This hot sauce based on tomatoes and chili is a classic of the italian cuisine. It's most often already a vegan dish if served without parmesan.
Authentic Bolognese sauce in a vegan variation. Whether for Lasagne, with spaghetti or tagliatelle – you don't have to make any compromise with this recipe.
This is an easy dough for vegan butter biscuits with a fresh lemon icing. Not only for Christmas is this a perfect dough for cutting out shapes.
With this vegan recipe you bake super tasty carrot muffins in no time – or simply make a carrot cake instead. The fresh lemon makes them very moist and incredibly fresh.
A traditional vegan Chili variation that is very close to origial recipe, with the help of jackfruit. It only takes a big pot and a bit of time.
In fall it's main season for corn salad, beetroot and fennel. So why not putting all of it together to a delicious and healthy salad.
A traditional hungarian goulash in a vegan variation with jackfruit and potatoes. This hearty one-pot wonder really satisfies.
Green asparagus can be roasted easily and quickly in a pan – just perfect for this warm salad with sun-dried tomatoes, black olives and balsamic dressing.
Whether Napoli, Marinara or tomato sauce, it is always the same principle: sun-ripened tomatoes, fresh basil and good olive oil result in a perfectly balanced taste.
Because of the pistachios this variation of the classic Pesto alla Genovese is even more nutty, while basil and orange juice bring in freshness.
This easy and vegan plum cake tastes like made from your grandma: thin crust, juicy fruits and a sweet crumble. Just the perfect cake for the summer.
For nothing else there are probably so many different recipes as for potato salad. This vegan salad is without mayo, but with finely balanced vinegar, oil and vegetable stock.
This vegan pumpkin soup is something you want on a cold and cosy day in fall. Apple, cinnamon and coconut milk let it already taste of winter.
The Red Lentil Dal (or Masoor Dal) is an Indian one-pot wonder. With a few traditional spices and little effort, the lentils become a hearty, vegan stew.
Red Thai Curry is a classic dish in Thai cuisine. If you like fast and spicy food, you might not get enough of this. Best served with jasmin rice.
In spring it's rhubarb season – what is better than having an oven-fresh rhubarb crumble that is quickly and easily done. It is best when you eat it warm right out the oven.
Soparnik is a salty mangold cake and a speciality in Croatia. It only needs a handful of ingredients and is perfect for satisfying a whole family.
The combination of sweet potato and coconut milk brings a broad and sweet taste to a creamy, savoury soup. Topped with some crunchy walnuts.
The very thin, vegan Tarte Flambée in Alsatian style is topped with smoked tofu, spring onions and cherry tomatoes. Even made in the own oven it becomes crispy and savoury.
A recipe for vegan Brioche Burger Buns that will succeed for sure. Your own burger creation will taste a lot better if you freshly bake these vegan buns.
Falafel are one of the most popular vegan snacks and mostly with only plant-based ingredients. Fresh and homemade they taste best.
Focaccia is a fluffy flatbread and the perfect side dish for Italian food. Instead of tomatoes, olives and rosemary you can vary the topping by your own taste.
Authentic Italian gnocchi can be made at home in a short amout of time. This vegan recipe will perfectly work without the use of eggs.
Hummus, the Middle Eastern side dish is prepared quickly and fits perfectly with bread and vegetables. This variation is without garlic and oil.
Perhaps every ramen shop has its very unique recipe for a strong ramen broth. Here is another vegan variation, based on miso.
Pancakes are a must-have on a cosy breakfast. There is no need for special ingredients with this simple recipe. It's done quickly and serves a whole family.
Homemade pasta is always a bit more effort to make but tastes even better. This vegan dough is perfect for all kinds of pasta shapes.
A vegan recipe for Pasta Alla Carbonara that's ready to be served in only 15 minutes. It is super creamy and hearty – it nearly tastes like the authentic original.
A Pesto is quickly made – tastes fresh, has intense flavour and can be kept for long periods. This variation is based on sun-dried tomatoes and olive oil.
What would the world be without Pizza? And why are there so few vegan variations? Yet it's so simple and the more often you make it, the better it gets.
A juicy vegan burger with pulled jackfruit with a spicy barbeque sauce. Served with brioche burger buns, cabbage and vegan cheese – just take a bite.
Risotto is the italian rice-based dish, that can be served as both entree and side. This vegan variation is just as good as any original recipe.
This recipe is super simple and in just 25 minutes you have oven-warm scones on the table. They become light, not too sweet and are best for tea or breakfast.
These vegan wheat tortillas are perfect for burritos, fajitas or simply as a side dish. Homemade, fresh and warm out of the pan they taste best.