Category: Sides

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!

Have fun browsing, cooking and feasting!

Vegan anchovies, perfect for seasoning or as a side dish

Anchovies, ideal to add full flavoured umami to many dishes. Here is my vegan version, made from eggplants. Delicious and free of animal suffering.
My vegan anchovies are not only perfect for seasoning or as a side dish, they also taste fantastic on a pizza or variations of bruschetta.

This time I made the vegan anchovies mainly because I had some cravings for Cesar salad. And the original Cesar dressing’s taste relies on the umami taste of the anchovies it contains. With my anchovies it turns out just brilliant!

If you enjoy vegan fish recipes, you might also like to try my fish fingers or salmon spinach roll. Or just browse through my ‘V fish‘ category here on dailyvegan.de.

[modula id=”29795″]

Ingredients for a small glass of anchovies:

1 eggplant (medium size)

250 ml apple cider vinegar
250 ml water

salt

120 ml of olive oil
1 tsp. Wakame algae, dried (you can buy it at Asian supermarkets)
1 tsp. Nori flakes (Asian market)
1 clove of garlic, finely chopped

Preparation:

Remove the peel from the eggplant using a peeler. Continue peeling it with the peeler so that you get thin strips of eggplant meat. The center of the eggplant is too dry sometimes, but the outer part is sufficient.

Salt the eggplant strips generously and place them in a bowl. Let them rest for at least 4 hours or overnight. Then squeeze out the water gently.
Whisk olive oil with wakame, nori and garlic.
Bring the apple cider vinegar and water to a boil. Blanch the eggplant strips in the boilng vinegar-water for 2 minutes. Then pour off the liquid thoroughly.

Now put the eggplant strips in the seasoned olive oil. Let the anchovies soak up the spiced oil for at least 2 hours.

The vegan anchovies can be stored in the oil for a few weeks or even up to a few months. Keep them in the fridge.

Enjoy!

22. January 2020
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.

[modula id=”27793″]

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.

4. November 2019
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.

[modula id=”27665″]

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.

28. October 2019
Mayonnaise – home made and vegan

With this recipe you can make a very easy, creamy and delicious vegan mayonnaise. With simply ingredients and ready in less than five minutes.

Purchased vegan mayonnaise brands are often quite expensive, they mostly don’t taste very well and the glasses are way too small. Usually they also contain unnecessary added sugar.

My home made mayonnaise stays fresh in the fridge for about one to two weeks. And since it is prepared within just a few minutes it is very easy to store.

You can plainly use this recipe for spreading the plant based mayonnaise on sandwiches. It also goes really well in salad dressings. I especially recommend it for potato salads, noodle salads or vegan egg salad. And it is the perfect dip for chips (french fries), wedges and other hearty snacks from the oven.

[modula id=”24472″]

Ingredients for about 350 ml mayonnaise:

200 ml soy milk
about 150 ml sunflower or rapeseed oil
1 tbsp brandy vinegar (or other strong vinegar)
1 tbsp lemon juice
1/2 optional: tsp guar gum (it is easier, if you use it. But it also works without)
1 tsp mustard
1 pinch black pepper
1/2 tsp salt
optional: 1 pinch kalak namak (black salt powder), for a eggy taste

Directions:

Add the soy milk to a high, thin bowl. Pour in the vinegar and the lemon juice. Let it sit for 2-3 minutes, so the milk gets a little flaky.
Add the guar gum, if you use it. And then also add the mustard, salt, (kalak namak) and pepper.

Mix with a blender. Gradually add the oil. Continue to mix. Mix and slowly add oil until the consistency is thick. Should the mayonnaise not be thick enough for your taste, just blend in more oil.

That was quick and easy, wasn’t it?

Enjoy!

Are you looking for more easy vegan recipes?

Go ahead and try my delicious egg salad for sandwiches, scrambled tofu or pastéis de nata. And feel free to look araound at other recipeds on my blog.

21. March 2019
Vegan salmon spinach roll with cream cheese

My delicious recipe for vegan salmon spinach roll with cream cheese. The perfect starter of a barnstorming menu or for a wonderful intermediate fish course. Also lovely at a brunch or buffet.

A spinach salmon roll seems to be totally not vegan. And with my smokey salmon and the vegan cream cheese it also tastes like that. Nevertheless it is fairly easy to prepare and you can surprise your guests with a delicious treat.

Preparing the roll, a few waiting times must be scheduled, this recipe needs a little patience.

[modula id=”24379″]

Ingredients for 1 salmon spinach roll:

Vegan Salmon:

3 carrots
2/3 cup oil
1 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp liquid smoke
1/2 tsp nori flakes
2-3 cups salt

Salmon spinach roll:

450 g chopped frozen spinach, thawed
2 tbps gram flour (chick pea flour, garbanzo flour) or soy flour, mixed with 6 tbsp of water
1 pinch black pepper
50 g grated vegan cheese
150 g vegan cream cheese, room temperature

2 tbsp sesame seeds

Directions:

Vegan salmon:

I prepare my salmon always in a salt crust. That adds a wonderful, delicious aroma and the perfect consistency.
Preheat the oven to 190°C (370°F) on upper and lower heat.
Wash the carrots, but do not dry them. Put about one third of the salt into a small casserole dish. Place the wet carrots on the salt. Cover them with salt, until the carrots are fully coated.
Bake for 1.5 hours.
Let the carrots cool of a bit, take them out of the salt and rub off the remaining salt. Peel the carrots carefully. Use a sharp knife to cut them into small, long stripes.

Place the carrot stripes into a small bowl. Secondly mix the oil with liquid smoke, nori flakes, soy sauce and rice vinegar. Pour the liquid over the carrots and mix well. Cover the bowl and let it rest in the fridge over night. One whole day or two days are even better.

Salmon spinach roll:

Preheat the oven to 180°C (350°F) on upper and lower heat.

Take the thawed spinach and press it in your hands or a fine-meshed sieve, so the water comes out. Mix it with the gram flour and pepper.
Spread the mix on a baking tray with baking paper. Shape it into a rectangle.
Sprinkle the rectangle with vegan grated cheese.
Bake it in the oven for 20 minutes.

Meanwhile heat up a frying pan without oil. Roast the sesame seeds in the pan, stirring thoroughly. Be careful, it burns easily.
Put the sesame into a bowl and set aside.

Spread the vegan cream cheese on the warm spinach. Afterwards place the vegan salmon on top of it, so it is evenly spread. Small holes are not a problem.

Carefully roll up the salmon spinach roll now. Use the baking paper to assist you. A bit of the spinach will stay sticked to the paper though.
Wrap the roll in cling film and put it into the fridge for at least one hour.

Unpack from cling film and roll it in the roasted sesame.

Cut the salmon spinach roll into 1-2 cm thick slices.

Serve with bread and vegan dips. I like to make an avocado yoghurt dip to it and serve it with a bit of vegan caviar.

Enjoy!

17. March 2019
Hummus – creamy and full-bodied flavoured

Hummus! is there anybody who does not love Hummus? The oriental speciality made from chickpeas, tahini (sesame paste), olive oil and lemon juice.

It is mostly eaten in Lebanon, Syria and Isreal. Often as a starter, always with bread. Hummus fits in just wonderful on any buffet. It is very tasty with falafel, fried or baked vegetables and other dishes.
All hummus recipes vary a bit. I add a bit of paprika and parsley to mine.

[modula id=”24103″]

Ingredients for about 300 ml Hummus:

250 g chick peas (can, glass or pre-cooked), rinsed
10 tbsp olive oil
3 tbsp tahini (sesame paste)
juice of 1 lemon
2 cloves of garlic, roughly cut
1 tsp paprika
1 pinch of cumin
1 tsp salt
2 tbsp parsley, chopped

optional: parsley and olive oil for garnish.

Directions:

Use a blender to mix all ingredients, except for the parsley, to a smooth purée. The Hummus should not contain any chickpea pieces any more and it should be soft and creamy.
Stir in the parsley.
Serve in a nice bowl and garnish with olive oil and parsley. If you like, you can also sprinkle some roasted sesame or sumak on top of it.

The hummus stays fresh in the fridge for a few days, when kept in an airtight container.

Tips:

– Replace some of the olive oil with chilli oil and add some chilli flakes to make a hot and spicy chilli hummus. Or you can mix the hummus with small dried tomato pieces. It is also very tasty with freshly chopped mint leaves.
– Keep the can water from the chick pea can and use it as Aquafaba. You can use it as egg whites for vegan meringues, pavlovas, mousse au chocolat or as the meringue topping on lemon meringue pies.

More vegan recepis, that go well with bread?

Try my meatball sandwich, with homemade subway bread, smoked bacon, made from seitan or delicious egg salad for sandwiches.

20. February 2019
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.

19. February 2019
Egg salad, delicious for sandwiches

Vegan egg salad! Quick and very easy to make. In less than ten minutes!

My boyfriend was really happy, when I surprised him with this recipe for a plant blased version of egg salad. He sais he used to love the original on sandwiches a lot, when he was still vegetarian. And according to him, this tastes just like the real thing!

I did not ever really fancy eggs, so I don’t really remember eating egg salad. But, since I started making egg dishes from plants, I really love them. Even the very eggy taste!

This vegan egg salad is also much healthier than the recipes based on pasta. The silken tofu I am using to make my egg salad with contains plenty of protein. So even on that part you don’t need to miss out compared to the chicken egg version. And the texture is much better than the one made from pasta.

[modula id=”20809″]

Ingredients for about 300 ml vegan egg salad:

1 silken tofu (300 g), cut into small dices or slices
4 tbsp vegan mayonnaise, (home made or bought)
1/2 tsp mustard
1-2 tsp nutritional yeast flakes
2 gherkins (pickled cucumbers), cut into small pieces
1 tbsp pickle juice from the gherkins
1 tbsp chives, cut into little pieces
1/4 tsp Kalak Namak (Indian black salt)
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper, grounded

Directions:

Cutting the silken tofu works best, if you do it right in it’s package. I always open the silken tofu, pour away the liquid and use a sharp knife to roughly cut the tofu. Then I pour away the liquid again.

Stir all of the ingredients together, except for the silken tofu. When that is done also gently stir in the tofu. It is as simple as that!

This salad tastes great on a sandwich, especially with French baguette. And you can keep it in the fridge for a couple of days.

Enjoy your meal!

More vegan ‘egg’ recipes?

How about making your own pastéis de nata (Portugese pudding pies), mayonnaise or scrambled tofu?

12. February 2019
Sopa De Ajo – Mallorca’s garlic soup, served with a maritime tofu skewer and croutons

In this recipe I’ve veganized Sopa de Ajo, the famous garlic soup from the Spanish island Mallorca. Including the curdled egg. That adds the wonderful texture to the amazing, aromatic taste of the soup.
Served with a crispy, coated maritime tofu skewer (fried tofu fish) and crunchy croutons.
Some fresh parsley on top and all parts of this dish come together for a fantastic and perfect experience of flavours.

[modula id=”18239″]

Ingediences for 4-6 servings of Sopa De Ajo:

Sopa De Ajo:

20 cloves of garlic, finely chopped
4 slices of toast, diced
5 tbsp olive oil
4 tomatoes
1 l vegetable stock
1 bay leaf
1 tsp oregano
1/2 tsp paprika
1/4 tsp chilli powder
salt

1 tbsp parsley, chopped

Vegan curdled egg:

2 tbsp gram flower, mixed with 6 tbsp of water
1/2 tsp turmeric
1/4 tsp kalak namak (Indian black salt)

Croutons:

2 slices of toast, diced
1/4 tsp salt
1/4 tsp paprika
3 tbsp olive oil

Maritime tofu skewer:

200 g tofu
1 sheet nori
Marinade:
1 lemon, the juice
6 tbsp olive oil
2 tsp nori flakes
1 tsp salt
1/2 tsp pepper
1 tsp dried dill
1 tsp dried parsley
1/2 tsp mustard powder
1/2 tsp fennel seeds, grounded

Panade:

2 tbsp gram flour, mixed with 6 tbsp of water
1/4 tsp nori flakes
1/2 tsp salt
1/4 tsp pepper
breadcrumbs or panko

oil for frying

Directions:

Sopa De Ajo:

Cut a small cross into the skin of the tomatoes. Bring a large saucepan of water to a boil and add the tomatoes. Leave them in the hot water for 1-2 minutes, until their skin comes of. Peel the tomatoes and cut them into dices.

Heat up some oil in a medium sized saucepan. Fry the garlic and bread until it becomes crispy. Add the skinned tomatoes and let everything cook for a few minutes. Now add the vegetable stock, bay leaf, oregano, paprika and chilli.
Let the soup simmer for about 15 minutes. Take out the bay leaf.
Use a stick blender to blend to a smooth purée. Add salt to taste

Vegan curdled egg:

Mix the gram flour, water, kurkuma and kalak namak and stir well.
Bring the Sopa de Ajo to a boil and pour in the gram flour batter. Take the soup of the stove.

Croutons:

Heat up the olive oil in a pan and fry the diced toast until it becomes golden brown and crispy. Sprinkle with salt and paprika.

Maritime tofu skewer:

Preheat the oven to 180°C (360°F) on upper and lower heat.
Cut the tofu into 1.5-2 cm large dices.
Stir together all ingredients for the marinade. Add the marinade to a small casserole and turn the tofu in it.
Bake the tofu inside the marinade for 20 minutes. Turn over the tofu and bake again for another 20 minutes

Use a pair of scissors to cut the nori sheet into stripes. They should have about the same width as the tofu cubes. Wrap the stripes around the tofu cubes. Wet a finger with a bit of water to glue the end of the stripe to itself. Just press the wet part onto a dry one.

Mix a batter with the gram flour, water, nori flakes, salt and pepper.
Dunk the tofu cubes into the batter and cover them from all sides. Roll them in breadcrumbs or panko immediately.
Heat some oil in a pan. The bottom of the pan should be fully covered and the oil shoul be 3-4 mm deep.
Fry the coated tofu cubes from all sides, until they become crispy.
Put them on little skewers.

Serve the sopa de ajo in bowls with a tofu skewer, croutons and garnish with parsley.

Enjoy your meal!

More vegan recipes with tofu?

Try my recipe for scrambled tofu, delicious egg salad for sandwiches or borek with spinach and feta stuffing.

21. January 2019
Scrambled tofu – tasty and very easy to make
Here is my basic recipe for hearty, delicious scrambled tofu. The sophisticated, tasty and easy vegan alternative to scrambled eggs! With egg flavor and scrambled egg consistency. Just as delicious as the original.

Scrambled eggs made from tofu is delicious with fresh herbs

Vegan scrambled eggs made from tofu, quick and easy

My recipe is based on firm tofu, like you can find in any supermarket, and the other ingredients are also available everywhere and inexpensively.

The only thing you might only get in larger supermarkets, Indian supermarkets or vegan shops is Kalak Namak. This is an Indian, sulphurised salt that gives vegan egg dishes the typical egg flavour. So you can use it often and in many different ways.

Scrambled tofu is quick and easy to prepare and is therefore ideal for a leisurely breakfast, for example as part of an English breakfast or as an egg and cheese breakfast burrito. But vegan scrambled eggs are also suitable for a quick after-work meal, as a protein-rich side dish or as a hearty snack in between meals.

Vegan scrambled eggs fried with chanterelles. Delicious!

Scrambled tofu is very low budget

This dish is not only very tasty, but also very inexpensive and can be prepared in just 5 minutes. Guaranteed to succeed and easy on the wallet. Healthy and high in protein.

These ingredients taste very good as an addition to scrambled tofu

As with scrambled eggs made from chicken eggs, you can also add other ingredients to scrambled tofu. These can be fried in the pan beforehand or simply fried with the rest.
Here are some delicious suggestions:
- Fried potatoes
- Onions or spring onions
- Mushrooms or chanterelles
- Tomatoes
- Peppers
- Vegan sausages, for example sliced sausages
- Vegan chorizo in cubes
- Vegan ham cubes
Scrambled tofu, juicy and spicy and complemented with fried chanterelles

More recipes for vegan egg dishes to try:
Full English with homemade, vegan scrambled eggs.

Show me your scrambled tofu

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my vegan scrambled eggs and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Vegan scrambled eggs – preparation in pictures

Here I show step by step in photos how I prepare my vegan scrambled eggs made from tofu. Then I’ll move on to the recipe.

1. Mixing all of the ingredients.

2. Fry the vegan scrambled eggs in the pan until well cooked.

Scrambled Tofu – with grilled tomatoes, vegan farmer’s salad and bread

Ingredients for 2 portions scrambled tofu:

1 block firm tofu
1 tbsp spirit vinegar
150 ml soy milk
2 tbsp ketchup
1 tsp turmeric
1/4 tsp salt
1/2 tsp Kalak Namak (Indian black salt)
1/2 tsp black pepper
1/4 nutmeg
Oil for frying

Directions:

Crumble the tofu into small pieces. Add all ingredients into a big bowl and mix them thoroughly.

Heat a bit of oil in a pan and pour the tofu mixture into it. Fry it until it turns golden brown. Stir occasionally. The scrambled tofu is ready, when it does not look wet any more.

This dish is delicious with toast or just as it is, as a side dish, for a full English or inside of breakfast wraps.

Enjoy your meal!

Hint:

Fry some diced onions, slices mushrooms, tomato, peppers, vegan sausages other ingredients, before you add the tofu to the pan and fry it together. It makes a very delicious meal!

More vegan recipes?

Try some crispy vegan chicken drumsticks on veggies or poppy seed streusel cake.
21. January 2019