- Vegan
- Cheap
- Quick
- Healthy (enough)
Make sure you always have plenty of the following ingredients.
- Natural peanut butter (low sugar and sodium) (Satay Sauce)
- Light coconut milk (Satay Sauce)
- Canned diced tomatoes
- Canned lentils (Lentil Hummmus)
- Canned beans
- Canned peas
- Canned corn
- Canned chickpeas (Hummmus, Chilli Hummus)
- Sundried tomatoes (Sundried Tomato Dip)
- Frozen cauliflower
- Frozen broccoli
- Frozen brussles sprouts
- Puff pastry (the cheap one is likely vegan) (Roti)
- Frozen berries
- Frozen strawberries (Apple and Celery Juice)
- Vegetable oil (Satay Sauce, Roti)
- White wine vinegar (Satay Sauce)
- Soy sauce (Satay Sauce)
- Bottled lemon juice (Hummmus)
- Olive Oil (Hummmus)
- Your favourite kind of dried pasta
- White flour (Lazy Sourdough Bread)
- Whole-wheat flour (Lazy Sourdough Bread)
- Nutritional yeast (Cheese Cake, Cashew Milk)
- Cashews (Cheese Cake, Cashew Milk)
- Vitamin B12 tablets or a multivitamin (Vegans need B12)
- Sugar (Cheese Cake, Nut Bread)
- Salt (Anything - to taste)
- Agar (Cheese Cake)
- Ground hazelnuts (Nut Bread)
- Minced garlic in a glass (Satay Sauce, Hummus)
- Minced Ginger in a glass (Satay Sauce)
- Chilli flakes in oil (Satay Sauce)
- Cumin ()
- Cinnamon ()
- Paprika ()
- Tumeric ()
- Chilli powder (Hummus, Sundried tomato dip)
- Potatoes, sweet potatoes ("Baked" Potato / "Baked" Sweet Potato)
- Apples (Apple and Celery Juice)
- Celery (Apple and Celery Juice)
- Sourdough starter (Lazy Sourdough Bread)
- Pan (Satay Sauce, Roti)
- Pot
- Sauce pan
- Baking tin (Lazy Sourdough Bread, Nut Bread)
- Pie mold (Satay Veggie Pie)
- Oven (Lazy sourdough bread, Nut Bread)
- Microwave ("Baked" Potato / "Baked" Sweet Potato)
- Stove (Satay Sauce)
- Can opener (Hummus)
- Sieve
- Blender (Cheese Cake, Hummus, Sundried Tomato Dip)
- 1 tea spoon vegetable oil
- 3 generous table spoons natural peanut butter (low sugar and sodium)
- 1 can light coconut milk
- 2 tea spoon minced garlic
- 1 tea spoon minced ginger
- chili flakes to taste (about 1/8 tea spoon)
- 1 table spoon soy sauce or some salt
- 1 tea spoon white wine vinegar
- 1 tea spoon tumeric
- 1/2 tea spoon cinnamon
- 1/2 tea spoon cumin
- Heat oil in pan, add garlic, ginger, chilli flakes, tumeric, cinemon, and cumin. Fry for a couple of minutes until it smells nice.
- Add coconut milk and peanut butter. Let simmer.
- Finish with soy sauce or salt and vinegar. If it's too thick, add more water.
- 50g sourdough starter
- 300g white flour
- 200g whole-meal flour
- In the morning, mix sourdough starter with 50g white flour and 50g water. Let sit for at leat 5 hours.
- Stir in all of the remaining flour and 300g of water. Mix with a spoon and place it into the baking tin. Let rest for another hour or two.
- Put a large baking tray into the bottom of the oven and pre-heat oven to 230 degrees Celsius. Put tin into oven and splash half a glass of water into the hot tray at the bottom of the oven. Quickly close the door. Bake for 24 minutes.
- If you don't want to finish a whole bread at once, slice it up and freeze the slices. One quick round in the toaster and the bread tastes nice and fresh.
- 200g ground hazelnuts
- 200g whole-wheat flour
- 7g dry yeast
- 1/2 tea spoon sugar
- salt to taste
- Mix all ingredients with enough water to feel like dough (still a little bit sticky, but turning into one lump). Let sit for 5 hours.
- Put a large baking tray into the bottom of the oven and pre-heat oven to 210 degrees Celsius. Bake loaf until it goes brown(er).
(Normal Hummus, Lentil Hummus, Chilli Hummus)
- 1 can of chickpeas or lentils
- 2 table spoons olive oil
- salt to taste
- garlic to taste
- lemon juice to taste
- chilli powder to taste
- Blend
- 1 part sun dried tomatoes in oil from a glass
- 0.5 parts cashews
- Blend
- One serving of satay sauce
- Half a bag of cauliflour
- One can of corn
- Make satay sauce.
- Thaw cauliflour in microwave (for roughly 2 minutes) or boil in water (also roughly 2 minutes).
- Mix everything in pan until hot.
- One serving of satay veggies
- Pasta
- Make satay veggies.
- Make pasta.
- Mix.
- One serving of satay veggies
- 2 sheets of puff pastry
- Make satay veggies.
- Thaw 2 sheets of puff pastry.
- Lay one sheet of pastry in the bottom of the mold.
- Cut out of the other sheet the largest circle you can (i.e. cut off the 4 corners).
- Use the cut-offs to fill in any gaps between the first sheet in the bottom of the mold and the rim of the mold.
- Fill pie with satay veggies and cover with large circle.
- If you want the pie to go brown, rub some maple syrup onto it.
- Bake at 180 degrees celsius for 23 minutes.
- 4 tea spoons of minced garlic
- 1 tea spoon of minced ginger
- chili to taste
- oil for frying
- 3 table spoons of paprika
- 2 tea spoons spoon of cumin
- 3 table spoons of oregano
- 4 cans of chopped tomatoes
- 1 can lentils
- 1 can beans
- 1 can **sliced green beans **
- 500g frozen cauliflour
- salt to taste
- Fry garlic, ginger, and chili in a large pot in some vegetable oil.
- Add paprika and cumin and keep frying until it smells nice.
- Add chopped tomatoes.
- Thaw cauliflour in microwave or heat it up in some water in a sauce pan to thaw. Then use a knife or some scissors to cut it into edible little pieces.
- Drain and rinse canned veggies and add all veggies to the pot. Let simmer until your hungry. Simmering for longer makes it sweeter and thicker.
- Add oregano 5 minutes before you want to eat. Much longer might turn it bitter.
- Tastes nice with some lazy sourdough bread.
- Bag of frozen broccoli
- Bottled lemon juice
- Olive oil
- Salt, pepper (to taste)
- Paprika (optional)
- Heat (half a bag) frozen broccoli
- Microwave: ~ 5 minutes
- Dress with olive oil and **lemon juice **(to taste)
- Season with salt, pepper and paprika to taste
- A potato or sweet potato
- salt, spices and olive oil to taste
- Don't bother poking the potato.
- Microwave potato, skin and all under a cover (it might explode). Minimum 2 minutes for very small potatoes. Microwave large potatoes 5 minutes at a time, then rotate.
- Add salt, spices, and/or olive oil to taste.
- 100g sourdough starter
- 100g whole-meal flour
- Some frozen berries
- Sugar to taste
- Some oil for frying
- Mix sourdough starter with whole-wheat flour and 200g water.
- Add sugar to taste.
- Heat up berries in a sauce pan, add sugar to taste.
- Fry pancakes in a pan with some oil.
- Rolled or quick oats
- 2 table spoons of frozen berries
- Plant-based milk
- Cinnamon
- Put frozen berries small bowl or mug and microwave for roughly 40 seconds.
- Layer oats and warm berries by filling half of a breakfast bowl with oats, adding warm berries, then filling the bowl with more oats. Add plant-based milk to the bowl until you can see the level of milk just below the top of the oats.
- Microwave for roughly 1 minute 20 seconds.
- Add cinnamon.
- 3 table spoons of oil
- 3 teaspoons minced garlic
- 4 slices of bread
- One can of diced tomatoes
- 1/2 teaspoon of cinnamon
- Salt to taste
- Fry 2 teaspoons of garlic in oil until it starts turing brown.
- Add bread slices and toast them from both sides.
- Remove bread, add another teaspoon of garlic to the pan, add tomatoes, cinnamon, and salt to taste.
- After about 3 minutes, pour tomatoe sauce over bread slices.
- 1 serving of Satay Sauce
- 2 sheets of puff pastry
- oil
- Cut puff pastry into the shape of your choice, for example little squares (no particular need to thaw them).
- Fry puff pastry pieces in oil in a pan until they develop brown spots. The more oil you use the more they puff up.
- Heat up Satay Sauce.
- 200 g cashews
- 3 table spoons powdered sugar
- Lemon juice
- 1 table spoon nutritional yeast
- Some salt
- 1 teaspoon agar powder
- Put cashews into a blender and cover them with lemon juice and water at a ratio to taste. Add nutritional yeast, sugar and salt and blend until smooth.
- Add agar to two cups of water, bring to boil, and leave boiling for 2 mintues.
- Mix cheese cake paste with agar mix, pour into a pan or plate and cool down in fridge.
- 20 cashews
- 500ml water
- a pinch nutritional yeast
- Blend everyting until smooth (shouldn't take longer than a minute).
- 5 parts apple
- 3 parts celery
- 2 parts frozen strawberries (or any other frozen fruit. Also work great with frozen passion fruit.)
- Chop apple and break celery up
- Add all ingredients + water to a blender cup and blend until smooth.