing is a hearty, sautéed mushroom and minced meat filling. Of course, in my recipe, this is vegan, made with soy mince.

Vegan pierogi with minced meat and mushroom filling

Pierogi – vegan – filled with quark and potato

Next, I’m making the Polish classic among pierogi fillings: a quark and potato filling. As always, my recipe is veganized.

Tip: I cannot get quark or skyr in my part of the world – here is an easy substitue

If you are not able to purchase vegan quark or skyr where you live, just purchase vegan yogurt instead. Put the yogurt in a sieve with a cheese cloth or kitchen towel and let it strain for 3-4 hours. It is going to get thicker and it will be just like quark.

Pierogi with vegan potato and quark filling

Pierogi – vegan filled with sauerkraut and mushrooms

And third, I prepare a full-bodied sauerkraut and mushroom filling, rich in flavor and umami.

Pierogi filled with sauerkraut and mushrooms

How to present vegan pierogi in a delicious way: what goes well with pierogi?

Pierogi can be enjoyed as a main course or as a side dish. Here are some ideas on how to serve them:

Pierogi with fried vegan bacon

I love eating pierogi very simply. For example, just with some fried strips and cubes of my homemade vegan smoked bacon and a few caramelized onions. I simply use this as a topping for my pierogi.

Vegan pierogi with vegan sour cream, caramelized onions and vegan bacon

Pierogi as a side dish to braised cabbage with meatballs

I also love pierogi as a side dish to my vegan braised cabbage with meatballs. With my homemade pierogi, fried in vegan butter in a pan, I create a hearty winter meal using mostly seasonal and regional ingredients. A dollop of homemade vegan sour cream and some fresh parsley on top, and the meal is perfect. Now that’s a truly royal feast!

Vegan pierogi, fried until crispy, as a side dish for braised cabbage

What are pierogi?

Pierogi (also spelled pieroge) are filled dumplings. The version in my recipe is a bit similar to the southern German Maultasche, made with homemade pasta dough.
However, the preparation method and fillings vary regionally. Pierogi can also be made with yeast dough or puff pastry, and sometimes even sweet.
Piroggi are particularly common in Polish, Russian, and Finnish cuisine, but also in many other Eastern European regions.

The pierogi (also pieroge, pierogi) is a filled pastry.

Pierogi – delicious winter cuisine

Pierogi are becoming increasingly popular here in Germany, especially in winter. They can be easily made from seasonal, regional ingredients even during the colder months. This is not only delicious but also very climate-friendly, as regional ingredients have short transport routes.

Vegan pierogi with 3 fillings – completely homemade

More vegan winter recipes with seasonal ingredients

Do you love cooking seasonally with fresh, regional ingredients? Then try these vegan winter recipes from me (Sean Moxie). Right here on Daily Vegan.
Pierogi – delicious, vegan winter cuisine

Please show me your vegan pierogi too!

Please follow me on Instagram or Facebook. And I’d be delighted if you made my yummy vegan pierogi and posted a photo of them, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Please show me your vegan pierogi too!

Pictures of the preparation of the vegan pierogi

Here I’ll show you step-by-step with photos how I prepare my vegan pierogi with three fillings. Then we’ll move directly to the recipe.

The vegan pierogi fillings

While the pierogi dough is in the refrigerator, I prepare the vegan pierogi fillings, then they can cool down while I continue processing the dough.

Vegan minced meat and mushroom filling for pierogi

Purely plant-based sauerkraut and mushroom filling for pierogi

Vegan potato and quark filling for pierogi

Make, fill, and shape vegan pierogi dough

Knead the dough according to the recipe, let it rest in the refrigerator and then roll it out thinly.

1. Roll out the vegan pierogi dough to a thickness of approximately 2-3 mm and cut out circles about 8 cm in diameter. Place a small amount of filling in the center of each dough circle.

2. Savory fillings are placed in homemade pasta dough, then the dough circles are folded over.

3. I seal the edges of the pierogi with the handle end of a fork.

4. The edges of the pierogi must be tightly sealed.

5. Filled, raw pierogi with a tightly closed, decorated edge
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Vegan pierogi with 3 fillings – easy to make yourself
Recipe by Sean MoxieCourse: Main, SnacksCuisine: Eastern European, SeasonalDifficulty: Medium
Portionen
4
Portionen
Prep time
20
minutes
Cooking time
20
minutes
Resting time
2
hours
Total time
2
hours
40
minutes
Vegan pierogi. With homemade pierogi dough and three savory fillings! Mushroom and minced meat, quark and potato, and sauerkraut and mushroom filling.
Ingredients for approximately 20 vegan pierogi
Vegan pierogi dough:
400 g flour
2 tsp salt
50 ml oil
100 ml soy milk
2 heaped tbsp chickpea flour, mixed with 6 tbsp water
Cold water
Flour for the work surface
Vegan mushroom and mince filling (for approx. 20 pieces):
50 g fine soy granules (TVP)
1 tbsp soy sauce
100 g mushrooms, cleaned and finely diced
1 onion, finely diced
2 garlic cloves, pressed
2 tbsp chickpea flour, mixed with 6 tbsp water
1 pinch allspice
1 pinch caraway seeds
Salt
Pepper
Oil
Vegan potato and quark filling (for approx. 20 pieces):
3 medium-sized floury potatoes
200 g vegan quark or skyr (if you cannot get those in your area, read tip above)
1 finely diced onion
Salt
Pepper
Sweet paprika powder
A little oil
Vegan sauerkraut and mushroom filling (makes about 20):
150 g sauerkraut, ready to serve
100 g mushrooms, cleaned and finely diced
1 onion, finely diced
Salt
Pepper
Oil
Kitchen utensils:
Chef’s knife
Kitchen scale
Measuring cup
Frying pan
Rolling pin
Bowls
Cling film
Large saucepan
Round cookie cutter (8 cm diameter), or alternatively, use the rim of a glass.
Zubereitung
Vegan pierogi dough:
First, whisk together the salt, oil, soy milk, and prepared chickpea flour in a large bowl.
Then, knead in the flour. Knead for a long time and thoroughly.
Gradually knead in cold water, one tablespoon at a time. The dough should be firm and pliable, and not sticky. If the dough becomes too sticky, work in a little more flour.
Wrap the finished dough in plastic wrap and let it rest in the refrigerator for 2 hours.
While the dough is chilling, you can prepare your chosen pierogi filling.
3 fillings for vegan pierogi
Vegan mushroom and mince filling:
Heat a little oil in a pan.
Then fry the dry soy granules (TVP) in it over high heat.
Fry until the soy mince is lightly browned. Then add the onion, mushrooms, and garlic to the pan.
Continue frying until the mushrooms no longer release their juices and everything is cooked through.
Add allspice, caraway seeds, and the prepared chickpea flour to the pan.
Continue frying for a few more minutes, stirring occasionally.
Season with salt and pepper.
Vegan potato and quark filling:
First, boil the potatoes until tender.
Then let them cool.
Heat a little oil in a pan and sauté the diced onions.
As soon as the onions are translucent and lightly browned, remove them from the heat and let them cool.
Peel the potatoes.
Then mash them in a bowl and mix with the vegan quark and the sautéed onions.
Season with salt, pepper, and paprika.
Vegan sauerkraut and mushroom filling:
Heat a little oil in a pan.
Sauté the diced onion and mushrooms until the onions are translucent to browned.
Then stir in the sauerkraut and simmer for 10 minutes.
Season with salt and pepper to taste.
Shaping and cooking the pierogi:
Bring a large pot of salted water to a boil.
Dust a work surface with flour and roll out the plant-based pierogi dough to a thickness of about 2-3 mm.
Cut out circles from the dough using a glass or cookie cutter. These dough circles should have a diameter of approximately 8 centimeters.
After cutting out the circles, knead the remaining dough again, roll it out once more, and cut out new circles. The dough is enough for about 20 pierogi.
Place a small amount of filling in the center of each dough circle, then fold it over and press the edges firmly together. Seal the edges with the handle of a fork or a spoon. You can also refer to the photo tutorial for pierogi preparation.
Finally, add the finished vegan pierogi to the boiling salted water. Don’t cook too many pierogi at once, so they don’t stick together.
Simmer gently until the pierogi float to the surface. They are then cooked.
My vegan pierogi taste excellent with homemade sour cream, braised cabbage, or simply with caramelized onions and fried smoked tofu or homemade fried vegan bacon.
Enjoy your meal!
7. January 2026
Vegan Sticky Wings – plant-based chicken wings – 100% authentic
Vegan Sticky Wings – Crispy, sticky, and incredibly flavorful – sticky wings are the embodiment of a finger-licking, munching-on snack. In my recipe, I naturally make vegan chicken wings, made from seitan and jackfruit, with juicy meat and skin.
The tender vegan chicken wings are coated in an irresistibly glossy glaze: sweet, salty, spicy, and full of umami flavors – with notes of honey, soy sauce, garlic, chili, and ginger.

Sticky, spicy, sensational. Try it once – you’re hooked forever!

Vegan Sticky Wings – Crispy, sticky, incredibly aromatic

Vegan Sticky Wings – vegan chicken wings roasted in marinade

My vegan chicken wings, in the form of delicious sticky wings, are absolutely authentic in their meat, taste, and texture.
If you liked sticky wings, you’ll love my vegan version!
Juicy, purely plant-based chicken meat, coated in marinated vegan chicken skin, sticky and incredibly flavorful!

Vegan Sticky Wings – vegan chicken wings roasted in marinade

What are sticky wings?

Sticky wings are chicken wings marinated in a sticky, spicy sauce and then baked. The word “sticky” describes the glossy, caramelized glaze that clings to the wings as they cook—sweet, savory, and often with a hint of heat.

Whether you like the marinade American, Asian, or Buffalo-style—sticky wings are a feast for all the senses. Caramelized on the outside, juicy on the inside, with a spicy crust that leaves you wanting more.
In my recipe, I developed a marinade that’s a blend of the Asian and spicy versions, with a hint of vegan honey.
I serve it with a delicious vegan blue cheese dip. The recipe for that will follow.

In my recipe, I naturally make vegan chicken wings, made from seitan and jackfruit, with juicy meat and skin.

Best recipe for vegan sticky wings

My vegan sticky wings are the perfect combination of crispy, sweet, spicy, and juicy—ideal for sharing, snacking, or simply enjoying without restraint.

I’ve only found cauliflower sticky wings recipes online, a certainly delicious vegetable dish, but of course I wanted the real thing.
And now you can enjoy that too with this recipe!

The best recipe for vegan sticky wings

Classical with blue cheese dip – vegan too, of course

Sticky wings with blue cheese dip – a popular combination in American sticky wings recipes.
A pure explosion of flavor in a game of contrasts:

The vegan chicken wings are crispy caramelized on the outside, coated in a spicy, glossy glaze, slightly hot, with a wonderful umami flavor. Every bite brings juicy meat, followed by the tender crackling of the crust.

And then the highlight: the vegan blue cheese dip – creamy, cool, intense. Its tart, intensely aromatic cheese flavor perfectly balances the sweet spiciness of the wings. Together, the result is a sophisticated mix of hot & cold, sweet & salty, crunchy & creamy.

A dish that packs a culinary punch – wild, spicy, irresistible.

I’ll post the recipe for the vegan blue cheese dip on Daily Vegan soon and set a link to it here.

Classical with blue cheese dip – vegan too, of course

Vegan chicken wings – based on my famous chicken drumstick recipe

You’re probably familiar with my vegan chicken leg recipe with juicy meat, crispy skin, and even bone-in. A recipe that went absolutely viral when I first published it.

From the first week of its release, it was copied by countless blogs, in cookbooks, and on social media. Unfortunately, usually without credit and often with the claim that the person had developed it themselves, which I find a bit strange, the least to say. Because something like vegan chicken with authentic meat and even skin had never existed before back then.

I based my recipe for vegan sticky wings on my chicken leg recipe. It follows the same technique for meat and chicken skin. In an incredible sticky wings version.

Vegan chicken wings – based on my famous chicken drumstick recipe

More vegan poultry, meat and fish recipes

Did you love poultry, meat and fish? Are you looking for vegan recipes? Then you have to try these homemade, vegan poultry, meat and fish recipe alternatives:
Sticky, spicy, sensational. Try it once – you’re hooked forever!

Show me your homemade vegan chicken wings

Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan sticky wings and posted a photo of them, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Please show me your homemade vegan chicken wings

Vegan Sticky Wings – preparation in pictures

The following photos show me step by step how to prepare my vegan sticky wings. Then I’ll jump straight to the recipe.

1. All ingredients for the vegan chicken wings.

2. Remove the hard corners from the jackfruit pieces and chop them into small pieces.

3. Heat the broth in a pan and add the jackfruit. Simmer in the broth for about 15 minutes.

4. Mix the vital wheat gluten with the spices.

5. First knead the mixed chickpea flour, then the seitan mix with the jackfruit fibers.

6. Instructions for making vegan chicken wings with skin.

7. Place the vegan chicken wings next to each other in a large baking dish or bowl.

8. All ingredients for the sticky wings marinade.

9. Mix all ingredients for the marinade together.

10. Turn in the marinade and let stand for 10 minutes.

11. Place on a baking tray lined with baking paper.

12. Bake for 25 minutes, then brush with the marinade again. Repeat after another 10 minutes, then finish baking.
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Vegan Sticky Wings – plant-based chicken wings – 100% authentic
Recipe by Sean MoxieCourse: Main course, SnacksCuisine: AmericanDifficulty: Medium
Portions
4
Portionen
Preparation
30
minutes
Cooking
1
hour
Resting Time
10
minutes
Total
1
hour
10
minutes
Vegan Sticky Wings – Crispy, sticky, incredibly flavorful – a finger-licking snack. Made from seitan and jackfruit, with skin.
Ingredients for 16 vegan sticky wings
Vegan Chicken Wings:
2 cans of jackfruit (in brine, available at Asian stores, approx. 500g gross weight per can)
360ml light broth
2 heaped tablespoons chickpea flour, mixed with 4 tablespoons water
90g vital wheat gluten
2 teaspoons nutritional yeast
1 teaspoon onion powder
1 teaspoon smoked salt
1/2 teaspoon salt
16 sheets rice paper
Sticky marinade:
1 small onion, very finely chopped
3 garlic cloves, crushed
80 ml ketchup
2 tbsp rice vinegar
1 tbsp mirin
1 tbsp hoisin sauce
1 tsp freshly grated ginger
2 tbsp sriracha sauce
3 tablespoons dandelion honey or other vegan honey alternative, or maple syrup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon salt
1 tablespoon sesame oil
Kitchen utensils:
Bowls
Frying pan
Food processor or kitchen knife
Dish towel
Kitchen scissors
Large casserole dish
Baking tray
Paring paper
Pastry brush
Preparation
Drain the cans of jackfruit and trim the hard ends from the jackfruit pieces. Then gently squeeze the jackfruit.
Finely shred the hard ends with a food processor and add them to the separated jackfruit fibers. If you don’t have a fod processor, you can also use a knife.
Now heat the broth in a pan and add the jackfruit. Simmer in the broth for about 15 minutes, until the jackfruit has broken down into its fibers and the broth has been absorbed or evaporated. Stir frequently and mash the pieces with a wooden spoon. Remove from heat and let cool.
Mix the seitan mix with the nutritional yeast, onion powder, smoked salt, and salt for the filling.
Knead the jackfruit fibers with the stirred chickpea flour. Then gradually sprinkle in the seitan and knead it in. This makes the meat for the vegan chicken wings truly authentic, tender, textured, and delicious.
Dampen a dish towel and place it on a work surface.
Fill a large bowl with water. Place a piece of rice paper inside and soak it in the water for about one minute until the rice paper is soft. Then place the rice paper on the damp towel.
Fold the rice paper in half, doubled to form a semicircle.
Place approximately 1/16 of the jackfruit mixture in the center of the rice paper semicircle to form a chicken wing. Form the mixture into a thin strip with a n angle in the middle. Fold the rice paper over the meat at one end and then wrap it evenly around it. Twist the excess rice paper slightly and trim with scissors. (See photos for individual steps.)
Shape all the remaining vegan chicken wings in the same way.
Mix all the ingredients for the Sticky Wings marinade together.
Toss the vegan chicken wings in the Sticky Wings marinade and let them sit for 10 minutes. This works best in a large casserole dish where the vegan wings aren’t touching each other too much.
While the vegan wings are marinating, preheat the oven to 180°C (top and bottom heat).
Line a baking sheet with parchment paper.
Remove the chicken wings from their marinade, let them drain slightly, and spread them out on the baking sheet. Reserve the remaining marinade.
Bake on the middle rack for 45–50 minutes. Brush with the marinade again after 25 and 35 minutes. After the second brushing, increase the oven temperature to 210°C. At the end of the baking time, the vegan wings should develop well-toasted, crispy spots.
Optionally, sprinkle with sesame seeds or scallion rings and serve immediately with vegan blue cheese dip or other dips.
5. July 2025
Vegan Ćevapčići with bell pepper sauce and rice
No date or job interview today? Then it is the perfect day to boldly bite into these delicious, garlicky, and purely plant-based ćevapčići!
Vegan ćevapčići, also called ćevapi. Homemade and at least as delicious as the original: hearty, spicy, aromatic, juicy, simply delicious. My vegan ćevapčići are almost indistinguishable from homemade original ćevapčići.

I serve my vegan ćevapi with a creamy bell pepper yogurt sauce and rice. All in all, a delicious Balkan dish, just like you’d find it on vacation. Cooked at home and vegan.
With this recipe, you’ll have a great, aromatic and filling meal on the table in no time!

Vegan Ćevapčići! Homemade and at least as delicious as the original

What exactly are Ćevapčići?

Ćevapčići – the popular Balkan recipe, here in my vegan version. Ćevapčići are small, spicy minced meat rolls that are considered a national dish in Bosnia and Herzegovina, Serbia, and Croatia. I’ve authentically veganized them in my recipe, serving them with a spicy bell pepper sauce and rice. Just dreamy!

Ćevapčići – the popular Balkan recipe, here in my vegan version.

The Best Vegan Ćevapčići Recipe

The best vegan ćevapčići can’t be bought! It’s also advisable to avoid ready-made vegan mince and just easily make the whole thing yourself.
For the best vegan cevapi, I highly recommend making everything from scratch. I’ll show you how in this recipe!

My vegan ćevapčići are juicy, flavorful, and firm in shape, yet soft and delicious. With an ideal aroma and mouthfeel. Nicely garlicky, hearty, simply delicious and good.

The best vegan Ćevapčići recipe

Make your own vegan ćevapčići

Vegan ćevapčići are easy to make. In my recipe, I use seitan and soy granules (TVP) as the meat, which helps the vegan meat rolls hold together well and give them the perfect bite and texture.
I fine-tuned the seasoning so that my vegan cevapcici are in no way inferior to the original meat cevapcici.

Homemade vegan cevapcici

Authentic Ćevapčići, but purely plant-based

Ćevapčići are spicy, grilled minced meat rolls. Originally made from a mixture of ground beef and lamb. Ćevapčići are particularly popular for their typical seasoning. They are eaten primarily in the countries of the former Yugoslavia, such as Croatia, Bosnia and Herzegovina, Serbia, and Montenegro, but also in other parts of Southeast Europe.

The sausage-shaped meatballs can be prepared authentically with my recipe, but are completely vegan. You can grill them traditionally on a charcoal grill or simply fry them in a pan.

Original cevapi, but purely plant-based. With bell pepper sauce and rice.

What side dishes go well with vegan ćevapčići?

The selection of side dishes that go well with cevapi is vast. Of course, side dishes eaten in the Balkans, where ćevapčići originate, are particularly good. But other Mediterranean side dishes are also ideal for vegan ćevapčići.
In this recipe, I make vegan cevapi with paprika sauce and rice.

Here are some more ideas for side dishes for vegan cevapi:
For the best vegan Ćevapčići, I can only recommend making everything yourself.

Looking for more vegan recipes for classic meat dishes?

Take a look at the “V Meat” category here on Daily Vegan. You’ll find plenty of recipes and inspiration there.

Here are some ideas for homemade, vegan meat dishes to try at home:
With this recipe, you’ll have a great, aromatic, filling meal on the table in no time!

Show me your vegan ćevapčići

Please follow me on Instagram or Facebook. I’d be thrilled if you made my vegan ćevapčići and posted a photo of them, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!

Vegan ćevapčići, preparation in pictures:

In the following photos, I show you step by step how I prepare my vegan cevapi and the bell pepper sauce. Then, I’ll skip straight to the recipe.

1. All ingredients for vegan ćevapčići.

2. All ingredients for the ćevapčići mixture have been kneaded. Finally, gradually knead in the seitan powder.

3. Forming the vegan Ćevapčići.

4. Frying the cevapi.

Vegan bell pepper sauce, preparation:

1. All ingredients for the vegan bell pepper yogurt sauce.

2. Fry the onions.

3. Add tomato paste and fried smoked tofu and fry.

4. Stir in flour and fry.

5. Mix the sauce.

6. Stir in the fresh bell peppers and bring to a boil.

7. Finally, stir in the spices and simmer a little longer.

7. Finally, stir in the spices and simmer a little longer.

Vegan Ćevapčići with bell pepper sauce and rice

Ingredients for 3-4 servings of vegan ćevapčići with bell pepper sauce and rice:

Vegan ćevapčići:

1 l vegetable stock
1 onion, finely chopped
100 g fine soy granules (TVP)
1 slice of toast, briefly soaked in soy milk
1 heaped tbsp chickpea flour (gram flour), mixed with 2 tbsp water
2 tbsp coconut oil
1 tbsp tomato paste
4 cloves garlic, crushed
1 heaped tsp hot paprika powder
1 heaped tsp sweet paprika powder
½ tsp pepper
1 heaped tbsp parsley
1 heaped tsp oregano
5 heaped tbsp vital wheat gluten
1 tsp salt

Oil for frying

Bell pepper sauce:

100 g smoked tofu, diced
1 tbsp soy sauce
1 onion, chopped
3 tbsp flour
1 tbsp tomato paste
500 ml vegetable stock
2 tsp sugar
50 ml vegan cream
100 ml vegan yoghurt
1 tbsp lemon juice
3 bell peppers: red, yellow, and green, diced
1 tbsp sweet paprika powder
1 tsp cayenne pepper
Olive oil

Rice:

250 ml rice
500 ml water
1 tsp salt

Preparation:

Vegan ćevapčići:
1. Soak the soy granules in 1 liter of hot stock for 15 minutes.
2. Then press the stock out of the soy granules using a sieve.
3. Combine all ingredients for the vegan cevapcici, except for the vital wheat gluten.
4. Then gradually sprinkle in the vital wheat gluten and mix well.
5. Let it steep for about 15 minutes.
6. Shape the vegan cevapcici into short, round cylinders/sausages.
7. About 10 minutes before the sauce is ready, fry the vegan cevapcici in plenty of oil over medium heat, turning frequently.
Rice:
1. Cook the rice in a rice cooker or saucepan with 500 ml of lightly salted water until tender.
Bell pepper Sauce:
1. Sear the smoked tofu in a little vegetable oil with the soy sauce until crispy.
2. Remove from the pan and set aside.
3. Stir the lemon juice into the yogurt and let it steep.
4. Heat a little olive oil in a pan.
5. Fry the diced onions in the olive oil until translucent.
6. Stir in the tomato paste and smoked tofu and fry briefly.
7. Add the flour, stir in, and fry for 1-2 minutes.
8. Then add the stock and bring to a boil.
9. Stir in the cream and yogurt.
10. Add the bell pepper and simmer over low heat for about 10 minutes.
11. Sprinkle in the spices and simmer for another 10-15 minutes.
Enjoy!
30. April 2025
Wild garlic dumplings in a crispy coating – vegan
Do I hear crispy coating? And wild garlic? And dumplings? I’m in!
The aroma of freshly picked wild garlic combined with traditional German potato dumplings.
My recipe for wild garlic dumplings is a loving farewell to hearty, filling winter meals and a greeting to the approaching fresh spring dishes.

In the photos, you can see my German dumplings with wild garlic in a crispy coating on an aromatic, creamy mushroom and wild garlic cream sauce that I made from leftovers, like the pomace of my wild garlic oil. I’ll explain exactly how I made the sauce further down.

In the photos you can see my green wild garlic dumplings in a crispy coating on an aromatic, creamy mushroom and wild garlic cream sauce with wild garlic oil.

Potato dumplings with wild garlic in a crispy breadcrumb coating

My wild garlic dumplings are classic potato dumplings with wild garlic. But of course, they’re purely plant-based, like everything on Daily Vegan. The wild garlic treats the dumplings with a gorgeous green color, they look fresh, and they taste and smell incredibly aromatic.
Wrapped in a crispy breadcrumb coating, which gives the dumplings a wonderful crunch.
Comment at the table: “You can really taste that this is the first wild garlic of the spring. The aroma is just so wonderful!” I didn’t tell him that I’ve been eating wild garlic constantly for two weeks now, and that the wild garlic was already from my third harvest.

German potato dumplings with wild garlic in a crispy breadcrumb coating.

The crispy coating of the wild garlic dumplings is optional.

Of course, a crispy coating is incredibly delicious, but the crumbly butter coating doesn’t suit all dishes. You can, of course, make this dumpling recipe without the crispy coating; then you’ll have beautiful, green potato dumplings with the robust aroma of fresh wild garlic.

The crispy coating on the dumplings is optional. Without it, you’ll have plain wild garlic dumplings, which are still very, very delicious.

What do wild garlic dumplings go well with?

These aromatic German dumplings in a crispy coating are an excellent side dish for many savory dishes. They’re a wonderful green surprise, especially for hearty vegan meat dishes. They perfectly round off a meal.

Here are some recipes that go well with wild garlic dumplings in a crispy coating:
More side dishes to complete the meal:
Wild garlic dumplings in a crispy coating are an excellent side dish to many hearty dishes.

Vegan German dumplings made easy and guaranteed to succeed

Dumpling dough without eggs? A lot of people think, that means that the dumplings would fall apart or become mushy when cooked.
But, with my recipe, vegan German dumplings turn out just the way you love them. With the perfect soft, yet firm texture that a truly good Knödel (dumpling) needs. Combined with the crispy coating of breadcrumbs fried in vegan butter and the spice of wild garlic: a dream!

And the best part: vegan dumplings are incredibly easy to make. My dumpling dough for these wild garlic dumplings is based on German potato dumplings.

Vegan German dumplings made easy and guaranteed to succeed.

The sauce you see underneath the dumplings is a delicious way to use up leftovers.

My mushroom and wild garlic cream sauce underneath the dumplings in the photos fits well with my preference for zero-waste cooking.

The sauce in the photos is a way to use up leftovers, as I don’t like throwing away food. It’s incredibly easy to make. And if you’re planning on making my green wild garlic oil, I recommend you prepare this sauce afterward.

I had a few mushrooms left over, so I quartered them. While the dumplings were cooking in the water, I fried the mushrooms in a little oil. Then I added the flour from the wooden board where the dumplings were resting. I briefly continued to sauté the mushrooms in it, which gave me a nice, creamy sauce.

I then deglazed the pan with a little leftover white wine and stirred in vegan cream. Since I still had the wild garlic promace from my green wild garlic oil, I added that to the sauce as well.

Finally, I simply seasoned the sauce with salt and pepper. And when serving, I drizzled a little wild garlic oil on top.

That’s how easy it was to make a fantastic sauce for my wild garlic dumplings using just leftovers and vegan cream.

The sauce you see under the dumpling is a delicious way to use up leftovers

Show me your wild garlic dumplings

Please follow me on Instagram or Facebook. And I’d love it if you made my German dumplings with wild garlic recipe and posted a photo of it, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!

The aroma of freshly picked wild garlic combined with traditional potato dumplings.

Wild garlic dumplings in a crispy coating: Preparation in pictures

Here you can see the entire preparation and cooking process for the German dumplings with wild garlic. Afterwards I’ll continue with the written recipe.

Shaping and cooking the dumplings:

1. All ingredients for the wild garlic dumpling dough.

2. The potatoes are mashed and the wild garlic is chopped. Now you can knead the dumpling dough.

3. The vegan dumpling dough is prepared. Now knead in the wild garlic and season the dough with salt and pepper.

4. The German dumpling dough must now rest for 10 minutes.

5. Shaping the wild garlic dumplings.

6. Adding the dumplings to the boiling salted water.

7. The dumplings are initially at the bottom of the pot.

8. After about 10 minutes the dumplings are cooked and will float to the top of the water.

9. Now the dumplings can be removed from the cooking water with a slotted spoon.

10. Freshly cooked, steaming wild garlic dumplings. Delicious as they are, even without the crispy coating.

Preparing the crispy coating:

1. Heat the vegan butter in a pan.

2. Frying the breadcrumbs.

3. Turn the wild garlic dumplings in the vegan breadcrumb butter.

Vegan wild garlic dumplings in a crispy coating.

Wild garlic dumplings fried in a crispy coating: so beautifully green and aromatic.

Ingredients for 8 crispy wild garlic dumplings:

100 g finely chopped wild garlic

Vegan dumpling dough:

500 g cold, cooked potatoes from the day before
1 heaped tablespoon chickpea flour
80 g flour
30 g wheat semolina
60 g vegan quark or skyr
Salt
Pepper

Crispy coating for the dumplings:

100 g vegan butter or margarine
80 g breadcrumbs or panko
1 teaspoon salt
1/2 teaspoon pepper

Preparation:

Dumpling Dough:
1. Mash the cold, boiled potatoes into a smooth, lump-free mash. It’s best to cook the potatoes the day before, so you don’t have to wait to prepare the dumplings.
2. Thoroughly mix the mashed potatoes with the remaining dough ingredients.
3. Then knead in the chopped wild garlic.
4. Season with salt and pepper.
5. Let the wild garlic dumpling dough rest for ten minutes.
6. Divide the dumpling dough into 8 equal pieces.
7. Moisten your hands with cold water and shape each piece into a dumpling in your palms. It’s best to store raw dumplings on a floured surface before cooking to prevent them from sticking.
Cook the wild garlic dumplings:
1. Place the vegan dumplings with wild garlic in boiling, salted water and let them simmer for 10 minutes.
2. Then remove them from the water with a ladle, which will also ensure they are strained.
Crispy Coating:
1. For the breadcrumb butter, melt the vegan butter in a pan; the vegan butter should be nice and hot.
2. Stir in the remaining ingredients for the breadcrumb butter and fry until the breadcrumbs turn brown, stirring frequently.
3. Remove from the heat and roll the hot dumplings in the butter.
Enjoy!
14. April 2025
West African peanut stew with puff puffs
I love peanut stew! West African peanut stew is a creamy, chunky soup, spicy and aromatic. With fresh kale as a crunchy garnish. It’s simply delicious and mouth-watering!

The side dish is puff puffs – deep-fried yeast dough balls.

I’ve loved Nigerian puff puffs ever since I first ate them at a film festival years ago. Puff puffs are small, freshly fried yeast dough balls.

Friends of mine often make them, and I’ve finally ventured to try them myself. I love eating them in this combination with West African peanut stew.

Puff Puffs: fluffy, soft and light

West African Peanut Stew is a Very Easy One-Pot Meal

If you make this special version of cabbage soup without the dumplings, it’s a very simple, quick one-pot meal that’s perfect for after-work cooking. You can reheat the leftovers the next day at home or at work for a delicious meal in no time at all.

West African Peanut Stew is a Very Easy One-Pot Meal

Puff Puffs can be served savory or sweet

If you’re not familiar with puff puffs, they’re deep-fried dough balls that can be eaten savory or sweet.
You can also simply sprinkle them with powdered sugar and enjoy them in a sweet version. They’ll then be a bit reminiscent of doughnuts.

West African peanut stew with sweet potatos and chickpeas

Where is West African peanut stew eaten?

This creamy stew with peanut butter and kale is prepared in various variations in many West African countries. I know it from friends in Nigeria and Ghana. But it is also available in other countries in the region. In Gambia, there are variations of this stew called Domoda. In other regions, West African peanut stew is known as peanut stew or groundnut stew, also known as maafe (mafé, maffé, maffe) or as sauce d’arachide.
Because it is so widespread, there are many variations that differ in ingredients and seasoning.

West African peanut stew with sweet potato and chickpeas

I always make a version with chickpeas and sweet potato. This results in a chunky, filling, protein-rich stew that is easy to prepare.

West African peanut stew with sweet potato and chickpeas. Served with puff puffs.

Preparing vegan peanut stew, vegan mafé, vegan domoda

West African peanut stew isn’t always vegan, but many versions don’t contain any animal products anyway. Therefore, it’s quite easy to make this delicious stew vegan, as peanut stew often happens to be vegan anyway.

Peanut stew prepared vegan, vegan mafé, vegan domoda

What makes West African cuisine so special?

West African cuisine is rich and diverse. It encompasses the region of West Africa, consisting of 16 countries. The region’s sheer size, with almost 400 million inhabitants, makes the cuisine diverse and magnificent, but historically, it also incorporates influences from North African and Arabic cuisine.

It’ is’s dishes are often cooked with beans, rice, plantains, chilies, tomatoes, cassava, sweet potatoes, taro, peanuts, okra, various leafy greens, and millet.

Peanut stew with puff puffs

More vegan soup and stew recipes

You love the verieties soups and stews offer? Then ckeck out these tasty vegan soup and stew recipes:
Show me your vegan peanut stew with puff puffs

Please follow me on Instagram or Facebook. And I’d love it if you made my peanut stew with puff puffs and posted a photo of it, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!

Please show me your peanut stew with puff puffs

West African Peanut Stew with Puff Puffs – Preparation in Pictures

Before I get into the recipe, here are some step-by-step photos of how to make my peanut stew with puff puffs.

Preparation of the puff puffs in pictures:

1. All dough ingredients for the puff puffs.

2. Mix flour, dry yeast, sugar, nutmeg and salt.

3. The puff pastry dough now needs to rise for an hour. During this time, you can easily cook the stew.

4. Place the Puff Puffs in thick drops of batter from your fist, between your thumb and index finger, into the hot frying oil.

5. Turn the puff puffs frequently in the oil until they look golden on all sides.

Preparation of the peanut stew in pictures:

1. All ingredients for the peanut stew.

2. Chop the kale and sweet potato into bite-sized pieces. Finely dice the onion, garlic, and ginger.

3. Frying the onion, garlic and ginger.

4. Gradually add more ingredients.

5. Then stir in the stock and simmer for 15 minutes.

6. Finally, stir in the kale and cook for a few minutes.

West African Peanut Stew with Puff Puffs

Ingredients for 6 servings of West African Peanut Stew with Puff Puffs:

West African Peanut Stew:

1-2 tbsp oil
1 sweet potato, diced
1 onion, chopped
4 garlic cloves, minced
1 tbsp ginger, minced
1/4 tsp sweet paprika
1 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne pepper
500g tomato puree (passata)
5 tbsp peanut butter
1 l vegetable broth
1 jar/can chickpeas, drained
3-4 handfuls fresh kale or other collard leaves, stemmed, torn into small pieces (alternatively, use fresh spinach)
Salt
Pepper

Fresh cilantro for garnish

Puff Puffs:

250 g all purpose flour
2 tsp dried yeast
1 pinch nutmeg
1 tsp tsp salt
3 heaped tbsp sugar
Lukewarm water

1 liter oil (rapeseed, sunflower, or vegetable oil)

Preparation:

West African Peanut Stew:
1. Heat the oil in a large pot and sauté the chopped onion and garlic, as well as the ginger.
2. Add the pureed tomatoes, chickpeas, sweet potatoes, peanut butter, and the spices. Simmer for 5 minutes.
3. Then stir in the broth and simmer for 15 minutes.
4. Stir in the kale and cook for a few minutes.
5. Season with salt and pepper.
Puff Puffs:

Preparing the Puff Puff Batter:
1. Combine the flour, dry yeast, sugar, nutmeg, and salt.
2. Gradually add lukewarm water until you get a thick batter. You can knead it well by hand or with a mixer. It should be like thick pancake batter, but still flow.
3. Cover the dough and let it rise for one hour. Because the dough is so liquid, it will only rise slightly, but it should be a bit fluffy, with small bubbles.
Fry the Puff Puffs:
1. Heat approximately 1 liter of oil in a small saucepan. Use a medium heat setting. It’s best to check the temperature with a kitchen thermometer. The oil should be between 165°C and 180°C (330°F-360°F).
2. Take some of the dough in your hand and press a small ball into the oil.
3. This works best with your hand closed and then let the dough run through your thumb and index finger.
4. Repeat this several times, as long as there’s space in your pan; the Puff Puffs should still be able to float freely.
5. Turn the Puff Puffs frequently in the oil until they look golden on all sides. This takes about 5 minutes.
6. Remove from the oil with a slotted spoon and let them drain on paper towels.
To serve:
1. Serve the peanut stew with the puff puffs and garnish with chopped cilantro.
Enjoy!
26. March 2025
German pea stew, a hearty soup, ideal for the cold season
German pea stew. A traditional dish during autumn, winter and early spring. When fresh, local vegetables are rare, you can rely on easily stored ingredients like dried peas and potatoes. This recipe is perfect, if you want to cook regionally, climate-friendly, and incredibly delicious.

My hearty pea stew tastes just like grandma and grandpa used to make it. But of course, I’ve veganized everything. Comfort food for cold, wet weather and frost.

German pea stew – like gran used to make it

Tip: German pea stew is perfect for meal prep

You can perfectly prepare this vegan pea soup for meal prep. It tastes even better reheated the next day or the day after. You can easily store it in the refrigerator for 4-5 days.
This stew also freezes very well. The best way to do this is to let it cool and then portion it into plastic containers, which you then place in the freezer. If you make double the amount of the recipe, you can make a larger batch at once.
Pea stew is great for storing in a screw-top jar for the office or on the go. You can then heat the stew up in the microwave or in a saucepan in the office kitchen.

German pea stew is very easy to prepare.

Vegan German pea stew like grandma and grandpa used to make it

My pea stew tastes like grandma’s original recipe. But with a modern twist. Because, of course, my pea soup is vegan.
Nevertheless, the deep, hearty flavour and spoons full of deliciousness are a must for this meal. Seasoning is key, but so is the right meaty component. Therefore, I replaced the classic meat with smoked tofu, fried in onions. This makes it nice and rich, and the vegan German pea stew is rich and authentic.

Traditional pea soup is a typical German dish that is especially popular during the cold season.

Vegan pea stew, aromatic and hearty like the original

Traditional German pea stew isn’t vegan by nature. Nevertheless, many people associate it with fond memories. And of course, pea stew is delicious. So it was time to veganize it. Here’s the best recipe for vegan pea soup.
With this recipe, you can make a traditional German pea stew that everyone can enjoy, even vegetarian or vegan guests.

Vegan pea stew, aromatic and hearty like the original

Pea soup: perfect for seasonal winter cooking with regional ingredients

If, like me, you prefer to cook with seasonal foods, then this recipe is perfect for you!

Seasonal, regional ingredients have many advantages:
- Climate-friendly: Regional ingredients generally have a lower carbon footprint because they require very low transportation ranges.
- Seasonal ingredients can also be resold and processed fresh. They don’t need to be stored in cold storage for long periods.
- Freshness and quality: Due to short transport routes, regional ingredients are fresher than those that travel far. This means they retain their flavor and quality better.
- Better nutritional content: The fresher your fruits and vegetables are, the more nutrients they retain.
Leeks, celery, carrots, onions, and potatoes are winter vegetables. The peas are dried, and the tofu can also be purchased made from regionalsoy. This vegan pea stew is therefore ideal for seasonal winter cooking with regional ingredients.

Pea soup: perfect for seasonal winter cooking with regional ingredients

German pea stew is gluten-free

Vegan pea stew is gluten-free, so you can make this recipe even if you’re gluten-intolerant or have guests who are gluten-free.

German pea stew is gluten-free

More vegan stew and soup recipes to try

Do you love stews as much as I do? Then I recommend these delicious vegan stew recipes for you to try:
- Beetroot apple soup with light crème, cilantro and green polenta hearts
- Sopa De Ajo – Mallorca’s garlic soup, served with a maritime tofu skewer and croutons
Show me your German pea stew

Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan German pea stew and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

German pea stew: preparation in pictures

The following photos show you step-by-step how to prepare German pea soup. Afterwards we go straight on with the recipe.

1. Preparation: Chopping vegetables for the vegan pea soup

2. The stew now needs to simmer gently.

3. Fry the smoked tofu with onions.

4. After the vegan pea soup has cooked for 45 minutes, add the smoked tofu and the remaining spices.

German pea stew, a hearty soup, ideal for the cold season

Ingredients for 4-5 servings of German pea stew:

250 g peas (dry, soaked in salted water for 24 hours)
1.5 l broth
½ leek, cut into rings
1 large carrot, diced
1 slice of celeriac root, finely diced
4 potatoes, diced
1 bay leaf
1.5 tsp marjoram
1.5 tsp summer savory

400 g smoked tofu, diced
2 onions, diced
3 tbsp oil (vegetable oil, rapeseed oil, or sunflower oil)
2 tbsp vegan onion lard

1 tsp smoked salt
2 pinches nutmeg
1 tbsp vinegar
Salt
Pepper

Preparation:
1. Soak the peas in plenty of salted water for 24 hours. Then drain and rinse with cold water.
2. Cook the peas, leeks, carrots, potatoes, celery, bay leaves, marjoram, and savory in the broth for 45 minutes.
3. Meanwhile, fry the smoked tofu and onions in the oil and onion lard.
4. Add the tofu, smoked salt, nutmeg, and vinegar to the soup.
5. Season with salt and pepper.
6. Cook for another 15 minutes.
Enjoy!
20. March 2025
Vegan Kimchi Mac’n’Cheese, Kimchi Macaroni and Cheese
Kimchi Mac’n’Cheese: Macaroni and cheese, boosted with the deep and satisfying flavours of kimchi. Of course my kimchi mac and cheese recipe is vegan.

I love making my own homemade kimchi with my own twist in the aromas and degree of fermentation. Kimchi gives this delicious pasta dish additional flavours and highlights the cheesy notes. Kimchi is full of umami and depth of flavour. And that goes perfectly well with the taste of cheese and pasta.

For the classical cheese sauce, that is obligatory in Mac’n’Chesse I am preparing my delicious and popular vegan cheese sauce.

Of course, I make the cheese sauce for my vegan Kimchi Macaroni and Cheese myself.

What is Kimchi Mac’n’Cheese?

Kimchi Mac and Cheese is a creative fusion between Korean and North American cuisine. The classic Mac ‘n’ Cheese from the USA is combined with the spicy and sour notes of kimchi. This unique variation on the popular Macaroni and Cheese adds an extra dimension of flavour and is a delicious way to put a new spin on traditional recipes.

Kimchi Mac ’n‘ Cheese is a creative fusion between Korean and North American cuisine.

How to make Kimchi Mac and Cheese?

The preparation of Kimchi Mac ‘n’ Cheese is similar to the traditional version, except for the addition of kimchi to the cheese sauce. The slightly sour and spicy notes of the kimchi add a refreshing complexity to the dish and make for an interesting flavour combination that is both surprising and delicious.

To prepare Kimchi Mac ‘n’ Cheese is similar to the traditional version, except for the addition of kimchi to the cheese sauce.

Kimchi Mac’n’Cheese: really easy with just 6 ingredients and pasta water!

If you already have the vegan cheese sauce in the fridge, this delicious meal can be prepared in under 10 minutes. Afterwards the vegan mac and cheese with kimchi only needs to go in the oven for 20 minutes and you’ ll get a fantastic dish that the whole family will enjoy.

You only need 6 ingredients and water!

Easy, quick after-work cooking if the vegan cheese sauce has been prepared beforehand. I always make double or triple the amount. Because it easily lasts 1-2 weeks in the fridge and goes well with many dishes, as a dip and for baking.

Kimchi Mac’n’Cheese: really easy with just 6 ingredients and water!

What exactly is Mac’n’Cheese?

Mac ‘n’ Cheese, also known as Macaroni and Cheese or Maccheroni and Cheese, is a popular dish from the US that consists of cooked pasta and a creamy cheese sauce. It is a classic comfort food that both children and adults love.

Mac ‘n’ Cheese is often served as a side dish, but also as a main dish, because it can easily stand on its own. I always like to serve it with a fresh side salad. It is particularly popular with families and is enjoyed not only at home, but also at picnics, barbecues and potluck events. In the US, Mac ‘n’ Cheese is a real classic and a symbol of American enjoyment.

Mac ‘n’ Cheese, also known as Macaroni and Cheese, is a popular dish from the US.

Homemade vegan cheese sauce

Vegetarian mac’n’cheese is often made with a mixture of strong cheeses. That’s why my homemade cheese sauce is a great vegan substitute for purely plant-based macaroni with cheese. My vegan cheese sauce is full of intense flavor, is wonderfully cheesy, creamy and delicious and is the best vegan cheese substitute for mac’n’cheese.

My vegan cheese sauce is full of intense flavour, is wonderfully cheesy, creamy and delicious and the best vegan cheese substitute for Mac’n’Cheese.

Show me your vegan Kimchi Mac’n’Cheese

Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan Kimchi Mac’n’Cheese and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Feel free to show me your vegan Kimchi Mac’n’Cheese

Vegan Kimchi Mac’n’Cheese, Kimchi Macaroni and Cheese: the preparation in pictures

Before we continue with the recipe, here you can see the preparation for vegan Mac’n’Cheese step by step in pictures.

1. The ingredients

2. The kimchi is frying.

3. Flour and soy milk are added to the fried kimchi.

4. Then the cheese sauce is stirred into the pan.

5. Finally, mix the pasta with the kimchi cheese sauce and place the mac’n’cheese in the oven for 20 minutes.

6. Vegan Kimchi Mac’n’Cheese, fresh from the oven.

Kimchi Mac’n’Cheese: Macaroni and cheese, in my recipe vegan and with kimchi.

Ingredients for 6 portions of vegan Kimchi Mac’n’Cheese:

500 g vegan short macaroni or other pasta
250 g kimchi, roughly chopped
150 ml soy milk
3 tbsp vegan butter
2 tbsp flour
1 x homemade vegan cheese sauce

Preparation:
1. Cook the pasta al dente according to the instructions on the packet, drain and set aside.
2. Preheat the oven to 200°C (390°F) top and bottom heat.
3. Heat the vegan butter in a large, deep frying pan.
4. Fry the kimchi in the pan until the cabbage is soft.
5. Now stir in the flour, fry briefly, then pour in the soy milk.
6. Stir thoroughly and bring to the boil briefly.
7. Next, stir in the cheese sauce.
8. Put the pre-cooked noodles in a casserole dish.
9. Pour the kimchi cheese sauce over the pasta and mix with the pasta. Bake for 20 minutes on the middle rack at 200°C (390°F) top and bottom heat.
  If you like it crispy, use the oven’s grill function to toast it from above for the last few minutes.
Enjoy your meal!
25. January 2025