yt:cc=on
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.
🛒 Mein Shop Kitchen by Nature:
https://go.kitchen-by-nature.com/
📖 Mein kostenloses Rezeptbuch:
https://kitchen-by-nature.com/s/recipes
📋 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
Cabbage & Golden Potatoes! Easy Vegan Dinner 🥔
Cabbage & Golden Potatoes! Easy Vegan Dinner 🥔
Golden pan-fried potatoes, tender pointed cabbage and creamy white beans! 🥔🌿 An easy, budget-friendly vegan dinner with garlic, mustard and a splash of lemon juice.
The finishing touch? Gently fold in the golden potatoes right at the end! 💚
▶️ Watch the full recipe in the related video.
Would you try this? Let me know in the comments! 😊
With love, Anna 🤗
#Shorts #VeganRecipes #CabbageAndPotatoes
Watch the full video here 👉 https://youtu.be/1424_DWyc84
🧡 You can find all my kitchen tools here:
👉https://go.kitchen-by-nature.com/
🪵 Walnut Cutting Board
Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
🔪 Élancé Santoku
Featherlight · Razor-sharp · 69 layers of Damascus steel
Élancé Santoku
🧂 Salt & Pepper Mill Set
Solid Hevea wood · Durable carbon & ceramic grinding mechanism
Salz- & Pfeffermühlen Set (16 / 13 cm)
📋 INGREDIENTS:
This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
In France, garlic for soup isn’t chopped, but roasted until very soft in the oven, and this step makes all the difference. It softens the bulb’s pungency and gives it an almost sweet quality.
From the tender cloves, floury potatoes, leeks, and a few white beans, a velvety cream soup emerges that is entirely plant-based. Oat cream replaces dairy cream for thickening, while a spoonful of Dijon lemon juice and a squeeze of lemon add freshness. Crispy chips, homemade herb oil, and golden-brown bread cubes are placed on top.
The recipe is simple, inexpensive, and serves four to five people. It’s perfect as a warming lunch on chilly days, a light supper, or an appetizer when guests arrive. Even those who don’t usually cook vegan food won’t notice any difference from the classic version with butter and cream.
🧡 You can find all my kitchen tools here:
👉https://go.kitchen-by-nature.com/
🪵 Walnut Cutting Board
Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
🔪 Élancé Santoku Knife
Featherlight · Razor-sharp · 69 layers of Damascus steel
Élancé Santoku
🧂 Salt & Pepper Mill Set
Solid Hevea wood · Durable carbon & ceramic grinding mechanism
Salz- & Pfeffermühlen Set (16 / 13 cm)
📋 INGREDIENTS:
For the soup:
4 whole garlic bulbs
8 additional garlic cloves
500 g floury potatoes (17.6 oz)
1 large onion
1 small leek
2 tbsp olive oil
30 g vegan butter (2 tbsp)
100 ml dry white wine (1/3 cup + 1 tbsp), optional
800 ml vegetable broth (3 1/3 cups)
250 ml oat cream (1 cup)
150 g cooked white beans (5.3 oz)
1 tsp Dijon mustard
1 tsp dried thyme
1 tbsp lemon juice
1/2 tsp nutmeg
Salt
Black pepper
For the crispy garlic chips:
6 garlic cloves
3 tbsp olive oil
1 pinch of salt
For the herb oil:
4 tbsp olive oil
2 tbsp parsley
1 tbsp chives
1 tsp lemon juice
1 pinch of salt
To serve:
Crispy garlic chips
Herb oil
Toasted bread cubes
Fresh thyme
A little black pepper
Creamy Potato And White Bean Stew With Garlic Bread | Easy & Vegan
Creamy Potato And White Bean Stew With Garlic Bread | Easy & Vegan
This creamy potato and bean stew with garlic bread is a simple vegan recipe featuring potatoes, white beans, carrots, and aromatic herbs. This hearty vegan stew is wonderfully creamy, filling, and perfect for an easy lunch or dinner.
The potatoes and white beans make the stew especially hearty. Briefly blending a small portion of the soup creates a lovely creamy consistency—without using any flour. It is served with crispy toasted garlic bread, which pairs perfectly with this simple potato and bean stew.
If you enjoy simple vegan recipes, potato dishes, bean stews, vegan soups, and quick everyday meals, you should definitely give this recipe a try. In the video, I show you how to prepare it step-by-step. 🌱🥔
If you like the recipe, I’d appreciate a like and a comment. ❤️
Enjoy!
🧡 You can find all my kitchen tools here:
👉https://go.kitchen-by-nature.com/
📕 FREE RECIPE BOOK
👉 https://kitchen-by-nature.com/s/recipes
🪵 Walnut Cutting Board
Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
🔪 Élancé Santoku
Featherlight · Razor-sharp · 69 layers of Damascus steel
Élancé Santoku
🧂 Salt & Pepper Mill Set
Solid Hevea wood · Durable carbon & ceramic grinding mechanism
Salz- & Pfeffermühlen Set (16 / 13 cm)
📋 INGREDIENTS:
For the stew:
800 g (28.2 oz) potatoes
2 cans white beans (400 g each)
1 onion
4 cloves of garlic
2 carrots
1 leek
2 tbsp olive oil
1 tbsp tomato paste
1 tsp sweet paprika powder
½ tsp smoked paprika powder
1 tsp dried thyme
1 tsp dried marjoram
800 ml (3⅓ cups) vegetable broth
150 ml (⅔ cup) vegan cooking cream
1 tbsp lemon juice
Salt
Black pepper
15 g (0.5 oz) fresh parsley
For the garlic bread:
½ ciabatta or baguette
3 tbsp olive oil
2 cloves of garlic
A little thyme
A pinch of salt
#vegan #recipes
Tuscan White Bean Stew With Garlic Bread | Easy & Vegan
Tuscan White Bean Stew With Garlic Bread | Easy & Vegan
📕 FREE RECIPE BOOK
👉 https://kitchen-by-nature.com/s/recipes
Tuscan white bean stew with fresh vegetables and crispy garlic bread: This simple vegan recipe makes a hearty lunch or dinner for the whole family. Cannellini beans, tomatoes, carrots, and baby spinach combine with rosemary, thyme, and garlic to create a flavorful stew.
To give the stew a creamy consistency, some of the beans are mashed and stirred back in. A splash of lemon juice rounds out the flavor. Serve it with golden-brown toasted ciabatta flavored with olive oil, garlic, and rosemary. It’s perfect for dipping!
🧡 You can find all my kitchen tools here:
👉https://go.kitchen-by-nature.com/
🪵 Walnut Cutting Board
Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
🔪 Élancé Santoku
Featherlight · Razor-sharp · 69 layers of Damascus steel
Élancé Santoku
🧂 Salt & Pepper Mill Set
Solid Hevea wood · Durable carbon & ceramic grinding mechanism
Salz- & Pfeffermühlen Set (16 / 13 cm)
🌿 Ingredients for 4 servings
For the bean stew:
• 2 cans cannellini beans, 400 g (14.1 oz) each
• 1 large onion
• 3 cloves of garlic
• 2 carrots
• 2 stalks of celery
• 400 g (14.1 oz) chopped tomatoes
• 500 ml (2 cups) vegetable broth
• 2 tbsp olive oil
• 2 sprigs of fresh rosemary
• 1 tsp thyme
• 100 g (3.5 oz) baby spinach
• ½ tsp chili flakes
• Salt and black pepper
• 1 tbsp lemon juice
For the garlic bread:
• 1 loaf of ciabatta
• 4 tbsp olive oil
• 3 cloves of garlic
• 1 small sprig of rosemary
• Salt
👩🍳 How to prepare the stew:
1. Finely chop the onion, carrots, and celery. Sauté in olive oil over medium heat for 7 to 8 minutes.
2. Add the minced garlic, finely chopped rosemary, thyme, and chili flakes. Sauté for about 1 minute.
3. Stir in the chopped tomatoes and vegetable broth. Drain and rinse the beans, then add them to the pot. Simmer gently, uncovered, for about 20 to 25 minutes.
4. Remove a ladleful of beans along with some of the liquid, mash them, and stir the mixture back into the pot. Add the baby spinach and cook for another 2 to 3 minutes. Season with salt to taste and finish with lemon juice and black pepper.
5. Cut the ciabatta into thick slices. Mix the olive oil with finely chopped garlic, rosemary, and salt. Brush the bread with this mixture. Toast in a preheated conventional oven at 220°C (428°F) for 8 to 10 minutes, until golden brown.
Ladle the bean stew into bowls and serve with the crispy garlic bread.
💬 What do you think makes a really good bean stew? Let me know in the comments!
If you enjoyed this recipe, please give this video a like and subscribe for more easy vegan recipes.
With love,
Anna 🤗
#BeanStew #VeganRecipes #BeanSoup
🌱 Vegan Sweet Potato And Chickpea Cakes With Avocado Dip
🌱 Vegan Sweet Potato And Chickpea Cakes With Avocado Dip
These vegan sweet potato and chickpea cakes are crispy on the outside, soft on the inside, and incredibly flavorful! 🌱 Served with a fresh avocado dip, they’re perfect as a healthy dinner, snack, or meal prep. Try this simple recipe and see for yourself!
🌿 The most beautiful kitchen utensils that nature has to offer
💖👉 https://kitchen-by-nature.com/
━━━━━━━━━━━━━━━━━━━
🥐 Baker’s Set: https://kitchen-by-nature.com/products/meisterbacker-set
👩🍳 Cook’s Set: https://kitchen-by-nature.com/products/chefkoch-set
🍃 Natural Cutting Board: https://kitchen-by-nature.com/products/schneidebrett
🔪 Kitchen Knife: https://kitchen-by-nature.com/products/careme-chefmesser
🧂 Salt & Pepper Mills: https://kitchen-by-nature.com/products/salt-and-pepper-mill-set
🥄 Utensil set: https://kitchen-by-nature.com/products/chateau-utensil-set
Ingredients
• 400 g (2 1/2 cups) sweet potatoes
• 1 can of chickpeas (400 g, drained weight 240 g (1 1/2 cups))
• 1 small onion (approx. 80 g (3 oz))
• 2 garlic cloves
• 3 tbsp rolled oats
• 2 tbsp chickpea flour
• 1 tsp paprika
• Salt and pepper to taste
• Some chopped parsley
• 2 tbsp olive oil (2 tbsp)
For the dip:
• 1 ripe avocado
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
With love,
Anna 🤗
#VeganRecipes #SweetPotatoes #HealthyCooking
This Bell Pepper, Mushroom, And Potato Ragout Is Better Than Any Diet. Vegan, Healthy, And Aromatic.
This Bell Pepper, Mushroom, And Potato Ragout Is Better Than Any Diet. Vegan, Healthy, And Aromatic.
Potato recipe, baked potatoes, vegan recipe, bell pepper and mushroom sauce, quick dinner, and easy oven dish: Today I’m sharing my new favorite recipe with crispy baked potatoes and a creamy bell pepper and mushroom sauce. The potatoes turn golden brown on the outside and soft on the inside, served with a flavorful sauce made with bell peppers, mushrooms, onions, and garlic that tastes almost like a creamy goulash.
This simple recipe is perfect if you’re looking for a quick, meat-free dinner. It’s made with just a few ingredients and tastes so good that no one at my house ever notices it’s completely vegan.
What I especially love about this recipe is that the potatoes get really crispy in the oven, while the sauce stays nice and creamy and flavorful. The combination of bell peppers, mushrooms, and smoked paprika makes the sauce incredibly aromatic. Perfect for the whole family, affordable, satisfying, and ideal for a weeknight meal.
If you like this recipe, be sure to let me know in the comments whether you prefer to add the potatoes directly to the sauce or serve them separately. And don’t forget to subscribe to my channel so you don’t miss any new vegan recipes!
With love,
Anna 🤗
🌿 The most beautiful kitchen utensils that nature has to offer
💖👉 https://kitchen-by-nature.com/
━━━━━━━━━━━━━━━━━━━
🥐 Baker’s Set: https://kitchen-by-nature.com/products/meisterbacker-set
👩🍳 Cook’s Set: https://kitchen-by-nature.com/products/chefkoch-set
🍃 Natural Cutting Board: https://kitchen-by-nature.com/products/schneidebrett
🔪 Kitchen Knife: https://kitchen-by-nature.com/products/careme-chefmesser
🧂 Salt & Pepper Mills: https://kitchen-by-nature.com/products/salz-und-pfeffermuhlen-set
🥄 Utensil Set: https://kitchen-by-nature.com/products/chateau-utensilien-set
📋 INGREDIENTS:
For the potatoes:
1.2 kg (2.6 lb) small potatoes
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 tsp sweet paprika
1/2 tsp smoked paprika
1 tsp dried thyme
For the bell pepper and mushroom sauce:
2 red bell peppers, diced
1 yellow bell pepper, diced
250 g (8.8 oz) mushrooms, sliced
2 large onions, finely diced
3 garlic cloves, finely chopped
2 tbsp vegetable oil
3 tbsp tomato paste
1 1/2 tbsp sweet paprika
1/2 tsp smoked paprika
1/2 1 teaspoon caraway seeds
1 teaspoon mustard
350 ml vegetable broth (1 1/2 cups)
50 to 70 ml oat cream (3 to 5 tablespoons)
1 teaspoon cornstarch
2 tablespoons water
Salt and black pepper to taste
2 tablespoons fresh parsley, finely chopped
#potatorecipe #veganrecipes #bakedpotatoes
Cold Cucumber Soup – The Perfect Recipe For Hot Days! Vegan
Cold Cucumber Soup – The Perfect Recipe For Hot Days! Vegan
Cold cucumber soup, vegan cucumber soup, and no-cook cucumber soup: This simple summer recipe is perfect for hot days. The creamy cold cucumber soup with avocado, vegan yogurt, fresh dill, mint, and lemon is quick to make, wonderfully refreshing, and completely vegan.
For this vegan cucumber soup, salad cucumbers are blended until smooth and creamy, then chilled. Add crispy chickpeas, fresh cucumber cubes, radishes, dill, lemon zest, and a drizzle of olive oil. This transforms a simple cold soup into a light, satisfying, and especially delicious summer dish.
This cucumber soup is ideal as a quick vegan lunch, a light dinner, or a refreshing summer starter. You don’t need a stove for this soup, just a blender and a few simple ingredients.
If you’re looking for easy vegan recipes, summer recipes, cold soups, or new ideas with cucumbers, you should definitely try this cold cucumber soup.
Many of the products from the video are available in my shop. You might find something you like.
🧡You can find all my kitchen tools here:
👉https://go.kitchen-by-nature.com/
🪵 Walnut Cutting Board
Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
🔪 Élancé Santoku
Featherlight · Razor-sharp · 69 layers of Damascus steel
Élancé Santoku
🧂 Salt & Pepper Mill Set
Solid Hevea wood Durable carbon & ceramic grinding mechanism
https://go.kitchen-by-nature.com/mills
📋 INGREDIENTS:
For the cold cucumber soup:
2 large cucumbers, approx. 900 g (2 lb)
1 ripe avocado, about 200 g (7 oz)
400g unsweetened vegan yogurt (14 oz)
250 ml cold vegetable broth (1 cup)
1 shallot
1 small garlic clove
1 organic lemon
20 g fresh dill (0.7 oz)
15 g fresh mint (0.5 oz)
2 tbsp olive oil
1 tsp salt
Black pepper
For the crispy chickpeas:
1 can chickpeas, 400 g, drained to about 240 g (8.5 oz)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt
Black pepper
To serve:
½ cucumber, diced
4 radishes, finely sliced
A little fresh dill
A little lemon zest
A few chili flakes
A drizzle of good olive oil
#ColdCucumberSoup #VeganRecipes #SummerRecipes
VEGAN 2020 – The Film
VEGAN 2020 – The Film
VEGAN 2020 – The Film is sponsored by abillion – where you can find recommendations and review vegan-friendly restaurants near you, food products and cruelty-free beauty items: https://plnt.news/ABV
This film is free, however if you wish to make a small donation to help it reach more people, please consider supporting us here 👉 https://plnt.news/supportus
00:00 – Opening scene
02:06 – Introduction
02:24 – January
06:10 – February
08:22 – March
11:38 – April
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19:20 – June
25:08 – July
32:28 – August
39:05 – September
42:00 – October
44:36 – November
46:18 – December
Many thanks to our core supporters for making this film possible:
Valerie Trew, Carlos Thomas, Oiva, Sam, Larry, Hermann, Carol, Tina, Craig, Casey, Cory, Emily, Vanat, Neemont, Schmeykal, Vanat, Don, Srdan, Louie, Jennen, Rick, Eldee, Martin, Hermann and Alisha Steinberger
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28-Day CARNIVORE Vs VEGAN Diet Swap – Results Revealed 😱
28-Day CARNIVORE Vs VEGAN Diet Swap – Results Revealed 😱
Vegan diet vs Carnivore diet: what happens when two people – a carnivore and a vegan – swap diets for 28 days?
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LEARN ABOUT PLANT-BASED LIVING
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