Aubergine and quinoa burger

You will need
2 medium aubergines, cubed
2 cups cooked quinoa
1 cup oats
1/2 cup fresh parsley
5 garlic cloves
1 tsp granulated onion
salt

Method
Place cubed aubergine in a baking tin and bake at 200 degrees about 20 minutes. Leave it cool. Put cooled aubergine, cooked quinoa, oats, parsley and granulated onion in a food processor and mix about 2 minutes. Add minced garlic, season with salt and leave about 15 minutes. Make a burger, and place them on a baking tin with parchment paper.

Put it to the oven and bake about 20 minutes. Then flip the burgers over and bake another 10 minutes. Serve with avocado guacamole, flatbread and veggie. Or you can make a "meat-less-balls" and serve them with mash or marinara sauce.

Turmeric falafel dogs

You will need
small vegan sausages
2 cans chickpea, drained
1 cup chickpea flour
1/4 cup flat leaf parsley (or coriander if you like it)
4 tbsp nutritional yeast
2 tbsp milled linseed
4-6 garlic cloves
1 small red onion
2 tsp turmeric
1 1/2 tsp ground cumin
1 tsp smoked paprika
salt

Method
Place all ingredients (except sausages) in a food processor and pulse until smooth (but there still can be a small pieces of chickpea). Divide up your mixture, flattening it out and add small vegan sausages. Form the batter around the sausage and make it as even as you can. Leave at room temperature about 10 minutes.

Preheat your oven (fan) to 200 degrees. Line a baking tin with parchment paper. Place all falafel dogs in the baking tin, put them to the oven and bake about 20-30 minutes. Serve with veggie salad.

Curry Cashew Cream

You will need
1 cup cashew nuts, soaked
1/2  cup coconut cream, chilled
2 tbsp water
1 1/2 tsp curry powder
1 tsp apple cider vinegar
1 tsp date syrup (or maple/brown rice/agave)
1/4 tsp granulated garlic
salt

Method
Place all ingredients in a food processor and mix until smooth. Season with salt and leave in the fridge 30 minutes before serving.

Cashew spread with smoked paprika

You will need
2 1/2 cups cashew nuts, soaked
2 tbsp nutritional yeast
2 tbsp lemon juice
1 1/2 tbsp red vinegar
1 tbsp yellow miso paste
3 garlic cloves
1 - 2 tbsp smoked paprika
1/2 tsp salt

Method
Place all ingredients in a food processor and mix until smooth. Stop the processor a few times and scrape down the sides. Season with salt if necessary and serve with bread or you can use it as topping on your pizza.
Store leftovers in an air tight container in the fridge for up to 2 weeks.

No Cheese Macaroni

You will need
Sauce
3 cups almond milk
2 cups cooked and mashed butternut squash
1/2 cup cashew nuts
1/2 cups nutritional yeast
4 tbsp mustard
4 tbsp corn flour
1 tbsp lemon juice
1 1/2 tsp granulated garlic
1 1/2 tsp salt

Other
400 g no cook macaroni
2 cups peas (frozen or fresh) or broccoli, spinach, etc
1/3 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup ground almond

Method
Cook macaroni according to the package directions.
Place butternut squash, cashew nuts, nutritional yeast, mustard, corn flour, lemon juice and garlic in a food processor. Pour almond milk and blend until smooth and creamy. Season with salt.
Put sunflower and pumpkin seeds and pulse through. Mix with ground almond.
Combine the macaroni, sauce and peas (or other veggie) in a casserole dish and sprinkle with seeds and almond mixture.
Bake at 200 degrees for about 30 minutes. Serve with veggie salad

Before baking

Hummus with avocado and basil

You will need

2 ripe medium avocados, pitted

1 can chickpea, drained

4 garlic cloves

juice of 1 lime

1/4 cup fresh basil

water

salt

Method

Place avocados, chickpea and garlic in a food processor and blend until creamy. Add lime juice, basil leaves, season with salt and pour a little bit of water, if is necessary and blend again. Season to taste, transfer to a bowl and serve with veggie or flatbreads. 

Veggie soup with quinoa

You will need
1/4 of butternut squash, peeled and chopped
3 carrots, peeled and chopped
1 courgette, chopped
1 celery stick, chopped
5 cloves of garlic, chopped
1/2 cup quinoa
1/2 cup red lentil
5 cups water
salt and almond milk

Method
In a large pot over medium heat add 1 tablespoon of the water, butternut squash and carrot and stir through, cover and let cook about 2 minutes. Add courgette, celery stick, garlic, quinoa and red lentil, stir and pour the water. Cover and let cook about 20 minutes or until veggie are fully cooked. Use hand blender and mix everything as smooth as possible. Add about 5 tablespoon of almond milk (not necessary), season with salt (I used about 3 teaspoons) and serve with croutons. Enjoy ;)