Category: Snacks

In the ‚Snacks‘ category on Daily Vegan you will find many delicious snack ideas, for in between meals, to take with you or for a party buffet and a picknick.

The whole vegan snack world – ready to cook at home.

These snack recipes are easy to make and offer a variety of flavours and textures, from sweet to savory to refreshing. Perfect when you get a little hungry.

Vegan recipes? Check out Daily Vegan!

Japanese spinach and sesame salad, fresh and full of umami
Crisp, fresh and steamed baby spinach in an aromatic sesame dressing. This is my recipe for the most delicious Japanese spinach and sesame salad!

The sesame dressing comes with a high umami flavour

Spinach is available seasonally and regionally almost all year round. And freshly harvested, it is particularly delicious and healthy. In my recipe for sesame and spinach salad, I steam the spinach. Depending on how you prefer your Japanese salad, you can steam it for a little longer or less, or not at all. In the photos, you can see it steamed for a few seconds and steamed for 1-2 minutes.

The fresh spinach aroma harmonizes wonderfully with the sesame dressing. Because the dressing is high in umami flavour, a little acidity and a lot of tastyness.

The sesame dressing of this salad comes with a high umami flavour

What does Japanese spinach and sesame salad match with as a side dish?

This delicious, hearty salad goes very well as a side dish to many other Japanese dishes. It is very tasty simply as a snack all by itself. And it also complements many European dishes very well.

This salad also complements many European dishes very well. For example, here are fried, vegan mozzarella balls based on my vegan mozzarella recipe.

Does spinach really contain so much more iron than other vegetables?

Fun fact! Spinach is very healthy, but the immensely high iron content that made it so outstanding for years and even let to comic character creations like Pop Eye was unfortunately only the result of a calculation error in which a decimal point slipped. Many green vegetables have a comparatively high iron content, including spinach. But spinach is not as outstanding as an iron miracle as once believed.
Nevertheless, it is of course very healthy and, above all, always delicious and versatile in its preparation options.

Although spinach contains less iron than was long thought, it is still extremely healthy.

Spinach is a winter vegetable – perfect for a winter salad

Did you know that you can sow spinach in the fall and harvest it right into the winter? In the greenhouse it even grows continuously, even when it’s freezing outside.
With this recipe you can enjoy a delicious, fresh salad with spinach from regional produce or from your own garden, even in winter.

With this recipe you can enjoy a delicious, fresh salad even in winter.

Show me your Japanese spinach and sesame salad

Please follow me on Instagram or Facebook. And I’d be delighted if you prepared my Japanese spinach and sesame salad 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!

Show me your spinach-sesame salad

Japanese spinach and sesame salad – preparation in pictures

Here I’ll show you step by step in photos how to prepare spinach and sesame salad. Then we’ll go straight on to the recipe.

The spinach is briefly steamed, the dressing is stirred, both are mixed together and sprinkled with sesame seeds. Done.

Japanese spinach and sesame salad goes perfectly with freshly fried vegan mozzarella balls based on my plant based mozzarella.

Ingredients for 4 portions of Japanese spinach and sesame salad:

300 g spinach, young and fresh
2 tbsp sesame
2 tbsp tahini (sesame paste)
3 tbsp soy sauce
4 tsp sugar
1 tbsp rice vinegar

Preparation:

Roasting the sesame
1. Roast the sesame briefly and without fat in a hot pan.
2. As soon as it turns brown, immediately remove it from the pan into a bowl and set aside.
Steaming the spinach
1. Blanch the spinach in a steamer for 30 seconds to 2 minutes. To do this, bring water to the boil in a pot and steam the spinach in a suitable steamer with a lid on top. A multi-level, Asian bamboo steamer is particularly suitable for this. Depending on how crunchy or soft you want the spinach, you can steam it shorter, longer or not at all.
Spinach and sesame dressing
1. Mix the tahini with the soy sauce, sugar and rice vinegar to make a dressing.
2. Then mix with the steamed spinach.
3. Sprinkle sesame seeds on top and serve.
Enjoy your meal!
28. January 2025
Vegan cheese dip – tasty, stringy, simply the best recipe
My homemade, vegan cheese dip comes with an incredible cheesy taste, deep flavors and spiciness. A real treat for all cheese lovers. It blends a wonderful combination of rich, creamy taste and the spicy, savory aroma of melted cheese.

A delicious recipe for nachos, a pasta cheese sauce, as a dip for freshly cut vegetables and much more. It gives many dishes a rich and creamy texture as well as a delicious cheesy taste.

My vegan cheese dip adds a pleasant warmth and fullness to dishes and snacks that is extremely satisfying.

Loaded Nachos with pea guacamole and vegan cheese dip.

Vegan cheese dip is prepared in under 10 minutes

My vegan cheese dip contains a few more ingredients and slightly more select ingredients than other plant based cheese dip or vegan cheese sauce recipes.

But it’s worth it! I don’t want to end up with a light sauce where you doubt, weahter this really is what a cheese sauce should taste like. I want a creamy, truely cheesy cheese dip, very intense and a bit spicy. A real alternative to the none vegan options, that is therefor also interesting and delicious for vegetarians and meat eaters.

Preparing my vegan cheese dip is very, very simple. Simply prepare all the ingredients for the cheese dip, put them together in a bowl, puree them and bring to the boil afterwards. This is all done in under 10 minutes.

Once prepared, the vegan cheese dip will last several days in the fridge.

Vegan cheese dip and pea guacamole on an tex mex burger with a kidney bean patty

Vegan cheese dip is a true all-rounder

My vegan cheese sauce doesn’t just taste great on tortilla chips. It is also an awsome dip for chips (fries), as a spread on sandwiches, as burger sauce, as a dip for vegetable sticks, with crackers, pretzels and so on… And heated up, it also makes a great cheese sauce. For example, for pasta dishes, such as a simple version of Mac’n’Cheese, but also for casseroles, lasagne or potato gratin.

My vegan cheese sauce is characterized by its velvety and creamy texture. It is smooth and without lumps. The cheese sauce coats the foods it is served with.
The amount of soy milk can be easily varied to make the sauce thicker or thinner, depending on your preference.

Vegan cheese dip is a true all-rounder

More vegan dips to try

Are you looking for more vegan dip recipes? Here are some more tasty ideas:
Tortilla Chips with vegan cheese sauce and a salad as side dishes for a bean burger

Are you looking for more vegan cheese recipes?

Then browse through my ‘Cheese’ category, right here on Daily Vegan. There you will find many varieties of vegan cheese recipes.

Or try these vegan cheese recipes directly:
My vegan cheese dip: A creamy cheese sauce, that is rich in cheesy flavour, a deep aroma and spicyness.

How do you enjoy vegan cheese sauce? Please show me!

Feel free to follow me on Instagram or Facebook. And I’d be delighted if you’ve cooked my cheese sauce and then posted a picture of it. Feel free to tag my account in it. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Vegan cheese dip by Daily Vegan’s Sean Moxie. A real treat for cheese lovers.

Vegan cheese sauce – the preparation in pictures

Here is the preparation of my cheese sauce step by step in photos. Then we go straight to the recipe.

1. All ingredients for the vegan cheese dip. The cashews are soaked. The carrot and potato must be cooked until soft.

2. All ingredients are put together in a pot and pureed thoroughly.

3. Now the vegan cheese dip can be cooked and then enjoyed warm straight away.

The world’s best vegan cheese dip.

Ingredients for approx. 500 ml cheese sauce:

70 g cashews, soaked for at least 4 hours or overnight
1 small potato
1 small carrot
50 ml bread kvass (‘Brottrunk’ in German, you can also ferment your own bread or grains)
400 ml soy milk
1 tbsp tapioca starch
2 heaped tbsp nutritional yeast flakes
2 tbsp coconut oil
4 slices of jalapenos, pickled
3 tbsp pickling water from the jalapeno jar
1 clove of fermented garlic, alternatively 1 fresh garlic clove
1/2 tsp allspice powder
1 tsp turmeric
2 tsp onion powder
Salt

Preparation:
1. Peel and dice the potato.
2. Cut the carrot into slices.
3. Boil both in boiling water for 5 to 10 minutes until soft. Drain and allow to cool.
4. Put all of the ingredients together in a container and puree together, until they are very smooth.
  If you prefer a slightly thicker or thinner cheese sauce, simply reduce or increase the amount of soy milk. With my measurements, the sauce becomes nice and creamy and medium thick.
5. Then bring to the boil while stirring.
6. Season with plenty of salt and leave to cool.
The vegan cheese sauce will keep in the fridge for about a week if it is well sealed.

Enjoy your meal!
16. January 2025
Kimchi, vegan, homemade and fermented
A very convincing taste experience: my recipe for homemade, fermented kimchi. Here on Daily Vegan, of course, as a vegan kimchi recipe.
You’ll also learn some basics about fermentation in general in this delicious recipe.

A convincing taste experience: my home-pickled and fermented kimchi.

Kimchi has many health benefits

Kimchi (or kimchee) is not only wonderfully delicious, but it is also very healthy. It contains a lot of vitamin A, B vitamins and vitamin C, few calories, hardly any fat but lots of healthy fiber.
With this recipe it is easy to say: vegan for health!

Kimchi has many health benefits

Vegan kimchi in the traditional Korean style

I based my kimchi recipe on the traditional Korean way of preparing it. However, I don’t use radish, but instead use red cabbage, which gives my kimchi a great color and crunchiness. And of course I use vegan seasoning, and not fish, like in some traditional recipes.

Vegan kimchi in the traditional Korean style

How is kimchi fermented?

Kimchi fermentation is working with lactic acid bacteria, which grow on their own, since they basically exist everywhere and they are naturally vegan. They were just first discovered in milk, hence their name. This form of fermentation is also called lactofermentation or lactic acid fermentation.

Unlike many harmful bacteria, lactic acid bacteria are salt-tolerant and they multiply on their own. However, untreated organic vegetables are better suited to lactofermentation than vegetables, that have been treated with pesticides or other chemicals.

Kimchi fermentation is working with lactic acid bacteria

Lactofermentation for kimchi only takes a few days

Lactic acid fermentation is completed after just a few days until you can enjoy your delicious kimchi. Depending on how strong you like it, you can ferment kimchi for between 5 and 10 days. Once sealed in the fridge afterwards, it will last for weeks or months. Which makes it also great for meal preparation.

Lactofermentation only takes a few days

Tip: Never throw away the kimchi liquid!

The fermentation liquid of kimchi is also a perfect umami contributor for a vinaigrette, other dressings or sauces. So I strongly recommend to not pour the kimchi liquid or the liquids from other ferments down the drain.

And maybe you’d like to try out other ferments too. Like my fermented garlic.

The liquid of ferments is a perfect umami contributor for a vinaigrette, other dressings or sauces.

General information on fermentation

Hygiene is particularly important when fermenting, because we only want 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 is best to rinse it out with boiling water shortly before usage.

Lactic acid bacteria are used in kimchi fermentation. As with sauerkraut or other lactoferments, they provide the sour, fermented taste. The practical thing about lactic acid bacteria is that, unlike many germs, they tolerate salt. That is why salt is used in this type of fermentation; it not only contributes to the taste, but also prevents the food from spoiling.

It is also important to use organic vegetables so that the vegetables are free of pesticides that may prevent fermentation.

You’ll also learn some basics about fermentation in general in this delicious recipe.

Show me your homemade kimchi

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

Kimchi: the preparation in pictures

Before we get to the recipe, I’ll show you my kimchi preparation on step by step photos.

1. The divided cabbage has been heavily salted and must be left to simmer.

2. Preparing the seasoning paste.

3. The finished seasoning paste.

4. The vegetables are partially added to the seasoning paste.

5. The raw kimchi is called geotjori. Now it can ferment and in a few days it will become fully fermented, delicious kimchi.

Spicy fermented

Ingredients for about 1 l vegan kimchi:

1 medium-sized Chinese cabbage (organic, untreated)
1 carrot (organic, untreated), peeled, cut into julienne strips
5 spring onions (organic, untreated), in strips
1/4 of a small red cabbage (organic, untreated), in strips
1 heaped teaspoon rice flour
100 ml water
1 teaspoon cane sugar
1 small onion, roughly chopped
5 garlic cloves, peeled
1 thumb-sized piece of ginger, roughly chopped
2 heaped teaspoons nori flakes
3 tablespoons soy sauce (gluten-free if necessary)
1 teaspoon white miso paste
5 heaped teaspoons chili flakes

Sea salt, non-iodized

Preparation:

Prepare and ferment kimchi:
1. Quarter the Chinese cabbage and divide it into its leaves.
2. Then sprinkle the cabbage leaves thoroughly with sea salt and place them in a large bowl. Knead the leaves lightly.
3. Cut the red cabbage into bite-sized strips, salt these too and let it steep together with the Chinese cabbage. Let it steep for a total of 2-3 hours until the cabbage has become soft and has released a lot of water. Turn the salted Chinese cabbage every 30 minutes.
4. To make the seasoning paste for the kimchi smoother, I now cook a roux of rice flour and water. To do this, stir the rice flour into 100 ml of cold water.
5. Bring to the boil in a small saucepan and simmer while stirring until a thick sauce has formed.
6. Then stir in the cane sugar.
7. Let this rice paste cool completely.
8. Put the onion, garlic, ginger, chili flakes and nori flakes in a food processor with the soy sauce and miso paste and grind finely to create a homogeneous seasoning paste.
9. Then add the rice paste and puree again.
10. Knead in the carrot strips and spring onions with your hands, preferably with gloves.
11. After the Chinese cabbage and red cabbage have been steeped in salt, drain the salt water from the cabbage, but fetch it.
12. Wash the cabbage thoroughly under cold water, then optionally divide it into bite-sized pieces.
13. Now mix the seasoning paste with the cabbage leaves and the collected cabbage water. To do this, spread the mixture onto the cabbage leaves with your fingers and knead everything well.
Geotjori:
1. The unfermented kimchi can now be put into jars. In Korea it is called geotjori in this state and is often eaten with rice. So you can try it now or set aside a small portion.
Fermentation:
1. Now fill the geotjori into one or more big screw-top jars or kimchi containers.
2. Press the vegetable mixture firmly into the container so that any air bubbles are pressed out.
3. Put the lid on the container, but do not close it tightly. When the kimchi starts to ferment, air must be able to escape.
4. Leave it at room temperature for 3-7 days. From the 3rd day onwards, taste occasionally to see if the kimchi is strong enough for you. If you like kimchi very strong, you can ferment it for up to 10 days.
5. While the vegetables are fermenting, press them down in their jar 1-2 times a day. To do this, press down the cabbage with a clean spoon so that the air bubbles that form can escape.
6. As soon as the fermentation is to your taste, close the container tightly and store it in the refrigerator. It will keep there for a few weeks to months.
Enjoy your homemade kimchi!
14. January 2025
Crispy Brussels Sprouts from the Oven with Balsamic Honey Glaze
If you still think Brussels sprouts are one of the most unpleasant vegetables, you haven’t tried good recipes with them yet! Crispy Brussels sprouts from the oven, glazed with balsamic vinegar and homemade spruce tip honey (alternatively, it also tastes good with maple syrup). Oven-baked Brussels sprouts at their best!

To bite into: Crispy Brussels sprouts from the oven

The recipe as a cooking video

Here you can watch a cooking video showing how to prepare crispy Brussels sprouts from the oven. The video is in German, but subtitles should work. Feel free to subscribe to my YouTube channel.

Oven-baked Brussels sprouts, this is how they turn out best

You can’t go wrong with my oven-baked Brussels sprouts recipe. I’ve even convinced people who don’t like Brussels sprouts that the vegetables are actually pretty tasty if you prepare them properly.

Classic Brussels sprouts cooked in salt water, as you might know them from German and other European kitchens, are often cooked for too long, not seasoned enough and end up being quite mushy and having a somewhat unpleasant, diffuse cabbage taste.

Not so with my oven-baked Brussels sprouts! The Brussels sprouts come out of the oven crispy and appetizing. Then they are glazed with balsamic vinegar and homemade, vegan spruce tip honey. Alternatively, you can use a store-bought vegan honey alternative or maple syrup.

Crispy Brussels sprouts are perfect as a side dish to vegan meat dishes, in mixed bowls or simply as a healthy snack in between meals. Actually, I like these glazed Brussels sprouts so much that I really enjoy eating them just like that, without anything else.

You can’t go wrong with my oven-baked Brussels sprouts recipe.

Vegan crispy Brussels sprouts with homemade spruce tip honey

Like all recipes on Daily Vegan, my baked Brussels sprouts are of course vegan, despite the balsamic honey glaze. I use my homemade spruce tip honey as a bee honey alternative. I collect the spruce tips myself and boil them down to make honey.
You can also use my dandelion honey, a purchased vegan honey alternative or maple syrup for this recipe.

Cooking seasonally with regional produce in autumn and winter

Brussels sprouts are a winter vegetable

Brussels sprouts are classified as winter vegetables because of their long shelf life and late harvest. You can enjoy them from September and harvest them right into winter. This means you can cook with them in autumn and winter, seasonally and regionally from local produce. Climate-friendly, healthy and full of flavour.

You can’t go wrong with my oven-baked Brussels sprouts recipe.

What is the best way to get Brussels sprouts really tasty?

I can only recommend roasting Brussels sprouts in the oven: that’s how they taste really good!

Roasted Brussels sprouts from the tray combine the green, cabbage-like, slightly bitter taste of Brussels sprouts with hearty roasted aromas. To do this, simply cut the Brussels sprouts in halfs and mix with a little olive oil and salt. Then place on a tray and bake in the oven.

You can then either serve them straight away as a side dish, add them to sauces and other dishes or glaze the Brussels sprouts as in this recipe.

Brussels sprouts are a winter vegetable

More recipes with winter vegetables to cook at home

Do you enjoy cooking healthily and in a climate-friendly way with fresh, regional ingredients? Here are some recipes with winter vegetables that will help you get deliciously through the dark season:
Show me your crispy Brussels Sprouts

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my roasted Brussel sprouts 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!

Brussels sprouts ready for the oven

Crispy Brussels Sprouts from the Oven with Balsamic Honey Glaze

Ingredients for 4 portions of crispy Brussels sprouts:

800 g Brussels sprouts

80 ml olive oil
3 tbsp balsamic vinegar
1 tbsp vegan spruce tip honey (alternatively maple syrup or dandelion honey)
Salt

Preparation:
1. Clean the Brussels sprouts and halve them.
2. Preheat the oven to 220°C (430°F) top and bottom heat.
3. Mix the halved Brussels sprouts with the olive oil and 1.5 tsp salt in a bowl.
4. Then spread them out on a baking tray with baking paper. Place the cut sides down.
5. Mix the balsamic vinegar with the spruce tip honey in a large bowl.
6. Roast the Brussels sprouts on the middle shelf in the oven for 25-30 minutes until the leaves are brown and crispy.
7. Take the roasted Brussels sprouts out of the oven and immediately turn them in the bowl with the balsamic-spruce tip honey mixture while they are still very hot.
8. Serve the glazed Brussels sprouts.
Enjoy your meal!
7. January 2025
Pickled eggplants with olive oil and herbs
Pickled eggplants with good olive oil, garlic and fresh parsley. A hearty treat on bread, on a buffet or just as a small snack.
Easy to prepare and no cooking or baking is required.

Pickled eggplants are spicy and delicious

Pickled eggplants – how does it actually work?

To make delicious antipasti from eggplants, you can pickle them in oil, for example. Like in this recipe.
To do this, the eggplants must first be cut and salted. To make the eggplants lose their bitterness, they must be cured in the salt for a while.
Then they can be processed further. In this case, they are simply marinated in oil. To get the eggplants really aromatic in oil, parsley, garlic and a little vinegar are added.

Fresh and juicy and easy to prepare: pickled eggplants

Why do you salt eggplants before processing them?

As with many eggplant preparation methods, the eggplant is first cut into slices and salted in this recipe. The salt has an osmotic effect and draws fruit juice and bitter substances from the cut surface. The unpleasant bitter substances can then be easily washed off. If you salt the eggplant slices too briefly or too little, they can taste bitter and almost inedible.

Pickled eggplants with good olive oil, garlic and fresh parsley.

Tip: Are you looking for more delicious eggplant recipes?

Do you really like eggplant? Then try these eggplant recipes from me:
Pickled eggplants, simply homemade

More recipes for pickling and preserving

I love creating my own supplies. I ferment, boil or pickle. Here are some simple recipes that you can use to pickle your fruit or vegetables or otherwise preserve them:
Perfect as part of a mezze platter

Pickled eggplants – delicious as part of a mezze platter

By the way, my pickled eggplants are excellent as part of a Mediterranean mezze. Together with other vegan appetizers, you can create a great summer buffet. Or simply dine in a cozy group. With a mezze platter, everyone comes together at the table and helps themselves to the various components according to their taste.

A mezze platter brings everyone together at the table. Pickled eggplant goes perfectly with it.

Show me your pickled eggplants

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my pickled eggplants 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!

Aromatic with parsley and garlic

Ingredients for about 8 portions of pickled eggplant:

1 medium-sized eggplant
Salt
4 tbsp olive oil
2 tbsp white balsamic vinegar
1 garlic clove, very finely chopped
2 tbsp parsley, chopped (fresh or frozen)

Preparation:
1. Cut the eggplant into slices about 3mm thick and place in a sieve.
2. Salt the slices generously on both sides and leave to soak for at least 45 minutes or longer. Place the sieve in a bowl or in the sink so that the bottom does not drip.
3. Mix the remaining ingredients well with a whisk to create a homogeneous marinade.
4. Wash the eggplant slices under running water, then pat them dry with a kitchen towel.
5. The eggplant slices can now be thoroughly mixed with the marinade.
6. Let them sit in an airtight container in the fridge for at least 5 hours or overnight.
Pickled eggplants will last a few days in the fridge. So you can prepare them very well and preserve the fresh eggplant for longer by pickling it.

Enjoy your meal!
21. September 2024
Beetroot salad with apple, made from regional produce
A crisp, fresh salad that you can prepare all year round made from local produce? Why not make yourself a quick raw beetroot salad. This is a salad with apple and local vegetables that are even in season in winter. Paired with an aromatic dressing and roasted sunflower seeds.

A simple salad with just a few ingredients. Made in just 5 minutes.

My raw beetroot is a salad that is really easy to prepare in just 5 minutes. You often have all the ingredients for it at home. This means you can quickly have a particularly aromatic side dish or a healthy snack on the table.

This beetroot recipe only contains raw ingredients. That is often not the case with beetroot salads. However, I find raw beetroot in a salad much tastier than cooked ones. Because raw beetroot with apple is just incredibly tasty and fresh!

A simple salad with few ingredients. Made in just 5 minutes.

Beetroot salad – winter vegetables as a salad, available regionally all year round

Do you often long for a crispy salad made from regional produce in winter? Quickly make yourself this beetroot salad. A seasonal winter salad with regional produce

This delicious, fresh raw vegetable salad consists mainly of beetroot, paired with carrots, apples and onions. Beets, carrots and onions are what are known as winter vegetables. Since they can be stored for a long time, you can always enjoy them fresh from regional cultivation all year round, and even in winter. The same applies to apples, which are also available from local cultivation in winter.
Combined here to create an aromatic winter vegetable salad.

Beetroot salad – a salad made from winter vegetables

Raw beetroot salad with apple: delicious, healthy and inexpensive

Beetroot, carrots, onions and apples are available very cheaply all year round. And very healthy at the same time. Many important vitamins are lost during cooking. While raw vegetables are full of them. That’s why it’s great to eat beetroot and carrots raw more often. With this recipe, you can eat really good low-budget vegan food.

Beetroot salad with apple

More recipes with beetroot to try

Here are some more of my recipes, that are containing beetroot:
Show me your beetroot salad

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my beetroot salad 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!

Beetroot salad – the preparation in pictures

Here I show you step by step in photos how I prepare the beetroot salad. Then I’ll move on to the recipe.

1. All ingredients for the salad.

2. The dressing is mixed, the sunflower seeds are roasted and the vegetables are grated.

Ready. Easy and quick.

Ingredients for 4 portions of beetroot salad:

2 red beetroots, grated or finely diced
1-2 carrots, grated or finely diced
1 apple, grated or finely diced
1 small red onion, finely diced

Dressing:

2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Roasted sunflower seeds:

1 handful of sunflower seeds

Preparation:
1. First I roast the sunflower seeds. To do this, heat a pan without fat and roast the sunflower seeds in it. Turn them often. Be careful, the seeds burn quickly.
2. Then mix all the ingredients for the dressing in a bowl.
3. In a second bowl, mix all the ingredients for the salad.
4. Then fold in the dressing.
5. Leave to stand for at least 5 minutes.
6. Put the salad on plates or into bowls to server and add the roasted sunflower seeds on top.
Bon appetit!
18. September 2024
Veta – homemade vegan feta
Original feta is a brine-ripened white cheese made from sheep’s milk, that is sometimes mixed with goat’s milk. It is very spicy and aromatic and therefore popular all over the world. Because feta is so versatile, it is often deeply missed in vegan cuisine. That’s why I developed my Veta.

Because feta is so versatile, it is often missing in vegan cuisine. That’s why I created my Veta

Veta is quick and easy to make and the best alternative to sheep’s cheese

My Veta is a quick and easy alternative to feta, sheep’s cheese. It is full-bodied, spicy and aromatic and it can be used in all sorts of recipes instead of feta. A delicious, purely plant-based alternative.

Unlike store-bought vegan sheep’s cheese alternatives, my Veta does not melt when heated. Store-bought vegan feta usually just melts into liquid fat, often palm oil-based. So you soak the food in fat and don’t have any feta with consistency left. My Veta, however, remains intact, so you can also use it for cooked, fried and baked dishes.
And it has a long shelf life.

It also tastes much more aromatic and flavorful. It is also more environmentally friendly because you save on packaging material.

Vegan, homemade feta

Vegan feta based on tofu

I make my homemade vegan sheep’s cheese, Veta, based on tofu.

In most cases, tofu is not really suitable for plant-based cheese making. However, tofu is perfect for Veta. The way I prepare it in this recipe gives it the right consistency and mouthfeel. And I add seasoning and flavour using an aromatic marinade.

Veta – delicious on bread

Vegan feta (Veta) is quick and easy to make

If you have guests and are looking for a last minute recipe for a small party snack: here is my recipe for vegan feta. My Veta is quick and easy to make. Preparation takes about 5 minutes and the oven does the rest almost by itself.

Veta goes well with bread, in salads, in casseroles and just about anywhere where feta cheese tastes good. Vegan Veta, climate-friendly, cruelty-free and simply delicious.

Vegan feta has a long shelf life

Veta is very long lasting

At the end of this recipe, I’ll show you how to properly marinate vegan feta so that it lasts a long time. This means you can keep it in the fridge for weeks, if not months, and snack on it again and again.

Vegan feta (Veta) is quick and easy to make

Why make it yourself when there are now store-bought alternatives to feta?
- My Veta tastes much, much better than the store-bought alternatives
- My vegan feta is much healthier
- The fat content is much lower and is made from good olive oil
- Homemade is easy and saves a lot of money
- You save on packaging waste
- This Veta doesn’t melt away. Store-bought ones usually melt into liquid fat
With this homemade, vegan sheep’s cheese you have a healthy alternative.

Veta: a simple, long-lasting, vegan alternative to feta

With this homemade, vegan sheep’s cheese you have found a healthy alternative. Perfect for a quick Greek salad, as well as Greek and Turkish cuisine in general. Or simply as a snack between meals.

Pickled, vegan feta will last for several weeks in the fridge. This means it can be prepared very well and used in portions.

Vegan grilled minced steaks. With homemade Veta in the filling.

I use my Veta in many recipes

The attentive German readers among you probably already know my Veta as an ingredient in some recipes on Daily Vegan. Because I really like to use it in many dishes.
So far I’ve translated this recipe into English using vegan feta:
- Borek with spinach and feta stuffing
Veta goes very well on a mezze buffet. Here with vine leaf dolma, eggplant dolma, grilled zucchini rolls, baba ganoush, yoghurt dip, fruit, vegetables and flatbread.

Show me your vegan feta cheese

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my Veta 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!

Veta – the preparation in pictures

Here I show you in photos how I prepare the vegan tofu-based feta. Then I’ll go straight on to the recipe.

1. Dice the tofu. Then my Veta is seasoned with Mediterranean herbs and lemon. With salt and olive oil in an aromatic marinade.

2. The Veta cubes are in the marinade and ready for the oven

Fresh, homemade, vegan feta as part of a mezze board

Ingredients for vegan feta cheese:

1 block of firm tofu, cut into approximately 1-2 cm cubes

Olive oil

Feta marinade:

1 lemon, the juice
2 heaped teaspoons of salt
1 heaped teaspoon of oregano
1/2 teaspoon of black pepper
1 heaped teaspoon of thyme
1 heaped teaspoon of rosemary
3 tablespoons of olive oil

Preparation:

Vegan feta:
1. Preheat the oven to 170°C (340°F) top and bottom heat.
2. First mix all the ingredients for the feta cheese marinade.
3. Then cut the tofu into 1-2 centimeter cubes and put them in a small casserole dish.
4. Then pour the marinade over it, nd turn the tofu cubes in in it.
5. Bake it in the oven at 170° for 30 minutes. Turn it over after 15 minutes.
6. After the cooking time, take it out of the oven and let it cool completely.
The Veta can now be used immediately. The vegan feta cheese already tastes fantastic.

Preserving vegan feta cheese
1. To preserve the feta in the fridge for several weeks, put the vegan feta cubes and the rest of their marinade in a small screw-top jar or mason jar.
2. Fill this jar with olive oil until the feta is completely covered.
3. Preserved in this way, the vegan feta cheese can be stored in the fridge for a long time. You can snack it or use it in salads, eat it on bread, add it to casseroles and much more.
Enjoy!
4. September 2024
Kashke Bademjan, Persian eggplant dip
By now everyone knows Baba Ganoush, the delicious Arabic eggplant dip. But do you also know Kashke Bademjan?
A Persian specialty made from eggplants and yoghurt. Deliciously seasoned with mint and saffron. Really tasty with flatbread or grilled vegetables. Topped with crispy caramelized walnuts and onions.

Fresh and delicious: Kashke Bademjan, a Persian eggplant dip

What exactly is Kashke Bademjan?

Kashke Bademjan, Kashk Bademjan, alternatively Kashk-e Bademjan or Kashk o Bademjan, is a basic Persian dish made from “Kashk and eggplant”. A full-bodied eggplant cream seasoned with saffron, onion and mint.

Kashk is a dried Iranian yogurt, which I replace here with soy yogurt. For the sake of simplicity without dehydrating it beforehand.

Kashke Bademjan, Kashk Bademjan, alternatively Kashk-e Bademjan or Kashk o Bademjan. Delicious with flatbread

What does Kashke Bademjan go with? What can I serve it with?

Kashke Bademjan is a very versatile dip that can be served with many dishes and at plenty of occasions. The easiest way to enjoy the eggplant cream is as a starter or snack with flatbread. But it also makes a great dip for vegetables.
And of course, this dish also works great on a mezze platter.

Kashke Bademjan is a very versatile dip that can be served with many dishes and occasions.

More recipes from Levante cuisine

Are you looking for more vegan, Levante recipes? Then I have got some for you here:
A Persian specialty made from eggplant and yoghurt. Deliciously seasoned with mint and saffron.

Vegan Kashke Bademjan

If you don’t prepare this dish with the original Persian yogurt Kashk, Kashke Bademjan can easily be prepared vegan. You can find out how that works in this vegan recipe.

Persian eggplant cream: suitable toppings include roasted walnuts, dried mint and fried onions.

I look forward to seeing your Kashke Bademjan if you try this recipe!

Feel free to follow me on Instagram or Facebook. And I would be delighted if you make this hearty aubergine dip, if you’d post the result on social media and tag my account there. This also applies to my other recipes, of course. I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Persian eggplant cream made from fried eggplant

Ingredients for about 750 ml Kashke Bademjan:

3 medium-sized eggplants
1 onion, diced
3 garlic cloves, finely chopped
1/2 tsp turmeric
1/2 tsp black pepper, ground
75 ml water
1/2 tsp saffron
150 ml vegan yogurt
1 tbsp dried mint
Olive oil
Salt

Toppings:

2 tbsp walnuts, roughly chopped
1 onion, in strips
2 tsp sugar
1 tbsp dried mint
Olive oil

Flatbread

Preparation:
1. Halve the eggplants lengthways. Cut these halves into thick slices.
2. Heat plenty of olive oil in a pan, then place the eggplant slices next to each other. Fry covered on medium heat for about 7 minutes.
3. Turn over and fry again with the lid on the other side for about 7 minutes. Be careful, the eggplants burn easily.
4. In a second pan, fry the onion in olive oil until golden brown.
5. Your pan is probably not big enough to fry all the eggplant pieces at once. You can simply do this in two steps one after the other. Once all the eggplant pieces are fried, they will have become smaller. Then you can put them all back together in a single pan.
6. When all the eggplants are put in one pan, add the water, turmeric, saffron and pepper to the fried eggplant.
7. Season with salt to the taste and simmer for 10-15 minutes.
8. Put it into a bowl and puree roughly.
9. Ar last stir in the onions, 1 tablespoon of dried mint and the vegan yogurt.
10. Season with salt and serve.
Toppings:
1. For the toppings, roast the walnut pieces in a pan and add 1 teaspoon of sugar so that they caramelize slightly.
2. Fry the onion in a little olive oil and mix in 1 teaspoon of sugar. Fry while stirring until the onions are golden brown.
Garnish the finished Kashke Bademjan with the toppings and enjoy with flatbread.

Enjoy!
20. June 2024
Roasted salted almonds, easily homemade
Yesterday was a beautiful and very productive day. In the evening, as a reward, I quickly and easily roasted these delicious salted almonds in the oven. Their crunchiness is simply unbeatable!
Homemade salted almonds taste so much better and fresher than those bought from the supermarket.

You can keep these tasty almonds in an airtight container for several weeks

Salted almonds as part of Spanish tapas

In Spain, salted almonds are often served as part of authentic tapas. But there they are prepared a little differently. In Scandinavia they are a popular snack between meals. You rarely see them here in Germany. And I think that should change!

Homemade salted almonds taste so much better and fresher than those bought from the supermarket.

Almonds are very healthy

By the way, almonds are very healthy. They contain lots of good things, such as healthy fats, lots of vegetable protein, magnesium, calcium, copper, zinc and vitamin E and vitamin B. They also contain fiber and secondary plant substances, especially in the almond skin.

Almonds have many healthy ingredients, so this is a pretty nutritious snack.

A simple crunchy snack

Salted almonds are a delicious and crunchy treat that is easy to prepare and perfect as a snack to go or to accompany a cool drink. Delicious as a little side dish to beer and wine, they are particularly popular in Mediterranean cuisine and in Scandinavia. Where they are often served as an appetizer in bars or restaurants.

A delicious and crunchy treat, perfect to accompany a cool drink

Easily make roasted salted almonds yourself

My homemade salted almonds are not only much cheaper than store-bought ones, they also taste much better. Also they are very easy and quick to make at home with just a few simple steps using just 3 ingredients.

The advantages of making salted almonds yourself are unbeatable:
1. Little work because the recipe is very simple.
2. Long lasting. Sealed airtight, they last for several weeks.
3. Inexpensive. Homemade salted almonds cost much less than store-bought ones.
4. Only 3 ingredients. A recipe couldn’t be simpler.
5. More aromatic. Homemade tastes much fresher and better than store-bought.
6. Variety is up to your imagination. You can add different spices and vary the taste.
You can easily make roasted salted almonds yourself

More easy vegan snacks

Are you looking for more vegan and easy snacks? Just browse through the snack section here on Daily Vegan. Or try these delicious snack recipes right away:
A simple, delicious, healthy snack

Roasted salted almonds as an ingredient for baking and other dishes

My salty, crispy almonds are very suitable as an ingredient for baking. For example in combination with salted caramel or chocolate. But they can also add a crispy crunch to savory dishes.

A vegan raw cheesecake with vegan Baileys and salted almonds

My recipe for roasted salted almonds as a video.

In this video I show you how to make this delicious, hearty almond snack yourself. The ide is in German, but the youtube subtitles should just work fine. Feel free to subscribe to my YouTube channel for more vegan cooking videos and videos about mushrooms and other natural ingredients.

And the salted almond recipe in pictures

Here you can see step by step pictures of how to make salted almonds yourself. Right underneath the recipe starts.

1. Soak the almonds in hot, strong salt water.

2. Freshly roasted in the oven.

3. The salty almonds now have to cool down a bit before they can be packaged or eaten straight away.

Homemade salted almonds

Irresistibly delicious! A quick and easy snack.

Ingredients for 200 g salted almonds:

200 g almonds
4 tbsp salt
200 ml water

Preparation:
1. Bring the water to the boil and dissolve 4 tablespoons of salt in it.
2. Remove from the heat and then add the almonds.
3. Let it steep for 20 minutes.
4. Preheat the oven to 150°C (300°F) top and bottom heat.
5. Drain the almonds in a sieve and let them drain thoroughly.
6. Prepare a baking tray with parchment paper and spread the almonds on it. The almonds should not touch each other or only touch a little.
7. Sprinkle a little more salt on the almonds and then bake them in the oven on the middle shelf for 20 minutes.
8. Take the tray out of the oven, let the almonds cool down and simply enjoy them as finger food.
9. The roasted almonds will keep fresh for up to a few weeks in a screw-top jar or any other sealed container.
Bon appetit!
23. April 2024
Green waffles – wild garlic & spinach waffles – plus dip & asparagus
Vegan, hearty, green waffles with wild garlic and spinach. An aromatic, bright green suprise on the table. Plus a spicy, creamy, green wild garlic dip and grilled asparagus. This is what green spring cuisine tastes like!

Vegan, hearty, green waffles with wild garlic and spinach. An aromatic, bright green change on the plate.

Green waffles with wild garlic dip and grilled asparagus

Everything is green and blooming during the asparagus season. And wild garlic can still be picked fresh. I developed this fresh recipe to match the spring green that is so beautiful all around us right now.

Wonderful, aromatic, green waffles. Fluffy, airy and hearty. With a creamy, green, fresh wild garlic dip that underlines the wild garlic aroma of the waffles. And a few sticks of grilled green asparagus, whose roasted aromas round off the taste of this lovely spring dish.

Spring cuisine: vegan savory waffles with wild garlic dip and grilled asparagus

Green waffles are suitable as a snack, breakfast or hearty meal

Green waffles are very versatile. They are ideal as a healthy breakfast, as an energy-packed snack, but also as a hearty meal with it’s dip and asparagus. They’re a fun way to add more variety to the vegan table and to intoduce more vegetables to your diet. As a delicious waffle treat, this recipe is popular amongst children and adults.

Green waffles are suitable as a snack, breakfast or hearty meal

Vegan green waffles with spinach only

If it’s not wild garlic season, you can simply replace the wild garlic with spinach or use frozen wild garlic. Alternatively, you can season the waffles with chives if spinach alone doesn’t taste enough of fresh herbs to you.

If it’s not wild garlic season, you can simply replace the wild garlic in the waffles with spinach.

Green waffles: vegan, hearty herb waffles in bright green

Green waffles are a creative and healthy twist on classic, savory waffles. The green colour is created by adding fresh spinach and wild garlic.

These waffles are not only a real eye-catcher, but also a great way to add additional nutrients to your meals. Because spinach is rich in iron, vitamins and antioxidants.

Green waffles: vegan, hearty herb waffles in bright green

Green waffles are a great meal option for children

My green waffles are also a fun way to introduce kids to more vegetables without them noticing it right away. The bright green color of the waffles tickles their curiosity and encourages them to try something new.

Depending on how spicy your children like it, you can easily replace the wild garlic in the recipe with spinach.

Add a savory dip, vegan sausages or grilled vegetables and you have a great, simple, child-friendly meal on the table.

Green waffles are a great meal for children

Seasonal spring cuisine with wild herbs and regional produce

As you may have noticed on Daily Vegan, I love farm-to-table cuisine, or forest-to-table cuisine. Harvesting wild and farmed, regional ingredients and processing them directly.
This is not only very climate-friendly, because it hardly requires any transport or long cooling times, it is also very healthy and, above all, incredibly aromatic.

In this recipe I use fresh, self-collected wild garlic. As well as regional spinach and asparagus. And the waffles are made from local organic flour. This way I can make a small, modest contribution to climate protection and feast brilliantly at the same time!

Seasonal spring cuisine with wild herbs and regional ingredients. I garnished the waffles with edible flowers of wild garlic and meadowfoam.

More vegan recipes for spring cuisine

Are you looking for seasonal spring recipes? With regional, fresh produce? Then you have to try these delicious, vegan recipes from Sean Moxie for your spring kitchen:
Green waffles are a creative and healthy twist on classic, savory waffles.

Green waffles – the preparation in pictures

Here you can see the preparation of my green waffles step by step in pictures. The recipe then begins straight away.

1. All the ingredients for the waffle batter.

2. Spinach and wild garlic are pureed with the soy milk.

3. To make the waffle batter, first beat vegan butter, sugar, salt and pepper in a mixer, then mix in a little flour.

4. Stir in the mixed chickpea flour, then gradually mix in the flour and herb milk alternately.

5. Allow the finished, savory waffle batter to rest.

6. All ingredients for the wild garlic dip.

7. The wild garlic dip, the vegan green waffle dough and the green asparagus.

8. Baking the vegan, savory waffles in the waffle iron.

9. Green waffles: vegan and they never stick to the waffle iron.

10. Grilling the green asparagus.

Wild garlic and spinach waffles – with dip and asparagus

Hearty, vegan waffles: delicious, purely plant-based spring cuisine

Ingredients for approx. 6 vegan green waffles with wild garlic and spinach:

Hearty, vegan waffles:

125g vegan butter, room temperature
1 tsp sugar
3/4 tsp salt
1/2 tsp pepper
3 tbs of chickpea flour (gram flour), mixed with 120 ml of water
200 ml soy milk
100 g spinach, fresh, finely chopped
50 g wild garlic, fresh, finely chopped
250 g all purpose flour
1 level tsp of baking soda

Oil or vegan margarine for the waffle iron

Asparagus topping:

8 stalks of green asparagus
Salt
Pepper

Wild garlic dip:

150 g vegan creme fraiche
3 tbsp wild garlic, finely chopped
1 handful of spinach, finely chopped
1/2 tsp salt
1/4 tsp pepper

Preparation:

Vegan waffles:
1. First puree the soy milk thoroughly with the spinach and wild garlic.
2. Mix vegan butter, sugar, salt and pepper in a large bowl with a mixer.
3. Then stir in a little flour.
4. Afterwards gradually mix in the mixed chickpea flour.
5. Finally, mix in the flour and baking powder alternately with the soy-spinach-wild garlic milk.
6. Allow the finished vegan waffle batter to rest for at least 10 minutes.
7. As soon as the dough is ready, fry it in portions using a waffle iron. To do this, generously grease the waffle iron. This works best with vegan margarine or oil. Re-grease every now and then if necessary.
Green asparagus:
1. Heat a grill pan without fat.
2. Grill the asparagus for a few minutes, turning once.
3. Salt and pepper lightly.
If you don’t have a grill pan, you can alternatively cook the green asparagus in the oven or fry it in a pan with a little oil.

Wild garlic dip:
1. Puree all ingredients with each other.
Plating and serving green waffles:
1. Place a green waffle with some wild garlic dip and two stalks of green asparagus on a plate and serve immediatly.
Bon appetit!
17. April 2024