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Für den Teig:
- 500 g Mehl
- 2 Eier
- 1 TL Salz
- 175 ml Wasser

Für die Füllung:
- 2 Zwiebeln
- 200 g Veggie-Hack
- Petersilie
- 1/2 TL Salz
- 1/2 TL Pfeffer
- 1/2 TL Paprikapulver, edelsüß oder scharf
- 1/2 TL Kreuzkümmel
- 1/2 TlL Minze, getrocknet

Für die Soße:
- 500g Naturjoghurt, türkisch
- 2 - 3 Knoblauchzehen
- 1/2 TL Salz

- Butter
- Paprikamark

Zum Anrichten:
- Chili-Flocken
- Petersilie

Zubereitung :
(1) Zunächst Mehl in eine Schüssel sieben. Dann Salz, Ei und Wasser hinzugeben und aus den Zutaten einen festen Teig kneten. Diesen anschließend abgedeckt eine halbe Stunde ruhen lassen.

(2) In der Zwischenzeit kann die Füllung zubereitet werden. Zwiebeln abziehen und mit einer Reibe fein zerkleinern. Zwiebeln mit Veggie-Hack, einer Handvoll gehackter Petersilie und den Gewürzen in eine Schüssel geben und gut vermischen.

(3) Eine Arbeitsfläche bemehlen und den Teig hauchdünn ausrollen. Dann in circa 3 cm große Quadrate schneiden. Auf jedes der Quadrate etwa 1/2 TL der Füllung geben. Die gegenüberliegenden Spitzen der Quadrate über der Füllung und die Ränder zusammenkneifen/-drücken.

(4) Salzwasser aufkochen und die Teigtäschchen darin ca. 10 Min. bei mittlerer Hitze kochen

(5) Sauce:Die Knoblauchzehen fein hacken, mit einer Prise Salz zum Joghurt geben und verrühren.

(6) In einem Pfännchen die Butter erhitzen, das Paprikamark kurz anrösten.

(7) Die Teigtäschchen mit einer Schaumkelle direkt auf die Teller verteilen und etwas abkühlen lassen. Darüber den Joghurt geben, zum Schluss die Paprikabutter über die Mantis träufeln.

- 3 Auberginen
- 200 g veggie Hack
- 1 Zwiebel
- 1 Zehe Knoblauch
- 2 Tomaten
- 1 spitze Paprika
- 2 EL Öl
- Salz
- frisch gemahlener Pfeffer
- Paprikapulver
- 1 EL Tomatenmark
- 1 Brühwürfel

(1) Zwiebeln und Knoblauch enthäuten, klein würfeln, eine Tomate und eine Paprika waschen, putzen und ebenfalls klein würfeln.
(2) Eine Pfanne auf dem Kochfeld bei hoher Hitze aufheizen. Öl, Zwiebeln und Knoblauch glasig andünsten.
(3) Tomaten, Paprika und veggie Hack zufügen und anbraten, bis das Hack gar ist. Mit Salz, Pfeffer und Paprikapulver abschmecken.
(4) Auberginen waschen und anschließend längs einschneiden, ein Backblech mit Alufolie auslegen und die Auberginen darauf legen.
(5) Das Backblech in die Mitte des Backofens einschieben und die Auberginen bei 250°C (Heißluft) ca. 15-20 Minuten garen.
(6) Eine Tomate und eine Paprika waschen und putzen und in kleine Würfel schneiden.
(7) Nach dem Garen die Auberginen in eine temperaturbeständige Auflaufform legen. Mit einer Gabel die Mitte jeder Auberginenhälfte etwas aushöhlen, mit Hack füllen und mit Tomatenwürfel, Paprika und Petersilien garnieren.
(8) Für die Soße 1/2 Esslöffel Tomatenmark und ein Würfel Brühe in Wasser auflösen, in die Auflaufform geben.
(9) Die Auflaufform auf einem Rost in die Mitte des Backofen schieben und mit der Funktion Heißluft 200°C ca. 15 Minuten überbacken.

- 750g grüne Bohnen
- 500g vegetarisches Hack
- 3 Becher saure Sahne
- 2 Zwiebel, gehackt
- 350g Feta-Käse
- Sojasauce
- Salz und Pfeffer
- Smoked Paprikapulver
- Kreuzkümmel
- Korianderpulver
- Knoblauchpulver

(1) Die grünen Bohnen schnippeln und kurz kochen, sodass sie noch bissfest sind.
(2) Die gehackten Zwiebeln in der Pfanne schmoren.Vegetarisches Hack, dazugeben, mit etwas Sojasauce, Salz, Pfeffer, Paprikapulver, Kreuzkümmel, Korianderpulver und Knoblauchpulver würzen.
(3) Die grünen Bohnen in einer Auflaufform mit dem Hack vermischen.
(4) Saure Sahne auf dem Bohnen-Hack gut verteilen, etwas Salz darüber streuen.
(5) Zum Schluss den gewürfelten Feta darüber streuen.
(6) Bei 180 Grad ca. 30 Min. im Ofen überbacken.

Dazu passen gut Vollkorn-Nudeln.

- 2 packs vegetarian chicken (ca. 360g)
- 1 tsp salt
- 2 tbsp potato starch plus 1 extra
teaspoon
- 7 cloves garlic minced
- 1 red onion diced
- 2 Korean green chilis or jalapenos, sliced
- 3 whole scallions white parts chopped, green
parts sliced
- 2 - 3 pointed red paprikas
- 1 can mushrooms
- 1 tbsp pepper flakes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp agave syrup
- 2 tbsp sherry
- 4+1 tbsp vegetable oil
- 10 dried red chilis
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds

(1) To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to vegetarian chicken. Gently toss to make sure they are all evenly coated. Set aside.
(3) Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chilis, chopping up the scallions, slicing the pointed paprika, halving the mushrooms.
(3) Prepare the sauce by mixing together pepper flakes , soy sauce, white wine vinegar, agave syrup, sherr, and 1 teaspoon of potato starch. Set aside.
(4) To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated vegetarian chicken in one layer, making sure they are not touching each other. If they touch, they will stick to one another.
(5) Cook the vegetarian chicken and flip them, until they are brown on all sides (approximately 7 minutes). Remove rom the pan and set aside on a cooling rack to drain the excess oil.
(6) In the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and scallions and saute until the garlic starts to brown. Then add mushrooms and later paprika to fry shortly.
(7) Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce (approximately 30 seconds). Turn down the heat.
(8) Gently add back the fried vegetarian chicken and stir everything together, so that the vegetarian chicken is evenly coated in your sauce.
(9) Garnish with sesame oil and toasted sesame seeds.
(10) Serve immediately with rice or over soba noodles.

- 1 large king oyster mushroom
- 4 Tbsp olive oil
- 2 pinches of herbal salt
- 1 shot of white wine
- 1 fennel bulb
- 1 orange
- juice of 1 lemon
- 1 tbsp of cress
- 1 tbsp pomegranate seeds
- some edible flowers

(1) Rub the king oyster mushroom dry. Cut off the end and cap, and cut the stem into 2 cm thick slices. Score the slices on both sides in a grid pattern.

(2) Heat 2 tbsp of oil in a pan and fry the mushroom slices for 2 minutes on each side. Season with a pinch of herbal salt and deglaze with white wine. Put the lid on the pan and let the mushroom slices steep briefly.

(3) In the meantime, clean and wash the fennel and cut it into very thin slices. Chop the fennel greens. Peel the orange thickly, also removing the white inner skin. Then cut out the fruit fillets between the separating membranes.

(4) Mix the fennel, fennel green and orange fillets. Marinate with a pinch of herbal salt, remaining oil (2 tbsp) and lemon juice. Arrange the fennel salad on a plate and place the mushroom slices on top. Garnish with cress, pomegranate seeds and flowers and serve.

- 2 cans of young jackfruit in brine (approx. 230g drained each)
- just under 2 cups of gluten powder
- 1.5 tbsp garlic granulate
- 1.5 tbsp onion granules
- 1.5 tbsp smoked paprika powder
- 3 tbsp yeast flakes
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 1/3 cup tahini
- 1 plus 1/4 cup vegetable broth (just under
300ml)
- 1 teaspoon liquid smoke flavor
- 1 tbsp Marmite (optional)
- Salt (if needed)
- Barbeque sauce

(1) Rinse the jackfruit and simmer in salted water for 10-15 minutes. Drain and fray with a fork. Simply crush the seeds too.
(2) Mix the gluten powder well with the dry ingredients up to and including the yeast flakes.
(3) Add the jackfruit and knead briefly.
(4) Mix all liquid ingredients from soy sauce to marmite and, if necessary, season with salt to a very spicy taste.
(5) Add to the dry ingredients and knead well for 1-2 minutes.
(6) Oil a coated baking pan (approx. 20x30cm) well, distribute the mixture evenly and smooth it out.
(7) Bake in the preheated oven at 180 ° for 30 minutes.
(8) Then take it out of the mold and spread the barbeque sauce on top. Turn over so that the sauce side is down and return to the pan. Now brush the top with sauce and bake again for 25-30 minutes.
(9) Then they could be cut into pieces and served immediately or let them cool in the mold and leave them in the fridge overnight.
(10) Cut into narrow pieces and wrap them with moistened rice paper.
(11) Brush with oil and bake in the oven for 10 minutes at 200 °. Turn over, brush again with oil and bake for another 5-8 minutes. This way they become crispy on the outside and remain tender and juicy on the inside. Alternatively, you can fry them in a little oil in the pan.
(12) For the mushy peas, cook 400g peas in salted water, season with 1 teaspoon garlic powder, 1 teaspoon onion powder 1/2 teaspoon Ras El Hanout, season to taste with salt and pepper from the mill, add a bit of margarine or olive oil and roughly puree with a hand blender so that it doesn't turn out to be a pulp, but just a few bits left.

- 350g of pasta
- 150g of pureed tomatoes
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1 teaspoon of sugar
- Salt pepper
- 100 g dried tomatoes in oil, drained
- 2 large handfuls of rocket
- 250 g cherry tomatoes
- 1 mozzarella

(1) Cook the pasta al dente according to the instructions on the packet.
(2) In the meantime, mix the dressing in a large bowl made from the tomatoes, vinegar, oil, sugar, salt and pepper. Season to taste.
(3) Cut the sun-dried tomatoes into strips, cut the rocket as required and cut the tomatoes in half.
(4) Rinse the pasta in cold water, then mix with the sauce. Add the remaining ingredients and finally pluck the mozzarella into the bowl.
(5) Mix everything well, season again if necessary and enjoy.

- 250g soba noodles
- 2 carrots
- 1 cucumber
- 0.5 bunch of spring onions
- 1 red pepper
- 1 cm ginger
- 1 clove of garlic
- 1 red chilli
- 50g peanut butter
- 2 tbsp soy sauce
- 1 lime
- 1 tbsp agave syrup
- 2 tbsp rapeseed oil
- 2 pack (s) "LikeMeat" Grilled Chicken
- 4 tbsp peanuts

(1) Cook the pasta until al dente according to the instructions on the packet, rinse with cold water and strain.
(2) Peel the carrots, then use the peeler to cut thin strips. Wash the cucumber, cut in half and scrape out the core. Then cut into fine, approx. 5 cm long strips. Clean the spring onions and peppers. Cut the spring onions diagonally into thin slices, and cut the bell pepper into thin strips. Put the vegetables and pasta in a salad bowl.
(3) Peel and finely chop the ginger and garlic. Wash the chilli pepper, remove the seeds if desired and chop finely. Stir peanut butter with soy sauce, lime juice and agave syrup until smooth. If necessary, add a little water if the sauce is too thick. Stir in the chopped ginger, garlic and chilli. Fold the sauce under the salad.
(4) Heat the rapeseed oil in a pan and fry the "LikeChicken" in it. Chop the peanuts.
(5) Serve the salad sprinkled with peanuts and "LikeChicken"

- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cardamom seeds
- 2 red chillies
- 60g wild garlic
- juice of 1/4 lemon
- salt & pepper
- olive oil

(1) Toast the coriander seeds, cumin seeds and cardamom seeds, then grind.
(2) In a blender wizz chillies (use flakes or chilli sauce if you don?t have), wild garlic (or any mix fresh green herbs) lemon juice, salt and pepper and the toasted spices, blend and add olive oil till it?s a drizzleable paste.
(3) Serve on fried eggs, through lentils, over salads, stirred through soups, on grilled cheese, with bbq chops, anything really!

- vegetable oil
- 3 onions, roughly sliced
- 5 cloves garlic, finely cut
- 4 Thai bird or holland chilies, thinly sliced
- 400g meat substitute (Like Meat)
- 500g green beans
- 1 bit of sugar
- 2 tablespoon fish sauce
- 2 tablespoon thin/light soy sauce
- 1 teaspoons dark soy sauce
- 3 teaspoons oyster sauce
- about one cup veggie broth or water
- holy basil leaves (about 1 1/2 cups packed)

(1) Cut and boil green beans until just tender.

(2) Heat oil and fry garlic and chili, then add meat substitute and fry until nicely browned, then remove from pan.

(3) In same pan fry onion, until lightly cooked but still crispy. Add beans

(4) Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water, adding more broth or water as desired.

(5) Add meat substitute and mix well. Finally, add thai basil, mix well again and remove from heat.

(6) Serve with rice

- 100g soy cutlets
- 1 Tbsp sea salt (for the pickle)
- 1 onion
- 1 tsp ginger
- 1 tsp spicy ketchup
- 1 tsp mustard
- 2 pickled cucumbers
- 1 Tbsp sour cream
- some oil
- 2 glasses boiling water (for pickle)
- 1 Tbsp sugar
- 1 Tbsp potato flour
- 1/4 cup cold water

(1) Soak the cutlets in broth for about 10 minutes
(2) Cut into thin strips, fry in a little oil with the addition of chopped onion
(3) Sprinkle with ginger, add ketchup and mustard, pickled cucumber (cut into cubes).
(4) Pour in the pickle and let it simmer for about 5 minutes.
(5) Season with sour cream.