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Vegetable Goulash: Vegan Recipe for the Hearty Dish

The vegan vegetable goulash tastes hearty and hearty – without any meat. We’ll show you which ingredients you can use for the plant-based alternative and present a delicious recipe.

This vegan vegetable goulash is a delicious alternative to the traditional meat dish. In other recipes such as the vegan goulash or the jackfruit goulash, we replace the meat with plant-based alternatives. The vegetable goulash does not contain any meat substitutes and tastes especially good with fresh and crunchy vegetables.

Here you can find out what you should look out for with the ingredients and how you can easily prepare the dish yourself.

The best ingredients for the vegetable goulash

A few ingredients should not be missing so that the vegan vegetable goulash tastes just as hearty as its traditional counterpart:

Gherkin water and gherkins give the goulash its spicy and slightly sour taste. They provide variety alongside the traditional ingredients.
Red wine: The red wine brings the hearty aroma to the vegetable goulash. By deglazing at the beginning, the alcohol boils away and a hearty note remains.
Fresh vegetables: The fresher the vegetables, the crunchier and more flavorful your vegetable goulash will be.
Flour: The flour will help you make your goulash thick. The result is a creamy, full consistency. If you are following a gluten-free diet, use cornstarch or a cornstarch substitute as an alternative.
When buying your products, make sure that they come from organic farming. So you can be sure that no chemical-synthetic pesticides pollute the soil and your food. Organic seals such as Bioland, Naturland or Demeter are a good indication of sustainable purchasing.

Tip: Buy your vegetables at the regional weekly market or, for example, grow your own balcony vegetables. Tomatoes and peppers are in season from August up to and including October, so you are acting in the most sustainable way if you include vegetable goulash in your menu during this period. You can get an overview of the seasonality of vegetables and fruit in our seasonal calendar.

Vegetable goulash: How to prepare it

Ingredients:

1 large onion
200 g tomatoes
300 large peppers
2 carrots
5 pickles
2 clove(s) garlic
4 EL vegetable oil
3 tablespoons flour
2 tbsp tomato paste
200 mlred wine, dry
50 ml pickle water
500 ml vegetable broth
2 tablespoons mustard
1 pinch(s) of salt
1 pinch(s) of pepper

Directions:

Wash and peel your vegetables as needed. Cut the peppers, carrots, tomatoes and onion into bite-sized pieces. Finely chop the garlic. Cut the pickles into small cubes.
Heat the vegetable oil for frying in a large saucepan.
Sweat the onions in it until translucent. Add the garlic and the pickles and sauté for another three minutes.


Dust everything with flour and mix the ingredients in the pot with the (homemade) tomato paste. Sauté everything for two minutes until the tomato paste turns slightly brown.
Deglaze everything with red wine and cucumber water. Stir in the liquid slowly so that no lumps form.
Now add the vegetable broth to the pot along with the vegetables. Mix the ingredients together evenly and let the goulash simmer for 20 minutes. Stir occasionally to keep the sauce from thickening at the bottom.
Season the goulash with mustard, salt and pepper to taste.

Tip: Garnish the vegetable goulash with fresh herbs and serve with fresh flatbread, bread dumplings or boiled potatoes.

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Vegan Fish: What Alternatives to Fish are There?

Fish is considered healthy, which is why it is popular. What is less well known: Fish is often not sustainable. But there is also vegan “fish” – we will introduce you to the plant-based and vegetarian alternatives to fish.

People around the world currently eat an average of around 20 kilograms of fish per year. This has an impact on global fish stocks, because they are dwindling. This is the bad news.

The good news: Vegan and vegetarian alternatives to fish are increasingly being sold. Not all of them are equally sustainable, cruelty-free or purely plant-based. But there are alternatives to tuna and salmon.

Why fish is problematic

There are many reasons why it makes sense to switch to vegan fish substitutes. As popular as fish is, the way we catch or farm and eat it is also problematic. The main reasons for this are:

Overfishing:
Overfishing is the central problem of fishing – recently the documentary “Seaspiracy” made this particularly clear. Around 35 percent of the world’s fish stocks are already overfished. At the same time, we are eating more and more: fish consumption reached a record high in 2020 and the Food and Agriculture Organization (FAO) expects per capita consumption to continue to grow until 2030.
environmental destruction:
Fisheries now use huge fishing fleets, often using destructive fishing methods such as bottom trawls. These are dragged along the sea floor and cause considerable damage to it and the organisms living on it.
bycatch:
Another sad side effect of these enormous nets is bycatch. Sea turtles, whales, dolphins, porpoises and other marine animals, even birds, get caught in these nets. Some of them are seriously injured or die in agony.
Aquaculture is not the solution:
Fish farming in a confined space brings with it typical problems of factory farming (exposure to chemicals, antibiotics and faeces). Feeding predatory fish with wild-caught fish or fishmeal contributes to overfishing.

Vegan fish: the plant-based alternative

There is a solution – at least for everyone who is willing to give up fish: vegan alternatives to fish (“plant-based fish”). They offer taste pleasure without having to catch or farm fish.

As with meat, the product range is constantly expanding and you can now buy vegan or vegetarian fish products in almost all well-stocked supermarkets.

If you prefer to prepare your vegan “fish” dishes yourself, you can find many recipe ideas online. How about homemade vegan fish fingers, for example?

Where can I buy plant-based fish?

If you don’t want to do without the fish taste, you can choose from plenty today, because there are many vegetarian and vegan “fish” products – from fish fingers and tuna to vegan caviar and plant-based calamari. Like all processed products, fish substitutes should not necessarily be on the plate every day, but they are helpful when switching from fish to plant-based alternatives.

You can now buy plant-based fish in most supermarkets, in organic shops, and sometimes also at discounters. You will find a good selection online, for example at Vantastic Foods, Vekoop, or Rewe. Depending on what kind of food you would like to eat, you will find it in different places.

Here are some examples of plant-based fish alternatives:

Vegan Fish Fingers:
Vantastic Foods, Vivera, Iglo and even meat producers like Rügenwalder Mühle are now making vegan fish fingers. You can find plant-based fish fingers in many supermarkets, for example at Rewe or Edeka.

Vegan fish fillet (with breading) or fried fish:
In addition to fish fingers, Fisch vom Feld also offers so-called “filees” and “filees in batter”. Just like grandma used to make, only veggie.

Visch & chips and Visch rolls:
Nordsee sells fish and chips or rolls with a plant-based alternative to fried fish or tuna. North Sea calls this “Visch”.
But: Nordsee products are not vegan because they are fried in the same oil that the fish is fried in.

Vegan Fish Steak:
If you prefer to eat fish without breading, then the vegan fish steak or the vegan filet might be something for you.

Vegan Tuna:
There are now plenty of vegan substitutes for canned tuna, for example from unfished (PlanTuna), Lord of Tofu, Rice Up, Vitaquell, Vantastic Foods or Veganz.

Smoker “Lax”:
For fans of smoked salmon, there are also plant-based alternatives, such as Rice Up’s smoked salmon, Veganz smoked salmon or Revo’s plant-based salmon.

Vegan caviar:
Yes, there is even vegan caviar. Whether this is necessary is open to debate. But it does exist, for example from the Aki brand. The vegan caviar (“Cavi-Art”) consists of algae and, last but not least, comes very close to the original in terms of appearance.

Vegan calamari:
Would you like some soul food? Then try the vegan calamari from Vantastic Foods.

Vegan Shrimp and Prawns:
You don’t have to do without shrimp either if you choose plant-based alternatives: there are, for example, “Veganelen” from Lord of Tofu.

Fish burger:
For your vegan “fish” burger, Novish has fish-flavored burgers. Greenforce offers “Fischfrika” to mix yourself.

Fish nuggets:
If you’re in a hurry, just put a few fish nuggets in the oven or pan. You can also buy them vegan from Novish.

Buy online: e.g. at Vantastic Foods, Vekoop or Rewe.

Can plant-based alternatives replace fish?


When people talk about fish, one term comes up again and again: omega 3. Fish has a particularly large number of these essential fatty acids, which have a positive effect on health.

It also contains many important nutrients and trace elements, such as iodine. It is a good source of protein, but usually very low in fat. So ideal for healthy eating. But are sea creatures really irreplaceable?

Plant-based foods such as legumes and many types of vegetables also provide many nutrients and in some cases are even very high in protein. The much-praised omega 3 is also found in plant foods; Flaxseed or canola oil are full of it.

There is also a good plant-based substitute for the taste, namely algae. Algae is particularly popular in Japanese cuisine and is used in sushi, for example. Whether nori seaweed, spirulina, or other types of seaweed, they all taste of the sea. Or, rather, fish. You can also prepare your vegan fish sticks yourself, for example with algae, and you will be amazed at how much they resemble the original.

But what about the composition of vegan “fish”? Many of the vegan or vegetarian alternatives to fish consist of soy protein, wheat protein, rice flour or legume proteins. Other products are based on black salsify, hemp seed, or jackfruit. They also provide mostly protein. Some alternatives contain flaxseed oil, which – like hemp seeds – is a source of Omega 3. In addition, plant-based alternatives are often enriched with vitamins such as B12 or iron.

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Vegan Biryani: Recipe for the Rice Dish with Zucchini and Carrots

Preparing biryani vegan is not difficult: You simply add some vegetables to the Asian rice stir-fry. We will introduce you to a biryani recipe and explain what you should pay attention to.

Biryani is a rice dish that comes from Asia. The dish is particularly popular in India, Bangladesh and Pakistan. The word “biryani” comes from Persian and means something like “fried”. The rice stir-fry is often prepared with meat, but you can make biryani vegan by adding your choice of vegetables, nuts or tofu to the rice.

We recommend looking for organic quality when buying the ingredients. This is how you avoid chemical-synthetic pesticides. Rice often comes from Southeast Asia and uses a lot of water to grow. Then there are the long transport routes to Europe. Rice that was grown in Europe (e.g. in Italy) is therefore ecologically more advisable. If you do use rice from countries further away, we recommend looking out for the fair trade seal. In this way you guarantee that manufacturers have observed human and labor rights during the production process and the long delivery routes.

Vegan Biryani: Recipe for the rice dish

Ingredients:

300 ml water
200 g basmati rice
1 tsp salt
1.5 tsp curry spice
1 tsp pepper
1 tsp paprika spice (sweet)
1carrot
1Zucchini
1 piece ginger (thumb size)
1 clove(s) garlic
1red onion
2 tablespoons oil
50 g cashew nuts

Directions:

Start cooking the rice. Put it in a pot with the water. Add salt and the spices. Let it gently simmer for five to ten minutes. It shouldn’t be raw anymore, but it shouldn’t be fully cooked either.
While the rice is cooking, you can grate the carrot and cut the zucchini into pieces.

Place the vegetables in a bowl and pour boiling water over them. Let it steep for five minutes. This will lightly pre-cook the carrot and zucchini so that the vegetables are not fried raw. Then drain the water again.

Now cut the ginger and garlic into small pieces as well. Then place the pieces in a mortar and grind them into a paste. This unfolds even more flavors. Tip: If you don’t have a mortar at home, you can also chop the ginger and garlic very small with a knife and press into a paste with the bottom of a spoon.

Gradually add the vegetables and finally the half-cooked rice.

Biryani with peanut sauce

As a dip for biryani, you can stir together a quick peanut sauce. The nutty taste goes very well with the dish. You need the following for this:

2 teaspoons fresh ginger, finely grated
1 garlic clove, finely chopped
65 g peanut butter without additives
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup (alternatively rice syrup or date syrup)
Juice of half a lime
1 pinch cayenne pepper or chilli powder
2 teaspoons water, as needed
First chop the ginger and garlic. Then mix all the ingredients together and stir them into a smooth sauce. You can garnish the sauce with peanuts or fresh herbs.

Soy sauce also goes well with the rice dish. You can simply pour it over the rice on the plate.

Possible variations for the Biryani

You can not only prepare the rice pan with zucchini and carrots, but also with other types of vegetables. Well suited are, for example, broccoli, peppers or mushrooms. It is best to buy seasonal vegetables that do not come from overseas but grow regionally or within Germany. This protects the climate and reduces CO2 emissions. Our seasonal calendar can help you with that.

In Asia, biryani is often prepared with meat. As a vegan alternative, you can use smoked tofu, for example. Cut the tofu into cubes and fry it in a pan or bake it in the oven at 200 degrees Celsius with top and bottom heat until crispy. Later you can sprinkle it on top of your biryani as a topping.

You can also replace the cashew nuts with other nuts. Peanuts, almonds or walnuts go just as well in biryani. Many nut varieties cannot be grown in Europe and are therefore imported from Africa, among other places. There they are sometimes grown under poor, inhumane working conditions. In order not to support this, you should look for a Fairtrade seal when buying the nuts.

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Vegan Croissants: A Recipe Without Butter

Croissants from the bakery are rarely vegan because they contain butter and often eggs. But if you don’t want to do without the French pastries, you can use the following recipe to prepare vegan croissants.

You need a lot of time to prepare the vegan croissants, most of which is resting time for the dough. The actual work takes about an hour.

Vegan croissants: fluffy and delicious

Tip: It is best to cook the dough the night before and leave it in a sealed bowl in the fridge overnight.

Ingredients:

500g flour
60 gsugar
2 teaspoons dry yeast
1 tsp salt
300 mloat milk
250 g vegan butter or margarine

Directions:

In a large bowl, whisk together the flour, sugar, yeast, and salt until you have a smooth batter. Heat the oat milk to about 40°C and stir it into the batter. Knead the dough well again for five to eight minutes.
Cover the bowl of dough with a damp kitchen towel and place in the fridge for 60 minutes. If you prepare the dough the night before: Place the dough in a sealable container and leave it in the fridge overnight.
Roll out the dough into a large rectangle. The rectangle should have straight edges and right angles. It is best to straighten it with your hands.
Cut the vegan butter or margarine into thin, even strips and distribute them in the middle third of the dough. Be sure to leave some space around the edges so the butter doesn’t spill out while baking. Now fold the bottom third up and the top third on top, making three layers.
Laminating for the first time: Carefully roll out the dough into a long rectangle. Press with the rolling pin first, then roll to avoid cracking the dough. Then put the top and then the bottom third in the middle. Wrap the dough in parchment paper or a suitable parchment paper substitute and place in the fridge for an hour.
Second time laminating: Rotate the dough 90° and repeat the process of the previous step. Put the dough back in the fridge for an hour.
Laminate for the third time: Turn the dough 90° again and repeat the whole procedure a third time. Let the dough rest again in the fridge for an hour.
Roll out the dough into a square. Using a sharp knife, cut it in half to create two rectangles. Cut out six triangles per rectangle. Pull each triangle apart slightly and cut a slit (1 cm) down the middle of the wide side. Now pull the two ends of the wide side slightly apart and roll them up towards the opposite tip.
Place the croissants on a baking sheet and cover with a damp kitchen towel. Let the dough rise again for an hour. The croissants should then be about twice as big.
Bake the croissants at 220 °C top/bottom heat for about 15 minutes until golden brown. Your homemade, vegan croissants are ready.

Both sweet and savory go well with the vegan croissants, such as these vegan spreads made from 2 ingredients or fresh jam with pectin as a vegan gelatine substitute. Nut butter or sugar-free pear butter also taste delicious on the vegan croissant. You could also make ham substitute from smoked tofu and enjoy a hearty croissant with vegan cheese.

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Egg Substitute for Cooking and Baking: 6 Ideas for the Vegan Egg

You don’t have to be vegan to want to give up eggs. Substituting them isn’t difficult, but which vegan egg substitute is best for what? Foodnerdy has put together a range of foods and products that you can use to easily replace eggs.

In principle, vegans do not consume any animal products – and of course no eggs either. But many vegetarians or omnivores also want to consume fewer or no eggs. There are numerous reasons for this: On the one hand, there are the problematic housing conditions for laying hens. On the other hand, both changing nutritional recommendations and regular egg scandals unsettle us as to whether eggs are really that healthy.

6 ideas for vegan egg substitutes

If you are looking for a vegan egg substitute for the kitchen, you have many options. Only the “classic” boiled egg cannot be conjured up with plant-based alternatives. For everything else there are – among others – the following tricks and products.

Fruit puree from avocado, banana, apple sauce replaces eggs

As a binder when baking, fruit puree is ideal as a vegan egg substitute. Pureed avocados are preferred in savory dishes as “vegan eggs”, mashed bananas or apple sauce in baking.

Fruit purees are one of the easiest ways to replace eggs: after all, you can buy fruit everywhere and you can easily make applesauce yourself.

When it comes to quantity, it means experimenting a bit. The amount of fruit puree you need to replace an egg depends on the other ingredients and the method of preparation. Generally speaking, half a mashed banana or a tablespoon of applesauce replaces one egg. While you can often taste bananas as a vegan egg substitute, applesauce is relatively tasteless.

Incidentally, an “egg” can also be prepared with avocados as a topping for bread: For this, you need the Indian salt “Kala Namak” for the avocado, which contains hydrogen sulfide and therefore tastes like eggs. You can find it in health food stores or health food stores. This salt is also suitable, for example, to create an egg taste in the salad – or even to prepare vegan “scrambled eggs”.

Tip: If the recipe calls for egg whites, then there are (at least) two options: either a mixture of sparkling water, oil, flour, and baking powder – or “aquafaba”, chickpea water.

Linseed as a vegan egg substitute for savory pastries

Flaxseed is a suitable vegan egg substitute for bread and other savory pastries. Linseed is available in health food stores and health food stores, but also in the bakery section of the supermarket. About one tablespoon of flaxseed mixed with three tablespoons of water equals one egg.

Chickpea flour and soy flour mixed with water (two tablespoons of flour to two tablespoons of water) are also suitable as binding agents in baked goods.

Tofu – egg substitute also for vegan “scrambled eggs”

As a tasty egg substitute, tofu is suitable for the preparation of vegan “scrambled eggs”. There are countless different ways to do this. The type of tofu used and the other ingredients depend on individual taste.

To replace an egg in the batter when baking, puree about 75 grams of silken tofu and mix it into the batter. Pureed silken tofu is also suitable as an egg alternative in quiches or casseroles, as it sets like real eggs. You can even use it for cream desserts – but then you should balance the grainy soy taste with something sour.

Tofu is now available in almost every supermarket, but you can definitely buy it in all sorts of variations in health food stores and health food stores.

“Scrambled eggs” made from chickpeas and pasta

This vegan egg substitute is a bit more complex than just using tofu:

To do this, puree the cooked pasta until it is chunky.
Then you puree chickpeas with turmeric until a creamy mass forms.
You mix both and season the mass (very important for egg taste: Kala Namak).
Then you fry the whole thing in a pan with onions and vegetables as “scrambled eggs”.

Tip: Without heating it is more of a vegan “egg salad” (vegan mayo is also suitable).

Vegan egg substitute powder: the all-rounder?

You can get powdered vegan egg substitutes in many health food stores, organic shops or online shops. You can find a large selection of organic egg replacers at Vekoop, Vantastic Foods or Amazon, for example.

In our taste test, you can find out how vegan egg substitute in powder form can taste in the end using Greenforce’s “Easy to mix vegan egg” as an example.

Mix the powder with water, depending on the amount you need, and then add it to the other ingredients. This egg substitute is suitable for both sweet and savory dishes.

If you want an egg substitute powder, we at Utopia recommend organic products. Because organic cultivation protects soil, water and biodiversity. Incidentally, some products contain ingredients from palm oil (e.g. monoglyceride), which we also view critically. In a test, the consumer advice center also criticized the fact that most egg substitute powders contain hardly any nutrients. They contain all sorts of additives such as thickeners, emulsifiers and acidifiers.

Egg snow without eggs

By the way, you can use chickpea water (the water from a glass/can or the water that is left over after boiling dried chickpeas) to make vegan beaten egg whites – it will be just as firm as real ones. All you have to do is froth the chickpea water with a whisk or hand mixer and add a little baking powder or locust bean gum. The whole thing is called aquafaba – or vegan egg snow.

The vegan egg is “none”

Incidentally, it doesn’t always have to be an egg or a vegan egg substitute: We’ve found that in many recipes that call for an egg, you can simply omit the egg entirely or replace it with oil or a plant-based drink at the end, especially with the Bake. Just try it!

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Vegan Egg Salad: With This Recipe It Succeeds

Vegan egg salad that resembles a “real” egg salad in terms of taste, appearance and consistency – that’s possible. With our recipe you can make your own egg salad without eggs and dairy products.

A vegan egg salad made from chickpeas and noodles: What sounds unusual at first tastes convincing. And all without animal suffering and animal protein. We’ll show you a simple recipe for vegan egg salad that is in no way inferior to the animal-based original.

Vegan Egg Salad: Ingredients for the recipe

This recipe for vegan egg salad makes two full servings or four servings as a side to the main course.

You need the following ingredients:

200 g chickpeas (cooked, drained)
125 g small pasta (uncooked)
1 tsp turmeric
1 small onion
1 tsp Kala Namak (Black Salt)
black pepper
1 small bunch of fresh chives (or other herbs)
100g vegan mayonnaise

Ingredient tips and variations:

You have to soak dried chickpeas overnight beforehand and boil them until soft for about two hours. In a separate guide, we explain exactly how to cook and soak chickpeas. If you want to be quick, you can also use pre-cooked chickpeas from a jar.
Very small noodles are best for the vegan egg salad. You can also use normal (whole grain) pasta and cut it up later. Make sure the noodles don’t contain any eggs.
Kala Namak is a special sulphurous salt that gives the egg salad its typical egg taste. In our special article on black salt “Kala Namak” you can find out everything about its origin, use, and buying tips.
Fresh chives are part of a classic egg salad. Alternatively, you can also use other fresh herbs from the garden – we have included a few rocket leaves in our recipe.
You can either buy vegan mayonnaise ready-made in health food stores or you can make it yourself. We show you a recipe for mayonnaise without eggs.
Extra tip: We made a low-fat mayonnaise alternative for the recipe. We seasoned vegan oat cream (porridge-based) with some linseed oil, mustard, salt, pepper, lemon juice and yeast flakes.

Make vegan egg salad yourself: Instructions in 10 steps

Plan about twenty minutes to prepare the vegan egg salad:

Put the noodles in boiling water and cook them until they are really soft (not al dente).
In the meantime, you can already mash the cooked chickpeas with a fork.
Optional: If you prepare the vegan mayonnaise yourself, you can also do this in the meantime.
Drain the cooked noodles and mash them with a fork as well.
Mix the mashed chickpeas with the noodles and add the turmeric powder for the color.
Cut the onion into fine pieces and add them to the egg salad mixture.
Now add the Kala Namak and black pepper to taste.
Wash and chop the chives and add them to the mixture as well.
Stir well.
Finally, fold in the vegan mayonnaise – et voilá, your vegan egg salad is ready!

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Vegan Sauce Hollandaise: The Asparagus Classic Without Animal Cruelty

You can serve vegan Hollandaise sauce wonderfully with asparagus. We’ll show you how to prepare the classic sauce – without egg and without butter.

If you’ve ever tried to make the classic hollandaise sauce yourself, you know it’s not easy. Because if the water bath or butter is too hot, the sauce will curdle very quickly. You are on the safe side from the start with our recipe for vegan hollandaise sauce.

If possible, use regional organic products for the ingredients for your vegan hollandaise sauce. You can use seals such as Demeter, Naturland, and Bioland as a guide, which follow stricter criteria than the EU organic seal.

Vegan Sauce Hollandaise: The recipe

Ingredients:

250g margarine
200 ml cold (asparagus) water
3 tbsp cornstarch (level tbsp)
200 mloat cream
1 pinch(s) of salt some pepper
1 pinch(s) nutmeg
0.5 tsp turmeric (optional)

Directions:

Pour the cold (asparagus) water into a measuring cup. Stir in the cornstarch with a whisk until there are no lumps.
Place the vegan margarine in a medium or large saucepan. Melt them on low. Make sure it doesn’t start bubbling.
While the margarine melts, briefly bring the water and starch mixture to a boil. So the dusty taste of the cornstarch disappears.
Gradually pour the water mixture into the melted margarine while stirring with the whisk. Stir until you get a thick consistency. Warning: You may not need the entire starch mixture for this – depending on how thick you want your vegan hollandaise sauce to be.
Stir in the oat cream and season with salt, pepper and nutmeg.
Optional: Use some turmeric at the end to give your vegan hollandaise sauce a stronger color.

This is how you can use the vegan hollandaise sauce

Sauce Hollandaise goes wonderfully with asparagus, but also with various other vegetables or potatoes.

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Wild Garlic Bread: Recipe for the Vegan Bread

Baking wild garlic bread yourself is easy with this vegan recipe, even as a baking beginner:in. You can pick the spicy herb yourself in many parks and forests during the wild garlic season.

The vegan wild garlic bread with spelled flour not only tastes good for dinner, but is also an excellent accompaniment to a cream soup. The recipe is not very complex, but needs a bit more preparation time due to the rising time.

Wild garlic bread: recipe and preparation

Ingredients:

0.5 cubes of fresh yeast
150 ml lukewarm water
500 g spelled flour (type 630)
10 g salt
5 gsugar
150 ml oat drink
2 tbsp olive oil
50 g fresh wild garlic leaves

Directions:

Dissolve the yeast in the lukewarm water.
Put the spelled flour in a mixing bowl and add the salt and sugar.
Pour in the yeast water, the oat drink and the olive oil and mix all the ingredients together well.
Knead the dough with the dough hook of a food processor or a hand mixer until it gets a smooth and silky surface. This can take ten to 15 minutes. The longer you knead, the nicer the structure of your wild garlic bread will be later. Tip: If you don’t have a food processor, you can also knead the yeast dough by hand. You should take at least 15 minutes to do this.
Cover and let the ball of dough rest in a warm place for about 60 minutes. During this time, its volume should double.
Towards the end of the resting time, wash the wild garlic leaves and chop them roughly.
Knead the bread dough thoroughly with the chopped wild garlic and divide the dough into four parts.

Shape each of the pieces into a roll 10 to 12 inches long. Twist two rolls of dough together and place them on a baking sheet greased with olive oil.

Bake the two wild garlic breads in the oven at 220 degrees Celsius top and bottom heat for 20 to 30 minutes until light brown.
Allow the wild garlic bread to cool before serving.

Wild garlic bread: tips for preparation

With just a few changes, you can easily vary the recipe for wild garlic bread:

If you use dry yeast, you need a whole packet for the wild garlic bread.
As an alternative to the simple twisted braid, you can also bake the wild garlic bread in a greased and floured loaf tin.
Finally, knead a handful of sunflower seeds into the dough, then the wild garlic bread has a bit more bite.
Sprinkle the wild garlic bread with sesame seeds before baking. Not only does it look pretty, it also tastes delicious.
For a Mediterranean flavor, chop a handful of sun-dried tomatoes and mix them into the batter.
Depending on the season, you can use other herbs instead of wild garlic, e.g. rocket, basil or herb mixtures.
Use up your bread as quickly as possible – it tastes best fresh!

Tip: Your freshly baked wild garlic bread tastes best if you spread it with homemade wild garlic butter.

Ingredients for your wild garlic bread

Depending on the region, the wild garlic season in Germany begins in early to mid-March. Wild garlic is one of the most popular wild herbs in local cuisine. The leaves contain valuable essential oils, as well as vitamin C and minerals such as iron, manganese and magnesium.

It is best to harvest wild garlic yourself and process it fresh. Wild garlic wilts quickly and tends to mold, which is why you rarely find it in the supermarket. Alternatively, you can buy it at the farmer’s market or from regional direct suppliers.

Use organic spelled flour for the wild garlic bread: It is free of pesticides and you support ecologically sustainable agriculture. Also pay attention to regional cultivation: products from the region have shorter transport routes and are therefore better for the climate.

Tip: Wild garlic bread can also be frozen well. It’s best to freeze it in slices, then you can thaw them individually in the toaster or on the grill and roast them until crispy.

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Sorrel Salad: Vegan Recipe with Strawberries

You can harvest sorrel on your next walk. We’ll show you what to look out for and how to prepare a delicious sorrel salad with strawberries.

How to harvest sorrel for your salad

You will find sorrel, a wild herb belonging to the knotweed family, in many meadows. Just take a closer look the next time you go out into nature. The main harvest time is from spring to July.

You can recognize sorrel by its elongated, lanceolate leaves. These grow out of the ground in a rosette shape. In the flowering period, between May and June, you can easily recognize the sorrel. During this time, long panicles with inconspicuous, reddish flowers push up to a meter high from the ground.

If the meadows are public, you can harvest some leaves for your salad. Only pick as much as you need. This allows the plants to grow back in peace. Of course, you shouldn’t harvest the main ingredient for your delicious summer salad from private property.

If the leaves of the sorrel are still very small, it is better to let them grow a little longer. You can harvest the leaves from a diameter of about ten centimeters. Sorrel has a bitter taste. You can balance this out in your vegan salad with the sweetness of the strawberries and the dressing.

By the way: The earlier in the year, the lower the risk that the leaves of the sorrel will taste too bitter or sour.

Recipe for vegan sorrel salad with strawberries

Strawberries are in peak season in early summer. Combine the sorrel harvest with a trip to the strawberry field. If possible, also pay attention to organic quality with the strawberries. In this way you support agriculture that does not use chemical-synthetic pesticides and thus protects the environment and health.

This is how you prepare a delicious summer salad from your self-harvested ingredients.

Ingredients:

200 g sorrel
50 g lettuce
400 g strawberries
1spring onion
0.5 red onions
1 tbsp sunflower seeds
1 teaspoon nectar
1 tsp mustard
1 tsp apple cider vinegar
1 tbsp sunflower oil
0.5 clove(s) garlic
1 pinch(s) of salt
1 pinch(s) of pepper
Some chives

Directions:

Prepare your sorrel and lettuce leaves. Wash them and then dry them.
Wash and dry the strawberries as well. Then cut them in half lengthways and put them in a bowl with the salad.
Cut the onions into small pieces and add them to the rest of the salad together with the sunflower seeds.
Now you prepare the dressing. To do this, first mix agave syrup, mustard, apple cider vinegar and sunflower oil.
Using a garlic press, press the garlic into the dressing. Alternatively, you can chop it finely.
Season the dressing with salt and pepper. When you’re satisfied, spread it over your sorrel salad.
Finally, garnish your salad with chopped chives.

Sorrel is so healthy

This refreshing and light salad is ideal for warmer days. The strawberries add a great pop of color.

The recipe is not only regional and seasonal, but also healthy. With its high vitamin C content, sorrel has health-promoting effects in store for you. It is said to help with gastrointestinal complaints, reduce fever and have a diuretic effect. Sorrel gives a sluggish digestion a boost. The bitter substances in sorrel are also very healthy.

If you still have sorrel left over from your harvest, you can use the rest to prepare a delicious sorrel soup.

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Food

Carrot Salmon: This is How You Make the Vegan Salmon Substitute Yourself

Carrot salmon is quick to make and a surprisingly good substitute for smoked salmon. We will explain how to make the spicy carrot strips yourself.

Salmon is one of the most popular edible fish, but there are many reasons not to eat it: Overstocked aquaculture, ethoxyquin, endangered wild stocks – the fish comes with many problems on the plate.

The carrot salmon does not have these problems. In addition, it looks quite similar to smoked salmon and even tastes like the original. Carrot salmon is also a great way to rediscover the vegetable.

Carrot Salmon: The Recipe

Ingredients:

3carrots
2 tablespoons rapeseed oil
2 tsp soy sauce
0.5 tsp smoked salt
1 teaspoon horn syrup
1 tbsp apple cider vinegar

Directions:

Peel the carrots and slice them lengthways into thin strips with a vegetable peeler.
Boil the carrots in unsalted water for 3 to 4 minutes. Rinse them with cold water and let them drain.
Mix together the remaining ingredients for the marinade.
Mix the carrots thoroughly with the marinade. Tip: The carrot salmon tastes particularly good after it has been allowed to sit in the fridge for a day or two. Keep it airtight and shake the storage jar every now and then to distribute the marinade well. The carrot salmon tastes particularly good on bread with (vegan) sour cream. Sprinkle with freshly ground pepper and finely chopped dill for added flavor.

Ingredient tips for carrot salmon

The carrot salmon comes even closer to the original if you also stir finely chopped seaweed into the marinade. For example, you can use dried nori seaweed or wakame. You should note a few things:

Many seaweed farms are far away in Southeast Asia, so the seaweed has to travel a long way to reach us. However, there are also algae farms in Europe. If possible, buy seaweed that has been proven to come from Europe.
An organic seal certifies that the algae come from a body of water with good water quality.
Algae sometimes contain a lot of iodine. If possible, buy products that list the iodine content – ​​because while iodine is very important for the body, an overdose can cause problems. Important: If you have thyroid problems, an iodine overdose can be particularly critical. It is therefore better to avoid algae or seek medical advice.

Tip: You can also use Liquid Smoke instead of smoked salt. You can also give the carrot salmon even more flavor with a pinch of smoked paprika.

 

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