Cevapcici vegan

These cevapcici are a tasty alternative to conventional burgers or various vegan dumplings as a side dish. But they are also perfect as a snack between meals with a finely balanced yoghurt sauce. You can shape them into different shapes, just as you like.

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Cevapcici vegan

These cevapcici vegan are an alternative delicacy. Crispy on the outside, soft on the inside. The perfect accompaniment to various vegetable dishes.

Course main course, Side dish

Keyword Chickpea flour, Chickpeas, oat flakes, oil-free, Potato flour, red lentils, Spices, Vegan

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 2 person

Ingredients

• 150 g red lentils
• 250 g cooked chickpeas
• 2 tbsp potato flour
• 2 tbsp chickpea flour
• 2-3 tbsp oat flakes
• some water and water for cooking the lentils
• 1 tsp salt
• 1 pinch of black pepper
• 1 pinch of chili powder
• 2 tsp Sweet paprika powder
• 1 tsp onion powder
• 0,5 tsp garlic powder
• 2-3 tbsp dried parsley

Instructions

• Cook the red lentils in three times the amount of water for 12 minutes.
• Rinse the cooked chickpeas, e.g. from a jar, through a sieve.
• Puree together with the cooked lentils.
• Then add the spices in a bowl.
• Add the potato flour and chickpea flour to the top and scald with a little hot water.
• Finally, add the rolled oats and stir everything together.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Line a baking tray with baking paper.
• Spread the individually cut dumplings on top.
• Bake in the oven for 25 minutes.

Tip

It is best to form the individual dumplings with 2 tablespoons. To do this, scoop out an amount of dough with a spoon and shape it 2 – 3 times with a second spoon.

Intersting to know

Cevapcici are small, spicy rolls that are eaten with various dishes. They also go very well with flatbread. They are eaten a lot in the Balkan countries.

Asparagus pizza

This pizza is a very special treat. The bottom layer consists of a chickpea paste covered with white asparagus and red onions. Served with a fantastic broccoli sauce. Of course you can vary here. Green asparagus is also delicious on top.

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Asparagus pizza

Pizza with asparagus on chickpea paste and broccoli sauce. This is another incredibly good and nutritious pizza creation.

Course main course

Keyword asparagus, Broccoli, Chickpeas, dry yeast, nutritious, Pizza, red onions, Vegetables, Whole spelt flour

Prep Time 1 hour hour 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 person

Ingredients

• pizza dough
• 200 g cooked chickpeas
• 100 g cooked peas optional
• 1 tbsp spelt flour type 630
• water as needed
• salt and pepper as needed
• some cumin
• some curry powder
• 1 – 2 red onions
• 1 broccoli
• 300 g white asparagus

Instructions

• Make the pizza dough.
• Roll this out thinly, place on a baking tray lined with baking paper and spread with the chickpea paste. To make the paste, puree the chickpeas and season with a little salt, pepper, curry powder and cumin.
• Wash the broccoli and divide into florets. Cook in a pan of water. If you like, you can optionally add peas and cook them too.
• Then sieve the vegetables and puree in a pan. Mix with some of the drained liquid. Mix the flour in an extra cup with 2 – 3 tablespoons of cold water, add to the hot vegetable mixture and bring to the boil until a thick sauce is formed. Season to taste with salt and pepper.
• Peel the asparagus and cut off small pieces from the lower part. The upper asparagus tips can be left longer. Cook in a pan of water for approx. 20 minutes. Then drain well.
• Peel and chop the onions.
• First scatter the small pieces of asparagus on the pizza with the chickpea paste, then the red onions and the longer asparagus tips. Finally, spread a few dollops of the broccoli sauce between the vegetables.
• Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Instead of a chickpea paste, you can also use a white bean paste seasoned with yeast flakes.

You can prepare the pizza dough the day before so that you only have to roll it out and top it. The pizza dough can be made with fresh or dried yeast.

If you’re in a hurry, use ready-cooked asparagus from the jar.

Interesting to know

Asparagus contains a lot of water. White asparagus grows underground and can be harvested in Germany from around mid-April to June 24. After that, the plant should recover. Green asparagus grows above ground and has a slightly nutty flavor.

Stuffed wraps with vegetables

A banger that you can enjoy at any time. Wraps with vegetables are suitable for any matter. At home in the morning, at lunch or dinner as an incredibly delicious meal or perfect as a snack to go.

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Stuffed wraps with vegetables

Stuffed wraps with vegetables is always something special. They taste simply fantastic and are always ready to go or even for a social evening at home.

Course main course

Keyword Chickpeas, corn, pointed cabbage, red bell pepper, spring onions, water, Whole spelt flour

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

For the wraps

• 200 g whole spelt flour
• 1 pinch of salt
• 100 ml water
• flour for rolling

For the filling

• 1 half pointed cabbage
• 1 red bell pepper
• 1 small can of corn
• 4 – 5 piece of spring onions
• 1 can of chickpeas

For the sauce

• 200 g soy yogurt
• 1 tsp locust bean gum
• 1 pinch each of curry powder, turmeric powder, salt, pepper, garlic powder and paprika powder

Instructions

• Cut vegetables into small pieces. Drain corn and chickpeas.
• Mix the soy yogurt with the spices and let it sit for 30 minutes.
• Knead the ingredients for the wraps. The dough should be elastic and not too soft. On a baking mat with flour, roll out individual pieces of dough, each the size of the pan.
• Heat an enameled frying pan over high heat, then set to medium heat. Fry each patty separately. When bubbles have formed, turn them over. Then roll up while still warm, place on a plate and cover with a wet tea towel until ready to eat.
• Carefully roll up the wraps, top with the vegetables, roll up again and heat in the oven for 5 minutes if you like. Then enjoy with the soy yogurt sauce.

Tip

Of course, you can also freeze wraps. But always put a piece of plastic wrap on top and roll them up. Then you can freeze them in a freezer bag or freezer can. If necessary, individual wraps can be taken out.

Interesting to know

You can of course buy wraps, but they contain oil and often other ingredients that are problematic. That’s why I make them myself, like everything else, of course. So filled wraps with vegetables also taste best.

Baked cauliflower

This is just a different meal that brings even more variety to the table. A scalloped cauliflower is a really tasty, flavorful dish that goes well with many potato products. You can also have my great oil-free fries with it. They taste absolutely fantastic.

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Baked cauliflower

Baked cauliflower in tomato sauce with potatoes and chickpeas. The somewhat different way to enjoy cauliflower.

Course main course

Keyword cauliflower, Chickpeas, Peppers, Potatoes, tomato paste, tomatoes, yeast flakes

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 person

Ingredients

• 1 head cauliflower
• 1 onion
• 1 garlic clove
• 1 red bell pepper
• 2 – 3 tsp tomato paste
• 200 ml water
• 2 tsp marjoram
• 1 tsp thyme
• 2 chopped dates Deglet Nour
• 1 tsp paprika powder
• 2 tbsp yeast flakes
• 1 bay leaf
• salt and pepper to taste
• 1 pinch of chili flakes
• 3 tbsp soy yogurt
• 1 can of chickpeas

Instructions

• Clean cauliflower and divide into florets. Pre-cook in water for approx. 10 min. and then drain. Collect the cauliflower water.
• Peel and finely dice onion and garlic. Remove the stalk and core from the bell pepper and dice finely.
• Boil onion, garlic and diced peppers in about 200 ml cauliflower water. Add tomato paste and pour the strained tomatoes.
• Stir in herbs, chopped dates and chili flakes as well as the yeast flakes and simmer everything for approx. 10 min. Season to taste with yogurt, salt and pepper. Add the chickpeas.
• Pour a layer of the sauce into an ovenproof dish, place the cauliflower florets on top and cover with the remaining sauce.
• Bake in preheated oven at about 180° C top/bottom heat for about 20 minutes.

Tip

Suitable side dishes for baked cauliflower are spaetzle, wide ribbon noodles, mashed potatoes or just potatoes. Boiled potatoes can be added to the casserole dish and baked.

Interesting to know

There are many ways to enhance cabbage dishes. From simple sauces to various spices. Yeast flakes also go very well with cauliflower.

Spicy spread

With it you are best advised for any bread and rolls. A spicy spread is just a super quick and delicious addition to so many cold dishes. Eat with pleasure more raw vegetables in addition. Check out the best at my breads by.

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Spicy spread

My spicy spread is a masterful combination of carefully selected ingredients that are harmoniously matched. It impresses with a balanced blend of herbs and spices and nutty mountain lentils.

Course spread

Keyword Chickpeas, mountain lentils, oil-free, Spices, spicy, spread, tomato paste, Vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 person

Ingredients

• 100 g mountain Lentils
• 1 onion
• 50 g chickpeas cooked
• 50 g root parsley
• 60 g tomato paste
• 3 g smoked salt
• 5 g paprika powder noble sweet
• 1 g white pepper
• 10 g tapioca starch
• 2 tsp locust bean gum = 4 g
• 4 g basil dried
• Water as needed

Instructions

• Peel and chop the root parsley and onion.
• Put the lentils in a pot with water together with the root parsley and the finely chopped onion.
• Let the whole simmer for 30 minutes.
• Then pour off excess water.
• Put the mixture in a blender and blend until smooth. You can also use a puree stick. Add a little water if necessary. Mass should not be too soft.
• Pour the mixed mixture back into the pot.
• Stir in tomato paste.
• Mix tapioca starch with 10 ml cold water.
• Add tapioca starch as well as locust bean gum to the pot.
• Bring everything to a boil together.
• Stir in the basil and the spices.
• Season the whole thing to taste.

Tips

Dried herbs belong in the spread, fresh herbs on the spread. For a change, use parsley and marjoram.

It is advisable to freeze the remaining spread in portions, so you always have a tasty spicy spread on hand.

Interesting to know

Homemade spread tastes really good. I know what’s in it and can change the ingredients to my taste.

Kale stew

Always conjure up something delicious to eat. I think that’s totally good. Even more so when it’s a meal rich in vitamins and nutrients. The kale is the absolute favorite for this. Pumpkin and chickpeas round out the whole thing. Potatoes are also part of it, of course, because they are the most filling source after the chickpeas.

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Kale stew

Kale with pumpkin and chickpeas. Wholesome and filling. The pumpkin gives the stew a certain sweetness. This wonderfully complements the somewhat bitter taste of the kale. The chickpeas fit perfectly into the kale stew, rounding out a complete and tasty meal.

Course main course

Keyword Chickpeas, healthy, Kale, main course, Potatoes, Pumpkin, Spices, Vegetables, wholefoods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 person

Ingredients

• 600 g fresh kale
• 600 g potatoes
• 1 large onion
• 1 garlic clove
• 4 tsp tomato paste
• 4 tsp mustard
• 1 hokkaido pumpkin
• 400 g cooked chickpeas
• 1 half leek
• 100 g carrots
• 50 g celery
• 2 tsp paprika powder noble sweet
• 1 tsp curry powder
• salt and pepper as needed
• water as needed
• 1 tbsp potato flour for binding

Instructions

• Peel the pumpkin, remove the seeds and cut into small pieces.
• Peel the potatoes and cut them into small pieces.
• Remove the kale leaves from the stem, wash and coarsely chop.
• Wash the leek, peel the onion and cut everything into small cubes.
• Peel the celery and carrots and also cut into small cubes.
• In a large pot, put the vegetables with the spices.
• Add as much water until everything is covered.
• Cook the stew for 30 minutes. At the end, bind the green coal stew with potato flour. To do this, mix the potato flour beforehand in a cup with a little cold water and then stir it in quickly.

Tips

Since the kale has a lot of volume, always put in the cooking pot in portions.

The kale stew can also be cooked in the oven. However, with this large quantity, it is recommended to cook the potatoes extra in a pot on the stove top, otherwise the cooking time will be longer. At the end, put everything together. Alternatively: pre-cook the potatoes first in the oven with a little water and then add the vegetables.

The fresh chickpeas should be soaked in water the night before and cooked in a pressure cooker for 15 minutes the other day. Alternatively, canned chickpeas can be used.

Interesting to know

Kale is the healthiest vegetable there is. It contains many vitamins and minerals. Its antioxidant plant compounds promote a healthy diet.