Recipe ideas

A bowl of hot soup is just what you need after a cold autumn stroll through the forest. We heartily recommend our goulash soup with our vegan sour cream.

• 4 tbsp VeganChef vegan dairy-free sour cream

• 200 g BiOrganik brown lentils

• 2 large carrots

• 1 turnip

• approx. 1/4 celery

• 1 small red onion

• 2 cloves of garlic

• approx. 1.5 - 2 liters of water

• 1.5 tbsp olive oil

• 1 organic stock cube

• 2-3 bay leaves

• 2 tsp paprika powder

• 1 tsp ground cumin

• salt, pepper to taste
  
  

  For the pinched noodles:

• 1 cup (140 g) wheat flour

• 1/2 tbsp olive oil

• water

• salt to taste

1. Soak the lentils for 3-4 hours prior to cooking.

2. Sauté the diced onions on olive oil in a pan.

3. In the meantime, peel the vegetables and dice.

4. Once the onions start to brown, add the veggies and the lentils and cover with water.

5. Add the vegetable stock cube, followed by the garlic and spices.

6. Cook the soup for approx. 25-30 minutes and prepare the noodles in the meantime; add the olive oil and salt to the flour, followed by enough water to mix into a pliable dough.

7. Knead the dough and pinch approx. 1 cm sized pieces from the dough and drop the pieces into the soup.

8. Subsequently, cook for another 10-15 minutes and serve with vegan dairy-free sour cream and fresh parsley.

An eternal classic, in traditional flavors, on a vegan basis. Try it with the Vegan dairy-free sour cream! You won't be disappointed!

• 1 box of VeganChef vegan dairy-free sour cream
• 150g VeganChef smoked cheddar block
• 4-5 medium sized potato
• 2 carrots
• 1/3 broccoli
• 1 red onion
• 2 cloves of garlic
• 2-3 tbsp olive oil
• salt, pepper to taste
• fresh parsley

1. Peel the potatoes and carrots and cut them into thin strips with a slicer.

2. Chop the onion and broccoli into similar sized slices.

3. Pour a little olive oil into a tempered casserole dish, cover with a layer of potatoes, carrots and finally broccoli.

4. Add salt and paper, followed by the onions and crushed garlic.

5. Cover with a few spoons of vegan dairy-free sour cream and repeat adding layers until the dish is full.

6. Finally, sprinkle some grated “cheese” on top and bake in the oven at 180 degrees for approx. 45 minutes. If the cheese starts burning, cover the dish with aluminum foil and only remove it for the last few minutes in the oven.