Vegan lifestyle: 275 recipes without animal products

By Tom Ubon

A guide to health and enjoyment"

Welcome to "Vegan Lifestyle: 275 Recipes without Animal Products"

 

Your comprehensive companion to a healthy and enjoyable life! Discover the diversity of plant-based cuisine and experience how effortless losing weight and a healthy lifestyle can be.

With 275 carefully selected vegan recipes, this book not only offers you culinary delights, but also a supporting hand on your way to your weight loss and healthy lifestyle. From hearty appetizers to nutrient-dense entrees to tempting desserts, every meal is designed to support your health goals.

The "vegan lifestyle" is not just a diet, but a conscious decision for well-being and vitality. Our recipes not only support weight loss, but also promote a sustainable, healthy lifestyle. Look forward to a variety of tasty options that make the transition to a plant-based diet easier and provide your body with important nutrients.

Discover how easy and fulfilling it can be to give up animal products and enjoy plant-based, healthy meals instead. Our book "Vegan Lifestyle: 275 Recipes without Animal Products" is the perfect starting point for your journey to a vital and happy existence.

Start today and experience how delicious, easy and fulfilling a vegan lifestyle can be. Your path to a healthy life starts here!

• Language: English
• Publisher: Tom Ubon
• Release date: Jan 1, 2024
• ISBN: 9798223523703

Book preview

Thank you for choosing this vegan cookbook. I am confident that you will enjoy it a lot.

I have to admit, I don't tend to waste many words. Therefore, in this cookbook I will take a sober approach and focus on presenting you with what you bought a vegan cookbook for: the recipes!

It is not my intention to tell you anything about the philosophy of vegans. You won't find any explanations about how great and healthy it is to live a vegan lifestyle. In this regard, I assume that you have already informed yourself elsewhere and therefore do not need any further information from me in this direction.

What you will find in this cookbook are delicious vegan dishes.

Whether you are already a seasoned vegan pro or have recently immersed yourself in the vegan life, you will find that being vegan is a daily adventure to be taken on again and again. Finding recipes isn't always easy, but when you find them, they should please your taste buds too.

I am confident that you will discover numerous tasty recipes in this cookbook that will make your gourmet heart beat faster. You will also learn that it is not absolutely necessary to use tofu in all dishes.

Embark on a delicious culinary journey that this cookbook has in store for you - from starters to soups and main courses to baking and grilling, and finally to tempting desserts. With a total of 275 recipes, there is something for every taste.

Why not start now? Surprise yourself and your loved ones and let your imagination run wild.

PS: All dishes are designed for 2-4 people, except those that are baked.

I wish you much success now

and

even more fun when preparing the dishes

Tom Ubon

Contents

Pasta salad

stuffed avocado

Turnip and Jerusalem artichoke carpaccio

Mixed salad with warm mushrooms and honey mustard vinaigrette

Babaganoush

Lentil and tomato salad

antipasti

Spicy carrot salad with herbs

Tomato-olive relish

Spicy melon skewers

Sushi with tofu

Fried peppers

Roasted beetroot with walnuts and salad

Marinated asparagus and strawberry salad

Avocado - tartare

Zucchini - tomatoes - vegetables

Falafel

Pumpkin salad

Carrot and apple salad with orange dressing and walnuts....................................30

Carrot salad with peanuts

Bruschetta

Rocket, carrot and mango salad

Taboo

Spicy pickled dried tomatoes

Pea salad with avocado and mint

Avocado salsa on jacket potatoes

Baked tofu

Mediterranean zucchini

Italian cucumber salad

Fried Garlic - Fennel

Potato salad with apples and lentils

Mercimek Köftesi

Buckwheat - carrot - patties

Fruity bean salad with thyme

potato salad

Avocado relish

Lebanese spinach - particles

radish salad

Aromatic spinach balls

Zucchini meatballs

Pear and cheese salad................................................................51

Stuffed pancakes with spinach, lentils and quinoa

Sweet potato tortilla

Summer rolls with peanut dip

Summer salad with fresh asparagus

Cheese

Waldorf Salad

Vegan meat salad

PHO

pumpkin cream soup

Pumpkin soup with ginger and coconut

Lentil and potato stew

tomatosoup

Watermelon – Gazpacho

Coconut soup with sweet potatoes

Mango carrot soup

Red lentil coconut soup

Fine ginger carrot soup

Silesian potato soup

Almond broccoli soup

Sweet potato and banana soup

Broccoli cream soup

Mushroom cream soup

leek soup

Orange carrot soup

15 minutes - vegetable - noodle - soup

African peanut stew

Creamy beetroot and carrot soup

Curry - ginger - apple - soup

Potato soup with mushrooms

Banana coconut chili soup

lentil soup

Lemongrass coconut milk soup

Zucchini and coconut soup

Semolina soup with vegetables

Tofu soup

Gazpacho soup

Tom Kha Het Soup

Baden-style stew

Pea soup

Green garden soup

vegetable soup

Hearty minestrone

Vegan tomato quiche

Creamy peanut pancake with vegetables and soy

Vegan bratwurst

lasagne

Millet scrambled eggs

Millet - pan

Lemon fennel risotto

Sunflower cream

Chilli con carne

Hühnerfrikassee

Lentil patties

Paprika mortadella

Pizza with yeast melt

cream cheese

vegetable patties

meatballs

Other meatballs

Russian Mince Pot

Tortellini with smoked tofu and spinach filling

Bulgur curry

Spinach pasta dough

Chinese cabbage minced pan

Country liver sausage

Spaghettini with cherry tomatoes and balsamic vinegar

Raw vegetable lasagna

Stuffed peppers with green kernels

Red cabbage with apples

Eggplant ragout

Eggplant spaghetti

Cauliflower on pasta

Curry noodle pan

Steamed noodles

potato goulash

potato dumplings

Chickpea and bean stew

Pumpkin ragout

Schnetzel pan

Vegetable paella

Spaghetti with garlic, oil and pepper

Hokkaido pumpkin lasagne

Chili spinach risotto with lemongrass

Pasta bavette with fresh mint and pea sauce

Mushroom burgers

Tofu schnitzel

Bean burgers

Another burger, just different

Seitan schnitzel, gypsy style

Cauliflower schnitzel

Tofu meatballs

Fries from the oven

Curry - vegetables with tofu

Indian lentil stew

Minced noodle casserole

pasta dough

spaghetti Napoli

Onioncake

Pizza Garlic Mushroom Peppers

mayonnaise

Hummus

Paprika hummus

Mushroom dip

Creamy, aromatic ginger sesame dip

Greek fava made from chickpeas

Red lentil fava

Oriental white bean paste

Tomato and oregano pesto

guacamole

Avocado mustard dip

aubergine puree

South African Mango Chili Relish

Eggplant onion spread

Wild garlic pesto

Bechamel sauce for lasagna

Curry sauce

peanut sauce

Spring soybean curd

Low-fat potato mayo

Ketchup

Brown sauce

nut-Bolognese

Dried tomato nut pesto

Mushroom pesto

Walnut paste

tapenade

Quince horseradish chutney

Eggplant cream with sesame paste

Salsa

Gypsy sauce

Alioli

Apple and fig chutney

Sesame sauce

Mousse au Chocolat

Sweet pancakes

Tiramisu

Strawberry ice cream

Strawberry shake

Peanut cream

Semolina porridge

Hazelnut ice cream

chocolate ice cream

Fruit ice cream with tofu

Banana - coconut - ice cream

Banana ice cream

coconut pudding

Crepes

Orange spice pancakes

banana pancakes

Wild berries smoothie

Chocolate Peanut Butter Tofu Pudding

Tofu fruit cream

Cashew cream

Wholemeal spelled waffles

Microwave Mug Cakes

Winter orange sorbet

vanilla pudding

Halva

Tofu ragout with pears and rosemary

Lemon yogurt

Strawberry sorbet

Sweet spring rolls

Avocado sorbet

Apricot Marsala Sorbet

Chocolate banana tofu cream

Chocolate avocado mousse

Coconut apricot balls

grilled vegetables

Grilled vegetables - salad

Baked potato BBQ style

Fiery potato skewers from the grill

Grilled fennel

Grilled pita bread

Tofu skewers

Grilled asparagus

Barbecue marinade

Grilled mangoes with raspberry sauce

tzatziki

Mediterranean hot sauce

Grilled pumpkin

Tofu and fruit skewers

Grilled steak

Steak again differently

Focaccia

Potato salad with spring onions

Grilled mushrooms

Garlic puree with thyme

Cucumber salsa

Zucchini - tomatoes - onion - skewers

Grilled avocado

Grilled zucchini with mint

Chocolate-nut-coconut cake

Russian zupfkuchen

Vegan walnut cake

Chocolate mocha cake

Red wine cake

Orange cake

Chocolate cake (gluten free)

No-bake chocolate cheesecake

Apple pie with cinnamon streusel

Marzipan cake

Cinnamon stars

Biscuit - basic recipe

chocolate muffins

blue Berry muffins

Cheesecake muffins

Apple muffins

raisin bread

Pita - bread with sesame

Pizza bread

Baguette Parisienne

Gingerbread

Bread with fruits

Topped Apple pie

oatmeal cookies

Raspberry Pudding Cake

potato bread

carrot cake

Cherry crumble

coconut biscuits

Pumpkin seed bread

Covered plum cake

Onioncake

Oatmeal nut cookies

Tortillas

banana bread

farmers bread

Whole grain bread

Bread rolls

Pumpkin - olive - rosemary - bread

Wholemeal rolls with carrots and sunflower seeds

Cereal rolls

Tomato and olive ciabatta

Abbreviations

imprint

License Terms

Starters & Salads

Pasta salad

Ingredients

500g  vegan pasta (fusilli)  

2 packs  soy cream

1 pack  smoked tofu

1 can  Peas

100 g  black olives

1 can  Corn

1 bunch  Spring onions

vegetable oil

1/2  lemon, the juice from it (optional)

some red wine vinegar

salt and pepper

Salt water

some Maggi

some cayenne pepper

––––––––

preparation

Cook the pasta in salted water until al dente and rinse in cold water.

Cut the tofu into small cubes and fry in tasteless oil until it is slightly brown. Remove the smoked tofu from the pan. Leave the oil in the pan. Don't skimp on the oil so that the pasta salad doesn't become too dry.

Now add the soy cream to the oil in the pan and bring it to the boil. Then season the sauce with vinegar, salt, pepper and 2 - 3 dashes of Maggi and, if desired, with lemon. Added cayenne pepper and olives.

Drain, rinse and drain the corn and peas. Now cut the spring onions into rings and add everything (including the pasta) to the sauce.

Stir. Complete!

stuffed avocado

Ingredients

1 ripe  avocado

1  tomato

1 tbsp  Onion

4 tbsp  olive oil

2 tbsp  Balsamic

4-6  fresh-leaf basil

1 teaspoon  dried oregano

salt and pepper

Leaf lettuce

––––––––

preparation

Halve the avocado lengthwise and remove the core.

Season avocado halves with salt and pepper.

Dice the tomatoes and onions small and put them in halves. Fill with olive oil and balsamic vinegar and sprinkle the herbs over it.

Arrange on lettuce leaves and serve with a spoon.

Turnip and Jerusalem artichoke carpaccio

Jerusalem artichoke(Helianthus tuberosus) is a plant from the Asteraceae family and belongs to the same genus as the sunflower (Helianthus annuus). It is a useful plant whose root tuber is primarily used for nutrition. The taste of Jerusalem artichoke tubers is sweet, the consistency is watery and is reminiscent of artichoke bases. The tuber can be eaten raw in salads or cooked in salted water. They are also suitable for eating fried like potatoes. A juice can also be prepared as a drink. This can be thickened under an acidic environment and produces a 90% fructose syrup. The golden yellow to brown Jerusalem artichoke syrup is sold as an alternative sweetener. Particularly noteworthy is the ingredient inulin, an indigestible polysaccharide. Inulin is an important water-soluble fiberPrebiotic. The inulin content is highest at the time of harvest and decreases during storage. The total sugar content (based on mass) remains constant.

Ingredients

4  Jerusalem artichoke, peeled very thinly

1  Turnip, peeled very thinly

1  the juice of an orange

1/2  the juice of half a lemon

1 splash Orange blossom water

20  Hazelnuts, coarsely chopped

some olive oil

something Salt

Pepper, black, from the mill

a few leaves of mint

preparation

Arrange the root vegetable slices on a plate.

Make a creamy vinaigrette from the juice and olive oil using a hand blender.

Season with orange blossom water, salt & pepper. Drizzle the vinaigrette over the vegetables and garnish with the mint leaves and hazelnuts.

Mixed salad with warm mushrooms and honey mustard vinaigrette

Ingredients

1/2 head Iceberg lettuce

2  Peppers, red and yellow

1 can Corn, well drained

250 g  Cocktail tomatoes, red and yellow

500g  brown or white mushrooms

1  Red onion

1 teaspoon  Vegetable broth

250ml Water

5 tbsp  Balsamic vinegar

1 tbsp  olive oil

2 tbsp  Mustard of your choice

2 tbsp  Agave syrup

1 handful Seasonal herbs

Salt and colorful pepper

oil for frying

preparation

Wash the iceberg lettuce, drain it and cut it into small pieces.

Wash the peppers, remove the seeds and cut them into narrow strips.

Wash and halve or quarter the cocktail tomatoes, clean and slice the mushrooms. Dice the onion finely.

Wash the herbs and carefully pat dry, then chop finely and set aside for now. Bring 250 ml of water to the boil and add 1 teaspoon of vegetable stock.

Heat the oil in a pan and briefly fry the mushrooms, then add the onions and fry briefly. Season with salt and pepper. Deglaze the whole thing with the vegetable broth and simmer on a low heat until the vegetable broth is completely reduced.

Mix the vinegar, oil, mustard and agave syrup to make a vinaigrette. Please taste! Season with a little salt and pepper from the mill.

First spread the iceberg lettuce, then the pepper strips, the corn and the cocktail tomatoes on 4 deep plates, then serve the warm mushrooms as a topping. Drizzle the vinaigrette over it and finally sprinkle everything with the fresh herbs.

Babaganoush

Baba Ghanoushis a puree from Arabic cuisine made from eggplant and sesame paste, which can be used as a dip or side dish, for example. B. is served with shawarma and falafel.

Ingredients

2  Eggplants, approx. 500g

3 tbsp  Sesame paste, (tahini)

3 tbsp  lemon juice

2 tbsp  olive oil

2  Garlic cloves

1/2 bunch flat-leaf parsley

1 tbsp  black olives without stone

Salt and pepper, from the mill

––––––––

preparation

Preheat the oven to 220°C, wash the aubergines and pierce them a few times with a sharp knife.

Bake the eggplants until they are soft and the skin is almost black. Then take it out of the oven and let it cool down a little.

Halve the still lukewarm eggplants and remove the soft flesh from the shell with a spoon.

Blend the pulp finely in the blender together with the sesame paste, lemon juice and olive oil.

Peel the garlic, press it through the garlic press and add it to the eggplant puree and season with salt and pepper.

Pluck the parsley leaves and chop the olives finely and sprinkle on the babaganoush shortly before serving.

Tip:Goes wonderfully with flatbread.

Lentil and tomato salad

Ingredients

150g  Red lenses

500ml Vegetable broth

1  lemon, the