Hello lovelies, I am excited to finally share a recipe with you again after a long break which I had to take out of personal and health-related reasons.

Thankfully, in the past few months, I have finally revived my joy and creativity for creating simple and delicious vegan and gluten-free recipes. My sincere apologies to everyone that was waiting for a reply to a message or comment. I’m working on it.

This new recipe came to be due to a slight change in my diet. I am trying to incorporate more protein. In order to keep my Hashimotos autoimmune disease in check (which I have been successful with for over 4 years now), I continue to avoid gluten and eat grains only in small amounts. This reduces the selection of plant-based protein (those who have to avoid gluten know how often it is used in plant-based products).

So now I’m playing around with new recipe ideas that contain additional pea protein, among other things. Pea protein is so versatile – in both sweet and savory dishes. And I really enjoy the richness that it adds to meals that otherwise might be lacking in protein.

Here is the first of my new tested and already widely praised recipes: Vanilla Protein Pudding. It is a kind of combination between Italian Panna Cotta and a classic cheesecake.

In my opinion, the most delicious way to enjoy these protein puddings is with a berry sauce. For that, I simply heat up a cup of berries in a small pot until they become a sort of compote. Delicious!

Recipes you might also like:

• Coffee Panna Cotta – (Vegan, Gluten-free, Nut-free)
• Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Panna Cotta (Vegan, Gluten-free, Fruit-sweetened)
• White Chocolate Mousse (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Jelly (Vegan, Gluten-free, Fruit-sweetened)

From now on, I will regularly share recipes again. And there are more ideas and plans for this blog! Sign up for my newsletter if you don’t want to miss anything.

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Vanilla Protein Pudding (Vegan, Gluten-free, Keto-friendly)

Super easy to make and very versatile with numerous possible flavour combinations! These little protein-packed vanilla puddings are best enjoyed with a serve of home-made berry sauce to get your taste buds dancing with joy. Enjoy!

Course Desserts

Diet Gluten Free, Vegan

Keyword Keto, Protein, Vanilla

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Setting and cooling time 2 hours hours

Servings 6

Equipment

• 1 high-speed blender

Ingredients

• 50 ml water
• 1 ¼ teaspoons agar agar powder
• 1 can 400 ml full-fat coconut milk
• 50 ml water
• 40 g macadamia nuts (or cashews)
• 40 g pea protein powder
• 2 tablespoons sweetener of your choice
• 1 teaspoon vanilla
• 1-2 pinches of turmeric (for colour, optional)

For serving:

• 1 cup of berries (heated)

Instructions

• Mix 1 ½ teaspoons of agar-agar powder with 50 ml of water in a cup and set it aside to "bloom."
• Now blend the remaining ingredients in a high-powered blender until smooth.
• Pour the mixture into a small pot and slowly bring it to a boil, whisking occasionally. Once the mixture gets colder, stir it more often.
• Once it starts boiling, stir in the agar-agar mixture and let it simmer for a few minutes while continuously stirring.
• Distribute the pudding mixture into dessert dishes; I use a 6-cup silicone muffin mold.
• Let it cool slightly and then chill it in the refrigerator until serving. I recommend berry compote or chocolate sauce for the perfect flavor combination. Enjoy!

Notes

Important: For measuring the agar-agar powder, I use special standardized measuring spoons. 1 teaspoon equals 15 ml and ½ teaspoon equals 7.5 ml. It's important to use the right amount of agar agar powder, so the puddings don't become too soft or too firm.

The dough is very similar to a classic shortbread dough and is easy to form and roll out. Before baking it should be left to rest chilled for approx. 30 minutes.

For sweetening I use dried dates. They create a lovely sweetness and also add to the silky texture of the dough (better don’t taste it though, I warned you! ). I have tried a variety of cookies with the dough.

Here are a few cookie variation ideas:

• To make jam filled thumbprint cookies, form the dough into small balls and press dent into it, using your thumb or the end of a wooden spoon. Fill the dent with some jam before baking.

• For marble cookies add some cocoa powder to half of the dough. Should it get too dry, add little bit of water. Knead the light coloured and dark colour dough together before forming the cookies.

• Add some cinnamon to create cinnamon star cookies (a favourite with my German family)

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Super Easy Cookie Dough (Vegan, Gluten-free, Fruit-sweetened, Oil-free)

Perfect for holiday baking, a super easy and quick cookie dough. The recipe is vegan, gluten-free, sweetened with fruits and oil-free. The dough is wonderfully versatile and can be used for a variety of diffferent cookies.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Cookies, fruit-sweetened, gluten-free, holiday baking, oil-free, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rest time 30 minutes minutes

Servings 1 Tray

Ingredients

• 200 g rice flour (or other flour)
• 70 g almond flour (alternatively ground cashews or sunflower seeds)
• 2 tbsp psyllium fiber
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 100 g dates, pitted and chopped
• 170 ml warm water

Instructions

• Start by soaking the dates with the warm water in a bowl. Then blend it smooth, using a stick blender.
• Mix the dry ingredients in a separate bowl. Pour the date mixture into this bowl and stir to combine. A thick dough should form, which is easily pliable.
• Cover the bowl with the dough and place in fridge for approx. 30 minutes.
• Preheat the oven to 170° C (top/bottom heat). Roll out the dough between two sheets of baking paper. Cut out the cookies and place them on the baking tray. Repeat the step until the dough is used up.
• Bake the cookies for approx. 12 to 15 minutes or until golden brown. Decorate to your liking. Enjoy

The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he

The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.

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Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)

Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.

Course Desserts

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting time 1 hour hour 30 minutes minutes

Servings 12 Portions

Ingredients

For the crust:

• 150 g buckwheat flour
• 30 g FAIR-TRADE cocoa powder
• 1 tbsp psyllium fiber
• 1/2 tsp baking powder
• 100 g dates, pitted and diced
• 60 ml water
• 200 g pumpkin, cooked (I use butternut)

For the filling:

• 350 g pumpkin, cooked (I use butternut)
• 150 g FAIR-TRADE chocolate
• 30 g FAIR-TRADE cocoa powder

Instructions

• Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
• Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
• Bake for approx.. 15 to 20 minutes and let cool down properly.
• For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
• Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy!

The filling is cooked, with a plant-based alternative for gelatine, the so-called agar agar powder. The amount used is crucial, too little lets the filling not set properly. Using too much makes it kinda rubbery in texture. I use approx. 1 teaspoon per cup of liquid and it works quite well.

This lemon tart does not need flour or grains. The crust is made from almonds and dates, which are blended to crumbs in a high-speed blender.

Blind Baking

The crust is baked first before being filled. It works best to pre-bake it, using the blind baking method. For this you need to weigh down the dough. This basically replaces the filling so the base doesn’t blow up when the air beneath expands in the heat. It’s fairly easy. After spreading the dough in the baking tin, you cover the dough with some baking power. Then add the weight.

You can use the following:

• Special blind baking marbles
• Dried legumes (for example peas, beans etc)
• Coffee beans
• Rice or other grains
• Sterilised gravel rocks (I did this successfully already)

This recipe for lemon tart is vegan, gluten-free and fruit-sweetened. It also doesn’t need any soy or grains.

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Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)

Zesty, fresh and light! This is the motto for this vegan and gluten-free lemon tart. With plenty of fun garnishing options.

Course Desserts

Diet Gluten Free, Vegan

Keyword gluten-free, Grain-free, Lemon, soy-free, Tart

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Servings 14 Portions

Equipment

• 35 x 10 cm tart form

Ingredients

• 170 g almonds
• 120 g dates, pitted and chopped

For the filling:

• 100 g dates, pitted and chopped
• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 300 ml plant-based mylk, preferably unsweetened
• 75 ml fresh lemon juice
• 1 to 2 tbsp lemon zest (depending on how zesty you like it)
• 1 1/4 tsp agar agar powder (not flakes!) Also see notes below
• 1 to 2 pinches ground turmeric

Instructions

• Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
• Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
• Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
• Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
• Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml and 1/4 teaspoon equals 1.25ml.

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

Quite some time ago I saw this recipe for a yeast-free bread from German blogger Freiknuspern. I didn’t have most of the required ingredients, so I never made it. But I remembered how she used lots of psyllium fiber husk and baking powder.

Now, ever since I’ve baked the very good prototype of this a few weeks back, I’ve been trying variations. I am very happy with it now. And I still can’t quite believe how this is possibly vegan, gluten-free, oil-free AND yeast-free.

The texture is amazing! Soft, fluffy and moist. Just perfect! And you can bake them as pictured, dusted with some flour to create a rustic look. Or skip the flour to have a little more smooth surface, ideal for burger buns.

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Bread Rolls Without Yeast (Vegan, Gluten-free, Oil-free)

Super easy bread rolls, that are not only vegan and gluten-free, but also without yeast.

Course Baking Savoury

Cuisine German

Diet Gluten Free, Vegan

Keyword bread rolls, gluten-free, oil-free, vegan, without yeast

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 5 piece

Ingredients

• 70 g cooked pumpkin or kumara sweet potato, preferably orange
• 350 ml water
• 4 tbsp psyllium fiber husk
• 100 g rice flour
• 100 g buckwheat flour
• 30 g corn maize flour
• 1 tsp baking powder
• 1/2 tsp salt or to taste

Instructions

• Preheat oven to 220°C top-/bottom heat.*
• Shortly blend pumpkin with water. Then add psyllium fiber husk and blend again until smooth. Set aside.
• Mix the remaining ingredients in a bowl. Stir in the pumpkin mixture and knead until it forms a dough.
• Form the buns with cold, wet hands and place on baking tray. If you like, sprinkle with rice flour and lightly cut in length.
• Bake for 25 to 30 minutes or until they brown up lightly.

Notes

*I use a fairly old electric stove. Once I place the tray in the oven, the temperature drops down to 170°C and then slowly goes up to 200°C. I recommend an oven thermometer.

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.

I had the pleasure of receiving a few blend from Misty Day Plant Potions to try. And when I was holding the beautiful Zen Potion in my hands, I had to create a recipe with it! I mean, those blue colours! So soothing… And I love the subtle flavour of blended spices.

If you don’t have the Zen Potion from Misty Day Plant Potions, you can also use blue spirulina powder. But I recommend to add vanilla for additional flavour.

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No Bake Dreamy Blue Cake (Vegan, Gluten-free, Fruit-Sweetened)

Dreamy No Bake Blue Cake. Raw, vegan, gluten-free and without refined sugar. For a 18cm cake spring form.

Course Desserts / Raw, Uncooked

Cuisine American

Diet Gluten Free, Vegan

Keyword blue, cake, fruit-sweetened, no bake, raw

Prep Time 4 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Servings 10 slices

Equipment

• Blender

Ingredients

For the crust

• 140 g hazelnuts soak in water for approx. 8 hours, then rinse and drain
• 100 g dates pitted & diced
• 2-3 tbsp FAIR-TRADE cocoa powder

For the filling

• 250 g cashews soaked
• 100 g dates pitted & diced
• 130 ml water
• 25 g cacao butter melted
• 1/2 tsp vanilla
• 1 tsp Misty Day Zen Potion or 1/2 tsp blue spirulina

Instructions

• For the filling, blend all ingredients EXCEPT the spirulina until smooth. Scoop the filling into a bowl and let cool down in the fridge for a few hours.
• For the crust, place hazelnuts & diced dates in a blender. Pulse to fine crumbles. Transfer to a bowl, stir in cocoa powder.
• Spread the dough evenly into a 18cm cake tin and place in fridge.
• Once the filling has cooled down, spread one layer over the crust. Sprinkle very lightly with blue spirulina and mix it with the filling. Repeat until the filling is used up.
• Place in freezer until solid (approx. 4 hours). Cut slices while it is still semi-frozen and chill until serving.

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.

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.

I’ve been making this cake for years now. And the dough can be used for muffins too. There are other recipes for the use of nut-mylk pulp on my blog already. You can find a few examples in this post. But yeah, this is my favourite still :

Moist Vegan & Gluten-Free Chocolate Cake with Nussmylch Flour

Vegan and gluten-free baking can be a bit challenging at times. But with the help of magical nut-mylk pulp you can create very yummy cakes like this one. It is vegan, gluten-free and pretty much oil-free. Yay!

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Vegan Gluten-Free Chocolate Cake with Nussmylch Flour – No Oil

Here’s another great reason to make your own nut milk! The leftover nussmylch flour is an excellent ingredient for baking this moist and fluffy vegan & gluten-free chocolate cake. It delivers wonderful texture without the need for a lot of oil. Topped with creamy plant-based yogurt and juicy blueberries, this cake is as delicious as it is wholesome.

Course Cake, Sweet Baked

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword blueberry topping, no oil cake, nussmylch flour, plant-based dessert, vegan chocolate cake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 1 cake (18 cm)

Author The Vegan Monster

Equipment

• Blender or mixer (for nussmylch base)
• Mixing bowl
• whisk or spoon
• 18 cm (7″) cake pan

Ingredients

• 75 g nut-mylk pulp leftover from making nut-mylk
• 140 g coconut sugar
• 1 tbsp psyllium fiber
• 280 ml water
• 55 g rice flour
• 60 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

• Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
• Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
• Spread the dough evenly in the cake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
• Let the cake cool down a little before taking it out of the cake tin. I used a yoghurt frosting with blueberries. A chocolate glaze works very well too.

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.