voor de bodem: 20 gr kokosolie 180 gr speculaas (koeken, gebroken) 20 ml agavesiroop
voor de vulling: 300 gr naturel cashewnoten (ongezouten, ongeroosterd, 12 uur geweekt in water) 80 ml agavesiroop 1 eetlepel vanille-extract 1 eetlepel citroensap zeste van 1 citroen of limoen 200 ml kokosmelk snuifje zout 1 theelepel agar agar 70 gr kokosolie 150 gr blauwbessen
voor de topping: 150gr blauwbessen 1 eetlepel citroensap 1 eetlepel chiazaad 1 theelepel agar agar
We got inspired by All Vegan Franks and all their hot dog options. We tried to recreate their Street Corn Frank. We’re so happy to find the perfect balance between texture and flavor!
We chose the Beyond Sausage, from Beyond Meat. It has the perfect taste and works very well served on a toasted bun. We cooked it in some rapeseed oil, until nice and brown. Put some vegan butter in a pan, add the sweet corn, a pinch of salt and pepper. Our secret ingredient is a teaspoon (or more, to taste) of Chipotle Seasoning from Deliciou. It gives this dish the perfect kick.
For the topping sauce we made a simple spicy veganaise. Mix two tablespoons of your favorite veganaise, store bought, or home made, with a teaspoon of in diced chipotle peppers in adobo sauce (La Morena – brand). Add a little bit of lemon juice, to taste. This is enough to cover two hot dogs, for us. If you want more sauce, just double it, triple it… using about the same ratio.
Assemble the hot dog! Bun, sausage, (optional line of tomato ketchup), corn, spicy veganaise,… Top with cilantro, chives, parsley,…
As requested on the gram, our go-to dish: Stefanie’s lasagna.
2 onions 3 cloves of garlic 1 liter passata (tomato sauce) 400 gram Naturli vegan minced meat 3 table spoons of Italian herbs Salt Pepper Vegan cheese (Violife Mozzarella) 1 Zucchini 9 lasagna sheets (this time we uses spinach lasagna sheets, but regular sheets work just fine as well)
Preheat the oven to 200°C
Chop the onions and garlic. Use a non-stick pan, to fry the onions in olive oil for 3–4 minutes, or until softened and lightly browned. Add the garlic and cook for a few seconds more.
Add the vegan mince to the pan. Stir frequent for 5 minutes. Lower the heat and add the passata. Let it simmer for 10 minutes. Add the Italian herbs, a pinch of salt and some pepper to taste.
Slice the zucchini thin. (3-4mm)
Start layering the lasagna. Put a little bit of sauce on the bottom of the oven dish. Cover with a single layer of lasagne sheets. Top with a third of the sauce. Make a layer of zucchini slices. Use a handfull of vegan cheese to cover.
Add a second layer of lasagna sheets. Pour another third of the sauce, add zucchini slices and cheese.
Finish with a final layer of lasagne and the rest of the sauce. Top of of with vegan cheese. Cover with tin foil.
Bake for 35–40 minutes, or the pasta has softened and the topping is nicely browned and bubbling. Remove the thin foil and put it back in the oven on grill mode for 5 minutes.
Take the dish out of the oven, and let it sit for 5 minutes before cutting, to allow the filling to settle.
Enjoy! If you have any leftovers, don’t worry!! The lasagna tastes even better the second day. Just reheat in the oven, and enjoy… again.
Split pea soup is a Dutch classic. Perfect for the colder winter months.
This is a thick soup. If you like it a bit thinner, just add more water or vegetable stock.
Put 1,5l of water (or vegetable stock) in a pot. Add 350 grams of split peas and a bay leaf. Bring it to a boil. Then turn down the heat and let simmer for 60 minutes, until tender.
Clean and chop 1 leak, 1 carrot, a quarter of a celeriac and a large onion.
Take the bay leaf out and add the chopped veggies to the pot. Keep the lid closed. Let simmer for another 20 minutes.
You can put a blender through it, to get a thick, smooth soup, or just leave it rustic
Traditionally smoked sausage is added to the soup. We chose the vegan smoked sausage from the Albert Heijn home brand. Follow the instructions on the package for cooking. Cut in small slices and add to the soup.
We suppose some vegan bacon-bits could also do the trick.
To be enjoyed on a lazy Sunday.
Tip: double up on the ingredients and make a big pot.. it’ll even taste better the second day
Are you a sweet or a savory popcorn lover? Kristof and I favor the sweet version. Today, on international popcorn day, we made a simple batch of popcorn to enjoy in front of TV. We do however also recommend some delicious and easy toppings, which we included in the recipe!
Heat a pan on a medium to high heat. Put in a 100 grams of popcorn kernels and 2 tablespoons of sunflower (or any neutral) oil. Close the lid (this is important, you don’t want them popping around the house, unless your dog loves to eat them of the floor). When it starts poppong lower the heat to medium.
Chocolate drizzle Melt vegan chocolate of your choice au bain marie. We chose plain dark chocolate. When liquid, drizzel over the popcorn.
Salted caramel drizzle Melt sugar ‘till caramelized. Ad a dashbof seasalt, mix it together. Drizzle it over the popcorn. Be cautious!!
To be enjoyed with a movie. Tonight we’re going for an Indiana Jones marathon.
If you make this recipe, please tag us on social media #sanssaucisweekmenu
When winter comes knocking, days are short, cold, grey or dark, for us it’s the time for extreme cosiness at home, but also long walks, and hikes in the beautiful nature! To make sure we fueled ourselves for one of those walks today, we decided on a full vegan english breakfast.
We made some tofu scramble, beans in tomato sauce, hash browns, mushrooms, vegan bacon bits and sausages. We did however not make everything from scratch! The sausages are ‘rookworst’, a vegan ‘smoked sausage’ by the Albert Heijn brand. The bacon bits are from Vivera, and the beans in tomato sauce come out of a tin. For the other stuff, we’ll share how we prepared them right here!
Tofu Scramble: Heat some oil (we used rapeseed oil) in a pan, and add a diced block of firm tofu to it. Squash the cubes with a fork, or a potato masher, until everything is nicely broken up. If you want the scramble a little wetter, you can add a splash of vegan cream to it (we used Alpro soy cream). Add pepper and salt to flavour, and some turmeric (kurkuma) for a little more color. If you want a real ‘eggy’ flavour, add some kala namak (Indian Black Salt). If you intend to use kala namak, be sure not to add too much regular salt. Remember, you can always add salt, but never really take it out again. It does not need a lot of time in the pan. 5 minutes will usually be more than enough. Fresh herbs will almost always lift your scramble to another level, so don’t be shy! Add chives, parsley, …. go nuts!
Hash browns: Grate some waxy potatoes and add them to a hot pan with some oil (again, we used rapeseed oil), and press them down, to form something that looks like a pancake (see picture above). If the heat is high they will start to color and crispen up very quickly! It takes about 2 minutes. Once golden brown, flip over, reduce the heat to a medium, and let it sit for about 5 more minutes. Season with salt, pepper, …
Mushrooms: Cut some button mushrooms into equal parts, and throw them in a hot pan with some oil (yes… again, rapeseed oil), and toss them around like a pro! With mushrooms we feel that the seasoning makes all the difference. Even the most humble of mushrooms can taste like a gourmet’s dream! We rely heavily on the Funghi Trifolati mix by Euroma/Jonnie Boer (we get it from Albert Heijn). It contains a dried mix of onion, parsley, garlic, mushroom, rosemary, sage, black pepper, tomato. It gives a slight mediterranean feel to the mushrooms, but gives a delightful contrast with the rest of the ingredients of this breakfast.
Pour yourself a nice cup of tea, sit down, and indulge!
See you next week, with another one of our favorite recipes!
One of our new years resolutions is trying to go even more zero waste. Planning vegan meals to minimize waste as much as possible and eating more seasonal products just makes sense to us. It does however mean we kinda have to make the most of any leftovers we might have.
Now, with the holidays behind us, we found ourselves with a bunch of leftover ingrediënts, after having prepared some elaborate meals in the last couple of days. That, in addition to the cold and wet weather in Belgium at the moment, left us wanting some nourishment. Hence the ‘nourish’ bowl! We often just throw together whatever may be left in our pantry, or fridge, and just make it up as we go along. Most of the times, things work out really well. Today was like most of those times. Here’s a quick recipe!
We chopped some bell peppers, zucchini and carrots, and put them on a baking tray together with some button mushrooms, added salt, pepper, thyme, rosemary, sage,… (pretty much any mediterranean herb, fresh or dried, you might have lying around) and a splash of olive oil. Roasted them for about 35 minutes at 2OO°C, until tender, and slightly coloured. In this case we cooked some white rice and chopped an avocado and some spring onion to add to the bowl. We also fried some “Thai Veggie Balls” (Carrefour brand), and sprinkled some black sesame on it. Oh, we also had some pickled ginger left from sushi-night. We like ginger. We like pickled. We do however realize adding something like that is very very personal!
Now, there’s no wrong or right way to do it. We had some white rice, but you can easily replace that with brown rice, quinoa, barley, couscous,… We also had those Thai balls in the fridge for a while, but some fried tofu, or any store bought vegan chicken bit, falafel, or anything like that is bound to be equally satisfying.
If you fear the bowl is too dry for you, an easy addition would be something like a sweet chili sauce, hummus, a spicy vegan mayo (with sriracha for instance). You name it!!
So from now on you can find recipes like this, on a ‘weekly’ basis on our blog here, or through our social media.
If you make any of these recipes, please tag us on social media #sanssaucisweekmenu