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 dough has a lovely crispy texture. I have also made crackers and breadsticks with it. And the fresh basil adds so much flavour to the filling. I’m already looking forward to next summer when I will be baking this tart again and again

This recipe for Basil Tomato Tart is vegan, gluten-free and oil-free. Tahini is the ingredients that works as an alternative for oil. This can be replaced with other nut- or seed butters.

For the topping you can use any kind of tomato. On the photos you can see the heritage tomatoes that we grew in our garden this year. So yummy!

Print

Basil Tomato Tart (Vegan, Gluten-free, Oil-free)

Perfect for summer – this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BB or as a lunchbox snack. For a 28cm tart form.

Course Baking Savoury

Diet Gluten Free, Vegan

Keyword Basil, gluten-free, Tart, Tomato, vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 Portions

Ingredients

For the dough:

• 150 g rice flour
• 70 g almond meal (or ground sunflower seeds)
• 2 tsp psyllium fiber husk, ground
• 1/2 tsp salt
• 1/2 tsp baking powder
• 40 g tahini
• 160 ml mylk or water

For the filling:

• 70 g cashews (or blanched almonds, or macadamias)
• 200 ml water
• 3 tsp rice flour
• 2 tbsp yeast flakes (optional)
• 1/2 tsp salt
• 1-2 pinches chili powder
• 1 garlic clove
• 1 big bunch fresh basil
• 1-2 handful fresh tomatoes

Instructions

• For the dough, mix all dry ingredients in a bowl. Blend the tahini and water in a separate bowl.
• Pour the tahini mixture into the bowl with the dry ingredients and stir to combine until it forms a ball. Cover the bowl with a damp kitchen towel and let rest in the fridge for approx. 20 minutes.
• Preheat the oven to 190°C (top-/bottom heat). Spread the dough in the tart form, pulling it up the sides as well. Prebake it for approx. 10 to 15 minutes or until it browns very lightly.
• In the meantime blend the ingredients except the fresh bail in a highspeed-blender until smooth.

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.

Print

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!

The dough is actually pretty much the same as the yeast-free burger buns. But it is super flexible, you can use all sorts of flours. So far, I haven’t had any fails.

With rocket season in full swing – winter is simply the best time of year to grow it here in New Zealand – I had my favourite pizza topping at hand too. I just love those flavours

As always, this recipe for pizza is vegan, gluten-free and oil-free. And just to repeat myself: yeast-free! Yay!

Just one note: this recipe makes a rather thick and doughy crust. If you are more into a crispy and thin crust, I highly recommend this recipe here.

For one pizza:

For the dough:
• 100g buckwheat flour
• 100g rice flour
• 1 tsp baking powder
• 1/2 tsp salt (or to taste)

• 100g cooked potato
• 280ml water
• 4 tbsp psyllium fiber husk

For the pizza sauce:
• 150g tomato, raw
• 50g cashews*
• 50ml water
• 1 tsp ground paprika
• 1 garlic clove
• 1 tsp dried basil or thyme

* also works with almonds or macadamias

Instructions:

1. Preheat oven to 220°C (top/bottom heat). Mix buckwheat flour, rice flour, baking powder, salt in a bowl.

2. Blend potato and water in a blender until smooth. Then add psyllium fiber and blend once again. Pour into the bowl of dry ingredients and stir to combine.

3. Spread the pizza dough on a baking tray with cold, wet hands. Sprinkle with some rice flour.
4. Blend ingredients for the pizza sauce in a blender until smooth. Spread it evenly on the pizza dough. Add toppings of choice.

5. Bake pizza for approx 25 minutes or until it starts to brown 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.

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.

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.

 

View this post on Instagram

 

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!

Print

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.

The ratio of flavour and sweet potato is a little different but the finished pizza is once again so yummy. It has a very thin and crispy crust. Perfect for all you crispy vegan pizza lovers out there

And while this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

Print

Kūmara (Sweet Potato) Pizza (Vegan, Gluten-free, Yeast-free, Oil-free, Without Tomato)

While this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

Course Baking Savoury, Pizza

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Kumara, oil-free, Pizza, Sweet Potato, Without Tomato, yeast-free

Servings 2 small pizza

Equipment

• powerful blender

Ingredients

For the pizza dough:

• 350 g cooked kūmara (sweet potato)
• 60 g buckwheat flour
• 60 g rice flour

For the pizza sauce:

• 80 g cashews or macadamias
• 150 ml water
• 1 garlic clove
• 1 tablespoon ground paprika
• 1 tablespoon rice flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or less if desired
• 1-2 pinches chili powder
• Topping of your choice I use onions and zucchini

Instructions

• Let the cooked kūmara cool down completely. Then place it in a bowl and mash it with a potato masher.
• Preheat the oven to 200° top- bottom heat. Line baking tray with baking paper.
• Add buckwheat flour and rice flour to the bowl with the mashed kumara. Stir to combine. Then knead with your hands and form into a dough ball.
• Lightly dust the baking tray with rice flour. Then roll out half of the dough onto the tray. Sprinkle some more rice flour over it should it get too sticky.
• For the sauce, blend all ingredients in a powerful blender until smooth.
• Pour half the sauce over the pizza dough and add toppings of your choice.
• Bake for approx. 15 to 20 minutes or until it turns slightly golden brown. Then prepare and bake the second pizza.

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.