Recommended 2019

Editor'S Choice

Poletto Recipes Hot chicken legs with marinated lettuce hearts
Breakfast Recipe Eggs Benedict
How well do you know about losing weight?

Vegetarian cooking Tasty vegan recipes

Anonim

Meanwhile, many people eat vegan, ie without animal products. We show delicious recipe ideas by Attila Hildmann and other chefs - completely without meat, milk and eggs. Good Appetite!

Cabbage spaghetti with tomato-basil sauce and pine nut parmesan

Ingredients for 2 persons

(Preparation about 20 minutes)

  • 2 large onions (240 g gross)
  • 4 cloves of garlic
  • 3-4 tablespoons olive oil
  • 4 teaspoons tomato paste (80 g)
  • iodized sea salt
  • black pepper from the mill
  • 2 Msp. Turmeric
  • 2 gr. Tsp. Dried oregano
  • 2 teaspoons rice syrup
  • 500 g cherry tomatoes
  • 1 handful of chopped basil leaves
  • 4 kohlrabi (net 1.8 kg)

Basic recipe for the pine nut Parmesan

$config[ads_text] not found

(Preparation about 3 minutes)

  • 65 g cashew kernels
  • 50 g pine nuts
  • 23 g of yeast flakes
  • 1 grated TL iodised sea salt

preparation
Peel the onions and dice them. Peel the garlic and chop it into small pieces. Put one to two tablespoons of olive oil in a pan and heat the onions in it. Now add the garlic. And stew everything for another minute. Put the tomato paste in the pan and simmer for one minute. Season everything with salt, pepper, turmeric, oregano and rice syrup. Wash the tomatoes and put them finely chopped in the pan. Let simmer over low heat for 5 minutes. Lift the basil under the sauce.

Now you can peel the kohlrabi and use the spiral cutter to make spaghetti. Heat salted water in a pot and add the kohlrabi spaghetti. After three minutes, the spaghetti would have to be cooked, but still strong. Put the kohlrabi spaghetti in a colander and drain everything briefly. Add the remaining olive oil. Put the spaghetti in deep plates and arrange everything with the sauce.

For the Peanut Parmesan, mix the cashew and pine nuts with the yeast flakes and salt and puree in a blender. Sprinkle the pine nut Parmesan over the pasta to taste. Good Appetite!

Recipe by Attila Hildmann

Vegan juice

Ingredients for 1 person:

  • 300 g of oranges (net 150 g)
  • 110 g Hokkaido pumpkin (gross)
  • 130 g of carrots
  • 160 g apple
  • 1 Msp. Matcha
  • 1 Msp. Acerola powder
  • 1 Msp. Acai powder
  • ½ tsp walnut oil
  • 5 ice cubes

Preparation cira 4 minutes:
Peel the oranges and cut everything in columns. Wash the pumpkin and cut it into rough pieces. Remove all cores. Now carrots and apple are washed and cut into rough pieces. Put everything in the juicer. Add the resulting juice to a blender with matcha, acerola and acai powder, walnut oil and ice cubes.

Recipe by Attila Hildmann

Vegan Nut Vanilla Balls

Ingredients for 19 pieces

Preparation approx. 10 minutes plus approx. 30 minutes cooling time

  • 40 g of hazelnuts
  • 15 g popped amaranth
  • 1 pinch of iodised sea salt
  • 70 g hazelnut sauce
  • 25 g agave syrup
  • 1 cup of ground lemon vanilla
  • ½ teaspoon cocoa
  • 20g cashew

Put the hazelnuts in a frying pan without fat. Let the nuts roast briefly. Then put everything in a blender and grind everything into a coarse powder. Mix everything with the remaining ingredients. Make small balls out of the mass. Before eating, you should put everything in the freezer for about 30 minutes.

Recipe by Attila Hildmann

Eggplant shuttle mexican with thyme almond cream

Ingredients for 2 persons

For the eggplant boats

  • 2 eggplants (520 g)
  • 5 tbsp olive oil
  • iodized sea salt
  • 2 red onions (130 g net)
  • 1 clove of garlic
  • 1/2 chili pepper
  • 4 dried tomatoes in oil
  • 1 grated teaspoon cumin
  • 1 gestr. TL of ground oregano
  • 190 g boiled kidney beans (drained)
  • 50 g of tomato paste
  • 1 teaspoon agave syrup
  • black pepper from the mill

For the thyme and almond cream

60 g white almond paste
1/4 bunch of thyme

Preparation about 40 minutes, preheat the oven to 250 ° C.

Wash aubergines, cut in half and carefully scrape out the pulp with a tablespoon so that there is an approx. 5 mm wide rim. Finely chop the pulp. Mix 2 tablespoons of olive oil and a little salt. Brush the hollowed eggplants with it. Place on a baking tray covered with baking paper and bake in the oven on the top rail for approx. 17 minutes until they take on some color.

Meanwhile, peel onions and garlic clove and finely chop. Core chili peppers, remove skins, wash and finely chili chilli. Drain dried tomatoes a little and chop finely.

Heat 2 tablespoons of olive oil in a pan. Sauté onions, chilli, garlic and cumin for about 2 minutes. Add aubergine meat, oregano and tomatoes, stir-fry for about 5 minutes. Stir in the kidney beans, tomato paste and agave syrup, add salt and pepper to taste.

For the cream of almond paste mix with 40 ml of water. Wash the thyme, shake it dry, finely chop the leaves and put them under the almond cream.

Take eggplant out of the oven, fill with the pan contents and spread the cream on top. Bake aubergines for about 8 minutes at 250 ° C. Drizzle to taste with a little olive oil and serve.

Recipe by Attila Hildmann

Moussaka Reloaded with tofu hack and cashew parsley cream

Ingredients for 2 persons

For the moussaka

  • 300 g sweet potatoes
  • 270 g of eggplant
  • 4 tablespoons olive oil
  • 1/2 teaspoons iodised sea salt
  • 220 g of tofu
  • 1 red onion
  • 2 cloves of garlic
  • 120 g of tomato paste
  • 1 teaspoon agave syrup
  • black pepper from the mill
  • 30 ml of red wine

For the cashew parsley cream

  • 30 g unsweetened cashew
  • 1 tablespoon chopped parsley
  • iodized sea salt
  • black pepper from the mill

Preparation about 35 minutes, preheat the oven to 250 ° C.

Peel sweet potatoes and cut into thin slices. Wash aubergines and cut into slices about 1 cm thick. Mix 2 tbsp olive oil and 1/2 tsp salt. Mix sweet potatoes and eggplants with it. Place on a baking sheet covered with baking paper and bake in the oven for about 15 minutes on the top rail until the vegetables lightly take on color. Meanwhile, crumble the tofu. Peel onion and garlic cloves and finely chop. Heat 2 tablespoons of olive oil in a pan. Sauté the tofu for about 4 minutes. Add onion and garlic and fry for another 3 minutes. Continue roasting with tomato paste and agave syrup for 1 minute, salt, pepper and deglaze with red wine. Remove the pan from the heat.

For the cashew sauce, heat with 70 ml of water in a small saucepan. Add the parsley, season with salt and pepper. For serving turrets layers: alternately stack 1 eggplant slice, a little tofu, 1 sweet potato slice and some tofu bag until the ingredients are used up. Finally, distribute the cashew parsley cream on it.

Recipe by Attila Hildmann

Zucchinoni with pumpkin and olive filling and basil oil

Ingredients for 2 persons

  • 580 g Hokkaido pumpkin
  • 6 tbsp olive oil
  • iodized sea salt
  • 1 onion
  • 8 black olives with stone
  • 1/2 chili pepper
  • 1 tsp chopped parsley black pepper from the mill 2 zucchini
  • 40 g of basil
  • 1 tablespoon of lemon juice
  • 10 g of pistachios

Prepare for approx. 30 minutes, preheat the oven to 250 ° C.

Wash pumpkin, halve and core. Cut 450 g of pulp into thin slices. Mix with 2 tablespoons olive oil and about 1/2 teaspoon salt. Bake on top of a baking tray covered with baking paper in the oven for about 15 minutes until the pumpkin starts to take on some color. Then allow to cool briefly.

Peel the onion and finely chop. Cut olives from the stone and finely chop. Core the chili pepper, remove the skins, wash the chilli and finely chop. Wash the parsley, shake dry, finely chop the leaves. Chop the pumpkin medium. Heat 1 tbsp of olive oil in a pan. Braise onion, chilli and olives for about 3 minutes. Stir in pumpkin and parsley, season with salt and pepper. Wash the zucchini and cut lengthwise into thin slices with a vegetable slicer.

For 4 rolls plan about 24 zucchini slices. Marinate with 1 tablespoon olive oil and a little sea salt. Place about 6 zucchini slices in a slightly overlapping position next to each other. Pour pumpkin filling lengthwise and gently roll it up while rolling sushi. Bake the courgette for about 5 minutes in the oven. Wash the basil, shake dry and peel off the leaves. Purée with lemon juice and 2 tablespoons of olive oil, salt and pepper. Remove the pistachios from the skin and chop. Arrange the courgette on plates and serve garnished with pesto and chopped pistachios.

Recipe by Attila Hildmann

Berlin toast with cashew banana filling and crunch crust

Ingredients for 2 persons

For the Berlin toast

  • 60 g of cashew
  • 1 1/2 teaspoon ground vanilla
  • 1 pinch of iodised sea salt
  • 1 tbsp agave syrup
  • 4 thin slices of wholemeal bread
  • 1 banana

For the crunch crust

  • 60 g wholemeal flour
  • 105 ml soymilk
  • 30 g agave syrup
  • 1 teaspoon ground vanilla
  • 1 pinch of iodised sea salt
  • 1/2 teaspoon ground cinnamon
  • 30 g cornflakes
  • 10 g popped amaranth
  • 5 tbsp mild rapeseed oil

Preparation about 25 minutes.

Stir cashew sauce with 1/2 teaspoon vanilla, sea salt and agave syrup until creamy. Spread slices of bread with the cream. Peel the banana, cut into thin slices and spread on 2 slices of bread.
Fold each with another slice of bread and press down.

For the crust, whisk the flour, soy milk, agave syrup, vanilla, 1 pinch of sea salt and cinnamon with a whisk. Crumble the cereal with your hands, place in a deep dish and mix with the popped amaranth.

Heat rape oil in a pan. Toast through the flour dough and then turn in the cornflake amaranth mixture. Fry toast over medium heat for 3-4 minutes on each side. Also fry the narrow sides briefly by placing the toasts upright. Drain the toast on kitchen paper and dab off. With fresh fruits and z. B. Cashew Stracciatella ice cream or strawberries and coconut whipped cream serve.

Recipe by Attila Hildmann

Coconut chocolate bars

Ingredients for 10 pieces

For the coconut bars

  • 300 g of coconut flakes
  • 60 g agave syrup
  • 1 pinch of iodised sea salt
  • 90 g of coconut milk fat from 1 can of coconut milk

For the glaze

  • 120 g of cocoa butter
  • 120 g of white almond paste
  • 60 g organic cocoa
  • 60 g agave syrup
  • 1 pinch of iodised sea salt
  • 2 Msp. Ground vanilla

Preparation approx. 30 minutes plus approx. 15 minutes cooling time

Grind coconut flakes medium in the mixer. Mix with the remaining ingredients for the bars and knead with a fork. Form with your hands into 10 elongated bars. Place on a baking paper tray for 10 minutes in the freezer. For the glaze melt cocoa butter over the water bath. Remove from heat and fold in the remaining ingredients for the glaze with a whisk. Remove coconut from the freezer and place on a wire rack. Put a piece of baking paper under the grill. Distribute glaze on the bars and spread with the back of the spoon or a brush on all sides.

Create the waveform in the chocolate using a spoon spine. Place on baking paper again for 5 minutes in the freezer. Thereafter, the bars are ready to snack and can best be stored in the refrigerator.

Recipe by Attila Hildmann

Whole grain milk rice with cherries

Ingredients for 2-3 persons

For the wholegrain milk rice

  • 200 g round grain brown rice (top rice)
  • 450 ml oat milk
  • 1 cup of ground lemon vanilla
  • 20g agave syrup

For the cherries

  • 560 g TK sour cherries
  • 40g agave syrup
  • 1/2 teaspoon agargarden

Preparation about 75 minutes

Cook the round grain rice with oatmeal and vanilla in a small saucepan. Simmer over low heat for about 70 minutes in a half-closed saucepan, stirring occasionally. Sweeten with agave syrup and maybe add some oatmeal to make the rice creamier.

Meanwhile, heat the sour cherries with agave syrup in a small saucepan. Drain cherries in a colander, collecting the juice. Agar-agar with 3 tablespoons of cold water. Add juice to the kirsch and bring to a boil in a small saucepan. Sweet to taste and mix with the cherries.
To serve rice pudding with cherries in glasses layers.

Recipe by Attila Hildmann

Almond and fig Newton

They are spicy-sweet, vegan and gluten-free on top of that: The almond-fig Newtons seduce with sticky sophistication and can be produced without much (time) effort.

Click here for the complete recipe >>

Cherry crumble

This vegan cherry crumble cake comes quite close to the classic - and without gelatin or other animal ingredients. Instead, the cherry juice is boiled with sugar and spices. Even the dough comes out completely without eggs and animal fats without losing any of its flavor.
Try it.

Click here for the complete recipe >>

Vegan egg salad wrap

The name is deceptive: even if it suggests otherwise, so it is in the wrap filling exclusively animal-animal part-free products. So the "wrong egg salad" trumps with Tofustückchen, vegan mayo, caper sauce and cucumber.

Click here for the complete recipe >>

Vegan lentil soup

Ingredients for 2 servings

  • 150 g onions
  • 20 g Vitasieg plant margarine
  • 150 g mountain lenses
  • 1 l of vegetable stock
  • 1/4 Bd. Thyme
  • 1 bd of smooth parsley
  • Preparation:
  • 1 teaspoon ground coriander, ground pepper
  • 75 g Vitaquell SojaDream
  • 1 tbsp. Vitaquell pumpkin seed oil
  • 40g pumpkin seeds

preparation

Peel the onions and cut into slices. Melt the margarine in a saucepan, fry the onions in it. Stir in the lentils, add the vegetable stock and bring to the boil. Cover with lentils and simmer gently for about 45 minutes. Wash thyme and parsley and shake dry. Remove thyme leaves from the stems, add to the lentils along with coriander. Puree the soup in the mixer or with the cutting stick, season with pepper. Pick parsley leaves and chop. Add half the parsley and soy sauce to the soup and heat. Arrange the soup. Distribute SojaDream spirally on the soup, drizzle with pumpkin seed oil. Sprinkle the remaining parsley and the pumpkin seeds over the soup. Tip: Roast the pumpkin seeds in a pan without fat, then they taste even nuttier.

Two satelite skewers

Ingredients for 2 servings

  • Per 100g of tofu natural and smoked
  • 1 piece of ginger, about 25g, finely chopped
  • 1 clove of garlic
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon rapeseed oil
  • 2 Piztacian kernels and almond sticks each
  • 1 tbsp vegetable margarine
  • 2 spring onions in strips
  • 200 g cooked Basmati rice
  • 2 tablespoons raisins
  • each ½ tsp gem. Cinnamon and cumin
  • Salt, pepper from the mill
  • 2 tablespoons cooking oil
  • 2 tablespoons peanut sauce
  • 2 tablespoons of chili sauce

preparation

Drain the tofu and place each plate in approx.

Cut 3 strips. Stir ginger, garlic clove, soy sauce and rapeseed oil and marinate the tofu strips for at least 1 hour. Brown the pistachios and almond sticks in the melted margarine, then add the leeks and rice and fry. Add the raisins and season with cinnamon, cumin, salt and pepper. On long skewers skewer the marinated tofu strips and fry in hot oil from each side for 2 - 3 minutes. Heat the peanut sauce and serve with the rice and the satay skewers, serve the chilli sauce extra cold. Garnish with leek strips as desired.

Hawaiian wraps

Ingredients for 2 servings

  • 40 grams of grated coconut
  • 300 g wheat flour (type 1050)
  • 150 ml of warm water
  • 4 tablespoons cooking frying oil
  • Danga special sea salt
  • Some leaves of lettuce
  • 200 g vegetarian poultry salad (eg from Vitaquell)

preparation

Roast grated coconut in a dry pan until golden brown. Let cool down. Mix flour, water, oil, salt and grated coconut to a smooth pancake batter.

Leave for 20 minutes. Wash the lettuce, clean it, cut the thick leaf ribs flat. Depending on the pan size, bake 2 - 4 pancakes from the pancake batter into a little oil. Let cool down. Pancakes one after the other with poultry salad and lettuce leaves. Roll up the pancakes and cut into pieces, fix with wooden sticks.

Soy tagliatelle nests with pumpkin seed oil vinaigrette

Ingredients for 2 persons

  • 50 g soy tagliatelle (eg from Vitaquell)
  • Vinaigrette:
  • 50 g small provenzal. lenses
  • 1 shallot
  • 2 tablespoons apple cider vinegar
  • 1 tbsp maple syrup
  • freshly ground black pepper
  • sea-salt
  • 2 tablespoons of pumpkin seed oil
  • 1 tablespoon freshly chopped parsley
  • 1 tbsp chopped chives
  • half a yellow and red pepper each
  • 1 tb of pickled capers

preparation

Cook soy tagliatelle for about 6 - 8 minutes in very strong salted water, then drain. Cook the lentils in 200 ml of water for 20-30 minutes, then drain. Finely chop the shallots, stir well with vinegar, maple syrup, pepper and salt. Add pumpkin seed oil, parsley and chives. Mix the cooled noodles with 2 tbsp vinaigrette and let it steep for 30 min. Mix the cooled lentils, finely chopped peppers and capers with the rest of the vinaigrette and let them pass through. Turn the noodle into nests with the help of a fork, place on a serving plate and spread the vegetable-vinaigrette mixture on top.

Crunchy vegetable soup with tofu slices

Ingredients for 2 servings

  • Approx. 250 g of greens
  • 100 g zucchini
  • ½ Bd. Fresh thyme
  • ½ onion
  • 1 tbsp sunflower oil
  • 100 g of beans
  • 750 ml vegetable broth
  • 1 bay leaf
  • grated nutmeg
  • sea-salt
  • Ground pepper
  • 50 g spelled noodles
  • 100 g smoked tofu (eg from Vitaquell)
  • ½ bunch of smooth parsley
  • 2 cloves of garlic
  • 1 tbsp olive oil

preparation

Cut greens and zucchini into cubes. Wash the thyme and shake dry, pluck the leaves. Peel onion and chop finely. Heat sunflower oil in a large saucepan. Fry the onion in a glassy sauce. Add the diced vegetables and beans and sauté briefly. Add the vegetable stock and bay leaf and bring to the boil. Season with nutmeg, salt and pepper. Add pasta and simmer for about 10 minutes. Meanwhile, cut the tofu into thin slices. Wash the parsley and shake dry, chop the leaves very finely. Peel garlic and squeeze through the garlic press. Process with parsley and olive oil in a mortar to a paste. Season with salt and pepper. Spread the parsley paste on the tofu slices. Season the soup, fill it into plates, add the tofu slices to the soup and serve.

Asian appetizer vegetables

Ingredients for 2 servings

  • 80 g mushrooms
  • ½ red pepper
  • ½ green pepper
  • 1 piece of ginger (about 15 g)
  • 100 g of chard
  • 100 g baby corn
  • 100 g mango pods
  • 1 tbsp frying oil
  • 1 tbsp. Shoyou soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame seeds
  • 1 teaspoon sesame oil

preparation

Wash vegetables, halve mushrooms. Core the peppers and cut into 1 cm wide strips, as well as the chard. Ginger peel and finely chop. Cut the tofu into pieces. Preheat a wok or a large, coated pan to fry. Add hot cooking frying oil and stir fry the mushrooms and the baby corn for about 1 to 2 minutes. Then add the peppers and mangetouts and fry for another 1-2 minutes. Fry the chard briefly. Add sesame oil, maple syrup and soy sauce - stir in the vegetables, heat the tofu for a short time and arrange everything on a plate. Serve sprinkled with sesame seeds.

You can find many more vegan recipes in the books of Attila Hildmann. Becker Joest Volk Verlag, 29, 95 Euro.

  • Vegan for Fun, around 24.95 euros
  • Vegan for Youth, at 29.95 euros
  • Vegan for Fit, at 29.95 euros

The most beautiful veggie hotels can be found here >>

More vegan recipes can be found on Küchengötter.de >>

Further content

recipe

Vegan chocolate

recipe

Creative recipes with cereals

Crunchy and aromatic yummy

The best pizza recipes

Plettos recipes

Dessert recipes by Cornelia Poletto

cOUNTRIES

The American kitchen

Recipe Ideas

Step by Step: Royale Mozartkugeln with pistachios

Healthy and tasty

Recipes with avocado

Recipe Ideas

The best veggie dishes

cOUNTRIES

The french kitchen

Attila Hildmann

Vegan Nut Vanilla Balls

recipe ideas

Our best walnut recipes

Sweet main course

Germknödel

Popular Categories, January - 2019

Top