Breakfast: Vegan French Toast
We start the day with a truly royal breakfast.
For two vegan french toasts:
- 2 Slices (spelt) toast (fresh or not)
- 1 tablespoon chickpea flour (also works with coconut flour or almond flour)
- 3 tablespoons applesauce
- 80 ml plant-based milk alternative
- 1 teaspoon coconut blossom sugar (optional refined sugar)
- ¼ teaspoon cinnamon & vanilla
- ½ teaspoon coconut oil
- Mix the flour, applesauce, milk alternative, coconut blossom sugar, cinnamon and vanilla together well in a bowl.
- Cut the toast slices diagonally and soak both sides in the mixture.
- Heat the coconut oil in a pan and fry the soaked toast slices on both sides until golden brown. Tastes best with nut butter, maple syrup and fresh or dried berries.
Lunch: Vegan red lentil dal
A warming lunch for which you don't have to spend hours in the kitchen? Our Indian Red Lentil Dal is also great for stressful days. Once you have all the ingredients in the pot, you can simply leave it to simmer until it's ready. The perfect dish for cold January!
Ingredients for 2 portions:
- 2 little onions
- 2 cloves of garlic
- 1 little piece of ginger
- 1 tablespoon oil or vegan butter
- ½ teaspoon each of turmeric, cumin, paprika powder and Garam Masala
- 350 ml vegetable broth
- 150 g red lentils
- 125 ml coconut milk
- salt, pepper and lemon juice to taste
- optional: parsley and cashews as a Topping
- Peel and finely chop the onions, garlic and ginger.
- Heat the oil or vegan butter in a saucepan and sauté the onions, garlic, ginger and spices for about 5 minutes.
- Add the vegetable stock and lentils and bring to the boil. Then reduce the heat and simmer for about 15-20 minutes.
- When the lentils have absorbed most of the liquid, the coconut milk can be stirred in. Then season with salt, pepper and lemon juice and simmer for another 10 minutes.
- Depending on your taste, the lentils can be eaten slightly al dente or soft. You can add more water or coconut milk if necessary. Garnish with parsley and cashews and enjoy warm!
Instead of chocolate or gummy bears, we're going for a homemade snack today. The apple cinnamon bites taste pleasantly sweet and will easily keep for a few days in the fridge - if you don't finish them first.
Ingredients for around 15 bites:
- Put all the ingredients into a blender and blend well. If your blender is not powerful enough, you can soak the dates, almonds and cashews in hot water for 30 minutes beforehand.
- Then shape the mixture into balls or squares and decorate as desired. We also like to add a coating of dark chocolate or white chocolate. Afterwards, you can put your homemade vegan afternoon snack in the fridge for a few hours so the bites firm up.
Dinner is the time when you get together with your loved ones. We've picked out a delicious, hearty recipe with extra crunch for your dinner together.
Ingredients or two portions:
For the casserole:
- 1 little broccoli (chopped in the food processor)
- 50 grams of mushrooms (finely diced)
- ½ onions (chopped)
- 100 g cooked basmati rice
- 30 g breadcrumbs
- 30 g cashews (finely diced)
- 1 tablespoon yeast flakes
- salt, pepper, nutmeg and smoked paprika powder to taste.
For the sauce:
- 100 ml plant-drink
- 1 tablespoon each of soy sauce, mustard and cashew butter (optional tahini)
- 30 grams cashews (soaked overnight)
- 1 tablespoon starch
- 1 tablespoon yeast flakes
- 1 garlic clove
- Put all the ingredients for the sauce in a blender and puree finely. Then set aside briefly.
- Heat the oil in a pan and sauté the chopped onions until translucent. Add the broccoli, mushrooms and spices and sauté until lightly browned.
- Add the rice and the just-mixed sauce as well and mix well. Turn off the heat and allow the vegetable mixture to thicken slightly.
- For the crunchy topping, mix the cashews, breadcrumbs and yeast flakes and add salt, pepper and paprika to taste.
- Put the vegetable mixture into a baking dish and top with the "cashew crunch". Bake at 180 degrees Celsius for about 30 minutes. Enjoy your meal!
Do you like what you eat? 600 more sweet and savoury vegan recipes are waiting for you in our Food Journal. Discover our vast selection of plant-based meat alternatives and many more vegan products in KoRo's vegan section to help you with your plant-based nutrition. Make veganuary your favourite month of the year!