Zum Inhalt springen
Plantbasedredhead Logo
  • RezepteErweitern
    • Brot
    • Frühstück
    • Getränke + Smoothies
    • Suppen
    • Snacks + Vorspeisen
    • Salate
    • Beilagen
    • Hauptspeisen
    • Pasta
    • Süßes + Desserts
  • ÜberErweitern
    • Kontakt
  • ENEN
Plantbasedredhead Logo

  • ENEN

Veganer Feta
Basics | Frühstück

Veganer Feta

Veganen Käse selber machen ist einfach, günstig, gesund und so lecker! Dieser geschmackvolle vegane Feta wird aus Mandeln hergestellt und im Ofen gebacken.

Weiterlesen Veganer FetaWeiter

Smoothie mit Ananas und Gurke
Frühstück | Getränke + Smoothies

Smoothie mit Ananas und Gurke

Einfaches Smoothie Rezept zum Frühstück: Smoothie mit Ananas, Gurke, Kiwi, Sellerie, Zitrone und Ingwer. Prost, auf die Gesundheit und den guten Geschmack!

Weiterlesen Smoothie mit Ananas und GurkeWeiter

Saftiger Zitronenkuchen mit Heidelbeeren
Süßes + Desserts

Saftiger Zitronenkuchen mit Heidelbeeren

Veganer super saftiger Zitronenkuchen mit Heidelbeeren und Glasur obendrauf. Leckeres Zitronenkuchen Rezept mit Joghurt und Öl (ohne Butter und Eier).

Weiterlesen Saftiger Zitronenkuchen mit HeidelbeerenWeiter

Krautfleckerl
Hauptspeisen | Pasta

Krautfleckerl

Original Wiener Krautfleckerl Vegan – Krautfleckerl Rezept einer Wienerin. Einfache österreichische Küche/Hausmannskost vegan bzw. vegetarisch (ohne Speck).

Weiterlesen KrautfleckerlWeiter

Veganer Eiersalat
Frühstück | Salate | Snacks + Vorspeisen

Veganer Eiersalat

Bester veganer Eiersalat (veganer Eiaufstrich) sieht nach Eiern aus, schmeckt danach und hat auch ihre Textur! Ohne Eier, dafür mit Kichererbsen und Pasta.

Weiterlesen Veganer EiersalatWeiter

Italienische weiße Bohnensuppe
Suppen

Italienische weiße Bohnensuppe

Klare italienische weiße Bohnensuppe mit Stangensellerie und Karotten. Diese Suppe ist gesund, einfach, vegetarisch bzw. vegan, und unglaublich lecker.

Weiterlesen Italienische weiße BohnensuppeWeiter

Hirsebrei
Frühstück | Süßes + Desserts

Hirsebrei

Einfacher veganer, warmer, süßer Hirsebrei (Hirse Porridge) zum Frühstück, auch fürs Baby geeignet. Zuckerfrei, aber süß. Ohne Milch, dafür mit Kokosmilch.

Weiterlesen HirsebreiWeiter

Kitchari
Hauptspeisen

Kitchari

Kitchari ist ein köstliches und sehr bekömmliches indisches One Pot-Gericht aus Reis, Gemüse und Linsen. Es ist einfach zuzubereiten und zudem sehr gesund.

Weiterlesen KitchariWeiter

Apfel-Zimtschnecken
Frühstück | Süßes + Desserts

Apfel-Zimtschnecken

Vegane, saftige Apfel-Zimtschnecken einfach zubereiten! Diese Zimtschnecken mit Apfel sind ohne Ei und ohne Butter, aber dennoch so fluffig und saftig.

Weiterlesen Apfel-ZimtschneckenWeiter

Chai Sirup
Getränke + Smoothies

Chai Sirup

Selbstgemachter Chai Sirup für einen raschen, aber authentischen, veganen Masala Chai Latte-Genuss. Aus Gewürzen, Zucker und, wer mag: Schwarztee.

Weiterlesen Chai SirupWeiter

Seitennavigation

Vorherige SeiteZurück 1 2 3 4 5 Nächste SeiteWeiter

Hallo und Willkommen

Mein Name ist Heidi, schön, dass du hier bist! Seit ich vegetarisch (1990) bzw. vegan (2013) lebe, habe ich unzählige pflanzliche Gerichte kennengelernt und gekocht. Ich liebe Essen ohne Schnickschnack, das (meistens) auch noch gesund und preisgünstig, jedenfalls aber immer lecker ist. Plantbasedredhead ist meine persönliche, stetig wachsende Sammlung meiner veganen Lieblingsrezepte, die ich hier gerne mit dir teile.
Mehr über mich und meinen Blog.

Rezepte anzeigen nach …

Zutat

Ananas - Äpfel - Apfelessig - Aquafaba - Avocado - Bananen - Bärlauch - Bohnen - Broccoli - Cashewkerne - Datteln - Dille - Erbsen - Erdbeeren - Essiggurkerl - Fenchel - Fisolen (Grüne Bohnen) - Gemüsebrühe - Gurke - Haferflocken - Hefeflocken - Heidelbeeren - Hirse - Ingwer - Joghurt - Kakao - Kakaonibs - Kapern - Kardamom - Karfiol - Karotten - Kartoffeln - Kichererbsen - Kiwi - Knoblauch - Kohl - Kohlsprossen - Kokos - Kokosmilch - Koriander - Kraut - Kürbis - Lauch - Leinsamen - Limette - Linsen - Mais - Mandeln - Mangold - Mayonnaise - Mehl - Melone - Minze - Nelken - Öl - Olivenöl - Orange - Paprika - Petersilie - Pfeffer - Piment - Pinienkerne - Rapsöl - Reis - Rhabarber - Rotkraut - Sauerteig - Schnittlauch - Schwarzaugenbohnen - Schwarztee - Senf - Sonnenblumenkerne - Spaghetti - Spinat - Stangensellerie - Staubzucker - Tahini - Tofu - Tomaten - Trockenhefe - Vanille - vegane Butter - vegane Milch - Walnüsse - Weiße Bohnen - Weißkraut - Wirsing - Zimt - Zitronen - Zucker - Zwiebel

Gerichtart

Aufstrich - Basics - Beilagen - Brot - Curry - Dal - Eintopf - Energiekugeln - Frühstück - Getränk - Hauptspeisen - Kekse - Kuchen - Laibchen - Pasta - Pizza - Salate - Smoothie - Snacks und Vorspeisen - Suppen - Süßes - veganer Käse

Küche

Albanien - Amerika - Balkan - Frankreich - Griechenland - Indien - International - Italien - Kroatien - Marokko - Naher Osten - Österreich - Schweiz - Tschechien - Türkei
Suche

Instagram

💚 Vegan Potato Gratin / Dauphinoise Potatoes 🥔 Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) Uncover the secret to crafting creamy and delectable dauphinoise potatoes without a drop of cream, thanks to a hidden veggie sauce featuring the dynamic duo of cauliflower and cashews. This healthy combination of potato cauliflower casserole and scalloped potatoes promises simplicity and sophistication in one dish. 🌱✨ 🛒 Ingredients 1.5 tbsp vegan butter (or oil, with 0.5 tbsp for oiling the baking dish) 1 onion 2 cloves of garlic 500 g cauliflower (or 2.5 cups of florets) 3 tbsp cashews 1 tsp vegetable stock powder 1 tsp salt 700ml (3 cups) water Approx. 1kg (2.2lb) mainly waxy organic potatoes 4 tbsp nutritional yeast 1/3 tsp ground turmeric Black pepper Nutmeg Optional: 5 tbsp (60 g) grated vegan cheese Fresh thyme leaves 👩‍🍳 Preparation Preheat the oven to 150°C (or 300°F) fan circulation (or 170°C = 340°F top and bottom heat). Peel and chop onion; leave garlic whole. Sauté in 1 tbsp vegan butter until translucent. Divide cauliflower into florets, add to the pan with cashews, stock powder, salt, and water. Cook covered for 10 min. Oil casserole dish, peel and thinly slice potatoes, layer in the dish. Blend cooked vegetables, cashews, and liquid. Add nutritional yeast, turmeric, pepper, and nutmeg; blend until creamy. Pour sauce over potatoes, add vegan cheese and thyme if desired. Bake for about 50 min, then gratinate for 10 min at 220°C (430°F) with the grill function until browned. Follow for more vegan recipes and detailed instructions on plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 Vegan Potato Gratin / Dauphinoise Potatoes 🥔 Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) Uncover the secret to crafting creamy and delectable dauphinoise potatoes without a drop of cream, thanks to a hidden veggie sauce featuring the dynamic duo of cauliflower and cashews. This healthy combination of potato cauliflower casserole and scalloped potatoes promises simplicity and sophistication in one dish. 🌱✨ 🛒 Ingredients 1.5 tbsp vegan butter (or oil, with 0.5 tbsp for oiling the baking dish) 1 onion 2 cloves of garlic 500 g cauliflower (or 2.5 cups of florets) 3 tbsp cashews 1 tsp vegetable stock powder 1 tsp salt 700ml (3 cups) water Approx. 1kg (2.2lb) mainly waxy organic potatoes 4 tbsp nutritional yeast 1/3 tsp ground turmeric Black pepper Nutmeg Optional: 5 tbsp (60 g) grated vegan cheese Fresh thyme leaves 👩‍🍳 Preparation Preheat the oven to 150°C (or 300°F) fan circulation (or 170°C = 340°F top and bottom heat). Peel and chop onion; leave garlic whole. Sauté in 1 tbsp vegan butter until translucent. Divide cauliflower into florets, add to the pan with cashews, stock powder, salt, and water. Cook covered for 10 min. Oil casserole dish, peel and thinly slice potatoes, layer in the dish. Blend cooked vegetables, cashews, and liquid. Add nutritional yeast, turmeric, pepper, and nutmeg; blend until creamy. Pour sauce over potatoes, add vegan cheese and thyme if desired. Bake for about 50 min, then gratinate for 10 min at 220°C (430°F) with the grill function until browned. Follow for more vegan recipes and detailed instructions on plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
3 Wochen ago
View on Instagram |
1/9
💚 Easy & Creamy Avocado Pasta “Guacaghetti” 🥑🍝☀️ Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) These irresistible avocado spaghetti not only satisfy your craving for a rich and enjoyable meal, but are also very nutritious and healthy thanks to the avocado pesto. What’s more, this creamy avocado pasta is a perfect recipe for lazy days because it is so easy and quick to prepare in just 15 minutes. 🛒 Ingredients 250 g spaghetti 2 avocados 1 clove of garlic 3 tbsp olive oil 2 tbsp lime juice 2 tbsp nutritional yeast 6 tablespoons pasta cooking water 1-2 tbsp fresh basil and/or coriander A pinch of salt (and a little more for the pasta cooking water) Black pepper Optional toppings A few cocktail tomatoes, chopped 1 stalk of spring onions, the green part cut into thin rings 1-2 tbsp pine nuts, toasted in a pan without adding oil some (homemade) vegan feta 👩‍🍳 Preparation Cook the pasta. In the meantime mix all the ingredients for the sauce: avocados, garlic, olive oil, lime juice, yeast flakes, pasta cooking water, and herbs in your food processor or small blender. Alternatively, you can mash the avocado with a fork, press or finely chop the garlic, and also finely chop the herbs and mix with the other ingredients. Tastes just as good, but not as creamy. Drain the noodles, put them back in the hot pot, combine and mix them with the sauce - otherwise the dish will cool down too much. You can also mix in the tomatoes at the same time (and save a few for topping/garnishing). Add toppings to the finished pasta as desired. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 Easy & Creamy Avocado Pasta “Guacaghetti” 🥑🍝☀️ Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) These irresistible avocado spaghetti not only satisfy your craving for a rich and enjoyable meal, but are also very nutritious and healthy thanks to the avocado pesto. What’s more, this creamy avocado pasta is a perfect recipe for lazy days because it is so easy and quick to prepare in just 15 minutes. 🛒 Ingredients 250 g spaghetti 2 avocados 1 clove of garlic 3 tbsp olive oil 2 tbsp lime juice 2 tbsp nutritional yeast 6 tablespoons pasta cooking water 1-2 tbsp fresh basil and/or coriander A pinch of salt (and a little more for the pasta cooking water) Black pepper Optional toppings A few cocktail tomatoes, chopped 1 stalk of spring onions, the green part cut into thin rings 1-2 tbsp pine nuts, toasted in a pan without adding oil some (homemade) vegan feta 👩‍🍳 Preparation Cook the pasta. In the meantime mix all the ingredients for the sauce: avocados, garlic, olive oil, lime juice, yeast flakes, pasta cooking water, and herbs in your food processor or small blender. Alternatively, you can mash the avocado with a fork, press or finely chop the garlic, and also finely chop the herbs and mix with the other ingredients. Tastes just as good, but not as creamy. Drain the noodles, put them back in the hot pot, combine and mix them with the sauce - otherwise the dish will cool down too much. You can also mix in the tomatoes at the same time (and save a few for topping/garnishing). Add toppings to the finished pasta as desired. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
4 Monaten ago
View on Instagram |
2/9
💚 Pasta Salad 🍝 🥗 ☀️ Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) What would a summer be without – right: pasta salad, of course. This tasty vegan pasta salad with mayonnaise is easy to prepare and is great to take with you on a lazy day at the swimming pool or – in my case mostly – to the river Danube. It’s the perfect choice when you’re looking for a quick, easy, and cold lunch that tastes great and fills you up. 🛒 Ingredients 500 g (17 oz) of pasta 200 g (1.5 cups or 7 oz) frozen peas 1 can corn (approx. 285 g or 10 oz drained weight) 1 bell pepper (green, yellow, orange or red - whichever color you prefer) 1 package (approx. 200 g or 7 oz) smoked tofu 200 g (7 oz) dill pickles (gherkins) 1 red onion For the dressing: 200 g (7 oz) mayo 200 g (7 oz) unsweetened yoghurt 10 tbsp liquid from the pickles (pickle brine) 1 tbsp mustard 1 tsp paprika powder Fresh chives to taste (or other herbs such as parsley or dill, a mixture is also welcome) 1.5 tsp kala Namak (for the egg taste) or alternatively regular salt Some freshly ground black pepper 👩‍🍳 Preparation Cook the pasta in salted water according to package instructions until al dente. Meanwhile, place the peas and drained corn in a bowl. Then cut the remaining vegetables (bell pepper, pickles, and onion) and the tofu into small cubes (cut the onion smaller than the rest) Now mix together all the ingredients for the dressing. Drain the cooked pasta and rinse briefly with cold water. Mix the pasta with the vegetables, tofu, and dressing and store in the fridge until ready to serve. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 Pasta Salad 🍝 🥗 ☀️ Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) What would a summer be without – right: pasta salad, of course. This tasty vegan pasta salad with mayonnaise is easy to prepare and is great to take with you on a lazy day at the swimming pool or – in my case mostly – to the river Danube. It’s the perfect choice when you’re looking for a quick, easy, and cold lunch that tastes great and fills you up. 🛒 Ingredients 500 g (17 oz) of pasta 200 g (1.5 cups or 7 oz) frozen peas 1 can corn (approx. 285 g or 10 oz drained weight) 1 bell pepper (green, yellow, orange or red - whichever color you prefer) 1 package (approx. 200 g or 7 oz) smoked tofu 200 g (7 oz) dill pickles (gherkins) 1 red onion For the dressing: 200 g (7 oz) mayo 200 g (7 oz) unsweetened yoghurt 10 tbsp liquid from the pickles (pickle brine) 1 tbsp mustard 1 tsp paprika powder Fresh chives to taste (or other herbs such as parsley or dill, a mixture is also welcome) 1.5 tsp kala Namak (for the egg taste) or alternatively regular salt Some freshly ground black pepper 👩‍🍳 Preparation Cook the pasta in salted water according to package instructions until al dente. Meanwhile, place the peas and drained corn in a bowl. Then cut the remaining vegetables (bell pepper, pickles, and onion) and the tofu into small cubes (cut the onion smaller than the rest) Now mix together all the ingredients for the dressing. Drain the cooked pasta and rinse briefly with cold water. Mix the pasta with the vegetables, tofu, and dressing and store in the fridge until ready to serve. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
5 Monaten ago
View on Instagram |
3/9
💚 “Erdäpfelsalat” - Viennese (Austrian) Potato Salad Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) This simple yet creamy, flavorful, tasty, and hearty Austrian potato salad is simple, quick, and easy to make. It is a classic potato salad made with vinegar and oil (i.e. without mayo), just like you would eat it at Grandma’s or in a famous traditional Viennese restaurant as an accompaniment to the Wiener Schnitzel. One “secret” and a special thing about the Viennese potato salad is a dressing made with red onions, over which you pour hot broth. As a result, the onions are blanched and no longer taste as strong. Usually, beef broth is used for Viennese potato salad. But you definitely don’t need a dead cow for a tasty salad. 🛒 Ingredients 1 kg (2.2 lbs) waxy potatoes 1 red onion, finely diced 250 ml (1 cup) hot water 1 tsp vegetable stock powder - I use my homemade vegetable broth powder (recipe on my blog or here on Instagram). 6 tbsp oil 4 tbsp apple cider vinegar 1/2 tbsp mustard 1 tsp salt black pepper fresh chives 👩‍🍳 Preparation Place potatoes in a pot of cold water and bring to a boil. Let cook for about 20 min. Prepare the dressing: Put the diced onions in a bowl, add the vegetable stock powder, and pour in hot water. Add the oil, vinegar, mustard, salt, and a little fresh pepper. Stir. When the potatoes are done, rinse them briefly in cold water. Then peel and slice while still warm, but not too thin (otherwise they all break). Pour the warm dressing over the warm potatoes, stir gently, and let the potato salad sit at room temperature for at least an hour. The potatoes will soak up the dressing nicely. So don’t be too quick with adding more salt or whatever before that. Sprinkle with fresh chives Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 “Erdäpfelsalat” - Viennese (Austrian) Potato Salad Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) This simple yet creamy, flavorful, tasty, and hearty Austrian potato salad is simple, quick, and easy to make. It is a classic potato salad made with vinegar and oil (i.e. without mayo), just like you would eat it at Grandma’s or in a famous traditional Viennese restaurant as an accompaniment to the Wiener Schnitzel. One “secret” and a special thing about the Viennese potato salad is a dressing made with red onions, over which you pour hot broth. As a result, the onions are blanched and no longer taste as strong. Usually, beef broth is used for Viennese potato salad. But you definitely don’t need a dead cow for a tasty salad. 🛒 Ingredients 1 kg (2.2 lbs) waxy potatoes 1 red onion, finely diced 250 ml (1 cup) hot water 1 tsp vegetable stock powder - I use my homemade vegetable broth powder (recipe on my blog or here on Instagram). 6 tbsp oil 4 tbsp apple cider vinegar 1/2 tbsp mustard 1 tsp salt black pepper fresh chives 👩‍🍳 Preparation Place potatoes in a pot of cold water and bring to a boil. Let cook for about 20 min. Prepare the dressing: Put the diced onions in a bowl, add the vegetable stock powder, and pour in hot water. Add the oil, vinegar, mustard, salt, and a little fresh pepper. Stir. When the potatoes are done, rinse them briefly in cold water. Then peel and slice while still warm, but not too thin (otherwise they all break). Pour the warm dressing over the warm potatoes, stir gently, and let the potato salad sit at room temperature for at least an hour. The potatoes will soak up the dressing nicely. So don’t be too quick with adding more salt or whatever before that. Sprinkle with fresh chives Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
8 Monaten ago
View on Instagram |
4/9
💚 Carrot Cake with nuts 🥕🐰🍊🍰 Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) This moist and fluffy (yes, moist - and fluffy 🥹) homemade vegan carrot cake is completely sugar-free, but still sweet and of course tasty. It’s further made with nuts, and with lots of carrots. It can even be classified as healthy and may be eaten as a dessert - or as a breakfast. 🙌 The tasty frosting on top is made out of cashews. 🤍 🛒 Ingredients (US metrics on my blog) 🧡 Carrot Cake 400 g of carrots 210 g pitted dates 120 g (rapeseed) oil 1 organic lemon 2 organic oranges 2 tbsp whole flaxseeds 300 g flour (half all-purpose and half wholemeal spelt) 150 g ground walnuts 1 tbsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 pinch of salt a bit of oil and about 1 tsp flour for the baking pan 🤍 Cashew frosting 80 g cashews 1 lemon 1/2 orange 4 pitted dates 👩‍🍳 Preparation (detailed on my blog) 🧡 Carrot Cake Preheat the oven to 180 degrees top and bottom heat Finely grate the carrots Grate the zest of a lemon and an orange. Put half of the zest aside for decoration. Squeeze the lemon and both oranges. You need a total of 150 ml of juice. Blend the dates with the oil, lemon juice, orange juice, and flaxseeds. Pour the mixture into a bowl. Add lemon and orange zest. Add dry ingredients and mix Add the grated carrots while stirring Grease a loaf pan with oil and dust it with flour Pour the batter into the loaf tin Place it in the oven (one level below the middle one) and bake at 180 degrees for 50 to 55 minutes. Turn off the oven, open the door, and let the cake cool before carefully removing it from the pan. While the cake is baking, the frosting can be prepared: 🤍 Cashew frosting Soak the cashews in hot water for 45 minutes. Squeeze the lemon and half the orange. In total, it should be 80 ml of juice. Blend the cashews, lemon, orange juice, and dates until creamy. While the cake is cooling, refrigerate the frosting as well. The frosting is spread over the cake before serving. Decorate the carrot cake with the remaining lemon and orange zest Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 Carrot Cake with nuts 🥕🐰🍊🍰 Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) This moist and fluffy (yes, moist - and fluffy 🥹) homemade vegan carrot cake is completely sugar-free, but still sweet and of course tasty. It’s further made with nuts, and with lots of carrots. It can even be classified as healthy and may be eaten as a dessert - or as a breakfast. 🙌 The tasty frosting on top is made out of cashews. 🤍 🛒 Ingredients (US metrics on my blog) 🧡 Carrot Cake 400 g of carrots 210 g pitted dates 120 g (rapeseed) oil 1 organic lemon 2 organic oranges 2 tbsp whole flaxseeds 300 g flour (half all-purpose and half wholemeal spelt) 150 g ground walnuts 1 tbsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 pinch of salt a bit of oil and about 1 tsp flour for the baking pan 🤍 Cashew frosting 80 g cashews 1 lemon 1/2 orange 4 pitted dates 👩‍🍳 Preparation (detailed on my blog) 🧡 Carrot Cake Preheat the oven to 180 degrees top and bottom heat Finely grate the carrots Grate the zest of a lemon and an orange. Put half of the zest aside for decoration. Squeeze the lemon and both oranges. You need a total of 150 ml of juice. Blend the dates with the oil, lemon juice, orange juice, and flaxseeds. Pour the mixture into a bowl. Add lemon and orange zest. Add dry ingredients and mix Add the grated carrots while stirring Grease a loaf pan with oil and dust it with flour Pour the batter into the loaf tin Place it in the oven (one level below the middle one) and bake at 180 degrees for 50 to 55 minutes. Turn off the oven, open the door, and let the cake cool before carefully removing it from the pan. While the cake is baking, the frosting can be prepared: 🤍 Cashew frosting Soak the cashews in hot water for 45 minutes. Squeeze the lemon and half the orange. In total, it should be 80 ml of juice. Blend the cashews, lemon, orange juice, and dates until creamy. While the cake is cooling, refrigerate the frosting as well. The frosting is spread over the cake before serving. Decorate the carrot cake with the remaining lemon and orange zest Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
10 Monaten ago
View on Instagram |
5/9
💚 Zero Food Waste Vegetable Stock Powder ✨ Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) If you follow me for a while, then you might know, that I love making vegetable stock powder myself for many reasons: 🥰 It is made from leftovers and scraps and costs nothing (beside a bit of time and energy). 🤩 As it’s in powder form, it takes up little space and keeps forever. 😍 You can customize it according to your wishes and needs. 😋 Use it to make soups, but also to season any other salty dishes. 🥳 Without sugar, additives, flavor enhancers, or glutamate - all natural, healthy, vegan, organic (if you like) and gluten-free. It’s so easy to make your own vegetable stock powder! Let me show you how … 👏 🛒 Ingredients Vegetable leftovers, scraps, and herb stalks 👩‍🍳 Preparation Cut veggies into small pieces and place them in freezer bags n the freezer. Herb stalks are collected separately. If you have collected about 2-3 freezer bags (mine hold 2.5 l = 84.5 oz), then it's time to dry everything: take a baking sheet, put baking paper on it, and turn on the oven to approx. 90 C (195 F) circulating air. First, dry the vegetable pieces, as they take longer. With the handle of a wooden spoon, leave the oven door a gap open, so that the moisture can escape. After 1-2h, stir them up and turn the heat down to 70 to 80 C (160 to 175 F). At best, you have a 2nd baking sheet. If not, then the vegetables on the 1st tray already shriveled, and you have gained space there to now add the herbs. Every 1-2h turn everything. The drying process takes a couple of hours, maybe six. It depends on whether you use a lot of vegetables with a high water content and how small or large they are cut (mine are always too big...). Once everything is dry, blend it. Use a blender with which you can grind dry food. If you have the feeling that the powder is not 100% dry, then dry everything again briefly in the oven (to prevent mold) and blend again if necessary. Now fill the powder in a mason jar and add salt, I use 1/4 to 1/5 of the dried amount. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 Zero Food Waste Vegetable Stock Powder ✨ Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) If you follow me for a while, then you might know, that I love making vegetable stock powder myself for many reasons: 🥰 It is made from leftovers and scraps and costs nothing (beside a bit of time and energy). 🤩 As it’s in powder form, it takes up little space and keeps forever. 😍 You can customize it according to your wishes and needs. 😋 Use it to make soups, but also to season any other salty dishes. 🥳 Without sugar, additives, flavor enhancers, or glutamate - all natural, healthy, vegan, organic (if you like) and gluten-free. It’s so easy to make your own vegetable stock powder! Let me show you how … 👏 🛒 Ingredients Vegetable leftovers, scraps, and herb stalks 👩‍🍳 Preparation Cut veggies into small pieces and place them in freezer bags n the freezer. Herb stalks are collected separately. If you have collected about 2-3 freezer bags (mine hold 2.5 l = 84.5 oz), then it's time to dry everything: take a baking sheet, put baking paper on it, and turn on the oven to approx. 90 C (195 F) circulating air. First, dry the vegetable pieces, as they take longer. With the handle of a wooden spoon, leave the oven door a gap open, so that the moisture can escape. After 1-2h, stir them up and turn the heat down to 70 to 80 C (160 to 175 F). At best, you have a 2nd baking sheet. If not, then the vegetables on the 1st tray already shriveled, and you have gained space there to now add the herbs. Every 1-2h turn everything. The drying process takes a couple of hours, maybe six. It depends on whether you use a lot of vegetables with a high water content and how small or large they are cut (mine are always too big...). Once everything is dry, blend it. Use a blender with which you can grind dry food. If you have the feeling that the powder is not 100% dry, then dry everything again briefly in the oven (to prevent mold) and blend again if necessary. Now fill the powder in a mason jar and add salt, I use 1/4 to 1/5 of the dried amount. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
11 Monaten ago
View on Instagram |
6/9
💚 Vanillekipferl (Austrian Crescent Cookies with Almonds and Vanilla) 🎄🍪💛 Recipe 🇬🇧👇 (​​🇦🇹 auf meinem Blog) #Vanillekipferl are half-moon-shaped Christmas cookies are beyond delicious and very traditional over here. December and vanillekipferl actually go hand in hand. ✨ Even though the recipe itself is very easy, there are a few things to consider. Below I share with you the essential recipe and on my blog all the details you should need to know - very simple things to consider, but very helpful for a perfect result, which is nicely soft, and almost melts in your mouth. 💫 Attentive followers will notice that I shared the recipe here last year. Yes. But because I love vanillekipferl so much, they had to go on the blog. And because I’m getting kitschy with my daughter, and I’m slowly moving from a Grinch to a Christmas fan (I already decorated our little tree, lol, couldn’t wait), a video had to be made. 😁 🛒 Ingredients (oz and cups on my blog) 330 g all-purpose flour 140 g (unpeeled) ground almonds 80 g powdered sugar for the dough & approx. 90 g extra for dusting and rolling the baked vanillekipferl 250 g vegan butter 1 tbsp vanilla sugar 👩‍🍳 Preparation Mix the flour, almonds, and 80 g powdered sugar in a bowl. Cut the cold butter into cubes and add them to the dry ingredients. Work everything quickly into a smooth dough with your hands and place it in the fridge for about 60 min. Meanwhile, preheat the oven to 170 degrees (340 F), top and bottom heat. Quickly form little half-moon-shaped cookies of the same size and thickness from (max.) walnut-sized pieces of dough. Bake with space in between (they get bigger when baking) on ​​a baking tray lined with baking paper for about 13 minutes. They should only start to get a „tan“, but stay light. When they are finished baking, while they are still hot, mix approx. 90 g of powdered sugar with vanilla sugar and sprinkle it directly on the baking sheet (a fine metal sieve is helpful) and only mix carefully with your hands when they have cooled down. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 Vanillekipferl (Austrian Crescent Cookies with Almonds and Vanilla) 🎄🍪💛 Recipe 🇬🇧👇 (​​🇦🇹 auf meinem Blog) #Vanillekipferl are half-moon-shaped Christmas cookies are beyond delicious and very traditional over here. December and vanillekipferl actually go hand in hand. ✨ Even though the recipe itself is very easy, there are a few things to consider. Below I share with you the essential recipe and on my blog all the details you should need to know - very simple things to consider, but very helpful for a perfect result, which is nicely soft, and almost melts in your mouth. 💫 Attentive followers will notice that I shared the recipe here last year. Yes. But because I love vanillekipferl so much, they had to go on the blog. And because I’m getting kitschy with my daughter, and I’m slowly moving from a Grinch to a Christmas fan (I already decorated our little tree, lol, couldn’t wait), a video had to be made. 😁 🛒 Ingredients (oz and cups on my blog) 330 g all-purpose flour 140 g (unpeeled) ground almonds 80 g powdered sugar for the dough & approx. 90 g extra for dusting and rolling the baked vanillekipferl 250 g vegan butter 1 tbsp vanilla sugar 👩‍🍳 Preparation Mix the flour, almonds, and 80 g powdered sugar in a bowl. Cut the cold butter into cubes and add them to the dry ingredients. Work everything quickly into a smooth dough with your hands and place it in the fridge for about 60 min. Meanwhile, preheat the oven to 170 degrees (340 F), top and bottom heat. Quickly form little half-moon-shaped cookies of the same size and thickness from (max.) walnut-sized pieces of dough. Bake with space in between (they get bigger when baking) on ​​a baking tray lined with baking paper for about 13 minutes. They should only start to get a „tan“, but stay light. When they are finished baking, while they are still hot, mix approx. 90 g of powdered sugar with vanilla sugar and sprinkle it directly on the baking sheet (a fine metal sieve is helpful) and only mix carefully with your hands when they have cooled down. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
1 Jahr ago
View on Instagram |
7/9
💚 Vegan Baked Oats Cake Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) Promised many times, and now I finally made it 🥁 The recipe for my beloved baked oats that taste like cake is online. 🥳 Baked oats are actually something like porridge (oatmeal), but baked. Therefore, often referred to as baked oatmeal. But these baked oats are prepared with ground oats (and nuts), which is why they make you feel like you are enjoying a cake. 🧁 They are not only very tasty, but also fluffy, sweet, moist, and soft. And they are healthy, true to the motto "the more you eat, the better"! 🎰 🛒 Ingredients 👉 Baked Oats 1 cup walnuts 2 cups oats 2 bananas 3 tbsp tahini 7 dates 1 tbsp baking powder 1 tsp ground cinnamon pinch of salt 1 cup vegan milk 4 tbsp cocoa nibs *) - add 1 tbsp if you also want to decorate your cake with them 1 tsp (coconut) oil 👉 Chocolate Glaze 8 dates 4 tbsp cocoa powder 3 tbsp (coconut) oil 4 tbsp water or vegan milk 👩‍🍳 Preparation 👉 Baked Oats Preheat the oven to 180 C (350 F). In the food processor, grind the oats and nuts and put them in a bowl. Next, chop and combine the bananas, tahini, dates, baking powder, cinnamon, and salt in the food processor. Add this mass, together with vegan milk and cocoa nibs, to the ground oats and nuts, and stir. Pour the batter into a casserole/brownie pan or loaf pan (like I did), on which you spread a teaspoon of oil. Bake at 180 C degrees (350 F) top/bottom heat for approx. 45 minutes in a casserole dish or for approx. 60 minutes in a loaf pan. At the end of the baking time (toothpick test!) open the oven door and let the cake cool down a bit. After the baked oats have cooled down for about 15 min., you can put them on a plate and let cool down further. 👉 Chocolate Glaze Mix all the ingredients in the food processor. Spread the frosting on the cooled cake. The icing will become quite firm over time, especially in the fridge. Optional: If you want to add cocoa nibs on top, then add them immediately after applying the glaze. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 Vegan Baked Oats Cake Recipe 🇬🇧👇 (🇦🇹 auf meinem Blog) Promised many times, and now I finally made it 🥁 The recipe for my beloved baked oats that taste like cake is online. 🥳 Baked oats are actually something like porridge (oatmeal), but baked. Therefore, often referred to as baked oatmeal. But these baked oats are prepared with ground oats (and nuts), which is why they make you feel like you are enjoying a cake. 🧁 They are not only very tasty, but also fluffy, sweet, moist, and soft. And they are healthy, true to the motto "the more you eat, the better"! 🎰 🛒 Ingredients 👉 Baked Oats 1 cup walnuts 2 cups oats 2 bananas 3 tbsp tahini 7 dates 1 tbsp baking powder 1 tsp ground cinnamon pinch of salt 1 cup vegan milk 4 tbsp cocoa nibs *) - add 1 tbsp if you also want to decorate your cake with them 1 tsp (coconut) oil 👉 Chocolate Glaze 8 dates 4 tbsp cocoa powder 3 tbsp (coconut) oil 4 tbsp water or vegan milk 👩‍🍳 Preparation 👉 Baked Oats Preheat the oven to 180 C (350 F). In the food processor, grind the oats and nuts and put them in a bowl. Next, chop and combine the bananas, tahini, dates, baking powder, cinnamon, and salt in the food processor. Add this mass, together with vegan milk and cocoa nibs, to the ground oats and nuts, and stir. Pour the batter into a casserole/brownie pan or loaf pan (like I did), on which you spread a teaspoon of oil. Bake at 180 C degrees (350 F) top/bottom heat for approx. 45 minutes in a casserole dish or for approx. 60 minutes in a loaf pan. At the end of the baking time (toothpick test!) open the oven door and let the cake cool down a bit. After the baked oats have cooled down for about 15 min., you can put them on a plate and let cool down further. 👉 Chocolate Glaze Mix all the ingredients in the food processor. Spread the frosting on the cooled cake. The icing will become quite firm over time, especially in the fridge. Optional: If you want to add cocoa nibs on top, then add them immediately after applying the glaze. Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
1 Jahr ago
View on Instagram |
8/9
💚 @vegitastic.at patties & sticks, with what I ate them (so yummy!), and a recipe. 👇 I was lucky to receive some packages of @vegitastic.at patties and sticks (PR sample) to give them a try. And as I was so positively surprised by their good taste and ingredients, that I decided to honor them with a Reel and show you what I made with them. 👩‍🍳 Why I like them: They are vegan, organic, a product from a small motivated Austrian start-up, affordable, not a meat substitute (I don’t like meat or fish substitutes as I never liked the “original”), free from crap and made out good ingredients instead. And they were very tasty! I actually liked them all, but curry and spirulina were my faves. 😋 I decided to try the sticks with creamy spinach and parsley potatoes. Something classic, simple but so delicious. Find the recipe in pinned comments! 🌱 And as I love burgers but hate it, that you can mostly buy them with meat substitute only, I decided to make a burger myself with the patties. So yummy! 🍔 Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
plantbased.redhead.cooks
plantbased.redhead.cooks
•
Follow
💚 @vegitastic.at patties & sticks, with what I ate them (so yummy!), and a recipe. 👇 I was lucky to receive some packages of @vegitastic.at patties and sticks (PR sample) to give them a try. And as I was so positively surprised by their good taste and ingredients, that I decided to honor them with a Reel and show you what I made with them. 👩‍🍳 Why I like them: They are vegan, organic, a product from a small motivated Austrian start-up, affordable, not a meat substitute (I don’t like meat or fish substitutes as I never liked the “original”), free from crap and made out good ingredients instead. And they were very tasty! I actually liked them all, but curry and spirulina were my faves. 😋 I decided to try the sticks with creamy spinach and parsley potatoes. Something classic, simple but so delicious. Find the recipe in pinned comments! 🌱 And as I love burgers but hate it, that you can mostly buy them with meat substitute only, I decided to make a burger myself with the patties. So yummy! 🍔 Follow me for more vegan recipes and visit my blog plantbasedredhead.com (Link in Bio @plantbased.redhead.cooks). 🤗 💚 Heidi 🌱👩‍🦰
1 Jahr ago
View on Instagram |
9/9
@plantbased.redhead.cooks

Green Geeks verified green website

  • Kontakt
  • Impressum & Datenschutzerklärung
  • *) Affiliate Link
Pinterest Instagram TikTok
Vegane Cookies 🍪🌱
Diese Website verwendet Cookies, um Inhalte und Anzeigen zu personalisieren, Funktionen für soziale Medien anbieten zu können und die Zugriffe auf der Website zu analysieren. Durch das Klicken auf "lecker, her mit den Keksen" stimmst du der Verwendung von (selbstverständlich veganen) Cookies zu.
.
Cookie EinstellungenLECKER, HER MIT DEN KEKSEN
Datenschutzerklärung

Datenschutzerklärung

Diese Website verwendet Cookies, um die Benutzerfreundlichkeit dieser Website zu verbessern. Von diesen Cookies werden diejenigen Cookies in deinem Browser gespeichert, die für grundlegende Funktionen dieser Website notwendig sind. Ich verwende außerdem Cookies von Drittanbietern, mit denen ich analysieren und verstehen kann, wie du diese Website nutzt. Diese Cookies werden nur mit deiner Zustimmung in deinem Browser gespeichert. Du hast die Möglichkeit, diese Cookies zu deaktivieren. Das Deaktivieren einiger dieser Cookies kann sich jedoch auf deine Browser-Erfahrung auswirken.
Necessary
immer aktiv
Erforderliche Cookies sind für das ordnungsgemäße Funktionieren der Website notwendig. Darunter werden z.B. Cookies verstanden, die grundlegende Funktionen und Sicherheitsmerkmale der Website gewährleisten. Diese Cookies speichern keine persönlichen Informationen.
Non-necessary
Cookies, die für die Funktion der Website nicht essenziell sind, sondern speziell zur Erfassung personenbezogener Daten über Analysen, Werbeanzeigen und andere eingebettete Inhalte verwendet werden, werden als nicht erforderliche Cookies bezeichnet. Es ist notwendig, die Zustimmung des Benutzers bzw. der Benutzerin einzuholen, bevor diese Cookies auf der Website ausgeführt werden.
SPEICHERN & AKZEPTIEREN
Scroll nach oben
  • Rezepte
    • Brot
    • Frühstück
    • Getränke + Smoothies
    • Suppen
    • Snacks + Vorspeisen
    • Salate
    • Beilagen
    • Hauptspeisen
    • Pasta
    • Süßes + Desserts
  • Über
    • Kontakt