Ingredient: Tinned tomatoes

Chili sin Carne

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Chili sin Carne
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Veganz we use, it's a dried soy meat which exist here in Switzerland. It should be cooked in salted water, or as I do cook it in the wine I use in this dish
  2. Start by chopping the onions, garlic and chilis
  3. Chop the paprika
  4. Heat up a pot with olive oil and add in the onion, chili and the garlic. let it fry for 5 minutes, stir now and then
  5. Add the paprika and mix it, let it fry for 5 minutes more. stir a few times
  6. Add the red wine and the soy meat. let it simmer for 10 minutes, stir now and then
  7. Add the beans, tomatoes, and the tomato purée and mix it together. Add the dried spices (this is after your own taste how much you want to use. Season it with salt and pepper
  8. Add the majs and let it simmer for about one and a half hour, stir now and then
Recipe Notes

Ready to serve together with some nice bread, sallad and of course a glas of red wine or beer.

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Lentil – Potatoe Stew, vegan

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Lentil - Potatoe Stew, vegan
Prep Time 30
Cook Time 25
Servings
Ingredients
Prep Time 30
Cook Time 25
Servings
Ingredients
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Bolognese sauce

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Bolognese sauce
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Chopp the onion, garlic and the chili
  2. Warm up the olive oil in a pan and fry the onion, garlic and the chili, stir for 2-3 minutes
  3. Add the soy meat and the red-wine and let it cook for 10 minutes
  4. Add the tomato purée, spices, pepper and salt
  5. Add tomatoes and let it let it simmer for about 45 minutes on low temperature. FATTO!
Recipe Notes

Serve this tasty “salsa” with spaghetti or penne of your choice, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!

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Beef stroganoff (vegan)

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* Beef stroganoff (vegan)
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start with copping the red onion, shallot, garlic, red pepper and the veggie meat
  2. Fry the veggie meat (We used Soy steaks but seitan would fit as good)
  3. Fry the red onion, shallot, garlic, red pepper on low temperature until soft but do not burn it
  4. Add the tomato purée and the vite wine and let it simmer for 10 minutes
  5. Add tinned tomatoes the sliced veggie steaks, water, veggie bouillon, vegan Worcestershire sauce, vinegar, dry Sherry, sugar and season it with salt and pepper
  6. Steer it and let it simmer for 5 minutes
  7. Add the soy-creme, mix it together and let simmer on low temperature for 10 to 15 minutes. Voila it's ready to serve
Recipe Notes

Serve with rice.

Beef stroganoff with rice

Bon Appétit, Varsågod !

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Lentil-Potato Stew, vegan

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Lentil-Potato Stew, vegan
Course Main Dish
Cuisine European
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine European
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Warm the olive oil in a big pot, add onion, garlic, chili and all the veggies - without the cooked lentils
  2. Flavor with a pinch of sugar, salt, pepper and fry for a few minutes. Stir often
  3. Deglaze with the bouillon - the veggies should be covered
  4. Let it cook for about 30 minutes, stir sometimes. Check the fluid and add some more bouillon if necessary (some potatoes are like sponges)
  5. Add the cooked and drained lentils and tinned tomatoes, stir
  6. Add tomato purée, Paprika, nutmeg and vinegar
  7. Season to taste and add the chopped herbs before serving
Recipe Notes

This stew tastes best, if you allow it to stand (with a lid on) for at least an hour and warm it up again. Or even better: Enjoy it the next day - then you really get all the good flavours!

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Ratatouille à la Freja

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Ratatouille à la Freja
Course Sauce, Side dish
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sauce, Side dish
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Heat up the olive oil in a pan
  2. Add the onion, garlic and chili
  3. Stir for a couple of minutes
  4. Add the zucchini and red pepper
  5. Let it cook for about 5 minutes (stir from time to time)
  6. Add the tinned tomatoes, herbs and the spices (after your fancy)
  7. Let it simmer under the lock for about 20-30 minutes (stir sometimes)
Recipe Notes

Serve with polenta, couscous, quinoa, rice…whatever really. Bon Appétit !

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Italian Tomato Sauce – “salsa di pomodoro”

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Italian Tomato Sauce “salsa di pomodoro”
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Chop the onion, chili and the garlic
  2. Heat up the olive oil in a pan, when hot add onion and garlic (and chili), let it fry for 2-3 minutes, stir now and then so you don't burn the onion
  3. Add the red wine and let it simmer for 5 minutes
  4. Add tomatoes and let it cook for a few minutes
  5. Add the tomato purée, spices, pepper and salt
  6. Let it simmer for about 30 minutes on low temperature. FATTO!
Recipe Notes

Serve this tasty “salsa” with spaghetti or penne of your choice, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!

If you want to have the tomato sauce on a pizza, just let it cook without lid for 10-15 minutes or until it get a thicker consistence.

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