Potato goulash with smoked tofu

You will need
600g potatoes, peeled and cubed (the same size like tofu)
500ml water
250g smoked tofu, cubed (the same size like potatoes)
1 onion, finally chopped
5 cloves of garlic, finally chopped
5 tbsp  smoked paprika
1 tbsp tomato pure
1 tsp ground cumin
1 tsp salt
1 tsp dried marjoram
cornflour

Method
In a large pan mix the onion and garlic with a splash of water. Cover and leave about 5 minutes. Add tomato pure, smoked paprika and cumin and stir. Add cubed potatoes, tofu, mix and pour the water. Season with salt, marjoram, cover and leave to cook about 15-20 minutes or until the potatoes are soft. When we want the goulash thicker, mix the cornflour with a little bit of water and pour it to the mixture. Season, if necessary and serve with (flat)bread or Naan.

My Chilli con vegmince

I loved chilli con carne and sometimes I tried use a spice mix from Tesco or Sainsbury's. Why not, it was always tasty, but.....Because I have two children and they are too small for chilli and over spice food, I must make my own version. And this was definitely the best one

You will need
1 frozen mince
2 medium onion, chopped
5 cloves of garlic, chopped
2 peppers (I used green and red), sliced
1 can kidney beans in chilli sauce
1 can chopped tomatoes
1 cup water
2 tbsp smoked paprika
1 tbsp tomato pure
2 tsp ground cumin
1 tsp ground coriander
1 tsp granulated onion
1 tsp granulated garlic
1 tsp cocoa powder
salt to taste

Method
In a large pan mix the onion, garlic and frozen mince. Add splash of water, cover and leave about 5 minutes. Then add the tomato pure, mix and season with smoked paprika, cumin, coriander, granulated onion and garlic, cocoa powder and about 2 tsp of salt. Add peppers, kidney beans with chilli sauce and chopped tomatoes with water, cover and leave to cook about 20 minutes. Season with salt, if necessary and serve with bread or grain.

Homemade "gyros" seitan

You will need
basic:
1 cup wheat gluten
3/4 cup water
1 spoon of vegan Worcester sauce
1/4 tsp vegetable broth (powder)

marinade:
2 Tbsp oil
1/8 cup water
Worcester sauce
gyros spices
smoked paprika
turmeric
herbs de Provence

Method
Mix in a bowl wheat gluten and vegetable broth. Then pour water with worcester sauce and knead until soft.

Cut the seitan dough for pieces and leave about 10 minutes.

In a medium saucepan boil water with warcester sauce and vegetable broth. Add seitan pieces and cook about 15-20 minutes.

Meanwhile prepare the marinade. In a medium bowl mix oil with water and Worcester sauce. Add gyros spices, smoked paprika, turmeric and herbs de Provence and mix well. Drain cooked seitan pieces and give them into the marinade. Close everything with a lid and leave about 2 hours (more the better).

Fry in a pan and serve for example with baked veggie and giant couscous or bread. Enjoy

Seitan with baked veggie (potatoes, 2 types of beetroot, celeriac and carrot - everything seasoned with Herbs de Provance and salt) and giant couscous

Vegan BBQ "Ribs"

You will need
2 cups vital wheat gluten
1.5 cups vegetable broth
4 tbsp nutritional yeast
4 tbsp smooth peanut butter
2 tbsp smoked paprika
2 tbsp soy sauce
4 tsp onion powder
2 tsp garlic powder
1/2 cup Barbecue sauce, plus more for serving

Method
Preheat oven to 180 C and lightly grease baking dish. In a medium bowl stir together wheat gluten, nutritional yeast and spices. In a small bowl whisk broth with peanut butter and soy sauce. Pour mixture into bowl with the dry ingredients and stir until the mixture has formed a soft dough. Use your hands and knead gently about 3 minutes. Transfer mixture into greased baking dish and flatten so it's spread across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make about 10 slices. Place baking dish in preheated oven and bake for 25 minutes. Remove baking dish from oven and brush the top of the ribs with barbecue sauce. Then return ribs to oven and bake for 200 C or on heated grill until the bottom of the ribs are deeply browned (about 5 minutes). Remove from heat and serve with bread and a lots of veggie...and with mustard or more barbecue sauce.

Simply chickpea cutlets

You will need
1 can chickpea, drained
1 onion, diced
60g breadcrumbs
50g soy single cream
2 tbsp cornflour
1 tbsp mustard
2 tsp capers
1 tsp paprika
1 tsp bouillon powder
oil

Method
Put everything (without oil) into the blender and mix until smooth. Leave rest about 10 minutes in the fridge. Make a little cutlets and fry them on the pan with oil until golden or bake them in the oven (180 C) about 20 minutes. Serve with veggie, bread or mash.

Baked sweet potato with cashew sour cream, baked chickpea and tomato salad

You will need 
4 medium sweet potatoes

for cashew sour cream
1 cup cashews, soaked and drained
1/2 cup water
2 tbsp lemon juice
1/2 tsp salt

for baked chickpea
1 can chickpea, rinsed and drained
1 tsp smoked paprika
1/2 tsp salt

for tomato salad
cherry tomatoes, halved
mix of herbs - I used two types of mint, oregano, flat leave parsley
extra virgin rapeseed oil (or olive oil)

Method
Bake sweet potatoes in oven (180 C) about 40 minutes or until they are soft.

Meanwhile prepare cashew sour cream - Using a blender, puree the cashew, salt, water and lemon juice until very smooth. Add extra water if needed to thin sauce, and season to taste with additional salt if desired.

Prepare chickpea - Line a baking sheet with baking paper. Mix chickpea, smoked paprika and salt. Bake about 10 minutes.

Tomato salad - Mix tomatoes with herbs and oil. You can add a lemon juice or salt, if you want.

For serving, cut the skin of sweet potato and squeeze a little bit. Add cashew sour cream, baked chickpea and serve with tomato herb salad. Serve immediately.

Note: recipe for a Cashew sour cream - "Plant-Powered Families" from Dreena Burton

Vegetable Korma

You will need
2 potatoes, cubed
4 carrots, cubed
1 cup frozen green peas 
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp ground unsalted cashews
1 (4 ounce) can tomato sauce
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced 
2 tbsp Mild curry powder
2 tbsp coconut milk (powder)
1 1/2 tablespoons vegetable oil
salt

Method
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and coconut milk powder into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve with rice and/or Naan bread (homemade is the best)

Seitan with peppers and tomatoes

This is very quick and easy dish. My all family are ill and I'm feeling bad too also I need something easy for our stomach and healthy. This is very very simple but tasty...yummy. If you don't want to make a Homemade seitan, you can use vegan sausages, smoked tofu or smoked tempeh...

You will need

1/2 of Homemade seitan ( http://vegalucy.blogspot.co.uk/2015/02/homemade-seitan.html )

1/2 cup vegetable broth

3 peppers, chopped

10 cherry tomatoes, chopped

1 onion, chopped

4 cloves garlic, minced

2 tbsp oil

Method

Pour oil into the big saucepan. Add chopped onion and fry about 5 minutes. Then add peppers, tomatoes with cubed seitan and garlic. Mix everything and pour the vegetable broth. Cook about 10-15 minutes and serve...for example with polenta, bread....

Tempeh with buckwheat and potatoes

You will need
120g marinated or BBQ Tempeh, diced
2 big potatoes, peeled and diced
1 cup of buckwheat
3 onions, chopped
6 cloves of garlic, chopped,
2 cups vegetable broth
1 tsp ground cumin
1 tsp smoked pepper
marjoram
salt

Method
Pour vegetable broth to the saucepan, add buckwheat and cook about 5 minutes. Than turn the heat off, cover and leave about 15-20 minutes until soft.

Place the diced potatoes into the steamer for 10 minutes. Meanwhile prepare onions and garlic. Pour oil into the pan, add onion and cook about 5 minutes. Then add garlic, steamed potatoes and tempeh. Season with cumin and red pepper, cover and leave to cook about 15 minutes. If the potatoes are soft, add cooked buckwheat and marjoram, season with salt and serve.

Millet with tempeh, chickpea and veggie

You will need
300g millet
600ml water
120g marinated tempeh - diced
2 big peppers (green and orange) - diced
1 red onion - chopped
4 garlic cloves - grated
1 can chopped tomatoes
1 can chickpeas - drained
1 tbsp dried basil
2 tbsp oil
3 tsp bouillon powder
1 tsp smoked paprika
1/2 tsp of brown sugar
fresh chive

Method
Place the millet in a fine mesh strainer and rinse and rinse 3 times with boiling water. Pour water into the large saucepan, add the bouillon powder and millet. Cook about 5 minutes than turn the heat off, cover and leave about 10-15 minutes until soft and fluffy.

Meanwhile heat a oil in a large and deep pan and cook chopped onions for 5 minutes. Add diced peppers, tempeh and garlic.

Cook until slightly colored and then add drained chickpea, chopped tomatoes, dried basil, smoked paprika, sugar and 1 tsp bouillon powder. Cook about 5 minutes and then mix with cooked millet. Season with salt if you want and serve sprinkle with chive.