vegan
Vegane Kräuterseitling-Steaks Mit Cremiger Pfeffersauce Und Kartoffelpüree
Vegane Kräuterseitling-Steaks Mit Cremiger Pfeffersauce Und Kartoffelpüree
Goldbraun gebratene Kräuterseitlinge mit cremiger Pfeffersauce und selbst gemachtem Kartoffelpüree! Mit veganer Butter, Knoblauch und Thymian bekommen die Pilze ein herrliches Aroma. Ein einfaches veganes Gericht für alle, die herzhaftes Essen lieben.
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📋 ZUTATEN:
Für das Kartoffelpüree:
• 600 g (21 oz) mehligkochende Kartoffeln
• 2 EL vegane Butter
• Hafersahne nach Bedarf
• Salz für das Kochwasser
Für die Pilzsteaks:
• 2 Kräuterseitlinge
• Olivenöl zum Braten
• 2 EL vegane Butter
• 2 Knoblauchzehen
• 3 Zweige Thymian
• 1 EL Sojasauce
Für die Pfeffersauce:
• 1 mittelgroße Zwiebel
• Etwas Olivenöl nach Bedarf
• 1 EL Pfefferkörner
• 150 ml (5 US fl oz) Gemüsebrühe
• 1 EL Sojasauce
• 1 TL Senf
• Hafersahne nach Bedarf
👩🍳 ZUBEREITUNG:
1. Kartoffeln schälen, würfeln und in Salzwasser weich kochen. Abgießen und zerstampfen. Mit 2 EL veganer Butter und Hafersahne nach Bedarf cremig verrühren.
2. Kräuterseitlinge in dicke Scheiben schneiden und auf einer Seite leicht kreuzweise einritzen. In Olivenöl von beiden Seiten goldbraun braten.
3. 2 EL vegane Butter, 2 angedrückte Knoblauchzehen und 3 Zweige Thymian hinzufügen. Die Pilze wiederholt mit der geschmolzenen Thymian-Knoblauch-Butter übergießen.
4. Zum Schluss 1 EL Sojasauce hinzufügen und die Pilze kurz darin schwenken. Herausnehmen und beiseitestellen. Knoblauch und Thymian aus der Pfanne entfernen.
5. Zwiebel fein würfeln und in derselben Pfanne anbraten. Bei Bedarf etwas Olivenöl hinzufügen.
6. Pfefferkörner im Mörser grob zerstoßen, zur Zwiebel geben und gut verrühren. Mit 150 ml (5 US fl oz) Gemüsebrühe ablöschen.
7. 1 EL Sojasauce und 1 TL Senf hinzufügen. Alles gut verrühren und Hafersahne nach Bedarf dazugeben.
8. Die Sauce unter ständigem Rühren einköcheln lassen, bis sie die gewünschte Konsistenz erreicht. Mit den Pilzsteaks und dem Kartoffelpüree servieren.
💬 Habt ihr Kräuterseitlinge schon einmal so zubereitet? Schreibt es mir in die Kommentare!
Wenn euch das Rezept gefällt, freue ich mich über einen Daumen nach oben und ein Abo für Gesunde Rezepte!
Mit Liebe, eure Anna 🤗
#VeganeRezepte #Kräuterseitlinge #Pfeffersauce
Forget Butter! This Is The Best Vegan Gravy You’ll Ever Make
Forget Butter! This Is The Best Vegan Gravy You’ll Ever Make
Learn how to make the best easy gravy that is 100% vegan. This one-pan recipe is so savory you will want it on everything.
I honestly thought I would never have a truly good sauce again after going vegan, but this recipe changed everything. It is a simple, one-pan method that uses basic pantry staples you likely already have on hand. Whether you are prepping for Thanksgiving or just need a cozy topping for your weeknight dinner, this is the one to try.
This is the ultimate homemade gravy for those days when you need a little comfort in a bowl. It is thick, rich, and pairs perfectly with mashed potatoes, biscuits, or roasted vegetables. If you have been searching for a reliable vegetarian gravy recipe that does not require meat drippings or butter, look no further. This quick gravy recipe delivers the classic savory flavor you crave without any of the fuss.
Subscribe for more simple plant-based recipes, and let me know in the comments what you are cooking next.
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One Pot Coconut Chickpea Curry – Chana Masala #chickpeacurry #vegan #veganrecipes
One Pot Coconut Chickpea Curry – Chana Masala #chickpeacurry #vegan #veganrecipes
Recipe: https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/
One pot, budget friendly, SO easy to make!
DAY 7: VEGAN CONGEE🍚 #congee #veganrecipes #plantbased #veganfood #porridge
DAY 7: VEGAN CONGEE🍚 #congee #veganrecipes #plantbased #veganfood #porridge
The BEST Vegan Food In BRISBANE, AUS ❣️
The BEST Vegan Food In BRISBANE, AUS ❣️
📍 The Green Edge
#vegan #veganbrisbane #veganaustralia
A Week Of High-Fiber Meals (Vegan)
A Week Of High-Fiber Meals (Vegan)
Join Thrive Market today by going to http://thrivemarket.com/SarahsVeganKitchen and you’ll receive 30% off your first order + a free gift! #thrivemarketpartner
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0:00 Why We All Need More Fiber
0:32 “Tunacado” Lavash Wraps
6:30 Lentil Quinoa Rice w/ Tofu Stir-Fry
10:43 Cabbage Crunch Salad Jars
16:07 Marry Me Butter Beans & Pasta
18:31 Date Night 🥰
21:24 High-Fiber Snacks
Video editing by Adrianna Fujii (https://adriannafujii.com).
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I Accidentally DELETED 3 Vegan Dinners 😭 | Here’s What Survived!
I Accidentally DELETED 3 Vegan Dinners 😭 | Here’s What Survived!
Yep. Tuesday, Wednesday and Thursday — gone. Vanished. Victims of some spectacularly unhelpful phone storage fuckuppery.
I’d checked where the new videos were being stored. They were on the SD card. The duplicate folder on the phone’s internal storage was completely empty, so — as any reasonably tech-savvy human would —
I deleted the empty folder.
My phone apparently took this to mean “PLEASE ALSO DELETE THREE DAYS OF VIDEOS FROM THE OTHER STORAGE LOCATION.”
It had other ideas. 😂
So instead of our usual full week of vegan dinners, this week you get the four survivors — plus I’ll tell you what the missing meals were.
The good news? We still ate VERY well, the surviving meals are cracking, and the phone now has ONE place to store new recordings.
And it ain’t internal storage.
Real food. Real life. Occasionally technology being a dick.
That’s down-to-earth veganism on the reg. 🌱
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Down-to-earth veganism with Paul & Jason — a married couple from Manchester sharing vegan food, recipes, reviews, vlogs, chats, fun and everyday vegan life.
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Down-to-earth veganism. Stuffin’ us faces. BE EXCELLENT TO EACH OTHER.
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Vegan Lasagna Soup — No Oven, No Layers, Just One Pot
Vegan Lasagna Soup — No Oven, No Layers, Just One Pot
Vegan lasagna soup made in one pot with fresh tomatoes, tender pasta, lentils and spinach in a creamy dairy-free broth. No oven and no layering—the lasagna sheets cook right in the soup.
Full recipe with tips and substitutions:
Serves 4 | Prep: 10 minutes | Cook: 35 minutes | Total: 45 minutes
INGREDIENTS
• 2 tbsp olive oil
• 4 large ripe tomatoes, about 800 g (1¾ lb), halved and cored
• 1 cup cherry tomatoes (optional)
• 1 medium red onion, finely chopped
• 3 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp chili flakes (optional)
• ½ tsp salt, plus more to taste
• 3 cups low-sodium vegetable stock, plus extra as needed
• 1 cup plain, unsweetened soy cooking cream
• 225 g (8 oz) dried egg-free lasagna sheets, broken into pieces
• 1 can brown or green lentils, drained and rinsed (about 245 g drained)
• 100 g (3½ oz) baby spinach
TO SERVE
Grated vegan parmesan and fresh basil. Optional: vegan cream cheese and a drizzle of olive oil.
METHOD
1. Add olive oil to a wide, deep pot. Arrange the tomato halves cut side down, add optional cherry tomatoes and scatter the onion over them. Heat until gently sizzling, cover and cook over medium-low heat for 12–18 minutes until softened. Add a splash of water if needed.
2. Carefully lift off the loosened skins from the large tomatoes. Add tomato paste and seasonings, mash the tomatoes and cook for 2–3 minutes.
3. Stir in the vegetable stock and soy cream. Bring to a gentle simmer.
4. Gradually add the broken lasagna sheets, stirring to separate them. Cover and simmer until almost tender, about 10 minutes depending on the pasta. Stir every 2–3 minutes and add more stock if needed.
5. Add lentils and spinach. Simmer for another 2–3 minutes until the pasta is tender and spinach has wilted. Adjust the seasoning and stock so the soup stays creamy and spoonable.
6. Finish with vegan parmesan and basil, plus any optional toppings.
TIP: Serve promptly—the pasta keeps absorbing broth. Add extra stock when reheating leftovers.
Save this one-pot lasagna soup for your next cozy dinner and subscribe for more plant-based recipes.
#LasagnaSoup #VeganRecipes #OnePotMeals #VeganSoup #Shorts
