Vegan Archive - kitchensplace

Apple Cinnamon Rolls

Corinna — Sun, 06 Nov 2022 10:30:00 +0000

In this post, I’ll show you my recipe for fluffy apple and cinnamon rolls with a fruity core.

I have to admit that it’s been a while since I baked again and, above all, prepared an extra yeast dough. But if you want fluffy cinnamon rolls, you can’t avoid the homemade yeast dough. I used to screw up a yeast dough like this a few times and today I still don’t know what the problem was. But as the saying goes: Practice makes perfect.

So: when you have overcome the first hurdle of the yeast dough, nothing stands in the way of these delicious cinnamon rolls with apple filling. The filling is really prepared in no time with just a few ingredients and is simply spread on the rolled out yeast dough. Then all you have to do is roll up the yeast dough and cut your snails off the roll. You can find detailed step-by-step instructions in the recipe below.

Nutritional information per cinnamon roll

Calories: 128 – Protein: 2,5g – Fat: 4g – Carbs: 21g

This recipe has no ratings just yet.

Apple Cinnamon Rolls

06/11/2022

Servings: 12-15

Prep: 1 hr 15 min

Cook: 30 min

Total: 1 hr 45 min

Difficulty: easy

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By: Corinna

Ingredients

For the yeast dough :
250 g flour
1/2 cube of yeast
50g sugar
1 pinch of salt
125ml milk (alternatively almond milk)
25g soft butter (alternatively vegan butter)
Vanilla flavor
For the filling :
2 apples
2 tbsp butter
1 teaspoon cane sugar
1 teaspoon cinnamon
Miscellaneous: lump sugar for sprinkling

Directions

Step 1 First prepare the yeast dough: warm the milk with butter, crumble in the yeast and stir
Step 2 Then mix all the dry ingredients and stir in the yeast milk. Knead everything together to form a dough and cover and let rise in a warm place for about 1 hour. (Tip: I preheat the oven to 30 degrees, turn it off and let the dough rise in it.)
Step 3 Now prepare the filling: peel the apples and cut into fine cubes. Heat the butter in a saucepan and caramelize the apples with the sugar and cinnamon. Then set aside.
Step 4 When the dough is ready, roll it out evenly into a rectangle and brush with the apple filling .
Step 5 Carefully roll up the dough on the long side and cut into even pieces or slices.
Step 6 Grease an oven pan and place the slices in the pan with the cut surface facing down.
Step 7 Then let the snails rise for another 30 minutes while preheating the oven to 180 degrees.
Step 8 Brush the snails with milk before baking and then bake for about 20-30.
Step 9 When the cinnamon buns are ready, you can sprinkle them with crystal sugar.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Tomato Chickpea Salad

Corinna — Thu, 20 Aug 2020 11:31:07 +0000

In this post I will show you a super quick recipe for a delicious tomato chickpea salad with shallots, basil and lime. The recipe can be used as a main meal or as a side dish recipe.

On vacation I fell in love with fresh and homemade salads again. Especially when it’s hot outside and heavy dishes steal your energy, I often resort to fresh and nutritious ingredients to create a delicious salad. I often have them when things have to be done quickly and you can’t manage 3 frying pans on the stove at the same time. I always try to make sure that the salads have the appropriate nutritional values so that they are filling.

In this tomato chickpea salad, the chickpeas alone provide plenty of energy, so that you really have a full meal in front of you. Therefore, you can eat this salad either as a main meal (which is then also reflected in the calories) or as a side dish. The tomato and chickpea salad also goes well with the barbecue buffet!

If you are in the mood for more inspiration for chickpea salads, then this Mediterranean chickpea salad may also be for you.

Nutritional Information per serving

Calories: 525 – Protein: 17g – Fat: 19g – Carbs: 60g

This recipe has no ratings just yet.

Tomato Chickpea Salad

20/08/2020

Servings: 2-4

Prep: 10 min

Cook: 20 min

Total: 30 min

By: Corinna

Ingredients

1 can of chickpeas
250g cocktail tomatoes
15g cane sugar
1/2 lime
25g balsamic vinegar
15g olive oil
1 shallot
1 bunch of basil
Salt pepper

Directions

Step 1 Cut the tomatoes and shallot into cubes and stir together with the olive oil, balsamic vinegar and cane sugar in a bowl .
Step 2 Drain the chickpeas and fry them briefly in a pan. Then stir into the tomatoes .
Step 3 Season the salad with lime juice, salt and pepper. Pluck fresh basil and stir in.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Oven baked Vegetables

Corinna — Mon, 06 Jul 2020 10:43:59 +0000

In this post, I’ll show you a simple recipe for simply oven baked vegetables. The recipe is particularly suitable when things have to be quick and you still want to eat healthily. I use sweet potatoes, peppers, zucchini, and onions here.

Do you also have your favorite combination when it comes to oven baked vegetables? I especially like sweet potatoes with zucchini, peppers, red onions and a good olive oil. If you like, you can prepare this combination with tomatoes or feta or combine it with completely different types of vegetables.

The nice thing about this dish is that you don’t have to prepare a lot. The vegetables are quickly peeled and cut and then mixed up with a little olive oil and spices and pushed into the oven. There it roasts to itself while you can devote yourself to something completely different. And after a few minutes it will be cooked and can be eaten. By the way, it is also wonderful as an accompaniment to other dishes!

If you are interested in other recipes, take a look at one of my recipe collections.

Nutritional Information per serving of oven baked vegetables

Calories: 341 – Protein: 9g – Fa: 10g – Carbs: 50g

This recipe has no ratings just yet.

Oven baked vegetables

06/07/2020

Servings: 3

Prep: 15 min

Cook: 30 min

Total: 45 min

Difficulty: easy

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By: Corinna

Ingredients

2 sweet potatoes
1 paprika
2 zucchini
1 red onion
2 tbsp olive oil
Salt, pepper, garlic powder

Directions

Step 1 Preheat the oven to 180 degrees fan-assisted.
Step 2 Peel the sweet potato and cut into cubes. Halve the zucchini and cut into pieces. Cut the peppers open, remove them and dice.
Step 3 Spread the vegetables evenly on a baking sheet. Cut the onion into strips and spread over the vegetables.
Step 4 Drizzle the vegetables with olive oil and sprinkle with enough salt, pepper and garlic powder. Then bake in the oven for about 30 minutes at 180 degrees.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Fried sesame noodles

Corinna — Thu, 23 Apr 2020 09:30:00 +0000

In this post I will show you my recipe for Chinese fried sesame noodles with vegetables.

Today I have again prepared a 30-minute recipe for you: Chinese fried sesame noodles with crunchy vegetables. The great thing about this recipe: It’s simple, quick to prepare and tastes good. All in all, for me an ideal recipe for a quick lunch in the home office or for a quick after-work meal.

You can also prepare the sesame noodles with simple ingredients from the supermarket and even use frozen vegetables. Incidentally, this is not necessarily worse than fresh vegetables. On the contrary: frozen vegetables store vitamins longer than fresh vegetables.

If you are interested in more asian recipes, check out my recipe collection for asian food.

Nutritional Information per serving of Sesame Noodles

Calories: 344 – Protein: 11g – Fat: 13g – Carbs: 47g

This recipe has no ratings just yet.

Fried Sesame Noodles with Vegetables

23/04/2020

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

100g asian noodles
50g frozen broccoli
1 zucchini, 2 carrots
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp sesame seeds
1/2 lime
salt, pepper and garlic powder

Directions

Step 1 Peel the carrot and cut into fine strips. For the noodles, boil hot water and pour it over the noodles in a large bowl.
Step 2 Heat a deep pan with sesame oil and sauté the vegetables for about 5 minutes. Deglaze with soy sauce and add the noodles directly from the cooking water using tongs. Skim some of the noodle water with a ladle and add it as well.
Step 3 Give the noodles away with the vegetables and season with salt, pepper and garlic
Step 4 Finally, sprinkle the sesame seeds over the noodles, add the juice of half a lime and mix everything together.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Sweet and sour chicken

Corinna — Fri, 06 Mar 2020 10:30:00 +0000

In this post, I’ll show you a quick and easy recipe for sweet and sour chicken with rice. I used vegan soy meat for this. If you like, you can also use fresh organic chicken fillet.

This dish has been on my to-do list for so long and now I’ve finally found the time to devote myself to it. The result was this delicious result, which can be prepared 100% vegan or classically with organic chicken fillet.

While looking for the perfect flavors, I was surprised how easy it is to prepare this sweet and sour chicken. You really don’t need any extraordinary ingredients or a lot of flavor enhancers and aromas. With the simplest ingredients that everyone has at home, the sweet and sour sauce with crunchy vegetables can be prepared and enjoyed in just 30 minutes.

Nutritional information per serving of sweet and sour chicken:

Calories: 473 – Protein: 20g – Fat: 7g – Carbs: 82g

This recipe has no ratings just yet.

Sweet and Sour Chicken

06/03/2020

Servings: 2-3

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

180g chicken fillet (vegan, e.g. soy-based)
3 spring onions
1 paprika
50g bamboo slices
50g pineapple in pieces
150g basmati rice
For the sauce :
3 tbsp soy sauce
1 tbsp tomato paste
1 tbsp tomato ketchup
1 tbsp white wine vinegar
3 tbsp sugar
a bit of salt
1 teaspoon cornstarch
some water
Vegetable oil for the pan

Directions

Step 1 First, fry the meat on both sides in a pan with vegetable oil at 3/4 the heat. Then remove, cut into bite-sized pieces and set aside.
Step 2 Cook the rice according to the package instructions.
Step 3 Cut the spring onion and paprika into fine cubes and sauté in a pan over medium heat.
Step 4 Meanwhile, stir the sauce together. Make sure that the cornstarch is only stirred in last, so that no lumps form. Add enough water (or pineapple juice) until the sauce has a good, not too runny consistency. Season to taste with salt.
Step 5 Now add the sauce, bamboo slices, pineapple and meat to the vegetables, mix well and let it steep for about 5 minutes over medium heat.
Step 6 Serve everything with rice.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Puff Pastry Snails with Spinach

Corinna — Mon, 02 Mar 2020 10:30:00 +0000

In this post, I’ll show you a simple recipe for puff pastry snails with spinach. There was also a homemade cashew nut.

Whenever I’m invited, I think about what delicious things I could bring with me. It is important to me to try out new recipes every now and then and not always have the same souvenirs with me. This is how these delicious puff pastry snails with spinach were created. They are 100% vegan so that every guest can enjoy them too.

If there are no vegans at your next party, I can recommend my cheese and ham wraps as a souvenir. Not only do they look great, they also taste good to non-vegan guests.

Nutritional information per puff pastry snail:

Calories: 120 – Protein: 2g – Fat: 9g – Carbs: 8g

This recipe has no ratings just yet.

Puff pastry rolls with spinach

02/03/2020

Servings: 12-15

Prep: 15 min

Cook: 20 min

Total: 35 min

Difficulty: easy

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By: Corinna

Ingredients

1 puff pastry roll
400g spinach (fresh)
60g cashew nuts
1 clove of garlic
40g olive oil
1 teaspoon of fresh cheese (vegan)
Sea salt and some pepper

Directions

Step 1 Sweat the spinach leaves in a deep pan with a little olive oil until it disintegrates. Season with a little sea eel and pepper.
Step 2 Slightly chop the garlic clove and puree together with the cashew nuts, olive oil and some cream cheese in a blender or with the hand blender to form an even cream. Season with a little salt.
Step 3 Roll out the puff pastry and sprinkle with the cashew cream. Then top with spinach after the spinach liquid has been squeezed out a little beforehand.
Step 4 Roll up the roll slowly and then cut off 1-2 cm thick slices. Place these on a baking sheet and bake at 160 degrees fan-assisted for about 15-20 minutes.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Spaghetti with Pesto

Corinna — Tue, 18 Feb 2020 10:30:00 +0000

In this post I show you how you can make a delicious basil pesto super fast with just a few ingredients. Spaghetti goes perfectly with it.

Do you ever know when you have a real pasta craving, but don’t have the time or the groceries in the house to whip up an elaborate sauce? I certainly do. That’s when I super like to resort to quick and easy sauces that don’t require a lot of groceries. Such is the case with this delicious basil pesto. Quickly whipped up, you just need fresh basil, some olive oil, pine nuts and flaked almonds, and a blender or blender. If you like, you can even just double the amount of pesto and store it in a jar in the fridge for your next pasta craving.

If you’re in the mood for more pasta recipes, check out my “Pasta and Rice” recipe category.

Nutritional information per serving:

Calories: 677 – Protein: 14g – Fat: 40g – Carbs: 65g

This recipe has no ratings just yet.

Spaghetti with Pesto

18/02/2020

Servings: 3

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

2 cloves garlic
1 large bunch basil
100ml olive oil
30g flaked almonds
250g spaghetti
50g pine nuts
sea salt
pepper

Directions

Step 1 Finely chop the garlic cloves and puree them together with half of the pine nuts and the basil leaves either in a blender or with a hand blender. Add olive oil gradually as you do this until you have a smooth mixture. Add 3/4 of the almond flakes and season the pesto with salt and pepper
Step 2 cook the spaghetti in salted water according to the package instructions
Step 3 heat a deep pan slowly and mix the pesto with the spaghetti. Either remove the spaghetti directly from the boiling water with tongs or drain the spaghetti, reserving 1 cup of the boiling water, and add it to the sauce
Step 4 finally, toast the remaining pine nuts and serve the spaghetti with crushed almonds and pine nuts, if desired.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Chili sin carne vegan

Corinna — Mon, 10 Feb 2020 10:30:00 +0000

In this post, I’ll show you how to prepare a quick and delicious Chili sin Carne in just 30 minutes. The chili is a real nutrient bomb and is particularly suitable for a vegan diet.

In a purely plant-based diet, in particular, it is sometimes difficult to consume enough nutrients and, in particular, enough protein. If you do without animal products, you should therefore especially use legumes. No sooner said than done – this is how this ultra-delicious and protein-rich Chili Sin Carne was created with lots of legumes, such as kidney beans, corn and red lentils. The vegan minced meat from a well-known slicing company, which can be found in every supermarket, was tried out. The result is this chilli are carne, which is really tasty and filling and is therefore one of my favorite dishes from now on.

Nutritional information per serving of Chili sin Carne:

Calories: 298 – Protein: 22g – Fat: 7g – Carbs: 35g

This recipe has no ratings just yet.

Chili sin Carne

10/02/2020

Servings: 4

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

2 shallots
2 garlic cloves
200g potatoes
280g kidney beans
280g corn
240g red lentils
400g chunky tomatoes
2 tbsp tomato paste
180g vegan ground beef
salt, pepper
chili flakes
optional: chili pepper, chopped
optional: avocado & lime
oil for sautéing.

Directions

Step 1 Finely chop the shallots and garlic and sauté in a pot in a little vegetable oil. Mix with tomato paste and fry briefly
Step 2 Then add kidney beans, corn, lentils and tomatoes, stir and simmer
Step 3 Peel and dice the potatoes and cook in the chili
Step 4 Meanwhile, fry the vegan minced meat briefly in a pan and add to the chili
Step 5 Season the chili with salt, pepper and chili flakes. Tip: If you like it spicier, you can chop a fresh chili pepper and stir it in
Step 6 Serve the chili with avocado and lime if desired.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Chili sin carne vegan erschien zuerst auf kitchensplace.

Potato patties with couscous and carrots

Corinna — Thu, 06 Feb 2020 10:30:00 +0000

In this post I will show you how to prepare delicious and creamy potato patties with couscous and carrots. Since I don’t add egg in this recipe, it’s even vegan.

Did you know that I’m a huge fan of mashed potatoes? I love this creamy and floury consistency best refined with a good amount of salt, butter and a little nutmeg. Since I am currently trying to avoid animal products, the butter for my beloved mashed potatoes is of course not used! Instead I created a new variant with a little more crunch. The result was these delicious potato patties with carrots.

For this recipe you need mashed potatoes as already described. Ideally, you can prepare the potato patties from the potato leftovers from the previous day by simply mashing them, mixing them with couscous and folding in a boiled carrot. With a few spices and breadcrumbs you can conjure up these crispy potato patties that keep their soft mashed potato core inside.

If you like my vegan potato patties, you might like mine too Potato cakes with spinach and parmesan .

Nutritional information per thaler:

Calories: 200 – Protein: 5g – Fat: 5g – Carbs: 34g

This recipe has no ratings just yet.

Potato patties with carrots

06/02/2020

Servings: 10

Prep: 20 min

Cook: 30 min

Total: 50 min

Difficulty: easy

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By: Corinna

Ingredients

400g potatoes (ideally floury)
100g couscous
200g flour
3-4 carrots
fresh parsley
1/2 tsp nutmeg
1 tsp paprika
optional cumin
salt, pepper
breadcrumbs for breading
vegetable oil for frying.

Directions

Step 1 Boil the potatoes together with the carrots until soft, mash them and let them cool down. Meanwhile, pour boiling water over the couscous and allow to swell until the water is completely absorbed
Step 2 When everything has cooled down well, mix the mashed potatoes with couscous and flour and knead into a malleable mass
Step 3 Season the mass with sufficient salt, pepper, paprika powder, freshly chopped parsley and nutmeg. Tip: Salt is particularly important here and should not be used too sparingly
Step 4 then form 10 pale-sized taler from the mass. Tip: If the mixture is still too sticky, add more flour. It can also help to moisten your hands with water beforehand and then shape the taler
Step 5 Turn the taler in breadcrumbs and then fry in a pan with hot vegetable oil until golden brown.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Lentils Bolognese Vegan

Corinna — Wed, 29 Jan 2020 10:30:00 +0000

In this post, I’ll show you how to prepare a super delicious Lentils Bolognese that is not only vegan, but also tastes almost identical to the original.

A few years ago, I would never have imagined going vegan. Even if I’m not a 100% vegan now, I am still resorting to vegan recipes and dishes more and more often and trying out new foods. So it was with this vegan Lentils Bolognese, which I like at least as good as the original spaghetti bolognese .

What I find particularly great about this variant is that absolutely no animal products have to be used and the Lentils Bolognese have great nutritional values even without meat. If you even take a closer look, this Lentils Bolognese is much healthier than the original meat variant, as it has very little fat but still has enough protein. Lentils become a real superfood here too!

Nutritional information per serving of Lentils Bolognese:

Calories: 374 – Protein: 16g – Fat: 3g – Carbs: 71g

This recipe has no ratings just yet.

Lentils Bolognese

29/01/2020

Servings: 3

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

2200g spaghetti
1 onion
1 clove garlic
1 can red lentils
2-3 carrots
250ml vegetable broth
1 can chopped tomatoes with basil
2 tbsp tomato paste
1 tbsp sugar
1 bunch fresh basil
salt, pepper, Italian herbs
olive oil for the pan.

Directions

Step 1 Cook the spaghetti according to the package instructions
Step 2 Meanwhile, dice the carrots and onion and finely chop the garlic
Step 3 Heat a deep pan with olive oil. Sauté the onion and garlic in it, then add the carrots and cook at a higher temperature. Deglaze with vegetable broth and boil for about 5 minutes
Step 4 When the liquid has evaporated, stir in tomato paste, lentils and chopped tomatoes. Add sugar and season generously with salt, pepper and Italian herbs
Step 5 let the sauce simmer gently. Finally, coarsely chop fresh basil and stir into the sauce.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Lentils Bolognese Vegan erschien zuerst auf kitchensplace.