Daily Vegan

Category: Main course

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!

  • Stuffed vegan goose or stuffed vegan turkey – a festive meal

    Stuffed vegan goose or stuffed vegan turkey – a festive meal

    Got a craving for a festive stuffed goose?
    A vegan stuffed goose? In this recipe I am preparing a whole bird, with legs and wings. Hearty stuffed with apples and chestnuts. With juicy meat and crispy, fat skin.

    My vegan goose roast not only looks incredibly realistic, it tastes like the real thing too! Hearty, meaty, Christmas-flavoured, festively spicy, simply delicious! Soft and tender meat, that I am making from seitan and jackfruit. The wings and legs include bones made from cinnamon sticks.

    The perfect vegan Thanksgiving – just use the bird as a turkey

    It is also the perfect vegan turkey dish for a vegan Thanksgiving. In Germany, where I live, we just don’t really celebrate Thanksgiving. Also, eating turkeys is not as popular over here, as it is in some other countries. So, if you are looking for a vegan stuffed turkey, this is your recipe! Vegan poultry at it’s best!

    Celebrate a true German festive Christmas – prepare a vegan goose

    A very common Christmas dish here in Germany is the “Weihnachtsgans”, “Christmas goose”. It is a bit like a thanksgiving turkey, but made from goose.

    Since millions of goose get killed for that feast every year a German tv show asked me to make a plant based version of the traditional German ‘Weihnachtsgans’. I could not resist to accept that challenge.
    The show is for children and teenagers and it contains a mix of news, entertainment and education. I am the head chef of this episode working on the vegan goose with one of the hosts. She is helping me to prepare it. And at the end, we’re eating the vegan German Christmas feast together. The show is called “neuneinhalb”.
    It is shown on German television on the 19th and 20th of December 2020, if you’re interested and if you’ve got the German channels called ARD, WDR or KiKa you can watch it… Those channels also have quite a huge online selection of their videos, where you can watch the show over the next years.
    No animals were harmed in this production!

    This recipe also works very well as a traditional vegan thanksgiving turkey.

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    Here are a few cell phone photos I took while shooting:

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    Ingredients for 1 vegan goose or vegan turkey:

    Stuffing:

    1 celeriac, rather small, approx. 10 cm in diameter
    100 g smoked tofu, finely diced
    2 tbsp soy sauce
    2 onions, finely diced
    1 small carrot, finely diced
    1/4 leek, finely diced
    2 sprigs of rosemary, the leaves
    1 apple, sour kind, like Boskop
    200 g chestnuts, pre cooked, halved
    2 tbsp maple syrup
    50 ml red wine
    1 piece of toast, finely diced
    50 g cranberries
    1 orange, organic, the juice and 1 tablespoon zest
    1/2 teaspoon cinnamon
    6 cloves
    1 star anise
    1 bunch of parsley, finely chopped
    Alba oil, a Swedish oil with a buttery taste. You can use other frying oil instead.
    salt
    pepper

    Vegan poultry meat:

    6 cans of jackfruit (in brine, available in Asian stores, approx. 500 g per can)
    1 litre of light stock
    6 tbsp chickpea flour, mixed with 150 ml water
    250 g vital wheat gluten
    6 tsp of nutritional yeast flakes
    3 tsp of onion powder
    2 tsp of liquid smoke
    1.5 tsp of salt
    Approx. 15 sheets of rice paper
    4 cinnamon sticks

    Glaze for the skin of the vegan Christmas goose:

    3 tbsp oil
    3 tbsp ketchup
    1 tbsp maple syrup
    1 tbsp rose hip jam or other jam
    0.5 tsp curry powder (Madras, English curry)
    1 tsp paprika powder
    1 tsp garlic powder
    0.5 tsp chilli powder
    1 tsp thyme, chopped
    2 tsp of salt
    2 tsp of pepper, coarsely ground

    4 toothpicks
    Kitchen twine

    Frying stock:

    50 ml red wine
    80 ml of dark beer
    1/2 tbsp dark balsamic vinegar
    1 tbsp sweet mustard
    1/4 tsp nutmeg
    1/2 tsp pepper
    1/2 tsp salt

    Vegetable bed for the vegan goose:

    8 shallots
    1 apple (Boskop or other sour variety), peeled, cut into wedges
    10 prunes
    3 carrots
    3 parsnips
    Approx. 6 sage leaves
    3 sprigs of rosemary

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    Preparation:

    Christmas goose stuffing:

    Heat up some Alba oil in a small pan and fry the smoked tofu in it.
    Deglaze with the soy sauce. Continue frying until the tofu is nice and crispy.
    Remove from heat and set aside.

    Heat plenty of Alba oil in a large pan and fry the onion in it.
    Add the carrot, leek and rosemary leaves and fry everything.
    Then stir in the apple cubes and chestnuts, add the maple syrup and let it caramelize briefly.
    Add the red wine and stir in.
    Now add all the other ingredients for the vegan goose or turkey stuffing to the pan and fry for a few minutes until everything is soft.
    Stir in the smoked tofu and season the vegan poultry stuffing with salt and pepper.
    Remove the chestnut stuffing from the stove and set aside.

    Forming the body for the vegan Christmas goose:

    Now comes the laborious part, the celery has to be caved and peeled.
    To do this, I cut off the rooted part of the root. Then the celery must be hollowed out. The best way to do this is to use a small ball cutter. You can additionally work with a small knife. At the end there should be an edge of about one centimetre left.
    This must now be freed from the peel. This works best done with a paring knife.

    I use the celery to stabilize the body of the plant based Christmas goose.

    Now stuff the celery root with the stuffing for the vegan poultry. The celery should be stuffed very firmly with the roast filling.

    Meat and skin for the vegan goose or vegan turkey:

    Drain the jackfruit cans and cut off the hard tips of the jackfruit pieces. Gently squeeze out the brine.

    Heat the stock in a pan and add the jackfruit pieces. Let them cook for about 15 minutes.
    Simmer until the jackfruits have broken down into their fibres and the broth is absorbed.
    Stir frequently and mash the pieces with a wooden spoon.
    Take the pan from the stove and let it cool off.

    Mix the vital wheat gluten with the nutritional yeast flakes, onion powder and salt for the filling.

    Mix the jackfruit with the liquid smoke and the mixed chickpea flour. Knead in thoroughly. Then gradually sprinkle in the vital wheat gluten and knead thoroughly with your hands.

    The poultry meat is going to be a tender jackfruit and seitan mixture.

    Fat rice paper skin for the vegan goose roast:

    Moisten a kitchen towel with water and place it on a work surface.
    Fill a large bowl with water.
    Place two pieces of rice paper on top of each other and let them soak in the water for about a minute. Until the rice paper is nice and soft.
    Place both rice papers on top of each other on the towel.

    This step is now repeated several times. Four times for the legs and wings and 2-3 more times for the goose’s body.

    For the goose legs and wings, cut about a quarter out of the rice paper using scissors. It should look like a pie with a big piece missing now. This way the rice paper can easily be folded around the meat.
    Take a cinnamon stick and put some of the jackfruit seitan mixture around it as a leg or wing.
    For the legs shape the meat around the cinnamon stick, so a little end sticks out. The wings should be thinner, longer and the cinnamon stick should be completely covered by vegan meat.

    Wrap the vegan goose legs and wings completely in the rice paper. It is best to first fold the skin over at the thick end and then wrap the rest around the vegan goose or turkey leg or wing.

    After shaping the vegan goose wings and legs, lay out two whole wet rice papers on top of each other. Place a small circle of goose meat in the centre of the rice paper. The vegan poultry meat should be about 1 cm thick.
    Place the stuffed celery on top. Place the opening facing down on the plant based goose meat.

    Assemble the body:

    Now shape the body with the vegan meat around the celery. About 1-2 cm thick. To do this, completely cover the celery and then shape a bottom and a breast. The result should be an elongated, fat goose body.

    Cover the finished body with wet doubled rice paper. To do this, fold up the lower rice paper on which the body is lying. Out the new ric papers on top of the body from above. To prevent the vegan goose skin from getting wrinkles, you can cut slits into the rice paper skin. Or cut off excess rice paper skin.

    Pin the plant based goose wings and legs to the goose body with toothpicks. Tie them to the body with kitchen twine. To do this, simply knot the twine around the goose. Like with a real goose before it goes into the oven.

    Glaze for vegan poultry skin made from rice paper:

    To create a nice and crispy vegan goose skin, I marinate the skin or brush it with a glaze. To do this, mix all the ingredients for the glaze and generously coat the vegan Christmas goose with it.

    Cooking the vegan goose in the roaster:

    Preheat the oven to 200°C (390°F) top and bottom heat.

    Mix all ingredients for the frying stock.

    Place all the ingredients for the bed of vegetables on the bottom of a roaster. They should lay next to each other, not on top of each other. Then pour in the frying stock.

    Now carefully place the vegan Christmas goose on the vegetables.

    Cook with the lid on in the preheated oven for 40 minutes. The vegan poultry must not touch the lid, otherwise the skin will stick to it and tear off. The roaster must therefore be very large and high.

    Then remove the lid. Roast the vegan goose or vegan turkey for another 20 minutes. Until the skin is nice and crispy.

    Serve the vegan goose with side dishes such as red cabbage, pretzel dumplings, gravy and the vegetables from the roaster.

    Bon appetit and happy holidays!

    Are you interested in more vegan meat and poultry dishes?

    Please check out my v-meat category, right here on dailyvegan.recipes. Plenty of hearty dishes are waiting for you. There is also a section for vegan fish dishes. A wonderful way to enjoy the full range of all kinds of dishes, without harming any animals. A climate friendly way to enjoy homemade meals.

    Sometimes it seems a bit tricky to feed meat eating friends with meat substitutes. Some f them tend to complain, that it is not real enough. And often they are right. When I am cooking my recipes, usually only some fellow vegans tend to complain, since my dishes are too real. But mostly they just enjoy, that they don’t have to miss out on some old time favourites any longer.

  • Festive stuffed roast with squeezed potatoes on shallot puree with berry and ginger caviar

    Festive stuffed roast with squeezed potatoes on shallot puree with berry and ginger caviar

    What a wonderful dinner! My festive roast, stuffed with delicious chestnuts, apples and cranberries. Spiced, delicious vegan meat made from seitan. I wrapped this stuffed roast in a crunchy, vegan ham crust. In addition, crushed potatoes, baked with herbs in the oven. Served on savoury shallot puree. As a delicious extra: my homemade berry and ginger caviar. Pretty red and white little pearls. A special, decorative and flavourful kick.
    Perfect for your vegan Christmas or Thanksgiving menu and other seasonal festivities!

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    Ingredients for 4-5 servings of stuffed roast:

    Stuffed roast:

    Seitan:

    1.5 cups vital wheat gluten

    2 shitake mushrooms, dried
    1 cup dark beer
    1/2 tbsp aceto balsamico
    1 small red onion, finely chopped
    1/2 cup chickpeas (cooked or from a tin)
    1 tsp thyme, finely chopped
    1 tsp rosemary, finely chopped
    1/2 tsp coriander, ground
    1 tsp tarragon, finely chopped
    1/2 tsp sweet paprika powder
    1 tsp cinnamon
    2 tbsp red beetroot powder
    3 garlic cloves, very finely chopped
    2 tbsp olive oil

    Stuffing:

    50 g cranberries, dried
    50 ml port wine
    1 shallot, diced
    2 vegan sausages, in pieces
    50 g vegan butter
    1 clove of garlic, very finely chopped
    1 apple (Boskop or other sour kind), peeled and diced
    80 g chestnuts, pre-cooked, roughly chopped
    120 g white bread, diced
    2 leaves of sage, finely chopped
    1/2 tsp thyme, finely chopped
    2 tbsp chickpea flour, stirred with 4 tbsp water
    1 tbsp of cranberry jam
    salt
    pepper

    6-8 slices of vegan ham
    Approximately 150 ml cranberry jam

    Baked crushed potatoes:

    800 g potatoes
    A little olive oil
    50 g vegan butter
    1 tbsp mixed herbs
    1/2 teaspoon salt
    1 pinch pepper

    Shallot puree:

    10-15 shallots (depending on size), diced
    1 sprig of thyme
    1 bay leaf
    4 tbsp of Alba oil (if you don’t have any, other oil will do)
    1 tbsp of sugar
    1/2 tsp salt
    3 tbsp water

    Berry and ginger caviar:

    Berry Caviar:
    100 g mixed berries (frozen)
    1 tsp sugar
    5 tbsp water
    1/2 tsp agar agar

    Ginger caviar:
    1 tbsp ginger, finely chopped
    150 ml of water
    1/2 tsp agar agar

    2 small glasses, filled with oil

    Preparation:

    Stuffed roast:

    Pour some boiling water over the shitake mushrooms. Then let them soak for 20 minutes. Take them out of the water and cut the shitakes into small pieces.
    Except for the vital wheat gluten, puree all ingredients for the Seitan.
    Put the vital wheat gluten in a large bowl and add 2/3 of the pureed liquid. Knead thoroughly with your hands and gradually add more liquid until a firm, but soft dough without dry spots is formed. When everything is mixed well, knead sturdily for a few more minutes. Doing so, always pull the dough apart and fold it back together. Until it becomes slightly fibrous.
    Roll out the seitan dough with a rolling pin. That requires some strength and patience. Salt and pepper from both sides.
    Heat some oil in a pan and fry the raw seitan on both sides.

    For the stuffing, soak the cranberries in the port wine for 2 hours.
    Fry the sausages and onions in vegan butter, until they become slightly crispy.
    Drain the cranberries and mix them with the other ingredients for the stuffing. Season with salt and pepper.

    Preheat the oven to 200°C (390F) top and bottom heat.

    Lay out the stuffng on the seitan. Form a strip in the middle, that goes from one side to the other.
    Wrap the seitan around the stuffing.
    If you’ve got left over stuffing, you can form it into little nuggets. I fry them on both sides in a bit of oil and add them to the side dishes.
    Place the wheat roast on aluminium foil with the opening facing downwards and cover the top with the vegan ham. Wrap the roast completely in aluminium foil. Place the roast in a casserole dish and fill the dish with water. About 1.5 cm (0.5 inch) deep.
    Roast for 1.5 hours with the lid on in the oven.

    Take the roast out of the oven and remove the aluminium foil. Heat up the cranberry jam, and brush it on the wheat roast. Roast it in the oven for 15-20 minutes, without a lid, until a nice crust has formed.

    Baked crushed potatoes:

    Clean the potatoes. Then cook the potatoes without peeling them.
    Brush a baking tray with baking paper with olive oil and place the potatoes on top. With the bottom of a flat glass, crush the potatoes so that they are squeezed but not completely flat. They should still have a nice structure.
    Heat up the vegan butter. Stir in herbs, salt and pepper and brush the potatoes with it.
    Place the tray under the wheat roast in the oven and bake for 15-20 minutes.

    Shallot puree:

    Heat the Alba oil in a pan and glaze the shallots with the thyme and bay leaf. When the onions begin to turn brownish, take out the bay leaf and the thyme sprig. Stir in the sugar and salt and caramelise the onions.
    Puree the onions with the water.
    Pour into a small saucepan and bring to a boil, just before the food is served.

    Berry and ginger caviar:

    Place the two glasses with the oil in the freezer for 1 hour.
    You can also prepare the caviar a few days in advance and store it in a small tupper box in the fridge.

    Thaw the berries, drain and squeeze them through a fine mesh sieve. Collect the juice. Boil the juice with the water, sugar and agar agar. Simmer for 2 minutes.
    Take a clean pipette and add the juice drop by drop into the ice-cold oil.
    Drain the oil through a fine mesh sieve so that the caviar pearls remain in the sieve. Pour a bit of cold water over the caviar, so the oil washes off. Drain again in the sieve and place in a small plastic box with a lid.

    Boil the ginger with the water, simmer for 5 minutes and drain the liquid through a fine mesh sieve. Catch the ginger water. Bring it to a boil with the agar agar. Simmer for 2 minutes.
    Take a clean pipette and add ginger water drop by drop into the other ice-cold oil glass.
    Drain the oil through a fine mesh sieve so that the caviar remains in the sieve. Again, pour some vold water over the caviar, so the oil washes off. Drain again in the sieve and place in a small plastic box and close it.

    Slice the stuffed roast.
    Place the shallot puree on a plate, spread the roast and crushed potatoes on it and decorate the dish with berry and ginger caviar.

    Enjoy your meal!

  • Cauliflower or broccoli baked in herbal dough on red wine shallots

    Cauliflower or broccoli baked in herbal dough on red wine shallots

    Small baby cauliflower and broccoli, baked in a spicy, crunchy herbal dough. Then cut in half and roasted with garlic oil.
    Served on juicy, aromatic, slightly sweet, red wine shallots, refined with fresh thyme from the balcony.

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    Ingredients for 4 servings:

    Cauliflower and broccoli:

    Dough:

    500 g flour
    1 tbsp vital wheat gluten
    1-2 tsp salt
    20 g of fresh yeast
    1 tsp sugar
    3 tbsp olive oil
    3 tbsp mixed herbs, chopped
    Approximately 250 ml of lukewarm water

    1 baby cauliflower
    1 baby broccoli

    5 tbsp vegetable oil
    1 garlic clove, very finely chopped
    1 tsp salt

    Red wine shallots:

    300 g shallots, peeled and halved
    1 garlic clove, finely chopped
    3 tbsp Alba oil
    2 tbsp brown sugar
    200 ml of red wine, dry
    2 tbsp dark aceto balsamico
    5 stems of thyme
    1 bay leaf
    1 tbsp corn starch, stirred with 1 tbsp of cold water
    salt
    pepper

    Preparation:

    Cauliflower and broccoli baked in yeast dough:

    Dough:

    Mix the flour, vital wheat gluten and salt. The higher protein content in the flour, added by the gluten, helps to create a fluffier dough.
    Crumble the yeast and put it in a bowl with the sugar. Stir in a little lukewarm water and let it rest for 15 minutes.
    The water is lukewarm when it does not feel cold or hot on your fingers. It should have body temperature. Above 40°C (104F) would be too hot for the yeast.
    Add the oil and the yeast to the flour and gradually knead in the lukewarm water until a firm dough is formed. The dough should no longer be brittle, but it also should not stick to the fingers. Knead the dough thoroughly for a few minutes with your hands. This is very important so that the dough rises well.

    Cover the dough with a kitchencloth and let it rest for 1 hour in a warm place. Afterwards knead it again.

    Stir oil, garlic and salt into the dough and let it rest again, for an hour or more.

    Preheat the oven to 170°C (340F) top and bottom heat.

    Devide the dough in two halves and roll it out about 1/2 cm (0.2 inches) thick. Cover the baby cauliflower and baby broccoli with the dough. To do this, put the dough over the cauliflower / broccoli and fold it together on the bottom. Press the folded part tightly together.
    Place on a baking tray with baking paper and bake in the oven on a medium rack for about 30 minutes.

    Turn the oven up to 200°C (390F).
    Cut cauliflower and broccoli in half with a sharp knife. Brush the open side generously with the garlic oil and place it with the open side down on the baking sheet. Bake again for 15 minutes.

    Red wine shallots:

    Heat the Alba oil in a pan. Alba oil has a fantastic buttery taste. If you do not have any in the house, normal vegetable oil will also do. Caramelise the garlic and raw sugar lightly in the hot oil. Add the onions and sauté them.
    Stir in red wine, balsamic vinegar, thyme and bay leaves and simmer for about 10-15 minutes.
    Season with salt and pepper. Stir in the dissolved starch and simmer briefly again until the sauce is thickened.

    Serve the cauliflower and broccoli in the dough on the red wine shallots.

    Enjoy your meal!

    More vegetable recipes?

    Try also my Sopa De Ajo or beetroot apple soup.

  • Beetroot apple soup with light crème, cilantro and green polenta hearts

    Beetroot apple soup with light crème, cilantro and green polenta hearts

    Pretty in pink with hearts! It is autumn, nature is colourful! And you can get seasonal and local root vegetables everywhere.
    Here is the recipe for my delicious, creamy, healthy beetroot apple soup with light crème, cilantro, green polenta hearts and roasted beetroot cubes.
    The soup gets its special kick from added cider. Which harmonises fantastically with the apples and the earthy vegetables. The light cream is spiced with blue fenugreek, which gives it a wonderful touch. My green polenta hearts taste always a little different, depending on wich green pesto I use.

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    Ingredients for 5-6 servings:

    Beetroot apple soup:

    8 red beets, peeled and roughly diced
    3 apples (rather sour, like Boskop), peeled and roughly diced
    3 onions, diced
    1 medium potato, peeled and diced
    1 small piece of ginger, finely chopped
    1.5 cup vegetable broth
    2 cup cider
    1 teaspoon vegan Worcestire sauce
    1 tsp. mustard seeds, ground
    salt
    pepper
    oil

    Light crème:

    150 ml of vegan sour cream
    1 tsp blue fenugreek, ground
    1/4 tsp salt
    1 pinch pepper

    Green polenta hearts:

    150 g of corn semolina
    500 ml vegetable broth
    1/2 tsp turmeric
    1 tablespoon of yeast flakes
    2 tbsp green pesto
    vegan butter

    Roasted beetroot cubes:

    1 red beetroot, diced
    salt
    pepper
    vegan butter

    Fresh cilantro, roughly chopped

    Preparation:

    Beetroot apple soup:

    Heat the oil in a large saucepan and sauté the onions. Add beetroot, apples and potatoes and fry them slightly.
    Add the broth and simmer for 5 minutes. Now add the cider, mustard powder and Worcestire sauce and simmer for another 15 minutes. Afterwards, purée the soup, coarse or fine, depending on your taste.
    Season with salt and pepper.

    Light crème:

    Mix all ingredients for the cream together.

    Green polenta hearts:

    For the polenta hearts, bring the broth to a boil with 1 tbsp vegan butter and turmeric. Then slowly stir in the corn semolina. Continue stirring until the mixture binds. Now stir in the yeast flakes and the green pesto.
    Pour into a greased casserole dish and chill. Allow to cool for 2-3 hours.
    Put the dish upside down on a cutting board and let the polenta fall out of it. Cut out the hearts with a cookie cutter.
    Heat some vegan butter in a pan and fry the hearts from both sides in it. Then put them on little skewers.

    Roasted flower beds cubes:

    Heat a pan with some vegan butter, sauté the beetroot cube in it. Salt and pepper, then set aside.

    Garnish and serve the beetroot apple soup with the light cream, the green polenta hearts and the roasted beetroot, and some coarsely chopped coriander.

    Enjoy your meal!

    You enjoy vegan soups?

    Also try my Sopa De Ajo – Mallorca’s garlic soup, served with a maritime tofu skewer and croutons.

  • Pepper-crusted, bloody cheese burgers – vegan!

    Pepper-crusted, bloody cheese burgers – vegan!

    Don’t we all just love burgers? On the German version of dailyvegan, I’ve published over 20 different hearty burger recipes. This one belongs to my personal favourites. My pepper-crusted , bloody cheese burgers. It is just awesome!
    The patty will make your taste buds dance on your tongue!
    Together with home made coleslaw and my creamy mustard sauce, a juicy dream!
    Grab one, take huge chunks into your mouth and the world is beautiful!

    By the way, for a burger, this one is really healthy with 100% fast food taste! It’s patties contain fresh beet roots. Within the coleslaw you can find white and red cabbage, full of vitamins. The sprouts are giving the burger a very healthy and fresh topping.

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    Ingredients for 6 bloody cheese burgers:

    Patties:

    1 1/2 cups vital wheat gluten
    4 tbsp gram flour (chick pea flour, garbanzo flour)
    3 tbsp yeast flakes
    1/2 tsp garlic powder
    1/2 tsp coriander, ground
    1 tsp onion powder
    1/2 tsp paprika

    1 cup vegetable stock
    2 tbsp red wine
    1 beet root, diced
    2 cloves of garlic, finely chopped
    4 tbsp tomato purée
    2 tbsp soy sauce
    3 tbsp olive oil
    1/2 tsp liquid smoke

    Rub for the patties:

    1 tsp black pepper, coarsely ground
    1/2 tsp paprika
    2 tsp salt
    1 tsp brown sugar
    1/2 tsp garlic powder
    1/2 tsp mustard powder
    1 pinch cayenne pepper
    1 pinch chilli powder
    1/2 tsp cumin

    2 tbsp BBQ sauce
    2 tbsp red wine
    1/4 tsp liquid smoke
    6-7 tbsp black pepper, coarsely ground

    Creamy Mustard Sauce:

    1 tbsp Dijon mustard
    1 cup vegan mayonnaise
    2 tsp agave nectar or vegan honey
    1 tbsp chives, finely chopped
    1/2 tsp salt
    1/4 tsp black pepper, ground

    Coleslaw:

    1/2 cup red cabbage, chopped into thin stripes
    1 small red onion, cut into thin stripes
    1/2 cup white cabbage, chopped into thin stripes
    1 small white onion, cut into thin stripes
    1 small red chilli, finely chopped
    1/2 cup vegan mayonnaise
    1 tbsp Mustard
    1/2 tsp sugar
    1 tbsp apple cider vinegar
    1 tbsp lemon juice
    1/2 tsp celery salt
    1 tsp hot chilli sauce
    salt
    black pepper

    6 slices of vegan cheese
    6 lettuce leafs
    Fresh sprouts
    6 burger buns

    Directions:

    I am always preparing the coleslaw first. Because it should sit in the fridge for at least to hours, before using it. That way the flavours can fully develop. It is perfectly fine, if you prepare it 1 or 2 days in advance.
    Mix the cabbage with the onions and red chilli. In another bowl mix the mayonnaise with mustard, apple cider vinegar, lemon juice, sugar, celery salt and chilli sauce. Add the dressing over the salad, mix well and season with salt and pepper.

    For the patties mix all dry ingredients together in a bowl. Use a blender to mix all wet ingredients and the beet root thoroughly.
    Gradually add the liquid to the dry ingredients and knead it in with your hands. Until a soft dough developes, that is still firm enough to not fall apart. Should the dough be too moist, knead in a little more vital wheat gluten . Let the dough rest for 10 minutes.
    Form the dough into a roll, that can later be cut into 6 slices. Wrap it loosely in aluminium foil.
    Bring a pot of water to a boil. Place the seitan in the aluminium foil in a steamer insert. Simmer for 40 minutes.
    Remove the seitan from the foil and allow to cool completely.

    Preheat the oven to 200 ° top and bottom heat.
    Cut the cooled seitan into six equally thick slices. If necessary, gently shape the slices a little with your hands to bring them into shape.
    Mix all the spices together for the rub. Rub the seitan patties generously on both sides.
    Place them on a baking tray with baking paper and roast them in the oven for 25 minutes. In between, turn them over once after 15 minutes.
    Keep the oven on.

    Mix the BBQ sauce with the liquid smoke and red wine. Brush the patties generously with this sauce. Then turn them in the coarsely ground pepper.
    Heat a little oil in a frying pan and fry the patties crisp on both sides.

    Put the patties back on the baking tray and spread the vegan cheese slices on top of them. Put the tray into the oven for 3-4 minutes until the cheese has melted nicely.

    Mix all ingredients for the creamy mustard sauce.

    Cut the burger buns into halves and toast them.
    Place the salad leaves and coleslaw on the lower halves. Put the cheeseburger patties on top. Add a rich dollop of creamy mustard sauce and garnish with fresh sprouts, before you add the upper half of the bun.

    Enjoy your pepper-crusted, bloody cheese burgers !

  • Borek with spinach and feta stuffing

    Borek with spinach and feta stuffing

    Do you like boreks? In this recipe I am going to show you how to make a huge borek spiral. Yummy, crispy filo dough filled with spicy spinach and homemade vegan feta.
    Rarely you can find vegan spinach boreks in supermarkets or Turkish snack bars. But even if you do, this feta version is just so much better!

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    Ingredients for a 28cm (11 inch) borek:

    Vegan feta:

    2 blocks of very firm tofu (about 400 g)
    2 lemons, the juice
    4 tsp oregano
    8 tsp salt
    4 tsp thyme
    4 tsp rosemary
    2 tsp black pepper, grounded
    8 tbsp olive oil

    3-4 large round sheets of filo (yufka) pastry, about 70 cm (28 inch) in diameter

    Stuffing:

    450 g spinach (frozen, finely chopped)
    1 onion, diced
    2 spring onions, diced
    1 clove of garlic, finely chopped
    50 ml vegan cream
    1 tbsp paprika
    salt to taste
    pepper to taste

    100 ml soy milk
    1 tbsp gram flour

    Oil

    1 tsp black cumin
    1 tsp sesame seeds

    Directions:

    Feta:

    Preheat the oven to 180°C (360°F) top and bottom heat.
    Mix together the olive oil with the lemon juice, oregano, thyme, rosemary, salt and pepper.
    Cut the tofu into halves, then cut it into cubes, about 1cm (1/3 of an inch) in size. Turn the cubes inside the marinade.
    Then bake the marinated tofu in the oven for 30 minutes. Turn it over after 15 minutes.
    Afterwards allow to cool slightly.

    Filling:

    Thaw the spinach. Put it in a fine-mesh sieve and press it a little with your hands, so the liquid comes out.
    Heat some oil in a pan and roast the diced onions. Add spring onions and the chopped garlic clove and sauté.
    Crumble the feta and mix with all ingredients for the filling. Season with salt and pepper.

    Preheat the oven to 180°C (360°F) top and bottom heat.

    Mix the chickpea flour with 3 tablespoons of water, then stir in the soymilk.
    Brush a round baking dish or tarte dish with a bit of oil.

    Carefully unfold the filo sheets. Attention, they tear apart easily. Use a pair of scissors to cut the dough sheets into halves.
    Lay out half a filo sheet and brush it generously with the soy milk mixture.
    Apply a 1-2 cm (1/3-1/2 inch) thick trace of the filling along the straight edge of the dough. There should be a few centimetres of space to the left and right, as well as to the straight edge. Fold in the free edges over the filling. Now carefully roll up the dough, it should tear as little as possible.
    Carefully put the filled dough sausage into the oiled form. Try to hold it as stable as possible, because it breaks easily.
    I start at the outer edge and lay out the shape. I gradually work my way inwards until the shape is completely laid out like a snail.
    Brush the borek with the soy milk mixture and sprinkle with black cumin and sesame seeds.

    Bake in the oven for about 30 minutes, until the borek has turned golden brown and crispy.

    Let it settle and cool for about 10 Minutes. Then cut it into pieces like a cake or a pizza.

    Enjoy your borek spiral!

  • Seitan steaks in red wine glaze with potato roses and green beans

    Seitan steaks in red wine glaze with potato roses and green beans

    So tender! And soft! So juicy! Plus this aroma!
    My seitan steaks in red wine glaze are so delicious, they’ll make your taste buds dance on your tongue.
    Served with crispy, oven-roasted potato roses on the side, accompanied by young, firm green beans. Sheer poetry!

    [modula id=”24088″]

    Ingredients for 4 portions of steaks in red wine glaze:

    Seitan Steaks:

    1 1/2 cups vital wheat gluten

    2 shitake mushrooms, dried
    1 cup red wine, dry
    1 tbsp Aceto balsamico vinegar
    1/2 or 1 small red onion, finely chopped
    1/2 cup chick peas (from the can or cooked)
    1 tsp thyme
    1 tsp rosemary
    1/2 tsp coriander, grounded
    1/2 tsp paprika
    1 tsp tarragon
    2 tbsp tomato purée
    3 cloves of garlic, finely chopped
    2 tbsp olive oil

    Stock:

    2 cups red wine, dry
    2 cups strong vegetable stock
    1 white onion, quartered
    1 bay leaf
    10 peppercorns
    1 tsp salt

    oil

    Glaze:

    1 tsp pepper, black, coarsely grounded
    1 tsp salt
    1/4 cup Aceto balsamico vinegar
    1/4 cup red wine, dry
    2 tsp tamarind paste
    1 tbsp brown sugar

    Potato roses:

    4 medium sized potatoes
    3 tbsp alba oil (or vegan butter, melted)
    1 tsp salt
    1/4 tsp garlic powder
    1/4 tsp onion powder

    Green beans:

    500 g green beans
    1 tsp summer savory
    1/2 tsp salt
    1 tbsp vegan butter

    Directions:

    Seitan steaks:

    Pour some boiling water over the shitake mushrooms and let them soak for about 20 minutes. Squeeze them a bit, so they will loose the water and cut them into small pieces.
    Use a blender to turn all ingredients, except for the vital wheat gluten, into a purée.
    Put the vital wheat gluten into a bowl and add about 2/3 of the liquid to it. Use a dough hook to mix it. Add more liquid bit by bit, until there are no dry spots left. But it still be a firm dough.
    Take the dough into your hands and knead it for another 5-10 minutes. While doing this, pull the dough apart and fold it together again. Until it looks a little stringily.
    Mould it into one big chunk and cut it into 4 pieces. Mould those into steaks.
    Heat up some oil in a frying pan an roast the raw seitan steaks from both sides.
    Bring the stock to a boil and cook the seitan steaks inside of it for 20 minutes.
    Take the steaks out of the stock and let them cool down completely, that is important for the consistency.

    For the red wine glaze, mix the red wine with sugar and tamarind paste.
    Generously sprinkle the steaks from both sides with salt and pepper.
    Heat some oil in a frying pan and fry the steaks from both sides. Add the red wine mixture and simmer with lid for 3-4 minutes.
    Arrange the seitan steaks on plates and pour the rest of the glaze oon top of them.

    Potato roses:

    Preheat the oven to 180°C (360°F) top and bottom heat.
    Mix the alba oil with salt, garlic powder and onion powder.
    Wash the potatoes and grate them into thin slices. Arrange the slices to form a long strip, where the single potato pieces are overlapping each other. Use a sharp knife to cut the bottom into a straight edge. Brush the potato strips with the alba oil mix.
    Roll up the strip carefully and tightly. Place the potato roses with the straight side down into a muffin tin.
    Bake for about 35 minutes until the potatoes turn golden brown and crisp.

    Green beans:

    Clean the beans and simmer in a steamer insert over boiling water for 15 minutes.
    Heat the vegan butter in a saucepan, stir in the beans, add salt and summer savory. Simmer for 2-3 minutes.

    Arrange everything together on plates and serve immediately.

    Enjoy your meal!

    More vegan recipes with seitan?

    Try also my recipe for smoked bacon, Thüringer brat or crispy vegan chicken drumsticks on veggies.

  • Crispy vegan chicken drumsticks on veggies

    Crispy vegan chicken drumsticks on veggies

    I’ve veganized chicken drumsticks! Very real, with a spicy and cripsy skin and even with a ‘bone’. I published the German version of this recipe in 2016. And it has been copied a lot since then. But, as often: nothing beats the original!

    In this recipe I prepare them oven-roasted on fresh vegetables and wedges.
    Being in the oven, the mouthwatering skin of the drumsticks becomes nice and crispy. The spicy drumsticks are so delicious with their tender flesh made from jackfruit and seitan.

    Try the best vegan chicken drum sticks!

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    Ingredients for 4 servings with 2 drumsticks each:

    Drumsticks:

    2 cans (500-550 g/19-20oz ) jackfruit, young green, in brine
    1,5 cups light vegetable stock
    2 tbsp gram flour or soy flower, mixed with 4 tbps water
    1/2 cup vital wheat gluten
    2 tsp nutritional yeast flakes
    1 tsp onion powder
    1 tsp salt
    1/2 tsp liqiud smoke
    16 sheets of round rice paper
    8 cinnamon sticks

    Marinade for the drumsticks:

    4 tbsp oil
    4 tbsp ketchup
    1 tbsp maple syrup
    1/2 tsp garlic powder
    1/2 tsp curry powder (Madras)
    1/4 tsp chilli powder
    1/2 tsp paprika
    1 tsp salt

    Wedges and oven-roasted veggies:

    4 different roots (carrots, beet roots, parsnip …)
    6 medium sized potatoes
    1/4 cup oil
    1 tsp rosemary, dried
    2,5 tsp paprika
    1 pinch chilli powder
    1,5 tsp salt

    Directions:

    Drumsticks:

    Rinse the jackfruit. Cut off the hard edges of the jackfruit flesh. Squeeze the jackfruit flesh, so the brine comes out.
    Bring the vegetable stock to a boil in a large pan. Add the jackfruit and let it simmer for about 15 minutes, until the jackfruit has fallen apart into it’s streaks and all the stock is absorbed. Stir often in between and press onto the jackfruits with a wooden spoon, so they come apart easier.
    Take it from the stove and let it cool off.

    Mix the vital wheat gluten with the yeast flakes, salt and onion powder.

    Stir the liquid smoke and the gram flour batter into the jackfruit.
    Gradually sprinkle and knead the vital wheat gluten into the jackfruit.

    Rinse a clean kitchen towel with cold water and spread it on a flat surface.
    Fill a large bowl with cold water. Place two sheets of rice paper on top of each other and hold them into the water for about a minute, until the rice paper has become soft.
    Spread the ricepaper on the wet towel. Use a pair of scissors to cut out a piece, that is about 1/4 of the papers size.
    Take a cinnamon stick and about 1/8 of the jackfruit flesh and form a drumstick around the stick. Don’t cover all the stick doing so, let the ‘bone’ stick out of the flesh.
    Wrap the wet rice paper around the drumstick to create it’s skin.
    Check the pictures, to see how all of this is done!

    If you really dislike cinnamon (it just releases very little of it’s taste into the drumstick), you can use wooden skewers or wooden ice cream sticks instead.

    Stir together all ingredients for the marinade. Generously brush the drumsticks with the marinade.

    Wedges and oven roasted veggies:

    Preheat the oven to 200°C (390°F) top and bottom heat.
    Mix the oil with rosemary and the the spices.
    Thoroughly rinse the potatoes and vegetables, then cut the potatoes into wedges and the vegetables into thick stripes.
    Turn in the spiced oil and spread on a baking tray.

    Place the drumsticks on top of the vegetables and place the tray in the oven on the middle rack and bake for 30 minutes. Turn the chicken legs and bake for another 20-30 minutes until the desired colour of the skin  is achieved and the vegan chicken drumsticks are nicely crisp.

    Enjoy your meal!