Ingredient: Tinned tomatoes

Cuisine

Mexican

Prep Time

20 minutes

Cook Time

2 hours

Servings

people

Ingredients

4 dl Soy meat we use of the brand Veganz
2 pcs Onions chopped
2 pcs Chili chopped
5 cloves Garlic chopped
2 pcs Paprika chopped (we used 1 yellow & 1 red)
7 dl Red wine
2 cans Tinned tomatoes
1 can Withe bean in tomato sauce
1 can Kidney beans
1 can Majs
4 tbsp Tomato purée
Salt and pepper
Oregano, Marjoram, Rozmarin, Basilikum, Thyme, Salbei dried
4 tbsp Olive oil

Course

Cuisine

Mexican

Prep Time

20 minutes

Cook Time

2 hours

Servings

people

Ingredients

4 dl Soy meat we use of the brand Veganz
2 pcs Onions chopped
2 pcs Chili chopped
5 cloves Garlic chopped
2 pcs Paprika chopped (we used 1 yellow & 1 red)
7 dl Red wine
2 cans Tinned tomatoes
1 can Withe bean in tomato sauce
1 can Kidney beans
1 can Majs
4 tbsp Tomato purée
Salt and pepper
Oregano, Marjoram, Rozmarin, Basilikum, Thyme, Salbei dried
4 tbsp Olive oil

Instructions

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
Start by chopping the onions, garlic and chilis
Chop the paprika
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
Add the paprika and mix it, let it fry for 5 minutes more. stir a few times
Add the red wine and the soy meat. let it simmer for 10 minutes, stir now and then
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
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

By Diana in Recipe

Lentil - Potatoe Stew, vegan

Prep Time

Cook Time

Servings

Ingredients

500 gram Potatoes Peel and divide into eight pieces
50 gram Lentils Soak in water for 12 hrs - shortens the cooking time
1 can Tinned tomatoes
1 pcs Sweet Pepper, red Cut in 1cm slices
1 pcs Zucchini Cut in 1cm slices

Prep Time

Cook Time

Servings

Ingredients

500 gram Potatoes Peel and divide into eight pieces
50 gram Lentils Soak in water for 12 hrs - shortens the cooking time
1 can Tinned tomatoes
1 pcs Sweet Pepper, red Cut in 1cm slices
1 pcs Zucchini Cut in 1cm slices

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Bolognese sauce

By Patrik in Recipe

Bolognese sauce

Course

Cuisine

Prep Time

10 minutes

Cook Time

1 hour

Servings

people

Ingredients

1 can Tinned tomatoes
3 tbsp Olive oil
1 pc Onion chopped
1 pc Chili chopped
2 cloves Garlic chopped
3 tbsp Tomato purée
2 dl Veganz Soy meat
5 dl Red wine
Salt
Pepper
Italian spice mix

Course

Cuisine

Prep Time

10 minutes

Cook Time

1 hour

Servings

people

Ingredients

1 can Tinned tomatoes
3 tbsp Olive oil
1 pc Onion chopped
1 pc Chili chopped
2 cloves Garlic chopped
3 tbsp Tomato purée
2 dl Veganz Soy meat
5 dl Red wine
Salt
Pepper
Italian spice mix

Instructions

Chopp the onion, garlic and the chili
Warm up the olive oil in a pan and fry the onion, garlic and the chili, stir for 2-3 minutes
Add the soy meat and the red-wine and let it cook for 10 minutes
Add the tomato purée, spices, pepper and salt
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)

By Patrik in Recipe

* Beef stroganoff (vegan)

Course

Main Dish, Sauce

Cuisine

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1/2 kg Veggie meat sliced
1 pcs Red onion chopped
2 pcs shallot chopped
3 clove Garlic sliced
1 pcs Red Pepper Cubes
3 tbsp Tomato purée
1.5 dl Dry vite wine
2 pcs Veggie bouillon
1 can Tinned tomatoes
1 dl Water
1 tbsp Sugar
1 tbsp Vegan Worcestershire sauce
1/2 tbsp Vinegar
1 tbsp Dry Sherry
2 dl soy-creme
Vegan butter
Salt and pepper

Course

Main Dish, Sauce

Cuisine

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1/2 kg Veggie meat sliced
1 pcs Red onion chopped
2 pcs shallot chopped
3 clove Garlic sliced
1 pcs Red Pepper Cubes
3 tbsp Tomato purée
1.5 dl Dry vite wine
2 pcs Veggie bouillon
1 can Tinned tomatoes
1 dl Water
1 tbsp Sugar
1 tbsp Vegan Worcestershire sauce
1/2 tbsp Vinegar
1 tbsp Dry Sherry
2 dl soy-creme
Vegan butter
Salt and pepper

Instructions

Start with copping the red onion, shallot, garlic, red pepper and the veggie meat
Fry the veggie meat (We used Soy steaks but seitan would fit as good)
Fry the red onion, shallot, garlic, red pepper on low temperature until soft but do not burn it
Add the tomato purée and the vite wine and let it simmer for 10 minutes
Add tinned tomatoes the sliced veggie steaks, water, veggie bouillon, vegan Worcestershire sauce, vinegar, dry Sherry, sugar and season it with salt and pepper
Steer it and let it simmer for 5 minutes
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.

Bon Appétit, Varsågod !

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Lentil-Potato Stew, vegan

By Diana in Recipe

Lentil-Potato Stew, vegan

Course

Cuisine

Prep Time

30 minutes

Cook Time

40 minutes

Servings

people

Ingredients

500 gram Potatoes peel and divide into eight pieces
50 gram Lentils soak in water for 12hrs (shortens the cooking time) and cook as described
1 can Tinned tomatoes
1 pcs Sweet Pepper, red cut in slices of 1cm
1 pcs Zucchini cut in slices of 1cm
2 pcs Carrots peel and cut in slices of 1cm
1 pcs Onion cut in thin rings
4 clove Garlic chopped
3 dl Bouillon, veg
25 gram Tomato purée
1.5 pcs Chili chopped
2 tbsp Olive oil
1 tbsp Vinegar
Paprika, Salt, Pepper, Nutmeg, Sugar
Fresh herbs chopped (take freeze-dried if no fresh available)

Course

Cuisine

Prep Time

30 minutes

Cook Time

40 minutes

Servings

people

Ingredients

500 gram Potatoes peel and divide into eight pieces
50 gram Lentils soak in water for 12hrs (shortens the cooking time) and cook as described
1 can Tinned tomatoes
1 pcs Sweet Pepper, red cut in slices of 1cm
1 pcs Zucchini cut in slices of 1cm
2 pcs Carrots peel and cut in slices of 1cm
1 pcs Onion cut in thin rings
4 clove Garlic chopped
3 dl Bouillon, veg
25 gram Tomato purée
1.5 pcs Chili chopped
2 tbsp Olive oil
1 tbsp Vinegar
Paprika, Salt, Pepper, Nutmeg, Sugar
Fresh herbs chopped (take freeze-dried if no fresh available)

Instructions

Warm the olive oil in a big pot, add onion, garlic, chili and all the veggies - without the cooked lentils
Flavor with a pinch of sugar, salt, pepper and fry for a few minutes. Stir often
Deglaze with the bouillon - the veggies should be covered
Let it cook for about 30 minutes, stir sometimes. Check the fluid and add some more bouillon if necessary (some potatoes are like sponges)
Add the cooked and drained lentils and tinned tomatoes, stir
Add tomato purée, Paprika, nutmeg and vinegar
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

By Patrik

Ratatouille à la Freja

Course

Sauce, Side dish

Cuisine

French

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

2 pcs Zucchini slice and dice in ca. 1cm bits
2 pcs Red Pepper cut into halves, take out the seeds and slice in ca. 1cm stripes
1 pcs Onion sliced
2-3 cloves Garlic sliced
1 pcs Chili chopped – can be left out of course
2-3 tbsp Olive oil
1 can Tinned tomatoes or fresh when available
Pepper
Salt
Paprika dry powder
Fresh herbs, if available (or freeze-dried)

Course

Sauce, Side dish

Cuisine

French

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

2 pcs Zucchini slice and dice in ca. 1cm bits
2 pcs Red Pepper cut into halves, take out the seeds and slice in ca. 1cm stripes
1 pcs Onion sliced
2-3 cloves Garlic sliced
1 pcs Chili chopped – can be left out of course
2-3 tbsp Olive oil
1 can Tinned tomatoes or fresh when available
Pepper
Salt
Paprika dry powder
Fresh herbs, if available (or freeze-dried)

Instructions

Heat up the olive oil in a pan
Add the onion, garlic and chili
Stir for a couple of minutes
Add the zucchini and red pepper
Let it cook for about 5 minutes (stir from time to time)
Add the tinned tomatoes, herbs and the spices (after your fancy)
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”

By Patrik

Italian Tomato Sauce “salsa di pomodoro”

Course

Cuisine

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

1 pc Onion chopped
1-2 cloves Garlic chopped
3 tbsp Italian spices, dried
1 pc Chili chopped, in case you like it hot = “ all'arrabbiata"
2-3 tbsp Olive oil
1 can Tinned tomatoes or fresh if available
1-2 tbsp Tomato purée
1 dl Red wine
Salt
Pepper

Course

Cuisine