Vegan Dishes

Soy Recipes

Cynthia Barcomi&#x27;s café in Berlin is one of the top addresses for those looking for delicious and decadent cakes. You can taste years of baking expertise with every bite! There&#x27;s no shortage of variety either: both her café and her books feature a number of creative vegan baked goods alongside the traditional ones. Just a few weeks ago, we teamed up with Cynthia for two exciting YouTube videos where she shared the recipe for her fabulous vegan <a href="https://www.youtube.com/watch?v=amasbblRK3M" rel="nofollow">carrot cake-ies</a> (a hybrid between cake and cookie) and the <a href="https://www.youtube.com/watch?v=L5pY2FUzYT8&amp;t=101s" rel="nofollow">7 must-haves in her kitchen</a>. On the occasion of <a href="https://www.kitchenstories.com/de/veganuary">Veganuary</a>, we once again sat down with our favorite (vegan) baking queen, who answered all of our burning questions about baking without eggs, milk and butter, and shared her favorite plant-based baking recipes with us.

10 questions for Cynthia Barcomi on vegan baking:

1. Hello dear Cynthia! Let's jump right in: What are your thoughts about Veganuary?

I think Veganuary is awesome! I&#x27;ve been a vegetarian for years, so the leap to vegan is very accessible for me. I believe embracing the vegan lifestyle is not only about animal welfare, but also about the welfare of our planet, because we know that the meat industry is no longer the sustainable option for both.

2. Your books also always feature a variety of delicious vegan baking recipes. How did you get involved with vegan baking in the first place?

My original background in baking involved the classics: butter, eggs and milk. But I was thrilled that you could bake just as deliciously plant-based. I have also been cooking vegan already for a long time.

3. And what fascinates you most about vegan baking?

How the ingredients interact with each other always interests me a lot, because each ingredient plays its own role. It&#x27;s a symphony of flavor, color, shape, texture and consistency.

4. I can imagine that mastering this interaction can be a bit intimidating for some. What do you think are the most common challenges for newcomers to vegan baking?

People think that it&#x27;s difficult to replace an egg - but this is not true at all! Eggs serve mainly these functions in baking: binding, raising, thickening and also glazing. However, there are accessible ingredients that can perfectly replace eggs and get the same job done, for example, <a href="https://www.youtube.com/watch?v=Z5G2NBUMNog" rel="nofollow">applesauce or banana</a>.

5. We can only confirm that your creations are absolutely delicious and foolproof for beginners. As a pro, do you have any ultimate tips for vegan baking? Can you tell us your best ones for getting started?

When baking, it is always important to have a good recipe and follow it closely, especially as a beginner. I would also start with simple recipes that do not require much effort and vegan alternatives. Many recipes are wonderful without eggs or are vegan anyway. Great starter recipes would be <a href="https://www.kitchenstories.com/en/recipes/the-easiest-vegan-chia-seed-banana-bread-7aab">banana bread</a> or <a href="https://www.kitchenstories.com/en/recipes/vegan-tahini-chocolate-chip-cookies">chocolate chip cookies</a>. The <a href="https://www.kitchenstories.com/de/rezepte/carrot-cake-ies-mit-veganem-hermelin-frosting">Carrot Cake-ies</a> from my new book are also awesome!

6. Since you baked these for our video shoot, we can't get enough of them. You've also already told us your 7 must-haves in your kitchen! Now we're interested: What are your 3 must-have ingredients for vegan baking?

Vanilla salt and extract are always important in the kitchen in my opinion, and also in vegan baking. I really like Sproud - milk made from pea protein - as a cow milk alternative. It is simply delicious without having too strong a taste of its own. Chickpea flour is also one of my absolute must-have ingredients.

7. While we're on the subject of baking ingredients, what do you prefer to use as a plant-based substitute for conventional ingredients such as butter, eggs, milk, etc.?

It always depends on the recipe. Bananas, applesauce, ground flaxseed and chickpea flour are all great ingredients to replace eggs. They bind and provide a lovely light texture. Instead of milk, as I said, I like to use Sproud or even oat milk. I replace butter with vegetable oil, <a href="https://www.kitchenstories.com/en/recipes/vegan-lemon-olive-oil-loaf-cake">olive oil</a>, or sometimes margarine. There are just so many possibilities. In the end, as always, it depends on the goal - and also on the other ingredients in a recipe.

8. What else do we need to pay attention to when substituting non-vegan ingredients baking?

Again, it really depends entirely on the recipe. Typical characteristics for baking ingredients are properties such as texture, binding of ingredients, as well as creaminess and, of course, taste. Texture and flavor usually go hand in hand, so developing a balanced recipe is the key. However, I can only reiterate: Vegan baking is much more accessible than you think!

9. Speaking of balanced recipes, when you develop your vegan baking recipes, do you take a different approach than you do with non-vegan creations? For example, do you start from the classic (non-vegan) version and modify it, or do you take a completely new approach?

I do both: Sometimes the base of a vegan recipe is a classic version, like the <a href="https://www.kitchenstories.com/de/rezepte/carrot-cake-ies-mit-veganem-hermelin-frosting">carrot cake-ies</a> or my chocolate chip cookies. But sometimes it&#x27;s a completely new idea, like with the sweet potato waffles, the <a href="https://www.kitchenstories.com/de/rezepte/tahini-cookies-mit-rohzucker-und-sesam">tahini cookies with sesame</a>, or my lemon almond cake-ies. My inspiration definitely knows no bounds!

10. Thanks for all these great tips, Cynthia! Finally, we'd like to ask you a question: Do you have any favorites that you like to prepare - from simple to more elaborate creations?

Basically, these are <a href="https://www.kitchenstories.com/en/recipes/no-knead-bread">breads</a>, bagels, <a href="https://www.kitchenstories.com/de/rezepte/tahini-cookies-mit-rohzucker-und-sesam">cookies</a>, <a href="https://www.kitchenstories.com/en/recipes/avocado-cake">cakes</a>, and <a href="https://www.kitchenstories.com/de/recipes/carrot-cake-ies-with-ermine-frosting">cake-ies</a> - I also especially love ermine frosting for cakes and cake-ies. And my favorite discovery of the past year: spicy cocktail nuts with aquafaba!

Carrot Cake-ies with ermine frosting

Tahini cookies sprinkled with raw sugar and sesame seeds

The easiest vegan chia seed banana bread

Vegan tahini chocolate chip cookies

<a href="https://www.kitchenstories.com/de/users/cynthia-barcomi-d10g">Here</a> you can find more great recipes from Cynthia Barcomi on Kitchen Stories. Have fun baking and enjoying vegan recipes!

Best kept baking secrets from Cynthia Barcomi

10 Tips For Vegan Baking From Berlin's Vegan Baking Queen

Nadine and Jörg from Ulm, Germany, the founder of <a href="https://www.kitchenstories.com/de/users/nadine-horn-and-jorg-mayer">Eat this!</a>, have been convincing people to try vegan eating and cooking for many years with their <a href="https://www.eat-this.org/" rel="nofollow">award-winning food blog</a> (and <a href="https://www.eat-this.org/buecher/" rel="nofollow">books</a>). They believe (and we do too!) that vegan cuisine is super simple, versatile, and extremely tasty. And that is by no means about restricting your options. Their motto coincides with our slogan for Veganuary: Anyone can cook - vegan! The duo always create their recipes with one principle in mind: These are not exclusive for vegans, but for everyone who enjoys good, healthy, and, above all, delicious food. A few years ago, we already had the pleasure to exchange ideas on <a href="https://www.kitchenstories.com/de/stories/einfach-lecker-und-vegan-kochen">how to cook simple, delicious, and vegan</a>. We were all the more thrilled that the two of them have joined us for Veganuary with advice and expertise, as well as exciting recipes.

11 Questions For Nadine And Jörg From Eat This!:

Hey you two! Let&#x27;s start with our main topic this month: What are your thoughts on Veganuary? Have you tried it?  Veganuary is great! We especially enjoy the fact that the campaign is getting so much media attention and traction in recent years. In our early vegan days, we didn&#x27;t have anything quite like this. Your blog has been around since 2011 and you&#x27;ve been vegan since 2006 - so you can be counted among the &quot;vegan pioneers&quot;. What was the reason why you decided on a vegan diet already back then?  As &quot;obvious&quot; as it may sound, in fact the love of animals, i.e. the ethical aspect, was the decisive point. The fact that a purely plant-based diet has other benefits for us and for the environment was a nice &quot;add-on&quot; factor at the time. In your experience, is it true that a vegan diet is more expensive than an omnivorous one? In our opinion, but also in our experience, this is nonsense. Vegans do not only eat expensive almond paste and hyped superfoods. On the contrary, seasonal, maybe even regional vegetables are easy on the wallet. However, we also notice that if a product has been labeled &quot;vegan&quot;, it often also comes with a higher price point, although the product itself hardly differs or possibly not at all from the &quot;conventional&quot; ones in terms of production and raw material. So we hope that the policy changes regarding the financial treatment of vegan products. For example, in Germany, soy milk is charged with a higher VAT rate of 19%.

Do you have any solid tips for people who want to start a plant-based diet in January? What would be the best way to get started? The best tip is not to get carried away and just start. We can&#x27;t emphasize enough how easy it actually is to switch to a vegan diet. Studying the ingredient list of a product quickly becomes a habit; today vegan products are often already labeled anyway, and if something that isn&#x27;t vegan does accidentally end up in your shopping cart, it&#x27;s not the end of the world. Speaking of habits: What are the top 3 vegan go-to dishes in your repertoire when you&#x27;re just starting out on a vegan diet?  Oh, choosing the go-to dishes is difficult. What must not be missing in the cooking repertoire is a really good vegan bolognese. This can be prepared with <a href="https://www.kitchenstories.com/en/recipes/vegan-lasagna-bolognese">soy granules as a substitute for minced meat</a>, but also with <a href="https://www.eat-this.org/die-perfekte-vegane-linsenbolognese/" rel="nofollow">lentils</a>. Best prepared in the largest available pot. Because according to Bolognese tradition, you&#x27;d rather have too much of it in the fridge than too little. <a href="https://www.kitchenstories.com/en/recipes/vegan-creamed-mushrooms">Creamed mushrooms</a> are one of the absolute comfort food classics, at least for us. And they are so simple and so quick to make, even without cream. We&#x27;d also throw one of our favorite tofu dishes into the mix. The <a href="https://www.kitchenstories.com/en/recipes/vietnamese-style-fried-tofu-in-tomato-sauce">Vietnamese-inspired tomato tofu</a> really convinces even the last tofu skeptics. Let&#x27;s move from favorite classics to showstoppers: what do you put on the table when you want to impress your guests?  We like to impress with recipes that are either reminiscent of &quot;nonvegan&quot; dishes or with those that are seemingly totally simple to put together but are really delicious. Our <a href="https://www.eat-this.org/selbst-gemachte-mock-duck/" rel="nofollow">&quot;Mock Duck&quot; made from seitan</a> with our <a href="https://www.eat-this.org/vegane-bratensauce/" rel="nofollow">vegan gravy</a>, for example, always goes down well on festive days, and our <a href="https://www.kitchenstories.com/en/recipes/lib-el-kousa-probably-the-most-delicious-zucchini-garlic-dip">&quot;Lib el Kousa&quot;, a zucchini garlic dip from the Levant</a> always has guests chasing us for the recipe. And what do you cook on a busy day?  One of our absolute favorite dishes, when hunger is really gnawing, is <a href="https://www.kitchenstories.com/en/recipes/quick-creamy-tofu-noodles">our quick creamy tofu noodles</a>. 10 minutes, a few standard ingredients from the Asian store, and a good blender, that&#x27;s all it takes. The tofu also adds extra protein.

Even if you don&#x27;t have your favorite dish in front of you, which spices or seasonings manage to give every dish that special something? We would say fresh herbs. A pinch of finely chopped parsley, basil, or chives always works wonders. The texture matters just as much as the flavor. Which ingredients can give vegan dishes a particularly creamy texture and what makes the best crunch? Soaked and pureed nuts, especially almonds and cashews not only provide a great creaminess, but they also add a lot of flavor and umami to otherwise possibly somewhat bland cream soups. But also store-bought products such as oat cream or vegan cream cheese have become really very good in recent years. When it comes to the crunch, nuts, and seeds that are quickly roasted and then sprinkled as a topping over the food are our #1 choice. Since we are already in your kitchen, give us a glimpse into your pantry: What are the must-have ingredients? Let&#x27;s go straight back to the nuts and seeds. Cashews, almonds, hazelnuts, and walnuts are always there, as well as sesame seeds, flax seeds, and sunflower seeds. Fresh herbs as well and a few cans of chickpeas. And of course hot sauces, such as our beloved Sriracha. But honestly, our pantry doesn&#x27;t look that much different than the one in &quot;non-vegan&quot; households.

11. Thank you for all the valuable advice and insights! One last thing: Do you have a tip on how to stay motivated and vegan after Veganuary? It&#x27;s best to look for recipes that you already like and simply &quot;veganize&quot; them. If you can&#x27;t stand brussels sprouts to death and then jump right in with three brussels sprout recipes, you won&#x27;t enjoy it. But coming up with your own vegan variants of old favorite recipes and noticing how they taste just as good will certainly keep you busy and motivated - even beyond January.

Nadine and Jörg's favorite vegan recipes:

Vegan lasagna bolognese

Vegan creamed mushrooms

Vietnamese-style fried tofu in tomato sauce

Lib el Kousa - the most delicious zucchini garlic dip

Quick creamy tofu noodles

<a href="https://www.kitchenstories.com/de/users/nadine-horn-and-jorg-mayer">Here</a> you can find more Eat This! recipes on Kitchen Stories or of course on <a href="https://www.eat-this.org/" rel="nofollow">their blog</a>. Have fun cooking and enjoying the rest of your Veganuary journey!

Plant-based since 2006: the best tips and recipes you need to know

Your Vegan Cooking Questions Answered By Nadine and Jörg From Eat This!

The beginning of a year comes with many resolutions, some more realistic than others. After a month full of feasts and celebrations, starting the new year off with lighter meals can sound not only more attractive but also more achievable than, say, going on morning runs everyday or mastering a foreign language. Whether you’re already on board with our <a href="https://www.kitchenstories.com/en/stories/welcome-to-veganuary-a-month-full-of-plant-power">Veganuary challenge</a>, or simply in need of inspiration for a change in your cooking routine, here we have collected 40+ vegan recipes that will help you try easy, fun new ways of cooking and eating. From a quick meatless lunch to delicious vegan cookies, you will find everything you need in this ultimate collection, pulled from our favorite plant-based recipes.

These recipes will make you go: THIS can be vegan?, but while you&#x27;re cooking and eating, the simplicity of the preparation and the rich flavors will have you not looking back twice. And that&#x27;s exactly the point of our Veganuary challenge: vegan eating doesn&#x27;t have to be complicated or restrictive, it can also be about discovering new and more diverse ways of enjoying your favorites!

Meatless meatballs with tomato sauce

– <a href="https://www.kitchenstories.com/en/recipes/creamy-pasta-with-white-bean-sauce#comments">Creamy white beans pasta</a> – <a href="https://www.kitchenstories.com/en/recipes/lentil-moussaka">Lentil moussaka</a> – <a href="https://www.kitchenstories.com/en/recipes/vegan-french-toast-with-caramelized-bananas">Vegan French toast with caramelized bananas </a> – <a href="https://www.kitchenstories.com/en/recipes/tofu-scramble">Vegan scrambled eggs </a> – <a href="https://www.kitchenstories.com/en/recipes/vegan-mac-and-cheese">Vegan mac and cheese</a> – <a href="https://www.kitchenstories.com/en/recipes/make-crispy-seitan-schnitzel-with-hanna">Crispy seitan schnitzel</a>

The world of vegan cooking too can be multiple and dynamic, and sometimes daunting for beginners. One easy way to navigate your many meal options is to focus on a few star ingredients:<a href="https://www.kitchenstories.com/en/stories/mushrooms-are-sneaking-their-way-into-all-my-meaty-recipes-and-i-love-it"> mushrooms</a>,<a href="https://www.kitchenstories.com/en/stories/tofu-for-beginners"> tofu</a>,<a href="https://www.kitchenstories.com/en/stories/spilling-the-beans-a-guide-to-our-favorite-legume"> beans</a>, and of course, veggies. Each brings in a distinct flavor and texture that not just replaces meat or dairy, but at times (dare we say it?) surpasses it!

These woodsy creatures offer not just earthy flavors and versatile textures but also numerous kinds of nutrients - protein, fiber, vitamins, and antioxidants - and have been a staple in many cuisines around the world, from Thai to Hungarian. In vegan cooking, mushrooms, depending on the variety (<a href="https://www.kitchenstories.com/en/stories/everything-you-always-wanted-to-know-about-mushrooms">read more on mushrooms</a>), can add a surprisingly meat-like, tender texture (look for oyster mushrooms), or an intense, natural umami flavor to your soups and broths (go with shiitake mushrooms). Plus, they respond well to almost all modes of cooking and yield different but delicious results each time.

Vegan spinach and mushroom lasagna

– <a href="https://www.kitchenstories.com/en/recipes/oyster-mushroom-satay-with-spicy-peanut-sauce">Oyster mushroom satay with spicy peanut sauce </a> – <a href="https://www.kitchenstories.com/en/recipes/vegan-mushroom-goulash-with-dumplings">Vegan mushroom goulash with dumplings </a> – <a href="https://www.kitchenstories.com/en/recipes/mushroom-pad-kra-pao-vegan-thai-basil-stir-fry">Mushroom pad kra pao </a> – <a href="https://www.kitchenstories.com/en/recipes/vegan-pulled-mushroom-burger">Vegan pulled mushroom burger </a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-miso-mushroom-risotto">5-ingredient miso mushroom risotto</a>

Growing up in Korea, our table had a tofu dish almost every day. Tofu&#x27;s versatile textures meant that we could trust it to become the creamy, filling source of protein for the easy-on-the-stomach breakfast Jook (savory rice porridge). In its firmer form, it appeared fried and dipped into soy sauce and became what can be described as a tofu steak for festive times. While the consistency varies from pudding-like to spongey and firm, tofu packs up soy protein and various nutrients like calcium and magnesium and becomes a great carrier of flavors for both savory and sweet dishes. Read more on <a href="https://www.kitchenstories.com/en/stories/tofu-for-beginners">tofu variety</a> and <a href="https://www.kitchenstories.com/en/stories/the-best-ways-to-cook-with-tofu">cooking tofu</a>.

Sundubu jjigae (Korean soft tofu stew)

– <a href="https://www.kitchenstories.com/en/recipes/vegan-larb-tofu">Vegan larb tofu </a> – <a href="https://www.kitchenstories.com/en/recipes/miso-roasted-tofu-with-sweet-potato">Miso roasted tofu with sweet potato</a> – <a href="https://www.kitchenstories.com/en/recipes/rainbow-glass-noodle-salad-with-tofu-and-red-cabbage-slaw">Rainbow glass noodle salad with tofu and red cabbage slaw </a> – <a href="https://www.kitchenstories.com/en/recipes/thai-inspired-red-curry-with-tofu">Thai-inspired red curry with tofu </a> – <a href="https://www.kitchenstories.com/en/recipes/bok-choy-and-crispy-tofu-stir-fry">Bok choy and crispy tofu stir fry</a> – <a href="https://www.kitchenstories.com/en/recipes/sweet-and-sour-tofu">Sweet and sour tofu</a>

I discovered the joy of cooking with beans especially when I started living by myself - having the canned option saved a lot of time in preparation and the (almost) infinite shelf life made them an accessible, reliable source of protein and creaminess that quickly dressed up any soup or salad. Cooking them also soon opened me up to many Mediterranean and Middle Eastern cuisines that I hadn&#x27;t tried before: each variety - whether white beans, chickpeas, or lentils - added a unique intense flavor and texture. Now that I&#x27;m familiar with them, canned or fresh, they&#x27;re one of my favorite things to start my own fusion dish with.

One-pot creamy chickpea and spinach curry

– <a href="https://www.kitchenstories.com/en/recipes/carrot-hummus-with-pita-bread">Carrot hummus with pita bread</a> – <a href="https://www.kitchenstories.com/en/recipes/creamy-coconut-pumpkin-and-lentil-stew">Creamy coconut, pumpkin, and lentil stew </a> – <a href="https://www.kitchenstories.com/en/recipes/lemony-fennel-and-lentil-soup">Lemony fennel and lentil soup </a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-stewed-white-beans-and-zucchini">5-ingredient stewed white beans and zucchini </a> – <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-lentil-curry-soup">5-ingredient sweet potato lentil curry soup</a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-chickpea-pancakes-with-fennel-and-olives">5-ingredient chickpea pancakes with fennel and olives</a>

Whether they&#x27;re leafy greens or substantial root vegetables, these vegetables create a delicious harmony with each other. Clearing your plate for the vegetables will help you discover the surprising natural versatilities and flavors of each ingredient and how it pairs with other vegetables (plus herbs and sometimes fruits) to create a well-balanced, filling meal.

Orzo salad with harissa-roasted pumpkin and Brussels sprouts

– <a href="https://www.kitchenstories.com/en/recipes/creamy-pasta-with-broccoli">Creamy pasta with broccoli </a> – <a href="https://www.kitchenstories.com/en/recipes/roasted-vegetable-couscous">Roasted vegetable couscous</a> – <a href="https://www.kitchenstories.com/en/recipes/easy-chinese-steamed-eggplant">Easy Chinese steamed eggplant with spicy garlic sauce</a> – <a href="https://www.kitchenstories.com/en/recipes/kung-pao-cauliflower">Kung Pao cauliflower </a> – <a href="https://www.kitchenstories.com/en/recipes/vegan-massaman-style-curry">Vegan massaman style curry </a> – <a href="https://www.kitchenstories.com/en/recipes/vietnamese-summer-rolls">Vietnamese-inspired summer rolls </a> – <a href="https://www.kitchenstories.com/en/recipes/roasted-red-cabbage-steaks-with-crispy-chickpeas">Roasted red cabbage steaks with crispy chickpeas</a>

You might be wondering… What about desserts?

Yes, I know: I have a sweet tooth too. But not using milk or eggs doesn&#x27;t mean you have to stop indulging in richness or sweetness! Many vegan desserts use fewer ingredients than their non-vegan counterparts, and induce natural sweetness from what they do use. It also means that a lot of them are extremely simple to put together, while retaining their creativity and fun.

No-bake brownies

– <a href="https://www.kitchenstories.com/en/recipes/pistachio-halva">Pistachio halva </a> – <a href="https://www.kitchenstories.com/en/recipes/soy-vanilla-pudding-with-blueberry-sauce">Soy vanilla pudding with blueberry sauce </a> – <a href="https://www.kitchenstories.com/en/recipes/fig-walnut-bread">Fig-walnut bread </a> – <a href="https://www.kitchenstories.com/en/recipes/vegan-tahini-chocolate-chip-cookies">Vegan tahini chocolate chip cookies</a> – <a href="https://www.kitchenstories.com/en/recipes/the-easiest-vegan-chia-seed-banana-bread-7aab">The easiest vegan chia seed banana bread</a>

But okay, some smoothies and salads are too good to write off

While we&#x27;re trying to focus on newer ways of trying vegan eating, we can&#x27;t ignore the vegan staples: smoothies and salads. After all, much to my woe, they can taste good and fill you up, too. Try making these at home, have fun mixing up the ingredients and discovering how they compliment each other–both visually and taste-wise!

Roasted persimmon salad with maple-mustard vinaigrette

– <a href="https://www.kitchenstories.com/en/recipes/matcha-smoothie-bowl-with-chia-seeds">Matcha smoothie bowl with chia seeds</a> – <a href="https://www.kitchenstories.com/en/recipes/dreamy-chocolate-date-smoothie">Dreamy chocolate date smoothie </a> – <a href="https://www.kitchenstories.com/en/recipes/orange-smoothie-with-arugula">Orange smoothie with arugula </a> – <a href="https://www.kitchenstories.com/en/recipes/farro-salad-with-pumpkin-grapes-and-hazelnuts">Spelt salad with pumpkin, grapes, and hazelnut</a> – <a href="https://www.kitchenstories.com/en/recipes/fresh-avocado-and-mango-salad">Fresh avocado and mango salad</a>

Plant-based cooking is more about discovering new ways of using ingredients or highlighting flavors and textures that might have gone overlooked, than it is about removing ingredients or restricting the joys of eating and cooking. With this collection I hope we&#x27;ve convinced you to try at least a few and add them to your routine in the new year!

Our best vegan recipes to help diversify your cooking routine

40+ Plant-based Recipes to Try This Year

Do you know what month it is? That&#x27;s right, it&#x27;s Veganuary and we are sure: Anyone can cook - vegan! Welcome to the Veganuary at Kitchen Stories! Today we have a focus: fruits instead of meat! Not only will you be trying out delicious new recipes, avoiding animal suffering and helping to protect the environment, but you&#x27;ll also be giving your immune system that extra vitamin kick it needs in the cold winter months. It is the time for setting intentions for the year and we want to inspire you with our Veganuary Challenge where you spend January cooking and eating plant-based meals, created by the <a href="https://veganuary.com/" rel="nofollow">initiative</a> of the same name. My colleague Caro has summarized everything important for you <a href="https://www.kitchenstories.com/en/stories/willkommen-im-veganuary-einem-monat-voller-pflanzen-power">here</a>! We&#x27;ve often written about <a href="https://www.kitchenstories.com/en/stories/alles-was-du-uber-tofu-wissen-musst">tofu</a>, <a href="https://www.kitchenstories.com/en/stories/was-ist-eigentlich-jackfrucht">jackfruit</a> and other <a href="https://www.kitchenstories.com/en/stories/die-6-besten-fleischalternativen-und-wie-du-sie-verwendest">meat alternatives</a> but rarely thought about recipes with fruit when it comes to vegan nutrition - maybe because bananas, apples and co. are so obviously vegan? You&#x27;ll be amazed, though, at the delicious dishes you can make with fruit, some of them at first glance not &#x27;fruity&#x27; at all - unless you noticed the avocado hiding in that chocolate pudding with fruity pineapple topping!

No-bake chocolate-avocado pudding

Together, we celebrate the diversity of fresh, exotic fruits and bring you 5+ of our most delicious recipes featuring SanLucar <a href="https://www.sanlucar.com/en/fruit/green-energy-you-can-eat/" rel="nofollow">Avocados,</a> <a href="https://www.sanlucar.com/en/fruit/mango/" rel="nofollow">Mangos</a>, and <a href="https://www.sanlucar.com/en/fruit/pineapple/" rel="nofollow">Pineapples</a> that will make Veganuary easy for you too!

Just like our motto for Veganuary of offering simple recipes for your vegan start into the new year, the premium fruit and vegetable brand SanLucar provides you with many different types of fruit and vegetables. So you can be sure to find the right fruit for every recipe from the juicy-sweet to delicious-creamy fruits! Tell us in the comments if you discovered our recipes while shopping fruits and share a picture with us! Find out how to easily incorporate fruit varieties into delicious vegan recipes and what else you should know about the benefits and cooking properties of these super fruits in this article. Let&#x27;s get off to a vegan start to the new year!

Everyone knows how to eat fruit with cereal, yogurt or as a healthy snack in between meals, but have you ever cooked vegan with fruit? Fruit adds a sweet, juicy note to savory dishes, extra nutrients and interesting consistencies from creamy to crunchy, for example in salads or soups. For example: <a href="https://www.kitchenstories.com/en/recipes/cauliflower-salad-with-apples-and-roasted-chickpeas">Cauliflower salad with apples and roasted chickpeas</a> <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-and-orange-soup">Sweet potato and orange soup</a> <a href="https://www.kitchenstories.com/en/recipes/farro-salad-with-pumpkin-grapes-and-hazelnuts">Spelt salad with pumpkin, grapes, and hazelnuts</a> Have a look here for the <a href="https://www.kitchenstories.com/en/stories/3-grape-recipes-for-this-fall">recipes with SanLucar paradise grapes</a> to see how sweet and savory pair together! Even in recipes with exclusively vegetable ingredients, fruit can add unique consistencies on top of flavor. Using creamy, ripe avocado instead of dairy for pasta sauces, <a href="https://www.kitchenstories.com/en/recipes/green-salad-bowl-with-avocado-dressing">salad dressings</a> and puddings comes to my mind as a prime example. Below we show you what you can prepare with the fruity fresh fruit varieties of <a href="https://www.sanlucar.com/en/" rel="nofollow">SanLucar</a> during Veganuary!

What ingredient has quickly become a global breakfast champion? Avocado! It has taken our hearts and yours by storm in recent years and is more sought after than ever! What makes the hyped fruit so popular? The so-called butter fruit in some countries is super versatile, is particularly nutrient-rich due to its high vitamin and mineral content and contributes to beautiful skin and hair due to the healthy fat content, but is a delicious ingredient in mainly savory dishes, often used raw.

1. Do you know sweet recipes with your favorite green fruit? Its high content of healthy unsaturated fats is perfect for adding a special creaminess to dishes, such as <a href="https://www.kitchenstories.com/en/stories/das-beste-und-einzige-rezept-das-du-brauchst-selbstgemachte-guacamole">dips</a> or this lightning-fast pasta recipe:

Spaghetti with avocado pesto and tomatoes

or this delicious salad combined with citrus, where you can easily omit the grated cheese or replace it with yeast flakes or other <a href="https://www.kitchenstories.com/en/stories/sind-cashewnusse-der-neue-kase">cheese alternatives</a>:

Avocado citrus salad with mixed nut pesto

Not to overlook: sweet vegan avocado recipes for <a href="https://www.kitchenstories.com/en/recipes/avocado-delight-smoothie">smoothies</a>, ice cream and <a href="https://www.kitchenstories.com/en/recipes/vegan-chocolate-dream">chocolate pudding</a>. Give it a try! 2. The supreme discipline: a perfectly ripe avocado! The surest sign is the ripeness check at the base of the stem. If the small lump can be easily removed and the flesh underneath is light green, the avocado is perfectly ripe! Our tip: <a href="https://www.sanlucar.com/en/" rel="nofollow">SanLucar avocados</a> ripen under tropical conditions and you can recognize the perfect degree of ripeness by the banderole: firm-ripe or creamy-ripe. If you are unsure: Buy firm avocados, wrap them in newspaper or put them in a plastic bag with apples and let them ripen for 2-4 days at room temperature. 3. Did you know that there are nearly 400 different varieties of avocados? In Germany, however, you&#x27;ll most often find Hass avocados with a deep green to purple skin, grown in fertile soils at high altitudes in tropical and subtropical regions like SanLucar, as well as the Fuerte type, which you&#x27;ll recognize by its smooth green skin. More information about the pear-shaped fruit can be found in this article! More vegan recipes with avocado: <a href="https://www.kitchenstories.com/en/recipes/baked-sweet-potatoes-with-zesty-avocado-filling">Baked sweet potatoes with zesty avocado filling</a> <a href="https://www.kitchenstories.com/en/recipes/green-salad-bowl-with-avocado-dressing">Green salad with avocado dressing</a> <a href="https://www.kitchenstories.com/en/recipes/red-cabbage-with-grilled-avocado">Red cabbage with grilled avocado</a> <a href="https://www.kitchenstories.com/en/recipes/pink-pomelo-salad-with-kale-and-avocado">Pink pomelo salad with kale and avocado</a>

Did you know that the mango, as a stone fruit, is botanically related to the cashew nut and pistachios? The golden-yellow fruit is also rich in vitamins, fiber and minerals and convinces young and old with its sweet-juicy taste. For us, it is the epitome of summer! No wonder we wasted no time chopping them up and putting them in <a href="https://www.kitchenstories.com/en/recipes/mango-salad-with-popcorn">mango salad with popcorn</a> or in <a href="https://www.kitchenstories.com/en/rezepte/tomaten-mango-salat-mit-kichererbsen-5d31">tomato and mango salad with chickpeas</a>! Our secret favorite, though, is this fruity salad with sour-sweet lime dressing that you must try this Veganuary!

Mango-avocado salad with lime dressing

Of course, the tropical fruit is also a popular smoothie (bowl) ingredient for a quick, vegan breakfast with extra fruit power: <a href="https://www.kitchenstories.com/en/recipes/carrot-smoothie-with-apple-and-ginger">Carrot smoothie with apple and ginger</a> <a href="https://www.kitchenstories.com/en/recipes/matcha-smoothie-bowl-with-chia-seeds">Matcha smoothie bowl with chia seeds</a> Don&#x27;t forget to check out our favorite recipe below:

Banana, mango, and chia smoothie

1. Mango originated in India and is grown in tropical and subtropical regions and exported all over the world. So are <a href="https://www.sanlucar.com/en/fruit/mango/" rel="nofollow">SanLucar&#x27;s mangos</a> that are extra-sweet and low-fiber. No wonder, that in Indian, Thai and Vietnamese cuisines, to name a few, mango is often used as a fruity component in savory dishes, both raw and as an ultra creamy purée form. Mango goes well with so many ingredients - try and experiment! If you need inspiration, have a look here: <a href="https://www.kitchenstories.com/en/recipes/homemade-mango-chutney">Mango chutney</a> <a href="https://www.kitchenstories.com/en/recipes/rainbow-summer-rolls">Rainbow summer rolls</a> One of my favorite dishes: <a href="https://www.kitchenstories.com/en/recipes/bok-choy-and-mango-salad-with-miso-dressing">Bok choi and mango salad with miso dressing</a> 2. Always follow your nose: Ripe mangoes smell aromatic and fruity Similar to avocado, you should store mangoes at room temperature. To ripen them, you can also place them next to fruits such as apples or bananas, whose ethylene release allows the unripe mango to ripen faster. But be careful: the ripening process of mangoes does not take long, so you can enjoy the mango already after 1 - 2 days, or as soon as the fruit feels tender under light pressure. How to eat a mango? I prefer to use a peeler for the peel, then cut along the core and cut the two large halves into pieces, but there are other ways depending on the recipe. Bon appetit! 3. The color of the mango does not tell you the degree of ripeness! Mango varieties: There are about 1000 different mango varieties, which differ in shape, color and size, so the color does not tell you so much about the degree of ripeness! There are about 30 different varieties in the German market, which include the popular Kent, Osteen and Tommy Atkins varieties. More vegan recipes with mango: <a href="https://www.kitchenstories.com/en/recipes/fresh-mango-mint-wrap">Fresh mango mint wrap</a> <a href="https://www.kitchenstories.com/en/recipes/coconut-rice-pudding-with-mango-sauce">Coconut rice pudding with mango sauce</a> <a href="https://www.kitchenstories.com/en/recipes/glass-noodle-salad-with-lemongrass-dressing">Glass noodle salad with lemongrass dressing</a> <a href="https://www.kitchenstories.com/en/recipes/mango-lime-nice-cream">Mango-lime nice cream</a> <a href="https://www.kitchenstories.com/en/recipes/mango-chia-pudding">Mango chia pudding</a>

Avocado and mango already give us a proper vitamin and nutrient kick. Then comes pineapple–a zesty bomb with an extra dose of vitamin C! Thanks to its imposing crown of leaves, it is also known as the queen of the tropics, and its golden-yellow flesh tastes sweet and aromatic with a slight sourness. Not sure how to cut them? Click <a href="https://www.kitchenstories.com/en/recipes/how-to-cut-a-pineapple">here</a> for video instructions!

1. Perfect mix between sweet and sour! The tropical queen comes from Central and South America–more specifically, Caribbean Gold pineapples of <a href="https://www.sanlucar.com/en/fruit/pineapple/" rel="nofollow">SanLucar</a> from Costa Rica! There they ripen for 12 to 14 months in a tropical climate and usually maintain a constant sweetness throughout the year. Admittedly, often the pineapple, if not simply eaten as a snack, <a href="https://www.kitchenstories.com/en/recipes/vegan-chocolate-dream">topping</a> or in a <a href="https://www.kitchenstories.com/en/recipes/fruit-salad-in-a-pineapple">fruit salad</a> with orange, mango and berries, is often combined with meat or seafood. Because the unique flavor of pineapple is really incredibly complex and gives any savory or spicy ingredients an extra kick of flavor, its use in vegan cooking is super versatile. Our recommendation: combine with fresh herbs, like basil and cilantro to make a delicious salsa with chili and tomatoes - or how about barbecue? One of our favorites: <a href="https://www.kitchenstories.com/en/recipes/grilled-pineapples">Grilled pineapple</a>! When grilled, the pineapple caramelizes, condensing the sugar and intensifying the sweetness. 2. Turn to the pineapple&#x27;s leafy crown for its sweetness and aroma! Pineapples that are used to tropical climates are also best stored at room temperature. You can tell a ripe pineapple by pulling off a leaf from the center of the leaf crown. If it can be removed easily, the fruit is ripe. A ripe pineapple also exudes a fruity-sweet scent! Pro-Tip: Since the fruit sugar sinks from the top to the bottom, the pineapple is particularly sweet at the bottom! 3. Fun Fact: Pineapple from England! Of all places in Europe, pineapples grow in Cornwall in The Lost Gardens of Heligan. At over €1000, it&#x27;s a pretty pricey delicacy. You can read the whole story <a href="https://inews.co.uk/inews-lifestyle/food-and-drink/smooth-cayenne-pineapple-1000-cornwall-grow-botanists-313318" rel="nofollow">here</a>! More info about the pineapple can be found in this <a href="https://www.kitchenstories.com/en/stories/4-dinge-die-du-uber-ananas-wissen-solltest">article</a>! More vegan recipes with pineapple: <a href="https://www.kitchenstories.com/en/recipes/peach-pineapple-wine-slushie">Peach-pineapple wine slushie</a> <a href="https://www.kitchenstories.com/en/recipes/chilled-pineapple-and-persage-soup">Chilled pineapple and persage soup</a> <a href="https://www.kitchenstories.com/en/recipes/ruby-makes-rojak-malaysian-style-sweet-and-sour-salad">Rojak - Malaysian-style sweet and sour salad</a> (omit fish sauce or replace with No Fish Sauce). If you have a favorite way of cooking with pineapple, comment and share it with the community! Try our vast <a href="https://www.kitchenstories.com/en/categories/vegan-dishes">selection of vegan recipes</a> for a month and discover the benefits of plant-based cooking without sacrificing taste or enjoyment! Now that you&#x27;re equipped with tips and stories about cooking with avocado, mango, and pineapple, you can get started cooking vegan now with extra fresh sweetness from fruits! Tell us in the comments how you like to use fruits in your cooking!

Veganuary - trivia, tips & vegan recipes with delicious fruits!

5+ Recipes With Fruits For a Vegan Start to The New Year

As you know, we at Kitchen Stories not only love delicious food, but also welcome new challenges of any kind. We also believe that tackling challenges and (New Year&#x27;s) resolutions can be even more fun when you do it with others. So here&#x27;s what we&#x27;d like to take on this January with you: the Veganuary Challenge! It was initiated by <a href="https://veganuary.com/" rel="nofollow">the organization of the same name</a>, which encourages people worldwide to eat completely without animal products in January. Find our Veganuary homepage <a href="https://www.kitchenstories.com/en/veganuary">HERE</a>!

So, for a month (and maybe more), we&#x27;ll discover plant-based cuisine together and try our hand at it: get ready for delicious recipes that focus on the joy of cooking without animal products! Are you with us?

Of course, the environmental and animal welfare aspects alone are unbeatable (you can read more about that <a href="https://veganuary.com/blog/" rel="nofollow">here</a>, for example). But we&#x27;d like to approach plant-based eating from another angle: Vegan cuisine is not only kind to the planet, but can also be incredibly delicious and nutritious. Vegan nutrition doesn&#x27;t mean sacrificing flavor or enjoyment. It really can and should be suitable for everyone, especially for those with a passion for good food.

<a href="https://www.kitchenstories.com/en/categories/vegan-dishes">Vegan dishes</a> can be full of <a href="https://www.kitchenstories.com/en/stories/15-essentielle-gewurze-und-wie-man-sie-richtig-aufbewahrt">aromatic spices</a>, served with <a href="https://www.kitchenstories.com/en/categories/sauces">delicious sauces</a> and contain all kinds of exciting ingredients to create filling, wholesome meals. There are endless animal-free options: From (often healthier) vegan versions of our favorite classics, to unique plant-based dishes that stand on their own, the tasty possibilities of vegan cuisine are endless.

We want to support and motivate you to come along with us in this challenge, so we&#x27;re sharing with you our best vegan recipes and articles about plant-based cooking. Here&#x27;s a glance of what we have prepared for you: <a href="https://www.kitchenstories.com/en/veganuary">GET IT HERE!</a>

Not only that, but you can also sign up for our exclusive Veganuary newsletter there! That way, we&#x27;ll provide you with even more recipe inspirations for any time of day (or night), as well as a template for your personalized meal plan for the entire Veganuary.

Vegan tantanmen (sesame ramen with soy mince)

Vegan risotto with caramelized onions

Creamy pasta with white bean sauce

Thai-inspired red curry with tofu

Green veggie soup with chickpeas

Vegan lemon olive oil loaf cake

You see, eating vegan can be so easy and delicious!

Who knows, maybe this New Year&#x27;s resolution and your foray into the world of vegan delicacies will merge into a new passion for plant-based indulgence? In any case, one thing&#x27;s for sure: Anyone can cook - vegan!

Anyone can cook - vegan!

Welcome to Veganuary - a month full of plant power

Are you one of those people who can jump right into the new year full of energy and the motivation to tackle new challenges and resolutions? I&#x27;m certainly not, but let&#x27;s face it, it&#x27;s 2022 and it&#x27;s high time to make small changes towards a more conscious lifestyle. So why not start with something simple and try more plant-based recipes? Who knows, if things go well (spoiler alert: they definitely will with the vegan recipes you&#x27;ll find below), you might find yourself integrating more vegetarian and vegan recipes into your daily routine, for good. The international initiative “<a href="https://veganuary.com/" rel="nofollow">Veganuary</a>,” has been motivating thousands of people to try going vegan since 2014 and this January, is once again, encouraging us to do so for the sake of our environment, health, and, yes, the animals. I personally don’t need any more convincing, but I do know that radically changing your diet from one day to the next can seem rather drastic. It’s much easier to try it for a month, or even just a few days out of the week. When many think &quot;vegan&quot;, the first thing that comes to mind is everything you have to give up and I honestly felt the same way at first. I stopped eating meat, fish, as well as most dairy products quite a while ago, but cheese is still a weak point; feta in particular is my proverbial Achilles heel. However, this &quot;giving something up&quot; line of thinking is out of date, and our most popular vegan recipes prove that—you won&#x27;t be missing anything! So keep scrolling for the full collection of 40+ amazing plant-powered recipes, and try something new this month!

To make it even easier for you to find delicious recipes that fit your diet, we&#x27;ve introduced a new vegan badge. This badge highlights vegan recipes in the Kitchen Stories app&#x27;s search function and shows you, at a glance, which recipes are free of animal products.

The most important (vegan) meal of the day

Starting the day with a thick slice of<a href="https://www.kitchenstories.com/en/recipes/no-knead-bread"> homemade bread</a> topped with a delicious vegan spread and a fruity-fresh <a href="https://www.kitchenstories.com/en/categories/smoothies">smoothie</a> is already great. But, we have even more vegan breakfast recipes in our repertoire that won’t miss your breakfast egg in the morning:

— <a href="https://www.kitchenstories.com/en/recipes/loaded-banana-and-carrot-breakfast-muffins-en">Breakfast banana muffins with cinnamon</a> — <a href="https://www.kitchenstories.com/en/recipes/colorful-acai-breakfast-bowl">Acai bowl</a> — <a href="https://www.kitchenstories.com/en/recipes/make-banana-bread-granola-with-lisa">Banana bread granola</a>

Wholesome pancakes

Plant-based stir fries, curries, and more

Various recipes from <a href="https://www.kitchenstories.com/en/categories/asian">Asia</a> and the <a href="https://www.kitchenstories.com/en/categories/indian">Indian</a> subcontinent provide so much vegan inspiration. They also offer the chance to choose <a href="https://www.kitchenstories.com/en/stories/6-magic-ingredients-to-deliciously-replace-meat-in-any-recipe">plant-based</a> fillers like tofu and <a href="https://www.kitchenstories.com/en/stories/seitan-for-beginners-what-it-is-and-how-to-cook-with-it">seitan</a>. Among my personal favorites here are vegan <a href="https://www.kitchenstories.com/en/categories/stir-fries">stir-fries</a> and <a href="https://www.kitchenstories.com/en/stories/for-quick-veg-forward-curries-look-to-the-pantry">curries</a> with tofu and vegetables. If you&#x27;re not a tofu lover, you can of course find inspiration for other vegan stir-fry dishes here:

— <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-curry">Sweet potato curry</a> — <a href="https://www.kitchenstories.com/en/recipes/valencian-paella">Paella with zucchini and eggplant</a> — <a href="https://www.kitchenstories.com/en/recipes/tofu-stir-fry-with-rice">Fried tofu with sugar snap peas and peanuts</a> — <a href="https://www.kitchenstories.com/en/recipes/vegan-massaman-style-curry">Vegan Massaman-style curry</a> — <a href="https://www.kitchenstories.com/en/recipes/mushroom-pad-kra-pao-vegan-thai-basil-stir-fry">Vegan pad kra pao</a> (Thai stir-fry with mushrooms and basil)

Make bok choy and crispy tofu stir fry with Hanna

Here again my love of cheese comes into play and I have to be strong-willed. But these delicious roasted dishes proves fact that not everything that comes out of the oven necessarily has to be topped with cheese to be delicious….and that &quot;steak&quot; doesn&#x27;t automatically have to be made of meat. See or yourself:

— <a href="https://www.kitchenstories.com/en/recipes/spinach-and-mushroom-lasagna">Vegan lasagna with spinach and mushrooms</a> — <a href="https://kitchenstories.com/en/recipes/lentil-moussaka">Moussaka with eggplant and red lentils </a> — <a href="https://www.kitchenstories.com/en/recipes/spanish-roasted-potatoes-with-salsa-brava">Spanish baked potatoes with salsa brava</a> — <a href="https://www.kitchenstories.com/en/recipes/crispy-roasted-brussels-sprouts-with-soy-sauce">Roasted Brussels sprouts with soy sauce</a> — <a href="https://www.kitchenstories.com/en/recipes/cauliflower-steak">Cauliflower &quot;steak&quot; on cauliflower puree</a>

5-ingredient sticky hoisin-roasted broccoli wedges

Pasta and noodles (without the Parmesan!)

When it comes to pasta, there are really no limits to what you can do, even on a plant-based diet, (except maybe skipping the obligatory portion of <a href="https://www.kitchenstories.com/en/stories/11-ways-to-use-parmesan-that-you-have-to-try-immediately">Parmesan</a> (here&#x27;s a great meatless <a href="https://www.kitchenstories.com/en/stories/are-cashews-the-new-cheese">alternative</a>) and avoiding egg pasta) But of course, in addition to the Italian pasta world, there&#x27;s a limitless variety of other <a href="https://www.kitchenstories.com/en/categories/pasta-dishes">pasta dishes</a> that will have you &quot;floating&quot; in vegan carb heaven:

— <a href="https://www.kitchenstories.com/en/recipes/vegan-swedish-meatballs">Vegan köttbullar with pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-lemony-chickpea-and-tahini-tagliatelle">5-ingredient lemony chickpea and tahini tagliatelle</a> — <a href="https://www.kitchenstories.com/en/recipes/spaghetti-with-fennel-tomato-and-mint">5-ingredient spaghetti with fennel, tomato, and mint</a> — <a href="https://www.kitchenstories.com/en/recipes/spicy-peanut-soba-noodles">5-ingredient spicy peanut soba noodles</a>

5-ingredient pasta with red pepper pesto

While it&#x27;s still cold outside, soups and stews are the perfect way to warm yourself from the inside. I&#x27;m sure you&#x27;ve even eaten some of these soups below without even realizing they were vegan. Most creamy soups become wonderfully creamy just by pureeing them, no dollop of cream needed. Spoon yourself right into vegan bliss with these feel-good recipes:

— <a href="https://www.kitchenstories.com/en/recipes/hot-chickpea-soup">Spicy chickpea soup</a> — <a href="https://www.kitchenstories.com/en/recipes/thai-peanut-coconut-soup-with-rice-noodles">Thai peanut coconut soup with rice noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-soup-with-chili-tomatoes">Sweet potato soup</a> — <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-lentil-curry-soup">5-ingredient lentil and sweet potato soup</a> — <a href="https://www.kitchenstories.com/en/recipes/carrot-miso-soup">Carrot and miso soup</a> — <a href="https://www.kitchenstories.com/en/recipes/sundubu-jjigae-korean-soft-tofu-stew">Sundubu jiigae (Korean kimchi and tofu stew) </a> — <a href="https://www.kitchenstories.com/en/recipes/warming-sweet-potato-and-bean-chili">Warming sweet potato and bean chili</a>

Lemony fennel and lentil soup

Let’s give up the persistent cliché that vegans only eat bland raw vegetables and green salad. Especially after heartier winter fare, as a<a href="https://www.kitchenstories.com/en/categories/salad"> salad</a> fan I’m especially happy about these fresh, salad creations: They are definitely anything but boring and monotonous!

— <a href="https://www.kitchenstories.com/en/recipes/smashed-cucumber-salad">Chinese cucumber salad</a> — <a href="https://www.kitchenstories.com/en/recipes/kisir-turkish-bulgur-salad">Kisir (Turkish bulgur salad)</a> — <a href="https://www.kitchenstories.com/en/recipes/japanese-seaweed-salad">Japanese seaweed salad</a> — <a href="https://www.kitchenstories.com/en/recipes/rice-noodle-salad-with-vegan-lemongrass-meatballs">Rice noodle salad with vegan lemongrass meatballs</a>

Glass noodle salad with lemongrass dressing

Finger food is always fun! These wrapped vegan recipes are great for an evening with friends, where everyone can fill their roll according to their mood (and diet). Or, you can prep them at home and take them to <a href="https://www.kitchenstories.com/en/categories/lunch">lunch</a> if you&#x27;re ever unsure what vegan options will be available. How about these handy recipe ideas:

— <a href="https://www.kitchenstories.com/en/recipes/fresh-mango-mint-wrap">Fruity mango mint wrap</a> — <a href="https://www.kitchenstories.com/en/recipes/black-bean-and-rice-veggie-burritos">Spicy burritos with avocado</a>

Thai-style summer rolls with peanut dipping sauce

Delicious desserts for a vegan sweet tooth

Last but not least, there are some delicious vegan desserts. Whether you&#x27;re in the mood for a light, fruity dessert, or something with lots of chocolate, you&#x27;ll find just the right recipes here:

— <a href="https://www.kitchenstories.com/en/recipes/zucchini-brownies">Zucchini Brownies</a> — <a href="https://www.kitchenstories.com/en/recipes/soy-vanilla-pudding-with-blueberry-sauce">Soy vanilla pudding with blueberry sauce</a> — <a href="https://www.kitchenstories.com/en/recipes/vegan-chocolate-dream">Vegan avocado chocolate pudding</a> — <a href="https://www.kitchenstories.com/en/recipes/fruit-salad-with-basil-tarragon-granita">Fruit salad with basil and tarragon granita</a> — <a href="https://www.kitchenstories.com/en/recipes/no-bake-vegan-strawberry-cake">No-bake vegan strawberry cake</a>

Quick banana blueberry ice cream

What is your favorite vegan dish? And have you ever tried a vegan diet for a month or are you still doing it? We are looking forward to your comments!

It’s never been easier to eat deliciously vegan dishes

40+ Best Ever Vegan Recipes for Any Meal

From big bunches of Swiss chard to baskets full of juicy heirloom tomatoes, aromatic peaches to bundles of crisp red radishes, enjoying the abundance of summer is one of life’s simple pleasures. This article is part of “The Big Veggie Summer Issue,” a month of plant-based recipes presented by <a href="https://www.gardengourmet.com/" rel="nofollow">Garden Gourmet</a>. Whether you’re an omnivore or flexitarian, vegan or vegetarian, there’s something for everyone! To get up to date on all the amazing veg we’re cooking with this month, check back <a href="https://www.kitchenstories.com/en/stories/the-big-veggie-summer-issue">here</a> for a full list of our latest recipes and articles, and don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for extra tasty content!

Mushrooms are fascinating: They’re not plant and not a vegetable, they’re meaty, but they’re not meat, they come in <a href="https://www.kitchenstories.com/en/stories/everything-you-always-wanted-to-know-about-mushrooms">all kinds of shapes and forms</a>—and yet they often live a shadowy existence in our kitchens and dishes. We know them best by the most common kinds, and we might often use them to add texture and flavor to sauces and <a href="https://www.kitchenstories.com/en/recipes/mushroom-stroganoff">stews</a>, but rarely are mushrooms the star of the meal—wrongly, in my opinion!

Mushroom varieties like shiitake, King oyster (or smaller oyster mushrooms), and portobello are full of hearty, earthy flavors that do wonders in so many dishes, especially as a protein-rich meat substitute for vegetarian and vegan diets.

Shiitakes and king oyster mushrooms ended up in my recipe for pad kra pao (a Thai stir-fry dish with basil, usually made with ground pork) by chance: I had Thai kra pao (holy basil) at home, but no ground meat, which I usually use in the dish. Instead, I had different kinds of fresh mushrooms. I had an inkling that the earthy, umami flavor of the shiitake mushrooms and oyster mushrooms would be a perfect match for the perfumed notes of the holy basil. The first test was a success but it took a few more trials at home and in the Kitchen Stories test kitchen until it was completely fine-tuned—and I can now present you with my vegan version of the delicious Thai classic:

Mushroom pad kra pao (Vegan Thai basil stir-fry)

Here’s everything I’ve learned about how to use mushrooms like shiitake, king oyster mushrooms and portobello to make hearty meatless dishes.

Shiitake mushrooms: A flavor-packed meat alternative

Shiitake mushrooms are native to Asia and are used widely beyond Japan (where the West has taken the name from), in Korea, China (in Chinese they are called Dong Gu) and parts of Southeast Asia. They are known for their strong, savory flavor and for their healthy makeup. You can get fresh shiitake in stores all year round, however, this does not mean that dried shiitakes are inferior: They’re just better suitable for broths, stocks and stews, where they rehydrate and infuse broths with their intenser umami and mushroomy flavor, so that no one will miss the meat!

Fresh shiitake mushrooms have a pleasant, slightly elastic bite, a somewhat milder flavor, and are also delicious in many short-cooked recipes, whether in a <a href="https://www.kitchenstories.com/en/recipes/spicy-mushroom-ragu">noodle sauce</a> or in a stir-fried dish. Try replacing the beef <a href="https://www.kitchenstories.com/en/rezepte/gebratenes-rindfleisch-mit-ingwer-und-zwiebeln">in this stir-fry</a> with sliced shiitake mushrooms, you&#x27;ll be surprised how hearty it tastes! In the case of my pad kra pao recipe the shiitakes are finely diced so that they brown on all sides and, much like the ground meat in the original recipe, absorb the flavorful sauce well.

King oyster mushrooms and oyster mushrooms: Related and yet so different

Thick-stemmed king oyster mushrooms have a firm texture and do well grilled in slices, sautéed hot or in stews. When sautéing, it’s best to add them to a dry, non-stick pan and fry until hot, then reduce the heat, add a fat or oil of choice, continue frying until cooked through, and salt and season to taste only at the very end. This will give them an more intense flavor and keep them juicy on the inside.

For vegan pad kra pao, on the other hand, the small cubes of mushroom are marinated with a little salt before frying to extract liquid from them, so they approach the drier texture of fried ground meat.

<a href="https://www.kitchenstories.com/en/recipes/salmon-wellington-with-oyster-mushrooms">Oyster mushrooms</a> belong to the same family as king oyster mushrooms, but are clearly different from them. You can tell right away by their shape: Where king oyster mushrooms have thick stems and small tops, have almost no stem and a frilly top that’s reminiscent of an oyster (or to me personally, a UFO). Oyster mushrooms have a softer texture and are suitable for a variety of dishes, from Asian stir-frys to breaded mushrooms—their shape is already naturally predestined for schnitzels. For a great vegan schnitzel breading, <a href="https://www.kitchenstories.com/en/recipes/make-crispy-seitan-schnitzel-with-hanna">check out this recipe</a>.

Portobello: The giant mushroom for your veggie burger

Which brings us to the next topic, or rather, mushroom: the portobello mushroom. Portobello is also a great meat alternative because its mild but savory flavor pairs well with a multitude of dishes. Their size and shape can be a huge advantage: Grilled, for example, the portobello fits perfectly in a <a href="https://www.kitchenstories.com/en/recipes/homemade-burger-buns">burger bun</a> and becomes a juicy, delicious veggie patty <a href="https://www.kitchenstories.com/de/rezepte/portobello-burger-mit-mozzarella-und-pesto">in this recipe</a>. When stuffed, on the other hand, you’re in luck, because there’s so much space to be filled with flavor. Try <a href="https://www.kitchenstories.com/en/recipes/stuffed-portobello-mushrooms-with-tomato-ragu">this recipe for stuffed portobello mushrooms</a>!

How do you like your mushrooms best? Has the article inspired you to create your own? Leave us a comment!

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