HOMEMADE HOTDOGS

SERVES 5 PORTIONS

FOR THE VEGAN SAUSAGES

1 1/3 cups (160 g) gluten powder, or gluten flour

3 tsp. fine oat flakes

1/4 cup (20 g) chickpea flour

1 tsp. hot paprika

1 tsp. smoked paprika

2 tbsp. nutritional yeast flakes

2 tsp. garlic powder

3/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

5 oz. (140 g) medium firm tofu

1/3 cup (100ml) vegetable stock

2 tbsp. olive oil, plus extra for frying

2 tbsp. soy sauce

FOR THE HOTDOGS

5 hotdog rolls

tomato ketchup

10 large dill pickle slices toppings: mustard, Vegan Mayonnaise

NUTRITIONAL VALUES

Calories: 476kcal
Fat: 12.3g (1.6g S.Fat)
Carbs: 55.9g
Protein: 37.5g
Sugar: 8.6g
Sodium: 4136mg

METHOD

In a mixing bowl, combine the gluten powder or flour, oat flakes, chickpea flour, hot paprika, smoked paprika, yeast flakes, garlic powder, salt, and pepper to make the sausages. In a food processor, combine the tofu, stock, oil, and soy sauce until smooth. Add this paste to the flour mixture in the mixing bowl and knead everything together quickly. Divide the mixture into 5 equal parts and shape each into a 6in (15cm) long sausage.

Wrap each sausage in aluminium foil tightly, twisting the ends together. Place these packets in a steamer and steam for 30 minutes over simmering water. Allow to cool before removing from the foil. In a frying pan, heat a little oil and sauté the sausages for 4–5 minutes over medium heat, turning to brown all over.

Heat the hotdog rolls and fill each with some ketchup, 1 sausage, and 2 slices of pickle before serving. Drizzle with mustard or Vegan Mayonnaise and top with fried onions if desired.

RICE & BEAN BURRITOS WITH SALSA

SERVES 1 LARGE OR 2 SMALL BURRITOS

FOR THE RICE

1 tbsp. olive oil

1 cup (100 g) jasmine rice

1/3 cup (100 g) vegan hot salsa

1/2 tsp. sea salt

FOR THE BEANS

1/2 onion

3/4 cup (200 g) canned kidney beans

2 tbsp. olive oil, plus extra for frying

1/2 tsp. garlic powder

1/2 tsp. onion powder

pinch of sea salt

sriracha sauce, to taste (or another kind of chili sauce)

1/2 avocado

1 very large (see Tip, below) or 2 small tortillas

parsley for sprinkling (optional)

NUTRITIONAL VALUES

Calories: 968kcal
Fat: 37.3g (6g S.Fat)
Carbs: 136.4g
Protein: 24.4g
Sugar: 7.1g
Sodium: 937mg

METHOD

To make the rice, heat the oil in a pan over medium heat and sauté the rice. Combine 1/2 cup (130ml) water, salsa, and salt in a mixing bowl. Bring to a boil over high heat, then reduce to a simmer and cook for 10–15 minutes, or until done.

Meanwhile, peel and finely chop the onion. In a colander, drain the beans. In a pan, heat the 2 tbsp. oil and sauté the onion and beans over high heat. Reduce the heat to medium and season with salt, sriracha sauce, and garlic and onion powders to taste. Pour in 1/4 cup (80ml) water and allow to cook for 2–3 minutes. Using a potato masher, mash the bean mixture to make a lumpy purée. If it appears to be too dry, add a little more water. Seasoning should be adjusted once more.

Remove the pit and peel from one half of the avocado and slice it. Warm the tortilla(s) and place them on your work surface. In the centre, make a thick layer of rice and top with the beans. Drizzle sriracha sauce over the avocado segments before scattering with parsley. Fold the tortilla's left and right sides over the filling. Then, fold up the bottom half and lightly press down before rolling up firmly from the bottom edge. If desired, heat a small amount of oil in a pan and fry the burrito over high heat to help it hold together and add flavour. Wrap in aluminium foil and store in an airtight container for lunch.

SPINACH TOFU SCRAMBLE WRAP

SERVES 2 LARGE WRAPS

FOR THE SPINACH

1 small onion

1 garlic clove

1/2 tbsp. vegan margarine

1/2 cup (100 g) frozen spinach, defrosted

1 tbsp. oat cream, or other plant- based cream

FOR THE TOFU SCRAMBLE

1 small onion

1 large tomato

1/2 red pepper

9 oz. (250 g) tofu

3 tbsp. olive oil

3/4 tsp. ground turmeric

1 1/2 tsp. curry powder

2 tbsp. soy sauce

2 tbsp. soy milk, or other plant- based milk

sea salt

freshly ground black pepper

2 tbsp. chopped chives

FOR THE WRAPS

2 large wraps

2 cups (40 g) arugula

NUTRITIONAL VALUES

Calories: 586kcal
Fat: 34g (4.8g S.Fat)
Carbs: 56.8g
Protein: 19.6g
Sugar: 12.1g
Sodium: 1258mg

METHOD

Peel the onion and garlic, then chop the onion and crush the garlic to make the spinach mixture. In a skillet, melt the margarine and sauté the onion over medium heat. With the lid on, add the spinach and allow it to wilt. Stir in the cream and garlic, then set aside to thicken slightly.

Peel and chop the onion for the tofu scramble. Remove the stalk and seeds from the tomato and chop the flesh. The pepper should be seeded and chopped. Using your fingers, crumble the tofu. In a pan, heat the oil and fry the onion and tofu crumbs for 1 minute over high heat, then reduce to medium and continue to fry until golden brown. Cook for 3–4 minutes more after turning the mixture, adding the turmeric and curry powder. Cook for 3–4 minutes more after adding the soy sauce. After that, add the tomato and soy milk. Season with salt and pepper to taste and continue to simmer gently for a few minutes. Finally, remove the pan from the heat and fold in the chives.

Warm the wraps and lay them out on a work surface to assemble. Top each wrap with the spinach, tofu scramble, and arugula. Fold the wrap's left and right sides over the filling. Then, fold up the bottom half, lightly press down, and roll up the wrap from the bottom edge. Cut each wrap in half and wrap in aluminium foil to take with you if desired.

ASIAN GLASS NOODLE SALAD WRAPS

SERVES 2 PORTIONS

1 zucchini

2 1/2 oz. (75g) glass noodles

1/2 bunch of scallions

1/2 onion

1 red pepper

1 small garlic clove

1/2 inch (1cm) piece of fresh ginger

3/4 oz. (20 g) cashew nuts

2 1/2 tbsp. sunflower oil

2 tbsp. soy sauce

3 1/2 tbsp. coconut milk

1 tbsp. chopped cilantro leaves

sea salt

freshly ground black pepper

1 1/2 tbsp. lime juice

1/4 head iceberg lettuce

2 wraps

1 1/2 tbsp. vegan sweet and sour sauce

NUTRITIONAL VALUES

Calories: 567kcal
Fat: 34.2g (8.4g S.Fat)
Carbs: 57.6g
Protein: 10.8g
Sugar: 9.6g
Sodium: 963mg

METHOD

Using a spiralizer, cut the zucchini into spaghetti-like strips. Alternatively, create thin slices lengthwise with a potato peeler and then cut these into thin strips with a knife. Allow the zucchini and noodles to soak for 10 minutes in a large bowl of warm water, or until the noodles are soft. Drain the noodles and zucchini in a strainer before returning them to the bowl. Place aside.

Thinly slice the scallions and onion. Remove the seeds from the pepper and cut it into thin strips. Garlic and ginger peeled and finely chopped in a dry frying pan, toast the cashew nuts until golden brown.

In a pan, heat the oil. Over high heat, sauté the scallions, onion, and pepper. Cook for a few minutes after adding the garlic and ginger. Pour in the soy sauce, coconut milk, and cilantro. Incorporate the cashew nuts.

In a mixing bowl, combine the pan of vegetables, zucchini, and glass noodle mixture, and season with salt, pepper, and lime juice to taste. Shred the iceberg lettuce into individual leaves. Heat the wraps briefly before laying them out on your work surface. Spread the sweet and sour sauce on them, then top with lettuce leaves and the glass noodle salad before rolling them up tightly. To transport, wrap in parchment paper, aluminium foil, or plastic wrap.

VEGETABLE WRAPS

SERVES 2 PORTIONS

FOR THE WRAPS

4 large Savoy cabbage leaves

1 cup (250ml) vegetable stock

1 3/4 oz. (50 g) tempeh

1 small red onion

1 tsp. coconut oil

sea salt

freshly ground white pepper

1 cup (100 g) red cabbage, cut into strips

1/2 orange

1 tbsp. chopped chives

FOR THE DRESSING

1⁄3 cup (100 g) soy yogurt, or other

plant-based yogurt

1/2 tbsp. chopped parsley leaves dash of walnut oil

pinch of sea salt

pinch of freshly ground white pepper

pinch of ground cinnamon

NUTRITIONAL VALUES

Calories: 221kcal
Fat: 6.6g (2.7g S.Fat)
Carbs: 32.5g
Protein: 11.6g
Sugar: 17.3g
Sodium: 344mg

METHOD

Remove the thick central stalks from the Savoy cabbage leaves and wash them. In a saucepan, heat the stock and blanch the leaves for 2 minutes over medium heat. Take them out and rinse them in cold water before patting them dry and setting them aside.

Using a sharp knife, cut the tempeh into thin strips. Peel and finely slice the onion. In a pan, heat the oil and sauté the tempeh strips over high heat. Continue to sauté the sliced onion until it is transparent. Season with salt and pepper to taste.

Place the red cabbage in a bowl. Toss in the salt and toss thoroughly. Peel and segment the orange, reserving any juice that drips out. Combine the orange segments and juice with the red cabbage in a mixing bowl. Mix in the chives.

To make the dressing, combine the soy yoghurt, parsley, oil, salt, pepper, and cinnamon in a mixing bowl. Place the cabbage leaves on your work surface and spoon some of the red cabbage salad and tempeh down the centre of each. Fold the leaves' sides over the filling, then carefully roll up from the bottom. Finally, tie them together with string so the rolls don't fall apart while you're transporting them. For your lunchbox, wrap them in foil or plastic wrap. Separately pack the dressing.

FOCACCIA WITH SPINACH HUMMUS & RED LENTIL KOFTA

SERVES 4 PORTIONS

FOR THE KOFTA

1/2 cup (125 g) red lentils

1/2 cup (120ml) vegetable stock

1 tbsp. whole-wheat breadcrumbs

2 tbsp. all-purpose flour

pinch of sea salt

pinch of hot paprika

pinch of smoked paprika

1 tbsp. scallions, sliced into rings

olive oil, for frying

FOR THE HUMMUS

3⁄4 cup (200 g) canned chickpeas

juice of 1 small lemon

1/2 cup (100 g) frozen spinach, thawed

3 1/2 tbsp. extra virgin olive oil

2 tsp. tahini

1 tsp. ground cumin

1 tsp. sea salt

1/2 tsp. curry powder

pinch of chili powder

2 small garlic cloves, crushed

FOR THE SANDWICHES

4 small cherry tomatoes

1 large focaccia

2 handfuls of mixed salad leaves

1 small red pepper, sliced

NUTRITIONAL VALUES

Calories: 447kcal
Fat: 19.9g (2.8g S.Fat)
Carbs: 53.6g
Protein: 16.6g
Sugar: 7.4g
Sodium: 191mg

METHOD

To make the lentil kofta, cook the lentils in the stock in a covered pan over medium heat for 10–15 minutes, or until soft.

Meanwhile, to make the hummus, drain the chickpeas and combine them with the remaining hummus ingredients in a mixing bowl. Purée everything in a handheld blender until smooth and creamy. Place aside.

Allow the lentils to drain in a strainer and cool slightly before puréeing thoroughly with a handheld blender. Put them in a mixing bowl with the breadcrumbs, flour, salt, both types of paprika, and scallions, and combine everything until it's a firm consistency. Form about 16 small balls from the mixture with your hands. In a pan, heat the frying oil and cook the kofta in batches over medium heat, turning once, until brown all over. Allow to drain on paper towels.

Depending on the size of the tomatoes, halve or quarter them. Divide the bread into four sections and, if desired, warm it in the oven before slicing each section open horizontally. Divide the hummus, salad leaves, peppers, tomatoes, and four lentil kofta among the bread quarters.

PITA BREADS WITH “EGG SALAD”

SERVES 2 PORTIONS

5 1/2 oz. (150 g) smoked tofu

3 tbsp. olive oil

9 oz. (250 g) plain firm tofu

1 small red onion

2 scallions

1⁄3 cup (90 g) canned chickpeas

2 cups (175g) green cabbage

1/2-3⁄4 cup (150–200 g) Vegan Mayonnaise

1 slightly heaped tsp. black salt kala namak (optional)

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

3 tsp. curry powder

1 tbsp. ground turmeric

1 tbsp. chopped chives

2 pita breads

NUTRITIONAL VALUES

Calories: 929kcal
Fat: 55.5g (4.6g S.Fat)
Carbs: 76.1g
Protein: 38.8g
Sugar: 9.4g
Sodium: 2318mg

METHOD

Cut the smoked tofu into very small cubes for the salad. In a pan, heat the oil and sauté the smoked tofu over high heat for a few minutes, then reduce to medium heat until crisp and firm. Place aside.

Peel and finely chop the red onion, then cut the plain firm tofu into 1/2in (1cm) cubes. Make rings out of the scallions. In a colander, thoroughly drain the chickpeas. In a mixing bowl, combine the plain firm tofu, red onion, scallions, cabbage, and chickpeas.

Incorporate the mayonnaise. Season the salad with black salt (if using), salt, pepper, curry powder, and turmeric to taste. Stir in the smoked tofu and chives. Remove the pita pockets. Separately package the bread and salad, then fill the pitas with the salad when ready to eat.

SWEET POTATO BURGERS WITH BARBECUE SAUCE

SERVES 2 BURGERS

FOR THE PATTIES

1 large, sweet potato

sea salt

1 shallot

1/2 bunch of chives

pinch of freshly ground black pepper

1⁄2 tsp. sweet smoked paprika

1 tbsp. dried marjoram

pinch of ground cumin

pinch of ground allspice

1 tsp. Dijon mustard

2 tbsp. plain or gluten-free flour

1/2 cup (40 g) fresh breadcrumbs

2 1/2 tbsp. canola oil

FOR THE BURGERS

2 large burger buns

vegan barbecue sauce

handful of salad leaves

small piece of cucumber, sliced

1 tomato, sliced

handful of cilantro leaves

NUTRITIONAL VALUES

Calories: 722kcal
Fat: 34.4g (8g S.Fat)
Carbs: 87.1g
Protein: 18.1g
Sugar: 12.1g
Sodium: 1472mg

METHOD

To make the patties, peel the sweet potato, cut it into small pieces, and cook it in salted water for 10–15 minutes, or until tender. Drain through a colander. The shallot should be peeled and finely chopped. Finely chop the chives. In a large mixing bowl, mash the sweet potato with the shallot and chives with a potato masher until evenly combined. Combine 1/2 teaspoon salt, pepper, paprika, marjoram, cumin, allspice, and mustard in a mixing bowl. Add the flour and thoroughly combine everything.

On a plate, spread out the breadcrumbs. Form two even patties out of the potato mixture and coat in breadcrumbs. Heat the oil in a skillet over medium heat and cook the patties on both sides until golden brown. Allow to drain on paper towels after removing from the pan.

Split the burger buns in half, toast them, and spread barbecue sauce on the cut surface. Salad leaves, a patty, cucumber slices, tomato slices, and cilantro garnish the bottom halves. If desired, top with additional barbecue sauce.

HASH BROWN DELUXE SANDWICH

SERVES 2 PORTIONS

FOR THE HASH BROWNS

1 lb. 2oz. (500 g) potatoes

1/2 tsp. sea salt

freshly ground black pepper

pinch of freshly grated nutmeg

1–2 tsp. canola oil

FOR THE DRESSING

2 tbsp. Vegan Mayonnaise

2 tbsp. cucumber relish (from a jar)

1/2 tsp. sea salt

1/2 tsp. sweet smoked paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cider vinegar

FOR THE SANDWICH

2 whole-wheat rolls, or 4 slices of whole-wheat bread

handful of salad leaves

1 tomato, sliced

1 1/2 tbsp. sweet and spicy pickles

2 tsp. store-bought crispy fried onions

NUTRITIONAL VALUES

Calories: 846kcal
Fat: 33.1g (11g S.Fat)
Carbs: 128.6g
Protein: 21g
Sugar: 14.1g
Sodium: 1496mg

METHOD

To make the hash browns, peel and coarsely grate the potatoes, then place them in a clean paper towel and squeeze out any excess liquid. In a mixing bowl, combine the salt, pepper, and nutmeg. In a pan, heat 1/2–1 teaspoon oil, add half of the potato mixture, press it down into a thin layer with a spatula, and fry for 3–4 minutes over medium heat. When the edge of the hash brown is crispy, carefully flip it over and fry the other side until golden brown. Remove from the oven and place on a plate lined with paper towels to drain. Repeat with the remaining oil (1/2–1 teaspoon) and grated potato.

To make the dressing, combine the mayonnaise, cucumber relish, sea salt, paprika, garlic and onion powders, vinegar, and a little more pepper in a small bowl, adjusting the quantities to taste.

Toast the rolls or slices of bread, whichever you prefer. Spread the dressing on the bottom halves of the rolls or 2 slices of toast and top with the lettuce, tomato, pickled cucumbers, fried onions, and hash browns. Cover with the roll tops or the remaining toast slices.

TEMPEH MAYO BAGEL

SERVES 2 BAGELS

FOR THE TEMPEH MAYO

7 oz. (200 g) tempeh, in a block

1/2 celery stick

1/2 small onion

1/2 cup (130 g) Vegan Mayonnaise

1 tsp. dried dill

2 tbsp. lemon juice

sea salt

freshly ground black pepper

1 tsp. Dijon mustard

1 tsp. agave syrup

2 tsp. nori seaweed flakes (from an Asian grocery store)

FOR THE BAGELS

2 bagels

4 lettuce leaves (optional)

handful of bean sprouts (optional)

NUTRITIONAL VALUES

Calories: 734kcal
Fat: 28.2g (2.8g S.Fat)
Carbs: 85.1g
Protein: 42.4g
Sugar: 6.5g
Sodium: 1257mg

METHOD

To make the salad, steam the tempeh for 20–30 minutes over simmering water. Allow to cool before finely crumbling with your fingers or in a food processor. Finely chop the celery. Peel and finely chop the onion as well.

In a mixing bowl, combine the celery, onion, Vegan Mayonnaise, dill, lemon juice, salt, pepper, mustard, agave syrup, and nori flakes. Fold in the tempeh and set aside in an airtight container for 12 hours to infuse.

To finish, cut the bagels in half and toast them. Cover the lower halves of the bagel with 2 lettuce leaves, then top with the tempeh salad and bean sprouts.