Tempura

makes 8 starters or 3 large portions

Ingredients:

1/2 cup cold water

1/4 cup cornstarch

2 x 1/4 cup flour

1/2 t baking powder

1/4 cup oil

6 handful of fillings: mushrooms, broccoli, pickled ginger. It also works with a cheese that melts if you flip it frequently and pour runny batter over it when it is in the frying pan!

Preparation:

• Cut the fillings into mouth sized pieces
• Heat the oil to a medium-high temperature
• For the batter, mix the 1/2 cup cold water with the 1/4 cup cornstarch, 1/4 cup flour, and 1/2 t baking powder until there are no more clumps. It is can be good if the batter is quite runny because it will fry quickly in the oil.
• Pour the remaining 1/4 cup flour on a plate
• Place each filling into the dry flour, shake off excess, and then place into the batter. Make sure all sides are coated.
• Place the batter-coated piece into the pan with hot oil. You can scoop extra batter up with a spoon and put it into the hot oil to increase batter coverage for each piece. 
• Fry on each side for ~2 mins or until golden brown. 

Note: not our favorites = tofu, bell peppers, avocado 

Tom Yum

based on a recipe from The Spruce Eats   

Modifications:                          - no garlic                 - less stock cube                  - generous amount of dried chili flakes

Cornbread

I like the recipe at Nora Cooks. Things I do differently: 

• mix everything right in the baking pan rather than dirtying up an additional bowl
• use a larger pan so it is thinner and crispier (don't need to reduce the baking time because I had to add about 25 min to the baking time with the smaller pan)

It would be interesting to try the recipe at Rainbow Plant Life because it is partially fried and therefore crispier.

Dacon ("bacon")

based on a great recipe at BBC

- Prepare the marinade in a sealable container (potentially large enough to later store the finished bacon) by mixing together and shaking: 6T soy sauce 1.5t smoked paprika 1.5T maple syrup 1.5T tomato puree 1T olive oil - Cut two packs of firm tofu (2x 200g) into thin slices - Spread some of the marinade on a large oven pan, drape the tofu slices next to each other on the marinade, and evenly spread the remaining marinade across the tops of the slices - Let the marinated tofu rest for 1 hour - Bake the marinated tofu in the oven at 150C / 300F for 20 mins, turn the slices over, and bake for another 5 minutes. Adjust baking times depending on how thin your slices are and on how crispy you want the bacon to be

- Bereiten Sie die Marinade in einem verschließbaren Behälter vor (möglichst groß genug, um den fertigen bacon später aufzubewahren), durch mischen und schütteln von:

• 6 T Sojasauce
• 1,5 t geräucherter Paprika
• 1,5 T Ahornsirup
• 1,5 T Tomatenmark
• 1 Esslöffel Olivenöl

- Zwei Packungen festen Tofu (2x 200g) in dünne Scheiben schneiden

- Ein großes Ofenblech mit einem Teil der Marinade bestreichen, die Tofuscheiben nebeneinander auf der Marinade drapieren, und die restliche Marinade gleichmäßig auf den Oberseiten der Scheiben verteilen

- Den marinierten Tofu 1 Stunde lang ruhen lassen

- Den marinierten Tofu im Ofen bei 150 C / 300 F für 20 Minuten backen, die Scheiben umdrehen und weitere 5 Minuten backen. Die Backzeit anpassen je nachdem wie dünn die Scheiben sind und wie knusprig der bacon sein soll

Alternative: japanese style baked tofu

3T toasted sesame oil / geröstetes Sesamöl

1T rice wine vinegar / Reisweinessig

3T tamari / Tamari

1T stock cube / Gemüsebrühe

1T sugar / Zucker

Mix as marinade, and proceed the same way as for the dacon

Als Marinade vermischen, und dann wie den dacon im Ofen backen

Cheesedurgers

by Dieter

makes 6 burgers

150g pilze / mushrooms

200g tofu (fest / firm)

3T walnüsse /walnuts

1T hefeflocken / nutritional yeast

1t salz / salt

1T pfeffer / pepper

2t geraucherte paprika / smoked paprika

1t gemüsebruhe wurfel / stock cube

1T leinsamen / ground flax seed

2T vital wheat gluten / Seitan-Gluten or flour/Mehl

4T sonnenblumen öl / sunflower oil

• pilze frittieren im 2T öl und salzen
• Walnüsse in einer Ziploc-Tüte klein walzen
• Alle Zutaten (bis auf das Öl) in einer Schüssel mit den Händen verkneten, eventuell extra Mehl/Gluten hinzufügen
• die paste in 2T öl frittieren bis beide seiten braun sind auf eine mittler hitze damit sie knusprig werden

Sammeln die durger mit slaw und 2 scheibe Character / Cheddar käse in ein typ brot.

How much protein? 4.6g from mushrooms, 26g tofu, 8g walnuts, 4.3g flax, 8g gluten = 50.9g total (8.5g/burger)

Alternative version: Sloppy D's

The Sloppy D version

Instead of putting slaw on it after it is done having the cheese melted, pile on top: mustard, vegannaise, BBQ sauce, lettuce, tomato, and pepperoncinis. Eat with a knife and fork because it is messy!

Mac & Cheese

by Corina

I'm trying to recreate the Kraft mac & cheese that I grew up with and so far haven't landed on the holy grail yet, but I'm encountering some great recipes along the way!

Try sweet potato mac https://www.forksoverknives.com/recipes/vegan-soups-stews/sweet-potato-chili-with-kale/

My fav

a recipe by Kris and modified by Corina

Put in a pan and melt together:

• 2T veganaise
• 2T margarine
• 1t mustard
• 2-4 slices of cheese (Simply V Character)

Add 3 C pasta (cooked) and mix together.

Then add:

• 2T nutritional yeast
• Ground pepper
• 1/2-1C cooked fava beans
• Dacon, red bell pepper, cucumber, cabbage, mango pico de gallo, chili powder

Variation: for a butter-free, extra cheese-free recipe, Queso Sauce by Forks over Knives is good if you add oil (sunflower) while blending to get the fat content up. Also, make it more liquidy by adding more water

Thin sauce like Kraft, but taste is still not there (though how would I know when it's been over 20 years since I tasted Kraft?)

a recipe by Richard Makin and modified by Corina

4T nutritional yeast

4T corn starch

1T mustard

2t salt

250ml Oatley cream

2T margarine

Pinch smoked paprika powder

3 C pasta (Makka Chips in Germany look like the noodles used by Kraft)

• Put everything (except the pasta) in a pot on medium heat and stir until mixed
• Add the pasta, garnish with black pepper

Similar to Annie's sweet potato pumpkin mac & cheese

a recipe by Chocolate Covered Kate and modified by Corina

0.5 C cashews (soaked overnight)

1 carrot (boiled until soft)

0.25 C nutritional yeast

1t apple cider vinegar

0.5 C water

1T margarine

1t salt

Pinch nutmeg

3 C pasta (Makka Chips in Germany look like the noodles used by Kraft)

• Put everything (except the pasta) in a blender and blend until the chunks are gone
• Pour into a pan on low heat and add...

4 slices cheese (a cheddar kind is best - SimplyV Character in Germany)

Lots more salt (2t?)

Black pepper

• Stir until the cheese is melted, then add the cooked noodles. Taste again and add more things as needed

Note: this recipe actually has protein in it from the cashews (about 20g) and the noodles (about 10g)

Slaw

A recipe from Feasting at Home and modified by Corina

5 parts shredded cabbage 

1 part chopped cilantro 

1 part lettuce 

1-2T apple cider vinegar 

4T mayo

0.5t salt 

Black pepper to taste

Optional: tomatoes and 0.5 shredded carrot

Throw all in a container that has a lid and shake. Done