• Clean, wash, and chop the vegetables.
• Simmer in a pot of water for about 15 minutes.
• Then drain. However, collect the broth in a separate pot.
• Mix the tomato paste with 500 ml of broth. Add the washed red lentils and date flour and simmer for about 20 minutes.
• Danach mit 2 TL Speisestärke, die mit 4 TL kaltem Wasser angerührt wurden, aufkochen lassen zur sämigen Soße. Mit Gewürzen, wie z. B. italienische Gewürze, Ceyennepfeffer, Paprikapulver, Salz und Pfeffer abschmecken.
• Boil 500 ml of water in a pot.
• Mix 3–4 tablespoons of flour (approx. 70 g) with 100 ml of cold water in a large cup.
• Add this to the boiling water and stir quickly with a whisk. The result should be a thick sauce. If necessary, thicken with flour and water.
• Finally, stir in 200 ml of soy milk and bring to a boil briefly.
• Season the sauce with salt, pepper, and nutmeg powder.
• First pour some of the light sauce into a baking dish, then place 3 lasagna sheets on top. Place the vegetables on top of the lasagna sheets, then another 3 lasagna sheets, and finally the tomato sauce with the lentils. Always alternate the layers. Finally, pour the light sauce on top.
• Bake the lasagna in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 35–45 minutes.
• Grate the cashew nuts, mix with yeast flakes and salt. After 30 minutes, sprinkle on top of the light sauce. Finish baking the lasagna.

• Peel the beetroot and cut into small pieces. Cook in water for approx. 25 minutes until soft. After approx. 10 minutes, add the finely chopped onion and continue cooking.
• Peel the sweet potatoes and cut them into sticks. Mix with paprika powder. Place on a baking sheet lined with parchment paper.
• Bake in a preheated oven at 160 degrees Celsius for about 25 minutes.
• When the vegetables are cooked, season with salt and pepper. Add the drained beans from the can and bring to a boil.
• Thicken the sauce with the flour. To do this, stir the flour into 3 tablespoons of cold water in a separate cup until smooth. Add to the hot mixture and bring to a boil.

• Peel and chop the carrots and onion. Wash, deseed and chop the bell pepper.
• Put all the ingredients in a pan with the spices, except for the kidney beans.
• Allow to simmer for approx. 15 minutes. Then add the beans and simmer gently for another 10 minutes.
• Wash the rice and simmer in an extra pan with three times the amount of water for 20 minutes.
• Finally, season the chili again to taste and serve with the rice.

Variant 1 with baked potatoes

• Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
• Peel the white asparagus and cut into small pieces.
• Cook everything together in a pan of water.
• Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
• Season to taste with salt, pepper, mustard and tarragon.
• Drain and rinse the beans. Finally, add to the vegetables and heat through.
• Clean small potatoes with skin and cook in an ovenproof dish with a little water at 200 degrees Celsius top/bottom heat for approx. 35 minutes. Depending on the size of the potatoes.

Variant 2 with mushrooms

• Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
• Peel the white asparagus and cut into small pieces.
• Cook everything together in a pan of water.
• Clean and chop the mushrooms. Simmer gently in a pan of water for approx. 15 minutes. Then drain and add to the asparagus.
• Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
• Season to taste with salt and pepper.
• Drain and rinse the beans. Finally, add to the vegetables and heat through.
• Wash the rice and simmer for 20 minutes.

• Peel the lower third of the green asparagus.
• Cut off the woody ends and cut the rest of the asparagus into small pieces.
• Peel and dice the shallot and garlic.
• Wash and chop the pak choi. Cook everything together in a pan of water.
• Season to taste with salt, pepper, mustard and tarragon.
• Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
• Drain and rinse the beans. Finally, add to the vegetables and heat through.
• Wash the rice and simmer with water for approx. 20 – 25 minutes.

• Peel the potatoes, cut into small pieces and cook in a pan of water for approx. 20 minutes. The water should cover the potatoes.
• Then press the potatoes through a potato ricer. Slowly pour in the potato water and keep stirring until a mash forms. Season to taste with salt and nutmeg.
• Wash the chard and cut into small pieces. Cover with a finely chopped onion and cook in a pan with approx. 250 ml water for approx. 15 – 20 minutes. Stir again and again.
• Mix a little flour with cold water in an extra cup until smooth. Stir into the pot with the cooked chard and bring to the boil. Season to taste with salt and nutmeg.
• If you like, you can add brown onions to the mashed potatoes.
• Heat the already baked bean burgers in the oven for approx. 5 – 10 minutes at 180 degrees Celsius top/bottom heat.
• Arrange everything together.

• Wash the broccoli and cauliflower and divide into florets. Cook in a pan of water. Remove the cauliflower first, as it takes longer, and then the broccoli.
• Wash the porcini mushrooms well in a sieve. Make sure that any sand is removed. Soak in cold water for at least 30 minutes, depending on their size. Then drain the porcini mushrooms in a sieve and pour away the soaking water. Cut the porcini mushrooms into small pieces. Simmer in a pan of water for approx. 25 minutes.
• Cut the onions into cubes. Heat a stainless steel pan. Then spread the onions over the bottom of the pan and leave for 1 – 2 minutes. Stir with a wooden spoon and add 100 ml of water. The onions should be lightly covered with water. Leave to simmer until the water has evaporated. Then stir everything again and top up with water.
• Add the cooked and browned onions to the porcini mushrooms. Cook everything through and thicken with flour. To do this, mix the flour with 2 – 3 tablespoons of cold water in a separate cup beforehand and then add to the hot liquid. Bring to the boil and stir well. Season to taste with salt and pepper.
• Cut the cooked dumplings from the previous day into slices. Preheat the oven to 200 degrees. Place the sliced dumplings on a baking tray lined with baking paper. Sprinkle with onion powder and bake in the oven for approx. 15 minutes.

• Divide the cauliflower into small florets, wash and cook with water in a saucepan until soft. Season to taste with salt and nutmeg.
• Stir the flour for the sauce in an extra cup with 4 tablespoons of cold water until smooth. Stir into the hot cauliflower vegetables and bring to the boil briefly. Stir carefully as the cauliflower disintegrates easily.
• Peel and slice the sweet potatoes. Place in an oven dish with water. Season with rosemary and thyme. Then cook in the oven at 180 degrees Celsius top/bottom heat for approx. 20 minutes.

• Bring the 3 types of cabbage to the boil in a pan of water and simmer for approx. 10 – 15 minutes.
• Bring the soup vegetables to the boil in a separate pan.
• Peel the sweet potatoes and cut into wedges.
• Bake in a preheated oven at 170 degrees Celsius for approx. 25 minutes.
• When the cauliflower, broccoli and romanesco are soft, strain the vegetable stock through a sieve.
• Blend the cabbage with a hand blender. Add the yeast flakes and soy sauce. Bring to the boil in a pan. Season to taste with the spices.
• Sieve the soup vegetables and add to the finished sauce.
• Sieve the beans and add them too. Bring everything to the boil again.
• Serve with the finished sweet potatoes and enjoy.

• Wash the vegetables, deseed the peppers and cut everything into small pieces. Chop the onion too.
• Place in a pan with water. Add the frozen peas.
• Allow to cook for approx. 10 – 15 minutes.
• Mix 1 – 2 teaspoons of flour with cold water in a cup. Add this to the hot liquid and bring to the boil.
• Add the strained and drained edamame beans and leave to warm.
• While the vegetables are cooking, the buckwheat noodles can be cooked. To do this, simmer them with water for about 10 minutes. Then drain.