Daily Vegan

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!

  • Gourmet garlic mushrooms from the oven

    Gourmet garlic mushrooms from the oven

    Here is my recipe for gourmet garlic mushrooms from the oven. It’s so easy to make from the simplest ingredients, that everybody has on their kitchen shelf. All you need to get from the store are fresh mushrooms. And basically all you need for the preparation is an oven an a simple casserole dish. Absolutely tasty and fun to make!

    I roast the mushrooms in a sour and spicy garlic marinade with herbs until they are soft and baked. That is how the become a a very special, spicy taste experience. Prepared quickly and easily!
    A great side dish for seitan dishes! But also an awesome snack when the mushroom hunger gets to you!

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    Ingredients for 4 servings of garlic mushrooms:

    1 kg (6 cups) rather small mushrooms, cleaned
    1 tbsp oil (vegetable oil, rapeseed oil or sunflower oil)
    3 tbsp dark balsamic vinegar (Aceto Balsamico)
    2 tbsp soy sauce
    3 cloves of garlic, very finely cut
    1/2 tsp thyme, chopped, dried
    1/2 tsp paprika powder
    1/4 tsp salt
    1/4 tsp pepper

    Optional: fresh herbs such as parsley, chives, dill or basil for sprinkling

    Preparation:

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

    Mix the tablespoon of oil thoroughly with the balsamic vinegar, garlic, thyme, paprika powder, salt and pepper.
    Put the mushrooms into the marinade and turn them over, until they are fully covered. Place them in a large casserole dish or lasagna dish. The marinated mushrooms should be sitting close to each other, but not on top of each other.
    Roast in the oven, for about 25 minutes. Turn the mushrooms once after 10 minutes.

    Enjoy your meal!

    Do you fancy more hearty recipes?

    Also try my Crispy vegan chicken drumsticks on veggies, Cauliflower or broccoli baked in herbal dough on red wine shallots, Meatball sandwich, with homemade subway bread or Thüringer Brat – the best German sausage!

  • Strawberry cake – vegan, with sponge cake and vanilla custard

    Strawberry cake – vegan, with sponge cake and vanilla custard

    It’s strawberry season! And I love strawberries! So today I have made my delicious strawberry cake with fresh berries on vegan custard and sponge cake. The sponge cake is very fluffy. And delicious and the layer of custard gives the cake a summery, sweet, creamy kick.

    This type of cake is a German classic in the strawberry season. It is fairly easy to make and everyone over here loves it! Of course, I’ve turned the traditional cake into a vegan version.
    Enjoy the recipe!

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    Ingredients for 1 strawberry cake:

    Sponge dough:

    250 g flour
    175 g of sugar
    1 tsp of vanilla sugar
    4 tsp of baking powder
    6 tbsp vegetable oil
    250 ml sparkling water

    Vanilla custard:

    50 g of custard powder, vegan
    3 tbsp of caster sugar
    450 ml vanilla soy milk

    500 g strawberries, washed and halved

    Glaze:

    1 tbsp corn starch
    2 tbsp of caster sugar
    250 ml water, cold

    Preparation:

    Sponge dough:

    Put all the ingredients for the dough in a bowl and stir them with a mixer.

    Preheat the oven to 180°C (350°F) top and bottom heat.

    Grease a medium sized cake tin or put some baking paper into it. Spread the dough into the baking tin. Bake on a medium rack for about 20-25 minutes. Check with a little wooden skewer or a toothpick, if the dough is read. If nothing sticks on the skewer the dough is fine.
    Let the sponge cake cool down. Keep it inside the baking tin.

    Vanilla custard:

    Mix the custard powder in a saucepan with 3 tablespoons of sugar and the soy milk. Bring to the boil briefly until the pudding thickens, then spread it immediately on the biscuit base.

    Let it cool down completely and then place the strawberries on top of the custard.

    Glaze:

    Mix the corn starch with the water and 2 tablespoons of sugar and bring to the boil Let it simmer for a few minutes. Take it of the stove and let it cool for 2-3 minutes. Then carefully spread the liquid over the strawberries. From the inside out using a tablespoon until all the fruits are covered.

    Let the strawberry cake cool again before removing it from the cake tin.
    Since the fruits are fresh, the cake should be eaten within 2 days and kept in the refrigerator.

    Enjoy!

    For more vegan baking recipes, please check out this link.

  • Vegan anchovies, perfect for seasoning or as a side dish

    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.

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    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!

  • Vanilla crescents (Vanillekipferl), wonderful Christmas biscuits

    Vanilla crescents (Vanillekipferl), wonderful Christmas biscuits

    Vanillekipferl, vanilla crescents. The most popular christmas biscuit (cookie) in Gemany and Austria.
    It’s wonderful vanilla fragrance! And the feeling on the tongue when the shortcrust crumbles into your mouth!
    My recipe is deliciously crunchy-tender, like the original. But, of course these Vanillekipferl are vegan!

    Also great to give away in pretty jars or tins! A perfect heart warmer in the holiday season.

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    Ingredients for about 30 vanilla crescents:

    Dough:

    250 g flour
    50 g almonds, ground
    50 g hazelnuts, ground
    210 g vegan butter (room temperature)
    80 g of sugar
    1 tbsp vanilla sugar

    To turn in, after baking:

    120 g icing sugar
    2 tbsp vanilla sugar

    Preparation:

    Mix all the ingredients for the dough well together. Then wrap the firm dough in cling film and place it in the fridge for one hour.

    Mix the icing sugar with the vanilla sugar.
    Preheat the oven to 175 ° top and bottom heat.

    Form the dough into a 3-4 cm (1 inch) thick roll and cut it into finger thick slices. From those slices form the biscuits. Tehy should have a little, slightly flat banana shape. Please check the pictures for the correct shape.

    Place the vanilla crescents on a baking tray with baking paper. And bake them for about 20 minutes on a medium rack. Until they start to turn slightly golden brownish.

    Let the vanilla crescents cool for three to five minutes and then turn them in the icing sugar mixture.

    Let them cool completely. After that, they are best kept in a tin can or a closed jar.

    Enjoy your biscuits and merry Christmas!

    In search for more vegan baking recipes?

    Try my German crullers, rhubarb meringue tartelettes or poppy seed streusel cake.

    Or just check out my ‘baking and sweets‘ section. Here on dailyvegan.de. You’ll find many tasty recipes and inspriations there.

  • Meatball sandwich, with homemade subway bread

    Meatball sandwich, with homemade subway bread

    Juicy meatballs in a delicious tomato sauce on a vegan meatball sub. I’ve baked the homemade bread in the style of Subway sandwiches, fluffy and soft. Like Brioche bread, paired with a hearty baguette. Sprinkled with vegan Parmesan and oregano.
    With all the vegan minced meat alternatives that are just popping up on the market, you often forget that you can make meatballs and other dishes quite easily yourself and without convenience products. And that this is even more delicious.

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    Ingredients for 2 very large meatball subs (4 portions):

    Bread:

    700 g flour
    1 tbsp vital wheat gluten
    Approximately 350 ml of water
    40 g fresh yeast
    1 tbsp sugar
    40 g vegan butter, melted
    1 tbsp gram flour
    50 ml soy milk
    1 tbsp baking malts
    1 tsp salt

    To sprinkle:

    1 tbsp gram flour, stirred with 3 tablespoons water
    oregano

    Vegan Parmesan:

    5 tbsp Cashews
    2 tbsp yeast flakes
    1/4 tsp salt
    1/4 tsp garlic powder

    vegan butter, melted

    Meatballs:

    1 cup fine tvp (textured vegetable protein, soy granules), dry (not soaked)
    1/4 cup vital wheat gluten
    2 tbsp olive oil
    2 tbsp gram flour (or egg replacer or soy flour), mixed with 1/2 cup of water
    1 tbsp of mushroom powder
    1 tsp of yeast flakes
    1/2 tsp salt
    1/4 tsp pepper
    2 tbsp BBQ sauce
    1/2 tbsp tomato puree
    3 tbsp ketchup
    1 garlic clove, pressed
    1/2 tsp liquid smoke
    1 shallot, finely diced
    1 tbsp parsley, chopped
    1-2 handful breadcrumbs

    3 tbsp olive oil

    Tomato sauce:

    2 tbsp olive oil
    2 shallots, diced
    1 tbsp aceto balsamico
    2 garlic cloves, finely chopped
    2 cans (400 g each) of chopped tomatoes
    4 dried tomatoes, minced
    15 basil leaves, fresh, chopped
    1 tsp oregano, dried
    1/2 tsp paprika powder
    1 tsp salt
    1/2 tsp black pepper, ground

    60 g vegan grated cheese
    Some basil leaves
    Optional:
    salad
    tomato slices

    Preparation:

    Subway bread:

    Put all the ingredients for the Parmesan in a food processor and finely grind. Put aside.

    Crumble the yeast into a small bowl, sprinkle the sugar over it. Heat 50 ml of water so that it is lukewarm. It is lukewarm when it does not feel cold or warm, thus has body temperature. The temperature must not exceed 40°C (104F), so that the yeast is not destroyed. Mix the water with the yeast and the sugar. Let it rise for 15 minutes.
    Mix the gram flour with the soy milk.
    Put the flour and vital wheat gluten in a bowl, add the yeast batter, the mixed gram flour, baking malt, salt and vegan butter. Gradually knead in the water until a smooth, non-sticky yeast dough has formed. Knead thoroughly with your hands for a few minutes.
    Cover the dough with a dishcloth and let it rest in a warm place for one hour.

    Preheat the oven to 200 ° C (400F) top and bottom heat.
    Cut the dough in half and form long baguettes out of it, spread them on a baking tray with baking paper.
    Brush the bread with the gram flour mixture and sprinkle it with cashew parmesan and oregano.
    Bake for 15-20 minutes. Put a bowl of water in the oven while baking.
    Brush the bread with liquid Alsan immediately after baking, cover it with a dishcloth and allow to cool.

    Meatballs:

    Mix all dry ingredients, except for the breadcrumbs. Then mix all the moist with each other. Knead them well together. Finally, add the breadcrumbs and vary the amount, depending on how firm and mouldable the dough already is. Form a small meatball with your hands, about 3 cm (1 inch) thick. Repeat that with the rest of the dough.
    Fry the balls in olive oil on all sides over medium heat and remove them from the pan. Set the meatballs aside.

    Tomato sauce:

    Heat some olive oil in a pan. You can just take the pan from the meatballs.
    Fry the onion and garlic in the pan. Add the balsamic vinegar. Then stir in the canned tomatoes, dried tomatoes, basil, oregano, paprika, salt and pepper. Simmer for 10 minutes.
    Carefully add the meatballs and stir them in. Let them simmer, covered with a lid, for 10 minutes.

    Preheat the oven to 180°C (360F) top and bottom heat.
    Cut the baguettes open. Place the meatballs on the lower side. Then add the sauce and sprinkle it with vegan cheese. Now bake them and the upper halves for 10 minutes in the oven. Remove the subs from the oven, put a few basil leaves on them, put the upper sides on top and enjoy.
    Optionally you can add salad or tomato slices to the meatball sandwiches.

    Enjoy your meal!

  • Thüringer Brat – the best German sausage! Vegan!

    Thüringer Brat – the best German sausage! Vegan!

    Thüringer Brat! One of Germany’s most popular sausages, when it comes to frying and BBQs. My vegan version is very, very close to the original and my friends and family just love it.
    Would you like it on your plate? Just follow the recipe!

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    Ingredients for 8 Thüringer Brats:

    350 g vital wheat gluten
    3 tbsp gram flour (garbanzo flour, chick pea flour)
    4 tbsp nutritional yeast flakes
    2 tsp salt
    1 tsp ground white pepper
    1 tsp onion powder
    1/2 tsp garlic powder
    1/2 tsp ground nutmeg
    1 tsp ground caraway
    2 tsp majoram, dried, finely chopped
    1 can (400 ml) black beans, rinsed
    3 tbsp coconut oil, warm
    2 tsp lemon zest, very finely chopped
    1/2 tsp liquid smoke
    200 ml soy milk
    150 ml water

    Directions:

    Mix the vital wheat gluten with gram flour, nutritional yeast flakes, salt and all spices.
    Coarsely puree the black beans with a blender, they should still contain some pieces, but no whole beans. Stir in the coconut oil, then stir in the lemon zest, liquid smoke, soy milk and water.
    Knead the bean mix into the seasoned vital wheat gluten.
    Let it sit for 10-15 minutes.

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

    If you don’t have a meat grinder:

    Divide the dough into 8 equal portions.
    Cut 2 sheets of baking paper into 4 pieces each. Arrange 8 similar sized pieces of aluminum foil.
    Form a sausage out of a piece of dough and roll it up in a piece of baking paper. Twirl the ends of the paper tightly together. Wrap the aluminium foil around it and twirl the ends tightly together.
    I usually prefer the meat grinder method, also because of the environmentally harmful aluminium foil. But this time I did not have any vegan sausage skins of the right size any more.

    With a meat grinder, sausage stuffer and vegan sausage skin:

    Set aside 8 vegan sausage skins.
    Place the sausage stuffing horn on the meat grinder and screw tight. Pull one of the sausage skins all over the sausage stuffer and close it at the end.
    If you do not have an electric meat grinder, it pays off to work with a second person to help.
    One person positions themself at the filling opening of the meat grinder, the other takes the sausage skin in their hand.
    Slowly turn the the seitan mass through the meat grinder (or process it on a slower step). As the sausage skin fills, it must be pulled evenly from the tube so that the sausages do not get different thicknesses. There should be no air bubbles in the skin. They must be pressed out otherwise.
    Close the sausages firmly and tightly

    Bake the Thüringer Brats for 25 minutes in the oven on a medium rack. Turn 1 time after 15 minutes. Remove them from the oven, then allow to cool for 1 hour. Unpack them and fry them in oil or on the grill.

    Enjoy your Thüringer Brat with mustard, ketchup, curry ketchup, fries, roasted potatoes, other side dishes or just as they are!

  • Grill flares – a must have at BBQs!

    Grill flares – a must have at BBQs!

    Could you tell that these grill flares are purely plant based?
    Last year, at a friend’s BBQ, my vegan grill flares were much more popular than the non vegan ones on a different grill. If that happens, when you are surrounded by meat eaters, you know, you’ve done everything right!
    My grill flares are made in three steps and with quite a lot of spices. I really love them hearty and spicy, with a mixture of crispy and juicy, as well as a slight hint of a smoky-caramel note. So, every step is worth it! Try for yourself!

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    Ingredients for 10 grill flares:

    V-meat:

    1,5 cups vital wheat gluten
    1 tbsp gram flour (chick pea flour, garbanzo flour)
    1 tsp yeast flakes
    1 tsp liquid smoke
    1 tbsp tomato puree
    1 tbsp soy sauce
    1 tsp tahini
    1 tbsp olive oil
    1/2 cup water

    Rub:

    2 tsp onion powder
    1 tsp garlic powder
    1 tsp coriander, ground
    2 tbsp salt
    1 tbsp paprika
    1 tbsp sugar
    2 tsp rosemary
    1 tsp mustard seeds, ground
    1 tsp cayenne pepper
    1/2 tsp cinnamon

    Marinade:

    1/2 cup vegan bbq sauce
    1 tbsp maple syrup
    1/4 cup malt beer (German non alcoholic malt soda, you can replace it with a malty craft beer)
    1/2 tsp liquid smoke
    1 tsp sweet mustard
    2 cloves of garlic, finely minced
    1/2 tsp salt
    2 tbsp paprika
    1 tsp pepper, black, ground
    1 tbsp roasted sesame oil
    2 pinches cayenne pepper
    1 tbsp vegan teriyake sauce
    1 cup oil

    10 wooden skewers

    Directions:

    Soak the wooden skewers in water for about 30 minutes. That prevents them from burning too easy.

    V-meat:

    For the grill flare’s meat, mix all the dry ingredients together and stir the liquid ones together separately. Add 3/4 of the liquid to the spiced vital wheat gluten and knead the liquid in with your hands. It should be a firm, chewy dough without dry spots. If necessary, gradually knead in more of the liquid. If the dough becomes too soft, knead in a little more vital wheat gluten.

    Rub:

    Mix together all ingredients.

    Marinade:

    Mix together all ingredients.

    Cut the meat into 10 parts and knead them into stripes. These should be as long and thin as possible. If necessary, roll them out briefly with a kitchen roll. Form long sausages with your hands. Turn each of the stripes in the seasoning rub.
    Take a skewer and wrap a stripe around it, sticking it through the ends, so it does not come off again. Do the same with the other seitan stripes.

    Soak the grill flares in the marinade for at least two hours or over night. You can leave them in the fridge like this for a couple of days also. Or freeze them inside the marinade.
    They turn out best on a coal grill. Be careful, they burn easily.

    Enjoy!

  • Pepper-crusted, bloody cheese burgers – vegan!

    Pepper-crusted, bloody cheese burgers – vegan!

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

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

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    Ingredients for 6 bloody cheese burgers:

    Patties:

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

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

    Rub for the patties:

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

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

    Creamy Mustard Sauce:

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

    Coleslaw:

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

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

    Directions:

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

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

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

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

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

    Mix all ingredients for the creamy mustard sauce.

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

    Enjoy your pepper-crusted, bloody cheese burgers !

  • Vegan salmon spinach roll with cream cheese

    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.

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    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!

  • Pastéis de Nata, Portuguese custard pies

    Pastéis de Nata, Portuguese custard pies

    Bom dia! There are some dishes, that I really missed after becoming vegan. When I was still a vegetarian school kid, I liked to buy these small and sweet Portuguese vanilla custard pies at a Portuguese pastry shop in my neighbourhood. But, Pastéis de Nata are made with lots of eggs in the original.

    My home made vegan version is easily and quickly made. If you take them to a party or meeting friends, they are a guaranteed success!

    I am using ready made puff pastry. So the Pastéis de Nata (also Pastéis de Belém) are ready to eat in under half an hour.

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    Ingredients for about 10 Pastéis de Nata:

    1 package puff pastry (from the fridge or thawed)
    500 ml (2 cups) soy milk
    40 g vanilla custard powder (vegan, some are made containing eggs)
    1,5 tbsp brown sugar
    1,5 tsp vanilla sugar
    ½ tsp cinnamon
    50 g vegan butter

    Directions:

    Cut the puff pastry into circles (they don’t need to be very even) and fill a muffin tray with them. You can also use squares of puff pastry and cut of the edges that come out of the muffin tray.
    You can use left over pieces to repair missing bits or holes.

    Preheat the oven to 160°C (320°F) upper and lower heat.

    Stir together the soy milk, custard powder, brown sugar, vanilla sugar and cinnamon. Add the vegan butter and bring to a boil.
    Fill the puff pastry moulds with the custard.

    Bake in the oven for 15-20 minutes. Until the pastries have turned golden brown.

    Take them out of the oven and let them cool down for a few minutes. If you have got a cooking torch, flambé the custard carefully, until it gets some slightly burned spots.
    If you don’t have a kitchen torch, leave the Pastéis de Nata in the oven for a few more minutes and turn on the upper grill function on full power. But be careful, the pastry burns easily this way.

    Let the Pastéis de Nata cool down completely.

    Bom apetite!