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!

Vegan Scotch Eggs – with homemade vegan eggs and meat
I wrap eggs in a sausage meat coating, bread them and deep-fry them. What do I get? Yes, Scotch eggs. And mine are all vegan and completely homemade! Crispy, delicious, aromatic, spicy, simply mouthwatering!

Vegan Scotch Eggs, with homemade vegan eggs

What are Scotch eggs exactly?

Scotch eggs are one of the famous and popular specialties from the British cuisine. You can buy them ready-made in supermarkets and they are a popular snack, for example for picnics, in the evenings in pubs, or simply as a snack in between.

Sadly this tasty egg dish not vegan! For making Scotch Eggs, boiled eggs are coated in sausage meat, then breaded and then deep-fried.
Of course, in my recipe I do all of this purely plant-based. Enjoy my deleicious recipe for vegan Scotch eggs!

These eggs are one of the famous and popular specialties from the British cuisine. Purely plant-based in my recipe.

Vegan Scotch Eggs

In this recipe, I use my recipe for vegan hard-boiled eggs, which some of you may already know. Then I make a vegan sausage meat based on seitan, which I use to coat the vegan eggs. These are then breaded with breadcrumbs and fried until crispy.

My vegan Scotch eggs that are very difficult to distinguish from the original.

For this recipe for vegan Scotch eggs, I use my recipe for vegan hard-boiled eggs, which some of you may already know.

Scotch Eggs – a hearty, delicious snack and something very special for vegans

This delicious and hearty dish is perfect for a variety of occasions. Pre-fried Scotch Eggs are great to take with you, for example to a buffet, a picnic or as a side dish to a barbecue. Enjoy them as a snack, as a snack to a pub night or as a hearty meal at home.
In Germany, where I live, Scotch eggs would always be something special because hardly anyone here knows about them. But with this vegan version of this English kitchen classic, you’ll present the absolute eye-catcher of the evening on the table!

Scotch Eggs – a hearty, delicious snack and something very special for vegans

There are lots of good proteins in vegan Scotch eggs

My vegan version of Scottish eggs is very high in protein and therefore also very interesting for athletes.
Because I make the vegan eggs based on tofu and the meat coating of the eggs contains a lot of good seitan, i.e. pure wheat protein.

There are lots of good proteins in this vegan egg dish

More veganized egg dishes from Daily Vegan

Are you missing eggs in your vegan diet? Or do you eat eggs but want to reduce your egg consumption? No problem with my recipes for vegan egg dishes. Feel free to browse through my “Eggs” category, right here on Daily Vegan. Or try these delicious, vegan egg recipes straight away:
- Egg salad, delicious for sandwiches
- Scrambled tofu – tasty and very easy to make
In the UK, Scotch eggs can be bought ready-made in supermarkets and they are a popular snack. But they are not vegan.

Vegan Scotch Eggs – the preparation in pictures

Here I will show you step by step on photos how I prepare this vegan egg snack. Afterwards the recipe starts directly.

1. All the ingredients for the seitan for the sausage meat casing.

2. The raw Seitan is finished kneading and can next be cooked and then chopped.

3. All ingredients for the vegan sausage meat.

4. The sausage meat for the meat casing of the eggs is mixed. Now I thicken it with some chickpea flour.

5. The prepared vegan eggs.

6. The egg halves are pressed together and I form a casing out of sausage meat.

7. Now the vegan eggs can be breaded.

8. The vegan eggs are first breaded in mixed chickpea flour and then in panko. Then they just need to be fried in hot oil.

Vegan Scotch Eggs

Ingredients for 4 vegan Scotch eggs:

8 halfs of vegan, hard-boiled eggs

Meaty coating:

Seitan:

120 g vital wheat gluten
1 tsp of salt
2 tsp soy sauce
2 tsp sesame oil
Approx. 100 ml water

1.5 l broth

Other ingredients for the meat:

70 g oat groats
1/2 onion, finely diced

1 tsp pickling salt
1 tsp salt
1/2 tsp pepper
1/4 tsp allspice
1/4 tsp clove, ground
1/2 tsp caraway seeds, ground
1 tsp marjoram, dried
1 tsp nutmeg
1.5 tsp yeast flakes
1.5 tsp sage, finely chopped
1 tsp chopped thyme, dried
1 tsp chopped parsley, dried

3 tablespoons chickpea flour

Breading:

2 tablespoons of chickpea flour, mixed with 100 ml of water
Approx. 100g panko

Approx. 1 liter of oil for deep frying

Preparation:

Seitan preparation:
1. Bring the broth to a boil in a large pot.
2. Mix the Seitan Fix with the salt.
3. Mix the water with the soy sauce and sesame oil.
4. Add about 2/3 of the water to the seitan powder and knead. Gradually add more water so that there are no dry spots on the seitan. But it shouldn’t get too wet either. The result should be a firm, tough dough.
5. Cut the raw lump of seitan into slices, about 1 centimeter thick.
6. Cook the seitan slices in the broth for about 20 minutes, strain and let cool.
Preparation of the sausage mixture for the vegan Scotch eggs:

Scotch eggs are actually coated with seasoned sausage meat (the inside of a sausage). So I make a vegan sausage meat for them in this recipe.
1. Simmer the oat groats with 250 ml of water at a low temperature for 15 minutes. Then let it cool down.
2. Cut the seitan meat into coarse pieces. Put these in a food processor and chop finely.
3. Then mix the seitan with the onions.
4. Add the oat groats and all the spices to the meat. Mix and knead until a nice bond is formed.
5. Then knead in the chickpea flour.
Forming the vegan Scotch eggs:
1. Take two vegan egg halves and press them together.
2. Quarter the vegan sausage mixture.
3. Form one part as a coating around the first egg. Press the meat mixture firmly aroung the egg.
4. Repeat this step for the 3 additional Scotch eggs.
Breading the vegan Scottish eggs:
1. Roll the coated eggs in the mixed chickpea flour.
2. Then turn in panko.
Frying the vegan Scotch eggs:
1. Heat the oil in a deep fryer or small saucepan to 170-175°C. If you use a saucepan, you should use a kitchen thermometer. The fat should not get hotter than 180°. If necessary, remove the pot from the flame for a short time.
2. Fry the Scottish eggs one at a time in the hot oil for 4-5 minutes. Turn occasionally while frying so that the Scotch eggs are evenly cooked.
Bon appetit!
15. April 2024
Vegan hard-boiled eggs – purely plant-based
Hard-boiled eggs, absolutely vegan! Homemade vegan hard-boiled eggs: with my recipe you can enjoy this easy snack again. And use it it in many different recipes, that requiere boiled eggs.

Here I put 2 halves of the vegan, hard eggs together in an egg cup. This is an easy way to serve a vegan, hard-boiled breakfast egg.

Vegan hard-boiled eggs – a simple recipe with just a few ingredients

Hard-boiled chicken eggs are made by cooking fresh eggs in boiling water until the whites and yolks are completely solid. Of course, it’s hard to beat this in terms of simplicity.

Not quite as simple, but still very easy and with just a few ingredients you can cook my vegan, hard eggs. Aside from the hour wait for the egg whites to set, it’s also very quick to make.

Vegan hard-boiled eggs – purely plant-based

Vegan breakfast egg? No problem!

With my recipe for vegan, hard eggs you can easily add a vegan breakfast egg to the table! To do this, simply take two halves of my vegan, hard-boiled egg halves and put them together in an egg cup. Et voila! Vegan breakfast egg!

Vegan Sunday breakfast: vegan hard-boiled egg on vegan egg salad on a roll. Plus a hard-boiled egg with salt, pepper and chives and of course a cup of coffee.

Vegan without sacrifice

It’s so easy to be vegan these days. Just look around here on Daily Vegan for example.
Here you can find recipe categories such as ‘V meat‘, ‘V fish‘, ‘Cheese‘ or ‘Eggs‘. This means that no one has to miss out on their favorite tastes and dishes. Like with my vegan hard-boiled eggs in this recipe.

And there are all the vegan products that have found their way into supermarkets in recent years and all the vegan options in restaurants.

I always say, that every vegan meal means a little more climate protection and a little less animal suffering. Try it out or surprise a non-vegan person with these vegan eggs.

Vegan without sacrifice: not even eggs are missing.

Vegan hard-boiled eggs as a protein source in your diet

Non-vegan eggs are very popular as a source of protein. Especially for people who do sports and want to build their muscles.

I have good news! My vegan hard eggs are also a great source of protein as well. Because they are made with tofu and soy milk. With this vegan egg substitute you don’t have to miss out on anything!

Vegan hard-boiled eggs are an excellent source of protein

Vegan hard-boiled eggs can be used in many ways

My vegan hard-boiled eggs are perfect as a snack, as part of salads or as a side dish and ingredient in various dishes.

You can also use this recipe for stuffed eggs, so-called devilled eggs or Russian eggs. You can add them to a charcuterie cold plate, put them in slices on a sandwich, add thm to a vegan egg salad and put two halves together as a complete hard-boiled egg. A perfect Sunday breakfast and a must have for vegan Easter.
Also delicious in potato or pasta salad or as a side dish to many meals.

Vegan hard-boiled eggs can be used in many ways

My vegan hard-boiled eggs in the restaurant

I have often used my vegan, hard eggs as a professional chef in restaurants. For example in my own former restaurant, Plantenköök. I had a vegan egg sandwich on the menu there. And the seasonal menu, which I chenged monthly, occasionally featured vegan Labskaus (a German fish meal) with eggs.

Our celebratory salad sandwich at my former restaurant. With vegan half an egg, vegan egg salad, sprouts and cucumber on home-baked bread.

Vegan Labskaus (a German traditional fish dish) with vegan half egg. The vish course of the evening five-course menu in April 2023.

More vegan egg recipes

Do you like eating eggs or do you miss the taste or different egg dishes? Then browse through my category ‘Eggs’ here on Daily Vegan, where you will find many vegan egg alternatives.

Here’s a little taste:
- Egg salad, delicious for sandwiches
- Scrambled tofu – tasty and very easy to make
Vegan hard-boiled eggs are perfect as a snack, as part of salads or as a side dish and ingredient in various dishes.

Things you need to make vegan eggs

To give the eggs their typical shape, you need a silicone egg mold. These are actually used for making candy eggs at Easter. If you’re lucky, you’ll find them in the baking department of a store, otherwise you can order them online.
A ball cutter is also very helpful for forming the yolk well in the vegan egg white. But you can also use a teaspoon for this.

To give the vegan eggs their typical shape, you need a silicone egg mold.

Vegan hard-boiled eggs made from simple ingredients

My vegan hard eggs are made from normal, standard, very simple ingredients. Protein-rich tofu and soy milk, the latter combined with agar agar, a vegetable gelling agent made from algae. Add some vegan mayonnaise and spices for flavor. The only spice you couldn’t have in the house is kalak namak, also called kala namak or black salt. This sulfurized salt is important for the original egg taste, so it should not be missed. You can get it very cheaply in Indian supermarkets and a little more expensively in large supermarkets or online from the vegan online shop of your choice.

My vegan eggs are made from normal, standard ingredients.

Vegan hard-boiled eggs: the preparation in pictures

1. Vegan hard-boiled eggs: the ingredients for the egg whites. These are mixed and cooked.

2. The hot vegan egg whites are poured into the silicone molds.

3. After the vegan egg whites are cooled down, I cut out the shape for the egg yolks.

4. All ingredients for the vegan egg yolk. These simply have to be pureed together.

5. The egg yolk is filled into the whites and smoothed out.

Vegan eggs – hard-boiled – purely plant-based

Ingredients for 12 half, vegan, hard eggs:

Egg whites:

500 ml soy milk
2 teaspoons agar agar (pure agar agar. Some agar products are mixed with starch)
1/2 tsp kalak namak

Egg yolks:

100 g firm tofu
1 tbsp vegan mayonnaise
1 tsp white balsamic vinegar
1/2 tsp salt
1/2 tsp kalak namak
1 tsp turmeric
1 pinch of pepper

Preparation:
1. Mix the soy milk with the agar agar and bring to the boil in a pot.
2. Remove from heat and stir in the kalak namak.
3. Pour immediately into the egg molds and place in the refrigerator for an hour.
4. Puree all the ingredients for the egg yolks together.
5. Make a small sphere in each egg white using a teaspoon or, better yet, a ball cutter, where the yolk should be placed.
6. Fill in the egg yolk with a teaspoon and model until smooth.
Bon appetit!
14. April 2024
Vegan autumn burger – meaty patty with cole slaw in a pumpkin bun

A burger that is tender, firm, meaty, aromatic and juicy. Simply delicious. And 100% plant based!
My vegan autumn burger comes in a soft pumpkin bun. The bun also has a neat pumkin shape. My hearty, tasty, meaty patty is made from seitan and soy, with autumnal mushrooms and beetroot in it. Whether this is a soy burger, mushroom burger or seitan burger is debatable. If you ask me, I believe mixing all of those just makes a grand patty! Topped with a dollop of mustard, aromatic gravy, crunchy baby spinach, juicy red cole slaw with blackberries in it, a fresh slize of tomato, caramelized onions, pickled cucumber, more gravy, fried king oyster mushrooms and some vegan mayonnaise.

Do I have to say more? Or do you want a bite?

Here is the recipe for my delicious vegan burger with lots of good regional and seasonal ingredients and plenty of protein in the patty. A great plant based meal!

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Ingredients for 6 vegan autumn burgers:

Vegan burger patty:

180 g vital wheat gluten
50 g small tvp granules (dry)
2 tbsp mushroom powder, bought or ground from dried mushrooms
1 tsp smoked salt
1/2 tsp ground cilantro seeds, ground
1 tsp salt
1/2 tsp pepper, ground
1/2 tsp paprika powder

1 slice of vegan toast, crumbled
1 small red onion, very finely chopped
70 g king oyster mushrooms, finely diced

3 tbsp tomato puree
2 tbsp soy sauce
1 tbsp chickpea flour
1 tbsp sesame oil
2 tbsp vegan BBQ sauce
100 ml vegan gravy, homemade
1 beetroot, peeled, cut into cubes
a few drops of vegan red food colouring

1-2 handfuls of breadcrumbs

Caramelized onions:

3 onions, cut into rings
1 tsp salt
1 tbsp maple syrup
oil

Red Cabbage Cole Slaw:

300 g red cabbage, cut into thin strips
1 carrot, grated
1/2 red chilli, cut into small pieces
1 small red onion, cut into thin strips
1 small white onion, cut into thin strips
approx. 15 blackberries, lightly mashed (these can also be thawed frozen blackberries)
1 apple, grated
120 ml vegan mayonnaise, homemade
1 tbsp mustard
3 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp celery salt
1 pinch of sugar
salt
pepper

Aside from that:

6 homemade pumpkin buns

1 king oyster mushroom, in thin slices, fried

150 ml vegan gravy, homemade
mustard
6 tbsp vegan mayonnaise, homemade
1 handful of baby spinach
6 slices of fresh tomato
12 slices of pickled cucumber

Preparation:

Red Cole Slaw:

First I prepare the cole slaw so that it can soak and gain some flavour. It’s best to do this the day before or a few hours before epreparing the burgers. Just keep the red cole slaw in an air tight container in the fridge.

Mix the cabbage with the carrot, apple, blackberries, onions and chilli pepper. Mix the mayonnaise with the remaining ingredients in another bowl. Then pour the dressing over the salad, mix both well and season with salt and pepper. Then let it steep in the refrigerator for two hours or more. The red cole slaw stays well in the fridge for several days.

Vegan Patty:

Mix the vital wheat gluten, tvp granules, mushroom powder and all dry spices together. Then stir in the crumbled toast, diced onion and king oyster mushrooms.

Puree the soy sauce, chickpea flour, sesame oil, BBQ sauce, gravy, beetroot, tomato pruree and the red food coloring together. Knead with the other patty ingredients, then let the patty mixture sit for 10 minutes. Afterwards gradually knead in the breadcrumbs until it is easy to form the mixture into firm patties. Let it sit again for a few more minutes.

Shape six vegan burger patties out of the autumn burger patty mass.

Heat some oil in a pan over low to medium heat and slowly fry the patties on both sides.

Caramelized onions:

Heat some oil in a pan. Fry the onions in it until soft, then stir in the salt. Continue frying until the onions are slightly brown. Finally, stir in the maple syrup and caramelize the onions.

Atrranging the vegan autumn burgers:

Cut open the burger buns and add a dollop of vegan mayonnaise to the upper halves.
For the lower halves, I start with a small dollop of mustard, which I spread over the bun. Add 1-2 tablespoons of gravy, followed by a few leaves of baby spinach. Then I add 3-4 tbsp red cole slaw on top, afterwards the hot patty. Put a slice of tomato, about 1 tablespoon of caramelized onions, two slices of pickles and a little more gravy on top of the patty. Finish with a slice of fried king oyster mushroom. Add the upper half of the bun. Now the hearty, tasty, vegan autumn burger is ready to eat!

Bon Appetit!

10. November 2021
Upside down onion tarte with apple and puff pastry

My autumnal upside down onion tarte with apple is a true culinary treat! I use shallots as onions for I love their special aroma. I roast the shallots and apples until they are soft and full of deep grilled flavours. Then I pour a splash of balsamic vinegar into the pan, which adds a wonderful spicy, slightly sour umami. That in particular highlights the onion’s aroma.

I love this season of the year. Autumn, the golden harvest time. Even though there are onions available throughout the entire year, shallots that come fresh from the ground are always particularly aromatic. Friends of mine have an old meadow with plenty of ancient apple trees on it. I just went there to pick some. And the combination of delicious, natural, freshly picked apples with shallots on a tarte is simply delicious.

My tasty apple onion tarte is also very easy to prepare. Because I am using ready made puff pastry for the dough. Therefor it is a great after work dish during week nights! And because it is upside down, baked with the dough up, the puff pastry turns out very airy, delicious and crisp.

Also, my upside down onion tarte is very inexpensive. Puff pastry is rather cheap and apples and onions are too. A delicious, vegan low-budget meal, which saves you some money.

Here is the recipe:

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Ingredients for 1 medium sized Upside Down Oinion Tarte:

12 shallots, peeled and halved
1 apple, peeled and diced
3 branches of thyme
2 branches of rosemary
1 tbsp. cane sugar
2 tbsp. balsamic vinegar
Alba oil (or other vegan oil with a buttery taste)
vegan butter or margarine
salt
pepper

1 roll of vegan puff pastry (from the fridge)

Preparation:

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

Place a medium sized, fireproof pan with the rim on the puff pastry and cut around the edge. As a result, you have a round puff pastry that has the same size as the pan.

Heat some Alba oil with about 1-2 tbsp. of vegan butter in the pan. If you don’t have any Alba oil or any other vegan oil with a butter taste, use some more vegan butter. Place the halved shallots in the pan and fry them at medium heat. The onions should be glassy and slightly soft. Then add the herbal branches and stir in briefly. After a few minutes, also add the apple cubes to the hot pan and fry again for a few minutes. Remove the branches of the herbs.

Then stir in the cane sugar and briefly caramelize the apples and shallots. Then deglaze everything with the balsamic vinegar. Finally, add salt and pepper to taste.

Remove the pan from the stove and allow it to cool down for 10-15 minutes. Put the puff pastry on top of the fried onions and apple cubes. Press the edge of the puff pastry into the pan. So that the onions and the apple cubes are nicely covered. Use a fork to pick into the dough several times, so that the air can escape from the tarte.

Bake for 15 minutes in the oven.

Carefully flip over the pan to place the tarte onto a big plate.

I garnished my upside down onion tarte with a bit of homemade vegan sour cream and fresh dill.

Bon Appetit!

25. October 2021
Pumpkin buns – soft pumpkin shaped burger buns

Fluffy and flavourful at the same time: pumpkin buns. My soft pumpkin-shaped burger buns for hearty vegan autumn burgers. A delicious recipe for homemade burger buns with fresh, seasonal pumpkin in the batter.

Thanks to the pumpkin shape of the buns, your burgers will be an eye catcher on the menu! A delicious, tasty highlight! In this recipe, I am also explaining to you how to form the pumpkin shape out of the dough.

The consistency of the burger buns is very reminiscent of brioche batter, as I made them with Tangzhong batter. Tangzhong is a Japanese batter technique that is used for milk rolls.

These soft burger buns are suitable for many delicious burger variations. I developed the recipe specifically for my seasonal autumn burgers. A vegan hamburger with mushrooms and beets in a meaty patty.

Pictures of the pumpkin buns:

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Photos of the preparation of the burger buns:

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See how soft my vegan pumpkin burger buns are:

Ingredients for 8 pumpkin buns:

Pumpkin puree:

150 g Hokkaido pumpkin

Tangzhong:

50 ml of water
50 ml soy milk
20 g of flour

Main dough:

400 g of flour
1 tbsp vital wheat gluten
1/2 teaspoon salt
1/2 teaspoon turmeric
30 g fresh yeast
1 tablespoon of sugar
50 ml soy milk
50 g vegan yoghurt
100 g pumpkin puree
1 high tablespoon of chickpea flour, mixed with 50 ml of water
90 ml of oil (sunflower, canola oil)

2-3 tbsp soy milk to brush the buns

Preparation:

Pumpkin puree:

For the homemade burger buns, preheat the oven to 360°F (180°C) top and bottom heat.

We’re starting with the pumpkin puree.

Place the piece of Hokkaido squash on a baking sheet with parchment paper. Bake on the middle rack for 35-40 minutes. Turn once in between.
Take the pumpkin out of the oven and let it cool down. Cut into small pieces and puree those into a fine pulp. You should receive about 100 g pumpkin puree.

Tangzhong:

Next, I prepare the Tangzhong. Tangzhong is a type of pre-dough that is used in Japanese milk rolls. This pre-dough binds the liquid better in the flour and our burger buns become much softer and fluffier.

Mix the water and flour in a small saucepan with a whisk. There sould not be any lumps left over. Then stir in the soy milk.

Gently heat the Tangzhong while stirring. The dough is not supposed to boil. It should reach a temperature of 140-160°F (65-70°C). You can take the pot off the flame every now and then to keep the heat low. The pre-dough is good if it has a custard-like consistency. That takes a few minutes.

Take the pot of the stove and let cool down.

Main dough:

Put the flour in a large bowl and mix it with the vital wheat gluten, salt and turmeric. Now form a deep hole in the flour. The vital wheat gluten gives the flour a higher gluten content, which makes the dough rise better and airier. If you don’t have any vital wheat gluten, you can just skip this step.

Crumble the yeast in the hole and sprinkle 1 tablespoon of sugar on top of it. Gently heat the 50 ml soy milk , until it is lukewarm. However, it must not be warmer than 100°F (40°C), as that destroys the yeast cultures. It is at the right temperature if you hold a fingertip into it and the soy milk is neither cold nor warm to the touch. Pour the soy milk over the yeast-sugar mixture, then stir it in gently. There should only be little flour inside the liquid. Let the yeast pre-dough rest for 15 minutes. The yeast must have risen nicely at the end and the soy milk should be full of bubbles.

Knead all the other ingredients for the dough in as well. Including the Tangzhong and the pumpkin. This is best done by hand. At first, the batter for the pumpkin buns is very sticky, but after a while it gets smoother.
If the batter is too dry, add a little more soy milk. If it is still sticky, knead in some additional flour. All in all, the bun dough is easy to knead, smooth, a bit moist and only slightly sticky.
In order for the dough to rise well, you should knead it for several minutes.
Afterwards cover the dough with a kitchen towel and let it rise at room temperature for about 1 hour.

Then knead it again shortly.

Shape the burger buns into a pumpkin shape:

Form the dough into a roll and cut into 8 equal pieces. Shape each piece of dough into a round ball of dough. Let these dough balls rise again for 15 minutes. It is best to cover them with a kitchen towel so that they do not turn dry.

Now it’s time to shape the pumpkins out of our yeast dough. Simply cut off a piece of cooking twine and wrap it relatively loosely around a bun. Squeeze the risen bun as little as possible. The best way to do this is to wrap the kitchen twine around the dough ball once. Then you make a simple knot in the yarn and repeat this 3 times. Always leave a little space to the previous strand of yarn. In the end, you should have a raw dough pumpkin.

Spread the pumpkin buns on a baking sheet covered with baking paper. Then brush them with some soy milk.

Baking the vegan burger buns:

Preheat the oven to 360°F (180°C) top and bottom heat.
Bake the pumpkin buns for about 20-25 minutes.

Let them cool down. As soon as they aren’t to hot anymore, you can cut them open and turn them into wonderful vegan burgers of your choice.

Alternatively, of course, the pumpkin buns also taste great as soft pumpkin rolls for breakfast or as hearty sandwiches.

Bon Appetit!

My hearty vegan autumn burger

19. October 2021
Piyaz – a Turkish white bean salad

Piyaz is a Turkish white bean salad. It is often served as a side dish, but it works just as well as a little snack.

Even if you don’t really fancy white beans, you might want to give this salad a try. It’s elaborate tahini dressing adds a really nice flavour to the beans.

Piyaz is rich in proteins. And piyaz is very easy to prepare in just under 10 minutes!

By the way white beans are not only delicious, but also very healthy! In addition to their high protein content, they also contain many vitamins and minerals such as magnesium and calcium. That means, this salad is really good for your body! And your taste buds will love it as well!

The most climate-friendly way to prepare piyaz would be by using dried white beans. Then soak them in water overnight and cook them yourself. This saves the most on packaging, but it is also quite time-consuming. Since I personally collect screw-top jars anyway to reuse them over and over again, I always choose pre cooked white beans from the jar. I often store snacks or soups in the jars to take them with me. They also come in handy for leftovers. I also use them in my pantry to store legumes or other dry products.

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Ingredients for 6-8 servings of piyaz:

1 large or 2 small glasses or cans of white beans
3 red onions, cut into strips
1 bunch of parsley, chopped

Dressing:

1 lemon, the juice
4 tablespoons of spirit vinegar (It is sometimes also called destilled vinegar. It is quite common in some European countries. If you can’t buy it, you can use white wine vinegar too.)
6 tbsp olive oil
1 tbsp tahini
1 pinch of sugar
1/2 tsp salt
1/4 tsp paprika powder, sweet

Preparation:

Mix the lemon juice with tahini, vinegar, olive oil, sugar, salt and paprika powder to make a dressing.

Then mix the dressing with the other ingredients for the salad. Let the Turkish piyaz steep for at least 15 minutes before serving.

The salad is going to stay fresh in the refrigerator for 1-2 days. So you can easily prepare it in advance. It is also great for picnics or BBQs.

Enjoy your meal!

5. March 2021
Pulled Oyster Mushroom Sandwich

After Christmas was over, I had a huge craving for simple, delicious burgers!
And, winter is the season for wild oyster mushrooms. So I went for a short forest hike. That is where these mushrooms are easy to find on old tree trunks and on dead wood.
In this recipe I use oyster mushrooms to create a delicious pulled pork burger. With tender oyster mushroom meat. Spicy, in a hearty, smoky, slightly sweet, homemade BBQ sauce. Plus a slice of vegan cheese. And, with seasonal and regional vegetables: an aromatic, colorful coleslaw. Made from white and red cabbage, which are local winter vegetables. I added some crunchy baby spinach on top and served the sandwich on a hearty pretzel bun.
My pulled oyster mushroom sandwich is very easy to prepare and incredibly delicious.

Simply scrumptious!

And: Tadaaaa! My first recipe video!
In this cooking video I explain my pulled oyster mushroom sandwich recipe. If you like it, please subscribe to my new Youtube channel. And of course I’m also happy to receive feedback!

As usual, despite the video, there are some nice photos of the recipe here on my blog:

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Ingredients for 4 x Pulled Oyster Mushroom Sandwich:

400 g oyster mushrooms

Marinade:

4 tbsp olive oil
1/2 tsp salt
1 tsp smoked paprika powder
1/4 tsp cayenne pepper

Smoky BBQ Sauce:

1 tsp instant coffee powder
150 ml coke
3 tbsp tomato paste
3 tbsp ketchup
2 tbsp soy sauce
1 tsp sriracha sauce or other chilli sauce
1 tbsp white balsamic vinegar
1/2 tsp liquid smoke
1 tsp yellow mustard seeds, ground
2 cloves of garlic, finely chopped

salt
pepper

Cole slaw:

300 g white cabbage, finely grated
300 g red cabbage, finely grated
5 tbsp vegan mayonnaise
3 tbsp sugar
3 tbsp brandy vinegar
2 tsp mustard
1 tsp sriracha sauce or other chilli sauce
1/4 tsp black pepper, coarsely ground
1/2 tsp salt

4 pretzel buns

4 slices of vegan cheese
Some leaves of baby spinach

Preparation:

Homemade cole slaw:

I’ll start with the coleslaw. Since it has to stand in the fridge for a while.

Mix all the ingredients for the coleslaw together.

Let it steep in the refrigerator for at least an hour, stirring occasionally. The Coleslaw will keep well in the fridge for a few days. So it can be easily prepared in advance.

Before serving, season to taste with salt and pepper.

Pulled pork, made from mushrooms:

Preheat the oven to 220°C (430°F) top and bottom heat.

Pull the oyster mushrooms apart, into thin strips.

Mix all ingredients for the marinade together in a large bowl. Then add the mushroom strips and turn them in the marinade. Spread in an open casserole dish. The mushrooms strips should be net to each other, not on top of each other.

Bake in the oven for 15 minutes.

While the mushrooms are in the oven, mix all ingredients for the pulled pork sauce. Heat up a pan, add the oyster mushrooms and the BBQ sauce and fry over medium heat until the mushrooms are coated in a thick sauce. Season to taste with salt and pepper.

Now build the pulled mushroom burger. To do this, cut the pretzel rolls open. Cover the bottom slices with the hot pulled oyster mushrooms. Place a slice of vegan cheese on top of the pulled oyster mushrooms. Cover the cheese with plenty of coleslaw and put some baby spinach leaves on top. Add the upper part of the pretzel bun.

Enjoy your meal!

28. December 2020
Peanut butter and salted caramel rolls with cream cheese frosting

My sweet, little vegan monster: peanut butter and salted caramel rolls with cream cheese frosting!

Fluffy yeast dough filled with peanut butter and a dulcet salted caramel sauce.
Topped with plant based cream cheese frosting, as well as more caramel sauce and a little bit of chocolate!

A taste that speaks of cosiness and being at home!

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Ingredients for 12 peanut butter and salted caramel rolls:

Yeast dough:

500 g flour
20 g fresh yeast
80 g of sugar
1 pinch of salt
250 ml soy milk, lukewarm
80 g vegan butter or firm vegan margarine, room temperature
1 tbsp gram flour (chickpea flour), mixed with 3 tbsp water
1 tbsp of lemon juice

4-5 tbsp peanut butter, creamy

Salted caramel sauce:

180 g of sugar
1/2 tsp vanilla extract
2 tbsp vegan butter or other firm margarine
50 ml vegan cream
1/2 teaspoon salt

Cream cheese frosting:

70 g vegan cream cheese, room temperature
20 g vegan butter or other firm margarine, melted
1 tbsp powdered sugar
50 g dark chocolate or vegan couverture

Preparation:

Caramel sauce:

Mix the sugar and vanilla extract in a small saucepan. Heat the sugar up on a low heat.

As soon as the sugar starts to caramelize, stir continuously until the caramel has reached a nice color. Quickly stir in the vegan butter. Keep the stove on lowest heat. Then gradually add in the vegan cream. Stir until everything is mixed into a smooth caramel sauce.

Remove from heat and stir in the salt. Let the salted caramel sauce cool down to room temperature. The sauce would get too firm in the refrigerator.

Dough:

Crumble the yeast into tiny peaces and mix it with 50 ml of the lukewarm soy milk and 1 tbsp of the sugar. Add 2-3 tablespoons of flour, stir roughly and let the mixture rise for 15 minutes.

Pour the yeast into the flour and knead it in thoroughly with your hands. Add the remaining ingredients and knead until you’ve got a smooth dough that does not stick to your fingers. If the dough is too moist, knead in some more flour. If it is too dry, add a little more soy milk.
Cover the dough with a kitchen towel and let rise for one hour.

Knead the risen dough again briefly. Then roll it out, about 1/2 cm thick. And as rectangular as possible. Spread the peanut butter on the upper side of the dough. Then pour caramel sauce over it. Roll the dough up into a thin and firm roll.

Cut into 12 even parts. Put the sweet dough rolls into a baking dish. Cover the dish with a kitchen towel and let the dough rise again for about 30 minutes.

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

Bake the peanut butter and salted caramel rolls for about 20 minutes.

Take them out of the oven and let them cool down for about 15 minutes.

Cream cheese frosting:

Mix together all the ingredients for the frostingg. Then spread it on the sweet yeast dough rolls.

Now pour a little bit of caramel sauce over it.

Melt the dark chocolate. Use a teaspoon to spread little strings of chocolate over the cream cheese frosting on the yeast dough rolls.

Enjoy!

By the way, my peanut butter and salted caramel rolls are just perfect for a sweet Sunday breakfast! They go just wonderfully with cup of coffee and they are a great party snack for buffets and picnics.

19. November 2020
Vegan calamari – with spicy chipotle aioli

A little culinary trip to long gone summer holiday memories. With my vegan calamari. Made from regional, seasonal king oyster mushrooms! And entirely plant based.
Battered and fried, accompanied by a nice and spicy chipotle aioli.

Besides of the slightly fiery and spicy chipotle aioli dip, I also recommend lemon wedges. It adds a great taste, to drizzle the vegan squid with a little lemon juice.

The perfect finger food!

So? How many kilos of vegan calamari have you already eaten?
I prefer not to answer that!

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Ingredients for 2 servings of calamari:

Squid:

4 large, thick king oyster mushrooms
3 tsp of wakame sea weed, dried
3 tsp of nori flakes

250 ml soy milk
1 tbsp apple cider vinegar

Batter:

200 g flour
1/2 tsp smoked paprika, ground
1/4 tsp garlic powder
1/2 tsp pepper, black, ground
2 tsp of salt

Approx. 0.5 l vegetable oil, sunflower oil or rapeseed oil

1 tbsp parsley, chopped
1/2 lemon, cut into wedges

Chipotle Aioli:

200 ml vegan aioli (homemade or bought)
1 chipotle, pickled in Adobo sauce, chopped
1 tbsp parsley, finely chopped

Preparation:

Vegan calamari:

Cut the king oyster mushrooms into round slices about 1/2 centimetre thick. Cut these slices into rings with a round cookie cutter. These rings should also be about half a centimetre thick. This works best if you use round cutters in different sizes.

I usually keep the remaining round mushroom pieces and the mushroom hats in the refrigerator until the next day. Then I just fry them as a side dish or I fry them with onions and scrambled tofu for breakfast. They also taste very good in a creamy sauce.

For making calamari, add about one litre of water to a sauce pan. Add both types of seaweed and bring to a boil.
Let the mushroom rings simmer in that broth for about 10 minutes. Take the sauce pan off the stove and let the vegan squid cool down in the hot seaweed liquid for 20 minutes. Sieve and remove the algae from the mushrooms.

Pour the apple cider vinegar into the soy milk, do not stir in, but let it sit for a few minutes. Until the vegan milk gets a little flaky.

Mix the flour with the smoked paprika powder, garlic powder, salt and pepper.

Stir through the soy milk and add all mushroom rings to it. keep the vegan calamari rings in the soy milk for about 15 minutes.
Then take them out, one by one and batter them with the flour mixture.

Finally, heat about half a liter oil in a saucepan to around 170 ° C. Fry the battered calamari in the oil.

Chipotle Aioli:

Puree the chipotle with the vegan aioli. Then just stir in the chopped parsley.

Put the freshly fried, hot vegan calamari on 2 plates, then sprinkle with a little parsley and serve with the chiptle aioli and a few lemon wedges.

Enjoy your meal!

3. November 2020
Aioli – a Spanish garlic dip

Vampire problems? Not after enjoying this wonderful Spanish garlic dip!
Traditional Spanish aioli is available in a multitude of different variations. In my recipe I am making a very tasty, spicy version, with vegan mayonnaise and parsley.
It is absolutely delicious with grilled vegetables or vegan meat dishes, as well as spread on bread and sandwiches or as a dip with vegetable sticks.

The term aioli comes from the Occitan or Catalan ‘all i oli’, that means ‘garlic and oil’, which is also the simplest basic recipe for this wonderful Spanish classic.

Professional tip: invite your date, your favorite people, but also your co workers to a portion of your aioli! Stinking together keeps up the friendship!

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Ingredients for approx. 450 ml aioli:

400 ml homemade, vegan mayonnaise (or store bought version)
1 garlic bulb, peeled and finely chopped
1 tbsp lemon juice
1 tsp Worcestershire sauce (read the ingredients when buying, some Worcestershire sauces are not vegan)
1 tsp mustard
1 tbsp parsley, chopped
½ tsp salt
½ tsp pepper, white

Optional:
Baguette, ciabatta or other bread in slices
Vegetable sticks
Grilled vegetables
Vegan meat dishes

Preparation:

Mix all aioli ingredients together thoroughly. Except for the parsley. Puree until you’ve got a soft and smooth dip. Then also stir in the parsley.

Pour into a sealable vessel, such as a tight jar or a mason jar. Then let the Spanish dip rest in the refrigerator for at least an hour, or even better overnight. So the garlic aroma can fully develope.

Finished! That was easy, wasn’t it?

Serve with bread, baguette, bread sticks or rolls. My aioli also tastes very good as a dip, for example for grilled vegan meat, such as grill flares. It goes very well with Spanish tapas or vegetable sticks. As well as a delicious spread on sandwiches, vegan kebabs or in wraps.

Enjoy your meal!

28. October 2020