In the ‚Starters‘ category on Daily Vegan there are lots of vegan starter recipes. There is something for all occasions and all kinds of menus.
Appetizers are the perfect start to a successful menu and set the culinary tone for what is to come. Here you will find creative and delicious recipes for starters, often with seasonal ingredients and always purely plant-based.
These appetizer recipes offer a wide range of flavours and textures and they prepare your taste buds for the main course or additional courses. From refreshing salads to hearty soups to delicate finger food creations, there are countless ways to whet your appetite.
The recipes vary from simple soups to gourmet recipes for fine dining.
Here’s my ever-popular recipe for vegan scallops made from king oyster mushrooms. Aromatic, flavorful, with a breeze from the sea and a wonderful texture. Perfect for all sorts of dishes!
By adding seaweed and using my special cooking method, I create a result in this recipe that’s almost indistinguishable from real scallops in both taste and texture. Sautéed with onions and garlic, these vegan scallops are wonderfully hearty and not just a visual highlight on the plate.
Vegan scallops – juicy and aromatic, made from king oyster mushrooms
I use my vegan scallops in various recipes
I love combining my vegan scallops with other recipes. For example as a topping for kale salad, I love wrapping scallops in vegan bacon, or as a soup garnish for my sopa de ajo. However, since I’m frequently asked for the recipe for the vegan scallops, I’m publishing it in this recipe.
Vegan seafood flavour from mushrooms. Scallops as a soup garnish for wild garlic and fennel soup.
Plant-based scallops are a wonderful addition to seasonal cuisine.
King oyster mushrooms are related to oyster mushrooms. Oyster mushrooms are among the native winter mushrooms. From November to March, they can be found in nature on dead wood and old trees.
King oyster mushrooms as we know them, however, are a cultivated variety and can be grown year-round. This makes them available all year and they are a perfect complement to seasonal winter cuisine, which often lacks many fresh ingredients.
There are also wild king oyster mushrooms, that are quite common in Southern and Eastern Europe. Wild king oyster mushrooms grow on dead wood like oyster mushrooms and have a much thinner stem than the cultivated variety. The cap is also much broader.
Vegan scallops, here with funny pickled cucumber squids
Why are king oyster mushrooms so healthy?
King oyster mushrooms are very healthy because they contain lots of protein. This is especially interesting for vegans who exercise a lot. Besides their high protein content, king oyster mushrooms also contain many other beneficial nutrients. They contain important minerals: potassium, calcium, and phosphorus. They also contain prebiotics, which stimulate intestinal function and thus contribute to overall health. These beneficial nutrients make king oyster mushrooms not only delicious but also very healthy.
White bean soup with corn and vegan scallops on a skewer
Vegan scallops are perfect for many dishes.
My vegan scallops are a perfect match for a wide variety of dishes. They make a wonderful warm topping for salads. They also add a savory bite as an ingredient or skewer to soups. Served as a fish course with some greens, they enhance a sophisticated vegan menu and are a great side dish for many savory meals.
Vegan scallops with pulp from Lacto Fermented Plums, Lacto Plum Chips and Pickled Radish Pods
More Vegan Fish and Seafood Recipes
Looking for more vegan fish and seafood recipes? Then browse my ‘V Fish‘ category right here on Daily Vegan.
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan scallops and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
Vegan scallops made from regional king oyster mushrooms
Vegan Scallops – Preparation in Pictures
Here I show you step by step with photos how I prepare vegan scallops. Then we’ll move directly to the recipe.
1. How to make vegan scallops from king oyster mushrooms. Cut the king oyster mushrooms into thick slices and score them.2. Make cross-shaped incisions about half a centimeter deep in the thick pieces of king oyster mushrooms.3. The king oyster mushrooms cook in their broth, thereby acquiring the consistency and aroma of the desired mussels.4. Vegan scallops; the mushrooms absorb the aroma of the broth.5. Sear on both sides with garlic and shallot.6. With garlic and onion in a panVegan scallops – perfect flavour for fish dishes
In my simple, vegan recipe for wild garlic kimchi, I combine Korean kimchi with local foraged wild garlic. A fantastic flavour combination. A great snack and a great little side dish for many meals!
In this recipe I’ll also explain the basics of lactofermentation. As a good foundation that can be used for many ferments.
In my simple, vegan recipe for wild garlic kimchi, I combine Korean kimchi with home-picked wild garlic
What exactly is kimchi?
Kimchi is a traditional Korean dish made from fermented vegetables. It primarily uses Chinese cabbage and Korean radish. It is a type of pickled vegetable that, like German sauerkraut, acquires a unique flavour through lactic acid fermentation. However, the various ingredients and special seasoning give kimchi a very complex flavor.
In Korea, kimchi has a deep-rooted cultural significance and is often considered a symbol of health, prosperity, and happiness.
Kimchi is a traditional Korean dish made from fermented vegetables.
Wild Garlic Kimchi: Traditional Kimchi Combined with Wild Garlic
In my recipe, I prepare a vegan kimchi that I combine with wild garlic. I’ve made this kimchi recipe relatively mild, both in terms of spiciness and fermentation. This brings out the flavour of the wild garlic. The flavour of the fermented wild garlic adds an additional, exciting note to the kimchi, which blends beautifully and offers a unique kimchi taste experience.
Wild garlic kimchi as a small side dish
What can I do with kimchi? What recipes can I prepare with kimchi?
Kimchi is an integral part of Korean cuisine and is often served as a side dish to main dishes. However, there are also many dishes in which it is used as an ingredient. For example, kimchi can also be used as a main ingredient in dishes such as kimchi pancakes, kimchi fried rice, kimchi ramen, or kimchi udon noodle dishes.
Due to its unique flavors and health benefits, kimchi has now spread around the world and is enjoying great popularity. Naturally, people are also experimenting with kimchi as an ingredient in dishes that aren’t typically Korean, such as kimchi burgers or my vegan Kimchi Mac’n’Cheese, Kimchi Macaroni and Cheese.
Wild garlic kimchi as a side dish to kimchi pancakes
Prepare your own kimchi
Through the fermentation process, kimchi develops its characteristic spicy and slightly sour flavor. Lactic acid fermentation, which occurs through natural bacteria, is essential for preserving the vegetables. It also gives it its probiotic properties, which are very beneficial for digestion and overall health.
Since making kimchi is relatively easy, it’s definitely worth making it yourself. Then you can adjust the ingredients to suit your individual taste. Like I did here with my wild garlic kimchi. Homemade kimchi is also very inexpensive, whereas good store-bought kimchi is very expensive.
Wild garlic kimchi: traditional kimchi combined with wild garlic
Kimchi: My recipe is vegan and simple
Preparing kimchi is an art form in itself and can vary from family to family and from region to region. The basic ingredients are usually Chinese cabbage, Korean radish, salt, garlic, ginger, chili, and fish sauce. There are now also many vegan versions without fish. These ingredients are sometimes processed into a paste, which is then massaged into the other prepared vegetables. The vegetables are then fermented in containers for several days to weeks, depending on personal taste.
This may sound very complex at first, but it’s actually relatively simple. Just follow my recipe below and pay attention to the hygiene instructions, and homemade kimchi will be very easy and requires little effort. You just need a little patience for the fermentation time and don’t forget to press down the kimchi in it’s container once or twice a day.
Kimchi: my recipe is vegan and easy
Wild Garlic Kimchi Is Very Healthy
My wild garlic kimchi and regular kimchi are popular not only for their taste, but also for their health benefits. It is rich in fiber, vitamins, and minerals and also contains probiotic bacteria that can promote gut health. Kimchi also has antioxidant properties and can have anti-inflammatory effects.
Wild garlic kimchi is very healthy
General information on fermentation:
There are several ways to ferment vegetables or fruit. Kimchi uses one of the easiest methods to implement: lactofermentation.
Lactofermentation is fermentation in brine, where natural lactic acid bacteria perform the fermentation. The lactic acid bacteria provide the sour, fermented flavor. A useful fact about lactic acid bacteria is that, unlike many bacteria, they tolerate salt. Therefore, salt is used in this type of fermentation; it not only contributes to the flavor but also protects the food from spoilage. This is how sauerkraut is also made, for example.
Lactic acid bacteria are found everywhere in the environment, so they are vegan and are not derived from milk. They were just first discovered in milk, hence the name.
Hygiene is particularly important during fermentation, because we want only the good bacteria to work for us and avoid mold and germs. So only use clean surfaces and wash your hands thoroughly. Your kimchi container must also be very clean; it’s best to rinse it with boiling water shortly before use.
It’s also important to use organic vegetables to ensure they’re free from pesticides that could potentially inhibit fermentation.
Using wild garlic kimchi, you’ll learn a lot about lactofermentation in this recipe.
More recipes for ferments and recipes with fermented ingredients:
Please follow me on Instagram or Facebook. Don’t miss out on any new recipes and other Daily Vegan news! And I’d love it if you made my kimchi recipe and posted a photo of it, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!
Wild Garlic Kimchi: Preparation in Pictures
Before you get started, you can see how wild garlic kimchi is made in pictures.
1. All ingredients for wild garlic kimchi2. The vegetables are chopped, now the Chinese cabbage can be divided.3. The Chinese cabbage for the kimchi preparation is quartered, divided and salted.4. The salted cabbage for the kimchi is kneaded and must now steep for 2 hours.5. Preparing the seasoning paste for the wild garlic kimchi.6. the finished seasoning paste for the kimchi.7. The seasoning paste is mixed with all the vegetables except the cabbage and kneaded.8. Unfermented kimchi is delicious on its own. Also known as geotjori, unfermented kimchi is a popular side dish.Wild garlic kimchi: fermentation from day 1 to day 5Wild garlic kimchi and the basics of lactofermentation
Ingredients for approximately 1 liter of wild garlic kimchi:
200 g wild garlic 1 medium-sized Chinese cabbage, organic 1 organic carrot, peeled, julienned 5 organic spring onions, sliced 1 heaped teaspoon rice flour 100 ml water 1 teaspoon cane sugar
1 onion, roughly chopped 3 garlic cloves, peeled 1 thumb-sized piece of ginger, roughly chopped 2 heaped teaspoons nori flakes 3 tablespoons soy sauce (gluten-free if needed) 1 teaspoon light miso paste 5 heaped teaspoons chili flakes
Uniodized salt
Preparation:
Prepare and ferment the wild garlic kimchi:
Quarter the Chinese cabbage lengthwise and separate its leaves.
Then sprinkle them thoroughly with sea salt and stack them on top of each other in a large bowl.
Lightly knead the salted Chinese cabbage leaves.
Let them soak for a total of 2-3 hours, until the cabbage has softened and absorbed the water thoroughly. Turn the salted Chinese cabbage every 30 minutes.
To make the kimchi seasoning paste more pliable, I make a roux of rice flour and water.
Stir the rice flour into 100 ml of cold water.
Bring to a boil in a small saucepan and simmer, stirring, until a thick sauce forms.
Then stir in the cane sugar.
Let this rice sauce cool completely.
Place the onion, garlic, ginger, chili flakes, and nori flakes in a food processor with the soy sauce and miso paste. Finely chop or puree until a smooth seasoning paste is formed.
Add the rice flour sauce to the seasoning paste and puree again.
Using your hands, knead the wild garlic, carrot strips, and spring onions into the seasoning paste. It’s best to wear rubber gloves doing so, as otherwise the chili will stick to your fingers, which you’ll notice the next time you rub your eyes, even if you wash your hands.
After the Chinese cabbage has soaked in salt, drain the salted water from the cabbage, reserving the water.
Wash the cabbage thoroughly under cold water and, if desired, cut it into bite-sized pieces. I usually leave it whole.
Now mix the cabbage leaves with the seasoning paste and its other ingredients, as well as the reserved cabbage water. Knead everything well.
Geotjori:
The unfermented kimchi is now ready to be bottled. In Korea, it’s called geotjori in this state and is often eaten with rice. Feel free to try it now or set aside a small portion. Geotjori is a delicious side dish for Asian dishes.
Fermentation time for wild garlic kimchi:
Now pour the wild garlic kimchi into a screw-top jar or kimchi container. Press the vegetable mixture firmly into the container to expel any air bubbles.
Place the lid on the container, but don’t close it tightly. When the kimchi begins to ferment, air must be able to escape.
Let it stand at room temperature for 4-7 days. From the third day onwards, taste occasionally whether the kimchi is strong enough for you.
During this waiting period, press down on the kimchi 1-2 times a day. To do this, press down on the cabbage with a clean spoon so that any air bubbles that form can escape.
Once the wild garlic kimchi is to your tasting, seal the container tightly and store it in the refrigerator. It will keep for several weeks to months and can be enjoyed again and again.
I love peanut stew! West African peanut stew is a creamy, chunky soup, spicy and aromatic. With fresh kale as a crunchy garnish. It’s simply delicious and mouth-watering!
The side dish is puff puffs – deep-fried yeast dough balls.
I’ve loved Nigerian puff puffs ever since I first ate them at a film festival years ago. Puff puffs are small, freshly fried yeast dough balls.
Friends of mine often make them, and I’ve finally ventured to try them myself. I love eating them in this combination with West African peanut stew.
Puff Puffs: fluffy, soft and light
West African Peanut Stew is a Very Easy One-Pot Meal
If you make this special version of cabbage soup without the dumplings, it’s a very simple, quick one-pot meal that’s perfect for after-work cooking. You can reheat the leftovers the next day at home or at work for a delicious meal in no time at all.
West African Peanut Stew is a Very Easy One-Pot Meal
Puff Puffs can be served savory or sweet
If you’re not familiar with puff puffs, they’re deep-fried dough balls that can be eaten savory or sweet. You can also simply sprinkle them with powdered sugar and enjoy them in a sweet version. They’ll then be a bit reminiscent of doughnuts.
West African peanut stew with sweet potatos and chickpeas
Where is West African peanut stew eaten?
This creamy stew with peanut butter and kale is prepared in various variations in many West African countries. I know it from friends in Nigeria and Ghana. But it is also available in other countries in the region. In Gambia, there are variations of this stew called Domoda. In other regions, West African peanut stew is known as peanut stew or groundnut stew, also known as maafe (mafé, maffé, maffe) or as sauce d’arachide. Because it is so widespread, there are many variations that differ in ingredients and seasoning.
West African peanut stew with sweet potato and chickpeas
I always make a version with chickpeas and sweet potato. This results in a chunky, filling, protein-rich stew that is easy to prepare.
West African peanut stew with sweet potato and chickpeas. Served with puff puffs.
West African peanut stew isn’t always vegan, but many versions don’t contain any animal products anyway. Therefore, it’s quite easy to make this delicious stew vegan, as peanut stew often happens to be vegan anyway.
West African cuisine is rich and diverse. It encompasses the region of West Africa, consisting of 16 countries. The region’s sheer size, with almost 400 million inhabitants, makes the cuisine diverse and magnificent, but historically, it also incorporates influences from North African and Arabic cuisine.
It’ is’s dishes are often cooked with beans, rice, plantains, chilies, tomatoes, cassava, sweet potatoes, taro, peanuts, okra, various leafy greens, and millet.
Peanut stew with puff puffs
More vegan soup and stew recipes
You love the verieties soups and stews offer? Then ckeck out these tasty vegan soup and stew recipes:
Please follow me on Instagram or Facebook. And I’d love it if you made my peanut stew with puff puffs and posted a photo of it, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!
Please show me your peanut stew with puff puffs
West African Peanut Stew with Puff Puffs – Preparation in Pictures
Before I get into the recipe, here are some step-by-step photos of how to make my peanut stew with puff puffs.
Preparation of the puff puffs in pictures:
1. All dough ingredients for the puff puffs.2. Mix flour, dry yeast, sugar, nutmeg and salt.3. The puff pastry dough now needs to rise for an hour. During this time, you can easily cook the stew.4. Place the Puff Puffs in thick drops of batter from your fist, between your thumb and index finger, into the hot frying oil.5. Turn the puff puffs frequently in the oil until they look golden on all sides.
Preparation of the peanut stew in pictures:
1. All ingredients for the peanut stew.2. Chop the kale and sweet potato into bite-sized pieces. Finely dice the onion, garlic, and ginger.3. Frying the onion, garlic and ginger.4. Gradually add more ingredients.5. Then stir in the stock and simmer for 15 minutes.6. Finally, stir in the kale and cook for a few minutes.West African Peanut Stew with Puff Puffs
Ingredients for 6 servings of West African Peanut Stew with Puff Puffs:
West African Peanut Stew:
1-2 tbsp oil 1 sweet potato, diced 1 onion, chopped 4 garlic cloves, minced 1 tbsp ginger, minced 1/4 tsp sweet paprika 1 tsp cumin 1/4 tsp chili powder 1/4 tsp cayenne pepper 500g tomato puree (passata) 5 tbsp peanut butter 1 l vegetable broth 1 jar/can chickpeas, drained 3-4 handfuls fresh kale or other collard leaves, stemmed, torn into small pieces (alternatively, use fresh spinach) Salt Pepper
Fresh cilantro for garnish
Puff Puffs:
250 g all purpose flour 2 tsp dried yeast 1 pinch nutmeg 1 tsp tsp salt 3 heaped tbsp sugar Lukewarm water
1 liter oil (rapeseed, sunflower, or vegetable oil)
Preparation:
West African Peanut Stew:
Heat the oil in a large pot and sauté the chopped onion and garlic, as well as the ginger.
Add the pureed tomatoes, chickpeas, sweet potatoes, peanut butter, and the spices. Simmer for 5 minutes.
Then stir in the broth and simmer for 15 minutes.
Stir in the kale and cook for a few minutes.
Season with salt and pepper.
Puff Puffs:
Preparing the Puff Puff Batter:
Combine the flour, dry yeast, sugar, nutmeg, and salt.
Gradually add lukewarm water until you get a thick batter. You can knead it well by hand or with a mixer. It should be like thick pancake batter, but still flow.
Cover the dough and let it rise for one hour. Because the dough is so liquid, it will only rise slightly, but it should be a bit fluffy, with small bubbles.
Fry the Puff Puffs:
Heat approximately 1 liter of oil in a small saucepan. Use a medium heat setting. It’s best to check the temperature with a kitchen thermometer. The oil should be between 165°C and 180°C (330°F-360°F).
Take some of the dough in your hand and press a small ball into the oil.
This works best with your hand closed and then let the dough run through your thumb and index finger.
Repeat this several times, as long as there’s space in your pan; the Puff Puffs should still be able to float freely.
Turn the Puff Puffs frequently in the oil until they look golden on all sides. This takes about 5 minutes.
Remove from the oil with a slotted spoon and let them drain on paper towels.
To serve:
Serve the peanut stew with the puff puffs and garnish with chopped cilantro.
The best vegan smoked salmon recipe! My recipe for carrot lox, in which I refine the carrots in a crust of salt. That creates a deep flavor and incredible texture. In its smoky marinade, full of sea flavors, my carrot lox will keep for several weeks in the refrigerator.
My vegan lox is perfect for sandwiches, bagels, sushi, wraps, salads, as part of a brunch platter, and as a topping or side treat for many dishes.
The best vegan smoked salmon recipe! Carrot lox – cooked in a salt crust. Deep flavour, incredible texture, and sea-like aromas.
My salt-crusted carrot lox has proven itself over many years.
You can first find my smoked vegan carrot salmon recipe in March 2017 on the German version of my Daily Vegan blog. My preparation method for carrot lox has simply proven itself over the years. I’ve used my salmon recipe in various recipes on Daily Vegan and also in jobs at restaurants, including my own. Baking the carrots in a salt crust simply produces the best results when making carrot salmon.
For several years now, you’ve been finding more and more carrot lox recipes on blogs and social media. However, the carrots in these recipes are always cooked by boiling or steaming. All I can say is: the effort with the salt crust in my recipe is worth it! The salty flavor typical of salmon infuses deep into the pores of the carrots. And the texture is simply incomparable! I can therefore only recommend making vegan lox with carrots baked in a salt crust.
My carrot lox made by being baked in a salt crust has proven itself over many years.
Vegan smoked carrot salmon, carrot lox? Does it even taste good?
Carrot lox is a plant-based delicacy that delights more than just vegans. This innovative alternative to smoked salmon combines the tender texture of marinated carrots with a smoky, sea-like flavour that’s extremely reminiscent of classic salmon, but completely without the fish. Carrot lox, carrot salmon, whatever you want to call it, as well as other vegan salmon alternatives have experienced a strong trend in recent years and are enjoying ever-increasing popularity. I’ve also been using my carrot lox recipe in various dishes on my German blog for years. And here it is, in the English version.
Carrot lox is a plant-based delicacy that not only vegans love.
Vegan Carrot Lox looks absolutely delicious
My smoked carrot salmon is a real eye-catcher, not just in terms of taste but also in terms of appearance: bright orange, with a structured surface reminiscent of the finest smoked salmon. And then, with the first bite, its full magic unfolds – a hint of the sea, combined with a delicate texture and spicy depth. My vegan carrot lox immediately makes your taste buds scream for more.
Not only in taste, but also visually my carrot lox is a highlight
Carrot lox tastes much better and is healthier than store-bought vegan salmon.
In recent years, several plant based lox alternatives have appeared in supermarkets. These vary in taste. There are starch-based alternatives, which are essentially a very, very thick pudding flavored with seaweed and liquid smoke. Then there are other alternatives based on cognac root starch, but these are not heat-resistant. Overall, the consistency of store-bought alternatives is unconvincing. And unfortunately, supermarket smoked salmon alternatives have no nutritional value at all. My carrot lox is completely different, with a pleasant bite. And, because it’s made from carrots, also very healthy.
Smoked carrot salmon tastes much better and is a lot healthier than store-bought vegan salmon.
Carrot lox – vegan smoked salmon made from regional carrots that are in season year-round
This environmentally friendly and sustainable alternative to traditional salmon is not only a delight for your meal, but also a great contribution to climate protection and combating overfishing and cruel fish farming practices. Carrots are seasonal and regionally available year-round. So you’re not dependent on any particular season and can always enjoy salmon made from regional carrots, saving on long transport routes. Carrot smoked salmon proves that plant-based cuisine can be surprising, delicious, and incredibly sophisticated!
Carrot lox – vegan lox made from regional carrots that are in season year-round. Seen here on a bagel with vegan caviar.
What can I use homemade vegan smoked salmon for?
Carrot lox tastes great on bread, bagels, rolls, as a topping on bowls, for sushi, on salads, on brunch platters, charcuterie boards, buffets, and much more. As you can see from the photos, I like to eat my carrot salmon with vegan cream cheese, homemade caviar, and dill on bagels.
Do you love vegan fish alternatives and are always looking for new recipes? Then browse my “V Fish” category right here on Daily Vegan. Or try these recipes from me:
In its smoky marinade full of sea flavors, my carrot lox will keep for several weeks in the refrigerator.
Show me your carrot lox
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan lox and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
Please show me your vegan carrot lox.
Carrot lox – preparation in pictures
The following photos show you step-by-step how to prepare vegan smoked salmon in salt curst. Afterwards we go straight on with the recipe.
1. All ingredients for vegan carrot lox.2. Mix all ingredients for the marinade.3. Pour about one-third of the salt into a fireproof dish and spread it evenly.4. Wash the carrots and place them wet on the salt bed.5. Coat the carrots completely with salt.6. Bake the carrots in the salt crust for 90 minutes, then let them cool slightly.7. Carefully remove the salt crust from the carrots.8. Peel the carrots.9. Cut the carrots into very thin slices.10. Pour the marinade over the carrot slices and let them marinate in the refrigerator overnight, or even better, for 1-2 days.Carrot lox – the best vegan smoked salmon – refined in salt crust
Ingredients for approximately 18 small portions of carrot lox:
6 large carrots Approx. 600-1000 g salt (depending on the size and shape of the carrots)
Vegan salmon marinade:
300 ml oil 2 tbsp soy sauce, gluten-free if desired 2 tsp rice vinegar (available at Asian markets and larger supermarkets) 1 tsp liquid smoke 2 tsp nori flakes (alternatively, a shredded nori sheet/sushi sheet)
Preparation:
Preheat the oven to 190°C (375°F) top and bottom heat.
Mix the oil with the liquid smoke, nori flakes, soy sauce, and rice vinegar. Stir to recieve a nice marinade.
Wash the carrots, but do not dry them.
Pour about a third of the salt into a small, narrow baking dish and place the wet carrots on top.
Coat and cover the carrots with the remaining salt. The carrots should be completely covered in salt.
Bake in the oven for 1.5 hours.
Let the carrots cool slightly in the salt coating, then break open the salt crust and carefully remove the carrots.
Wipe off the salt and carefully peel the carrots using a small knife.
Afterwards cut the carrots into fine, long strips with a very sharp knife.
Place these carrot slices in a narrow glass bowl or plastic container.
Pour the marinade over the carrot strips and let them marinate in the refrigerator overnight, or even better, for 1-2 days.
Stored in the marinade, the vegan salmon will easily keep in the refrigerator for 2-3 weeks. But it will definitely be gone before then!
Onion Caviar – small pearls that look like caviar, but I made them from caramelized onions. An aromatic surprise in the mouth and a visual highlight. Since caramelized onions go well with so many dishes, these delicious, shiny pearls can be used to refine and enhance many dishes.
An aromatic surprise in the mouth and a visual highlight: onion caviar. Here with balsamic pearls on tomato tuna.
Onion Caviar – an aromatic highlight for sophisticated vegan cuisine
Do you love adding aromatic and visual accents to your plating? With these beautiful, shiny pearls and their fantastic flavor, you can easily combine both. Ideal for vegan, high cuisine. My onion caviar enhances many starters and main courses visually and flavourfully. It demonstrates vegan culinary art at a high level, but once you understand the principle of cold oil spherification, you can playfully implement it again and again.
Onion caviar – an aromatic highlight for the vegan haute cuisine
Vegan caviar in many flavors thanks to cold-oil spherification
The technique of gelling water-based drops in cold oil is called cold-oil spherification. This can be prepared in many flavors, so the sky’s the limit. However, the agar-agar content must be adjusted to the acidity of the liquid.
The cooking technique to produce vegan caviar is called cold oil spherification
More vegan seafood recipes
Have you always enjoyed eating fish and seafood and are now looking for vegan recipes for these dishes? Then simply browse my “V-Fish” category here on Daily Vegan. Or try these vegan fish recipes directly:
Sushi waffles with three kinds of homemade vegan caviar in the flavors of seaweed, caramelized onion, and balsamic vinegar.
Show me your vegan Onion Caviar
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan Onion Caviar 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!
Onion Caviar – How to Prepare in Photos
Here I’ll show you step by step how I prepare my onion caviar. After that, I’ll move on to the recipe directly.
1. All ingredients for the vegan caviar with the aroma of caramelized onions.2. Fry the onions until they are lightly browned.3. Add the sugar and caramelize the onions.4. Mix the broth with the onions and cook in a small saucepan for 5 minutes.5. Take a tea strainer, strain the liquid into it and collect it.6. Boil the collected liquid with the agar agar again in a small saucepan.7.Take a pipette and add the hot onion broth drop by drop into the cold oil.8. The onion pearls are sinking to the bottom of the glass.9. Carefully strain the onion caviar using a tea strainer.10. Drain briefly, then store in an airtight container in the refrigerator.Onion Caviar – Caramelized Onion Pearls
Ingredients for 4-5 heaped tablespoons Onion Caviar:
1 onion, diced 2 tsp sugar Salt A little oil
150 ml broth 1/2 tsp (1.0 g) agar agar, pure agar agar, some are thickened with starch 100 ml oil
Preparation:
Pour approximately 100 ml of oil into a glass, making sure the glass is about half to two-thirds full.
Place the jar in the freezer. Let it cool for 30-60 minutes, but no longer.
Meanwhile, heat a little oil in a pan.
Add the diced onions to the pan and season with salt.
Fry until the onions turn light brown.
Sprinkle with the sugar and cook until caramelized, stirring frequently.
Combine the broth with the onions and pour into a small saucepan.
Cover and bring to a boil and simmer for 5 minutes.
Use a tea strainer to strain the liquid, reserving the liquid.
Bring the collected liquid and agar agar back to a boil in a small saucepan.
Take a pipette and add the hot onion broth drop by drop to the cold oil.
If the onion liquid cools too much and solidifies, you can reheat it.
Once you’ve added enough pearls to the oil, carefully strain them with a tea strainer.
Immediately transfer them to a glass jar or plastic container and seal. The onion pearls will keep in the refrigerator for about 1 week.
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:
Quarter the Chinese cabbage and divide it into its leaves.
Then sprinkle the cabbage leaves thoroughly with sea salt and place them in a large bowl. Knead the leaves lightly.
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.
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.
Bring to the boil in a small saucepan and simmer while stirring until a thick sauce has formed.
Then stir in the cane sugar.
Let this rice paste cool completely.
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.
Then add the rice paste and puree again.
Knead in the carrot strips and spring onions with your hands, preferably with gloves.
After the Chinese cabbage and red cabbage have been steeped in salt, drain the salt water from the cabbage, but fetch it.
Wash the cabbage thoroughly under cold water, then optionally divide it into bite-sized pieces.
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:
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:
Now fill the geotjori into one or more big screw-top jars or kimchi containers.
Press the vegetable mixture firmly into the container so that any air bubbles are pressed out.
Put the lid on the container, but do not close it tightly. When the kimchi starts to ferment, air must be able to escape.
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.
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.
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.
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:
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:
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.
Then mix all the ingredients for the dressing in a bowl.
In a second bowl, mix all the ingredients for the salad.
Then fold in the dressing.
Leave to stand for at least 5 minutes.
Put the salad on plates or into bowls to server and add the roasted sunflower seeds on top.
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:
Halve the eggplants lengthways. Cut these halves into thick slices.
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.
Turn over and fry again with the lid on the other side for about 7 minutes. Be careful, the eggplants burn easily.
In a second pan, fry the onion in olive oil until golden brown.
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.
When all the eggplants are put in one pan, add the water, turmeric, saffron and pepper to the fried eggplant.
Season with salt to the taste and simmer for 10-15 minutes.
Put it into a bowl and puree roughly.
Ar last stir in the onions, 1 tablespoon of dried mint and the vegan yogurt.
Season with salt and serve.
Toppings:
For the toppings, roast the walnut pieces in a pan and add 1 teaspoon of sugar so that they caramelize slightly.
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.
I always harvest the fresh elderflowers for my elderflower vinegar as early in the year as possible. It needs four weeks to infuse and I want to enjoy it as quickly as possible. My aromatic, deliciously fragrant elderflower vinegar enhances any salad. It adds a wonderful note to marinades and reductions. And if stored in a cool, sealed container, it will last until the next season.
Homemade elderflower vinegar
Home-grown lettuce and edible flowers with homemade elderflower vinegar
The salad in the pictures was harvested entirely from my balcony. With lettuce, nasturtiums and a few peas, fresh from the pod. Garnished with edible flowers of mallow, pansys, nasturtiums and borage. Incredibly good!
And on top a simple dressing made of this tasty vinegar, olive oil, salt and pepper. Very simple and fantastic.
Home-grown lettuce, edible flowers and homemade elderflower vinegar
What does elderflower vinegar go with?
My elderflower vinegar tastes fantastic and its sweet and sour aroma enhances many dishes.
Of course, you can make various salad dressings with it, from simple vinegar and oil dressings to herb dressings and yogurt or mustard dressings.
My elderflower vinegar is also ideal for marinades and reductions. Its floral, slightly fruity note goes very well with various vegan meat dishes.
Elderflower vinegar made from fresh elderflowers
Elderflower vinegar is very easy to make from just 2 ingredients
My elderflower vinegar is very quick to make yourself in just a few steps. And you only need 2 ingredients. Then a little patience until the vinegar has infused, and then it is strained and can be enjoyed all year round.
Holunderblütenessig
Capture the scent of elderflower and preserve it for the whole year
Stored in a cool, dark place, my fragrant elderberry vinegar will last all year round until the next elderflower season. This way, you can capture the scent of elderberry and preserve it. And give your salads that little extra something with the brilliant taste of elderberry.
This aroma! Stored in a cool, dark place, my fragrant elderflower vinegar will last all year until the next elderflower season.
I love foraging ingredients in nature myself and then processing them. Conjuring up seasonal, regional dishes that cannot be prepared with ingredients from the supermarket. This results in environmentally friendly delights!
Sean Moxie picks elderflowers
When is the best time to harvest elderflowers?
Elderflowers begin to blossom in May and continue to bloom until late June.
Elderflowers are most aromatic on a warm, sunny day. It is best to pick them in the early afternoon when they have already received a lot of sun and are still in the sunshine.
You should shake the elderflowers gently immediately after picking them if there are still insects in them. To preserve the aroma, do not wash the umbels. Therefore, you should not pick them too low on the bush.
Rainy days are not suitable for picking elderflowers, as wet flowers have significantly less aroma.
It is advisable to harvest elderflowers early in the season. This is because the umbels are also very popular with aphids and other small animals. The longer the season has been going on, the more likely it is that the flowers are already infested.
4 weeks of waiting… Then you can enjoy the elderflower vinegar.
More delicious recipes with ingredients from the wild
I love cooking with foraged handpicked ingredients. If you do too, feel free to try out some of my other recipes:
Vinegar made from elderflowers: delicious on salad
Looking for vegan salad recipes?
Take a look at the ‘Salad’ category here on Daily Vegan. You’ll find lots of fresh inspirations there.
Ingredients for 750 ml elderflower vinegar:
5 elderflowers umbels 750 ml white balsamic vinegar
Preparation:
The elderflowers should be harvested on a dry, sunny day. Elderflowers are most aromatic on sunny days at midday or in the afternoon. When they have already had a few hours of sun. And we want a full aroma for our flower vinegar.
Put the white balsamic in a bottle or jar with a wide lid.
Pluck the flowers from the umbels and place them in the vinegar. When plucking the flowers, shake off the bumbels. This will prevent any small creatures from getting into the vinegar.
Let the flavored vinegar steep for four weeks.
Then strain the finished elderflower vinegar through a cloth or a very fine sieve.
Now pour the vinegar into a sealable bottle. Stored in a cool, dark place, the homemade vinegar will last for many months.
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.
