Vegan side dishes. Sides are the often underestimated, but nevertheless crucial accompaniment to a meal.
Side dishes are not only there to fill the plate. They also contribute significantly to the flavour composition and the overall experience of the meal.
Here you will find a variety of vegan side dishes!
Here’s my ever-popular recipe for vegan scallops made from king oyster mushrooms. Aromatic, flavorful, with a breeze from the sea and a wonderful texture. Perfect for all sorts of dishes!
By adding seaweed and using my special cooking method, I create a result in this recipe that’s almost indistinguishable from real scallops in both taste and texture. Sautéed with onions and garlic, these vegan scallops are wonderfully hearty and not just a visual highlight on the plate.
Vegan scallops – juicy and aromatic, made from king oyster mushrooms
I use my vegan scallops in various recipes
I love combining my vegan scallops with other recipes. For example as a topping for kale salad, I love wrapping scallops in vegan bacon, or as a soup garnish for my sopa de ajo. However, since I’m frequently asked for the recipe for the vegan scallops, I’m publishing it in this recipe.
Vegan seafood flavour from mushrooms. Scallops as a soup garnish for wild garlic and fennel soup.
Plant-based scallops are a wonderful addition to seasonal cuisine.
King oyster mushrooms are related to oyster mushrooms. Oyster mushrooms are among the native winter mushrooms. From November to March, they can be found in nature on dead wood and old trees.
King oyster mushrooms as we know them, however, are a cultivated variety and can be grown year-round. This makes them available all year and they are a perfect complement to seasonal winter cuisine, which often lacks many fresh ingredients.
There are also wild king oyster mushrooms, that are quite common in Southern and Eastern Europe. Wild king oyster mushrooms grow on dead wood like oyster mushrooms and have a much thinner stem than the cultivated variety. The cap is also much broader.
Vegan scallops, here with funny pickled cucumber squids
Why are king oyster mushrooms so healthy?
King oyster mushrooms are very healthy because they contain lots of protein. This is especially interesting for vegans who exercise a lot. Besides their high protein content, king oyster mushrooms also contain many other beneficial nutrients. They contain important minerals: potassium, calcium, and phosphorus. They also contain prebiotics, which stimulate intestinal function and thus contribute to overall health. These beneficial nutrients make king oyster mushrooms not only delicious but also very healthy.
White bean soup with corn and vegan scallops on a skewer
Vegan scallops are perfect for many dishes.
My vegan scallops are a perfect match for a wide variety of dishes. They make a wonderful warm topping for salads. They also add a savory bite as an ingredient or skewer to soups. Served as a fish course with some greens, they enhance a sophisticated vegan menu and are a great side dish for many savory meals.
Vegan scallops with pulp from Lacto Fermented Plums, Lacto Plum Chips and Pickled Radish Pods
More Vegan Fish and Seafood Recipes
Looking for more vegan fish and seafood recipes? Then browse my ‘V Fish‘ category right here on Daily Vegan.
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan scallops 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!
Vegan scallops made from regional king oyster mushrooms
Vegan Scallops – Preparation in Pictures
Here I show you step by step with photos how I prepare vegan scallops. Then we’ll move directly to the recipe.
1. How to make vegan scallops from king oyster mushrooms. Cut the king oyster mushrooms into thick slices and score them.2. Make cross-shaped incisions about half a centimeter deep in the thick pieces of king oyster mushrooms.3. The king oyster mushrooms cook in their broth, thereby acquiring the consistency and aroma of the desired mussels.4. Vegan scallops; the mushrooms absorb the aroma of the broth.5. Sear on both sides with garlic and shallot.6. With garlic and onion in a panVegan scallops – perfect flavour for fish dishes
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.
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.
My homemade chive oil is vibrant green and incredibly aromatic. This herb oil is very easy to make and incredibly wonderful in use. Chive oil is perfect on soups, as a finishing touch to sauces, on salads, in dips and dressings, on bruschetta, and in many other delicious dishes.
With this aromatic, green herb oil, you can capture and preserve the flavor of chives, allowing you to enjoy it in many dishes simply by drizzling it over your food.
My recipe for chive oil is very easy and requires only two ingredients
All you need for delicious chive oil are two ingredients: chives and oil. Preparation is also very simple and quick. However, it’s important that you follow the recipe exactly. Both the oil temperature and the rapid cooling are crucial to ensure the chive aroma remains intense and the color becomes a vibrant green.
Chive oil adds small aromatic highlights to the dressing for this kohlrabi salad.
What can chive oil be used for?
For example, I love using it to enhance my aromatic chive soup and my potato soup with vegan sausages. A drizzle of homemade chive oil on these soups after serving adds a real chive flavour boost.
I also love drizzling my chive oil on light dips, such as chive mayonnaise. It not only looks fantastic, but it tastes absolutely amazing too.
With my homemade chive oil, you have a wonderful little accompaniment for many delicious dishes.
My recipe for chive oil is very simple and uses only 2 ingredients.
The basic principle for this oil recipe works with many green herbs.
Of course, my recipe for green herb oil also works with other herbs. It’s important that you follow this recipe regarding the temperature and preparation technique. You can substitute or mix the herbs. For example, I also love making green basil oil or green parsley oil using this recipe. I also love using this recipe after foraging wild herbs, for example with sorrel and ribwort. Or with wild garlic, like I’ve done in this recipe:
As you can see from this recipe, it’s really not difficult to make your own flavored oils. For example, you can infuse spices like dried chilies in oil for a while, and then you’ll have a fantastic homemade flavored oil.
Making your own flavored oils is definitely worthwhile. Here are a few reasons why:
You save a lot of money. Buying ready-made flavored oil is much, much more expensive.
There are no limits to your imagination. You can experiment with all sorts of flavours.
Many things simply can’t be bought. For example, oils made from wild herbs.
The oils are always wonderfully fresh.
You can use high-quality, healthy oil as a base. With store-bought flavored oils, you can assume that a low-quality oil was used.
More recipes with herbs to try at home
Do you love vegan herbal cuisine? Then I have some more delicious herbal recipes for you to try. Right here on Daily Vegan:
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vibrant, green chive oil 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!
Chive oil: preparation in pictures
The following photos show you step by step how to prepare chive oil:
1. All ingredients for the homemade green herb oil.2. Roughly chop the chives an place them in a food processor.3. Heat the oil to 60°C (140°F).4. Add the warmed oil to the chives.5. Chop the chives thoroughly in the oil.6. Strain the herb oil through a cheesecloth.7. Collect the strained oil.8. Squeeze the pomace a little to collect more chive oil.9. Bottle the chive oil.
Recipe by Sean MoxieCourse: Side dishes, IngredientsCuisine: Herbs, Seasonal, PantryDifficulty: Easy
Portions
10
Portions
Prep time
10
minutes
Cooking time
5
minutes
Total tim
15
minutes
My homemade chive oil, bright green and incredibly aromatic. Herb oil, very easy to make and wonderful for various dishes.
Zutaten
50 g chives
200 ml sunflower or rapeseed oil
A bowl of ice cubes
Kitchen utensils:
Chef’s knife
Food processor
Saucepan
Kitchen thermometer
Strainer or cheese cloth (a dish towel will do as well)
2 bowls
Sieve
0.2 l bottle
Funnel
Zubereitung
Roughly chop the fresh chives and place them in a food processor.
Ideally, warm the oil to 60°C (140°F). Do not exceed 70°C (158°F). A kitchen thermometer will help with this.
Pour the warm oil into the food processor and thoroughly chop the chives.
Then strain the fresh, green herb oil through a cheesecloth and collect it in a bowl. I always place a sieve over the bowl and line it with the cheesecloth. Immediately cool this bowl on the prepared ice cubes. Simply place the bowl with the strained oil in the bowl of ice cubes. This helps preserve the green color of the chives.
Using a funnel to pour the oil into a small bottle.
Store the oil in a cool, dark place. It will gradually lose its color and some of its fresh herb aroma, so it should be used within a few months.
Enjoy your meal and have fun refining it with my delicious green chive oil!
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 – 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.
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.
Coleslaw – a seemingly simple dish that actually contains a true explosion of freshness and flavour. In my recipe with red cabbage, white cabbage, carrot, and apple, this salad is vibrantly colored. This salad is not only crisp and delicious, but also looks very appetizing.
Coleslaw is the fresh, crunchy hero among side dishes, whether it’s eaten alongside or on top of a juicy burger, as a fresh contrast to hearty BBQ dishes, simply on bread, or just as a snack between meals – coleslaw is more than just a salad. It’s a culinary all-rounder that can be prepared quickly, easily, and inexpensively using just a few, fresh, local ingredients. And that’s even possible during the winter.
Coleslaw – a seemingly simple dish that nevertheless contains a true explosion of freshness and flavour.
What is coleslaw?
The name coleslaw comes from the Dutch “koolsla,” meaning “coleslaw,” and that’s precisely the heart of this dish. In my recipe, it’s made with red and white cabbage, while in other recipes, it’s often made with just one of them.
But anyone who thinks this salad is just a simple cabbage mix is underestimating its true magic. The cabbage is finely shredded, providing a crunchy base for the perfect side dish. Carrots and apple are added, not only adding colour but also a subtle sweetness that rounds out the overall flavor.
The name Coleslaw is derived from the Dutch “koolsla”
The Best Vegan Coleslaw Recipe
This is, in my opinion, the best coleslaw recipe. And it’s entirely plant-based. A vegan, creamy, crunchy cabbage salad with fresh red and white cabbage, plus carrots and apple. Seasoned with fresh chili, onion, mustard, and vinegar in a dressing made from homemade vegan mayonnaise and plum jam.
The Best Vegan Coleslaw Recipe
The secret ingredient is the dressing!
What would coleslaw be without the right dressing? This is where the true art unfolds: The creamy sauce is the key to a perfect coleslaw. Traditionally, a mixture of mayonnaise, vinegar, lemon juice, and a pinch of sugar is used to achieve the perfect balance between sweet, sour, and creamy. I complement this with a little plum jam and chili, resulting in a full-bodied explosion of flavour.
This is where the true art unfolds: the creamy sauce is the key.
Coleslaw is very easy to prepare and store.
This recipe is very easy to prepare, as the sealed coleslaw will keep in the refrigerator for about a week. This makes it very easy to store and take with you. Because it’s so hardy, it can be transported for extended periods without refrigeration, making it ideal for long barbecues and buffets.
Coleslaw is very easy to prepare and store
A winter salad with local produce
Coleslaw is a fantastic winter salad made with ingredients that are fresh and locally available even during the colder months. Red cabbage, white cabbage, carrots, and apples can be harvested late into the year and then stored fresh for months. This recipe means you can prepare a crisp salad with locally grown ingredients even in winter. This saves on transportation, energy, and costs, making the ingredients very affordable even in winter.
A winter salad with local produce
Cabbage is a local superfood
Cabbage varieties contain an incredible number of beneficial nutrients. It is practically a local superfood.
Because it’s so inexpensive and readily available, it’s probably never called that.
Cabbage contains a lot of potassium, calcium, magnesium, and vitamin C. White cabbage, for example, has 45 mg of vitamin C per 100 g, which is very high.
Cabbage is a regional superfood and this salad contains white cabbage and red cabbage.
What coleslaw be served with? Serving suggestions!
Coleslaw is often eaten as an accompaniment to hearty dishes – as a fresh counterpoint, for example, to:
But to be honest, coleslaw is much more than just a side dish. It not only adds color to the plate, but its crisp, juicy freshness balances out the heavier components. While the main course is filling, this creamy salad refreshes the palate with every bite. This makes this salad a perfect match for many meals.
My coleslaw as a crunchy and juicy element for parasol burgers.
Show me your coleslaw
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan coleslaw 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!
Please show me your coleslaw too
Preparation in pictures
Here I’ll show you step-by-step on photos how to prepare coleslaw. Then I’ll move on to the recipe.
1. All ingredients.2. The dressing is mixed.3. Red cabbage, white cabbage, carrot, apple, chili and onion are chopped.4. Now all ingredients are mixed together and the salad should then sit for at least 2-3 hours.Coleslaw – creamy and crunchy cabbage salad with red and white cabbage
Ingredients for 6-8 servings of coleslaw:
400 g white cabbage, finely shredded or chopped 300 g red cabbage, finely shredded or chopped 1 carrot, grated 1/2 red chili, cut into small pieces 1 apple, grated 1 red onion, thinly sliced Approx. 100 ml vegan mayonnaise 1 tbsp plum jam 2 tbsp sugar 3 tbsp herb vinegar 2 tsp mustard Salt Pepper
Preparation:
First, I mix a marinade of mayonnaise, plum jam, sugar, vinegar, and mustard.
Lightly salt and pepper the marinade.
Thoroughly mix all ingredients with the marinade and season with salt and pepper.
Let it sit in the refrigerator for at least 2-3 hours. Stir once or twice if necessary.
Season again with salt and pepper before serving.
Well-packaged, the coleslaw will keep in the refrigerator for about a week.
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:
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:
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.
Thoroughly mix the mashed potatoes with the remaining dough ingredients.
Then knead in the chopped wild garlic.
Season with salt and pepper.
Let the wild garlic dumpling dough rest for ten minutes.
Divide the dumpling dough into 8 equal pieces.
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:
Place the vegan dumplings with wild garlic in boiling, salted water and let them simmer for 10 minutes.
Then remove them from the water with a ladle, which will also ensure they are strained.
Crispy Coating:
For the breadcrumb butter, melt the vegan butter in a pan; the vegan butter should be nice and hot.
Stir in the remaining ingredients for the breadcrumb butter and fry until the breadcrumbs turn brown, stirring frequently.
Remove from the heat and roll the hot dumplings in the butter.
In my simple, vegan recipe for wild garlic kimchi, I combine Korean kimchi with local foraged wild garlic. A fantastic flavour combination. A great snack and a great little side dish for many meals!
In this recipe I’ll also explain the basics of lactofermentation. As a good foundation that can be used for many ferments.
In my simple, vegan recipe for wild garlic kimchi, I combine Korean kimchi with home-picked wild garlic
What exactly is kimchi?
Kimchi is a traditional Korean dish made from fermented vegetables. It primarily uses Chinese cabbage and Korean radish. It is a type of pickled vegetable that, like German sauerkraut, acquires a unique flavour through lactic acid fermentation. However, the various ingredients and special seasoning give kimchi a very complex flavor.
In Korea, kimchi has a deep-rooted cultural significance and is often considered a symbol of health, prosperity, and happiness.
Kimchi is a traditional Korean dish made from fermented vegetables.
Wild Garlic Kimchi: Traditional Kimchi Combined with Wild Garlic
In my recipe, I prepare a vegan kimchi that I combine with wild garlic. I’ve made this kimchi recipe relatively mild, both in terms of spiciness and fermentation. This brings out the flavour of the wild garlic. The flavour of the fermented wild garlic adds an additional, exciting note to the kimchi, which blends beautifully and offers a unique kimchi taste experience.
Wild garlic kimchi as a small side dish
What can I do with kimchi? What recipes can I prepare with kimchi?
Kimchi is an integral part of Korean cuisine and is often served as a side dish to main dishes. However, there are also many dishes in which it is used as an ingredient. For example, kimchi can also be used as a main ingredient in dishes such as kimchi pancakes, kimchi fried rice, kimchi ramen, or kimchi udon noodle dishes.
Due to its unique flavors and health benefits, kimchi has now spread around the world and is enjoying great popularity. Naturally, people are also experimenting with kimchi as an ingredient in dishes that aren’t typically Korean, such as kimchi burgers or my vegan Kimchi Mac’n’Cheese, Kimchi Macaroni and Cheese.
Wild garlic kimchi as a side dish to kimchi pancakes
Prepare your own kimchi
Through the fermentation process, kimchi develops its characteristic spicy and slightly sour flavor. Lactic acid fermentation, which occurs through natural bacteria, is essential for preserving the vegetables. It also gives it its probiotic properties, which are very beneficial for digestion and overall health.
Since making kimchi is relatively easy, it’s definitely worth making it yourself. Then you can adjust the ingredients to suit your individual taste. Like I did here with my wild garlic kimchi. Homemade kimchi is also very inexpensive, whereas good store-bought kimchi is very expensive.
Wild garlic kimchi: traditional kimchi combined with wild garlic
Kimchi: My recipe is vegan and simple
Preparing kimchi is an art form in itself and can vary from family to family and from region to region. The basic ingredients are usually Chinese cabbage, Korean radish, salt, garlic, ginger, chili, and fish sauce. There are now also many vegan versions without fish. These ingredients are sometimes processed into a paste, which is then massaged into the other prepared vegetables. The vegetables are then fermented in containers for several days to weeks, depending on personal taste.
This may sound very complex at first, but it’s actually relatively simple. Just follow my recipe below and pay attention to the hygiene instructions, and homemade kimchi will be very easy and requires little effort. You just need a little patience for the fermentation time and don’t forget to press down the kimchi in it’s container once or twice a day.
Kimchi: my recipe is vegan and easy
Wild Garlic Kimchi Is Very Healthy
My wild garlic kimchi and regular kimchi are popular not only for their taste, but also for their health benefits. It is rich in fiber, vitamins, and minerals and also contains probiotic bacteria that can promote gut health. Kimchi also has antioxidant properties and can have anti-inflammatory effects.
Wild garlic kimchi is very healthy
General information on fermentation:
There are several ways to ferment vegetables or fruit. Kimchi uses one of the easiest methods to implement: lactofermentation.
Lactofermentation is fermentation in brine, where natural lactic acid bacteria perform the fermentation. The lactic acid bacteria provide the sour, fermented flavor. A useful fact about lactic acid bacteria is that, unlike many bacteria, they tolerate salt. Therefore, salt is used in this type of fermentation; it not only contributes to the flavor but also protects the food from spoilage. This is how sauerkraut is also made, for example.
Lactic acid bacteria are found everywhere in the environment, so they are vegan and are not derived from milk. They were just first discovered in milk, hence the name.
Hygiene is particularly important during fermentation, because we want only the good bacteria to work for us and avoid mold and germs. So only use clean surfaces and wash your hands thoroughly. Your kimchi container must also be very clean; it’s best to rinse it with boiling water shortly before use.
It’s also important to use organic vegetables to ensure they’re free from pesticides that could potentially inhibit fermentation.
Using wild garlic kimchi, you’ll learn a lot about lactofermentation in this recipe.
More recipes for ferments and recipes with fermented ingredients:
Please follow me on Instagram or Facebook. Don’t miss out on any new recipes and other Daily Vegan news! And I’d love it if you made my kimchi 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!
Wild Garlic Kimchi: Preparation in Pictures
Before you get started, you can see how wild garlic kimchi is made in pictures.
1. All ingredients for wild garlic kimchi2. The vegetables are chopped, now the Chinese cabbage can be divided.3. The Chinese cabbage for the kimchi preparation is quartered, divided and salted.4. The salted cabbage for the kimchi is kneaded and must now steep for 2 hours.5. Preparing the seasoning paste for the wild garlic kimchi.6. the finished seasoning paste for the kimchi.7. The seasoning paste is mixed with all the vegetables except the cabbage and kneaded.8. Unfermented kimchi is delicious on its own. Also known as geotjori, unfermented kimchi is a popular side dish.Wild garlic kimchi: fermentation from day 1 to day 5Wild garlic kimchi and the basics of lactofermentation
Ingredients for approximately 1 liter of wild garlic kimchi:
200 g wild garlic 1 medium-sized Chinese cabbage, organic 1 organic carrot, peeled, julienned 5 organic spring onions, sliced 1 heaped teaspoon rice flour 100 ml water 1 teaspoon cane sugar
1 onion, roughly chopped 3 garlic cloves, peeled 1 thumb-sized piece of ginger, roughly chopped 2 heaped teaspoons nori flakes 3 tablespoons soy sauce (gluten-free if needed) 1 teaspoon light miso paste 5 heaped teaspoons chili flakes
Uniodized salt
Preparation:
Prepare and ferment the wild garlic kimchi:
Quarter the Chinese cabbage lengthwise and separate its leaves.
Then sprinkle them thoroughly with sea salt and stack them on top of each other in a large bowl.
Lightly knead the salted Chinese cabbage leaves.
Let them soak for a total of 2-3 hours, until the cabbage has softened and absorbed the water thoroughly. Turn the salted Chinese cabbage every 30 minutes.
To make the kimchi seasoning paste more pliable, I make a roux of rice flour and water.
Stir the rice flour into 100 ml of cold water.
Bring to a boil in a small saucepan and simmer, stirring, until a thick sauce forms.
Then stir in the cane sugar.
Let this rice sauce cool completely.
Place the onion, garlic, ginger, chili flakes, and nori flakes in a food processor with the soy sauce and miso paste. Finely chop or puree until a smooth seasoning paste is formed.
Add the rice flour sauce to the seasoning paste and puree again.
Using your hands, knead the wild garlic, carrot strips, and spring onions into the seasoning paste. It’s best to wear rubber gloves doing so, as otherwise the chili will stick to your fingers, which you’ll notice the next time you rub your eyes, even if you wash your hands.
After the Chinese cabbage has soaked in salt, drain the salted water from the cabbage, reserving the water.
Wash the cabbage thoroughly under cold water and, if desired, cut it into bite-sized pieces. I usually leave it whole.
Now mix the cabbage leaves with the seasoning paste and its other ingredients, as well as the reserved cabbage water. Knead everything well.
Geotjori:
The unfermented kimchi is now ready to be bottled. In Korea, it’s called geotjori in this state and is often eaten with rice. Feel free to try it now or set aside a small portion. Geotjori is a delicious side dish for Asian dishes.
Fermentation time for wild garlic kimchi:
Now pour the wild garlic kimchi into a screw-top jar or kimchi container. Press the vegetable mixture firmly into the container to expel any air bubbles.
Place the lid on the container, but don’t close it tightly. When the kimchi begins to ferment, air must be able to escape.
Let it stand at room temperature for 4-7 days. From the third day onwards, taste occasionally whether the kimchi is strong enough for you.
During this waiting period, press down on the kimchi 1-2 times a day. To do this, press down on the cabbage with a clean spoon so that any air bubbles that form can escape.
Once the wild garlic kimchi is to your tasting, seal the container tightly and store it in the refrigerator. It will keep for several weeks to months and can be enjoyed again and again.
My homemade, bright green wild garlic oil is very easy to make and can be used in a variety of ways. This aromatic, bright green oil is perfect in soups, as a finishing touch to sauces, in salads, in dips and dressings, on bruschetta, and with many other delicious dishes.
The wild garlic season only lasts from early March to the end of April, making it a very short one. With this aromatic, green herb oil, you can capture the flavor of wild garlic and enjoy it well beyond the wild garlic season.
My homemade, bright green wild garlic oil is very easy to make and can be used in many different ways.
My recipe for wild garlic oil is super easy and uses only two ingredients.
All you need for this delicious bright green oil are two ingredients: wild garlic and oil. It’s also quick and easy to prepare. However, it’s important that you follow the recipe exactly. The temperature of the oil and its rapid cooling are essential for the wild garlic aroma to be beautifully intense and the color to be a vibrant green.
Wild garlic dumplings in a crispy coating with a light mushroom cream sauce and wild garlic oil.
What can I use wild garlic oil for?
I use my homemade bright green oil, made from wild garlich, as a flavour boost for many delicious dishes.
For example, I love my wild garlic and potato cream soup or my wild garlic soup with fennel and vegan scallops. Adding a little homemade herbal oil to these soups gives them a real wild garlic flavor boost.
I also like to drizzle my green oil over light sauces, such as a mushroom cream sauce with wild garlic dumplings. It not only looks great, it also tastes fantastic.
With my homemade wild garlic oil, you have a great mini side dish for many delicious meals.
Wild garlic and potato cream soup with bright green, aromatic oil
The basic principle of this oil recipe works with many green herbs.
Of course, my recipe for green herb oil also works with other herbs. It’s important that you follow this recipe for the temperature and preparation technique of the oil. You can swap or mix the herbs. For example, you can also make green basil oil or green chive oil with this recipe.
A recipe for wild garlic oil is very simple and only requires 2 ingredients
Making your own spiced oils
As you can see from this recipe, it’s not difficult to make your own spiced oils. For example, you can soak spices like dried chilies in oil for a while, and you’ll have a great homemade flavored oil.
Making your own spiced oils is definitely worth it. Here are a few reasons why:
You save a lot of money. Buying a ready-made flavoured oil is much, much more expensive.
Your imagination is unlimited. You can experiment with all sorts of flavours.
Many things are simply unavailable for purchase. For example, oils made from wild herbs, like this oil with wild garlic.
The oils are always nice and fresh.
You can use high-quality, good oil as a base. With store-bought flavoured oils, you can assume that a low-quality, not very healthy oil was used.
I use my homemade wild garlic oil as an aromatic boost for many delicious dishes.
More recipes with wild garlic to try
Do you also get a wild garlic obsession in spring and collect like crazy? Then I have some delicious wild garlic recipes for you to try:
Please follow me on Instagram or Facebook. Don’t miss out on any new recipes and other Daily Vegan news! And I’d love it if you made my bright green oil 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!
Wild garlic oil: preparation in pictures
The following photos show you step-by-step instructions for preparing this herbal oil:
1. To make this bright green oil, you only need 2 ingredients: wild garlic and oil.2. The wild garlic is roughly chopped before being processedin the blender.3. The oil must be heated to 60°C (140°F).4. Chop the wild garlic in a blender, then add the warmed oil and mix.5. Place a bowl with a sieve on ice cubes.6. Place a cheesecloth or kitchen towel into the sieve. Then strain the oil into it.7. Slowly pour the warmed oil with the chopped wild garlic into the strainer.l8. Squeeze the homemade herbal oil out of the cloth.9. The homemade bright green oil can now be bottled.The homemade green oil is ready!
Ingredients for approximately 400 ml of homemade green wild garlic oil:
5 handfuls of wild garlic 400 ml sunflower seed oil or rapeseed oil
A bowl with ice cubes
Preparation:
Roughly chop the fresh wild garlic and place it in a food processor.
Ideally, heat the oil to 60°C (140°F). Do not exceed 70°C (160°F).
Pour the warm oil into the food processor and thoroughly chop the wild garlic in it.
Then strain the fresh, green herb oil through a cheesecloth and collect it in a bowl.
Immediately cool this bowl on the prepared ice cubes. To do this, simply place the bowl with the strained oil into the bowl with the ice cubes. This will preserve the green color of the wild garlic.
Store the oil in a cool, dark place. It will gradually lose its color and some of its fresh herbal aroma, so it should be used within a few months.
Enjoy your meal! Have fun refining with this delicious herb oil!
Baba Ganoush, sometimes spelled Baba Ghanoush, is a dip from the fantastic Arabic cuisine. It is made from oven-baked eggplant and tahini (sesame paste). Garlic and lemon juice add a wonderful finishing touch, making this delicious dip a truly special taste experience.
Baba Ganoush, sometimes also written Baba Ghanoush, is a cream from Arabic cuisine
Baba ganoush recipe: oriental aubergine dip
This heraty eggplant cream is eaten like hummus, as a delicious accompaniment to falafel and bread, or as a dip for vegetables. This delicious dip is an integral part of Levantine cuisine, which is has an increasing popularity worldwide.
The eggplant dip is eaten like hummus as a delicious side dish to falafel and bread or as a dip for vegetables.
What exactly is baba ganoush?
Baba ganoush is a dip from the Arabic cuisine. It is made from a puree of grilled eggplants and sesame paste. Aromatically seasoned with lemon, garlic, and cumin, the eggplant cream is served as a dip or side dish with dishes such as shawarma and falafel.
Baba Ganoush is a dip from the delicious Arabic cuisine
How long does baba ganoush keep?
Baba ganoush, or baba ghanoush, will keep for several days in the refrigerator. To store it, put the baba ganoush in an airtight pcontainer or screw-top jar. To prevent discoloration, you can also cover it directly with plastic wrap. Make sure there are no large air bubbles between the wrap and the eggplant dip.
Baba Ghanoush keeps well in the refrigerator for several days, so it’s easy to prepare ahead of time.
Origin of Baba Ganoush
Baba ganoush is the best-known and most popular Middle Eastern dip, alongside hummus. While hummus is made from chickpeas, baba ganoush is made from roasted eggplants, tahini (sesame paste), lemon juice, garlic, and olive oil. Known for its smoky flavor and creamy texture, this Middle Eastern eggplant spread is often served as an appetizer or side dish and is widely used in Levantine cuisine.
Baba Ganoush is probably the best known and most popular Middle Eastern dip, next to hummus.
What does Baba Ghanoush mean?
The name “Baba Ghanoush” comes from Arabic and translates as “spoiled father” or “loving father.” This name originates from a legend that says the dish was originally prepared for an elderly, well-loved man.
The name “Baba Ghanoush” comes from Arabic and means “spoiled father” or “sweet father”.
Why are eggplants so healthy?
Eggplants, also known as aubergines, are an extremely healthy vegetable that originates from subtropical Asia. Eggplants are rich in vitamins A, B, and C. They also contain important minerals such as calcium, magnesium, potassium, copper, manganese, phosphate, zinc, and flavonoids. They are low in calories and stimulate liver and pancreas function.
Baba G(h)anoush contains eggplant and sesame, both of which are very healthy. So this cream is not only delicious, but also very good for you.
Levantine cuisine: many small dishes from the Arab world
Levantine cuisine refers to many small dishes from the Arab world, especially from Jordan, Syria, Israel, and Lebanon. As a varied mezze platter, all the dishes are served at the same time, and everyone helps themselves together. Everyone fills their plates according to their taste.
Falafel with Baba Ganoush core: a delicious snack
More eggplant recipes
Summer is eggplant season! With these recipes, I’ll show you how versatile you can use this healthy vegetable:
Please follow me on Instagram or Facebook. And I’d love it if you made my Baba Ganoush 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!
Please show me your arabic eggplant dip
Baba Ganoush: Preparation in Pictures
Here, I’ll show you step-by-step photos of how I prepare this Arabic eggplant dip. Then, I’ll move on with the recipe.
1. Place the eggplants on a baking tray lined with baking paper and roast them in the oven.2. The freshly roasted eggplants and all other ingredients3. Place the roasted eggplant flesh into a bowl, removing the skins.4. The eggplant flesh is pureed.5. Finally, the remaining ingredients are pureed.Baba Ganoush on a brilliant mezze table
Ingredients for approximately 400 ml of Baba Ganoush:
2 medium sized eggplants Lemon juice of 1 lemon 3 tablespoons tahini 1-2 garlic cloves, crushed 1 tablespoon olive oil 1 pinch of salt
Optional: Parsley, coriander, sesame seeds, pomegranate seeds, or olive oil for garnish
Preparation:
Preheat the oven to 250°C (480°F).
Bake the eggplants on a baking sheet lined with parchment paper for about 40 minutes. The skin can turn nicely black. This will add a delicious smoky flavor, and the eggplants are thoroughly cooked on the inside.
Let the baked eggplants cool slightly so they can be handled.
Peel the eggplants and puree the insides in a bowl.
Then mix with the remaining ingredients. A hand blender is best for this, as it works particularly quickly.
Optionally, garnish with parsley, coriander, sesame seeds, pomegranate seeds, or olive oil to enhance the flavor.
The best vegan smoked salmon recipe! My recipe for carrot lox, in which I refine the carrots in a crust of salt. That creates a deep flavor and incredible texture. In its smoky marinade, full of sea flavors, my carrot lox will keep for several weeks in the refrigerator.
My vegan lox is perfect for sandwiches, bagels, sushi, wraps, salads, as part of a brunch platter, and as a topping or side treat for many dishes.
The best vegan smoked salmon recipe! Carrot lox – cooked in a salt crust. Deep flavour, incredible texture, and sea-like aromas.
My salt-crusted carrot lox has proven itself over many years.
You can first find my smoked vegan carrot salmon recipe in March 2017 on the German version of my Daily Vegan blog. My preparation method for carrot lox has simply proven itself over the years. I’ve used my salmon recipe in various recipes on Daily Vegan and also in jobs at restaurants, including my own. Baking the carrots in a salt crust simply produces the best results when making carrot salmon.
For several years now, you’ve been finding more and more carrot lox recipes on blogs and social media. However, the carrots in these recipes are always cooked by boiling or steaming. All I can say is: the effort with the salt crust in my recipe is worth it! The salty flavor typical of salmon infuses deep into the pores of the carrots. And the texture is simply incomparable! I can therefore only recommend making vegan lox with carrots baked in a salt crust.
My carrot lox made by being baked in a salt crust has proven itself over many years.
Vegan smoked carrot salmon, carrot lox? Does it even taste good?
Carrot lox is a plant-based delicacy that delights more than just vegans. This innovative alternative to smoked salmon combines the tender texture of marinated carrots with a smoky, sea-like flavour that’s extremely reminiscent of classic salmon, but completely without the fish. Carrot lox, carrot salmon, whatever you want to call it, as well as other vegan salmon alternatives have experienced a strong trend in recent years and are enjoying ever-increasing popularity. I’ve also been using my carrot lox recipe in various dishes on my German blog for years. And here it is, in the English version.
Carrot lox is a plant-based delicacy that not only vegans love.
Vegan Carrot Lox looks absolutely delicious
My smoked carrot salmon is a real eye-catcher, not just in terms of taste but also in terms of appearance: bright orange, with a structured surface reminiscent of the finest smoked salmon. And then, with the first bite, its full magic unfolds – a hint of the sea, combined with a delicate texture and spicy depth. My vegan carrot lox immediately makes your taste buds scream for more.
Not only in taste, but also visually my carrot lox is a highlight
Carrot lox tastes much better and is healthier than store-bought vegan salmon.
In recent years, several plant based lox alternatives have appeared in supermarkets. These vary in taste. There are starch-based alternatives, which are essentially a very, very thick pudding flavored with seaweed and liquid smoke. Then there are other alternatives based on cognac root starch, but these are not heat-resistant. Overall, the consistency of store-bought alternatives is unconvincing. And unfortunately, supermarket smoked salmon alternatives have no nutritional value at all. My carrot lox is completely different, with a pleasant bite. And, because it’s made from carrots, also very healthy.
Smoked carrot salmon tastes much better and is a lot healthier than store-bought vegan salmon.
Carrot lox – vegan smoked salmon made from regional carrots that are in season year-round
This environmentally friendly and sustainable alternative to traditional salmon is not only a delight for your meal, but also a great contribution to climate protection and combating overfishing and cruel fish farming practices. Carrots are seasonal and regionally available year-round. So you’re not dependent on any particular season and can always enjoy salmon made from regional carrots, saving on long transport routes. Carrot smoked salmon proves that plant-based cuisine can be surprising, delicious, and incredibly sophisticated!
Carrot lox – vegan lox made from regional carrots that are in season year-round. Seen here on a bagel with vegan caviar.
What can I use homemade vegan smoked salmon for?
Carrot lox tastes great on bread, bagels, rolls, as a topping on bowls, for sushi, on salads, on brunch platters, charcuterie boards, buffets, and much more. As you can see from the photos, I like to eat my carrot salmon with vegan cream cheese, homemade caviar, and dill on bagels.
Do you love vegan fish alternatives and are always looking for new recipes? Then browse my “V Fish” category right here on Daily Vegan. Or try these recipes from me:
In its smoky marinade full of sea flavors, my carrot lox will keep for several weeks in the refrigerator.
Show me your carrot lox
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan lox 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!
Please show me your vegan carrot lox.
Carrot lox – preparation in pictures
The following photos show you step-by-step how to prepare vegan smoked salmon in salt curst. Afterwards we go straight on with the recipe.
1. All ingredients for vegan carrot lox.2. Mix all ingredients for the marinade.3. Pour about one-third of the salt into a fireproof dish and spread it evenly.4. Wash the carrots and place them wet on the salt bed.5. Coat the carrots completely with salt.6. Bake the carrots in the salt crust for 90 minutes, then let them cool slightly.7. Carefully remove the salt crust from the carrots.8. Peel the carrots.9. Cut the carrots into very thin slices.10. Pour the marinade over the carrot slices and let them marinate in the refrigerator overnight, or even better, for 1-2 days.Carrot lox – the best vegan smoked salmon – refined in salt crust
Ingredients for approximately 18 small portions of carrot lox:
6 large carrots Approx. 600-1000 g salt (depending on the size and shape of the carrots)
Vegan salmon marinade:
300 ml oil 2 tbsp soy sauce, gluten-free if desired 2 tsp rice vinegar (available at Asian markets and larger supermarkets) 1 tsp liquid smoke 2 tsp nori flakes (alternatively, a shredded nori sheet/sushi sheet)
Preparation:
Preheat the oven to 190°C (375°F) top and bottom heat.
Mix the oil with the liquid smoke, nori flakes, soy sauce, and rice vinegar. Stir to recieve a nice marinade.
Wash the carrots, but do not dry them.
Pour about a third of the salt into a small, narrow baking dish and place the wet carrots on top.
Coat and cover the carrots with the remaining salt. The carrots should be completely covered in salt.
Bake in the oven for 1.5 hours.
Let the carrots cool slightly in the salt coating, then break open the salt crust and carefully remove the carrots.
Wipe off the salt and carefully peel the carrots using a small knife.
Afterwards cut the carrots into fine, long strips with a very sharp knife.
Place these carrot slices in a narrow glass bowl or plastic container.
Pour the marinade over the carrot strips and let them marinate in the refrigerator overnight, or even better, for 1-2 days.
Stored in the marinade, the vegan salmon will easily keep in the refrigerator for 2-3 weeks. But it will definitely be gone before then!
