ghost archive | Article has several recipes from author's new book. Sodah has been writing recipes in "The new vegan" column for about seven years, totaling 348 recipes.

The recipes are heavy on Asian ingredients and include: Simple tomato dal, Turnip cake, and Sesame noodles with spicy fried soya mince.

FYI to U.S. readers: aubergine=eggplant and courgette=zucchini.

This has been my go to pancakes recipe since I found it. I was unhappy with my flat pancakes for a long time, but this recipe came out great. My kids love them!

This is my go to lentil soup. I love it!

This is one of the best tasting and easiest things I make. If you don't want to buy harissa you can make your own pretty easily and keep the cost down. The measurements don't need to be precise at all, so I only translated to metric using numbers I thought I could multiply in my head. Let me know if I made a mistake.

Ingredients

For cooking

3-5 quarts water or veggie stock (4-6 L)

2 cups dried chickpeas (0.5 L)

Kosher salt and ground black pepper (to taste)

5 tablespoons extra-virgin olive oil (75 mL)

1 large yellow onion, chopped

6 garlic cloves, minced

2 tablespoons tomato paste (30 mL)

2 tablespoons ground cumin, toasted (30 mL)

6 tablespoons harissa (90 mL)

2 tablespoons lemon juice (30 mL)

For Toppings

8 ounces (250 g) crusty bread (stale works), sliced 1/2-inch-thick (1cm)and torn into bite-size pieces

2 tablespoons lemon juice (30 mL)

Extra-virgin olive oil

Harissa

2 tablespoons ground cumin, toasted (30 mL)

1/2 cup drained capers (120 mL)

1/2 cup chopped pitted green olives (120 mL)

1/2 cup chopped fresh flat-leaf parsley leaves (120 mL)

1/2 cup chopped fresh cilantro (120 mL)

Lemon wedges

Method

Cook olive oil, onion, garlic cloves, tomato paste, ground cumin, harissa, salt, and black pepper in a pot on medium until the onions soften. Add chickpeas and water/stock and cook until the beans are done - 1 hr or so. Reduce or add water until it is as thick as you want it. I like it as a very thick stew. Stir in lemon juice once everything is cooked and remove from heat.

Toss bread cubes in olive oil and toast on stove or in oven. Remove when toasted but before they get hard. Or use them untoasted if, like me, you don't want to wash another dish.

To serve put some bread cubes in a bowl and laddle the stew over them. Add the toppings in the ingredient list.

The stew portion freezes well, so you can scale the recipe up if you want some for next week too.

Here is a video demonstrating how to make inari (tofu pouches filled with rice). Sushi purists might take issue with some of his technique, but they probably don't need to watch this anyways :)

This is a copycat recipe from a restaurant. They serve it on top of rice, beans, olives, cilantro, and green onions. We put it on anything that needs a little something extra and change up the spices to match. It is supposed to be thick like a cheese sauce, but it tastes like its own thing. Anyways:

Materials

1/2 cup Canola Oil

1/2 cup Almonds toasted

1/2 cup Chickpeas cooked and drained

1/2 cup Water

1/2 cup Freshly squeezed Juice of 1 Lemon

1/3 cup Nutritional Yeast Flakes

2 cloves Garlic crushed

1/2 teaspoon Salt

1 teaspoon Curry Powder

1/4 cup Cilantro chopped

Instructions

Place oil, almonds, chickpeas and water into a food processor or blender. Process until smooth.

Add remaining ingredients. Process again until smooth.

Store, covered (not too tightly, at first, the yeast may need to expand), in the refrigerator, until ready to use.

Text copied from: https://secretcopycatrestaurantrecipes.com/cafe-yumm-yumm-sauce-recipe/

In Hungary, we have a whole type of dishes called "főzelék" best described by the English word "pottage". It's a lovechild of a soup and a stew made of vegetables and a staple of Hungarian school canteens. The most popular ones are lentil, yellow split-pea, green pea, potato and bean.

I often make lentil, yellow split-pea and green pea pottage. on the picture you can see the one made of lentil.

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The recipe: I soak the brown lentils (I use 500g, which serves 4-6 people, but since my boyfriend does OMAD and I make this dish very, very good, it's often gone within a day) overnight. The next day, I chop up two onions (red, white, doesn't matter) and sweat them a little on some oil, typically olive or sunflower seed. Then I add the spices: about a tablespoon of paprika, two teaspoons of salt, a tablespoon of marjoram, a pinch of black pepper and some dried vegetable mix. I mix it all up, but make sure to add water almost straight away to avoid the paprika burning (it burns quick and turns bitter!). I add the drained lentils and top it off with some water. I let it boil for about an hour, or until the lentils are soft. Meanwhile, I make some "rántás" to thicken it. In a separate pot, I heat some oil of my choosing, then add about a tablespoon of flour and stir it until it becomes slightly brown. Then I turn off the heat under the pot and add some cold water. After letting it sit for a while, I mix it all up (this way, it won't turn lumpy). I add a couple tablespoons of mustard to the mixture, then slowly pour it into the other pot with the lentils (it has to be boiling while I do this) and mix it all up. It should thicken within a minute.

The consistency should be like a really thick soup, but it will thicken further as it cools down. You can add some water if you go too far with the rántás :)

I usually serve it with some vegan bangers or tofu, but it makes a great meal on its own. You can add some fried onions or sour cream to top it off, and I recommend serving it with some fresh bread.

The pizza rolls: The recipe for the dough is not mine, and it's from a Hungarian video, so I cannot really share it, I think. However, it's just a pretty basic cinnamon roll dough with some oregano and chili flakes added to it. The filling is a spicy marinara sauce and hella nutritional yeast. You can top it with some vegan cheese or seeds of some sort. I sometimes also add corn to the filling.

I'd love to start start sharing some dishes on here as cooking (and eating) is something I enjoy dearly, especially since I went vegan six months ago.

I love making seitan because it has a texture I really enjoy and it's rich in protein, which helps me feel full for a long time.

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The recipe: I make my seitan from scratch by mixing 200g of wheat gluten with a tablespoon of some flour (chickpea, corn or whole-wheat works fine) a pinch of baking soda and more spices than one might think they need (salt, pepper, chili, garlic powder, paprika, curcuma, whatever I have on hand). I slowly add cold water while mixing the dough until it comes together. It should be a rubbery, stiff ball. I rest it for about ten minutes, while I boil some water or vegetable stock with some bay leaves or garlic, you get the idea. First, I boil this ball of dough for fifteen minutes, then I remove it from the water and cut it into slices which then go back into the boiling water for another fifteen minutes. After this, I remove them from the water and using a colander, I drain them (I often push the water out with a spoon or fork) then leave them to cool. You can use them right away or freeze them for later, too. Seitan makes a delicious steak or stew and you can even ground it!

This time, I marinated the seitan slices in a mixture of red pesto (Tesco's Free From is vegan!) and soy sauce, then fried them using some olive oil.

As a side, I made some roast potatoes and sweet potatoes by cutting them into big pieces and coating them in some olive oil, salt and rosemary. I also cut up some cauliflower and added the leftover marinade from the seitan to it. I baked them in the oven and halfway through I added some chopped up onions and red peppers. I also love cutting a whole head of garlic in half and putting it in the oven too. You can sorta squeeze it out of the shells and it's so creamy!

Just had these btw, they were really good.