Asian Recipes
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Braised tofu with black pepper and scallions* | 30 minutes | vegan
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Noodle soup with shiitake mushrooms, udon noodles, Swiss chard, and fried gomasio tofu* | 30 minutes | vegan
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Fried eggplant and shiitake mushrooms with peanuts in a spicy sauce* | 30 minutes | vegan
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Crispy spring rolls stuffed with cabbage and oyster mushrooms** | 30 minutes
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Miso soup with leeks, tofu, and roasted sesame* | 25 minutes | vegan
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Wok-cooked "Peking" seitan with asparagus** | 30 minutes | vegan
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Crispy-coated marinated tempeh with macadamia coleslaw** | 35 minutes
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Cabbage fritters with sesame with a spicy seitan and paprika filling, bean sprouts and green salad** | 35 minutes
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Fried rice with shredded sesame omelet** | 30 minutes
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Spicy rice soup with toasted rice, smoked tofu, and peanuts* | 30 minutes | vegan
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Lemongrass soup with creamed herbed noodles and roasted peanuts* | 25 minutes | vegan
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Thai summer rolls with seitan rice, cucumber, and carrot** | 45 minutes | vegan
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Tofu and peanut schnitzels with chile and cucumber bean sprout salad and brown rice** | 35 minutes
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Cauliflower braised with azuki beans, cashew nuts, and garlic* | 30 minutes | vegan
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Fried squash with black beans* | 30 minutes | vegan
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A thousand ants* | 30 minutes | vegan
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Seitan satay with carrot and mango salad and peanut rice* | 30 minutes | vegan
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Tempeh with sesame spinach in a spicy broth** | 35 minutes | vegan
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Sushi with sweet-and-sour ginger squash and avocado*** | 90 minutes | vegan
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Chinese noodles with green vegetables and cashews* | 25 minutes | vegan
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Nordic Recipes
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Pea puree with smoked tofu and apple skewers and caramelized onions** | 45 minutes
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Sautéed sweet potatoes with fried egg and mixed pickle remoulade* | 25 minutes
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Buckwheat fritters with smoked tofu, red beet caviar, and sour cream** | 40 minutes
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White asparagus with green sauce and potatoes in almond butter** | 30 minutes
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White asparagus with chive and silken tofu hollandaise* | 35 minutes
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Seitan steak with green beans, red wine shallots, and French fries** | 90 minutes | vegan
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Tofu steak with Dijon mustard sauce, grilled tomato, and baked onions** | 40 minutes | vegan
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Lentil stew with winter vegetables and smoked tofu* | 30 minutes | vegan
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Seitan Wiener Schnitzel with potato and radish salad** | 45 minutes
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Sauerkraut dumplings with creamed Brussels sprouts and mushrooms*** | 65 minutes
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Pepper and sauerkraut pot with white beans, paprika, smoked tofu, and sour cream* | 30 minutes
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Wild rice and carrot fritters with pear and cabbage salad and cranberries** | 50 minutes
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Savoy cabbage rolls with lentil and almond filling and mustard cream sauce*** | 75 minutes
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Pea and lentil stew with wine-braised onions and smoked tofu* | 30 minutes | vegan
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Onion and leek pie with smoked cheese and salad with mustard vinaigrette** | 50 minutes
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Spicy mushroom "Kaiserschmarrn" with lettuce and dill dressing* | 35 minutes
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Smoked tofu with mustard, onions, and pears on creamed lentils** | 30 minutes
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Raclette baked potatoes with tomato and mixed pickle salsa* | 45 minutes
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Savory bread pudding with mountain cheese, onions, sliced apple, and chive sauce* | 35 minutes
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Gruyère and polenta slices with green vegetable salad*** | 80 minutes
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Puff pastry and spinach pie with pearl onion and mustard cream sauce with chives** | 55 minutes
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Seitan strips cooked "Zurich" style* | 35 minutes
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Red cabbage borscht with mushrooms, barley, sour cream, and smoked tofu* | 60 minutes
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Quick onion tarte flambée with pear, nuts, and Raclette cheese* | 20 minutes
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Potato and porcini gratin with green asparagus and green beans in lemon butter** | 50 minutes
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Potato and sauerkraut rösti with scallion quark and cucumber and dill salad** | 40 minutes
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Three onion soup with cheese and bean crostini** | 60 minutes
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Fondue potatoes with nutty fried apples** | 30 minutes
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Cauliflower risotto with Gorgonzola** | 80 minutes
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Braised lentils with red wine and oven-baked squash* | 45 minutes
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Mediterranean recipes
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Saffron broth vegetables with pesto verde and crème fraîche* | 30 minutes
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"Cassoulet" of brown mushrooms and lima beans with lemon and parsley crumble** | 40 minutes | vegan
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Parmesan and polenta slices with red beets and shallots in port wine jus** | 80 minutes
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Polenta with spinach and poached egg*** | 30 minutes
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Oven ratatouille with red quinoa and Haloumi* | 40 minutes
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Fennel and saffron risotto with fried mushrooms* | 40 minutes
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Oven-cooked "Peperonata" with goat cheese* | 25 minutes
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Oven-baked paella risotto with seitan, bell peppers, and olives* | 50 minutes | vegan
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Baked oyster mushrooms with lime mayonnaise and cucumber and avocado salad* | 25 minutes
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Seitan paprika goulash* | 45 minutes | vegan
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Green asparagus with cherry tomatoes, caper berries, and silken tofu mayonnaise* | 35 minutes | vegan
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Mediterranean style baked beans* | 45 minutes
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Three bean salad with seitan and tsatsiki* | 25 minutes
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Paprika polenta with fried mushroom and feta cheese* | 30 minutes
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Spaghetti with spicy shiitake and seitan bolognese sauce** | 50 minutes
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Caesar salad with grilled seitan and Parmesan* | 25 minutes
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Oven tomatoes with Scamorza, pine nut crust and chickpea salad* | 25 minutes
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Fennel and cheese pie with fennel, apple, and radicchio** | 45 minutes
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Oven-baked eggplant and zucchini rolls with feta cheese and tomato sauce, served with rice and wild rice** | 50 minutes
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Spaghettini with Beluga lentils and sugar snap peas in Gorgonzola cream* | 30 minutes
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Potato and corn tortilla with green salsa and potato chips* | 35 minutes
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Red gazpacho with cucumber, feta, and salted almonds* | 20 minutes
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Bulgur with baby spinach and Parmesan, yogurt sauce and fried egg* | 35 minutes
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Bread omelet with sage, fresh Parmesan, and tomato salad* | 35 minutes
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Tofu piccata Milanese with zucchini** | 35 minutes
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Oven-baked mozzarella with bell peppers* | 25 minutes
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Bell peppers with mashed potatoes and pine nut and olive butter* | 40 minutes
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Spaghetti with spinach and seitan* | 25 minutes
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Cauliflower and tofu pasta* | minutes
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Grilled vegetable skewers with bean cream and lime-chili oil** | 30 minutes | vegan
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Leek and bean pancakes with tomato salad** | 45 minutes
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Pasta carbonara style with green beans and "bacon"** | 35 minutes
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Whole grain spaghetti with pesto and pine nuts* | 25 minutes
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Oriental recipes
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Beets cooked on a bed of salt with creamy orange chickpea puree* | 80 minutes | vegan
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Couscous pot* | 35 minutes | vegan
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Seitan kebabs with tomato bulgur and tomato and cucumber salad** | 35 minutes
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Roasted quinoa with braised squash and chickpeas** | 35 minutes
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Moroccan lentil stew with yellow lentils, tomatoes, squash, smoked tofu, and preserved red chili peppers* | 35 minutes | vegan
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Falafel with pepper and onion salad and salted mint yogurt*** | 13 hours
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Kidney beans in spicy tomato sauce with rice and avocado and tomato salad* | 30 minutes | vegan
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Oriental seitan goulash with apricot and lentil rice* | 30 minutes | vegan
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Quick tortilla pizza* | 15 minutes
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Potatoes and chickpeas in a curry and spinach sauce with spicy onions** | 30 minutes
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Long bell peppers stuffed with couscous braised in tomato sauce, served with yogurt and pappadams** | 45 minutes
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Spicy mushrooms and eggplant with sliced green beans* | 25 minutes | vegan
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Chili sin carne* | 45 minutes
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Fried broccoli on mashed squash** | 30 minutes | vegan
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Fried carrots with almond bulgur** | 30 minutes
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Potato and sweet potato curry with Pimientos de Padrón* | 30 minutes | vegan
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Bulgur salad with parsley, tomato, and hummus** | 25 minutes | vegan
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Basics
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Vegetable broth* | 45 minutes | vegan
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Tomato sauce** | 45 minutes | vegan
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Tofunaise (vegan mayonnaise)* | 5 minutes | vegan
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Asian vegetable broth* | 45 minutes | vegan
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How to cook white kidney beans (small)* | 35 minutes | vegan
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Puy lentils* | 15 minutes | vegan
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How to cook chickpeas* | 25-30 minutes | vegan
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How to cook azuki beans* | 15 minutes | vegan
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How to cook lima beans* | 60 minutes | vegan
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How to cook red kidney beans* | 50 minutes | vegan
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How to cook large brown lentils* | 12 minutes | vegan
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How to cook black beans* | 15 minutes | vegan
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How to cook beluga lentils* | 25 minutes | vegan
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How to cook yellow lentils* | 5 minutes | vegan
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How to cook tempeh* | 15 minutes | vegan
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Hummus* | 20 minutes | vegan
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Vegetarian cream sauce* | 20 minutes | vegan
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Vegetarian jus* | 60 minutes | vegan
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Dark cream sauce* | 65 minutes
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Pesto verde* | 20 minutes
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