The original recipe for Schupfnudeln contains egg. This is easily replaced with psyllium husk fiber to make the dish vegan as well as gluten-free.

The main ingredients are potatoes. These should be cooked and cooled down for at least a few hours if not the day prior. The potatoes are then mashed and mixed to a dough with the other ingredients.

After cooking the Schupfnudeln, they will be fried. That’s why they are also called German Fried Potato Dumplings. So yummy! I love to serve them with a creamy mushroom sauce. You can find the recipe here.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The available range of vegan bread spreads and luncheons is still fairly small here in Aotearoa New Zealand. I guess this has cultural reasons, since I have never eaten as much as sausage as growing up in Germany

If the vegan bread spread or luncheon should be gluten-free as well, things can get a little tricky. So I decided to try my own version. The result was amazing! It’s so easy to make and has a lovely flavour. Just like with the meat based sausage, in the end it is mostly the herbs and spices that make the dish.

And there are so many flavour possibilities:

• Pizza flavour with basil and oregano
• Nice and spicy with chili and paprika
• Smoky with either liquid smoke or smoked paprika
• Mushroom – with mushroom powder and parsley
• …and more

This vegan luncheon recipe is very easy to make. Only the soaking of the sunflower seeds takes some time. For the gelling I use the vegan alternative agar agar powder. Additionally I use some guar gum to make it bind better. It also works without the gum though.

For the forms I use a simple drinking glass which I gently heat up with some hot water before filling it with the hot mixture. Of course you can use all sorts of suitable, heat-proof containers and forms.

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Super Easy Luncheon with Sunflower Seeds (Vegan, Gluten-free, Soy-free)

Sunflower seeds are so amazingly versatile! This savoury vegan luncheon is another proof. This recipe is not only vegan and gluten-free but also without soy and without nuts.

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword gluten-free, Luncheon, nut-free, soy-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Equipment

• Blender

Ingredients

• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200 ml water
• 1 1/2 tsp agar agar powder
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1/2 tsp salt (or to taste)
• 1/4 tsp guar gum
• 1/4 tsp chili (or to taste)
• 1 garlic clove

Instructions

• After soaking the sunflower seds, rinse and drain them thoroughly. Then place them in a powerful blender together with the remaining ingredients. Then blend until smooth.
• Pour the mixture into a small pot and bring gently to the boil.
• Let the mixture simmer on low heat for a few minutes while stirring constantly.
• Fill the mixture into a heat-proof form and let cool down a little. Then store in the fridge until set. Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Once again I used one of my favourite meat alternatives: sunflower seeds. They are so versatile and can be used in all sorts of vegan dishes – sweet and savoury. This time I added some kidney beans. This helps to add some further plant-based protein to the meal. The sunflower seeds and kidney beans combined add up to 40g of protein, which is about 10g per portion.

And the texture? Super deilious and almost a bit scary, because it reminds me of the meat version. The classic way to prpare these balls is boiling. I have used a different method by baking them instead. This allows for a better texture.

In the sauce I used the classic ingredient capers and bay leaves. And thaks to the chsews (or amcadamias or blanched almonds) it has alovely creamy texture, without any dairy products.

As always, this recipe for Konigsberger Klopse (German Meatballs) is vegan, gluten-free and also oil-free. It goes very well with boiled potatoes or rice.

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No-Meat Konigsberger Klopse – German Meatballs (Vegan, Gluten-free, Oil-free)

Savoury dishes like these German Konigsberger Klopse, also called boiled meatballs, are easily made vegan, completely without meat. Makes approx. 15 to 20 balls.

Course Hauptgericht

Cuisine Deutsch

Diet Gluten Free, Vegan

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Servings 4 Portions

Ingredients

• 150 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200 g kidney beans, cooked
• 1/2 onion, finely diced
• 3 tbsp psyllium fiber husk
• 1 tbsp soy sauce
• 1 tsp marjoram
• 1/2 tsp salt
• 1-2 pinches chili (or to taste)
• approx. 10 drops liquid smoke

For the sauce:

• 30 g cashews (alternatively macadamias or blanched almonds)
• 350 ml to 450ml water (depending on the desired consistency)
• 1 Tbsp rice flour heaped
• 1/4 Tbsp onion powder
• 1-2 bay leaves
• 1 pinch allspice, ground
• Fresh lemon juice, to taste
• Salt, to taste
• 2 tbsp capers

Instructions

• Preheat the oven to 180°C (top-/bottom heat). After soaking the sunflower seeds, rinse and drain them.
• Add sunflower seeds and kidney beans to a bowl and blend with a stick blender until it is fairly crumbly.
• Add the remaining ingredients and let rest for a few minutes.
• Form the no meat balls with wet hands and spread them on the baking tray. Bake for approx. 20 to 30 minutes and flip them in between.
• For the sauce blend cashews, water and rice flour in a blender until creamy. Pour the mixture with the other ingredients (expect the capers) into a pot and bring to the boil. Let it simmer until it thickens up a bit.
• Add capers at the end. If needed add a little more water. Enjoy

Logan MacLean in Waipū and ate their amazing Beyond Burger. Tanya, the owner of the cafe, is vegan herself and has a huge vegan menu to offer.

So, with burgers in my mind, I decided to try a new recipes. It worked out so well that I have to share the recipe with you 

The main ingredients are sunflower seeds and mushrooms. With a hearty mix of spices it creates a flavoursome burger patty that also has quite a firm texture. That also makes it suitable for the bbq.

The recipe is vegan, gluten-free and doesn’t require oil. For the burger buns I used my recipe for bread rolls without yeast. Instead of dusting them with flour, I brushed them with plant milk. A perfect combo 

Makes approx. 6 to 8 mushroom burgers:

• 100g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200g mushrooms, finely chopped
• 1/3 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1-2 pinches ground chili
• 1 tbsp soy sauce
• 50g chickpea flour
• 50g rice flour (or other gluten-free flour)
• 2 tbsp psyllium fiber husk

Method mushroom burgers:

1. After rinsing the sunflower seeds, let them drain thoroughly in a sieve.

2. In the meantime mix the chopped mushrooms with salt in a bowl. Let soak until the mushrooms have shrunk noticeably and have become watery (approx. 30 minutes).

3. Now ad the sunflower seeds to the mushroom and blend them roughly with a stick blender. Add the spices and mix roughly.

4. Add the remaining ingredients, stir to combine and let rest for a few more minutes.

5. Form burger patties with wet hands and cook them either from both sides in a frying pan on low heat. Or bake them in the oven at 190°C for approx. 25 minutes (flip them in
between).

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Goulash without meat? No problem! These days there so many meat alternatives. When I heard about Jackfruit for the first time, I was really impressed. The texture is surprisingly similar and offers so many possibilities, to create something yummy with it.

Makes 4 small or 2 big portions:

• 1 can jackfruit
• 1 onion, finely diced
• 2 carrots, sliced
• 400 to 500ml water
• 1 red pepper, cubed
• 1 green pepper, cubed
• 2 tbsp ground paprika
• 1 tbsp ground smoked paprika
• 1 tbsp gluten-free flour
• 1 tsp sweetener of your choice
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground allspice
• 1 pinch chili (or to taste)
• 1 bay leaf
• 1-2 garlic cloves, finely chopped

Method:

1. Fry the onions in some water or oil in a medium sized pot. Add carrots and water and let simmer with closed lid for approx. 10 to 15 minutes.

2. Rinse the jackfruit and press out excess liquid. Then pluck it into smaller pieces.

3. Add the jackfruit and all remaining ingredients (except the garlic) to the pot. Stir well and let simmer for another 10 minutes.

4. At the end add the garlic and bring to the boil one last time.

Note: The goulash tastes best if you let it cool down and soak over night. This way the flavour will spread nicely. Enjoy!

Here in New Zealand it’s not quite that easy yet. And a few vegan meat alternatives contain gluten. Plastic packaging is needed too. These are a few reasons why I mostly make my own burgers.

With beetroot season in full swing, I tried another beetroot burger recipe. And yes, it works perfectly! A deliciously flavoursome burger that won’t fall apart easily. Vegan, gluten-free and without oil.

Ingredients:

• 200g raw beetroot, grated
• 60g cornflour
• 40g buckwheat flour
• 1/4 tsp salt (or to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1-2 garlic cloves, minced
• 1 tbsp gluten-free soy sauce
• 1 tbsp water if needed

Instructions:

1. Mix all ingredients but 1 tablespoon water in a bowl and place aside for approx. 30 minutes.

2. Preheat a good non-stick frying pan on medium heat.

3. Form the patties with cold, wet hands and place them in the pan. Cook them on low to medium heat for approx. 15 minutes. Then flip them and cook them for another 15 minutes or until they brown up lightly.

Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Tomatoes always make me think of pasta. And so it happened that I saw this recipe by The Pesky Vegan. It sounded so yummy and oh yeah, it is! He uses lemon peel and lemon juice. What a flavor explosion that was! You can find the recipe, called Easy Cheesy Pasta Sauce here.

After that amazing flavour experience, I kept thinking about this sauce. And when I made it again, I decided to add a few of my favourite ingredients for pasta sauce: vegetables! Oh my! It was very yummy too

Easy Vegan Pasta Sauce – Mix, Heat or Dip!

And it’s super easy to make! You can mix it with the freshly boiled, hot pasta or heat it up in a separate little pot. But you can also have it raw as a dip. I’m so excited about this! And of course it vegan, gluten-free and once again oil-free. A big Thank You to The Pesky Vegan for this inspiration! 

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Creamy Vegan Vegetable Pasta Sauce (Gluten-Free, Oil-Free)

I had this giant cherry tomato plant growing wild in my garden – it inspired me to create this creamy vegetable pasta sauce! Adapted from The Pesky Vegan’s recipe, I added my favourite veggies for extra flavour and nutrients. It’s quick to make, oil-free, and perfect with pasta or as a dip!

Course Main, Pasta

Cuisine European, Fusion, Plant-Based, Vegan

Diet Vegan, Vegetarian

Keyword gluten-free vegan recipe, oil-free pasta sauce, vegan pasta sauce, vegetable pasta sauce

Servings 2 big portions

Author The Vegan Monster

Equipment

• 1 Blender

Ingredients

• 100 g cashews (or sunflower seeds – these need soaking in water for approx. 6 hours though)
• 100 ml water
•  150 g zucchini
• 100 g carrot
• 20 g celery (or more if you like)
• zest & juice of 1/2 lemon
• 1 garlic clove
• 3 tbsp  nutritional yeast flakes
• 2-3 tbsp  ground paprika
• 1 tbsp  coconut sugar
• a few pinches ground chili
• salt to taste

Instructions

• In a blender, simply blend all ingredients until smooth.
• You can either mix it with the freshly cooked, still hot pasta. Or heat it up up in a small pot.
• Tastes very well with roasted veges or as a dip.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Ingredients:

• 165g quinoa
• 375ml water
• 170g grated beetroot, raw
• 1 tbsp psyllium fiber
• 1 tsp marjoram
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin seeds
• 1/2 tsp coconut sugar
• salt to taste

Instructions:

1. First wash the quinoa, rinse and drain. Place in a pot with the water and bring to the boil. Let simmer on low heat until the water is gone (approx. 15 minutes).
2. Preheat oven to 180°C (top-/bottom heat). Mash the cooked quinoa with a potato masher. Add grated beetroot, psyllium fiber, herbs and spices. Stir to combine.
3. Form small balls with wet, cold hands. Place on lined baking tray. Bake for appprox. 15 minutes before flipping them over. Then bake for another 10 minutes. Serve with pasta sauce.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

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A post shared by Jana – The Vegan Monster (@theveganmonster) on Jan 8, 2020 at 11:04pm PST

I have three mature zucchini plants in the garden. And they have been supplying me with fruits for the last few months. Every now and then I overlook one fruit and suddenly, boom, it is huge! So I have made lots of stir frys with zucchini. And a few soups (it works really well when blended roughly). And now: zucchini fritters!

At the same time, I’m having another pantry challenge. That means, I’m using ingredients up before I buy new ones. One of those slightly unpopular ingredients is corn flour. But, as it turns out, they are an amazing ingredient for vegan and gluten-free zucchini fritters! Yay!

These zucchini fritters really are super easy to make. They have a lovely texture and the added oregano allows for a very delicious, summery flavour. I already made a few batches more. Because they are an amazing addition for the lunch box. And of course they are vegan, gluten-free and without oil. Triple yay!

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Vegan Zucchini Fritters with Paprika Sauce (Gluten-Free & Oil-Free)

When zucchinis are in full swing, these fritters are the perfect way to use them up — simple to make, wholesome, and full of fresh flavor. Made with buckwheat and corn flour, they’re entirely gluten-free and fried without oil. The creamy paprika sauce ties everything together, making this dish light, summery, and totally satisfying.

Course Appetizer, Main Dish, Side Dishes

Cuisine International

Diet Gluten Free, Low Fat, Vegan

Keyword Dip, Fritters, oil-free, Paprika, Summer, Zucchini

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 7 fritters

Equipment

• Grater
• non-stick frying pan
• Blender

Ingredients

For the fritters:

• 450 g zucchini grated
• 100 g cornflour
• 2 tablespoon buckwheat flour
• 1 heaped tablespoon psyllium fiber
• 1 teaspoon salt or less if desired
• 1 teaspoon oregano
• a few pinches chilli

For the paprika sauce:

• 70 g cashews
• 125 ml water
• 50 g zucchini
• 1 small garlic clove
• 1 tablespoon paprika
• salt to taste

Instructions

• For the fritters, combine al ingredients in a bowl, stir to combine. Then let rest for approx. 30 minutes.
• Preheat very good non-stick frying pan, or cut a piece of baking paper to size and place in pan (can be reused several times). In the meantime form fritters with wet hands.
• Place in frying pan and cook for approx. 15 minutes on medium low heat until they start to turn golden. Then flip and cook on the side until done.
• For the paprika sauce, blend all ingredients in a powerful blender until smooth.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Makes approx. 18 balls (depending on size):

For the balls:
1/2 cup (100g) whole buckwheat groats
1 cup (250ml) water
100g grated beetroot (raw)
1-2 pinches salt
1/2 teaspoon of each:
– ground coriander
– ground allspice
– thyme
– marjoram
– oregano
2 tablespoon tahini (or any other nut or seed butter)
1/2 tablespoon soy sauce (or coconut aminos)
10 drops liquid smoke (alternatively 1/3 teaspoon smoked paprika)
1 tablespoon psyllium fiber husk
1 to 2 tablespoon rice flour
1 to garlic cloves, minced
For the sauce:
1 small onion, finely diced
some cooking oil or a 1 tablespoon water
2 teaspoon ground paprika
1 teaspoon dried oregano and/or thyme
500ml passata
salt to taste
additional water as desired
Note: Of course you can add heaps of veges to this sauce if you like

Instructions:

1. Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
2. Preheat oven to 200°C (top/-bottom heat). Transfer cooked buckwheat to a bowl. Mash with a potato masher.
3. Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
4. Form small buckwheat balls and place on a lined baking tray.
5. Bake in the oven for approx. 15 minutes before turning the balls over and baking them for another approx. 15 minutes.
6. In the meantime saute the onions in a frying pan. Sprinkle with ground paprika and dried herbs and stir well.
7. Add about half of the passata, stir and let cook for a while until it thickens up. The add the remaining passata, rinsing the bottle with some water and adding it to the pan as well.
8. Add salt to taste and if it is too thick for your taste, add as much water as needed.
9. Once the no meat balls are ready, gently add them to the sauce and serve. Tastes great with pasta or rice
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.