Veganuary
Three easy-peasy vegan recipes
Cooking vegan is not rocket science.
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30 days without animal products – many people take on this challenge in Veganuary. There are three easy recipes here.
More and more people are trying out the Veganuary Challenge in January and eating no animal products for 30 days. But what’s actually on the table? Are vegan dishes difficult to prepare? And how can familiar favorite dishes be veganized? The Irish brothers David and Stephen Flynn share their most important tips and techniques for a plant-based diet as well as numerous dishes in their new cookbook “Vegan Cooking For Everyone” (ZS Verlag). There are three easy recipes for beginners here.
Silky vegan scrambled eggs
Ingredients: 100 g silken tofu, 100 g firm tofu, 2 tbsp chickpea flour, 1 tbsp tamari or soy sauce, ¼ tsp garlic powder, ¼ tsp ground turmeric (for color), 1 tbsp olive oil, 1 pinch of kala namak
Preparation: Drain the tofu thoroughly, then mash and crumble it in a bowl (but do not crumble it too finely and especially do not over-stir the silken tofu for a tender vegan scrambled egg).
Sift the chickpea flour over the tofu and stir in. Combine the tamari, garlic powder and turmeric in a small bowl, then add the crumbled tofu and toss to coat the tofu crumbs completely.
Heat the oil in a non-stick pan over medium heat. Then reduce the temperature to low heat and add the tofu mixture to the pan. Stir with a spatula and cook gently for 3 to 4 minutes, until lightly browned and set.
Season with kala namak. Kala Namak produces an eggy note that quickly disappears during cooking, which is why we add it at the very end. Serve the vegan scrambled eggs immediately on your favorite toast or as part of a vegan warm breakfast.
Creamy cashew pepper sauce for pasta
Ingredients: 100 g cashews, 100 g roasted red peppers, 500 ml oat drink, juice of ½ lemon, 1 teaspoon garlic powder, 1 teaspoon salt
Preparation: Simply mix all the ingredients in the blender until smooth. This may take a little longer with a weaker machine, but it’s worth the effort to make the sauce super creamy.
To serve, simply toss with the hot pasta. If the sauce is too thick, thin it to the desired consistency with a little of the reserved cooking water. If it is too thin, cook the sauce for a few minutes longer and it will thicken on its own.
Moist vegan brownies
Ingredients: 250 g dark chocolate, 2 tbsp ground linseed, 6 tbsp water, 300 g wheat flour, 2 tsp baking powder, 1 pinch of salt, 175 g coconut blossom sugar or cane sugar, 125 ml sunflower oil, 125 ml rice drink or unsweetened almond drink, 1 tbsp vanilla extract
Preparation: Preheat the oven to 160 degrees (fan oven) and line a baking pan (30 x 20 cm) with baking paper.
Roughly chop the chocolate, then place in a heatproof bowl over a pot of simmering water, without the bowl touching the water. Melt the chocolate gently in a water bath, then set aside to cool.
Meanwhile, for the “linseed egg”, let the ground linseeds and water soak in a small bowl for about 5 minutes. The ground linseeds absorb all the water and form a sticky mass.
Sift the flour, baking powder and salt into a large bowl, add the sugar and mix well. Add the oil and beat by hand with a wooden spoon or an electric hand mixer. Add the plant drink and vanilla extract as well as the melted chocolate and stir until smooth for another 2 to 3 minutes. Pour the dough into the lined form and smooth it out.
Bake in the preheated oven for 30 minutes until almost no dough sticks to a wooden skewer inserted into the middle. Remove from the oven and let cool completely on a wire rack, then cut into pieces.