Mike’s Falafel Wraps

To become more sustainable, I had to change my personal consumption. I’m trying to eat less meat in order to reduce my personal impact towards the environment. One thing that I really like is chicken wraps. However, to become more sustainable, I was wondering how to make this into a delicious vegan dish. It was pretty simple. I just replaced chicken into falafel, because falafel has for me the same kind of texture that meat has. This results in my recipe to be the falafel wrap with tzatziki sauce. It is quick and easy to make and above all very delicious!

Serves two

Ingredients:

  • 4-6 wraps
  • Handful of mint
  • 300 gram Alpro soy yoghurt
  • ½ cucumber
  • 2 tomatoes
  • 7 gram parsley
  • 200 gram falafel
  • Lemon juice

How I make it:

  1. Bake the falafel a couple of minutes on both sides.
  2. Remove the seeds from the tomato and cut it in little pieces. Cut the cucumber into little pieces and mix both vegetables together.
  3. Cut the parsley in small pieces and mix it together with the cucumber and tomato.
  4. Sprinkle the mix of cucumber, tomato and parsley with some lemon juice.
  5. Cut the mint in small pieces and mix this with the Alpro soy yoghurt. If necessary, add some pepper and salt.
  6. Lastly, fill the wrap with some baked falafel, tomato-cucumber mix and the yoghurt-mint sauce. Now you will have your quick-and-easy-vegan-falafel-wrap-with-tzatziki- sauce dinner 😉

 

This recipe is part of LUGO’s vegan challenge. In the month of April the LUGO team isn’t consuming any animal products and we hope you’ll join us! A yummy new recipe will be posted twice a week, to make sure this month isn’t so much a challenge as an opportunity to try new things while benefitting the environment!

Lieske’s Quiche

Ingredients:

*(1 cup = 240 milliliters):

  • 400 grams vegetables (broccoli, spinach, mushrooms etc.)
  • 1 cup chickpea flour
  • ¼ cup flour
  • ⅓ cup yeast flakes
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • ¼ teaspoon paprika powder
  • ¼ teaspoon curry powder
  • 1½ unsweetened plant based milk
  • 1 tablespoon plant based oil (optional)
  • 5 slices savory pie dough
  • 50 grams vegan cheese (optional)

 

Preparation:

  1. Cook the vegetables for around 4 minutes.
  2. Put the chickpea flour, flour, yeast flakes, salt and herbs in a bowl and mix into a chickpea dough.
  3. Slowly add the plant based milk and oil, until it turns into a nice dough.
  4. Heat the oven to 200 degrees.
  5. Put the savory pie dough in a baking mold, and make sure that the whole mold is covered with dough.
  6. Put the vegetables in there, and put the chickpea dough over it.
  7. Put the vegan cheese on top of the pie, and bake the quiche for around 30 minutes in the oven.

 

 

Lieske’s Brownies

Ingredients:

*(1 cup = 240 milliliters):

  • 300 gram sweet potato
  • 1 cup cocoa powder
  • 1 teaspoon vanilla aroma
  • 250 gram dades
  • 1,5 cup oatmeal
  • ½ cup soy milk
  • Optional: Nuts (wallnuts, paranuts, raisins etc.)

 

Preparation:

  1. Cook the sweet potato and put the dades in a bowl with hot water.
  2. Put the sweet potatoes and the dades in a bowl and mix it into a smooth dough.
  3. Add the cocoa powder, the oatmeal, vanilla aroma and soy milk to the dough. Add the nuts to the dough and put the dough in a baking mold.
  4. Bake the brownie for around 30 minutes on 170 degrees in the oven.

Lieske’s Banana Bread

One of my favourite vegan recipes is this delicious banana bread. I wanted to create a snack that is available for everyone. Therefore I made my recipe without any animal products (egg, milk etc.) and it is gluten-free. If you are allergic to nuts you can leave them out or replace them by vegan cacao nibs for example. I always slice the bread in pieces and put them in the freezer. When I’m in a hurry it’s the perfect breakfast to-go or a quick lunch! Enjoy this delicious bread!

Ingredients:

  • 1 cup buckwheat flour
  • 1 cup oatmeal
  • cinnamon
  • 150 gram dates
  • ½ cup soy milk
  • a dash vanille aroma
  • 3 bananas
  • nuts
  • raisins

How I make it:

Put the dates, milk, vanille aroma and bananas in a bowl and pulp it with the blender until it is one mass. Take a new bowl and mix the oatmeal, buckwheat flour and cinnamon (a lot, as much as you like). Put everything together in one bowl and mix everything with a fork, and add the raisins/nuts. Put it in the baking mold and in the oven for around 30-45 minutes on 180 degrees celsius (electric oven). Make sure to check the bread regularly, since some ovens are faster than others.

 

This recipe is part of LUGO’s vegan challenge. In the month of April the LUGO team isn’t consuming any animal products and we hope you’ll join us! A yummy new recipe will be posted twice a week, to make sure this month isn’t so much a challenge as an opportunity to try new things while benefitting the environment!

Aoife’s Veggie Couscous

Hey there! I’m excited to share this veggie couscous recipe with you that I got from my brother. He eats mostly vegan and always comes up with a new creative recipe to make sure that the vegan lifestyle never becomes dull. I hope this recipe will help you spice up your vegan challenge because there’s so much more to eating vegan than salads!

Serves four

Ingredients:

  • 1 red onion (this doesn’t have as sharp a taste as a normal onion, I find)
  • 1 clove of garlic
  • 2 bell peppers  (red goes nicely with the colours of the dish)
  • Half a square of tofu
  • 1 packet of pearl couscous (I think pearl couscous has a nicer texture than normal couscous)
  • 2 big teaspoons of harissa
  • A jar of chickpeas
  • 4 big handfuls of washed, fresh spinach

How I make it:

  1. First I chop an onion and some garlic and fry it in olive oil.
  2. Then I cut a bell pepper and tofu into cubes and throw it in with the garlic and onion.
  3. I let the bell pepper soften for a while. This should take around 4 minutes.
  4. Heat a liter of water and add a cube of vegetable stock. Once it’s boiling I add the pearl couscous.
  5. Then I throw in a spoonful of harissa into the bell pepper mixture.
  6. At this point I also add the chickpeas. Mix well.
  7. With a spoon take out the pearl couscous from the water and add it to the vegetable mixture. Save the water you’ll need it for a next step!
  8. Mix well and fry for about a minute.
  9. Then I poor the vegetable stock into the couscous mixture and I add three big handfuls of spinach.
  10. Now just wait till the water has evaporated from the couscous and your meal is ready!

This dish is delicious both warm and cold, so ideal to take with you for lunch the next day. Instead of adding tofu, you could fry falafel to go with it. Hope you enjoy it as much as I do!

 

This recipe is part of LUGO’s vegan challenge. In the month of April the LUGO team isn’t consuming any animal products and we hope you’ll join us! A yummy new recipe will be posted twice a week, to make sure this month isn’t so much a challenge as an opportunity to try new things while benefitting the environment!

 

Chantal’s Lentil pasta

One of my friends made this dish for me a few weeks ago and I thought it was delicious. Of course I asked him the recipe immediately afterwards, so that I could make it myself too. When vegan month started I knew that this was the recipe I wanted to do for sure. Pasta with lentils is called Pasta con Lenticchie in Italian and is an unconventional pasta recipe. And actually that is very strange, because pasta with lentils is really a delicious combination in tomato sauce. In short, a tasty pasta recipe to try for the variation! Pasta with lentils, buon appetito!

Serves 2

50 min cooking time

Ingredients:

  • 200g of pasta
  • 200g red lentils
  • 1 onion
  • 1 clove of garlic
  • 1 red pepper
  • 200ml Italian vegan red wine
  • 400g peeled tomatoes
  • 5 tablespoons of tomato paste
  • 500ml vegetable broth
  • Sea salt
  • Pepper
  • Fresh parsley
  • Olive oil

How I make it:

  1. Remove the skin from the onion and garlic and cut into small pieces. Cut the green top of the chilli and then also into small pieces. Heat the vegetable broth.
  2. Heat a little olive oil in a frying pan and when the olive oil is hot, put the onion, garlic and chilli pepper in the pan. Fruit these ingredients for a few minutes, so that the taste comes loose. Make sure that the garlic does not go too fast, because brown garlic tastes bitter and that’s not good.
  3. Now also add the lentils to the pan and stir in the onion, garlic and chilli pepper. It is the intentions that the flavors that are already in the pan can easily get into the lentils. Extinguish the lentils with the Italian red wine. Let the wine boil gently, so that the taste can develop properly and the lentils can suck themselves full.
  4. Then put the peeled tomatoes in the pan together with the tomato puree. Stir the lentils well through the tomato sauce and add some sea salt and pepper. Finally add the broth and let the lentils boil for 45 minutes with the lid on the pan.
  5. Check the lentils regularly and when the lentils are almost ready, you can start cooking the pasta. To do this, put a pot of water on the fire and let it boil. When the water is boiling, put the pasta in the pan. Cook the pasta ‘al dente’, the pasta is completely cooked, but has a bite.
  6. If the pasta has the right texture, pour the pasta and put it back in the pan immediately. Stir some of the tomato sauce with lentils through the pasta to prevent the paste from sticking.
  7. Serve the pasta with lentils in deep pasta plates and add a little bit of the tomato sauce over it. Finally garnish with some fresh parsley. This recipe for pasta with lentils in now completely finished. Enjoy!

 

This recipe is part of LUGO’s vegan challenge. In the month of April the LUGO team isn’t consuming any animal products and we hope you’ll join us! A yummy new recipe will be posted twice a week, to make sure this month isn’t so much a challenge as an opportunity to try new things while benefitting the environment!

Hanne’s Granola

Granola

When eating plant based I personally find it the hardest to be creative for breakfast and lunch. That is why I want to share my recipe of granola with you! I honestly love it. When I go to bed, I’m already looking forward to my breakfast. Even more when I just made it the day before, it’s delicious.

Ingredients:

  • Oatmeal ±100g
  • Spelt (or if you eat gluten free any other grain without gluten, spelt contains gluten) ±100g
  • Nuts: I am myself allergic to a lot of nuts, so I use brazil nuts (paranoten for the dutchies), those are delicious in granola, but you could also use almonds or hazelnuts: as much as you like
  • Coconut oil ±3 tablespoons
  • Agave syrup ±3 tablespoons
  • Cranberries
  • Coconut flakes

To be honest, these quantities are a guess, you can adjust them to your own liking!

 

Granola is super easy to make!

– Preheat the oven at 200°C.
– Mix the oatmeal and spelt.
– Melt the coconut oil for about 30sec, do the same for the agave syrup. This makes it easier to distribute.
– Mix the coconut oil and agave syrup with the oatmeal and spelt. Make sure all the oatmeal and spelt sticks in small groups together. If not, add more agave syrup or coconut oil.
– Cut the nuts into smaller pieces and mix it with the other mixed ingredients.
– Put this on a baking tray and bake it in the oven for 15min until it looks auburn.

– When your granola is cooled down, add the cranberries and coconut flakes and put everything in a jar! Enjoy!

 

 

 

 

Anneloes’ Vegan Carbonara

When I started eating vegetarian one of the things I had to miss most was spaghetti Carbonara. This dish is like heaven, so creamy and rich, with salty pieces of bacon to top it off. Cream, bacon and egg unfortunately do not belong to the low-impact foods of the world. Cows being the source of a large part of GHG emissions contributing to climate change. When I joined the Vegan Challenge for the first time last year, something wonderful happened: I discovered Vegan Carbonara. You will just have to try it to believe it, creaminess by plants does exist!

Serves 4

Ingredients:

Topping:

  • 350 grams vegan spaghetti
  • 3 cups shiitake mushroom thinly sliced (I used mushroom, bell pepper and eggplant)
  • 3 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Sauce:

  • ½ cup cashew, soaked overnight
  • ¼ cup olive oil
  • ⅓ cup unsweetened non-dairy milk (soy milk for example)
  • 1 large clove of garlic
  • 1 ½ tablespoons nutritional yeast
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • fresh parsley, for serving

How I make it:

  1. Preheat oven to 190°C for the shiitake “bacon” or vegetables.
  2. Cook pasta according to package instructions.
  3. Toss shiitake mushrooms (or vegetables), oil, smoked paprika, salt, and pepper in a medium bowl.
  4. Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown. (Or bake vegetables until done in an oven dish)
  5. For the sauce, combine cashews, olive oil, garlic clove, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
  6. Drain water from pasta and return pasta to pot.
  7. Add the sauce and stir until pasta is well-coated.
  8. Mix in mushroom bacon (or veggies).
  9. Top with parsley.
  10. Enjoy!

 

This recipe is part of LUGO’s vegan challenge. In the month of April the LUGO team isn’t consuming any animal products and we hope you’ll join us! A yummy new recipe will be posted twice a week, to make sure this month isn’t so much a challenge as an opportunity to try new things while benefitting the environment!

Anna’s Curry

Ingredients:

  • 2 tablespoons oil
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon ginger
  • 1 chili
  • 1 tablespoon curry powder
  • ground pepper
  • salt
  • 1 sweet potato
  • 15 ounces chickpeas
  • 1 can coconut milk
  • 1 cup water
  • ½ cup frozen peas
  • ½ cup diced tomatoes
  • basmati rice

 

Preparation:

  1. Warm the oil and add the onion, garlic, ginger and chili.
  2. Stir for around 4 minutes and add the curry powder.
  3. Season with salt and pepper.
  4. Add the sweet potato, chickpeas, coconut milk and water to the pan.
  5. Raise the heat until the water boils, and leave it for around 10 minutes.
  6. Add the peas and tomatoes and cook until heated through.
  7. Serve in bowls over steamed rice.

 

 

Vegan Junk Food: ‘Kapsalon’

This recipe has been translated to English from the following website: https://www.puursuzanne.nl/recepten/vegan-kapsalon

Ingredients (2 big plates)

6 potatoes

300 grams oyster mushrooms

Salad

Cucumber

Tomatoes

1/2 an onion

2 teaspoons of oregano

Sauce ingredients

250 ml cooking cream (for example ‘Haver cuisine Oatly’ or ‘Alpro Cuisine’, these are made from oats and soy/rice). You could also use soy yoghurt!

2 tablespoons of chia seeds

3 garlic bulbs

juice of 1/2 a lemon

1 teaspoon dill

A dash of black pepper

Directions

1. Preheat the oven on 230 degrees celsius (preferably with grill mode turned on)
2. Cut the potatoes in fries shape and boil them shortje for 5 minutes
3. Bake them in the oven for 20-30 minutes, turning them halfway through to make all sides crispy
4. Cut or press the garlic (optional: boil them for a short while to take the sharp flavor off)
5. Mix the chiaseeds with the cooking cream. Add lemon, garlic, pepper and dill. Let this mixture set for a little while in the fridge
6. Meanwhile, chop the vegetables and bake the oyster mushrooms with oregano. Tear them into smaller pieces.
7. Mix the sauce (from step 5)
7. To plate the dish, start with the fries, add the vegetables and mushrooms, and generously pour the garlic sauce over it.