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.

Alida’s Beetroot Pot de Crème

This recipe comes from the book ‘ Vedge’ (by Rich Landau & Kate Jacoby) and has been tried, tested and praised by Alida. 

Ingredients

2 cups bittersweet chocolate chips (vegan)

1 cup coconut milk

1 teaspoon cornstarch

1/2 teaspoon salt

1/2 cup red beet juice (squeeze the gratings from 1/2 a beet through a sieve to get this beet juice)

Directions

1. Add chocolate chips to a bowl

2. Heat up the coconut milk,  stir in cornstarch and salt. Make sure the cornstarch dissolves completely.

3. After 2 minutes you should have a thicker consistency. Stir in the beet juice immediately.

4. Strain this mixture of coconut milk and beet juice through a sieve over the chocolate cips

5. Wisk the chocolate mixture thoroughly until all chocolate has melted. Pour mixture in serving dishes and chill for at least 1 hour and up to 24 hours. They will last up to 4 days in the refrigerator.

(6. If you feel like having a fancy dessert, sprinkle some pink beetroot powder on top, prior to serving)

 

Italian Vegan Lasagne

Italian Vegan Lasagne 

Lasagna is always seen as a very complex dish but it’s actually the perfect student food, you can do delicious lasagne with basically everything! Here the recipes used during LUGO’s lasagna workshop.

Lasagne Golden rule: for each lasagna you need pasta sheets, besciamella sauce and filling

 

HOW TO PREPARE BESCIAMELLA SAUCE:

Ingredients for 8 people

1 litre of Milk (plant base is perfectly fine)

80g of flour

Olive oil

Salt

Mix half of the milk with the flour, some oil and some salt. Add the milk gradually to avoid lumps! Put the mixture on the stove and mix it until it boils. It should look creamy and very dense. Take it off the stove, add gradually the rest of the milk while you keep on stirring . You can add pesto, spices or whatever you like and your white sauce is ready!

FILLINGS

Remember, the filling should not be too dry to bond well with the pasta! Here the 3 fillings we tried during one of our workshops

FILLING 1 – VEGAN RAGU

INGREDIENTS:

  • 1 litre of Tomato sauce
  • Garlic
  • Onion
  • Carrots
  • Olive oil
  • 200 grams of mushrooms
  • salt

In a pan put olive oil, a clove of garlic, a clove of onion and little slices of half a carrot. When the oil starts to boil and the garlic turns into a golden colour add the mushrooms and after some minutes add the tomato sauce. Stir and cook it for 5\10 minutes (check that it doesn’t get burnt!).

FILLING 2 – Pesto and Courgettes

INGREDIENTS:

  • 3 Courgettes
  • 2 bunches of basil leaves
  • Olive oil
  • Garlic
  • Pine nuts

Cut the courgettes and boil them until they are soft. Meanwhile, cut the garlic and take out the basil’s leaves one by one. Then cut the basil leaves until they are thin. Take a mixer, put oil, garlic and basil and start mixing! Add pine nuts and a bit of oil when necessary. Then, add the courgettes and here you go: the cream for your green Lasagna is ready.

FILLING 3 Spinach and Pumpkin

INGREDIENTS

  • Olive oil
  • Salt
  • 200 g Spinach
  • 1 Pumpkin

Cut the pumpkin in cubes and cook it in a pan with oil and garlic until it softens, feel free to use all the spices you want! Add some water in the pan to make the pumpkin softer a to help creating a creamy filling. More water equals a more liquid filling so be careful not to add to much. Once the pumpkin softens cook the spinach leaves as well in a pan with olive oil and then mix the two ingredients together. Smash them in a mixer or with a fork to make them blend and your filling is ready!

PROCEDURE for the LASAGNA

Prepare a pan suitable for your oven. Put some besciamella on the bottom and then the first layer of lasagna sheets. Add some of the filling you have chosen and some besciamella, then put on top another layer of pasta sheets and repeat the procedure 2\3 times . On your final layer of pasta you can add all the remaining besciamella covering the lasagne completely. Cook in oven at 180° C for at least 20\30 minutes, depending on your oven.

 

IMPORTANT!

In order to be cooked properly the lasagna must fit perfectly in the pan you are using.

If the shape of the lasagne sheets doesn’t perfectly fit your pan you can break them in order to fill the empty parts of the pan. Don’t worry if you are not 100% accurate, everything will cook together when cooking.

Enjoy your lasagne and tell us what you think!!

 

 

 

Franciska’s Smoothie Bowls

Franciska’s Smoothie Bowl’s

A smoothie. In a bowl. It may not sound like a proper recipe, but having your smoothie this way will offer a lot of variety and options, while keeping things simple.  For this post, I will give two of my favourite recipes, but you can turn almost anything into a smoothie bowl. The key is to get creative with toppings and create different textures, with crunchy granola (like Hanne’s granola) and soft fruits.

Mango & Hemp-seed smoothie bowl

Ingredients

2 oranges (or orange juice, coconut water, plant-based milk)

2 bananas

1 mango (or a packet of frozen mango)

Optional: 2 dates

 

 

Toppings (as pictured): hemp seeds, granola, fresh mango, passion fruit

Other topping options: raspberries, chia seeds, coconut flakes

 

Wild blueberry smoothie bowl

For this recipe I used wild blueberries (‘wilde bosbessen’) from the Albert Heijn, because I find them tastier than ‘regular’ blueberries, but you can use any kind of berries you’d like!

1 orange

3 bananas

250 grams wild blueberries

Optional: handful of fresh coriander, 1 teaspoon of spirulina, handful of spinach

 

Toppings (as pictured): kiwi, bee pollen (not vegan)

Other toppings: more blueberries, raspberries, granola, coconut flakes, hemp seeds